COMPOSITION COMPRISING VEGETABLE OIL AND APPLE CIDER VINEGAR

Abstract

An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

Claims

1. A method for reducing oxidation of mono-unsaturated and/or poly-unsaturated fatty acids comprising: providing a composition comprising water and vegetable oil, the vegetable oil being provided in a concentration of 5 to 85% by weight of the composition and comprising mono-unsaturated and/or poly-unsaturated fatty acids; and adding apple cider vinegar comprising citric acid and malic acid in a weight ratio of citric acid and malic acid to total organic acids in the vinegar of more than 2% to the composition in a concentration ranging from 0.5 to 20% by weight of the composition to reduce the oxidation of the mono-unsaturated and/or poly-unsaturated fatty acids, wherein the composition has a pH ranging from 2.5 to 5.

2. The method according to claim 1, wherein the composition is in the form of an oil-in-water emulsion.

3. The method according to claim 1, wherein droplets of the vegetable oil have a surface weight mean diameter D3,2 of less than 10 μm.

4. The method according to claim 1, wherein the composition is a mayonnaise, a salad dressing, or a vinaigrette.

5. The method according to claim 1, wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.002 to 0.12% by weight of the composition.

6. The method according to claim 1, wherein the composition comprises one or more amino acids at a concentration ranging from 0.0005 to 0.05% by weight of the composition.

7. The method according to claim 1, wherein the composition comprises one or more phenolic compounds at a concentration ranging from 0.0005 to 0.04% by weight expressed as gallic acid equivalents.

8. The method according to claim 1, wherein the composition comprises ethylene-diamine-tetra-acetic acid (EDTA) in a concentration of lower than 0.007% by weight of the composition.

9. The method according to claim 1, wherein total acidity of the apple cider vinegar ranges from 2 to 20% by weight expressed as acetic acid.

10. The method according to claim 1, wherein the apple cider vinegar comprises one or more monosaccharides and/or disaccharides in a concentration ranging from 10 to 30% by weight.

11. The method according to claim 1, wherein the apple cider vinegar comprises organic acid other than acetic acid to the total organic acids in a weight ratio of 2 to 30%.

12. The method according to claim 1, wherein the apple cider vinegar comprises one or more amino acids to the total organic acids in a weight ratio of 0.5 to 10%.

13. The method according to claim 1, wherein the composition further comprises mustard seed bran and/or guar gum.

Description

DESCRIPTION OF FIGURES

[0051] FIG. 1: Oxygen concentration in headspace during storage trial of mayonnaises at 50° C., from example 1; legend: [0052] .circle-solid.: mayonnaise #14 (spirit vinegar) [0053] .square-solid.: mayonnaise #12 (apple cider vinegar 2) [0054] .diamond-solid.: mayonnaise #13 (apple cider vinegar 3) [0055] .box-tangle-solidup.: mayonnaise #11 (apple cider vinegar 1)

[0056] FIG. 2: Oxygen concentration in headspace during storage trial of mayonnaises at 50° C., from example 2; legend: [0057] .circle-solid.: mayonnaise #25 (acetic acid solution) [0058] .square-solid.: mayonnaise #24 (apple cider vinegar 1 at 0.5%) [0059] .diamond-solid.: mayonnaise #23 (apple cider vinegar 1 at 1%) [0060] .box-tangle-solidup.: mayonnaise #22 (apple cider vinegar 1 at 2%) [0061] x: mayonnaise #21 (apple cider vinegar 1 at 3%)

EXAMPLES

[0062] The disclosure is illustrated with the following non-limiting examples.

Raw Materials

[0063] Water: demineralised water. [0064] Rapeseed oil ex Cargill (Amsterdam, The Netherlands). [0065] Sugar: sucrose white sugar W4 ex Suiker Unie (Oud Gastel, Netherlands). [0066] Salt: NaCl suprasel ex Akzo Nobel (Amersfoort, Netherlands). [0067] EDTA: Ethylenediaminetetraacetic acid, calcium disodium complex, dehydrate; Dissolvine E-CA-10 ex Akzo Nobel (Amersfoort, Netherlands). [0068] Egg yolk: ex Bouwhuis Enthoven (Raalte, the Netherlands); contains 92% egg yolk and 8% kitchen salt. [0069] Guar gum: ex Willy Benecke GmbH (Hamburg, Germany). [0070] Vinegar spirit 12% ex Kuhne (Hamburg, Germany) [0071] Apple cider vinegar 1: Balsamic apple vinegar ex Vinagrerias Riojanas (Logroño, La Rioja, Spain). [0072] Apple cider vinegar 2: Amora Cider Vinegar ex Unilever France (Paris, France). [0073] Apple cider vinegar 3: Apple cider vinegar 10090 ex Wijnimport Van der Steen BV, Vught, the Netherlands. [0074] Acetic acid solution 50%: Prepared in house, consisting of a 50:50 v/v % solution of acetic acid glacial (VWR, Amsterdam, the Netherlands) and demineralised water.

