An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the
An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
대표청구항▼
1. An edible oleogel, the oleogel comprising from about 70 wt % to about 95 wt % of an oil, ethylcellulose and a surfactant wherein the ethylcellulose-to-surfactant ratio is from 10:1 to 1:1 w/w and wherein the surfactant is not indigenous to the oil and wherein the oleogel is substantially anhydrou
1. An edible oleogel, the oleogel comprising from about 70 wt % to about 95 wt % of an oil, ethylcellulose and a surfactant wherein the ethylcellulose-to-surfactant ratio is from 10:1 to 1:1 w/w and wherein the surfactant is not indigenous to the oil and wherein the oleogel is substantially anhydrous. 2. The oleogel of claim 1, wherein the surfactant is provided in an amount effective to provide the oleogel with a gelation temperature of from about 40° C. to about 90° C. 3. The oleogel of claim 1 or 2, wherein the oil is a highly polyunsaturated oil. 4. The oleogel of claim 3, wherein the oil is soybean oil, flaxseed oil or corn oil. 5. The oleogel of claim 1, wherein the surfactant is selected from the group consisting of Polyoxyethylene sorbitan monooleate (Tween 80), Polyoxyethylene sorbitan monostearate (Tween 60), Sorbitan monooleate (SMO or Span 80), Sorbitan monostearate (SMS or Span 60), Glyceryl monooleate (GMO), Glyceryl monostearate (GMS), Glyceryl monopalmitate (GMP), Polyglyceryl ester of lauric acid-polyglyceryl polylaurate (PGPL), Polyglyceryl ester of stearic acid-polyglyceryl polystearate (PGPS), Polyglyceryl ester of oleic acid (PGPO)-Polyglyceryl polyoleate (PGPO), and Polyglyceryl ester of ricinoleic acid (PGPR)-Polyglyceryl polyricinoleate (PGPR). 6. The oleogel of claim 5, wherein the surfactant is selected from the group consisting of SMS, GMS, SMO, GMO and PGPL. 7. The oleogel of claim 6, wherein the surfactant is SMS. 8. The oleogel of claim 1, wherein the oil does not comprise olive oil. 9. The oleogel of claim 1, having a G′/G″ greater than about 1 when measured at 1 Hz and 20° C. 10. A chocolate composition comprising the oleogel of claim 1. 11. A food composition comprising an oleogel comprising from about 70 wt % to about 95 wt % of an oil, ethylcellulose and a surfactant, the food composition further comprising one or more carbohydrates, proteins, dietary fibers, or mixtures thereof, wherein the ethylcellulose-to-surfactant ratio is from 10:1 to 1:1 w/w and wherein the added surfactant is not one that naturally occurs in the oil and wherein the oleogel is substantially anhydrous. 12. A food composition according to claim 11, comprising a meat. 13. A food composition according to claim 12, which is a ground meat product or a meat emulsion product. 14. The food composition of claim 11, wherein the ethylcellulose is ethylcellulose 10 centipoise, ethylcellulose 22 centipoise, ethylcellulose 45 centipoise, or a combination of these. 15. The food composition of claim 14, wherein the ethylcellulose is effective to provide the oleogel with a gelation temperature of from about 40° C. to about 90° C. 16. The food product of claim 11, having a G′/G″ greater than about 1 when measured at 1 Hz and 20° C. 17. The food composition of 11, comprising a chocolate composition. 18. A method of preparing a food product, said method comprising: a) preparing a mixture of ethylcellulose, sorbitan monostearate (SMS) and an oil at a ratio of 18:6:76 w/w/w;b) heating the mixture to a temperature above the glass transition temperature of the ethylcellulose polymer while mixing;c) adding this mixture to a reduced fat, heated food composition at 60° C. to 90° C. at a ratio of mixture to food composition of 1:3 to 1:9 (w/w); andd) cooling the mixture composition with added mixture to provide the food product. 19. The method of claim 18, wherein the food product comprises a chocolate composition. 20. A method of preparing an edible oleogel, said method comprising: a) preparing a mixture of food-grade ethylcellulose in from about 70 wt % to about 95 wt % of an edible oil;b) adding a surfactant to the ethylcellulose and oil mixture in an ethylcellulose-to-surfactant ratio of from 10:1 to 1:1 w/w;c) heating the ethylcellulose/oil/surfactant mixture to a temperature above the glass transition temperature of the ethylcellulose with mixing, andd) allowing the mixture to cool thereby forming said oleogel. 21. The method of claim 20, wherein the amount of the surfactant is effective to provide the oleogel with a gelation temperature of from about 40° C. to about 90° C. 22. The food composition of claim 20, wherein the ratio of ethylcellulose to surfactant is from about 4:1 to about 2:1 w/w. 23. The food composition of claim 22, wherein the surfactant is present in an amount from 2.5 wt % to 5 wt % based upon the total weight of the oleogel. 24. The method of claim 20, further comprising incorporating the oleogel into a chocolate composition. 25. An edible oleogel comprising from about 70 wt % to about 95 wt % of an oil, ethylcellulose and a surfactant wherein the gelation temperature of the oleogel is lower than the gelation temperature of the same oleogel without the surfactant and wherein the surfactant is not one that naturally occurs in the oil and wherein the oleogel is substantially anhydrous. 26. A chocolate composition comprising the edible oleogel of claim 25. 27. A food composition comprising an oleogel comprising from about 70 wt % to about 95 wt % of an oil, ethylcellulose and a nonionic surfactant, the food composition further comprising one or more carbohydrates, proteins, dietary fibers, or mixtures thereof, wherein the gelation temperature of the oleogel is lower than the gelation temperature of the same oleogel without the surfactant and wherein the surfactant is not one that naturally occurs in the oil and wherein the oleogel is substantially anhydrous. 28. The food composition of claim 27, comprising a chocolate composition.
