DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT

Abstract

A roll-in margarine composition with reduced saturated fatty acids content containing 60% to 80% by weight of a fatty phase and 40% to 20% by weight of an aqueous phase containing water, proteins and soluble and/or insoluble dietary fibers is disclosed. The fatty phase consists of 30% to 45% of a vegetable fat rich in stearic acid and 70% to 55% of a vegetable oil. The soluble fibers can be beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and the insoluble fibers can be celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber. A process for preparing the margarine composition is also disclosed.

Claims

1. A roll-in margarine composition with a reduced saturated fatty acids content comprising, in percentage by weight of the total weight of the composition, from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising water, proteins and dietary fibers, wherein said fatty phase consists of 30% to 45% of at least one vegetable fat rich in stearic acid and 70% to 55% of at least one vegetable oil, said dietary fibers are soluble fibers selected from the group consisting of beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and/or insoluble fibers selected from the group consisting of celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber.

2. The composition according to claim 1, wherein said composition has a content of saturated fatty acids of between 20% and 40% in percentage by weight of the total weight of the composition.

3. The composition according to claim 2, wherein said vegetable fat of the fatty phase has a content of saturated fatty acids of at least 50% (relative to the total weight of fatty acids) and wherein at least 80% of said saturated fatty acids consists of stearic acid.

4. The composition according to claim 3, wherein said vegetable fat is selected from the group comprising shea stearin, high stearic acid sunflower stearin and a fraction of fat from microalgae.

5. The composition according to claim 4, wherein at least 55% of the triglycerides contained in said vegetable fat consist of SOS (stearic-oleic-stearic) triglycerides.

6. The composition according to claim 1, wherein said vegetable oil of the fatty phase is selected from the group consisting of corn oil, soybean oil, rapeseed oil, high oleic sunflower oil and peanut oil.

7. The composition according to claim 1, wherein said fatty phase is characterized in that the saturated, monounsaturated and polyunsaturated fatty acids are in a ratio of between 0.42:1:0.12 and 0.60:1:0.12.

8. The composition according to claim 1, wherein said fatty phase further comprises at least one emulsifying agent in an amount less than or equal to 3% by weight of the total weight of the composition.

9. The composition according to claim 8, wherein said at least one emulsifying agent is selected from a monoglyceride and fluid lecithin derived from sunflower or soya.

10. The composition according to claim 1, wherein the water of said aqueous phase is contained in an amount equal to 22-28% by weight of the weight of the composition.

11. The composition according to claim 1, wherein said proteins of the aqueous phase are selected from the group consisting of gluten, soy proteins, pea proteins and milk proteins.

12. The composition according to claim 1, wherein said soluble fibers of the aqueous phase are selected from the group consisting of pea fiber, potato fiber and psyllium fiber.

13. A process for the production of a roll-in margarine composition with a reduced saturated fatty acids content according to claim 1, comprising the steps of: a) preparing a homogeneous aqueous dispersion of said dietary fibers and said proteins in water at a temperature of between 55 C. and 65 C.; b) preparing a homogeneous dispersion of said at least one vegetable oil and said at least one vegetable fat, by melting the latter at a temperature of between 55 C. and 65 C. and mixing it with said at least one vegetable oil; c) emulsifying at a temperature of 55-80 C., said two dispersions obtained in steps a) and b) to obtain a homogeneous emulsion; and d) plasticizing said emulsion obtained in step c) and allowing it to mature.

14. The process according to claim 13, wherein said plasticized emulsion is allowed to mature for at least 7 days at 15-20 C.

15. The process according to claim 13, wherein in said step b), said homogeneous dispersion of said at least one vegetable oil and said at least one vegetable fat comprises at least one emulsifier selected from monoglycerides and fluid lecithin derived from sunflower or soya.

16. The process according to claim 13, wherein prior to said step c) of emulsifying the dispersions obtained in said steps a) and b), said dispersion of said at least one vegetable oil and said at least one vegetable fat obtained in said step b) is kept at 45-55 C., while stirring.

17. The process according to claim 13, wherein in said step d) of plasticizing said emulsion obtained in said step c), said emulsion is cooled to a temperature of between 8 C. and 13 C. by sequential conveying into a first cooling cylinder, an intermediate crystallizer and a second cooling cylinder.

