WO2011006222A1 - Vegetable-fat food compound containing cottonseed oil - Google Patents
Vegetable-fat food compound containing cottonseed oil Download PDFInfo
- Publication number
- WO2011006222A1 WO2011006222A1 PCT/BR2010/000226 BR2010000226W WO2011006222A1 WO 2011006222 A1 WO2011006222 A1 WO 2011006222A1 BR 2010000226 W BR2010000226 W BR 2010000226W WO 2011006222 A1 WO2011006222 A1 WO 2011006222A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable
- fat food
- compound
- weight
- particular characteristic
- Prior art date
Links
- 150000001875 compounds Chemical class 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 235000019871 vegetable fat Nutrition 0.000 title claims abstract description 41
- 235000012343 cottonseed oil Nutrition 0.000 title claims abstract description 30
- 239000002385 cottonseed oil Substances 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 51
- 238000005984 hydrogenation reaction Methods 0.000 claims abstract description 28
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 238000002360 preparation method Methods 0.000 claims abstract description 26
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 23
- 239000002540 palm oil Substances 0.000 claims abstract description 23
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims abstract description 22
- 235000003441 saturated fatty acids Nutrition 0.000 claims abstract description 20
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 20
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000004332 deodorization Methods 0.000 claims abstract description 10
- 238000009884 interesterification Methods 0.000 claims abstract description 9
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 7
- 239000010514 hydrogenated cottonseed oil Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000007787 solid Substances 0.000 claims description 24
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 24
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 16
- 229910052740 iodine Inorganic materials 0.000 claims description 16
- 239000011630 iodine Substances 0.000 claims description 16
- 235000006708 antioxidants Nutrition 0.000 claims description 13
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 12
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 12
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 12
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 claims description 12
- 229940087168 alpha tocopherol Drugs 0.000 claims description 12
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims description 12
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 12
- 229960000984 tocofersolan Drugs 0.000 claims description 12
- 235000004835 α-tocopherol Nutrition 0.000 claims description 12
- 239000002076 α-tocopherol Substances 0.000 claims description 12
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 11
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 11
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 10
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 10
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 10
- 239000004322 Butylated hydroxytoluene Substances 0.000 claims description 10
- 239000005642 Oleic acid Substances 0.000 claims description 10
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 10
- 239000003054 catalyst Substances 0.000 claims description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 150000004665 fatty acids Chemical class 0.000 claims description 9
- 235000015895 biscuits Nutrition 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 6
- 150000002978 peroxides Chemical class 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 235000012970 cakes Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 4
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 claims description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 2
- 235000021314 Palmitic acid Nutrition 0.000 claims description 2
- 235000021355 Stearic acid Nutrition 0.000 claims description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 2
- 239000012298 atmosphere Substances 0.000 claims description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 229960004488 linolenic acid Drugs 0.000 claims description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 2
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 2
- 229960002446 octanoic acid Drugs 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000008117 stearic acid Substances 0.000 claims description 2
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 2
- 235000019281 tert-butylhydroquinone 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
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims 1
- 235000019197 fats Nutrition 0.000 abstract description 54
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 53
- 239000000047 product Substances 0.000 description 49
- 238000002425 crystallisation Methods 0.000 description 17
- 230000008025 crystallization Effects 0.000 description 17
- 150000003626 triacylglycerols Chemical class 0.000 description 15
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000002844 melting Methods 0.000 description 11
- 230000008018 melting Effects 0.000 description 11
- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 description 10
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 10
- ZQPPMHVWECSIRJ-MDZDMXLPSA-N elaidic acid Chemical compound CCCCCCCC\C=C\CCCCCCCC(O)=O ZQPPMHVWECSIRJ-MDZDMXLPSA-N 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000001590 oxidative effect Effects 0.000 description 7
- 239000012071 phase Substances 0.000 description 7
- 238000005273 aeration Methods 0.000 description 6
- 235000019879 cocoa butter substitute Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 150000007513 acids Chemical class 0.000 description 5
- 239000000344 soap Substances 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- KDLHZDBZIXYQEI-UHFFFAOYSA-N Palladium Chemical compound [Pd] KDLHZDBZIXYQEI-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000005496 tempering Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 3
- -1 triacylglycerol compound Chemical class 0.000 description 3
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 230000006399 behavior Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000828 canola oil Substances 0.000 description 2
- 235000019519 canola oil Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 150000001982 diacylglycerols Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229910052763 palladium Inorganic materials 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 229920005862 polyol Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000001589 sorbitan tristearate Substances 0.000 description 2
- 229960004129 sorbitan tristearate Drugs 0.000 description 2
- 235000011078 sorbitan tristearate Nutrition 0.000 description 2
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000009885 chemical interesterification Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000113 differential scanning calorimetry Methods 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 125000003203 triacylglycerol group Chemical group 0.000 description 1
- 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 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
-
- 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
-
- 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
- C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
- C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates
Definitions
- This invention refers to a vegetable-fat food compound used in the preparation of fillings for food products such as cakes, biscuits, candies, and similar products.
