WO2004056187A1

WO2004056187A1 - Edible emulsion for hot food products

Info

Publication number: WO2004056187A1
Application number: PCT/EP2003/010940
Authority: WO
Inventors: Wayne Gerald Morley
Original assignee: Unilever N.V.; Unilever Plc; Hindustan Lever Limited
Priority date: 2002-12-19
Filing date: 2003-09-29
Publication date: 2004-07-08
Also published as: AU2003277928A1

Abstract

The invention provides oil-in-water food emulsions comprising from 5 to 70%wt oil and 0.01 to 5%w of a gelation agent, and having a Stevens value at 50°C in the range of from 1 to 25 and an oil/gelation material factor in the range of from 0.1 to 100. The food emulsions have either a Stevens value at 20°C in the range 30 to 200 or the emulsion is spoonable at 20°C. The products show good stability and viscosity at ambient and refrigeration temperatures and also a good 'melting' appearance upon contact with hot food products.

Description

Edible emulsion for hot food products.

Field of the Invention

The present invention relates to edible emulsions (e.g. dressings or sauces) for use with hot food products and to processes for preparing these emulsions.

Background Art

Consumers are increasingly looking for different ways to vary the taste or texture of their meals, for example to provide greater variety in tastes or textures. One way in which this can be achieved is through the use of different sauces or dressings so that many different flavour possibilities can be provided for a given meal type. This is well known for cold meals, for example salad dressings, and also for hot meals, for example pour-over sauces for meat, fish or poultry. Such edible products are generally edible emulsion food products, and usually edible oil-in-water emulsion food products.

However, a problem encountered with sauces or dressings intended to be applied to hot food products is that they often do not exhibit both acceptable stability and/or thickness (viscosity) at ambient storage temperatures and also acceptable physical properties when they come into contact with the hot food product. The products are often found either not to exhibit a sufficiently great viscosity change between the storage temperature and the temperature of the hot food product with the result that they remain substantially visibly unchanged on the hot food product. A sufficient change in viscosity upon contact with a hot food product is perceived by the consumer as a pleasing 'melting' effect. Furthermore, or alternatively they are often not stable upon storage and/or their viscosity at ambient temperature is not acceptable. In particular, the sauce or dressing should ideally be physically stable whilst in contact with the hot food product (that is it should not separate into a greater number of phases, or into different phases than those in which it exists at ambient temperature) . Furthermore, its appearance when in contact with the hot food product should be acceptable for the consumer. It is often desired by consumers that the sauce or dressing product should exhibit a ^λmelting' appearance when in contact with the hot food product. This melting appearance is believed to be a function of the viscosity change which occurs in the food emulsion when it is contacted with a hot food product. It is also desired that the food emulsion at least partially coats the hot food product.

These different requirements of stability and/or viscosity at ambient temperature and certain physical properties when contacted with a hot food product have been found in practice to be difficult to provide for a food oil-in-water emulsion product such as a sauce or dressing product.

Furthermore, there is an additional problem typically encountered with such food oil-in-water emulsion products. It can be desirable to store these products at refrigeration temperatures, such as at from 1 to 5 C, either to avoid microbiological spoilage of an opened packaged food product or to otherwise store the product . Examples of the latter include food emulsions having reduced levels of, or no, preservative and also food emulsions comprising ^λfresh' ingredients which typically require refrigeration such as those comprising dairy products such as yoghurt or fresh cheese, meat, poultry, fish, fresh herbs etc. However, these ^Λrefrigerated' products typically do not exhibit good melting' characteristics when contacted with a hot food product .

JP-11028073 discloses a solid sauce which becomes paste-like by heating during cooking. The Stevens value at 20oC of such a sauce will be greater than 600 and will be greater than 200 at 50oC.

JP-10229857 also discloses solid sauces which become paste-like when heated in cooking and the same comments as for JP-11028073 apply.

JP-09149772 discloses acidic oil-in-water emulsions which comprise 40%wt or less oil, gelatin and milk protein. The milk protein helps to give resistance to both freezing and heating. All examples, including comparative examples, have either high Stevens values at 20°C or high or low Stevens values at 50°C.

EP-A-691 080 discloses spoonable non-diary creams that are stable and spoonable and display preferably a Stevens value of 10-500g.

