COMPOSITION IN THE FORM OF AN OIL-IN-WATER EMULSION COMPRISING GROUND WHITE OR YELLOW MUSTARD SEED

Abstract

The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.

Claims

1. (canceled)

2. (canceled)

3. (canceled)

4. (canceled)

5. (canceled)

6. (canceled)

7. (canceled)

8. (canceled)

9. (canceled)

10. (canceled)

11. (canceled)

12. (canceled)

13. A composition in the form of an oil-in-water emulsion, comprising from 65% to 74% by weight of oil, from 0.1% to 10% by weight of acid, from 0.4% to 3.5% by weight of ground white or yellow mustard seed originating from the species Sinapis alba or Brassica hirta, wherein the ground white or yellow mustard seed is obtained by grinding white or yellow mustard seed in the presence of water and vinegar, wherein the weight ratio between mustard seed and [water and vinegar] ranges from 1:2 to 1:9, and wherein the ground mustard seed is used in the form of a paste, containing 10% to 30% ground mustard seed and 70% to 90% aqueous phase, including vinegar, and from 0.5% to 10% by weight of egg yolk, having a pH ranging from 3 to 5, and wherein the composition is a mayonnaise, and wherein the concentration of polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed is maximally 1% by weight of the emulsion, and wherein the structurant is a compound or a mixture of compounds which is an oligomer (meaning a branched or unbranched molecule containing a maximum of 20 monomer units) or a polymer (meaning a branched or unbranched molecule containing more than 20 monomer units) which is dispersible in water or dissolves in water to thicken or bind the water and increase the viscosity of the mixture as compared to pure water, and wherein the structurant does not originate from egg yolk, whole egg, enzyme modified egg yolk, egg yolk modified with phospholipase, egg yolk modified with phospholipase A2, white or yellow mustard seed, and ground white or yellow mustard seed, and wherein the emulsion has a Stevens value at 20 C. of at least 70 gram, wherein the Stevens value is determined by using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load/measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises 76 square openings of approximately 33 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm.

14. A composition according to claim 13, comprising from 70% to 74% by weight of oil, preferably from 71% to 74% by weight.

15. A composition according to claim 13, wherein at least 20% by weight of the egg yolk has been modified by treatment with a phospholipase, preferably with phospholipase A2.

16. A composition according to claim 13, wherein the concentration of isothiocyanates in the ground mustard seed is less than 10 milligram per kilogram of the ground seed.

17. A composition according to claim 13, wherein the concentration of polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed is maximally 0.5% by weight of the emulsion, preferably maximally 0.2% by weight, preferably wherein the composition is free from polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed.

18. A composition according to claim 13, wherein the emulsion has a Stevens value at 20 C. of at least 80 gram, preferably at least 100 gram, preferably from 100 to 200 gram, preferably from 100 to 150 gram, and wherein the Stevens value is determined by using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load/measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises 76 square openings of approximately 33 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm.

19. A method for making a composition according to claim 13, comprising the steps: a) mixing water, acid, egg yolk, and ground mustard seed in a stirred vessel, wherein the ground white or yellow mustard seed is obtained by grinding white or yellow mustard seed in the presence of water and vinegar; wherein the weight ratio between mustard seed and [water and vinegar] ranges from 1:2 to 1:9; and wherein the ground mustard seed is used in the form of a paste, containing 10% to 30% ground mustard seed and 70% to 90% aqueous phase, including vinegar; and b) adding the oil to the mixture of step a) while stirring; c) homogenising the mixture of step b) to create an oil-in-water emulsion wherein the oil droplets have a volume weighted mean droplet size D3,3 of less than 10 micrometer; using a colloid mill operating at a rotation rate ranging from 2,000 to 14,000 rpm; and wherein the concentration of polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed is maximally 1% by weight of the emulsion, and wherein the structurant is a compound or a mixture of compounds which is an oligomer (meaning a branched or unbranched molecule containing a maximum of 20 monomer units) or a polymer (meaning a branched or unbranched molecule containing more than 20 monomer units) which is dispersible in water or dissolves in water to thicken or bind the water and increase the viscosity of the mixture as compared to pure water, and wherein the structurant does not originate from egg yolk, whole egg, enzyme modified egg yolk, egg yolk modified with phospholipase, egg yolk modified with phospholipase A2, white or yellow mustard seed, and ground white or yellow mustard seed.

