EP0957687A1 - Graisse de cuisson et procede de fabrication associe - Google Patents

Graisse de cuisson et procede de fabrication associe

Info

Publication number
EP0957687A1
EP0957687A1 EP98907985A EP98907985A EP0957687A1 EP 0957687 A1 EP0957687 A1 EP 0957687A1 EP 98907985 A EP98907985 A EP 98907985A EP 98907985 A EP98907985 A EP 98907985A EP 0957687 A1 EP0957687 A1 EP 0957687A1
Authority
EP
European Patent Office
Prior art keywords
lard
fats
product according
oil
product
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.)
Withdrawn
Application number
EP98907985A
Other languages
German (de)
English (en)
Inventor
Rajni Unilever Research Vlaardingen Lab. Bhatia
M. Unilever Res. Vlaardingen Lab. Van Den Kommer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to EP98907985A priority Critical patent/EP0957687A1/fr
Priority claimed from PCT/EP1998/000389 external-priority patent/WO1998032338A1/fr
Publication of EP0957687A1 publication Critical patent/EP0957687A1/fr
Withdrawn legal-status Critical Current

Links

Definitions

  • the invention relates to a cooking fat, in particular a cooking fat which has the product attributes of lard and a process for making such products.
  • Lard is a well known cooking fat which is very popular in a number of countries around the world. Especially in Eastern Europe lard is a popular cooking fat. Lard originates from the fatty parts of the pork and is usually obtained via wet or dry rendering or pressing. Pressed lard which is made in an industrial process, often has a white colour. Home made lard is usually obtained by the dry-rendered method.
  • SAFA level saturated fatty acids
  • SAFA level of lard can be from 30-48 wt% although mostly the SAFA level of lard is from 35 to 45 wt% .
  • High SAFA levels in the diet have been associated with an increased risk of coronary heart diseases and an increased cholesterol level.
  • Low SAFA cooking oils are well-known e.g. olive oil. These oils typically have low SAFA levels.
  • a disadvantage of these materials however is that they are liquid and hence have a completely different appearance, smell, taste and cooking behaviour as lard.
  • Solid fat compositions comprising lard have been described, but these compositions are either not grainy or have a high saturated fatty acid content. In addition known compositions are often refined and are therefore tasteless and flavourless.
  • US 2,875,067 discloses shortenings made from lard by a process which includes directed interesterification of the lard triglycerides, followed by hydrogenation.
  • US 1,135,351 describes a lard-like product made from cotton seed oil.
  • the cotton seed oil is partially hydrogenated and hardened to a homogeneous white or yellowish semi-solid, which simulates lard.
  • JP 55/096,057 describes an edible oil containing lard and corn oil. This product maintains the preferred taste of corn oil. This product is a liquid oil composition and does not have a pasty lard-like consistency.
  • the present invention aims at providing a lard-like product which is significantly lower in SAFA level than lard, but on the other hand is lard-like in that it is pasty rather than being liquid, has a grainy structure and resembles lard in taste, cooking behaviour and smell.
  • the invention relates to a lard-like product comprising more than 90 wt% of fats, - said fats containing 1-75 wt% of lard and 25-99 wt of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt%, preferably less than 30 wt%, most preferred less than 28 wt%, and the N20 of the fat blend is equal to or more than 10.
  • JP-A-55/23974 describes a mixture of lard and other fats for producing a shortening. Most of the lard component, however is co-randomised prior to incorporation into the mixture.
  • lard refers to substantially non-modified lard. Fatty components originating from lard e.g. by co-randomisation are not embraced within this term.
  • the lard-like product of the invention comprises at least 90 wt% of fats.
  • lard-like products of the invention are substantially free of water e.g the water level is less than 7 wt%, more preferred less than 4 wt%, most preferred less than 1 wt% .
  • the fats for use in the lard-like products of the invention contain from 1-75 wt% of lard.
  • lard can be obtained from fatty tissue of the pork by any suitable method e.g. melting, pressing etc.
  • the lard is obtained by dry rendering.
  • the lard level is less than 65 wt%, conveniently between 20 and 65 wt%.
  • the other components of the fat in the lard-like product can be selected from a wide range of fats and mixtures thereof.
  • a prerequisite of the other fats is that together they contain relatively low levels of SAFA in order to obtain a SAFA content of the total product of less than 35 wt%, preferably less than 30 wt%.
  • a particularly useful blend of other fats is a mixture of a substantially liquid oil and a relatively hard oil component. These blends allow the use of relatively low levels of lard, say from 1 to 45 wt% while still obtaining the desired product properties.
  • the liquid oil in such a mixture can be any oil which is liquid at ambient temperature, for example rapeseed oil, safflower oil, sunflower oil, soybean oil, olive oil, fish oil, walnut oil, sesame oil etc.
  • the liquid oil contains 25 wt% or less of SAFA, more preferred less than 20 wt%, most preferred less than 10 wt% .
  • the level of liquid oil in the composition may vary in a broad range, preferably, however the level of liquid oil is from 30-60 wt%, most preferred 40 to 55 wt%.
  • the relatively hard oil component can be any component which is capable -despite the presence of the liquid oil in the mixture- to provide a relatively high N20, without unnecessarily raising the SAFA content and such that the final blend is capable of forming a grainy product.
  • suitable oils or fats are palm oil, palmkernel oil, coconut oil, shea, illipe, cocoa butter. Also hardened fractions of these fats may be used or hard fractions of " other fats.
  • palm oil, cocoa butter or fractions thereof especially preferred is the use of palm oil, cocoa butter or fractions thereof. Also mixtures of these components may be use.
  • palm oil, palmkernel oil, coconut oil, shea, illipe, cocoa butter or hardened versions or fractions thereof are present, their total level is from >0-40 wt%, more preferred 5-35 wt%, generally from 5 to 25 wt%. Palm oil or fractions thereof are especially preferred. Examples of other suitable systems are given in the examples.
  • graininess is an important property of the final -product. This graininess, preferably evidenced by the presence of roundish fat particles having an number average diameter of 0.2 to 1.5 mm, more preferred 0.3 to 1.0 mm is very preferred by consumers as they see this as an important element of the lard-like structure.
  • Graininess can be caused by various methods, for example selection of appropriate fat blends and method of processing.
  • triglycerides are abbreviated as follows in terms of their fatty acids: P is Palmitic acid, S is Stearic acid, 0 is oleic acid - Sym is the total weight percentage of symmetric fats namely: POS, SOS, POP;
  • - ASym is the total weight percentage of asymmetric fats namely: SPO, PSO, SSO and PPO
  • Preferred fats containing high levels of symmetric triglycerides are palm oil, mid- or stearin fractions thereof and cocoa butter, also mixtures of these components can advantageously be used.
  • the lard-like products of the invention have a SAFA level of equal to or less than 35 wt%, preferably less than 30 wt%, very preferably the SAFA level is less than 28 wt%, most preferred less than 26%. Generally the SAFA level will be above 15 wt%, e.g. more than 20 wt%.
  • the lard-like products of the invention preferably have a N20 of between 10 and 35%.
  • the N20 is between 15 and 30%, more preferred between 15 and 25%.
  • the N value can be measured by any suitable technique for example as described in Fette, Seife, Anstrichstoff 8jD, 180-186 (1978) .
  • the N20 is preferably between 10 and 15 %.
  • Lard-like products according to the invention can optionally contain further ingredients for example flavouring, herbs, salt, colouring, anti-spattering agents, vitamins, and other additives.
  • flavouring for example, herbs, salt, colouring, anti-spattering agents, vitamins, and other additives.
  • a lard-like flavour is added.
  • Lard-like products of the invention can be made by any convenient process, for example the various components can be mixed for example after melting, followed by cooling. When desired shear may be applied to the product during cooling.
  • shear is applied during cooling.
  • a lard-like product of the following composition was made by mixing the ingredients at 45 °C followed by quiescently cooling.
  • the product had a grainy lard like texture and a lard like taste.
  • the N20 can conveniently be measured in line with
  • the amount of symmetric plus asymmetric fatty acids is 19.7
  • composition according to example 1 satisfies the formula presented above. Based on that the composition according to example 1 is grainy. The graininess is also visible by eye on an open broken surface of the product, for example when you take out a sample from the product with a spoon.

