MXPA00003841A - Emulsifier-lipid composition - Google Patents

Abstract

An emulsifier-lipid composition comprising a monoglyceride component, a polyglycerol ester component and a fat component. The monoglyceride component is selected from mono-diglyceride, distilled monoglycerides or mixture thereof, and comprises about from about 2.0%to about 50%of the emulsifier-lipid composition. The preferred mono-diglyceride or distilled monoglyceride component has a high concentration (>60%) of monoglyceride. The polyglycerol ester component comprises from about 0.5%to about 40%of the emulsifier-lipid composition. The polyglycerol ester comprises less than 50%free polyol. The polyglycerol ester comprises from about 2 to about 10 glycerol units per polyglycerol moiety. The glycerol units have less than 40%of their hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures of these acids. The fat component may be a digestible fat or non-digestible fat and comprises from about 20%to about 97.5%of the emulsifier-lipid composition. The non-digestible fat, if used, preferably has properties similar to a triglyceride, for example, a polyol fatty acid polyester. The emulsifier-lipid compositions are suitable for use in starched-based dough compositions. The emulsifier-lipid compositions are particularly suitable for use in starched-based sheetable doughs intended to be fried in non-digestible fat, where it serves to complex starch, control water distribution and bind water.

Description

COMPOSITION OF EMULSIONANT- IPIDO TECHNICAL FIELD The present invention relates to emulsifier-lipid compositions. More specifically, the present invention relates to an emulsifier-lipid composition particularly useful in the preparation of laminatable doughs, such as, for example, manufactured snacks, especially snacks made of low-fat content.

BACKGROUND OF THE INVENTION Emulsifiers are commonly used in the preparation of doughs that are further processed by rolling, extruding, frying, baking and other food processing activities. The composition and functionality of the emulsifier has a great impact on the viability of the dough process and the texture of the final product. In the rolling process, the dough compositions are formed into slides using various processes or rolling equipment such as, for example, roller milling. The dough is subjected to various stress processes (for example, mixing, rolling, grinding and extruding). During the mixing, grinding and rolling of the dough, the starch cells swell and break free of amylose (ie, release starch). Amylose interacts with the water in the dough to provide a foil of cohesive, elastic dough. However, if there is too much amylose in the dough composition, the dough will become sticky and will adhere to the rolling and cutting equipment. The presence of large amounts of amylose in the dough composition will result in a rigid and hard dough that prevents the dough from being rolled and expanded during frying. This results in a final product that is dense, hard and brittle. In general, emulsifiers, in particular, mono-glycerides, are added at low levels to the dough compositions. The emulsifier helps to avoid the stickiness of the dough by complexing a portion of the amylose while allowing enough stretching and adhesiveness in the dough to form a lamella of cohesive and elastic dough. It is extremely difficult to determine which particular emulsifier to use in a particular dough composition. The almost infinite number of chemical compositions available and the physical surfactant properties of the emulsifier in general make accurate predictions of the emulsifier behavior in the laminated dough impossible. A further complication of the determination is the uncertainty of mixing the emulsifier with other lipid systems, such as for example, other emulsifiers, triglycerides and non-digestible fats. Several references describe the use of emulsifiers in laminated doughs. U.S. Patent No. 4,678,672 to DáTrt.ey et al., Issued July 7, 1987, discloses a low calorie biscuit comprising at least one emulsifier having a hydrophilic / lipophilic balance (HLB) of 11. selected from sorbitan monostearate, mono- and / or diglycerides, polyoxyethylene fatty acid sorbitan esters and is tearoyl-2-lact sodium hato. Dartey et al. Also teaches that lower HLB emulsifiers, such as, for example, ethoxylated mono- and diglyceride, polyglycerol esters and diacetyl tartaric acid esters can be used in combination with emulsifiers having an HLB of 11. However , this reference does not expose the specific composition of various emulsifiers. In addition, the emulsifier-lipid compositions do not contain a non-digestible fat. Although those skilled in the art utilize various emulsifiers in the laminated doughs as processing aids, they are not able to find problems in practice when producing laminatable doughs intended to fry in non-digestible fat. For example, it has been found that when monoglycerides or mono-diglycerides having certain compositions are combined with non-digestible fat and incorporated into a starch-based dough composition, the dough becomes less elastic. The masses tend to change shape easily, especially during processing. During the frying, the masses can contract. This results in a product that is dense and hard. It has also been found that when certain polyglycerol esters and non-digestible fats are combined and used in a starch-based dough formula, the dough composition is very elastic. The capacity of the dough to retain its original shape after processing is increased. This results in an expanded and fluffy product.

