JPS5813128B2 - Method for producing margarine fat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process for the production of fat formulations containing fats based on coconut oil, which are suitable for the production of emulsifiable food breads, in particular margarine, and which can also be used for the production of shortenings.

The use of palm oil-based fats as the main component in fat formulations, for example intended for use as margarine fats, is often advantageous, since palm oil-based fats can be compared with other fats with comparable properties. This is because it is cheaper and more easily available than various fat raw materials.

The widespread use of coconut oil and its hydrogenated and/or fractionated derivatives in the production of fat formulations, emulsions, etc. is due to the slow crystallization rate of coconut oil-based fats and the crystallization of crystallized products. This has been particularly hindered in the past by drawbacks.

Overcomes many of the disadvantages associated with coconut oil based fats, namely slow crystallization rate which can cause packaging difficulties (the product is generally too soft at the beginning of manufacture and then becomes too hard) For this reason, coconut oil-based fats are often co-randomized with different fats.

Fat formulations containing fats based on crystallized and co-randomized coconut oil often also exhibit other drawbacks.

In particular, large particles (grai) are present in fat formulations during storage.
The phenomenon of graininess, understood as the formation of crystalline condensates, is due to the presence of the coconut oil-based fat in a co-randomized state.

The present invention provides co-randomized coconut oil-based fats with one or more other fats consisting primarily of C44 and higher triglycerides.
Contains 80% and less than 2.8 PUP:P
PU ratio, providing an improved fat formulation with a higher Sa3 content than P2U-8.

PUP:PPU ratio is understood to be the weight ratio of 1,3-dipalmitoyl-2-unsaturated triglycerides (PUP) and 1,2-dipalmitoyl-3-unsaturated triglycerides (PPU) in the fat formulation. be done.

Unsaturated fatty acids in PUP and PPU triglycerides mean cis-mono- and polyunsaturated fatty acids.

Sa3 triglycerides are triglycerides with three saturated fatty acids of medium chain length of 44/3 or more, in particular of palmitic acid, stearic acid and long chain saturated fatty acids.

PUP:PPU ratio less than 2.8 and P2U−
It has been found that the fat formulations of the invention and emulsions or margarines made therefrom with S83 contents greater than 8 do not result in unacceptable particles on storage.

The invention provides a maximum of 1100 at 10°C, at least 2 at 20°C.
00, and more than 175 at 35°C, especially 7
To provide a fat formulation suitable for the production of emulsions, in particular margarine, having a dilation value of less than 5.

The girration values described in this specification are based on H. A. "Analysis and Chara" written by Boko Kenogen
cterization of Oil, Fate
and Fat Products” Volume 1 (1964
Measurements were carried out as described in Interscience Publications (London), p. 143.

The term ``fat'' is solid at 20°C and is usually referred to as ``fat''.
As used herein to include fatty acid triglycerides described as , as well as triglycerides that are liquid at that temperature and commonly described as "oils."

As used herein, the term "liquid oil" refers to triglycerides that are liquid at 5°C, preferably 0°C.

A "fatty phase" is a fat or fat blend that can contain liquid oil and is suitable as the sole fat blend in the emulsion of the invention; similarly, "margarine fat" can also contain liquid oil and is a fat or fat blend that is suitable as the sole fat blend in the emulsion of the invention. Unless otherwise stated, terms such as ``emulsion'', ``margarine'', ``foodstuff'', etc. are fat formulations suitable as the fat phase, which contain the fat formulation of the invention and also contain fat-soluble emulsifiers, such as partial fatty acids. Water-in-fat emulsions containing appropriate amounts of glyceride-like monoglycerides, phosphatides and their fractions and/or water-soluble emulsifiers such as partial glycerides, phosphatides, egg yolks, proteins, etc. are meant.

The term "randomization" refers to the exchange of fatty acid groups of glycerides onto glyceryl groups in a disordered manner.

This exchange is called "co-randomization" when applied to at least two different fat sources and, for example, about 25 to
It can be carried out at a temperature of 175°C, preferably from 80 to 140°C, under the action of a transesterification catalyst.

