WO2024047560A1 - Mélange en poudre pour supplémenter des graisses alimentaires en optimisant la teneur en acides gras avec une faible charge calorique et une haute plasticité - Google Patents

Mélange en poudre pour supplémenter des graisses alimentaires en optimisant la teneur en acides gras avec une faible charge calorique et une haute plasticité Download PDF

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Publication number
WO2024047560A1
WO2024047560A1 PCT/IB2023/058587 IB2023058587W WO2024047560A1 WO 2024047560 A1 WO2024047560 A1 WO 2024047560A1 IB 2023058587 W IB2023058587 W IB 2023058587W WO 2024047560 A1 WO2024047560 A1 WO 2024047560A1
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WIPO (PCT)
Prior art keywords
weight
composition
dietary fats
fats
powder mixture
Prior art date
Application number
PCT/IB2023/058587
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English (en)
Spanish (es)
Inventor
Juan Carlos VALENCIA AGUILAR
Original Assignee
Valencia Aguilar Juan Carlos
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
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Application filed by Valencia Aguilar Juan Carlos filed Critical Valencia Aguilar Juan Carlos
Publication of WO2024047560A1 publication Critical patent/WO2024047560A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

Definitions

  • the present invention is related to the field of edible oils or fats, specifically the present invention is related to the field of powder substitutes for dietary fats with improved lipid profile of fatty acids and more specifically the present invention is related to a powder mixture to supplement dietary fats, optimizing fatty acid content with low caloric load and high plasticity that includes polysaccharides, vegetable oils, humectants, emulsifiers, oil gel structuring agents, hydrocolloids, acidulants, natural antioxidants and salts and phosphates in specific proportions.
  • Organogel is a type of gel composed of a liquid organic phase within a three-dimensional cross-linked network.
  • Organogel networks can be formed in two ways. The first is the classical gel network formation through polymerization. This mechanism converts a precursor solution of monomers with several reactive sites into polymer chains that grow into a single covalently linked network. At a critical concentration (the gel point), the polymer network becomes large enough that, on a macroscopic scale, the solution begins to exhibit gel-like physical properties: an extensive continuous solid network, with no flow in stationary state and similar to a solid.
  • compositions of organogel there are in the state of the art a series of disclosures that teach food compositions that seek to reduce the content of saturated fats in the raw materials of some foods, thus there is, for example, document US20140242246A9 that teaches, compositions of organogel. Furthermore, processes for producing said organogel compositions are disclosed.
  • the present invention is also directed to uses of the novel organogel compositions in foods, beverages, nutraceutical pharmaceuticals, pet foods or feedstuffs. In one embodiment, the present invention is directed to processes for producing organogels, as well as organogels produced therefrom.
  • the present invention includes a composition comprising an edible emulsifier composition, an edible organic phase, an edible water-soluble polymer, and an edible polar phase.
  • the edible emulsifier composition may include a phospholipid composition, a monoglyceride and a combination thereof.
  • the water-soluble polymer comprises xanthan gum, gellan gum, cellulose and modified cellulose products, starch, chitin, carrageenan, gum arabic, alginate, acacia gum, guar gum , agar, gelatin, garrotin gum, inulin, maltodextrin, pectin, beta-glucans or combinations of any of them.
  • the water-soluble polymer may be present in a concentration of between 0.5-1.0%. In other embodiments, water-soluble polymers that are synthetic or natural can be used.
  • the present document fails to disclose a powder mixture to supplement dietary fats by optimizing fatty acid content with low caloric load and high plasticity that comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil gel structuring agents such as beeswax. or carnauba wax, hydrocolloids, acidulants, natural antioxidants such as rosemary essential oil and salts and phosphates in specific proportions.
  • the invention relates to compositions comprising a structuring agent dispersed in edible fat. Between 0.1 and 30% by weight of the structuring agent may be dispersed in between 70 and 99.9% edible fat.
  • the structuring agent may comprise at least 10% by weight of dicyclyglycerols having a very long chain saturated fatty acid residue with a chain length between 26 and 32 carbons inclusive.
  • the lipid composition may be an organogel.
  • Other aspects of the invention are a food product comprising the lipid composition; the use of the lipid composition as a moisture barrier in a food product; and a method for preparing the lipid composition.
  • the source of medium chain saturated fatty acids with a chain length between 4 and 12 carbons inclusive can be selected from the group consisting of medium chain triglyceride oil, lauric fat, dairy fat and combinations thereof. Medium chain triglyceride oil, lauric fat, and dairy fat may be fractions of these materials.
  • the source of very long chain saturated fatty acids with a chain length between 26 and 32 carbons inclusive may be a composition obtained by saponification of wax, for example, beeswax and/or carnauba wax.
  • the composition obtained by saponification of the wax is subjected to a purification step before providing the source of very long chain saturated fatty acids, for example, to eliminate any omega-hydroxide fatty acid present.
  • a mixture of commercially available carnauba wax and beeswax (Capol® 1295, Capol GmbH, Germany) was hydrolyzed by mixing 10 g of wax with 4 g of potassium hydroxide and 200 mL of ethanol. The mixture was heated to 90 degrees in a rotary evaporator and rotated continuously at low speed for 2 h. The evaporated ethanol was recovered and the hydrolyzed solution was transferred to a 1 L separatory funnel. The hydrolyzed mixture was subjected to liquid-liquid extraction (LLE) by adding 300 ml of petroleum ether and 300 ml of water. The pH of the aqueous phase was controlled and neutralized by the gradual addition of 1 M hydrochloric acid.
