WO2020038540A1

WO2020038540A1 - Fat- or wax-based food, cosmetic or pharmaceutical foamed product and apparatus for producing a fat- or wax-based food, cosmetic or pharmaceutical foamed product and method for producing such a foamed product

Info

Publication number: WO2020038540A1
Application number: PCT/EP2018/000410
Authority: WO
Inventors: Heiko Spitzbarth; Claudia REGENASS WANNER; Kim MISHRA; Lea POKORNY; Erich J. Windhab
Original assignee: Mifa Ag Frenkendorf; Chocolat Frey Ag
Priority date: 2018-08-23
Filing date: 2018-08-23
Publication date: 2020-02-27

Abstract

The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.

Description

Fat or wax based food, cosmetic or pharmaceutical foam product and device for producing a fat or wax based food, cosmetic or pharmaceutical foam product and method for producing such a foam product

description

genus

The invention relates to a fat or wax-based food, cosmetic or pharmaceutical foam product.

Furthermore, the invention relates to a device for producing such a fat or wax-based food, cosmetic or pharmaceutical foam product and a method for producing such a foam product. State of the art

According to the state of the art, foams are used in the food, cosmetics or pharmaceutical industries, since these have special flow, texture and sensory properties which are desired when applied to the skin, as well as when chewing and swallowing. The high specific surface area, generated by the foamed structure, leads to an increased contact area with the skin or the palate, whereby active ingredients or aroma components are released faster compared to non-foamed products.

The prior art describes many methods and devices for the production of food, cosmetic or pharmaceutical foam products which are based on aqueous systems and contain foam-stabilizing additives or foam auxiliaries which are increasingly viewed by consumers as undesirable.

Another prior art describes individual fat-containing foam products, which are produced with the aid of foam-stabilizing additives or foaming agents, since the stability and foamability are improved by the additives used. There are no processes and / or devices described in the prior art which make it possible, by setting the process parameters, to produce a wide range of fatty foam products which have defined flow properties, texture and sensor properties, since the processes and devices used were designed for aqueous systems.

WO 2016/150978 A1 describes the production of fat foams, based on mixtures of high-melting fats with oils, which are gel-like solidified by static cooling for 5 to 20 hours and are then foamed using conventional rotor-stator machines. This creates gas bubbles with a gas bubble diameter of up to 100 micrometers. These foams have a stability of seven days.

WO 2016/150977 A1 describes the production of foamed clothing systems based on mixtures of high-melting fats with oils, monoglycerides or particles, which are gel-like solidified by static cooling for 5 to 20 hours and then by means of conventional rotor-stator Machines are foamed, producing gas bubbles that are up to 100 micrometers in diameter. EP 2 052 628 A1 describes foamed, fat-continuous products which are produced by using hydrophobins (hydrophobic proteins) and rotor-stator devices. The gas bubble sizes are between 500 and 1,000 micrometers.

Relevant scientific literature:

Binks, B.P., & Marinopoulos, I. (2017). Ultra-stable self-foaming oils. Food Research International, 95, 28-37.

Gunes, D.Z., Murith, M., Godefroid, J., Pelloux, C., Deyber, H., Schäfer, O., & Breton, O. (2017). Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels Evidence for Pickering Stabilization. Langmuir, 33 (6), 1563-1575.

Mishima, S., Suzuki, A., Sato, K., & Ueno, S. (2016). Formation and microstructures of whipped oils composed of vegetable oils and high-melting fat crystals. Journal of the American Oil Chemists' Society, 93 (11), 1453-1466.

Binks, B.P., Garvey, E.J., & Vieira, J. (2016). Whipped oil stabilized by surfactant crystals. Chemical Science, 7 (4), 2621-2632.

Fameau, A.L., Lam, S., Arnould, A., Gaillard, C., Velev, O.D., & Saint-Jalmes, A. (2015). Smart nonaqueous foams from lipid-based oleogel. Langmuir, 31 (50), 13501-

13,510th task

The invention has for its object to produce a fat- or wax-based food, cosmetic or pharmaceutical foam product with the smallest possible bubble sizes and a narrow bubble size distribution, the greatest possible temporal, thermal and mechanical stability.

Furthermore, the invention is based on the object of providing a suitable device for producing such a foam product.

Finally, the invention has for its object to provide a method for producing such a foam product.

Solution of the task regarding a fat or wax based

Food, cosmetic or pharmaceutical foam product

This object is achieved according to claim 1 by a fat or wax-based food, cosmetic or pharmaceutical foam product without added foam stabilizing additives or foaming agents, the maximum gas bubble diameter x (90.0) being less than 30 microns, preferably less than 15 microns , and the gas bubble interface by the respective gas bubble mechanically stabilizing, shell-like, closed layer of fat or wax crystals is formed.

This fat or wax crystal-like layer is shifted to higher temperatures in its melting temperature interval compared to the continuous fat or wax phase and thus above a temperature at which the continuous fat wax phase is completely solidified by crystallization, there is no mechanically induced deformation of the foam product Deformation or destruction of the gas bubbles possible.

