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WO2011107993A1 - Produits alimentaires solides aromatisés à base d'huile d'olive - Google Patents

Produits alimentaires solides aromatisés à base d'huile d'olive Download PDF

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Publication number
WO2011107993A1
WO2011107993A1 PCT/IL2011/000212 IL2011000212W WO2011107993A1 WO 2011107993 A1 WO2011107993 A1 WO 2011107993A1 IL 2011000212 W IL2011000212 W IL 2011000212W WO 2011107993 A1 WO2011107993 A1 WO 2011107993A1
Authority
WO
WIPO (PCT)
Prior art keywords
formulation
less
olive oil
spread
solid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL2011/000212
Other languages
English (en)
Inventor
Paul Eger
Yoram Wollstein
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dr Eger Olive Oil Products Industry Ltd
Original Assignee
Dr Eger Olive Oil Products Industry Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from IL204718A external-priority patent/IL204718A0/en
Application filed by Dr Eger Olive Oil Products Industry Ltd filed Critical Dr Eger Olive Oil Products Industry Ltd
Publication of WO2011107993A1 publication Critical patent/WO2011107993A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Definitions

  • the present invention relates to flavored solid foods and food compositions, and, more particularly, to olive oil based flavored solid food compositions and formulations and methods of producing such compositions and formulations.
  • Chocolate spreads need to be substantially free of stratification or phase separation whereby a light, liquid oil phase separates out of the bulk material.
  • Other important physical and mechanical properties include smoothness, spreadability, melting profile, and hardening during storage ("post-hardening").
  • the melting profile may advantageously be adapted such that the spread does not melt or undergo a phase transition during product shipping, in which the temperature of non- refrigerated cargo may reach 30°C, 35°C, or even 40°C.
  • the components of the spread must be chemically compatible, and resist oxidation. Over the course of the normal shelf life (typically up to 1 year), the spread must also display resistance to microbes including various strains of bacteria and mold.
  • solid fat content is used to promote product stability and shelf life
  • conventional solid fats such as partially-hydrogenated oils may contain large quantities of trans fatty acids, and may be considered disadvantageous from a health standpoint.
  • an edible spread formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 75%, by weight, of the edible oil and the olive oil; (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, and nut solids or nut paste; and (d) at least one sweetener, the edible oil, the at least one flavoring solid, and the sweetener intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.4:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure.
  • an edible spread formulation including: (a) at least 4% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 75%, by weight, of the edible oil and the olive oil; (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, and nut solids or nut paste; and (d) at least one sweetener, the edible oil, the at least one flavoring solid, and the sweetener intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.4:1, wherein the edible spread formulation is a solid at 25 °C and atmospheric pressure, and wherein a yield stress of the spread formulation, at 25°C and atmospheric pressure, is at least 125 Pa.
  • an edible spread formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids and nut paste, tahina mass, and coffee solids, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8: 1, or at least 0.9: 1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure.
  • the formulation further includes a hardening agent.
  • the hardening agent includes, largely includes, or mainly includes at least one of a monoacylglycerol and a diacylglycerol.
  • the hardening agent predominantly includes, or consists essentially of, at least one of the monoacylglycerol and the diacylglycerol.
  • a yield stress of the spread formulation is at least 75 Pa, at least 100 Pa, at least 125 Pa, at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
  • the yield stress is less than 775 Pa, less than 700 Pa, less than 650 Pa, less than 600 Pa, or less than 575 Pa.
  • the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of the cocoa solids.
  • the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of the carob powder.
  • the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of at least one of the nut solids or the nut paste.
  • a content of saturated fatty acids within the formulation is less than 15%, less than 13%, less than 11%, less than 10%, less than 9%, or less than 8%.
  • a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
  • a ratio of monounsaturated fatty acids to saturated fatty acids within the formulation is at least 1.5:1, at least 1.6:1, at least 1.65:1, at least 1.7:1, at least 1.75:1, or at least 1.8:1.
  • a ratio of unsaturated fatty acids to saturated fatty acids within the formulation is at least 1.85 : 1 , at least 2: 1 , at least 2.05: 1 , at least 2.1 : 1 , at least 2.15: 1 , or at least 2.2: 1.
