CA2023487A1 - Vegetable oil having hard butter characteristics - Google Patents
Vegetable oil having hard butter characteristicsInfo
- Publication number
- CA2023487A1 CA2023487A1 CA 2023487 CA2023487A CA2023487A1 CA 2023487 A1 CA2023487 A1 CA 2023487A1 CA 2023487 CA2023487 CA 2023487 CA 2023487 A CA2023487 A CA 2023487A CA 2023487 A1 CA2023487 A1 CA 2023487A1
- Authority
- CA
- Canada
- Prior art keywords
- oil
- triglyceride oil
- triglyceride
- fatty acid
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000014121 butter Nutrition 0.000 title abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 title description 4
- 239000008158 vegetable oil Substances 0.000 title description 4
- 239000003921 oil Substances 0.000 claims description 77
- 235000019198 oils Nutrition 0.000 claims description 77
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 57
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- 150000004665 fatty acids Chemical class 0.000 claims description 14
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 12
- 239000002600 sunflower oil Substances 0.000 claims description 10
- 235000019486 Sunflower oil Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 241000894007 species Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 235000006708 antioxidants Nutrition 0.000 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- -1 carbon fatty acids Chemical class 0.000 claims description 4
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 4
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 2
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 2
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 239000000473 propyl gallate Substances 0.000 claims description 2
- 235000010388 propyl gallate Nutrition 0.000 claims description 2
- 229940075579 propyl gallate Drugs 0.000 claims description 2
- 229930003799 tocopherol Natural products 0.000 claims description 2
- 239000011732 tocopherol Substances 0.000 claims description 2
- 235000019149 tocopherols Nutrition 0.000 claims description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 claims description 2
- 241000208818 Helianthus Species 0.000 claims 1
- 235000003222 Helianthus annuus Nutrition 0.000 claims 1
- 239000003054 catalyst Substances 0.000 abstract description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 12
- 238000005984 hydrogenation reaction Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 4
- 239000005642 Oleic acid Substances 0.000 description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 229910052759 nickel Inorganic materials 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000012495 crackers Nutrition 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229940060367 inert ingredients Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 102220311297 rs1260392202 Human genes 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
ABSTRACT
The present invention describes a hard butter ob-tained through the use of a catalyst system to selectively hydrogenate the polyunsaturated components to a specific cis:trans monounsaturated content of the starting oil.
The present invention describes a hard butter ob-tained through the use of a catalyst system to selectively hydrogenate the polyunsaturated components to a specific cis:trans monounsaturated content of the starting oil.
Description
2023~87 TITLE: Vegetable Oil Having Hard Butter Characteristics FIELD OF THE INVENTION
This invention relates to triglyceride oiIs typically obtained from vegetable sources and which have been hydrogenated to provide stability without adversely affecting flavor and other desirable characteristics of the oil.
INTRODUCTION TO THE INVENTION
It is known that vegetable oils which are triglycer-ides may be hydrogenated to obtain a completely saturated product. A triglyceride oil is one which is the triester of glycerin and the corresponding fatty acid. The diffi-culty in hydrogenating an oil is that a substantial amount of the desirable monounsaturated content of the oil should be retained when the polyunsaturated content is removed.
That is, it i9 desirable to maintain a single double bond such as that correspondlng to oleic acid in a triglyceride. It is not desirable to maintain linoleic or linolenic acid residues within an edible vegetable oil as the latter two mentioned acids contribute to oxidative in~tability or rancidity when the hard butter is used for ice creams, confectionaries, and coatings such as for corn flakes and other cereals.
Typical processing of various oils include those described in United States Patent 4,804,555 issued Febru-ary 14, 1989 to Marschner et al. A process for preparing a butter like spread is found in the disclosure of Wiles 20234~7 et al in United States Patent 4,606!926 issued August 19, 1986.
The hydrogenation of long chain olefinic oils with Raney catalyst is described by Gray et al in United States Patent 4,584,139 issued April 22, 1986. The selective reduction of edible fats and oils using a phosphorus-modified nickel catalyst is described by Qualeatti in United States Patent 4,547,319 issued October 15, 1985.
The treatment of vegetable oils is also described in Unites States Patent 4,588,745 issued May 13, 1986 to Bessler.
