U.S. patent application number 10/499487 was filed with the patent office on 2005-05-19 for multicompartment device for preparing an emulsion.
Invention is credited to Eckhardt, Goetz, Finlayson, Roger Morley, Foster, Timothy John, Russell, Alison Louise, Williams, Martin Alexander.
Application Number | 20050103653 10/499487 |
Document ID | / |
Family ID | 8182574 |
Filed Date | 2005-05-19 |
United States Patent
Application |
20050103653 |
Kind Code |
A1 |
Eckhardt, Goetz ; et
al. |
May 19, 2005 |
Multicompartment device for preparing an emulsion
Abstract
A multicompartment device suitable for preparing a spreadable
oil and water emulsion, said a device comprising at least two
compartments, separated by at least partially removable separation
means, wherein one compartment comprises at least one aqueous phase
and another compartment comprises at least one oil phase. Removal
of the separation means enables mixing of the ingredients of the at
least two compartments to form a spreadable oil and water
emulsion.
Inventors: |
Eckhardt, Goetz;
(Vlaardingen, NL) ; Finlayson, Roger Morley;
(Vlaardingen, NL) ; Foster, Timothy John;
(Bedford, GB) ; Russell, Alison Louise; (Bedford,
GB) ; Williams, Martin Alexander; (Bedford,
GB) |
Correspondence
Address: |
UNILEVER INTELLECTUAL PROPERTY GROUP
700 SYLVAN AVENUE,
BLDG C2 SOUTH
ENGLEWOOD CLIFFS
NJ
07632-3100
US
|
Family ID: |
8182574 |
Appl. No.: |
10/499487 |
Filed: |
December 27, 2004 |
PCT Filed: |
November 25, 2002 |
PCT NO: |
PCT/EP02/13169 |
Current U.S.
Class: |
206/219 |
Current CPC
Class: |
A23D 7/02 20130101; B65D
81/3266 20130101 |
Class at
Publication: |
206/219 |
International
Class: |
B65D 025/08 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 21, 2001 |
EP |
01310851.9 |
Claims
1. Device comprising volume flexible compartments, suitable for
preparing an oil and water emulsion, said device comprising at
least two compartments, separated by at least partially removable
separation means, wherein one compartment comprises at least an
aqueous phase and another compartment comprises at least an oil
phase, characterised in that by at least partial removal of the
separation means one or more channels are formed between one
compartment and the other, said channels having a diameter of from
1 to 50 mm and in that the at least partial removal of the
separation means enables mixing of the ingredients of the at least
two compartments such that within 3 minutes after removing the
separation means the final spreadable oil and water emulsion has
formed.
2. Device according to claim 1 which additionally comprises one or
more barriers leading to the formation of said one or more
channels.
3. Device according to claim 1 wherein the separation means is
arranged such that it can be removed by manual operation.
4. Device according to claim 1 containing two compartments.
5. Device according to claim 1 wherein the separation means can be
removed by pressure.
6. Device according to claim 1 comprising an opening to take out
product or to optionally add further ingredients.
7. Device according to claim 1 wherein one compartment comprises an
oil phase and another compartment comprises an aqueous phase.
8. Device according to claim 7 wherein the aqueous phase comprises
caseinate or a caseinate replacer, and the oil phase comprises cold
hydrating viscosifying agent or dry fruit homogenate, salt and an
acidulate.
9. Device according to claim 7 wherein the oil phase comprises an
emulsifier.
10. Device according to claim 8 wherein the caseinate replacer is a
combination of gelling pectin and surface active pectin or a
combination of gelling alginate and surface active alginate or a
combination thereof.
11. Device according to claim 7 wherein the mixing of the oil phase
and the aqueous phase results in a spreadable oil in water emulsion
having an average droplet size D3,3 of from about 3 to about 100
microns.
12. Device according to claim 7 wherein the first compartment
comprises from 25 to 250 g of an aqueous phase and the second
compartment comprises from 25 to 250 g of an oil phase.
13. Use of a device according to claim 1 for the preparation of an
oil and water containing spreadable emulsion.
Description
FIELD OF THE INVENTION
[0001] The invention relates to a closed multicompartment device
which is suitable for the preparation of an oil and water
containing emulsion in the pack.
