COMPOSITION COMPRISING VEGETABLE OIL, A SOURCE OF ORGANIC ACIDS, PHENOLIC COMPOUNDS AND AMINO ACIDS

Abstract

The objective of the present invention 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, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

Claims

1. A composition comprising water and vegetable oil, the vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids; wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition; wherein the composition further comprises a source of organic acids, the organic acids comprising acetic acid and one or more organic acids other than acetic acids; wherein the composition has a total titratable acidity ranging from 0.03% to 3% by weight expressed as acetic acid; wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.0007% to 0.7% by weight; wherein the composition has a pH ranging from 2.5 to 5; wherein the composition comprises one or more amino acids at a concentration ranging from 0.0001% to 0.3% by weight of the composition; wherein the composition comprises one or more phenolic compounds at a concentration ranging from 0.00007% to 0.5% by weight of the composition expressed as gallic acid equivalents; and wherein the weight ratio of one or more organic acids other than acetic acid to total organic acids in the source of organic acids ranges from 0.5% to 60%; and wherein the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.05% to 20%; and wherein the source of organic acid has an absorbance at a wavelength of 420 nm ranging from 0.01 to 3, and wherein the source of organic acids does not originate from grape, wherein the source of organic acids is one or more vinegars, wherein the composition is in the form of an oil-in-water emulsion.

2. (canceled)

3. A composition according to claim 1, wherein the source of organic acids comprises acetic acid and additionally one or more organic acids selected from citric acid, malic acid, lactic acid, and succinic acid.

4. A composition according to claim 1, wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.0011% to 0.65% by weight of the composition.

5. A composition according to claim 1, wherein the composition comprises one or more amino acids at a concentration ranging from 0.0005% to 0.2% by weight of the composition.

6. A composition according to claim 1, wherein the composition comprises one or more phenolic compounds at a concentration ranging from 0.00015% to 0.07% by weight expressed as gallic acid equivalents.

7. A composition according to claim 1, wherein the concentration of EDTA is lower than 0.007% by weight.

8. A composition according to claim 1, wherein the composition comprises mustard seed bran.

9. A composition according to claim 1, wherein the weight ratio of one or more organic acids other than acetic acid to total organic acids in the source of organic acids ranges from 1% to 30%.

10. A composition according to claim 1, wherein the source of organic acids comprises citric acid and malic acid and the weight ratio between citric acid and malic acid to total organic acids in the source of organic acids ranges from 0.2% to 50%.

11. A composition according to claim 1, wherein the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.2% to 18%.

12. A composition according to claim 1, wherein the weight ratio of asparagine to total organic acids in the source of organic acid ranges from 0.2% to 10%.

13. A composition according to claim 1, wherein the source of organic acids has an absorbance at a wavelength of 280 nm ranging from 1 to 3.

14. A composition according to claim 1, wherein the source of organic acids comprises one or more vinegars selected from cherry vinegar, plum vinegar, tomato vinegar, apricot, apple cider vinegar, mango vinegar, raspberry vinegar, and pear vinegar.

15. The composition according to claim 7, wherein the concentration of EDTA is lower than 0.005% by weight of the composition.

16. The composition according to claim 15, wherein EDTA is absent from the composition.

17. A composition according to claim 8, wherein the composition comprises mustard seed bran at a concentration ranging from 0.05% to 4% by weight of the composition.

18. A composition according to claim 11, wherein the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.5% to 15%.

Description

DESCRIPTION OF FIGURES

[0043] FIG. 1: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 1; legend:

[0044] .circle-solid.: mayonnaise #5 (spirit vinegar)

[0045] .square-solid.: mayonnaise #4 (white wine vinegar)

[0046] .diamond-solid.: mayonnaise #3 (mango vinegar)

[0047] .box-tangle-solidup.: mayonnaise #2 (raspberry vinegar)

[0048] x: mayonnaise #1 (tomato vinegar)

[0049] FIG. 2: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 2; legend:

[0050] .circle-solid.: mayonnaise #14 (spirit vinegar)

[0051] .square-solid.: mayonnaise #12 (apple cider vinegar 2)

[0052] .diamond-solid.: mayonnaise #13 (apple cider vinegar 3)

[0053] .box-tangle-solidup.: mayonnaise #11 (apple cider vinegar 1)