- Document BR0005361-9 describes a process to obtain a lipidic compound and the lipidic compound obtained. This document mentions the possibility of performing chemical interesterification or even hydrogenation, provided that the final product contains less than 3% of trans fatty acids.
- One of the technologies mentioned is the partial hydrogenation under milder conditions than the ordinary hydrogenation, but with the innovation of using a palladium catalyst, which is very specific for hydrogenation with a low formation of trans isomers.
- This documents also refers to the addition of a long-chain omega-3 (LC-PUFA), eicosapentaenoic (EPA) acids, and docosahexaenoic (DHA) acids, but does not cite the sources where they are obtained; additionally these are products with well known oxidative stability issues.
- LC-PUFA long-chain omega-3
- EPA eicosapentaenoic
- DHA docosahexaenoic
- Nickel is a catalyst commonly used in the industry.
- Oxidative stability of the fatty phase is one of the essential elements in the production of biscuit fillings.
- the use of oilseed sources containing long-chain polyunsaturated fatty acids (DHA and EPA) is highly damaging to oxidative stability, even with the use of antioxidants.
- the industrial process includes a product aeration phase, which would further contribute to reducing stability.
- WO 2009/029793 describes the production of oil from microbial sources (algae) and the later fractioning to increase the content of saturated fatty acids as a fat alternative with a high content of long-chain polyunsaturated fatty acids (LC-PUFA).
- algae microbial sources
- LC-PUFA long-chain polyunsaturated fatty acids
- the amount of the LC-PUFA source can vary from 5% to 70% in weight; this group is selected from a group that consists of docosahexaenoic (DHA - omega-3), docosapentaenoic acid (DPA - omega-6), arachidonic acid (AA - omega-6), and eicosapentaenoic acid (EPA - omega-3).
- DHA - omega-3 docosahexaenoic
- DPA - omega-6 docosapentaenoic acid
- AA - omega-6 arachidonic acid
- EPA - omega-3 eicosapentaenoic acid
- LC-PUFA microbial source
- solid product at room temperature solid product at room temperature
- exogenous emulsifiers include the LC-PUFA microbial source, solid product at room temperature, and the non-use of exogenous emulsifiers.
- the document does not mention any applications and fails to use the concept of triacylglycerol compound, which is essential in the application of fat in food products.
- the presence of fatty acids known as LC-PUFA certainly contribute to the drop in oxidative stability of the formulated product, in addition to lower sensorial characteristics.
- US 5.039.544 describes a product that can be defined as a fatty mixture, i.e., its composition includes polyol fatty acid polyesters and a source of triacylglycerol; the polyol fraction corresponds to 25% to 75% of the total, with a melting point between 35°C and 50°C, and whose final product has a hardness index between 400 grams and 1 ,400 grams at 20 0 C.
- this product is specific for baking (phyllo), as an alternative to margarines used for the same purpose, to reduce the lipid content in the product and lower lipids intake, because polyesters are not digested.
