BRPI0903778A2 - Vegetable fat food composition, process of preparing a vegetable fat food composition and use of a vegetable fat food composition in the preparation of stuffing - Google Patents

Abstract

FOOD COMPOSITION OF VEGETABLE FAT, PROCESS FOR PREPARATION OF A FOOD COMPOSITION OF VEGETABLE FAT AND USE OF A FOOD COMPOSITION FOR PREPARATION OF FILLING. The present invention relates to a vegetable shortening food composition comprising (i) an interesterified base formed from a higher proportion liquid cotton vegetable oil and a fully hydrogenated cotton oil; ii) a fully hydrogenated palm oil and iii) an antioxidant, said composition containing a maximum limit of 2% trans fatty acids and having a saturated fatty acid content of less than 48% by weight relative to the total weight of the composition. The present invention further relates to a process for preparing a fat food composition containing a maximum limit of 2% trans fatty acids comprising steps of total hydrogenation of vegetable oil, interesterification of hydrogenated oil oil deodorization. The invention also comprises the use of the vegetable shortening food composition described in the invention in the preparation of a filling for food application.

Description

"FOOD COMPOSITION OF VEGETABLE FAT, PROCESS FOR THE PREPARATION OF A FOOD COMPOSITION OF VEGETABLE FAT OF A VEGETABLE FAT COMPOSITION IN THE PREPARATION OF FILLING".

Field of the Invention

The present invention relates to a fat-vegetarian food composition used in the making of fillings of food products such as cakes, cookies, chocolates and the like.

State of the Art

There is growing concern about the development of raw materials and food products that have healthiness and improved nutritional properties.

Particularly, efforts have been made to reduce the content of unwanted ingredients in foods, such as trans isomers and saturated fatty acids in fat formulations, without losing texture, consistency and palatability, as well as developing processes for obtaining these fats that are simpler and cost-effective. reduced.

Next, the most relevant documents detected in the search for priority will be pointed out, to illustrate what is already known in the technical field.

Document BR0005361-9 describes a process for obtaining lipid decomposition and lipid composition obtained. This document cites the possibility of performing chemical interesterification or even hydrogenation, provided that the final product contains less than 3% trans fatty acids. One of the technologies mentioned is partial hydrogenation under milder conditions than conventional, but with the innovation of the use of palladium catalyst, very specific for hydrogenation with low formation of trans isomers. He cites addition of long chain omega-3 source (LC-PUFA), eicosapentaenoic acids (EPA) and edocosahexaenoic acid (DHA), but does not cite sources of sourcing, and are products with recognized oxidative stability problems. The proposed technology at no time cites concern with aspects considered today as fundamental: sensory aspects, amount of high fusion triglycerides, aroma release and melting characteristics at mouth temperature.

This document discloses the use of palladium catalyst for the partial hydrogenation reaction with low formation of trans isomers. Despite being a very specific and high performance catalyst, this catalyst is not viable in terms of cost, which makes its use on an industrial scale difficult. One catalyst commonly used by industries is nickel.

In the production of cookie fillings, one of the key factors is the oxidative stability of the fat phase. In this technology, the use of oil sources containing long chain polyunsaturated fatty acids (DHA and EPA) causes the oxidative stability to be highly impaired, despite the use of antioxidants. In the industrial process there is a stage of product aeration, which would further contribute to the decrease in stability.

The sensory aspect has not been discussed, mainly due to the fact that the use of sources from fish oils is used, although mentioning that they are encapsulated products. The form of encapsulation has not been described and may be determinant in the release of fish oil contained therein.

WO 2009/029793 describes obtaining microbial source oil (algae) and subsequent fractionation to increase saturated fatty acid content to be a fat option combined with high decade long high polyunsaturated fatty acid (LC-PUFA) content. Several sources of oilseeds and their respective fractions, such as palm, palm kernel and cotton are cited. The amount of the LC-PUFA source could range from 5 to 70% by weight, this group being selected from a group consisting of docosahexaenoic acid (DHA - omega-3), docosapentaenoic acid (DPA - omega 6), arachidonic acid ( AA-omega 6) and eicosapentaenoic acid (EPA-omega 3). After mixing, the product is deodorized to the improved odor mainly of fish oil and is subsequently interesterified for a more homogeneous product. Also mentioned is the low content of trans fatty acids. Among the characteristics mentioned are microbial source of LC-PUFA, solid products at room temperature and the non-use of exogenous emulsifiers. At no time are applications cited and do not use the concept of compounding in triglycerides, fundamental in the application of fat in food products. The presence of fatty acids known as LC-PUFA with certainty contributes to the decrease of the oxidative stability of the formulated product, besides the decrease of sensory characteristics.