The foregoing patents deal generally with obtaining oils and various aspects of processing to hydrogenate such oils. The present invention deals with obtaining oils having desirable mouth feel, flavor, oxidative stability, and a desirable Solid Fat Index.
Throughout the specification and claims percentages and ratios are by weight, temperatures are in degrees Celsius and pressures are in KPa gauge unless otherwise indicated. The references cited herein are incorporated by reference to the extent that they are applicable. The various numerical values given herein may be combined.
SUMMARY OF THE INVENTION
The present invention describes a hard butter which is a triglyceride oil wherein the fatty acid components of the triglyceride are greater than 90% by weight of C18 speciesî the monounsaturated fatty acid content of the triglyceride oil is at least 70% by weight; the polyun-saturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the saturated C18 fatty acid content of the triglyceride oil is less than 20% by weight and the C18 cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 1:1 to 1:3.
~ further aspect of the present invention is a triglyceride oil wherein the fatty acid components of the triglyceride oil are greater than 90% by weight of C18 species; the monounsaturated fatty acid content of the triglyceride oil is at least 80% by weight; the polyun-saturated fatty acid species in the triglyceride oil are less than 1.5~ by weight; the saturated fatty acid content of the C-18 triglyceride oil is less than 15% by weight and the cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 2:3 to 1:3;
wherein the AOM of the triglyceride oil is at least about 150 hours; the cis monounsaturated fatty acid content of the triglyceride oil is 20% to 35% by weight; and the Solid Fat Index of the triglyceride oil is:
SFI TEMPERATURE
40-75 50F (10C) 25-65 70F (21C) 15-55 80F (27C) 10-35 92F (33C) 0-20 104F (40C).
202~4~'7 DETAILED DESCRIPTION OF THE_INVENTION
The present invention describes triglyceride oils as described in the Summary of the Invention. Preferably the monounsaturated cis:trans ratio is from 2:3 to 1:3. There should be less than 3~ by weight of fatty acids having 20 or greater carbon atoms in the oil. Substantially all of the unsaturated fatty acid components in the triglyceride should be 18 carbon atoms. The fatty acid components of the triglyceride oil should be 8~ by weight or less of 16 carbon fatty acid material.
A desirable starting oil for use herein is sunflower oil typically which will have a greater than 70~ by weight monounsaturated content. The starting oil is then hydro-genated to lessen the linoleic and linolenic components thereby increasing the monounsaturated acid content of the triglyc-eride oil. Of course, if the conditions for hydrogenation are not as set forth herein it is possible to reduce the oleic acid content concomitantly with the linolenic and linoleic content. It is therefore desirable that the saturated fatty acid content of the triglyceride following hydrogenation be less than 20%, more preferably less than 15% and most preferably less than 12% by weight.
Correspondingly, the cis monounsaturated fatty acid content of the oil should be from 20-40~ by weight. The fatty acids referred to are those from the triglyceride triester. An edible oil contains almost no free fatty acid.
As for physical characteristics following hydrogena-tion the melt point of the oil should be between 90F
(32C) to 120F (49C). The AOM (Active Oxygen Method) value should be at least 150 hours for the oil even in the absence of an antioxidant. The triglyceride oils typically have AOM values greater than 180 hours and most preferably greater than 500 hours. The melt point is determined by A.O.C.S. Official Method Cc 18-80.
As mentioned above it is possible, but not necessary, to utilize an antioxidant to assist in stabilizing the oil 2~23487 against oxidation (rancidity). The types of antioxidants which may be employed herein at levels up to 1% by weight of the oil include butylated hydroxyanisole; butylated hydroxytoluene; tertiary butyl hydroquinone; tocopherols;
and propyl gallate and mixtures thereof.
A further characteristic of the present invention is that the Solid Fat Index (SFI) has the following values.
SFITEMPERATURE
40-7550F (10C) 10 25-6570F (21C) 15-5580F (27C) 10-3592F (33C) 0-20104F (40C) The Solid Fat Index i9 described in A.O.C.S. Official 15 Method Cd 10-57 Revised 1974. This particular SFI method is herein incorporated by reference. Where the Active Oxygen Method is described herein it refers to A.O.C.S.
Official Method CD 12-57 Revised 1981. These methods are herein incorporated by referencç.
The particular results in the present invention may be obtained through the use of a mixed catalyst system.