The gas bubbles can be produced with any gas, the fat or wax matrix consisting of palm fat, palm oil, cocoa butter, coconut fat, shea butter, sal butter, palm kernel fat, algae fat, insect fat, pig fat, beef fat, milk fat, sunflower oil, rapeseed oil, safflower oil , Soybean oil, corn oil, peanut oil, olive oil, herring oil, cottonseed oil, grape seed oil, wheat germ oil, walnut oil, sesame oil, hemp oil, pumpkin seed oil, linseed oil, poppy seed oil, algae oil, apricot kernel oil, argan oil, avocado oil, babassu oil, casene oil, beech oil, Buchandel oil Rosehip seed oil, hazelnut oil, camellia oil, kukuin nut oil, lallemaneia oil, macadamia oil, almond oil, para nut oil, pistachio nut oil, rice oil, castor oil, sea buckthorn oil, black cumin oil, mustard oil, beeswax, carnauba wax, sugar cane wax, china wax, china wax oil, silicone wax, china wax oil, silicone wax, japan wax wax, japan wax wax Jojo oil, jojo wax, cetyl fatty acid esters, cetearyl carboxylic acid esters, others Alcohol-carbon acid esters, synthetically or biotechnologically produced triglycerides, unhydrogenated, completely or partially hydrogenated, their mixtures, their transesterification products or their fractions.

The foams presented in this invention can be made without foam stabilizing additives or foaming agents such as sugar glycerides (E473, E474), polyglycerol esters of fatty acids (E475), polyglycerol polyricinoleate (E476), propylene glycol esters of fatty acids (E477), lecithins Sodium, potassium and calcium salts of fatty acids (E470a), magnesium salts of fatty acids (E470b), mono- and diglycerides of fatty acids (E471), acid esters of mono- and diglycerides (E472a-f), sugar esters of fatty acids (E473), polyglycerol esters of fatty acids (E475), sorbitol esters (E491-E495) because the gas bubble diameters are so small that the foam is protected against instability mechanisms such as coalescence, creaming or mechanical destruction and the foam is stable even when conveyed through a nozzle or mixed using a blade stirrer remains.

Another property of the foams is that at a temperature at which the fat or wax phase is completely solidified by crystallization, the gas bubbles prevent the formation of a dense crystal network and thus reduce the hardness compared to the pure unfoamed fat or wax phase, what the fat compared to pure fat or wax systems makes foams more creamy and spreadable.

The bowl-like arrangement of the fat or wax crystals around the gas bubble ensures that the hardness of the foam does not increase during storage, whether the pure, non-foamed fat or wax phase hardens during this time, since the formation of a continuous, dense fat - or wax crystal network is prevented by the discontinuous bowl-like arranged fat or

Wax crystals.

Further inventive configurations

Further inventive configurations are described in claims 2 to 9 be.

According to claim 2, this fat or wax-based foam product is characterized by the fact that the fat or wax matrix of palm fat, palm oil, kaobutter, coconut fat, shea butter, salbutter, palm kernel fat, algae fat, insect fat, pork fat, beef fat, milk fat, sunflower oil, rapeseed oil , Safflower oil, soybean oil, corn germ oil, peanut oil, olive oil, herring oil, cottonseed oil, grape seed oil, wheat germ oil, walnut oil, sesame oil, hemp oil, pumpkin seed oil, linseed oil, poppy seed oil, algae oil, apricot seed oil, argan oil, avocado oil, babassu oil, chick oil, behen oil, behen oil cashew Oil, Erdmandelöl, rosehip seed oil, hazelnut oil, camellia oil, Kukuinutöl, Lalle-maneiaöl, macadamia oil, almond oil, Brazil nut oil, pistachio nut oil, rice oil, castor oil, sea buckthorn oil, black cumin oil, mustard oil, beeswax, carnauba wax, China wax, canda wax, sugar wax, sugar wax, sugar wax, sugar wax , Silicone oils, silicone waxes, jojoba oil, jojoba wax, cetyl fatty acid esters, cetearyl carboxylic acid esters, other alcohol carboxylic acid esters, synthetically or biotechnologically produced triglycerides, unhydrogenated, fully or partially hydrogenated, their mixtures, their transesterification products or their fractions.

This diverse selection of fat or wax matrices offers the advantage of producing fat or wax-based foam products that are used in the food industry as well as in the pharmaceutical and cosmetic industries. The use of waxes in particular is often used in the pharmaceutical and cosmetics industries. The possibility of foaming these waxes opens up a new product range of foamed ointments, creams and makeups for the pharmaceutical and cosmetics industry. Foamed argan oil or avocado oil is suitable for use in hair care products, foamed hemp oil is suitable for ointments with a calming effect and foamed almond oil is suitable for creams with a skin-care effect. Claim 3 describes a fat or wax-based foam product, which is characterized in that an aqueous phase with a proportion of 20%, preferably 40%, further preferably 60%, is emulsified in the fat or wax matrix.

