MXPA97004529A - Margarine grease mixture and emulsion w / o plastic to join, that understand this gr mix - Google Patents

Abstract

The present invention relates to a mixture of margarine fat and a plastic W / O emulsion spread, comprising 5-14% of a hard or hydrogenated paste which is a stearin fraction of an interesterified mixture of 25- 65% of the unhydrogenated lauric fat stearin and 75-35% of unhydrogenated C16 + fat stearin. A process is also provided to prepare such hard or unhydrogenated pulp without the use of chemical modifications or solvents or Lanza fractionation. As a byproduct of this process, an olein fraction can be obtained suitable for use in cooking or baking fats or emulsion spreads W

Description

MIXTURE OF MARGARINE GREASE AND EMULSION W / O PLASTIC TO JOIN. WHO UNDERSTAND THIS GREASE MIX DESCRIPTION OF THE INVENTION The invention relates to plastic W / O emulsion spreads and mixtures of fat for use in them. The invention particularly relates to fat mixtures suitable for the manufacture of plastic W / O emulsion spreads having a high liquid oil content, little or no hardened fat, substantially free of trans-unsaturated fatty acid content and a relatively low level of saturated fatty acids. It is also related to a process for preparing a hard paste that is suitable for use in this fat blend. To make plastic W / O emulsion pastes, for example, margarine, a margarine fat must be used to have a well-balanced ratio of liquid and solid fats throughout the entire area of use temperatures, which are usually 5 ° C to approximately 20 ° C. Historically, attempts have been made to fulfill this purpose by using mixtures of natural fats, which have sufficient solids content, which however result in products with unsatisfactory spreadability and mouthfeel. The use of more hardened fats at different degrees of saturation is another approach, but nutritional reasons in recent years, and the desire is expressed that the level of saturated fatty acids (SAFA) of the triacylglycerol component of fats should be kept as low as possible. possible. The W / O emulsions were extended on the market for some time in order to meet this need. Typically, the margarine fat of these products consist of about 87% liquid oil, for example, sunflower oil and 13% of a hard paste consisting of a randomly interesterified mixture, fully hardened lauric fat, for example, fully hydrogenated palm kernel and fully hydrogenated palm oil. To allow the use of even less hydrogenated pulp in margarine fat, EP 89,082 recommended hydrogenated fats rich in H2M. The preferred method described in EP 89,082 to produce such a hydrogenated paste in random interesterification is a partially or completely hydrogenated lauric fat having a melting point in the range of 30 to 41 ° C, with a fat, which may be total or partially hydrogenated, fractionated or unfractionated, in which at least 60% of the fatty acid residues are fatty acid residues of C- ^ g- or C1g-. This fat of C-, g- C18, is preferably selected from palm fat, soybean oil, peanut oil, sunflower oil, corn oil, rape seed oil having a melting point in the range from 50 to 71 ° C; and fractionation of the interesterified mixture. Fractionation is preferably done in an organic solvent. The examples of EP 89,082 illustrate spreads comprising margarine fats containing 90 or even 93% sunflower oil and only 7 or 10% hydrogenated pulp. This hydrogenated pulp produced by means of two-step fractionation in acetone to obtain an average fraction of a randomly interesterified mixture of 50 parts, fully hydrogenated palm kernel fat and 50 parts of fully hydrogenated palm oil. Currently, there are consumers who express interest in chemically modifying fats, for example hydrogenation or saturation, which can result in trans-unsaturation, if partial saturation is involved. To meet the need for spreads with low concentration of SAFA in margarine fat, which have been produced without using hydrogenation, CA 2 098 314 proposes to prepare hydrogenated paste by chemically interesterifying a mixture of generally equal proportions of stearin. of palm and palm kernel stearin. This hydrogenated paste must have the following solid fat contents as measured by AOCS method CD 16-81: Temperature (° C) of Solids Variance ± X% 5 70.49 2% 10 64.45 2% 20 49.83 2% 25 45.66 2% 30 34.13 2% 35 22.17 2% 40 10.90 2% To obtain the margarine fat to produce a spreadable dough 14-21.1%, preferably 14.5-16%, especially about 16% of this hydrogenated dough is mixed with the rest of the vegetable oil, for example, olive oil, oil Canola and / or sunflower oil. This approach of CA 2 098 314 results in products with higher SAFA contents and lower cis unsaturated fatty acid (UFA) contents, in particular lower all-cis polyunsaturated fatty acid (PUFA) contents than the products described in the above , because the rest of SAFA and UFA or PUFA is determined largely by the amount of the hydrogenated paste and the liquid oil in the margarine fat. This would seem to be the inevitable price to pay for the use of fully hydrogenated oils. However, this conclusion is undesirable. Therefore, there is a need for margarine fats that are as good as the prior art products with respect to the nutritional properties, as well as the sensory properties of the resulting spreads, but which have been produced without the use of hydrogenation. Now it has been found that this objective can be achieved to a considerable extent. Accordingly, the invention provides margarine fat blends, comprising essentially 86-95% liquid oil and 5-14% hydrogenated pulp, this hydrogenated pulp is a stearin fraction of an intereeterified mixture of 25-65% , and preferably 35-55%, unhydrogenated lauric fat stearin and 75-35%, and preferably 65-45%, Cig fat stearin, unhydrogenated. Preferred embodiments of this fat blend are given in claims 2-9. In addition, the invention provides a plastic, spreadable W / O emulsion comprising an aqueous phase and an oil phase, which consists predominantly of the present margarine fat blend.