The desirable catalysts used herein are a mixture of United G95D catalyst available from United Catalysts Inc.
of Louisville, Kentucky in combination with Nysel SP-7 available from Harshaw, a division of the Engelhard Corporation, Cleveland, Ohio. The United G95 catalyst and the Nysel SP-7 catalyst are both nickel catalysts.
Similarly, a single catalyst may be employed.
The SP-7 catalyst is a sulfur poisoned nickel cata-lyst which is about 20% by weight nickel and 1% by weightsulfur. The protecting oil in the catalyst amounts to 72%
by weight while the inert support is 7% by weight. The G-9SD catalyst is 25% nickel, 7% silica, and 0.10% water and the remainder inert ingredients including a triglyceride oil.
20234~
PROCESSING
The catalysts in the mixed system are typically em-ployed in a weight ratio of 10:1 to 1:5 in order to obtain the particular Solid Fat Index and the AOM values as previously described.
Typically, the catalysts are introduced to the oil which is maintained under a nitrogen blanket, and hydroge-nation is commenced when the temperature of the oil is between 120C to 200C. The hydrogenation of the oil is continued for a period of from 0.25-12 hours in order to obtain the SFI and AOM values previously described.
The oil to be hydrogenated is present in a suitable vessel at a weight ratio to the catalyst system at 3000:1 to 200:1 respectively. The hydrogen is added q.s. under a nitrogen blanket.
What follows is an example of the present invention:
~0~3~7 EXAMPLE I
A hard butter is made according to the present invention ~ollowing the process described below.
A 4 liter autoclave is thoroughly cleaned and the reaction system is vented to the atmosphere. A catalyst slurry consisting of a nickel catalyst which is 13.7 grams of Nysel SP-7 which has been predissolved in 100 grams of a sunflower oil having a 70% oleic acid content. The charging equipment utilized to introduce the catalyst-sunflower oil mixture to the reaction vessel is thenflushed with an additional 200 grams of the aforedescribed sunflower oil to ensure that all of the catalyst is introduced.
An additional quantity of 2400 grams of the sunflower oil is then added to the reactor and the syste~ is sealed and pressure tested with nitrogen to 410 KPa (60 psig).
The reaction vessel is equipped with a stirring system which is then maintained at 1300 rpm and the system is evacuated of all gases to 2 KPa (15 mm Hg) to remove any remaining air. The contents of the reaction vessel are then heated to 177C (350F). Once the material achieves that temperature the system is then pressurized with hydrogen gas to 345 KPa (50 psig). The aforementioned conditions are maintained until a sample of the product gives a Mettler Dropping Point of between 35C
to 43C (90F-110F).
Following completion of the hydrogenation, the excess hydrogen gas is vented to the atmosphere. A nitrogen purge is then utilized to remove remaining traces of the hydrogen gas and the material is cooled to 87C to 94C
(190F-200F). The product is then filtered utilizing 30 grams of filter aid and recovered.
The hard butters obtained from the foregoing example are suitable for use as a spray oil to maintain crispness of material such as dried fruit, snacks, crackers or bakery products. The amount of the hard butter utilized 20234~7 in such applications is typically about 5 to 35 percent by weight of the product to be coated.
Additional catalyst may be added to the system to en-sure that any higher Mettler Dropping Point is reached.
The catalyst used in this sample is a non-selective nickel catalyst.
2~3~7 EXAMPLE I I
The catalyst used in this example is Calsicat E-428F
which is available from Calsicat, a division of Mallinckrodt, Inc., Erie, Pennsylvania.
A hard butter is made according to the present invention following the process described below.
A 4 liter autoclave is thoroughly cleaned and the reaction system is vented to the atmosphere. A catalyst slurry consisting of a nickel catalyst which is 13.7 grams of Nysel SP-7 which has been predissolved in 100 grams of a sunflower oil having a 70% oleic acid content. The charging equipment utilized to introduce the catalyst-sunflower oil mixture to the reaction vessel is then flushed with an additional 200 grams of the aforedescribed sunflower oil to ensure that all of the catalyst is introduced.
An additional quantity of 2400 grams of the sunflower oil is then added to the reactor and the system is sealed and pressure tested with nitrogen to 415 KPa (60 psig).
The reaction vessel is equipped with a stirring system which is then maintained at 1300 rpm and the system is evacuated of all gases to 2 KPa (15 mm Hg) to remove any remaining air. The contents of the reaction vessel are then heated to 177C (350F). Once the material achieves that temperature the system is then pressurized with hydrogen gas to 345 KPa (50 psig).
