NL8102979A - EDIBLE FAT PRODUCT. - Google Patents

Description

1! I vo 2062 j Edible fat product.

*! The invention relates to edible fat products, in particular edible fat products suitable for processing into; soft margarines.

i! Table margarines are usually produced by emulsifying mixtures of unsaturated liquid vegetable oils with hydrogenated hydrogenated fats in varying amounts depending on the desired consistency of the product. A margarine product must have certain flow properties, do not release oil and still melt quickly on the tongue. The hydrogenation necessary to form a 1; 10; hardened fat that provides such properties also leads to a. residual unsaturation, which is trans-isomeric for mono- and poly-I unsaturated materials. Such trans-isomeric forms of fatty acid i have been the subject of much scientific debate and the role they may play in health is still under investigation.

15; According to the invention, a specific hardening was now carried out! found fat material, which allayes concerns at this point, while; is at the same time suitable for forming an edible fat material for use in the production of substantially free trans isomers of margarines. The invention therefore generally relates to a process for forming a hardened fat material which is useful for the preparation of a fat product with a low content of trans-isomer material, namely by an arbitrary interesterified mixture of saturated babassu nut oil with an iodine value of less than 2.0 and a second saturated edible oil having an iodine value of less than 2.0, the weight ratio of the babassu nut oil to the second saturated oil being between 75.25 and about 0:60, this interesterified mixture results in a hard fat with an SFI solids content of at least k5% at 33.3 ° C (as determined by the AOCS SFI method). The hard fat obtained is mixed with a liquid vegetable oil, preferably in proportions such that the resulting mixture contains 5 to 20 wt.% Hard fat, whereby a fat product with a low trans isomer content is obtained.

Since it is not feasible in practice to prepare a product that has absolutely no detectable trans isomer 81 02 9 7 9

ij I

r: 2 [! The object of the invention is to provide products in which the content of trans isomers is practically zero. Preferred products are prepared under appropriate control to ensure that the trans isomer content is less than. \%. The term "with a low content of trahs isomer" as used herein is thus defined. The content of.

The trans isomer is determined infrared spectrophotometrically according to the . official method of the American Oil. Chemists Association (AOCS) denoted Cd-lU-6l.

! The term "fat" here means any edible: 1Q fatty acid triglyceride of any origin, or solid or liquid at room temperature. Thus, the term "fat" usually includes both liquid bare. as usual, solid vegetable and animal fats and oils. The; j ". | the term "oil" is used to denote those fats which are usually liquid, unmodified.

The cured material used in the invention is a random interesterified mixture of saturated babas sunoot oil and a saturated second oil in weight ratios between: T5, 25 and b0: 60, most preferably between 60: 50. and about 60: ijO. These oils.

| : must be saturated and have iodine numbers less than 2.0. Suitable saturated fats can be obtained by hydrogenation, either mixed or separately or by fractionating an appropriate fat. The interesterification is obtained at elevated temperatures and under vacuum in the presence of an appropriate catalyst to form a product with a solids content of not less than about 5% at 33.3 ° C (see the AOCS SFI method) and preferably with a Wiley melting point between ca ile and U9 ° C. Preferably, the solids content should be 33.3 ° C not less than 50%, and the Wiley melting point should most preferably be between 1 ° C and 6 ° C. The complete course of the interesterification reaction is usually determined by a 555 ° C decrease in the melting point of the product compared to the mixture before it was interesterified.

It is also possible. form the hard fat by first interesterifying the indicated oils and then hydrogenating them to the desired degree of saturation. However, the latter method is less preferred because a full course of the interesterification is less easy to determine than when the interesterification is carried out after saturation of the materials.

