BE623660A - - Google Patents

Description

       

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    The present invention relates to a method
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 preparation of a triabilising composition capable of being easily circulated "by a pump at telupèeatures of between 21 and 27 * 0; Friabilisanta agents prepared by = 61angeant grigses such as marine oils are very well known. hydrogenated, hydrogenated or non-hydrogenated animal or vegetable fats, analogous trlab11iaants agents 8 containing emulsifying agents such as partial glycerides of fatty acids which give products of an amdlorep yield particularly for production cakes containing more sugar than flour are also well known These friabilisahte agents have been prepared so far,

   is in the form of plasticized fat which has been found to give the most satisfactory performance for baking cakes.



   In cooking operations on an industrial scale and more particularly for the preparation of pasta
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 cakes by a continuous process) plastic friabiliants present difficulties in handling, since they cannot be poured or pumped and are therefore not suitable for addition to doughs
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 and the like on a continuous basis and in controlled amounts.

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 Various compositions have already been proposed! Riab11iean-
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 your fluids to overcome this difficulty.

   These compositions
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 are usually solid gravel suspensions. and optionally high ratio emulolphies, in normally liquid oils, although they overcome the difficulties.
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 handling difficulties, they present the disadvantage
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 than normal liquid vegetable oils which form the
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 most of the compositions are more expensive than, for example, hydrogenated marine oils or animal fats, such as bacon and tallow, which can be used.
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 known in plastic compounds * Known liquid triabilizers may also have a disadvantage with regard to re.t1.demeni ;, compared with tridb.tl agents:

  1.santa plastics, given
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 that they tend to cause the liquid oil to separate from the dough.
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  We have now found <; Iltun1it composition friabilisan-
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 you who owns. from the point of view of cost and you ..nl1.: a1.: Q.t. the advantages of a composition. plastic friabilisante and which this sufficiently fluid between 21 and 2? * 0 To be able <t? e pumped and transported by an equipment of \ loulangtri. commu'o1al, can be prepared by appropriate selection of ingredients and by appropriate processing to ensure that the mixture is obtained as a pileable composition.



  According to the present invention, us. process of preparing a t1 ': 1 abi.1.isante cOt1rosi tion which this 9 (, mpîble between 21 and 27 0 was characterized in that one prepares an elnn.g! of
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 following ingredients:

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 (1) one or more fat containing triglycerides selected from hydrogenated marine oil and hydrogenated and non-hydrogenated animal and vegetable fats, (2) from 3 to 6% by weight
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 the composition, us, or more normally solid triglycerides of substantially natural fatty acids, (3) of
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 0.5;

   8 and by weight of the composition, one or more mono esters of p-opylene glycol of substantially saturated fatty acids and / or one or more lactic acid esters of mono-glycerides of acids. substantially saturated fat and (4) from 0.05% to 5 by weight of the composition of one or more partial glyceride esters of substantially saturated fatty acid;

   all the substantially saturated fatty acids mentioned above having from 16 to 22 carbon atoms in the molecule and the ingredients (1) and (2) being chosen such that a mixture of these ingredients has a content index in solid (as defined below} between 15 and 25 to
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 15.5 "C, between 10 and 16 at 2? EG and between 6 and 10 at 30, by controlling the temperature of the mixture so that all the ingredients are liquid, in that refrigerates the resulting liquid mixture to produce a fog of crystal nuclei, and in that it is cooled
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 then slowly the nucleated rellnge resulted, while stirring, to a temperature not above 2 ° G.



   The slow cooling is preferably carried out at a rate of 3.6 to 9 C per hour and the temperature at -
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 which such cooling brings about the composition is preferably between 21 and; 27 * C, The composition can ca preferably be id # âri'L. ^ Adr another ingredient t5) this being constituted by juq <'u. 2 ei. joida of the composition, free tyrant acids au'st.fiie., awenfi saturated, ranging from 16 to 22

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 carbon atoms in the molecule.