US 5 916 688 discloses creamy cultured dairy based water continuous spreads comprising less than 35% fat, up to 4,5% milk protein, gelatin or gelatin replacer and having a Stevens value at 10°C of 200-500g and of 50-250g at 20°C.

WO 97/08956 discloses creamy dairy based spreads comprising less than 35% fat and up to 4,5% milk protein and having a Stevens value of 200-500g at 5°C and of 50-250g at 20°C. WO 99/51105 discloses spreadable, predominantly water continuous acidified creams comprising more than 35% wt fat and less than 3% protein. The creams have a Stevens value at 5°C of 200-1000g and 20°C of 50-300g.

WO 97/04660 discloses creamy cultured dairy based spreads comprising less than 35% fat, up to 4,5% milk protein and up to 1% gelatin. The spreads have a Stevens value at 5°C of 200-500g and at 20°C of 50-250g.

Accordingly there is a need in the art to provide an emulsion food product, such as a sauce or dressing product, which exhibits good stability and/or viscosity upon storage at ambient temperatures and which has acceptable physical characteristics when contacted with a hot food product. In particular, there is a need to provide such an emulsion food product which exhibits an appearance of melting upon contact with a hot food product, and preferably furthermore at least partially coats the hot food product .

There is also a need to provide an emulsion food product, such as a sauce or dressing product, which has acceptable physical characteristics when contacted at a refrigeration temperature, such as from 1 to 5°C, with a hot food product. In particular, there is a need to provide such an emulsion food product which exhibits an appearance of melting upon contact with a hot food product, and preferably furthermore at least partially coats the hot food product .

In particular, there is a need to provide an emulsion food product, such as a sauce or dressing product, which has acceptable physical characteristics when contacted at a temperature of either 5°C or 20°C with a hot food product and which exhibits an appearance of melting upon contact therewith and preferably at least partially coats the hot food product.

The present invention seeks to address one or more of the above- mentioned technical problems. In particular, it seeks to provide an emulsion food product, such as a sauce or dressing to be used with hot food products, which emulsion food product exhibits good stability and/or viscosity upon storage at ambient temperature and acceptable physical characteristics, especially an appearance of melting, upon contact with a hot food product. It also seeks to provide such a product which can undergo one or more temperature cycles between 20 C and 50 C without the emulsion substantially breaking down or separating. Furthermore, the invention seeks to provide such an emulsion food product which at least partially coats the hot food product as it is ^Λmelting' .

Summary of the Invention Surprisingly, we have now found that at least one of the above- mentioned technical problems is addressed by an oil-in-water food emulsion comprising a given amount of oil and a gelation material which maintains the emulsion structure at the temperatures which the emulsion product attains during contact with the hot food product and which product has given Stevens values at 20 C and 50 C. We have also found that the amount of gelation material required to achieve these properties depends upon the oil level and is governed by the following relationship of the amounts of oil and gelation material .

This is expressed herein as the oil/gelation material factor (OGMF) : OGMF = oil (%wt) x gelation material (%wt)

Thus, according to a first aspect of the present invention, there is provided an oil-in-water food emulsion comprising; (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt of a gelation material and wherein the food emulsion has a Stevens value at

20 C in the range of from 30 to 200 and a Stevens value at 50 C in the range of from 1 to 25 and further wherein the composition has an oil/gelation material factor in the range of from 0.1 to 100.

According to a second aspect of the invention, there is provided an oil-in-water food emulsion comprising; (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt a gelation material, and wherein the food emulsion is spoonable at 20 C and has a

Stevens value at 50 C in the range of from 1 to 25 and further wherein the composition has an oil/gelation material factor in the range of from 0.1 to 100.

It is especially preferred that the oil/gelation material factor is in the range of from 0.5 to 20.

The oil-in-water food emulsions of the first and second aspects of the invention have acceptable viscosity at ambient temperatures, good stability on storage and also exhibit good melting characteristics when contacted with hot food products.

Furthermore they exhibit good coating properties for the hot food product. An additional advantage is that they exhibit good 'melting' characteristics when used to contact the hot food products either from ambient temperature, or, from refrigeration temperatures. Water-in-oil emulsions have been found not to give good 'melting' and coating properties when contacted with a hot food product. Typically, water-in-oil emulsions melt very quickly as the oil continuous phase melts very quickly when contacted with a hot food product and do not give a good coating thereto.

Gelatin has been found to be especially advantageous as the gelation material.