BACKGROUND OF THE INVENTION
[0002] Kitchen products that are suitable for use in frying,
baking, spreading (on bread, toast or the like) are well known for
decades. These products are generally offered to a consumer in the
form of a final product in a tub or wrapper.
[0003] Such products have the disadvantage that they have limited
storage stability, especially leading to products with phase
separation upon storage at a temperature of about room temperature
(20 to 35.degree. C.). In U.S. Pat. No. 4,160,850, this
disadvantage is acknowledged. Hence this document provides a
shelf-stable mix suitable for consumer preparation of a spreadable
butter substitute. However, the products provided therein require a
set of actions which take long, require accurate weighing of the
ingredients and also require the use of relatively sophisticated
electrical equipment and in many cases recommend storage of the
product in a refrigerator to completely stabilize the emulsion.
Especially the accurate weighing of the ingredients that are added
and the transfer of all of the base composition to a mixing bowl
are generally inaccurate actions often leading to undesired end
products showing defects due to the wrong mixing ratio between base
component and added ingredients.
[0004] This problem is addressed in WO-A-01/10228.
[0005] This document discloses shelf stable complete food premixes.
The mixes are provided in multicompartment packaging comprising a
high water activity aqueous component and a low water-activity
component in separate compartments. The components are preferably
stored in multicompartment packages having rupturable seals. To
prepare the uncooked mix or food or beverage the preparer may
combine portions of each compartment or container. Opening of the
rupturable seal allows the components contained in the separate
compartments to be place in communication with each other for
intermixing. The intermixing can be performed by squeezing or
kneading the compartments from side to side until the compartments
are uniformly mixed.
[0006] The device and process according to WO-A-01/10228 are
suitable for preparing simple mixtures of materials but were found
to be unsuitable for preparing stable oil and water containing
emulsion because the preparation of such products generally
requires more than only mixing.
[0007] U.S. Pat. No. 3,353,3807 further discloses a container
package for concentrates. The container disclosed in this document
is an expansible pouch or envelope to which additives such as
diluents are added. The container is preferably made from rigid
material and a consumer requires kitchen utensils for preparing the
final product.
[0008] Furthermore CN-A-1226501 discloses a beverage bottle having
a sealed cup full of specific additives. Before drinking the seal
of the small cup is broken and the substances stored therein are
dissolved and mixed with water.
[0009] However none of the above documents provides a device
suitable for preparing a stable oil and water containing
emulsion.
[0010] Therefore, there is a need for a device for preparing the
above emulsions, especially kitchen products, which is easy to
handle and does not rely on accurate dosing of a consumer to obtain
a good product.
SUMMARY OF THE INVENTION
[0011] It has now surprisingly been found that this objective is
met by a multicompartment device comprising removable separation
means whereby removal of the separation means leads to formation of
one or more channels with a specified diameter/width after removal
of the separation means.
[0012] In a first aspect the invention relates to a device
comprising volume flexible compartments, suitable for preparing an
oil and water emulsion, said device comprising at least two
compartments, separated by at least partially removable separation
means, wherein one compartment comprises at least an aqueous phase
and another compartment comprises at least an oil phase, wherein by
at least partial removal of the separation means one or more
channels are formed between one compartment and the other, said
channels having a diameter of from 1 to 50 mm and wherein the at
least partial removal of the separation means enables mixing of the
ingredients of the at least two compartments such that within 3
minutes after removing the separation means the final spreadable
oil and water emulsion has formed.
[0013] In a further aspect the invention relates to a device
comprising volume flexible compartments, suitable for preparing an
oil and water emulsion, said-device comprising at least two
compartments, separated by a removable separation means and
additional barriers, wherein one compartment comprises at least an
aqueous phase and another compartment comprises at least an oil
phase wherein the separation means is removable and wherein
removing the separation means creates, together with the barriers,
one or more channels with a diameter of from 1 to 50. The
channel(s) enable mixing and emulsification of the ingredients of
the at least two compartments such that within 3 minutes after
removing the separation means the final stable oil and water
emulsion has formed.
DETAILED DESCRIPTION OF THE INVENTION
[0014] All percentages herein are by weight, calculated on total
product, unless specifically indicated other wise.
[0015] The terms oil and fat are used interchangeably in this
specification and claims.
[0016] For purpose of the invention a clumped cream according to
WO-A-01/10234 is covered by the term emulsion.