Such a fat- or wax-based foam product has the advantage that not only fat- or wax-soluble, but also water-soluble flavors, medicinal substances, fragrances or other active ingredients such as probiotic cultures are incorporated into the fat or wax matrix. The foam product thus serves as a carrier system for sensitive water-soluble aromas, medicinal substances, fragrances or other active ingredients such as probiotic cultures, which would be decomposed by enzymes or by low pFI values in the stomach, so that they enter the intestine without impairing their functionality to become. For example, a probiotic culture of lactobacilli strains containing water-soluble vitamin C can be emulsified into a spread consisting of olive oil and milk fat.

Advantageously, the foam product is further characterized in that the fat matrix consists of butter - claim 4. Such a foam product has the advantage that it can bear the protected name "butter", since the fat matrix of the foam product is only obtained from milk cream or siren cream. This protected designation has the particular advantage that consumers associate the designation “butter” with a natural product and do not express any health concerns about the product, as is the case with margarines with hardened vegetable fats and / or aqueous phases containing emulsifiers. Thus, a foam product whose fat matrix consists exclusively of butter made from milk cream or siren cream can be called "butter", with the advantage that the volume-related number of calories is significantly lower than conventional "butter" without the use of hardened Vegetable fats or emulsifiers containing aqueous phases, as is usually the case with "calorie-reduced" margarines and butter derivatives.

According to claim 5, the invention is further characterized in that further lipophilic substances are incorporated into the fat or wax matrix that do not have a foam-forming or foam-enhancing effect.

Such a fat- or wax-based foam product has the advantage that fat- and wax-soluble aromas, medicinal substances and fragrances are incorporated into the fat or wax matrix. Thus, smoke flavors, spice flavors as well as roasted flavors and also the fat-soluble vitamins E, A, D, K as well as ethereal oils incorporated as fragrances in the fat or wax matrix. This means that a fat or wax-based foam product is possible, which is enriched with vitamins E, A, D, K and additionally has a rosemary aroma so that it can be used, for example, as a frying foam for meat products.

Claim 6 describes a fat or wax-based foam product in which a phase reversal takes place during manufacture.

A phase inversion means that fat- or wax-continuous emulsions are converted into water-continuous emulsions in fractions of a second. This is particularly relevant for the cosmetics industry, which uses these properties of emulsions for the manufacture of various products. The phase inversion causes the existing aqueous phase to wet the gas bubble, which is encased by a mechanically stabilizing, shell-like, closed layer of fat or wax crystals, so that the water-soluble aromas, active pharmaceutical ingredients, fragrances or other active ingredients such as probiotics contained therein cultures before the intestinal tract become available. Such a fat or wax-based foam product has the advantage that water-soluble aromas, medicinal substances, fragrances or other active ingredients such as probiotic cultures are released when chewing on the palate or when applying the skin. A further advantageous embodiment is described in claim 7, in which the fat or wax-based foam product is characterized in that the maximum gas bubble diameter x (90.0) during storage at room temperature (22 ° C.) above 30, preferably above 60, is further preferred over 120 days, not more than 30 microns, preferably 15 microns.

Such a fat or wax-based foam product has the advantage that no complex cold chain is required for the transport and distribution as well as for the storage of the foam product, since the stability of the gas bubbles does not affect the structural integrity of the foam product without cooling and thus the optical , textural and sensory properties remain unchanged for 120 days.

Claim 8 describes a fat or wax-based foam product, which is characterized in that, compared to the fet wax phase, the hardness of the fat or wax-based food, cosmetic or pharmaceutical foam product at the same temperature is further preferably around 30%, preferably around 50% 80%, is reduced.

Such a fat or wax-based foam product has the advantage that the hardness reduction improves the spreadability and the ability to be applied to the skin of the foam product. At a temperature at which the fat or Wax matrix is normally considered to be non-spreadable, the foam product enables improved spreadability at the same temperature, which enables the foam product to be applied with less mechanical effort. For example, a foam product consisting of butter can be spread evenly on a slice of bread at a temperature of 4 ° C, which is unthinkable with conventional butter. The improved applicability to the skin enables fat or wax-based foam products that are used as ointments or creams to be applied more evenly and thinner to the skin with less mechanical effort. Thus, with less mass of ointment or cream, more area of skin is covered.

Claim 9 describes a fat or wax-based foam product, which is characterized in that at constant storage temperature, the hardness of the fat or wax-based food, cosmetic or pharmaceutical foam product compared to the fat wax phase over 30, preferably over 60, further preferably over 120 days remains constant after production date.

Such a fat- or wax-based foam product has the advantage that the structural integrity of the foam product is not impaired by the stability of the gas bubbles and thus the spreadability and applicability on the skin remain unchanged for 120 days. Compared to conventional fats or waxes, this enables a longer shelf life, as these usually harden and then be subjected to extensive temperature control in order to regain the original textural properties.

