Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
  • A21D2/165—Triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
  • A23L33/12—Fatty acids or derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Definitions

• the subject of the present invention is a vegetable fatty substance, its use in food preparations, the process for obtaining food products from this fatty substance and the food products obtained using these fatty substances.
• - Saturated fatty acids which are mainly found in animal fats such as butter and in certain vegetable fats such as palm; these fatty acids have no double bonds. They help increase blood cholesterol.
• - Monounsaturated fatty acids the best known of which is oleic acid (Cl 8: 1, n-9) found among others in olive or rapeseed oil. This fatty acid is known to decrease "bad cholesterol” or LDL cholesterol (low density lipoproteins) without reducing "good cholesterol” or HDL cholesterol (high density lipoproteins).
• - Polyunsaturated fatty acids the most important of which are linoleic acid (C18: 2, n-6) and linolenic acid (C18: 3, n-3), have at least two double bonds.
• Linoleic acid from the omega 6 family
• LDL cholesterol from the omega 3 family
• linolenic acid allows, among other things, the synthesis of derivatives involved in blood fluidity in the context of A balanced diet.
• the subject of the present invention is a vegetable fatty substance having a composition capable of preventing cardio- vascular as part of a balanced diet, providing essential fatty acids from the family of Omega 6 and Omega 3, precursors of highly polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA ( docosahexaénoiq ⁇ e acid).
• the subject of the invention is also a vegetable fatty substance solid at room temperature having an amount of saturated fatty acids reduced by half compared to fatty substances such as palm oil usually used.
• Another object of the invention is the use of this fatty substance in the formulation of food preparations and in particular in biscuits or cereal bars and any other food product manufactured using a fatty substance.
• the invention is particularly advantageous for the production of cereal bars, cookies of the brownie or madeleine type.
• Another object of the invention is a food product, as defined above, manufactured by using a fatty substance according to the invention.
• the invention also relates to a process for preparing a food product of the type defined above, using at least one fatty substance according to the invention.
• 18 carbon atoms which comprises from 12 to 18% linoleic acid relative to the total fatty acids and whose water content is less than 0.4% of the total mass.
• the fatty substance according to the invention comprises from 25 to 30% of saturated fatty acids relative to the total fatty acids, from 45 to 60% of monounsaturated fatty acids relative to the total fatty acids and from 10 to 30% of polyunsaturated fatty acids relative to the total fatty acids.
• the fatty substance according to the invention is not affected by cooking and retains its initial composition without developing trans fatty acids.
• the fatty substance thus comprises less than 1% of trans fatty acids, that is to say partially hydrogenated trans fatty acids. In a preferred embodiment, the fatty substance contains less than 0.3% of trans fatty acids.
• the fatty substance according to the invention may comprise fatty acids of the Omega 3 and Omega 6 families.
• the fatty substance may in particular, from the polyunsaturated fatty acids which it contains, from 3 to 7% linolenic acid compared to total fatty acids. We are then at an Omega 6 / Omega 3 ratio lower than 7: 1 which is a very favorable ratio compared to that of the current diet.
• composition in fatty acids of the vegetable fatty substance according to the invention is a composition in fatty acids of the vegetable fatty substance according to the invention:
• the water content of the fatty substance according to the invention is less than 0.4%.
• the fatty substance according to the invention contains practically no protein, carbohydrates or salt.
• the fatty substance according to the invention is of vegetable origin which avoids contributions of trans fatty acids.
• the fatty substance contains palm oil as it is or fractionated and rapeseed oil, the relative proportions of which are from 30:70 to 50:50 and preferably 40: 60.
• the fatty substance according to the invention may contain, in addition to vitamins (fat-soluble vitamins such as vitamins A and E), emulsifiers (mono and diglycerides of fatty acids, lecithins, etc.), colorants (carotene, tagetes extract , ...), salt and flavors, without changing its properties.
• vitamins fat-soluble vitamins such as vitamins A and E
• emulsifiers mono and diglycerides of fatty acids, lecithins, etc.
• colorants carotene, tagetes extract , ...)
• salt and flavors without changing its properties.
• the fatty object of the invention is solid at room temperature but malleable and has a melting point between 35 and 45 ° C.
• the fatty substance is used in the formulation of food products such as sandwich breads, pastries, cereal bars, pastries, cookies or other applications (creaming, ).
• the fatty substance can intervene in daily nutrition and actively participate in the prevention of cardiovascular diseases.
• Example 1 Formulation of a fatty substance according to the invention This fatty substance is a mixture of 40% palm oil and fractionated palm oil with 59.76% rapeseed oil, 0.2 % of mono and diglycerides of fatty acids from palm and 0.04% of vitamin E (tocopherol).
• Example 2 Determination of the melting point of the fatty substance according to the invention:
• the melting point is defined as the temperature at which there is no longer any fat in solid form in the sample considered.
• the slip point is defined as the temperature interval during which the fat begins to melt.
• This fatty substance is thus 40 ° C with a sliding point between 30 and 35 ° C.
• This fatty substance is therefore malleable and sufficiently solid to be plastic at room temperature.
• the fatty substance according to the invention is used for the preparation of food products, products of which some of the recipes are indicated below.
• the distributions of fatty acids present in the products made from the fatty substance according to the invention are compared with those obtained in products from the implementation of standard recipes.
• AGS saturated fatty acids
• PUFA polyunsaturated fatty acids
• PUFAs represent 11.8% of the fatty substances used in the recipe, while a sweet dough prepared with the fatty substance according to the invention contains more than 23%.
• a dough is prepared according to the following recipe:
• the proportion of PUFA in the cereal bar thus obtained is double that of a standard bar.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Edible Oils And Fats (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
• Confectionery (AREA)
• General Preparation And Processing Of Foods (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Fats And Perfumes (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=29719996

Family Applications (1)

Country Status (9)

Families Citing this family (7)

Family Cites Families (6)

• 2002
  • 2002-06-24 FR FR0207801A patent/FR2841097B1/fr not_active Expired - Fee Related
• 2003
  • 2003-06-23 AU AU2003260617A patent/AU2003260617A1/en not_active Abandoned
  • 2003-06-23 BR BR0312097-0A patent/BR0312097A/pt not_active IP Right Cessation
  • 2003-06-23 EP EP03761627A patent/EP1515613A1/de not_active Withdrawn
  • 2003-06-23 MX MXPA04012733A patent/MXPA04012733A/es not_active Application Discontinuation
  • 2003-06-23 WO PCT/FR2003/001923 patent/WO2004002233A1/fr active Application Filing
  • 2003-06-23 CA CA002489550A patent/CA2489550A1/fr not_active Abandoned
  • 2003-06-23 US US10/518,781 patent/US20050214435A1/en not_active Abandoned
  • 2003-06-23 JP JP2004516852A patent/JP2006506473A/ja not_active Withdrawn

Non-Patent Citations (1)

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