18. The process according to claim 17, wherein the temperature of said emulsion exiting said first cooling cylinder is between 10 C. and 18 C.

19. The process according to claim 17, wherein the temperature of said emulsion exiting said intermediate crystallizer is between 20 C. and 30 C.

20. The process according to claim 17, wherein the temperature of said emulsion exiting said second cooling cylinder is between 8 C. and 13 C.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0061] FIG. 1 shows a croissant before leavening, made from sweet puff pastry (Danish pastry) with the margarine composition according to the present invention.

[0062] FIG. 2 shows a croissant after leavening, made from sweet puff pastry (Danish pastry) with the margarine composition according to the present invention.

[0063] FIG. 3 shows a comparative graph of the viscosity of the two fiber mixtures according to the invention based on the Windhab mathematical model.

[0064] FIG. 4 shows a comparative graph of the rheology of a standard roll-in margarine compared with that of a margarine according to the present invention.

[0065] FIG. 5 shows a comparative graph of the consistency of two standard roll-in margarines compared with that of a margarine according to Example 1 of the invention and a margarine according to Example 2 of the invention.

DETAILED DESCRIPTION OF THE INVENTION

[0066] The present invention will be further described with reference to some examples of embodiment shown provided hereinbelow way of a non-limiting example.

Example 1First Margarine Composition

[0067]

TABLE-US-00001 Water 25% Fibers 1.7% Mix 1 = pea: 40%, potato: 30%, psyllium: 30%) Proteins (gluten) 2% High oleic sunflower oil 41.3% Shea stearin 30%

[0068] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.

[0069] The margarine composition was prepared in the manner described below.

[0070] A homogeneous aqueous dispersion of soluble fibers, insoluble fibers and proteins, forming the aqueous phase of the margarine composition according to the invention, was prepared using the process described hereinbelow.

[0071] The process consists of a step of mixing the dry products formulated in powder form, namely fibers and proteins; a subsequent step of cold dispersion of this mixture in water for 5 minutes and a final step of heating of the dispersion thus obtained to a temperature of 60 C. with continuous stirring.

[0072] At the same time. a homogeneous fatty dispersion of the vegetable oil and vegetable fat was prepared.

[0073] The process for obtaining the fatty dispersion according to the invention consists in a heating step and a step of mixing the fat and the oil at a temperature of 60 C. for 30 minutes, while continuously stirring.

[0074] The aqueous phase is added to the fatty phase at the temperature of 60 C. and the whole composition is subjected to the action of the emulsifying head of the homogenizer/emulsifier for about 20 minutes until a homogeneous emulsion is obtained. This emulsion is then transferred into a scraped-surface plasticizer in order to obtain plasticization thereof.

[0075] In the plasticization plant, the margarine composition according to Example 1 is subjected to a cooling step which occurs by means of the sequential conveying of the composition into a first cooling cylinder, an intermediate crystallizer and a second cooling cylinder.

[0076] The temperatures of the composition recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00002 Temperature ( C.) Inlet of the plasticizer 60.2 Outlet of the first cooling cylinder 11 Outlet of the intermediate crystallizer 24 Outlet of the second cooling cylinder 11

[0077] The composition thus cooled is conveyed away for packaging and the step where it is allowed to mature for 7 days at 15-20 C.

Example 2Second Margarine Composition

[0078]

TABLE-US-00003 Water 25% Fibers 1.695% Mix 1 = pea: 40%, potato: 30% and psyllium: 30%) Proteins (gluten) 2.0% Citric acid 0.005% High oleic sunflower vegetable oil 41.3% Shea stearin 27.6% Fluid lecithin 0.4% Monoglycerides 2%

[0079] In this composition, the fluid lecithin and the monoglycerides are added to the fatty phase as emulsifying agents and the citric acid is added to the aqueous phase as acidifier.

[0080] The presence of emulsifiers in the margarine composition allows a reduction of the crystallization time and increases the hardness of the end product.

[0081] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.

[0082] The composition was prepared using the process described in Example 1.