20. Use of ground white or yellow mustard seed as ingredient of an oil-in-water emulsion to reduce the concentration of oil in the emulsion, wherein the ground white or yellow mustard seed is obtained by grinding white or yellow mustard seed in the presence of water and vinegar, and wherein the weight ratio between mustard seed and [water and vinegar] ranges from 1:2 to 1:9; and wherein the ground mustard seed is used in the form of a paste, containing 10% to 30% ground mustard seed and 70% to 90% aqueous phase, including vinegar, and wherein the emulsion is a mayonnaise, and wherein the concentration of polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed is maximally 1% by weight of the emulsion, and wherein the structurant is a compound or a mixture of compounds which is an oligomer (meaning a branched or unbranched molecule containing a maximum of 20 monomer units) or a polymer (meaning a branched or unbranched molecule containing more than 20 monomer units) which is dispersible in water or dissolves in water to thicken or bind the water and increase the viscosity of the mixture as compared to pure water, and wherein the structurant does not originate from egg yolk, whole egg, enzyme modified egg yolk, egg yolk modified with phospholipase, egg yolk modified with phospholipase A2, white or yellow mustard seed, and ground white or yellow mustard seed.

Description

DESCRIPTION OF FIGURES

[0078] FIG. 1: Picture of grid used for determining the Stevens value of oil-in-water emulsions as used herein.

EXAMPLES

[0079] The following non-limiting examples illustrate the present invention.

[0080] Raw Materials

[0081] Superfine ground yellow mustard #211, ex G.S. Dunn Limited (Hamilton, Ontario, Canada); dry powder prepared from whole mustard seed.

[0082] Pure yellow mustard flour #106, ex G.S. Dunn Limited (Hamilton, Ontario, Canada); dry powder prepared from the endosperm of the mustard seed (excluding the hull).

[0083] Fine yellow mustard bran #412, ex G.S. Dunn Limited (Hamilton, Ontario, Canada); dry powder prepared from the hull of the mustard seed.

[0084] Mustard DV15, ex Khne (Hamburg, Germany); a mustard paste containing 20% of ground mustard seed and 80% water and vinegar.

[0085] White mustard paste, high solids, ex Wisconsin Spice, Inc. (Berlin, Wis., USA); a viscous paste containing 20 wt % ground whole mustard seed, water, and vinegar.

[0086] De-heated white mustard paste D, ex Wisconsin Spice, Inc. (Berlin, Wis., USA); a viscous paste containing 20 wt % ground mustard seed and vinegar; the enzyme myrosinase has been inactivated by subjecting the seed to a humidity-time-temperature treatment.

[0087] The following egg preparations were all obtained from Bouwhuis Enthoven (Raalte, the Netherlands): [0088] Egg blend of whole egg and egg yolk, used in example 1; [0089] Egg yolk; [0090] Enzyme modified egg yolk (egg yolk treated with phospholipase A2, fragments are retained in the product); [0091] Enzyme modified egg blend (egg blend mentioned above, treated with phospholipase A2, fragments are retained in the product). [0092] Soybean oil ex Cargill (Amsterdam, The Netherlands). [0093] Modified Starch: Thermflo, a modified food starch derived from waxy maize ex Ingredion (Bridgewater, N.J., USA). [0094] Sugar: sucrose white sugar W4 ex Suiker Unie (Oud Gastel, Netherlands). [0095] Sorbic acid: ex Univar (Zwijndrecht, Netherlands).

[0096] Vinegar: 12% Branntweinessig ex Carl Khne (Hamburg, Germany). [0097] Lemon juice: concentrate 45 brix ex Dhler (Darmstadt, Germany). [0098] Salt: NaCl suprasel ex Akzo Nobel (Amersfoort, Netherlands). [0099] EDTA: Dissolvine E-CA-10 ex Akzo Nobel (Amersfoort, Netherlands). [0100] Xanthan gum: FNCS ex Jungbunzlauer (Basel, Switzerland). [0101] Guar gum: type 2463 ex Willy Benecke GmbH (Hamburg, Germany). [0102] Potassium sorbate: granules ex Daicel Nanning Food Ingredients Co. Ltd.

