DE2354608A1 - EDIBLE FAT COMPOSITION AND METHOD FOR MANUFACTURING IT - Google Patents

Description

PATENT ANWXLTE

DR. E. WIEGAND Dlf-L-hvO. W. N; LV.ANN 2354608

DR. M. KOHLiR DIPL-IHG C. GERNKARDT

MÖNCHEN HAMBURG

TELEPHONE: 555476 "8000 MDN CH EN 2, ⁵¹ 'Ο ^ ΪΟ ^ βΤ 1973

TELEGRAMS: KARPATENT MATHILDENSTRASSE 12

W .. 41 816/73 7 / RS

Unilever NV
Rotterdam (Netherlands)

Edible fat composition and process, for their manufacture

The invention "relates to edible fats, the palmund Lauric acid fats contain, and particularly concerns a fat suitable for use in ice cream.

The solids content of ice cream plays an important role in determining its texture and eating quality. In the conventional art, the solids content has been formed primarily from dairy products, ie, butterfat, and non-fat milk solids in addition to sugar. However, the butterfat has increasingly been replaced by fats of vegetable origin, especially palm oil. The invention provides an improved fat composition, especially for ice cream, which has an iodine number of 3o to 5o and a slip melting point of 37 to 45 ⁰ C, and a corandomized mixture of PaIm-

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fat having an iodine number less than about 50 with more than 20o of a softening fat therefor containing a minor amount of a lauric acid fat. In the present context, the amounts and percentages are based on the weight of the fat composition.

The palm fat comes from palm oil, but it is much less unsaturated than full palm oil, which is reflected in its maximum iodine number. It can be made from whole palm oil by fractionation to give a stearin fraction either by dry fractionation, solvent fractionation or other means, or by hydrogenation of whole palm oil or palm oil olein. However, it does not contain whole (whole) palm oil. Preferably its slip melting point is 52 ° C or less and preferably it comprises the major part of the corandomized composition with the lauric acid fat. The palm fat is preferably not completely saturated, an iodine number range from 5 to 45 being particularly preferred.

The softening agent has the effect, the slip point the mixture to a value below that of the palm ' in bold and within the specified requirements. It can be made entirely from lauric acid fat, in an amount of more than 20% by weight, based on the resulting composition, consist ^ or it may contain additional fats, in particular full palm oil (whole palm oil), contain

The lauric acid fat can be obtained from palm kernel oil, coconut oil or babassu oil, fractions thereof or hydrogenated fats derived therefrom ..

Preferably the palinic lauric acid oil content is higher Palm fat was founded as a lauric acid fat and has in particular

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a ratio of 75 "to 90: Io to 25 parts, at least when the slip melting point of palm fat is 55 ° C or less is «Larger amounts of. Palm fat than those given here result in a product of a quality that is less desirable.

The compositions according to the invention can also contain other fats either corandomized or mixed with the corandomized composition. Suitable fats for serving purposes include shea oil, building roll seed oil, soybean and peanut oil among the vegetable oils and lard, beef tallow or fish oil. These additional oils should preferably be substantially free (<than $ lo) of poly- ethylenic unsaturation and may first be fractionated and / or cured. In the absence of highly unsaturated components there is then a close relationship between the iodine number of the composition and its dilatation values, with mixtures of fats with similar iodine numbers giving very similar dilatation values. The compositions can also be used in simple admixture . contain the randomized constituent lauric acid fat or palm oil or their fractions and hydrogenated derivatives »

Preferably the fat composition contains Io to lauric acid fat. More than this amount can result in too high a • Dp value for an acceptable dough melting point and vice versa. In addition to the short-chain saturated triglycerides of lauric acid fat, the effect of the plasticizing fat is also attributable to the amount of unsaturated acid residues it contains. A fat composition with a high lauric acid content should therefore have a low iodine number in order to achieve the best results which correspond to the preferred dilatation requirements. Roughly speaking, fat additives with a content of 5 to 15 »15 to 25" and 25 to 35% lauric acid fat preferably have

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Iodine numbers from 39 to 44, 35 to 42 and 32 to 38. The product according to the invention preferably has a ^{slip melting point of 38 to 42 0} C, in particular about 40 ° C. One part of the invention is that the pesticide content of the fat at 2o ° C is much higher than can be achieved by simple mixing. This can be measured by determining the dilation properties of the fat. The dilatation is preferably between 700 and 100, in particular between 700 and 100 at 20 ° C. This property is important for other fatty foods, such as margarine and other spreads, compared with a dilatation of about 500 for whole palm oil.

