CA1042261A - Dry culinary cake mix - Google Patents
Dry culinary cake mixInfo
- Publication number
- CA1042261A CA1042261A CA214,680A CA214680A CA1042261A CA 1042261 A CA1042261 A CA 1042261A CA 214680 A CA214680 A CA 214680A CA 1042261 A CA1042261 A CA 1042261A
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- polyglycerol
- shortening
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Abstract
DRY CULINARY CAKE MIX
Paul Seiden Abstract of the Disclosure Dry culinary cake mixes containing a shortening com-prised of a co-emulsifier system (a polyglycerol fatty acid ester and a monoester of a short-chain aliphatic diol) and a mixture of flour and sugar. The polyglycerol fatty acid ester emulsifier has a narrow and well-defined polyglycerol distribution. Preferred culinary mixes, in addition, contain a substantially completely hydrogenated fat.
Paul Seiden Abstract of the Disclosure Dry culinary cake mixes containing a shortening com-prised of a co-emulsifier system (a polyglycerol fatty acid ester and a monoester of a short-chain aliphatic diol) and a mixture of flour and sugar. The polyglycerol fatty acid ester emulsifier has a narrow and well-defined polyglycerol distribution. Preferred culinary mixes, in addition, contain a substantially completely hydrogenated fat.
Description
Backqround of the Invention This invention relates to dry culinary mixes ~hich can be used for baking. In more detail the dry culinary mixes of this inven~ion include a shortening comprising a system of emulsifiers composed of polyglycerol fatty acid esters and a fatty acid monoester of an aliphatic diol, and a mixture of flour ; 15 and sugar. Other ingredients including leavening, milk solids, , egg solids, flavoring and coloring can be added to form a free- .
flowing granular mixture. To prepare these dry mixes for baking, liquid materials such as water, milk and eggs are added and the combination is beaten to form a homogeneous mixture and to incorporate air. The resulting batter is then baked. The dry mixes of this invention possess improved tolerance under the ; variety of home baXing conditions, whereas the baked goods possess markedly improved eating quality, flavor release characteristics, moistness, and reduced rate of staling. ~ ~
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Polyglycerol esters of higher fatty acids and mix-tures of such esters are well known emulsifiers and also have been applied for various food applications. These emulsifiers are used to stabilize cake batters during baking so as to provide ; a baked cake of large volume.
U.S. Patent 3,528,832 to Rossen relates to a fluid shortening containing a polyglycerol fatty acid ester emulsifier.
It is dlsclosed that the liquid shortenings containing said emulsifier can flnd application in cake baking. U.S. Patent 3,622,345 to Gupta discloses a shortening for use in dry ~ 10 prepared cake mixes containing a monoester of propylene glycol ; and saturated fatty acid as an emulsifying component.
However, the polyglycerol ester emulsifiers of the prior art do not offer significant advantages in cake baking beyond what might be obtained from the use of other conventional emulsifiers in cullnary cake mixes.
Canadian patent application Serial no. 214,627, filed November 26, 1974, relates to a liquid shortening com-prising a normally liquid triglyceride, a polyglycerol fatty acid ester and a monoester of a short chain aliphatic diol. ;~
Canadian patent application serial no. 214,910, filed , November 29, 1974, relates to a liquid shortening comprising -~
a polyglycerol acid ester emulsifier, a substantially completely saturated triglyceride and a normally liquid triglyceride.
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It is, therefore, an object of this invention to provide dry culinary mixes capable of superior cake-baking . performance.
It is an additional object of this invent.ion to 5 provide dry culinary mixes comprising an emulsifier-containing shortening, the emulsifier being composed of fatty acid esters of polyglycerol and monoesters of aliphatic ~ diols.
:' It is still a lurther ob,Zect of this inventisZn to provide dry culinary cake mixes wherein the polyglycerol ester co-emulsifier has a well-defined polyglycerol distributlon.
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The above and other objects of this invention are now met by formulating dry culinary mixes comprising a shortening containing a particular emulsifier system.
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`! SummarY_of the Invention It has now been discovered that dry culinary cake mixes having superior cake baking performance can be formulatedO
The compositions comprise:
; (a) from about 5% to about 20% by weight of a short- ening, the shortening comprising:
(1) from about 2% to about 10% by weight of l, esters of polyglycerol, said esters having a polyglycerol distribution comprising at least about 50% by weight of linear di- and triglycerol, less than about 6% by weight of glycerol, and less than about 12% by weight 'I of polyglycerol containing 7 or more glycerol ,~ units; said polyglycerol esters being esters ~ of a saturated or trans unsaturated fatty acid 1 .
having from about 14 to about 22 carbon atoms;
wherein from about 27% to about 60% of the hydroxyl groups of the polyglycerol are esteri-., fied;
flowing granular mixture. To prepare these dry mixes for baking, liquid materials such as water, milk and eggs are added and the combination is beaten to form a homogeneous mixture and to incorporate air. The resulting batter is then baked. The dry mixes of this invention possess improved tolerance under the ; variety of home baXing conditions, whereas the baked goods possess markedly improved eating quality, flavor release characteristics, moistness, and reduced rate of staling. ~ ~
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Polyglycerol esters of higher fatty acids and mix-tures of such esters are well known emulsifiers and also have been applied for various food applications. These emulsifiers are used to stabilize cake batters during baking so as to provide ; a baked cake of large volume.
U.S. Patent 3,528,832 to Rossen relates to a fluid shortening containing a polyglycerol fatty acid ester emulsifier.
It is dlsclosed that the liquid shortenings containing said emulsifier can flnd application in cake baking. U.S. Patent 3,622,345 to Gupta discloses a shortening for use in dry ~ 10 prepared cake mixes containing a monoester of propylene glycol ; and saturated fatty acid as an emulsifying component.
However, the polyglycerol ester emulsifiers of the prior art do not offer significant advantages in cake baking beyond what might be obtained from the use of other conventional emulsifiers in cullnary cake mixes.
Canadian patent application Serial no. 214,627, filed November 26, 1974, relates to a liquid shortening com-prising a normally liquid triglyceride, a polyglycerol fatty acid ester and a monoester of a short chain aliphatic diol. ;~
Canadian patent application serial no. 214,910, filed , November 29, 1974, relates to a liquid shortening comprising -~
a polyglycerol acid ester emulsifier, a substantially completely saturated triglyceride and a normally liquid triglyceride.
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It is, therefore, an object of this invention to provide dry culinary mixes capable of superior cake-baking . performance.
It is an additional object of this invent.ion to 5 provide dry culinary mixes comprising an emulsifier-containing shortening, the emulsifier being composed of fatty acid esters of polyglycerol and monoesters of aliphatic ~ diols.
:' It is still a lurther ob,Zect of this inventisZn to provide dry culinary cake mixes wherein the polyglycerol ester co-emulsifier has a well-defined polyglycerol distributlon.
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The above and other objects of this invention are now met by formulating dry culinary mixes comprising a shortening containing a particular emulsifier system.
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`! SummarY_of the Invention It has now been discovered that dry culinary cake mixes having superior cake baking performance can be formulatedO
The compositions comprise:
; (a) from about 5% to about 20% by weight of a short- ening, the shortening comprising:
(1) from about 2% to about 10% by weight of l, esters of polyglycerol, said esters having a polyglycerol distribution comprising at least about 50% by weight of linear di- and triglycerol, less than about 6% by weight of glycerol, and less than about 12% by weight 'I of polyglycerol containing 7 or more glycerol ,~ units; said polyglycerol esters being esters ~ of a saturated or trans unsaturated fatty acid 1 .
having from about 14 to about 22 carbon atoms;
wherein from about 27% to about 60% of the hydroxyl groups of the polyglycerol are esteri-., fied;
(2) from about 6% to about 20% by weight of a monoester of an aliphatic diol having from
3 to 5 carbon atoms, and a saturated or trans unsaturat.ed fatty acid having from about 14 to about 22 carbon atoms; and :, :
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(3) from about 60% ~o about 92% by weight of - triglycerides having an iodine value of more than about 70;
1, ; said shortening havlng a solids content indexvalue of less than about 35 at 70F; and (b) from about 93% to about 70O/o by weight of a mixture ' of sugar and flour, said components being presentin a weight ratio from about 0.8:1 to about 1.6:1.
Preferred compositions additionally comprise up to 5% by weight of a substantially completely hydrogenated fat.
' Detailed_Description of the Invention This invention relates to dry culinary cake mixes comprising: (1) an emulsifier-shortening composition wherein the emulsifying ingredients comprise a mixture of polyglycerol ..., ~, ~
fatty acid esters and a monoester of a short~chain aliphatic diol; and (2)~a mixture of sugar and flour: these essential components are discussed in detail hereinafter.
Unless stated to the contrary, the "%" indications stand for percent by weight.
A first essential component for use in the culinary mixes of this invention is a shortening composition comprising a triglyceride in combination with an emulsifier system com-posed of fatty a~id esters of polyglycerol and a monoester of an aliphatic diol. The shortening composition is used in an i 25 amount from abo~t 5% to about 20%, preferably from about 7%
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to about 12%. Increasing tne amount of shortenina 0 mposition in the dry culinary mix beyond the 2~/o limit can cause lumping and also renders more difficult the incorporation of the addi- ;
~O~;~Z~;l tional components because of marginal free-flow properties.
Reducing the level of the shortening composition below 5%
- will detract from the attainment of the performance advantages as explained hereinbefore. ¦
The essential shortening component comprises from about 2% to about l~/o~ preferably from about 3~/O to about 7% of esters of polyglycerol and saturated or trans unsaturated fatty acids having from about 14 to about 22 carbon atoms. The polyglycerol esters have a polyglycerol distribution comprising about 50%, preferably about 60% of linear di- and triglycerol; less than about 6%, preferably less than 2% of glycerol; and less than about 12%, preferably less than about 10D/O of polyglycerol containing 7 or more glycerol units. The molæ ratio of di- to triglycerol is preferably in the range 15 from about 10:1 to about 1:2, more preferably from about 6:1 to 1:1.