[0083] In the plasticizer, the temperatures of the composition according to Example 2 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00004 Temperature ( C.) Inlet of the plasticizer 53.3 Outlet of the first cooling cylinder 12.5 Outlet of the intermediate crystallizer 27.1 Outlet of the second cooling cylinder 8.3

Example 3Third Margarine Composition

[0084]

TABLE-US-00005 Water 25% Fibers 1.0% Mix 2 = wheat: 50%, carrot: 30%, psyllium: 20%) Proteins (wheat gluten) 2.0% High oleic sunflower oil 42% Shea stearin 30.0%

[0085] In this composition, fluid lecithin and monoglycerides were not added to the fatty phase.

[0086] The fatty phase percentage is 72% and the aqueous phase percentage is 28%, 25% of which is water.

[0087] The composition was prepared using the process described in Example 1.

[0088] In the plasticizer, the temperatures of the composition according to Example 3 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00006 Temperature ( C.) Inlet of the plasticizer 51.1 Outlet of the first cooling cylinder 14.2 Outlet of the intermediate crystallizer 25.3 Outlet of the second cooling cylinder 12

Example 4Fourth Margarine Composition

[0089]

TABLE-US-00007 Water 25% Fibers 1.0% Mix 2 = wheat: 50%, carrot: 30%, psyllium: 20%) Proteins (gluten) 2.0% Citric acid 0.005% High oleic sunflower oil 41.3% Shea stearin 27.6% Fluid lecithin 0.4% Monoglycerides 2%

[0090] In this composition, the fluid lecithin and the monoglycerides are added to the fatty phase as emulsifying agents and the citric acid is added to the aqueous phase as acidifier.

[0091] The presence of emulsifiers in the margarine composition allows a reduction of the crystallization time and increases the hardness of the end product.

[0092] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.

[0093] The composition was prepared using the process described in Example 1.

[0094] In the plasticizer, the temperatures of the composition according to Example 4 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00008 Temperature ( C.) Inlet of the plasticizer 56 Outlet of the first cooling cylinder 14.9 Outlet of the intermediate crystallizer 25.6 Outlet of the second cooling cylinder 9.5

Example 5Fifth Margarine Composition

[0095]

TABLE-US-00009 Water 25% Fibers 1.695% Mix 2 = wheat: 50%, carrot: 30%, psyllium: 20%) Proteins (gluten) 2.0% Citric acid 0.005% Sunflower oil 38% High stearic sunflower stearin 31.9% Fluid lecithin 0.4% Monoglycerides 1%

[0096] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.

[0097] In the plasticizer, the temperatures of the composition according to Example 5 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00010 Temperature ( C.) Inlet of the plasticizer 55 Outlet of the first cooling cylinder 15.1 Outlet of the intermediate crystallizer 26 Outlet of the second cooling cylinder 11

Example 6Sixth Margarine Composition

[0098]

TABLE-US-00011 Water 25% Fibers 1.695% Mix 2 = wheat: 50%, carrot: 30%, psyllium: 20%) Pea proteins 2.0% Citric acid 0.005% Sunflower oil 38% Vegetable fat (fatty fraction from microalgae) 31.9% Fluid lecithin 0.4% Monoglycerides 1%

[0099] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.

[0100] In the plasticizer, the temperatures of the composition according to Example 6 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00012 Temperature ( C.) Inlet of the plasticizer 56 Outlet of the first cooling cylinder 13.6 Outlet of the intermediate crystallizer 22.5 Outlet of the second cooling cylinder 10.7

Example 7Seventh Margarine Composition

[0101]

TABLE-US-00013 Water 25% Fibers 1.695% Mix 2 = wheat: 50%, carrot: 30%, psyllium: 20%) Proteins (gluten) 2.0% Citric acid 0.005% High oleic sunflower oil 44.9% Shea stearin 25% Fluid lecithin 0.4% Monoglycerides 1%

[0102] The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.

[0103] In the plasticizer, the temperatures of the composition according to Example 7 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:

TABLE-US-00014 Temperature ( C.) Inlet of the plasticizer 59 Outlet of the first cooling cylinder 17.1 Outlet of the intermediate crystallizer 24 Outlet of the second cooling cylinder 12

Example 8: Rheological Analysis of the Fiber Mixtures (Mix 1 and Mix 2)

[0104] A test was carried out to determine the viscosity of aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2) used in the formulation of the margarine compositions according to the present invention.

