EP1515613A1 - Vegetable fat and use thereof in food preparations - Google Patents

Vegetable fat and use thereof in food preparations

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Publication number
EP1515613A1
EP1515613A1 EP03761627A EP03761627A EP1515613A1 EP 1515613 A1 EP1515613 A1 EP 1515613A1 EP 03761627 A EP03761627 A EP 03761627A EP 03761627 A EP03761627 A EP 03761627A EP 1515613 A1 EP1515613 A1 EP 1515613A1
Authority
EP
European Patent Office
Prior art keywords
fatty acids
fat
total
fatty
relative
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.)
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Application number
EP03761627A
Other languages
German (de)
French (fr)
Inventor
Pascal Desbois
Jean-Marie Laplanche
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.)
Bridor
Original Assignee
Bridor
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Filing date
Publication date
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Publication of EP1515613A1 publication Critical patent/EP1515613A1/en
Withdrawn legal-status Critical Current

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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.

Abstract

The invention concerns a vegetable fat and its use in food preparations. The vegetable fat is characterized in that at least 90 % of the fatty acids it contains are fatty acids with 16 to 18 carbon atoms, in that it comprises 12 to 18 % of linoleic acid relative to the total fatty acids and in that it has a water content less than 0.4 % of the total weight.

Description

Corps gras végétal et son utilisation dans des préparations alimentaires Vegetable fat and its use in food preparations
La présente invention a pour objet un corps gras végétal, son utilisation dans des préparations alimentaires, le procédé d'obtention de produits alimentaires à partir de ce corps gras et les produits alimentaires obtenus à grâce à ces corps gras .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.
La nature des graisses alimentaires ingérées peut avoir une influence sur les taux sanguins de lipides . Une alimentation trop riche en graisses peut provoquer une augmentation des taux de triglycérides et de cholestérol. Or, s' il faut une quantité suffisante de cholestérol pour rester en bonne santé, un excès de cholestérol est incontestablement néfaste et constitue un facteur de risque pour les maladies cardiovasculaires (en particulier par les processus de rétrécissement des artères). L' excès de cholestérol peut être dû à une mauvaise alimentation contenant trop de graisses et en particulier des acides gras saturés . Le rôle des graisses dans les affections cardiaques est également aujourd' hui bien connu. Les acides gras sont les principaux constituants des lipides dont notre corps a besoin. Il existe une quarantaine d' acides gras naturels qui diffèrent les uns des autres par leur longueur et leur degré de saturation (c' est-à-dire des doubles liaisons entre des atomes de carbones à l' intérieur de la chaîne d' atomes de carbone). On distingue ainsi :The nature of dietary fat ingested can influence blood lipid levels. Eating too much fat can cause your triglycerides and cholesterol levels to rise. However, if it takes a sufficient amount of cholesterol to stay healthy, an excess of cholesterol is undoubtedly harmful and constitutes a risk factor for cardiovascular diseases (in particular by the processes of narrowing of the arteries). The excess cholesterol can be due to a poor diet containing too much fat and in particular saturated fatty acids. The role of fats in heart conditions is also well known today. Fatty acids are the main constituents of lipids that our bodies need. There are about forty natural fatty acids which differ from each other in their length and degree of saturation (that is to say double bonds between carbon atoms inside the chain of atoms of carbon). We thus distinguish:
- Les acides gras saturés que l'on trouve principalement dans les graisses animales comme le beurre et dans certaines graisses végétales comme le palme ; ces acides gras ne comportent aucune double liaison. Ils contribuent à augmenter le cholestérol sanguin. - Les acides gras mono-insaturés dont le plus connu est l' acide oléique (Cl 8: 1 , n-9) trouvé entre autres dans l' huile d' olive ou de colza. Cet acide gras est connu pour diminuer le " mauvais cholestérol " ou LDL cholestérol (low density lipoproteins) sans réduire le " bon cholestérol " ou HDL cholestérol (high density lipoproteins). - Les acides gras poly-insaturés, dont les plus importants sont l' acide linoléique (C18:2, n-6) et l' acide linolénique (C18 :3, n-3), comportent deux doubles liaisons au minimum. Ces deux acides gras sont essentiels à l' organisme qui n' est pas capable de les fabriquer et sont donc à trouver dans l' alimentation. La source principale de ces acides gras essentiels reste les oléagineux et les huiles végétales dérivées . L' acide linoléique (de la famille des oméga 6) est connu pour diminuer le LDL cholestérol et l' acide linolénique (de la famille des oméga 3) permet entre autres la synthèse de dérivés participant à la fluidité du sang dans le cadre d' une alimentation équilibrée.