   The solids content index is at:
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 re of the solid phase of fat in a D68 containing a solid phase and a liquid phase of clay * The 3 * 0 * 1 * can be d4t, u '=. in the test described in! rht9 Journal. of -che Americain 011 Cheaiists1 Society, March 1954, Volume XIII. pages 98-103 * Further to the object of the present invention, the method of determining the ICI. was slightly zodised compared to that published in the cited journal oiwe88Ua in order to allow the tost to be carried out in a shorter time all !: giving a very useful result which does not differ greatly from that obtained by the method described in the review cited above.

   These modifications are:
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 (1) The grease is held at 27 * u for 30 nd.nu .., instead of painting it there until all volume changes have ceased at 27 C.
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 t2} The fat is held for 30 minutes at
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 the temperature at which U.0.1 * is desired, instead of bzz art held until all volume changes have ceased.
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 leu triglyceride fats., uea of ingredient (1) are selected from the fats normally used in the composition of agents ax.çb3, .. aans plsiçu $ s.

   These fats include hydrogenated fish and whale oils, vegetable oils such as peanut oil, peanut oil,
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 cottonseed, soybean oil, palm oil (which can be partially hydrogenated if desired) and animal fats such as lard or tallow (which can be
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 be partially hydrogenated if desired;

  ,, bed! mixture of oils is such that the solids content index of the mixture of ingredients (1) and (2) is that of a friable agent.

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 typical plastic reader including the C.C * I. is between the Uses given above * the normally solid triglycerides of ingredient (2) may be derived from any suitable source,
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 As suitable sources there may be mentioned, for example, soybean oil, peanut oil and palm oil which have been hydrogenated to a high degree, preferably to a value of. iodine less than 10 *
Ingredients (3), (4) and (5)

   can be derived from the fats which are preferred for ingredient (2)
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 but other sensitive fats such as hydrogenated fish humus can be used.



   When ingredient (3) is a propylene glyool monoester, an easy way to obtain the ingredients
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 (3) t (4) and 15) in --elan4; e in such proportions that the mixture is suitable for use in friabilizing compositions of the present invention, is to transeatify a suitable hydrogenated fat with. for example,
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 about half its own weight of propylene glyool using an alkaline esterification catalyst, as is known. The hydrogenated fat is suitably a substantially saturated normally solid triglyceride ester such as can be. be used in ingredient (1).

   
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 Similarly, when ingredient (3) is a lactate of a monoglyceride, a suitable means for obtaining ingredients (3), (4) and (5) mixed in such proportions that the mixture is suitable for use
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 in the friabilising composition according to the present invention, is of transesterit mie erala-e suitable hydrogenated with an excess of glycerin, in a known manner, so as to obtain

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 lm product containing a major proportion of monoglyceride, and removing unreacted glycerin by suavid distillation and then esterifying the monoglyceride with lactic acid in a known manner.

        
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  The monoesters of propylene glycol of ra3 acids can be replaced, in whole or in part, by larstatea of monoglyodrides of fatty acids having 16 to 22 carbon atoms, without substantially affecting the properties of the composition.



   Replacement of propyl glycol monoesters
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 by other known high-ratio products such as mono and dig: .jcerides of fatty acids, defines a product which does not have the desirable properties of the compositions according to the present invention.
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  It is essential that the oompouitionu are r8 '"cooled from the completely liquid state until not
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 over-2760 by the two-step process described oi-deeous. The first step of rapid refrigeration tut of priféronc * carried out from the: liquid state up to * a 31-36 * S | this refrigeration should suitably be accomplished in less than 10 minutes and preferably in 1 minute care.



  This refrigeration can be carried out appropriately
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 at. the aid of a wall heat exchanger: # c1Jmm. it is commonly used for .Le retroidisoelX1en '; de compo.itiono do graieot * the operating conditions are pre1.éreo. such that the temperature of the composition leaving the heat source is between 31 0 and 36 0 and the residence time of the composition in the heat exchanger is within 4 to about 1 minute. The rapid refrigeration process produces a quu111ard of sinuous nuclei of crystals which are believed to be from the crystal nuclei of the trilcerdos.