By selecting unhydrogenated natural vegetable fat products that have sufficient saturated fatty acids, such as fractions of lauric fat and fractions of palm oil for interesterification, the chemical modification of fats can be reduced to a minimum and the level of fatty acid trans in the final fat mix can be easily limited to almost zero. It was much more surprising, however, that with the hydrogenated pulp produced from unhydrogenated fats, very similar results could be achieved with respect to the nutritional properties of the spread such as EP 89,082. EP 89,082 is completely focused on achieving the minimum SAFA content within the limits of sensory-acceptable product properties. For this purpose, it uses the full range of fat modification techniques, including hydrogenation, chemical interesterification, solvent fractionation and even chemical synthesis of triglycerides. As will be further elucidated in the following, it was found that with this approach the operation of EP 89,082 could still be substantially joined without using solvent fractionation, chemical interesterification or other chemical modification techniques. Only by using the softer biological and physical techniques of enzymatic interesterification, dry fractionation and mixing these results can be obtained.

In addition, it was found that with the present approach compared to the hydrogenated pulp based products as it is most commonly applied for these low spreads W / O SAFA, products with improved mouth feel and oral melting can be obtained. The terms "fat" and "oil" are used in this specification as synonyms. The term "hydrogenated pulp" refers to triglycerides of fatty acid of which at least the majority, preferably at least 90%, of the fatty acids are saturated. Such mixtures of triglycerides are solid at room temperature. Hydrogenated paste may consist of two or more different hydrogenated fats, ie they can consist of 2 or more stearin fractions, each one is obtained by fractionation and interesterification mixture of 25-65% of unhydrogenated lauric acid stearin and 75-35% of unhydrogenated fat stearin C] _g +. A "margarine fat" is a mixture of fat, which is suitable for use as the only fat in plastic W / O spreads or in margarine; such margarine fat usually includes a hydrogenated paste and a liquid oil. The term "liquid oil" is used in this specification for glyceride blends that can be emptied at 5 ° C. Preferably, the solid fat content of the liquid oil is 0 to 20 ° C, more preferably 0 to 15 ° C. The solid fats, from which the low melting point constituents have been removed, will be indicated as "stearin fractions". A stearin fraction for the purpose of this description and claims, is defined as a mixture of triglyceride or fat mixture from which at least 10% of the constituents of lower melting point have been removed by some type of fractionation, for example by dry fractionation, dry multistage countercurrent fractionation or solvent fractionation. In this specification, all parts, proportions and percentages are by weight; the amount of fatty acids in an oil or fat is based on the total amount of fatty acids in oil or fat and the amount of hydrogenated pulp and / or hydrogenated fat in the fat composition, is based on the total weight of the composition of fat, unless it is established in another way. The solid fat content (SFC) in this description and claims is expressed as the value N, essentially as defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The applied stabilization profile is heating at a temperature of 80 ° C, maintaining the oil for at least 10 minutes at 60 ° C, or higher, keeping the oil for 16 hours at 0 ° C and then 30 minutes at the measuring temperature , except where indicated otherwise. To reduce the level of saturated fatty acids and - even to obtain an acceptable rheology of the spreadable dough finally prepared using the fat mixture of this invention, the interesterification mixture was fractionated and the constituents of lower melting point are removed from it. In a more preferred embodiment, the fractionation is carried out in such a way that at least 15% and even more preferably less than 10% of unsaturated acid groups are remaining in the stearin fraction. For reasons of "naturalness" that is, minimal chemical modification or without chemical modification, the