According to a third aspect of the invention, there is provided a process for the preparation of an oil-in-water food emulsion comprising (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt of a gelation material, the process comprising the steps of; a) forming a liquid aqueous phase comprising at least a part of the gelation material, b) mixing at least a part of the liquid aqueous phase with an emulsifier to form an emulsifier-containing liquid aqueous phase, c) emulsifying at least a part of the oil with the emulsifier-containing liquid aqueous phase, and d) as necessary mixing any remaining liquid aqueous phase and/or remaining gelation material and/or emulsifying any remaining oil with the mixture from step c) to form the oil-in-water food emulsion.

This process provides a simple and reliable method of producing the oil-in-water food emulsions of the invention.

The term 'melting appearance' as used herein refers to the appearance of the food emulsion when it is in contact with a hot food product and undergoes a visible change which gives the impression to the observer that the food emulsion is melting, at least to some extent. It is not required that the emulsion actually melts when in contact with the hot food product. This visible change may be observed as a thinning of the food emulsion or as the appearance of 'smears' or streaks therein. Without wishing to be bound by theory, it is believed that this change in appearance is caused by the product not heating up totally homogeneously and also undergoing a change in Stevens value .

The term 'oil-in-water food emulsion' includes sauces, dressings, dips, spreads and other similar emulsion products that are desired to be contacted with hot food products.

A 'hot food product' as used herein refers to food products which are served hot, especially those which are at a temperature of 50 C or above when contacted with the food emulsion of the invention.

Spoonable emulsions according to the invention typically display at 20 C the following characteristics:

(a) a yield value (also called: yield stress) of more than 50 Pa extrapolated from shear rates between 100 and 300 s^"1 (Bingham) (b) a Bingham viscosity of less than 500 mPa.s between shear rates of 100 and 300 s^"1.

Yield stress and Bingham viscosities may be determined utilising the Carrimed Rheometer. Measurements are performed at o o 5 C using 4 cone and plate geometry. The shear stress is increased from zero at a rate of 60 Pa/min and shear rates are measured until values in excess of 600 s^"1 are achieved. The measurement is then terminated. A graph of shear stress vs. shear rate is plotted and a straight line fitted to the curve between the shear rates of 100 to 300 s^"1. The slope of this line is the Bingham viscosity. The yield stress is determined by extrapolation of this line back to zero shear rate.

The term 'maintains the emulsion structure' as referred to herein means that the integrity of the emulsion structure is substantially unchanged when the food product is heated from 20 C to 50 C and returned to 20 C. In practice this means that the emulsion can undergo one or more temperature cycles between 20 C and 50 C without the emulsion substantially breaking down or separating.

Except in the operating and comparative examples, or where otherwise- explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and/or use are to be understood as modified by the word "about." All amounts are by weight, based on the total weight of the product, unless otherwise specified.

The term "comprising" is meant not to be limiting to any subsequently stated elements but rather to encompass non- specified elements of major or minor functional importance. In other words the listed steps, elements or options need not be exhaustive. Whenever the words "including" or "having" are used, these terms are meant to be equivalent to "comprising" as defined above. Detailed Description of the Invention

The food emulsions of the invention are oil-in-water food o emulsions which are either (i) spoonable at 20 C or (ii) they have a Stevens value at 20 C in the range of from 30 to 200. In both cases the oil-in-water food emulsions have a Stevens value at 50 C in the range of from 1 to 25.

Stevens Value

Stevens values give an indication of the firmness (spoonability or spreadability) of a product. The Stevens value of the emulsions as referred to herein is measured on the product which is either at 20 C or £.0 C using a Stevens LFRA Texture

Analyser using the following parameters; 25 mm depth, speed of penetration 2.0 mm per second, using a normal programme, grid mesh of 3.8cm by 3.8 cm with apertures of 8mm by 8mm. The values are quoted herein as the Stevens value (in grams) .

The food emulsions preferably have a Stevens value (in grams) at

20 C in the range of from 30 to 100 or 150, most preferably of from 30 to 50 or 70. The food emulsions preferably have a

Stevens value at 50 C in the range of from 2 to 20, most preferably of from 3 to 15, such as of from 4 to 12. It is especially preferred that the food emulsions have a Stevens value at 20 C in the range of from 30 to 150, especially 30 to 50 or 70 and at 50°C in the range of from 2 to 20. It is further preferred that the food emulsions have a Stevens value (in grams) at 5 C in the range of from 30 to 300, most preferably of from 30 to 160. The Stevens values are used in the present invention to represent the viscosity at different temperatures.