The aforementioned conditions are maintained until a sample of the product gives a Mettler Dropping Point of between 35C to 40C (90F-105F). Thereafter, 1.3 grams of the catalyst in 100 grams of the partially hydrogenated oil are charged to the system. Hydrogenation is then continued to a Mettler Dropping Point of 43C to 49C
(110F-120F).
Following completion of the hydrogenation, the excess hydrogen gas is vented to the atmosphere. A nitrogen purge is then utilized to remove the remaining traces of the hydrogen gas and the material is cooled to 87C to 2023~87 94C (190F-200F). The product is then filtered utiliz-ing 30 grams of filter aid and recovered.
The hard butters obtained from the foregoing example are suitable for use as a spray oil to maintain crispness of material such as dried fruit, snacks, crackers or bakery products. The amount of the hard butter utilized in such applications is typically about 5 to 35 percent by weight of the product to be coated.
This invention relates to triglyceride oiIs typically obtained from vegetable sources and which have been hydrogenated to provide stability without adversely affecting flavor and other desirable characteristics of the oil.
INTRODUCTION TO THE INVENTION
It is known that vegetable oils which are triglycer-ides may be hydrogenated to obtain a completely saturated product. A triglyceride oil is one which is the triester of glycerin and the corresponding fatty acid. The diffi-culty in hydrogenating an oil is that a substantial amount of the desirable monounsaturated content of the oil should be retained when the polyunsaturated content is removed.
That is, it i9 desirable to maintain a single double bond such as that correspondlng to oleic acid in a triglyceride. It is not desirable to maintain linoleic or linolenic acid residues within an edible vegetable oil as the latter two mentioned acids contribute to oxidative in~tability or rancidity when the hard butter is used for ice creams, confectionaries, and coatings such as for corn flakes and other cereals.
Typical processing of various oils include those described in United States Patent 4,804,555 issued Febru-ary 14, 1989 to Marschner et al. A process for preparing a butter like spread is found in the disclosure of Wiles 20234~7 et al in United States Patent 4,606!926 issued August 19, 1986.
The hydrogenation of long chain olefinic oils with Raney catalyst is described by Gray et al in United States Patent 4,584,139 issued April 22, 1986. The selective reduction of edible fats and oils using a phosphorus-modified nickel catalyst is described by Qualeatti in United States Patent 4,547,319 issued October 15, 1985.
The treatment of vegetable oils is also described in Unites States Patent 4,588,745 issued May 13, 1986 to Bessler.
The foregoing patents deal generally with obtaining oils and various aspects of processing to hydrogenate such oils. The present invention deals with obtaining oils having desirable mouth feel, flavor, oxidative stability, and a desirable Solid Fat Index.
Throughout the specification and claims percentages and ratios are by weight, temperatures are in degrees Celsius and pressures are in KPa gauge unless otherwise indicated. The references cited herein are incorporated by reference to the extent that they are applicable. The various numerical values given herein may be combined.
SUMMARY OF THE INVENTION
The present invention describes a hard butter which is a triglyceride oil wherein the fatty acid components of the triglyceride are greater than 90% by weight of C18 speciesî the monounsaturated fatty acid content of the triglyceride oil is at least 70% by weight; the polyun-saturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the saturated C18 fatty acid content of the triglyceride oil is less than 20% by weight and the C18 cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 1:1 to 1:3.
~ further aspect of the present invention is a triglyceride oil wherein the fatty acid components of the triglyceride oil are greater than 90% by weight of C18 species; the monounsaturated fatty acid content of the triglyceride oil is at least 80% by weight; the polyun-saturated fatty acid species in the triglyceride oil are less than 1.5~ by weight; the saturated fatty acid content of the C-18 triglyceride oil is less than 15% by weight and the cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 2:3 to 1:3;
wherein the AOM of the triglyceride oil is at least about 150 hours; the cis monounsaturated fatty acid content of the triglyceride oil is 20% to 35% by weight; and the Solid Fat Index of the triglyceride oil is:
SFI TEMPERATURE
40-75 50F (10C) 25-65 70F (21C) 15-55 80F (27C) 10-35 92F (33C) 0-20 104F (40C).