interesterification will preferably be one catalyzed enzymatically with a conversion ratio, preferably of more than 80%, more preferably of more than 90% and higher preference of more than 95%. In this technique of enzymatic reactions, it is considered that they do not involve chemical modification. The "degree of conversion" or "conversion ratio" can be adequately evaluated using the CN number analysis as follows: Degrees of conversion (X) = [CN44 + CN4 6] (100) - [CN44 + CN4 6] (0) CN44 and CN4g indicate the amount of glycerides from which the fatty acid residues esterified in the glyceride together have 44 or 46 carbon atoms, respectively. (0) indicates that the mixture of lauric fat stearin and fatty stearin of C-j_ + before the start of interesterification (100) indicates the mixtures after the interesterification reaction that has been carried out to term (x ) indicates the mixture from which the degree of conversion will be determined. Carbon number analysis is a technique well known in the art. A suitable description for example is given in EP 78,568. Also for reasons of naturalness, dry fractionated products are preferred over those fractionated wet. Enzymatic interesterification can be done appropriately using a specific 1,3 lipase as biocatalyzed. It was surprising that with such interesterification, the desired results can be achieved. The unsaturated fatty acid residues, which in practice are always present in the stearin of unhydrogenated lauric fat and the unhydrogenated C16 + fat stearin is enriched in the 2-position of the triglycerides. In this way, a low relative amount of unsaturated fatty acids, for example, 10%, corresponds to substantially more unsaturated triglycerides, theoretically up to 30%. In the enzymatic interesterificación 1,3, the fatty acids on the position 2 of triglycerides do not change. It is anticipated that this would result in the need to use more hydrogenated paste to obtain satisfactory products, but it was found that with the present approach, this is not the case. In practice, the lauric fats will be coconut oil, palm kernel oil or babassu oil, although in the beginning, rarer fats can also be used. By the term fatty stearins of c? G +? The stearin of natural fats are understood to have less than 65% saturated fatty acids of a chain length of 16 C-atoms or more. To improve the efficiency of the resulting hydrogenated pulp from the esterification reaction and reduce the relative amount to be used thereof to be able to provide a mixture of margarine fat with the desired low SAFA content, the Stearin fractions of lauric fats should be used. In particular, the use of a stearin fraction of beneficial palm kernel oil was found. The lauric fat stearine preferably consists of less than 15%, more preferably less than 10% unsaturated fatty acids. Other preferred characteristics of lauric fat stearin are: Cg-C14 indicates the combined amount of fatty acid residues of the fat having a chain length of at least 8 and at most 14 carbon atoms. ci2"ci4 has a corresponding meaning The stearin fraction of the lauric fat has preferably been produced by dry fractionation of the lauric fat, using the methods well known in the art, Due to the reason expressed in the above, the stearins of c s + fat are stearin of unhydrogenated natural fats, which preferably contain at least 80% and most preferably at least 90% saturated fatty acids.A suitable example of this fat is oil stearin The stearin of c16 + fat obtained from a solvent or a Lance fractionation process was preferably prepared without the use of organic solvent or aqueous medium comprising surfactants, ie, preferably, It is prepared using dry fractionation, for example, using a single stage or double stage dry fractionation, to obtain the highest melting point fraction. particularly preferred since the c16 + fat stearin is prepared by means of a multistage dry countercurrent fractionation process. Such a process is described in EP 399,597. The most preferred is a palm oil stearin, prepared by means of such a process. Other preferred characteristics of C16 + fat stearin are: Most Preferred Preferred Property Highest Preference (%) of Residues of < 20 < 15 7-10 Unsaturated Fatty Acid Value of Iodine < 18 6-16 10-15 Content of Cie = 70 75-88 80-85 the content of C-16 indicates the palmitic acid residue content of the fat.