The food emulsions should be stable emulsions at the temperature they reach after addition to the hot food product, that is they should not be substantially physically or chemically broken down and the emulsion should not be substantially broken. By not substantially broken down is meant than less than 5% by volume separation of the emulsion occurs. If the emulsion breaks at the temperature it reaches on the hot food product then it is no longer attractive to the consumer.

The Stevens values at 50 C herein are values for food emulsions which are still a substantially stable emulsion at this temperature. It does not refer to emulsion products which have broken down to give more than 5% by volume separation on or before reaching a temperature of 50 C.

Oil

The oil-in-water food emulsions comprise an amount of from 5 to 70%wt oil based on the weight of the emulsion, preferably from 15 or 20 to 65%wt oil, most preferably from 20 to 55%wt oil.

The oil is preferably selected from oils of vegetable origin, especially triglyceride oils of vegetable origin. The following vegetable derived oils have been found to be especially suitable; rapeseed, sunflower, corn, olive, soy bean, palm, sesame, linola, canola, safflower and linseed oil and mixtures thereof .

The oil may comprise only non-crystallised oil, or, a blend of crystallised and non-crystallised oil may be used. For the purpose of the present invention, the oil may comprise purely liquid oil or liquid oils comprising some crystallised fat content .

Gelation material The gelation material is a material that helps to maintain the emulsion structure at temperatures between 20°C and 50°C.

The gelation material may be any suitable material which when included in the food emulsion makes the emulsion substantially physically and chemically stable as herein defined. The emulsion of the invention undergoes a reduction in Stevens value when heated from 5 or 20°C up to 50 °C and undergoes an increase in Stevens value when cooled from 50 °C to 20 or 5°C. The emulsions return to substantially their original Stevens value when returned to the original starting temperature. Thus the food emulsions exhibit good physical stability, including viscosity, when subjected to temperature cycling in the range of 5 °C to 50 °C.

The emulsion may have, for example, the form of a liquid, or of a gel, or of a paste depending upon the amount of the gelation material included.

Without wishing to be bound by theory, it is believed that this material stabilises and thickens the aqueous phase of the emulsion and is primarily responsible for the 'melting' appearance of the emulsion when it comes into contact with the hot food product .

Especially preferred are gelatin, enzyme treated starches and pectin and mixtures thereof. Gelatin has been found to give especially good results as products comprising it show very a good apparent 'melting' appearance and changes in Stevens value when contacted with a hot food product and is thus especially preferred. Furthermore, the products exhibit good stability and viscosity upon storage at ambient. Furthermore, gelatin has been found to give especially good stability when the product undergoes one or more cycles of temperature change between 5 and 50 C.

Any commercially available gelatin may be used, for example pork or beef- derived gelatin. The exact amount of gelatin to be used depends upon the bloom strength of the gelatin. The lower the bloom strength of the gelatin the more is required and vice versa. It is especially preferred that the gelatin used has a bloom strength of from 100 to 350, especially of from 150 to 300, most preferable 200 to 300. A bloom strength of about 250 has been found to be very suitable according to the invention. A mesh size of 10 to 50, especially 20-30 is preferred.

The oil-in-water food emulsions comprises 0.01 %wt to 5%wt of the gelation material, preferably from 0.01 to 2%wt, most preferably of from 0.05 to l%wt. Gelatin used in an amount of from 0.1 to 0.8%wt, preferably 0.1 to 0.5%wt has been found to be especially advantageous.

Water

The oil-in-water food emulsions preferably comprise an amount of from 5 or 10 to 65%wt water based on the weight of the emulsion, preferably an amount of from 10 to 30, 40 or 50%wt. Oil/ gelation material factor

The oil/gelation material factor (defined above) is in the range of from 0.1 to 100. It is especially preferred that the oil/gelation material factor is in the range of from 1 to 50, more preferably 2 to 30, most preferably 3 to 10 or 20.

Other ratios of components

It is preferred that the weight ratio of the gelation material to any thickener present in the compositions is in the range of from 100:1 to 1:100, more preferably in the range of from 25:1 to 1:25, most preferably in the range of from 5:1 to 1:5.