Also, conventional processing techniques are not directed to the problems of the combination of emulsifiers and non-digestible fat or guide the processor to determine which compositions, among the infinite number of compositions, are suitable for use in sandwiches manufactured fried in non-fat digestible. For example, when the polyglycerol esters having certain chemical compositions and / or higher levels of hydrophilic entities are combined with non-digestible fat, phase separation may occur. It can be seen that the known methods of emulsification do not address the problem of providing an emulsifier or ion-lipid emulsion composition that will provide a cohesive, extensible, laminable mass suitable for being fried in non-digestible fat without unfavorable texture disadvantages. . Accordingly, it is an object of the present invention to provide emulsionant e-1 ipido compositions. It is another object of the present invention to provide emulsifier-lipid compositions suitable for use in manufactured snacks, especially potato chips in non-digestible fat. Yet another object of the invention is to provide an emulsifier-lipid composition comprising a combination of components having specific compositions. The emulsifier-lipid composition of the present invention is intended to reduce the aforementioned problems related to the use of emulsifiers, dough rheology and texture disadvantages in the finished product.

BRIEF DESCRIPTION OF THE INVENTION The present invention relates to an emulsifier-lipid composition comprising at least three components. This emulsifier-lipid composition comprises a specific mixture of a monoglyceride component (consisting of mono-diglycerides and / or distilled monoglycerides), a polyglycerol ester component and a fatty component. The first component is a monoglyceride component comprising from about 2.0% to about 50% of the emulsifier-lipid composition. The monoglyceride component has a high concentration (> 60%) of monoglyceride.

The __ second component is a polyglycerol ester component comprising from about 0.5% to about 40% of the emulsifier-lipid composition. The polyglycerol ester comprises less than 50% free polyol. The polyglycerol ester comprises from about 2 to about 10 units per polyglycerol entity. The glycerol units have less than 40% of their hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid or mixtures of these acids. The third component is a fatty component comprising from about 20% to about 97.5% of the emulsifier-lipid composition. A non-digestible fat, if used, for all or part of the fat component, preferably has properties similar to a triglyceride, for example, a polyester polyol of fatty acid. The mixture of the emulsifier-lipid composition can be prepared by mixing together the above components in the specified amounts. It has been found that the emulsifier mixture of the present invention provides significant improvements in the crunchiness of sandwiches made fried in non-digestible fat. The emulsifier improves the organoleptic properties of the sandwich and provides a method for producing a sandwich having a unique structure. Improved results are not achieved with any of the optional components alone or with two-component systems using the same or similar emulsifier.

DETAILED DESCRIPTION OF THE INVENTION Definitions The term "laminable dough", in the sense in which it is used herein, is a mana able to be placed on a smooth surface and rolled with rolls to the desired final thickness without tearing or breaking, or without forming holes. The term "monoglyceride", in the sense in which it is used herein, refers to fatty acids that contain a fatty acid chain linked to glycerol. The monoglyceride component described herein comprises from 30 to 98% of monoglycerols, less than 2% of free glycerin and diglycerides with a small amount of free glycerin or free fatty acids. The term "mono-diglyceride", in the sense in which it is used herein, refers to a mixture of fatty acid monoglycerides and diglycerides of fatty acid, griglycerides and free glycerin and free fatty acids with one level of monoglyceride greater than 30%. The term "distilled monoglyceride", in the sense in which it is used herein, refers to a fractional mixture of monoglycerides of fatty acid with a higher monoglyceride level of 60% The term "polyglycerol", in the sense in which it is used herein, refers to condensed glycerol molecules, such as, for example, dimeric glycerol (diglycerol), trimeric glycerol (t riglycerol), etc. Typically, commercial polyglycerol products are mixtures containing glycerol in varying amounts of polymerization from monomeric to tetrameric glycerol or higher glycerol condensates. The term "emulsifier", in the sense in which it is used herein, refers to a single emulsifier. All percentages are by weight, unless stated otherwise.