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 normally solids of the ingredient (2).

   The subsequent slow cooling with stirring leads to crystallization of high melting point solids and high melting point solids.
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 iusivn intermediate, residual, in a crystalline form such that the crystals remain suspended in the oil li-
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 'i1..d.d3 and do not intertwine to form a network such as occurs in plastic greases cooled by conventional methods. If the fat composition is
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 cooled slowly from the liquid state to a temperature below 2700 without a nueleation step, the product obtained is fluid but is grainy because of the presence of large crystals and poa;,. tod (> a lower cooking yield.

   If the oil is cooled by rapid refrigeration from the liquid melt to '1-3 1-3QO and then cooled again (± 36 * C per hour) to 21-2700, the pro ,, - The product has good cooking performance, but is very viable and cannot be pumped.



  L .. produced according to. The present invention can be easily pumped, when freshly prepared and if stored at 21-27 ° Cl they remain pumpable for long periods of time, for example a month or more. Under certain circumstances the product may tend to become somewhat thicker during storage, but this can be avoided if the product is occasionally agitated.
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 for example, for a short time every day, during storage, the products according to the present invention may possess the cooking properties of conventional plastics rîabîleante or of * high ratio * friabilising agents according to the invention. the proportions of ingredients (3) and (4) in

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 the compoa1tion. :

  Or t, in general, the Q03po $ i tiQ! L8 * have * - nant 4 f eu. less than 1ngrdien1: (3) 1: 1 $ have no high-ratio * gold * and ratio properties. high- deVit \ 'unmt é1'i.ntoa and s # increase as the export of ingredient t3) increases from 4 to 8 Similarly by increasing the proportion of ingredient (4) from 0.5 to 5 ± we increase the 1 # 9 high-ratio properties "of the product,
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 EXEKPLE 1.



  A mixture of: 65 parts by weight of a hydrogenated mixture of parts was prepared
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 equals t whale oil and herring oil (iodine value 76) 9 parts by weight non-hydrogenated soybean oil *.



  12 parts by weight of non-hydrogenated palm oil 6 parts by weight of hydrogenated soybean oil.



   (iodine value: 8)
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 The mix had an 860.1. from 19 to 16 C 15 to 27 C
9 to 33 C
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 To this mixture was added 8 parts by weight of a superglycolate grease of the following approximate composition Propylene glycol fatty acid monoester (with a little triglyceride) 64% propylene glycol fatty acid di-ester with a little diglyceride) 22%
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 Monoglyoeride. 12 i 4aids free fat 2 Superglyolated fat has been prepared ooEuee.

     3200 parts by weight of hydrogenated soybean oil

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 (value of iodine t 8) and 1600 parts by weight of propylene g1- aol was heated euseable in the presence of 9 parts by weight (3 on a 100% basis) of caustic soda serving as catalyst, took 1 hour at 177 * 0 and at ao8phetal pressure. At the end of the reaction, the catalyst was neutralized by the addition of 7.5 parts by weight (on a basis of 100 ', 4) of phosoric acid and the unreacted glycol was removed by. vacuum distillation.



  The mixture of triglyceride and colated 8prg11 fat was mixed in completely molten state at 4900 and was then rapidly refrigerated to 3200 by passing through a conventional freezer.
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 3Kda ee. "4". The chilled mixture was then cooled while being gently-slowly stirred, at a rate of 7.2 * 0 per hour to 24 ° C.
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  The product had a vigorous life of 800 aentipoisks at 24 * 0, was freshly prepared, and after storage for 28 days at 24 # C # it had a viscosity of 4000 centipoise at 24 * 0 # {Viscosity measurements were taken. using a pcrtable viscoa1meter of the Type Perrani, model PVM).



