U.S. patent application number 13/376864 was filed with the patent office on 2014-08-28 for food compositions comprising organogels.
This patent application is currently assigned to ARCHER DANIELS MIDLAND COMPANY. The applicant listed for this patent is Shireen S. Baseeth, Bruce R. Sebree. Invention is credited to Shireen S. Baseeth, Bruce R. Sebree.
Application Number | 20140242246 13/376864 |
Document ID | / |
Family ID | 44914729 |
Filed Date | 2014-08-28 |
United States Patent
Application |
20140242246 |
Kind Code |
A9 |
Baseeth; Shireen S. ; et
al. |
August 28, 2014 |
FOOD COMPOSITIONS COMPRISING ORGANOGELS
Abstract
The present invention is directed towards organogel
compositions. Processes for producing such organogel compositions
are further disclosed. The present invention is also directed
towards uses of the novel organogel compositions in foods,
beverages, nutraceuticals pharmaceuticals, pet food, or animal
feed.
Inventors: |
Baseeth; Shireen S.;
(Decatur, IL) ; Sebree; Bruce R.; (Oakley,
IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Baseeth; Shireen S.
Sebree; Bruce R. |
Decatur
Oakley |
IL
IL |
US
US |
|
|
Assignee: |
ARCHER DANIELS MIDLAND
COMPANY
Decatur
IL
|
Prior
Publication: |
|
Document Identifier |
Publication Date |
|
US 20130095221 A1 |
April 18, 2013 |
|
|
Family ID: |
44914729 |
Appl. No.: |
13/376864 |
Filed: |
May 13, 2011 |
PCT Filed: |
May 13, 2011 |
PCT NO: |
PCT/US2011/036448 PCKC 00 |
371 Date: |
September 14, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13128530 |
May 10, 2011 |
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PCT/US09/64407 |
Nov 13, 2009 |
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13376864 |
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61334766 |
May 14, 2010 |
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61114510 |
Nov 14, 2008 |
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Current U.S.
Class: |
426/573 |
Current CPC
Class: |
A23K 20/158 20160501;
A23L 29/10 20160801; A23D 9/013 20130101; A21D 13/16 20170101; A23G
3/346 20130101; A23G 3/346 20130101; A21D 2/32 20130101; A23V
2002/00 20130101; A23V 2002/00 20130101; A21D 2/16 20130101; A23D
7/011 20130101; A23V 2250/192 20130101; A23V 2200/228 20130101;
A23J 7/00 20130101; A23G 2200/08 20130101; A23V 2250/5086 20130101;
A23V 2250/194 20130101; A23D 7/013 20130101; A23V 2250/1842
20130101; A23P 20/11 20160801; A21D 2/165 20130101 |
Class at
Publication: |
426/556 ;
426/662; 426/654; 426/601; 426/603; 426/659; 426/660; 426/631;
426/590; 426/605; 426/583; 426/580; 426/573; 426/575; 426/578;
426/577; 426/576 |
International
Class: |
A23L 1/035 20060101
A23L001/035 |
Claims
1-23. (canceled)
24. A food product or ingredient comprising: an edible organic
phase; and an edible thermo-reversible, structured phospholipid
organogel composition.
25. The food product or the food ingredient of claim 24, wherein
the edible thermo-reversible, structured phospholipid organogel
composition provides structure to the edible organic phase.
26. The food product or the food ingredient of claim 24, wherein
the edible thermo-reversible, structured phospholipid organogel
composition comprises an edible phospholipid composition, an a
second edible organic phase, an edible water soluble polymer and an
edible polar phase.
27. The food product or the food ingredient of claim 24, wherein
the edible organic phase comprises an edible oil, a food-grade low
HLB emulsifier or a combination thereof.
28. The food product of the food ingredient of claim 24, wherein
the food product is selected from the group consisting of a baked
food, a creme, a filling, a coating, a compound coating, a
shortening, a margarine, a baking fat, an icing, a frozen
confection, chocolate, a beverage, a snack coating, a spread, a
puff pastry, mayonnaise, a dressing, a sauce, a creamer, a yogurt,
a dairy product, a cereal coating, a delivery vehicle for actives,
a delivery vehicle for enzymes, a delivery vehicle for flavors, a
delivery vehicle for a color, a clouding agent, or an emulsion
stabilizer.
29. A composition comprising: a fat or an oil; and an edible
thermo-reversible, structured phospholipid organogel composition;
wherein the edible thermo-reversible, structured phospholipid
organogel composition provides structure to the fat or the oil.
30. The composition of claim 29, further comprising a second fat or
a second oil.
31. The composition of claim 29, further comprising a
flavoring.
32. The composition of claim 31, wherein the flavoring is selected
from the group consisting of cocoa powder, cocoa butter, cocoa
liquor, a vanilla flavoring, and combinations of any thereof.
33-40. (canceled)
41. The food product or the ingredient of claim 24, wherein upon
heating of the edible thermo-reversible, structured phospholipid
organogel composition to a temperature between 30-40.degree. C.,
the edible thermo-reversible, structured phospholipid organogel
composition melts and wherein upon cooling of the melted edible
thermo-reversible, structured phospholipid organogel composition to
a temperature of below 30.degree. C., the edible thermo-reversible,
structured phospholipid organogel composition reforms to the shape
of a gel.
42. The food product or the ingredient of claim 26, wherein the
second organic phase comprises an edible oil, a food-grade low HLB
emulsifier, a fatty acid ester, or any combinations thereof.
43. The food product or the ingredient of claim 26, wherein the
edible water soluble polymer is bio-based.
44. The food product or the ingredient of claim 26, wherein the
edible phospholipid composition comprises less than 90%
phosphatides, less than 30% phosphatidyl choline, or between 10-95%
phosphatidyl choline.
45. The food product or the ingredient of claim 24, wherein the
edible thermo-reversible, structured phospholipid organogel
composition further comprises a monoglyceride.
46. A food product comprising: an edible organic phase; and an
edible thermo-reversible, structured phospholipid organogel
composition comprising: an edible emulsifier composition; a second
edible organic phase; an edible water soluble polymer; and an
edible polar phase.
47. The food product of claim 46, wherein the edible emulsifier
composition comprises a phospholipid composition, a monoglyceride,
or a combination thereof.
