Emulsified food composition
A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.
1. A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising:
Water,
Oil phase comprising:
Vegetable oil,
Water-in-oil emulsifier consisting of fat crystals, wherein the fat crystals are present in an amount of from 0.5 to 15 wt %, based on the weight of the oil phase, and the fat crystals are fat that are triglycerides or mixtures of triglycerides that crystalize at a temperature of between 58 and 72° C.,
wherein the oil phase is present in an amount of from 5 to 76 wt %, based on the weight of the composition,
Oil-in-water emulsifier, in an amount of from 0.2 to 6 wt %, based on the weight of the food composition, wherein the oil-in-water emulsifier comprises less than 5% phospholipid based on total weight of the oil-in-water emulsifier,
wherein the composition comprises less than 0.2 wt % monoglycerides based on the oil phase, and
wherein the composition is free of polyglycerol polyricinoleate.
2. The food composition according to claim 1 , wherein phospholipids are present in an amount of less than 0.15 wt % based on the weight of the food composition.
3. The food composition according to claim 1 , wherein the oil-in-water emulsifier is selected from the group consisting of octenyl succinic anhydride (OSA)-modified starch, legume flour, whey protein, plant protein and mixtures thereof.
4. The food composition according to claim 1 , wherein the oil-in-water emulsifier comprises octenyl succinic anhydride (OSA)-modified starch.
5. The food composition according to claim 1 , wherein the oil-in-water emulsifier is present in an amount of from 0.5 to 5 wt % based on the weight of the food composition.
6. The food composition according to claim 1 , wherein the oil phase is present in an amount of from 8 to 69 wt %, based on the weight of the composition.
7. The food composition according to claim 1 , wherein the fat crystals are present in an amount of from 1 to 12 wt % based on the weight of the oil phase.
8. The food composition according to claim 1 , wherein the water content contained within the oil phase is present in an amount of more than 25 wt % based on the weight of the primary emulsion (W1/O).
9. The food composition according to claim 1 , wherein the food composition is an emulsified sauce.
10. The food composition according to claim 1 , wherein the composition is free of egg yolk.
11. The food composition according to claim 1 , wherein the average crystal thickness is less than 100 nm.
12. The food composition according to claim 1 , wherein the pH is less than 4.
13. The food composition according to claim 1 , wherein the composition further comprises acetic acid, sugar, salt or mixture thereof.
14. A process to manufacture the composition according to claim 1 , the process comprising the steps of:
a) Providing an oil phase (O) comprising vegetable oil and a water-in-oil emulsifier consisting of fat crystals dispersed therein, wherein fat crystals are fat that are triglycerides or mixtures of triglycerides that crystalize at a temperature of between 58 and 72° C.,
b) Combining the oil phase from step a) with water to form a primary water-in-oil emulsion (W1/O),
c) Combining the primary water-in-oil emulsion from step b) with a secondary water phase (W2) comprising water and oil-in-water emulsifier to form a water-in-oil-in-water emulsion (W1/O/W2), wherein the oil-in-water emulsifier comprises less than 5% phospholipid based on total weight of the oil-in-water emulsifier.
15. The food composition according to claim 9 , wherein the food composition is an emulsified sauce of the mayonnaise type.