FIG. 3: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 3; legend:

[0054] .circle-solid.: mayonnaise #25 (acetic acid solution)

[0055] .square-solid.: mayonnaise #24 (apple cider vinegar 1 at 0.5%)

[0056] .diamond-solid.: mayonnaise #23 (apple cider vinegar 1 at 1%)

[0057] .box-tangle-solidup.: mayonnaise #22 (apple cider vinegar 1 at 2%)

[0058] x: mayonnaise #21 (apple cider vinegar 1 at 3%)

[0059] FIG. 4: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 4; legend:

[0060] .circle-solid.: mayonnaise #33 (spirit vinegar)

[0061] .diamond-solid.: mayonnaise #32 (raspberry vinegar)

[0062] .square-solid.: mayonnaise #31 (cherry vinegar)

[0063] FIG. 5: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 5; legend:

[0064] .circle-solid.: mayonnaise #42 (spirit vinegar)

[0065] .diamond-solid.: mayonnaise #41 (raspberry vinegar)

[0066] FIG. 6: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 6; legend:

[0067] .circle-solid.: mayonnaise #53 (spirit vinegar)

[0068] .diamond-solid.: mayonnaise #52 (plum vinegar)

[0069] .box-tangle-solidup.: mayonnaise #51 (plum vinegar and mustard bran)

[0070] FIG. 7: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 7; legend:

[0071] .circle-solid.: mayonnaise #61 (spirit vinegar)

[0072] .box-tangle-solidup.: mayonnaise #62 (plum vinegar and yellow mustard bran)

[0073] .square-solid.: mayonnaise #63 (plum vinegar and oriental mustard bran)

[0074] .diamond-solid.: mayonnaise #64 (plum vinegar and yellow mustard bran mucilage)

[0075] FIG. 8: Oxygen concentration in headspace during storage trial of mayonnaises at 50 C., from example 8; legend:

[0076] .circle-solid.: mayonnaise #71 (spirit vinegar)

[0077] .box-tangle-solidup.: mayonnaise #72 (cherry vinegar and yellow mustard bran)

[0078] .square-solid.: mayonnaise #73 (raspberry vinegar and yellow mustard bran)

EXAMPLES

[0079] The invention is illustrated with the following non-limiting examples.

Raw Materials

[0080] Water: demineralised water. [0081] Rapeseed oil ex Cargill (Amsterdam, The Netherlands). [0082] Sugar: sucrose white sugar W4 ex Suiker Unie (Oud Gastel, Netherlands). [0083] Salt: NaCl suprasel ex Akzo Nobel (Amersfoort, Netherlands). [0084] EDTA: Ethylenediaminetetraacetic acid, calcium disodium complex, dehydrate; Dissolvine E-CA-10 ex Akzo Nobel (Amersfoort, Netherlands). [0085] Egg yolk: ex Bouwhuis Enthoven (Raalte, the Netherlands); contains 92% egg yolk and 8% kitchen salt. [0086] Whole egg: ex Bouwhuis Enthoven (Raalte, the Netherlands). [0087] N-creamer: N-creamer 46, starch sodium octenyl succinate ex Ingredion Inc. [0088] Starch: Thermflo ex Ingredion Inc. (Westchester, Ill., USA). [0089] Vinegar spirit 12% ex Khne (Hamburg, Germany) [0090] Raspberry vinegar and Mango vinegar: Foodelicious, Rotterdam, the Netherlands. [0091] White wine vinegar: Khne, Hamburg, Germany. [0092] Apple cider vinegar 1: Balsamic apple vinegar ex Vinagrerias Riojanas (Logrono, La Rioja, Spain). [0093] Apple cider vinegar 2: Amora Cider Vinegar ex Unilever France (Paris, France). [0094] Apple cider vinegar 3: Apple cider vinegar ex Wijnimport Van der Steen BV, Vught, the Netherlands. [0095] 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. [0096] Cherry vinegar, Plum vinegar, and Tomato vinegar: Pdr le and Essige, Vertrieb ber Arteriomed GmbH, Grevenbroich, Germany. [0097] Yellow mustard bran: product code no. 412, G.S. Dunn (Ontario, Canada). [0098] Oriental mustard bran: product code 403, G.S. Dunn (Ontario, Canada). [0099] Yellow mustard bran mucilage: prepared by dispersing 10% w/w yellow mustard bran in water, and heating this for 10 minutes at 90 C. After the treatment, the dispersion is cooled to room temperature and centrifuged for 30 minutes at 9,000 g. The aqueous layer (having a mucilage content of about 10% w/w) is separated from the residue and used in the preparation of dressings/mayonnaise.

