JPS6344840A - Agent for improving water-retainability of oil and fat composition - Google Patents

Abstract

PURPOSE:To obtain a water-retainability improving agent effective in improving the stability of a W/O-type emulsion, by using a sucrose ester of an unsaturated fatty acid or a <=12C saturated fatty acid having an HLB of <=5. CONSTITUTION:The unsaturated fatty acid used in the present process is preferably oleic acid, linoleic acid or erucic acid and the <=12C saturated acid is preferably lauric acid. Esterification of these fatty acids with sucrose gives a mixture of esters having various substitution degrees. Among the above esters, a component having an HLB of <=5, an ester-content of preferably <=20% and rich in partial esters larger than tetra-esters is used as an active component of the objective agent.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a water retention improving agent for oil and fat compositions, and more particularly, to a water retention improving agent for oil and fat compositions having a high water content.

[Conventional technology]

Conventionally, the water content of margarines as water-in-oil emulsified oil and fat compositions has been determined by the Japanese Agricultural Standards.
Margarine with a high water content has been produced as low calorie margarine for specific purposes, such as from a nutritional standpoint.

Furthermore, water-in-oil butter creams, icings, and the like are produced by adding sugar solution or the like to snow toning or margarine, and stirring the mixture vigorously.

[Problem that the invention seeks to solve]

Oil and fat compositions such as low-fat margarine have a lower fat content than regular margarine and are in the form of water-in-oil emulsions with a lot of moisture, but because of their high moisture content, they are stable oils. It is difficult to make a water-in-water emulsion,
Separation of the aqueous phase and oil and fat often occurs during production and storage, which is a serious problem. The higher the proportion of the aqueous phase, which is the dispersed phase, the more unstable the emulsion becomes, leading to phase inversion to oil-in-water type during production and the tendency for the milk to be destroyed, making it difficult to obtain a stable product.
twbb"・Also, even if water-in-oil emulsions can be made, there are problems such as syneresis occurring during storage or syneresis when made into butter cream.

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Pakuku IJ-mu for confectionery and bread making manufactured by ``0''°11''l and others has a water-in-oil emulsion structure, so the texture is controlled by the melting point of the blended oil, and the texture is controlled by the melting point of the blended oil. The disadvantage is that the flavor of the phase is difficult to perceive and the flavor becomes oily.If the water content is increased to improve the flavor, or if the fat is reduced from a nutritional standpoint, syneresis may occur during storage. It has some drawbacks.

In this way, various emulsifiers and manufacturing methods have been investigated in order to stably obtain water-in-oil emulsified oil and fat compositions that have a higher moisture content than normal margarage or butter cream, but none have been fully satisfactory. No results have been obtained.

[Means to solve the problem□]

The purpose of the present invention is to improve the water retention properties of water-in-oil emulsified fat compositions having high water content, and the purpose is to
B! The following is achieved by a water retention improving agent for oil and fat compositions containing as an active ingredient a sucrose ester whose constituent fatty acids are unsaturated fatty acids or saturated fatty acids with a carbon number per stiffness below.

Contains sucrose ester whose constituent fatty acids are the saturated fatty acids listed below as an essential component.

・Unsaturated fatty acids include oleic acid, palmitic acid,
Examples include inic acid, linoleic acid, lyluic acid, elaidic acid, erucic acid, and arachidone.
Oleic acid, linoleic acid, and hyerucic acid are preferably used.

In addition, saturated fatty acids with carbon numbers of 12 or less include lauric acid,
Examples include capric acid, and lauric acid is particularly preferred.

Up to g of these acids can be combined into one sucrose molecule, and it is usually obtained as a mixture of esters with various degrees of substitution. The sucrose ester used in the present invention is used, and those with an HLB of around 1 are particularly preferably used.

There are no particular restrictions on the raw material oils used to obtain improved oil and fat compositions using the water retention improving agent of the present invention, as long as they are edible oils, such as soybean oil, rapeseed oil, palm oil, and corn oil. , vegetable oils and fats such as cottonseed oil, coconut oil, palm kernel oil, and beef tallow.

Examples include animal fats and oils such as pork fat, fish oil, and milk fat, which may or may not be subjected to fractionation, transesterification, hydrogenation, etc., and mixtures of these fats and oils may also be used. Furthermore, the obtained oil/fat composition can take a solid, semi-liquid, or fluid form depending on its intended use.

When producing a water-in-oil emulsified fat composition having a high water content using the water retention improving agent of the present invention, the amount used is 0. / -7% by weight, preferably pyrene glycol fatty acid ester, nrubitan fatty acid ester, lecithin, etc. may be used in combination.

Regarding the amount of water when producing a water-in-oil emulsified fat composition having high water content, it is preferable that the ratio of fat to water is 2 or less. If the ratio of oil to water exceeds 2, it cannot be said that it is a high water content oil-in-oil type emulsified oil composition.