48. The food product or the ingredient of claim 26, wherein the
edible polar phase is selected from the group consisting of water,
glycerol, propylene glycol, isosorbide, isosorbide derivatives,
sorbitol, erythritol, carbohydrates, high HLB emulsifiers, a
polyhydric alcohol, and combinations of any thereof.
49. The food product or the ingredient of claim 24, further
comprising a preservative.
50. The food product or the ingredient of claim 26, wherein the
edible water soluble polymer is selected from the group consisting
of xanthan gum, gellan gum, cellulose, a modified cellulose
product, starch, chitin, carrageenan, gum arabic, an alginate, gum
acacia, guar gum, agar, gelatin, locus bean gum, inulin,
maltodextrin, resistant maltodextrin, pectin, beta glucans, and
combinations of any thereof.
51. The food product or the ingredient of claim 26, wherein the
edible water soluble polymer is mixed with a high HLB emulsifier.
Description
TECHNICAL FIELD
[0001] The present invention relates to organogels. The present
disclosure is further directed to compositions comprising an
organogel. The present disclosure is also directed to methods for
the preparation of and use of the organogel in foods.
BACKGROUND ART
[0002] Liquid crystalline structures are well ordered structures
that can hold active ingredients, yet restrict the diffusion of the
active ingredients to facilitate a controlled release of the active
ingredients. However, some of the components used to create these
cubic crystalline phases can be difficult to incorporate into such
phases. For instance, monoglycerides have some undesirable physical
characteristics such as a high melting point that makes the
monoglycerides pastes or waxy solids at room temperature. Further,
the equilibration time required to form the monoglycerides into
such structures may be several hours or days since the diffusion of
water through the solid monoglycerides is delayed.
[0003] Another problem is that the processes used to form the
cubic, liquid crystalline phases are cumbersome since such
processes require long holding times, high manufacturing
temperatures, and high shear processes that are not economically or
commercially viable.
[0004] Lecithin organogels are clear, thermodynamically stable,
viscoelastic, and biocompatible jelly-like phases typically having
hydrated, purified phospholipids, an organic liquid, and a gelating
agent. The purified phospholipids that are usually used contain at
least 80-95% phosphatidylcholine content to prepare the organogel.
A limitation of such organogel formation requires the use of such
highly pure lecithin that is expensive and not easily obtained.
[0005] Another limitation in the formation of such lecithin
organogels is the polymer that is typically used. For instance, the
synthetic polymer, pluronic, has been used in lecithin organogels
at an amount of between about 30-40%. However, pluronics are
non-ionic triblock copolymers which may be characterized as a skin
irritant, are not bio-based, not allowed in food systems, and are
not inexpensive compounds.
[0006] Thus, a need exists for organogels that are easier to
manufacture and that use bio-based and/or food-grade
components.
DISCLOSURE OF INVENTION
[0007] The present invention fulfills these needs and discloses an
organogel that is food-grade and commercially viable. The
organogels disclosed herein are highly ordered liquid crystalline
structures that are unique and generally high-viscosity solid like
gels and have the ability to carry compounds meant for
consumption.
[0008] In one embodiment, an edible thermo-reversible, structured
organogel composition for use in a food product comprises an edible
emulsifier composition, an edible organic phase, an edible water
soluble polymer, and an edible polar phase. Uses of the edible
thermo-reversible, structured organogel compositions in a food
product, a nutraceutical, a pharmaceutical, a pet food, or an
animal feed are also disclosed. The edible emulsifier composition
may include a phospholipid composition, a monoglyceride, or a
combination thereof.
[0009] In another embodiment, an edible thermo-reversible,
structured phospholipid organogel composition for use in a food
product comprises an edible phospholipid composition, an edible
organic phase, an edible water soluble polymer and an edible polar
phase. Uses of the edible thermo-reversible, structured
phospholipid organogel compositions in a food product, a
nutraceutical, a pharmaceutical, a pet food, or an animal feed are
also disclosed.
[0010] In another embodiment, a method of structuring an edible
organic phase comprises mixing an edible thermo-reversible,
structured phospholipid organogel composition with the edible
organic phase.
[0011] In an additional embodiment, a food product or ingredient
comprises an edible organic phase and an edible thermo-reversible,
structured phospholipid organogel composition.
[0012] In a further embodiment, a composition comprises a fat or an
oil and an edible thermo-reversible, structured phospholipid
organogel composition, wherein the edible thermo-reversible,
structured phospholipid organogel composition provides structure to
the fat or the oil.
[0013] In one embodiment, a method of loading an edible
thermo-reversible, structured phospholipid organogel comprises
mixing a compound with the edible thermo-reversible, structured
phospholipid organogel.
[0014] In an additional embodiment, a method of coating a food
comprises mixing an oil with an edible thermo-reversible,
structured phospholipid organogel, and placing the oil mixed with
the edible thermo-reversible, structured phospholipid organogel on
a surface of a food.
[0015] In further embodiment, an edible thermo-reversible,
structured phospholipid organogel composition for use in a food
product comprises an edible emulsifier composition, an edible
organic phase, an edible water soluble polymer, and an edible polar
phase. The edible emulsifier composition may be a phospholipid
composition, a monoglyceride, or a combination thereof.
DESCRIPTION OF THE DRAWINGS
[0016] FIG. 1 discloses the effect on cake volume of one embodiment
of an organogel of the present invention.
[0017] FIG. 2 shows the effect on viscosity in a creme filling of
one embodiment of an organogel of the present invention.
[0018] FIG. 3 illustrates the effect on viscosity in another creme
filling of an embodiment of an organogel of the present
invention.
[0019] FIG. 4 shows oscillation sweep measurements for a creme
filling including one embodiment of an organogel of the present
invention.
[0020] FIG. 5 depicts the height of puff pastry produced with one
embodiment of an organogel of the present invention.
[0021] FIG. 6 discloses the solid fat content versus temperature of
a fat roll-in including an embodiment of an organogel of the
present invention.
[0022] FIG. 7 illustrates oscillation sweep measurements for a
roll-in fat including one embodiment of an organogel of the present
invention.
[0023] FIG. 8 shows the Tan .delta. as a function of frequency in
relation to the ability of an embodiment of an organogel of the
present invention to reduce the amount of saturates in a roll-in
fat.
[0024] FIG. 9 shows the height of puff pastries produced with an
embodiment of an organogel of the present invention.