To be able to obtain the desired low SAFA content in the margarine fat blend, it was found necessary to use in the mixture to be interesterified, 25-65% of unhardened lauric fat stearine and 75-35% of the stearin C16 + fat not hydrogenated. At higher amounts of lauric stearin, the desired low SAFA content can not be achieved. When larger amounts of the C16 + fat stearin are used, it was found that the organoleptic properties of the resulting spread and yai were not good. The structuring effect of the fat mixture obtained by interesterification when used as a hydrogenated paste is optimal, if the interesterification reaction of 35-55% of the lauric fat stearin and 45-65% of the Clg + fat stearin are used. The choice and amounts of stearin of unhydrogenated lauric fat and C-16 + fat stearin, and the degree of conversion in the case of enzymatic interesterification are preferably chosen in such a way that the interesterified mixture C 44 + CN 4g measured in the Carbon Number analysis is at least 25, more preferably at least 27, species 30-50. Preferably CN4g + is at most 45, more preferably at most 40, especially 12-38. CN4g + indicates the combined amount of CN48 and higher carbon numbers, which reflect the total amount of triglycerides of which the 3 chains together have 48 or more carbon atoms. To obtain the hydrogenated paste, the interesterification mixture must be fractionated to recover the stearin. This can be done using solvent fractionation, but preferably the stearin fraction is obtained by means of dry fractionation, for example, by means of a single stage or two stage fractionation to recover the higher melting point fraction. For example, in the two-stage fractionation, first a stearin can be obtained, which is then fractionated again and the stearin from this second stage fractionation can be used as the hydrogenated paste. Stearin can also be obtained by subjecting the interesterified mixture to dry multistage countercurrent fractionation to obtain stearin. Whichever process is used, it can preferably be carried out in such a way that the obtained stearin, which is to be used as the hydrogenated pulp, comprises less than 15%, more preferably less than 10%, in particular less of 9% unsaturated fatty acids. Other preferred characteristics of stearin are: CN44 + CN46 > 25, more preferably 30-60, especially 35-55 and CN4g + > 55, more preferred < 50, especially 20-48. The particular interest with respect to fractionation are the properties of the obtained by-product. Fractionation is an expensive process and yield of the fraction that is mainly desired to recover can be small, often much less than 10%. If then the by-products, the fraction or fractions called secondary, do not have attractive properties compared to the oils and fats commonly available, fractionation costs can make the whole proposition economically unfeasible. It has been found that in the most preferred form of producing the hydrogenated pulp with the properties with are required for the present margarine fat mixture, the fractionation of the interesterified mixture can surprisingly be affected in a dry fractionation process, producing as the product secondary an olein fraction with very attractive properties. Accordingly, the invention also provides a process for preparing a hydrogenated paste, suitable for use as the hydrogenated paste in the present margarine fat blend, in which * a prepared mixture of 25-65%, preferably 35-55% of palm kernel stearin fractionated in dry, unhydrogenated and 75-35%, preferably 65-45% of palm oil stearin fractionated in dry, unhydrogenated, * the mixture is interesterified enzymatically at a conversion degree of at least 80%, preferably at least 90%, more preferably 95-100% * the interesterification mixture is dry fractionated using a separation temperature of 31-42 ° C, preferably 33-38 ° C, and * a stearin fraction is recovered Other preferred aspects that are They relate to the preparation of the hydrogenated product mentioned in the foregoing, they are also preferred characteristics of this process. The hydrogenated paste used obtained is the most preferred hydrogenated paste used in the margarine fat blend. Preferably, the fractionation of the mixture is a production of the dry fractionation in a single step of a stearin fraction and an olein fraction. In a preferred embodiment of the process fractionation step, also an olein fraction is recovered, the olein fraction preferably having the following solid fat content profile: This olein is prepared without any chemical modification, such as hydrogenation or chemical interesterification and without the use of Lanza solvent or fractionation. It is still obviously suitable for use as fat for cooking or baking or for use in the preparation of such fats or W / O emulsion spreads, for example, margarines that are not designed to have a minimum SAFA content. Depending on the desired hardness of each of the spreads, this olein may be suitably incorporated into the margarine fat of such spreads to levels up to 50%, or even higher. The combined properties of N35 low, N20 high and "naturalness" make this olein very attractive. The margarine fat blend essentially comprises 86-95% liquid oil and 5-14% hydrogenated pulp. By "essentially comprises" it is understood that the fat mixture of margarine should not consist of more than 5% of another glyceride fat than the liquid oil and the hydrogenated paste. Preferably, the margarine fat consists of 86-95% liquid oil and 5-14% of the hydrogenated paste, most preferably the margarine fat consists of 5-12%, especially 6-10% of the hydrogenated paste, the rest consists of liquid oil. The preferred liquid oils are rapeseed oil with low erucic content, soybean oil, sunflower oil, sesame oil, linseed oil, higher oleic acid residue containing varieties of such oils, peanut oil, olive oil and mixtures of 2 or more of them. It is particularly preferred for the liquid oil that is chosen such that the ratio of the omega 6 and omega 3 unsaturated fatty acids is between 20: 1 and 2: 1, especially between 10: 1 and 5: 1. The plastic W / O emulsion spread consists of an aqueous phase and an oil phase consisting predominantly of the present margarine fat mixture. The oil phase may consist, apart from the margarine fat mixture, of small amounts of additives as is commonly used in such products. For example, it may consist of emulsifiers, flavorings, colorants, vitamins, etc. Similarly, the aqueous phase may consist, apart from water, of milk ingredients, flavor, preservatives, structuring and gelling agents, etc. The emulsion spread, preferably consists of 10-85% oil phase and 90-15% aqueous phase. Preferably, the spreadable emulsion paste consists of 30-83% oil phase and 17-70% aqueous phase. Preferably, the components used in the spread, apart from the margarine fat mixture, are natural components in contrast to those produced chemically. The fats and fat components described herein, may be refined in whole or in part before or after the treatments described in this specification, or such refining may be applied between the steps described. In any case, the fats and the components of the fat incorporated in consumable final products, are totally refined, except for the fats or components that do not need such refinement, for example, olive oil. For refining, conventional methods well used in the art can be employed. For a better understanding of the invention, some practical embodiments thereof will be described in the following examples. The parts and percentages as used in these examples, the description in the claims refer to the weights unless otherwise indicated. To make spreads can refer to various textbooks, for example, The Chemistry and Technology of Edible Oils and Fats and theris High Fat Products by G. Hoffmann; Academic Press London 1989, page 319 ff and in particular page 320-321.

