WO2021167515A1 - Food product comprising a vegetable fat composition with a low amount of diglycerides - Google Patents
Food product comprising a vegetable fat composition with a low amount of diglycerides Download PDFInfo
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- WO2021167515A1 WO2021167515A1 PCT/SE2021/050100 SE2021050100W WO2021167515A1 WO 2021167515 A1 WO2021167515 A1 WO 2021167515A1 SE 2021050100 W SE2021050100 W SE 2021050100W WO 2021167515 A1 WO2021167515 A1 WO 2021167515A1
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- WIPO (PCT)
- Prior art keywords
- weight
- fat composition
- vegetable fat
- less
- food product
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 185
- 235000019871 vegetable fat Nutrition 0.000 title claims abstract description 149
- 235000013305 food Nutrition 0.000 title claims abstract description 89
- 150000003626 triacylglycerols Chemical class 0.000 claims abstract description 56
- 238000011049 filling Methods 0.000 claims abstract description 45
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 40
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 21
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 21
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 19
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 19
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000005642 Oleic acid Substances 0.000 claims abstract description 19
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 19
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 19
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 19
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 19
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008117 stearic acid Substances 0.000 claims abstract description 19
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 125000005471 saturated fatty acid group Chemical group 0.000 claims abstract 6
- 235000019197 fats Nutrition 0.000 claims description 66
- 244000299461 Theobroma cacao Species 0.000 claims description 36
- 238000002425 crystallisation Methods 0.000 claims description 32
- 230000008025 crystallization Effects 0.000 claims description 30
- 235000019219 chocolate Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 240000009226 Corylus americana Species 0.000 claims description 3
- 235000001543 Corylus americana Nutrition 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 239000003925 fat Substances 0.000 description 65
- 239000000047 product Substances 0.000 description 35
- 239000003921 oil Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 18
- 150000004671 saturated fatty acids Chemical group 0.000 description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 229940110456 cocoa butter Drugs 0.000 description 9
- 235000019868 cocoa butter Nutrition 0.000 description 9
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 238000005496 tempering Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 4
- 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 3
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 3
- 241001135917 Vitellaria paradoxa Species 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000000105 evaporative light scattering detection Methods 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 238000010561 standard procedure Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000009482 thermal adhesion granulation Methods 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 235000019488 nut oil Nutrition 0.000 description 2
- 239000010466 nut oil Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 241000199912 Crypthecodinium cohnii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010093096 Immobilized Enzymes Proteins 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
- 241000235575 Mortierella Species 0.000 description 1
- 241000224474 Nannochloropsis Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000183024 Populus tremula Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000233671 Schizochytrium Species 0.000 description 1
- 241000863430 Shewanella Species 0.000 description 1
- FOIXSVOLVBLSDH-UHFFFAOYSA-N Silver ion Chemical compound [Ag+] FOIXSVOLVBLSDH-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000235015 Yarrowia lipolytica Species 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000006735 epoxidation reaction Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
Definitions
- Food product comprising a vegetable fat composition with a low amount of diglycerides
- the present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component and between 15 and 98% by weight of a vegetable fat composition.
- the present invention also relates to uses of the food product and the vegetable fat composition.
- the main object of the invention is to provide a new food product comprising a vegetable fat composition characterized with more than 40% SatOSat, which is easy to handle, and which will be usable in production of confectionary products such as fillings.
- Another object of the invention is to improve the BCI value of a vegetable fat composition or of a food product comprising the vegetable fat composition.
- Yet another object of the invention is to increases the speed of a production line and get much higher capacity on said production line.
- a food product - containing a vegetable fat composition with 25-95% by weight POP, 1-25% by weight StOSt, POSt, their positional isomers, or combinations thereof, and with a total amount of SatOSat of 40% or more and a total amount of diglycerides (DAG) of 2.0% by weight or less - has a significant impact on the BCI value compared to a food product made with a similar vegetable fat having a higher amount of DAG.
- the impact of the DAG on the BCI value in a vegetable fat composition or in a food product comprising the vegetable fat composition depends on the concentration of the DAG, the fat composition, and the type of DAG.
