WO1994024882A1 - Graisses riches en trans-acides - Google Patents

Graisses riches en trans-acides Download PDF

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Publication number
WO1994024882A1
WO1994024882A1 PCT/EP1994/001021 EP9401021W WO9424882A1 WO 1994024882 A1 WO1994024882 A1 WO 1994024882A1 EP 9401021 W EP9401021 W EP 9401021W WO 9424882 A1 WO9424882 A1 WO 9424882A1
Authority
WO
WIPO (PCT)
Prior art keywords
trans
fat
hardening
post
content
Prior art date
Application number
PCT/EP1994/001021
Other languages
English (en)
Inventor
Adrian David Hughes
Kevin Warren Smith
Original Assignee
Loders-Croklaan B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Loders-Croklaan B.V. filed Critical Loders-Croklaan B.V.
Priority to AU65386/94A priority Critical patent/AU6538694A/en
Publication of WO1994024882A1 publication Critical patent/WO1994024882A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • Trans-fats i.e. fats rich in unsaturated trans-fatty acid residues, in particular trans-C 18:1 or elaidic acid
  • examples thereof e.g. Kao el® (Durkee) , Akopol® (Karlshamn) or Melano STSL® (Fuji)
  • trans-fats are, in general, more stable than the polymorphic fats present in cocoa butter or cocoa- butter equivalents (more stable being defined as displaying less change in crystal form)
  • the trans-fats known still display some post-hardening.
  • the N-values are measured by NMR pulse technique.
  • the non- stabilized values are obtained after the following regime: melt fat at 60°C; cool to 15°C and keep it at 15°C for 20 minutes; warm to 35°C and keep it at 35°C for 1 hour.
  • the stabilized values are obtained after the following regime : melt fat at 60°C; cool to 15°C and keep it at 15°C for 20 minutes; store at 20°C or at 25°C or at 30°C for 12 weeks; warm to 35°C and keep it at 35°C for 1 hour.
  • the highest N 35 found is considered to be the N 35 (stab.).
  • the fat is defined as being non-post-hardening.
  • N 35 stab., NMR pulse
  • N 35 not stab., NMR pulse
  • N 35 being the solid fat content at 35°C.
  • These fat compositions preferably have an SE 2 -content of more than 30 wt.%, but less than 55 wt.%, preferably from 35 to 50 wt.%.
  • our fats preferably have an SEO-content from 10-40 wt.%, preferably 23-30 wt.%.
  • the fats obtained in this way have a trans-content of 20-50 wt ... ⁇ •
  • Fats meeting the above-mentioned criteria were found to be satisfactory non-post-hardening fats.
  • fats that have an S 2 0-content of more than 9 wt.%, preferably more than 11 wt.% are even better non-post-hardening fats.
  • the maximum S 2 0 content should be 20 wt.%.
  • Non-post-hardening trans-fats that perform best are fats comprising
  • composition has a palmitic acid content of 30-45 wt.%, a trans-content of 20-50 wt.% and displays an N 35 (stab.) - N 35 (not stab.) ⁇ 10.
  • the fats according to the invention are very suitable for use in chocolate-like compositions.
  • An additional advantage of our fats that can be mentioned is that the gloss of coatings of chocolate ⁇ like products containing our fats is improved as well. Therefore, part of the invention is also a non-post- hardening, chocolate-like coating with improved mouthfeel and gloss, wherein the fat component of the coating consists substantially of the aforementioned non-post- hardening trans-fat composition, substantially meaning here more than 80 wt.% on fat phase.
  • Palm oil was wet-fractionated with acetone (weight ratio 1 oil : 6 acetone) at 14°C. After removal of the crystals, the solvent was evaporated. The olein fraction so obtained was topped at -5°C (removing most of the POP) . The olein fraction was hardened to a melting point of about 37°C. The hardened product was fractionated at 4 and 16°C and a mid- fraction was separated.
  • A mid-fraction 1 according to the invention
  • B** mid-fraction 2 according to the invention
  • C* Kaomel® (Durkee)
  • D* Akopol® (Karlsha n)
  • E* Melano STSL® (Fuji)
  • a chocolate composition was made according to the following formulation :
  • the fats applied were fats B and E.
  • the chocolate compositions were moulded into bars.
  • the bars were stored in a cabinet, which was set to cycle between 15°C and 25°C at 12-hourly intervals.
  • the bars were assessed for gloss at different intervals. The results are given in Table IV. TABLE IV

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne des compositions de trans-graisse non post-durcissantes riches en triglycérides du type SE2- et SEO. Lesdites compositions contiennent: moins de 15 % de triglycérides S2E; moins de 15 % de triglycérides E3. Elles présentent, par ailleurs, une teneur en acide palmitique supérieure à 30 %, la différence entre N35 (stab.) et N35 (non stab.) étant inférieure à 10.
PCT/EP1994/001021 1993-04-23 1994-03-30 Graisses riches en trans-acides WO1994024882A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU65386/94A AU6538694A (en) 1993-04-23 1994-03-30 Fats rich in trans-acids

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93303172.6 1993-04-23
EP93303172 1993-04-23

Publications (1)

Publication Number Publication Date
WO1994024882A1 true WO1994024882A1 (fr) 1994-11-10

Family

ID=8214387

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/001021 WO1994024882A1 (fr) 1993-04-23 1994-03-30 Graisses riches en trans-acides

Country Status (2)

Country Link
AU (1) AU6538694A (fr)
WO (1) WO1994024882A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6312752B1 (en) * 1999-11-16 2001-11-06 Unilever Patent Edible fat based flakes
US6312751B1 (en) 1999-11-16 2001-11-06 Unilever Patent Holdings Edible fat based flakes
EP1676484B2 (fr) † 1996-06-26 2014-06-11 Loders Croklaan B.V. Graisses non-tempérées n'ayant aucune teneur en trans

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB867615A (en) * 1957-09-16 1961-05-10 Glidden Co Improved hard butter
DE2533375A1 (de) * 1974-07-26 1976-02-05 Unilever Nv Fett fuer suesswaren und verfahren zu seiner herstellung
DE2717602A1 (de) * 1977-01-20 1978-07-27 Asahi Denka Kogyo Kk Gehaertetes pflanzenfett
US5151292A (en) * 1989-12-21 1992-09-29 Van Den Bergh Foods Co., Division Of Conopco Inc. Fatblend and process of producing

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB867615A (en) * 1957-09-16 1961-05-10 Glidden Co Improved hard butter
DE2533375A1 (de) * 1974-07-26 1976-02-05 Unilever Nv Fett fuer suesswaren und verfahren zu seiner herstellung
DE2717602A1 (de) * 1977-01-20 1978-07-27 Asahi Denka Kogyo Kk Gehaertetes pflanzenfett
US5151292A (en) * 1989-12-21 1992-09-29 Van Den Bergh Foods Co., Division Of Conopco Inc. Fatblend and process of producing

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1676484B2 (fr) † 1996-06-26 2014-06-11 Loders Croklaan B.V. Graisses non-tempérées n'ayant aucune teneur en trans
US6312752B1 (en) * 1999-11-16 2001-11-06 Unilever Patent Edible fat based flakes
US6312751B1 (en) 1999-11-16 2001-11-06 Unilever Patent Holdings Edible fat based flakes

Also Published As

Publication number Publication date
AU6538694A (en) 1994-11-21

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