  • a weight content of the olive oil within the formulation is at least 2.5%, at least 3%, at least 4%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, or at least 30%,
  • a total weight content of the cocoa solids, the carob powder, the nut solids and the nut paste, the tahina mass, and the coffee solids, within the formulation is at least 4%, at least 5%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%.
  • a total weight content of the cocoa solids, the carob powder, the nut solids and the nut paste, the tahina mass, and the coffee solids within the formulation is at least 4%, at least 5%, at least 6%, at least 8%, or at least 10%, and less than 30%, less than 26%, less than 24%, less than 22%, less than 20%, or less than 18%.
  • a weight ratio of the cocoa solids to the olive oil is at least 0.3 to 1, at least 0.4 to 1, at least 0.45 to 1, at least 0.5 to 1, at least 0.7 to 1, at least 0.8 to 1, or at least 0.9 to 1.
  • the formulation contains, by weight, less than 7% water, less than 5% water, less than 2% water, or less than 1% water, or is substantially water-free.
  • the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of dairy product.
  • the at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of the tahina mass. According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of the coffee solids.
  • the formulation further includes at least one sweetener.
  • the sweetener includes at least one polyol ((2R,3R,4R,5S)-hexane-l,2,3,4,5,6-hexol).
  • the formulation contains, by weight, at least 2%, at least 4%, at least 6%, at least 8%, at least 10%, or at least 12% of the sweetener.
  • the sweetener includes, largely includes, predominantly includes, or consists essentially of at least one sugar.
  • a weight content of at least one of the monoacylglycerol and the diacylglycerol is at least 0.2%, at least 0.3%, at least 0.4%, or at least 0.5%.
  • a weight ratio of at least one of the monoacylglycerol and the diacylglycerol to the olive oil is at least 0.015, at least 0.025, at least 0.03, at least 0.04, or at least 0.05.
  • a content of at least one of the monoacylglycerol and the diacylglycerol is selected whereby the formulation consists of a solid phase at least within a range of 15°C to 27°C.
  • a content of at least one of the monoacylglycerol and the diacylglycerol is selected whereby the yield stress is at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 275 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
  • a content of saturated fatty acids within the formulation is less than 12%, less than 11%, less than 10%, less than 9%, or less than 8%, and a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
  • the formulation contains, by weight, less than 5% water, less than 2% water, less than 1% water, or less than 0.5% water, or is substantially water-free.
  • the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of dairy product.
  • the formulation further includes an emulsifier.
  • a total weight content of the emulsifier and at least one of the monoacylglycerol and the diacylglycerol is at least 0.8%, at least 1%, at least 1.2%, or at least 1.4%.
  • a quantity of at least one of the edible oil and a hardening agent is selected whereby the formulation consists of a single solid phase at 30°C or 35°C.
  • a total cocoa butter content within the formulation is less than 4%, less than 3%, less than 2%, or less than 1.5%.
  • the total weight content of the edible oil and the olive oil is below 70%, below 65%, below 60%, below 55%, or below 50%.
  • the total weight content of the edible oil and the olive oil is at least 15%, at least 18%, at least 20%, at least 25%, or at least 30%.
  • a weight ratio of the olive oil to the edible oil is at least 1 to 25, at least 1 to 20, at least 1 to 12, at least 1 to 10, at least 1 to 8, at least 1 to 5, at least 1 to 4, at least 1 to 3, at least 1 to 2, at least 2 to 3, or at least 1 to 1, at least 1.5 to 1, at least 2 to 1, at least 3 to 1, or at least 5 to 1.
  • the polyol includes maltitol.
  • the emulsifier includes lecithin.
  • the olive oil, the edible oil, and the at least one flavoring solid are disposed in a substantially homogeneous manner within the formulation.
  • the formulation is substantially a phase stable solid food spread at 25 °C.
  • the formulation is substantially a chemically stable solid food spread at 25°C.
  • the edible spread formulation is at least partially enveloped by an edible coating material.
  • the edible spread formulation is largely enveloped, substantially enveloped, or completely enveloped by an edible coating material.
  • the edible coating material includes, largely includes, predominantly includes, or consists essentially of a marzipan.
  • the edible coating material includes, largely includes, predominantly includes, or consists essentially of nuts.
  • the edible coating material includes, largely includes, predominantly includes, or consists essentially of chocolate.
  • the edible oil includes, largely includes, predominantly includes, or consists essentially of olive oil.