Methods—Accelerated Shelf-Life Test to Follow Lipid Oxidation.

[0075] Vegetable oil is subjected to conditions which promote oxidation, without requiring the typical shelf life of 4 to 9 months of mayonnaise. Oxidation experiments are carried out during a period up to generally about 30 days, in some experiments up to 80 days, to follow the oxidation of the vegetable oil in oil-in-water emulsions.

[0076] Emulsion samples with various compositions are prepared (as described in the examples below) and 1 g of each sample is filled in a capped glass vial (20 mL volume) and kept in a temperature controlled oven at 50° C.

[0077] The oxidation of triglycerides occurs in several steps, in which the first step is the most important. This first step is the lag phase, which is the phase where there is not much oxidation, and after this phase the oxidation starts to accelerate. This means that the amount of oxidation products rapidly starts to increase. The longer the lag phase, the slower the oxidation process, and the better the result.

Oxygen Concentration in Headspace

[0078] To follow oxidation of fatty acids in emulsions in the experiments, the oxygen concentration is measured in the headspace of closed jars in which emulsions are stored to follow oxidation. The lower this concentration, the more oxygen is consumed for oxidation processes. The oxygen content is determined by taking a sample of gas from the headspace with a needle through a septum in the closed lid of the jar. The oxygen concentration in the sample is determined by gas analyser.

Methods—Organic Acids and Free Amino Acids

[0079] Quantitative analysis of organic acids and free amino acids in various sources of organic acids was carried out spectroscopically (.sup.1H-NMR).

[0080] 200 mg of sample (vinegar) was weighed and added with 3 ml of D.sub.2O. 600 μl of such sample mixture was added with 100 μl of CSI (Chemical Shift Indicator) solution (consisting of 10.90 mg of 3-(trimethylsilyl)propionic-2,2,3,3-d.sub.4 acid, sodium salt, 2.30 mg of difluorotrimethyl-silanyl-methyl)phosphonic acid and 30 ml of D.sub.2O), 100 μl of EDTA-d.sub.12 solution, and 300 μl of 0.2 M phosphate buffer. The sample mixture was homogenised and centrifuged at 15000 g for 10 minutes. 650 μl of the supernatant was transferred into 5-mm NMR tubes for analysis.

[0081] 1D .sup.1H NMR spectra were recorded with a noesygppr1d pulse sequence on a Bruker Avance III 600 NMR spectrometer, equipped with a 5-mm cryo-probe. The probe was tuned to detect .sup.1H resonances at 600.25 MHz. The internal probe temperature was set to 298K. 128 scans were collected in 57K data points with a relaxation delay of 10 seconds, an acquisition time of 4 seconds and a mixing time of 100 ms. Low power water suppression (16 Hz) was applied for 0.99 seconds. The data were processed in Topspin software version 3.5 pl 1 (Bruker BioSpin GmbH, Rheinstetten, Germany). An exponential window function was applied to the free induction decay (FID) with a line-broadening factor of 0.15 Hz prior to the Fourier transformation. Manual phase correction and baseline correction was applied to all spectra. The spectra were referenced against the methyl signal of 3-(trimethylsilyl)propionic-2,2,3,3-d.sub.4 acid, sodium salt (δ 0.0 ppm).

Methods—Phenolic Compounds

[0082] The concentration of phenolic compounds is expressed as “gallic acid equivalents” (GAE), and determined using the Folin-Ciocalteu assay (see V. L. Singleton et al., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, Methods in Enzymology 299, 152-178, 1999).

Example 1—Mayonnaises Containing Different Apple Cider Vinegars

[0083] Mayonnaises were prepared according to the following recipes, containing various types of apple cider vinegar or spirit vinegar. Additionally, acetic acid solution was added, so that the compositions had the same pH (3.8).

TABLE-US-00001 TABLE 1 Compositions of mayonnaises containing different apple cider vinegars. Concentration [wt %] Ingredient #11 #12 #13 #14 Water 14.62 14.64 14.65 15.05 Oil (rapeseed) 75 75 75 75 Sugar 1.3 1.3 1.3 1.3 Salt 1.2 1.2 1.2 1.2 Egg yolk 4.2 4.2 4.2 4.2 Flavours 0.2 0.2 0.2 0.2 Apple cider vinegar 1 3 0 0 0 Apple cider vinegar 2 0 3 0 0 Apple cider vinegar 3 0 0 3 0 Spirit vinegar 0 0 0 3 Acetic acid solution (50% w/w) 0.44 0.42 0.41 0.01

[0084] The mayonnaises were prepared at bench scale (0.25 kg emulsion), following a 2-step procedure. In the first step, the mayonnaise aqueous phase was prepared by mixing water, egg, sucrose and salt in an Esco-Labor processing plant type EL0 (Riehen, Switzerland). Subsequently the oil was slowly added to the aqueous phase, under stirring conditions. After the oil had been homogenised into a coarse emulsion, the latter was pumped into a Labor-Pilot 2000/4 colloid mill (IKA Labor, Staufen, Germany), equipped with module MK. The speed of the colloid mill was set to 6000 rpm. In the second step, the fine emulsion obtained as just described was divided into a number of aliquots of 250 g and each aliquot was added with a specific vinegar (according to formulation) and homogenised with a hand mixer. The compositions had a pH of 3.8.