Solution of the problem regarding the device

This object is achieved by the features of claim 10, which describes a device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances, which is characterized in that it consists of two device units, one unit corresponds to a crystallizer unit and the other unit to a dynamic membrane device.

The invention solves the problem by a device, the first unit is designed as a continuous crystallizer, preferably as a continuous shear crystallizer, with wall scraping internals, and through a second unit, which is used as a continuous membrane foaming device, preferably as a dynamic membrane foaming device is preferably designed as a dynamic membrane foaming device, with a concentric cylinder gap flowing through between a rotating inner or outer cylinder and a fixed outer or inner cylinder, the inner and / or outer cylinder being / are designed as a membrane. Such a device has the advantage that the partial crystallization of the fat or wax matrix takes place independently of the gas dispersion in the dynamic membrane foaming device. Thus, the heat dissipation in the crystallizer, which is required for a partial crystallization, is independent of the energy input during gas dispersion in the dynamic membrane foaming device. This enables fats and / or waxes with a fixed fat content between 5 to 50% to be foamed at shear rates of up to 10 ⁴ s ¹ without the fat crystals being completely melted.

Further advantageous embodiments

Further advantageous embodiments are described in claims 11 to 13.

Claim 11 describes a device in which the first device unit is designed as a continuous crystallizer, preferably as a continuous shear crystallizer with wall scraping internals.

Such a device has the advantage that the wall scraping internals locally on the scraping wall, which is cooled well below the crystallization temperature of the fat or wax, can produce shear rates of 10 ⁴ -10 ⁵ s ¹ , which leads to the fact that fat or wax crystals are generated in a medium diameter Water range x (50.0) from 1 to 5 micrometers. The smallest possible fat or wax crystals are preferred for the stabilization of gas bubbles, since the closed layer of fat or wax crystals arranged in a bowl-like manner is formed more quickly by the smallest possible crystals

According to claim 12, an advantageous device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product is characterized in that the second device unit as a continuous membrane foaming device, preferably as a dynamic membrane foaming device, more preferably as a dynamic membrane foaming device, with a concentric cylinder gap flowing through it between a rotating inner or outer cylinder and a fixed inner or outer cylinder, is performed, the inner and / or outer cylinder being designed as a membrane.

Such a device has the advantage that a defined flow field is set in the cylinder gap and thus each gas bubble experiences the same shear stresses, as a result of which the gas bubble diameter distribution density function q _{0 is} very narrow, which protects the foam product from instability mechanisms such as Ostwald ripening. In addition, the decoupling of the shear stress, generated by the rotation of the cylinder, from the gas supply through the membrane, and from the axial flow, causes the total gas volume fraction, the gas bubble diameter and the flow rate of foam product to be set independently of one another. Claim 13 describes a device for producing a fat- or wax-based food, cosmetic or pharmaceutical foam product, which is characterized in that the second device unit has an average membrane pore size distribution of 10, preferably 5, further preferably 2 micrometers, and the gap width between the membrane and opposite the wall is 2 to 20 millimeters, preferably 5 to 10 millimeters.

Such a device has the advantage that the gas pore diameter size distribution is significantly influenced by the membrane pore size distribution. When torn from the membrane, the gas bubble has a diameter in the order of magnitude of the membrane pore, as a result of which small membrane pores with a narrow size distribution also produce small gas bubbles with a narrow size distribution. The small gap between the membrane and the opposite wall allows gas bubbles to be detached from the membrane pore in a defined flow field with a small volumetric energy input. The volumetric energy input causes the partially crystalline fat or wax matrix to melt. Thus, if the volumetric energy input is too high, it is not possible to stabilize the gas bubble through a shell-like, closed layer of fat / wax crystals. Solution to the problem regarding the procedure

This object is achieved by the features of claim 14, which describes a method for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances, which is characterized in that using the first unit of the device described with a throughput of 10 to 1,000 kg / h a partial crystallization of the continuous fluid fat or wax phase up to solid fat fractions from 5 to 50%, preferably from 10 to 25%, more preferably from 15 to 20%, and the resulting fat or Wax crystals in an average diameter range x (50.0) of 0.5 to 10 micrometers, preferably of 1 to 5 micrometers, who set the.

The invention solves the problem by a method in which, in the first method step, a partial crystallization of the continuous fluid fat or wax phase with solid fat fractions of 5 to 50%, preferably 10 to 25%, more preferably 15 to 20% takes place and the resulting fat or wax crystals are set in an average diameter range x (50.0) of 0.5 to 10 micrometers, preferably 1 to 5 micrometers, and in a second process step the introduction of finely dispersed gas bubbles with a total gas volume fraction of 5 to 80 %, preferably from 15 to 50%, and the introduced gas bubbles mean diameter x (50.0) from 5 to 100 micrometers, preferably from 5 to 30 micrometers tern, and more preferably from 5 to 10 micrometers, and a gas bubble diameter distribution width, described by the size SPAN = (x (90.0) - x (10.0)) / x (50.0), of less than 2 , preferably less than 1.