[0025] FIG. 10 shows the Oxidation Stability Index for a food
product produced with an embodiment of an organogel of the present
invention.
[0026] FIG. 11 shows Solid Fat Content curves for fat blends
including an embodiment of an organogel of the present
invention.
[0027] FIG. 12 illustrates rates of solidification for fat blends
including an embodiment of an organogel of the present
invention.
[0028] FIG. 13 depicts viscosity curves for fat blends including an
embodiment of an organogel of the present invention.
[0029] FIG. 14 shows a polarized light microscopy picture for a fat
blend including an embodiment of an organogel of the present
invention.
MODES FOR CARRYING OUT THE INVENTION
[0030] In one embodiment, the present invention is directed towards
processes for producing organogels, as well as the organogels
produced therefrom.
[0031] In another embodiment, 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.
[0032] In yet a further embodiment, the composition takes the form
of a clear, thermodynamically stable, viscoelastic jelly-like
phase. This may be accomplished by placing the edible phospholipid
composition, the edible organic phase, the edible water soluble
polymer and the edible polar phase in such amounts in the
composition and processing the composition in such a manner to
produce such a clear, thermodynamically stable, viscoelastic
jelly-like phase.
[0033] In a further embodiment, the composition may be configured
as a food ingredient for use in a food stuff, beverage,
nutraceutical, pharmaceutical, pet food or animal feed. In one
embodiment, the composition may further comprise a compound
selected from the group consisting of green tea extract, a
flavoring agent, ascorbic acid, potassium sorbate, citric acid,
natural polar antioxidants, tocopherols, sterols or phytosterols,
saw palmetto, caffeine, sea weed extract, grape-seed extract,
rosemary extract, almond oil, lavender oil, peppermint oil,
bromelain, capsaicin, emulsifiers or combinations of any thereof.
In other embodiments, the organogels of the present invention may
be used to solubilize polar, non-polar and/or amphilic guest
molecules. In another embodiment, the organogels of the present
invention may be used to solubilize or carry enzymes.
[0034] In another embodiment, the composition may be used in a food
product. In such embodiments, non-limiting uses of the composition
include, without limitation: a structuring agent for providing or
enhancing structure in foods such as, for example, in spreads,
mayonnaise, dressing, sauce, shortenings, fluid oils, fillings,
icings, frostings, a creamer, compound coatings, chocolate,
confectionary chips, confectionary chunks, an emulsifier that can
be used to carry active ingredients or enzymes such as in baking
applications, a film forming composition that can hold active
ingredients, a coating for carrying spices, seasonings or
flavorings on a food, a film-forming composition that could be used
as a release agent, a beverage emulsion or as a carrier for
delivering nutritional, or bio-active compounds.
[0035] In one embodiment, the lecithin organogels of the present
invention may be used in the cocoa industry to produce chocolate,
cocoa containing foods, chocolate drops, compound drops, wafers,
compound coatings, chocolate coatings, coating products, chips,
chunks, white chocolate, or other confectionary products. In
another embodiment, the lecithin organogels may be used in
conjunction with cocoa powder, cocoa butter, cocoa liquor, a
vanilla flavoring other flavorings, a sweetener, a vegetable fat,
or combinations of any thereof in the production a confectionary
product.
[0036] In one embodiment, the organogels of the present invention
may be used to: improve the stability of an active ingredient;
function as an emulsion stabilizer; lower the saturated fat content
of a food and/or produce a food having a low saturated fat content;
carry polar antioxidants; improve the pliability of a fat in puff
pastry; improve the spreadability of a high protein product such as
a creme filling; decrease the usage level of an emulsion; replace
trans fat in a food product; produce a lower fat product or other
uses.
[0037] In one embodiment, the phospholipid composition comprises
lecithin produced by various processes. Lecithins suitable for use
in the disclosed compositions and methods include, but are not
limited to, crude filtered lecithin, standardized-fluid lecithins,
de-oiled lecithin, chemically and/or enzymatically modified
lecithins, alcohol fractionated lecithins, chromatagraphicly
purified lecithins, purified lecithins, and blends of any thereof.
A crude filtered lecithin having an HLB value of approximately 4.0
may be used. Standardized lecithin including additives having HLB
values ranging from 10.0 to 24.0, which results in lecithin
compositions having HLB values of 7.0 to 10.0 may be used. Any
lecithin or combinations of lecithins are suitable for use in the
disclosed compositions and methods regardless of the initial HLB
value of the lecithin.
[0038] In another embodiment, the phospholipid composition
comprises any purity. In various embodiments, the phospholipid
composition has less than 90% phosphatides, has less than 30%
phosphatidyl choline, has between 10-95% phosphatidyl choline
content, or combinations of any thereof. The use of a lecithin
having less than 90% phosphatides or less than 30% phosphatidyl
choline is beneficial since such a composition is more economical
to produce than using a lecithin composition having greater than
90% phosphatides or greater than 30% phosphatidyl choline.
[0039] In one embodiment, the lecithin comprises ULTRALEC P brand
deoiled lecithin available from Archer-Daniels-Midland Company,
Decatur, Ill. Deoiled lecithin is typically in dry form of a
powder, fine granule or a granule, and comprises a minimum of 97.0%
acetone insolubles as determined by AOCS Ja 4-46, a maximum of 1.0%
moisture as determined by AOCS Ja 2b-87, a maximum of 0.05% of
hexane insolubles as determined by AOCS Ja 3-87, and an effective
HLB value of approximately 7.
[0040] In another embodiment, the lecithin comprises YEKLIN SS
brand lecithin available from Archer-Daniels-Midland Company,
Decatur, Ill. This lecithin is a light amber liquid and comprises a
minimum of 62.00% acetone insolubles as determined by AOCS Ja 4-46,
has a maximum acid value of 30.00 mg KOH/g as determined by AOCS Ja
6-55, a maximum of 1.0% moisture as determined by AOCS Ja 2b-87, a
maximum color (Gardner, as is) of 14.00 as determined by AOCS Ja
9-87, a maximum of 0.05% hexane insolubles as determined by AOCS Ja
3-87, a maximum viscosity of 100 stokes at 77 degrees as determined
by AOCS Ja-87 and an effective HLB value of approximately 4.