  • the olive oil content of the formulation is at most 22%, at most 20%, or at most 18%.
  • the formulation contains added nutritional fiber.
  • the formulation contains at least 2%, at least 4%, at least 6%, or at least 8% added nutritional fiber.
  • the formulation containing at least 2%, at least 4%, at least 6%, or at least 8% of at least one flour.
  • the total weight content of the nutritional fiber and a flour within the formulation is at least 2%, at least 4%, at least 6%, or at least 8%.
  • the total weight content of the nutritional fiber and the flour within the formulation is at least 2%, at least 4%, at least 6%, or at least 8%, and up to 24%, up to 22%, or up to 20%.
  • the hardening agent includes a fat powder.
  • the fat powder contains at least 90%, at least 95%, at least 98%, or at least 99% saturated fats.
  • the fat powder has a solid fat content of at least 90%, at least 95%, at least 96%, or at least 97%, at 20°C.
  • the fat powder has a solid fat content of at least 70%, at least 80%, at least 85%, or at least 90%, at 50°C.
  • the fat powder has a solid fat content of up to 20%, up to 10%, up to 5%, or up to 3%, at 60°C.
  • the formulation is free or substantially free of preservatives or artificial preservatives.
  • a method of producing the edible spread formulation disclosed herein including the steps of: (a) introducing, to a vessel, materials containing at least one edible oil, the olive oil, and the at least one flavoring solid; and (b) mixing contents of the vessel, whereby the olive oil, the edible oil, and the at least one flavoring solid, become intimately mixed within the formulation.
  • a method of producing the edible spread formulation disclosed herein including the steps of: (a) introducing, to a vessel, materials containing the olive oil, a hardening agent, and the at least one flavoring solid; and (b) mixing contents of the vessel, whereby the olive oil, the hardening agent, and the at least one flavoring solid, become intimately mixed within the formulation.
  • the method further includes the step of enveloping or at least partially enveloping the spread formulation with an edible coating material.
  • the method further includes the step of cooling the spread formulation to, or below, room temperature.
  • the step of cooling the spread formulation is performed prior to the step of at least partially enveloping the spread formulation.
  • At least a portion of the olive oil is disposed in an olive oil base spread including the hardening agent.
  • the temperature of the contents of the vessel is maintained above a melting temperature of the olive oil base spread, whereby the spread transforms into a liquid.
  • the vessel includes, or consists of, a ball mill.
  • a temperature of the vessel contents is maintained below 85°C, below 70°C, below 60°C, or below 50°C.
  • the vessel is, or is part of, a chocolate refiner or conche.
  • an edible spread formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1, and wherein the edible spread formulation is a solid at 2 °C and atmospheric pressure.
  • flavored spreads may, in exemplary fashion, be referred to as chocolate spread, without any implied loss of generality.
  • One aspect of the present invention relates to olive oil based flavored spreads such as chocolate spreads.
  • the use of olive oil has several significant drawbacks in producing a viable chocolate spread.
  • Olive oil characteristically has a light phase that tends to remain liquid at room temperature.
  • the introduction of olive oil to conventional chocolate spread compositions may severely compromise the homogeneity of such spreads.
  • olive oils have complex flavor profiles, which may overwhelm, rather than enhance, the otherwise sweet and rich taste of the chocolate spread.
  • the complex flavor profiles of olive oils may be strongly influenced by a plethora of factors, including the type of olive, maturity at harvesting, and the growing, harvesting, storing, and processing conditions. Nonetheless, olive oils may characteristically exhibit bitterness and pungency.
  • the distinctive organoleptic characteristics of olive oil may be attributed to over one hundred organic compounds, including various aliphatic and aromatic hydrocarbons, aliphatic and triterpenic alcohols, aldehydes, ketones, esters, furan and thiophene derivatives. Aglycons and tyrosol may be largely responsible for the bitterness and pungency of the olive oil, as well as alpha-tocopherol. Various phenols may contribute to the astringency.
  • the major volatile species within the olive oil including hexanal, trans-2-hexenal, and 1-hexanol and 3-methylbutan-l-ol, may appreciably contribute to the strong taste and/or after-taste of the olive oil.
  • both the disharmonious flavor and smell of the olive oil may be substantially masked, or possibly modified into an acceptable or desirable flavor.