202~4~'7 DETAILED DESCRIPTION OF THE_INVENTION
The present invention describes triglyceride oils as described in the Summary of the Invention. Preferably the monounsaturated cis:trans ratio is from 2:3 to 1:3. There should be less than 3~ by weight of fatty acids having 20 or greater carbon atoms in the oil. Substantially all of the unsaturated fatty acid components in the triglyceride should be 18 carbon atoms. The fatty acid components of the triglyceride oil should be 8~ by weight or less of 16 carbon fatty acid material.
A desirable starting oil for use herein is sunflower oil typically which will have a greater than 70~ by weight monounsaturated content. The starting oil is then hydro-genated to lessen the linoleic and linolenic components thereby increasing the monounsaturated acid content of the triglyc-eride oil. Of course, if the conditions for hydrogenation are not as set forth herein it is possible to reduce the oleic acid content concomitantly with the linolenic and linoleic content. It is therefore desirable that the saturated fatty acid content of the triglyceride following hydrogenation be less than 20%, more preferably less than 15% and most preferably less than 12% by weight.
Correspondingly, the cis monounsaturated fatty acid content of the oil should be from 20-40~ by weight. The fatty acids referred to are those from the triglyceride triester. An edible oil contains almost no free fatty acid.
As for physical characteristics following hydrogena-tion the melt point of the oil should be between 90F
(32C) to 120F (49C). The AOM (Active Oxygen Method) value should be at least 150 hours for the oil even in the absence of an antioxidant. The triglyceride oils typically have AOM values greater than 180 hours and most preferably greater than 500 hours. The melt point is determined by A.O.C.S. Official Method Cc 18-80.
As mentioned above it is possible, but not necessary, to utilize an antioxidant to assist in stabilizing the oil 2~23487 against oxidation (rancidity). The types of antioxidants which may be employed herein at levels up to 1% by weight of the oil include butylated hydroxyanisole; butylated hydroxytoluene; tertiary butyl hydroquinone; tocopherols;
and propyl gallate and mixtures thereof.
A further characteristic of the present invention is that the Solid Fat Index (SFI) has the following values.
SFITEMPERATURE
40-7550F (10C) 10 25-6570F (21C) 15-5580F (27C) 10-3592F (33C) 0-20104F (40C) The Solid Fat Index i9 described in A.O.C.S. Official 15 Method Cd 10-57 Revised 1974. This particular SFI method is herein incorporated by reference. Where the Active Oxygen Method is described herein it refers to A.O.C.S.
Official Method CD 12-57 Revised 1981. These methods are herein incorporated by referencç.
The particular results in the present invention may be obtained through the use of a mixed catalyst system.
The desirable catalysts used herein are a mixture of United G95D catalyst available from United Catalysts Inc.
of Louisville, Kentucky in combination with Nysel SP-7 available from Harshaw, a division of the Engelhard Corporation, Cleveland, Ohio. The United G95 catalyst and the Nysel SP-7 catalyst are both nickel catalysts.
Similarly, a single catalyst may be employed.
The SP-7 catalyst is a sulfur poisoned nickel cata-lyst which is about 20% by weight nickel and 1% by weightsulfur. The protecting oil in the catalyst amounts to 72%
by weight while the inert support is 7% by weight. The G-9SD catalyst is 25% nickel, 7% silica, and 0.10% water and the remainder inert ingredients including a triglyceride oil.
20234~
PROCESSING
The catalysts in the mixed system are typically em-ployed in a weight ratio of 10:1 to 1:5 in order to obtain the particular Solid Fat Index and the AOM values as previously described.
Typically, the catalysts are introduced to the oil which is maintained under a nitrogen blanket, and hydroge-nation is commenced when the temperature of the oil is between 120C to 200C. The hydrogenation of the oil is continued for a period of from 0.25-12 hours in order to obtain the SFI and AOM values previously described.
The oil to be hydrogenated is present in a suitable vessel at a weight ratio to the catalyst system at 3000:1 to 200:1 respectively. The hydrogen is added q.s. under a nitrogen blanket.
What follows is an example of the present invention:
~0~3~7 EXAMPLE I
A hard butter is made according to the present invention ~ollowing the process described below.
