MXPA00001123A - Novel oil blend compositions - Google Patents

Abstract

The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these palm kernel oil blends.

Description

NOVICE COMPOSITIONS OF OIL MIXTURE FIELD OF THE INVENTION The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin. The compositions of the oil blends of the present invention have texture and flavor release properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and alternative chocolate compositions.

BACKGROUND OF THE INVENTION Cocoa butter is a widely appreciated and widely used fat composition produced from cocoa beans. Cocoa butter is used for its texture and flavor properties in a variety of edible products, particularly in combination with sugars and other ingredients to make chocolate. The desire for texture and flavor to characteristic cocoa butter has always ensured a strong demand for cocoa butter and products that are made from cocoa butter. However, the world's supply of cocoa beans suffers from significant variability, due to constant changes and very often imp re de c ib 1 is in the ability of different regions that supply cocoa beans to supply sufficient grains to a consistent price and quality to meet the demand. The uncertain availability of cocoa beans and the associated fluctuations in price have led to many efforts to formulate alternative grease composition which can be used instead of or in conjunction with natural cocoa butter. These alternative fats are generally classified into three types, based on their chemical composition and compatible with cocoa butter. The cocoa butter equivalents (CBE) are fats which have physical and chemical properties compatible with cocoa butter, and which can be used to supplement cocoa butter in confectionery products. Cocoa butter substitutes (CBS) are usually lauric fats which are incomptible with cocoa butter. The cacao butter butter (CBR) is partially compatible with cocoa butter. CBRs are primarily non-lauric fats that have intermediate properties to those of CBE and CBS, and are sometimes referred to as substitutes for non-dairy cocoa butter. Detailed discussions of these different types of alternative fats can be found in a variety of sources; see, for example, Traitler, II et al., Journal of the American Oil Chemists Society, 62 (2), 417-21 (1985); Shu la, V., in Developments m Oils and Fats, 66-94 (1995); Berger, K., Food Technology, 40 (9), 72-79 (1986), the descriptions are incorporated herein by reference. Among these three main types of fats, cocoa butter equivalents are relatively more expensive, while cocoa butter substitutes are relatively less expensive. Typically, cocoa butter substitutes cost only a third to a quarter of what cocoa butter costs, making products that use these alternative fats especially economically attractive to consumers. A particular area in which cocoa butter substitutes are widely used is in compound cuoiertas for confectionery products. In fact, most of the compound covers that are used now, in commercial baking are made from these cocoa butter substitutes. Cocoa butter substitutes are very often characterized as "lauric" or "not laupco", depending on the chemical nature of the fatty components. Most lauric cocoa butter substitutes are based on palm kernel oils. Suppliers of the oil industry subject palm oils to several steps of modification and processing, such as fractionation, hydrogenating and interesterification, and these fractions and derivatives are mixed together in combination. several proportions to produce cocoa butter substitutes with different properties. Examples of commercial suppliers of these fats