The percentage of solid fat describes the percentage of solid fat in a fat matrix that is measured by low-resolution magnetic resonance according to ISO 8292-1.

The total gas volume fraction describes the volume fraction of the dispersed gas in relation to the continuous fat. Thus, a total gas volume fraction of 50% means that 50% of the foam volume consists of gas bubbles and 50% of the foam volume consists of continuous fat.

The maximum gas bubble diameter x (90.0) describes the gas bubble diameter xi for which 90% of the number of gas bubbles have a smaller diameter and consequently 10% of the number of gas bubbles have a larger diameter.

The average gas bubble diameter x (50.0) describes the gas bubble diameter xi for which it applies that 50% of the number of gas bubbles have a smaller diameter and consequently 50% of the number of gas bubbles have a larger diameter. The minimum gas bubble diameter x (10.0) describes the gas bubble diameter xi for which the following applies: 10% of the number of gas bubbles have a smaller diameter and consequently 90% of the number of gas bubbles have a larger diameter.

The SPAN describes the gas bubble diameter distribution width by the following equation:

SPAN = (x (90.0) -x (10.0)) / x (50.0)

The hardness describes the measured variable that is determined according to AOCS Methoce Cc 16-60.

Such a process has the advantage that the solid fat contents in the first process step, achieved by the cooling water temperature and the speed of rotation of the first device unit, can be set so that a partially crystalline fat / wax matrix is formed, the viscosity of which generates a wall shear stress, the gas bubbles at medium Diameters x (50.0) of 5 to 10 microns detaches from the membrane pores and at the same time the gas bubbles, with a total gas volume fraction of 5 to 80%, in a shell-like closed layer of fat / wax crystals due to the yield point of the partially crystalline fat / wax matrix stabilized. If the percentage of solid fat is too low, the viscosity is reduced and the yield point of the semi-crystalline fat / wax matrix is lowered, which leads to large gas bubbles which cannot be stabilized sufficiently and an unstable foam is formed. If the solid fat content is too high, the viscosity and the yield point of the semi-crystalline fat / wax matrix are increased, which does not allow the gas bubbles to penetrate into the semi-crystalline fat / wax matrix and a foam product with a low total gas volume fraction is created. The generation of a suitable proportion of solid fat is therefore of decisive importance for a stable foam product with the smallest gas bubbles and sufficient total gas volume.

Further inventive configurations

Further inventive configurations are described in claims 15 and 16.

Claim 15 describes a method for producing a fat or wax based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances, which is characterized in that using the second unit of the device described in a defined shear field with an average shear rate of 100 to 10,000 1 / s, the introduction of gas bubbles with mean diameters x (50.0) from 5 to 100 micrometers, preferably from 5 to 30 micrometers, and more preferably from 5 to 10 micrometers, takes place. Such a method has the advantage that the shear rate in the cylinder gap can be set precisely by the rotational speed of the rotating cylinder of the second device unit. This is the basis for the system being able to foam all the fats and waxes relevant for the food, pharmaceutical and cosmetics industries, since the viscosity is coordinated with the generated shear rate for each fat or wax system, so that the minimum average gas bubble diameter x ( 50.0) with a maximum total gas volume fraction.

According to claim 16, a method for producing a fat or wax based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances is characterized in that using the second unit of the device described, the introduction of gas bubbles with a gas bubble diameter distribution width, described by the size SPAN = (x (90.0) -x (10.0)) / x (50.0) of less than 2, preferably less than 1.

Such a method has the advantage that instability mechanisms such as Ostwald ripening are excluded due to the narrow gas bubble diameter distribution, which significantly extends the shelf life of the foam product. Examples

Example 1: Fat foam consisting of milk fat

Milk fat (Mibelle group) with a melting interval between 0 and 40 ° C was melted at 50 ° C overnight to erase any crystallization history. The liquid fat was crystallized with a device unit with a cooling wall temperature of -15 to 20 ° C and a flow rate between 10 and 1000 kg / h in a device unit. Foams with a total gas volume of between 20 and 80% and an average gas bubble diameter x (50.0) between 5 and 10 micrometers were produced.

Example 2: Fat foam consisting of butter

Butter with a melting interval between 0 and 40 ° C was melted at 50 ° C overnight to quench any crystallization history. The liquid fat was crystallized with a device unit with a cooling wall temperature of - 15 to 20 ° C and a flow between 10 and 1000 kg / h in a device unit. Foams with a total gas volume fraction between 20 and 80% were produced. Example 3: Fat foam consisting of palm core fat

Palm kernel fat with a melting interval between 0 and 40 ° C was melted at 50 ° C overnight to erase any crystallization history. The liquid fat was crystallized with a device unit with a cooling wall temperature of -15 to 15 ° C and a flow rate between 10 and 1000 kg / h in a device unit. Foams with a total gas volume fraction between 20 and 80% and an average gas bubble diameter x (50.0) between 5 and 10 micrometers were produced.