EXAMPLE I Palm oil stearin fractionated with solvent, which has a palmitic acid content of 77.9% and stearin from fractionated palm kernel oil, dry having an unsaturated fatty acid content of 8.3% are mixed at a ratio of 65:35 and subsequently chemically interesterified. Subsequently, the reaction is subjected to a one-step acetone fractionation process, resulting in 68% of a stearin fraction, measured with NMR, containing 8.3% unsaturated fatty acids (UFA). The properties of the fractions used, the interesterified mixture and the resulting stearin are summarized in Table 1.

Table 1 The resulting stearin product was used as a hydrogenated pulp and mixed with fully refined sunflower oil in a ratio of 8:92. The SAFa content of this margarine fat mixture was 17%. The content of the trans-unsaturated fatty acids was less than 1%. A spread was made from this mixture, which has the following composition: 69.55% fat mixture 0.15% Admul 6203 (emulsifier of monoglyceride ex Quest, Naarden, Netherlands). 0.2% cetinol (fraction of lecithin soluble in ethanol, commercial ex Unimills Z ijndrecht Netherlands) 0.1% ß-carotene (0..4%) 29.3% water 0.6% skim milk powder 0.1% potassium sorbate The mixture is processed to scale of laboratory by means of a sequence AAC- contencional with a performance . 6 kg / hour and an exit temperature in the second unit A (800 rpm) of 7.7 ° C and an outlet temperature in the unit C (100 rpm) of 8.7 ° C. The N line of the mixture (both measured with 1 hour and with 16 hours of stabilization at 0 ° C) and the hydrogenation of the resulting spread is given in Table 2.

Table 2 Stability: Lzation at 0 ° C 1 hour 16 hours N10 7.8 8.3 N20 4.2 4.8 N30 2.3 2.5 N35 0.7 0.6 St 5 62 St 10 52 St 15 47 St 20 31 The Stevens St hardness at a certain temperature t is determined after the 1 day storage at 15 ° C, then 1 week at 5 ° C and then 1 day of equilibrium at ° C, using a 6.35 mm diameter cylinder f in an Estevens-LFRA Texture Analyzer (formerly Stevens Advanced Weighing Systems, Dunmore, UK) in a load range of 1000 g operated "normal" and set to 10 mm penetration depth and 2.0 mm / s penetration speed.

EXAMPLE II Stearine of palm oil fractionated in dry multistage countercurrent having a content of palmitic acid of 79.4% and a stearin of palm kernel oil, fractionated in dry, having an unsaturated fatty acid content of 8.1 % is mixed in a 50:50 ratio and subsequently interesterified using an enzyme as a catalyst. The enzymatic interesterification reaction is carried out in a laboratory-scale packed bed reactor, which contains 75 g of the supported SP392 enzyme (commercially available from Novo). The reaction temperature was 75 ° C and the flow was 50 g / hour. These reaction conditions resulted in a conversion of 97%, calculated based on the carbon number analysis. Subsequently, the product of the reaction was fractionated using a dry, single-step fractionation process, resulting in a 30% stearin fraction having 6.0 UFA and a composition as shown in Table 3. The separation temperature It was 35 ° C. Some other data in the initial materials used and the interesterified mixture are all given in Table 3. lip This final stearin fraction was used as the hydrogenated pulp and mixed with fully refined sunflower oil in a ratio of 8:92 to give a margarine fat blend. The SAFA content of the mixture was 18%, the content of the trans-unsaturated fatty acid residue was negligible. From this mixture, a spread is made with a composition as described in example I. The mixture was processed on a laboratory scale by means of a conventional AAC sequence with a yield of 5.6 kg / h, a temperature of exit in the second unit A (800 rpm) of 7.7 ° C and an outlet temperature on unit C (100 rpm) of 8.8 ° C. The N line of the mixture (measured with 1 hour and with 16 stabilization at 0 ° C) and the hardness of the resulting spreadable paste are given in Table 4.