[0017] The device according to the current invention is suitable
for preparing a stable oil and water containing emulsion. This
means that the device as such is sufficient for preparing said
emulsion and that no further ingredients need to be added. However
the addition of further optional ingredients such as flavour or
colour agents is possible.
[0018] Oil and water emulsions are for example spreadable (skin)
creams, margarine type products and certain mayonnaise type
products.
[0019] One of the advantages of the claimed device is that a
consumer does not need any further kitchen utensils or other
apparatus for preparing the final product. Also the use of this
device is clean and does not give any dirty tools that require
cleaning afterwards.
[0020] The emulsion prepared using the device is spreadable. In the
context of the invention, spreadable is defined by a combination of
G' and Stevens value wherein the Stevens value, determined by the
method illustrated in the examples, is preferably at least 50 g at
5.degree. C., more preferred from 50 to 800 g at 5.degree. C. and
G', determined by the method illustrated in the examples,
preferably ranges from 300 to 5000 Pa at 5.degree. C. under the
measuring conditions specified in the examples.
[0021] More preferred the Stevens value at 5.degree. C. is from 50
to 500 g when measured with a so called mayonnaise grid to a
penetration depth of 20 mm or, for harder products of from 100 to
500 g when measured to a penetration depth of 10 mm with a
cylindrical stainless steel probe of 7 mm diameter.
[0022] The mayonnaise grid is described in WO-A-01/41586.
[0023] Examples of known spreadable products include fresh cheese
and dairy based spreads. Water continuous spreadable products are
often milk based and optionally acidified as disclosed for example
in WO-A-97/04660, DE-A-37101052, DE-A-3822082, EP-A-938,848 and
EP-A-603,890.
[0024] Desirably, acceptable spreadable products show a tan delta
value from 0.05 to 0.7 at a temperature of 20.degree. C. in
combination with a strain (critical strain to failure) at tan delta
d=1 of from 0.6 to 2.20 determined by the method according to the
examples.
[0025] A schematic drawing of one embodiment of the device is given
in FIG. 1. This figure shows a packaging composition comprising an
aqueous phase (1) and a fat phase (2) separated by a removable
separation means (3). The dotted line (3) indicates that the
separation means is partially removable thus creating channels
between compartment (1) and (2) after partial removal.
[0026] The device comprises at least 2 compartments separated by
removable separation means. The contents of the two compartments
can not mix as long as the separation means is still present.
[0027] Preferred devices comprise 2 compartments. Optionally one or
more further compartments are included. Such further compartment is
preferably connected to at least one of the other compartments by
removable separation means.
[0028] The device comprises a separation means, which is at least
partly removable.
[0029] Preferably the separation means is removable by manual
operation.
[0030] An example of this is removal of the separation means by
pressure. According to this embodiment, the outer material forming
the external circumference of the device can withstand higher
pressure than the separation means. Hence by folding the package or
by exerting pressure on the separation means in another way, the
separation means bursts at least partially. The separation means
can for example be removable by temperature increase. Thus by
warming the entire device the external material may be such that it
remains intact whereas the separation means are melted or disappear
otherwise.
[0031] Optionally the device comprises an internal membrane
separating the compartments and manually operable means connected
to the membrane and extending externally of the device for
rupturing or displacing at least part of the membrane to allow
mixing of the ingredients in the previously separated compartments.
The manually operable means for rupturing part of the membrane may
form an integral part of a sheet forming the membrane, which
extension is folded to overlie the membrane so that its free end
extends from one side of the device to form a tab. A consumer may
pull the tab, thereby removing part of the membrane which is in
this embodiment the separation means.
[0032] Alternatively the device comprises a cord linked to the
separation means whereby part of the cord protrudes externally. A
consumer pulling the cord will hence remove at least part of the
membrane.
[0033] The separation means should be at least partially removable.
Preferably the removal is such that only part of the separation
means are removed. The device is built such, that by (partial)
removal of the separation means, one or more channels are formed
between one compartment and the other. These channels enable high
flow speed giving turbulence and shear. The subsequent mixing of
the phases in these compartments by forcing the phases through the
channels, leads to the formation of an emulsion which is more
homogeneous and of smaller droplet size of the dispersed phase than
for those devices where the entire separation means is removed such
as is disclosed in WO-A-01/10228 and U.S. Pat. No. 3720523.