   The product had a cooking yield equal to
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 in all respects to that of a high-ratio plant-like friability agent * and could be pumped easily even after 28 days of storage.
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 Example 9 a A mixture of: 67 parts by weight of a hydrogenated mixture of equal parts of whale oil and herring oil (iodine value
76).



  10 parts by weight of non-hydrogenated soybean oil

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 13 parts by weight of non-hydrogenated palm oil
6 parts by weight of hydrogenated soybean oil (iodine value: nyd
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 The mixture had an S 0.10 from 19 to 16 C 14 to 27 C
8 to 33 C.



  To this mixture is added part by weight of a
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 lactic acid emulsifier of the following approximate composition triglyceride 16%
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 diglyeride 24- t monoglyceride monoglyodride lactate 26 lfttt-t.ff 4.diglyerid * 84% free fatty acid 1%
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 1- * Tactic acid emulsifier was prepared in year 1.

     next!
4000 parts by weight of hydrogenated herring oil (iodine value 8) and 741 parts by weight of glycerin were heated together in the presence of 8 parts by weight (based on 100%) of caustic soda serving as a catalyst, for 30 minutes at 171 * 0 soft a moderate vacuum. The catalyst was then neutralized by adding 47 parts by weight.
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 Bionohytirate citric acid and unreacted glycerin was removed by vacuum distillation.
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  800 parts by weight (based on 100 ') of lactic acid was added to the reaction mixture which was then heated for 15 minutes at 171 ° C. under moderate vacuum,

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   At the end of the reaction, the unreacted lactic acid was removed by vacuum distillation and the reaction mixture was cooled and filtered.
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  10 mixture of trialyceridic fats and e. using lactic acid was mixed as a whole. mowed at 49 C and was then quickly refrigerated to 32 C by passage through a freezer.
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 The refrigerated mixture was cooled, with moderate stirring, at a rate of 7.2% per hour, to 24 ° C.



   The product had a viscosity of 700 centipoiees
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 4 24 * C when he was betrayedly prepared. After storage for 33 days at 24 * 0, with moderate stirring, for a period of 1 hour eh!: L-lllte or it spiced up a viscosity of 1100 ceutîpoiaes at 24 ° C * The product had an equal cooking yield in all respects to that of an oonvôfttioanel plastic servicing agent and could be easily pumped out after 33 days of storage.



  We repaired a mixture of: 70 parts by weight of a hydrogenated mixture of equal parts of whale oil and herring oil (iodine value
76)
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 10 parts by weight d1 zero of non-hydrogenated soa 14 parts by weight of non-hydrogenated palm oil
6 parts by weight of hydrogenated palm oil (iodine value 3).
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 the 1t61a.use had an S.C.1. from 20 to 16 C 15 to 27 C
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 8.5 to. : 53.C.

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  95 parts by weight of this m61aii $ e were added to the lactic acid emulsifier used in example a * 5 parts by weight of the lactic acid emulsifier used in example a * the mixture being andfacççé at 390% every 1n.sridinnt.5 dttalt (ie ... "\ 8 an oc: nplè-teaex \ t sheared state. The mixture was then rapidly cooled to 32001 by passage through a conventional 3 * wall freezer!;; <The mixture r4fri & Jré a then cooled at a rate of 70 ° C per hour, with moderate stirring, to 2460.



  The freshly prepared product exhibited a viscosity of 800 centipoise at 2400. After 24 hours of uto * kage at 24. "Ct BM3.s stirring, the product exhibited a viscosity of 1100 centipoise at 2400 *. duration
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 1 week at 24 Ci without agitation, the product was still fluid? i
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 de and had a viscosity of 2300 aentipoisQs at 24 0.



  When the product was cooled to below Zl * ct it quickly hardened but this refinery
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 is reversible and fluidity has been restored by raising the
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 temperature up to 2400
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 The product had a cooking yield equal to
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 all point of view to that of a plastic triabiliating agent
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 conventional.
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  RaVENSXUAgXQHS.