Tab] The 4 Stable: Lzation 1 hour 16: hours N10 7.0 7.6 N20 4.2 4.7 N30 1.6 1.0 St 5 65 St 10 49 St 15 50 St 20 38 The product showed good properties of extension capacity, plasticity and presented excellent behavior From the melting point, the fraction of olein obtained by-product of the fraction of the inter- esterified mixture had the following values N: N5 92.6 N10 91.6 2Q 71.7 30 25.3 N35 3"9 For comparison, a spreader was prepared in a similar manner, except as the 8% hydrogenated paste of a fractionated stearin of the randomly interesterified mixture of 50 parts of fully hydrogenated palm kernel oil and 50 parts of fully hydrogenated palm oil were used.The spreadable paste obtained was very similar with respect to the firmness and spreadability.The SAFA content of this comparative product was very slightly higher.However, in an evaluation panel However, the product of the invention was clearly preferred because of its better organoleptic properties This illustrates that the present invention can not only be achieved "naturally" without any adverse effect on the nutritional quality of the product, but still Sensitively more attractive products can be obtained compared with the prior art.

Examples III-IV Margarine fat blends produced as described in Example II, using the same raw materials, except that different mixing ratio of palm stearin and palm kernel stearin were employed. The mixing ratios used, the applied separation temperature and results obtainable for the hydrogenated pulp are summarized in Table 5.

Table 5 Margarine fats were produced by mixing 8 or 10% of the hydrogenated pulp with 92% or 90% sunflower oil. For ease of comparison, such margarine fats were also prepared for the spread of Example II. The margarine fats had the N values as shown in Table 6. The content of the trans fatty acid residue was negligible in all cases. The SAFA content of the blends with 8% of the spread was slightly less than 18%. Those of the mixtures with 10% hydrogenated paste were only above 19%.

Table 6 Of the hydrogenated pulp of Example IV, only a mixture with 8% was prepared since this mixture was already ready instead of firm. To be able to make a spreadable paste with a minimum SAFA content, still obtain a product with sufficient firmness, good spreadability and sufficient stability to withstand the product for limited periods of time outside the refrigerator, preferably 1Q is at less about 8 and N20 is less than about 4.5.

The above result shows that when using 305 palm oil stearin and 70% palm kernel stearin (Comparison 1), the N2O • target is not met even if 10% of the hydrogenated pulp is used. With 40% palm stearin and 60% palm kernel stearin (Example III) the targets can be met at about 9% -10% of the level of the hydrogenated pulp, which makes this pulp hydrogenated, only acceptable with respect to to these standards. The hydrogenated pastes of Example II and Example IV are clearly better and can be used at a level of; 8% or possibly even less. In addition, the yields of stearin in these cases (30 and 37%) are clearly higher, which are also attractive. These results illustrate the preferred range of lauric stearin and the stearin ratio of C16 + fat to be used in the mixture to be interesterified. Comparison of the results of Example II and Example IV with those reported in Table 4 of EP 89,082, illustrates that the present natural hydrogenated pastes can provide as much firmness to margarine fat at SAFA contents comparable to those of EP 89,082, which is; produced using hydrogenation, chemical interesterification and fractionation with solvent. In CA 2,098,314, the tests were not described in sufficient detail to allow direct comparison or repetition. However, since the liquid oil content of margarine fats can then be as much as 86%, although 84% is the most preferred, the SAFA content of the products of CA 2,098,314 must be notably higher although the UFA and especially the PUFA content will be lower. This conclusion is consistent with the solid fat contents as a function of the temperature described for the hydrogenated paste of CA 2,098,314. Taking into account the differences in the methods for measuring solid fat contents, the data of CA 2,098,314 suggest that their hydrogenated pulp would have much less structuring capacity than the present hydrogenated pulp. The oleins obtained as by-products of the productions of the hydrogenated pulps have the following N lines: Examples V-VI Margarine fats were prepared as described in the previous example, using the hydrogenated pulps of Example II and Example IV, except that flaxseed oil with low erucic acid content was used instead of sunflower oil. The N values obtained were very similar, but the SAFA contents of the fat mixtures were approximately 11% and 13% or the mixtures of 8% and 10% of the hydrogenated paste, respectively.