81 02 9 7 9 i i; : '-! ! . Essential for the invention is the use as the starting material of babassu nut oil, i.e. oil from the babassu nut: Attalea funifera. or its equivalent in terms of fatty acid composition. Such equivalent fatty acid compositions can be obtained t: 5; by fractionating other laurel oils. The use of babassu-I nut oil or equivalent materials results in a hard fat that is margar; rines of varying composition allows with nevertheless; appreciable properties while at the same time the usual processing, packaging machines and installations can be used. It is also essential for the invention to use a starting material of a second edible oil which is saturated; to an iodine number of less than 2.0 and preferably has a melting point 1 of between 55 and 60 ° C. This second oil is mixed with the saturated base; | bass nut oil interesterified to form a hardened fat that is not 1 15; residue trans-unsaturation. It is within the scope of the invention to employ appropriate animal and vegetable fats. are saturated to iodine numbers of less than 2.0 and preferably have melting points between 55 and 60 ° C. These materials impart a desired range of physical properties and are free from trans-unsaturation. The suitable fats are those of animal or vegetable origin, which, when saturated, yield the desired properties, but may have iodine numbers in their original form, i.e. before any hydrogenation, up to about 60, preferably less than 50.

Mixtures or fractions of. vegetable fats such as. Palm oil and coconut oil as well as animal fats, such as tallow, can be used if they meet the above criteria. A preferred vegetable fat according to the invention is palm oil and a preferred animal fat is tallow. The required low trans fat according to the invention is not achieved when the second edible oil: 3d is an unsaturated oil, such as rapeseed oil (Canola oil), cottonseed oil, soybean oil or a highly unsaturated fraction of these or other fats. When such fats are used and hydrogenation is continued to a point required to achieve a melting point. range between 55 and 60 ° C, then "trans isomer contents will remain, which are demonstrably well above $ 1". And, if the hydrogenation is carried out to a correspondingly higher melting point, it is 81 02 9 79 '; -, -------------------------- --------------.

I, -! ! * · I · · reaches, the interesterification product does not yield edible fat product; with the desired SFI values.

; On the market, margarines are usually sold in two main forms, n.1. the hard or stiff margarine and the soft or i 5 - tub margarine. Hard or stiff margarine has a consistency of firmness; corresponding to a penetration range of 65 - 120 in units: from 0.1 mm tide using an .ASTM grease cone at 7 ° C. ' Soft or: tub margarine has a consistency corresponding to one. penetration; range of 130 - 210 in units of 0.1 mm using the same 110 cone. A minor amount of margarine is sold in a form so soft that it may be called substantially liquid, and at least squeezed from a flexible container. The invention | . is aimed at the production of edible fat products suitable for the soft or tub shape. The invention also relates to fat products 15 'that can be used for it. preparation of low-calorie margarine, diet margarines, industrial, excipients, mixtures with diet products and pastes with less than Q0% fat.

The SFI solid values; required for an edible fat product to be used in a soft margarine are a minimum solid est or content of 9% at 10 ° C, a minimum solid content; of 5% at 21 ° C and a maximum solids content of b%. Preferably, the maximum solids content at 10 ° C should be less than 12, at 21 less than T1, and at 33.3 ° C less than 3, most preferably about. 2%. The margarine can be well lubricated at this specification. room temperature without noticeable oil separation and yet remains melting on the tongue at about 35.5 ° C. According to the invention, such a product can be prepared from an edible fat product, which is a mixture of. a liquid vegetable oil and a cured material, according to the invention, the hard material content being from 5 to 20% by weight, preferably. 30 li - 20%. often amounts to more than 15, preferably .16 '- 19% by weight.

For squeezable lubricating materials. with a minimum hardened content of. 5% by weight, the SFI solids figures should be at the lower end of the given ranges and preferably a minimum solids content of 2% at 10 ° C, of 1%. at 21 ° C and have a maximum 35 times solids content of 1% at 33.3 ° C. Most preferably, the maximum solids content at 1 ° C is approx. 3% and at 21 ° C: 3%.

81 02 9 7 9 j --——----; -; --------------- ί '! ; .. 5.,;. t '| 1 ': | It has previously been proposed in U.S. Pat. No. 3,617,308 in the preparation of margarines as any interesterified product of a mixture of fully hardened palm kernel oil and a fully hardened vegetable oil such as palm oil, turnip. seed oil (Canola oil), cottonseed oil or soybean oil.