- WO 86/01684 describes a process for the preparation of filling cream consisting of a fatty fraction and sugar, which has the property of quickly releasing flavor when consumed. This feature is associated with the grain size ( ⁇ 40 m) of the sugar, and the obtaining of the specific desired weight.
- This technique does not consider the presence of trans fatty acids, with the use of partially hydrogenated products. It employs high content of palmist and soybean oils partially hydrogenated, which renders the product highly saturated and with a high content of trans fatty acids. Its purpose is related to the good functionality in terms of application of creams for sandwich-type biscuits.
- Document BR01013372 describes the preparation of a spread, whose composition in aqueous medium can cause the hydrolysis of the middle-chain triacylglycerols found in lauric acid (coconut and palmist), rendering undesirable flavors (soap) to the product.
- These same oils have positive aspects related to the melting in the tongue, but are relatively expensive raw materials. It suggests the total replacement of lauric acids with palm fractions obtained from dry fractioning and solvent (acetone) and partially hydrogenated palm fractioning. The cited use is associated with confectionary products.
- This technique does not mention saturated and trans fatty acid contents. It employs high content of palm and partially hydrogenated fat fractions, which renders the product highly saturated and with a high content of trans fatty acids. Its purpose is related to the good functionality (melting point and aeration properties) in terms of application, thus avoiding the development of undesirable flavors. Its examples mention the use of dry fractioning, solvent fractioning (acetone), plus partial hydrogenation, i.e., all costly processes.
- US 2007/0269468 describes a fat with low content of lauric and trans acids, but which maintains the high crystallization rate properties, and considering that this crystallization can reach a stable crystalline form.
- the main fatty acids present in triacylglycerols (TG) molecules are the following: palmitic, stearic, araquidic, oleic, linoleic, and linolenic, with minor amounts of elaidic acid, which is the trans configuration of the oleic acid.
- the fats known as CBS, or cocoa butter substitutes, crystallize quickly and with a stable crystalline form, and require no complex tempering.
- the document reveals interesterification and fractioning processes and the optional use of sorbitan tristearate.
- the profile of the solids shown is of a fat with a melting point below 36°C and solid content greater than 25% at 25°C.
- This technique describes a good alternative for replacing products known as cocoa butter substitutes (CBS), by eliminating lauric fats.
- CBS cocoa butter substitutes
- Many of the raw materials try to develop a product with a melting point below 36°C and a minimum of 25% of solids at 25°C.
- the profile of the solids features a sudden drop in the solid content above 25°C, which is a feature of low plasticity and with application as a CBS.
- the fat developed can be used as an ingredient in several products, and can also be used in other additives, as is the case of sorbitan tristearate.
- the costs of the processes above have not been taken into consideration, because the document mentions the use of interesterification and fractioning in the same product.
- US 2007/0286940 describes a fat with a low content of fatty trans acids and reduced content of saturated fatty acids obtained using a mixture of canola oil and palm fractions, with a formulation consisting of:
- This technique does not cover the speed of crystallization, content of oleic acid, use of canola (which is an expensive raw material in some countries), palm fractions, limited fractioning industrial capacity in some countries for the type of application, which requires importation, oil palm— a raw material with limited access.
- US 2009/0092713 describes a fat-based product with a structure containing triacylglycerols with a reduced content of saturated fatty acids ( ⁇ 50%), preferably powdered (which may or may not have low water content [ ⁇ 2%]) filling products (flour, sugar, milk powder, milk whey, cocoa powder), and featuring a high degree of hardness and low plasticity. It describes the necessary characteristics to triacylglycerols and of the process in which this product can be employed at a reasonable cost.
- the triacylglycerol part is preferably in crystallized form to ensure a high retention of the oil's liquid phase.
- Triacylglycerol consists of a liquid oil (10% to 90%) and a solid part consisting of double-fractioned palm stearin. This document suggests that the high capacity of liquid retention is the result of the SUS content, which is found even with a reduced content of saturated fatty acids.
- the hardness degree is obtained using a texturometer and is expressed as an R- value.