Example VII The spread was prepared as described in example II, except that as the margarine fat a mixture of 7.5% of the hydrogenated paste of Example IV and 92.5% of the sunflower oil was used. The SAFA content of the mixture was 17%. The margarine fat had the following lines N: Stabilization at 0o 'C 1 hour 16 hours N5 8.6 9.0 N10 7.3 7.9 N20 4.9 5.4 N30 2.8 2.9 N35 1.9 1.7 The Stevens values of the spread were: St 5 47 St 10 42 St 15 44 St 20 32 In the evaluation of the panel, the product was considered to be very good.

EXAMPLE VIII A spread was prepared in a manner similar to that described in Example I, except that the mixture to be interesterified consisted of 57 parts of palm oil stearin and 43 parts of palm kernel stearin. The margarine fat mixture consisted of 8% of the stearin fraction obtained from the fractionation in acetone of the randomly interesterified mixture, 62% rapeseed oil with low erucic acid content and 30% of an oleic acid residue top that contains a diversity of flaxseed oil. You get a very good product. The fat of the spread has SAFA content of 14.5%, the rest consisting of cis unsaturated fatty acids. The ratio of omega 6 to omega 3 unsaturated acids was 4.5: 1.

EXAMPLE IX Using the olein fraction of Example II, a series of margarine fats are prepared by mixing the olein fraction with sunflower oil, dry fractionated palm oil stearin having a melting point of 52 °. C and in 2 cases, palm kernel oil. The compositions and the resulting N-lines are given in table 7.

Table 7 Margarine fat B C D E F G H I Composition OleinadelEj. il 13 25 15 30 40 25 23 20 20 Stearin from Palma 12 5 15 20 10 5 5 - 5 Palm Seed Oil - - - - - 10 15 - - Sunflower Oil 75 70 70 50 50 60 57 80 75 NIO 15.2 20. 8 18. 8 35. 5 37. 9 26. 6 28., 9 13.2 14.1 N20 7.9 9. 6 10. 0 20. 7 21. 4 11. 7 13. 6 5.1 6.2 N30 3.7 2. 0 4. 8 8. 9 6. 7 1. 7 2. 2 0.5 1.2 N35 2.3 0. 4 3. 2 4. 6 1. 6 0. 1 0. 6 0 0 With these margarine fats, spreads are also produced as follows: fat phase composition: 70 parts of margarine fat 0.2 parts of lecithin 0.2 parts of monoglyceride p.m. flavor p.m. ß-carotene solution aqueous phase composition: 28 parts of water 2 parts of skimmed milk powder 0.1 parts of salt p.m. flavor p.m. citric acid at pH 4.5 With margarine greases D and E, the rolled products are prepared by combining 70 parts of the fat phase composition of 60 ° C with 30 parts of the aqueous phase composition and passing the product through a Votator line with the CAAAB sequences. A is a striped surface heat exchanger, C is a stirred crystallizer, B is an inactive tube with sieve plates. The recirculation is applied so that it takes part of the current after the second unit A and recirculates it and feeds it to the inlet of unit C. The product after the third unit A has a temperature of 10 ° C. The product left by unit B is fed to a packing machine, where it is packed in rolls. For the other margarine fats, spreads are produced in a similar way, except that a sequence of A-A-C is applied, without recirculation and that product is packaged in tubes.

Examples X-XII The hydrogenated spreads of Example X, XI and XII were prepared in a similar manner as described in Examples I, II and IV, respectively, except that they were prepared on a pilot plant scale and that for the enzymatic interesterification of Examples XI and XII, the conversion degrees of 92% were applied. Briefly, these hydrogenated pulps are: Example X: Fractionated fraction of stearin with solvent of a chemically interesterified mixture of 65% palm stearine fractionated with solvent and 35% fractionated palm kernel stearin, dry. Example XI: fraction of dry-fractionated stearin of the enzyme-interesterified mixture (92% conversion) mixture of 50% palm stearin, fractionated in dry, counter-current of multiple layers and 50% of palm kernel stearin fractionated in dry. Example XII: as Example XI, except that the mixture of 60% palm stearin and 40% palm kernel stearin is applied. The cooling profile applied for the fractionation of the interesterified mixture was the same as for Examples XI and XII: the rapid cooling of 70 ° C to 42 ° C, maintaining for 1 horei at 42 ° C, the slow cooling of 42 ° C at 35 ° C, holding at 35 ° C for several hours and then separating. During the separation, initially a pressure of 2 bar was applied, which was gradually increased to 12 bar. The yield of stearin was 33% for Example XI and 45% for Example XII. The stearin and the olein fractions of Example XI and Example XII and the stearin of Example X had the properties as shown in Table 8.