MethodsAccelerated Shelf-Life Test to Follow Lipid Oxidation.

[0100] 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.

[0101] 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.

[0102] 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

[0103] 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.

MethodsOrganic Acids and Amino Acids

[0104] Quantitative analysis of organic acids and amino acids in various sources of organic acids was carried out spectroscopically (.sup.1H-NMR).

[0105] 200 mg of sample (vinegar) was weighed and added with 3 ml of D.sub.2O. 600 l of such sample mixture was added with 100 l 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 l of EDTA-d.sub.12 solution, and 300 l of 0.2 M phosphate buffer. The sample mixture was homogenised and centrifuged at 15000 g for 10 minutes. 650 l of the supernatant was transferred into 5-mm NMR tubes for analysis.

[0106] 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 l 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-(trimethyl-silyl)propionic-2,2,3,3-d.sub.4 acid, sodium salt ( 0.0 ppm).

MethodsPhenolic Compounds

[0107] 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).

MethodsAbsorbance at 280 nm and 420 nm

[0108] Samples of sources of organic acids were first diluted with demineralized water (1:1 v/v) and then transferred into a micro well plate for UV-VIS analysis (UV-star-96 VWR 736-0231). Absorbance spectra were recorded at 280 nm (typical for compounds with known antioxidant activity such as polyphenols and Maillard reaction intermediates) and 420 nm (typical for melanoidins and other coloured compounds).

Example 1Mayonnaises Containing Different Sources of Organic Acids

[0109] Mayonnaises were prepared according to the following recipes containing different vinegars as sources of organic acids. Additionally, acetic acid solution was added, so that the compositions had the same pH. The source of organic acid in this example are mixtures of a vinegar and an acetic acid solution.

TABLE-US-00001 TABLE 1 Compositions of mayonnaises containing different sources of organic acids. Concentration [wt %] Ingredient #1 #2 #3 #4 #5 Water 14.64 14.51 14.52 14.94 15.05 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 0.24 0.24 0.24 0.24 0.24 Tomato vinegar 3 0 0 0 0 Raspberry vinegar 0 3 0 0 0 Mango vinegar 0 0 3 0 0 White wine vinegar 0 0 0 3 0 Spirit vinegar 0 0 0 0 3 Acetic acid solution 0.42 0.55 0.54 0.12 0.01 (50% w/w)

[0110] 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 EL10 (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 source of organic acids (according to formulation) and homogenised with a hand mixer. The compositions had a pH of 3.8.

[0111] These mayonnaises and sources of organic acids were analysed for the attributes in the following two tables. The vinegars are specified by a number of parameters as defined in claim 1 (e.g. 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 combined source of organic acids (vinegar and acetic acid solution) used in mayonnaises from Table 1. Ratio organic acids other than Ratio acetic acid amino acids Sample (Combined to total to total Absorbance sources of organic acids organic acids at 420 nm organic acids) [%] [%] [] Tomato vinegar + 2.88 0.97 0.10 acetic acid solution Raspberry vinegar + 9.38 0.59 0.68 acetic acid solution Mango vinegar + 1.51 0.32 0.23 acetic acid solution White wine vinegar + 0.73 0.03 0.04 acetic acid solution Spirit vinegar + 0.005 0.00 0.03 acetic acid solution

TABLE-US-00003 TABLE 3 Concentrations of compounds in mayonnaises from Table 1. Organic acids other than Amino Phen olic acetic acid acids compounds Sample [wt %] [wt %] [GAE %] Mayonnaise #1 0.0097 0.0032 0.00051 Mayonnaise #2 0.033 0.0021 0.0042 Mayonnaise #3 0.0050 0.0011 0.00071 Mayonnaise #4 0.0024 0.00009 0.00020 Mayonnaise #5 0.00003 0.00000 0.00004 indicates data missing or illegible when filed

[0112] 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 #5 (.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 #1 with tomato vinegar (x) shows the slowest decrease of oxygen concentration, indicating that this mayonnaise has the slowest oxidation.