Example 4: Fat foam consisting of cocoa butter, cocoa particles and sugar particles

Cocoa butter, cocoa particles and sugar particles were mixed at 50 ° C. overnight using a blade stirrer. The fat mass was crystallized with a device unit with a cooling wall temperature of -15 to 15 ° C and a flow rate between 10 and 1000 kg / h in a device unit. Foams with a total gas volume fraction between 20 and 80% and an average gas bubble diameter x (50.0) between 5 and 10 micrometers were produced.

In the drawing, the invention is illustrated schematically using exemplary embodiments. Show it:

1 shows a continuously operating shear crystallizer which is cooled by coolant through a double jacket;

2 shows a radial section through a dynamic membrane foaming device with a concentric cylinder gap flowing through it;

3 shows a schematic polarization microscopy image of a palm kernel oil fat foam;

Fig. 4

and 5 gas bubble diameter distribution sum function Qo (open boxes) on the left ordinate and the gas bubble diameter distribution density function qo (closed boxes) on the right ordinate, as a function of the gas bubble diameter xi on the abscissa of a fatty foam; 6 hardness H in N / m ² , measured according to AOCS Methoce Cc 16-60, on the ordinate as a function of the storage time t in days on the abscissa for a butter;

7 maximum gas bubble diameter x (90.0) in micrometers on the ordinate as a function of the storage time t in days on the abscissa of a foam consisting of milk fat, and

Fig. 8 is a flow chart.

The reference numeral 1 overall designates a shear crystallizer, to which a cooling jacket 2 is assigned, which consists of two walls 3 and 4 which are heat-insulating to the outside and are arranged with a ring spacing from one another, for example made of steel alloy or the like, the annular interior 5

Coolant, for example ammonia or the like, is supplied by a motor-driven pump 18 via a line 19 and is also discharged via the line 20. A closed circuit is shown in the drawing for the sake of simplicity. Of course, another design is also possible. For example, the coolant can also be supplied to a heat exchanger or the like in order to cool it to the desired cooling temperature after flowing through the annular interior 5. The coolant can, for example, be supplied to the annular interior 5 via the line 19 at a temperature of approximately 5 ° C.

The shear crystallizer 1 is preferably operated in a continuous process.

Arranged in the interior 5 of the shear crystallizer 1 is a rotor 6, possibly reversibly driven, driven by a control or regulable electric motor, which in the embodiment shown forms an approximately flat oval shape in the front view. The shape of the rotor 6 is formed in the embodiment shown from the long sides of a rectangle which is delimited by circular arcs on its end faces. The rotor 6 can also be designed differently if necessary. With the rotor 6 in the illustrated embodiment, wing-like wall scraping fixtures 7 and 8 are indicated on diametrically opposite sides, which effectively co-exist with the inside of the cylindrical lateral surface or wall 4. The wall scraping internals 7 and 8 are connected to the rotor 6 functionally or in one piece in terms of material or material, preferably radially adjustable and removable.

Depending on requirements, the direction of rotation of the motor-driven rotor 6 can be reversible. The wall scraping internals 7 and 8 are made of stainless steel or plastic in the embodiment shown. The lips that scratch the wall 4 are also made of stainless steel or plastic and are fixed in their radial position, but can also be radially adjustable or adjustable with respect to the inner surface of the cylinder, with which they interact positively.

With the reference numeral 9 an interior of the shear crystallizer 1 is referred to, the liquid fat or a liquid wax matrix is continuously fed from a storage container 21 via a line 22 and a motor-driven pump 23. This enables the shear crystallizer 1 to work continuously.

From the shear crystallizer 1, the crystallized fat, after it has been scraped off by the wall scraping internals 7 and 8 from the cylindrical inside of the wall 4, continuously via a line 24 and a motor driven pump 25 into a downstream, also continuously operating membrane foaming device 10, which is indicated schematically in FIG. 2.

In the membrane foaming device 10 (FIG. 2), the crystallized fat introduced from the shear crystallizer 1 via the line 24 is fed to a gap-like, annular interior 11 with a gap width of approximately 2 to 20 millimeters, to which a motor-driven, rotating inner cylinder 12 and a fixed outer cylinder 13 is assigned. If necessary, the arrangement can also be reversed, that is to say the inner cylinder 12 can be stationary and the outer cylinder 13 can be driven by a motor. If necessary, both the inner cylinder 12 and the outer cylinder 13 can be driven in opposite directions if necessary.

