Composition containing vegetable oil, caramel and phenolic compounds

Patent metadata

Field	Value
Publication number	US-11019830-B2
Application number	US-201615737781-A
Country	US
Kind code	B2
Filing date	Jun 7, 2016
Priority date	Jun 30, 2015
Publication date	Jun 1, 2021
Grant date	Jun 1, 2021

Abstract

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

First claim

The invention claimed is:

1. A composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5, comprising
vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids, wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition, further comprising
caramel and one or more phenolic compounds, wherein the caramel is obtained by heating a mixture consisting essentially of one or more monosaccharides and/or one or more disaccharides and water, the mixture heated to a temperature ranging from 110° C. to 230° C. during a time period ranging from 30 seconds to 30 minutes, in the absence of phenolic compounds; and
wherein the composition comprises vinegar selected from apple vinegar, white wine vinegar, red wine vinegar, malt vinegar, and grape must, and any combination of these; and
wherein the one or more phenolic compounds comprise one or more compounds from the group consisting of 3,4-dihydroxy-benzoic acid, syringic acid, p-coumaric acid, gallic acid, caffeic acid, trans-ferulic acid, vanillic acid, and DL-catechin hydrate; and wherein the concentration of the caramel ranges from 0.5% to 3% by weight of the composition: and wherein a 10% by weight solution of the caramel in water has a colour value L* ranging from 30 to 65, and an a* value ranging from 5 to 30, and a b* value ranging from 10 to 70, and a ΔE* value as compared to water ranging from 0 to 70.

2. The composition according to claim 1 , wherein the composition comprises an oil-in-water emulsifier.

3. The composition according to claim 2 , wherein the oil-in-water emulsifier comprises egg yolk.

4. The composition according to claim 1 , wherein the mixture comprising one or more monosaccharides and/or one or more disaccharides and water is heated to a temperature ranging from 180° C. to 230° C. during a time period ranging from 30 seconds to 5 minutes to obtain the caramel.

5. The composition according to claim 4 , wherein the mixture is heated to a temperature ranging from 180° C. to 230° C. during a time period ranging from 40 seconds to 3 minutes to obtain the caramel.

6. The composition according to claim 1 , wherein the concentration of the caramel ranges from 1% to 3% by weight of the composition.

7. The composition according to claim 1 , wherein a 10% by weight solution of the caramel in water has a ΔE* value as compared to water ranging from 0 to 60.

8. The composition according to claim 1 , wherein the total concentration of the one or more phenolic compounds ranges from 0.0001% to 0.1% by weight of the composition.

9. The composition according to claim 1 , wherein the total concentration of the one or more phenolic compounds ranges from 0.0001% to 0.1% by weight of the composition.

Assignees

• Conopco Inc

Inventors

• Acharya Parag
• Bialek Jadwiga Malgorzata
• Van Den Broek Johannes Hendrikus Maria
• Jansen Franciscus Johannes H M

Classifications

• A23B20/10 Primary

  Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines · CPC title

• A23D7/0053 Primary

  Compositions other than spreads · CPC title

• A23G3/32

  Processes for preparing caramel or sugar colours · CPC title

• A23L33/105

  Plant extracts, their artificial duplicates or their derivatives · CPC title

• A23L27/00

  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title