  1 - Process for preparing a tria- biliaante composition poapable between 21 and 2700, characterized in that
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 prepares a mixture of the following ingredients: (1) one or more
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 Teiglyceride fats, chosen from the group
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 formed by hydrogenated marine oil and animal fats
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 and hydrogenated and non-hydrogenated plants;

   (2) from 3 to z ':

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 by weight of the composition, of one or more triglyceride xiortaely solid fatty acids' ena1blemen oal, -edts t3) from 0.5 to. 8% by weight of the composition, of one or more monotaters of propylene glycol and substantially saturated fatty acids and / or of one or more lactate of monoglycerides of 8 sensitive saturated fatty acids and (4) dt 0005 to 5 % by weight of composition 4 * = or more partial glyedrîdiquea esters of substantially saturated fatty acids, all of the above-mentioned senslilcatst saturated fatty aegides having from 16 to 22 carbon atoms in the molecule and in - sr6dints (1) and (2) being chcieie such that a mixture of these ingredients has an index of solids content (such as between 15 and 25 at
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 1600,

   between 10 and 16 at 2700 and between 6 and 10 at 33 ° C, in that the temperature of the mixture is regulated so that all the ingredients are liquid; by rapidly cooling the resulting liquid mixture so as to produce a fog of crystal nuclei and then slowly cooling the resulting nucleated mixture while agitated, to a temperature of not more than 27 ° C.



   2.- Method according to claim 1, characterized in that the mixture comprises another ingredient (5) which
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 consists of 4 up to 2% by weight of the composition, of one or more substantially saturated free fatty acids comprising from 16 to 22 carbon atoms in the molecule,
3, - Process according to either of claims 1 and 2, characterized in that the slow cooling of the nucleated mixture is carried out at a temperature between 21 and 27 C.

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    @ 4. A process according to either of claims 1 to 3, characterized in that the slow cooling of the nucleated mixture is carried out at a rate of between 3.6 and 900 per hour.



   5.- A method according to either of claims 1 to 4, characterized in that the rapid refrigeration of the liquid mixture to produce a cloud of crystalline nuclei is carried out at a temperature between 31 and 35. 3.



   6. - Proceeds according to one or the other of the claims
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 From 1 to 5, it is characterized that rapid refrigeration of the liquid mixture to produce a cloud of crystal nuclei is carried out in less than 10 minutes 7.-. Process according to Claim 6, characterized in that the rapid refrigeration is carried out in less than a minute.
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 e.- Prooéd6 according to 3.'one or the other of eeyondîoations 1 to 7e characterizes had that ienalbleasat the entire mixture, apart from the 3.55 to 21 e of him-01 torm6 by the ingredients ( 2) to (5), is formed by ingredient (1).



   9.- Process according to one or other of the resold
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 hold it. 8, characterized in. which are the fatty acid parts of the normally solid triglycerides of 1 * & $ vêâi. * xiii (2) and / or the 1: 1: 1001 propylene aenoeeters of ingredient (5) and / or the -esters * Partial glycerides of ingredient (4) are derived from hydrogenated soybean oil, hydrogenated peanut oil, hydrogenated pill oil, or a mixture of these oils.



   10.- Proceeds follow one or the other of the claims
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 tions 1 to 9, characterized in that qt ,,, - the Jor: .oe: J; er of rropylene glycol from 1 'inr dieiit 0), the esters glyc & ridj, uu part & la of the ingredient (4) and the acid ingredient free fat (5)

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 are those contained in the reaction mixture obtained by the transesterification of normally substantially saturated triglyceride estera bolides, with propylene glycol.



   11.- Process for preparing a triabilising composition drinkable between 21 and 27 C, in substance, as described above, noted in any one of the preceding examples, 12 .- * Composition is prepared by the process according to either of claims 1 to 11.