Food product
The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like spreads, other spreads and dips and dairy-like products such as whipped toppings and creamy fillings.
1. A process for the preparation of a cellular solid, said process comprising the steps of:
a. preparing a stock solution of surfactant in oil wherein the stock solution comprises about 3-30% (w/w) surfactant and wherein the surfactant comprises an ionic surfactant and an non-ionic surfactant;
b. heating the stock solution to at least above the melting point of the surfactant;
c. adding a heated aqueous solution comprising a saccharide or protein to form an oil/surfactant/aqueous composition comprising about 10 to 70% water;
d. vigorously mixing the composition; and
e. allowing the composition to cool, wherein the composition sets upon cooling to form a cellular solid.
2. A process according to claim 1 , wherein the stock solution comprises about 5% to 15% (w/w) of surfactant.
3. A process according to claim 1 , wherein the aqueous solution is alkaline, deionized or distilled water.
4. A process according to claim 1 , wherein the aqueous solution comprises a polysaccharide or protein.
5. A process according to claim 1 wherein the composition comprises about 20% to 60% water.
6. Process according to claim 1 , wherein the oil is a vegetable oil, a fish oil, or an animal oil.
7. Process according to claim 6 , wherein the oil is a vegetable oil.
8. Process according to claim 7 , wherein the vegetable oil is selected from the group consisting of palm oil, palm oil fractions, cottonseed oil, sesame oil, and almond oil.
9. Process according to claim 7 , wherein the vegetable oil is selected from the group consisting of corn oil, canola oil, sunflower oil, safflower oil, soybean oil, peanut oil, olive oil, flaxseed oil, and rice bran oil.
10. Process according to claim 1 comprising the further step of whipping the composition.
11. Process according to claim 10 wherein the composition is whipped while it is setting upon cooling.
12. Process according to claim 1 comprising the further step of adding a protein or polysaccharide additive to the composition.
13. Process according to claim 12 wherein the additive is added while the composition is setting upon cooling.
14. Process according to claim 1 , wherein the oil is an algal or fungal oil.
15. A cellular solid prepared according to the process of claim 1 , said cellular solid comprising an oil/surfactant/water cellular solid matrix composition, wherein the surfactant comprises an ionic surfactant and a non-ionic surfactant, said ionic surfactant being sodium stearoyl lactylate and said non-ionic surfactant being a monoglyceride and wherein the cellular solid comprises about 4% to 7% monoglyceride, about 0.2% to 0.35% sodium stearoyl lactylate, and the mass balance remaining comprising 20% to 80% w/w oil and 20% to 80% water.
16. A whipped topping comprising a cellular solid as defined in claim 15 , and air pockets.
17. A whipped topping according to claim 16 comprising a sweetener.
18. A whipped topping according to claim 17 comprising at least 10% sugar.
19. A whipped topping according to claim 18 comprising at least 25% sugar.