[0105] The first fiber mixture (Mix 1) contains insoluble pea fiber, soluble potato fiber and soluble psyllium fiber.

[0106] The second fiber mixture (Mix 2) contains soluble and insoluble carrot fiber, insoluble wheat fiber and soluble psyllium fiber.

[0107] The test was carried out by means of rotational analyses in order to compare the viscosity of aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2) with an increase in the percentage of fiber contained in them, at the temperature of 65 C.

[0108] Using the method described below it is possible to measure the rheological characteristics of a non-Newtonian fluid product (including mixtures, creams, chocolates and doughs) as described in the scientific publication FLUID IMMOBILIZATIONA STRUCTURE-RELATED KEY MECHANISM FOR THE VISCOUS FLOW BEHAVIOR OF CONCENTRATED SUSPENSION SYSTEMS Erich J. Windhab, Applied Rheology 10, 2, 134-144 (2000).

Instruments Used for the Analysis:

[0109] Anton Paar Physica MCR 101 rheometer [0110] cylinder-glass pair C-CC-27/T200 with C-PTD200 (for rotational measurements) [0111] cylinder-glass pair CC-17 with C-PTD200 (for rotational measurements)

Terms and Definitions

[0112] Shear stress: usually indicated by the Greek letter tau ) [0113] Shear rate: i.e. velocity gradient (usually indicated by D or the Greek letter gamma with a dot above {dot over ()}).

[0114] According to the method the sample is subjected to a shear rate by means of a cylinder rotating inside a glass with a slightly larger diameter, in order to examine the rheological properties (in particular in this case the viscosity and shear stress).

[0115] In particular, the glass (possibly the CC27/T200 if the amount of sample available is greater than about 40 ml) is filled as far as the mark on the inside of the said glass.

[0116] The results obtained were expressed using the Windhab mathematical model and are shown in FIG. 3.

[0117] According to the graph, the aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2), which are characterized by a different fiber composition, have a similar viscosity which increases with an increase in the concentration of the fibers contained in the aqueous dispersions.

[0118] In particular, a similar trend may be observed in the samples with a fiber concentration of 2% and 5%, but it can be noted that, at the fiber concentration of 7%, the viscosity of the aqueous dispersion of the second mixture (Mix 2) represents the limit for obtaining a high-quality final margarine composition.

[0119] From the graph it has been possible to obtain values of the viscosity at 65 C. of the aqueous dispersions tested with variation in the percentage content of fiber mixture present in each aqueous dispersion, as shown in the table below.

TABLE-US-00015 Viscosity of aqueous Viscosity of aqueous Fiber mixture content dispersion Mix 1 dispersion Mix 2 (g of fiber/100 ml water) (Pa) (Pa) 2 1.596 0.0089 5 16.050 7.6026 7 38.954 44.587

Example 9Analysis of the Characteristic Water Absorption of the Fiber Mixtures (Mix 1 and Mix 2) of the Invention

[0120] An analysis was carried out to determine the maximum quantity of water absorbed by the fiber mixtures according to the invention.

[0121] The water absorption, or water hydration capacity (WHC), is defined as the maximum quantity of water retained by 1 g of a given material during centrifuging.

[0122] The method described is applicable both to vegetable or animal protein-based matrixes, for example cereal flakes and flours, and to pre-gelatinized starches.

Equipment:

[0123] Scales, with accuracy to within 0.01 g [0124] Centrifuge [0125] 50 ml transparent test tubes for centrifuging [0126] Pasteur pipettes and probes

[0127] The method for determining the water absorption involves weighing, in a pre-weighed test tube, 5.0 g of sample and adding distilled water in small amounts and then stirring with the probe after each addition until the material is uniformly wetted, followed by centrifuging at 2000 rpm for 10 minutes.

[0128] Then the quantity of supernatant which may be present is removed using a Pasteur pipette; if the supernatant does not appear, the above operations are repeated while adding more water.

[0129] The test tube with the remaining sediment is then weighed and the estimated absorption (ABS) is calculated using the formula indicated below.