It will be appreciated that the definition of the poly-glycerol ester co-emulsifier is critical inasmuch as composition variations outside the ranges defined wl~l cause it to lose its superior ch æ acteristics. As used in the specification and claims herein, the terms "polyglycerol ester" and "polyglycerol esters" are employed interchangeably and refer to a mixture of ester compound~ which comprises a mixture of fatty acid esters ~ of glycerol, diglycerol and homologous polyglycerol molecules i 25 and minor amounts of unreacted glycerol and polyglycerol. Accord-ingly, the polyglycerol ester material of the invention comprises an admixture of fatty acid ester compounds wherein the distribution of glycerol units in the ester compounds, ranging from one to seven and higher, is as described hereinbefore. The distribution -: . . . . .
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~04226~L i of glycerol units in the ester mixture is such that the linear di- and triglycerol units collectively comprise at least about !i 5~/O~ glycerol units comprise less than about 6%, and polyglycerols of 7 or more glycerol units collectively comprise less than about 12%.
! Normally, the polyglycerol ester will be prepared by esterification of a polyglycerol mixture by reaction ~ith a fatty acid in known manner. Accordingly, the resulting ester will have a polyglycerol distribution corresponding substan- -:i i,,, . :
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In this connection, extraordinary or vigorous esterification i conditions that might promote further polyglycerol polymeriza-tion or alteration need be avoided to assure correspondence.
Whethe~ the polyglycerol ester is prepared by simple esterifi-cation of a polyglycerol mixture or is the result of combiningseparately-synthesized esters as described hereinafter, the polyglycerol distribution of the polyglycerol ester can be readily ;
determined. The polyglycerol ester can be saponified and hydro- ~, ~ lyzed to yield the corresponding polyglycerol which is then analyzea ; 20 for distribution. Alternatively, the polyglycerol ester can be interesterified to polyglycerol and fatty acid methyl esters by . . ..
reaction with sodium methoxide, the methyI esters removed and ' the polyglycerol analyzed for distribution.
` The emulsifying characteristics of the subject poly-glycerol esters are believed to be related to the polyglycerol distribution. Polyglycerol esters known in the art and contain-ing less than 25% of the di- and triglycerol esters are unsatis-~actory from the standpoint of providing acceptable emulsifying ,, .
properties to shortenings, Similarly, polyglycerol esters con-~ taining high levels, e.g. more than 15%, ox mono- and diglycerides (mono- and diesters of glycerine) of long-chain (more than 7 ; glycerol units~ polyglycerol esters are not suitable for producing superior food applications.
The pxesence of mono- and diglycerides is detrimental to the performance of polyglycerol esters in most food appli-cations. While the detrimental effect of the ~-tending diglycerides is instantaneous, the effect of monoglycerides ~0 is slower and shows up more gradually upon aging. Mono~ and diglycerides can be present in polyglycerol esters as a result of contamination or purposeful addition. Thus, the polymeri-zation completeness of glycerol to polyglycerol will affect the amount of glycerine present in the polyglycerol and avail-able for the ormation of mono- and diglycerides in a subsequent esterification reaction. A complete conversion of glycerol to polyglycerol will provide high levels of long-cha m polyglycerols such as hexa-, hepta-, and octaglycerols. However, these long-chain polyglycerols yield monoesters which are neither fat-soluble nor ~unctional emulsifiers. In view of the unsatisfactory emul-sifying properties of polyglycerol esters containing mono- and diglycerides, esters of so-called "average" hexa and higher poly-glycerols have beer. preferred for food applications because they ~ontain only minor amounts of mono- and diglycerides.
Apparently, in the glycerol polymerization process, , the initial rate of diglycerol formation is higher than that of ;~ the longer chain polymers. The diglycerol content reaches its : maximum concentration when about 50% of the glycerol has been .
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polymerized. Accordingly, the concentration of diglycerol decreases. As a result, a high polymerization completeness is proportional to a broad polymer species dlstribution. ~;
For example, polyglycerols ha~ing relatively high concentration in linear di and triglycerols can be made by an early termination of the glycerol polymerization process (30~-60~ glycerol conversion). After the polymerization catalyst has been carefully deactivated, the glycerol and ; 10 preferably both the glycerol and cyclic diglycerol is removed ?-through fractional distillation. -~
` Preferred polyglycerol mixtures for use, after esterification, in the compositions of this invention can be prepared according to the process described in Canadian patent application serial no. 214,912, filed November 29, 1~74.
From a practical standpoint, polyglycerol materials `;~
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containing, for example, from 0.1% to 2~ glycerol and from 0.5% `~
to 10% polyglycerol of 7 or more glycerol units are useful ;
and permit the preparation of polyglycerol esters naving a 2~ corresponding polyglycerol distribution and culinary mixes which provide desirable cake-baking performance attributes.
Surprisingly, it has been found that specific poly- ~ -glycerol esters which are substantially free of mono- and diglycerides (for example as pointed out in the preceding para-. .~., .."
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graph) and at the same time only contain a limited amount of higher polyglycerol esters are excellent emulsifiers for cake formulations when used in combination with a fatty acid mono-ester of a C3 5 aliphatic diol. Particularly suitable poly-glycerol ester materials herein are those wherein the monoesters ; of linear diglycerol and triglycerol, collectively comprise from 15% to 90% of the polyglycerol ester mixture. The emulsifier .~ . .
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ii combination comprising the polyglycerol ester and the mono-ester of a short chain aliphatic diol particularly imparts unique cake, bread, and pie crust tenderizing effect.
The fatty acid moiety of the polyglycerol ester is derived from saturated or trans unsaturated fatty acids having from about 14 to about 22 carbon atoms. From about 27% to about 60%, preferably about 30% to about 50% of the hydroxyl groups of the polyglycerol are esterified by the fatty acid. ;
~f more than about 60% of the hydroxyl groups æ e esterified, said ester components tend to become too lipophilic which ji may be detrimental to the eating quality of the cakes.
,: ,, Examples of suitable fatty acids include: myristic, palmitic, magaric, stearic,arachidic, and behenic acids.
Examples of suitable trans unsaturated fatty acids include:
: ,, elaidic and brassidic acids. Cis unsaturated fatty acids in combination with the polyglycerol moieties as used in this , invention do not contribute to the attainment of the superior dry culinary cake mixes as described hereinbefore. It is noted, however, that, although mono-trans unsaturated fatty acids are 2b the preferred trans unsaturated acids, up to about 20% of the esterifying acids can be represented by cis-unsaturated species without adversely affecting the performance advantages. Identical composition tolerances apply with respect to cis-trans poly unsaturated fatty acids.
Outstanding cake baking properties are obtained ~rom the use of polyglycerol fatty acid esters prepared from ~;~ the esterification of "tailored" polyglycerol mixtures with :Eatt~ acids as described hereinbefore containing particularly Erom 10% to 50% of stearic a~c~d calculated by reference to ., .
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the total amount of fatty acids used for the polyglycerol esterification. The term "tailored" is meant to express that - the length of the polyglycerol chain, which is used for pre-paring the corresponding emulsifier ester, can be varied for specific (tailor-made) applications. ~or example, such highly preferred polyglycerol fatty acid esters have the following polyglycerol distribution:
Linear diglycerol 50%-90%
~ Linear triglycerol3~/o~25%
-~ 10 Poiyglycerol having 7 or more glycerol units less than 7%
~lycerol less than 2%
The polyglycerol fatty acid esters can be prepared by ; direct esterification of polyglycerol mixtures with fatty 15 acid using esterification techniques known in the art. The polyglycerol mixtures having a tailored composition can, for example, be made by glycerol condensation techniques using a `~ suitable catalyst. At the end of the reaction, the remaining glycerol is distilled off. The residue containing diglycerol, 20 higher polyglycerols, and little or no glyceroi and cyclic , diglycerols is esterified directly with a suitable fatty 3 acid or fatty acid mixture.
Specifically tailored polyglycerol or polyglycerol ~ ester mixtures can also be prepared by preparing individual `~ 25 polyglycerol or polyglycerol ester compounds and mixing the compounds to meet the proportions called for by a particular application of this inven~ion.
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The preparation of polyglycerol compositions suitable for being used, after esterification, in the compositions of ~ -this invention is described, by way of example, hereinafter.
ompositions Four hundred sixty six pounds glycerol, 11.95 pounds technical grade monoacetin and 239 grams sulfuric acid were charged to a stainless steel reactor equipped with a nitrogen Sparging ring and mechanical agitation. The glycerol polymer-ization was carred out at 270F and 5 mm absolute mercury pressure. The polymerization reaction was terminated through the addition of 180 grams sodium hydroxide when the refractive index reached 72.5 (at 60C on Butyro scale). At this stage the polyglycerol-glycerol mixture had the composition given herein-after. The glycerol and cyclic diglycerol were then distilled off at temperatures from 300F to 400F and 5 mm absolute mercury pressure. The distillation was monitored by refractive index control. When the refractive index attained 87.5 the distillation ~as completed. The polyglycerol so produced had the composition A
given hereinafter.
It may be desirable to additionally tailor polyglycerol composition A. To that end, 165 pounds of polyglycerol composi-tion A were charged to a stainless steel reactor equipped with , a nitrogen sparging ring, steam and electrical heating devices, mechanical agitation, condensers, receivers and vacuum outlets.
