Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

• the present invention relates to an edible product contai ⁇ ning n-3, n-6 and n-9 unsaturated fatty acids, comprising a marine animal ingredient and an oil-in-water emulsion which product contains at least 1 wt% of C20:5 and C22:6 n-3 polyunsaturated fatty acids, and a process for preparing the product.
• the group of fatty acids comprises saturated, monounsatura- ted and polyunsaturated fatty acids.
• the term "unsaturated” indicates that the fatty acid contains at least one double bond between carbon atoms.
• Fatty acids are generally clas ⁇ sified according to (1) the length of the carbon chain, (2) the number of double bonds and (3) the position of the last double bond in relation to the methyl terminal of the molecule.
• C18:2 n-6 (linoleic acid) designates a fatty acid with 18 carbon atoms in the chain and comprising two double bonds of which the first from the methyl end of the fatty acid is at the sixth carbon atom.
• n-3 and n-6 unsaturated fatty acids are dietary essential fatty acids which must be supplied in the diet in amounts which are sufficient to maintain normal body functions.
• n-3 polyunsaturated fatty acids are one impor ⁇ tant dietary class of polyunsaturated fatty acids of which ⁇ -linolenic acid (C18:3 n-3) is the parent compound.
• -Li- nolenic acid is present in plant oils such as linseed, rapeseed and soybean oil.
• marine phytoplankton and zooplankton are rich sources of longer n-3 polyunsaturated fatty acids and are the source of the abundant C20:5 n-3 eicosapentaenoic (EPA) and C22:6 n-3 docosahexanoic (DHA) acids in marine animals.
• marine animal products are significant dietary sources of lipids containing long chain n-3 polyunsaturated fatty acids, in particular C20:5 n-3 and C22:6 n-3.
• long chain PUFAs typically constitute 20-30 wt of the total fatty acid content.
• Polyunsaturated fatty acids of which linoleic acid (C18:2 n-6) is the parent compound are the predominant unsaturated fatty acids in many plant oils including saf- flower oil, corn oil, grape kernel oil, cottonseed oil and sunflower seed oil.
• Oleic acid (C18:l n-9) is the parent compound for the class of n-9 unsaturated fatty acids which are present in high amounts in animal fat and in certain plant oils/fats such as olive oil and rape seed oil.
• monounsaturated fatty acids such as oleic acid (C18:l n-9) reduce LDL cholesterol without changing high-density- lipoprotein (HDL) cholesterol.
• the subsequent reduction of the LDL/HDL cholesterol ratio is associated with a reduced risk for atherosclerosis.
• Intake of the n-6 polyunsaturated fatty acids also results in a reduction of total cholesterol and LDL cholesterol.
• PUFAs may contribute to a lower risk for thrombosis.
• the long-chain polyunsaturated n-3 fatty acids from marine sources reduce serum triglycerides and very-low-density- lipoprotein, two other atherosclerosis risk factors, where ⁇ as the concentration of HDL cholesterol is increased and LDL cholesterol is unchanged or slightly increased.
• Fur- thermore, blood platelets, endothelial cells, and perhaps other factors involved in thrombus formation may be affec ⁇ ted in an antithrombotic direction by the n-3 long-chain PUFAs.
• n-3 PUFAs affect the function of the white blood cells resulting in a certain inhibitory effect on the inflamma ⁇ tory response of the body. This effect may be beneficial in humans suffering from chronic polyarthritis or psoriasis. Since processes associated with the inflammatory response are also involved in the forming of atherosclerotic plaqu ⁇ es, n-3 fatty acids may also have an inhibitory effect on such plaque formation. Finally, it has also been found that replacement of saturated fatty acids by unsaturated fatty acids tends to lower the blood pressure.
• n-3 fatty acid enriched food products do not provide a recommended daily dosage of n-3 PUFAs unless large quanti ⁇ ties of the food products are consumed regularly.
• n-3 PUFAs One obvious way of providing a high dietary intake of n-3 PUFAs would be to consume high quantities of fatty fish like salmon or mackerel on a daily basis. However, this approach would require a daily consumption of fatty fish in the order of 100-200 g. It is known to prepare products containing fatty fish in a conventional oil-in-water emul- sion dressing or mayonnaise. Examples of such products include herring salads in a mayonnaise-type dressing and cooked mackerel in mayonnaise. Such products may contain n-9 and/or n-6 fatty acids in amounts which are typically in the range of 5-15 g/100 g. However, the content of n-3 PUFAs is in the range of 0.4-0.8 g/100 g.