[0041] In a further embodiment, the lecithin comprises THERMOLEC
WFC brand hydroxylated soy lecithin available from
Archer-Daniels-Midland Company, Decatur, Ill. This lecithin is a
translucent liquid and comprises a minimum of 60.00% acetone
insolubles as determined by AOCS Ja 4-46, has a maximum acid value
of 30.00 mg KOH/g as determined by AOCS Ja 6-55, a maximum of 1.0%
moisture as determined by AOCS Ja 2b-87, a maximum color (Gardner,
as is) of 13.00 as determined by AOCS Ja 9-87, a maximum of 0.05%
hexane insolubles as determined by AOCS Ja 3-87, a maximum peroxide
value of 10.0 as determined by AOCS Ja 8-87, and a maximum
viscosity of 100 stokes at 77 degrees as determined by AOCS Ja
11-87.
[0042] In an additional embodiment, the lecithin comprises
THERMOLEC 200 brand soy acetylated lecithin available from
Archer-Daniels-Midland Company, Decatur, Ill. This lecithin is a
translucent liquid and comprises a minimum of 62.00% acetone
insolubles as determined by AOCS Ja 4-46, has a maximum acid value
of 30.00 mg KOH/g as determined by AOCS Ja 6-55, a maximum of 0.8%
moisture as determined by AOCS Ja 2b-87, a maximum color (Gardner,
as is) of 14.00 as determined by AOCS Ja 9-87, a maximum of 0.05%
hexane insolubles as determined by AOCS Ja 3-87, a maximum peroxide
value of 5.0 as determined by AOCS Ja 8-87, a maximum viscosity of
75 stokes at 77 degrees as determined by AOCS Ja 11-87, and an
effective HLB value of approximately 7.
[0043] In a further embodiment, the water soluble polymer comprises
xanthan gum, gellan gum, cellulose and modified cellulose products,
starch, chitin, carrageenan, gum arabic, an alginate, gum acacia,
guar gum, agar, gelatin, locust bean gum, inulin, maltodextrin,
pectin, beta glucans, or combinations of any thereof. In an
additional embodiment, 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 could be used.
[0044] In one embodiment, the organic phase comprises vegetable oil
such as triglyceride and/or diglyceride oils, a food-grade low
hydrophilic lipophilic balance (HLB) emulsifier, polyol esters,
monoglycerides, diglycerides, fatty acid esters, or combinations of
any thereof. The vegetable oil may be soybean oil, canola oil,
rapeseed oil, sunflower oil, corn oil, cottonseed oil, linseed oil,
safflower oil, palm oil, cocoa butter, coconut oil, peanut oil, a
fraction of any thereof, an interesterified product of any thereof,
or combinations of any thereof.
[0045] In one embodiment, the polar phase comprises water,
glycerol, propylene glycol, isosorbide, isosorbide derivatives,
sorbitol, erythritol, carbohydrates, high HLB emulsifiers, other
polyhydric alcohols, or combinations of any thereof.
[0046] In one embodiment, the compositions described herein are
bio-based. Bio-based content of a product may be verified by ASTM
International Radioisotope Standard Method D 6866. ASTM
International Radioisotope Standard Method D 6866 determines
bio-based content of a material based on the amount of bio-based
carbon in the material or product as a percent of the weight (mass)
of the total organic carbon in the material or product. Bio-derived
and bio-based products will have a carbon isotope ratio
characteristic of a biologically derived composition.
[0047] In an additional embodiment, each of the components of the
compositions of the present invention is edible and/or approved for
use in foods. In a further embodiment, a preservative may added to
the organogels for use in foods. Examples of preservatives include,
but are not limited to, potassium sorbate, citric acid, sodium
benzoate or other good grade preservatives.
[0048] The invention is further explained by use of the following
exemplary embodiments.
EXAMPLE 1
[0049] The lecithin organogel produced in this example will be
referred to as Organogel 1. An organic phase was prepared by adding
YELKINS SS brand lecithin, available from Archer-Daniels-Midland
Company, Decatur, Ill., at 70% concentration by weight to 10% PGE
3-4-0 brand polyglyceryl ester, (Polyaldo 3-4-0, available from
Lonza, N.J.), 10% high oleic sunflower oil (TRISUN Oil, available
from Stratas Foods, Memphis, Tenn.) and 5 grams of monoglyceride
(Dimodan SO/D K-A, available from Danisco, Olathe, Kans.). The
lecithin was dissolved in the mixture of polyglyceryl ester, high
oleic sunflower oil and the monoglyceride with constant stirring at
room temperature.
[0050] A polar phase was prepared by dispersing NOVAXAN D brand
xanthan gum, a water dispersible transparent xanthan gum, available
from Archer-Daniels-Midland Company of Decatur, Ill., at 0.75%
(w/v) along with ULTRALEC P brand lecithin, a water dispersible,
powdered lecithin at 1% (w/v) available from Archer-Daniels-Midland
Company, Decatur, Ill., and 0.5% of the preservative, potassium
sorbate, in distilled water at room temperature.
[0051] The polar phase was slowly introduced into the organic phase
under constant stirring at concentrations of 10% at room
temperature. At this point, the lecithin organic phase
spontaneously changed from a Newtonian fluid to a viscous gel
phase, also referred to as the lecithin organogel. Upon heating,
the lecithin organogel became fluid and self assembled back into
the lecithin organogel upon cooling, indicating a thermoreversible
property of the lecithin organogel.
EXAMPLE 2
[0052] The lecithin organogel produced in this example will be
referred to as Organogel 2. An organic phase was prepared by adding
YELKIN SS brand lecithin, available from Archer-Daniels-Midland
Company of Decatur, Ill. at 75% concentration by weight to 10.0%
PGE 3-4-0 brand polyglyceryl ester and 10.0% high oleic sunflower
oil (TRISUN brand oil, available from Stratas Foods, Memphis,
Tenn.) and dissolving the lecithin in the mixture of polyglyceryl
ester and the high oleic sunflower oil with constant stirring at
room temperature.
[0053] A polar phase was prepared by dispersing NOVAXAN brand
xanthan gum, a water dispersible transparent xanthan gum available
from Archer-Daniels-Midland Company, Decatur, Ill. at 0.75% (w/v)
along with ULTRALEC P brand lecithin, a water dispersible powdered
lecithin at 1% (w/v) and 0.5% of a preservative, potassium sorbate,
as a preservative in distilled water at room temperature.