- the food product made with the vegetable fat composition with 25-95% by weight POP, 1-25% by weight StOSt, POSt, their positional isomers, or combinations thereof and with a total amount of SatOSat is 40% or more and a total amount of diglycerides (DAG) of 2.0% by weight or less crystalizes significant faster and at a higher temperature than a food product made with a similar vegetable fat having a higher DAG content as also demonstrated by the higher BCI value.
- DAG diglycerides
- the present invention relates to food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.
- DAG diglycerides
- the food product of the invention comprising the herein defined vegetable fat composition incorporated in the food product, has an improved BCI value which will reflect on the line capacity, which will be improved and also improve distribution of filling in the final application, while still having maintained the properties of a well-tempered product.
- the present invention further relates to the use of the food product in the manufacture of a food product for human consumption; in the manufacture of a confectionary product, such as a chocolate or chocolate-like product; and/or as an ingredient in a food product.
- the present invention further relates to the use of a vegetable fat composition in the manufacture of a food product for human consumption; or as an ingredient in a food product; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.
- DAG diglycerides
- the present invention further relates to a method of manufacturing a vegetable fat composition for use in a food product according to the present disclosure, wherein the method comprises the steps of: a) Providing a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid; b) Mixing said vegetable fat composition with a DAG-specific enzyme and water in a reaction container hereby obtaining a mixture; c) Heating and stirring said mixture over a predefined period of time; d) Separating the enzyme from the mixture and subsequently drying the mixture under reduced pressure to remove any excess water, thereby obtaining a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and
- oils and “fats” are used for esters between fatty acids and glycerol.
- One molecule of glycerol can be esterified to one, two, and tree fatty acid molecules resulting in a monoglyceride (MAG), a diglyceride (DAG), or a triglyceride (TAG), respectively.
- MAG monoglyceride
- DAG diglyceride
- TAG triglyceride
- Usually fats consist of mainly triglycerides and minor amounts of lecithin, sterols, etc. If the fat is liquid at room temperature, it is normally called oil. If the fat is semisolid at room temperature and of exotic origin it is often referred to as butter, e.g. shea butter. If it is solid at room temperature, it is normally called a fat.
- the term “vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition or a single cell organism. Thus, vegetable fats or vegetable triglycerides are still to be understood as vegetable fats or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered. When vegetable triglycerides are for example transesterified, they are no longer to be understood as a vegetable triglyceride in the present context.
- the term “single cell oil” shall mean oil from oleaginous microorganisms which are species of yeasts, molds (fungal), bacteria and microalgae.
- oleaginous microorganisms are, but not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, Shewanella.
- triglycerides may be used interchangeably with the term “triacylglycerides” and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated TG or TAG.
- the % amount of a triglyceride is determined using the AOCS Ce 5b-89 method which is a standard method for determining triglycerides in vegetable oils by HPLC. This method does not distinguish the different positional isomers of a given TAG, thus e.g. PPO and POP are measured as one.
- the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD).
- HPLC High Performance Liquid Chromatography
- ELSD Evaporative Light Scattering Detector
- the sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids.
- the ratio can be determined by means of High Performance Liquid Chromatography (HPLC) on Silver Ion columns and detected by ELSD.
- diglycerides may be used interchangeably with the term “diacylglycerides” and should be understood as an ester derived from glycerol and two fatty acids. “Diglycerides” may be abbreviated DG or DAG.
- % by weight relates to weight percentage i.e. wt%, wt.% orwt.-% if nothing else is indicated.
- a “chocolate” is to be understood as a chocolate and/or chocolate- like product.
- a chocolate- 1 ike product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc.
- Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate- 1 ike products may be produced with a low amount of or even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc.
- many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter.
- Palm Mid Fraction is produced by multiple fractionations of palm oil. Its main characteristic is a very high content in symmetrical di-saturated triglycerides (mainly POP). In the present disclosure Palm Mid Fraction and PMF is used interchangeably.
- Solid fat content is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) at a specific temperature or temperature range, measured across a temperature gradient.
- the present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.