  • LLE liquid-liquid extraction
  • the present document fails to disclose a powder mixture to supplement dietary fats by optimizing fatty acid content with low caloric load and high plasticity that comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil gel structuring agents such as beeswax. or carnauba wax, hydrocolloids, acidulants, natural antioxidants such as rosemary essential oil and salts and phosphates in specific proportions.
  • the oil composition contains at least one complex whose composition includes an oil-dispersible emulsifier and protein fibers; In the composition the complexes represent at least partially complex laminar structures (La c), the oil composition representing an organogel.
  • the food product contains the oil composition.
  • the production method of the oil composition includes mixing protein fibers and phosphatidylcholine with methanol, removing methanol from the mixture, and adding oil to the dry mixture.
  • the technical effect it achieves consists of the production of a thickener for the oil composition containing a complex whose composition includes an oil-dispersible emulsifier and protein fibers.
  • the complexes of the invention can be presented in various forms, for example, in the form of a solution, gel or dry powder.
  • the present document fails to disclose a powder mixture to supplement dietary fats by optimizing fatty acid content with low caloric load and high plasticity that comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil gel structuring agents such as beeswax. or carnauba wax, hydrocolloids, acidulants, natural antioxidants such as rosemary essential oil and salts and phosphates in specific proportions.
  • document US20160316778A1 teaches a lipid composition comprising at least 5% by weight of a structuring agent dispersed in oil or fat, wherein the structuring agent comprises at least 50% by weight of tr iaci Iglycerol containing a skeleton of glycerin esterified with a type of saturated fatty acid that has a chain length of 10:0, 12:0 or 14:0.
  • the structuring agent comprises at least 50% by weight of tr iaci Iglycerol containing a skeleton of glycerin esterified with a type of saturated fatty acid that has a chain length of 10:0, 12:0 or 14:0.
  • Other aspects of the invention are: the structuring agent, a food product comprising the lipid composition, the use of the lipid composition as a structure stabilizer or as a moisture barrier in a food product; and a method for preparing the lipid composition.
  • the present document fails to disclose a powder mixture to supplement dietary fats by optimizing fatty acid content with low caloric load and high plasticity that comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil gel structuring agents such as beeswax. or carnauba wax, hydrocolloids, acidulants, natural antioxidants such as rosemary essential oil and salts and phosphates in specific proportions.
  • the present invention is related to a powder mixture to supplement dietary fats, optimizing fatty acid content with low caloric load and high plasticity.
  • an oil gel is initially prepared: liquid phase of food oils with a desired lipid profile structurally immobilized by one or more immobilizing agents added in small quantities at the appropriate temperature, obtaining viscoelastic properties similar to solid fat. . It is then emulsified with a food polyalcohol, obtaining an organogel, facilitating subsequent incorporation and a softening effect. It is then mixed with the appropriate solids (starches, high M dextrin, Proteins, Hydrocolloids, and others) that allow the emulsion and gelification to be adjusted with the water present in the production of the food.
  • the present invention teaches a composition to supplement dietary fats characterized in that it comprises: between 30 and 50% by weight of polysaccharides, from the corn starch group, cassava starch, maltodextrin; between 10 and 35% by weight of vegetable oils, such as soybean, corn, sunflower, rapeseed, linseed oils; between 10 and 30% by weight of humectants, from the group glucose, glycerin, sorbitol, propylene glycol; between 0.1 and 3% by weight of emulsifiers, from the group of sunflower lecithin, glycerol esters, sorbitol esters; between 0.5 and 5% by weight of oleo gel structuring agents, such as beeswax, carnauba wax, other than emulsifiers and stabilizers; between 0.05 and 3% by weight of hydrocolloids, such as xanthan gum, sodium alginate, guar gum, gellan gum, CM C gum;
  • Another method of spreading high plasticity fats for example: pasting fats (puff pastry), cocoa equivalent fats, etc.
  • the following mixture can be followed as a guide: 45% Original Fat, 45% Vegetable Mixture Vegetable Powder and 10 % Water. It is mixed at a temperature equally between 60 - 70 degrees Celsius.
  • a product is achieved with physical characteristics very similar to the original, but with a much lower percentage of saturated fatty acids and a much lower caloric load. The percentages can be adjusted according to needs.
  • the Vegetable Mixture can be used directly, or with a slight adjustment of the water, which in most cases is developed in the food production process itself.
  • composition 1 Composition 2
  • Citric acid 0.2-0.3% Citric acid 0.2-0.3%
  • Organogel Oleo gel emulsified in a humectant or polyalcohol
  • dispersed in a solid mixture with the proper gelling and emulsifying power, dispersed in the foods in process, with some degree of humidity, which allows obtaining a very high level.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un mélange en poudre pour supplémenter des graisses alimentaires en optimisant la teneur en acides gras avec une faible charge calorique et une haute plasticité qui comprend, des polysaccharides, des huiles végétales, des agents humidifiants, des agents émulsionnants, des structurants du gel huileux, des hydrocolloïdes, des acidulants, des antioxydants naturels et des sels et des phosphates dans des proportions spécifiques.
PCT/IB2023/058587 2022-09-02 2023-08-30 Mélange en poudre pour supplémenter des graisses alimentaires en optimisant la teneur en acides gras avec une faible charge calorique et une haute plasticité WO2024047560A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CONC2022/0012576 2022-09-02
CONC2022/0012576A CO2022012576A1 (es) 2022-09-02 2022-09-02 Mezcla en polvo para suplementar grasas alimenticias optimizando contenido de ácidos grasos con poca carga calórica y alta plasticidad