[0054] The polar phase was slowly introduced into the organic phase
under constant stirring at concentrations of 5% at room
temperature. At this point, the lecithin organic phase
spontaneously changed from a Newtonian fluid to a viscous gel
phase, also referred to as the lecithin organogel. Upon heating,
the lecithin organogel became fluid and self assembled back into
the lecithin organogel upon cooling, indicating the
thermoreversible property of the lecithin organogel.
EXAMPLE 3
[0055] The effect of lecithin organogels on cake volumes was
compared to known emulsifiers systems. The known emulsifier systems
used in this Example were used at the recommended usage levels. The
yellow cake formulation is disclosed in Table 1.
TABLE-US-00001 TABLE 1 Yellow cake formulation treatments with an
interesterified shortening. All amounts are shown in percentages.
Treat- Treat- Treat- ment ment ment Ingredients Control 1 2 3 Cake
flour, TEA TABLE 22.56 22.56 22.56 22.56 CAKE brand flour,
available from ADM Milling Company, Overland Park, KS High ratio
shortening (106-250) 10.15 9.95 8.93 8.96 Organogel 1 -- 0.2 -- --
EC-25 brand propylene glycol -- -- 1.22 -- esters emulsifier,
available from Loders Croklaan, Channahon, IL ATMOS 378K brand
hydrated -- -- -- 1.22 emulsifier blend, available from Caravan
Ingredients, Lenexa, KS Granulated sugar 27.07 27.07 27.07 27.07
Salt 0.85 0.85 0.85 0.85 Baking powder 1.47 1.47 1.47 1.47 Non fat
dry milk 2.60 2.60 2.60 2.60 Water (1.sup.st stage) 12.34 12.34
12.34 12.34 Whole eggs 16.92 16.92 16.92 16.92 Flavor 0.11 0.11
0.11 0.11 Water (2.sup.nd stage) 5.92 5.92 5.92 5.92 Total 100 100
100 100
[0056] The three emulsifier systems evaluated in this Example were:
Organogel 1 as described in Example 1; EC-25 brand propylene glycol
esters emulsifier which includes PGME, mono/di glycerides,
lecithin, BHT and citric acid; and ATMOS 378K brand hydrated
emulsifier blend which includes hydrated mono/di glycerides,
polysorbate 60, SSL, phosphoric acid, sodium proprionate and sodium
benzoate.
[0057] The evaluation in this Example was carried out with the
following procedure: the shortening and emulsifier system were
combined in a small Hobart mixer on speed 1 for 1 minute following
by the addition of the flour; the flour was mixed with the
shortening and emulsifier for 1 minute on speed 1, followed by
mixing for 5 minutes on speed 2; the other dry ingredients
including the sugar, salt baking powder and non fat dry milk were
added and mixed for 1 minute on speed 1; the eggs and flavor were
added in 2 parts, scraping down between each part; after all the
eggs were added, the mixture was mixed for 2 minutes on speed 2 and
scraped down; the 1.sup.st stage water for slowly added over 1
minute and mixed for 2 minutes and speed 2 and scraped down; the
2.sup.nd stage water was added in two parts, mixing and scraping
down after each of the parts; the mixture was mixed for 2 minutes
on speed 1 and scraped down; the cup weights of the batter were
recorded; 400+/-3 grams of the batter was placed into prepared 8
inch cake pans; the cakes were baked at 370.degree. F. for 20-22
minutes; the cakes were depanned about 30 minutes after the cakes
were removed from the oven; the cakes were allowed to cool for
about 1 hour, and volume readings and baggings were done.
[0058] FIG. 1 shows the average volume of the cakes prepared in
Example 1 in square millimeters. FIG. 1 shows that the lecithin
organogel provided for a better volume than the known emulsifier
systems that were used at about 6 times the level of the lecithin
organogel.
[0059] The texture properties of the three evaluated emulsifier
systems in the cakes were very comparable with the cakes including
the 6% EC-25 brand propylene glycol esters emulsifier showing a
slight improvement as shown in Table 2. This could possibly be
attributed to very high levels of emulsifiers and the types of
emulsifiers in the various emulsifier systems tested. The good cake
volume and texture properties result from different factors such as
the synergistic emulsifier blend corresponding to the type of
shortening used. Further, the enhanced functionality of the
emulsifier in a certain liquid crystalline phase changed the fat
crystallization properties or the interaction of the emulsifier
with starch, sugar or water in the system which may cause more or
less a synergism in the formulation. The seemed to be the case with
the lecithin organogel system where a very low level of use
resulted in comparable functionality/performance to the other types
of emulsifier systems where the lecithin organogel resulted in good
aeration and texture in the cakes.
TABLE-US-00002 TABLE 2 Texture profile analysis (TPA) for the
evaluated cakes. Hardness Springiness Cohesiveness Chewiness
Treatment Day 1 Day 7 Day 1 Day 7 Day 1 Day 7 Day 1 Day 7 2%
Organogel 1066.94 1316.57 0.934 0.937 0.533 0.452 530.06 557.94 6%
EC-25 brand 971.52 1134.73 0.894 0.913 0.508 0.450 441.69 466.46
propylene glycol esters emulsifier 6% ATMOS 378K 981.48 1228.87
0.937 0.925 0.502 0.456 460.97 518.50 brand hydrated emulsifier
blend
EXAMPLE 4
[0060] The evaluation of lecithin organogels in creme fillings. In
a mixing bowl, the lecithin organogel 1 of Example 1 and the
lecithin organogel 2 of Example 2 were dispersed in palm shortening
at 120.degree. F. to 130.degree. F. All of the ingredients of Table
3 were added to the bowl and blended on a Hobart mixer for 2.5-3.0
minutes with a paddle blade on low to medium speed. The viscosity
of the resulting creme fillings was measured at 115.degree. F.