- 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. These two fatty acids are essential to the body which is not able to manufacture them and are therefore to be found in the diet. The main source of these essential fatty acids remains oilseeds and derived vegetable oils. Linoleic acid (from the omega 6 family) is known to lower LDL cholesterol and linolenic acid (from the omega 3 family) allows, among other things, the synthesis of derivatives involved in blood fluidity in the context of A balanced diet.
Pour réduire les risques d' accident vasculaire, les acides gras poly-insaturés et les acides gras mono-insaturés doivent être en suffisance dans l' alimentation. De plus, il serait préférable de maintenir un ratio entre acides gras oméga 6 et acides gras oméga 3 proche de 2: 1 (l'alimentation actuelle étant plutôt à un ratio de 10: 1 à 20: 1). D ' autre part, l' importance des nourritures végétales dans la prévention des maladies cardio-vasculaires et des cancers se précise. Des produits à base de soja par exemple, une fois inclus dans des régimes pauvres en cholestérol et en graisses saturées peuvent en effet réduire le risque de maladies coronariennes .To reduce the risk of stroke, polyunsaturated fatty acids and monounsaturated fatty acids must be sufficient in the diet. In addition, it would be preferable to maintain a ratio between omega 6 fatty acids and omega 3 fatty acids close to 2: 1 (the current diet is rather at a ratio of 10: 1 to 20: 1). On the other hand, the importance of plant foods in the prevention of cardiovascular diseases and cancers is becoming clearer. Soy products for example, once included in diets low in cholesterol and saturated fat can indeed reduce the risk of coronary heart disease.
Des produits riches en acides gras saturés potentiellement préjudiciables à la santé sont cependant couramment utilisés en agroalimentaire. C'est le cas par exemple de l'huile de palme, ou des corps gras végétaux durs ayant subi des modifications physiques et contenant du fait de ces traitements des acides gras trans (c'est-à-dire générés par hydrogénation partielle). Ces acides gras sont d' origine artificielle et se trouvent très peu à l' état naturel dans les aliments, sauf dans le cas de graisses animales. Ces acides gras trans agissent de la même manière que les acides gras saturés sur le mécanisme du développement des maladies lipidiques pouvant entrainer des maladies cardiovasculaires et des accidents cérébro-vasculaires .Products rich in saturated fatty acids potentially harmful to health are however commonly used in the food industry. This is the case for example of palm oil, or hard vegetable fatty substances having undergone physical modifications and containing, as a result of these treatments, trans fatty acids (that is to say generated by partial hydrogenation). These fatty acids are of artificial origin and are found very little in their natural state in food, except in the case of animal fats. These trans fatty acids act in the same way as saturated fatty acids on the mechanism of the development of lipid diseases which can lead to cardiovascular diseases and cerebrovascular accidents.
La présente invention a pour objet un corps gras végétal présentant une composition de nature à prévenir les maladies cardio- vasculaires dans le cadre d' une alimentation équilibrée, en apportant les acides gras essentiels de la famille des Oméga 6 et des Oméga 3, précurseurs des acides gras hautement polyinsaturés que sont l' EPA (l'acide eicosapentaénoique)et le DHA (l'acide docosahexaénoiqμe). L' invention a également pour objet un corps gras végétal solide à température ambiante présentant une quantité d' acides gras saturés diminuée de moitié par rapport aux corps gras comme l' huile de palme habituellement utilisée.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 ( docosahexaénoiqμe 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.
Un autre objet de l' invention est l' utilisation de ce corps gras dans la formulation de préparations alimentaires et notamment dans les biscuits ou barres céréalieres et tout autre produit alimentaire fabriqué en utilisant un corps gras.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.
L'invention est particulièrement intéressante pour la réalisation de barres céréalieres , de biscuits de types brownies ou madeleines. Un autre objet de l'invention est un produit alimentaire, tel que défini ci dessus, fabriqué par mise en œuvre d'un corps gras selon l'invention.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.
