Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/10—Hydrocarbons
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/133—Fruit or vegetables
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0056—Spread compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
  • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

• the present invention relates to modified food products
• beverages particularly those containing plant sterols, and it relates to
• additives for food and beverages particularly plant sterol additives.
• fermented milk products such as yoghurt; emulsified fat
• hyperlipidaemic manifestations hyperglycaemia as well as anti-proliferative disorders
• modified sterols such as saponins (US Patents 4 602 003 & 4 242 502),
• sitosterol has somewhat higher hypocholesterolemic activity than
• sitosterol and stanol esters when tested in parallel trials, are equally
• Emulsified low fat spreads, fermented dairy products and some other common foods and beverages described herein satisfy these criteria.
• Fat spreads and margarine can be prepared with different fat
• a fat spread is a water-in-oil or oil-in-water
• plant sterols are used and they are contained predominantly in the
• these fermented foods typically contain micro ⁇
• Soybeans for example, are fermented to produce Japanese "miso"
• milk is also fermented to produce nutritionally valuable products.
• Examples of these products include yoghurt, sour cream, kefir, ymer as well as fresh cheeses such as quark and fromage frais. Buttermilk, which
• micro-organisms which are fermented using specific micro-organisms.
• the micro-organisms which are fermented using specific micro-organisms.
• micro-organisms used which, depending on the species or strain,
• flavouring substances such as diacetyl or acetaldehyde and structure
• constituents such as polysaccharides.
• bacteria such as Lactobacillus acidophilus in
• fermented milk products contains an active culture of micro-organisms
• Yoghurt is generally made by a process that includes the following
• a starter culture consisting of one or more yoghurt-producing micro-
• organisms is added (inoculation) and blended in while maintaining the
• Yoghurt can be prepared with a range of fat contents. For example,
• a yoghurt can be labelled as “non-fat”, if it contains less than 0.5% milkfat and as “low fat”, if it contains from not less than 0.5% to
• non-fat or very low fat yoghurt in
• the UK should also have fat content below 0.5%, whilst in Germany and
• yoghurt may be prepared in
• Liquid yoghurt at the other extreme, is
• yoghurts are classified according to their physical state.
• serving size cups also known as
• products are generally made by cooking a fruit and sugar mixture with the
• cooked fruit product may contain discernible pieces of fruit in it or may be
• Sundae style fruited yoghurt is generally made in retail containers
• fruited yoghurt is generally made by mixing a suitable amount of fruit
• Drinking yoghurt is based on the stirring manufacturing process
• the shelf life of yoghurt can be increased by the so-called
• yoghurt collectively be referred to as "yoghurt”.
• This invention relates to the provision of novel food additives
• plant sterols and lycopenes such as tomato
• the method comprises coating the hydrophobic
• Hydrophobic compounds which can be shown to be beneficial
• This invention also relates, in one embodiment, to the discovery that
• hydrophobic compound such as plant sterol or
• plant sterols are incorporated predominantly into the aqueous phase of the
• This embodiment also relates to a
• Another aspect of this invention relates to the discovery that the
• This invention also relates to food
• This invention brings to the market a range of novel hydrophobic
• a food product which is produced by the fermentation of a
• composition made with no plant sterols added.
• milk product which is produced by the fermentation of a
• yoghurts which are produced by fermentation of a mixture of milk and/or
• composition and fat content as well as yoghurt products are provided
• Yet another aspect of this invention is to provide a process for the
• Yet another aspect of this invention is to provide a process for the
• Still another aspect of this invention is to provide a method for the
• hydrophobic compounds of benefit to human health
• fat spread is understood to mean a product containing at least
• a fat spread or a yoghurt are as defined by legislation or relevant
• Low fat and “very low fat” spreads may have less
• organoleptic properties of the modified food product or beverage are
• lactic acid bacteria is understood to mean micro ⁇
• edible products in a solid or liquid form, which are produced by contacting a fermentable raw material with a particular micro-organism for the time
• milk products include
• milk is understood to mean conventional milk as well as
• yoghurt products is understood to mean foods and
• yoghurt products include
• the invention provides a method for making a composition suitable
• the hydrophobic compound is any one of a plant sterol
• carotenoids and poorly water soluble anti-oxidants or a combination
• the component acceptable as a food additive is any one of
• polypeptide may conveniently be a milk-derived or soya-derived protein.
• polysaccharides include, for example, modified cellulose, pectins and
• the hydrophobic compound is one which is solid at room
• the hydrophobic compound is a plant sterol or
• hydrophobic compound is contacted with the component acceptable as a
• composition suitable for inclusion in a food product or beverage is one
• hydrophobic compound such as plant sterol or lycopene
• hydrophobic compound to coating agent is from about 0J to about 0.4
• the amount of coating agent allows the particles to be
• composition may be formed in situ in the process of the
• sterols are biologically active compounds which are present in