TABLE-US-00003 TABLE 3 Palm based creme fillings at 10% lecithin
organogel replacement. No Organogel Organogel INGREDIENTS Organogel
1 2 ADM Palm Shortening 24.10 22.52 22.52 (101-640) ADM Soy Oil
12.97 12.97 12.97 ADM YELKIN TS brand lecithin 0.92 0.00 0.00
Lecithin Organogel 0.00 2.5 2.5 Nonfat Dry Milk Extra Grade 9.32
9.32 9.32 Ottens French Vanilla flavor 0.63 0.63 0.63 88% Lactic
Acid 0.50 0.50 0.50 Sucralose 0.06 0.06 0.06 Salt 0.50 0.50 0.50
FIBERSOL-2 brand resistant 21.00 21.00 21.00 maltodextrin,
available from Archer- Daniels-Midland Company, Decatur, IL ADM
PROFAM brand 30.00 30.00 30.00 soy protein isolate, available from
Archer-Daniels-Midland Company, Decatur, IL Total % 100 100 100
[0061] FIG. 2 shows the viscosity of the palm based creme fillings
prepared in accordance with Table 3. The viscosity was
significantly lowered for the palm based creme fillings that
included the lecithin organogels which enables greater uniform
spreading of the creme filling on a sandwich cookie or other
substrate.
[0062] In a mixing bowl, the lecithin organogel 1 of Example 1 and
the lecithin organogel 2 of Example 2 were dispersed in an
interesterified palm shortening at 120.degree. F. to 130.degree. F.
The ingredients of Table 3 were added to the bowl and blended on a
Hobart mixer for 2.5-3.0 minutes with a paddle blade on low to
medium speed. The viscosity of the resulting creme fillings were
measured at 115.degree. F.
TABLE-US-00004 TABLE 4 Interesterified palm based creme fillings at
10% lecithin organogel replacement. No Organogel Organogel
INGREDIENTS Organogel 1 2 ADM IE Shortening(106-150) 24.10 23.77
23.77 soy oil 12.97 12.97 12.97 YELKIN TS brand lecithin, 0.92 0.00
0.00 available from Archer-Daniels- Midland Company, Decatur, IL
lecithin organogel (5%) 0.00 1.25 1.25 Nonfat Dry Milk Extra Grade
9.32 9.32 9.32 Ottens French Vanilla flavor 0.63 0.63 0.63 88%
lactic acid 0.50 0.50 0.50 sucralose 0.06 0.06 0.06 salt 0.50 0.50
0.50 FIBERSOL-2 brand resistant 21.00 21.00 21.00 maltodextrin,
available from Archer-Daniels-Midland Company, Decatur, IL ADM
PROFAM brand soy 30.00 30.00 30.00 protein isolate, available from
Archer-Daniels-Midland Company, Decatur, IL Total % 100 100 100
[0063] FIG. 3 shows the viscosity of the interesterified palm based
creme fillings prepared in accordance with Table 4. The viscosity
was significantly lowered for the interesterified palm based creme
fillings that included the lecithin organogels which enables
greater uniform spreading of the creme filling on a sandwich cookie
or other substrate.
[0064] Oscillation frequency sweep measurements were performed to
quantify the uniform spreadability of the creme fillings including
the lecithin organogels and the results are shown in FIG. 4. FIG. 4
shows that the G' was always greater than the G'' at lower
frequency and with an increase in frequency, G' was decreased while
G'' was increased and G'' was much greater than the G'. The loss
tangent (Tan .delta.) is a dimensionless parameter which is the
ratio of G' to G''. Tan .delta..ltoreq.1 has predominant elastic
behavior and the system with Tan .delta.>1 has a prevailing
viscous behavior. In the creme fillings based on palm (i.e., the
control), the transformation from elastic to viscous takes place at
much higher frequency unlike the systems containing the lecithin
organogel. This shows the greater spreadability of the fillings
including the lecithin organogel.
EXAMPLE 5
[0065] The evaluation of lecithin organogels for coatings. In this
example, the ability of the lecithin organogel to improve the
adherence of spices and flavors using a spray oil including the
lecithin organogel on a snack product is disclosed. The greasiness
of the oil was reduced and film forming properties were increased
in the process which results in preventing the spices and/or
seasonings from sticking to a person's fingers when consuming the
snack product. In known processes, a starch based protective layer
is often applied in order to help avoid seasonings and/or spices
from sticking to a person's fingers which increases the number of
processing steps as well as the cost of production.
[0066] This example illustrates the ability of an oil including the
lecithin organogel to maintain a good adhesion of the spices and/or
seasonings on a snack product and leave less residual spices and/or
seasonings in the bag that the snack product is placed and reduces
the amount of spices and/or seasonings that adheres to a person's
fingers during consumption. An oil including the lecithin organogel
also can hold polar (e.g., ascorbic acid, citric acid or green tea
extracts) and non-polar antioxidants (e.g., tocopherols). This
advantage helps enhance the flavor stability of the coated snack by
retarding the formation of off flavors due to oil rancidity.
[0067] Two heated oils (120.degree.-140.degree. F.) including
organogel 1 and organogel 2, respectively, were slowly sprayed on a
healthy, extruded bean chip, and a barbecue seasoning/spices
mixture was evenly distributed over the oil/organogel coated chip.
The process was done using a rotating tumbler with baffles. The
tumbler was left rotating for 1 minute between oil and seasoning
applications in order to ensure uniform coating in the control and
treatments. The treatment included the addition of 5% of the
lecithin organogel 1 or organogel 2.
[0068] The coated snacks were weighed, placed into a brown paper
bag and shaken for a specified period of time. The coated snacks
were transferred from the bag onto a plate and the bag was weighed.
Table 5 shows the results of the weighing of the bag. The lower the
differences in the weights, the better the adhesion of the spices
and/or seasonings to the chip.
TABLE-US-00005 TABLE 5 Weight, grams Weight, grams Samples Before
cleaning After cleaning Difference Control 17.37 16.52 0.85
Organogel 1 16.38 15.90 0.48 Organogel 2 17.69 17.37 0.32
[0069] The oil/lecithin organogel coated snacks had 40% less
residue after shaking than the control coated snacks that were
coated with oil alone.
EXAMPLE 6
[0070] Evaluating lecithin organogels in puff pastry.
[0071] Roll-in shortenings were prepared as disclosed in Table 6.
For treatments 1-3, 20% of the roll-in was melted and combined with
a lecithin organogel to ensure uniform mixing. The 20% roll-in
shortening including the lecithin organogel was combined with the
remaining 80% of the roll-in shortening and mixed in an N 50 Hobart
mixer for 5 minutes to ensure the homogenous distribution of the
lecithin organogel throughout the entire portion of the roll-in
shortening to occur. The fat blends were rolled out and allowed to
sit at room temperature overnight to ensure full crystallization
and equilibration of the fat blends prior to the manufacturing the
puff pastries.