Suitable catalysts are for example 0.01 to 0.3 or 0.
Alkali metals, their alloys, their hydroxides, their alkoxides, in amounts of 5 parts by weight.

Fat formulations according to the invention are of particular interest in emulsions containing a fatty phase of between 40 or 50 and 85, a residual aqueous phase, the aqueous phase having a required pH value of about 4 or 4.5 to 6 or 7. It may be water, milk or skim milled and, in addition to suitable water-soluble emulsifiers, may contain various minor amounts of fillers such as salts, acids, proteins, flavors, preservatives.

In this specification, all references, proportions, and parts are by weight unless otherwise stated.

The amount of fat in an emulsion is based on the weight of the emulsion, the amount of fat in a fat blend is based on the weight of the fat blend, and the weight of fatty acids in a fat is based on the weight of the fat, unless otherwise stated. based on the total amount of fatty acids.

As used herein, the term coconut oil-based fat includes hydrogenated and non-hydrogenated coconut oil and its solid and liquid fractions.

Coconut oil-based fats should be present in the fat formulations of the invention in a co-randomized and non-randomized state.

Preferably, the fat content based on whole coconut oil is 15 to
Co-randomize the 85 columns, leaving columns 15-85 of fat content based on whole coconut oil in a non-randomized state.

Fats consisting mainly of C44 and higher triglycerides are understood to be non-coconut based fats and liquid oils in which at least 90% of the triglycerides contain fatty acids with intermediate chain lengths of 44/3 and above.

The fat can be used in the form of its hydrogenated and/or fractionated derivatives.

Examples of fats such as C44 and higher triglycerides are soybean oil, safflower oil, sunflower oil, rapeseed oil, fish oil, cottonseed oil, gro-undnut oil, rice bran oil, etc. and their hydrogenation and/or fractional distillation. It is a derivative of

Preferably, 10 to 100 fractions of the total fat content, consisting primarily of C44 and higher triglycerides, are co-randomized.

Co-randomize coconut oil substrate with other fats with a certain number of ingredients 9) Required PUP with the amount of fat less than 2.8:
It will be apparent to those skilled in the art that one can easily determine by simple experimentation to obtain a fat formulation with a ratio of PPU and an amount of G) Sa3 greater than P2U-8.

The amount of PUP and PPU and the amount of triglycerides of Sa3 in the fat formulation are calculated from the content in the raw materials.

These contents were determined by J. of. Am. Oil. Chem.
Soc. 38 (1961), pp. 685-8.
H. It can be calculated from the fatty acid composition and total fatty acid composition of 2-monoglyceride obtained by oxygen hydrolysis by pancreatic lipase according to Coleman.

co-randomize a portion of the coconut oil-based fat;
It will be clear to those skilled in the art that the type of fat and its amount will be equally governed by the factors mentioned above.

The remainder of the fatty acid compound may consist of the remainder of the coconut oil-based fat or may include other fats blended therewith.

Non-randomized fat requires total margarine fat, P2U-
It can be of any type as long as it meets Sa3.

Examples of such oils are coconut, palm shell, safflower, sunflower seed, soybean oil, etc. (which may be hydrogenated or fractionated).

A suitable amount of co-randomizing component is 25 to 9 of the total fat formulation.
This is Section 8.

Preferably, the fats based on coconut oil are co-randomized, i.e. other fats consisting mainly of C44 and higher triglycerides, so as to preferably reduce their U content without increasing their Sa content. Partial hydrogenation, since this can adversely affect dilation values at 35° C., is preferably carried out under trans-acid promoting conditions well known to those skilled in the art.

As mentioned above, the content of the various triglycerides present in the fat formulation of the invention can be calculated from the composition of the raw materials.

The raw materials used in the examples have triglyceride and fatty acid compositions as shown in Table 1.

In this table, Sa3 represents a triglyceride with three saturated fatty acids of medium chain length of 44/3 or greater and Sa represents a fatty acid of chain length of 44/3 or greater.

