GB2049720A - Novel emulsifier composition and quality improvement method of starch containing food - Google Patents

Abstract

An emulsifier composition is disclosed which comprises a powdered high-purity distilled monoglyceride composition composed of 65-85% of a saturated fatty acid monoglyceride and 35-15% of an unsaturated fatty acid monoglyceride and having an iodine value of 10 to 40. The composition is prepared by tempering for more than 30 minutes at a temperature above 45 DEG C and lower than the melting point of the composition. The composition may optionally include a minor preparation of a fat and/or one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate. When the composition includes one or more of the latter substances, the composition may be prepared without tempering. The composition is used as an additive for improving the quality of starch- containing food.

Description

SPECIFICATION Novel emulsifier composition and quality improvement method of starch-containing food This invention relates to an emulsifier composition, a process for its preparation and to its use as an additive for starch-containing food.

Mono-and diglycerides are widely used as emulsifiers in the food processing industry. Their particular function differs depending on the purity, appearance, physical and chemical properties and the types of fatty acid which constitute the emulsifier.

In the case of starch-containing food, such emulsifiers are required to react well, particularly with starch, and saturated fatty acid monoglycerides having 14 to 1 8 carbon atoms and of high purity distilled monoglyceride are known to be satisfactory in meeting these requirements.

In the case of using mono-and diglycerides in the fat phase, there is no restriction on the physical properties of mono-and diglyceride since it can be dissolved into fat. However, in the case of starch containing food, it is desirable to use mono-and diglycerides in the aqueous phase, in order to obtain a starch-complexing improvement effect. In these cases, or in the case where the emulsifier is used mixed with the raw material in powdered form, the physical appearance, physical and chemical properties such as the crystalline forms of monoglyceride and surface condition may all have significant bearing on the functions of the emulsifier.

Monoglycerides are noted for their polymorphic forms, and these are sub -a, a, cr"Bt and p which are indicated by order of decreasing melting points. The evaluation of properties is known to be good in the above-mentioned order as the p crystalline form is most stabilized thermodynamically, and monoglyceride has always been marketed in the P crystalline form.

The reason why the a-crystalline form is more effective in the aqueous phase can be explained by the difference in hydrophilic properties. As a means of obtaining the a crystalline form, there is the conjoined crystal method with the combined use of a saturated fatty acid monoglyceride and a fatty acid propyleneglycol ester (J. Am. Oil., Chem. 40, 725 (1963)); or a method comprising dispersion in water at temperature below the melting point of the monoglyceride. But both of these methods have disadvantages such as small yields of the monoglyceride, difficulty in maintaining temperature control or in preservation of the product.

From these standpoints, it would be advantageous if the p-crystalline form could be found to possess stable crystallization while showing good properties. Various methods have been considered as means for improving the hydrophilic properties. In order to increase the surface area of crystallization, a method whereby minute crystals were obtained from recrystallizing by use of solvent (Japanese Patent: TOKU-KO-SHO 50-34613) and a method whereby aqueous dispersion of the p-crystalline form was obtained by adding a stabilizer into the dispersion or dry powdered monoglyceride was obtained by adding a binders into the dispersion (Japanese Patent: TOKU-KO-SHO 44-26900) have been considered.

Each of these methods has excellent improvement effects. However, with regard to obtaining powdered monoglyceride, there was a problem because it tended to be expensive from a standpoint of production efficiency, whereas a product in paste form proved to be inferior in handling, preservation and in stability. Therefore the development of a more simplified process has long been desired for preparing a powdered monoglyceride which is effective in the aqueous phase. As a result of intensive research work we have discovered a novel emulsifier composition which exerts good quality improvement effect on starch-containing food and which is easier to handle, less expensive, has a longer preservation time and has a stable quality.

Thus, the present invention provides an emulsifier composition comprising a powdered high purity distilled monoglyceride composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride, and having an iodine value of 10 40, the composition having been tempered for more than 30 minutes at a temperature of more than 450C without melting of the composition. In the composition of the fatty acid monoglyceride, the saturated fatty acid preferably has from 12 to 22 carbon atom and the unsaturated fatty acid preferably has 1 6 to 22 carbon atoms.

