WO2008030173A1 - Nouvelle composition - Google Patents

Nouvelle composition Download PDF

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Publication number
WO2008030173A1
WO2008030173A1 PCT/SE2007/050592 SE2007050592W WO2008030173A1 WO 2008030173 A1 WO2008030173 A1 WO 2008030173A1 SE 2007050592 W SE2007050592 W SE 2007050592W WO 2008030173 A1 WO2008030173 A1 WO 2008030173A1
Authority
WO
WIPO (PCT)
Prior art keywords
fatty acids
weight
fat
glyceride mixture
stearic acid
Prior art date
Application number
PCT/SE2007/050592
Other languages
English (en)
Inventor
Ulf Hansson
Stefan Karlsson
Original Assignee
Aarhuskarlshamn Sweden Ab
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 Aarhuskarlshamn Sweden Ab filed Critical Aarhuskarlshamn Sweden Ab
Priority to EP07794202A priority Critical patent/EP2059135A4/fr
Publication of WO2008030173A1 publication Critical patent/WO2008030173A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the present invention relates to a glyceride mixture free from trans fatty acids, which can be used in the production of whipping cream, providing sensory properties close to dairy whipping cream and improved functional properties.
  • the present invention further relates to a process for the preparation of a glyceride mixture as well as whipping cream comprising the present glyceride mixtures.
  • Trans fatty acids have been shown to have negative effects on the health of human beings and it is therefore desirable to reduce the overall intake of trans fatty acids.
  • One of the most important sources of trans fatty acids in the human diet is dairy products. Many attempts have therefore been made to achieve products based on vegetable lipids that have similar characteristics to dairy whipping cream. The reasons for replacing the dairy lipids have been functional, nutritional and economical, vegetable fats are by many experts considered nutritionally better and they are also in general cheaper than dairy fat.
  • the glyceride mixture obtained can be used for production of a non-trans whipping cream with excellent nutritional and sensory properties.
  • the invention discloses a glyceride mixture for food applications consisting of an interesterified blend of different triglycerides, and which does not contain any trans fatty acids.
  • the invention refers to a glyceride mixture containing 6- 14 % by weight of stearic acid and 40-70 % by weight of saturated C12 and C14 fatty acids, and a remainder of other C4 - C22 fatty acids, said mixture having a solid fat content, according to IUPAC 2.150a, at 20 0 C of >60 %, at 30 0 C of 15-50 %, and at 35°C of ⁇ 15 %, and is characterised in having a randomised distribution of the fatty acids.
  • the content of stearic acid should be between 6 and 14 % by weight, especially between 8 and 12 %. Furthermore the blend of lipids should have a content of lauric and myristic fatty acids between 40 and 70 % by weight, especially between 50 and 60 %. Stearic acid has been found to have a crucial impact on the whipping properties. To get the best sensory properties it has been found that a randomised positional distribution of the stearic acid is favourable.
  • Suitable lipid starting materials for the preparation of the glyceride mixture include vegetable oils and fats, as well as fractions thereof, such as soybean oil, low-erucic acid rapeseed oil (LEAR oil), canola oil, corn or maize oil, sunflower oil, hybrid sunflower oil, palm oil, palmkernel oil, coconut oil, cocoa butter, shea butter, illipe butter, animal fats like lard, tallow, fish oil, triacylglycerol containing oils from microalgae and fungi, an interesterified oil or fat component, fully hydrogenated oil or fat component, or combinations thereof .
  • LEAR oil low-erucic acid rapeseed oil
  • canola oil corn or maize oil
  • sunflower oil hybrid sunflower oil
  • palm oil palmkernel oil
  • coconut oil cocoa butter
  • shea butter shea butter
  • illipe butter animal fats like lard, tallow
  • fish oil triacylglycerol containing oils from microalgae and
  • the mentioned lipid starting materials mainly consist of a number of different glycerides of fatty acids varying in chain length from 4 carbon atoms to 22 carbon atoms.
  • the positional distribution of the fatty acid residues in natural glycerides is often symmetrical.
  • the glycerides of the glyceride mixture are mainly triglycerides (triacylglycerols) .
  • the invention specially refers to a glyceride mixture containing 8-12 % by weight of stearic acid and 10-16 % by weight of oleic acid.
  • the invention also refers to a process for preparing a glyceride mixture, which process is characterised in that a blend of triglycerides containing all together 6-14 % by weight stearic acid, 40-70 % by weight of saturated C12 and C14 fatty acids, and a remainder of other C4 - C22 fatty acids, is interesterified, resulting in a randomised distribution of the fatty acids.
  • the glyceride mixture is diluted with another glyceride component.
  • additions include 5-20 % of a vegetable oil or fat.
  • a glyceride mixture is first interesterified and then diluted with another glyceride component so as to achieve a composition containing all together 6-14 % by weight of stearic acid, 40-70 % by weight of saturated C12 and C14 fatty acids, and a remainder of other C4 - C22 fatty acids .
  • interesterification denotes a process whereby the fatty acids are rearranged towards a random distribution of the fatty acids on the glycerol molecules.
  • Interesterification can be achieved in a number of ways, including the use of enzymes or other catalysts, e.g. alkali metal alcoholates. The longer the interesterification continues the more the distribution of fatty acids approaches a perfect random distribution.
  • randomised distribution of fatty acids means a rearrangement of the glyceride mixture using for instance the process interesterification as described above.
  • the randomisation of the fatty acids does not necessarily mean a perfect randomisation of the fatty acids on the glycerol molecules.
  • randomisation of fatty acids as used herein also encompasses interesterification during a short period of time so that only a few fatty acids are rearranged. Thus both a slight rearrangement and a moderate rearrangement of fatty acids are encompassed by the term randomised distribution of fatty acids .
