EDIBLE OIL-IN-WATER EMULSION
The present invention relates to an edible oil-in-water emulsion composition, a method for the preparation of the edible oil-in-water emulsion composition, and use of the edible oil-in-water composition. The edible water-in-oil emulsion preferably is a multipurpose dairy cream alternative composition. It was found that edible oil-in-water emulsion compositions comprising sucrose fatty acid esters mainly containing sucrose monostearate or sucrose monopalmitate or a combination thereof, are highly suitable as multipurpose dairy cream alternative compositions. In particular, edible oil-in-water emulsion compositions according to this invention are both whippable and do not aggregate or coagulate in hot acidic media.
1 . Edible oil-in-water emulsion composition comprising
18 to 50 wt % of a fat phase
1.5 to 4 wt % of protein,
0.2 to 1 wt % of sucrose fatty acid esters wherein
at least 70 wt % of the total amount of sucrose fatty acid esters is sucrose monostearate or sucrose monopalmitate or a combination thereof, and
at least 35 wt % of water;
and wherein
i. the composition has a pH of between 6 and 8;
ii. the sucrose fatty acid esters have a hydrophilic to lipophilic balance (HLB) of greater than 15; and
iii. the composition comprises 5 to 10 wt % of concentrated milk derivatives, such as buttermilk powder, skimmed milk powder, or whole milk powder.
2 . Edible oil-in-water emulsion composition according to claim 1 wherein the fat phase has a solid fat content of 40 wt % or more at 5 degrees C., and of 5 wt % or less at 35 degrees C.
3 . Edible oil-in-water emulsion composition according to claim 1 wherein the fat phase comprises vegetable oil or vegetable fat or a combination thereof.
4 . Edible oil-in-water emulsion composition according to claim 1 wherein said proteins comprise dairy proteins.
5 . Edible oil-in-water emulsion composition according to claim 1 wherein the concentrated milk derivatives are selected from buttermilk powder, skimmed milk powder and combinations thereof.
6 . Edible oil-in-water emulsion composition according to claim 1 comprising from 0.2 to 0.50 wt %, preferably from 0.25 to 0.45 wt % of the sucrose fatty acid esters.
7 . Edible oil-in-water emulsion composition according to claim 1 wherein at least 72 wt %, preferably at least 74 wt % of the sucrose fatty acid esters is sucrose monostearate or sucrose monopalmitate or a combination thereof.
8 . Edible oil-in-water emulsion composition according to claim 1 , comprising 0.01 to 0.4 wt % of fat-soluble emulsifiers.
9 . Edible oil-in-water emulsion composition according to claim 1 wherein the fat-soluble emulsifiers are selected from monoglycerides, diglycerides, lecithins, lactic acid esters of mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, and combinations thereof.
10 . Edible oil-in-water emulsion composition according to claim 1 comprising 0.3 to 2.5 wt % of thickeners, preferably selected from starches and gums.
11 . Process for manufacturing an edible oil-in-water emulsion composition according to claim 1 , comprising the steps of
a. preparing an aqueous phase,
b. preparing a fat phase, and
c. mixing the aqueous phase and the fat phase and homogenising the mixture to an edible emulsion.
12 . Process according to claim 11 , wherein at least 50 wt-%, preferably at least 75 wt-%, more preferably at least wt-90% of the sucrose fatty acid ester is added during step c.
13 . Use of an edible oil-in-water emulsion composition according to claim 1 as a whipping cream.
14 . Use of an edible oil-in-water emulsion composition according to claim 1 as an additive in a food product, preferably in a liquid food product or a solid or solidifiable food product.
15 . Use according to claim 14 , wherein the food product has a pH of between 3 and 8 and preferably has a temperature of between minus 20 degrees C. and 120 degrees C.