As a method for producing a water-in-oil type emulsified fat composition having a high water content, such as margarine or butter cream, using the water retention improving agent of the present invention, a conventional industrial method can be used. For example, in the case of margarine, sucrose fatty acid ester as a water retention improving agent is dissolved in raw oil and fat.
A water-in-oil emulsion is obtained by mixing and emulsifying it with an aqueous phase, and it can be easily produced using ordinary margarine production equipment under simple production conditions including rapid cooling and plasticization.

When producing buttercream, it is made by stirring oil, syrup or sugar, eggs, and the water retention improver of the present invention. It is preferable to use it after washing.

Furthermore, a water-in-oil-in-water type or oil-in-oil-in-water type composite oil/fat composition can also be obtained from the obtained oil/fat composition using the water retention improving agent according to the present invention.

〔Example〕

EXAMPLES The present invention will be explained in more detail by examples below, but the present invention is not limited to the following examples unless it exceeds the gist thereof.

Examples 1-7, Comparative Examples 1-8 Mixed oil consisting of rapeseed oil and palm oil (melting point 34A°C) 1
1 part of the emulsifier shown in Table 1 was mixed with 1 part of the emulsifier shown in Table 1, heated and dissolved, poured into a stainless steel tube on ice, rapidly cooled and plasticized, and then 2 parts of this was stored at ℃ for λ days. Next, the emulsifier-added fat troy was stirred for 30 minutes using a Kenmix mixer, and then further stirred while adding water at a ratio of 201/-, until the water-in-oil emulsion state could not be maintained and the fat and water became immiscible. Added Issui. The maximum amount of water that would maintain the water-in-oil emulsion state was determined as a water absorption index using the following formula.

Shishi 1 As is clear from Table 1 (the water retention improving effect of the sucrose unsaturated fatty acid ester and the sucrose lauric acid ester below HLBz was observed).

The emulsifiers used were as follows: Sucrose oleate ester: Sucrose sugar ester o-1qo (trademark) manufactured by Mitsubishi Chemical Corporation
Ryoto Sugar Ester 0-270 (#
) Ryoto Sugar Ester o-3qo (
tt) 1) Yoto sugar ester 0-3
70 (p) 0 [11J Nolic Acid Ester: Mitsubishi Chemical Corporation ■ Yoto Sugar Ester L
N-/7θ (trademark)○ Sucrose erucic acid ester:
Yoto Sugar Ester manufactured by Mitsubishi Chemical Corporation
ER-/RiQ (Commercial) ○ Sucrose lauric acid ester: Sucrose sugar ester manufactured by Mitsubishi Chemical Corporation ■
t, -1qj (trademark) 0 Sucrose stearate: Syoto sugar ester manufactured by Mitsubishi Kasei Corporation S-/70 (trademark) 0 Sucrose palmitate ester: Syoto sugar ester manufactured by Mitsubishi Chemical Corporation p-1qo (trademark) 0 Sucrose behendic acid ester: Mitsubishi Chemical Corporation ■ Syoto sugar ester a-t70 Cm, )0 Acetylated sucrose stearic acid: Mitsubishi Chemical Corporation ■ Sucrose stearic acid: Mitsubishi Chemical Corporation ■ Ryoto sugar ester S-/70AO(
Trademark) 0 Propylene glycol monostearate
: Homotex ps-ta O (trademark) manufactured by Kao Soap ■ 0 Sorbitan monostearate : Kao Soap ■
Manufactured by Spanto (trademark) 0 Glycerin monooleate: Riken Vitamin ■ Emulgy νO (trademark) 0 Polyglycerin pentastearate: Hanhon Yakuhin ■
8Y-Glister PS-JOO (trademark) Example R1 Comparative Example 700 parts of the same mixed oil and fat as in Example 1 were mixed with 2 parts of the sucrose erucic acid ester ER-/R used in Example 1. The mixture was heated and dissolved, and 100 parts of water was gradually added thereto with stirring to obtain a water-in-oil emulsion. Next, the mixture was rapidly cooled and plasticized in the same manner as in Example 1 to obtain a water-in-oil emulsified fat composition containing high water content. This product was stored at 10°C and 23°C for 1 day and the state of separation was evaluated. Table 2 shows the results. Table 2 shows the results of a similar evaluation using glycerin monooleate instead of sucrose erucate.

Table 2 Evaluation of separation state: Uniformly emulsified 10-: Slightly separated 10+: Stability during separation or storage can be significantly improved.

Claims (1)

[Claims] (1) A water retention improving agent for oil and fat compositions having an HLB of 5 or less and containing as an active ingredient a sucrose ester whose constituent fatty acid is an unsaturated fatty acid or a saturated fatty acid with a carbon number of 12 or less