The polyglycerol was gradually heated from 470E' to 515F under 5 mm absolute mercury pressure whereby the free glycerol and linear diglycerol were distilled off. The opPration was dis-continued when 83 pounds of glycerol and linear diglycerol were distilled off. To remove gl~ ~rol from the distillate, the ~ ' ~)42Z~l :
latter was recharged and heated to 440F under 5 mm absolute mercury pressure. The remaining linear diglycerol corresponded to composit.ion B hereinafter.
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Preparatipn of Polyqlycerol_Fatty Acid Ester ~ Eighty pounds of polyglycerol (composition A) were added -` to a stainless steel reactor eq~ipped with mechanical agi-tating device, electric heating device, and nitrogen sparging.
Fifty~five pounds of food-grade stearic acid were added, whereafter, the reaction mixture was heated under agitation to a temperature of about 460F. The esterification was i carried out under 11 inches absolute mercury pressure. When the free fatty acid content dropped below 2%, the esterifica-tion product was deodorized under an absolute pressure of 6 millimeter mercury for about one hour under agitation and ~; nitrogen sparging. The reaction product contained 0.1% free fatty acid and was a polyglycerol fatty acid ester emulsifier 1 useful in the compositions of this invention. Thirty-five ;~ percent of the hydroxyl groups of the polyglycerol had been - 20 reacted; it had composition A-l given hereinafter.
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Polyqlycerol Fatty Acid Ester Composition In /O BY Weiqht ComPonent A-l B-l F~ee ~lycerol and polyglycerol 12 14.6 5 Glycerol monoester . 0.5 0.4 I Glycerol diester trace Cyclic diglycerol monoester 0.5 0,5 Linear diglycerol monoester 22.6 35.3 Cyclic triglycerol monoester 1.0 0.5 ~ 10 Linear triglycerol monoester 8.8 3~1 .' Cyclic tetraglycerol monoester 0.7 Linear tetraglycerol monoester 3.9 1.0 Cyclic pentaglycerol monoester 1.1 , Linear pentaglycerol monoester 4.4 -.. 15 Cyclic diglycerol diester 1.0 Linear diglycerol diester16.2 28.3 Cyclic triglycerol diester 2.0 , Linear triglycerol diester 7.8 ., Linear tetraglycerol diester 3.7 ~ . 20 Linear diglycerol triester - 6.3 ! Tri- and tetraesters of diglycerol;
tri- and higher esters of ' triglycerol; all esters of ::~
;' polyglycerols of five or more glycerol units; - :
.~ organic and inorganic salts;
miscellaneous by-products; -- Balance to .:moisture , 100 --', Additional examples of polyglycerol fatty esters suit-able for use herein ~Compositions A-2 and A-3; and B-2, B-3 , and ~-4) were prepared from pol~glycerol Compositions A and B, ., respectively. Esterification, as described hereinbefore, was ~ efected with a mixture of: 32% palmitic acid; 63% stearic I acid; and 5% myristic acid (A-2, A-3, B-2 and B-3) or palmitic .
acid (B-4). In the case of ~omposltions A-3 and B-3, the esterified reaction mixtures were water-washed to decrease ' ' ' . . .
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tained the components set forth in Table I as follows:
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Additional examples of polyglycerol fatty acid estexs suitable for use herein comprise any of the esterification products of polyglycerol Con~positions C, D, E, ~ and G with any of the fatty acid Compositions a, b, c, d, e or f, set S forth hereinafter:
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The essential shortening component for use in the compositions of the invention additionally contains from about 6% to about 20%, preferably from about 10% to about 16%
of a monoester of a straight chain aliphatic diol having from 3 to 5 carbon atoms, and a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms.
., Using more than 20% of these monoesters becomes impractical and, in addition, can adversely affect the eating quality of the baked products. The lower limit, 6%, is called for by minlmum perceivable performance advantages. S~itable examples of this component include- propylene glycol monostearate;
11,3-propanediol monostearate; 1,4-butanediol monostearate:
;~1,3-butanediol monostearate; 1,5-pentanediol monostearate;
and the corresponding monoesters of the preceding-named diols with myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acids. Highly preferred for use herein are fatty acid monoesters derived from propylene glycol.
The propylene glycol monoester component can be con-veniently prepared either by directly esterifying propylene glycol with fatty acid or more practically by interesterifying triglyceride with propylene glycol. This interesterification is conveniently carried out, for example, at temperatures ranging ... . . .
from 360F. to 450F. with the use of a catalyst such as sodium hydroxide or lithium hydroxide. The product resulting from the esterification reaction ordinarily is a crude product and ~ iy-contains monoglyceride, diglyceride, triglyceride, propylene glycol diester,and free fatty acid in addition to monoester of propylene glycol. Commercially available propylene glycol monoesters normally contain from about 65% to about 95% propylene ;
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glycol monoester in combination with minor amounts of monoglyceride, diglyceride, triglyceride, propylene glycol diester and some ~ fatty acid Preferably, this emulsifier component contains at least 60% of its fatty acid ester chains expressed as acids derived either from stearic acid and/or from palmitic acid.
Propylene glycol monopalmitate and monostearate are especially useful in aiding in the incorporation of air d~ring batter . mlxlngO
The shortening component for use herein comprises from about 60% to about 92% of triglycerides having an iodine value of more than about 70. These triglycerides can be derived from animal, vegetable, or marine sources includlng naturally- -occurring liquid triglycerlde oils such as cottonseed oil, soybean oil, rapeseed oil, coconut oil, crambe oil, cambra oil, safflower oil, sesame seed oil, sunflower and sardine oil.
Also suitable liquid oil fractions can be obtained from palm ; oil and lard, as for example, by fractional crystallization or inter-esterification with simultaneous crystallization of insoluble glycerides, followed by separation of the liquid oil fraction. Oils predominating in glycerides of unsaturated acids may require partial hydrogenation to maintain flavor and ~! improve oxidative stability. Refined cottonseed oil and refined and partially hydrogenated soybean oil (iodine values 100 ~ 10) have been found to be very suitable for use in this invention.
Partially hydrogenated oils can be winterized to assure continued clarity. Preferably the liquid triglycerides are deodorized by known methods, e.g., steam stripping,prior to being incorporated into the compositions of this invention. As is known, the tri-` ~3 .. ~ . -! ' , , . ~, .. . .
ylycerides must have adequate oxidative stability so as to confer excellent aging properties to the cakes. Certain oils ~ such as, peanut oil and high-oleic safflower seed oil can be used as such whereas others~ e.g., soybean oil and sunflower seed oil, need hydrogenation to improve their oxidative stabilityO
In addition to the shortening or in partial replacement thereof, the compositions of this invention can comprise up to 5% preferably from 0.5% to 4% of substantially hydrogenated, triglycerides having an iodine value of less than about 20, preferably less than 10; they can be derived from animal, vegetable, marine, or synthetic origin.
The triglyceride solids are generally fatty trigly-cerides of glycerine and a fatty acid having from about 12 to about 22, preferably from 14 t~ 22 carb~n atoms. These solid components are bet~ or beta-prime phase stable: their crystalline structures can be identified by their X-ray ; diffraction patterns as described in detail in U.S. Patents 2,521,242 and 2,521,243 to Mitchell.
Examples of suitable hydrogenated triglycerides for I, ... . .
use herein include: tristearin, tripalmitin, symmetrical and unsymmetrical palmitodistearin, and dipalmitostearin. Addi-tional examples of normally solid triglycerides include hydro-genated cottonseed, soybean, peanut, corn, safflower, sesame, sunflower, and rapseed oils. Fish oils such as herring, menhaden, and whale oil, animal oils, such as lard and tallow oils, and vegetable oils, such as linseed oil, hazelnut oil, and olive oil can also be usedO
The essential shortening component for use herein .: , :
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(containing the emulsi~ier(s), the trig]ycerides, and, if desired, the hardstock) has a solids content index value of less than about 35 at ~0~, preferably from about 4 to about 20 at 70F and less than about 9 at 92F. The solids content index ; 5 (SCI) values are measured herein by the dilatometric method o~
Fulton, Lutton, and Wille, ~.A.O.C.S. 3, 98 (1954). They relate to the amount of solids present in the shortening at a particular $emperature. A shortening component having an SCI at 70F. above about 35 is not suitable as it can affect adversely the eating quality, moistness, and flavor release properties of the baked goods.
The compositions of the instant invention comprise from about 93% to ab~ut 70% of a mixture of sugar and flour in a weight ratio from about 0.8:1 to about 1.6:1, preferably from 15 about 1:1 to about 1.3:1.
The flour ingredient can be the usual soft cake flour, preferably containing at least 50% wheat cake flour normally containing from about 8% to about 12% of protein. Up to about 50% of the flour can be represented by hard wheat bread flour normally containing from about 10% to about 15% protein.
Additional components such as starches, milk solids, cocoa, soy flour, sour cream solids, and egg solids can be used in addition to or in partial replacement of the specified dry .. , :
ingredients. It is understood that the like additions may require proper balancing of the ingredients of a specific dry mix. These optimization techniques are well known in the art and require only routine testing.
The sugar can be any of the commonly used sugars such as sucrose, dextrose, maltose, fructose, lactose, zz~
and brown and invert sugars. The sugar can also be in powder form. Mixtures of more than one type of sugar can be used.
- Sucrose and dextrose, alone or in admixture are the preferred s~gars ~or use herein. Particularly preferred are mixtures of sucrose and dextrose wherein the sucrose represents at least 5~/O of the total sugar mixture.
The dry culinary mixtures of this invention can comprise in addition to the essential components described hereinbefore a wide assortment of minor constituents such as flavoring, dried fruit, nuts, coloring, and leavening ingredients, salt, dr~ milk solids, and water binders.