Emulsifier-lipid composition The emulsifier-lipid composition comprises three functional components: a monoglyceride component, a polyglycerol ester component and a fatty component. A component of an emulsifier system is a monoglyceride component. The monoglyceride component comprises mono-diglycerides, distilled monoglycerides or mixtures thereof. The monoglyceride component of the emulsifier-lipid composition of the present invention can be a mixture of saturated or unsaturated glycerol esters of fatty acids normally derived from hydrogenated or unhydrogenated vegetable oils such as, for example, soybean oil, corn oil, olive oil, sunflower oil, cottonseed oil, palm oil and similar vegetable oils and animal fats such as, for example, tallow and lard. The monoglyceride component comprises at least 30% monoglycerides. Preferably, concentrated monoglycerides (ie, containing> 30% monoglyceride) or distilled monoglycerides are used. The more concentrated mono-diglycerides or distilled monoglycerides comprise at least about 60%, preferably, from at least about 70% to at least about 98%, most preferably from at least about 80% to at least about 95%, and still more preferably about 90% monoglyceride, with the remainder being diglycerides with small amounts of triglyceride and free glycerin. Preferably, the amount of free glycerin present in the mono-diglyceride component is less than about 2.0%. The amount of monoglyceride present in the mono-diglyceride or distilled monoglyceride component can be determined using the AOCS method Cd ll-b-91 (95). The mono-diglycerides or distilled monoglycerides useful in the present invention have an iodine value in the range of about 2 to about 120, preferably, about 20 to about 100, more preferably about 40 to about 80, and still with greater preference of about 50 to about 75. ~ The iodine value can be determined using the AOCS method Cd 1-25 - (93). Preferably, the mono-diglycerides or distilled monoglyceride has a linolenic fatty acid level of less than 3.5%.

Specific mono-diglycerides or distilled monoglycerides within the scope of the present invention are commercially available. Monoglycerides suitable for use in the present invention are sold under the trade names of Dimodan® available from Danisco, New Century, Kansas and DMG 70, available from Archer Daniels Midland Company, Decatur, Illinois. The monoglyceride component comprises from about 2.0% to about 50%, preferably, from about 5.0% to about 40%, more preferably from about 10% to about 30% and still more preferably from about 12% to about 25% of the emulsifier-lipid composition. The second component of the emulsifier-lipid composition is a polyglycerol ester. Examples of the polyglycol ester include decaglycerol decaoleate, triglycerol monostearate, octaglycerol monostearate and octaglycerol mono-palmitate. These materials are not normally obtained in pure form, although in general they are the reaction products of a esterification between a preselected fraction of polyglycerols and desired saturated fatty acids.

The result is a distribution of polyglycerol mono-ester and higher esters determined by the proportion of reactants and reaction conditions. The polyglycerol esters of the present invention are specifically made by controlling the hydrophilic-lipophilic balance (HLB) of the polyglycerol esters. This is done by controlling the balance of esterified hydroxyl groups to non-esterified ones during the esterification process. With an increasing number of esterified hydroxyl groups, the polyglycerol ester becomes more lipophilic progressively. This hydrophilic-lipophilic balance of the polyglycerol ester is important in the preparation of the polyglycerol ester for use in laminates. The non-esterified polyglycerols, polyglycerol long chain monoesters, and diesters and tri-esters of diglycerols and triglycerols should be limited in the polyglycerol ester component of the present invention. Unreacted (ie, unesterified) polyglycerol preserved in the finished esters has little or no emulsifying function, although due to its more polar nature, it is less soluble in non-digestible lipids leading to phase separation and an emulsifier composition -non homogeneous liposome. The polyglycerol monoesters of minor chain are very functional components of the polyglycerol esters in the polyglycerol ester component of the emulsifier-lipid composition and thus their concentration must be relatively high compared to other ester entities. The di- and t-triesters of di- and t-rigilicers are too lipophilic and can also have a deleterious effect on the finished sandwich product. The saturated diglycerides (for example, dipalmitin, distearyl) and the cyclic diglycerol esters are harmful emulsifying components and, therefore, their concentrations should be minimized in the polyglycerol esters. Preferably, the polyglycerol esters of the present invention comprise less than 5% cyclic diglycerol and less than 5% diglycerides. The polyglycerol esters can be purified by fractionation, molecular distillation or solvent crystallization. The polyglycerol fractionated esters are more functional and can be used at a lower concentration.

The composition of the polyglycerol ester can be determined by Supercritical Fluid Chromatography described herein. The polyglycerol esters suitable for use in the present invention comprise less than 50%, preferably from about 2.0% to about 40%, and most preferably from about 5.0% to about 25% free glycerin; from about 5.0% to about 60%, preferably from about 15% to about 50%, more preferably from about 10% to about 45% and still more preferably from about 25% about 40% of monoester. - The polyglycerol ester of the present invention additionally has from about 2 to about 10 glycerol units per polyglycerol entity, wherein the glycerol units have less than 40%, preferably from about 18% to about 33%, most preferably about 20% to about 30% of its hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid or mixtures thereof.