This technique presents the drawbacks of using oils of microbial origin, although it is a promising way, it is still incipient in terms of industrial scale, especially in the case of elaboration of large scale degreases for application in the food industry. The presence of high quantities of long chain polyunsaturated fatty acids (LC-PUFA) in the elaborated products causes oxidative stability, sensory and shelf life problems of the products to occur. The process of obtaining fat in mixing, deodorization and interesterification steps is mentioned, always taking into account the content of LC-PUFA.

US 5,039,544 discloses a product which may be defined as a blending agent, i.e. polyol fatty acid polyesters and triacylglycerol source in its composition, the polyol fraction being 25 to 75% dototal, melting at 35 to 50 ° C and whose final product has a hardness index at 20 ° C of between 400 and 1400g.

The application of this product is specifically in the area of baking (puffing), as an alternative to replace margarines used for the same purpose, as a goal of reducing the lipid content in the product and a lower digestion of lipids, because the polyesters are not digested.

This technique does not consider the presence of trans fatty acids with the use of partially hydrogenated products. This is not a source containing only triacylglycerols. WO 86/01684 describes a process for the preparation of cream for filling with a fatty fraction and sugar with the fast releasing property of the flavor when consumed. The characteristic is related to the granulometry (~ 40 (im) of sugar, and obtaining a desired specific weight. 3 sources of fats such as depalmiste oils, soybean and cotton are mentioned, using the partial hydrogenation process. fat fraction, added sugar for mass formation, aeration and cooling under controlled conditions.

This technique does not consider the presence of trans fatty acids, with the use of partially hydrogenated products. It utilizes high levels of depalmiste oils and partially hydrogenated soybeans makes the product highly saturated and with high trans fatty acid content. Its purpose is related to the good functionality in terms of application of sandwich cookie creams.

Document BR01013372 describes the preparation of a "spread", which composition in aqueous medium can cause hydrolysis of the triacylglycerols of chains present in lauric oils (coconut and palm kernel), developing undesirable flavors (soap) to the product. These same oils have positive aspects related to tongue fusion, but they are relatively expensive raw materials. Total replacement of lauric oils with palm fractions obtained from dry and solvent fractionation (acetone) and partially hydrogenated palm is suggested. Its cited use is related to confectionery products.

This technique does not mention the levels of saturated and trans fatty acids. High content of partially hydrogenated palm fractions and fat makes the product highly saturated and high in trans fatty acids. Its purpose is related to the good functioning (melting and aeration properties) in terms of application, avoiding the development of undesirable flavors. Its examples cite the use of dry fractionation, solvent fractionation (acetone) plus partial hydrogenation, ie processes with high costs.

US 2007/0269468 describes a fat with low levels of lauric and trans acids, but which maintains the properties of high crystallization rate and that this crystallization can achieve a stable crystalline form. The main fatty acids present in the triacylglycerol (TG) molecules are: palmitic, stearic, arachidic, oleic, linoleic and linolenic, small amounts of elaidic acid, trans configuration of oleic acid. Fats known as CBS (cocoa butter substitutes) crystallize quickly and in a very stable crystalline form without the need for complex tempering. Two technological problems are related to these products: low tolerance to cocoa butter, which can cause a defect known as "fat bloom" and the possibility of hydrolysis of TGs in the presence of moisture and enzymes, causing the release of unwanted tumbling flavors.

This document cites the production of a CBS having the following characteristics: TG mixture, whose constituent fatty acids are composed of 40-70% by weight of palmitic, stearic and arachidic residues, 25-60% of oleic, iinoleic, linoenic acids and trans fatty acid residues of 18 carbon atoms. Interesterification and fractionation processes and optional use of sorbitan trystearate are disclosed. The presented solids profile is of a fat with melting point less than 36 ° C and solids content greater than 25% at 25 ° C. Uses in confectionery products such as icing, baking and dairy products are cited and may be used in various concentrations as ingredients.

This technique describes a good alternative for substituting products known as cocoa butter substitutes (CBS) by eliminating lauric fat. Many of the raw materials aim to develop a product that has a melting point below 36 ° C and a minimum of 25% solids at 25 ° C. The solids profile has a sharp drop in solids content from 25 ° C, characteristic of a low plasticity product and for use as CBS. The developed fat can be used as an ingredient in various products, and other additives such as sorbitan trystearate may also be used. The costs of the mentioned processes were not taken into account, as it mentions the use of interterification and fractionation in the same product.

US 2007/0286940 describes a low trans-fatty acid and low saturated fatty acid fat obtained by mixing canola oil and palm fractions with a formulation composed of:

- canola oil - 36.3%

- interesterified palm olein - 42.9%

- palm stearin - 20.9%

This formulation showed functionality (aeration capacity) of bakery and confectionery products compared to products with higher saturated fatty acid content. In comparative tests with other fat with saturated fatty acid content (35%) but with composition of raw materials, texture and aeration results were considered unsatisfactory. It is revealed that the texture and aeration attributes in bakery and confectionery products are functions of the type and quantity of triglycerides present in the product.