L'invention a également pour objet un procédé de préparation d'un produit alimentaire du type défini ci-dessus , mettant en œuvre au moins un corps gras selon l'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.
D ' autres objets apparaîtront à la lecture de la description et des exemples qui suivent.Other objects will appear on reading the description and the examples which follow.
Il a été découvert qu' il était possible d' obtenir ces résultats avantageux au moyen du corps gras végétal selon l' invention dont au moins 90 % des acides gras qu'il comprend sont des acides gras de 16 àIt has been discovered that it is possible to obtain these advantageous results by means of the vegetable fatty substance according to the invention of which at least 90% of the fatty acids which it comprises are fatty acids from 16 to
18 atomes de carbone, qui comprend de 12 à 18 % d' acide linoléique par rapport aux acides gras totaux et dont la teneur en eau est inférieure à 0,4 % de la masse totale.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.
Dans un mode de réalisation préféré, le corps gras selon l' invention comprend de 25 à 30 % d' acides gras saturés par rapport aux acides gras totaux, de 45 à 60 % d' acides gras mono-insaturés par rapport aux acides gras totaux et de 10 à 30 % d' acides gras poly- insaturés par rapport aux acides gras totaux. Le corps gras selon l'invention n'est pas affecté par la cuisson et garde sa composition initiale sans développer d'acides gras trans.In a preferred embodiment, 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.
Le corps gras comporte ainsi moins de 1 % d' acides gras trans c'est-à-dire des acides gras trans partiellement hydrogénés. Dans un mode de réalisation préféré, le corps gras comporte moins de 0,3% d'acides gras trans.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.
Le corps gras selon l'invention peut comporter des acides gras des familles Oméga 3 et Oméga 6. Dans un mode de réalisation préféré, le corps gras peut comporter en particulier, parmi les acides gras poly- insaturés qu'il contient, de 3 à 7 % d'acide linolénique par rapport aux acides gras totaux. On se situe alors à un ratio Oméga 6/Oméga 3 inférieur à 7:1 ce qui est un ratio très favorable comparativement à celui de l' alimentation actuelle .The fatty substance according to the invention may comprise fatty acids of the Omega 3 and Omega 6 families. In a preferred embodiment, 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.
Conformément à l'invention quant on parle d'acides gras, il est entendu qu'ils sont sous la forme de triglycérides.According to the invention when we speak of fatty acids, it is understood that they are in the form of triglycerides.
Le corps gras selon l'invention peut avantageusement présenter les caractéristiques suivantes :The fatty substance according to the invention can advantageously have the following characteristics:
Composition en acides gras du corps gras végétal selon l'invention:Composition in fatty acids of the vegetable fatty substance according to the invention:
C12:0 0,1-0,3 %C12: 0 0.1-0.3%
C14:0 0,4-0,6 %C14: 0 0.4-0.6%
C16:0 22-26 %C16: 0 22-26%
C18:0 2,5-4 % C18:l,n-9 47-51 %C18: 0 2.5-4% C18: l, n-9 47-51%
C18:2, n-6 12-18 %C18: 2, n-6 12-18%
C18:3,n-3 3-7 %C18: 3, n-3 3-7%
C20:0 0,5-0,8 %C20: 0 0.5-0.8%
C20:l 0,7-1 % C20:2 0,05-1,5 %C20: l 0.7-1% C20: 2 0.05-1.5%
C22:0 0,2-0,5 % La teneur en eau du corps gras selon l' invention est inférieure à 0,4 % . Le corps gras selon l' invention ne contient pratiquement pas de protéines, de glucides ni de sel.C22: 0 0.2-0.5% 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.
Le corps gras selon l' invention est d' origine végétale ce qui évite les apports d' acides gras trans. En particulier, le corps gras contient de l' huile de palme en l' état ou fractionnée et de l' huile de colza dont les proportions relatives sont de 30:70 à 50:50 et préférentiellement de 40 : 60.The fatty substance according to the invention is of vegetable origin which avoids contributions of trans fatty acids. In particular, 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.
Le corps gras selon l' invention peut contenir en plus des vitamines (vitamines liposolubles comme les vitamines A et E), des émulsifiants (mono et diglycérides d' acides gras, lécithines , ...), des colorants (carotène, extrait de tagète, ... ), du sel ainsi que des arômes , sans modification de ses propriétés .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.
Le corps gras objet de l' invention est solide à température ambiante mais malléable et possède un point de fusion entre 35 et 45°C.The fatty object of the invention is solid at room temperature but malleable and has a melting point between 35 and 45 ° C.