Examples of leavening ingredients comprise leavening soda such as, sodium, potassium, and ammonium bicarbonate, leavening acids inclusive of monocalcium phosphate, dicalcium phosphate, -sodium acid pyrophosphate, potassium acid tartrate, monosodium ) phosphate, sodium al~minum phosphate, and sodium aluminum sulfate. The stability of the leavening ingredient can, if desired, be improved by incorporating said component in a suitable coating agent. When leavening ingredients are present, 20 they are normally employed in an amount from about 0.2% to about 5% and more commonly between 1% and 3% calculated on the dry culinary mix.
Suitable water binders can include natural gum materials such as guar gum, gum tragacanth, locust bean gum, algin, gelatin, Irish Moss, pectin, and gum arabic.
Synthetic binder materials such as water-soluble salts o~
carboxymethyl cellulose can also be used.
The dry prepared cake mixes of this invention are conveniently prepared, for example, by blending sugar, flour and shortening into a homogenous premix in a paddle mixer, :: ~6 : ::
: ~ ZZ6~
and then passing this premix through a four-roll mill. The remaining ingredients can then be added. This combination can be mixed in a paddle mixer or ribbon mixer and then passed through an entoleter to form a smooth, free flowing finished mix. This method of preparing a dry prepared mix is disclosed in U.S. Patent Nos. 2,874,051-053. Another preferred method of preparing these dry mixes is disclosed in Cooke, Canadian Patent 880,833, issued September 14, 1971.
::.
The mixes are conveniently prepared into cakes by forming a batter by mixing the dry mix in a household electric mixer, for example, for 2 minutes at medium or high speed ,i :
after having added water or other aqueous liquid and eggs or egg whites to the mix. The batter resulting from the ~; mixing process is poured into a cake pan and baked, for example, for 25 to 40 minutes at 350F. to 4~5F. The shelf-stability of the dry mixes herein is related to the quality of the package, ;' the latter being normally coated by one or more layer(s) of . .
water and gas-impervious material.
The compositions of the dry culinary cake mixes of the instant invention will vary according to the type of cake for which their use is intended. ~he lnstant compositions are particularly suitable for use in basic cake formulations known as yellow and devil's food. These types of cakes normally have the following fo~mulations:
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Yello~-Type Inqredient Percent By Weiqht Flour 40-50 ~ Sugar 30-50 - 5 Shoxtening 8-12 Leavening soda 0.8-1.5 Leavening acid 0.8-1.5 , ~alt - 0-2.0 ', Egg solids 0-5,0 10Nonfat dry milk solids and water binders 0-5.0 Flavoring, coloring Balance . ,~
.
. , j Devil's Food-TYPe InqredientPercent by Weiqht 15 Flour 30-40 Sugar 30-45 Shortening 9-15 Leavening soda1.5-3.0 Leavening acid0.1-1.5 20 Cocoa 2.0-8.0 ,-Nonfa~ dry milk solids ~;
and water binders 0-8.0 Salt 0-2.0 :
Flavoring/ coloringBalance : ', . ' " '-~ ' ' .~ , ,: , :~ 25 The following Examples illustrate the invention and serve to facilitate its understanding:
': ` ` ' ' ''~
., EXAMPLE I
"', ~Yellow-type dry.mixes having the following compo-~; sitions were prepared:
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Composition in Parts BY ~elqht Inqredient _ X _ F.xample I
Industrial fine sugar 44.8 45 Flour (soft wheat flour) 41.7 40 Shortening g.o (1) 10.5 (2) Guar gum 0.20 0.20 Dextrose 1.00 1.00 Sodium bicarbonate 0.88 0.88 Sodium aluminum phosphate 0~58 0.58 Dicalcium phosphate 0.68 0.68 Salt 0.75 0~75 Minor ingredients including flavor, color, and pre-gelled corn starch Balance to 100 .~ .
.
.
2~
Shortening composition in percent by weight:
(1) (a~ hydrogenated soybean oil SCI 70F:39; 28.0 (b~ slightly hydrogenated soybean oil, iodine value 107; 52.1 (c~ completely hardened soybean:
iodine value 2.5; 2.9 (d~- mono- (38%) and diglycerides of hydrogenated rapeseed oil; 2.0 (e~ propylene glycol monoester;
esteri~ying fatty acid:
45% palmitic acid, 55% stearic acid, (72% monoester); 15.0 (2) (a) soybean oil having an iodine value of 107; 77.5 ~b) completely hardened soybean oil, iodine value 2.5; 2.5 (c) propylene glycol monoester;
esterifying fatty acid:
. 45% palmitic acid, 55% stearic acid, (72% monoester); 14.0 (d) polyglycerol ester (Composition ; A-l) prepared from Composition A
polyglycerol and food grade stearic acid 6.0 Shortening composition (l) had an SCI value of 31.9 at 70~ and,of 12.8 at 92F. Shortening composition (2) had an SCI value of 13.6 at 70F and of 8.2 at 92F.
A portion of polyglycerol ester component (d) of shorten-ing composition (2) was hydrolyzed by interesterification of the fatty acid radical with sodium methoxide. The fatty acid methyl ester was then remo~ed and the polyglycerol analyzed for polymer-. ~ .
~ ization distrib~tion. It was found that the polyglycerol had a '' . .
composition which was substantially identical to the composition of polyglycerol A from which ester composition A-1 was prepared.
.
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Tl-e mixes were prepared by blending together thoroughly the s~crose, flour, and shortening in a paddle mixer and then passing the blend through a roller mill.
; After the milling step, the remaining ingredients were added, mixed in a paddle mixer, and then subjected to entoleting.
Dry mix Composition X, representative of the prior art, and a composition, Example I, representative of this invention were used for preparing batter and baking cakes. The batter was prepared by adding two whole eggs and 1-1/3 cups of water to 1~ 531 grams of mix. The batter was then mixed utilizing a con-ventional household electric mixer for 2 minutes at medium speed (450 rpm under load). 463 grams of batter were then filled into an 8-inch round cake pan and baked at 350F. for 32 minutes. Upon evaluation, the freshly baked cake pre-pared from the composltion of Example I appeared to ~e superioras regards moistness, tenderness, and also was less gummy compared to the cake obtained from Composition X.
Similar results are obtained when the polyglycerol fatty acid ester is replaced by an equivalent amount of an ester mixture derived from the esterification of a polyglycerol mixture comprising 7~jOof linear diglycerol; 15% of linear triglycerol 5% of polyglycerol having 7 or more glycerol units; and 1% of - glycerol; with a fatty acid selected from the group consisting of myristic, magaric, arachidic, behenic, elaidic and brassidic acids and mixtures thereof, where less than 10% of the ester-ifying acid is represented by behenic acid; and, where 40%
of the hydroxyl groups of the polyglycerol are esterified.
Similar results are also obtained when the polyglycerol j fatty acid esters of this example are replaced with the same : 3 ,. ' :
~ zz~
quantity of polyglycerol fatty acid esters prepared as described hereinbefore from a 1:1 mixture of the polyglycerol ~ esters A-l and B-lo . -Similar results are also provided by substitution of polyglycerol Composition A-l with an equivalent amount of Composition A-2, A-3, B-2, B-3 or B-4 as listed in Table I.
Excellent results are also obtained by replacing A-l by a 1:1 .
blend of A~2 or A 3, with B-2 or B-3 (Table I) respectivelyA
; Identical results are also obtained when the poly-glycerol fatty acid ester is present in the shortening comp~nent in an amount of 4; 5; 5.5; and 7% respectively.
. .
. EXAMPLE II
Devil's food-type cake mixes were prepared having the followinq compositions:
. .
Compositions in Parts BY Weiqht Inqredient Y Example II ~' Industrial fine sugar 40.2 40.2 ~lour ~soft wheat flour) 35.0 35.0 Shortening 10.5 (1) 10.5 (2) i 20 Dextrose 4.5 4.5 `~ - Sodium bicarbonate 1.6 1.6 ~ Tricalcium phosphate 0.3 0.3 :i Salt 0.8 0.8 ' Cocoa 7.0 7.0 :, 25 Minor ingredients, i incl~ding ~lavor, color, '' and pregelled corn-starch Balance to 100 ~, 32 :
. .
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Shortening composition in pcrccnt by wei~ht:
(1) (a) soybean oil; 80.1 (b) completely hardened soybean.iodine value 2.5;2.
~c~ mono- (3~/O) and diglycerides of hydrogenated rapese~d oil; 2.0 ~d) propylene glycol monoester;
esterifying fatty acid; 45%
palmitic acid~ 55% stearic acid, (72% monoester); 15.0 (2) (a) soybean oil having an iodine value of 107; 77,5 ~b) completely hardened soybean oil iodine value 2.5; 2 D 5 ~c) propylene glycol monoester;
esterifying fatty acid;
45% palmitic acid, 55% stearic acid, (72% monoester); 14.0 ~d) polyglycerol ester (Composition A-l) prepared from Composition A polyglycerol and food grade stearic acid. 6.0 ,~ .
Shortening composition (1) had an SCI value of 32 at 70F and of 14 at 92F. Shortening composition (2) has an SCX value of 12.5 at 7QF and of 7.7 at 92F.
The àbove mixes were used for preparing batters and .~ :
; baking cakes following the procedures described in Example I.
;~ The cakes prepared from a dry mix of this invention, i.e., from the composltion of Example II, had superior eating ~ualities, and especially de~irable moistness properties com- I
pared to the cakes prepared from Composition ~, an identical 7 composition except for the shortening component thereof.
;'. . ' W~T IS CLAIMED IS: ~ I
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(3) from about 60% ~o about 92% by weight of - triglycerides having an iodine value of more than about 70;
1, ; said shortening havlng a solids content indexvalue of less than about 35 at 70F; and (b) from about 93% to about 70O/o by weight of a mixture ' of sugar and flour, said components being presentin a weight ratio from about 0.8:1 to about 1.6:1.