[0072] The puff pastries were manufactured as follows. The flour
was combined with the salt; cold water was added in a McDuffy mixer
with a water jacket cooler at 4.degree. C., the dough was mixed for
3 minutes at the 1.sup.st speed and 4 minutes at the 2.sup.nd
speed; and the dough was shaped into a rectangular shape with a
seam on the bottom, placed on a flour dusted table and allowed to
rest for 20 minutes. The roll-in shortening was shaped to a
rectangular shape about 5-7 mm thick and sheeted to equal thickness
of a roll-in shortening. The shortening should cover about 2/3 of
the sheeted dough. The edges of the dough were closed up around the
roll-in shortening and covered about 1/2 of the roll-in shortening
with the remaining dough not being covered by the roll-in
shortening. The remaining 1/2 of the dough with the exposed roll-in
shortening was folded over on top of the dough to close up. The
dough was turned and sheeted to reduce; 30-27-24-21-18-15-12-10-9.
A single threefold-fold was performed by folding 1/3 in the
remaining 1/2 over the top. The dough/roll-in shortening was
allowed to rest for 20 minutes at 50.degree. F. covered with a
plastic. The rested dough/roll-in shortening was sheeted to reduce
to: 30-27-24-21-18-15-12-109-8-7-6. A double book fold was
performed by folding 1/4 in, the remaining 3/4 fold in toward 1/4
to butt-join, and folded in half. The folded dough/roll-in
shortening was allowed to rest 20 minutes at 50.degree. F. covered
in plastic. The dough was turned and sheeted to reduce to:
30-27-24-21-18-15-12-10-9. A singled three fold was performed by
folding 1/3 in the remaining over 1/2 top. The dough was allowed to
rest for 20 minutes at 50.degree. F. covered with plastic. The
dough was sheeted to reduce to: 30-27-24-21-18-15-12-10-9-8-7-6. A
double book fold was performed by folding 1/4 in, with the
remaining 3/4 folded in toward 1/4 to butt-join, and folded in
half. The dough was allowed to rest for 60 minutes at 50.degree. F.
covered with plastic.
TABLE-US-00006 TABLE 6 Puff pastry treatments in the presence of
lecithin organogels. Treatments INGREDIENT Control 1 2 3 GOLDEN
HAWK brand 38.3142% 38.3142% 38.3142% 38.3142% flour available from
ADM Milling Co., Overland Park, KS All Purpose 3.8314% 3.8314%
3.8314% 3.8314% Shortening--ADM 101-050 salt 0.3831% 0.3831%
0.3831% 0.3831% cold (35-40.degree. F.) Water 22.9885% 22.9885%
22.9885% 22.9885% Roll-In Pastry Shortening 34.4828% 34.13% 33.79%
34.13% (Drewpuff) organogel 1 -- 0.344% 0.69% -- organogel 2 -- --
-- 0.344%
[0073] FIG. 5 shows the height of the puff pastry squares and
illustrates that puff pastries including the lecithin organogels
enhances the lamination performance of the shortening including the
lecithin organogels and increases the resulting height of the puff
pastry.
EXAMPLE 7
[0074] The solid fat content and rheology were used to determine
the effect of fat structuring/replacement of palm roll fat at
different levels of oil. The oil was substituted at 10, 20, and 30%
of the palm roll-in shortening to achieve 10, 20 and 30% saturate
reduction, respectively. Each study in this Example was done with
2% lecithin organogel in the oil.
[0075] The solid fat content (SFC) was determined using a Bruker
Minispec mp 20 pulse nuclear NMR instrument. Samples were melted
(2.7+/-0.1 g) in SFC tubes (8 for each treatment. Samples were
heated in a microwave for 1-2 minutes, until the samples reached
about 70.degree. C. All samples were placed in a 60.degree. C.
block for 20 minutes followed by tempering in a 0.degree. C. block
for 1 hour. The samples were put into individual blocks at
10.degree. C., 20.degree. C., 25.degree. C., 27.5.degree. C.,
30.degree. C., 32.5.degree. C., 35.degree. C. and 40.degree. C. (8
samples/treatment, done in series) for 30-35 minutes. The data was
recorded and results were compared against the palm roll-in fat
control without the lecithin organogel.
[0076] FIG. 6 shows the solid fat content versus temperature for
the control and 2% lecithin organogel.
[0077] Rheological measurements of the palm roll-in fat and the
replacement of such with vegetable oil were carried out with
Instrument AR2000ex. A cone and plate geometry with 40 mm diameter
and cone of 2 degree was used. Oscillation sweep at 25.degree. C.
with 0.1 to 500 angular frequencies (rad/s) at 12% strain. The
values for storage modulus (G`), loss modulus (G'') and Tan Delta
were obtained. All samples were analyzed in duplicate.
[0078] FIG. 7 shows G' and G'' as a function of frequency for palm
roll-in fat in the presence of lecithin organogel at 20% and 30%
saturate reduction. FIG. 7 shows that the G' and G'' for all of the
samples increased with increasing frequency. The frequency
dependency of the palm roll-in fat and their blends indicate some
kind of viscoelastic solid like behavior. Further, the G'' was
always higher than the G' in all samples studies showing a
predominant viscous character as opposed to an elastic solid.
However, the smaller the difference in the G' and the G'' indicates
that the system is more structured.
[0079] FIG. 8 illustrates the tan .delta. as a function of
frequency at 25.degree. C. for 20% and 30% saturate reduction for
palm roll-in fat.
[0080] In the oscillation frequency sweep, G' is the measure of
energy stored and recovered per cycle of deformation and reflects
the elastic component of the viscoelastic material. G'' is the
measure of energy lost per cycle and reflects the viscous
component. In both the 20% and 30% fat reduction, the storage and
loss modulus were lower than the control at lower frequencies
resulting in more soft liquid like behavior. In the palm roll-in
fat the tan delta, which is the ratio of G''/G' was much higher at
higher frequency range than in the reduced saturate treatments.
This indicates a relatively more solid like structure with 20% and
30% saturate reduction in the presence of a 2% lecithin
organogel.
EXAMPLE 7
[0081] Puff pastries were made with the Organogel 1 of Example 1
using the formulations of Table 7. The control included 100% palm
oil and three formulations replaced a portion of the palm oil with
2% Organogel 1 and soybean oil (SBO) at 10, 20, and 30% per Table
7. The all fat system was made using a stir-down process to
simulate votation. A good enhancement of the lamination performance
was observed with the three formulations including the Organogel
1.