are Fuji Vegetable Oil Inc., Aarhus Inc., and Loders and Crocklaan. These various fats show differences in taste, texture, surface stability and processing characteristics. Cocoa butter is particularly desirable in part due to its unusual melting characteristics. Cocoa butter is solid at temperatures close to room temperature, but melts quickly at body temperature. Thus, unlike most oils or fats, cocoa butter maintains its solid form at room temperature, around 20 ° C, but melts as it is heated in the mouth or at temperatures above 30 ° C. As a result, cocoa butter has a unique and desirable feeling and texture in the mouth, which contributes to its broad demand. To recognize that the melting characteristics of cocoa butter are desirable, much work has been done to copy these melting characteristics into substitute fat compositions. In this way, the oils can be chemically modified, such as by means of the new product or in the process, to modify their melting characteristics and in this way increase their similarity to cocoa butter. For example, U.S. Patent No. 4,902,527 to Galenkamp et al., Discloses lauric fats which are selectively hydrogenated to provide a trans-acid content of at least 25%, these modified fats reportedly show melting characteristics and You have characteristics that resemble those of coconut stearin, a substitute for high quality cocoa butter. Alternatively, the oils can be chemically modified so that their composition of the ingredients is more consistent with the cocoa butter composition. Cocoa butter is broadly composed of t r i g 11 c r r o s s 1, 3 -di s a t u r a t - 2 - i n s a t u r ed. Thus, a number of North American patents attempt to provide cocoa butter substitutes by controlling the composition of the fat components. For example, U.S. Patent No. 4,873,109 to Tanaka et al, discloses substitute cocoa butter compositions containing at least 80% glycerol 1, 3-d 11 saturated-2-or 1-eolyl-11-s, which are up to 10% glycerol 1,3-dipalmitoyl-l-oleyl, 25-45% glycerol 1 -pa Imi t oi 1 - 2 -or 1 eoi 1 - 3 - est es roi 1 o, and 45 -70% glycerol l, 3-distearoyl-2-olcoyl. Other works have attempted to provide cocoa butter substitutes by mixing different oils to produce an oil composition with the desired properties. U.S. Patent No. 4,430,350 to Tressler discloses covers for frozen confections containing a mixture of oil which may include palm kernel oil. The oil mixture contains a blend of 75-90% lauric acid or oil (including palm kernel oil) and 10-25% non-lauric oil. Covers made with these oil blends reportedly show good cracking, taste and mouth feel properties. U.S. Patent No. 4,613,514 to Maruzenl et al, discloses a cocoa butter substitute composition obtained by stirring as fully as possible the high melting fraction of a palm oil. The composition in this way contains a fraction of palm oil with a mean melting point which, due to the lack of the high melting point component, it shows certain fusion characteristics. However, none of these references provides a mixture of oil having palm kernel stearin, hydrogenated palm kernel stearin, cottonseed oil or hydrogenated palm oil, and optionally, palm kernel oil. and hydrogenated palm kernel oil, which is suitable for use as a substitute for well-characterized cocoa butter, and which possesses the texture and flavor release properties of cocoa butter.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the texture results at 20 ° C of Mix Composition # 1, Mix Composition # 2, and Chinese Chocolate. Figure 2 shows texture results at 32 ° C of Mixture Composition # 1, Mixture Composition # 2, and Chinese Chocolate.