• the present invention provides novel edible products con ⁇ taining in a package unit a recommended daily dosage of n-3 polyunsaturated fatty acids and a dietetically effec ⁇ tive amount of n-9 unsaturated fatty acids.
• the present invention relates to an edible product containing a mixture of n-3, n-6 and n-9 unsaturated fatty acids comprising (a) 10-90 wt% of a marine animal ingredient and (b) 10-90 wt% of an oil-in- water emulsion comprising an oily phase which is in the range of 20-80 wt%, calculated on the emulsion, said edible product having a content of C20:5 and C22:6 n-3 polyunsa ⁇ turated fatty acids which is at least 1 wt%.
• the product may further comprise 0.1-25 wt% of non-liquid vegetable and/or fruit ingredients and it may conveniently be in the form of portions contained in a package material preferably having a low oxygen penetration coefficient.
• the invention provides a process for preparing the edible product containing a mixture of n-3, - n-6 and n-9 unsaturated fatty acids and having a content of C20:5/C22:6 n-3 polyunsaturated fatty acids being at least 1 wt%, said process comprising the following steps:
• step (iv) mixing in an atmosphere of an inert gas the emulsion of step (iii) with a marine animal ingredient, and optio ⁇ nally
• step (v) adding to the mixture resulting from step (iv) one or more non-liquid vegetable and/or fruit ingredients, to obtain the edible product wherein the proportion of the marine animal product is in the range of 10-90 wt%, the proportion of the oil-in-water emulsion in the range of 20-80 wt% and the proportion of the non-liquid vegetable and/or fruit ingredient, when present being in the range of 0.1-25 wt%, and
• the edible product according to the invention comprises 10-90 wt% of a marine animal ingredient and 10-90 wt% of an oil-in-water emulsion.
• the term "marine animal” include any edible aquatic animal such as salt-water fish, fresh water fish, aquatic mammals including whales and seals; shellfish including shelled mollusks such as clams and crustaceans such as lobsters, shrimps, crabs and barnacles; and Cephalopoda spp such as octopus spp and squids.
• the product according to the invention may contain one marine animal ingredient or a mixture of such ingredients.
• the marine animal ingredient may conveniently be a cooked ingredient e.g. in the form of tinned products which have been subjected to a pressure cooking process. In such cooked ingredients, the proteins are coagulated as a result of the heat treatment.
• the marine animal ingredient is a raw ingredient which has been subjected to a conven ⁇ tional pickling treatment.
• a conven ⁇ tional pickling treatment is carried out by storing a marine animal or parts thereof in a brine for several weeks or months.
• the marine animal ingredient is pickled by keeping it in a marinade essentially comprising vinegar, salt and flavour ⁇ ing agents. Due to the high acid content of the marinade, such a treatment will result in at least a partial coagula- tion of the ingredient proteins.
• commercial acid-pickled marine animal products such as pickled herring has a salt content in the range of 3-5 wt% and a pH in the range of 3-5.
• the marine animal ingredient may also be a raw or pickled ingredient which has been subjected to a smokecuring treatment.
• the marine animal ingredient is a fish ingredient selected from fish meat, fish liver and fish roe.
• a useful fish ingredient may be an ingredient derived from fish selected from the group consisting of anchovy, white fish, dogfish, eel, herring, mackerel, menhaden, sardine, squid, tuna, salmon and trout.
• Particularly useful fish ingredients are derived from fish species having a high content of long-chained polyunsatura- ted fatty acids including C20:5 and C22:6 n-3 fatty acids. Accordingly, the fish ingredient may advantageously have a content of such n-3 unsaturated fatty acids which is at least 0".5 wt%, preferably at least l.0 wt% and most pre ⁇ ferably at least 1.5 wt%.
• Examples of fish species having in their flesh such a high content of the C20:5 and C22:6 n-3 polyunsaturated fatty acids include herrings, anchovi ⁇ es, mackerel, menhaden and sardines.
• roe and the liver of fish even from fish with a low content of the long-chained n-3 fatty acids in the flesh, has a high content of these fatty acids. Accordingly, fish roe such as cod roe and fish liver oil are useful sources of C20:5 and C22:6 n-3 polyunsaturated fatty acids in the products according to the invention.