[0103] Methods

[0104] Thickness-Stevens value: the Stevens value is determined at 20 C. by using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load/measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises square openings of approximately 33 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm. One end of a shaft is connected to the probe of the texture analyser, while the other end is connected to the middle of the grid. The grid is positioned on the flat upper surface of the emulsion in the cup. Upon starting the penetration test, the grid is slowly pushed downward into the emulsion by the texture analyser. The final force exerted on the probe is recorded and translated into the Stevens value in gram. A photograph of the grid is given in FIG. 1. The grid is made from stainless steel, and has 76 holes, each hole having a surface area of approximately 33 mm.

[0105] Syneresis: Syneresis in an oil-in-water emulsion is the expelling of aqueous liquid, which separates from the product during storage after disrupting the structure by e.g. spooning. In this test gravimetric drip of expelled water from an oil-in-water emulsion into an acrylic cylinder is determined during a storage period at various climate conditions.

[0106] Materials: Acrylic cylinder (length 45 mm, inner diameter 21 mm, wall thickness 2 mm, open at two ends) and qualitative filter paper, type 415, diameter 75 mm (ex VWR, Amsterdam, Netherlands). The filter is applied at one end of the cylinder and attached to the outside cylinder wall by adhesive tape. The tube with filter is vertically inserted into an emulsion sample of 225 mL in a jar, until the top of the cylinder is at level with the emulsion surface. The jar is closed with a lid, and stored at 5 C. or 20 C. The amount of liquid in the tube after storage is determined by taking out the liquid from the tube (which has passed through the filter into the tube) with a pipette, and weighing the amount of liquid (in gram) after a determined amount of time. The lower the syneresis value, the better for the stability of the emulsion. Usually measurements are done in duplicate.

Example 1

Influence of Mustard Type on Thickness of Emulsions

[0107] Various ground mustard seed types were used to prepare mayonnaise-type oil-in-water emulsions. The compositions of the prepared products are given in Table 1, and the influence of the various mustard types was tested at two concentrations.

TABLE-US-00001 TABLE 1 Composition of emulsions containing various mustard seed types. 1 2 3-1 3-2 4-1 4-2 Ingredient [wt %] [wt %] [wt %] [wt %] [wt %] [wt %] Soybean oil 75 72 72 72 72 72 Water to to to to to to 100% 100% 100% 100% 100% 100% Egg blend 6.7 6.7 6.7 6.7 6.7 6.7 Sugar 1.3 1.4 1.4 1.4 1.4 1.4 Salt 1.7 1.8 1.6 1.6 1.6 1.6 Vinegar 2.5 2.6 2.1 2.1 2.1 2.1 Flavouring and spices 0.3 0.3 0.3 0.3 0.3 0.3 Mustard types.sup.# White mustard paste, high solids 1.5 3.0 Mustard DV15 1.5 3.0 5-1 5-2 6-1 6-2 7-1 7-2 Ingredient [wt %] [wt %] [wt %] [wt %] [wt %] [wt %] Soybean oil 72 72 72 72 72 72 Water to to to to to to 100% 100% 100% 100% 100% 100% Egg blend 6.7 6.7 6.7 6.7 6.7 6.7 Sugar 1.4 1.4 1.4 1.4 1.4 1.4 Salt 1.8 1.8 1.8 1.8 1.8 1.8 Vinegar 2.4 2.4 2.4 2.4 2.4 2.4 Flavouring and spices 0.3 0.3 0.3 0.3 0.3 0.3 Mustard types.sup.# Superfine ground yellow mustard #211 0.3 0.6 Pure yellow mustard flour #106 0.3 0.6 Fine yellow mustard bran #412 0.3 0.6 .sup.#mustard pastes contain 20% mustard seed, and at a dosage of 3% mustard paste, this corresponds to 0.6% mustard powder in the recipe.

[0108] The emulsions were prepared according to the following process. Egg blend, mustard source and aqueous phase were mixed in a 60 L agitated pre-emulsion vessel (Jongia N750, Leeuwarden, The Netherlands). The oil phase was dosed, while continuously stirring. After all oil had been dosed, stirring was continued for 10 seconds. This pre-emulsion was pumped through a colloid mill (ex Charles Ross & Son, Hauppage, N.Y., USA) for emulsification. Emulsification was done at rotation speeds between 7,000 and 14,000 rpm. Emulsions were collected in glass jars and consistency (Stevens value) was measured after 1 week storage time.