DETAILED DESCRIPTION OF THE INVENTION In one embodiment, the present invention relates to mixtures of palm kernel oil that have similar texture and flavor release properties to those of cocoa butter. Blends of the oil include palm kernel oils and mixtures of derived or modified palm kernel oils. In particular, mixtures of palm kernel oil include palm kernel stearin, hydrogenated palm kernel oil or hydrogenated cottonseed oil, hydrogenated palm kernel stearin, and optionally hydrogenated palm kernel oil and palm kernel oil. palm. Surprisingly, it has been found that oil blends that include these components in particular weight percentages provide the fat compositions having highly desirable texture and flavor properties similar to those of cocoa butter. In addition, these oil blends provide fat compositions that have a higher hardness than traditional oil blends. The palm seed oil mixtures of the present invention include between about 5 to about 60% by weight of palm seed stearin, between about 20 to about 95% by weight of hydrogenated palm seed stearin, and between about 0.2. to about 3% by weight of tanned palm oil or tanned cottonseed oil. The optional components of the oil blends, when present, include between about 5 to approximately 20% by weight of palm kernel oil and between about 5 to about 20% by weight of hydrogenated palm kernel oil. These components of palm kernel oil are well known individually and are available from several sources, such as Fu i Vegetable Oil Inc., Aarhus Inc., and Loders and Crocklaan. The various oil components of palm oil mixtures are miscible. Thus, an oil mixture of the present invention can be produced by simply mixing the components in the appropriate weight ratios. Preferably, in order to more easily obtain a homogeneous mixture, the components are melted and whipped or mixed together. In a preferred embodiment, a mixture of oil of the present invention includes from about 20 to about 40% by weight of palm kernel stearin, between about 55 to about 80% by weight of hydrogenated palm kernel stearin, and about 1 to about 2% by weight of tanned palm oil. More preferably, the oil mixture includes between about 23 to about 30 by weight of palm kernel stearin, between about 70 to about 80? by weight of hydrogenated palm kernel stearin, and approximately 1 to about 22 weight percent hydrogenated palm oil. In another preferred embodiment, a mixture of oil of the present invention includes between about 45 to about 60. by weight of palm seed stearin, between about to about 35% by weight of hydrogenated palm kernel stearin, among appro priate 1 to 2% by weight of tanned palm oil, from about 3 to about 15 by weight of palm kernel oil, and from about 5 to about 10 by weight of hydrogenated palm kernel oil . More preferably, the oil mixture includes between approximately 54 to about 58a by weight of palm kernel stearin, between about 21 to about 25 wt% of hydrogenated palm kernel stearin, between about 1 to about 2 wt% of tanned palm oil, between about 10 to about .3 wt. Of palm kernel oil, and between about and 7 to about 9- by weight hydrogenated palm seed oil. The palm seed oil blends of the present invention possess highly desirable hardness, taste, and textur properties. Thus, in another embodiment, the invention relates to edible food products which include these mixtures of palm kernel oil. Edible food products that. r -ow the ezclas of pa.raa seed oil - > or are particularly limited. The product can be used, for example, in a food product where cocoa butter is used as a replacement for it. Typical food products include pastry cakes such as confectionery fillings, a confectionery product cover, an ice cream cover, a bar, a bomoon, a creamer and the like. In one embodiment, the food product contains a mixture of palm seed oil, the oil mixture includes by weight: between about 5 to about or 3 > , preferably between about 20 to about 40%, more preferably between about 25 to about 30% of palm seed stearin; between about 20 to about 95%, preferably between about 55 to about 80%, more preferably between about 70 to approximately 80% of hydrogenated palm seed stearin; and between about 0.2 to about 3%, preferably between about 1 to about 2%, of tanned palm oil or tanned cottonseed oil. In another embodiment, the food product contains a mixture of palm