The polyglycerol ester component comprises from about 0.5% to about 40%, preferably from about 1.0% to about 35%, more preferably from about 1.5% to about 30% and still more preferably 2.0% to about 25% of the total emulsifier-lipid composition. The polyglycerol esters suitable for use in the present invention are marketed under the tradename Lonza Polyaldo®. The third component of the emulsifier-lipid composition of the present invention is a fat. The terms "fat" and "oil" are used interchangeably herein, unless otherwise specified. The terms "fat" or "oil" refer to edible fatty substances in a general sense, including natural or synthetic fats and oils consisting essentially of triglycerides, such as, for example, soybean oil, corn oil, seed oil, cotton, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow, which have been partially or completely hydrogenated, as well as non-toxic fatty materials that have properties similar to triglycerides , hereby referred to as non-digestible fats, whose materials may be partially or totally indigestible. Low-calorie fats and edible non-digestible fats, oils or fat substitutes are also included in the term. The term "non-digestible fat" refers to those edible fatty materials that are not partially or totally digestible, for example, polyol fatty acid polyesters, such as for example OLEAN®. Particularly preferred are non-digestible fats such as, for example, those described in U.S. Patent Nos. 3,600,186 to Mattson et al., Issued May 12, 1970.; 4,005,195 of Jandacek, granted on January 25, 1977; 4,005,196 by Jandacek et al., Granted on January 25, 1977; 4,034,083 of Mattson, issued July 5, 1977; and 4,241,054 by Volpenhein et al., issued on December 23, 1980, all are incorporated by reference. By "polyol" is meant a polyhydric alcohol containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosaccharides, disaccharides, and t-lactaccharides), sugar alcohols, other sugar derivatives (ie, alkyl glucosides), polyglycerols such as, for example, diglycerol and triglycerol, pentaerythritol, sugar ethers, for example, sorbitan and polyvinyl alcohols. Specific examples of suitable sugars are mannose, galactose, arabinose, xylose, ribose, apiose, rhamnose, psychoses, fructose, sorbose, tagatose, ribulose, xylulose and ertrulose. Oligosaccharides suitable for use herein include, for example, maltose, kojibiosa, nigerose, cellobiose, lactose, melibiose, gentiobiose, turanosa, rutinose, trehalose, sucrose and raffinose. Suitable polysaccharides for use herein include, for example, amylose, glycogen, cellulose, chitin, inulin, agarose, zinkers, mannan and galactans. Although sugar alcohols are not carbohydrates in a strict sense, naturally occurring sugar alcohols are closely related to carbohydrates that are also preferred for use herein. The sugar alcohols which are suitable for use herein are sorbitol, mannitol and galactitol. Particularly preferred classes of materials suitable for use herein include monosaccharides, disaccharides and sugar alcohols.