- DAG diglycerides
- This invention demonstrates how it is possible to reduce the amount of DAG and thereby improve the BCI value significant for the produced vegetable fat composition alone as well as in a final food product, which e.g. can be a chocolate like compound or a filling, where the DAG reduced vegetable fat composition is a part of.
- this invention demonstrates how it is possible to reduce the amount of DAG and thereby improve the crystallization behaviour significant for the produced vegetable fat composition alone as well as in a final food product, which e.g. can be a chocolate like compound or a filling, where the DAG reduced vegetable fat composition is a part of.
- the present invention solves the problem of improving BCI value, crystallization speed and hardness significant by eliminating the DAG in a vegetable fat composition having more than 40% SatOSat tri glycerides.
- the total amount of SatOSat is in the range of 40% to 60%, such as in the range of 40% to 50%.
- the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.
- the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, such as 0.6% by weight or less or such as 0.5% by weight or less.
- the vegetable fat composition comprises a total amount of DAG of 1.5% by weight or less.
- the amount of DAG in the vegetable fat composition is in the range of 0.2 to 2.0% by weight, such as in the range of 0.2 to 1.8% by weight, such as in the range of 0.2 to 1.5% by weight, such as in the range of 0.2 to 1.2% by weight, or such as in the range of 0.2 to 1.0% by weight.
- the ratio of SatOSat / SatSatO is 12 or more.
- the ratio of SatOSat / SatSatO may be at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, or such as at least 20, such as at least 21 , such as at least 22, such as at least 23, such as at least 24, or such as at least 25.
- the ratio of SatOSat / SatSatO may be between 12 and 50, such as between 14 and 50, such as between 15 and 50, such as between 16 and 50, such as between 17 and 50, such as between 18 and 50, or such as between 20 and 50.
- the vegetable fat composition comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 30 and 70% by weight.
- the vegetable fat composition comprises triglycerides of which between 40 and 95% by weight is POP, such as between 40 and 90% by weight, such as between 40 and 80% by weight, such as between 40 and 75% by weight, or such as between 40 and 70% by weight.
- the vegetable fat composition comprises triglycerides of which between 45 and 95% by weight is POP, such as between 45 and 90% by weight, such as between 45 and 80% by weight, such as between 45 and 75% by weight, or such as between 45 and 70% by weight.
- the vegetable fat composition comprises triglycerides of which between 35 and 75% by weight is POP, such as between 40 and 75% by weight, such as between 45 and 75% by weight, or such as between 50 and 75% by weight.
- the vegetable fat composition comprises triglycerides of which between 35 and 70% by weight is POP, such as between 40 and 70% by weight, such as between 45 and 70% by weight, or such as between 50 and 70% by weight.
- the fat composition may contain monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less.
- MAG monoglycerides
- the vegetable fat composition is a Palm Mid Fraction. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI at 2.0 or more. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.4 or more, or such as 2.5 or more. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI in the range of 2.0 to 6.0, in the range of 2.2 to 5.0, in the range of 2.4 to 5.0, or in the range of 2.4 to 4.5.
- the BCI value for the fat compositions increase more than 100% for the version of the fat composition having a low content of DAG compared the fat composition with a higher DAG content. This means that the fats with reduced DAG content will crystalize significant faster and at a higher temperature than the two fats having a higher DAG content as demonstrated by the higher BCI value (see table 1).
- the food product has a Buhler crystallization index BCI at 2.0 or more.
- the vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.3 or more, or such as 2.4 or more.
- the food product has a Buhler crystallization index BCI in the range of 2.0 to 6.0, in the range of 2.2 to 5.0, in the range of 2.4 to 5.0, or in the range of 2.4 to 4.5.
- the BCI value for the filling with a reduced DAG amount has increased more than three times compared to the filling having a higher DAG amount.
- the time for crystallization on DSC is less than half and the crystallization area as measured on DSC increases significantly when comparing the filling with the low content of DAG with the filling with the much higher content of DAG.
- the BCI value is an empirically value calculated based on a controlled cooling rate measured on a MultiTherm TC produced by Buhler.
