Food composition

FIELD: food industry.

SUBSTANCE: food composition comprising an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92. The method for obtaining the composition comprises combining the oily and the aqueous phases which are exposed to the temperature equal to 50-150°C for 30 seconds or more. A confectionery product containing a confectionery shell and the food composition inside the shell. The method for obtaining a food product comprising placing the food composition in a cavity formed in the surface of a starch-based mould and applying a starch-containing composition to the surface of the food composition in the cavity in order to enclose the food composition into the shell. The food product comprising the food composition that represents an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92, the food composition being enclosed within the starch-containing layer. A confectionery product comprising one or more food products.

EFFECT: invention allows to obtain a product that, when consumed, causes the taste sensation characteristic to the consumption of a light, fresh, liquid product, which is characterized by the stable consistency.

23 cl, 6 dwg, 2 tbl, 7 ex

 



 

Same patents:

Oil gel // 2556715

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry. The oil composition contains at least one complex the composition whereof includes an emulsifier dispersible in oil and protein fibres; in the composition the complexes at least partly represent complex lamellar structures (Lac), with the oil composition representing an organogel. The food product contains the oil composition. The method for production of the oil composition includes mixing of protein fibres and phosphatidylcholine with methanol, methanol removal from the mixture and addition of oil to the dried mixture.

EFFECT: production of an oil composition thickener containing a complex the composition whereof includes an emulsifier dispersible in oil and protein fibres.

12 cl, 10 dwg

FIELD: food industry.

SUBSTANCE: line for production of functional purpose spreads contains production bunkers for vegetable oils, emulsifier, high-fat cream and defatted milk, dosing pumps for liquid products, pasteurisation installations, a weighing batcher, a vibratory conveyor, an emulsifying machine, a pump for the ready product pumping, the ready product bin and a packing-and-packaging automatic machine. Installed downstream the production bins for high-fat cream and defatted milk are the pasteurisation installations followed by the emulsifying machine and the packing-and-packaging automatic machine. The emulsifying machine contains a vertical rectangular body and a double-chamber mixer. There is a bin for loose emulsifier additionally installed, followed by the weighing batcher and the vibratory conveyor for emulsifier delivery into the emulsifying machine.

EFFECT: invention enables upscale of the line versatility degree during production of spreads, improve produced spreads quality due to maintenance of the preset temperature conditions and the stirring mechanisms versatility, reduce energy expenditures on production of spreads having the preset composition and nutritional value.

1 dwg

FIELD: food industry.

SUBSTANCE: line for production of functional purpose spreads contains production bunkers for vegetable oils, emulsifier, high-fat cream and defatted milk, dosing pumps for liquid products, pasteurisation installations, a weighing batcher, a vibratory conveyor, an emulsifying machine, a pump for the ready product pumping, the ready product bin and a packing-and-packaging automatic machine. Installed downstream the production bins for high-fat cream and defatted milk are the pasteurisation installations followed by the emulsifying machine and the packing-and-packaging automatic machine. The emulsifying machine contains a vertical rectangular body and a double-chamber mixer. There is a bin for loose emulsifier additionally installed, followed by the weighing batcher and the vibratory conveyor for emulsifier delivery into the emulsifying machine.

EFFECT: invention enables upscale of the line versatility degree during production of spreads, improve produced spreads quality due to maintenance of the preset temperature conditions and the stirring mechanisms versatility, reduce energy expenditures on production of spreads having the preset composition and nutritional value.

1 dwg

Oil gel // 2556715

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry. The oil composition contains at least one complex the composition whereof includes an emulsifier dispersible in oil and protein fibres; in the composition the complexes at least partly represent complex lamellar structures (Lac), with the oil composition representing an organogel. The food product contains the oil composition. The method for production of the oil composition includes mixing of protein fibres and phosphatidylcholine with methanol, methanol removal from the mixture and addition of oil to the dried mixture.

EFFECT: production of an oil composition thickener containing a complex the composition whereof includes an emulsifier dispersible in oil and protein fibres.

12 cl, 10 dwg

FIELD: food industry.

SUBSTANCE: invention relates to filling compositions enriched with whole grains. One proposes a filling composition including fat in an amount of more than 15% of the filling composition weight and a hydrolysed whole grain composition produced from whole grain components including germs, endosperm and bran; the composition has at least 95% intact beta-glucan structure as compared to the initial material and/or at least 95% intact arabinoxylan structure as compared to the initial material and contains α-amylase or its fragment; α-amylase or its fragment (when in the active condition) does not display any hydrolytic activity with regard to food fibres. Additionally, one proposes a method for the preparation of the filling composition and a combined product containing the filling composition.

EFFECT: invention is aimed at the creation of food products enriched with whole grains without detriment to taste and organoleptic properties.

9 cl, 7 dwg, 7 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of mayonnaises and filling sauces. Disclosed is a method of producing a stable food oil-in-water emulsion with insoluble natural fibres and food additives. Method comprises production of phase fibres by adding 75 % to 99 % of ionised water and/or demineralised water, from 0.1 % to 20 % of vegetable oil, from 0.01 % to 10 % insoluble natural fibres and from 0 % to 10 % of sugar into reactor under vacuum, under pressure of 0.01 to 1 bar, and while stirring. Said phase of fibres is pasteurised and homogenised. Edible oil-in-water emulsion is produced. Edible emulsion contains water, vinegar, egg yolk, vegetable oil and dry ingredients. Dry ingredients selected from salt, sugar, egg powder, condiments, spices and/or aromatic herbs. Resulting phase of fibres and edible oil-in-water emulsion are then mixed.

