DE1793221B2 - PROPIONIC ACID PALMITIC ANHYDRIDE AND METHOD OF PRESERVING BREAD WITH MIXED PROPIONIC ANHYDRIDES - Google Patents

Description

To prevent the formation of mold and also the stringing of bread and other baked goods is Propionic acid, especially in the form of its sodium or calcium salts, has long been used as a preservative for food it is characterized by its particular physiological harmlessness. she is therefore mainly approved for the preservation of bread and baked goods in practically all countries, and mostly without a quantity limit. Furthermore, there is no labeling requirement for propionic acid, because it occurs as a natural component in bread.

The disadvantage, however, is that propionic acid and its salts have an effect on the biological dough loosening agents, such as. B. Yeast and sourdough, which are used to make bread, have an unfavorable effect. They inhibit the fermentation of the dough and thereby cause a deterioration in the quality of the bread. A compensation of the fermentation inhibition by Extending the fermentation times or increasing the amount of yeast or sourdough is only limited Dimensions possible and prepares technical especially in a continuously working large company Trouble. A reduction in the amount of propionic acid or propionic acid salts added up to The limit at which the fermentation inhibition is still acceptable no longer guarantees reliable protection against mold growth.

From the patent 16 42 543 it is already known for the preservation of baked goods instead of Sorbic acid or its salts with mixed anhydrides of sorbic acid and aliphatic carboxylic acids to use more than 5 carbon atoms in the molecule. The transfer of the teaching given there to mixed propionic anhydrides was not obvious to the person skilled in the art, since it only contains 3 carbon atoms Propionic acid contained in the molecule in contrast to that containing 6 carbon atoms in the molecule Sorbic acid is indefinitely soluble in water. It was therefore to be expected that in the presence of moisture an anhydride that consists of the very short-chain propionic acid and a long-chain aliphatic carboxylic acid with consists of more than 11 carbon atoms, increases very quickly free propionic acid would be hydrolyzed and thus useless for the intended use will.

A method of preserving bread and other baked goods with mixed propionic anhydrides has now been established found, which is characterized in that the dough is a before the baking process mixed anhydride of propionic acid and an aliphatic carboxylic acid with more than 11 carbon atoms in the molecule, in an amount of more than 0.1% by weight, based on the flour weight

The mixed propionic anhydrides used according to the invention can in a known manner by reacting the corresponding fatty acid chloride with an alkali salt of propionic acid.

To produce propionic acid-palmitic anhydride, molar amounts of sodium propionate and palmitic acid chloride in six times the amount of anhydrous petroleum ether with a boiling range of ^{35-7O 0 C are heated to 50 0} C for three hours.Then it is diluted with so much petroleum ether that the organic reaction product dissolves completely. The sodium chloride which remains undissolved is filtered off and the solution is ^{evaporated to dryness at room temperature (approx. 20 °} C.) in a rotary evaporator in vacuo. A white crystalline propionic acid-palmitic anhydride with a melting point of 58 ° C. is obtained.

Suitable fatty acids with more than 11 carbon atoms in the molecule are e.g. B. myristic, palmitic, stearic, oleic, elaidic, linoleic and linolenic acids.

The preservatives used according to the invention are added to the dough directly or as a solution, Emulsion or dispersion added It can also be useful to dissolve them in the shortening beforehand. she are suitable for the preservation of all baked goods, regardless of whether they are microbiological dough loosening agents such as yeast or sourdough or chemical dough-loosening agents based on carbonic acid separating compounds are used. The ones necessary for the preservation of the baked goods Added amounts of mixed propionic anhydrides are 0.1-3.0% by weight, preferably 0.4-2.0% by weight based on the flour weight

The advantages of the process according to the invention are that the mixed propionic acid-fatty acid anhydride has no influence on dough fermentation, dough yield, dough texture and proofing time. That Finished baked goods match the control pieces in terms of their properties such as browning, crumbs and pores of baked goods without the addition of a preservative. Smell and taste are through does not affect the preservatives used according to the invention

The addition of the mixed propionic acid-fatty acid anhydrides according to the invention offers effective protection against mold growth. A major advantage over other preservatives is that that the addition of the preservatives used according to the invention in the Federal Republic of Germany does not need to be declared because propionic acid is generally approved as a foreign substance. In contrast, the addition of sorbic acid must be marked and can only be used for sliced bread take place.

Furthermore, speaks for the use of the mixed propionic acid-fatty acid anhydrides, the fact that the Propionic acid is technically more easily accessible than sorbic acid.

The indifference with regard to dough fermentation in the case of the preservatives used according to the invention shows example 1, in which the developed carbon dioxide

volume of a wheat dough with 3% yeast with the addition of 1% by weight propionic acid-palmitic anhydride which is juxtaposed from a dough without any additive

example 1

Dough fermentation

Line, min ml CO2 mlCO2 without addition Addition of 1% Propionic acid pal mitic anhydride

255
570
840

260 585 830

For comparison, in Example 2 a dough of the same composition was that amount of free Propionic acid added to that in the propionic acid palmitic anhydride corresponds to the bound share

Example 2

Dough fermentation

Time min mlCCh without addition

mlCOa

Addition of 0.25% Propionic acid

30th

10 60 90

290
630
945

160
355
610

There were wheat loaves to the dough baked with varying amounts of propionic acid-palmitic additives as tin bread (60 min fermentation, baking time 60 min, oven temperature 180 ⁰ C). In terms of their external assessment characteristics, such as color, crumb and crust properties, pore size, elasticity and bread volume, the breads agreed with the control bread, which was baked without additives. A difference in taste could not be determined. The bread was cut into slices and stored wrapped in polyethylene bags at room temperature.

Storage at room temperature

Example 3

Mold formation after days 2 4

12th

16

Control sample - + + +

0.5% prop.palm.anhydr7 flour - - +

0.8% prop.palm anhydride / flour - - -

1.2% prop.palm.anhydr. / Flour - - -

The characters used in example 3 have the following meanings:

- no mold.

+ beginning mold formation.

+ + stronger mold growth.

+ + + very strong mold growth.

Claims (2)

Patent claims: 1. Propionic acid pa'mitic anhydride of the formula C ₂ H ₅ • CO • O CO - (CH ₂ J ₁₄ • CH ₃ 2. Method for preserving bread and other baked goods with mixed propionic acid ι ο anhydrides, characterized in that a mixed anhydride is added to the dough before the baking process of propionic acid and an aliphatic carboxylic acid with more than 11 carbon atoms in the Molecule, added in an amount of more than 0.1 wt .-%, based on the flour weight.