The composition according to the invention can be produced either by using a fatty acid material having the acquired characteristics or by mixing two or more different kinds of fatty acid monoglyceride.

If the amount of unsaturated fatty acid monoglyceride was less than 1 5% and the iodine value was less than 10, the desired results could not be obtained. Likewise, if the amount was more than 35% and iodine value was more than 40, the complex-forming ability with starch deteriorates and at the same time, it is difficult to obtain in powdered form.

According to this invention, we found that, by tempering the emulsifier composition for more than 30 minutes at a temperature which is within the range from more than 450C to a temperature which does not melt the said composition, the properties of the composition improved drastically and the preservation stability also improved. If the tempering temperature was below 450C, it takes a longer time to attain the required properties and the grain sizes become coarse; therefore such a low temperature cannot satisfy both the production and property requirements.

If fatty acid monoglyceride is solidified by cooling, it changes into the stable B-crystalline form after undergoing successive crystal formation, from each of sub-P, a and p'. But as the transition time became longer, the crystals thus obtained become coarser. Therefore, it is necessary to effect transition as rapidly as possible in order to obtain minutely sized crystals in order to meet the requirements of this invention. The most effective method is to use a solvent such as water or alcohol.

However, as indicated earlier, problems exist in handling and preservation stability.

We discovered that, from these standpoints, fatty acid monoglycerides of unsaturated fatty acids with cis coordination in the double bond position suit the purpose of this invention.

As indicated earlier, the ratios of saturated fatty acid monoglyceride and of unsaturated fatty acid monoglyceride are 6585% for the former and 35-1 5% for the latter. For complex formation with starch, it would be more advantageous to have as high as possible content of the saturated fatty acid monoglyceride in the mix to obtain optimum properties.

Depending on the types of fatty acids, fatty acid monoglycerides have polymorphic melting points.

However, where the difference in carbon number is four or less, it forms a solid solution. Therefore there would be little difference in handling between such a monoglyceride and a single fatty acid monoglyceride.

As the first stage in the production of the composition according to the invention, this solid solution of a fatty acid monoglyceride is cooled to a temperature below sub-a crystal melting point, more desirably to below 350C. In this instance, unsaturated fatty acid monoglyceride which is a minor constituent would be solidified among the crystals of the saturated fatty acid monoglyceride. The second stage of production is a crystal transition stage obtained by tempering. The tempering temperature is desired to be above the crystal melting point of solid solution sub-a- or a that is, above 450C. This tempering process melts unsaturated fatty acid monoglyceride and saturated fatty acid monoglyceride crystallizes in a minute form and stabilizes.In this case, the appropriate degree of tempering and the solvent effect of the unsaturated fatty acid monoglyceride accelerates the stabilizing speed of crystal. Normal tempering would be, for example, 2-8 days at 450C and 30 minutes to one day at 50--550C.

The third stage of the process is cooling of the tempered monoglyceride. The product thus obtained has excellent properties and is stable for a long period of time.

Among the components disclosed in this invention, fatty acid monoglyceride which is composed of cis-type unsaturnted fatty acids is, on the one hand, a good solvent and it is not very compatible with saturated fatty acid monoglycerides and does not inhibit crystallization at a low temperature; on the other hand it is largely hydrophilic even at low temperatures. Therefore, among saturated fatty acid monoglycerides, unsaturated fatty acid monoglycerides, when added with water serve as the disintegrator, and disperse saturated fatty acid monoglycerides in the aqueous phase. Fatty acid monoglycerides which comprise trans-type unsaturated fatty acids are structurally similar to and largely compatible with saturated fatty acid monoglycerides and are believed to form a condition which is close to a solid solution state with a high melting point.Therefore, this can not be treated in a same manner as that of the cis-type.

Furthermore, the purpose of this invention is fulfilled by a larger degree by the combined use of the monoglyceride composition mixed with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate which are compatible with fatty acid monoglyceride and optionally tempering for more than 30 minutes at a temperature which is more than 450C, without melting the composition.

