OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE

Abstract

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

Claims

1. An oil composition comprising, by weight based on the weight of the oil composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils.

2. The composition of claim 1, wherein the composition comprises unsaturated oil and saturated fat, with a weight ratio of the unsaturated oil to the saturated fat of 6:1 or greater.

3. The composition of claim 1, wherein the starch comprises corn starch.

4. The composition of claim 1, wherein the additive is selected from the group consisting of one or more fatty acids, one or more monoglyceride of a fatty acid, and mixtures thereof.

5. The composition of claim 1, wherein the additive comprises stearic acid.

6. A margarine-type composition comprising, by weight based on the weight of the margarine-type composition, (a) 0.2% to 8% ethylcellulose polymer, (b) 0.2% to 8% an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof, (c) 0.2% to 8% starch, (d) 20% to 90% unsaturated oil, (e) 0% to 50% saturated fat, and (f) 5% to 35% water.

7. A puff pastry composition comprising (a) 0.2% to 2% ethylcellulose polymer, (b) 0.25% to 3.5% an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof, (c) 0.25% to 3.5% starch, (d) 20% to 75% flour, (e) 10% to 60% unsaturated oil, and (f) 0% to 45% saturated fat.

Description

EXAMPLE 1: COMPARATIVE MIXTURES 1-1C AND 1-2C; INVENTIVE MIXTURES 1-3 AND 1-4

[0094] Mixtures were made as follows. EC-1, additive (b), and ST-1 (if present) were blended to form a premix. The reaction vessel was put on a scale and a defined quantity of oil (e.g. 200 g) was weighed. The vessel was fixed with the screw, so that the position of the stirrer was about 5 mm from the bottom. The temperature sensor was positioned 10 mm above the stirrer, near the vessel wall. A defined quantity of blend premix was weighed on a metal sheet. At a stirring speed of 400 RPM, the premix was added slowly into the vessel.

[0095] Immediately after the start, the nitrogen tube was fixed. Immersion of the nitrogen tube in the oil during the reaction was prevented. A slow nitrogen stream was adjusted to stream over the oil surface. The cover was put on the vessel and the mixture was stirred for 10 minutes under these conditions.

[0096] The oil was heated to an internal temperature of 110° C. within 25 minutes using the same stirring speed. After reaching 110° C., it was stirred for additional 40 to 120 minutes at 110° C. The mixture was transferred rapidly from the vessel into a preheated geometry (100° C.) and cooled down slowly to room temperature (approximately 23° C.) in a drying cabinet.

[0097] After the mixture reached room temperature (approximately 23° C.), the firmness was tested as follows. The dispensing end of a syringe having inner diameter of 2 mm was inserted into the center of the sample. A round compression probe was placed in the middle of the syringe. Firmness testing was performed at room temperature (23° C.) in back extrusion mode using TA.XT plus texture analyzer from Stable Microsystems, using 13 mm immersion depth and cell force of 5 kg. Firmness is reported in Newtons (N).

[0098] The mixtures and their firmness results were as follows:

TABLE-US-00001 Example EC-1 Stearic Acid St-1 Oil-1 Firmness No. (pbw) (pbw) (pbw) (pbw) (N) 1-1C 5 7 0 88 2.2 1-2C 7 7 0 86 3.1 1-3 5 7 7 81 4.6 1-4 7 7 7 79 7.1
The samples that contained starch in addition to ethylcellulose polymer and stearic acid showed improved firmness.

PREPARATIVE EXAMPLE 2: FAT PHASE

[0099] A fat phase was made by combining the following ingredients:

TABLE-US-00002 ingredient weight % of fat phase margarine hardstock 99.3 lecithin 0.2 mixture of mono- and diglycerides 0.5

PREPARATIVE EXAMPLE 3: WATER PHASE

[0100] A water phase was made by combining the following ingredients:

TABLE-US-00003 ingredient weight % of water phase NFDM 5 sodium chloride 10 potassium sorbate 0.5 sodium benzoate 0.5 water 84

EXAMPLE 4C AND 5: MARGARINE-STYLE COMPOSITIONS

[0101] A comparative margarine (Ex. 4C) and inventive example margarine-style composition (Ex. 5) were made, using an Armfield scrape surface heat exchanger. Ingredients were as follows. The amounts shown are parts by weight.

TABLE-US-00004 ingredient Comparative Ex. 4C Example 5 Oleogel (Example 1-3) 0.00 5.76 Oil-2 4.48 4.48 fat phase (Preparative Example 2) 11.52 5.76 water phase (Preparative Example 3) 4.00 4.00 total 20.00 20.00

PREPARATIVE EXAMPLE 6: DOUGH

[0102] Dough was made by mixing the following ingredients, in % by weight. The bread flour and cake flour are both wheat flours.

TABLE-US-00005 bread flour 44.91% cake flour 10.36% butter 6.89% water 36.56% salt 1.28%

EXAMPLE 7C AND 8: PUFF PASTRY

[0103] Puff pastry was made as follows. The “roll-in” was either margarine (comparative example 4C) or inventive margarine-type composition (Example 5). Puff pastry was prepared as follows.

[0104] Countertop was floured and then the roll-in samples were rolled into a square shape with the thickness of 0.952 cm to 1.27 cm (0.375 to 0.5 inch) with a rolling pin. The samples then were placed in the refrigerator (approximately 2° C.) for 30 minutes to firm up. Ratio of dough to roll-in was as follows: (60:40) 600 g dough/400 g roll-in.