- the experience in the chocolate industry is that the BCI value of the cocoa butter correlate well with the general crystallisation properties of the chocolate, i.e. a higher BCI value indicates easier tempering, higher tempering capacity, and faster crystallisation.
- the vegetable fat composition has a Solid Fat Content at 30 °C of 2.0 or more. In one or more embodiments, the vegetable fat composition has a Solid Fat Content at 30 °C of 3.0 or more, such as of 4.0 or more, such as of 5.0 or more or such as of 6.0 or more.
- the difference in solid fat content (SFC) of the vegetable fat composition when measured by lUPAC 2.150b is at least 10 in a D5 °C range, wherein said D5 °C range is within the temperature range 25 °C to 30 °C - that is; ASFC [SFC (25 °C) - SFC (30 °C)] is at least 10.
- the difference in SFC of the vegetable fat composition when measured by lUPAC 2.150b is at least 12, such as at least 15, such as at least 17 in a D5 °C range, wherein said D5 °C range is within the temperature range 25 °C to 30 °C.
- the edible component comprises at least one compound, wherein the compound is selected from sugar, non-sugar sweeteners, sugar alcohols, cocoa, milk based dry powders, dry non-milk powders, hazelnut paste, peanut paste, almond paste, or combinations hereof.
- the food product is a filling fat for confectionary or bakery products.
- the food product is a filling for a chocolate or chocolate- 1 ike product
- the present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein in the manufacture of a food product for human consumption.
- the present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a food product.
- the present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein in the manufacture of a confectionary product such as a chocolate or chocolate- 1 ike product.
- the present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a confectionary product.
- the present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a chocolate or chocolate- 1 ike product.
- the present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a confectionary product.
- the present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a chocolate or chocolate- 1 ike product.
- the attractiveness of a filling is largely determined by its sensory properties and its appearance (hardness consistency, melt-off and flavor release). Other ingredients also contribute to the overall flavor, such as nuts and cocoa and/or milk powder. All the ingredients need to work well together in order for the filling to be attractive.
- a method of manufacturing a vegetable fat composition for use in a food product comprises the steps of: a) Providing a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and
- the total amount of SatOSat is in the range of 40% to 60%, such as in the range of 40% to 50% of the vegetable fat composition used in step a and of the resulting vegetable fat composition in step d.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.
- the resulting vegetable fat composition in step d comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, such as 0.6% by weight or less or such as 0.5% by weight or less.
- the amount of DAG in the resulting vegetable fat composition in step d is in the range of 0.2 to 2.0% by weight, such as in the range of 0.2 to 1.8% by weight, or such as in the range of 0.2 to 1.5% by weight, such as in the range of 0.2 to 1.2% by weight, or such as in the range of 0.2 to 1.0% by weight.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 30 and 70% by weight.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 40 and 95% by weight is POP, such as between 40 and 90% by weight, such as between 40 and 80% by weight, such as between 40 and 75% by weight, or such as between 40 and 70% by weight.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 45 and 95% by weight is POP, such as between 45 and 90% by weight, such as between 45 and 80% by weight, such as between 45 and 75% by weight, or such as between 45 and 70% by weight.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 35 and 75% by weight is POP, such as between 40 and 75% by weight, such as between 45 and 75% by weight, or such as between 50 and 75% by weight.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 35 and 70% by weight is POP, such as between 40 and 70% by weight, such as between 45 and 70% by weight, or such as between 50 and 70% by weight.
- the resulting vegetable fat composition in step d may contain monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less.
- the vegetable fat composition used in step a and the resulting vegetable fat composition in step d is a Palm Mid Fraction.
- the resulting vegetable fat composition in step d has a Buhler crystallization index BCI at 2.0 or more. In one or more embodiments, the resulting vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.4 or more, or such as 2.5 or more.
- the resulting vegetable fat composition in step d has a Solid Fat Content at 30 °C of 2.0 or more.
- Example 1 fat compositions
- Table 1 shows four fat compositions with a SatOSat content higher than 40%.