Boatman Jack K. (St. Joseph MO) Farnsworth John T. (St. Joseph MO) Johnson Roger D. (St. Joseph MO) Young Linda A. (Roxbury CT), Apparati for mixing fluid substances.
Giddey Claude (Geneva CHX) Dove Georges (Carouge CHX), Aqueous foaming composition and method for homogenizingly incorporating water into lipophilic materials.
Anderson James M. (Uncasville CT) Chang Ping W. (Waterford CT) Macri Christopher A. (Old Lyme CT) Miller James W. (Ledyard CT) Sarges Divina V. (Mystic CT), Browning composition and process for browning foods.
Giddey Claude (Geneva CHX) Dove Georges (Carouge CHX), Chocolate composition for the preparation of heat-resistant chocolate articles and process for its preparation.
Miguel, José Fernando Galdón; Tomas, Miguel Ángel Puente; Torres, Arturo Fernando Mascarós; Plaza, Susana Méndez, Chocolate with agglomerate structure and the method for preparing thereof.
Ward, Philip C.; Emsing, Julie A.; Ritchey, Beth Anne; Bouzas, Jorge O., Confectionary products, low fat chocolate and chocolate-like products and methods for making them.
Fuisz Richard C. (Great Falls VA) Battist Gerald E. (Reston VA) Appl Richard C. (Downers Grove IL) Richards Anthony P. (Chicago IL), Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material.
Anderson Wendy A. (New York) Dulin Dreena (Tarrytown) Loh Jimbay (Peekskill) Fitch Mark D. (Stonybrook NY), Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa.
Beckett Stephen Thomas,GBX ; Jury Mark,GBX ; Mackley Malcolm Robert,GBX, Forming articles of fat-containing confectionery material including chocolate.
Alander Jari (Karlshamn SEX) Wrnheim Torbjrn (Bromma SEX) Lhti Erwin (Karlshamn SEX), Heat-resistant chocolate composition and process for the preparation thereof.
Fitch Mark D. (Stonybrook NY) Eckhardt Gerard (Bellmore NY) Anderson Wendy A. (New York NY) Anelich Mario A. (Dumont NJ) Frake Barry N. (Northport NY) Lang Kevin W. (Lloyd Neck NY) Mannheimer Alfred , Low-fat confectionary material and process for making same.
Parsons, Nicholas Tyers; Blackburn, Stuart; Jolly, Maxine; Beckett, Stephen Thomas; Reuss, Stefan; Armstrong, Kate; Gomes, Fernando, Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like.
Davila, Victor R.; Finkel, Gilbert, Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby.
Jeffery Maurice Stanley (Solihull EN) Glynn Paul Anthony (Birmingham EN) Khan Mohammed Moiz Uddin (Solihull EN), Method of manufacturing a chocolate product.
Stanley Keith D. (Decatur IL) Harris Donald W. (Decatur IL) Little Jeanette A. (Decatur IL) Schanefelt Robert V. (Decatur IL), Method of preparing reduced fat foods.
Nakano Akira (Hazakimachi JPX) Nomura Masaki (Hazakimachi JPX), Migration inhibitor for fats and oils for baked cakes and process for producing composite baked cake with the use of the.
Bridgeford Douglas J. (Champaign IL) Hine Rodney J. (Danville IL), Polydextrose compounds as anti-pleat lock additives for cellulose containing casings.
De Pedro Mayda T. (Canoga Park CA) Estiandan Fe S. (Northridge CA) Talbot Michael L. (Valencia CA) Traitler Helmut (Corseaux CHX), Preparation of reduced-calorie coated frozen confectionery.
Boatman Jack K. (St. Joseph MO) Farnsworth John T. (St. Joseph MO) Johnson Roger D. (St. Joseph MO) Young Linda A. (Roxbury CT), Process for mixing fluid materials.
Takeda Naosuke,JPX ; Hayashi Miho,JPX ; Yamaguchi Shuichi,JPX ; Nishimoto Tsugio,JPX, Process for preparing a fat for preventing fat blooming of chocolate.
Aiache Jean-Marc,FRX ; Gauthier Pascale,FRX, Stable gel mixture in the form of a mixture of oleogel and aqueous gel, process for its preparation, pharmaceutical and cosmetic compositions comprising it, and use of the pharmaceutical compositions.
Ducret Pierre,CHX ; Holz Katrin,CHX ; Wang Junkuan,CHX ; Wille Hans-Juergen,GBX, Treatment of chocolate so that the chocolate treated contains added water.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.