WO2010060711A1 - Emulsion contenant une graisse comprenant de l'huile de palme et un ester d'acide gras au sorbitan - Google Patents

Emulsion contenant une graisse comprenant de l'huile de palme et un ester d'acide gras au sorbitan Download PDF

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Publication number
WO2010060711A1
WO2010060711A1 PCT/EP2009/064170 EP2009064170W WO2010060711A1 WO 2010060711 A1 WO2010060711 A1 WO 2010060711A1 EP 2009064170 W EP2009064170 W EP 2009064170W WO 2010060711 A1 WO2010060711 A1 WO 2010060711A1
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WO
WIPO (PCT)
Prior art keywords
fat
fatty acid
oil
product
acid
Prior art date
Application number
PCT/EP2009/064170
Other languages
English (en)
Inventor
Robert Beltman
Eckhard Flöter
Luit Posthumus
Antje Minke Wierenga
Original Assignee
Unilever Nv
Unilever Plc
Hindustan Unilever Limited
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 Unilever Nv, Unilever Plc, Hindustan Unilever Limited filed Critical Unilever Nv
Publication of WO2010060711A1 publication Critical patent/WO2010060711A1/fr

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Classifications

    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Fat containing emulsion comprising palm oil and sorbitan fatty acid ester
  • the present invention relates to fat containing emulsions that do not need protein but still have good oral properties.
  • Proteins, and especially dairy proteins, are often used in margarine because of the pleasant taste and to improve flavour and fat break-up.
  • dairy protein are not desired, e.g. for people that do not eat animal product such as vegan people and persons that are allergic to dairy protein.
  • Dairy protein may be exchanged for vegetable protein such as soy protein.
  • soy protein the taste of soy protein is often not very much appreciated, at least not as good as dairy protein.
  • An object of the present invention is to provide a fat containing emulsion that shows good organoleptic properties without the need for proteins. Another object of the invention is to provide a fat containing emulsion wherein the water phase shows a good brake up without the presence of protein. In addition, another object of the invention is to provide a fat containing emulsion that demonstrates a good oral melt. Yet another object of the invention is to provide a fat containing emulsion with low level of saturated fatty acids (SAFA) . Moreover another object of the present invention is to provide a fat containing emulsion that does not need modification such as interesterification and/or hydrogenation of the fat.
  • SAFA saturated fatty acids
  • an emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises a structuring fat
  • this structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the palm oil is present between 25 and 45 % based on the fat phase (w/w) palm kernel oil is present 8 and 15 % (w/w) based on total fat phase
  • the emulsifier comprises sorbitan ester of fatty acid and wherein the level of sorbitan ester is between 0.2 % and 0.8% based on the fat phase
  • the fat phase has a saturated fatty acid (SAFA) level of between 15% and 45%.
  • SAFA saturated fatty acid
  • a fat containing emulsion comprising a specific fat phase in combination with a specific emulsifier system provides a product that still has good organoleptic properties without protein. Specifically the combination of a specific fat phase with a specific emulsifier system provides emulsions with good break-up of the water phase and a good oral melt.
  • fat and “oil” are used in this specification as synonyms.
  • hardstock and “structuring fat” refer to a fat that is solid at room temperature. The hardstock may comprise two or more different hard fats, but is preferably a single fat.
  • the fat phase of the emulsion according to the invention may be a blend of different oils or fats and may includes a hardstock and a liquid oil.
  • liquid oil is used in this specification for fats that are liquid at room temperature preferably also liquid at temperature below room temperature such as below 15, 10 or 5°C.
  • the solid fat content of the liquid oil is 0 at 20 0 C, more preferably it is 0 at 15°C.
  • the present invention relates to an emulsion comprising 20-85 % of a fat phase and an emulsifier.
  • the fat phase comprises a structuring fat, wherein the structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the palm oil is present between 25 and 45 % based on the fat phase (w/w) palm kernel oil is present 8 and 15 % (w/w) based on total fat phase.
  • the remainder of the fat phase is preferably a liquid oil, more preferably a vegetable oil.
  • the composition according to the invention comprises emulsifier.
  • the emulsifier comprises sorbitan ester of fatty acid. Sorbitan ester of fatty acid, maybe mono-, di, or tri- ester .
  • the fatty acid in the sorbitan ester of fatty acid is selected from the group comprising, lauric acid, myristic acid, palmitic acid, stearic acid, or oleic acid.
  • the sorbitan fatty acid ester in the present invention may be a mix of sorbitan esters with different fatty acids.
  • the fatty acid in the sorbitan ester of fatty acid is a ratio of stearic to palmitic fatty acid between 3 to 1 and 1 to 3, more preferred between 2 to 1 and 1 to 2, and most preferred between 4 to 6 and 6 to 4.
  • the degree of esterification of the sorbitanesters is such that in the sum of mono-, di-, and tri- esters the mono-esters account for at least 40 %, more preferred at least 50% and most preferred for at least 60%.
  • the combined amount of stearic acid and palmitic acid in the sorbitan ester of fatty acid is at least 40% of the total amount of fatty acids in the sorbitan ester .
  • Emulsions according to the invention comprise 20-85 wt% fat, preferably 40-80 wt% fat, and more preferably 50 to 65 wt% of fat.
  • Preferred emulsions according to the present invention are fat continuous .
  • Emulsions with low saturated fatty acid (SAFA) level are preferred.
  • the fat phase has a SAFA level of between 15wt% and 45wt%, preferably between 20wt% to 40wt% and most preferably between 24wt% and 38wt%.
  • a drawback of formulations containing palm oil is that they are slow to crystallise which cause inhomogeneous and brittle products and cause difficulties in continuous packaging operations (Idris Nor Aini Eur. J. Lipid Sci. Technol. 109 (2007) 422-432) .
  • Producing products based on palm oil and its fractions can typically only be achieved by low throughput in order to avoid substantial post-crystallisation that results in brittle and inhomogeneous product structures.
  • the high throughput for palm oil based formulations is also impeded by the lack of sufficient product viscosity at filling.
  • solid fat content post hardening
  • the ⁇ ' polymorph crystallises to the stable ⁇ form after processing (Duns JAOCS 62(2) 1985) .
  • the ⁇ crystals are large and course giving the spread a grainy texture.