Le corps gras est utilisé dans la formulation de produits alimentaires tels que les pains de mie, pâtisseries , barres céréalieres, viennoiseries, biscuits ou autres applications (crémage, ... ). Le corps gras peut intervenir dans la nutrition au quotidien et participer activement à la prévention des maladies cardiovasculaires. 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.
Les exemples suivants sont destinés à illustrer l' invention sans toutefois présenter un caractère limitatif.The following examples are intended to illustrate the invention without, however, being limiting in nature.
Exemple 1 : : Formulation d' un corps gras selon l' invention Ce corps gras est un mélange de 40 % d' huile de palme et d' huile de palme fractionnée avec 59,76% d' huile de colza, de 0,2% de mono et diglycerides d' acides gras provenant de palme et de 0,04% de vitamine E (tocophérol).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).
Exemple 2 : Détermination du point de fusion du corps gras selon l'invention :Example 2: Determination of the melting point of the fatty substance according to the invention:
Ces mesures ont été effectuées par RMN (Résonance Magnétique Nucléaire) basse résolution sur un corps gras de formulation telle que dans l'exemple 1.These measurements were carried out by NMR (Nuclear Magnetic Resonance) on low resolution on a fatty substance of formulation such as in Example 1.
Le point de fusion est défini comme la température à laquelle il n'y a plus de graisse sous forme solide dans l'échantillon considéré. Le point de glissement est défini comme l'intervalle de température pendant lequel la graisse commence à fondre.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.
Le point de fusion de ce corps gras est ainsi de 40°C avec un point de glissement compris entre 30 et 35°C. Ce corps gras est donc malléable et suffisamment solide pour être plastique à température ambiante.The melting point of 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.
Le corps gras selon l' invention est utilisé pour la confection de produits alimentaires, produits dont certaines des recettes sont indiquées ci-après . Les répartitions des acides gras présents dans les produits élaborés à base du corps gras selon l'invention sont comparées à celles obtenues dans des produits provenant la mise en œuvre de recettes standards.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.
Exemple 3 : Pâte sucrée :Example 3: Sweet dough:
On prépare une pâte selon la recette suivanteWe prepare a dough according to the following recipe
Les résultats obtenus après cuisson sontThe results obtained after cooking are
AGS : acides gras saturésAGS: saturated fatty acids
AGMI : acides gras mono-insaturésAGMI: monounsaturated fatty acids
AGPI : acides gras poly-insaturés Ainsi, dans un produit standard, les AGPI représentent 11 ,8 % des corps gras utilisés dans la recette alors qu'une pâte sucrée préparée avec le corps gras selon l'invention en comporte plus de 23 %.PUFA: polyunsaturated fatty acids Thus, in a standard product, 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%.
Exemple 4 : Pâtisserie type brownies :Example 4: Brownies type pastry:
On prépare une pâte selon la recette suivante :A dough is prepared according to the following recipe:
Les résultats obtenus après cuisson sontThe results obtained after cooking are
Dans la recette préparée avec le corps gras végétal selon l'invention, on voit que la proportion d'AGPI est de 23,7 % soit deux fois plus que dans une recette standard. In the recipe prepared with the vegetable fatty substance according to the invention, it can be seen that the proportion of PUFA is 23.7%, ie twice as much as in a standard recipe.
Exemple 5 : B arres céréalieres :Example 5: Cereal bars:
On prépare une pâte selon la recette suivanteWe prepare a dough according to the following recipe
Les résultats obtenus après cuisson du liant et mélange avec céréales et fruits sont:The results obtained after cooking the binder and mixing with cereals and fruits are:
En utilisant le corps gras végétal selon l'invention, la proportion d'AGPI dans la barre céréalière ainsi obtenue est le double de celle d'une barre standard.By using the vegetable fatty substance according to the invention, the proportion of PUFA in the cereal bar thus obtained is double that of a standard bar.
On voit bien grâce à ces exemples que, par l'utilisation du corps gras selon l'invention dans les recettes de préparation de pâtisseries et autres viennois eries, on se rapproche fortement d' une composition idéale en AGS/AGMI/AGPI de 25/50/25 . It is easy to see from these examples that, by using the fatty substance according to the invention in the recipes for the preparation of pastries and other Viennese pastries, it is very close to an ideal composition in AGS / AGMI / AGPI of 25 / 50/25.

