U.S. patent application number 10/635711 was filed with the patent office on 2004-02-12 for olive oil containing food composition.
This patent application is currently assigned to Lipton, Division of Conopco, Inc.. Invention is credited to Ganguli, Keshab Lal, van Buuren, Jan, van Putte, Karel P..
Application Number | 20040028794 10/635711 |
Document ID | / |
Family ID | 26147186 |
Filed Date | 2004-02-12 |
United States Patent
Application |
20040028794 |
Kind Code |
A1 |
van Buuren, Jan ; et
al. |
February 12, 2004 |
Olive oil containing food composition
Abstract
A method has been found for the manufacture of a spread which is
characterized by the presence of a substantial amount of olive oil
polyphenols and the absence of olive oil odor. The deodorized olive
oil to be used for the preparation is obtained by a mild refining
process which spares the olive oil's minor components.
Inventors: |
van Buuren, Jan;
(Vlaardingen, NL) ; Ganguli, Keshab Lal;
(Vlaardingen, NL) ; van Putte, Karel P.;
(Vlaardingen, NL) |
Correspondence
Address: |
UNILEVER
PATENT DEPARTMENT
45 RIVER ROAD
EDGEWATER
NJ
07020
US
|
Assignee: |
Lipton, Division of Conopco,
Inc.
|
Family ID: |
26147186 |
Appl. No.: |
10/635711 |
Filed: |
August 6, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10635711 |
Aug 6, 2003 |
|
|
|
09211350 |
Dec 15, 1998 |
|
|
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Current U.S.
Class: |
426/601 |
Current CPC
Class: |
A23D 7/001 20130101;
A23D 7/015 20130101; C11B 3/14 20130101 |
Class at
Publication: |
426/601 |
International
Class: |
A23D 007/00 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 19, 1997 |
EP |
97204048.9 |
Jan 19, 1998 |
EP |
98200126.5 |
Claims
1. An oil containing spread composition, where 5-100 wt. % of the
oil consists of olive oil, which has no perceivable olive oil
odour, and which composition contains at least 10 ppm, preferably
at least 50 ppm, more preferably at least 200 ppm of olive oil
originating polyphenols.
2. A spread composition according to claim 1 which composition
contains at least 50 ppm of olive oil originating polyphenols.
3. A spread composition according to claim 1 which composition
contains at least 200 ppm of olive oil originating polyphenols.
4. A spread composition according to claim 1 which contains at
least 5 wt. % of olive oil and at least 75 ppm of squalene.
5. A process for refining an olive oil which process comprises
sparging the oil with an inert gas at a temperature up to
250.degree. C. under such conditions of sparging gas flow, pressure
and process time that the refined oil is free from olive oil odour
and contains at least 1500 ppm of squalene.
6. A process according to claim 5 where the olive oil to be
refined, the source oil, contains at least 100 ppm of
polyphenols.
7. A process according to claim 5, where the refining conditions
are such that at least 60 wt. % of the polyphenols present in the
source oil are retained.
8. A process according to claim 5 where the sparging temperature is
120-250.degree. C.
9. A process according to claim 5 where the sparging pressure is
2-5 mbar.
10. A process for the manufacture of a food composition which
contains 0.1-90 wt. % of olive oil, comprising the steps of 1.
selecting the ingredients usual for the composition, including an
olive oil source, and 2. employing the processing steps usual for
obtaining the composition, where 10-100 wt % of the selected olive
oil has been obtained according to claim 5.
Description
[0001] The present invention deals with a fat containing food
composition, particularly a spread, which contains a substantial
amount of olive oil. Such composition is believed to fit in a
healthy diet particularly by helping to control blood cholesterol
content. The invention also comprises a process for preparation of
the composition.
BACKGROUND OF THE INVENTION
[0002] The present invention deals with a food composition with a
substantial fat content. Since fat consumption is associated with
an increased risk of cardiovascular disorders, the nutritional
value of different types of fat as well as methods for reducing the
fat content of fat compositions had been the object of extensive
investigations. Presently not only the triglyceride part of fats is
the subject of investigations, but also the nature and the effects
on health of fat attributes, the so-called minor components which
are present in small amounts in non-refined natural fats. It has
recently been found that the minor components which are denoted as
anti-oxidants, including fat polyphenols, positively interfere with
the body's cardiovascular system.
[0003] Traditionally, natural fats are refined before they are used
as an ingredient for the preparation of food. However, traditional
fat refining is not discriminating to the nature of the fat
ingredients and aims at the removal of all substances other than
triglycerides, including minor components.