The substance which is to be used is combination with the monoglyceride of this invention, acts thermodynamically to refine crystals of saturated fatty acid monoglyceride and to form a thin film of the unsaturated fatty acid monoglyceride so that it can fulfil the purpose of invention without the need for tempering. Tempering, however, would also serve further to improve the properties.

Suitable alcohols include propylene glycol and glycerol; suitable organic acids include citric acid, malic acid, fumaric acid, succinic acid, glutamic acid, tartaric acid and lactic acid; the lecithin may be, for example, soybean lecithin or egg yolk lecithin; and the lactylic stearate, may be, for example, sodium stearoyl-2-lactylate or calcium stearoyl-2-lactylate.

The emulsifer composition thus obtained would exert prominent effects. But, since the product is composed of saturated fatty acid monoglyceride, the crystal surface of which is surrounded by a thin film of unsaturated fatty acid monoglyceride, there sometimes arises problems such as caking or stickiness is developed on the surface of handling equipments under preservation and distribution environments at certain temperatures.

We discovered that these problems could be overcome by mixing the composition with 5-20% of a fat which has a melting point which is more than the tempering temperature of the fatty acid monoglyceride.

In a composition which is composed of a saturated fatty acid monoglyceride and an unsaturated fatty acid monoglyceride, the fat does not form a solid solution with the former, and forms a monotectic crystal so that crystallization stabilizing was accelerated. The fat was discovered to dissolve in the latter to a less degree and the crystallizing of the fat was accelerated with the solvent effect of the latter.

In a powdering process, for instance in spray cooling, air, carbon dioxide gas or nitrogen gas can be used for cooling the environment. Under such atmospheres, the fat which has a lower polarity than the fatty acid monoglyceride, would segregate on the surface of grains, and would create rapid crystallization. The powder thus obtained would have rather thick surface density, less humidity absorption and higher fluidity. In comparison to the composition made only of fatty acid monoglyceride, it would have excellent acceptance to production process, packaging and have excellent preservation stability causing no problems in the distribution channel.

The addition of the fat should be iimited to 20%. Any further addition deteriorates the properties and lessens the emulsifier content so that it would not be economical. The effect of addition would show from 5% fat, accordingly, the addition of 10% is desirable for actual application.

The fat with the melting point of more than 450C used in this invention may be, for example, hardened beef tallow, hardened lard, hardened fish oil, hardened chicken oil, hardened palm oil, hardened rapeseed oil, hardened soy bean oil, hardened coconut oil and hardened caster oil. These can be used by one kind, or mixture of more than two. The fat suited for the purpose of this invention has a melting point of more than 450C, preferably 500C, which would give the optimum results. The emulsifier composition including the fat thus obtained Could tend to be less hydrophilic compared with the composition composed only of fatty acid monoglyceride.

In food processing, it is normal that a certain degree of force is applied. But this would be of no problem.

The powdering process of this invention can be accomplished in any conventional manner, but it is efficient to melt the emulsifier composition followed by powdering process by means of spray cooling.

As to the grain size of powder, the grain size distribution is preferably 42-80 mesh. Properties deteriorate if the grain size is coarse and the ease of handling deteriorates as the grain size is finer.

Moreover, variation of the grain size from the optimum range by a small degree would not be harmful.

It is known by the results of measurement by X-ray diffraction analysis, and differential thermal analysis that the types of crystals of fatty acid monoglyceride contained in the emulsifier composition obtained by this invention are crystal for the most part and 'crystal in a minor part. Therefore, as indicated earlier, the reason for the excellent stability of properties can well be understood. For use, the emulsifier composition of this invention can be used merely by mixing with water or with a powder which is a food processing material. This illustrates the ease of handling.

Since the advantages of the properties of the emulsifier composition can be exerted principally by forming a complex with starch, its property performance can be evaluated by Blue Value (hereinafter abbreviated as BV). BV can be obtained by the reaction of iodine and starch. When the starch forms a complex with fatty acid monoglyceride, the colour of the starch is disturbed by iodine. Accordingly, the degree of complex formation, in other words, properties of the emulsifier composition can be evaluated by spectrophotometry analysis by the degree of absorbance. Therefore, the lower the BV, the more complex forming-ability, indicating the excellence of the properties.

BV of less than 0.300 as indicated in the following examples would be adequate for actual application.