Preferred compositions additionally comprise up to 5% by weight of a substantially completely hydrogenated fat.
' Detailed_Description of the Invention This invention relates to dry culinary cake mixes comprising: (1) an emulsifier-shortening composition wherein the emulsifying ingredients comprise a mixture of polyglycerol ..., ~, ~
fatty acid esters and a monoester of a short~chain aliphatic diol; and (2)~a mixture of sugar and flour: these essential components are discussed in detail hereinafter.
Unless stated to the contrary, the "%" indications stand for percent by weight.
A first essential component for use in the culinary mixes of this invention is a shortening composition comprising a triglyceride in combination with an emulsifier system com-posed of fatty a~id esters of polyglycerol and a monoester of an aliphatic diol. The shortening composition is used in an i 25 amount from abo~t 5% to about 20%, preferably from about 7%
. , : .
to about 12%. Increasing tne amount of shortenina 0 mposition in the dry culinary mix beyond the 2~/o limit can cause lumping and also renders more difficult the incorporation of the addi- ;
~O~;~Z~;l tional components because of marginal free-flow properties.
Reducing the level of the shortening composition below 5%
- will detract from the attainment of the performance advantages as explained hereinbefore. ¦
The essential shortening component comprises from about 2% to about l~/o~ preferably from about 3~/O to about 7% of esters of polyglycerol and saturated or trans unsaturated fatty acids having from about 14 to about 22 carbon atoms. The polyglycerol esters have a polyglycerol distribution comprising about 50%, preferably about 60% of linear di- and triglycerol; less than about 6%, preferably less than 2% of glycerol; and less than about 12%, preferably less than about 10D/O of polyglycerol containing 7 or more glycerol units. The molæ ratio of di- to triglycerol is preferably in the range 15 from about 10:1 to about 1:2, more preferably from about 6:1 to 1:1.
It will be appreciated that the definition of the poly-glycerol ester co-emulsifier is critical inasmuch as composition variations outside the ranges defined wl~l cause it to lose its superior ch æ acteristics. As used in the specification and claims herein, the terms "polyglycerol ester" and "polyglycerol esters" are employed interchangeably and refer to a mixture of ester compound~ which comprises a mixture of fatty acid esters ~ of glycerol, diglycerol and homologous polyglycerol molecules i 25 and minor amounts of unreacted glycerol and polyglycerol. Accord-ingly, the polyglycerol ester material of the invention comprises an admixture of fatty acid ester compounds wherein the distribution of glycerol units in the ester compounds, ranging from one to seven and higher, is as described hereinbefore. The distribution -: . . . . .
; :
~04226~L i of glycerol units in the ester mixture is such that the linear di- and triglycerol units collectively comprise at least about !i 5~/O~ glycerol units comprise less than about 6%, and polyglycerols of 7 or more glycerol units collectively comprise less than about 12%.
! Normally, the polyglycerol ester will be prepared by esterification of a polyglycerol mixture by reaction ~ith a fatty acid in known manner. Accordingly, the resulting ester will have a polyglycerol distribution corresponding substan- -:i i,,, . :
' 10 tially to that of the polyglycerol from which it is prepared.
In this connection, extraordinary or vigorous esterification i conditions that might promote further polyglycerol polymeriza-tion or alteration need be avoided to assure correspondence.
Whethe~ the polyglycerol ester is prepared by simple esterifi-cation of a polyglycerol mixture or is the result of combiningseparately-synthesized esters as described hereinafter, the polyglycerol distribution of the polyglycerol ester can be readily ;
determined. The polyglycerol ester can be saponified and hydro- ~, ~ lyzed to yield the corresponding polyglycerol which is then analyzea ; 20 for distribution. Alternatively, the polyglycerol ester can be interesterified to polyglycerol and fatty acid methyl esters by . . ..
reaction with sodium methoxide, the methyI esters removed and ' the polyglycerol analyzed for distribution.
` The emulsifying characteristics of the subject poly-glycerol esters are believed to be related to the polyglycerol distribution. Polyglycerol esters known in the art and contain-ing less than 25% of the di- and triglycerol esters are unsatis-~actory from the standpoint of providing acceptable emulsifying ,, .
properties to shortenings, Similarly, polyglycerol esters con-~ taining high levels, e.g. more than 15%, ox mono- and diglycerides (mono- and diesters of glycerine) of long-chain (more than 7 ; glycerol units~ polyglycerol esters are not suitable for producing superior food applications.
The pxesence of mono- and diglycerides is detrimental to the performance of polyglycerol esters in most food appli-cations. While the detrimental effect of the ~-tending diglycerides is instantaneous, the effect of monoglycerides ~0 is slower and shows up more gradually upon aging. Mono~ and diglycerides can be present in polyglycerol esters as a result of contamination or purposeful addition. Thus, the polymeri-zation completeness of glycerol to polyglycerol will affect the amount of glycerine present in the polyglycerol and avail-able for the ormation of mono- and diglycerides in a subsequent esterification reaction. A complete conversion of glycerol to polyglycerol will provide high levels of long-cha m polyglycerols such as hexa-, hepta-, and octaglycerols. However, these long-chain polyglycerols yield monoesters which are neither fat-soluble nor ~unctional emulsifiers. In view of the unsatisfactory emul-sifying properties of polyglycerol esters containing mono- and diglycerides, esters of so-called "average" hexa and higher poly-glycerols have beer. preferred for food applications because they ~ontain only minor amounts of mono- and diglycerides.
Apparently, in the glycerol polymerization process, , the initial rate of diglycerol formation is higher than that of ;~ the longer chain polymers. The diglycerol content reaches its : maximum concentration when about 50% of the glycerol has been .
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)4~2~1 polymerlzed. From that point onwards, the rate of diglycerol formation is lower than the rate at which diglycerol is further ;
polymerized. Accordingly, the concentration of diglycerol decreases. As a result, a high polymerization completeness is proportional to a broad polymer species dlstribution. ~;
For example, polyglycerols ha~ing relatively high concentration in linear di and triglycerols can be made by an early termination of the glycerol polymerization process (30~-60~ glycerol conversion). After the polymerization catalyst has been carefully deactivated, the glycerol and ; 10 preferably both the glycerol and cyclic diglycerol is removed ?-through fractional distillation. -~
` Preferred polyglycerol mixtures for use, after esterification, in the compositions of this invention can be prepared according to the process described in Canadian patent application serial no. 214,912, filed November 29, 1~74.
From a practical standpoint, polyglycerol materials `;~
.~ :
containing, for example, from 0.1% to 2~ glycerol and from 0.5% `~
to 10% polyglycerol of 7 or more glycerol units are useful ;
and permit the preparation of polyglycerol esters naving a 2~ corresponding polyglycerol distribution and culinary mixes which provide desirable cake-baking performance attributes.
Surprisingly, it has been found that specific poly- ~ -glycerol esters which are substantially free of mono- and diglycerides (for example as pointed out in the preceding para-. .~., .."
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graph) and at the same time only contain a limited amount of higher polyglycerol esters are excellent emulsifiers for cake formulations when used in combination with a fatty acid mono-ester of a C3 5 aliphatic diol. Particularly suitable poly-glycerol ester materials herein are those wherein the monoesters ; of linear diglycerol and triglycerol, collectively comprise from 15% to 90% of the polyglycerol ester mixture. The emulsifier .~ . .
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ii combination comprising the polyglycerol ester and the mono-ester of a short chain aliphatic diol particularly imparts unique cake, bread, and pie crust tenderizing effect.
The fatty acid moiety of the polyglycerol ester is derived from saturated or trans unsaturated fatty acids having from about 14 to about 22 carbon atoms. From about 27% to about 60%, preferably about 30% to about 50% of the hydroxyl groups of the polyglycerol are esterified by the fatty acid. ;
~f more than about 60% of the hydroxyl groups æ e esterified, said ester components tend to become too lipophilic which ji may be detrimental to the eating quality of the cakes.
,: ,, Examples of suitable fatty acids include: myristic, palmitic, magaric, stearic,arachidic, and behenic acids.
Examples of suitable trans unsaturated fatty acids include:
: ,, elaidic and brassidic acids. Cis unsaturated fatty acids in combination with the polyglycerol moieties as used in this , invention do not contribute to the attainment of the superior dry culinary cake mixes as described hereinbefore. It is noted, however, that, although mono-trans unsaturated fatty acids are 2b the preferred trans unsaturated acids, up to about 20% of the esterifying acids can be represented by cis-unsaturated species without adversely affecting the performance advantages. Identical composition tolerances apply with respect to cis-trans poly unsaturated fatty acids.
Outstanding cake baking properties are obtained ~rom the use of polyglycerol fatty acid esters prepared from ~;~ the esterification of "tailored" polyglycerol mixtures with :Eatt~ acids as described hereinbefore containing particularly Erom 10% to 50% of stearic a~c~d calculated by reference to ., .
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the total amount of fatty acids used for the polyglycerol esterification. The term "tailored" is meant to express that - the length of the polyglycerol chain, which is used for pre-paring the corresponding emulsifier ester, can be varied for specific (tailor-made) applications. ~or example, such highly preferred polyglycerol fatty acid esters have the following polyglycerol distribution:
Linear diglycerol 50%-90%
~ Linear triglycerol3~/o~25%
-~ 10 Poiyglycerol having 7 or more glycerol units less than 7%
~lycerol less than 2%
The polyglycerol fatty acid esters can be prepared by ; direct esterification of polyglycerol mixtures with fatty 15 acid using esterification techniques known in the art. The polyglycerol mixtures having a tailored composition can, for example, be made by glycerol condensation techniques using a `~ suitable catalyst. At the end of the reaction, the remaining glycerol is distilled off. The residue containing diglycerol, 20 higher polyglycerols, and little or no glyceroi and cyclic , diglycerols is esterified directly with a suitable fatty 3 acid or fatty acid mixture.