- the production process includes the blending of the melted fat with the other components, cooling, hardening, and stabilization, or inclusion of the tempering process, or adding a tempering agent (beta form).
- This technique describes processes suitable for (after- crystallization time, tempering) structuring of the product and consequent degree of hardness that are not in line with the biscuit filling processes.
- the raw material employed and responsible for the POP content - double- fractioned palm stearin - is not industrially available in some countries at reasonable costs.
- the high-oleic sunflower seed oil is a crop that is still in its early stages in some countries.
- the S3 content is insufficient for the desired and necessary crystallization and consistency considering temperatures in tropical countries.
- the composition described in this document is C-16 24 - 37% e C-184 - 5%.
- US 2006/0172057 A1 describes the production of a fat for use in confectionary products and whose composition in triacylglycerols (TG) of the starting material needs to meet the requirements for the TG groups.
- DG diacylglycerols
- the starting fat must contain between 20% and 80% of an interesterified fat. This fat still cannot undergo the partial hydrogenation process, in which the hydrogenated product can contain no more than 25% of trans fatty acids.
- trans fatty acid values above 2% which is a value normally found in fats called "low trans”.
- this invention features a vegetable fat compound with a maximum of 2% of trans fatty acids, including an interesterified base, fully hydrogenated oil, and an antioxidant; this composition has a content of saturated fatty acids below 48% in weight in relation to the total weight of the composition, which results in better sensorial performance and peculiar physical properties.
- This invention includes a preparation process of a vegetable-fat food compound, which process consists of the following steps:
- the invention also includes a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii) an antioxidant, which compound contains a maximum limit of 2% of trans fatty acids and a content of saturated fatty acids below 48% in weight in relation to the total weight of the compound.
- the invention also includes the use of the food compound containing the invention's vegetable fat in the preparation of a filling for applications in foods such as cakes, candies, and biscuits.
- Figure 1 Profile of the solids (%) of a sample of fat for use in a filling containing the palm fat of state of the technique.
- Figure 2 Profile of the solids (%) of a sample of fat for use in a filling containing the palm fat in comparison with a sample of the present invention.
- Figure 3 Crystallization isotherms in a sample of fat for use in a filling containing the palm fat in comparison with a sample of the present invention.
- FIG. 4 Palm oil crystals at 25°C.
- FIG. 1 Palmist oil crystals at 25°C.
- This invention refers to a preparation process of a vegetable-fat food compound, which process consists of the following steps:
- Cottonseed oil is used in this invention at advantage because of its oxidative stability, cost, performance, and satisfactory polymorphism.
- the total hydrogenation described in Step a) happens at a temperature ranging from 150 0 C to 170°C under agitation, with the presence of a catalyst and at pressure of 2 to 4 bar of hydrogen atmosphere.
- the total hydrogenation described in Step a) of this process happens at a temperature of 160 0 C.
- the total hydrogenation described in Step a) happens until the iodine index is below 5.
- the different catalysts compatible with the interesterificaiton process can be used in this invention, but a sodium methylate catalyst is preferably used in the process to obtain the invention's food compound.
- the interesterification happens at 100 mbar, and at a temperature between 110°C and 115°C.
- the interesterification described in Step c) of this process happens at a temperature of 110°C.
- the deodorization process (Step T)) of the product obtained in Steps d) or e) of this invention takes place preferably at a temperature ranging from 240°c to 260 0 C, under a vacuum of 2 mmHg and stripping steam.
- the deodorization (Step f)) of this process happens at a temperature of 250°C.
- the compound is cooled preferably to a temperature of 55°C under a nitrogen atmosphere.
- This invention also refers to a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii) an antioxidant, which compound contains a maximum limit of 2% of trans fatty acids and a content of saturated fatty acids below 48% in weight in relation to the total weight of the compound.
- This vegetable-fat food compound is used in the preparation of fillings for food products such as cakes, biscuits, candies, and similar products.
- a vegetable-fat food compound of this invention can also include one selected oil among fully hydrogenated palmist oil, soybean oil, sunflower oil, high-oleic sunflower oil, or a combination thereof.