A full description of the determination of the dilatation values is given in British Patent Specification 859,769. The effect of the higher dilation values at 2o C contributes to a better eating quality of the ice cream. While higher levels of dilatation can of course be obtained from simple fats and their mixtures, this is usually done at the expense of unacceptably high ones. Climbing melting points, which give the product a disgusting feeling in the mouth at body temperature.

Preferred fat compositions according to the invention can be randomized. Glyceride composition consisting essentially of C-, p ~ 18 "acids with a content of approximately 5 to 20% lauric acid, 3o to 60% palmitic acid and not more than about 10%, preferably 5%, linoleic acid, The remaining acids consist mainly of C-.g saturated and monounsaturated acids, all acids are combined as "triglycerides and the composition has an iodine number of no more than 4-5 and a maximum slip melting point of 45 ° C. The relative amounts of stearic and oleic acids combined in the composition are determined by the maximum slip melt

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■ point of composition determined, with a high combined .Stearic acid content increases the melting point and a high combined oleic acid content lowers it. the combined monounsaturated elaidic acid, the trans isomer of oleic acid, similarly increases * the melting point the composition. It usually resides in fat compositions before which have been subjected to selective hydrogenation, the metal catalysts usually for the hydrogenation of di- and higher unsaturated fatty acids are used, the effect that. they one Isomerize proportion of the oleic acid formed or already present.

A particular example of the invention consists of 20 $ coconut oil, 55 $ palm oil and 25 $ palm stearin fraction (JZ 10, 5th) which is extracted by acetone fractionation. Such a Pett composition comprised 9 $ C,, ρ acids, 47 $ palmitic acid, and 4.5 $ linoleic acid, while the remainder consisted of C, _ß acids, all of which acids were combined as triglycerides, and had one Iodine number of 36.

The invention enables the production of a fat for ice cream from palm fat residues, which after separation from fractions for more valuable products, e.g. cocoa butter equivalents or substitutes. Either stearins or oleins can be used, the latter being hydrogenated first to suit requirements of palm fat in the compositions of the invention. The product is therefore often cheaper than ice cream fats, based on the whole palm oil.

The compositions according to the invention can thereby be prepared by mixing suitable palm and lauric acid fats in suitable proportions and the

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Mixture randomized in the presence of randomization catalysts. For this purpose, an alkali metal catalyst, particularly sodium or potassium, or a lower alkoxide thereof having not more than three carbon atoms is preferably used. As in randomization processes in general, care must be taken to ensure that the mixture is essentially free of catalyst poisons, in particular moisture and free fatty acids. The amount of catalyst can vary from about 0.01 to 0.2 percent by weight of the fat mixture, and the corandomization should be carried out at a temperature at which the mixture is completely melted, preferably at a temperature of 50 to 130 ° C Corandoraization is usually completed within 20 minutes.

example

A number of fat compositions for ice cream have been prepared from palm fat with lauric acid fat and / or palm oil and sheaolein as the softening fat. The palm fat obtained by fractionation of palm oil, stearine either _t by Lanza method with slip melting points of 5o to 55 ⁰ C and iodine values of 34 and 25 or obtained by fractionation of. Acetone with a slip melting point of 58 and an iodine value of 9 The iodine numbers are calculated from fatty acid analysis data, but the standard Wijs method can generally be used, provided that the fat has a low content of unsaponifiables. The palm oil was neutralized in each case and refined to a free fatty acid content of less than 0.1 # and a water content of about 0.02 Gevr.fo. The lauric acid fat was a purified, neutralized coconut oil with a

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Iodine value of approximately Io a moisture content of o, lo Gew.5 "and a free fatty acid content of o, 2o $ -or a refined palm kernel olein in a similar manner with a slip melting point of 22 ⁰ C and an iodine number of 21,

The mixture was dried and ^{corandomized at Ho 0} C in the presence of 0.2% by weight of sodium methoxide for 1 1/2 hours with constant stirring.

The reaction mixture was cooled to 95 ° C. and about 10% by weight of hot water was added to neutralize the catalyst. The fat was then washed with a similar amount of water and allowed to settle before draining the emulsion phase. The Fe1; t was then ^{dried at Ho 0} C for 1 hour, ^{bleached with 1 GeYIo 1} Zo fuller's earth and cooled to 45 ° C for filtration.