The emulsifier composition of this invention is capable of improving the quality of starchcontaining food by directly adding to the starch-containing food or to the mix. This composition exerts excellent quality improvement effect in making bread, pastries, pan cake, noodles, cookies, food made from fish and livestock and the said mix. Since it exerts excellent quality improvement effects by mixing with water, comparable effects were recognized in fatty, water based foods or in protein-containing foods.

The composition is not limited to use in the aqueous phase but can also be used in fat phase.

With reference to the accompanying drawing, Fig. 1 shows a diagram of secular change of BV by tempering the composition of this invention during its preparation.

The following Examples illustrate the invention.

EXAMPLE 1 A mixture of equivalent amounts of refined palm oil distilled monoglyceride and full-hardened palm oil distilled monoglyceride was melted and after spray-cooling, a powder with grain meridian diameter of 60 mesh was obtained. The powder was immediately placed in a tempering room at a temperature of 500C and discharged from the tempering room after a lapse of one hour when the temperature of the powder was lowered to room temperature. Thus the product was obtained. The component of fatty acids, the iodine value and BV are indicated in Table 1. These figures show excellent performance values in comparison to fatty acid monoglyceride for bread mix which was composed of untempered material and commercially available hardened oil fatty acid monoglyceride (comparison).

The results of bread making test is indicated in Table 1. Favourable results were also obtained in dough tests and aging retardation.

EXAMPLE 2 Distilled monoglyceride which had been produced from slightly hardened palm oil (iodine value of 30) was powdered in a similar manner as described in Example 1 and tempered for 4 days at 450C after which the temperature was lowered to room temperature to obtain the product. The test results of the product are indicated in Table 1 and the product stability test results were indicated in Table 2.

Favorable results were obtained in all cases.

EXAMPLE 3 The product was made by testing as by a method indicated in Example 1 the melt mix made of 75 weight % of full hardened soybean oil distilled monoglyceride and 25 weight % of olive oil distilled monoglyceride. The test results of this product were indicated in Tables 1 and 2. Favourable results were obtained in all cases.

Table 1: Test Results of Fatty Acid Composition, iodine Value, BV and Break Making Analysis Composition of fatty properties acid (%) Experiment Testing iodine No. Material Cis C18 C181 cur8 Value B.V.

Composition 48 28 17 4 20 0.100 cited in Example 1 2 Non tempered Same as above 0.340 product of above 3 Composition 64 6 25 3 22 0.080 cited in Example 2 4 Non tempered Same as above 0.320 product of above 5 Composition 11 65 20 2 17 0.100 cited in Example 3 6 Non tempered Same as above 0.420 product of above 7 Commercially* 33 64 t - 0.3 0.140 available composition for bread making 8 Blank 0.780 Tablel Contd Aging retardation (g/mm) 1 sot 2nd 3rd 4th Experiment No.Dough Test day day day day 1 0 110 164 200 223 2 A 125 180 225 260 3 o 121 168 213 248 4 A 129 178 223 270 5 o 103 146 190 220 6 A 133 188 230 267 7 o 115 168 220 230 8 x 140 205 248 282 * Commercially available Emulsy-MM-1 00 (manufactured by Riken Vitamin), including 80% of monoglyceride, in powder form.

Test Method by B.V.: Test material 0.02 g was added to 40 ml of gelatinized liquid of 0.5% starch solution at 320C and placed still after shaking. 1 ml of 0.02N iodine liquid was added to 2.5 ml and mixshaked and made up to 100 ml. Absorbance was measured by spectrophotometry at the wavelength of 660 nm after filtering. The temperature of the liquid was kept at 320C when handling.

Bread making test method: By sponge-dough method (AACC method). The addition of emulsifier composition (as emulsifier) to wheat flour was 0.4%. The dough test was done by sensory inspection.

Baked bread was left at 200C and the degree of aging retardation was measured.

Aging retardation test method: This was done by measuring a rheometer the stress to 200 g weight applied to bread adapter. Values measured from 5 pieces of 5 cm squared 2 cm thick test pieces from the central portion of the bread. The smaller the measured value, more the aging retardation effect.