• heating step is used by most manufacturers of fermented milk products
• resulting yoghurt had a texture, appearance and flavour like the
• milk preferably milk proteins or other proteins, prior to adding the above
• the coated sterols to the aqueous phase of a food product or a beverage.
• the coating can be achieved by stirring a suspension of plant sterols with
• the coating agent or the coating agent can be added to the suspension as
• sterols can be
• milk proteins such as caseins and their salts, whey proteins and milk
• derived solids such as milk powder, whey or buttermilk are preferably
• coating agents such as proteins from sources other than milk
• the added volume may vary from about 1.0
• the suspension of plant sterols can also be prepared by
• casein sodium caseinate, whey proteins, whey, milk powder or buttermilk or even milk itself. It is also surprising that a fine suspension of plant
• sterols in water can be produced in the absence of surfactants such as, for
• polyoxyethylene sorbitan esters or sodium dodecyl sulphate examples, polyoxyethylene sorbitan esters or sodium dodecyl sulphate, and
• final admixture with plant sterols can vary from about 0.1 % to about 2.0%
• the suspension of sterols can be stirred for some time in the
• the suspension can be any suitable material.
• the suspension can be any suitable material.
• the suspension can be any suitable material.
• the suspension can be any suitable material.
• ionisable functional groups are employed such as proteins or
• the pH of the suspension can be altered by adding a
• dilute acid or base such as to neutralise substantially the net charge in the molecule of the coating agent, preferably to a pH which is near the
• the pH is typically adjusted with a dilute acid to
• pH is adjusted back to the preferred values of 6J-6.7.
• coating can be achieved by precipitating plant sterols into solution
• sterols can be dissolved in an
• organic solvent preferably a water-miscible organic solvent
• coated plant sterols can also be found to be satisfactory.
• the coated plant sterols can also be found to be satisfactory.
• non-sterol food additives Such additives can be physiologically active
• plant sterols prior to the coating as described herein, can be co-
• the additives can be used in the amount as small as
• coated plant sterols display properties which are different from that of
• caseinate coated plant sterols can be suspended in water with relative
• coating agent is encouraged to adhere to the surface of the plant sterol
• plant sterol particles can be fruitfully employed.
• the resulting coated composition is an ability to easily form an aqueous
• the coating composition should expose functionality.
• human health also has a functionality which when exposed to an aqueous
• phase encourages the coated particles to form a suspension in the
• aqueous phase aqueous phase.
• coating agents those which have ionisable
• the coating agents must be approved for food use and be compatible
• the coating can be accomplished in situ i.e.
• milk directly in milk, preferably in milk fortified with milk derived solids, as well
• present invention gives acceptable appearance and organoleptic
• flavour to, or are substantially indistinguishable from, the corresponding
• beverage the method comprising the step of combining a plant sterol,
• additive interacts with the surface of the hydrophobic compound.
• the invention provides a composition suitable for inclusion
• a food product or beverage comprising a plant sterol, lycopene or other hydrophobic compound which can be shown to be beneficial for human
• composition of the invention which is useful in food and
• casein caseinate
• whey protein
• ⁇ -sitosterol are selected from the group comprising ⁇ -sitosterol, ⁇ -campesterol, ⁇ -
• stigmasterol stigmasterol, ⁇ -sitostanol, ⁇ -campestanol and ⁇ -stigmastanol and their
• carboxylic acid esters and a mixture thereof.
• the milk-derived solid and the plant sterol are contacted at
• the present invention can be any plant sterols. Furthermore, in addition to plant sterols, the present invention can be any plant sterols.
• additives are sufficiently hydrophobic to enable their coating according to
• said additives can be coated separately and used in foods and beverages
• invention provides a method for preparing a food product or beverage
• composition suitable for inclusion in a food product or beverage the
• hydrophobic compound which can be shown to be beneficial for human
• the component which is acceptable as a food additive interacts with the
• composition eg coated plant sterol
• composition is a stage where the food additive
• the hydrophobic compound resides in the aqueous phase
• the invention also provides a food product or beverage which is
• the hydrophobic compound is a plant sterol or lycopene
• a food additive is a milk-derived solid.
• fermented with lactic acid bacteria preferably fermented milk products
• present invention are made involves forming a milk base by admixing
• fermentable dairy product including whole milk, low fat milk, skimmed milk,
• skim milk condensed milk, evaporated milk, milk powder including non-fat
• NFDM dry milk powder
• buttermilk buttermilk, cream and the like, and optionally
• thickeners and stabilisers and optionally a sweetener, and optionally
• mixture is optionally homogenised by conventional homogenisation means
• the mixture is inoculated with a suitable micro-organism
• cows milk as defined herein or ingredients derived
• butterfat may also be used. It was found that regardless of whether
• yoghurts are made from fresh milk or reconstituted milk and whether the
• milk and milk powder used were skimmed, semi-skimmed or whole, the
• dry milk and milk powder which contain the coated plant sterols in
• preparations may contain as li t ⁇ e as about 50% or as much as about 95%