[0105] The dough was rolled to form a flat a rectangle with a thickness of 10-13 mm dough layer. The roll-in composition was placed on one half of the dough with just enough of the dough showing around the roll-in composition edged to pinch when folded. The second half of dough was folded over the roll-in composition and the edges of the dough were pinched (sealed) around the roll-in composition to form a sandwiched article. The resulting sandwiched article was rolled to a thickness of 10-13 mm while maintaining a rectangular shape. The left and right sides were folded in to meet at the center. The sides were folded on top of one another along the center line as if closing a book. The resulting composition was refrigerated at approximately 4° C. for 30 minutes. The composition was turned 90 degrees and rolled into a rectangle 10-13 mm thick. The halves were folded to the center and then on top of one another as before and refrigerated for 30 minutes. This process of folding, refrigerating and rolling out was repeated for three times.

[0106] After the third roll out and fold over, the dough samples were placed in the refrigerator for about 30 minutes. After that, the samples were taken out of the refrigerator, rolled out for the last time and then cut into 10 cm by 12 cm rectangles. The cut dough pieces placed on a baking tray and rested in the refrigerator at approximately 4° C. for about 30 minutes. After resting period at approximately 23° C., the pieces were baked in a convection oven at 190° C. (375° F.) for 16 minutes.

[0107] After baking, the pastries had the following overall composition, in weight % based on the weight of the pastry after baking:

TABLE-US-00006 Roll-in Composition Comparative 4C Example 5-80 water 0 0 flour 46.48 46.48 saturated fat 31.45 20.42 salt 2.20 2.20 unsaturated oil 18.97 27.05 lecithin 0.06 0.03 mono- and diglycerides 0.16 0.08 NFDM 0.56 0.56 potassium sorbate 0.06 0.06 sodium benzoate 0.06 0.06 EC-1 0 0.81 stearic acid 0 1.13 St-1 0 1.13

[0108] The puff pastry made using Example 5 appeared identical to the puff pastry made using Comparative Example 4C. This result demonstrates that the inventive composition yields a pastry that has a reduction of saturated fat of 35% over the comparative pastry while achieving equivalent pastry quality.

EXAMPLE 9: PRODUCTION OF CROISSANTS

[0109] First, three different oleogels were made: [0110] OG-9-2C: Comparative: 7% by weight EC-1, 93% by weight Oil-1 [0111] OG-9-3: 5% by weight EC-1, 81% by weight Oil-1, 7% by weight stearic acid, 7% by weight ST-1 [0112] OG-9-4: 7% by weight EC-1, 79% by weight Oil-1, 7% by weight stearic acid, 7% by weight ST-1

[0113] Croissants were made using four different roll-in compositions, as follows:

TABLE-US-00007 Laminating Roll-In Label Margarine OG-9-2C OG-9-3 OG-9-4 Bread Flour RI-9-1C 275 g 0 0 0 0 RI-9-2C 125 g 125 g 0 0 25 g RI-9-2 125 g 0 125 g 0 25 g RI-9-3 125 g 0 0 125 g 25 g
Each of RI-9-2C, RI-9-3, and RI-9-4 was made by blending the ingredients shown as follows. The laminating margarine was removed from a refrigerator and warmed in an oven to 30-40° C., then placed into an oven at 50° C. for 30 minutes. Oleogel and bread flour were whipped in a mechanical mixer for 60 seconds at room temperature (approximately 23° C.), an the resulting mixture was placed in a covered container in a refrigerator at approximately 4° C. for 16 to 24 hours.

[0114] An egg wash was prepared by mixing one whole egg with water (three times the volume of the egg) and a pinch of salt.

[0115] Croissants were made using the following ingredients:

TABLE-US-00008 500 g flour blend (Crossata ™ premixed dough) 17.5 g yeast 250 g water (from refrigerator, approximately 4° C.) 250 g Roll-in 25 g bread flour

[0116] Flour blend, yeast, water, and bread flour were kneaded together in a mechanical kneader for 4 minutes. The kneaded dough reached 20-22° C. The dough was formed into a flat rectangle and then placed in a refrigerator (4° C.) for 10 minutes.

[0117] Then the rolling procedure was performed three times: The roll-in was placed into the middle of the rectangle. The rectangle was folded from two sides towards the middle. Then the dough was rolled out and the rectangle was placed in a refrigerator (4° C.) for 10 minutes. After the three rolling procedures, the dough was finally rolled out to a rectangle 15 cm wide×18 cm long, with thickness of 2.5 mm.

[0118] The rectangle was cut along a diagonal to form two triangular pieces, each of which was rolled into a croissant shape. The croissants were proofed at 30° C., 80% relative humidity until they achieved 75% of their final height. The croissants were coated with the egg wash. The croissants were then baked for 8 min. at 165° C., 100% relative humidity, then 8 min. at 175° C., 50% relative humidity.

[0119] The croissants were evaluated visually for appearance, texture, and baking behavior. The inventive croissants (those made with RI-9-3 and RI-9-4) were as good as or better than the comparative croissants (those made with laminating margarine and RI-9-2C). The inventive croissants had far lower saturated fat than the croissants made with margarine.