Landscapes

  • Edible Oils And Fats (AREA)
  • Medicinal Preparation (AREA)

Abstract

L'invention concerne un produit du type saindoux comprenant plus de 95 % en poids de graisses, lesquelles contiennent 1 à 75 % en poids de saindoux et 25 à 99 % en poids d'autres graisses, la teneur en acides gras saturés (SAFA) du mélange de graisses étant égale ou inférieure à 35 % en poids et le pourcentage en N20 du mélange de graisses est de l'ordre de 10 ou plus.
EP98907985A 1997-01-22 1998-01-19 Graisse de cuisson et procede de fabrication associe Withdrawn EP0957687A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP98907985A EP0957687A1 (fr) 1997-01-22 1998-01-19 Graisse de cuisson et procede de fabrication associe

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP97200173 1997-01-22
EP97200173 1997-01-22
EP98907985A EP0957687A1 (fr) 1997-01-22 1998-01-19 Graisse de cuisson et procede de fabrication associe
PCT/EP1998/000389 WO1998032338A1 (fr) 1997-01-22 1998-01-19 Graisse de cuisson et procede de fabrication associe

Publications (1)

Publication Number Publication Date
EP0957687A1 true EP0957687A1 (fr) 1999-11-24

Family

ID=34809679

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98907985A Withdrawn EP0957687A1 (fr) 1997-01-22 1998-01-19 Graisse de cuisson et procede de fabrication associe

Country Status (4)

Country Link
EP (1) EP0957687A1 (fr)
EA (1) EA001804B1 (fr)
PL (1) PL334730A1 (fr)
SK (1) SK282262B6 (fr)

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9832338A1 *

Also Published As

Publication number Publication date
EA199900674A1 (ru) 2000-02-28
SK97699A3 (en) 2000-06-12
EA001804B1 (ru) 2001-08-27
SK282262B6 (sk) 2001-12-03
PL334730A1 (en) 2000-03-13

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