This technique does not address crystallization speed, oleic acid content, canola use, costly raw material in some countries, palm fractions, limited industrial fractionation capacity in some countries for the type of application requiring import, palm oil - raw material of limited access.

US 2009/0092713 deals with a structured fat product containing reduced saturated fatty acid triacylglycerols (<50%), fillers (flour, sugar, milk powder, whey, cocoa powder) preferably in powder (may or may not have reduced water content (~ 2%), presenting high degree of hardness and low plasticity. It presents the characteristics necessary to triacylglycerols and the process where it can be used at a reasonable cost. Preferably, part of the triacylglycerol present has It is in crystallized form to ensure a high degree of retention of the liquid phase of the oil.

Triacylglycerol is composed of a liquid oil (10-90%) and the solid portion of double fractionated palm stearin. This document suggests that the high capacity for liquid retention is a function of the SUS content present even with reduced saturated fatty acid content. The degree of hardness is obtained through the texturometer and expressed as R-value.

R = T / (SxSTFAXF) x 10,000.

The production process comprises blending the melted fat with the other components, cooling, hardening and stabilizing, or including the tempering process, or adding tempering agent (Beta form).

This technique reports processes indicated for (time after crystallization, tempering) product structuring and consequent degree of hardness are not consistent with cookie filling processes. The raw material used for the double fractioned palm stearin POP content is not industrially available in some countries at affordable costs. Oleic sunflower high oil is an early stage crop in some countries. S3 content is insufficient for desired and required crystallization and consistency at temperatures in tropical countries. The composition described herein is described as C-16 24-37% and C-18 4-5%.

US 2006/0172057 Al describes the production of a shortening fat in confectionery products and whose triacylglycerol (TG) composition of the starting material needs to meet certain TG group requirements. The requirements are as follows:

95% S2U;

- <75% SU2 + U3;

- <20% S3;

- 1 - 12% diacylglycerols (DG);

- 10 - 20% of at least one esterified fat containing less than 15% lauric acid.

The starting fat should contain from 20 to 80% of an esterified fat. This fat may still undergo the partial hydrogenation process, in which the hydrogenated product must not contain a maximum of 25% trans fatty acids.

This document cites the use of palm oil or palm oil fraction or mixtures thereof in all fatty fractions. Two characteristics of the developed fat are mentioned: minimum of 35% of desolate content at 20 ° C and solids profile characterized by a desolate sharp drop curve, characteristic of confectionery products.

All SSS (Trisaturated TG) values are below 7%, which is essential to ensure complete melting at mouth temperature.

Trans fatty acid values above 2%, commonly found for a fat considered "Low Trans", are cited.

However, most of the raw material used is palm oil and its fractions. Palm oil is one of the most expensive raw materials on the market today. Specification of TG group levels is extremely vague and broad, as it does not cite the fatty acids present and will account for different performances of elaborated fat. S3 content is less than 7% due to the need for rapid melting at mouth temperature. The presence of fatty acids in the fat bases is a counter-path to new developments which set low values, such as less than 2% fatty acids. Aiming to overcome the drawbacks of the state of the art, the present invention will provide a fat composition. vegetable containing the upper limit of 2% trans fatty acids comprising an interesterified, oil-fully hydrogenated and antioxidant base, said composition having a saturated fatty acid content of less than 48% by weight relative to the total weight of the composition, which results in better sensory performance and peculiar physical properties.

Brief Description of the Invention

The present invention comprises a process for the preparation of a vegetable fat food composition, which process comprises the following steps:

(a) total hydrogenation of a clarified cottonseed oil;

(b) mixing the hydrogenated cottonseed oil resulting from step (a) with a liquid cottonseed oil;

c) Interesterification of the mixture obtained in (b);

d) Addition to the interesterified base obtained in (c) of a fully hydrogenated palmat oil;

e) Optional addition to the product obtained in step (d) of a fully hydrogenated depalmist oil;

f) deodorizing the product obtained in (d) or (e).

g) cooling of the product obtained in step f

The invention also comprises a fat-vegetarian food composition comprising i) an interesterified base formed from a larger proportion liquid cotton oil and a fully hydrogenated cotton oil; (ii) a fully hydrogenated palm oil; and (iii) an antioxidant, said composition containing a maximum limit of 2% trans fatty acids and a saturated fatty acid content lower than 48% by weight of the total weight of the composition.

The invention further comprises the use of the fat-vegetarian food composition of the invention in the preparation of a filling for use in foods selected from cakes, chocolates and biscuits.

Brief Description of the FiguresFigure 1: Solids profile (%) of a prior art palm fat filling fat sample.

Figure 2: Solids profile (%) of a palm fat-based filling fat sample compared to a sample of the present invention.

Figure 3: Crystallization isotherms in a palm fat filling fat sample compared to a sample of the present invention.