- the antioxidants compatible with the respective compound are BHA, BHT, alpha-tocopherol, ascorbyl palmitate, citric acid, TBHQ, or a combination thereof.
- the percentage of weight of antioxidants in relation to the total weight of the composition varies between 0.01% and 0.05%.
- the vegetable-fat food compound of the invention has a maximum content of 125 mg/kg of BHA and/or a maximum content of 75 mg/kg of BH and/or a maximum content of 100 mg/kg of alpha- tocopherol and/or a maximum content of 100 mg/kg of ascorbyl palmitate and/or a maximum content of 100 mg/kg of citric acid, in relation to the total weight of the composition.
- the food composition of this invention includes between 65% and 80% in weight of liquid cottonseed oil in relation to the total weight of the composition; between 5% and 15% in weight of fully hydrogenated palm oil in relation to the total weight of the composition; and between 0% and 5% in weight of fully hydrogenated palmist oil in relation to the total weight of the composition.
- the food compound of this invention contains about 0.05% to 2% of caprylic acid, about 0.9% to 2.1% in weight of lauric acid, about 0.5% to 1.5% in weight of myristic acid, about 23% to 25% in weight of palmitic acid, about 17% to 18% in weight of stearic acid, about 12.5% to 15% in weight of oleic acid, about 36% to 40% in weight of linoleic acid, about 0.02% to 1% in weight of linolenic acid, and about 0.4% to 0.7% in weight of arachidic acid.
- the content (in weight) of solids in its composition ranges from 34% to 39% at 10°C, 22% to 25% at 21.1°C, 17% to 20% at 26.7°C, 13% to 15% at 33.3°C, and 9% to 11% at 37.8°C.
- the vegetable-fat food compound of this invention has a dripping point of no more than 48°C, maximum peroxide index of 1meq of oxygen per kilogram of food compound, and maximum acidity of 0.1% expressed as oleic acid.
- Another preferred characteristic of this invention regards the content of trans fatty acids present in the composition.
- the invention's composition presents a content of trans fatty acids below 2% in weight in relation to the total weight of the composition.
- the invention also includes the use of the food compound containing the invention's vegetable fat in the preparation of a filling for applications in foods such as cakes, candies, and biscuits. Fats for fillings require high stability and highly plastic behavior. Based on Figures 1 and 2, we can see that the content of solids in the invention's composition and that of a palm-based fat composition led to the study of crystallization isotherm in the composition of the fat.
- Figure 3 shows two crystallization isotherms, which in spite of the different between their solid curves have the same profile.
- the invention's composition had a content of saturated fatty acids well below that of conventional fat.
- the invention's compound contains a maximum of 48% in weight of saturated fatty acids and a maximum of 2% in weight of trans fatty acids, while conventional palm fat has a maximum of 66% of weight of saturated fatty acids and a maximum of 2% in weight of trans fatty acids, with relevant aspects such as induction time, which represents the beginning of crystallization, and the maximum solid content.
- Sample Bono strawberry 165 g — filling consisting of this invention's vegetable-fat food compound.
- This invention managed to reduce the content of saturated fatty acids in 18% when compared to regular fat obtained from palm; it preserved the same crystallization characteristics, used cottonseed sources, reduced the cost of the fat, presented high miscibility, showed no problems in phase separation, met the requirement of oxidative stability according to the shelf-life tests, and introduced new concepts in the interpretation of solid profile, namely induction time and maximum solid content and fat formulation for products with no more than 2% of trans isomers.
- Palm crystals are small, with a diameter of about 58Zm at 25°C, as shown in Figure 4, which helps in the aspect of fat plasticity; palmist crystals, in turn, are larger (diameter of about 2,000Zm at 25°C), as shown in Figure 5, and have important functions related to the rapid melting at mouth temperature, which is associated with the release of flavor.