• the above-defined marine animal ingredient may be in the form of an ingredient cut into pieces of a suitable form and size.
• the pieces may e.g. be essentially cubic or shredded.
• the pieces have a largest edge size which is in the range of 1-50 mm, preferably in the range of 5-40 mm and more preferably in the range of 10-20 mm.
• the marine animal ingredi ⁇ ent is in the form of flakes or slices of cooked meat or in the form of a comminuted or mashed ingredient which has a particle size (largest diameter) e.g being in the range of 0.1-5 mm such as in the range of 0.2-2 mm.
• the marine animal ingredient may be distributed substanti ⁇ ally evenly in the oil-in-water emulsion of the product, although it will be understood that an initially evenly distributed ingredient as a result of the gravity of the pieces or particles may tend to become dislocated downward during storage of the product.
• the extent of this disloca ⁇ tion will i.a. depend on the viscosity of the emulsion.
• a product in which the storage dislocation of. the marine animal ingredient pieces or particles is con- trolled may be prepared by using an emulsion having a high viscosity.
• Products in which the marine animal ingredient remains essentially evenly distributed may be prepared by using a finely divided ingredient optionally mixed with an oil-in-water emulsion having a high viscosity.
• the marine animal ingredient and the oil-in water emulsion are present in the edible product as separate parts e.g. as essentially se ⁇ parated layers.
• the oil-in-water emulsion may be poured on top of the marine animal ingredient.
• the separation of the ingredients may also be achieved by distributing the ingredients separately into a multiple- compartment container which may conveniently be provided with an easily breakable partition wall between the com- partments.
• the product according to the invention has a content of marine animal ingredient which is in the range of 20-80 wt%. More preferably, the content is in the range of 30-70 wt%, even more preferably in the range of 40-60 wt%. In particularly preferred embodiments, the content of the marine animal ingredient is about 50 wt%.
• the edible product according to the invention comprises 10-90 wt% of an oil-in-water emulsion.
• the content is pre ⁇ ferably in the range of 30-60 wt% and more preferably in the range of 35-50.
• the oil-in-water emulsion comprises 20-80 wt% of a dispersed oily phase.
• edible oil includes natural or synthesi ⁇ zed lipid substances consisting essentially of triglyceri- des which preferably have a melting point in the tempera ⁇ ture range of 0-30°C
• vegetable oils such as olive oil, rape seed oil, grape kernel oil, maize oil, soybean oil, sunflower seed oil, corn oil or coconut oil and marine animal oils such as fish oils and oils from marine mammals.
• the oils may be partially hydrogenated, fractionated, interesterified or otherwise modified.
• useful oils include lipid substances having properties similar to those of triglycerides, which substances may be indigestible such as polyol fatty acid polyesters.
• the oily phase comprises a mixture of two or more edible oils.
• the selection of the composition of edible oils is primarily based on the consi ⁇ deration that the product should have a total content of n- 3, n-6 and n-9 polyunsaturated fatty acids which is in the range of 5-30 wt%, preferably in the range of 10-20 wt% such as in the range of 14-19 wt%, the content of long- chained C20:5 and C22:6 n-3 polyunsaturated fatty acids being at least 1 wt%, such as at least 1.5 wt% or more preferably at least 2.0 wt%.
• at least one oil is a marine animal oil which provides a high content of the C20:5 and C22:6 n-3 polyunsaturated fatty acids.
• the oily phase is a mixture of at least three edible oils of which at least one is an oil derived from a marine animal.
• Such marine animal oils are included as a primary source of C20:5 and C22:6 n-3 polyunsaturated fatty acids.
• Useful marine animal oils include fish oils which are obtained from fish meat, roe and liver of the fish species mentioned above.
• a commercial fish oil product will be a mixture of oils from different speci ⁇ es and/or from different parts of fish.
• n-3 PUFAs in commercial fish oils is typically in the range of 10-50 wt% such as in the range of 20-30 wt% whereof typi ⁇ cally 80-90 wt% are C20:5 and C22:6 n-3 polyunsaturated fatty acids.
• a marine animal oil should have a bland non-fishy taste.