  • the products according to the invention show good oral properties such as good melting behaviour with excellent break-up of the water phase, without any graininess.
  • the absence of graininess is surprising as the fat blend as characterised in this invention is outside the scope of WO96/39855.
  • This document discloses the ranges wherein palm oil based fat blends should be to avoid tropical graininess.
  • the fat as characterised by claim 1 is outside these ranges.
  • the product according to the invention does not show post hardening. Post hardening is often seen in palm oil based fat products. Post hardening is due to the slow crystalisation of the ⁇ ' polymorph to the ⁇ polymorph after processing.
  • the products according to the invention are in the ⁇ polymorph state directly after filling. This is surprising as palm oil tends to crystallise in the ⁇ ' form.
  • the product according to the invention comprises sorbitan fatty acid ester which are known to retard or even inhibit the transformation of ⁇ ' into the ⁇ polymorph.
  • the emulsifier comprises lecithin.
  • the present invention is suitable for more natural products. More natural means that the product has undergone less modifications or preferably even no modifications other than refining and purification. Natural also encompasses the use of non-chemical variants of treatments, for example dry (non solvent) fractionation instead of wet (solvent) fractionation, with e.g. acetone, hexane or lanza and enzymatic rearrangement instead of chemical randomisation.
  • non-chemical variants of treatments for example dry (non solvent) fractionation instead of wet (solvent) fractionation, with e.g. acetone, hexane or lanza and enzymatic rearrangement instead of chemical randomisation.
  • the fats are non-hydrogenated.
  • Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. This entails the starting ingredients as well as blends and interesterified mixtures and even fractions of fats.
  • Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the fat has less than 5 wt% of trans fatty acids, more preferably less than 1 wt% or even 0 wt%.
  • the fats are non-interesterified. Non-interesterified means that the fat or oil have not undergone any interesterification treatment. This entails the starting ingredients as well as blends and even fractions of fats.
  • the emulsion of the present invention comprises an aqueous phase.
  • the pH of the aqueous phase can be set to the desired value, among others to influence acidic or basic taste impression and to influence microbial stability.
  • the pH of the aqueous phase in food products according to the invention is from 4.0 to 5.5.
  • Protein may be added to beneficially influence the taste, flavour and nutritional value of the food product and also may be added to increase browning of food stuff when the current composition is used as a medium for shallow frying.
  • the protein source is selected from the group comprising milk powders such as skim milk powder, butter milk powder, sodium caseinate, sour whey, denatured whey, or a combination thereof.
  • At least 0.3 wt% of protein is present in the emulsion, more preferably from 0.3 to 1 wt%.
  • no protein is present.
  • Preferably less than 0. lwt% of protein is present, more preferably less than 0.05wt%, even more preferably less than 0.01wt%, and most preferred less than 0.005wt% of protein is present in the emulsions of the present invention.
  • the emulsion according to the invention optionally comprise other ingredients such as preservatives, vitamins, taste and flavour components, colorants such as beta-carotene, antioxidants .
  • the expert sensory panel consists of a number of highly trained assessors selected from top 10% of population after screening on sensory abilities and sensitivities.
  • the first is called an ⁇ R-index test', in which test products are compared to a reference product by the sensory panel.
  • the estimated R-index value is a measure of the relative size of difference between the test product and the reference. The higher the R-index the more the product differs from the reference. A value of 50% represents no difference, and 100% represents the highest possible difference
  • the second procedure is called a ⁇ QDA' (Qualitative Descriptive Analysis) .
  • This procedure starts with (1) individual generation of attributes under standard conditions in booths, followed by (2) a group discussion during which the attributes are compared to the standard list, synonyms and irrelevant items are excluded and experiences are exchanged. Subsequently (3) , the attributes are measured and scored individually in a randomized complete test design.
  • the (4) Data-analysis is carried out according to Bonferroni .
  • the solid fat content (SFC) in this description and claims is expressed as N-value, as defined in Fette, Seifen Anstrichstoff 8_0 180-186 (1978) .
  • the stabilisation profile applied is heating to a temperature of 80 0 C, keeping the oil for at least 10 minutes at 60 0 C or higher, keeping the oil for 1 hour at 0 0 C and then 30 minutes at the measuring temperature, except where indicated otherwise.
  • Determination fatty acids composition Fatty acids are converted to FAME by sodium methanolate.
  • Methylated fatty acids are separated on a capillary gas chromatography column with a high polarity stationary phase
  • Methyl esters can performed according to:
  • Triglycerides are partially hydrolysed by lipase-D immobilised on accurel to give a mixture of diacylglycerol (DG) and mono- acylglycerol (MG) .
  • DG diacylglycerol
  • MG mono- acylglycerol
  • DG diacylglycerol
  • MG mono- acylglycerol
  • TMSH trimethylsulfonium hydroxide
  • the triglyceride classes in terms of degree of saturation HHH, HOH, HHO, HOO and so forth can be determined by either Silverphase Liquid Chromatography (AgLC) or Thin Layer Chromatography (TLC) .
  • AgLC Silverphase Liquid Chromatography
  • TLC Thin Layer Chromatography
  • a unit denotes a scraped surface heat exchanger
  • C- unit is a pin stirrer
  • Product 1 Composition of product: Fatphase: 60% fatblend,
  • the fatblend of product 1 is mix of 36% palm oil 10% palm kernel oil, and 54% of sunflower oil (all w/w) .
  • the fatphase is characterised by the following:
  • Fatblend The fatblend of product 2 is mix of 50% palm oil and 50% of sunflower oil (all w/w) .
  • the fatphase is characterised by the following :
  • composition of fatty acid moieties 54 % palmitic acid 44 % stearic acid 2 % oleic acid
  • the fatblend of product 3 is q mix of 33% palm oil, 16% palm oil olein with an iodine value of 55 and 51% of sunflower oil (all w/w) .
  • the fatphase is characterised by the following: Level of Saturated fatty acids SAFA 30.6 % (w/w) Level of trisaturated triacylglycerides of palmitic and/or stearic acid HHH 2.7 % (w/w)
  • the products After one week of stabilization, the products are exposed for 24 hours to a temperature of 25°C. Subsequently the products are stabilized again at 5°C and assessed after one week.
  • Product 1* did not show any sign of oiling off.
  • Product 2 shows moderate oiling off.