Figure 4: Palm Oil Crystals at 25 degrees Celsius

Figure 5: Palm kernel oil crystals at 25 degrees Celsius

Detailed Description of the Invention

The present invention relates to a process for preparing a vegetable fat food composition comprising the following steps:

(a) total hydrogenation of a clarified cottonseed oil;

(b) mixing the hydrogenated cottonseed oil resulting from step (a) with a liquid cottonseed oil;

c) Interesterification of the mixture obtained in (b);

d) Addition to the interesterified base obtained in (c) of a fully hydrogenated palmat oil;

e) Optional addition to the product obtained in step (d) of a fully hydrogenated palmist oil;

f) deodorizing the product obtained in (d) or (e).

g) cooling of the product obtained in step f

Cotton oil is advantageously used in the invention because of its properties of oxidative stability, cost, performance and satisfactory polymorphism.

Preferably, in the process of the present invention, the total hydrogenation described in step (a) occurs at a temperature ranging from 150 ° C to 170 ° C, under stirring, with the presence of catalyst and at a pressure of 2 to 4 bar under an atmosphere of Even more preferably, the total hydrogenation described in step (a) of said process occurs at a temperature of 160 ° C. For process control purposes, the total hydrogenation described in step (a) occurs to an iodine index of less than 5. Different catalysts compatible with the interesterification process may be used in the present invention but preferably a disodium methylate catalyst is used in the process. of obtaining the food composition of the invention. In a preferred embodiment of the process of obtaining the composition of the invention, the interesterification occurs at 100 mbar and at a temperature between 1100 ° C and 115 ° C. More preferably, the interesterification described in step (c) of the process of the present invention occurs at a temperature of 110 ° C. The product deodorization process (step (f)) obtained in steps (d) or (e) of the present invention preferably takes place at a temperature of 240 to 260 ° C, under a vacuum of 2 mmHg and carrier vapor. More preferably, the deodorization process (step (f)) of the present invention takes place at a temperature of 250 ° C. After the deodorization process, the composition is preferably cooled to 55 ° C under nitrogen atmosphere.

The present invention also relates to a vegetable-degreasing food composition comprising (i) an interesterified base formed from a larger proportion liquid cotton vegetable oil and a fully hydrogenated cotton oil; (ii) a fully hydrogenated palm oil; and (iii) an antioxidant, said composition containing a maximum limit of 2% trans fatty acids and a saturated fatty acid content lower than 48% by weight of the total weight of the composition. Said food composition is used with in food products such as cakes, cookie fillings, candies and the like.

The vegetable fat food composition of the present invention may further comprise an oil selected from fully hydrogenated depalmist oil, soybean oil, sunflower oil, high oleic sunflower oil or a mixture thereof.

Antioxidants compatible with their composition include BHA, BHT, alpha-tocopherol, ascorbyl palmitate, citric acid, TBHQ or a mixture thereof. Preferably, the weight percent of antioxidants relative to the total weight of the composition ranges from 0.01% to 0.05%. Also preferably, the food composition of the invention comprises a maximum of 125 mg / kg BHA and / or a maximum content of 75 mg / kg BH and / or a maximum of 100 mg / kg alpha tocopherol and / or a maximum content of of 100 mg / kg of ascorbyl alkalate and / or a maximum content of 100 mg / kg of citric acid relative to the total weight of the composition.

Preferably, the food composition of the present invention comprises from 65% to 80% by weight of liquid cottonseed oil, by weight of the total composition, 5% to 15% by weight of fully hydrogenated palm oil, relative to the total weight of the composition. and 0% to 5% by weight of fully hydrogenated palm kernel oil relative to the total weight of the composition.

With respect to fatty acids, the food composition of the present invention contains about 0.05% to 2% caprylic acid, about 0.05% to 0.2% capric acid, about 0.9 to 2.1% by weight. lauric acid, about 0.5 to 1.5% by weight of myristic acid, about 23 to 25% by weight of palmitic acid, about 17-18% by weight of stearic acid, about 12.5 to 15 wt% oleic acid, about 36 to 40 wt% linoleic acid, about 0.02 to 1 wt% linolenic acid, about 0.4 to 0.7 wt% arachidic acid.

In a preferred embodiment of the invention, the content (by weight) of solids in the composition ranges from 34 to 39% at 10 ° C, 22 to 25% at 21,1 ° C at 17 to 20% at 26,7 ° C, 13 at 15% at 33 ° C. , 30 ° C and from 9 to 11% at 37,8 ° C.

Preferably, the vegetable fat food composition of the present invention has a drip point of at most 48 ° C, a maximum peroxide index of 1 meq per kilogram of the composition and a maximum acidity of 0.1% expressed as oleic acid.

Another preferred feature of the invention relates to the fatty acid content present in the composition. Preferably, the composition of the invention has a trans fatty acid content of less than 2% by weight relative to the total weight of the composition.

The present invention also relates to the use of the vegetable-degreasing food composition described in the invention in the preparation of a filling for application to foods selected from cakes, chocolates and cookies.

