Food compositions comprising organogels

Abstract

The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed.

1 . A method of structuring an edible organic phase, the method comprising:
 mixing an edible thermo-reversible, structured organogel composition with the edible organic phase.   
     
     
         2 . The method of  claim 1 , wherein the edible thermo-reversible, structured organogel composition comprises an edible emulsifier composition, an edible organic phase, an edible water soluble polymer, and an edible polar phase. 
     
     
         3 . The method of  claim 2 , wherein the edible emulsifier composition comprises a phospholipid composition, a monoglyceride, or a combination thereof. 
     
     
         4 . The method of  claim 1 , further comprising adding a compound selected from the group consisting of green tea extract, ascorbic acid, potassium sorbate, citric acid, natural polar antioxidants, tocopherols, tocotrienols, sterols, phytosterols, sterol esters, stanols, stanol esters, isoflavones, saw palmetto, caffeine, sea weed extract, grape-seed extract, rosemary extract, almond oil, lavender oil, peppermint oil, bromelain, capsaicin, a vitamin, a mineral, a nutritional compound, a pharmaceutical, retinol, emulsifiers, a polar guest molecule, a non-polar guest molecule, an amphilic guest molecules, an enzyme and combinations of any thereof with the edible phospholipid organogel composition, the edible organic phase, or the combination thereof. 
     
     
         5 . The method of  claim 1 , wherein the mixing takes place at a temperature above the melting point of the edible thermo-reversible, structured phospholipid organogel composition. 
     
     
         6 . The method of  claim 1 , wherein the mixing comprises creaming the edible thermo-reversible, structured phospholipid organogel with the edible organic phase. 
     
     
         7 . The method of  claim 1 , further comprising adding the structured edible organic phase to a food product, a nutraceutical product, a pharmaceutical product, a pet food, or an animal feed. 
     
     
         8 . The method of  claim 1 , further comprising mixing a hard stock with the edible, organic phase. 
     
     
         9 . The method of  claim 1 , wherein the edible organic phase is a liquid at room temperature. 
     
     
         10 . The method of  claim 1 , wherein the edible organic phase is selected from the group consisting of soybean oil, canola oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, linseed oil, safflower oil, palm oil, cocoa butter, coconut oil, peanut oil, a fraction of any thereof, an interesterified product of any thereof, and combinations of any thereof. 
     
     
         11 . A method of loading an edible thermo-reversible, structured phospholipid organogel, the method comprising:
 mixing a compound with the edible thermo-reversible, structured phospholipid organogel.   
     
     
         12 . The method of  claim 11 , further comprising:
 melting the edible thermo-reversible, structured phospholipid organogel composition; and   cooling the melted thermo-reversible, structured phospholipid organogel including the compound to a temperature below the melting point such that the melted thermo-reversible, structured phospholipid organogel reforms to the structure of a gel.   
     
     
         13 . The method of  claim 11 , wherein the compound is selected from the group consisting of a hydrophobic compound, a hydrophilic compound, an amphiphilic compound, and combinations of any thereof. 
     
     
         14 . The method of  claim 11 , further comprising incorporating the edible thermo-reversible, structured phospholipid organogel into a food product. 
     
     
         15 . A method of reducing saturated fat in a shortening, the method comprising:
 mixing a saturated fat containing composition with a liquid oil and an edible thermo-reversible, structured phospholipid organogel, thus producing the shortening.   
     
     
         16 . The method of  claim 15 , further comprising mixing a hard stock with the saturated fat containing composition. 
     
     
         17 . The method of  claim 15 , wherein the liquid oil is selected from the group consisting of soybean oil, canola oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, linseed oil, safflower oil, palm oil, cocoa butter, coconut oil, peanut oil, a fraction of any thereof, an interesterified product of any thereof, and combinations of any thereof. 
     
     
         18 . The method of  claim 15 , wherein the edible thermo-reversible, structured phospholipid organogel is added at an amount of between 0.4-4.0% of the shortening on a total formulation basis. 
     
     
         19 . The method of  claim 15 , further comprising votating the saturated fat containing composition, the liquid oil, and the edible thermo-reversible, structured phospholipid organogel. 
     
     
         20 . The method of  claim 15 , wherein the saturated fat containing composition is selected from the group consisting of a palm fraction, a hydrogenated oil, and a combination thereof.