TABLE-US-00002 TABLE 2 Thickness of emulsions, compositions in Table 1, expressed as Stevens value in gram at 20 C. after 1 week storage, as function of mustard source concentration and of emulsification device speed. Mustard source concen- Stevens value [g] Sam- tration 7,000 8,000 9,000 10,000 11,000 12,000 14,000 ple # [wt %] rpm rpm rpm rpm rpm rpm rpm 1 0 130 140 150 150 150 2 0 100 120 110 3-1 1.5 130 110 3-2 3.0 110 120 130 160 150 160 4-1 1.5 81 100 120 4-2 3.0 90 120 5-1 0.3 100 120 5-2 0.6 120 120 6-1 1.5 110 6-2 3.0 90 100 7-1 1.5 120 120 7-2 3.0 100 110

[0109] At a concentration of 0.3% ground mustard seed (or 1.5% mustard paste), the Stevens value of all samples was not as high as the target product containing 75% oil (sample 1). The sample containing 72% oil without mustard seed (sample 2) had a lower Stevens value than the samples containing mustard seed. The highest Stevens value was obtained using white mustard paste, high solids (samples 3-1, 3-2).

[0110] At the higher concentration of 3% mustard paste (corresponding to 0.6% ground mustard powder), emulsions were prepared containing 72% oil, which had the similar Stevens value as the emulsion with 75% oil (without mustard seed preparation). In particular the emulsions containing white mustard paste, high solids (samples 3-1, 3-2), gave good results and thickness on Stevens value.

[0111] The variation in rotation speed of the emulsification device shows that the Stevens value of reference sample 1 (75% oil) as well as sample 3-2 with white mustard paste, high solids increased until 11,000 rpm. The Stevens value of reference sample 1 then decreased upon further increase of the rotation speed. This behaviour is also shown for sample 2 (72% oil).

[0112] The emulsions containing either of the dry samples ground yellow mustard #211 (5-1, 5-2), or yellow mustard flour #106 (6-1, 6-2) , or yellow mustard bran #412 (7-1, 7-2) did not have a Stevens value which was as high as the samples with white mustard paste, high solids (3-1, 3-2).

[0113] Also syneresis was determined for these samples as function of the rotation speed:

TABLE-US-00003 TABLE 3 Syneresis of emulsions, compositions in Table 1, expressed as gram drained liquid in gram after 4 weeks storage at 20 C., as function of mustard source concentration and of emulsification device speed. Mustard source Syneresis value [g] concentration 10,000 11,000 Sample # [wt %] 8,000 rpm 9,000 rpm rpm rpm 1 0 3 2 2 2 0 5 4 3-1 1.5 3 3-2 3.0 3 2 4-1 1.5 4-2 3.0 3 5-1 0.3 3 5-2 0.6 4 6-1 1.5 4 6-2 3.0 5 4 3 7-1 1.5 2 7-2 3.0 3 2 1

[0114] These results show that better syneresis values are obtained when the rotation speed increases. When using White mustard paste, high solids (samples 3-1, 3-2), the increase of the mustard concentration leads to lower syneresis. The syneresis value of 1.6 g is the lowest syneresis for the emulsions containing the various mustard seed preparations, at a relatively low rotation speed of the colloid mill. This means that emulsions with a good consistency can be prepared with a relatively low energy input.

Example 2

Influence of Enzyme Modified Egg Yolk on Thickness of Emulsions

[0115] Emulsions were prepared with a largely similar recipe as sample #3 in Table 1, using White mustard paste, high solids (ex Wisconsin Spice, Inc.). The composition of the egg phase was varied, and the use of the white mustard paste, as indicated in Table 4. Water was used as the balance ingredient for these compositions. The same process and equipment was used as in example 1, and the colloid mill was operated at rotation rates 8,000 to 10,000 rpm.