Table 2: Properties Stabilities (BV) Number of Lapsed Days 2 30 60 180 Experiment Testing No. Material 9 Composition 0.075 0.080 0.080 0.085 cited in Example 2 10 Composition 0.090 0.100 0.100 0.110 cited in Example 3 Preservation condition: In a room temperature of 25-300C.

EXAMPLE 4 The product was obtained by treating various combinations of melt mixtures of full hardened soybean oil distilled monoglyceride and olive oil distilled monoglyceride in the manner described in Example 2.

On the other hand, dispersion solution of full hardened soybean oil distilled monoglyceride was prepared and likewise its properties were also compared. The results are indicated in Table 3.

Table 3: Composition of Fatty Acids, iodine Value and Properties Tests (BV) Saturated Unsaturated Property evaluation Experiment fatty acid fatty acid No. monoglyceride monoglyceride iodine value BV 11 90/10 9.8 0.370 12 85/15 15.4 0.200 13 80/20 20.6 0.150 14 75/25 25.9 0.065 15 70/30 31.1 0.085 16 65/35 35.8 0.090 17 100/0 Dispersion - 0.085 solution 18 Blank - 0.745 Note: Composition of fatty acid (%) C18 C18 C18' C18" Full hardened soybean 20 80 Oil distilled monoglyceride Olive oil distilled monoglyceride 6 4 83 7 It became difficult to powder in case unsaturated fatty acid monoglyceride contents became more than 35%. The most desirable combinations were from 85/1 5-70/30.

From these test results, the optimum combinations of fatty acids and iodine value were discovered.

EXAMPLE 5 Full hardened palm stearate oil distilled monoglyceride and refined palm oil distilled monoglyceride were melted (the mix ratio of saturated fatty acid versus unsaturated fatty acid = 76.5 23.5) and powdered in a manner mentioned in Example 1, and tempered at temperatures of 400 C, 450C and 500C. Biue Value was used to measure the secular change of properties. Iodine value of this composition was 23. The results are indicated in Fig. 1.

From these test results, the improvement were not discovered at tempering temperature of 400C; with the tempering temperature of 450C an improvement was observed after 2-8 days and at 500 C, a drastic improvement was recognized after 30 minutes - 2 hours.

EXAMPLE 6 The composition indicated in Example 1 was added to citric acid, calcium stearoyl-2-lactylate, lecithin and propylene glycol and melted, and then powdered as described in Example 1 , and tempered for 2 days at450C in order to obtain a product. The results are indicated in Table 4. While non tempered product showed a good result, it was found that tempering had helped to improve further, and properties remained stable for a long time.

Table 4: Addition Effects of Various Substances (BV) Yes No Tempering A B C D Preservation time At time At time Experiment of prepar- of prepar No. Additive ation 3 months ation 3 months 19 nil 0.100 0.110 0.360 0.380 20 Citric Acid 1% 0.075 0.080 0.250 0.260 21 CSL*3% 0.080 0.080 0.180 0.185 22 Lecithin 2% 0.095 0.105 0.280 0.295 23 Propylene 0.080 0.090 0.250 0.275 glycol 2% 1% citric acid 24 2% lecithin 0.050 0.055 0.160 0.160 2% propylene glycol * Abbreviation of calcium stearoyl-2-lactylate Additions of citric acid and CSL showed fairly favourable results even without tempering.

EXAMPLE 7 Fixed amounts of full hardened beef tallow (melting point: 61 OC) were mix-melted with each of the products mentioned in Experiment No. 13 and No. 1 5 under Example 4, and with a product obtained in Experiment No. 24 under Example 6, and were sprayed under a normal temperature and powdered (Product temperature: 30-340C). The temperature of products thus obtained rose to 47--53 OC, generated heat automatically under static condition. Following this, the products were tempered for 30 minutes at 500C, and cooled to normal temperature. After sieving, 10 kgs each of products were packed in a carton box with an inner polyethylene bag and underwent repeatedly temperature daily cycles of 350C to room temperature (230C) for 2 weeks. Observation was made on the products after this period.

The results are indicated in Table 5.

EXAMPLE 8 Breadmaking experiments were conducted on test products obtained from Experiment No. 11, No.