[0130] In order to calculate the quantity of water and product to be added, the sample quantity, which can be obtained from the following formula, is weighed in four test tubes:

H=15/(ABS+1) where: [0131] H: sample quantity to be added to each test tube

[0132] ABS: estimated absorption Adding the following amounts of water into each test tube:

1) 13.5-H

2) 14.5-H

3) 15.5-H

4) 16.5-H

[0133] Then, thorough mixing using the probe is performed for 2 minutes, followed by centrifuging at 2000 rpm for 10 minutes, and then the test tubes are compared after centrifuging and the next two test tubes with and without supernatant are examined.

[0134] The following mathematical formula was used to express the results of the estimated absorption:

ABS=(AP5)/5 where,

ABS=estimated absorption
A=weight of the test tube with sediment after removal of the supernatant;
P=weight of the test tube

[0135] The water absorption (expressed in ml/g) may be obtained from the average of the quantities of water added to the aforementioned test tubes and dividing by H.

[0136] An analysis was also conducted to determine the maximum quantity of oil absorbed by the fiber mixtures according to the invention.

[0137] The oil absorption, or oil hydration capacity (OHC), is defined as the maximum quantity of oil retained by 1 g of a given material during centrifuging.

[0138] The method for determining this parameter is the same as that described above for determining the water absorption values.

[0139] The table below shows the water absorption (WHC) and oil absorption (OHC) values of the fiber mixtures according to the invention (Mix 1 and Mix 2).

TABLE-US-00016 Mix 1 Mix 2 WHC (ml/g) 8.54 10 OHC (ml/g) 1.48 3

[0140] Both the fiber mixtures are suitable for use in the formulation of the margarine compositions according to any one of the examples described above.

[0141] The values shown in the table represent the optimum amounts of each of the fiber mixtures for obtaining a margarine composition according to the invention.

Example 10Characterization of the Final Margarine Composition According to Example 1: Rheological Analysis

[0142] A comparative analysis was carried out in order to compare the rheological characteristics of a standard roll-in margarine with those of a margarine obtained according to Example 1 of the present invention.

The Analysis Parameters:

[0143] Analysis tool: parallel-plate rheometer, diameter 25 mm, knurled surface; [0144] Amplitude sweep: 0.01% to 100%; frequency: 1 Hz [0145] Gap: 2 mm [0146] Axial load: 4N

[0147] The rheological analysis is shown in FIG. 4 where it can be seen that the rheology of the margarine composition according to the present invention comprising a saturated fat content of between 25% and 35% is similar to the rheology of a customarily used margarine which, instead, has a saturated fat content of about 50%.

Example 11Characterization of the Final Margarine Composition According to Example 1: Determination of the Consistency of Semi-Solid Products Using a Multi-Extrusion Cell

[0148] A comparative analysis was carried out in order to compare the consistency of a standard roll-in margarine and a margarine obtained according to Example 1 of the invention, with examination of the structural deterioration of said margarines following application of a cyclical mechanical stress

[0149] In particular, based on this analysis, it is possible to reproduce a simulation of chewing in the mouth or certain processing stages in an industrial plant which may result in softening of a bakery ingredient such as margarine for puff pastry.

[0150] This analysis was carried out using a dynamometer in an extrusion cell, which allows the structural composition of the sample margarines to be examined.

[0151] The determination of the consistency is performed using a dynamometer which performs a cycle of 50 extrusions with 25 outward strokes 25 and 25 return strokes through an extruder inside a hermetically sealed cylinder.

[0152] The analytical method applied to determine the consistency of the margarine composition according to the invention is described in the publication: Renzetti S., de Harder R., Jurgens A., Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure, Journal of Food Engineering (2016) 170:24-32.

[0153] The results of the analysis are expressed in a graph showing the values of work (Joule) according to the extrusion cycles.

[0154] The graph in FIG. 5 shows that the consistency values of the margarine compositions obtained according to Example 1 and Example 2 fall within the range of consistency values of standard roll-in margarines, the limit values of which are determined by the consistency values of two standard, commercially available, roll-in margarines which were tested in the analysis and which are indicated in the graph by the name roll-in margarine A (sold by Unigr) and roll-in margarine B (sold by Unigr), respectively.

[0155] This result shows that, although the margarine compositions according to the present invention comprise a reduced fatty acids content of between 20% and 40% w/w, these compositions have consistency characteristics typical of standard roll-in margarines which, instead, have a saturated fatty acids content of about 50% w/w.