Preferred non-esterified polyols include glucose, fructose, glycerol, alkoxylated polyglycerols, sugar ethers and linked alkoxylated glycerines as described in U.S. Patent No. 5,516,544 to Sekula, et al., Issued June 14, 1996, incorporated as reference. A particularly preferred polyol is sucrose. Preferred alkoxylated glycerols are described in the following U.S. Patents, incorporated herein by reference; U.S. 5,273,7-72 of Cooper, granted on December 28, 1993; U.S. 5,288,884 of Cooper, granted on February 22, 1994; U.S. 5,298,637 of Cooper, granted on March 29, 1994; U.S. 5,362,894 to Handwerker et al., Issued November 8, 1994; U.S. 5,374,446 to Ferenz et al., Issued December 20, 1994; U.S. 5,387,429 of Cooper, granted on February 7, 1995; U.S. 5,427,815 of Ferenz, granted on June 27, 1995; U.S. 5,466,843 of Cooper, granted on November 14, 1995; U.S. 5,516,544; U.S. 5,589,217 of Mazurek, granted on December 31, 1996 and U.S. 5,597,605 to Mazurek, issued January 28, 1997. The most preferred alkoxylated glycerines are linked alkoxylated glycerines and are described in the following patents, previously incorporated herein, 5,374,446; 5,427,815 and 5,516,544. Especially preferred alkoxylated glycerines are those described in U.S. Patent Number 5,516,544, previously incorporated herein by reference. By "fatty acid polyester polyol" is meant a polyol having at least 4 fatty acid ester groups. Polyol fatty acid esters containing 3 or less fatty acid ester groups are generally digested in the interior, and the digestion products are absorbed from the intestinal tract very well in the same way as ordinary fat or triglyceride oils, while those polyol fatty acid esters containing 4 or more fatty acid ester groups are essentially not digestible and therefore not absorbed by the human body. It is not necessary that all hydroxyl groups of the polyol be esterified, although it is preferred that the disaccharide molecules contain no more than 3 hydroxyl groups without esterification for the purposes that they are not digestible. Normally, essentially all, for example, in about 85% of the hydroxyl groups of the polyol are esterified. In the case of the sucrose polyesters, about 7 to 8 of the hydroxyl groups of the polyol are normally esterified. Fatty acid polyol esters typically contain fatty acid radicals typically having at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be derived from naturally occurring or synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometric isomers, (eg, cis- or trans-isomers) and may be the same for all ester groups, or may be mixtures of different fatty acids. The liquid non-digestible oils can also be used in the practice of the present invention. Liquid non-digestible oils having a complete melting point below about 37 ° C include polyol liquid fatty acid polyesters (see Jandacek; US Patent 4,005,195; issued January 25, 1977; liquid esters of tricarbal acids; 11 (see Hamm, U.S. Patent 4,508,746, issued April 2, 1985), liquid diesters of dicarboxylic acids such as, for example, malonic and succinic acid derivatives (see Fulcher, U.S. Patent 4,582,927; on April 15, 1986), liquid triglycerides of alpha-branched chain carboxylic acids (see Whyte, U.S. Patent 3,579,548, issued May 18, 1971), liquid ethers and ether esters containing the neopentyl entity (see Minich; United States Patent 2,962,419; issued November 29, 1960); polyglycerol liquid fatty polyethers (See Hunter et al., United States Patent 3,932,532; granted on January 13, 1976); liquid alkyl glycoside fatty acid polyesters (see Meyer et al., U.S. Patent 4,840,815, issued June 20, 1989); liquid polyesters of two hydroxypolycarboxylic acids bound with ether (eg, citric or isocitic acid) (see Huhn et al., U.S. Patent 4,888,195, issued December 19, 1988); various liquid esterified alkoxylated polyols, including liquid ethers of epoxide-extended polyols such as, for example, propoxylated glycerines are termed, liquid, (see hite et al., U.S. Patent 4,861,613; granted on August 29, 1989; Cooper et al .; U.S. Patent 5,399,729; granted on March 21, 1995; Mazurek; U.S. Patent 5,589,217; granted on December 31, 1996; and Mazurek; U.S. Patent 5,597,605; granted on January 28, 1997); esterified ethoxylated sugar, liquid and alcohol sugar esters (see Ennis et al; US Patent 5,077,073); liquid esterified ethoxylated alkyl glycosides (see Ennis et al; U.S. Patent 5,059,443, issued October 22, 1991); liquid, esterified alkoxylated polysaccharides (see Cooper, U.S. Patent 5,273,772, issued December 28, 1993); bound, liquid esterified alkoxylated polyols (see Ferenz; U.S. Patent 5,427,815; granted June 27, 1995; and Ferenz et al., U.S. Patent 5,374,446, issued December 20, 1994); liquid, esterified polyoxyalkylene block copolymers (see Cooper, U.S. Patent 5,308,634, issued May 3, 1994); esterified, liquid polyethers containing open ring oxolane units (see Cooper, U.S. Patent 5,389,392, issued February 14, 1995); polyglycerol, alkoxylated, liquid polyesters (see Harris, U.S. Patent 