- One example of the concretization of this invention on a pilot scale refers to the compound consisting of 89.958% of interesterified cottonseed fat, 10% of fully hydrogenated palm oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:
- a second example of the concretization of this invention on an industrial scale refers to the compound consisting of 89.958% of interesterified cottonseed fat, 10% of fully hydrogenated palm oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha- tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:
- Flavor and aroma neutral Red color (Lovibond): 2.3 (AOCS Cc 13J-97)
- a third example of the concretization of this invention refers to the compound consisting of 90% of interesterified cottonseed oil, 8% of fully hydrogenated palm oil, 2% of fully hydrogenated palmist oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:
- Iodine index 80.0 (AOCS Cd 1b-87)
- An example of the concretization of this invention on an industrial scale using plastified fat refers to the compound consisting of 90% of interesterified cottonseed oil, 8% of fully hydrogenated palm oil, 2% of fully hydrogenated palmist oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:
- antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid.
- the mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 0.26 liters/minute of nitrogen with packaging flow in 24kg boxes.
- antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).
- the mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 33 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.
- antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).
- the mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 0.26 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.
- antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).
- the mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 33 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.
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- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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MX2012000812A MX2012000812A (en) | 2009-07-17 | 2010-07-16 | Vegetable-fat food compound containing cottonseed oil. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BRPI0903778A BRPI0903778B1 (en) | 2009-07-17 | 2009-07-17 | Vegetable fat food composition, process of preparing a vegetable fat food composition and use of a vegetable fat food composition in the preparation of stuffing |
BRPI0903778-0 | 2009-07-17 |
Publications (1)
Publication Number | Publication Date |
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WO2011006222A1 true WO2011006222A1 (en) | 2011-01-20 |
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ID=43088282
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PCT/BR2010/000226 WO2011006222A1 (en) | 2009-07-17 | 2010-07-16 | Vegetable-fat food compound containing cottonseed oil |
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AR (1) | AR077762A1 (en) |
BR (1) | BRPI0903778B1 (en) |
CL (1) | CL2012000141A1 (en) |
CO (1) | CO6491086A2 (en) |
EC (1) | ECSP12011672A (en) |
MX (1) | MX2012000812A (en) |
PE (1) | PE20121365A1 (en) |
WO (1) | WO2011006222A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023097142A1 (en) * | 2021-11-24 | 2023-06-01 | Cargill, Incorporated | Hard solid fat compositions and methods of making and use thereof |
WO2023097143A1 (en) * | 2021-11-24 | 2023-06-01 | Cargill, Incorporated | Soft solid fat compositions and methods of making and use thereof |
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-
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- 2009-07-17 BR BRPI0903778A patent/BRPI0903778B1/en not_active IP Right Cessation
-
2010
- 2010-07-16 WO PCT/BR2010/000226 patent/WO2011006222A1/en active Application Filing
- 2010-07-16 AR ARP100102619A patent/AR077762A1/en active IP Right Grant
- 2010-07-16 PE PE2012000065A patent/PE20121365A1/en not_active Application Discontinuation
- 2010-07-16 MX MX2012000812A patent/MX2012000812A/en active IP Right Grant
-
2012
- 2012-01-17 CL CL2012000141A patent/CL2012000141A1/en unknown
- 2012-01-26 CO CO12012071A patent/CO6491086A2/en active IP Right Grant
- 2012-02-13 EC ECSP12011672 patent/ECSP12011672A/en unknown
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023097142A1 (en) * | 2021-11-24 | 2023-06-01 | Cargill, Incorporated | Hard solid fat compositions and methods of making and use thereof |
WO2023097143A1 (en) * | 2021-11-24 | 2023-06-01 | Cargill, Incorporated | Soft solid fat compositions and methods of making and use thereof |
Also Published As
Publication number | Publication date |
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MX2012000812A (en) | 2012-07-03 |
ECSP12011672A (en) | 2012-04-30 |
PE20121365A1 (en) | 2012-10-20 |
CO6491086A2 (en) | 2012-07-31 |
BRPI0903778B1 (en) | 2017-04-18 |
AR077762A1 (en) | 2011-09-21 |
BRPI0903778A2 (en) | 2011-03-15 |
CL2012000141A1 (en) | 2012-08-24 |
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