A 4 liter autoclave is thoroughly cleaned and the reaction system is vented to the atmosphere. A catalyst slurry consisting of a nickel catalyst which is 13.7 grams of Nysel SP-7 which has been predissolved in 100 grams of a sunflower oil having a 70% oleic acid content. The charging equipment utilized to introduce the catalyst-sunflower oil mixture to the reaction vessel is thenflushed with an additional 200 grams of the aforedescribed sunflower oil to ensure that all of the catalyst is introduced.
An additional quantity of 2400 grams of the sunflower oil is then added to the reactor and the syste~ is sealed and pressure tested with nitrogen to 410 KPa (60 psig).
The reaction vessel is equipped with a stirring system which is then maintained at 1300 rpm and the system is evacuated of all gases to 2 KPa (15 mm Hg) to remove any remaining air. The contents of the reaction vessel are then heated to 177C (350F). Once the material achieves that temperature the system is then pressurized with hydrogen gas to 345 KPa (50 psig). The aforementioned conditions are maintained until a sample of the product gives a Mettler Dropping Point of between 35C
to 43C (90F-110F).
Following completion of the hydrogenation, the excess hydrogen gas is vented to the atmosphere. A nitrogen purge is then utilized to remove remaining traces of the hydrogen gas and the material is cooled to 87C to 94C
(190F-200F). The product is then filtered utilizing 30 grams of filter aid and recovered.
The hard butters obtained from the foregoing example are suitable for use as a spray oil to maintain crispness of material such as dried fruit, snacks, crackers or bakery products. The amount of the hard butter utilized 20234~7 in such applications is typically about 5 to 35 percent by weight of the product to be coated.
Additional catalyst may be added to the system to en-sure that any higher Mettler Dropping Point is reached.
The catalyst used in this sample is a non-selective nickel catalyst.
2~3~7 EXAMPLE I I
The catalyst used in this example is Calsicat E-428F
which is available from Calsicat, a division of Mallinckrodt, Inc., Erie, Pennsylvania.
A hard butter is made according to the present invention following the process described below.
A 4 liter autoclave is thoroughly cleaned and the reaction system is vented to the atmosphere. A catalyst slurry consisting of a nickel catalyst which is 13.7 grams of Nysel SP-7 which has been predissolved in 100 grams of a sunflower oil having a 70% oleic acid content. The charging equipment utilized to introduce the catalyst-sunflower oil mixture to the reaction vessel is then flushed with an additional 200 grams of the aforedescribed sunflower oil to ensure that all of the catalyst is introduced.
An additional quantity of 2400 grams of the sunflower oil is then added to the reactor and the system is sealed and pressure tested with nitrogen to 415 KPa (60 psig).
The reaction vessel is equipped with a stirring system which is then maintained at 1300 rpm and the system is evacuated of all gases to 2 KPa (15 mm Hg) to remove any remaining air. The contents of the reaction vessel are then heated to 177C (350F). Once the material achieves that temperature the system is then pressurized with hydrogen gas to 345 KPa (50 psig).
The aforementioned conditions are maintained until a sample of the product gives a Mettler Dropping Point of between 35C to 40C (90F-105F). Thereafter, 1.3 grams of the catalyst in 100 grams of the partially hydrogenated oil are charged to the system. Hydrogenation is then continued to a Mettler Dropping Point of 43C to 49C
(110F-120F).
Following completion of the hydrogenation, the excess hydrogen gas is vented to the atmosphere. A nitrogen purge is then utilized to remove the remaining traces of the hydrogen gas and the material is cooled to 87C to 2023~87 94C (190F-200F). The product is then filtered utiliz-ing 30 grams of filter aid and recovered.
The hard butters obtained from the foregoing example are suitable for use as a spray oil to maintain crispness of material such as dried fruit, snacks, crackers or bakery products. The amount of the hard butter utilized in such applications is typically about 5 to 35 percent by weight of the product to be coated.
Claims (17)
1. A triglyceride oil wherein the fatty acid components of the triglyceride are greater than 90% by weight of C18 species; the monounsaturated fatty acid content of the tryglyceride oil is at least 70% by weight;
the polyunsaturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the saturated C18 fatty acid content of the triglyceride oil is less than 20% by weight and the C18 cis:trans ratio of the monounsaturated fatty acid content of the triglyceride is from 1:1 to 1:3.
the polyunsaturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the saturated C18 fatty acid content of the triglyceride oil is less than 20% by weight and the C18 cis:trans ratio of the monounsaturated fatty acid content of the triglyceride is from 1:1 to 1:3.