[0034] Said channels further lead to the formation of a final
emulsion with increased stability.
[0035] Without such channel formation the rupturing of the
separation means may only lead to simple mixing thus creating oil
and water emulsions without the desired spreadability and hardness
but with a pourable, dressing type consistency. Without wishing to
be bound by any theory it is believed that the shear created by
mixing in small channels enables the formation of a microstructure
allowing formation of a spreadable product with the desired
hardness.
[0036] Without wishing to be bound by any theory it is believed
that the ideal diameter of the channel depends on the viscosity of
the components in the compartments and on their amounts. The
diameter of the channel or channels formed by removing part of the
separation means is from 1 to 50 mm, preferably from 1 mm to 30 mm,
most preferred from 2 mm to 25 mm, even more preferred from 10 mm
to 25 mm.
[0037] In a preferred embodiment, the device additionally comprises
one or more barriers leading to the formation of said one or more
channels. Said additional barriers may form the one or more
channels with the preferred diameters as disclosed above after the
(partial) removal of the separation means. The barriers may for
example be placed parallel to the separation means protruding
partly into the compartments. In a highly preferred embodiment
(presented in FIG. 2 with barrier numbered (4)), one barrier is
placed on one side of the separation means and the other is placed
on the other side of the separation means. Alternatively multiple
barriers are included in the device such that the (partial) removal
of the separation means creates a multiplicity of channels. The
preferred diameter of such channels is 1 mm to 50 mm, most
preferred 1 to 3 cm.
[0038] The device comprises an external material, embracing the
external surface, and a separation means, which is internal, namely
in between two compartments of the device.
[0039] In a preferred embodiment the device is composed of a
material for which sealing strength is dependent on pressure or
temperature.
[0040] For reasons of manufacturing efficiency it is preferred that
the external material is of the same composition as the material of
which the separation means is composed.
[0041] The outer surface of the device may be rigid or flexible as
long as the volume of the compartments is flexible such that mixing
is possible. Mixing may for example be achieved by forcing the
contents of one compartment into the other and back
[0042] again for example by pumping or squeezing, repeating this
cycle several times.
[0043] According to one embodiment the device comprises two
cylinders separated by a removable separation means and containing
movable plungers at the sides opposite the separation means. After
at least partial breaking of the separation means the contents of
the two cylinders may be moved from one compartment to the other by
moving the plungers alternately.
[0044] In a most preferred embodiment the device is made of a
flexible material such that the contents can be mixed by kneading
the device by hand.
[0045] Examples of suitable material include low density
polyethylene such as Surlin.TM., sealing lacquers, aluminum foil,
oriented polypropylene, polyestertereftalate, and combinations
thereof in laminated form.
[0046] Generally the device comprises an opening to take out
product or to optionally add further ingredients.
[0047] The contents of the compartments of the device are converted
into a final emulsion within 3 minutes. It is essential for a
consumer that the time for preparation is at most three minutes,
preferably at most 2 minutes, more preferred from 10 seconds to 1.5
minutes. Consumers were found to reject products that take longer
in their preparation and especially those which need refrigeration
before they are ready for use.
[0048] It will be appreciated that the composition of the
components in the compartments is relevant to the final emulsion
composition and to the formation of the final emulsion by manual
operation within 3 minutes.
[0049] In a more preferred aspect of the invention the device is
used for the preparation of an oil in water emulsion having a fat
content of from 20 to 80 wt %. The device of the present invention
is exceptionally suitable for the preparation of an oil in water
emulsion.
[0050] Preferably one compartment comprises an aqueous phase and
the other compartment comprises a fat phase. This does not imply
that water and fat are always separated in two different
compartments. According to an alternative embodiment, the device
comprises two compartments each of which comprises a pourable oil
in water emulsion which emulsions thicken immediately after mixing
to form a spreadable emulsion. Such thickening can for example be
obtained by including a gelling agent such as alginate in one of
the emulsions and an agent triggering gelation of alginate in the
other compartment, e.g. Ca2 +ions.
[0051] As indicated above preferably one compartment comprises an
aqueous phase and the other an oil phase. The aqueous phase may
consist of water only. In such case the oil phase should contain
all ingredients necessary to prepare a final emulsion. The aqueous
phase preferably comprises caseinate or a caseinate replacer. This
caseinate is believed to fulfill a function in both emulsification
and viscosity increase.