  • additional flavorant such as cocoa powder may, however, deleteriously affect the mouthfeel of the spread.
  • the spread may be grainy or chalky, which may also negatively impact spreadability.
  • additional cocoa butter contributed by the cocoa powder may produce granular material that may detract from the smoothness and the spreadability of the spread.
  • a flavored, edible spread formulation including: (a) olive oil; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of about 12% to about 78% (and more typically, up to 75%) of the edible oil and the olive oil; and (c) at least one flavoring solid, typically at least 3%, by weight, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids or nut paste, tahina mass, and coffee, the components being well distributed within the formulation.
  • the weight ratio of the at least one flavoring solid to the olive oil within the formulation is preferably at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4: 1, at least 0.6:1, at least 0.7: 1, at least 0.8:1, or at least 0.9:1.
  • the edible spread formulation may advantageously be a solid at 25 °C and atmospheric pressure, and typically maintains its phase stability for the entire shelf life of the product (up to two years or more).
  • the formulation may advantageously include at least one hardening agent.
  • the hardening agent includes, largely includes, predominantly includes, or consists essentially of at least one of a monoacylglycerol and a diacylglycerol.
  • acylglycerols may obviate the need for hydrogenated or partially hydrogenated fats, materials that may be particularly disadvantageous from various health standpoints.
  • Partially hydrogenated fats may be rich in the trans formation of fats, a formation that may rarely be found in nature. Prior to the hydrogenation process, pairs of hydrogen atoms occur together on the chain of the fatty acid, in the cis formation. During hydrogenation, however, one hydrogen atom is moved to the other side of the chain, producing the trans formation. Trans fats may be incorporated into cell membranes as if they were cis fats, and may deleteriously impact the metabolism of the cell.
  • the flavored solid or solid spread of the present invention may preferably be free or substantially free of hydrogenated or partially hydrogenated fats and oils, and free or substantially free of trans fatty acids.
  • the inventive solid or solid spread may be free or substantially free of dairy products.
  • the inventive spread may be free or substantially free of an aqueous phase.
  • the presence of such an aqueous phase may deleteriously affect the stability of the spread, whereby the nutritional value and product shelf-life may be compromised.
  • the inventive spread may thus be free or substantially free of preservatives or artificial preservatives.
  • the flavored spreads of the present invention may exhibit phase stability over a shelf life of six months, one year, or two years or more.
  • the flavored solid or solid spreads of the present invention may be rich in various nutritional components.
  • the olive oil within the inventive formulation may be rich in oleic acid, a monounsaturated fat, and in various antioxidants such as vitamin E, various carotenoids, and oleuropein, which may inhibit the oxidation of low-density lipoprotein (LDL) particles.
  • LDL low-density lipoprotein
  • Many olive oils of widely varying taste characteristics have been found to be suitable for use in conjunction with the present invention.
  • Presently preferred olive oils may include picual, leccino, and nabali olive oils, as well as various oils produced from olives grown under conditions of relatively high salinity.
  • the use of extra virgin olive oil of the various olive species may also provide the spreads of the present invention with the highest concentrations of nutrients and other substances that are advantageous from a health standpoint.
  • the weight ratio of the flavoring solid or solids to the olive oil may be at least 0.2:1, at least 0.25: 1, at least 0.3: 1, at least 0.4: 1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1.
  • the taste of the olive oil may disadvantageously affect the taste of the flavored spread. This may be particularly true for sweet flavored spreads such as chocolate spread, nut spreads, carob spread, halva spread, and coffee spread.
  • the weight ratio of the sweet flavoring solid or solids to the olive oil may be at least 0.25: 1, at least 0.3:1, or even at least 0.4:1. Below these ratios, such spreads may not have the sweet spread tastes that are familiar and desirable to many consumers.
  • coffee solids may be rather similar to that of carob. Both solids are characterized by a distinctive taste and an extremely low fat concentration. As is evident from the description and in particular, from the Examples provided hereinbelow, the use of carob solids may be rather similar to that of cocoa solids.
  • cocoa solids may contain cocoa butter.
  • the total cocoa butter content within the spread formulation may be restricted to at most 4%, at most 3%, at most 2%, at most 1.5%, or at most 1.25%.