13 and No. 15 under Example 4, Experiment No. 28, No. 34 and No. 38 under Example 7. Breadmaking test and dough tests were performed in accordance with methods listed in Table 1.

Aging retardation test methods: 5 tests specimens of 5 cm square and 1.5 cm in thickness were taken from central portion of the bread and were measured by a Texturometer (manufactured by General Foods) (plunger: 5 cm in diameter, 10 cm flat dish, clearance: 5 mm, low speed, electric voltage: 2V).

The results are indicated in Table 6.

Table 5: Additional Effect of Fats Experiment Basic Mix ratio Caking No. recipe of fats BV condition Evaluation Caking occurred in 25 0 0.150 fairly 2 round condition Slight caking 26 3 0.180 occurred 3 very fragile Example 4 Favourable 27 No. 13 5 0.200 fluidity 5 Favourable 28 10 0.250 fluidity 5 Favourable 29 15 0.310 fluidity 5 Favourable 30 20 0.380 fluidity 5 31 3 0.120 Solid caking 1 Localized caking 32 5 0.195 but very fragile 3 Example 4 33 No. 15 10 0.235 Fluidity 5 Favourable 34 15 0.280 fluidity 5 Favourable 35 20 0.330 fluidity 5 36 3 0.080 Solid caking 1 Fluidity 37 5 0.120 witnessed 4 Example 6 Favourable 38 No. 24 10 0.180 fluidity 5 Favourable 39 15 0.245 fluidity 5 Favourable 40 20 0.290 fluidity 5 Note: Evaluation was conducted on a 5-point basis.

5: favourable - 1: unfavourable (caking) From this observation, it was learned that the addition of more than 5% of fats could inhibit caking.

Table 6: Bread Making Test Results Aging retardation effects (keg/10 mm) Experiment Dough 1 sot 2nd 3rd No. Test Specimens test day day day No. 11 41 Comparison A 0.93 1.36 1.48 No. 13 (according to 42 Example 4 invention) o 0.78 1.13 1.31 No. 15 (according to 43 invention) o 0.80 1.18 1.33 No. 28 (according to 44 invention) o 0.81 1.20 1.30 No. 34 (according to 45 Example 7 invention) o 0.80 1.10 1.24 No. 38 (according to 46 invention) o 0.81 1.15 1.28 47 Blank x 1.08 1.55 1.65 Commercially available* emulsifier (for 48 comparison) o 0.76 1.16 1.27 * Identical to Experimental No. 7 specimen.

It was concluded that the composition according to the invention had excelled in both dough tests and aging retardation effects.

EXAMPLE 9 The composition described in Example 3 was added to citric acid, malic acid, propyleneglycol, soy lecithin, and calcium stearoyl-2-lactylate and melted, powdered in a manner mentioned in Example 1 and tempered for 40 minutes at 500C in order to obtain a product. The results are indicated in Table 7.

Table 7: Addition Effect of Various Substances (BV) Yes No Tempering A B C D Preservation. At time At time time of prepar- of prepar Experiment ation 3 months ation 3 months No. Additive nil Comparative 49 example 0.100 0.110 0.420 0.450 Citric acid 1% Embodiment 50 example 0.077 0.082 0.255 0.260 Malice acid 1% Embodiment 51 example 0.080 0.085 0.260 0.266 Propylene glycol 2% Embodiment 52 example 0.082 0.090 0.256 0.269 Soy lecithin 2% Embodiment 53 example 0.095 0.106 0.285 0.295 CSL * 3% Embodiment 54 example 0.081 0.088 0.181 0.187 Citric acid 1% Soy Lectithin 55 1% -0.050 0.055 0.165 0.165 Propylene glycol 2% Embodiment example As obvious from the results shown in the above Table, addition of citric acid, malic acid, CSL or propylene glycol, is recognized to bring fairly good result even without tempering.

EXAMPLE 10 Bread making experiments were conducted on test products obtained from Experiment No. 49-A, C, Experiment No.50-A, -D, Experiment No. 54-B, C and Experiment No. 55 -B, D under Example 9.

Bread-making tests, dough tests, and aging retardation test were performed in accordance with method listed in Table 8.