• organic solvents or an organic solvent-water mixtures preferably with
• rice bran oil such as cycloartol and 24-methyl-cycloartol, and from
• sheanut such as amyrin, lupeol and butyrospermol may also be used.
• the yoghurt according to this invention contains
• milk solids in quantity from between about 10% to about 25% by weight.
• the butterfat content may be between less than 0.2-0.5% for
• non fat or very low fat yoghurt to about 10% for a Greek style yoghurt.
• primary fat contributing ingredient in yoghurt is generally milk, a low fat
• butterfat content of less than about 0.4% and preferably less than about
• thermophilus
• yoghurts of this invention are made by making the
• whey proteins in quantity from about 1.0 gram to about 3.0 gram per 100
• desired amount of plant sterols typically from about 1.5 gram to about 5
• the acidifying agent may be a food quality acid, for example, lactic or citric
• supplementary size reduction techniques include, for example, passing the slurry through a colloidal mill, or a two stage homogeniser followed by
• impeller blender in which the slurry is prepared.
• the slurry can be passed
• the ingredients of the fermentation mixture are then treated at high
• the heat treatment may be carried out at many different temperature and
• the heat treated and pasteurised mixture is cooled in one or more
• micro ⁇ inoculated with a micro-organism to initiate the fermentation.
• organism used in the fermentation is essentially a lactic acid bacterium
• the micro-organism can be one of several yoghurt producing
• Lactobacillus bulgaricus a lactic acid
• micro-organisms producing micro-organisms. These micro-organisms can be used in equal
• Lactobacillus is Lactobacillus
• Lactobacillus and Streptococcus which may be used to practice the present invention include Lactobacillus bulgaricus, helveticus, jugurti,
• lactis or acidophilus lactis or acidophilus and Streptococcus thermophilus, cemorris, lactis or
• Bifidobacterium sp. for example, Bifidobacterium breve
• Lactococcus casei can also be optionally added.
• products including yoghurts, can be prepared with the addition of more
• fermented milk products such as yoghurt, in addition to plant sterols,
• the fermentation is continued for an appropriate time until the
• yoghurt composition reaches a pH in the range of about 3.8 to about 5.0
• precipitate may sometimes be formed at the bottom of the container.
• a stabilising or thickening agent can be any suitable stabilising or thickening agent.
• ingredients such as fruits or flavouring agents. It is preferred to use
• a thickening agent is preferably water soluble and one that is
• the amount of the thickening agent used does not exceed about 0.5% to
• Such stabilising or thickening agents include plant exudates (e.g. gum
• seaweed extracts e.g. alginates
• plant and seed gums e.g guar
• plant extracts e.g. pectin
• animal derived products e.g gelatin
• demethylated pectins may be used either on their own or in combination
• emulsifiers such as mono/diglycerides, lecithin or polysorbates.
• flavouring which are normally used in conventional yoghurt varieties. It is
• thickening agents as described herein can be used in the normally
• the fruit is added in the conventional manner either as a dispersion
• the fruit can be conventionally
• fruit preparation at the bottom can, after capping, be inverted to cause the
• the amount of the fruit added can vary from about 5% to about
• fruit component may optionally contain, in addition to conventional sugars,
• compositions of, for example,
• strawberry fruit products Swiss style fruit product comprising 40-55%
• agents for agents, acidifiers and preservatives, are suitable.
• flavouring agent can be optionally added to the pasteurised
• flavouring agents may be natural or artificial,
• flavours such as vanilla, chocolate and others which are customarily sweet
• flavouring agent used in the yoghurt art can all be used.
• the amount of flavouring agent can all be used.
• composition on a dry weight basis is used. It may also be desirable or even required when a flavouring agent is
• a sweetening agent to, for example, offset the taste of
• sucrose sucrose
• fructose and synthetic agents such as
• reducing starch syrup and trehalose may also be employed.
• Colouring agents may also be used in the preparation of the
• a colouring agent can be any acceptable
• flavouring ingredient preferably appropriate to the flavouring agent.
• the amount of colouring agent may be any suitable colouring agent.
• yoghurt products can be produced from the yoghurt
• a yoghurt drink can be any suitable drink.
• a yoghurt drink can be any suitable drink.
• a yoghurt drink can be any suitable drink.
• yoghurt according to this invention is cooled down and water, a food grade
• compositions which are prepared with no plant sterol added.
• a yoghurt fruit flavouring can be prepared by adding the plant
• sterols preferably in a mixture with other solids such as sugar, to a
• blended fruit at elevated temperature between about 60°C to about 95°C
• compositions which are made with no plant sterols added. This is an
• the plant sterols are unesterified
• the yoghurt fruit they may be free or esterified plant sterols; it is preferred
• the equipment used in carrying out the present invention is

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Botany (AREA)
• Mycology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Dairy Products (AREA)
• General Preparation And Processing Of Foods (AREA)

Applications Claiming Priority (5)

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• 2000
  • 2000-01-17 EP EP00900291A patent/EP1146798A2/de not_active Withdrawn
  • 2000-01-17 AU AU19954/00A patent/AU1995400A/en not_active Abandoned
  • 2000-01-17 WO PCT/GB2000/000096 patent/WO2000041491A2/en not_active Ceased

Non-Patent Citations (1)

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