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

Abstract

L'invention porte sur une émulsion comprenant de 20 à 85 % d'une phase grasse et un émulsifiant, la phase grasse comprenant une graisse structurante, cette composition de graisse structurante étant caractérisée en ce qu'il s'agit d'un mélange d'huile de palme et d'huile de pépin de palme, l'huile de palme étant présente entre 25 et 45 % sur la base de la phase grasse (en poids) et l'huile de pépin de palme étant présente entre 8 et 15 % (en poids) sur la base de la phase grasse totale, l'émulsifiant comprenant un ester de sorbitan d'acide gras et le niveau d'ester de sorbitan étant compris entre 0,2 % et 0,8 % sur la base de la phase grasse, et la phase grasse ayant un niveau d'acide gras saturé (SAFA) entre 15 % et 45 %.
PCT/EP2009/064170 2008-11-28 2009-10-28 Emulsion contenant une graisse comprenant de l'huile de palme et un ester d'acide gras au sorbitan WO2010060711A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08170215 2008-11-28
EP08170215.1 2008-11-28

Publications (1)

Publication Number Publication Date
WO2010060711A1 true WO2010060711A1 (fr) 2010-06-03

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB801118A (en) * 1954-02-26 1958-09-10 Unilever Ltd Improvements in or relating to fatty products
GB2110710A (en) * 1981-11-04 1983-06-22 Procter & Gamble Structural fat useful in margarine oil products and emulsified spreads
US4443487A (en) * 1981-02-27 1984-04-17 Lever Brothers Company Process for producing a spreadable emulsion
WO1996039855A1 (fr) * 1995-06-07 1996-12-19 Unilever N.V. Produit comestible malleable a tartiner
US6447831B1 (en) * 1999-08-04 2002-09-10 Lipton, Division Of Conopco, Inc. Food product
US6544575B1 (en) * 1998-09-02 2003-04-08 Asahi Denka Koygo Kabushiki Kaisha Oil-in-water type emulsion composition

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB801118A (en) * 1954-02-26 1958-09-10 Unilever Ltd Improvements in or relating to fatty products
US4443487A (en) * 1981-02-27 1984-04-17 Lever Brothers Company Process for producing a spreadable emulsion
GB2110710A (en) * 1981-11-04 1983-06-22 Procter & Gamble Structural fat useful in margarine oil products and emulsified spreads
WO1996039855A1 (fr) * 1995-06-07 1996-12-19 Unilever N.V. Produit comestible malleable a tartiner
US6544575B1 (en) * 1998-09-02 2003-04-08 Asahi Denka Koygo Kabushiki Kaisha Oil-in-water type emulsion composition
US6447831B1 (en) * 1999-08-04 2002-09-10 Lipton, Division Of Conopco, Inc. Food product

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