• Commercial marine oils are available which have been subjected to a refining process to remove substances con ⁇ ferring the fishy taste. It is preferred to use such refi ⁇ ned marine oils. Due to their high content of PUFAs, marine oils are parti ⁇ cularly vulnerable to rancidity deterioration resulting from oxidation processes resulting either from the action of oxygen from the atmosphere or from the action of oxygen dissolved in the oil product itself.
• marine oils which are useful in the present invention have a low degree of rancidity.
• degree of rancidity is typically measured as the anisidine value (Deutsche Bensmethoden, 1977 C-VI 6 e (77)).
• oils used herein should have an anisi ⁇ dine value less than 10 and preferably less than 5.
• Suitable antioxidants include naturally occur ⁇ ring antioxidants such as tocopherol and conventional lipid-soluble antioxidants including as examples ascorbyl palmitate, propyl gallate and citric acid.
• the oily phase comprises at least one edible oil having a content of n-9 polyunsaturated fatty acids which is at least 50 wt%.
• oils are olive oil, which typically contains about 50-90 wt% of n-9 PUFAs and rape seed oil in which the content of n-9 PUFAs is about 55 wt%.
• the predominant n-9 PUFA in these vegetable oils is C18:l.
• Olive oil may be used in the form of extra virgin olive oil, virgin olive oil or in the form of standard olive oil which is partially refined olive oil product from which i.a. flavouring substances have been removed.
• the oily phase comprises at least one edible oil containing at least 50 wt% of n-6 PUFAs.
• oils include as an example grape kernel oil of which about 50-90 wt% is C18:2 n-6 fatty acids.
• the oily phase of the oil-in- water emulsion is a mixture of a marine oil and two dif- ferent vegetable oils selected from the group consisting of olive oil, grape kernel oil, rape seed oil, maize oil, sunflower seed oil and soybean oil including as one useful example a particular embodiment in which the oily phase contains marine oil, olive oil and grape kernel oil in a ratio which is about 3:5:2.
• the content of the oily phase in the emulsion ingredient is in the range of 30-50.
• the oil-in-water emulsion comprises 20-80 wt% of an aqueous phase.
• the water of this phase is preferably demineralized water with a content of oxidizing (prooxidatively active) metals such as copper and iron being so low that it does not cause oxidation of fatty acid double bonds.
• the aqueous phase incorporates water soluble ingredients conventionally used in edible oil-in-water emulsions.
• Such ingredients include stabilizing and thickening agents such as guar gum, carrageenans, alginates, pectins, cellulose derivatives and gelatine; salt; preservatives including as examples alkali metal sorbates and benzoates; sweetening agents such as glucose, fructose, saccharose, glucose syrup and muscuvado; flavouring agents such as mustard; acidifying agents such vinegar or citric acid; antioxidants including citric acid.
• stabilizing and thickening agents such as guar gum, carrageenans, alginates, pectins, cellulose derivatives and gelatine
• salt preservatives including as examples alkali metal sorbates and benzoates
• sweetening agents such as glucose, fructose, saccharose, glucose syrup and muscuvado
• flavouring agents such as mustard
• acidifying agents such vinegar or citric acid
• antioxidants including citric acid.
• the emulsion further comprises an emulsifying agent.
• an emulsifying agent Any conventionally used emulsifier can be used.
• emulsi- fying agents include egg yolk, egg yolk lecithin, vegetable lecithins such as soybean lecithin, proteins as e.g. mil proteins, fatty acid derivatives such as glycerol partial fatty acid esters including as examples glycerol monoste- arate or glycerol distearate or mixtures of such emulsifi- ers.
• the product according to the invention may preferably further contain 0.1-25 wt% of non-liquid vegetable and/or fruit ingredients which are added in order to confer a certain desired taste, flavour and consistency.
• non-liquid vegetable and/or fruit ingredients which are added in order to confer a certain desired taste, flavour and consistency.
• Such ingre- promos may e.g. be vegetables divided into suitable pieces such as pieces having a largest edge length in the range of 1-10 mm.
• the vegetables are in the form of pickled vegetables which prior to the pickling treatment may have been subjected to a heat treatment.
• Examples of useful vegetables are carrots, celery, celery, celeriae, paprika, onions, cucumber, tomatoes and bamboo shoots.
• Examples of fruits which are useful in products according to the invention include mango, apricots, apples and pears and citrus fruits.
• Useful product recipes may also include aromatic herbs in fresh or blanched state or as dried herbs, e.g. tarragon, dill, parsley, oregano and chives.