Fats for fillings require high stability and high plasticity behavior. Based on Figures 1 and 2, it can be seen that the solids content of the composition of the invention and that of a palm fat composition will lead to the study of the crystallization isotherm of the fat composition.

Figure 3 shows two crystallization isotherms, which despite the difference between their solid curves, presented the same profiles. The composition of the invention had a saturated fatty acid content well below that of conventional fat, and the composition of the invention contained a maximum of 48% by weight of saturated fatty acids and a maximum of 2% by weight of trans fatty acids. palm contained a maximum of 66% by weight of saturated fatty acids and a maximum of 2% by weight of trans fatty acids, with relevant aspects such as induction time, which marks the beginning of crystallization and the maximum solids content.

The reduction in saturated fatty acid content may explain the differentiated solids profile between the two samples. Nevertheless, the two isotherms were exactly the same, which was fundamental for the use of another important feature, which is the base oils and fats, ie their triacylglycerol composition. This parameter, although not routinely used, explains these behaviors. crystallization.

Triacylglycerol composition data associated with crystallization curves obtained by differential scanning calorimetry techniques have ensured satisfactory trisaturated glycerol (SSS) values in fats applied to high melting point products may present problems of sandyness in the final product, which fail by sensory analysis.

Shown below are some results of tests performed with the vegetable fat food composition of the present invention.

Preliminary Result:

Conservation Tests:

Accelerated: 35 ° C - 8 weeks

Environment: 25 0C - 8 months

Attributes analyzed: Stuffing Color, Strawberry Flavor, Global Flavor, Hardness, Crunchiness, Stuffing Consistency, Stuffing Sandy, Mouth Dissolution, Fat Residual;

Sensory Analysis Methodology

Test Comparative Profile (χ Test Pattern), conducted in April 2009, sampled after final fat adjustment.

Number of Panelists: 18

Example: Sample: Bono strawberry 165 g - Stuffing comprising vegetable composition food composition of the present invention

Reference: Cargill Palm Fat Standard Product BTVality: 01/12/2009

Conclusion: There was no significant difference for any of the attributes evaluated at 5% significance.

The fat composition of the present invention was able to reduce the saturated fatty acid content by 18% when compared to a conventional palm fat, maintained the same crystallization characteristics, used cotton sources, reduced fat cost, had high miscibility, no problems. phase separation, met the proposal for oxidative stability, in accordance with shelf Iife test results and introduced new concepts in the interpretation of solids profile, which were the induction time and maximum content and fat formulation for products with a maximum of 2 % of trans isomers.

The palm oil and palm kernel oil present in the process aid in the performance of the crystallization and texture of the fat composition of the invention, the small palms crystals with a diameter of about δδμηι at 25 ° c as shown in Figure 4 which contributes to the appearance. of fat plasticity, while palm kernel crystals are larger (diameter around 2000 pm at 25 ° C) as shown in Figure 5 and have important functions related to rapid melting in mouth temperature and related to taste release.

Examples:

Example 1

An example of pilot scale embodiment of the present invention, however, without restriction, relates to a composition comprising 89.958% interesterified cotton fat, 10% fully hydrogenated palm oil, 125 ppm BHA, 100 ppm ascorbyl palmitate, 100 ppm alpha tocopherol, 75 ppm BHT and 20 ppm citric acid, obtained according to the present invention, were analyzed and the following results were obtained:

Acidity: 0.046% in oleic acid - 0.092 mg KOH / g (AOCS Ca 5a-40) Peroxide index: 0 mEq / kg (AOCS Cd 8b-90)

Taste and odor: Neutral

Lovibond Red Color: 3.8 (AOCS Cc 13j-97)

Appearance: Solid

Iodine index: 81.4 AOCS Cd 1 b-87

Mettler Melting Point: 47.6 degrees Celsius (AOCS Cc 18-80)

SFC% Solids Curves (AOCS Methodology Cd 16b-93)

SFC at 10 degrees Celsius: 31.95

SFC at 21.1 degrees Celsius: 25.05

SFC at 26.7 degrees Celsius: 20.20

SFC at 33.3 degrees Celsius: 15.28

SFC at 37.8 degrees Celsius: 11.90

SFC at 45.0 degrees Celsius: 4.68

Saturated Fatty Acids (%): 46.34 (AOCS Ce 1h-05)

Trans Fatty Acids%: 1.13 (AOCS Ce 1 h-05)

Example 2

A second industrial scale embodiment of said invention, however without restriction, relates to a composition comprising 89.958% interesterified cotton fat, 10% fully hydrogenated palm oil, 125 ppm BHA, 100 ppm palmitate ascorbyl, 100ppm alpha tocopherol, 75 ppm BHT and 20 ppm citric acid, obtained according to the present invention, were analyzed and the following results were obtained:

Acidity: 0.067% in oleic acid - 0.134 mg KOH / g (AOCS Ca 5a-40)

peroxide index: 0.76 mEq / kg (AOCS Cd 8b-90)