Table 8 Stearins Oleins Ex.x Ex.XI Ex. XII Ex XI Ex. XII N- Values' Nio 96.9 97.2 92.3 92.2 N20 96.5 96.3 96.5 71.9 71.8 N30 91.2 84.8 87.7 27.0 29.1 N35 74.8 72.7 77.8 5.7 8.8 N40 49.1 51.0 61.6 0 . or 0.0 C12 19.5 15.6 31.6 27.1 C14 10.8 8.5 10.8 9.2 C16 60.0 65.9 39.9 44.9 C18 4.0 4.1 2.9 2.9 C18: 1 3.6 3.8 9.4 10.4 C18: 2 0.6 0.7 1.9 2.1 Other 1.5 1.4 2.5 3.4 CN44 + CN46 41.9 39.? * N values measured with 1 hour of stabilization at 0 ° C The hydrogenated pulps were refined in a conventional manner. Margarine fats were prepared by mixing 8% of the hydrogenated pasta with 92% refined sunflower oil. The mixtures have the following N-lines (measured at 1 hour of stabilization at 0 ° C).

Table 9 Using these margarine fats, spreads are prepared from the following composition. Fat phase: 69.82% of margarine cfrase 0.13% of lecithin 0.05% of color, flavor, emulsifier, etc. Water phase: 29.61% water 0.28% whey powder 0.11% acid, preservative, etc.

The following spreads were processed in an initial pilot plant Votator line from a pre-mix of the phases at 55 ° C and using a sequence of A-A-A-C. Unit C was operated at 50 rpm and the product was left from unit C in all cases at a temperature between 7.5 and 8 ° C. The product was filled in tubes and stored at 5 ° C. They were evaluated after 1 week of storage. All three products were found to be good.

Claims (13)

1. A mixture of margarine fat, characterized in that it comprises essentially 86-95% liquid oil and 5-14% of a hydrogenated or hard paste, this hydrogenated or hard paste is a stearin fraction of an interesterified mixture of 25-65% and preferably 35-55%, a stearin of unhydrogenated lauric fat and 75-35%, and preferably 65-45% of fatty stearin from c to + unhydrogenated.

2. The fat mixture according to claim 1, characterized in that the mixture has been interesterified enzymatically with a degree of conversion of more than 80%, preferably more than 90%, more preferably more than 95%.

3. The fat mixture according to claims 1-2, characterized in that the interesterified mixture has been dry fractionated at least once.

4. The fat mixture according to claims 1-3, characterized in that the C16 + fat stearine has been obtained by fractionating the C16 + fat in dry, countercurrent, multi-stage.

5. The fat mixture according to claims 1-2, characterized in that the interesterified mixture has been fractionated with solvent.

6. The fat mixture according to any of claims 1-5, characterized in that the lauric fat stearin has an unsaturated, fatty acid content of < 15% and preferably 10%.

7. The fat mixture according to any of claims 1-5, characterized in that the C16 + fat stearin has an unsaturated fatty acid content of < . 20% and preferably of < . fifteen%.

8. The fat mixture according to any of claims 1-7, characterized in that the final stearin fraction has an unsaturated fatty acid content of < . 15% and preferably of < 10% and in particular from < 9%

9. The fat mixture according to any of claims 1-8, characterized in that it comprises 5-12% and preferably 6-10% of the hydrogenated pulp or hard paste.

10. The spreading paste in plastic w / o emulsion, characterized in that it comprises an aqueous phase and an oil phase consisting predominantly of the margarine fat mixture according to any of claims 1-9.

11. A process for preparing a hydrogenated paste or hard paste suitable for use in a margarine fat mixture according to any of claims 1-4 and 6-9, characterized in that: * a mixture is prepared from 25-65% of stearin fractionated palm kernel, dry, unhydrogenated and 75-35% dry-fractionated palm oil stearin, unhydrogenated, * the mixture is enzymatically interesterified at a conversion rate of at least 80%, * the mixture of interesterification is fractionated dry using a temperature, separation of 31-42 ° C, and * a fraction of stearin is recovered

12. The process according to claim 11, characterized in that an olein fraction is recovered, having N1Q of at least 89, N20 = 55-87, N30 = 6-35, N35 = 0-12.

13. The use of an olein fraction obtained in accordance with the process according to claim 12, as cooking fat or baking fat or in the preparation of such a fat product or a W / O emulsion spread.