The content of PUP, PPU and Sa3 triglycerides can be calculated as follows: 3. Fatty acid composition in the fat formulation: the amount of fatty acids P in the randomized portion i calculated by the total amount of co-randomized portion acids, the amount of raw material r in the randomized portion i calculated by the total amount of gri-co-randomized portions; , the amount of fatty acid P in the raw material r, b. Triglycerides of the co-randomized portion in the fat formulation; PUP12P2:XU. /10000 (2
) PPUi=2XPUPi (3
)C. Triglycerides in full fat formulations; PUPm-
g・XPUPi ten sum (?rXPUP,) (5)P
PUm=9・XPPU・ten sum (9rXPPUr)
(6) Sa3m=gixSa31 ten sum (grxS33
r) (7) (where gi = amount of co-randomized portion in fat blend m, calculated in full fat blend; gr = amount of non-randomized portion in fat blend m, calculated in full fat blend); Amount of randomized raw material r, PUP, PPU, and Sa3, = amount of PUP, PPU and Sa3 in the co-randomized part, PUPr,PP
U, and Sa3r = amount of PUP, PPU and SaS in raw material r, PUPm, PPUm and Sa3m = amount of PUP, PPU and Sa3 in full fat formulation m, coconut oil in section 24;
The triglyceride composition of margarine fat consisting of 60 parts of a co-randomized blend of 16 parts of sunflower oil, 60 parts of coconut oil, and 40 parts of sunflower oil can be calculated as follows: a. Fatty acids in the co-randomized part according to formula (1) (see Table 1) Pi=0.6X44.5+0.4X6.5=29.2 Coefficient Ui=0.6X49.6+0.4X89.8=65.7
Sai=0.6X49.4+0.4XIO. O==3
3.6% b. Triglycerides PUPi in the co-randomized part according to equations (2), (3) and (4) = 29.22X65.7/10.000 = 5.
6th factor PPUi=2X5.6=11.2% Sa31233.63/10.00o=3. s%C. Triglycerides in margarine according to formulas (5), (6) and (7) (see Table 1) PUPm2O. 6X5.6+0.24X35.8+0.
16X1.0=12.1% PPUm2O. 6X11.2+0.24X6.0+0.
16X0.1=8.3 Sa3m20. 6X3.8+0.24X7.0+0.1
6X0.0=4. O% P2Um2PUPm+PPUm=20.4%PUP;P
PU=12.1:8.3=1.5 Margarine can be prepared by emulsifying a suitable aqueous phase in the appropriate proportions in the fat blend of the invention and quenching and processing the mass in a conventional manner.

The aqueous phase may contain additives customary for margarine, such as emulsifiers, salts and flavorings.

Oil-soluble additives, such as aromatic compounds, vitamins, etc., may be included in the fatty phase.

Generally, the proportion of the fatty phase in margarine is about 75 to 8 % of the emulsion depending on local requirements for the margarine.
Changes to 5.

Alternatively, a higher proportion of the aqueous phase can be employed in the production of so-called low-fat breads, 35, 40 or 50 to 60%
May contain small amounts of fat up to weight percent.

Emulsions, especially marcarin A. J. C. Andersen and P. N. It can be manufactured in a conventional closed tubular scraped-face exchanger, such as that described in Williams, "Marcarine", Pergamon, Fress (1965), p. 246.

British Patent No. 639,743, British Patent No. 650,48
The votator equipment described in No. 1 and British Patent No. 760,870 is particularly suitable.

Alternatively, emulsions may be used in British Patent No. 1,215,868.
or on a conventional cooling drum as described in the same book by Anderson and Williams.

The invention is illustrated by the following examples; Example 1 Margarine was made from coconut oil hardened to a melting point of 58° C. and a margarine fat consisting of 60% coconut oil and 40% sunflower seed oil.

In Table 2, the composition of the margarine fat and the composition of the control sample are collected.

Margarine was prepared as follows; a margarine fat blend was melted and emulsified with an aqueous phase made from sour milk containing 0.1% monodiglycerides to give an emulsion containing 80 parts fat. .

The emulsion was crystallized and processed in a closed tubular scraped-surface heat exchanger (Votator 81 type) maintained at a temperature of 15-20°C.