; ; The mixtures of the obtained hardened and liquid vegetable oil material contain from 8 to 15% by weight. most preferably 8 to 12% by weight of hardened ma-; material. A closing blank for this patent was palm; nuclear oil, i.e. the oil of the core of the palm Elaeis quineensis, a. 10: Clearly different starting material than used in the invention, which is based on the use of babassu nut oil. Moreover, the said patent is not directed to the production of a fat with a low trans isomer content and is in fact of the various hardened vegetable oils used for the esterification product. can be 1 1 - '. i. 1 = 5: uses only palm oil suitable for the formation of a. product without -: trans-unsaturation. The soybean oil, rapeseed oil (Canola oil) and; contain cottonseed oil when cured to just 55 ° C, the bottom end! of the range shown in the patent, demonstrable quantity; present trans isomers.

I 20 The possibility of forrilling an edible fat product with up to 95% by weight of liquid vegetable oil. allows to achieve high levels of polyunsaturated material in tub or liquid compositions of the invention. Generally speaking, according to the invention, higher polyunsaturated levels in margarines can be achieved than with conventionally formulated margarines while at the same time trans-unsaturated isomers are absent from the product.

A long range of edible liquid vegetable oils can be used to prepare an edible fat product from the interesterified hardened material, such as safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rapeseed oil (Canola oil), peanut oil, linseed oil and wheat germ oil. The most suitable liquid vegetable oils have a. ratio of polyunsaturated to saturated (P / S) of more than 2: 1.

The fat mixtures obtained according to the invention can be emulsified into margarines in a usual manner, but also into mixtures and pastes. Usually the edible fat is-—-81-6-2- ^ 7-9 - - - - i i: '~ · t 1 -. i; emulsified, with a water phase at elevated temperatures at which the fat product is liquid, followed by rapid cooling. This procedure can be carried out using conventional equipment such as: one or more tuhular heat exchangers, eg a Yotator equipment, 5 in which the emulsion is worked up into a "water-in-oil emulsion with an appropriate consistency for lubrication ... The extra cooled emulsion is then filled into containers.

. If desired, the initial fat blend can still be i; crystallized either before or after emulsification or before the final cooling step, and further e.g. crystallization can be obtained. ! ; by some time. rest in the equipment, e.g. a Votator B- | j unit or a beating unit1 before filling the plastic emulsion.

I; The plastic emulsion can also be mechanically processed between the rest periods. , or processing equipment and the filling or forming equipment.

The invention is illustrated by the following examples. of explained ... i: Example 1 | : This example illustrates the formation of a hard material with a. low trans isomer content from babassu nut oil and palm oil. can be used in the present products.

Babassu nut oil was hydrogenated at 1U9 ° C under; use of a suspension of 0.2% nickel catalyst {26% Ni} calculated on the oil up to an iodine value of less than 2.0 to make a saturated product. obtained with a melting point of U5 ° C. The palm oil was correspondingly hydrogenated with a nickel catalyst to an iodine value of less than 2.0 to give a saturated product, m.p. 60 ° C. The hydrogenated. materials were filtered to remove the nickel.

The resulting saturated babassu nut oil and saturated palm oil were mixed in a 70:30 weight ratio and steam blown to bring the free fatty acid content below 0.03 wt%; gene. Under a high vacuum of 2-3 mm Hg, the mixture was heated to 121 ° C in the presence of 0.05% sodium methoxide catalyst with stirring for 15 minutes. A sample of the product was analyzed to determine whether the interesterification was complete as determined by a 5.5 ° C drop in melting point. compared the product with the mixture 81 02 9 79 “! -! ---: ----; ---------------: ------—— ;

I i T

: i j: sel for interesterification.

The temperature was then lowered to 82 ° C and 1, ¼ wt% of a 30% aqueous solution of magnesium sulfate in hot! water added to. catalyst residues. to parse. The temperature became. j. · 5. i then increased again to 99 ° C and added bleaching earth to the pro; i dont bleach. Then the interesterified material was cooled and filtered.

The cured product had an SFI solids content of 36.0%. 33.3 ° C and a Wiley melting point of U3 ° C. In addition, the cured product was found not to contain trans-isomeric forms as determined by infrared spectrophotometry.

; Example 2 '

This example shows the mixing of a hardened! material according to example 1 with a liquid vegetable oil and the formation of a tub margarine with a low trans isomer content from | ; this mixture.