• the product according to the invention is preferably provided in the form of a portion contained in a package material which contains an amount of n-3 PUFAs corresponding to the recom ⁇ mended daily intake.
• the size of a product portion pro- viding the above amount of n-3 PUFAs depends on the amounts of these fatty acids in the marine animal ingredient and in the emulsion. By selecting a marine animal ingredient with a high content of fat and/or using a high proportion of marine oil in the emulsion the portion can be made as small as it is possible. It is generally preferred that the portion has a size in the range of 40-150 g, e.g. in the range of 50-100 g such as about 60 g.
• the product according to the invention has a content of oxygen which preferably is at the most 1.0 cm 3 /100 g. More pre ⁇ ferably, the oxygen content is at the most 0.75 cm 3 /100 g, even more preferably at the most 0.5 cm 3 /100 g, most pre- ferably at the most 0.25 cm 3 /100 g and in particular at the most 0.10 cm 3 /100 g.
• the rancidity of the products is typically measured as the thiobarbiturate (TBA) value which is an indication of the content of the oxidation products malic dialdehyde and glycoaldehyde (Wyncke, 1975, Fette, Seifen, Anstrichstoff, 77) .
• TBA thiobarbiturate
• the products should have a TBA value as defined above which is less than 0.02 ⁇ mol/g, more prefe- rably less than 0.01 ⁇ mol/g and in particular less than 0.005 ⁇ mol/g even after storage at 5-10°C such as at 8 ⁇ C for at least 6 weeks, preferably for at least 8 weeks.
• the product according to the invention is advantageously packaged in a material which is essentially oxygen-tight, such materials including tin foil, aluminium foil, glass, and plastic packaging materials comprising at least one polymer having an oxygen penetration coefficient which at 23°C is at the most 2.0 cm 3 /0.025 mm/m 2 /24h/atm, preferably at the most 1.0 cm 3 /0.025 mm/m 2 /24h/atm and most preferably at the most 0.5 cm 3 /0.025 mm/m 2 /24h/atm.
• suitable plastic materials comprising an oxygen barrier polymer are lamina ⁇ ted materials of e.g. polypropylene, polyethylene and/or polystyrene.
• suitable oxygen barrier materials are e.g. EVOH and PVDC copolymers.
• the weight ratio between C20:5/C22:6 n-3 polyunsaturated fatty acids and n-9 polyunsaturated fatty acids of the product is in the range of 1:9 - 1:1, preferably in the range of 1:6.7 - 1:2.7 and more preferably in the range of 1:4 - 1:3.
• At least 25 wt% such as at least 33 wt% or at least 50 wt% of the total content of C20:5/C22:6 n-3 polyunsaturated fatty acids in the product according to the invention is derived from the marine animal ingredient.
• a proportion of a marine oil as defined above which is at least 20 wt% such at least 30 wt%.
• a proportion of a marine oil as defined above which is at least 20 wt% such at least 30 wt%.
• the present invention relates in one aspect to a process for preparing an edible product as defined above.
• the process may be carried by using con ⁇ ventionally used mixing and packaging equipment.
• the present process includes measures to reduce the amount of dissolved oxygen in the resulting products and to main ⁇ tain this amount at a level where a suitable product stabi- lity as also defined above (shelf life) under conventional storage conditions is achieved. Accordingly, the process includes as initial steps that the liquid ingredients including demineralized water and oils are subjected se ⁇ parately or as mixtures to a sparging treatment with an inert gas to reduce the amount of dissolved oxygen in the ingredients to a level which is at the most 0.2 mg/L and preferably at the most 0.1 mg/L.
• inert gas is used to define a gas which does not react with the double bonds of the unsaturated fatty acids.
• a convenient inert gas is nitrogen and accordingly, a suitable sparging treatment comprises injecting nitrogen bobbles into the liquids ingredients until the amount of dissolved oxygen herein was reduced to at the most 0.2 mg/L.
• nitrogen is a preferred gas, any other inert gas including C0 2 and hydro ⁇ gen can be used in the sparging treatment.
• further steps of the process includes the step of preparing an oil-in-water emulsion as defined above and a step of mixing the obtained emulsion with the marine animal ingredient in an atmosphere of an inert gas.
• This gas atmosphere may be provided by placing the mixing equipment in a chamber or a room filled with the inert gas or by constant flushing of the equipment with the inert gas.
