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 PDFInfo
- 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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- WIPO (PCT)
- Prior art keywords
- fat
- fatty acid
- oil
- product
- acid
- Prior art date
Links
- 239000000194 fatty acid Substances 0.000 title claims abstract description 37
- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 36
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 36
- 239000000839 emulsion Substances 0.000 title claims abstract description 33
- 235000019482 Palm oil Nutrition 0.000 title claims abstract description 26
- 239000002540 palm oil Substances 0.000 title claims abstract description 26
- -1 sorbitan fatty acid ester Chemical class 0.000 title claims abstract description 22
- 235000019197 fats Nutrition 0.000 claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 29
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 14
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 13
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 19
- 102000004169 proteins and genes Human genes 0.000 claims description 19
- 235000021314 Palmitic acid Nutrition 0.000 claims description 10
- 235000021355 Stearic acid Nutrition 0.000 claims description 10
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 10
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 10
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 10
- 239000008117 stearic acid Substances 0.000 claims description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 5
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims description 2
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 235000021313 oleic acid Nutrition 0.000 claims description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 54
- 239000012071 phase Substances 0.000 description 23
- 239000003921 oil Substances 0.000 description 13
- 235000019198 oils Nutrition 0.000 description 13
- 235000003441 saturated fatty acids Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000000034 method Methods 0.000 description 8
- 150000003626 triacylglycerols Chemical class 0.000 description 8
- 230000001351 cycling effect Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 150000005690 diesters Chemical class 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 150000005691 triesters Chemical class 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 208000016444 Benign adult familial myoclonic epilepsy Diseases 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 4
- 235000015155 buttermilk Nutrition 0.000 description 4
- 230000032050 esterification Effects 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 208000016427 familial adult myoclonic epilepsy Diseases 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 3
- 235000019486 Sunflower oil Nutrition 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 3
- ZGNITFSDLCMLGI-UHFFFAOYSA-N flubendiamide Chemical compound CC1=CC(C(F)(C(F)(F)F)C(F)(F)F)=CC=C1NC(=O)C1=CC=CC(I)=C1C(=O)NC(C)(C)CS(C)(=O)=O ZGNITFSDLCMLGI-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 239000002600 sunflower oil Substances 0.000 description 3
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001982 diacylglycerols Chemical class 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 238000009884 interesterification Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 150000002759 monoacylglycerols Chemical class 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004809 thin layer chromatography Methods 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- MDTPTXSNPBAUHX-UHFFFAOYSA-M trimethylsulfanium;hydroxide Chemical compound [OH-].C[S+](C)C MDTPTXSNPBAUHX-UHFFFAOYSA-M 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 238000003965 capillary gas chromatography Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
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- 238000002425 crystallisation Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002009 diols Chemical class 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001030 gas--liquid chromatography Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000010829 isocratic elution Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 238000011002 quantification Methods 0.000 description 1
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- 238000007670 refining Methods 0.000 description 1
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- 238000012216 screening Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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 %.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08170215.1 | 2008-11-28 | ||
EP08170215 | 2008-11-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010060711A1 true WO2010060711A1 (fr) | 2010-06-03 |
Family
ID=40521641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2009/064170 WO2010060711A1 (fr) | 2008-11-28 | 2009-10-28 | Emulsion contenant une graisse comprenant de l'huile de palme et un ester d'acide gras au sorbitan |
Country Status (1)
Country | Link |
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WO (1) | WO2010060711A1 (fr) |
Citations (6)
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 |
-
2009
- 2009-10-28 WO PCT/EP2009/064170 patent/WO2010060711A1/fr active Application Filing
Patent Citations (6)
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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