Where a thickener is included in the compositions it is also preferred that the compositions have an oil/thickener factor in the range of from 0.1 to 100 (as defined below) . It is especially preferred that the oil/thickener factor is in the range of from 1 to 50, more preferably 2 to 30, most preferably 3 to 10 or 20.

This is expressed here as the oil/thickener factor (OTF) :

OTF = Oil (%wt) x thickener (%wt)

The compositions may have a combination of any two or more of the above ratios or factors in any combination.

Thickeners

The compositions may comprise one or more thickeners and it is preferred that the compositions comprise at least one thickener. Any conventional thickeners such as starches including hydrolysed starches, celluloses, alginates and gums including (iota) carrageenan, ^■ guar, locust bean or xanthan gum can be used in the compositions. The amount of thickener may be any that is suitable provided that the claimed Stevens values are achieved. However, when the thickener is present, it is preferred that the composition comprises an amount of from 0.05 to 3 %wt, more preferably 0.1 to 2 %wt, most preferably 0.1 to 1 %wt thereof .

EH

The food emulsions preferably have a pH at 20 C in the range of from 3.0 to 5.0. The exact pH will depend upon the flavour desired for the emulsion and whether preservatives are also present therein. At the more acidic pHs, added preservatives are often not necessary as the low pH inhibits the growth of pathogens and/or spoilage yeasts or moulds .

In an especially preferred embodiment, the oil-in-water food emulsions have a pH at 20 C in the range of from 3.2 to 4.5, more preferably of from 3.4 to 4.0.

The oil-in-water food emulsions preferably have an undissociated (acetic) acid content in the aqueous phase of the emulsion of up to 5.0%wt based on the weight of the aqueous phase, preferably of from 0.1 to 5.0%wt, more preferably of from 0.1 to 2.0%wt, most preferably of from 0.5 to 1.5 %wt . For a dressing, an undissociated acid content in the range of from 0.2 %wt to 2%wt is typically used, more usually in the range of from 0.5 %wt to 1.5%wt

The acid content may be provided by the inclusion of any edible acid. These acids are present in the aqueous phase of the emulsion and suitable edible acids include acetic acid, citric acid, edible hydrochloric acid, edible phosphoric acid, malic acid, tartaric acid, gluconic acid and lactic acid amongst others .

Emulsifier An emulsifier is typically included in the oil-in-water food emulsions to aid the formation and/or further aid the stability of the emulsion. Any suitable edible emulsifier may be included.

It is preferred that the emulsifier is an egg yolk derived emulsifier, most especially one selected from egg yolk, stabilized egg yolk, fortified stabilized egg mix, dried egg yolk, salted egg yolk, enzymatically treated egg yolk and whole eggs. Blends of any of the preceding types with egg white may also be used.

The oil-in-water emulsions preferably comprise an amount of from about 0.5 or 1 to 8%wt of emulsifier based on the weight of the oil-in-water emulsion, more preferably from 2 to 7%wt, most preferably 3 to 6%wt for egg derived emulsifiers. For non-egg derived emulsifiers such as lecithin and monoglycerides, the oil-in-water emulsions preferably comprise an amount of from about 0.05 or 2%wt emulsifier based on the weight of the oil-in-water emulsion, more preferably from 0.1 to l%wt, most preferably 0.2 to 0.8%wt

Other optional ingredients

The oil-in-water food emulsions of the invention may comprise one or more optional ingredients selected from flavourings, preservatives, sugar, salt, yoghurt, stabilisers, starches, colourings, thickeners including those based on starches and gums, pieces of vegetables, fruits, nuts, meat etc. Such ingredients may be in a liquid or semi-liquid form. Flavour ingredients may comprise, for example, honey, dairy products such as cheese or yoghurt, mustard, salt, pepper, herbs, spices and fruit or vegetable juices or pieces (such as garlic, onions, peppers etc) .

The amount of these optional ingredients will depend upon the type of ingredient included and the desired taste but will typically be in the range of from 0.05 to 10% by weight per type of ingredient (individual flavour etc) .

The food emulsion of the invention may be, for example, a sauce, dressing, spread or dip for hot food products, especially for hot meats, fish, poultry, fruit or vegetables.

Optimising the levels of materials To optimise the levels of oil, gelation material and thickener (where used) the following procedure for a composition of a given oil content is used. The same procedure may be used for other levels of oil .