[0052] The oil phase preferably comprises a cold hydrating
viscosifying agent or dry fruit homogenate, salt and an
acidulate.
[0053] Cold hydrating viscosifying agents are defined as those
ingredients which will hydrate when added to water which is at a
temperature of at most 60.degree. C. The hydration leads to an
increase of viscosity of the water in which the ingredient is
dispersed. A test to determine suitable cold hydrating viscosifying
(CHV) ingredients or systems is described in the examples. This
test is further referred to as "RVA method". Those agents or
combinations thereof that show a final viscosity after 500 seconds
of more than 1700 cP, or that show a final viscosity of from 300 to
600 cP in combination with a rate of hydration defined by the
difference of viscosity between time is 0 seconds and time is 100
seconds of more than 1200 cP/minute, are considered suitable cold
hydrating viscosifying agents.
[0054] Suitable agents can also be found by microscopic examination
of water swollen compositions. Suitable compositions for
spread-like textures show intact, swollen particles, whereas ones
showing irregular, "broken" structures tend to be less
suitable.
[0055] Compositions that are intended for preparation of a final
emulsion that is spreadable preferably comprise a cold hydrating
viscosifying agent that gives a final viscosity of at least 1700
cP, preferably 1700 to 4000 cP in combination with a rate of
hydration of at least 600, preferably 600 to 4000 cP/minute
determined by the RVA-method according to the examples.
[0056] Preferably the cold hydrating viscosifying agent is selected
from the group comprising cold swelling starch, inulin and gums
which give final viscosities greater than 400 cP with hydration
rates greater than 1500 cP/min in the RVA method, or combinations
thereof.
[0057] Especially preferred cold hydrating viscosifying agents are
the so called "modified waxy maize starches".
[0058] The following guidelines provide guidance for selection of
the cold hydrating viscosifying agent.
[0059] For the preparation of spreadable final oil in water
emulsions, the use of a cold swelling starch as cold hydrating
viscosifying agent is highly preferred. Suitable cold swelling
starches are preferably selected from the group comprising Passelli
EZ 1911.TM. Ultratex A.TM., Ultratex 1.TM., Ultratex 2.TM.,
Ultratex 2000.TM., Ultratex 3.TM., Ultratex 4.TM., Instant
Clearjel.TM., Ultrasperse M.TM., Ultrasperse 5.TM., and Ultrasperse
A.TM. and combinations thereof. The mentioned examples are
available from National Starch.
[0060] Remyline AP.TM. ex Remy Industries is another suitable cold
swelling starch.
[0061] Modified potato starch such as Paselli SA 2.TM. from Avebe
was found to be unsuitable for use as a cold hydrating viscosifying
agent for preparation of final emulsions that are spreadable.
Cook-up starches such as Colflo 67.TM. are less preferred as these
will only provide structure after cooking for a considerable amount
of time which is often undesired in the process of preparing a
final emulsion. In another less preferred embodiment a cook-up
starch is included in pre-cooked form. This eliminates the need for
further heating during preparation.
[0062] The fat phase optionally comprises citric cell wall material
in addition to a cold hydrating viscosifying agent or as an
alternative thereto. Examples of suitable material are Herbacel AQ
Plus citrus fibre.TM. obtainable from Herbafood ingredients GmbH,
or other fibre from orange peels.
[0063] Preferred cell wall material has been subjected to a
homogenisation treatment.
[0064] The amount of cold hydrating viscosifying agent or cell wall
material is preferably from 1 to 30 wt %, more preferred from 5 to
25 wt %, most preferred from 5 to 20 wt % on oil phase.
[0065] Examples of preferred salts are sodium chloride and
potassium chloride. The total presence of salts, when added, is
preferably from 0.5 to 8 wt %, more preferred from 1 to 3 wt % on
total composition.
[0066] The acidulate is preferably selected from the group
comprising citric acid, lactic acid, sorbic acid.
[0067] The amount of acid is preferably such that the final
emulsion has a pH of from about 4 to about 6.
[0068] The aqueous phase preferably comprises a polysaccharide.
Inclusion of a polysaccharide in the aqueous phase was found to
increase the speed of formation of the final emulsion and also to
increase the storage stability of the emulsion.