- the first two fat compositions are two PMF IV 45 (fat A and B). Both are from the same batch, which is divided into two batches. Thus, fat A is the reference with the original DAG content, while fat B is the same fat as fat A, but with reduced DAG content made by using the process described herein below.
- the third and fourth fat compositions are two PMF IV 42 (fat C and D). Both are from the same batch, which is divided into two batches. Thus, fat C is the reference with the original DAG content, while fat D is the same fat as fat C, but with reduced DAG content made by using the process described herein below.
- TAG The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC.
- the % amount of TAG, MAG, and DAG is determined using the AOCS Cd 22-91 method, which is a standard method.
- Example 1 shows two different fat compositions with more than 40% SatOSat TAGs split into two batches.
- the two batches are with the same TAG composition but with different DAG content, fat A versus fat B and fat C versus fat D.
- DAG solid fat content
- ASFC SFC drop
- the BCI value for both fat compositions increase more than 100% for the batch version of the fat composition having a low content of DAG compared the fat composition with a higher DAG content. This means that the two fats B and D with reduced DAG content will crystalize significant faster and at a higher temperature than the two fats A and C with the highest DAG. This is demonstrated by the higher BCI value of fats B and D.
- the DSC results further support this result by showing a larger and faster crystallization area at 16 °C isothermal holding temperature for fats B and D compared fats A and C when using program X.
- Example 2 filling fats Two fillings are made from fat A and B (filling I and filling II, respectively) by using the recipe as seen in table 2.
- a part of the fillings made by using fat A and B is pre-crystallised on a 18 °C marble table by hand (seeding material) and then mixed with the remaining part, which is cooled down on a Teddy mixer with water jacket to the highest mixing temperature which is accepted to get a well-tempered filling mass.
- the seeding material amount and mixing temperature are adjusted for both fillings until a well temper curve with the highest possible inflection point is obtained on an Exotherm 7400 Temper Meter.
- the inflection point correlates to the crystallization point of the product.
- DAG reduced fat composition batch (fat B) from example 1 in a filling recipe shows that the clear improvement in crystallization behaviour detected in the vegetable fat composition itself (example 1), is also transferred to the performance as demonstrated here in the filling, even though the filling comprises different other fats coming from some of the other ingredients like milk fat and Cocoa butter. It can further be seen that the BCI value has increased more than three times compared to the non-reduced filling I, and that the time for crystallization on DSC is less than half. Further, the crystallization area as measured on DSC increase significant when comparing Filling II with the low content of DAG with Filling I with the much higher content of DAG.
- the result from hand tempering also shows a significant improvement in filling II compared to filling I. This is shown by the need of much lesser amounts of seed needed (5% versus 1.25%) and a significantly higher mixing temperature for filling II compared to filling I.
- filling I has a temper inflection point at 18.56 °C, when it is well-tempered (slope 0.0) while the filling II has a temper inflection point significant higher at 18.83 °C when it is well-tempered (slope 0.0).
- Filling I thus need more cooling time to reach the 0.27 °C lower inflection point/crystallization point, when compared to filling II.
- the filling based on fat B (filling II) has a higher inflection point also means that it crystallises at a higher temperature in a subsequent cooling process and therefore makes crystallization happen faster in the cooling process.
- a food product suitable for use as a filling for a confectionery or bakery product wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. 2.
- DAG diglycerides
- the food product according to item 1 wherein the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof. 3.
- the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, or such as 0.6% by weight or less.
- the ratio of SatOSat / SatSatO is at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, or such as at least 20, such as at least 21, such as at least 22, such as at least 23, such as at least 24, or such as at least 25.
- the ratio of SatOSat / SatSatO is between 12 and 50, such as between 14 and 50, such as between 15 and 50, such as between 16 and 50, such as between 17 and 50, such as between 18 and 50, or such as between 20 and 50.
- the vegetable fat composition comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 40 and 70% by weight.
- the vegetable fat composition comprises monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less.
- MAG monoglycerides
- the edible component comprises at least one compound, wherein the compound is selected from sugar, non-sugar sweeteners, sugar alcohols, cocoa, milk based dry powders, dry non-milk powders, hazelnut paste, peanut paste, almond paste, or combinations hereof.