  • the tahina used in the inventive spreads may be made from shelled sesame seeds, unshelled sesame seeds, or a combination thereof. Within the tahina, approximately 55-60% may be sesame oil. The remainder of the tahina, termed "tahina mass", provides the major contribution to the flavor of the tahina or halva spread. We have found that the flavor of the tahina mass is potent, and successfully masks or modifies the taste of the olive oil, even at relatively low ratios of tahina mass to olive oil. Typically the ratio of tahina mass to olive oil is at least 0.20:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, or at least 0.6:1.
  • the inventive spreads may exhibit specific rheological behavior, as manifested in yield stress testing, and in shear rate sweep testing.
  • yield stress testing the applied stress in the rheometer is typically ramped up until motion is detected. The stress is then ramped down until motion stops. There is usually hysteresis in this process, as structure takes time to build up.
  • the yield stress of the spread is typically at least 75 Pa, at least 100 Pa, at least 125 Pa, at least 150 Pa, at least 200 Pa, or at least 250 Pa or more.
  • the yield stress under these conditions may typically be less than 775 Pa, less than 700 Pa, less than 650 Pa, less than 600 Pa, or less than 575 Pa.
  • a quantity of the edible oil and/or the hardening agent may be increased whereby the formulation consists of a single solid phase, even at elevated temperatures of 30°C or 35°C.
  • inventive spreads may exhibit shear-thinning properties, with the viscosity decreasing as a function of shear rate. This property may enable production of a spread that is advantageously stiff within the container, but advantageously softens during the spreading on bread or the like.
  • Higher solidity and higher yield stresses may be attained in different ways, inter alia, by reducing the olive oil content (or other edible oil content), increasing the content of cocoa solids and/or cocoa butter, and/or by increasing the content of the hardening agent.
  • the textural properties of the inventive spread formulations may be improved by the addition of soy flour, pea flour, wheat flour, rice flour, or other vegetable, legume, or grain-based flours.
  • the textural properties of the inventive spread formulations may be improved by the addition of fiber such as nutritional fiber.
  • the presence of the flour and/or fiber may appreciably reduce the oiliness of the spread formulation.
  • the total content of the flour and the fiber is at least 2% or at least 3% of the spread formulation, by weight. More typically, the total content of the flour and the fiber is at least 4%, at least 6%, at least 8%, or at least 10% of the spread formulation, by weight. Above a total flour and fiber weight content of 30%, the spread formulation may be excessively grainy or powdery. Preferably, the total weight content of the flour and the fiber within the formulation is up to 28%, up to 25%, up to 22%, or up to 20%.
  • the spread may be processed (e.g., ground or blended) to achieve a fine grain size, whereby the mouthfeel of the spread is advantageously smooth. If desired, nut solids may be added towards the end of the processing, to avoid comminution thereof.
  • a flavored spread of the present invention is at least partially enveloped, largely enveloped, mainly enveloped, substantially enveloped, or completely enveloped by an edible solid coating, such as a chocolate coating or a marzipan coating.
  • an edible solid coating such as a chocolate coating or a marzipan coating.
  • the hardness of this outer coating exceeds the hardness of the flavored spread.
  • the exterior of the coating is formulated to enable the individual to hold the coated product, while eating, without the product melting in the hand or otherwise leaving sticky remnants thereon.
  • the coating typically has a thickness of at least 1mm, and more typically, a thickness of at least 2mm.
  • Olive oil based flavored spreads of the present invention may be produced according to the following exemplary procedure:
  • Raw materials may be introduced into a processing machine, typically according to the following sequence:
  • D. at least one flavoring solid such as cocoa solids, carob powder, nut solids or nut paste, tahina mass, and coffee.
  • the materials may be heated and agitated in the processing machine to produce a viscous, largely homogeneous spread.
  • the residence time may be highly dependent on the type of processing machine or mixing equipment used.
  • the temperature of the mixture may be maintained below a temperature at which the olive oil base solid transforms into a liquid.
  • This temperature may depend, inter alia, on the composition of the olive oil base spread, interactions with other ingredients in the mixture, the rheological properties of the mixture, and the mixing regime within the vessel. Typically, however, this temperature exceeds 30°C, but may be less than 85°C, less than 70°C, less than 60°C, or less than 50°C.
  • the solid particles in at least one of the various flavoring solids may be refined by grinding bars that scrape along the serrated inner wall of the vessel.