[0004] Spreads are food compositions which usually contain a
substantial amount of fat, often 40 wt. % or more. Usually the fat
consists of a liquid oil and a structuring fat which gives the fat
blend a proper consistency. Olive oil is a valuable nutritional fat
because of its high content of oleic acid. Olive oil has been
incorporated in food compositions either unrefined or fully
refined. In EP 421 504 spreads are described in which the fat phase
consists partially of unrefined olive oil. According to GB 2281304
refined olive oil is used in the liquid oil blend of the fat phase
for spread manufacture. Even when used in small amounts, the
incorporation of unrefined olive oil imparts a much pronounced
flavour and taste. The characteristic olive oil flavour often is
appreciated, but by many people this flavour occurring in spreads
is perceived as offensive and therefore is unsuitable for spreads.
Hence the olive oil has to be deodorised by a refining treatment.
Olive oil traditionally is deodorized at temperatures of
250.degree. C. or even more. Under such drastic conditions also the
oil's minor components, including natural anti-oxidants,
particularly the typical olive oil polyphenols such as oleuropein,
its aglycon (shortly aglycon), tyrosol and hydroxytyrosol, are
nearly fully stripped away.
[0005] WO 97/06697 teaches that food products can be fortified with
anti-oxidants, including polyphenols and particularly the water
soluble tea polyphenols.
[0006] Polyphenols present in olive oil are more or less fat
soluble and have a chemical composition which is different from the
water soluble polyphenols. They are presumed to play in the body an
anti-oxidant role in specific tissues, possibly because of their
fat solubility.
[0007] When incorporating a substantial amount of olive oil
polyphenols in spreads, imparting a strong olive oil odour could
not be avoided up to now.
SUMMARY OF THE INVENTION
[0008] We have found an olive oil containing spread which contains
a considerable amount of olive oil polyphenols but which
nevertheless is free from any offensive olive oil odour. The
invention makes use of a process for mild olive oil refining which
allows largely retaining the polyphenols. With this process the
prejudice has been overcome that proper olive oil refining requires
drastic refining conditions with regard to temperature and process
time. Traditional refining removes free fatty acids, resulting in a
content of less than 0.1 wt. %. The found refining conditions
relating to flow of sparging gas, temperature, pressure and process
time are less drastic, but nevertheless are appropriate for the
removal of olive oil odour and--to a large extent--of fatty acids,
so that the refined olive oil is pure enough to be used for the
manufacture of a spread, while the process spares a major part of
the minor components, including the olive oil polyphenols,
tocopherols, squalene and further unsaponifiables, including fatty
alcohols and sterols, many of which are believed to be valuable
nutrients. The process should be mild enough that at least 1500 ppm
of squalene are retained in the olive oil.
[0009] The obtained olive oil can be used for the manufacture of
spread compositions in which olive oil but not its odour is a
desired ingredient. The invention therefore consists in an oil
containing spread composition where 5-100 wt. % of the oil consists
of olive oil and which has no perceivable olive oil odour,
characterised in that the composition contains at least 10 ppm of
olive oil originating polyphenols.
DETAILS OF THE INVENTION
[0010] The olive oil containing spreads of the present invention
are prepared according to common spread manufacturing process
technology. Examples of spread processing can be found e.g. in GB
2281304 and in EP 421 504. Generally spreads are emulsions of a
water phase and a fat phase, while the fat phase ususally consists
of both liquid oil and a structuring fat. According to the present
invention 5-100 wt. %, preferably 5-95 wt. %, more preferably 10-95
wt. %, still more preferably 20-95 wt. % of the liquid oil of the
fat phase of the emulsion consists of olive oil which has been
subjected to the mild refining process of the present
invention.
[0011] The invention also comprises a process for the manufacture
of any food composition which contains 0.1-90 wt. % of olive oil,
which process comprises selecting the usual ingredients, including
an olive oil source, and employing the usual processing steps,
characterised in that 10-100 wt % of the selected olive oil has
been obtained according to the process of the invention. The
obtained composition may exhibit an olive oil flavour when besides
the mild refined olive oil obtained according to the present
invention also some ingredient having an olive oil flavour is added
as well. So the benefits of a relatively cheap source of refined
olive oil and high levels of polyphenol and flavour are combined.
The olive oil flavour source might be e.g. a precious virgin olive
oil or a proper substitute, e.g. those obtained by the methods
described in WO 97/03566 and EP 852 116.
[0012] In order to retain after refining a sufficient amount of
polyphenols a level of 100 ppm of polyphenols in the starting olive
oil is preferred. The starting olive oil preferably is a cheap
Lampante oil which usually contains substantial amounts of free
fatty acids. Generally, Lampante oil contains from 20 ppm up to 250
ppm of polyphenols.