The cured material according to Example 1 was mixed with sunflower oil to a mixture with 16 wt% hard material. It ! The resulting mixture had an unsaturated to saturated ratio of 20; 2.2: 1 ('57% i '; polyunsaturated and 2k% saturated, based on the total weight of the fat), and showed the following. SFI solid values: 9.1% at 10 ° C, 6.2% at 21 ° C, and 2.0% at 33.3 ° C.

The mixture was combined with about 20% of its weight on an aqueous phase and processed with the conventional Votator A units and work B unit to a water-in-oil emulsion, which was then packaged as a bowl margarine. The resulting margarine was easy to spread, showed no oil separation during processing or afterwards. .

. serve at room temperature and was pleasant to the mouth. This marga-. rine had a penetration of 160 in units of 0.1 mm using: an ASTM grease cone at J, 2 ° C.

. Example 3

This example shows the formation of. a cured low trans isomer content material according to Example 1, only the weight ratio was 55% saturated babassu nut oil at 5% 8% 2 9 79%.

! ; saturated sebum fat, which material was subsequently interesterified. The cured material thus obtained had an SFI solid value! ; of he 33} 3 ° C and a Wiley melting point of k6, J ° C.

i i '*:! ,: 81 02 9 7 9

Claims (11)

1 \ "; :; -: • Λ. '! 1. 9. i! - - 1. Method of forming. a hardened fat material! useful for the preparation of an edible fat product with a low trans isomer content, characterized in that a. arbitrary interesterified mixture of a saturated babassu nut oil with an iodine value of 15 i less than 2.0 and a. second saturated edible oil with an iodine value; i t! ; from. less than 2.0. which mixture contains the babassu nut oil and the second oil in weight ratios between 75:25 and 10:60, which inter- '; esterified mixture forms a 'hardened material with an SFI solid content ·'! of at least about 5% at 33.3 ° C. A method according to claim 1. with. the characteristic, that; : it. cured material is mixed with a liquid vegetable oil in proportions such that the resulting mixture consists of 5-20% of the cured material. 3. Process according to claim 1 or 2, characterized in that the second oil has a melting point between 55 and 60 ° C. A method according to claims T-3, characterized in that the obtained hard fat material has a Wiley melting point between -9 ° C. Method according to claims 1 - U, characterized in that the hardened material and the liquid vegetable oil are mixed such that the resulting mixture has an SFI solid content of at least 9% at 10 ° C, of at least 5% at 21 ° C and a maximum of 3% at 33.3 ° C. , 6. Process according to claim 5, characterized in that the mixture consists of 1 - 20% by weight of hardened fat material. ; 7. Process according to claim 5, characterized in that the mixture contains 16-16 wt.% Of hardened material. 8. Method according to claims - .7 ,. with. characterized in that the resulting mixture contains an SFI solid content of up to 12% at 10 ° C and 1% at 21 ° C. A process according to claims 1-8, characterized in that the saturated babassu nut oil and / or the second oil is prepared by hydrogenation. 81 02 9 7 9 * j τ I- ίο 10. A method according to claims 1 to 9, characterized in that: the second oil is a fat of animal or vegetable origin; with an iodine value of at most 60 and preferably less than 50 for the hydrogenation. . A method according to claims 1-10, characterized in that: the second oil is palm oil, coconut oil, tallow fat. or combinations thereof; of it. A method according to claims 1 to 10, with. the attribute,; that the second oil consists essentially of palm oil. 13. A method according to claims 2-12, characterized in that the liquid vegetable oil is safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, groundnut oil, linseed oil or wheat germ oil or mixtures thereof, i. 1-k. Method according to claims 1- 13. with the. feature, i 15; that the cured material has an SFI solid content of ·. 50 $ at 33.3 ° C. . Method according to claims 1 - 1U, characterized in that:; that the resulting mixture is processed into a soft tub margarine. 16. Hardened fat material for preparing an edible fat product with a low trans isomer content and an SFI solid content of at least k5% at 33.3 ° C, which cured a random interesterified mixture of saturated babassu nut oil with an iodine number of less than 2.0 and a second saturated edible oil with an iodine number of less than 2.0, the mixture containing the babassu nut oil 25 and the second oil in weight ratios of 75:25 to 0:60. An edible fat product with a low trans-isomer content, consisting of a mixture of a hardened fat material according to claim 16 and a liquid vegetable oil. 81 02 9 7 9