The ice cream was made as follows;

By using the ingredients listed below, the milk powder was dispersed in the water in a mixing vessel while stirring. Stirring was continued and the recycled skimmed milk was heated to 45 to 5o C, after which first the main part of the sugar and then the fat that had previously passed through ]
zen was added.

the fat, which was previously melted ^{by heating to 6o to 65 0 C}

The emulsifier and the stabilizer were combined with the remainder of the sugar, which was about 3 to 4 times their weight, and to that stirred mixture added.

The oil-in-water emulsion produced was increased by increasing the temperature to 75 ° C and by maintaining it pasteurized at this temperature for 10 minutes, you were

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η.

de then homogenized to 14o, 6 kg / cm (2ooo psi) and cooled to a temperature of 5 to lo ° C, whereupon they up to their use has been stored.

'The cooled emulsion was applied in a continuous stream by rapid quenching to a. Temperature of -5 ⁰ C brought to freeze with stirring. Air under a pressure of 4 »54 kg (Io lbs) was blown into the emulsion stream in a surface heat exchanger to give the extruded ice cream an overhead of 70 to 10 $.

In each pail there was a group of appraisers found the product to be comparable to full palm oil based ice cream. The recipe was as follows:

Weight ^

fat lo, o Skimmed milk powder ll, o Sucrose 14.5 Corn syrup equivalent to 42 dextrose 2, o

Stabilizer (Johann! SbrotkernmeHl) o, 2

Emulsifier ^ (Hono-diglyceride, 3o-4o # Glyceride)

water
Vanilla flavor

O, 49 61, 8th O, Oil loo. OO

Yf are further details of the fat compositions indicated in the tables below.

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Tab e lie

Pettzu
together
settlement Palm fat 55 ° G 58 ° G we j 10 Palm
fat Shea
fat Pe 11 composition IV ^D 2o 1 5o ° C .making 20th 45 dough
melting
point ⁰ C 47 595 2 45 fat 30th 40 40.8 42.9 565 3 40 - 36 Laurin
acid e-
fat 54 38.3 42.7 925 4th 32 10 48 * 42.8 40.4 835 5 28 20th 42 40.5 37.8 775 6th 36 20th 54 37.8 41.6 910 7th 32 48 42.6 38.2 845 8th 28 • " 42 40.4 34.5 SLO 9 25th 10 30th 55 38.0 36.2 1005 10 35 20th 30th 45 40.8 36.3 1005 11 20th 30th 60 41.1 36.4 955 12th 28 52 40.5 36.0 905 13th 32 38 40.7 29.5 1135 14th 25th 20th 45 40.5 32.3 970 15th 30th 50 39.9 39.2 715 * 39.9 20th

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CN = coconut oil
PKO = palm kernel olein

From the information in Table I, it can first be seen that at least 50% of the "softening fat" is desired.

It can also be seen that an increase in the lauric acid fat content requires a lower iodine number in the product for a given palm fat in order to achieve the best results, corresponding to the already described relationship between iodine value and lauric fat content, around D ₂ values. Range to create from 7oo to looo. The exact ratio will of course vary from one lauric acid fat to another according to your fetal acid analysis. Accordingly, a comparative composition containing 30% coconut oil, 35% palm stearin (50 ° C.) and 45% sheaolein gave a slip melting point of 36 ° 0.

Further analytical data for the compositions are shown in Table II, with trivial amounts of bound acids are omitted.

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Table II

Fat addition
saiamen- ■
Settlement Triglyceride fatty acids wt .- ^ ^C 10 saturated ^C 14 ^C 16 ^C 18 unge
saturates 8th
DI 0.7 ⁰ IS 2.6 29.8 14.5 ^C l
Mono 6.8 1 V 1.4 4.3 4.5 27.7 13.1 39.3 6.3 2 0.9 0.4 8.3 1.9 31.6 16.9 35.8 5.2 3 1.8 0.8 5.2 3.0 28.9 15.3 37.4 5 4th 0.4 1.2 9.8 4.3 26.4 13.7 35.2 4.7 5 0.8 0.7 14.5 2.7 31.8 16.9 33.0 5.1 6th 1.3 1.4 4.6 4.6 29.3 15.3 36.3 4.8 7th 0.9 2.1 8.6 6.6 27.1 13.8 33.0 4.4 8th 1.8 0.8 12.5 3.3 45.2 5 29.8 G.3 9 2.7 0.8 9.5 3.3 44.9 4.5 28.2 6.5 10 0.8. 1.4 9.5 4.9 43.7 4.9 28.9 6.6 11 0.8 1.4 > 8.3 4.9 43.6 4.6 27.5 6.7 12th 1.8 1.2 8.3 4.5 44.1 4.7 28.0 5.0 13th 1.8 1.2 14.4 4.5- 41.7 4.6 24.0 5.6 14th 1.3 1.4 14.3 4.6, 27.9 15.7 26.0 4.9 15th 1.3 8.5 33.9 1.8