[0113] The mayonnaises containing the vinegars conforming to the requirements as specified herein for the composition as well as the source of organic acids (tomato, raspberry, and mango vinegar) show a slower oxidation that the mayonnaises containing spirit vinegar or white wine vinegar.

Example 2Mayonnaises Containing Different Apple Cider Vinegars

[0114] Mayonnaises were prepared according to the following recipes, containing various types of apple cider vinegar or spirit vinegar as sources of organic acids. Additionally, acetic acid solution was added, so that the compositions had the same pH (3.8). The source of organic acid in this example is a mixture of an apple cider vinegar or spirit vinegar and an acetic acid solution.

TABLE-US-00004 TABLE 4 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

[0115] These mayonnaises were prepared as in example 1. These mayonnaises and sources of organic acids were analysed for the attributes in the following tables:

TABLE-US-00005 TABLE 5 Analytical parameters of combination of vinegars and acetic acid solution used in mayonnaises from Table 4. Ratio organic acids Ratio amino other than acetic acids to total Absorbance acid to total organic at 420 nm Sample organic acids [%] acids [%] [] 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-00006 TABLE 6 Concentrations of compounds in mayonnaises from Table 4. Organic acids Phenolic other than acetic Amino acids compounds Sample acid [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

[0116] 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. 2). 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.

[0117] The mayonnaise containing the apple cider vinegar 1 conforming to the requirements as specified herein for the composition as well as the source of organic acids, 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 3Mayonnaises Containing Apple Cider Vinegar at Different Concentrations

[0118] Mayonnaises were prepared according to the following recipes, containing apple cider vinegar 1 and acetic acid solution as sources of organic acids at different concentrations. The acetic acid solution was added, so that the compositions had the same pH (3.8).

TABLE-US-00007 TABLE 7 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 0.44 0.53 0.63 0.67 0.72 (50% w/w)

[0119] 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. 3). 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.

Example 4Light Mayonnaises Containing Different Sources of Organic Acids at Different Concentrations

[0120] Light mayonnaises were prepared according to the following recipes, containing different vinegars as sources of organic acids. The compositions all had the same pH of 3.5.

TABLE-US-00008 TABLE 8 Compositions of light mayonnaises containing different vinegars. Concentration [wt %] Ingredient #31 #32 #33 Water 58.34 54.77 61.34 Oil (rapeseed) 22.8 22.8 22.8 Sugar 2.8 2.8 2.8 Salt 1.9 1.9 1.9 Whole egg 4.0 4.0 4.0 Flavours 0.3 0.3 0.3 Cherry vinegar 5.0 0.0 0.0 Raspberry vinegar 0.0 8.6 0.0 Spirit vinegar 0 0 2 Starch 5 5 5

[0121] The mayonnaises were prepared at bench scale (0.4 kg emulsion). The aqueous phase was obtained by mixing water, egg, sucrose, salt and starch. The starch was added as a 10.0% w/w aqueous suspension and subjected to thermal treatment (10 min at 90 C. in a Thermomix type TM31) prior to the addition to the aqueous phase of mayonnaise. Subsequently oil was slowly added to the aqueous phase, while mixing with a high shear mixer (Silverson). The oil was added in about 10 minutes, while the mixing speed was slowly increased from about 1600 to about 7200 rpm. After the oil had been homogenised, and the emulsion had become smooth, vinegar was slowly added while the mixer was kept at 7200 rpm. The compositions had a pH of 3.5. These mayonnaises and vinegars were analysed for the attributes in the following tables:

TABLE-US-00009 TABLE 9 Analytical parameters of vinegars used in mayonnaises from Table 8. Ratio organic acids Ratio amino other than acetic acids to Absorbance acid to total total organic at 420 nm Sample organic acids [%] acids [%] [] Cherry vinegar 7.7 2.35 0.32 Raspberry vinegar 42.6 2.66 0.68 Spirit vinegar 0.005 0.000 0.03