TABLE-US-00004 TABLE 4 Composition of emulsions containing 72% oil, various amounts of enzyme modified egg yolk and white mustard paste, high solids, and the Stevens value at 20 C. after 1 week storage. Enzyme White Stevens Egg modified mustard value at 20 C. [g] Sample blend egg blend paste 8,000 9,000 10,000 # [wt %] [wt %] [wt %] rpm rpm rpm 3-3 6.7 0 170 170 220 3-4 6.7 3 210 240 270 3-5 6.2 0 150 180 210 3-6 6.2 3 170 210 220 2 * 6.7 0 100 3-2 * 6.7 3 120 130 160 * samples and data from Table 1

[0116] These results show that the use of the white mustard paste leads to higher Stevens values as compared to samples without mustard paste. Replacing part of the native egg yolk with enzyme modified egg yolk also leads to higher Stevens values, even higher than for the mayonnaise containing 75% oil, which is the target (sample 1 in Table 1 and Table 2).

[0117] These results also show that with increasing colloid mill rotation speed, the Stevens value increases. By using white mustard paste, possibly in combination with enzyme modified egg yolk, the rotation speed of the colloid mill can be decreased, as compared to compositions with higher oil levels without white mustard paste and possibly enzyme modified egg yolk. Still a thickness can be obtained which is required for this kind of products, and which is not too high. This way energy can be saved when producing as compared to standard production methods.

[0118] Four further emulsions were prepared with a largely similar recipe as sample #3 in Table 1, using White mustard paste, high solids (ex Wisconsin Spice, Inc.). The composition of the egg phase was varied, and the use of the white mustard paste, as is indicated in Table 5. Water was used as the balance ingredient for these compositions. The same process and equipment was used as in example 1, and the colloid mill was operated at rotation rates 8,000 to 10,000 rpm.

TABLE-US-00005 TABLE 5 Composition of emulsions containing 72% oil, various amounts of enzyme modified egg yolk and white mustard paste, and the Stevens value at 20 C. after 1 week storage. Sample Enzyme modified White mustard Stevens value at 20 C. [g] # egg blend [wt %] paste [wt %] 12,000 rpm 14,000 rpm 3-7 5.6 0 120 160 3-8 5.6 3 210 240 3-9 5.2 0 150 190 3-10 5.2 3 190 230

Example 3

Emulsions Containing De-heated White Mustard Paste

[0119] Emulsions were prepared with a largely similar recipe as sample #3 in Table 1, this time using De-heated white mustard paste D (ex Wisconsin Spice, Inc.), wherein the composition of the egg phase was varied, as well as the concentration of the de-heated white mustard paste, as indicated in Table 6. Water was used as the balance ingredient. The same process was used as in example 1. The rotation speed of the colloid mill was varied from 12,000 to 14,000 rpm.

TABLE-US-00006 TABLE 6 Composition of emulsions containing 70% oil, enzyme modified egg yolk, and varying amounts of de-heated white mustard paste, and the Stevens value at 20 C. after 1 week storage. Enzyme Stevens value Oil Egg modified De-heated at 20 C. [g] Sample content blend egg blend white mustard 12,000 14,000 # [wt %] [wt %] [wt %] paste [wt %] rpm rpm 30 70 6.3 1% 150 200 31 70 6.3 2% 170 220 32 72 7.3 1.5% 130 160 33 72 7.3 3.0% 150 180 34 70 7.3 3.0% 130 160

[0120] These compositions show that emulsions containing only 1% of de-heated white mustard paste have a consistency which is comparable to the samples containing white mustard paste, high solids (3-4, 3-6 in Table 4). The taste and flavour of these emulsions was similar to regular emulsions without mustard paste.

[0121] The concentrations of allylisothiocyanate and p-hydroxybenzyl isothiocyanate was determined in the white mustard paste, high solids, and de-heated white mustard paste. The concentrations were the following:

TABLE-US-00007 TABLE 7 Concentration of of allylisothiocyanate and p-hydroxybenzyl isothiocyanate as determined in mustard pastes Concentration Concentration allylisothiocyanate p-hydroxybenzyl [mg/kg] isothiocyanate [mg/kg] White mustard paste high 2.1 <1 solids De-heated white mustard 1.7 <1 paste D

[0122] This shows that the de-heated white mustard paste has a lower concentration of isothiocyanate compounds than the regular white mustard paste.