Product
The invention relates to a product comprising: water; and an emulsifier; characterised in that at a temperature below 0° C., the composition comprises at least an amount of unfrozen. The product is useful as an ingredient in frozen food as it enhances microwave thawing.
1 . A composition suitable for incorporation into a foodstuff comprising a mesophase of
(i) water; and
(ii) an emulsifier;
characterised in that when present in a frozen foodstuff, the composition comprises at least an amount of unfrozen water.
2 . A composition according to claim 1 comprising:
(i) water in an amount of between 0.1 and 99.9%; and
(ii) emulsifier in an amount of between 0.1 and 99.9% by weight.
3 . A composition according to claim 1 or 2 comprising less than 25% w/w of oil.
4 . A composition according to any preceding claim comprising substantially no oil.
5 . A composition according to any preceding claim consisting essentially of emulsifier and water.
6 . A composition according to any preceding claim wherein the emulsifier comprises one or more polyglycerol esters of fatty acids.
7 . A composition according to any preceding claim wherein the emulsifier is selected from one or more polyglycerol esters of fatty acids.
8 . A composition according to any preceding claim wherein the emulsifier comprises a polyglycerol ester of an unsaturated fatty acid.
9 . A composition according to any preceding claim wherein the emulsifier comprises a diglycerol ester of fatty acids.
10 . A composition according to any preceding claim wherein the emulsifier comprises a diglycerol ester of a C18:1 fatty acid.
11 . A composition according to any preceding claim wherein the emulsifier comprises one or more monoglycerides of fatty acids.
12 . A composition according to any claim 111 wherein the emulsifier is selected from one or more monoglycerides of fatty acids.
13 . A composition according to any preceding claim wherein the emulsifier comprises a monoglyceride of fatty acids.
14 . A composition according to any preceding claim wherein the emulsifier comprises a monoglyceride of an unsaturated fatty acid.
15 . A composition according to any preceding claim wherein the emulsifier comprises a monoglyceride of a C18:1 fatty acid.
16 . A composition according to any preceding claim comprising at least an amount of liquid water when present in a frozen foodstuff at equilibrium.
17 . A composition according to any preceding claim comprising at least an amount of liquid water when present in a frozen foodstuff at below −10° C.
18 . A composition according to any preceding claim comprising at least an amount of liquid water when present in a frozen foodstuff at below −20° C.
19 . A composition as claimed in any one of claims 1 to 18 in encapsulated form.
20 . A process for the preparation of a composition as claimed in any one of claims 1 to 19 comprising bringing into association water and an emulsifier.
21 . A foodstuff comprising a composition as claimed in any one of claims 1 to 20 .
22 . Use of a composition as claimed in any one of claims 1 to 20 for absorbing microwave energy in a frozen foodstuff.
23 . A process for the preparation of a modified foodstuff comprising steps of
i) forming a mesophase of water and emulsifier;
ii) adding said mesophase to a foodstuff.
24 . A process according to claim 23 wherein the mesophase comprises:
(i) water in an amount of between 10 and 25% by weight; and
(ii) emulsifier in an amount of between 75 and 90% by weight.
25 . A process according to claim 23 or 24 wherein the emulsifier comprises one or more polyglycerol esters of fatty acids.
26 . A process according to any one of claims 23 to 25 wherein the emulsifier is selected from one or more polyglycerol esters of fatty acids.
27 . A process according to any one of claims 23 to 26 wherein the emulsifier comprises a polyglycerol ester of an unsaturated fatty acid.
28 . A process according to any one of claims 23 to 27 wherein the emulsifier comprises a diglycerol ester of fatty acids.
29 . A process according to any one of claims 23 to 28 wherein the emulsifier comprises a diglycerol ester of a C 18:1 fatty acid.
30 . A process according to any one of claims 23 to 29 wherein the emulsifier comprises one or more monoglycerides of fatty acids.
31 . A process according to any one of claims 23 to 30 wherein the emulsifier is selected from one or more monoglycerides of fatty acids.
32 . A process according to any one of claims 23 to 31 wherein the emulsifier comprises a monoglyceride of fatty acids.
33 . A process according to any one of claims 23 to 32 wherein the emulsifier comprises a monoglyceride of an unsaturated fatty acid.
34 . A process according to any one of claims 23 to 33 wherein the emulsifier comprises a monoglyceride of a C18:1 fatty acid.
35 . A process according to any one of claims 23 to 34 comprising a further step of freezing the foodstuff.
36 . Use of an ester of unsaturated fatty acids for freeze protection of a foodstuff.
37 . Use according to claim 36 wherein the ester is a mono- or polyglycerol of unsaturated fatty acids.
38 . Use according to claim 37 wherein the polyglycerol ester of unsaturated fatty acids is a diglycerol ester.
39 . Use according to any one of claims 36 to 38 wherein the polyglycerol ester of unsaturated fatty acids is a diglycerol ester of a C18:1 fatty acid.
40 . Use according to any one of claims 36 or 37 wherein the ester is a monoglyceride of unsaturated fatty acids.
41 . Use according to claim 40 wherein the monoglyceride of unsaturated fatty acids is a diglycerol ester.
42 . Use according to claim 40 or 41 wherein the monoglyceride of unsaturated fatty acids is a diglycerol ester of a C18:1 fatty acid.