[0069] Suitable polysaccharides are preferably selected from the
group comprising guar, xanthan, locust bean gum, pectin, lambda
carrageenan, fenugreek, konjac mannan, xyloglucan,
carboxymethylcellulose, methylcellulose or a combination
thereof.
[0070] Guar is the most preferred polysaccharide.
[0071] The amount of polysaccharide is preferably from 0.2 to 20 wt
%, more preferred from 0.5 to 10 wt %, even more preferred from 0.5
to 7 wt % on aqueous phase.
[0072] Although for many devices the inclusion of caseinate or a
caseinate replacer is sufficient to enhance emulsion formation, it
is preferred that the oil phase comprises an emulsifier.
[0073] This was found to lead to a more stable final emulsion.
[0074] The emulsifier is preferably lecithin or sorbitan
monopolyoxyethylene (Tween) optionally in combination with a
further emulsifier selected from the group comprising
monoglycerides, diglycerides, citric acid esters, lactic acid
esters.
[0075] The amount of emulsifier is preferably from 0.05 o 4 wt % on
oil phase.
[0076] The aqueous phase preferably comprises caseinate or a
caseinate replacer. Without wishing to be bound by any theory, it
is believed that caseinate plays a dual role in the final emulsion
namely as an emulsifier and as a viscosity enhancer.
[0077] Suitable sources for caseinate include but are not limited
to skim milk powder, milk protein, milk, denatured whey.
[0078] Optionally caseinate may be replaced with an ingredient or
combination of ingredients also fulfilling this function. An
example of a suitable caseinate replacer is the combination of an
emulsifier such as sorbitan monopolyoxyethylene (Tween) and a gum
such as guar gum.
[0079] The amount of caseinate is preferably from 0.05 to 10 wt %,
more preferred from 0.5 to 5 wt % on aqueous phase.
[0080] Alternatively the aqueous phase comprises a combination of
gelling pectin and surface active pectin or a combination of
gelling alginate and surface active alginate or a combination
thereof.
[0081] These combinations may replace caseinate or can be added in
addition to (part of) the caseinate. Without wishing to be bound by
any theory it is believed that the surface active counterpart of
the alginate or pectin plays a role in emulsion stabilisation by
its presence at the oil/water interface. The gelling counterpart of
alginate or pectin is believed to thicken the aqueous phase thereby
also contributing to aqueous phase stability and reduced
syneresis.
[0082] Said combination is especially preferred in case the final
emulsion is an oil in water emulsion. The oil droplets will then be
embedded in an aqueous gel, immobilising said oil droplets and
hence preventing coalescence of the oil droplets.
[0083] The terms surface active pectin/alginate and gelling
pectin/alginate are believed to be well known to a person skilled
in the art.
[0084] A suitable surface active pectin is acetylated pectin. A
suitable surface active alginate is propyleneglycolalginate (PGA).
An example of gelling pectin is low methoxy pectin and
[0085] An example of gelling alginate is manucol.TM. or
manugel.TM..
[0086] The amount of surface active pectin or alginate is
preferably from 0.05 to 2 wt % on aqueous phase.
[0087] The amount of gelling pectin or alginate is preferably from
0.01 to 2 wt % on aqueous phase.
[0088] The gelation of gelling pectin or alginate is preferably
mediated with divalent cations, most preferably Ca.sup.2+. The
introduction of calcium is preferably controlled so that hydration
of the polymer and emulsification of oil droplets precedes gel
formation. This may for example be achieved by using the pH
dependence of the solubility of calcium salts eg. CaCO.sub.3,
CaSO.sub.4 and mixtures thereof.
[0089] The above mentioned ingredients may be added to the aqueous
phase or may be inherently present in the aqueous phase. Suitable
aqueous phases therefore include for example milk (comprising
caseinate), juice, tea, coffee and the like.
[0090] Usage of the device leads to the formation of a spreadable
emulsion. Preferably the emulsion is an oil in water emulsion. The
final emulsion formed by the use of the device is preferably
characterised by an average droplet size D3,3 of from about 3 to
about 100 microns.
[0091] The device may have any size but preferably is adapted to
usage by a consumer. Therefore in a preferred embodiment, the first
compartment comprises from 25 to 250 g of an aqueous phase and the
second compartment comprises from 25 to 250 g of an oil phase.
[0092] Preferably the device is only used once and then
discarded.