TABLE-US-00007 TABLE 7 Puff pastry treatments with structured fat
systems. 88% palm oil, 76% palm oil, 68% palm oil, 100% palm oil
10% SBO, 20% SBO, 30% SBO, Ingredient Control 2% organogel 1 2%
organogel 1 2% organogel 1 GOLDENHAWK brand Flour 38.31% 38.31%
38.31% 38.31% (ADM Milling, Overland Park, KS) All purpose
shortening 3.83% 3.83% 3.83% 3.83% (ADM 101-050) salt 0.38% 0.38%
0.38% 0.38% Cold (35-40.degree. F.) water 22.98% 22.98% 22.98%
22.98% Roll-in pastry shortening 34.48% 34.13% 33.79% 34.13%
[0082] FIG. 9 shows the height of the puff pastry squares produced
in this Example and shows that in puff pastries including the
organogels of the present invention, the organogels are able to act
as a structurant for the oil as evidenced by the enhanced
lamination performance of the shortening when the palm oil is
replaced by 10-30%.
EXAMPLE 8
[0083] Pita chips were coated with high oleic oil as a control and
an oil containing 5% Organogel 1 from Example 1 loaded with 200 ppm
of ascorbic acid and 200 ppm of green tea extract as antioxidants.
The antioxidants were loaded into the organogel. The Oxidative
Stability Index (OSI) times of the chips were used to measure the
stability for a period of six months using a Food Stability
Analyzer. The Food Stability Analyzer (FSA or OSI-II) can be used
to analyze the effects of whole food systems (such as proteins,
acids, water) on the oxidative stability of the lipid system. The
Food Stability Analyzer measures the rate of oxygen absorption from
the headspace of a sample vial and quantifies the degree/rate of
oxidation. The given amount of a pre-weighed sample of Pita chips
were ground before being loaded into the cell of the Food Stability
Analyzer. The OSI of the control pita chips and pita chips coated
with the antioxidant loaded organogel is shown in FIG. 10.
[0084] The presence of the antioxidants shows that the shelf life
of the Pita Chips can extended by loading polar antioxidants in the
organogel in the oil used for coating.
EXAMPLE 9
[0085] Creme fillings were produced using the formulations of Table
8 to evaluate the ability of the organogels of the present
invention to reduce saturated fat. The Organogel 1 of Example 1 was
used in this Example.
TABLE-US-00008 TABLE 8 Creme filling formulations. 25% Saturates
Description Control Reduction Sugar, Powdered 31.82 31.82 ADM All
Purpose Palm Shortening 26.36 -- ST 101-640 ADM All Purpose Palm
Shortening ST 101-640 with SBO and Organogel (2%) -- 26.36
(Votated) 25% sat. reduction Stabilizer (83% moisture) 20.0 20.0
ADM 42/43 Corn Syrup 14.43 14.43 Water -- -- Nonfat Dry Milk, Extra
Grade, 6.64 6.64 Salt 0.28 0.28 Flavor Natural WONF Vanilla extract
0.28 0.28 Potassium Sorbate 0.20 0.20 Total 100 100
[0086] The creme fillings were processed with an Oakes Mixer (lab
model 2MBT1A). The Oakes Mixer uses a gravity feed hopper to the
pump. The creme fillings were processed to have a finished specific
gravity target of 0.60-0.65 (the mixer settings were adjusted to
deliver a target specific gravity, with a rotor speed of about 1000
rpm; a pump speed of about 30 rpm; air flow gauge of about 150; a
back pressure of about 60-75 psi). The creme fillings were injected
into finger cakes for sensory evaluation and weep testing was done
on each creme filling at 30.degree. C. and 35.degree. C. The
shortenings were simulated for votation by stir downs that were
used to make the shortenings at 12.5%, 25%, and 33% saturate
reduction. The control sample was very viscous, stiff, and
difficult to inject through the finger cakes. The creme fillings
including the organogels with the reduced saturates were easier to
process and there was no weeping observed in the creme fillings
produced with the organogels for the full shelf life of 32 days for
the finger cakes.
EXAMPLE 10
[0087] The ability of the organogels of the present invention to
structure oils was evaluated. Palm stearine was used as a base
stock to make mid and high blends with soybean oil (SBO). The
control was 75:25 SBO to palm stearine. A mid ratio blend of 75%
SBO, 20% palm stearine, and 5% organogel 1 of Example 1 and a high
ratio blend of 70% SBO, 25% palm stearine, and 5% organogel 1 of
Example 1 were produced by stir down to simulate a votation
process.
[0088] The solid fat content (SFC) curves are shown in FIG. 11 and
the rate of solidification as determined by NMR is shown in FIG.
12. The rate of solidification for the palm stearine blends
including the organogel shows a slower rate of crystallization
initially and over time exceeds the control. The variation of palm
stearine in these blends including the organogel appeared to have
no relation to the solidification rate, indicating some
structuring.
[0089] A viscosity curve for the palm stearine blend including the
organogel is shown in FIG. 13.
[0090] The viscosity data was monitored initially, at day 3, day 7,
day 14, and day 21 to evaluate the effects of tempering. No post
crystallization was observed with the addition of the organogels.
For the equal amounts of the palm stearine at the 75:25 ratio of
stearine to SBO, the blend with the organogel showed more
structuring indicating the organogel was binding the liquid oil by
bridging the liquid oil and fat system.
[0091] FIG. 14 shows the polarizing light microscopy (PLM) of the
stearine blend including the organogel showing some spherulite
structures that are small and well dispersed in the system. The
smaller the spherulites, the higher the surface area, and the
greater the interaction with the liquid oil which results in good
oil binding in the presence of the organogels. The self assembled,
lyotropic, liquid crystalline structure of the organogel itself
having a high surface area may also have good oil binding
properties.
[0092] The present invention has been described with reference to
certain exemplary embodiments, compositions, and uses thereof.
However, it will be recognized by those of ordinary skill in the
art that various substitutions, modifications or combinations of
any of the exemplary embodiments may be made without departing from
the spirit and scope of the invention. Thus, the invention is not
limited by the description of the exemplary embodiment, but rather
by the appended claims as originally filed.
* * * * *