The results are indicated in Table 8.

Table 8: Bread Making Test Results Aging retardation effects (kg/10 mm) Dough Tested Specimens test 1 st day 2nd day 3rd day Experiment Comparative No. 49-A example o 0.82 1.23 1.32 Experiment Comparative No. 49-C example x 1.07 1.50 1.63 Experiment Embodiment No. 50-A example o 0.79 1.17 1.27 Experiment Embodiment No. 50-D example o 0.82 1.19 1.29 Experiment Embodiment No. 54-B example o 0.80 1.17 1.28 Experiment Embodiment No. 54-C example o 0.83 1.19 1.30 Experiment Embodiment No. 55-B example o 0.78 1.16 1.26 Experiment Embodiment No. 55-D example o 0.82 1.18 1.28 Blank x 1.08 1.55 1.65 Commercially available emulsifier o 0.76 1.16 1.27 (for comparison) * Commercially available Emulsy-MM-1 00 (manufactured by Riken Vitamin), including 80% of monoglyceride in powder form.

The compositions of this invention are all excellent in both dough test and aging retardation effect.

EXAMPLE 11 Fixed amounts of full hardened beef tallow (melting point: 61 OC) were mix-melted with the composition containing citric acid, calcium stearoyl-2-lactylate, soy lecithin and propylenglycol in Example 1 and powdered in a manner mentioned in Example 1 and tempered for 30 minutes at 500 C, and cooled to normal temperature.

After sieving, 10 kgs. each of products were packed in a carton box with inner polyethylene bag and underwent repeatedly temperature cycles of 350C, room temperature (230C) at a day's interval for 2 weeks. Observation was made on the products after this period. The results are indicated in Table 9.

Table 9: Additional Effect of Fat ..... .. Comparative Example E.E.... Embodiment Example Mix Experiment ratio BV Caking No. Additive of fat Value Condition Evaluation Caking occurred in round CE 56 nil 0 0.100 condition 1 Caking occurred in Citric fairly round 57 acid 1% 0 0.075 condition 2 Slightly caking 58 ,, 3 0.101 occurred 3 Favourable EE 59 ,, 5 0.130 fluidity 5 Favourable 60 ,, 10 0.190 fluidity 5 Favourable 61 ,, 15 0.260 fluidity 5 Favourable 62 62 ,, 20 0.310 fluidity 5 Caking occurred in fairly round CE 63 CSL*3% 0 0.080 condition 2 Slightly caking occurred very 64 ,, 3 0.110 fragile 3 Favourable EE 65 CSL* 3% 5 0.1 50 fluidity 5 Favourable 66 " 10 0.200 fluidity 5 Favourable 67 67 ,, 15 0.270 fluidity 5 Favourable 68 ,, 20 0.330 fluidity 5 Caking occurred in round CE 69 Lecithin 2% 0 0.095 condition 1 Slightly caking 70 70 ,, 3 0120 occurred 2 Mix Experiment ratio of BV Caking No. Additive fat Value Condition Evaluation Slight EE 71 " 5 0.160 fluidity 5 Favourable 72 72 ,, 10 0.220 fluidity 5 Favourable 73 73 1 5 0.280 fluidity 5 Favourable 74 ,, 20 0.330 fluidity 5 Caking occurred in Propylene round CE 75 glycol 2% 0 0.080 condition 1 Citric acid 1% Caking occurred in round 76 Lecithin 2% 0 0.050 condition 1 Propylene glycol 2% Slightly caking 77 " 3 0.080 occurred 2 Slight EE 78 ,, 5 0.120 fluidity 5 Favourable 79 " 10 0.180 fluidity 5 Favourable EE 80 ,, 15 0.245 fluidity 5 Favourable 81 ,, 20 0.290 fluidity 5 EXAMPLE 12 Bread making experiments were conducted on test products obtained from experiment No. 56, No. 59, No. 66, No. 73 and No. 79 under Example 11. Bread making tests, dough test and aging retardation test were performed in accordance with method listed in Table 6.

The results are indicated in Table 10.