- a vegetable fat composition in the manufacture of a food product for human consumption, wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more, wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.
- DAG diglycerides
- the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.
- the ratio of SatOSat / SatSatO is 12 or more.
- the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, or such as 0.6% by weight or less.
- a vegetable fat composition as an ingredient in a food product, wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more, wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. 25.
- POP triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more, wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is ole
- the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof. 26.
- the ratio of SatOSat / SatSatO is 12 or more.
- the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as
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Abstract
Description
Claims
Priority Applications (4)
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CA3168535A CA3168535A1 (en) | 2020-02-20 | 2021-02-11 | Food product comprising a vegetable fat composition with a low amount of diglycerides |
MX2022010188A MX2022010188A (en) | 2020-02-20 | 2021-02-11 | Food product comprising a vegetable fat composition with a low amount of diglycerides. |
EP21757659.4A EP4106539A4 (en) | 2020-02-20 | 2021-02-11 | Food product comprising a vegetable fat composition with a low amount of diglycerides |
BR112022015088A BR112022015088A2 (en) | 2020-02-20 | 2021-02-11 | FOOD PRODUCT COMPRISING A VEGETABLE FAT COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES |
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SE2050190 | 2020-02-20 | ||
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SE2051473-3 | 2020-12-16 |
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EP (1) | EP4106539A4 (en) |
BR (1) | BR112022015088A2 (en) |
CA (1) | CA3168535A1 (en) |
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WO (1) | WO2021167515A1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4594259A (en) * | 1984-12-21 | 1986-06-10 | The Procter & Gamble Company | Temperable confectionery compositions having improved mouth melt suitable for chocolate |
EP1862554A2 (en) * | 2003-12-24 | 2007-12-05 | Danisco A/S | Method |
EP2042607A1 (en) * | 2006-07-19 | 2009-04-01 | The Nisshin OilliO, Ltd. | Process for production of hard butter suitable for chocolate product |
US20110262592A1 (en) * | 2008-11-07 | 2011-10-27 | Kang Ji-Hyun | Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same |
EP2848127A1 (en) * | 2012-05-10 | 2015-03-18 | The Nisshin Oillio Group, Ltd. | Oil and fat composition suitable for non-tempering hard butter |
Family Cites Families (2)
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MX2020012784A (en) * | 2018-07-30 | 2021-01-20 | Nestle Sa | Fat-based filling composition. |
US20210161167A1 (en) * | 2018-08-24 | 2021-06-03 | Aak Ab (Publ) | Process for dry fractionation to obtain a final hard palm oil mid fraction |
-
2021
- 2021-02-11 WO PCT/SE2021/050100 patent/WO2021167515A1/en active Search and Examination
- 2021-02-11 MX MX2022010188A patent/MX2022010188A/en unknown
- 2021-02-11 CA CA3168535A patent/CA3168535A1/en active Pending
- 2021-02-11 BR BR112022015088A patent/BR112022015088A2/en unknown
- 2021-02-11 EP EP21757659.4A patent/EP4106539A4/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4594259A (en) * | 1984-12-21 | 1986-06-10 | The Procter & Gamble Company | Temperable confectionery compositions having improved mouth melt suitable for chocolate |
EP1862554A2 (en) * | 2003-12-24 | 2007-12-05 | Danisco A/S | Method |
EP2042607A1 (en) * | 2006-07-19 | 2009-04-01 | The Nisshin OilliO, Ltd. | Process for production of hard butter suitable for chocolate product |
US20110262592A1 (en) * | 2008-11-07 | 2011-10-27 | Kang Ji-Hyun | Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same |
EP2848127A1 (en) * | 2012-05-10 | 2015-03-18 | The Nisshin Oillio Group, Ltd. | Oil and fat composition suitable for non-tempering hard butter |
Non-Patent Citations (1)
Title |
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See also references of EP4106539A4 * |
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EP4106539A1 (en) | 2022-12-28 |
EP4106539A4 (en) | 2024-01-03 |
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