Soap: Exempt (AOCS Cc 17-95)

Taste and odor: Neutral

Lovibond Color Red: 2.3 (AOCS Cc 13j-97) Iodine Index: 82.3 (AOCS Cd 1 b-87)

Mettler Drip Point: 47.2 degrees Celsius (AOCS Cc 18-80)

SFC% Solids Curves (AOCS Methodology Cd 16b-93)

SFC at 10 degrees Celsius: 34.21

CFS at 21.1 degrees Celsius: 26.11

SFC at 26.7 degrees Celsius: 20.28

SFC at 33.3 degrees Celsius: 14.28

SFC at 37.8 degrees Celsius: 10.76

SFC at 45.0 degrees Celsius: 3.25

Saturated Fatty Acids (%): 47.25 (AOCS Ce 1 h-05)

Trans Fatty Acids (%): 1.35 (AOCS Ce 1h-05)

Example 3

A third exemplary embodiment of the present invention without, however, relates to a composition comprising 90% interesterified cottonseed oil, 8% fully hydrogenated palm oil, 2% fully hydrogenated depalmic oil, 125 ppm BHA, 100 ppm deascorbyl palmitate, 100 ppm alpha-tocopherol, 75 ppm BHT and 20 ppm citric acid obtained according to the present invention were analyzed and the following results were obtained:

Acidity: 0.072% in oleic acid - 0.144 mg KOH / g (AOCS Ca 5a-40)

peroxide content: 0 mEq / kg (AOCS Cd 8b-90)

Soap: Exempt (AOCS Cc 17-95)

Taste and odor: Neutral

Lovibond Red Color: 3.5 (AOCS Cc 13j-97)

iodine index: 80.0 (AOCS Cd 1b-87)

Mettler Drip Point: 46.0 degrees Celsius (AOCS Cc 18-80)

SFC% Solids Curves (AOCS Methodology Cd 16b-93)

SFC at 10 degrees Celsius: 39.57SFC at 21.1 degrees Celsius: 24.03

SFC at 26.7 degrees Celsius: 18.43

SFC at 33.3 degrees Celsius: 13.14

SFC at 37.8 degrees Celsius: 10.03

SFC at 45.0 degrees Celsius: .63

Saturated (%): 47.28 (AOCS Ce 1h-05)

Trans%: 2.00 (AOCS Ce 1h-05)

Example 4

An exemplary embodiment of the invention on an industrial scale with, but not limited to, plasticized fat relates to a composition comprising 90% interesterified cottonseed oil, 8% fully hydrogenated palm oil, 2% fully hydrogenated palm kernel oil, 125%. ppm deBHA, 100 ppm ascorbyl palmitate, 100 ppm alpha-tocopherol, 75 ppm BHT and 20 ppm citric acid obtained according to the present invention were analyzed and the following results were obtained:

Acidity: 0.054% in oleic acid - 0.108 mg KOH / g (AOCS Ca 5a-40)

peroxide index: 0.0 mEq / kg (AOCS Cd 8b-90)

Soap: Exempt (AOCS Cc 17-95)

Taste and odor: Neutral

Lovibond Red Color: 3.2 (AOCS Cc 13j-97)

Iodine index: 84.1 (AOCS Cd 1b-87)

Mettler Drip Point: 46.2 degrees Celsius (AOCS Cc 18-80)

SFC% Solids Curves (AOCS Methodology Cd 16b-93)

SFC at 10 degrees Celsius: 34.74

CFS at 21.1 degrees Celsius: 22.26

SFC at 26.7 degrees Celsius: 18.10SFC at 33.3 degrees Celsius: 13.21

SFC at 37.8 degrees Celsius: 10.24

SFC at 45.0 degrees Celsius: 3.06

Saturated Fatty Acids (%): 44.55 (AOCS Ce 1h-05)

Trans Fatty Acids (%): 2.00 (AOCS Ce 1 h-05)

Example 5

A process for preparing said fat object of the present invention.

Approximately 50 kg of clarified cottonseed oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 20 g of nickel catalyst, under stirring 168 rpm and 4 bar pressure, until iodine index equals 2.

Approximately 50 kg of fully hydrogenated refined palm oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 20 g of Ni catalyst at 168 ppm and 4 bar pressure until iodine indication of 2 is reached.

After mixing 10 kg of hydrogenated base and 40 kg of clarified cotton oil, 40 kg of sodium methylate was added at 110 degrees Celsius for 30 min at 100 mbar vacuum.

45 kg of interesterified base was mixed with approximately 5 kg of fully hydrogenated palm base and dosed at 250 degrees Celsius using 0.4 kg of sparge steam under 2 mmHg vacuum.

To the deodorized product are added the antioxidants (6.25 g BHA1 5 g ascorbyl palmitate, 5 g alpha tocopherol, 3.75 g BHT and 1 g citric acid.