Publications (1)

Publication Number Publication Date
WO2024047560A1 true WO2024047560A1 (fr) 2024-03-07

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PCT/IB2023/058587 WO2024047560A1 (fr) 2022-09-02 2023-08-30 Mélange en poudre pour supplémenter des graisses alimentaires en optimisant la teneur en acides gras avec une faible charge calorique et une haute plasticité

Country Status (2)

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CO (1) CO2022012576A1 (fr)
WO (1) WO2024047560A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES336574A1 (es) * 1966-03-08 1968-08-16 Grace W R & Co Un metodo de preparar un producto alimenticio plastico parauntar, de bajo contenido en grasas.
WO2021046642A1 (fr) * 2019-09-11 2021-03-18 Smart Base Ltd. Oléogels de cire utilisés en tant que substituts de graisse
WO2022099384A1 (fr) * 2020-11-16 2022-05-19 Masterol Foods Pty. Ltd. Compositions d'enrobage de chocolat

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES336574A1 (es) * 1966-03-08 1968-08-16 Grace W R & Co Un metodo de preparar un producto alimenticio plastico parauntar, de bajo contenido en grasas.
WO2021046642A1 (fr) * 2019-09-11 2021-03-18 Smart Base Ltd. Oléogels de cire utilisés en tant que substituts de graisse
WO2022099384A1 (fr) * 2020-11-16 2022-05-19 Masterol Foods Pty. Ltd. Compositions d'enrobage de chocolat

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