Table 10: Bread-Making Test Result Aging retardation effect Keg/1 0 mm Test specimens Dough test 1 st day 2nd day 3rd day Experiment No.56 Comparative Example o 0.82 1.22 1.32 Experiment No.59 Embodiment Example o 0.80 1.14 1.27 Experiment No.66 Embodiment Example o 0.80 1.14 1.28 Experiment No.73 Embodiment Example o 0.81 1.16 1.30 Experiment No.79 Embodiment Example o 0.81 1.15 1.28 Blank x 1.08 1.55 1.65 Commercially* available emulsifier (for comparison) o 0.76 1.16 1.27 * Commercially available Emulsy-MM-1 00 (manufactured by Riken Vitamin), including 80% of monoglyceride in powder form.

The compositions of this invention are all excellent in both the dough test and the aging retardation effect.

Claims (14)

1. An emulsifier composition comprising a powdered high-purity, distilled monoglyceride composition composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride, having an iodine value of 10 40 and tempered for more than 30 minutes at a temperature which is higher than 450C and lower than the melting point of the composition.

2. An emulsifier composition according to claim 1 which comprises 80 to 95% of the monoglyceride composition and from 5 to 20% of at least one fat which has a melting point of more than 450C.

3. An emulsifier composition comprising a powdered high-purity, distilled monoglyceride composition composed of 65-85%of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride, having an iodine value of 10-40, mixed with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate, optionally tempered for more than 30 minutes at a temperature which is more than 450C and less than the melting point of the emulsifier composition.

4. An emulsifier composition comprising 85--906%, of a powdered high-purity, distlTled monoglyceride composition composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride, and having an iodine value of 10 40, mix melted with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate; and 205% of at least one fat which has a melting point of more than 450C, the emulsifier composition being tempered for more than 30 minutes at a temperature which is more than 450C and less than the melting point of the emulsifier composition.

5. An emulsifier composition according to claim 3 or 4, wherein the alcohol is propylene glycol or glycerol.

6. An emulsifier composition according to any of claims 3 to 5, wherein the organic acid is citric acid, malic acid, fumaric acid, succinic acid, glutamic acid, tartaric acid or lactic acid.

7. An emulsifier composition according to any of claims 3 to 6 wherein the lecithin is soy bean lecithin or egg yolk lecithin.

8. An emulsifier composition according to any of claims 3 to 7 wherein the stearoyl lactylate is lactylic stearate, sodium stearoyl-2-lactylate or calcium stearoyl-2-lactylate.

9. A process for the preparation of an emulsifier composition which comprises tempering a powdered high-purity distilled monoglyceride composition composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride and having an iodine value of 10 to 40, the tempering being effected at a temperature above 450C and below the melting point of the emulsifier composition.

10. A process according to claim 9, wherein the monoglyceride composition is mixed with one or more fats in a proportion of 80 to 95% of the monoglyceride composition with 5 to 20% of the fats.

11. A process for the preparation of an emulsifier composition which comprises mixing a high purity, distilled monoglyceride composition composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride and having an iodine value of 10 40 with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate and optionally tempering for more than 30 minutes at a temperature which is more than 450C and less than the melting point of the emulsifier composition.

12. A process for the preparation of an emulsifier composition, which comprises mixing 8590% of a high-purity, distilled monoglyceride composition composed of 6585% of a saturated fatty acid monoglyceride, 35-1 5% of an unsaturated fatty acid monoglyceride and having an iodine value of 10 40 with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate and 20 to 5% of at least one fat which has a melting point of more than 450C and tempering the resulting composition for more than 30 minutes at a temperature which is more than 450C and less than the melting point of the emulsifier composition.

13. A process according to any of claims 9 to 12 wherein, prior to tempering, the composition is powdered.

14. An emulsifier composition substantially as herein described with reference to any of the specific Examples.

1 5. A process of preparing an emulsifier composition substantially as herein described with reference to any of the specific Examples.

1 6. A method of improving the quality of starch-containing food which comprises adding to the food or to a preparative component thereof an emulsifier composition according to any of claims 1 to 8 and 14.

1 7. Starch-containing food comprising an emulsifier composition accord1ng to any of claims 1 to 8 -and 14.