US 12,433,312 B2
Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed
Sudarshi Tanuja A Regismond, Umhlanga Rocks (ZA); and Aleksander Arie Reszka, Ridderkerk (NL)
Assigned to Conopco, Inc., Englewood Cliffs, NJ (US)
Appl. No. 15/307,213
Filed by Conopco, Inc., Englewood Cliffs, NJ (US)
PCT Filed Apr. 9, 2015, PCT No. PCT/EP2015/057669
§ 371(c)(1), (2) Date Oct. 27, 2016,
PCT Pub. No. WO2015/169527, PCT Pub. Date Nov. 12, 2015.
Claims priority of application No. 14167220 (EP), filed on May 6, 2014.
Prior Publication US 2017/0042207 A1, Feb. 16, 2017
This patent is subject to a terminal disclaimer.
Int. Cl. A23L 27/60 (2016.01); A23L 33/20 (2016.01)
CPC A23L 27/60 (2016.08) [A23L 33/20 (2016.08); A23V 2002/00 (2013.01)] 19 Claims
OG exemplary drawing
 
1. A composition in the form of an oil-in-water emulsion, comprising
from 60% to 72% by weight of oil,
from 0.1% to 10% by weight of acid,
from 0.5% to 10% by weight of egg yolk,
from 0.4% to 3.5% by weight of ground white or yellow mustard seed originating from the species Sinapis alba or Brassica hirta, wherein the ground white or yellow mustard seed is obtained by grinding whole white or yellow mustard seeds in the presence of water and vinegar to form a paste, wherein the whole white or yellow mustard seeds have de-activated myrosinase enzyme; wherein the weight ratio between mustard seed and [water and vinegar] ranges from 1:2 to 1:9; wherein the concentration of isothiocyanates in the ground mustard seed is less than 10 milligram per kilogram of the ground seed; and
wherein the ground mustard seed is used in the form of a paste, containing 10% to 30% ground mustard seed and 70% to 90% aqueous phase, including vinegar,
wherein at least 25% by weight of the egg yolk has been modified by treatment with a phospholipase;
wherein the composition has a pH ranging from 3 to 5; and
wherein the composition is a mayonnaise, and
wherein the concentration of polymeric or oligomeric water structurants not originating from egg yolk or white mustard seed is maximally 1% by weight of the emulsion, and wherein the structurant is a compound or a mixture of compounds which is an oligomer (meaning a branched or unbranched molecule containing a maximum of 20 monomer units) or a polymer (meaning a branched or unbranched molecule containing more than 20 monomer units) which is dispersible in water or dissolves in water to thicken or bind the water and increase the viscosity of the mixture as compared to pure water, and wherein the structurant does not originate from egg yolk, whole egg, enzyme modified egg yolk, egg yolk modified with phospholipase, egg yolk modified with phospholipase A2, white or yellow mustard seed, and ground white or yellow mustard seed,
wherein the emulsion has a Stevens value at 20° C. of at least 130 gram, and wherein the Stevens value is determined by using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load/measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises 76 square openings of approximately 3×3 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm;
wherein the composition is substantially free from starch, native starch, modified starch, gums, pectins, and other hydrocolloids which do not originate from egg yolk, whole egg, enzyme modified egg yolk, or white or yellow mustard seed.