5,399,371, issued March 21, 1995); polysaccharides are partially termed, liquid (see US Pat. No. 4,959,466, issued September 25, 1990); as well as liquid polydimethylsiloxanes (for example, Fluid Silicones available from Dow Corning). All prior patents that relate to the non-digestible, liquid oil component are incorporated herein by reference. Solid non-digestible fats or other solid materials can be added to liquid non-digestible oils to prevent passive loss of oil. Particularly preferred non-digestible fat compositions include those described in U.S. Patent 5,490,995 issued to Corrigan, 1996, U.S. Patent 5,480,667 issued to Corrigan et al., 1996, U.S. Patent 5,451,416 granted to Johnston et al., 1995 and U.S. Patent 5,422,131 issued to Elsen et al., 1995. U.S. Patent 5,419,925 issued to Seiden et al., 1995, discloses mixtures of triglycerides and polyol polyesters of low calorie content that can be used in the present although it provides more digestible fat than is typically preferred. Preferred nondigestible fats are fatty materials that have properties similar to triglycerides such as, for example, sucrose polyesters. OLEAN®, a preferred non-digestible fat, is made by The Procter & Gamble Company. These preferred nondigestible fats are described in Young; et al., U.S. Patent 5,085,884, issued February 4, 1992, and U.S. Patent 5,422,131, issued June 6, 1995 to Elsen et al. The fat component of the emulsifier-lipid composition of the present invention comprises from about 20% to about 97.5%, preferably, from about 65% to about 90% and more preferably from about 70% to about 85% of the emulsifier-lipid composition. The emulsifier-lipid composition of the present invention has unique thermal properties, onset of crystallization and endothermic area that is related to the performance of the emulsifier in the dough systems. The determination of thermal properties using a DSC is well known in the art. Briefly, the onset of crystallization and endothermic area is determined using a Differential Scanning Calorimeter (DSC), Perkin Elmer Model # 7. The emulsifier-lipid composition is placed on a DSC tray and crimped. The sample is scanned at a rate of approximately 5 ° C / minute. The temperature rises beyond the melting point of the emulsifier-lipid mixture (indicated by an exothermic peak and returns to the baseline). After melting, the sample is then cooled at a rate of about -5 ° C / minute to a temperature of 0 ° C. The point at which the endothermic reaction begins to move from the baseline is the onset of crystallization. The endothermic area is also used to determine how the emulsifier will perform in the masses. The endothermic area between the manufacture of the dough and the beginning of the crystallization temperature is used for this purpose. Preferably, the emulsifiers of the present invention have a crystallization onset in the range of from about 100 ° F (37.7 ° C) to about 135 ° F (57.2 ° C). The onset of the crystallization temperature and the amount of crystallization that can occur is related to the ability of the emulsifier or emulsifier mixture to homogeneously disperse the entire mass and adequately disperse the water present in the dough compositions. The endothermic area (that is, the area that shows the temperature for the formation of sheets that are made with a typical mass) is the measurement used to predict the way in which the emulsifier will behave during the rolling. The sandwiches of the present invention have an endothermic area above 108 ° F (42.4 ° C) of less than about 150 millijoules, preferably less than about 125 milijoules, more preferably from about 1 to about 80 millijoules, of greater preference of about 2 to about 40 millijoules and still more preferably of about 4 to about 10 millijoules. It has been found that the droplet size of the emulsifier-lipid composition is an indication of the type of internal structure of the product and the size of the void and area that will be present in the finished product. Since this gap size is also related to the texture of the resulting fried sandwich, the type and size of the droplets formed are important. The method for determining the size of the oil droplet is described herein. The oil droplets of the emulsifier-lipid composition of the present invention are small and uniform in size. This allows the emulsifier-lipid composition to homogeneously disperse the entire loop composition. When dispersed in water, the lipid-promoting composition of the present invention tends to aggregate into groups of several hundred droplets. At an increase of 100%, the aggregate droplet size is preferably less than 3.0 cm 2, preferably 11.5 cm 2, and more preferably between 0.01 and 0.05 cm 2. The emulsifier-lipid composition of the present invention is generally used in floury manufactured snacks such as, for example, potato slices, corn slices, tortilla slices, semi-products and sandwiches extruded at a level from about 0.5% to about 8.0 % based on the weight of the dough.