seed oil, the oil mixture includes by weight: between about 5 to about 60%, preferably between about 45 to about 60%, more preferably between about 54 to about 58% palm seed stearin; between about 20 to about 95%, preferably between about 20 to about 35%, more preferably between about 21 to about 25% of hydrogenated palm seed stearin; between about 0.2 to about 3%, preferably between 1 to 2 of tanned palm oil or tanned cottonseed oil; and between about 5 to about 20%, preferably about 8 to about 15%, more preferably between about 10 to about 13% of palm seed oil; and between about 5 to about 20%, preferably between about 5 to 10%, more preferably between about 7 to about 9% hydrogenated palm seed oil. In yet another modality, the present. invention is directed to an alternative chocolate composition containing the palm kernel oil mixtures of the present invention. Alternative chocolate compositions of the present invention include between about 24 to about 33% and preferably between about 25 to about 30% by weight of a fat component, in the palm seed oil blend form of the invention. The palm kernel oil mixture can be any of the mixtures of palm seed oil described herein. Other components which are preferably contained in the alternative chocolate composition are those which are well known to those of ordinary skill in the art. These additional components include, for example, cocoa powder, sugar or sugar substitutes, milk powders, emulsifiers, and other components known to those skilled in the art as stabilizing agents., preservatives, flavors and colorants, and the like. Particular preferred examples of the alternative chocolate compositions according to the invention are given in the Examples. Thus, an alternative chocolate composition of the present invention includes, by weight: about 24 to about 33%, preferably about 25 to about 30, of the palm kernel oil mixtures described above.; about 30 to about 60% sugars; about 2 to about 25% cocoa powder; about 1 to about 20? of milk solids; and optionally up to roughly 0.5 of an emu 1 s i f i c a d r. Within these approximate ranges, the preferred antidaa and specially creped components vary according to the desired alternative chocolate fiber, and are readily determined by those skilled in the art. For example, the specific sugars chosen and the amounts of sugar used are easily determined by the desired taste and texture of the product. For typical compound coating applications, a preferred sugar is sucrose. The cocoa powder may have from about J to about 15%, and preferably not more than 10 or 12, of fat content. At higher amounts of fat, the mixture of ingredients may undesirably soften. In the same way, the milk in pol can be milk in pol or skimmed milk, whole milk powder, or any of these, depending on the desired taste and t est. The product can be any emulsion for use in food products, and these are well known to those of ordinary skill in the art. For example, typical emulsifiers suitable for use in the alternative chocolate compositions of the present invention include lecithin, polyurethane 1, polyglycerol (PGPR), sorbitan monostearate (SMS), polysorbate 60, sorbitan friestearate (STS). , esters of lactic acid (LAE), distilled monoglycerides (DG), mono-diglycerides (DMG), diacetyl tartaric acid esters of mono-diglycerides (DATEM), and mixtures of emu 1 sificates res come rcia ln nt available, as BETTRFLO ™, a mixture of onosodium phosphate derivatives of mono- and diglycerides. Mixtures of these emulsions are also suitable. A preferred emulsifier is lecithin. Various other ingredients and additives well known to those skilled in the art can also be added, as desired. Thus, the invention described herein includes mixtures of palm kernel oil, edible food products that contain palm kernel mixtures, and alternative chocolate compositions made from them. The mixtures of palm seed oil of the present invention, and the products made therefrom, provide desirable hardness and desirable texture and flavor properties if other than those of cocoa butter. The invention is further provided by reference to the following examples which describe in detail certain modalities and characteristics of the present invention, as well as its utility. The examples are representative and should not be taken as limiting the scope of the invention.