  • the glyceride mixture of the invention is especially well suited for dairy applications, and particularly for making non- dairy cream.
  • the invention also refers to a composition for whipping cream, which is characterised in comprising a glyceride mixture as described.
  • the mixtures of the present invention are therefore very suitable to use as components in whipping cream.
  • whipping cream comprising a glyceride mixture according to the present invention.
  • Comparative example 1 Hydrogenated palm kernel oil. Palm kernel oil was hydrogenated, resulting in a fat that had a content of stearic acid 16.2 %, oleic acid 0.7 %, lauric acid 47.2 % and myristic acid 15.5 %. The stearic acid is predominantly present in the 2-position of the triglycerides. The total content of trans fatty acids was 4.0 %. This fat was chosen as a comparative example as it is a common type of fat to use when making vegetable alternatives to dairy cream.
  • Example 2 Interesterified blend of palm kernel stearin, palm stearin, medium-chain triglyceride oil (MCT oil) and the low melting fraction of shea fat.
  • MCT oil medium-chain triglyceride oil
  • 60 % palm kernel stearin, 25 % palmstearin (iodine value 35) , 5 % MCT oil and 10 % of the low melting fraction of shea fat were interesterified in a standard way (90 °C for 30 minutes at 30-40 mbar, using the catalyst sodium methoxide 0.18 %, followed by addition of 1 % of a 20 % citric acid solution in distilled water and 2 % desiccant, drying for 15 minutes under nitrogen at 30-40 mbar) as to achieve complete randomisation.
  • the resulting blend had a content of stearic acid 5.0 %, oleic acid 16.5 %, lauric acid 33.6 % and myristic acid 13.1 %.
  • the total content of trans fatty acids was less than 0.1 %.
  • Example 3 Interesterified blend of palm kernel stearin, palm stearin, and a fully hardened soybean oil fraction.
  • 70 % palm kernel stearin, 15 % palmstearin (iodine value 35) and 15 % of a fully hardened high-melting soybean oil fraction were interesterified according to the method described in Example 2.
  • the resulting blend had a content of stearic acid 14.6 %, oleic acid 8.6 %, lauric acid 39.1 % and myristic acid 15.1 %.
  • the total content of trans fatty acids was less than 0.1
  • Example 4 Interesterified blend of palm kernel stearin, palm stearin, and the high melting fraction of shea fat.
  • the resulting blend had a content of stearic acid 10.9 %, oleic acid 13.5 %, lauric acid 39.1 % and myristic acid 15.1 %.
  • the total content of trans fatty acids was less than 0.1 %.
  • Example 5 Interesterified blend of palm kernel stearin, palm stearin, a fully hardened soybean oil fraction and high oleic sunflower oil.
  • Example 2 70 % palm kernel stearin, 15 % palmstearin (iodine value 35), 10 % of a fully hardened high-melting soybean oil fraction and 5 % of high oleic sunflower oil were interesterified according to the method described in Example 2.
  • the resulting blend had a content of stearic acid 10.5 %, oleic acid 13.5 %, lauric acid 39.0 % and myristic acid 15.0 %.
  • the total content of trans fatty acids was less than 0.1 %.
  • EXPERIMENTAL DETAILS Whipping trials 0.125 kg of a stabiliser (Hamultech RRH, G. C. Hahn & Co., Germany) was dispersed in 3.475 kg of skimmed milk at 50 °C and allowed to hydrate for 60 minutes. The milk containing the dispersed stabiliser was then heated to 60-70 °C. 1.40 kg of the vegetable fat component, melted and heated to 60- 70 °C, was slowly poured into the milk phase while stirring continuously. The mixture was then homogenised in two steps at 80 °C. The pressure in the two stages were 100 and 50 bar respectively. The emulsion formed was then cooled to below 10 °C and stored at 4-6 °C for 24 hours.
  • a stabiliser Hamultech RRH, G. C. Hahn & Co., Germany
  • the emulsion was then whipped with a Hobart mixer until a whipped product with properties as close to whipped dairy cream as possible was obtained. Typical whipping times were between 2 and 4 minutes.
  • Overrun, freeze- thaw stability and sensory tests using a trained panel was done to reveal differences between the different fat alternatives in the final application.
  • All of the interesterified fat blends from examples 1-5 were used in whipping trials and they were characterised by measuring the overrun and the freeze-thaw stability.
  • the overrun (%) is obtained by dividing the weight difference (g) of 100 ml of the mentioned emulsion before and after whipping with the weight (g) of 100 ml of the same emulsion after whipping and afterwards multiplying the obtained figure by 100. Overrun figures above 150 % indicate good whippability .
  • the freeze-thaw stability was obtained by filling a 150 ml plastic cup with the whipped emulsion and then placing the cup in a freezer at -20 °C for 6 hours and finally thawing the cup at room temperature (18-20 "C) for 180 minutes.
  • the freeze thaw stability was measured as the lowering (mm) of the product surface in the cup. In this test a lowering of the surface (shrinking) of less than 2 cm can be considered to be good. Sensory tests were carried out in two ways:
  • melt-off was tested. Three people familiar to this product category compared the melt- off of the products and classified them as good melt-off or bad melt-off.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Biophysics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne un mélange de glycérides contenant 6-14 % en poids d'acide stéarique et 40-70 % en poids de C12 saturés et d'acides gras C14, le reste étant constitué d'autres gras acides C4 - C22, ledit mélange ayant une teneur en matière grasse solide, selon IUPAC 2.150a, à 20ºC de >60 %, à 30ºC de 15-50 %, et à 35ºC de <15 %, les acides gras étant répartis de façon aléatoire. Le mélange de glycérides peut être utilisé dans une composition pour crème à fouetter et donc l'invention concerne également une composition pour crème à fouetter.
PCT/SE2007/050592 2006-09-08 2007-08-30 Nouvelle composition WO2008030173A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP07794202A EP2059135A4 (fr) 2006-09-08 2007-08-30 Nouvelle composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0601849-3 2006-09-08
SE0601849 2006-09-08