The outer cylinder 13 is designed as a membrane cylinder, with a membrane pore size distribution of 2 to 10 micrometers, through which the gas introduced into the interior 1 releases gas bubbles from the pores and at the same time is enclosed by the fat or wax crystals of a closed, shell-like shell. Average shear rates from 10 ² to 10 ⁴ s ¹ produce gas bubbles with average gas bubble diameters of x (50.0) from 5 to 10 micrometers. In the membrane frothing device 10, the crystallized fat previously generated in the shear crystallizer 1 is continuously processed into fat foam and processed from the membrane frothing device 10 via a line 26 by a motor-driven pump 27 as a finished product or as a semi-finished product for further processing or for storage continuously through lines and pumps, for example, into a storage room 28.

From Fig. 3 is a schematic polarization microscope image of a palm kernel oil foam can be seen, taken immediately after foaming by means of the membrane foaming device 10, which was operated at 3,000 revolutions per minute, in Fig. 1 the scale shown corresponds to a length of 0 to 100 microns. There are gas bubbles 14 which are enclosed by a schalenarti gene, closed fat or wax crystal layer 15 and ben of a liquid fat or wax matrix 16 with fat or wax crystals 17 are.

4 and 5 show the gas bubble diameter distribution reversal function Q ₀ (open box) on the left ordinate, while the gas bubble diameter distribution density function qo (closed box) is shown on the right ordinate, as a function of the gas bubble diameter xi on the abscissa of a fatty foam , Immediately after foaming by means of the membrane foaming device 10, which was operated at 3,000 revolutions per minute. The minimum x (10.0), average x (50.0) and maximum x (90.0) gas bubble diameter is shown on the left ordinate with a dashed line and the fat used and the speed of rotation of the inner cylinder 12 of the membrane foaming device 10 during of foaming, i.e. also the exact values of the minimum x (10.0), average x (50.0) and maximum (90.0) gas bubble diameter and the SPAN, are entered in the black box as a measure of the gas bubble diameter distribution width. The gas bubble diameter distribution sum function Qo and the gas bubble diameter distribution density function qo were obtained by gas bubble diameter counting of a digital polarization microscopy image with the aid of image evaluation software.

In Fig. 6 the hardness H in N / m ² , measured according to AOCS Methoce Cc 16-60, represents Darge. The storage time t is shown on the ordinate in days, while on the abscissa a butter in which the membrane foaming device 10 was set without gas supply and at a rotational speed of 0 / min (unexpanded), and a butter in which the membrane foaming device 10 with gas supply and set at a rotation speed of 3,000 / min, with a resulting total gas volume fraction of 50% (foamed). Both types of butter were stored at 4 ° C and measured after 1, 7, 30 and 60 days to determine the influence of the membrane frother 10 on the To examine hardness. Hardness serves as an inversely proportional measure of the spreadability of food.

In Fig. 7, the maximum gas bubble diameter x (90.0) in micrometers is shown on the ordinate as a function of the storage time t in days and on the abscissa a foam consisting of milk fat, which at a rotation speed of 3,000 / min in the membrane foaming device 10 was produced with a resultant total gas volume fraction of 50%. The foam was applied to a microscope slide and stored at 22 ° C. After 1, 7, 14, 30 and 60 days, digital polarization microscopy images of the same samples were taken in order to measure the gas bubble diameter distribution sum function Q ₀ and gas bubble diameter distribution density function qo by means of gas bubble diameter counting using an image evaluation software. The maximum gas bubble diameter x (90.0) was derived from the gas bubble diameter distribution function Qo. The error bars in the diagram reflect the standard deviation of the triple measurement.

The features described in the patent claims and in the description and evident from the drawing can be essential for realizing the invention both individually and in any combination. reference numeral

Shear crystallizer

cooling jacket

wall

inner space

rotor

Wandabschabungseinbauten

»

inner space

Membranaufschäumvorrichtung

Interior, cylinder gap

inner cylinder

outer cylinder

gas bubble

Wax crystal layer

Fat or wax matrix

Fat or wax crystals

pump management

»

reservoir

management

pump

management

pump

management

pump

storage room

bibliography

WO 2016/150978 A1

WO 2016/150977 A1

EP 2 052 628 A1

Mishima, S., Suzuki, A., Sato, K., & Ueno, S. (2016). Formation and microstructures of whipped oils composed of vegetable oils and high-melting fat crystals. Journal of the American Oil Chemists ’Society, 93 (11), 1453-1466.

Fameau, A. L, Lam, S., Arnould, A., Gaillard, C., Velev, O. D., & Saint-Jalmes, A. (2015). Smart nonaqueous foams from lipid-based oleogel. Langmuir, 31 (50), 13501-

13,510th

Claims

claims

1. Fat- or wax-based food, cosmetic or pharmaceutical foam product without added foam-stabilizing additives or foaming agents, the maximum gas bubble diameter x (90.0) being less than 30 micrometers, preferably less than 15 micrometers, and the gas bubble interface is formed by a closed layer (15) of fat or wax crystals which mechanically stabilizes the respective gas bubble (14) and is arranged in a shell-like manner.