  • the pressure exerted on the grinding bars may be gradually increased to produce particles of increasing fineness.
  • the cocoa butter (or other flavoring solids) may become better distributed within the mixture, and rounding of the particles may also be achieved.
  • the processing may typically be effected for up to 12 hours.
  • the temperature of the flavored spread may be reduced to about room temperature.
  • solid particulate matter such as nutritional fiber and/or vegetable solids such as vegetable protein solids or vegetable flour (e.g., soy flour, pea flour, potato flour)
  • vegetable protein solids or vegetable flour e.g., soy flour, pea flour, potato flour
  • the main ingredients may be introduced into the ball mill, according to the following sequence:
  • a. olive oil base spread (described in further detail in Example 3); b. fat powder, fat, and/or oil;
  • main ingredients at least one flavoring solid, bulk sweetener, nutritional fiber, etc.
  • the olive oil base spread may be heated to form a viscous liquid phase.
  • an additional fat component may be added to the vessel, typically as liquid phase or a heated liquid phase.
  • the other main ingredients typically solids such as flavoring solids or paste, and optionally including at least one of a bulk sweetener, nutritional fiber, and flour, may be introduced subsequently.
  • the total residence time may typically be within a range of 20 to 120 minutes.
  • Various optional ingredients may be introduced to the refiner/conche, ball mill, etc., including a sweetener such as Acesulfame K (Acesulfame Potassium), vanillin, and an emulsifier such as lecithin. These ingredients may typically be introduced after the ingredients provided in Example 1 or Example IB, typically, after the bulk of the agitation has been effected.
  • a sweetener such as Acesulfame K (Acesulfame Potassium)
  • vanillin such as vanillin
  • emulsifier such as lecithin
  • a base spread including olive oil was produced according to the following exemplary procedure:
  • cocoa powder 16%
  • the cocoa powder used contained about 10% cocoa butter.
  • the palm oil product (such as Spreadix #10459, Basic, Indonesia) is typically fully refined, bleached and deodorized. The specification of the palm oil product was as follows:
  • soy flour 9%
  • cocoa powder 12%
  • soy flour 2% Acesulfame K: 0.04%
  • soy flour 8%
  • the fat powder is typically a spray chilled powder (such as CESSA Powder 60 of AarhusKarlshamn, Sweden).
  • the specification of CESSA Powder 60 ® includes the following typical values:
  • soy flour 9%
  • pea flour or powder 9%
  • An olive oil based almond (nut) flavored spread was produced according to the exemplary procedures provided in Examples IB, 2 and 3.
  • the inventive spread included the following components: olive oil: 34.04%
  • CESSA Powder 60 ® 1%
  • Example 8 The composition of Example 8 was prepared according to the procedure of Example 1, but according to the following sequence:
  • the batch contained a liquid phase.
  • the monoacylglycerol After introducing the monoacylglycerol and mixing the liquid phase remained. Even after introducing the nut paste, maltitol, and sugar, with concurrent and subsequent agitation, there remained a liquid phase in addition to the solid phase.
  • the temperature of the formulation was reduced to about room temperature. However, the formulation continued to have substantially distinct liquid and solid phases.
  • a coated spread product was produced according to the following exemplary procedure:
  • the chocolate may be heated above room temperature, typically to between about 30°C and about 40°C, to produce a liquefied chocolate.
  • the spread may then be contacted with the liquefied chocolate (e.g., by pouring, painting, immersion, etc.) to form a coated spread. After cooling, the coating on the coated spread may fully solidify, and the product may then be packaged.
  • sweetener is specifically meant to include sugars, such as sucrose and fructose, as well as to reduced calorie bulk sweeteners, sugar alcohols including maltitol, sorbitol, isomalt, and xylitol, and natural sweeteners.
  • sweetener is further specifically meant to include sugar substitutes or artificial sweeteners such as aspartame, saccharin or sucralose.
  • the term "largely includes”, with respect to a component within a formulation, refers to a weight content of at least 30%.
  • the term "mainly includes”, with respect to a component within a formulation, refers to a weight content of at least 50%.
  • fat and the term “oil” are used interchangeably to refer collectively to fats and oils.
  • tahina mass refers to the composition of tahina, excluding the saturated, mono- unsaturated, and poly-unsaturated oil components.