The cooling temperature in the A-unit was -6°G to -10°C and 40 parts of the emulsion to be treated was recycled.

After that, the emulsion to be crystallized is transferred to the remaining tube (Votator B).
- unit), in which case an additional 100 to 20
Crystallized for 0 seconds and packaged.

Margarines made according to the invention and from the control examples were stored at 15° C. for 8 hours and judged microscopically for particle size according to the following scale: 1-2 - no negligible granules 3-4 = acceptable particle size Granular 5-6 = Very granular Examples 2-4 Example 1 from various margarine fats as shown in Table 3
Margarine was prepared as described in .

The margarine was evaluated for particle size as described in Example 1.

The results are also shown in Table 3. Examples 5-22 Margarines were prepared as described in Example 1 and judged by their particle size after storage at 15°C as described in Example 1.

The results are collected in Table 4. All margarines produced had dilation values below 1100 at 10°C, above 200 at 20°C and less than 175 at 35°C.

The hydrogenated fats present in the randomized and non-randomized portions of the fat formulations described in the examples were hydrogenated to a melting point of 25-70°C.

Besides soybean oil, all fats were produced by hydrogenating fats or liquid oils in a conventional isopromoting manner to semi-solid or solid fats with melting points of 25 to 45°C.

The melting point fats generally have low saturated fatty acids, in particular up to 35%, and have a trans-fatty acid content of at least 20%, preferably at least 30 or 40%.

An isopromoting sulfur catalyst poison hydrogenation catalyst is used for the hydrogenation of the oil (
Approximately 1.5 nickel catalyst of sulfur catalyst poison precipitated on diatom
%) and hydrogenate at approximately 140°C until the desired melting point is achieved.
The temperature was varied from 180°C to 180°C.

Hydrogenation of soybean oil was carried out using a non-toxic nickel catalyst precipitated on diatoms.

Soybean oil with a melting point above 30°C is added in two stages, a first stage fresh at about 90 to 120°C and then at about 120°C.
Hydrogenation was carried out in a second stage with a sulfur poison catalyst at 70 DEG -190 DEG C. until the desired melting point was achieved.

Dry fractionation of the coconut oil-based fats used in the fat formulations of the invention is carried out by heating the fat to a temperature of about 50 or 60°C and cooling the resulting liquid fat to 40°C, then cooling the resulting liquid fat to a temperature of about 15°C.
This was done by gradually cooling the mixture to 35°C to 35°C for about 4 hours.

The resulting mass is then kept at this temperature for about 1.5 to 3 hours,
Thereafter, the solid fraction (stearin) was separated from the liquid fraction (olein) by filtration.

Wet fractionation of fats based on coconut oil is carried out by mixing about 1 part fat with 1 part acetone, leaving the mixture at 2-15°C for several hours and separating stearin from olein by filtration. went.

The present invention includes the following aspects.

The method of claim 1, wherein: (1) 10-100% of other fats comprising primarily C44 and higher triglycerides are co-randomized.

(2) The method of claim 1, wherein co-randomized fat 25-98% is blended with non-randomized fat 75-2%.

(3) A method as described in the claims and each of the above items, in which C44 and other fats mainly containing higher triglycerides are partially hydrogenated.

Claims (1)

[Claims] 1. In the production of margarine fat without granulation and containing 30 to 80% palm oil, hydrogenated and/or fractionated palm oil, the above palm oil, hydrogenated and/or fractionated palm oil 15 -85 with one or more other fats primarily comprising C44 and higher triglycerides, and then the resulting co-random fat blend is combined with the remaining palm oil, hydrogenated and/or fractionated. Blended with palm oil or any other fat, the resulting margarine fat has a ratio of 1,3-dipalmitoyl-2-unsaturated triglycerides to 1,2-dipalmitoyl-3-unsaturated triglycerides of less than 2.8. and the candies of triglycerides of saturated fatty acids having an average chain length of 44/3 or more are less than 8% of the total ratio of dipalmitoyl monounsaturated triglycerides. Law.