[0085] These mayonnaises and vinegars were analysed for the attributes in the following two tables. The vinegars are specified by a number of parameters as defined in claim 1 (a.o. ratios of acids). The mayonnaises are defined by the concentration of a number of compounds in the composition, in order to characterize these compositions to achieve the required effects.

TABLE-US-00002 TABLE 2 Analytical parameters of combination of vinegars and acetic acid solution used in mayonnaises from Table 1. Ratio organic acids other than acetic acid to Ratio amino total organic acids to total Absorbance acids organic acids at 420 nm Sample [%] [%] [—] Apple cider vinegar 1 + 6.55 1.77 0.49 acetic acid solution Apple cider vinegar 2 + 0.64 0.018 0.21 acetic acid solution Apple cider vinegar 3 + 0.88 0.045 0.06 acetic acid solution Spirit vinegar + 0.005 0.000 0.03 acetic acid solution

TABLE-US-00003 TABLE 3 Analytical parameter of apple cider vinegars used in mayonnaises from Table 1. Ratio citric acid and malic acid to total organic acids Sample [wt %] Apple cider vinegar 1 6.12 Apple cider vinegar 2 0.00 Apple cider vinegar 3 0.00 Spirit vinegar 0.00

TABLE-US-00004 TABLE 4 Analytical parameters of mayonnaises from Table 1. Organic acids other than Phenolic acetic acid Amino acids compounds Sample [wt %] [wt %] [GAE %] Mayonnaise #11 0.023 0.0061 0.0046 Mayonnaise #12 0.0021 0.00006 0.0021 Mayonnaise #13 0.0029 0.00015 0.0012 Mayonnaise #14 0.00003 0.00000 0.00004

[0086] Oxygen concentration in headspace during storage trial of mayonnaises at 50° C. was determined, to see the influence of the type of vinegar (see FIG. 1). Mayonnaise #14 (.circle-solid., containing spirit vinegar) shows the most rapid decrease of oxygen concentration in the headspace, indicating that oxidation of oil is most rapid in this mayonnaise. The mayonnaise #11 with apple cider vinegar 1 (.box-tangle-solidup.) shows the slowest decrease of oxygen concentration.

[0087] The mayonnaise containing the apple cider vinegar 1 conforming to the requirements as specified herein for the composition as well as the apple cider vinegar, shows a slower oxidation than the mayonnaises containing spirit vinegar or the other apple cider vinegars. This shows that not just any apple cider vinegar provides the required benefits, but that only apple cider vinegar conforming to the requirements as defined herein lead to the required result.

Example 2—Mayonnaises Containing Apple Cider Vinegar at Different Concentrations

[0088] Mayonnaises were prepared according to the following recipes, containing apple cider vinegar 1 and acetic acid solution at different concentrations. The acetic acid solution was added, so that the compositions had the same pH (3.8).

TABLE-US-00005 TABLE 5 Compositions of mayonnaises containing apple cider vinegar 1 at different concentrations. Concentration [wt %] Ingredient #21 #22 #23 #24 #25 Water 14.62 15.53 16.43 16.89 17.34 Oil (rapeseed) 75 75 75 75 75 Sugar 1.3 1.3 1.3 1.3 1.3 Salt 1.2 1.2 1.2 1.2 1.2 Egg yolk 4.2 4.2 4.2 4.2 4.2 Flavours 0.2 0.2 0.2 0.2 0.2 Apple cider vinegar 1 3 2 1 0.5 0 Acetic acid solution (50% w/w) 0.44 0.53 0.63 0.67 0.72

[0089] These mayonnaises were prepared as in example 1. Oxygen concentration in headspace during storage trial of these mayonnaises at 50° C. was determined, to see the influence of the concentration and type of vinegar (see FIG. 2). Mayonnaise #25 (.circle-solid., containing acetic acid solution only) shows the most rapid decrease of oxygen concentration in the headspace, indicating that oxidation of oil is most rapid in this mayonnaise. The mayonnaise #21 with apple cider vinegar 1 (x) at the highest concentration (3%) shows the slowest decrease of oxygen concentration. A higher concentration of apple cider vinegar leads to a slower oxidation of the vegetable oil in the mayonnaises.