2. Fat- or wax-based foam product according to claim 1, characterized in that the fat or wax matrix of palm fat, palm oil, cocoa butter, coconut fat, shea butter, salbut, palm kernel fat, algae fat, insect fat, sweat fat, beef fat, milk fat, sunflower oil, rapeseed oil , Safflower oil, soybean oil, corn oil, peanut oil, olive oil, herring oil, cottonseed oil, grape seed oil, wheat oil, walnut oil, sesame oil, hemp oil, pumpkin seed oil, linseed oil, poppy seed oil, algae oil, apricot kernel oil, argan oil, avocado oil, chia oil, beech oil, bees oil , Cashew oil, almond oil, rose hip seed oil, hazelnut oil, camellia oil, kuuin nut oil, lallemaneia oil, macadamia oil, almond oil, Brazil nut oil, pistachio nut oil, rice oil, castor oil, sea buckthorn oil, black cumin oil, mustard oil, beeswax, car nauba wax, sugar cane wax, candelilla wax, Japanese wax, china wax, wool wax, paraffin waxes, silicone oils, silicone waxes, jojo oil, jojoba wax, cetyl fatty acid esters, cetearyl carboxylic acid esters, other alcohol carboxylic acid esters, synthetically or biotechnologically produced triglycerides, unhydrogenated, completely or partially hydrogenated, their mixtures, their transesterification products or their fractions.

3. Fat or wax-based foam product according to one or more of claims 1 and 2, characterized in that in the fat or wax matrix an aqueous phase with a proportion of 20%, preferably 40%, further preferably 60% , is emulsified.

4. Fat or wax-based foam product according to one or more of claims 1 to 3, characterized in that the fat matrix consists of butter.

5. Fat or wax-based foam product according to one or more of claims 1 to 4, characterized in that further lipophilic substances are incorporated into the fat or wax matrix, which do not have a foam-forming or foam-reinforcing effect.

6. Fat or wax-based foam product according to one or more of claims 1 to 5, characterized in that a phase reversal takes place during manufacture.

7. fat or wax-based foam product according to one or more of claims 1 to 6, characterized in that the maximum gas bubble diameter x (90.0) during storage at room temperature (22 ° C) over 30, preferably over 60, further preferably not more than 30 micrometers, preferably 15 micrometers, over 120 days.

8. Fat- or wax-based foam product according to one or more of claims 1 to 7, characterized in that, compared to the fat / wax phase, the hardness of the fat- or wax-based food, cosmetic or pharmaceutical foam product at the same temperature is preferred by 30% is reduced by 50%, further preferably by 80%.

9. fat or wax-based foam product according to one or more of claims 1 to 8, characterized in that at constant storage temperature the hardness of the fat or wax-based food, cosmetic or pharmaceutical foam product compared to the fat / wax phase over 30, preferably more than 60, preferably 120 days after the production date.

10. The device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances according to claim 1 and one or more of claims 2 to 9, characterized in that it consists of two device units, one unit corresponds to a crystallizer unit (1) and the other unit to a dynamic membrane device (10).

11. Device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product according to claim 10, characterized in that the first device unit (1) as a continuous crystallizer, preferably as a continuous shear crystallizer (1), with wall scrapings (7 , 8) is executed.

12. Device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product according to one or more of claims 10 and 11, characterized in that the second device unit (10) as a continuous membrane foaming device, preferably as a dynamic membrane foaming device, further is preferably designed as a dynamic membrane foaming device, with a concentric cylinder gap (11) flowing through it, between a rotating inner or outer cylinder and a fixed inner or outer cylinder, the inner and / or outer cylinder being designed as a membrane.

13. Device for producing a fat or wax-based food, cosmetic or pharmaceutical foam product according to one or more of claims 10 to 12, characterized in that the second device unit (10) furthermore has an average membrane pore size distribution of 10, preferably 5 preferably of 2 micrometers, and the gap between the membrane and the opposite wall is 2 to 20, preferably 5 to 10 millimeters.

14. A method for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary substances according to claim 10 and one or more of claims 11 to 13, characterized in that using the first unit of the device described with a throughput of 10 to 1,000 kg / h a partial crystallization of the continuous fluid fat or wax phase up to solid fat portions of 5 to 50%, preferably 10 to 25%, more preferably 15 to 20%, and the resulting fat - or wax crystals in a mean diameter range x (50.0) from 0.5 to 10 micrometers, preferably from 1 to 5 micrometers.

15. A method for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary materials according to claim 14, characterized in that using the second unit of the device described in a defined shear field with an average shear rate of 100 to 10,000 1 / s the introduction of gas bubbles with average diameters x (50.0) from 5 to 100 micrometers, preferably from 5 to 30 micrometers, and more preferably from 5 to 10 micrometers.

16. A method for producing a fat or wax-based food, cosmetic or pharmaceutical foam product without added additives or auxiliary materials according to claim 14, characterized in that using the second unit (10) of the device described, the introduction of gas bubbles with a bubble diameter distribution width , described by the size SPAN = (x (90.0-x (10.0)) / x (50.0) of less than 2, preferably less than 1.