The mixture was subjected to the crystallization step, where it was cooled to 32 degrees Celsius and approximately 0.26 liters / min of nitrogen was added with filling flow in 24 kg boxes.

Example 6

Process of preparing said fat object of the present invention. Approximately 16000 kg of clarified cottonseed oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 4 kg of nickel decatalyst, under stirring of 168 rpm and 4 bar pressure, until reaching iodine index equal to 2.

Approximately 16000 kg of fully hydrogenated refined palm oil is heated to 160 degrees Celsius and subjected to a hydrogenation reaction using 5 kg of Ni catalyst, under 168 ppm and 4 bar pressure, until iodine indicates equal to 2.

After mixing 2800 kg of hydrogenated base and 11,200 kg of clarified cotton oil, 40 kg of sodium methylate was added at 110 degrees Celsius for 30 min at 100 mbar vacuum.

6300 kg of interesterified base was mixed with approximately 700 kg of fully hydrogenated palm base and dosed at 250 degrees Celsius using 100 kg of sparge steam under 2 mmHg vacuum.

To the deodorized product are added the antioxidants (6.25 g BHA, 5 g ascorbyl palmitate, 5 g alpha tocopherol, 3.75 g BHT and 1 g citric acid).

The mixture was subjected to the crystallization step, where it was cooled to 32 degrees Celsius and approximately 33 liters / min of nitrogen was added with a flow rate of about 5800 kg / hour.

Example 7

Process of preparing said fat object of the present invention.

Approximately 50 kg of clarified cottonseed oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 4 kg of nickel catalyst, under stirring 168 rpm and 4 bar pressure, until iodine index equals 2.

Approximately 50 kg of fully hydrogenated refined palm oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 20 g of Ni catalyst at 168 ppm and 4 bar pressure until iodine indication of 2 is reached.

Approximately 16000 kg of fully hydrogenated refined palm kernel oil is heated to 160 degrees Celsius and subjected to a hydrogenation reaction using 10 kg of Ni catalyst, under 168 ppm and 3 bar pressure, until reaching an iodine indication of 2.

After mixing 45 kg of hydrogenated base and 11,200 kg of clarified cotton oil, 40 kg of sodium methylate was added at 110 degrees Celsius for 30 min.

45 kg of interesterified base were mixed with approximately 4 kg of the fully hydrogenated palm base and 1 kg of the fully hydrogenated palm base, deodorized at 250 degrees Celsius using 100 kg of steam desparge under 2 mmHg vacuum.

To the deodorized product are added the antioxidants (6.25 g BHA, 5 g ascorbyl palmitate, 5 g alpha tocopherol, 3.75 g BHT and 1 g citric acid).

The mixture was subjected to the crystallization step, where it was cooled to 32 degrees Celsius and approximately 0.26 liters / min of nitrogen was added with a flow rate of about 5800 kg / hour.

Example 8

Process of preparing said fat object of the present invention.

Approximately 16000 kg of clarified cottonseed oil is heated to 160 degrees Celsius and subjected to the hydrogenation reaction using 4 kg of nickel catalyst, under stirring of 168 rpm and 4 bar pressure, until reaching an iodine content of 2.

Approximately 16000 kg of fully hydrogenated refined palm oil is heated to 160 degrees Celsius and subjected to a hydrogenation reaction using 5 kg of Ni catalyst, under 168 ppm and 4 bar pressure, until iodine indicates equal to 2.

Approximately 16000 kg of fully hydrogenated refined palm kernel oil is heated to 160 degrees Celsius and subjected to a hydrogenation reaction using 10 kg of Ni catalyst, under 168 ppm and 3 bar pressure, until reaching an iodine indication of 2.

After mixing 2800 kg of hydrogenated base and 11,200 kg of clarified cotton oil, 40 kg of sodium methylate were added at 110 degrees Celsius for 30 min at 100 mbar vacuum. 6300 kg of interesterified base with approximately 560 kg of fully hydrogenated palm base and 140 kg of the fully hydrogenated palm base, were deodorized at 250 degrees Celsius using 100 kg of sparge under vacuum of 2 mmHg.

To the deodorized product are added the antioxidants (6.25 g BHA, 5 g ascorbyl palmitate, 5 g alpha tocopherol, 3.75 g BHT and 1 g citric acid).

The mixture is subjected to the crystallization step, where it is cooled to 32 degrees Celsius and approximately 33 liters / min of nitrogen added with a flow rate of about 5800 kg / hour.