Specifically tailored polyglycerol or polyglycerol ~ ester mixtures can also be prepared by preparing individual `~ 25 polyglycerol or polyglycerol ester compounds and mixing the compounds to meet the proportions called for by a particular application of this inven~ion.
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The preparation of polyglycerol compositions suitable for being used, after esterification, in the compositions of ~ -this invention is described, by way of example, hereinafter.
ompositions Four hundred sixty six pounds glycerol, 11.95 pounds technical grade monoacetin and 239 grams sulfuric acid were charged to a stainless steel reactor equipped with a nitrogen Sparging ring and mechanical agitation. The glycerol polymer-ization was carred out at 270F and 5 mm absolute mercury pressure. The polymerization reaction was terminated through the addition of 180 grams sodium hydroxide when the refractive index reached 72.5 (at 60C on Butyro scale). At this stage the polyglycerol-glycerol mixture had the composition given herein-after. The glycerol and cyclic diglycerol were then distilled off at temperatures from 300F to 400F and 5 mm absolute mercury pressure. The distillation was monitored by refractive index control. When the refractive index attained 87.5 the distillation ~as completed. The polyglycerol so produced had the composition A
given hereinafter.
It may be desirable to additionally tailor polyglycerol composition A. To that end, 165 pounds of polyglycerol composi-tion A were charged to a stainless steel reactor equipped with , a nitrogen sparging ring, steam and electrical heating devices, mechanical agitation, condensers, receivers and vacuum outlets.
The polyglycerol was gradually heated from 470E' to 515F under 5 mm absolute mercury pressure whereby the free glycerol and linear diglycerol were distilled off. The opPration was dis-continued when 83 pounds of glycerol and linear diglycerol were distilled off. To remove gl~ ~rol from the distillate, the ~ ' ~)42Z~l :
latter was recharged and heated to 440F under 5 mm absolute mercury pressure. The remaining linear diglycerol corresponded to composit.ion B hereinafter.
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Preparatipn of Polyqlycerol_Fatty Acid Ester ~ Eighty pounds of polyglycerol (composition A) were added -` to a stainless steel reactor eq~ipped with mechanical agi-tating device, electric heating device, and nitrogen sparging.
Fifty~five pounds of food-grade stearic acid were added, whereafter, the reaction mixture was heated under agitation to a temperature of about 460F. The esterification was i carried out under 11 inches absolute mercury pressure. When the free fatty acid content dropped below 2%, the esterifica-tion product was deodorized under an absolute pressure of 6 millimeter mercury for about one hour under agitation and ~; nitrogen sparging. The reaction product contained 0.1% free fatty acid and was a polyglycerol fatty acid ester emulsifier 1 useful in the compositions of this invention. Thirty-five ;~ percent of the hydroxyl groups of the polyglycerol had been - 20 reacted; it had composition A-l given hereinafter.
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~ Thirty-five pounds of polyglycerol (Composition B -"! referred to hereinbefore) were esterified with 23.3 pounds of food-grade stearic acid as described hereinbefore. The reaction product was esterified until 33% of the hydroxyl groups of the ~ -polyylycerol were esterified, and had Composition B-l.
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Polyqlycerol Fatty Acid Ester Composition In /O BY Weiqht ComPonent A-l B-l F~ee ~lycerol and polyglycerol 12 14.6 5 Glycerol monoester . 0.5 0.4 I Glycerol diester trace Cyclic diglycerol monoester 0.5 0,5 Linear diglycerol monoester 22.6 35.3 Cyclic triglycerol monoester 1.0 0.5 ~ 10 Linear triglycerol monoester 8.8 3~1 .' Cyclic tetraglycerol monoester 0.7 Linear tetraglycerol monoester 3.9 1.0 Cyclic pentaglycerol monoester 1.1 , Linear pentaglycerol monoester 4.4 -.. 15 Cyclic diglycerol diester 1.0 Linear diglycerol diester16.2 28.3 Cyclic triglycerol diester 2.0 , Linear triglycerol diester 7.8 ., Linear tetraglycerol diester 3.7 ~ . 20 Linear diglycerol triester - 6.3 ! Tri- and tetraesters of diglycerol;
tri- and higher esters of ' triglycerol; all esters of ::~
;' polyglycerols of five or more glycerol units; - :
.~ organic and inorganic salts;
miscellaneous by-products; -- Balance to .:moisture , 100 --', Additional examples of polyglycerol fatty esters suit-able for use herein ~Compositions A-2 and A-3; and B-2, B-3 , and ~-4) were prepared from pol~glycerol Compositions A and B, ., respectively. Esterification, as described hereinbefore, was ~ efected with a mixture of: 32% palmitic acid; 63% stearic I acid; and 5% myristic acid (A-2, A-3, B-2 and B-3) or palmitic .
acid (B-4). In the case of ~omposltions A-3 and B-3, the esterified reaction mixtures were water-washed to decrease ' ' ' . . .
~ .
. l :
i()4~Z&~,1 the amount of unreacted polyglycerol. The Compositions con- .
tained the components set forth in Table I as follows:
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.. . .
,:, ~j ~L~J4Z;~6~ ~
Additional examples of polyglycerol fatty acid estexs suitable for use herein comprise any of the esterification products of polyglycerol Con~positions C, D, E, ~ and G with any of the fatty acid Compositions a, b, c, d, e or f, set S forth hereinafter:
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The essential shortening component for use in the compositions of the invention additionally contains from about 6% to about 20%, preferably from about 10% to about 16%
of a monoester of a straight chain aliphatic diol having from 3 to 5 carbon atoms, and a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms.
., Using more than 20% of these monoesters becomes impractical and, in addition, can adversely affect the eating quality of the baked products. The lower limit, 6%, is called for by minlmum perceivable performance advantages. S~itable examples of this component include- propylene glycol monostearate;
11,3-propanediol monostearate; 1,4-butanediol monostearate:
;~1,3-butanediol monostearate; 1,5-pentanediol monostearate;
and the corresponding monoesters of the preceding-named diols with myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acids. Highly preferred for use herein are fatty acid monoesters derived from propylene glycol.
The propylene glycol monoester component can be con-veniently prepared either by directly esterifying propylene glycol with fatty acid or more practically by interesterifying triglyceride with propylene glycol. This interesterification is conveniently carried out, for example, at temperatures ranging ... . . .
from 360F. to 450F. with the use of a catalyst such as sodium hydroxide or lithium hydroxide. The product resulting from the esterification reaction ordinarily is a crude product and ~ iy-contains monoglyceride, diglyceride, triglyceride, propylene glycol diester,and free fatty acid in addition to monoester of propylene glycol. Commercially available propylene glycol monoesters normally contain from about 65% to about 95% propylene ;
; ~2 .~ .
lL~4Z2~
glycol monoester in combination with minor amounts of monoglyceride, diglyceride, triglyceride, propylene glycol diester and some ~ fatty acid Preferably, this emulsifier component contains at least 60% of its fatty acid ester chains expressed as acids derived either from stearic acid and/or from palmitic acid.
Propylene glycol monopalmitate and monostearate are especially useful in aiding in the incorporation of air d~ring batter . mlxlngO
The shortening component for use herein comprises from about 60% to about 92% of triglycerides having an iodine value of more than about 70. These triglycerides can be derived from animal, vegetable, or marine sources includlng naturally- -occurring liquid triglycerlde oils such as cottonseed oil, soybean oil, rapeseed oil, coconut oil, crambe oil, cambra oil, safflower oil, sesame seed oil, sunflower and sardine oil.
Also suitable liquid oil fractions can be obtained from palm ; oil and lard, as for example, by fractional crystallization or inter-esterification with simultaneous crystallization of insoluble glycerides, followed by separation of the liquid oil fraction. Oils predominating in glycerides of unsaturated acids may require partial hydrogenation to maintain flavor and ~! improve oxidative stability. Refined cottonseed oil and refined and partially hydrogenated soybean oil (iodine values 100 ~ 10) have been found to be very suitable for use in this invention.
Partially hydrogenated oils can be winterized to assure continued clarity. Preferably the liquid triglycerides are deodorized by known methods, e.g., steam stripping,prior to being incorporated into the compositions of this invention. As is known, the tri-` ~3 .. ~ . -! ' , , . ~, .. . .
ylycerides must have adequate oxidative stability so as to confer excellent aging properties to the cakes. Certain oils ~ such as, peanut oil and high-oleic safflower seed oil can be used as such whereas others~ e.g., soybean oil and sunflower seed oil, need hydrogenation to improve their oxidative stabilityO
In addition to the shortening or in partial replacement thereof, the compositions of this invention can comprise up to 5% preferably from 0.5% to 4% of substantially hydrogenated, triglycerides having an iodine value of less than about 20, preferably less than 10; they can be derived from animal, vegetable, marine, or synthetic origin.
The triglyceride solids are generally fatty trigly-cerides of glycerine and a fatty acid having from about 12 to about 22, preferably from 14 t~ 22 carb~n atoms. These solid components are bet~ or beta-prime phase stable: their crystalline structures can be identified by their X-ray ; diffraction patterns as described in detail in U.S. Patents 2,521,242 and 2,521,243 to Mitchell.