Preparation The emulsifier-lipid composition of the present invention is prepared by melt mixing and mixing the components until a homogeneous liquid is obtained. The melt mixing can be carried out by individually maintaining or raising the temperatures of the components to a point above their respective melting temperatures and then completely mixing, or by mixing the components at room temperature and raising the temperature of the mixture. to at least the melting point of the larger component to melt followed by complete mixing to form a homogeneous liquid.

ANALYTICAL METHODS SUPERCRITICAL FLUID CHROMATOGRAPHY A polyglycerol ester sample is first silylated to derive any unreacted hydroxyl groups. The silylated sample is then injected into the supercritical fluid chromatograph (SFC) -. The esters are separated by degree of esterification in a capillary column DB1 and detected by a flame ionization detector. The distribution of esters is calculated by peak area.

Equipment and Conditions SFC: supercritical fluid chromatograph, 6000 series Read scientific or equivalent; SFC conditions: A) DB1 capillary column, 0.2 u film, 50 u, 10 m ID. J &W Scientific B) Oven Temperatures - 90 ° C Detector - 400 ° C C) Pressure Pressure Program, Time 125; 375, 25; 375, 10; 0, 0 D) C02 SFC Grade, Scott Specialty Gases E) Hydrogen < Approximately 30 mL / minute F) Air _ _ _ _ _ "_ _ Approximately 300, 350 mL / minute G) Auxiliary gas (Nitrogen) _ Approximately 25 mL / minute H) Syringe for injection of SFC 50 ul Hamilton I) Vials 2 or 4 drachma Kimble Glass Fischer Scientific # 03-340-lC J) Hot Plate 90 ° CK) Filter _ 0.45 u Alltech Associates # 2092 L) Disposable Syringe 3.0 mL Fisher Scientific # 14-823-39 Reagents BSTFA (bis (Trimethylsilyl) -tri-fluoroacetamide) Supelco, Inc. # 3-3027; TMSI (Trimet ilsilili idazol) Supelco, Inc. # 3-3068; Pyridine Grade ACS MCB # PX2020-01.

Analysis Standard The mixture is completely melted and mixed well. A disposable pipette is used to weigh 80-100 mg of the sample in a four-drachm vial. The weight of the sample is recorded. 1 mL of Pyridine and 1 mL of TMSI / BSTFA solution (5: 1 mixed) are added to the vial. The vial is capped and heated on the hot plate at 90 ° C for 15 minutes. The sample is allowed to cool. A 0.45 micron filter is placed on the end of a disposable 3-cc syringe. The derived standard is emptied into the disposable syringe and filtered in a GC vial. The sample is injected into the Supercritical Fluid Chromatograph.

Method for Measuring the Emulsion Droplet 1. Fifty (50) grams of the emulsifier composition are heated for a full melt at 155 ° F. 2. An equal amount of water, 50 grams, is added to the emulsifier previously heated to 170 ° F. 3. The water and the emulsifier mixture are mixed using a stainless steel beater, mixing for 30 seconds, adding water in increments of 50 grams to the solution until the water is 5.5 times the amount of emulsifier (275 grams); or all the water and the emulsifier are mixed using a laboratory scale shear mixer (eg Janke and Rundel SD-45 at a setting of 7) for 60 seconds until the two components are completely combined. 4. A sample of the emulsion is placed on a clean microscope slide, new with a coverslip and evaluated at a magnification of lOOx using a Zeiss light microscope with polarized light filters and photographic accessories.

. A photograph of the emulsion is taken within 20 seconds of training. 6. The size of the droplet is measured using a 2.6 cm x 2.6 cm grid with 0.2 cm line increments for Polaroid photographs with a size of 11.5 cm x 8.9 cm. Any increase in photographs will require a comparable increase in grid size. The following examples are presented for a better understanding of the invention and are not intended to limit the scope of the present invention. In the examples, the emulsifier-lipid compositions are added at the level indicated for the manufactured sandwich compositions.

EXAMPLE 1 The following composition is used to make an emulsifier-lipid composition: PGE is a hexaglycerol monoester of palmitic and stearic acids available from Lonza, Fair Lawn, NJ as a Polial with an HLB of about 10, a monoester level of about 28%, a saponification value of 10015, a hydroxyl value of 415130 and a free polyol level of less than 22%. The DMG has a monoester level of > 90% and an iodine value between 60-70 and sold under the trade name Dimodan-OK, available from Danisco, New Century KS. The non-digestible fat is OLEAN®, available from The Procter & Gamble Company, Cincinnati, OH.

Chemical composition of Poliglicerol Esters The physical properties of the emulsifier system are: EXAMPLE 2 The following composition is used to prepare an emulsifier-lipid composition: PGE is predominantly monoalicylic diglycerol available from Lonza, Fair Lawn, NJ with an HLB less than 10, a monoester * level of approximately 43%, a saponification value of 124, a hydroxyl value of 402 and a polyol level. free of approximately 17%. The DMG has a monoester level of > 90% and an iodine value between 60-70 and sold under the trade name Dimodan-OK, available from Danisco, New Century KS. The non-digestible fat is OLEAN®, available from The Procter & Gamble Company, Cincinnati, OH.

