Polymer gelation of oils
AssigneeMars, Incorporated
InventorAlejandro Gregorio Marangoni
Life of this patent
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Abstract
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.
Claims28
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.
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.
The food composition of 11, comprising a chocolate composition.
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);
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- d) cooling the mixture composition with added mixture to provide the food product.
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, and
- d) allowing the mixture to cool thereby forming said oleogel.
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.
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.
Dependencies are inferred from the claim text.