EXAMPLES Example 1: Composition of Mix # 1 The following oil mixture was prepared: Palm kernel stearin 28.5% by weight Palm kernel stearin 70 in weighed cassava palm kernel 1.5% by weight Each component was heated separately r. until it completely melted, and was added into a mixing vessel, and mixed until a homogeneous mixture was obtained. The resulting oil mixture was then ready to be added to various food products.

Example 2: Mixture Composition # 2 The following oil mixture was prepared: Palm Kernel Stearin 55.3 by weight Palm-kernel stearin 23.3 by weight hydrogenated palm kernel 1.5-weight by weight Palm-kernel oil 11.6. by weight Palm seed oil 7.9% by weight p raregenate Each component was heated separately until it was completely melted, added into a mixing vessel, and mixed until a homogeneous mixture was obtained. The resulting oil mixture was then ready to be added to the food products.

E j us 3 Chocolate A terna tive made with Mixing Composition # 1 An alternative chocolate was made using 23.5 'by weight of Palm Seed Stearin, 70% by weight of Hydrogenated Palm Seed Stearin, and 1.5% by weight of Tanned Palm Oil. The composition of the alternative chocolate was as follows (% by weight): Sucrose 49.8 L c-ie powder skim 14.6 Cocoa (10-12% fat e) 5.1 Composition of Mix # 1 30.3 Lecithin 0.2 Example 4: Alternative Chocolate made with Mixing Composition # 2 An alternative chocolate was made using 55.8- by weight of Palm Seed Stearin, 23.3"by weight of Stearin of Hydrogenated Palm Seed, 1.5% by Weight of Palm Oil Weighed, 11.6% by weight of Seed Oil from P to 1 rr, and 7.9% by weight of Hydrogenated Palm Seed Oil The composition of the alternative chocolate was as follows: (% by weight): Sucrose 49.8. skim 14.6 Cocoa (10-12% fat) 5.1 Composition of Mix # 2 30.3 Lecithin 0.2 Example 5: Alternative Chocolate made with the Mixture Composition # 1 An alternative chocolate was made with 28.5% e "weight of Palm Seed Stearin, 70- by weight of Stearin of Hydrogenated Palm Seed, and 1. 5- Weight of Tanned Palm Oil. The : cnpcs? c? on to the alternative chocolate was as follows: (% by weight): Sucrose 53.5 Cocoa (0 fat) 17.7 Composition of Mix # 1 28.7 Lecithin 0.1 Example 6: Alternative Chocolate made with Mix Composition # 2. An alternative chocolate was made using 55.8"by weight of Pineapple Seed Stearin, 23.3- by Weight of Stearin and J.Drogenated Palm Seed, 1.5% by Weight of Tanned Palm Oil, 11.6- by Weight of Oil of Palm Seed, and 7.9% by weight of Seed Oil, of Hydrogenated Palm The composition of the alternative chocolate was as follows: (% by weight): Sucrose 53.5 Cocoa (0% fat) 17.7 Mixture Composition # 2 28.7 Lecithin 0.1 E xemployment 7: Measurement of Chocolate Texture The alternative made with the Meal Composition # 1 and the Mixture Composition # 2 In this example, texture measurements were made for the alternative chocolate made using the alternative chocolate described in Example 3 having (percentage by weight) 49.8" sucrose, 14.6- of skimmed milk powder, 5.1% of cocoa (10-12% of fat) 30.0 of composition of Mixture # 1, as described in Example 1, and 0.2% of? ec tma; and alternative chocolate described in Example 4 having (percent by weight) 49.8o- of sucrose, 14.6- of milk in pol or descre aaa, 3.x-of cocoa (10-12% of fat), 30.0"of Composition of Mixture # 2, as described in Example 2, and 0.2% ec? T? Na.The measurements were made with a texture analyzer TA-XT2 (Texture Technologies Corp., New York) equipped with an XTRAD software. the mixture composition passed in the alternative chocolates was compared -on the texture of a representative chocolate, Chocolate China (Nestlé). Each sample was formed into pieces of dimensions of 37 x 19 x 6 mm by melting the mixture and cooling it in a mold. The pieces were then supported on a hollow test surface. A punching specimen 2mm in diameter .TA-52) was used for the test. A pre-test rate of 5mm / s, followed by a test speed of 1mm / s was used. The specimen penetrated to a depth of 5mm, with a force threshold of 0.05 N, and returned to its original position at a speed of 10 mm / s. The hardness of the covers were studied at 20 ° C, 32 ° C, and 35 ° C, and the methods are shown in Table 1 below.

Table 1 TA-XT2 Method to Analyze the Hardness of the Cover a) Texture Results at 20 ° C Figure 1 and Table 2 show the texture results at 20 ° C of Mix Composition # 1, Blend Composition # 2 and Chinese Chocolate. Each data curve in Figure 1 is n average of four measurements (CV <10%). The inflection point on the graph and the maximum force indicates the hardness of the c ub i e r t a / c h o c o 1 a e. Mixture Composition # 1 is milder than chocolate C ocolate China or Mixture Composition # 2 at 20 ° C.

Table 2. Texture Results of Mixture Composition # 1, Mixture Composition # 2, and Chocolate Cnina at 20 ° C Mués tra Dure za (Strength in g) 1 Chocolate China 2370 1 Mix Composition # 1 2965 Mix Composition # 2 231 Texture results 32 ° C and 35 ° C Figure 2 and Figure 3 show the texture results at 32 ° C of Mix Composition # 1, Mix Composition f.2 and Cnccolate China. Each data curve in Figure 2 is an average of four measurements (CV <10%). The flexion point on the graph and the maximum strength indicate the hardness of the c ue r t a / c h o c o 1 a t e. The hold shape property of Mix Composition # 1 (maximum strength = 39g) is much higher compared to Chinese Chocolate (maximum strength = 16.2g) or Mix Composition # 2 (maximum force = 6.4g). At 35 ° C, each of the samples was diluted.