Claims (23)

Process for the preparation of a fat-vegetarian food composition, comprising the following steps: (a) total hydrogenation of a clarified cottonseed oil (b) mixture of the hydrogenated cottonseed oil resulting from step (a) with a liquid oil (c) Interesterification of the mixture obtained in (b) (d) Addition to the interesterified base obtained in (c) of a fully hydrogenated palmat oil (e) Optional addition to the product obtained in step (d) of a , fully hydrogenated palmist oil f) Deodorization of the product obtained in (d) or (e) g) Cooling of the product obtained in step f. Process for the preparation of a fat-vegetarian food composition according to claim 1, characterized in that the full hydrogenation described in step (a) occurs at a temperature ranging from 150 ° C to 170 ° C under agitation with the catalyst and at 2 to 4 bar pressure under hydrogen atmosphere. Process for the preparation of a fat-vegetarian food composition according to claim 2, characterized in that the total hydrogenation described in step (a) occurs at a temperature of 160 ° C. A process for preparing a fatty food composition according to any one of the preceding claims, characterized in that the total hydrogenation described in step (a) occurs to an iodine index of less than 5. Process for preparing a fat-vegetable composition according to any one of the preceding claims, characterized in that the interesterification described in step (c) occurs in the presence of sodium catalyst methylate. Process for preparing a fat-vegetable food composition according to any one of the preceding claims, characterized in that the interesterification described in step (c) occurs at 100 mbar and temperature between HO0C and 115 ° C. A process for preparing a fatty food composition according to claim 6, characterized in that the interesterification described in step (c) takes place at a temperature of 1100 ° C. Process for preparing a fat-vegetable food composition according to any one of the preceding claims, characterized in that, in step f, product deodorization occurs at a temperature of 240 to 260 ° C under a vacuum of 2 mmHg and carrier steam. . A process for preparing a fatty food composition according to claim 8, characterized in that, in step f, product adsorption occurs at a temperature of 250 ° C. Process for preparing a fat-vegetable food composition according to any one of the preceding claims, characterized in that, in step g, the product is cooled to a temperature of 55 ° C under a nitrogen atmosphere. 11. Food composition of vegetable shortening, characterized in that it comprises (i) an interesterified base formed from a higher proportion of liquid cotton vegetable oil and a fully hydrogenated cotton oil; ii) a fully hydrogenated palm oil and iii) an antioxidant, said composition containing a maximum limit of 2% trans fatty acids and having a saturated fatty acid content of less than 48% by weight relative to the total weight of the composition. Vegetable fat food composition according to claim 11, characterized in that it further comprises an oil selected from fully hydrogenated palm kernel oil, soybean oil, sunflower oil, high oleic sunflower oil or a mixture thereof. Vegetable fat food composition according to any one of claims 11 and 12, characterized in that the antioxidant is selected from BHA, BHT, alpha-tocopherol, ascorbyl palmitate, citric acid, TBHQ or mixtures thereof. Vegetable fat food composition according to any one of Claims 11 to 13, characterized in that it comprises from 0.01% to 0.05% by weight of antioxidant, based on the total weight of the composition. Vegetable fat food composition according to either of Claims 13 and 14, characterized in that it comprises a maximum BHA content of 125 mg / kg and / or a maximum BH content of 75 mg / kg and / or of 100 mg / kg alpha-tocopherol and / or a maximum content of 100 mg / kg of ascorbyl alkalate and / or a maximum content of 100 mg / kg of citric acid relative to the total weight of the composition. Vegetable fat food composition according to any one of Claims 11 to 15, characterized in that it comprises from 65% to 80% by weight of liquid cotton oil in relation to the total weight of the composition. Vegetable fat food composition according to any one of Claims 11 to 16, characterized in that it comprises from 5% to 15% by weight of fully hydrogenated palm oil, based on the total weight of the composition. Vegetable fat food composition according to any one of Claims 11 to 17, characterized in that it comprises from 0% to 5% by weight of fully hydrogenated palm kernel oil, based on the total weight of the composition. Vegetable fat food composition according to any one of claims 11 to 18, characterized in that it has a fatty acid profile containing from about 0.05% to 2% caprylic acid, about 0.05% to 0; 2% capric acid, about 0.9 to 2.1% by weight lauric acid, about 0.5 to 1.5% by weight myristic acid, about 23 to 25% by weight palmitic acid, about 17-18% by weight stearic acid, about 12.5 to 15% by weight of oleic acid, about 36 to 40% by weight of linoleic acid, about 0.02 to 1% by weight of linolenic acid, about 0.4% to 0.7% by weight of arachidic acid. Vegetable fat food composition according to any one of Claims 11 to 19, characterized in that the content (by weight) of solids in the composition ranges from 34 to 39% at 10 ° C, 22 to 25% to 21, 1 ° C, 17-20% at 26.7 ° C, 13-15% at 33.3 ° C and 9-11% at 37.8 ° C. Vegetable fat food composition according to any one of Claims 11 to 20, characterized in that it has a maximum drip point of 48 ° C, a maximum peroxide index of 1 meq deoxygen per kilogram of the food composition and a maximum acidity of 0 ° C. , 1% expressed as oleic acid. Vegetable fat food composition according to any one of Claims 11 to 21, characterized in that it is used in a filling. Use of the vegetable shortening food composition defined in any one of claims 11 to 21 for the preparation of a garnish for application to foods selected from cakes, chocolates and biscuits.