# US 2018/0020689 A1 · Edible emulsion substantially free of trans fatty acids

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- Number: US 2018/0020689 A1
- Document ID: US20180020689A1
- Status: Published application
- Kind: A1
- Application number: 15/547,373
- Filed: 2016-01-19
- Published: 2018-01-25
- Earliest claimed: 2015-01-29
- Applicants: Venta De Especialidades QuíMicas S.A.
- Inventors: Jordi MIRET CARCELLER; Alberto D. MOLINOS GÓMEZ; Maria Teresa BELTRÁN PINA
- Web page: https://patentgrep.com/patent/US20180020689A1

## CPC

- A23D 7/005: characterised by ingredients other than fatty acid triglycerides
- A21D 2/145: {Acids, anhydrides or salts thereof}
- A21D 2/165: {Triglycerides}
- A21D 2/183: {Natural gums}
- A21D 2/188: {Cellulose; Derivatives thereof}
- A21D 2/36: Vegetable material
- A21D 10/007: {Liquids or pumpable materials}
- A21D 13/38: characterised by the filling composition
- A23D 7/0053: {Compositions other than spreads}
- A23D 7/0056: {Spread compositions}
- A23D 7/015: Reducing calorie content; Reducing fat content {, e.g. "halvarines"}
- A23G 9/327: {characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G9/40)}
- A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40)
- A23L 33/115: Fatty acids or derivatives thereof; Fats or oils
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.

## Claims

### Claim 1

An edible emulsion consisting of:
a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers,
b) from 40 to 50 wt % of one or more vegetable oils,
c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0,
d) from 0.02 to 0.5 wt % of an anionic naturally occurring polysaccharide of vegetal or microbiological origin selected from the group consisting of xanthan gum, gellan gum, bamboo fiber, citric fiber, green pea fiber, oat fiber, wheat fiber, and potato fiber,
e) from 45 to 60 wt % of water,
f) one or more additives selected from the group consisting of preservatives, antioxidants, colouring agents, aromas, and combinations thereof;
wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %; and
wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%.

### Claim 2 (depends on 1)

The edible emulsion according to claim 1, wherein the cellulose ethers are selected from the group consisting of methyl cellulose, hydroxypropylmethyl-cellulose, and combinations thereof.

### Claim 3 (depends on 2)

The edible emulsion according to claim 2, wherein the cellulose ether is methyl cellulose.

### Claim 4 (depends on 1)

The edible emulsion according to claim 1, wherein the vegetable oils are non-hydrogenated vegetable oils.

### Claim 5 (depends on 1)

The edible emulsion according to claim 1, wherein the vegetable oils are selected from the group consisting of olive oil, sunflower oil, corn oil, soybean oil, rapeseed oil, linseed oil, peanut oil, and a combination thereof.

### Claim 6 (depends on 5)

The edible emulsion according to claim 5, wherein the vegetable oil is sunflower oil.

### Claim 7 (depends on 1)

The edible emulsion according to claim 1, wherein the pH adjusting agent is citric acid.

### Claim 8

(canceled)

### Claim 9 (depends on 1)

The edible emulsion according to claim 1, wherein the anionic naturally occurring polysaccharide of vegetal or microbiological origin is bamboo fiber.

### Claim 10

(canceled)

### Claim 11 (depends on 1)

The edible emulsion according to claim 1, wherein the anionic naturally occurring polysaccharide of vegetal or microbiological origin is xanthan gum.

### Claim 12 (depends on 1)

The edible emulsion according to claim 1, wherein the additives comprise preservatives.

### Claim 13 (depends on 12)

The edible emulsion according to claim 12, wherein the preservatives comprise sorbic acid and a sorbate selected from calcium sorbate, potassium sorbate and sodium sorbate.

### Claim 14 (depends on 1)

The edible emulsion according to claim 1, wherein at least one of the one or more additives is selected from the group consisting of antioxidants, colouring agents, aromas, and combinations thereof.

### Claim 15 (depends on 1)

A process for the preparation of the emulsion as defined in claim 1, which comprises:
a) dispersing one or more cellulose ethers and optionally one or more additives in one or more vegetable oils to obtain an oily phase,
b) separately dissolving an anionic naturally occurring polysaccharide of vegetal or microbiological origin and one or more additives in water at a temperature from 20 to 80° C. to obtain an aqueous phase,
wherein the additives are added either to the oily phase a) or to the aqueous phase b) depending on their solubility,
c) cooling the aqueous phase obtained in step b) to room temperature,
d) adding a pH adjusting agent to the solution of step c),
e) cooling the aqueous phase obtained in step d) to a temperature from 1 to 15° C., and
f) adding the aqueous phase of step e) to the oily phase of step a) to obtain an emulsion.

### Claim 16 (depends on 1)

A foodstuff comprising an emulsion as defined in claim 1.

### Claim 17 (depends on 16)

The foodstuff according to claim 16, which is an ice cream, a cream type filling, or a baked food.

### Claim at position 18

-20. (canceled)

### Claim 21 (depends on 2)

The edible emulsion according to claim 2, wherein the vegetable oils are selected from the group consisting of olive oil, sunflower oil, corn oil, soybean oil, rapeseed oil, linseed oil, peanut oil, and combinations thereof.

### Claim 22 (depends on 21)

The edible emulsion according to claim 21, wherein the pH adjusting agent is citric acid.

### Claim 23 (depends on 22)

The edible emulsion according to claim 22, wherein the anionic naturally occurring polysaccharide of vegetal or microbiological origin is bamboo fiber or xanthan gum.

### Claim 24 (depends on 23)

The edible emulsion according to claim 23, wherein the additives comprise preservatives, the preservatives comprising sorbic acid and a sorbate selected from calcium sorbate, potassium sorbate and sodium sorbate.

### Claim 25 (depends on 24)

The edible emulsion according to claim 24, wherein at least one of the one or more additives is selected from the group consisting of antioxidants, colouring agents, aromas, and combinations thereof.