[0013] The refining process not only removes the olive oil odour
but also the excess of free fatty acids. High amounts of free fatty
acids, even 7 wt. % or more, are often found in Lampante grade
olive oils. The mild refining process reduces the fatty acids
content to less than 2 wt. %, even down to 0.3 wt. %, which is
quite acceptable. Under the mild conditions of the present process
the free fatty acids content can be easily reduced to less than 2
wt. %, but obviously the usual low level of 0.1 wt. % is not
attained, unless the starting olive oil is already low in free
fatty acids.
[0014] Polyphenols are compounds which share a phenolic hydroxyl
group. Olive oil originating polyphenols are known to comprise
oleuropein, aglycon, tyrosol, hydroxytyrosol and caffeic acid.
Their source is olive oil and the olive fruits from which the olive
oil is pressed. The total content of polyphenols in olive oils can
be established by standard methods e.g. by the widely accepted
calorimetric Gutfinger method as described in J.Am.Oil.Chem.Soc.
1981, 11, pp. 966-968, which method is based on the reaction of a
methanolic extract of olive oil and the Folin-Ciocalteau reagent.
This method has been used for establishing the polyphenol values
mentioned in the present patent specification.
[0015] The olive oil is sparged with an inert gas at a temperature
up to 250.degree. C. under such conditions of sparging gas flow,
pressure and process time that the refined oil is free from olive
oil odour and still contains at least 1500 ppm of squalene.
Suitable refining conditions are chosen from ranges of relatively
moderate sparging temperatures and pressures, particularly
120-250.degree. C. and 2-5 mbar, respectively, using preferably
1-15 m.sup.3 steam per kg of oil. At 250.degree. C. one hour
sparging has appeared to be a suitable process time, but time is
prolonged to 5 hours when refining takes place at 120.degree. C.
Suitable conditions can be established easily by some trials.
[0016] Squalene is a high molecular weight ingredient, which occurs
at a level of 1500-7000 ppm in crude olive oil, including unrefined
Lampante oil. Olive oil when refined at traditionally high
temperatures contains only little squalene, less than 1500 ppm. An
olive oil which has been obtained according to the mild refining
process of the present invention has retained squalene at a level
of at least 1500 ppm. Experiments have shown that such
concentrations can go along with a proper deodorisation. Therefore
the content of native squalene has appeared to be a suitable marker
for the refining depth of olive oil. A low squalene content points
to a great depth of refining carried out under relatively drastic
conditions. Such conditions are avoided with the process according
to the present invention.
[0017] The polyphenols of olive oil are more volatile than
squalene, but with the present conditions are retained for a major
part in the refined oil. Besides squalene also the above-mentioned
unsaponifiables (at least 4500 ppm unsaponifiables) are retained in
the mild refined olive oil. The polyphenol containing spreads
prepared according to the invention can be distinguished from known
odour-free olive oil containing spreads in that they contain
squalene in a concentration which is proportional to the
concentration of squalene in the used mild refined olive oil. The
invention comprises spreads which contain at least 5 wt. % of olive
oil, but which are free from olive oil odour and contain at least
75 ppm of squalene.
[0018] Olive oils obtained according to the invention may contain
e.g. 90 ppm of polyphenols when refined at 210.degree. C., while
the amount drops to 30 ppm when refined at 245.degree. C. Process
time and pressure being the same in both cases: about 1.2 hours and
about 2.5 mbar. Generally spoken, when a free fatty acid content up
to 1 wt. % is allowed, at least 60 wt. % of the polyphenols is
retained after refining of the olive oil.
[0019] Hence, the olive oil resulting from the found process
contains at least 1500 ppm of squalene and is characterized further
by the absence of olive oil odour on the one side and by a
relatively large amount of native polyphenols on the other side. In
practice, absence of olive oil odour is decided when a sensory
panel perceives no flavour difference between a composition
prepared with an olive oil which has been mild refined according to
the invention and a composition prepared with the same ingredients,
employing the same processing, but containing an olive oil which
has been fully refined in the traditional way.
[0020] Spreads obtained according to the invention can be
recognized because they are characterized by a specific partition
of the various types of olive oil polyphenols, which partition is
caused by the mild refining conditions which have a different
effect on the individual polyphenols. The partition therefore is a
kind of fingerprint which reflects the applied refining
conditions.
[0021] For proper stabilisation of the spreads measures have to be
taken in order to prevent flavour reversion. Flavour reversion is
known to occur easily when no proper attention is paid to the
removal of metal ions from the olive oil, particularly of iron and
copper ions which are notorious catalysts for oil degradation.
According to a preferred embodiment the refining treatment
therefore includes measures which aim to reduce the concentration
of said metal ions to less than 0.1 ppm. Well known procedures
include e.g. the treatment of the olive oil with phosphoric acid
and/or with a suitable absorbing bleaching earth, particularly
under so-called wet bleaching conditions where the oil has to
contain a small amount (0.2 wt. %) of water.