  • 100 grams of tahina (ground sesame seeds) contain about 55-60% oil components, and about 40-45% non- oil components, which are characterized as "flavoring solids" in the specification and in the claims section that follows.
  • roaste solids refers to various solid derivatives of coffee beans, and typically refers to ground roasted coffee beans.
  • the term "edible oil” is meant to exclude oils and fats disposed in any of the flavoring solids.
  • phase-stable solid refers to a spread exhibiting phase stability at room temperature (25°C) for at least 6 months.
  • chemically-stable solid refers to a spread whose components are substantially chemically inert with respect to each other, at room temperature (25°C), for at least 6 months.
  • the term “added nutritional fiber” refers to the nutritional fiber within the spread formulation, exclusive of natural nutritional fiber within the flavoring solids.
  • the term "flour”, and the like, taken alone, is meant to include at least one grain, vegetable, or legume-based powder such as soy flour, pea flour, wheat flour, and rice flour.
  • the term is further meant to include at least one grain, vegetable, or legume-based protein solids and at least one grain, vegetable, or legume-based meal or starch.
  • ratios of components in the formulation are weight ratios.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une préparation de pâte à tartiner comestible comportant: (a) au moins 2% d'huile d'olive en poids; (b) au moins une huile comestible, outre l'huile d'olive, la préparation contenant un total entre 12% et 78% en poids de l'huile comestible et de l'huile d'olive ; et (c) entre 3% et 33% en poids, d'au moins un solide aromatisant, le solide aromatisant étant choisi parmi le groupe constitué de solides de cacao, de poudre de caroube, de solides à base de noix et de la pâte de noix, de mass de beurre de sésame, et de solides de café. L'huile d'olive, l'huile comestible et ledit au moins un solide aromatisant sont mélangés intimement dans la préparation, le rapport pondéral entre ledit au moins un solide aromatisant et l'huile d'olive dans la préparation étant au moins 0,2: 1, et la préparation de pâte à tartiner comestible étant un solide à 25°C et à la pression atmosphérique.
PCT/IL2011/000212 2010-03-04 2011-03-03 Produits alimentaires solides aromatisés à base d'huile d'olive Ceased WO2011107993A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
GB1003602A GB2471149B (en) 2010-03-04 2010-03-04 Olive oil based flavoured spreads
GBGB1003602.8 2010-03-04
IL204718A IL204718A0 (en) 2010-03-04 2010-03-25 Olive oil based flavored solid food products
ILIL204718 2010-03-25
GBGB1021653.9 2010-12-21
GB1021653A GB2478377A (en) 2010-03-04 2010-12-21 An edible spread formulation and method of production thereof

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WO2013041891A1 (fr) * 2011-09-20 2013-03-28 Gvozdanovic, Ivo Produits de confiserie aromatisés et leur procédé de préparation
JP5956669B1 (ja) * 2015-12-18 2016-07-27 サンスター株式会社 低カロリーチョコレート組成物
JP2017018096A (ja) * 2015-07-07 2017-01-26 サンスター株式会社 低カロリーチョコレート組成物
IT201600101514A1 (it) * 2016-10-10 2018-04-10 Chox S R L Metodo per la produzione di un prodotto alimentare a base di cioccolato
WO2018218290A1 (fr) * 2017-05-30 2018-12-06 Flujo Sanguineo Holdings Pty Ltd Produit alimentaire et procédé de préparation
WO2020110012A1 (fr) * 2018-11-27 2020-06-04 The Princeton Group Inc – C40917 Produit alimentaire à tartiner
DE102019112730A1 (de) * 2019-05-15 2020-11-19 Bärbel Müller Verfahren zur Übertragung und Konservierung von Aroma- und/oder Inhaltsstoffen pflanzlichen und/oder tierischen Ursprungs auf ein pflanzliches Öl, angereichertes Pflanzenöl, Lebensmittel ein angereichertes Pflanzenöl enthaltend sowie Verwendungen des angereicherten Pflanzenöls