Examples of suitable hydrogenated triglycerides for I, ... . .
use herein include: tristearin, tripalmitin, symmetrical and unsymmetrical palmitodistearin, and dipalmitostearin. Addi-tional examples of normally solid triglycerides include hydro-genated cottonseed, soybean, peanut, corn, safflower, sesame, sunflower, and rapseed oils. Fish oils such as herring, menhaden, and whale oil, animal oils, such as lard and tallow oils, and vegetable oils, such as linseed oil, hazelnut oil, and olive oil can also be usedO
The essential shortening component for use herein .: , :
~4Z~
(containing the emulsi~ier(s), the trig]ycerides, and, if desired, the hardstock) has a solids content index value of less than about 35 at ~0~, preferably from about 4 to about 20 at 70F and less than about 9 at 92F. The solids content index ; 5 (SCI) values are measured herein by the dilatometric method o~
Fulton, Lutton, and Wille, ~.A.O.C.S. 3, 98 (1954). They relate to the amount of solids present in the shortening at a particular $emperature. A shortening component having an SCI at 70F. above about 35 is not suitable as it can affect adversely the eating quality, moistness, and flavor release properties of the baked goods.
The compositions of the instant invention comprise from about 93% to ab~ut 70% of a mixture of sugar and flour in a weight ratio from about 0.8:1 to about 1.6:1, preferably from 15 about 1:1 to about 1.3:1.
The flour ingredient can be the usual soft cake flour, preferably containing at least 50% wheat cake flour normally containing from about 8% to about 12% of protein. Up to about 50% of the flour can be represented by hard wheat bread flour normally containing from about 10% to about 15% protein.
Additional components such as starches, milk solids, cocoa, soy flour, sour cream solids, and egg solids can be used in addition to or in partial replacement of the specified dry .. , :
ingredients. It is understood that the like additions may require proper balancing of the ingredients of a specific dry mix. These optimization techniques are well known in the art and require only routine testing.
The sugar can be any of the commonly used sugars such as sucrose, dextrose, maltose, fructose, lactose, zz~
and brown and invert sugars. The sugar can also be in powder form. Mixtures of more than one type of sugar can be used.
- Sucrose and dextrose, alone or in admixture are the preferred s~gars ~or use herein. Particularly preferred are mixtures of sucrose and dextrose wherein the sucrose represents at least 5~/O of the total sugar mixture.
The dry culinary mixtures of this invention can comprise in addition to the essential components described hereinbefore a wide assortment of minor constituents such as flavoring, dried fruit, nuts, coloring, and leavening ingredients, salt, dr~ milk solids, and water binders.
Examples of leavening ingredients comprise leavening soda such as, sodium, potassium, and ammonium bicarbonate, leavening acids inclusive of monocalcium phosphate, dicalcium phosphate, -sodium acid pyrophosphate, potassium acid tartrate, monosodium ) phosphate, sodium al~minum phosphate, and sodium aluminum sulfate. The stability of the leavening ingredient can, if desired, be improved by incorporating said component in a suitable coating agent. When leavening ingredients are present, 20 they are normally employed in an amount from about 0.2% to about 5% and more commonly between 1% and 3% calculated on the dry culinary mix.
Suitable water binders can include natural gum materials such as guar gum, gum tragacanth, locust bean gum, algin, gelatin, Irish Moss, pectin, and gum arabic.
Synthetic binder materials such as water-soluble salts o~
carboxymethyl cellulose can also be used.
The dry prepared cake mixes of this invention are conveniently prepared, for example, by blending sugar, flour and shortening into a homogenous premix in a paddle mixer, :: ~6 : ::
: ~ ZZ6~
and then passing this premix through a four-roll mill. The remaining ingredients can then be added. This combination can be mixed in a paddle mixer or ribbon mixer and then passed through an entoleter to form a smooth, free flowing finished mix. This method of preparing a dry prepared mix is disclosed in U.S. Patent Nos. 2,874,051-053. Another preferred method of preparing these dry mixes is disclosed in Cooke, Canadian Patent 880,833, issued September 14, 1971.
::.
The mixes are conveniently prepared into cakes by forming a batter by mixing the dry mix in a household electric mixer, for example, for 2 minutes at medium or high speed ,i :
after having added water or other aqueous liquid and eggs or egg whites to the mix. The batter resulting from the ~; mixing process is poured into a cake pan and baked, for example, for 25 to 40 minutes at 350F. to 4~5F. The shelf-stability of the dry mixes herein is related to the quality of the package, ;' the latter being normally coated by one or more layer(s) of . .
water and gas-impervious material.
The compositions of the dry culinary cake mixes of the instant invention will vary according to the type of cake for which their use is intended. ~he lnstant compositions are particularly suitable for use in basic cake formulations known as yellow and devil's food. These types of cakes normally have the following fo~mulations:
' . .
~;.
~7 .. ,. .. , . ., ; ~ :-- ;. : - ,: . ... . . . .
; :
Yello~-Type Inqredient Percent By Weiqht Flour 40-50 ~ Sugar 30-50 - 5 Shoxtening 8-12 Leavening soda 0.8-1.5 Leavening acid 0.8-1.5 , ~alt - 0-2.0 ', Egg solids 0-5,0 10Nonfat dry milk solids and water binders 0-5.0 Flavoring, coloring Balance . ,~
.
. , j Devil's Food-TYPe InqredientPercent by Weiqht 15 Flour 30-40 Sugar 30-45 Shortening 9-15 Leavening soda1.5-3.0 Leavening acid0.1-1.5 20 Cocoa 2.0-8.0 ,-Nonfa~ dry milk solids ~;
and water binders 0-8.0 Salt 0-2.0 :
Flavoring/ coloringBalance : ', . ' " '-~ ' ' .~ , ,: , :~ 25 The following Examples illustrate the invention and serve to facilitate its understanding:
': ` ` ' ' ''~
., EXAMPLE I
"', ~Yellow-type dry.mixes having the following compo-~; sitions were prepared:
: . ~8 ," .
:., .. ,, . . , . .`.; . . .. . . ~ , .. . .
.
l()~ZZ~
Composition in Parts BY ~elqht Inqredient _ X _ F.xample I
Industrial fine sugar 44.8 45 Flour (soft wheat flour) 41.7 40 Shortening g.o (1) 10.5 (2) Guar gum 0.20 0.20 Dextrose 1.00 1.00 Sodium bicarbonate 0.88 0.88 Sodium aluminum phosphate 0~58 0.58 Dicalcium phosphate 0.68 0.68 Salt 0.75 0~75 Minor ingredients including flavor, color, and pre-gelled corn starch Balance to 100 .~ .
.
.
2~
Shortening composition in percent by weight:
(1) (a~ hydrogenated soybean oil SCI 70F:39; 28.0 (b~ slightly hydrogenated soybean oil, iodine value 107; 52.1 (c~ completely hardened soybean:
iodine value 2.5; 2.9 (d~- mono- (38%) and diglycerides of hydrogenated rapeseed oil; 2.0 (e~ propylene glycol monoester;
esteri~ying fatty acid:
45% palmitic acid, 55% stearic acid, (72% monoester); 15.0 (2) (a) soybean oil having an iodine value of 107; 77.5 ~b) completely hardened soybean oil, iodine value 2.5; 2.5 (c) propylene glycol monoester;
esterifying fatty acid:
. 45% palmitic acid, 55% stearic acid, (72% monoester); 14.0 (d) polyglycerol ester (Composition ; A-l) prepared from Composition A
polyglycerol and food grade stearic acid 6.0 Shortening composition (l) had an SCI value of 31.9 at 70~ and,of 12.8 at 92F. Shortening composition (2) had an SCI value of 13.6 at 70F and of 8.2 at 92F.
A portion of polyglycerol ester component (d) of shorten-ing composition (2) was hydrolyzed by interesterification of the fatty acid radical with sodium methoxide. The fatty acid methyl ester was then remo~ed and the polyglycerol analyzed for polymer-. ~ .
~ ization distrib~tion. It was found that the polyglycerol had a '' . .
composition which was substantially identical to the composition of polyglycerol A from which ester composition A-1 was prepared.
.
, . .
.
04~Z~
Tl-e mixes were prepared by blending together thoroughly the s~crose, flour, and shortening in a paddle mixer and then passing the blend through a roller mill.
; After the milling step, the remaining ingredients were added, mixed in a paddle mixer, and then subjected to entoleting.
Dry mix Composition X, representative of the prior art, and a composition, Example I, representative of this invention were used for preparing batter and baking cakes. The batter was prepared by adding two whole eggs and 1-1/3 cups of water to 1~ 531 grams of mix. The batter was then mixed utilizing a con-ventional household electric mixer for 2 minutes at medium speed (450 rpm under load). 463 grams of batter were then filled into an 8-inch round cake pan and baked at 350F. for 32 minutes. Upon evaluation, the freshly baked cake pre-pared from the composltion of Example I appeared to ~e superioras regards moistness, tenderness, and also was less gummy compared to the cake obtained from Composition X.
Similar results are obtained when the polyglycerol fatty acid ester is replaced by an equivalent amount of an ester mixture derived from the esterification of a polyglycerol mixture comprising 7~jOof linear diglycerol; 15% of linear triglycerol 5% of polyglycerol having 7 or more glycerol units; and 1% of - glycerol; with a fatty acid selected from the group consisting of myristic, magaric, arachidic, behenic, elaidic and brassidic acids and mixtures thereof, where less than 10% of the ester-ifying acid is represented by behenic acid; and, where 40%
of the hydroxyl groups of the polyglycerol are esterified.
Similar results are also obtained when the polyglycerol j fatty acid esters of this example are replaced with the same : 3 ,. ' :
~ zz~
quantity of polyglycerol fatty acid esters prepared as described hereinbefore from a 1:1 mixture of the polyglycerol ~ esters A-l and B-lo . -Similar results are also provided by substitution of polyglycerol Composition A-l with an equivalent amount of Composition A-2, A-3, B-2, B-3 or B-4 as listed in Table I.