[0022] As said before the present mild refining treatment removes
the free fatty acids only partially. Under traditional olive oil
refining standards the remaining content, amounting to 0.3-2 wt. %,
is not considered good enough. Fatty acids in such small amounts do
not affect, however, product safety or oil taste, while product
stability is hardly affected, provided metal ions have been
removed.
[0023] It has appeared that the taste and stability of spreads
prepared with the mild refined olive oil complies with the
standards set for spreads prepared with traditionally refined olive
oil.
[0024] The invention is illustrated by the following examples:
EXAMPLE 1
Olive Oil Refining
[0025] Crude olive-oil (30 ton), which contained 3.2 wt. % of free
fatty acids, 110 ppm of polyphenols and 3000 ppm of squalene was
heated up to 90.degree. C. and washed by thoroughly mixing with 7
wt. % of soft water of 90.degree. C. The water phase was separated
from the olive oil in a self-cleaning centrifuge. By vacuum drying
at 50 mbar the olive oil became dry.
[0026] The washed and dried olive oil maintained at a temperature
of 90.degree. C. was first vigorously stirred after addition of an
aqueous 50 wt. % phosphoric acid solution (0.8 l per ton of oil).
After separation of the aqueous phase by centrifuging,
demineralized water was added (0.6 l per ton of oil), followed by
the addition of bleaching earth (VOLCANSIL DE22.TM., 4.5 kg per ton
of oil). After 20 min of stirring the pressure was lowered to 40
mbar and stirring was continued for another 20 min. Then the
bleaching earth was removed by filtration.
[0027] The bleached olive oil was degassed at 100.degree. C. and 30
mbar and then gradually heated up to 238.degree. C. over one hour.
After subsequent steam sparging at 2.3 mbar, spending 9 kg of steam
per ton oil, the oil was cooled down to 25.degree. C. over one hour
and finally cleared by filtration. Analysis showed that the refined
olive oil contained 0.3 wt. % of free fatty acids, 65 ppm of
polyphenols and 3000 ppm of squalene. A sensory panel assessed the
olive oil flavour. Using a scale with taste scores ranging from 4
(rejected) to 8 (excellent) the panel assigned to the oil a rating
of 7, which is almost excellent, while olive oil flavour was hardly
perceivable. Even after 4 months of storage no taste defects were
noticed. An average olive oil after been deodorized for one hour at
the normal temperature of 255.degree. C. contains: 0.1 wt. % of
free fatty acids, 1400 ppm of squalene and less than 10 ppm of
polyphenols.
EXAMPLES 2-5
Olive Oil Refining
[0028] Example 1 was repeated, except that the sparging
temperatures were varied as indicated in Table I while exposure
times were about the same, but slightly different which explains
the variations for polyphenol content.
1 TABLE I Sparging Polyphenols Free fatty acid Ex. temperature
.degree. C. content ppm content wt.% 2 210 88 1.34 3 220 63 0.89 4
230 81 0.52 5 234 62 0.41
EXAMPLE 6
Spread Containing Mild Refined Olive Oil
[0029] A spread was prepared using a water phase and a fat phase
having the composition as shown in Table II. The fat phase and the
water phase were emulsified by vigorous stirring and pasteurized at
60.degree. C. With a flow of 5-6 kg/h the pasteurized emulsion was
conducted through
2 TABLE II wt. % FAT PHASE 60 fat blend.sup.1 59.55 Hymono 8903
.TM. 0.08 Bolec ZTD .TM. 0.08 beta-carotene.sup.2 0.2 flavour 0.09
WATER PHASE 40 skimmed milk powder 1.2 salt K-sorbate 0.1 lactic
acid until pH = 5 tap water balance up to 40 .sup.117% of an
interesterified mixture of 65 wt. parts palm oil stearin and 35 wt.
parts palm kernel oil and 83% of refined olive oil (containing 1.34
wt. % of free fatty acids and 88 ppm of polyphenols). .sup.2in the
form of a 0.4 wt. % beta-carotene solution in sunflower seed
oil
[0030] a Lab Votator.TM. line A-A-C. Processing conditions for A1:
800 rpm, exit 20-22.degree. C., A2: 800 rpm, exit 6.degree. C. and
C (50 ml): 250 rpm.
[0031] The obtained spread was judged on aspects including flavour,
colour, taste, taste stability, spreadability, consistence and
stability of consistence. The spread exhibited excellent quality in
all aspects. A comparison spread was prepared under identical
conditions and with the same ingredients, except that an olive oil
was chosen, qualified as pure olive oil, which was obtained by
traditional refining at a relatively high temperature. However, a
sensory panel could perceive a taste difference between both
spreads, neither immediately after preparation, nor after 5 weeks
of storage.
* * * * *