CN115003170A (zh) * 2020-01-29 2022-09-02 雀巢产品有限公司 基于脂肪的填充组合物
US11591595B2 (en) 2013-07-19 2023-02-28 Biogen Ma Inc. Compositions for modulating Tau expression
US11781135B2 (en) 2012-03-30 2023-10-10 Washington University Methods for treating Alzheimer's disease

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GB201200707D0 (en) 2012-01-16 2012-02-29 Kraft Foods Uk R & D Ltd Composition
ES2595380B1 (es) * 2016-11-25 2017-10-18 Sergio ORTIZ GARCIA Procedimiento de obtencion de un producto alimenticio sustitutivo de la mantequilla y la margarina para su utilizacion en pasteleria y reposteria y producto obtenido
WO2019164651A1 (fr) * 2018-02-23 2019-08-29 The Aquafaba Company, Llc Produit comestible comprenant des huiles ou des crèmes végétales et des légumineuses cuites
GR1009623B (el) * 2018-09-10 2019-10-23 Μιχαλης Κωνσταντινου Δαμιανακης Προϊον με βαση το μελι, το κακαο, το ελαιολαδο, την παστα ξηρων καρπων και η μεθοδος παρασκευης του
IT202100015740A1 (it) * 2021-06-17 2022-12-17 Ristorante Aquila Romana Di Petrini Fiorenza E Maria Beatrice E C S N C Spalmabile al luppolo
IT202200011876A1 (it) * 2022-06-06 2023-12-06 Bacco S R L Metodo di produzione di creme dolci spalmabili per uso alimentare a base di frutta secca senza lattosio e olio di palma e prodotto così ottenuto

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Publication number Priority date Publication date Assignee Title
WO2013041891A1 (fr) * 2011-09-20 2013-03-28 Gvozdanovic, Ivo Produits de confiserie aromatisés et leur procédé de préparation
US11781135B2 (en) 2012-03-30 2023-10-10 Washington University Methods for treating Alzheimer's disease
US12091662B2 (en) 2013-07-19 2024-09-17 Biogen Ma Inc. Compositions for modulating tau expression
US11591595B2 (en) 2013-07-19 2023-02-28 Biogen Ma Inc. Compositions for modulating Tau expression
JP2017018096A (ja) * 2015-07-07 2017-01-26 サンスター株式会社 低カロリーチョコレート組成物
JP5956669B1 (ja) * 2015-12-18 2016-07-27 サンスター株式会社 低カロリーチョコレート組成物
IT201600101514A1 (it) * 2016-10-10 2018-04-10 Chox S R L Metodo per la produzione di un prodotto alimentare a base di cioccolato
WO2018069352A1 (fr) * 2016-10-10 2018-04-19 Chox S.R.L. Procédé de production d'un produit alimentaire à base de chocolat
RU2768961C2 (ru) * 2017-05-30 2022-03-25 Де Принстон Груп Инк - C40917 Пищевой продукт и способ производства
US11278039B2 (en) 2017-05-30 2022-03-22 The Princeton Group Inc—C40917 Food product and method of manufacture
AU2018276061B2 (en) * 2017-05-30 2020-03-05 The Princeton Group Inc - C40917 A food product and method of manufacture
US11910805B2 (en) 2017-05-30 2024-02-27 The Princeton Group Inc—C40917 Food product and method of manufacture
WO2018218290A1 (fr) * 2017-05-30 2018-12-06 Flujo Sanguineo Holdings Pty Ltd Produit alimentaire et procédé de préparation
GB2580765B (en) * 2018-11-27 2021-09-01 The Princeton Group Inc C40917 A spreadable food product
CN113573589A (zh) * 2018-11-27 2021-10-29 普林斯顿集团公司–C40917 一种可涂抹食品
WO2020110012A1 (fr) * 2018-11-27 2020-06-04 The Princeton Group Inc – C40917 Produit alimentaire à tartiner
DE102019112730A1 (de) * 2019-05-15 2020-11-19 Bärbel Müller Verfahren zur Übertragung und Konservierung von Aroma- und/oder Inhaltsstoffen pflanzlichen und/oder tierischen Ursprungs auf ein pflanzliches Öl, angereichertes Pflanzenöl, Lebensmittel ein angereichertes Pflanzenöl enthaltend sowie Verwendungen des angereicherten Pflanzenöls
CN115003170A (zh) * 2020-01-29 2022-09-02 雀巢产品有限公司 基于脂肪的填充组合物

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GB2471149A (en) 2010-12-22
GB2471149B (en) 2011-06-08
GB201021653D0 (en) 2011-02-02
GB2478377A (en) 2011-09-07

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