It has been found best for a given composition to firstly obtain Stevens values at 5 C in the range of from 30 to 300 by determining the level of gelatin required to achieve that value. An example of how to do this is shown in Example 4 for an oil-in-water composition comprising 40 % wt rapeseed oil, , 4 %wt egg yolk derived emulsifier, 3.55 %wt vinegar (10%), 10% wt yoghurt, 2.5 %wt mustard, 3.8 % wt flavours, 8 %wt sugar, 1.5 %wt salt, Skimmed milk powder 1.0 %wt, 0.3 % wt modified tapioca starch and the levels of pork gelatin (250 bloom) given in Example 4 with water making up the balance.

A series of this composition is prepared comprising various amounts of the gelation material and the Stevens values thereof are measured at 5 C in order to produce the graph in Example 4. From the Stevens values obtained at 5 C according to the above procedure, the measurement is repeated at 20 C.

If the Stevens value at 20 C is not within the desired range, any of the following actions may be taken as appropriate: if the Stevens value at 20 C is too high, and the composition comprises a thickener, the amount of thickener can be decreased or the gelation material level may be decreased. If no thickener is present then the gelation material level may be decreased and/or the oil level may be decreased. if the Stevens value at 20 C is too low, a thickener can be added or the amount thereof can be increased or the gelation material level may be increased and/or the oil level may be increased.

The levels of other materials, which are not generally recognised in the art as thickeners, but which nevertheless have some thickening effect (e.g. mustard) may also be increased or decreased as appropriate to aid the optimising of the composition.

Process to prepare the emulsion

A food emulsion according to the present invention may be prepared by any suitable process for producing emulsions, including heating and homogenising the emulsion ingredients to form an oil in water emulsion followed by cooling the emulsion under shear .

A preferred process for preparing the emulsions is given according to the third aspect of the invention. It is preferred, especially when gelatin is used as the gelation material, that the first liquid phase is formed at a temperature in the range of from 60 to 95 C, preferably 70 to 90 C. It is important that the gelatin is substantially dissolved in the first liquid phase.

The liquid aqueous phase preferably further comprises at least one ingredient selected from flavourings, preservatives, edible acids, sugar, salt, yoghurt, stabilisers, starches, colourants and thickeners .

The compositions may be made by a process wherein no more than 50%wt of the liquid aqueous phase is mixed with the emulsifer to form an emulsifier-containing liquid aqueous phase. However, it is preferred that the emulsifer and at least 50%wt of the liquid aqueous phase are mixed together.

It is also preferred that a pasterisation or sterilisation step (including a U.H.T. step) is carried out for the process. This step may be carried out at any time during the process and may be carried out on either the final product or at any time during the process. Preferably a pasterisation or sterilisation step is carried out after step a) but before step b) . Normal conditions for pasteurisation treatments to render the food emulsion microbiologically safe upon storage may be e.g. treatment at 80-90 C for a period of from 1 to 10 minutes.

Any suitable apparatus may be used to carry out the process of the invention. It is preferred that in step d) of the preferred process, that the mixture is mixed under high shear conditions to homogenise the emulsion. Suitable equipment includes colloid mills, homogenisers and high speed mixers (e.g. Silverson mixers) conventionally used in such applications.

The invention is further exemplified by the following examples, which are to be understood as to be non-limiting. Further examples within the scope of the invention will be apparent to the person skilled in the art.

EXAMPLES

Example 1 The food emulsion given in table 1 was prepared by the method detailed below. All numbers are given as percentages by weight based on the total weight of the emulsion.

Table 1

The oil-in-water food emulsion was prepared by combining all of the water phase ingredients, pasteurising at 85 C for 5 minutes, adding the egg yolk emulsifier and emulsifying the oil phase with a high shear mixer. After filling the products into jars and putting lids thereon, cooling them to ambient temperature and storing them for 72 hours at ambient or 5 C, the Stevens values were measured according to the method given in the description hereinabove. The measurements were carried out at 20 C using a Stevens LFRA

Texture Analyser using the following parameters; 25 mm depth, speed of penetration 2.0 mm per second, using a normal programme, grid mesh of 3.8cm by 3.8 cm with apertures of 8mm by 8mm. The values are quoted herein as the Stevens value (in grams) . The results are given in table 2 below. For the samples tested at 5 C, these samples were stored at 5 C before being tested. For the samples tested at 50 C, these samples were heated in a water bath for about 10 minutes before being o tested until they attained a temperature of 50 C before being tested.