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With these results, the fat compositions consist essentially completely of bound C-, -C-, "- acids, the content of C _{12 -C,.} Acids 6.9 to 18.9 $, the content of C 16 - acid 26.4 to 44.9 $ and the content of Linolsäüre 4 ₅ 4 amounted to 6.8 $.

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Claims (14)

235Λ608 Claims 0. Edible fat composition, characterized in that it has an iodine number of 3o to 5o and a rising smell of 37 to 45 ⁰ C and a corandomized mixture of a palm fat with an iodine number of less than about 5o
with more than $ 2o of a soft fat for
which contains a minor amount of a lauric acid fat. 2. Edible fat composition naah claim 1, characterized in that it contains more palm fat than lauric acid fat, "at least when the slip melting point of the
Palm fat is 55 ⁰ C or less. 3. Edible fat composition according to claim 2, characterized in that it contains 7 Q to 9o parts. Palm fat and Io to Contains 3o parts of lauric acid fat. 4. Edible fat composition according to any one of claims 1 to 35, characterized in that the palm fat is solvent-fractionated Includes palm stearin. 5. Edible fat composition according to one of the claims 1 to 4j characterized in that the softening fat consists only of palm oil and lauric acid fat. 6. edible fat composition according to any one of claims 1 to 4, characterized in that it additionally a.
Niclitlaurin acid fat includes that with the palm fat and that
Lauric acid fat is corandomized and is essentially free of polyethylene unsaturation. 409819/0381 " ^U " 235Λ608 7. Edible fat composition according to one of the claims 1 to 6, characterized in that it contains shea olein or full palm oil. 8. Food composition according to one of the claims 1 to 7, characterized in that the slip melting point of the composition is approximately 40 G. 9. edible fat composition according to any one of claims 1 to 8, characterized in that it is Io to 3ο $ Laiirinsäurefett contains. 10. Edible fat composition according to one of the claims 1 to 9, characterized in that they are 2o to 45 $ Jfalmfett contains. 11 »Edible fat composition according to one of the claims 1 to lo, characterized in that it is a dilation at 20 ° C from 700 to 10000. 12. Edible fat composition according to one of the claims 1 to 11, characterized in that the palm feti; Palm— stearin with an iodine number of 5 to 45 includes. 13. Edible fat composition according to one of the claims 1 to 12, characterized in that the lauric acid fat is coconut oil. includes, 14. Edible fat composition according to one of the claims 1 to 13, characterized in that the v; calibrating Fat represented at least half of the fat composition 409819/0381 .15 · Edible fat composition according to any one of claims 1 "to 14, characterized in that it comprises a randomized grlyceride shell composition consisting essentially of bound C - ^ - C- ^ g-acids and 5" to 2o $ Ο-, ρ- Ο-,, -acids, 3o to gofo palmitic acid, 5 to .lofo linoleic acid and the remainder C-, "-saturated and monounsaturated fatty acids, the composition having an iodine number of not more than 4-5 and a maximum slip point of 45 ⁰ C. . 16 ο Edible fat composition according to claim 15, characterized in that it consists of 2ofo coconut oil, 55 $ palm oil and 25 / £ palm stearin fractionated with acetone, the composition having an iodine number of 36. 17ο Process for the preparation of a fat composition according to one of claims 1 to .16, characterized in that that you have a mixture of a palm fat having an iodine number of less than about 50 with more than 2o $ of a v / eiclimachenden Fat comprising a minor amount of a lauric acid fraction is corandomized. 18, using an edible fat composition according to any one of claims 1 to 16 or produced according to the method according to claim 17 in the manufacture of ice cream. 409819/0381