[0093] The device may be prepared by any suitable method known in
the art. In preparing the device general packaging techniques may
be used. The oil phase is preferably prepared by mixing all
ingredients followed by homogenisation and subsequently filling one
compartment. The aqueous phase is preferably subjected to a
pasteurisation or sterilisation treatment either separately or in
one compartment before the oil phase is added thereto.
[0094] The invention is illustrated by the following non-limiting
examples.
EXAMPLES
[0095] General
[0096] Determination of G' and Stevens Value
[0097] Oscillatory shear measurements were performed using a
Carrimed CSL500 Rheometer (parallel plate geometry) at a constant
temperature of 5.degree. C. (Stress of 10 Pa and Frequency of 1
Hz). The sample was loaded onto the rheometer immediately after
mixing and values of G' were collected every 30 seconds. The value
of G' quoted in Pa is that recorded at a time of 15 minutes after
initial shaking.
[0098] Stevens value was determined in g by using a Stevens texture
analyser (2 mm/sec, 20 mm depth, mayonnaise grid (mesh 7, thread
thickness 0.8 mm, mesh width 2.83 mm,). Alternatively for harder
products a cylindrical probe was used having a diameter of 7 mm
with penetration depth of 10 mm. The Stevens value was determined
at room temperature for a product which had been stored at
5.degree. C. for at least 24 hours.
[0099] RVA-method to determine suitable cold hydrating viscosifying
agents.
[0100] Rapid Visco-Analyser (RVA)--Biopolymer Hydration Test
[0101] A model emulsion was prepared containing:
1 Sunflower Oil 12.5 g Lecithin (Bolec MT) 2.5 g "test agent" 4.0 g
in case of starch, 1 g in case of a gum.
[0102] These ingredients were mixed for 1 minute, at 25.degree. C.,
then water 11.25 g (equivalent to 45 Parts in 100 g formulation)
was added.
[0103] This mixture was put straight into RVA machine (manufactured
by Newport Scientific Pty Ltd) and mixed for 10 mins at 25.degree.
C., 180 rpm.
[0104] From these data, final viscosity and rate of viscosity
development (ie. the maximum gradient between the offset of
viscosity increase and the plateau of final viscosity) were
derived.
[0105] Small Deformation Rheology of Instant Spreads
[0106] Product was placed on rheometer with parallel plate geometry
in oscillation mode, 1 mm gap, 4 cm diameter.
[0107] The experiment consisted of a stress sweep from 1 up to
.about.1000 Pa. The parameters are as follows: frequency 1 Hz,
temperature 20.degree. C. From the plot of tan delta vs strain, the
value of strain where tan delta=1 is plotted against the initial
tan delta value.
[0108] Rapid Visco-Analyser (RVA)--Viscosity Development of Instant
Spread from Oil Slurry and Water
[0109] 12.5 g of Oil Composition from one compartment was stirred
until homogeneous for 10 minutes at 25.degree. C. 12.5 g of water
phase from the other compartment was added and the two were mixed
on the RVA machine (manufactured by Newport Scientific Pty Ltd) for
10 mins at 25.degree. C., at a speed of 180 rpm.
[0110] From these data the increase in viscosity to a maximum
plateau value from 0 to 2 minutes was determined.
Example 1
[0111] A pouch was prepared according to FIG. 1. The pouch contains
two compartments. The material used for external surface and the
separations means (3) is a low density polypropylene (Surlin.TM.
from Dupont). One compartment was filled with an oil phase and
another compartment was filled with an aqueous phase. The
separation means was designed such it will break when pressure is
exerted by folding one compartment, leading to formation of 1
channel with a diameter of about 2 cm.
[0112] The composition of the oil phase and the aqueous phase is
presented in table 1.
2 TABLE 1 wt % ON PHASE Oil Aqueous phase phase Bolec M/T ex
Unimills 0.7223 Zwijndrecht Caseinate 1.1086 Ultratex 4.sup.tm ex
5.8691 national starch international Guar 1.3304 Salt 2.1670
Tri-Sodium Citrate 0.5418 Citric Acid 0.2257 Potassium Sorbate
0.1806 Sunflower oil 90.2935 Water 97.5610 Total 100.0000
100.0000
[0113] The two phases were made up separately mixing all
ingredients of the phase. The temperature of mixing was about
60.degree. C. for the oil phase. The aqueous phase was pasteurised.