EFFECT: invention enables to obtain a product which is stable for 64 days without use of food additives.

10 cl, 2 dwg, 8 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: oil cream includes at least 60 wt% of oil, maximum water content of 40 % and cross-linked protein, in which oil is encapsulated oil, including inner core of oil, encapsulated in outer shell of cross-linked proteins. Method of producing oil cream includes: obtaining emulsion by homogenisation of oil in water protein solution, heating emulsion at 70-90 °C for 5-15 minutes, concentration of emulsion by means of micro-filtration or centrifugation or evaporation for reducing water content of oil cream to less than 35 wt%. Obtained oil cream is used to produce dough.

EFFECT: invention allows to improve dough quality due to usage of encapsulated liquid oil, preventing its release during production and storage of dough.

11 cl, 4 dwg, 11 ex

FIELD: food industry.

SUBSTANCE: invention relates to the production method of composition which is an infant formula or a mixture for young children or milk for teenagers. The production method for composition comprising a lipid and a protein component includes the following steps: preparing an aqueous phase with a solid content of 10-60 wt % based on the total weight of the aqueous phase, which comprises at least one protein component; preparing a liquid lipid phase, including at least one lipid and mixing the lipid phase with the aqueous phase at the ratio from 5 to 50% (wt/wt) with the use of in-line mixer, comprising at least one mixing head. In this case, the final composition comprising a lipid and a protein component includes lipid globules with average diameter being at least 1 mcm.

EFFECT: invention provides for a more economical method for infant composition production with improved controllability and reproducibility of the lipid globules sizes.

22 cl, 4 dwg, 2 ex

FIELD: food industry.

SUBSTANCE: invention refers to compositions for feeding babies, infants and toddlers. The composition preparation method includes spray drying of lipid and protein components using a fine spray system utilizing a nozzle for two fluid media. Thus, the obtained composition comprising lipid and protein components includes lipid globules having a volume weighted diameter of at least 1.0 mcm. The claimed method has good controllability and reproducibility.

EFFECT: invention allows to reduce time and increase productivity of composition preparation with large lipid globules through a more efficient and effective fine spray system.

19 cl, 4 dwg, 2 ex

FIELD: chemistry.

SUBSTANCE: invention relates to a solubilizate consisting of curcumine in amount, less than or equal to 10 wt%, preferably less than or equal to 7.5 wt%, especially preferably 6 wt% and at least one emulsifier with HLB index in range from 13 to 18, namely Polysorbate 80 or Polysorbate 20 or a mixture of Polysorbate 20 and Polysorbate 80. Average diameter of curcumine-filled micelles is between 5 nm and 40 nm, preferably between 6 nm and 20 nm, especially preferably between 7 nm and 10 nm. Invention relates to a capsule for oral administration, which is filled with said solubilizate and is formed as a soft gelatinous capsule, or as solid gelatinous capsule, or as soft non-gelatinous capsule, or as solid non-gelatinous capsule. Invention relates to food product or beverage, a cosmetic agent, pharmaceutical product. Said products are liquid and contain solubilizate. Invention provides a transparent, completely stable water-soluble curcumine formula, which possesses a stable transparency, improved bioavailability irrespective of pH.

EFFECT: small size of micelles enables to obtain a product which is light impermeable and remains transparent for a long time.

16 cl, 1 dwg, 2 ex

FIELD: food industry.

SUBSTANCE: emulsified food product comprising: oil and/or fat containing at least 0.1% by weight omega-3 fatty acids; milk protein in an amount from 0.05 to 5% by wt %; iron ions in an amount of at least 10 hr./mln, and water. Wherein the emulsified food product does not contain ethylene diamine tetraacetic acid (EDTA), and the milk protein is a casein glycomacropeptide (cGMP).

EFFECT: invention can improve the stability of emulsified products due to binding the iron by the casein glycomacropeptide.

15 cl, 3 dwg, 1 tbl, 4 ex

Food composition // 2628364

FIELD: food industry.

SUBSTANCE: food composition comprising an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92. The method for obtaining the composition comprises combining the oily and the aqueous phases which are exposed to the temperature equal to 50-150°C for 30 seconds or more. A confectionery product containing a confectionery shell and the food composition inside the shell. The method for obtaining a food product comprising placing the food composition in a cavity formed in the surface of a starch-based mould and applying a starch-containing composition to the surface of the food composition in the cavity in order to enclose the food composition into the shell. The food product comprising the food composition that represents an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92, the food composition being enclosed within the starch-containing layer. A confectionery product comprising one or more food products.

EFFECT: invention allows to obtain a product that, when consumed, causes the taste sensation characteristic to the consumption of a light, fresh, liquid product, which is characterized by the stable consistency.

23 cl, 6 dwg, 2 tbl, 7 ex

Up!