TABLE-US-00010 TABLE 10 Concentrations of compounds in mayonnaises from Table 8. Organic acids Phenolic other than Amino acids compounds Sample acetic acid [wt %] [wt %] [GAE %] Mayonnaise #31 0.0171 0.0053 0.0032 Mayonnaise #32 0.0950 0.0059 0.0121 Mayonnaise #33 0.0000 0.0000 0.00002

[0122] Oxygen concentration in headspace during storage trial of these mayonnaises at 50 C. was determined, to see the influence of the type of vinegar (see FIG. 4). Mayonnaise #33 (.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 #32 with raspberry vinegar shows the slowest decrease of oxygen concentration. This example shows that also light mayonnaises shows rapid oxidation of the vegetable oil. The mayonnaise containing spirit vinegar shows an oxidation rate which is about the same as the (high oil) mayonnaises from examples 1, 2, and 3 containing only spirit vinegar or acetic acid solution as source of organic acids.

Example 5Mayonnaises without Egg Yolk Containing Different Vinegars

[0123] Mayonnaises were prepared without egg yolk according to the following recipes, containing different vinegars as sources of organic acids. The compositions had the same pH (2.5).

TABLE-US-00011 TABLE 11 Compositions of light mayonnaises containing different vinegars. Concentration [wt %] Ingredient #41 #42 Water 10.61 15.21 Oil (rapeseed) 77.5 77.5 Sugar 2.7 2.7 Salt 2.2 2.2 N-creamer 0.9 0.9 Flavours 0.1 0.1 Raspberry vinegar 6 0 Spirit vinegar 0 1.4

[0124] The mayonnaises were prepared at bench scale (0.4 kg emulsion). The aqueous phase was obtained by mixing water, emulsifier (N-creamer), sucrose, salt and vinegar. Subsequently oil was slowly added to the aqueous phase, while mixing with a high shear mixer (Silverson). The oil was added in about 10 minutes, while the mixing speed was slowly increased from about 1600 to about 7200 rpm and kept to such speed until the emulsion had become homogeneous and smooth. The compositions had a pH of 2.5. These mayonnaises were analysed for the attributes in the following tables (for vinegars see Table 9).

TABLE-US-00012 TABLE 12 Concentrations of compounds in mayonnaises from Table 11. Organic acids Phenolic other than acetic Amino acids compounds Sample acid [wt %] [wt %] [GAE %] Mayonnaise #41 0.0663 0.0041 0.0084 Mayonnaise #42 0.0000 0.0000 0.00002

[0125] Oxygen concentration in headspace during storage trial of these mayonnaises at 50 C. was determined, to see the influence of type of vinegar (see FIG. 5). Mayonnaise #42 (.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 #41 with raspberry vinegar shows the slowest decrease of oxygen concentration. This example shows that also mayonnaises without egg yolk show rapid oxidation of the vegetable oil. This means that the oxidation of the oil is not solely promoted by the presence of iron ions naturally present in egg yolk. Also the mayonnaise containing N-creamer as emulsifier shows oxidation, which can be substantially delayed using a source of organic acids having properties according to the invention.

Example 6Mayonnaises Containing Plum Vinegar and/or Mustard Bran

[0126] Mayonnaises were prepared according to the following recipes, containing plum vinegar and/or spirit vinegar as source of organic acids and/or mustard bran. The compositions had the same pH (3.8).

TABLE-US-00013 TABLE 13 Compositions of light mayonnaises containing different vinegars and mustard bran Concentration [wt %] Ingredient #51 #52 #53 Water 22.59 13.59 15.37 Oil (rapeseed) 65 75 75 Sugar 1.3 1.3 1.3 Salt 1.2 1.2 1.2 Egg yolk 4.2 4.2 4.2 Flavours 0.3 0.3 0.3 Plum vinegar 3.0 3.0 0.0 Spirit vinegar 1.4 1.4 2.6 Yellow mustard bran 1 0 0

[0127] These mayonnaises were basically prepared as in example 1. The mustard bran was treated by dispersing it in water and heating for 10 minutes at 90 C., subsequently was cooled, and mixed with the aqueous phase of the emulsion. The compositions had a pH of 3.8. These mayonnaises and vinegars were analysed for the attributes in the following tables:

TABLE-US-00014 TABLE 14 Analytical parameters of sources of organic acids used in mayonnaises from Table 13. Ratio organic acids other than acetic Ratio amino acids Absorbance acid to total organic to total organic at 420 nm Sample acids [%] acids [%] [] Plum vinegar + 1.96 0.12 0.29 Spirit vinegar Spirit vinegar 0.005 0.000 0.03

TABLE-US-00015 TABLE 15 Concentrations of compounds in mayonnaises from Table 13. Organic acids Phenolic other than acetic Amino acids compounds Sample acid [wt %] [wt %] [GAE %] Mayonnaise #51 & #52 0.0065 0.0004 0.0016 Mayonnaise #53 0.0000 0.0000 0.00002

[0128] Oxygen concentration in headspace during storage trial of these mayonnaises at 50 C. was determined, to see the influence of type of vinegar and mustard bran (see FIG. 6). Mayonnaise #53 (.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. Oxidation decreases when using plum vinegar in the mayonnaise #52 (.diamond-solid.), without mustard bran. Least oxidation is obtained for the mayonnaise #51 (x) with mustard bran and plum vinegar.

Example 7Mayonnaises Containing Plum Vinegar and/or Different Mustard Brans

[0129] Mayonnaises were prepared according to the following recipes, containing plum vinegar and/or spirit vinegar as source of organic acids and different mustard brans. The compositions had the same pH (3.8).

TABLE-US-00016 TABLE 16 Compositions of mayonnaises containing different vinegars. Concentration [wt %] Ingredient #61 #62 #63 #64 Water 15.37 22.59 22.59 22.59 Oil (rapeseed) 75 65 65 65 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 0.3 0.3 0.3 0.3 Plum vinegar 0 3 3 3 Spirit vinegar 2.6 1.4 1.4 1.4 Yellow mustard bran 0 1 0 0 Oriental mustard bran 0 0 1 0 Yellow mustard bran mucilage 0 0 0 1

[0130] These mayonnaises were prepared basically as in example 6. The compositions had a pH of 3.8. The analyses of these sources of organic acids is provided in Table 14. Oxygen concentration in headspace during storage trial of these mayonnaises at 50 C. was determined, to see the influence of type of vinegar and mustard bran (see FIG. 7). Mayonnaise #61 (.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 other three mayonnaises containing plum vinegar and the various types of mustard bran, showed a strongly decreased oxidation, without much difference between the various mustard brans.

Example 8Mayonnaises Containing Different Sources of Organic Acids and/or Yellow Mustard Bran

[0131] Mayonnaises were prepared according to the following recipes, containing different vinegars as sources of organic acids and/or yellow mustard brans, and using a modified starch as emulsifier, instead of egg yolk. The compositions had the same pH (3.5).

TABLE-US-00017 TABLE 17 Compositions of mayonnaises containing different vinegars. Concentration [wt %] Ingredient #71 #72 #73 Water 15.21 24.61 22.11 Oil (rapeseed) 77.5 65 65 Sugar 2.7 2.7 2.7 Salt 2.2 2.2 2.2 N-creamer 0.9 0.9 0.9 Flavours 0.1 0.1 0.1 Cherry vinegar 0 3.5 0 Raspberry vinegar 0 0 6 Spirit vinegar 1.4 0 0 Yellow mustard bran 0 1 1

[0132] These mayonnaises were prepared as described in examples 5 and 6. The compositions had a pH of 3.5. These mayonnaises were analysed for the attributes in the following table (for vinegars see Table 9).

TABLE-US-00018 TABLE 18 Concentrations of compounds in mayonnaises from Table 17. Organic acids Phenolic other than acetic Amino acids compounds Sample acid [wt %] [wt %] [GAE %] Mayonnaise #71 0.0000 0.0000 0.00002 Mayonnaise #72 0.0120 0.0037 0.0022 Mayonnaise #73 0.0663 0.0041 0.0084

[0133] Oxygen concentration in headspace during storage trial of these mayonnaises at 50 C. was determined, to see the influence of type of vinegar and yellow mustard bran (see FIG. 8). Mayonnaise #71 (.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 use of cherry vinegar in combination with yellow mustard bran (#72, .box-tangle-solidup.), and raspberry vinegar in combination with yellow mustard bran (#73, .square-solid.) leads to strongly decreased oxidation, with raspberry vinegar as the best performing vinegar with regard to decrease of oxidation.