T bl 3. Composition Texture Results for M zck # 1, Mix Composition # 2, and Chocolate '_ n n a at 32 ° C. Mués tra Dure za (Strength in g) Chinese Chocolate 16.2 Composition of Mix # 1 39.0 Composition of Mix # 2 6.4 The invention described and claimed herein should not be limited in scope by the specific embodiments described herein, since these forms of invention are intended as illustrations of several aspects of the invention. Any equivalent mode is intended to be within the scope of this invention. In fact, various modifications of the invention in addition to those shown and described herein will be obvious to those of ordinary skill in the art from the foregoing description. Said modifications are also intended to be within the scope of the claims ne. Toaas the references cited in the present application are incorporated by reference in their or ality.

Claims (15)

1. Oil mixture comprising from about 5 to about 60-9 percent by weight of palm seed stearin, from about 20 to about 95% by weight of hydrogenated palm seed stearin, and from about 0.2 to about 3 by weight of oil of hardened palm or hardened cottonseed oil.

2. Oil mixture according to claim 1, which in addition comprises between about 5 to about 20% by weight of palm kernel oil and between about 5 to about 20% of oil seed of dried palm kernel.

3. Oil mixture according to claim 1, comprising between about 20 to about 40 by weight of palm seed stearin and between about 55 to approximately 80 by weight of hydrogenated palm seed, between about 1 to about 2% by weight of hardened palm oil.

4. Oil mixture according to claim 3, comprising between about 25 to about 30 by weight of palm seed stearin, between about 70 to about 80 ° by weight of hydrogenated palm seed stearin,. and between about 1 to about 2% by weight of hardened palm oil.

5. Mixture of oil according to claim 1, comprising between about 45 to about 60 by weight of palm seed stearin, between about 20 to about 35% of hydrogenated palm seed stearin, between about 1 to about 2% by weight of hardened palm oil, between about 8 to about 15% by weight of palm seed oil, and between about 5 to about 10% by weight of hydrogenated palm seed oil. 2. 3

6. An oil mixture according to claim 5, which preferably comprises from 54 to about 58 by weight of palm kernel stearin, from about 21 to about 25% of hydrogenated palm kernel stearin, between about 1 to about 2% by weight of hardened palm oil, between about 10 to about 13% by weight and palm kernel oil, and between about 7 to about 9% by weight of hydrogenated palm kernel oil.

7. Edible food product comprising a mixture of oil according to the rei indication 1.

8. Edible food product according to claim 7, which is a confectionery filling, a confectionery cover, ice cream cover, a bar, a bonbon or a creamer.

9. Edible food product according to claim 7, comprising a mixture of palm seed oil, the oil mixture includes by weight: between about 5 to about 60% of palm seed stearin; between about 20 to about 95% of hydrogenated palm seed stearin; and between about 0.2 to about 3_, preferably between about 1 to about 2% of hardened palm oil or hardened cottonseed oil.

10. Edible food product according to claim 7, comprising a palm seed mixture, the oil mixture includes by weight: between about 5 to about 60% of palm seed stearin; between about 20 to about 95% by weight of hydrogenated palm seed stearin; between about 0.2 to about 3% hardened palm oil or cottonseed or hardened oil; between about 5 to approximately 20% palm kernel oil; and between about 5 to about 20% hydrogenated palm seed oil.

11. Alternative composition of chocolate comprising between approximately 24 to approximately 33 by weight of a fatty component, in the form of a palm kernel oil mixture according to claim 1.

12. Alternative composition of chocolate according to claim 11, which contains aliquots of cacao powder, various sugars, and in sugar teas, milk powder, emu, sifi cants, stabilizers, preservatives, flavoring agents or coloring agents. .

13. Alternative composition of chocolate according to claim 11, comprising by weight about 24, about 33% palm kernel oil mixture according to claim 1, about 30 to about 60% sugars; about 2 to about 25% cocoa powder; about 1 to about 20 SD milk solids; and optionally above about 0.5 oe a emu 1 s i f i c an t e.

14. Edible food product comprising the alternative chocolate composition of claim 13.

15. Edible food product of claim 14 which is a confectionery filling, a confectionery cover, an ice cream cover, a bar, a bonbon or a creamer.