Chemical composition of Poliglicerol Esters EXAMPLE 3 The following composition is used to make an emulsifying system: PGE is predominantly diglycerol monopalmitate available from Lonza, Fair Lawn, NJ with an HLB less than 10, a monoester level of about 44%, a saponification value of 133, a hydroxyl value of 378 and a lower free polyol level than 13% The DMG available from Danisco, such as Dimodan-OK has a monoester level of > 90% and an iodine value between 60-70. OLEAN® is available from The Procter & Gamble Company, Cincinnati, OH.

Chemical composition of Poliglicerol Esters

Claims (14)

1. CLAIMS: 1. An emulsifier-lipid composition comprising: a) from about 2.0% to about 40% of a monoglyceride component comprising: (i) from about 30% to about 98% of monoglycerides; (ii) less than 2% free glycerin; (iii) the remainder being diglycerides with small amounts of triglycerides; b) from about 0.5% to about 40% of a polyglycerol ester component comprising; (i) less than 50% free polyol glycerin; (ii) from about 2 to about 10 units of glycerol per polyglycerol entity in which less than 40% of its hydroxyl groups are esterified with myristic acid, palmitic acid, stearic acid or mixtures thereof; and c) from about 60% to about 97.5% "fat
2. 2. The emulsifier-lipid composition according to claim 1, wherein the fat is a non-digestible fat.
3. 3. The emulsifier-lipid composition according to claim 2, wherein the polyglycerol ester comprises less than 30% glycerin *.
4. 4. The emulsifier-lipid composition according to claim 3, wherein the monoglyceride component comprises from about 10% to about 40% of the emulsionante-ipido composition.
5. 5. The emulsifier-lipid composition according to claim 4, wherein the monoglyceride component comprises from about 12% to about 30% of the emulsifier-lipid composition.
6. 6. The emulsifier-lipid composition according to claim 3, wherein the polyglycerol ester component comprises from about 1.0% c to about 35% of the emulsifier-lipid composition.
7. 7. The emulsifier-lipid composition according to claim 6, wherein the polyglycerol ester component comprises from about 1.5% to about 30% of the emulsifier-lipid composition.
8. 8. The emulsifier-lipid composition according to claim 4, wherein the polyglycerol ester component comprises from about 1.0% to about 35% of the emulsifier-lipid composition.
9. 9. The emulsifier-lipid composition according to claim 5, wherein the polyglycerol ester component comprises from about 1.5% to about 30% of the emulsifier-lipid composition.
10. 10. The emulsifier-lipid composition according to claim 3, wherein the monoglyceride component comprises from about 70% to about 90% monoglycerides.
11. 11. The emulsifier-lipid composition according to claim 9, wherein the monoglyceride component comprises from about 70% to about 90% monoglycerides.
12. 12. The emulsifier-lipid composition according to claim 11, wherein the polyglycerol ester component has from about 10% to about 33% esterified hydroxyl groups.
13. 13. The emulsifier-lipid composition according to claim 3, wherein the polyglycerol ester component has from about 10% to about 33% esterified hydroxyl groups.
14. 14. The emulsifier-lipid composition according to claim 1, wherein the polyglycerol ester component has less than about 5.0% cyclic polyglycerol esters and less than about 5.0% diglycerides. SUMMARY OF THE INVENTION An emulsifier-lipid composition comprising a monoglyceride component, a polyglycerol ester component and a fatty component is disclosed. The monoglyceride component is selected from mono-diglyceride, distilled monoglycerides or mixture thereof, and comprises from about 2.0% to about 50% of the emulsifier-lipid composition. The preferred mono-diglyceride or distilled monoglyceride component has a high concentration (> 60%) of monoglyceride. The polyglycerol ester component comprising from about 0.5% to about 40% of the emulsifier-lipid composition. The polyglycerol ester comprises less than 50% free polyol. The polyglycerol ester comprises from about 2 to about 10 glycerol units per polyglycerol entity. Glycerol units have less than 40% of their hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid or mixtures of these acids. The fat component may be a digestible fat or nondigestible fat and comprises from about 20% to about 97.5% of the emulsifier-lipid composition. The non-digestible fat, if used, preferably has properties similar to a triglyceride, for example, a polyester polyol of fatty acid. The emulsifier-lipid compositions are suitable for use in starch-based dough compositions. The emulsifier-lipid compositions are particularly suitable for use in laminated masses with starch base intended to be fried in non-digestible fat, where it serves to complex the starch, control the distribution of water and the connection with water.