Table 2

The food emulsion showed good stability and viscosity at 20 C and was spoonable at this temperature. When the product at both o o

5 C and 20 C was contacted with a hot food product which was at about 50 C it exhibited a good melting appearance. By this is meant that it exhibited a viscosity change upon contact with the food product which can be perceived to be a type of melting behaviour. The viscosity change can be observed as the product contacts the hot food product . The Stevens values are used herein to indicate the viscosity change occurring upon contact with the hot food product . Example 2

The food emulsion given in table 3 was prepared by the method detailed below. All numbers are given as percentages by weight based on the total weight of the emulsion.

Table 3

The product was prepared by the method of example 1

After filling, cooling and storage as detailed for Example 1, the Stevens values were measured in the same way. The results are given in table 4 below.

Table 4

The food emulsion showed good stability and viscosity at 20°C and was spoonable at this temperature. When the product at both 5°C and 20 °C was contacted with a hot food product at about

50 C it exhibited a good melting appearance. By this is meant that it exhibited a viscosity change upon contact with the food product which can be perceived to be a type of melting behaviour.

Example 3 (comparative) Compositions having the formulations below were prepared according to the process detailed in Example 1. Table 4

The compositions had the Stevens values as below: Table 5

In these examples the levels of oil and gelation material were suitable as can be seen from the OGMF. However, the level of thickener and/or oil and/or gelation material is not yet optimised as can be seen from the Stevens values which are too low to give an acceptable, spoonable, viscosity at ambient temperature .

The compositions do not exhibit good melting characteristics when contacted with hot meat products as there is not a sufficient viscosity change between the viscosity at 20 C and the viscosity which is achieved when the composition is contacted with the hot food product . Thus the OGMF and the Stevens value must be within the claimed range.

Example 4

Stevens value at 5 oC

0.2 0.4 0.6 0.8

Gelatin level (%wt)

Claims

1. An oil-in-water food emulsion comprising; (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt of a gelation material and wherein the food emulsion has a Stevens value at 20 C in the range of from 30 to 200 and a Stevens value at 50 C in the range of from 1 to 25 and further wherein the composition has an oil/gelation material factor in the range of from 0.1 to 100.

2. An oil-in-water food emulsion comprising; (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt a gelation material, and wherein the food emulsion is spoonable at 20 C and has a

3. An oil-in-water food emulsion according to either claim 1 or 2 wherein the emulsion has a Stevens value at 5 C in the range of from 30 to 300.

4. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion has a Stevens value at 20 C in the range of from 30 to 150.

5. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion has a Stevens value at 50 C in the range of from 2 to 20.

6. An oil-in-water food emulsion according to any one of the preceding claims, wherein the composition has an oil/gelation material factor is in the range of from 2 to 30.

7. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion comprises of from 15 to 65%wt oil

8. An oil-in-water food emulsion according to any one of the preceding claims, wherein the oil is selected from oils of vegetable origin.

9. An oil-in-water food emulsion according to any one of the preceding claims, wherein the gelation material comprises gelatin, enzyme treated starches or pectin and mixtures thereof .

10. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion comprises from 0.1 to 0.8 %wt gelatin.

11. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion has a pH at 20 C in the range of from 3.0 to 5.0.

12. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion has an undissociated acid content in the aqueous phase of the emulsion of 0.1 to 5.0%wt based on the weight of the aqueous phase.

13. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion comprises an emulsifier which is an egg-yolk derived emulsifier.

14. An oil-in-water food emulsion according to any one of the preceding claims, wherein the emulsion is a sauce, dressing, spread or dip for hot meat, fish, poultry, fruit or vegetables .

15. A process for the preparation of an oil-in-water food emulsion comprising (i) from 5 to 70%wt oil and (ii) 0.01 to 5%wt of a gelation material, the process comprising the steps of; a) forming a liquid aqueous phase comprising at least a part of the gelation material, b) mixing at least a part of the liquid aqueous phase with an emulsifier to form an emulsifier-containing liquid aqueous phase, c) emulsifying at least a part of the oil with the emulsifier-containing liquid aqueous phase, and d) as necessary mixing any remaining liquid aqueous phase and/or remaining gelation material and/or emulsifying any remaining oil with the mixture from step c) to form the oil-in-water food emulsion.

16. A process according to claim 15, wherein a pasterisation or sterilisation step is carried out after step a) but before step b) .