Next the phases were filled into the separate compartments of the
device which were sealed. The device was flexible. By kneading and
pressurisation of the separation means, it was broken and a channel
with a diameter of about 2 cm was created. The phases were mixed by
kneading for about 1.5 minutes after which a spreadable emulsion
with Stevens value of 148 g at 5.degree. C. resulted. pH of the
final emulsion was 4.9.
Example 2
[0114] A pouch was prepared with 2 compartments according to
example 1. The ingredients composition of the phases is listed in
table 2.
3 TABLE 2 wt % on Phase Oil Aqueous phase phase Low Methoxy Pectin
(LM 12 1.832509 CG-Z) Beet-Pectin 0.990099 Calcium Carbonate
0.366502 Tri-Sodium Citrate 0.274876 Citric Acid 0.219901 Sodium
Chloride 1.832509 Potassium Sorbate 0.183251 Ultratex 4.sup.tm ex
national 3.665017 starch Sunflower oil 91.62544 Water 99.0099 Total
100 100
[0115] The device was flexible. By kneading and pressurisation of
the separation means, it was broken. The phases were mixed by
kneading for about 1.5 minutes after which a spreadable emulsion
with Stevens value of 55 g at 5.degree. C. resulted. pH of the
final emulsion was 4.6.
Example 3
[0116] A pouch was prepared with 2 compartments according to
example 1. The ingredients composition of the phases is listed in
table 3.
4 TABLE 3 wt % on Phase Oil Aqueous Ingredient phase phase
Sunflower oil 89.72633 DNWP at 10% 4.347826 Ultratex 4.sup.tm ex
5.38358 national starch NaCl 2.153432 Tri Sodium Citrate 0.538358
Citric Acid 0.224316 Potassium - Sorbate 0.179453 Water 95.65217
Guar 1.794527 Total 100 100
[0117] DNWP is Denatured Whey protein made by heating 10% Bipro 95
(Whey Protein) in de-ionised water at pH 7 at 90.degree. C. for 20
mins and cooling.
[0118] The device was flexible. By kneading and pressurisation of
the separation means, it was broken. The phases were mixed and a
spreadable emulsion resulted.
Example 4
[0119] A pouch was prepared with 2 compartments according to
example 1. The ingredients composition of the phases is listed in
table 4.
5 TABLE 4 % ON wt % on phase Ingredients TOTAL Compartment 1
Compartment 2 Whipping Cream 80.4163 100 Sunflower oil 14.1911
72.4638 Ultratex 4.sup.tm ex 3.7843 19.3237 national starch Sodium
Chloride 1.1353 5.7971 Potassium 0.0946 0.4831 Sorbate Tri-Sodium
0.2744 1.4010 Citrate Citric Acid 0.1041 0.5314 Total 19.5837
80.4163 100.0000 100 Total 100.0000
[0120] The composition of the whipping cream is for example 4a:
[0121] Per 100 mL:
[0122] 1.9 g Protein
[0123] 3.9 g Carbohydrate
[0124] 38.9 g Fat (of which 24.4g Saturates)
[0125] The whipping cream was a commercial cream (Safeway) made by
standard technology in cream processing.
[0126] For example 4b the following whipping cream composition was
used:
[0127] Per 100 mL:
[0128] 2.4 g Protein
[0129] 3.5 g Carbohydrate
[0130] 29 g Fat (of which 25 g saturates 1 g polyunsaturates)
[0131] Ingredients:
[0132] 70% Buttermilk
[0133] 17% Hydrogenated Vegetable Oil
[0134] 11% Vegetable Oil
[0135] Emulsifiers:
[0136] E435 (Polyoxyethylene sorbitan monostearate or Polysorbate
60 or Tween 60)
[0137] E 322 (Lecithin)
[0138] Stabilisers:
[0139] E412 (Guar Gum)
[0140] E410 (Locust Bean Gum)
[0141] Colour: E160a (Beta Carotene)
[0142] Also this cream was prepared by standard processing as
referred to in EP-A-455288.
[0143] The device was flexible. By kneading and pressurisation of
the separation means, it was broken. The phases were mixed by
kneading for about 1.5 minutes after which a spreadable emulsion
with Stevens value of 250 g at room temperature resulted when
measured with the grid. The hardness when measured with a cylinder
probe was about 250 g at 5.degree. C. for both compositions.
* * * * *