2. The triglyceride oil of claim 1 wherein the fatty acid content of the triglyceride is less than 3% by weight of those fatty acids having 20 or greater carbon atoms.
3. The triglyceride oil of claim 1 wherein the unsaturated fatty acid components of the triglyceride is substantially 18 carbon atoms.
4. The triglyceride oil of claim 1 wherein the Solid Fat Index (SFI) is:
SFI TEMPERATURE
40-75 50°F (10°C) 25-65 70°F (21°C) 15-55 80°F (27°C) 10-35 92°F (33°C) 0-20 104°F (40°C).
SFI TEMPERATURE
40-75 50°F (10°C) 25-65 70°F (21°C) 15-55 80°F (27°C) 10-35 92°F (33°C) 0-20 104°F (40°C).
5. The triglyceride oil of claim 1 wherein the oil is derived from sunflower.
6. The triglyceride oil of claim 1 wherein the fatty acid components of the triglyceride oil is 8% or less by weight of 16 carbon fatty acids.
7. The triglyceride oil of claim 1 wherein the mono unsaturated cis:trans ratio is from 2:3 to 1:3.
8. The triglyceride oil of claim 6 wherein the fatty acids in the starting sunflower oil are greater than 80% by weight monounsaturated content.
9. The triglyceride oil of claim 1 wherein the C18 saturated fatty acid content of the triglyceride is less than 15% by weight.
10. The triglyceride oil of claim 1 wherein the C18 cis monounsaturated fatty acid content of the oil is from 20% to 35% by weight.
11. The triglyceride oil of claim 1 wherein the AOM
value is at least about 150 hours.
value is at least about 150 hours.
12. The triglyceride oil of claim 1 containing an anti-oxidant.
13. The triglyceride oil of claim 1 wherein the Mettler Dropping Point is 90°F (32°C) to 120°F (49°C).
14. The triglyceride oil of claim 11 wherein the AOM
value is at least about 180 hours.
value is at least about 180 hours.
15. The triglyceride oil of claim 12 wherein the oil contains a member selected from the group consisting of butylated hydroxyanisole; butylated hydroxytoluene tertiary butyl hydroquinone; tocopherols; and propyl gallate and mixtures thereof.
16. The triglyceride oil of claim 15 wherein the AOM
is at least about 500 hours.
is at least about 500 hours.
17, A triglyceride oil wherein the fatty acid components of the triglyceride oil are greater than 90% by weight of C18 species; the monounsaturated fatty acid content of the triglyceride oil is at least 70% by weight;
the polyunsaturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the C18 saturated fatty acid content of the triglyceride oil is less than 15% by weight and the cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 2:3 to 1:3; wherein the AOM of the triclyceride oil is at least about 150 hours; the cis monounsaturated fatty acid content of the triglyceride oil is 20% to 35% by weight;
and the Solid Fat Index of the triglyceride oil is:
SFI TEMPERATURE
40-75 50°F (10°C) 25-65 70°F (21°C) 15-55 80°F (27°C) 10-35 92°F (33°C) 0-20 104°F (40°C).
the polyunsaturated fatty acid species in the triglyceride oil are less than 1.5% by weight; the C18 saturated fatty acid content of the triglyceride oil is less than 15% by weight and the cis:trans ratio of the monounsaturated fatty acid content of the triglyceride oil is from 2:3 to 1:3; wherein the AOM of the triclyceride oil is at least about 150 hours; the cis monounsaturated fatty acid content of the triglyceride oil is 20% to 35% by weight;
and the Solid Fat Index of the triglyceride oil is:
SFI TEMPERATURE
40-75 50°F (10°C) 25-65 70°F (21°C) 15-55 80°F (27°C) 10-35 92°F (33°C) 0-20 104°F (40°C).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US39616789A | 1989-08-21 | 1989-08-21 | |
| US07/396,167 | 1989-08-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2023487A1 true CA2023487A1 (en) | 1991-02-22 |
Family
ID=23566138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2023487 Abandoned CA2023487A1 (en) | 1989-08-21 | 1990-08-17 | Vegetable oil having hard butter characteristics |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2023487A1 (en) |
-
1990
- 1990-08-17 CA CA 2023487 patent/CA2023487A1/en not_active Abandoned
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