Claims

REVENDICATIONS
1. Corps gras végétal caractérisé par le fait qu'au moins 90 % des acides gras qu'il comprend sont des acides gras de 16 à 18 atomes de carbone, qu' il comporte de 12 à 18 % d' acide linoléique par rapport aux acides gras totaux et qu'il a une teneur en eau inférieure à 0,4 % de la masse totale.1. Vegetable fat characterized in that at least 90% of the fatty acids that it comprises are fatty acids of 16 to 18 carbon atoms, that it contains 12 to 18% of linoleic acid relative to total fatty acids and that it has a water content of less than 0.4% of the total mass.
2. Corps gras selon la revendication 1 , caractérisé par le fait qu'il comporte de 25 à 30 % d'acides gras saturés par rapport aux acides gras totaux.2. Fat according to claim 1, characterized in that it comprises from 25 to 30% of saturated fatty acids relative to the total fatty acids.
3. Corps gras selon l'une quelconque des revendications 1 à 2, caractérisé par le fait qu'il comporte de 45 à 60 % d'acides gras mono- insaturés par rapport aux acides gras totaux.3. Fat according to any one of claims 1 to 2, characterized in that it comprises from 45 to 60% of monounsaturated fatty acids relative to the total fatty acids.
4. Corps gras selon l'une quelconque des revendications 1 à 3 , caractérisé par le fait qu'il comporte de 10 à 30 % d'acides gras poly- insaturés par rapport aux acides gras totaux. 4. Fat according to any one of claims 1 to 3, characterized in that it comprises from 10 to 30% of polyunsaturated fatty acids relative to the total fatty acids.
5. Corps gras selon l'une quelconque des revendications 1 à 4, caractérisé par le fait qu'il comporte moins de 1 % d'acides gras trans par rapport aux acides gras totaux.5. Fat according to any one of claims 1 to 4, characterized in that it comprises less than 1% of trans fatty acids compared to total fatty acids.
6. Corps gras selon l'une quelconque des revendications 1 à 5 , caractérisé par le fait qu'il comporte moins de 0,3 % d'acides gras trans par rapport aux acides gras totaux.6. Fats according to any one of claims 1 to 5, characterized in that it comprises less than 0.3% of trans fatty acids relative to the total fatty acids.
7. Corps gras selon l'une quelconque des revendications 1 à 6, caractérisé en ce qu' il comporte de 3 à 7 % d' acide linolénique par rapport aux acides gras totaux.7. Fat according to any one of claims 1 to 6, characterized in that it comprises from 3 to 7% of linolenic acid relative to the total fatty acids.
8. Corps gras selon l' une quelconque des revendications 1 à 7, caractérisé en ce que le rapport des acides gras oméga 6 sur oméga 3 soit inférieur à 7.8. Fat according to any one of claims 1 to 7, characterized in that the ratio of omega 6 fatty acids to omega 3 is less than 7.
9. Corps gras selon l' une quelconque des revendications 1 à 8, caractérisé par le fait qu' il contient de l' huile de palme éventuellement fractionnée et de l' huile de colza. 9. Fats according to any one of claims 1 to 8, characterized in that it contains palm oil optionally fractionated and rapeseed oil.
10. Corps gras selon l' une quelconque des revendications 1 à 9, caractérisé par le fait que l' huile de palme et l' huile de colza sont dans des proportions respectives comprises entre 30:70 à 50:50.10. Fat according to any one of claims 1 to 9, characterized in that the palm oil and rapeseed oil are in respective proportions between 30:70 to 50:50.
11. Corps gras selon l' une quelconque des revendications 1 à 10, caractérisé par le fait qu' il comprend des vitamines, des émulsifiants , du sel, des colorants ou des arômes.11. Fat according to any one of claims 1 to 10, characterized in that it comprises vitamins, emulsifiers, salt, colors or flavors.
12. Corps gras selon l'une quelconque des revendications 1 à 11 , caractérisé par le fait que son point de fusion est compris entre 35°C à 45°C. 12. Fats according to any one of claims 1 to 11, characterized in that its melting point is between 35 ° C to 45 ° C.
13. Utilisation d' un corps gras selon l'une quelconque des revendications 1 à 12 dans la formulation d' un produit alimentaire.13. Use of a fatty substance according to any one of claims 1 to 12 in the formulation of a food product.
14. Produit alimentaire caractérisé par le fait qu'il est fabriqué par mise en œuvre d'un corps gras selon l'une quelconque des revendications 1 à 13. 14. Food product characterized in that it is manufactured by using a fatty substance according to any one of claims 1 to 13.
15. Produit selon la revendication 14 caractérisé par le fait qu' il s ' agit d' un biscuit ou d' une barre céréalière,15. Product according to claim 14 characterized in that it is a cookie or a cereal bar,
16. Procédé de préparation d'un produit alimentaire, caractérisé par le fait qu'il met en œuvre au moins un corps gras selon l'une quelconque des revendications 1 à 12. 16. Method for preparing a food product, characterized in that it uses at least one fatty substance according to any one of claims 1 to 12.
EP03761627A 2002-06-24 2003-06-23 Vegetable fat and use thereof in food preparations Withdrawn EP1515613A1 (en)

