Composition comprising vegetable oil and apple cider vinegar

Patent metadata

Field	Value
Publication number	US-11278037-B2
Application number	US-201816646645-A
Country	US
Kind code	B2
Filing date	Sep 3, 2018
Priority date	Sep 22, 2017
Publication date	Mar 22, 2022
Grant date	Mar 22, 2022

Abstract

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

First claim

The invention claimed is:

1. A composition comprising water and vegetable oil, the 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; wherein the composition has a pH ranging from 2.5 to 5;
wherein the composition further comprises apple cider vinegar comprising citric acid and malic acid, and wherein the in a weight ratio of citric acid and malic acid to total organic acids in the vinegar is-of more than 2%, to reduce oxidation of the mono-unsaturated and/or poly-unsaturated fatty acids,
wherein the composition is in the form of an oil-in-water emulsion,
wherein droplets of the vegetable oil have a surface weighted mean diameter D3,2 of less than 10 micrometer, and
wherein the concentration of the apple cider vinegar ranges from 0.5% to 20% by weight.

2. A composition according to claim 1 , wherein the composition is a mayonnaise, or a salad dressing, or a vinaigrette.

3. A composition according to claim 1 , wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.002% to 0.12% by weight of the composition.

4. A composition according to claim 1 , wherein the composition comprises one or more amino acids at a concentration ranging from 0.0005% to 0.05% by weight of the composition.

5. A composition according to claim 1 , wherein the composition comprises one or more phenolic compounds at a concentration ranging from 0.0005% to 0.04% by weight expressed as gallic acid equivalents.

6. A composition according to claim 1 , wherein the composition comprises mustard seed bran.

7. A composition according to claim 1 , wherein the composition comprises guar gum.

8. A composition according to claim 1 , wherein the concentration of ethylene-diamine-tetra-acetic acid (EDTA) is lower than 0.007% by weight.

9. A composition according to claim 1 , wherein the total acidity of the apple cider vinegar ranges from 2% to 20% by weight, expressed as acetic acid.

10. A composition according to claim 1 , wherein the weight ratio between organic acid other than acetic acid to total organic acids in the apple cider vinegar ranges from 2% to 30%.

11. A composition according to claim 1 , wherein the weight ratio between citric acid and malic acid to total organic acids in the apple cider vinegar ranges from 2% to 25%.

12. A composition according to claim 1 , wherein the weight ratio between one or more amino acids and total organic acids in the apple cider vinegar ranges from 0.5% to 10%.

13. A composition according to claim 1 , wherein the apple cider vinegar comprises one or more monosaccharides and/or disaccharides at a concentration ranging from 10% to 30% by weight.

14. The composition according to claim 8 , wherein the concentration of EDTA is lower than 0.005% by weight of the composition.

15. The composition according to claim 13 , wherein ethylene-diamine-tetra-acetic acid (EDTA) is absent from the composition.

16. The composition according to claim 9 , wherein the total acidity of the apple cider vinegar ranges from 4% to 14% by weight, expressed as acetic acid.

17. The composition according to claim 6 , further comprising the mustard seed bran at a concentration ranging from 0.05% to 4% by weight of the composition.

18. The composition according to claim 7 , further comprising the guar gum at a concentration ranging from 0.01% to 0.3% by weight of the composition.

19. A composition comprising:
water,
vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids and in a concentration ranging from 5% to 85% by weight of the composition, and
apple cider vinegar to reduce oxidation of the mono-unsaturated and/or poly-unsaturated fatty acids, the apple cider vinegar in a concentration ranges from 0.5% to 20% by weight and comprising citric acid and malic acid in a weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar ranging from 2% to 25%, organic acids other than acetic acid in a weight ratio to the total organic acids in the apple cider vinegar ranging from 2% to 30%, and one or more amino acids in a weight ratio to the total organic acids in the apple cider vinegar ranging from 0.5% to 10%;
wherein the composition has a pH ranging from 2.5 to 5, is in the form of an oil-in-water emulsion, and droplets of the vegetable oil have a surface weighted mean diameter D3,2 of less than 10 μm.

Assignees

• Conopeo Inc
• Conopco Inc

Inventors

• Beute Marieke
• Bouman Tjerk
• Ermacora Alessia
• Silva Paes Sabrina
• Woller Jurek

Classifications

• A23B2/754

  containing carboxyl groups · CPC title

• A23B20/10

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

• C11B5/0007

  Organic substances · CPC title

• C11B5/0092

  Mixtures · CPC title

• A23V2250/02

  Acid · CPC title