Excellent results are also obtained by replacing A-l by a 1:1 .
blend of A~2 or A 3, with B-2 or B-3 (Table I) respectivelyA
; Identical results are also obtained when the poly-glycerol fatty acid ester is present in the shortening comp~nent in an amount of 4; 5; 5.5; and 7% respectively.
. .
. EXAMPLE II
Devil's food-type cake mixes were prepared having the followinq compositions:
. .
Compositions in Parts BY Weiqht Inqredient Y Example II ~' Industrial fine sugar 40.2 40.2 ~lour ~soft wheat flour) 35.0 35.0 Shortening 10.5 (1) 10.5 (2) i 20 Dextrose 4.5 4.5 `~ - Sodium bicarbonate 1.6 1.6 ~ Tricalcium phosphate 0.3 0.3 :i Salt 0.8 0.8 ' Cocoa 7.0 7.0 :, 25 Minor ingredients, i incl~ding ~lavor, color, '' and pregelled corn-starch Balance to 100 ~, 32 :
. .
1~4Z;~6~
Shortening composition in pcrccnt by wei~ht:
(1) (a) soybean oil; 80.1 (b) completely hardened soybean.iodine value 2.5;2.
~c~ mono- (3~/O) and diglycerides of hydrogenated rapese~d oil; 2.0 ~d) propylene glycol monoester;
esterifying fatty acid; 45%
palmitic acid~ 55% stearic acid, (72% monoester); 15.0 (2) (a) soybean oil having an iodine value of 107; 77,5 ~b) completely hardened soybean oil iodine value 2.5; 2 D 5 ~c) propylene glycol monoester;
esterifying fatty acid;
45% palmitic acid, 55% stearic acid, (72% monoester); 14.0 ~d) polyglycerol ester (Composition A-l) prepared from Composition A polyglycerol and food grade stearic acid. 6.0 ,~ .
Shortening composition (1) had an SCI value of 32 at 70F and of 14 at 92F. Shortening composition (2) has an SCX value of 12.5 at 7QF and of 7.7 at 92F.
The àbove mixes were used for preparing batters and .~ :
; baking cakes following the procedures described in Example I.
;~ The cakes prepared from a dry mix of this invention, i.e., from the composltion of Example II, had superior eating ~ualities, and especially de~irable moistness properties com- I
pared to the cakes prepared from Composition ~, an identical 7 composition except for the shortening component thereof.
;'. . ' W~T IS CLAIMED IS: ~ I
; ' : ,.~ . ..
~ ~3 ~ -' `3 .
t ~
,.
'~
Claims (12)
1. A dry culinary cake mix, comprising:
(a) from about 5% to about 20% by weight of a shortening, said shortening comprising (1) from about 2% to about 10% by weight of polyglycerol esters, said polyglycerol esters having a polyglycerol distribution comprising at least about 50% by weight of linear di-and triglycerol, less than about 6% by weight of glycerol, and less than about 12% by weight of polyglycerol containing 7 or more glycerol units; said polyglycerol esters being esters of a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms; wherein from about 27% to about 60%
of the hydroxyl groups of the polyglycerol are esterified;
(2) from about 6% to about 20% by weight of a monoester of an aliphatic diol having from 3 to 5 carbon atoms, and a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms; and (3) from about 60% to about 92% by weight of triglycerides having an iodine value of more than about 70;
said shortening having a solids content index value of less than about 35 at 70°F; and (b) from about 93% to about 70% by weight of a mixture of sugar and flour, said components being present in a weight ratio from about 0.8:1 to about 1.6:1.
(a) from about 5% to about 20% by weight of a shortening, said shortening comprising (1) from about 2% to about 10% by weight of polyglycerol esters, said polyglycerol esters having a polyglycerol distribution comprising at least about 50% by weight of linear di-and triglycerol, less than about 6% by weight of glycerol, and less than about 12% by weight of polyglycerol containing 7 or more glycerol units; said polyglycerol esters being esters of a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms; wherein from about 27% to about 60%
of the hydroxyl groups of the polyglycerol are esterified;
(2) from about 6% to about 20% by weight of a monoester of an aliphatic diol having from 3 to 5 carbon atoms, and a saturated or trans unsaturated fatty acid having from about 14 to about 22 carbon atoms; and (3) from about 60% to about 92% by weight of triglycerides having an iodine value of more than about 70;
said shortening having a solids content index value of less than about 35 at 70°F; and (b) from about 93% to about 70% by weight of a mixture of sugar and flour, said components being present in a weight ratio from about 0.8:1 to about 1.6:1.
2. A composition in accordance with Claim 1 wherein said shortening contains from about 3% to about 7% by weight of said esters of polyglycerol.
3. A composition in accordance with Claim 2 wherein said shortening contains from about 10% to about 16% by weight of said monoester of an aliphatic diol.
4. A composition in accordance with Claim 3 which in addition contains up to 5% by weight of a substantially com-pletely hydrogenated triglyceride having an iodine value of less than about 20.
5. A composition in accordance with Claim 4 wherein said shortening has a solids content index value of about 4 to about 20 at 70°F and of less than about 9 at 92°F.
6. A composition in accordance with Claim 5 wherein said polyglycerol esters have a polyglycerol distribution comprising at least about 60% by weight of linear di- and tri-glycerols, less than 2% by weight of glycerol, and less than about 10% by weight of polyglycerol containing 7 or more glycerol units.
7. A composition in accordance with Claim 6 wherein said shortening is present in an amount from about 7% to about 12% by weight.
8. A composition in accordance with Claim 7 wherein the weight ratio of sugar to flour is from about 1:1 to about 1.3:1.
9. A composition in accordance with Claim 8 wherein said substantially completely hydrogenated triglyceride has an iodine value of less than 10 and is present in an amount from 0.5% to 4% by weight.
10. A composition in accordance with Claim 9 wherein from about 30% to about 50% of the hydroxyl groups of the poly-glycerol are esterified with a fatty acid selected from the group consisting of myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acid and mixtures thereof.
11. A composition in accordance with Claim 10 wherein said polyglycerolesters have a polyglycerol distribution com-prising from about 50% to about 90% by weight of linear diglycerol; from about 3% to about 25% by weight of linear triglycerol; and less than 7% by weight of polyglycerol having 7 or more glycerol units; said polyglycerol ester mixture comprising from about 15% to about 90% by weight of linear di-and triglycerol monoesters.
12. A dry culinary cake mix, comprising:
(a) from about 7% to about 12% by weight of a shortening, said shortening comprising:
(1) from about 3% to about 7% by weight of polyglycerol esters, said polyglycerol esters having a polyglycerol distri-bution comprising at least 60% by weight of linear di- and triglycerol, less than 2% by weight of glycerol, and less than 10% by weight of polyglycerol containing 7 or more glycerol units, said poly-glycerol esters being esters of a satu-rated or trans unsaturated fatty acid selected from the group consisting of myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acid and mixtures thereof; wherein from about 30% to about 50% of the hydroxyl groups of the polyglycerol are esterified;
(2) from about 10% to about 16% by weight of a monoester of propylene glycol with an acid selected from the group con-sisting of myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acid and mixtures thereof;
(3) from about 60% to about 92% by weight of triglycerides having an iodine value of more than about 70; and (4) from about 0. 5% to about 4% by weight of a substantially hydrogenated triglyceride having an iodine value of less than 10;
said shortening having a solids content index value from about 4 to about 20 at 70°F and less than about 9 at 92°F; and (b) from about 93% to about 70% by weight of a mixture of sugar and flour in a weight ratio of from about 1:1 to about 1.3:1.
(a) from about 7% to about 12% by weight of a shortening, said shortening comprising:
(1) from about 3% to about 7% by weight of polyglycerol esters, said polyglycerol esters having a polyglycerol distri-bution comprising at least 60% by weight of linear di- and triglycerol, less than 2% by weight of glycerol, and less than 10% by weight of polyglycerol containing 7 or more glycerol units, said poly-glycerol esters being esters of a satu-rated or trans unsaturated fatty acid selected from the group consisting of myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acid and mixtures thereof; wherein from about 30% to about 50% of the hydroxyl groups of the polyglycerol are esterified;
(2) from about 10% to about 16% by weight of a monoester of propylene glycol with an acid selected from the group con-sisting of myristic, palmitic, margaric, stearic, arachidic, behenic, elaidic, and brassidic acid and mixtures thereof;
(3) from about 60% to about 92% by weight of triglycerides having an iodine value of more than about 70; and (4) from about 0. 5% to about 4% by weight of a substantially hydrogenated triglyceride having an iodine value of less than 10;
said shortening having a solids content index value from about 4 to about 20 at 70°F and less than about 9 at 92°F; and (b) from about 93% to about 70% by weight of a mixture of sugar and flour in a weight ratio of from about 1:1 to about 1.3:1.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US42072973A | 1973-11-30 | 1973-11-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1042261A true CA1042261A (en) | 1978-11-14 |
Family
ID=23667613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA214,680A Expired CA1042261A (en) | 1973-11-30 | 1974-11-26 | Dry culinary cake mix |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1042261A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4419377A (en) * | 1982-03-22 | 1983-12-06 | The Procter & Gamble Company | Cake mix containing a lipophilic emulsifier system |
| US4456626A (en) * | 1982-03-17 | 1984-06-26 | The Procter & Gamble Company | New shortening system |
-
1974
- 1974-11-26 CA CA214,680A patent/CA1042261A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4456626A (en) * | 1982-03-17 | 1984-06-26 | The Procter & Gamble Company | New shortening system |
| US4419377A (en) * | 1982-03-22 | 1983-12-06 | The Procter & Gamble Company | Cake mix containing a lipophilic emulsifier system |
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