Applications Claiming Priority (3)

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FR0207801A FR2841097B1 (en) 2002-06-24 2002-06-24 VEGETABLE FATTY BODY AND ITS USE IN FOOD PREPARATIONS
FR0207801 2002-06-24
PCT/FR2003/001923 WO2004002233A1 (en) 2002-06-24 2003-06-23 Vegetable fat and use thereof in food preparations

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FR2878413B1 (en) * 2004-11-26 2007-01-26 Lesieur S A S LIPIDIC COMPOSITION HAVING NUTRITIONAL AND ORGANOLEPTIC PROPERTIES OF INTEREST
EP1719412A1 (en) * 2005-05-04 2006-11-08 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
EP1728432A3 (en) * 2005-05-04 2006-12-13 N.V. Vandemoortele Pre-mix for bakery products comprising a shortening
TWI414243B (en) 2007-02-09 2013-11-11 Nisshin Oillio Group Ltd Mouthfeel improved fat and oil composition
PT2365756T (en) 2008-12-16 2019-02-07 Sime Darby Malaysia Berhad Use of a pumpable fat composition in the preparation of farinaceous dough and process for the manufacture of such fat composition
EP2520175B1 (en) * 2009-12-29 2017-03-15 Team Foods Colombia S.a. Fatty composition that reduces the formation of frost on frozen, pre-fried food products
EP3005875B1 (en) 2014-09-10 2022-02-16 Generale Biscuit Filling for a bakery product

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JPS5435244A (en) * 1977-08-23 1979-03-15 Ajinomoto Kk Oil and fat composition for coating rice confectioneries
JPS5828231A (en) * 1982-06-18 1983-02-19 Ajinomoto Co Inc Preparation of rice cakes
US4610884A (en) * 1984-06-29 1986-09-09 The Procter & Gamble Company Confectionery cremes
FR2660160B1 (en) * 1990-03-27 1995-07-07 Cema Sarl PROCESS FOR THE MANUFACTURE OF A SPREADABLE FOOD BODY AT THE OUTLET OF A REFRIGERATOR AND A SPREADABLE FOOD BODY THUS OBTAINED.
US6136858A (en) * 1994-01-10 2000-10-24 Abbott Laboratories Infant formula and methods of improving infant stool patterns
MY122480A (en) * 2000-05-29 2006-04-29 Premium Vegetable Oils Sdn Bhd Trans free hard structural fat for margarine blend and spreads

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FR2841097A1 (en) 2003-12-26
US20050214435A1 (en) 2005-09-29
BR0312097A (en) 2005-03-29
JP2006506473A (en) 2006-02-23
FR2841097B1 (en) 2004-12-24

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