Publications (1)

Publication Number Publication Date
WO2008030173A1 true WO2008030173A1 (fr) 2008-03-13

Family

ID=39157507

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2007/050592 WO2008030173A1 (fr) 2006-09-08 2007-08-30 Nouvelle composition

Country Status (2)

Country Link
EP (1) EP2059135A4 (fr)
WO (1) WO2008030173A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010007458A1 (fr) * 2008-07-15 2010-01-21 Aceites Y Grasas Vegetales S.A. - Acegrasas S.A. Base grasse dépourvue de trans pour application dans des garnitures
WO2022070138A1 (fr) * 2020-10-01 2022-04-07 Rich Products Corporation Crème fouettée non laitière à faible teneur en matières grasses et stable à la chaleur

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0129990A2 (fr) * 1983-06-24 1985-01-02 JOHN WYETH &amp; BROTHER LIMITED Compositions grasses
WO2006002739A1 (fr) * 2004-07-05 2006-01-12 Unilever N.V. Composition aqueuse continue comportant de la matiere grasse enrichie de triglycerides du type stost

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3840682A (en) * 1970-01-20 1974-10-08 Fuji Oil Co Ltd Whippable topping composition and process for producing the same
US4622233A (en) * 1984-12-06 1986-11-11 Pfizer Inc. Preparation and use of a highly purified polydextrose
JPH09508798A (ja) * 1994-02-14 1997-09-09 リッチ プロダクツ コーポレイション 改良された温度安定性及びホイッピング性能をもつ食品
EP1731594A1 (fr) * 2005-06-09 2006-12-13 Fuji Oil Europe Non-hydrogenée composition de graisse et son utilisation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0129990A2 (fr) * 1983-06-24 1985-01-02 JOHN WYETH &amp; BROTHER LIMITED Compositions grasses
WO2006002739A1 (fr) * 2004-07-05 2006-01-12 Unilever N.V. Composition aqueuse continue comportant de la matiere grasse enrichie de triglycerides du type stost

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
See also references of EP2059135A4 *
SHAMSI K. ET AL.: "A Comparative Study of Dairy Whipping Cream and Palm Oil-Bsed Whipping Cream in Terms of FA Composition and Foam Stability", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, vol. 79, no. 6, 2002, pages 583 - 587, XP002421502 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010007458A1 (fr) * 2008-07-15 2010-01-21 Aceites Y Grasas Vegetales S.A. - Acegrasas S.A. Base grasse dépourvue de trans pour application dans des garnitures
US8741372B2 (en) 2008-07-15 2014-06-03 Team Foods Colombia S.A. Trans-free fat base for application in filling creams
WO2022070138A1 (fr) * 2020-10-01 2022-04-07 Rich Products Corporation Crème fouettée non laitière à faible teneur en matières grasses et stable à la chaleur

Also Published As

Publication number Publication date
EP2059135A1 (fr) 2009-05-20
EP2059135A4 (fr) 2010-02-17

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