• a further step is carried out in which one or more non-liquid vegetable and/or fruit ingre ⁇ washers is/are added to the emulsion/ arine animal ingredi ⁇ ent mixture. If carried out, this step also takes place in an inert gas atmosphere.
• the process comprises distributing under an atmosphere of an inert gas, the edible product into portions as defined above and contained in a package ma ⁇ terial as also defined hereinbefore.
• a salad product containing pickled herring and a mixture of vegetables were prepared according to the following recipe:
• Antioxidant composition containing 7.5 wt% ascorbyl pal itate, 17.5 wt% propylgallate, 10 wt% citric acid, emulsifying agent and propylene glycol. 2) About equal amounts of pickled carrots (pieces of about 2 x 2 x 10 mm) , celery and celeriae (pieces of about 5 x 5 x 5 mm) .
• the demineralized water, fish oil, olive oil and grape kernel oil were subjected to a nitrogen sparging treatment by injecting nitrogen bobbles into these liquids until the amount of dissolved oxygen herein was reduced to at the most 0.2 cm 3 /L.
• the oils were mixed and the antioxidant composition dis ⁇ solved in the mixture followed by suspending the sodium caseinate in the resulting mixture.
• An oil-in-water emulsion dressing was prepared by means of a ORUMATM emulsion turbine.
• the demineralized water was poured into the mixing vessel of the turbine and all dry ingredients except salt and sodium caseinate (guar gum, sodium alginate, fructose, glucose syrup, sodium benzoate and potassium sorbate) were added and dissolved by mixing for about 2 minutes under vacuum and flushing with nitrogen to obtain an aqueous phase.
• the oily phase containing the antioxidant composition and the caseinate were added slowly to the aqueous phase and mixing was continued under vacuum and nitrogen flushing until the two phases were homogeneously emulsified.
• the vinegar, salt, mustard and citric acid were added to the emulsion and mixing continued until these ingredients were distribu ⁇ ted evenly into the emulsion to obtain a dressing.
• Herring fillets pickled in vinegar, salt and spices were cut into pieces of about 5 x 30-40 mm.
• the pickled herring, the vegetable mixture and chive were mixed into the dres ⁇ sing together by stirring under nitrogen atmosphere.
• the resulting pickled herring salad containing vegetables were distributed in 150 g portions into aluminium foil bags which were evacuated after filling and subsequently flushed with nitrogen to obtain a content of oxygen of 0.85 cm 3 /150 g of product.
• the product was packaged under nitrogen atmosphere in suitable containers of laminated plastic materials such as beakers made from polystyrene, polypropylene, polyethylene or combinations hereof and comprising a EVOH oxygen barrier of at least 30 ⁇ m.
• the filled containers were flushed with nitrogen prior to being sealed with an aluminium foil lid to obtain a content of oxygen in the head space of at the most 0.1 vol%.
• the product per 100 g had a content of n-9 unsaturated fatty acids in the range of 7.8-9.3 g, a content of n-6 PUFAs in the range of 2.8-3.7 g, a total content of n-3 PUFAs in the range of 2.3-2.7 g of which about 90% were the long chain marine EPA and DHA.
• a fish salad product containing pickled herring and a mixture of aromatic plants were prepared according to the following recipe: Demineralized water 17.52 Wt%
• Antioxidant composition containing 20.0 wt% ascorbyl pal itate, 14.0 wt% tocopherol, emulsifying agent and propylene glycol.
• the salad product was prepared essentially according to the process of Example l.
• the calculated fatty acid composition of this product were essentially the same as that of the product of Example 1.
• This salad product was prepared according to the following recipe:
• Grape kernel oil 2.60 wt%
• the salad product was prepared essentially according to the process of Example 1.
• This salad product was prepared essentially according to the process as defined in Example 1 based on the following recipe:

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Zoology (AREA)
• Biochemistry (AREA)
• Edible Oils And Fats (AREA)

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Cited By (8)

Citations (4)

• 1991
  • 1991-12-10 DK DK911989A patent/DK198991D0/da not_active Application Discontinuation
• 1992
  • 1992-11-19 AU AU32550/93A patent/AU3255093A/en not_active Abandoned
  • 1992-11-19 WO PCT/DK1992/000344 patent/WO1993011675A1/en active Application Filing

Patent Citations (4)

Non-Patent Citations (1)

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