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Title:
PALM OLEIN COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2011/089562
Kind Code:
A1
Abstract:
There is provided a palm olein composition comprising: (a) palm olein oil; (b) a sodium or potassium salt of a C12 to C22 fatty acid.

Inventors:
NIELSEN JENS MOGENS (DK)
FORREST BRAD ALEXANDER (AU)
Application Number:
PCT/IB2011/050259
Publication Date:
July 28, 2011
Filing Date:
January 20, 2011
Export Citation:
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Assignee:
DANISCO (DK)
NIELSEN JENS MOGENS (DK)
FORREST BRAD ALEXANDER (AU)
International Classes:
A23D9/007; C11B5/00
Foreign References:
US20090029015A12009-01-29
US5089177A1992-02-18
Other References:
None
Attorney, Agent or Firm:
Alcock, David (120 Holborn, London EC1N 2DY, GB)
Download PDF:
Claims:
CLAWS:

1. A palm olein composition comprising:

(a) palm olein oil

(b) a sodium or potassium salt of a C12 to C22 fatty acid.

2. A palm olein composition according to claim 1 wherein (b) is a sodium or potassium salt of a C16 to C22 fatty acid. 3. A palm olein composition according to claim 1 or 2 wherein (b) is a sodium or potassium salt of a C18 to C22 fatty acid.

4. A palm olein composition according to claim 1 , 2 or 3 wherein (b) is a sodium or potassium salt of a C18 fatty acid.

5. A palm olein composition according to any one of the preceding claims wherein the fatty acid is a saturated fatty acid.

6. A palm olein composition according to claim 1 , 2 or 3 wherein the fatty acid is stearic acid or behenic acid.

7. A palm olein composition according to any one of the preceding claims wherein (b) is a sodium salt. 8. A palm olein composition according to any one of the preceding claims wherein the salt is selected from sodium stearate or sodium behenate.

9. A palm olein composition according to any one of the preceding claims wherein the salt is sodium stearate.

10. A palm olein composition according to any one of the preceding claims wherein the palm olein is double fractionated.

1 1 . A palm olein composition according to any one of the preceding claims wherein the salt is present in an amount of no greater than 0.1 wt% based on the weight of palm olein oil.

12. A palm oiein composition according to any one of the preceding claims wherein the salt is present in an amount of no greater than 0.05 wt% based on the weight of pa!m oiein oil.

13. A palm olein composition according to any one of the preceding claims wherein the salt is present in an amount of at least 0.005 wt% based on the weight of palm olein oil. 14. A palm olein composition according to any one of the preceding claims wherein the salt is present in an amount of at least 0.007 wt% based on the weight of palm olein oil.

15. A palm olein composition according to any one of the preceding claims wherein the salt is present in an amount of at least 0.01 wt% based on the weight of palm olein oil.

16. A palm olein composition according to any one of the preceding claims wherein the salt is present in an amount of at least 0.02 wt% based on the weight of palm olein oil.

17. A palm olein composition according to any one of the preceding claims wherein the composition further comprises

(c) sorbitan tristearate.

18. A palm olein composition according to claim 17 wherein the sorbitan tristearate is present in an amount of no greater than 0.2 wt% based on the weight of palm olein oil.

19. A palm olein composition according to claim 17 wherein the sorbitan tristearate is present in an amount of no greater than 0.1 wt% based on the weight of palm olein oil.

20. A process for inhibiting crystallisation of triglyceride in palm olein oil, the process comprising the step of combining a sodium or potassium salt of a C12 to C22 fatty acid with the palm olein oil.

21. A process according to claim 20 wherein the crystallisation of triglyceride in palm olein oil is inhibited during storage of the palm olein oil at a temperature of less than 20°C.

22. A process according to claim 21 wherein the crystallisation of triglyceride in palm oiein oil is inhibited during storage of the palm olein oil at a temperature of less than 18°C.

23. A process according to claim 22 wherein the crystallisation of triglyceride in palm olein oil is inhibited during storage of the palm olein oil at a temperature of less than 15°C. 24. A process according to any one of claims 20 to 23 wherein the palm olein oil with which the salt is mixed is deodorised palm olein oil.

25. A process according to any one of claims 20 to 24 characterised by the features of any one of claims 2 to 18.

26. Use of a sodium or potassium salt of a C12 to C22 fatty acid for inhibiting crystallisation of triglyceride in palm olein oil.

27. Use according to claim 26 characterised by the features of any one of claims 2 to 15 and 17 to 20.

28. Use according to claim 26 or 27 wherein nucleation of the triglyceride such that it crystallises is inhibited. 29. A palm olein composition according to claim 1 as substantially hereinbefore described.

30. A process according to claim 20 as substantially hereinbefore described. 31. A process according to claim 26 as substantially hereinbefore described.

Description:
PALM OLEIN COMPOSITION

The present invention relates to a composition. In particular, the present invention relates to a palm olein oil composition containing a material that inhibits crystallization 5 of fat present in the palm olein oil. The invention further relates to processes for inhibiting crystallization of said fat and to use of the crystallization inhibitor.

INTRODUCTION i o Palm olein is used as cooking oil, mainly in Asian countries, but also to some extent in

South America. One of the quality criteria for cooking oil is the ability of the oil to stay crystal-free during storage, for example in a supermarket. High premium cooking oil is mostly free of any visible crystal formation during long storage time. Initial crystallisation is commonly visible as a thin fat crystal layer at the bottom.

15

Palm olein is produced from palm oil by fractionation - usually by dry fractionations where no solvents are used. Palm olein is the liquid fraction of palm oil and the high melting triglycerides such as PPP (tripalmitin) are removed from or at least reduced to a low level in the olein fraction. This is illustrated in Figure 1 , which shows the different 20 palm oil fractions. It is noted that the first olein (single fractionated olein) can be fractionated further to a palm mid fraction and double fractionated olein. The double fractionated olein has less tendency to crystallise than the single fractionated olein at typical storage temperature (of approximately 20°C).

25 Traditionally the olein fraction has been the valuable part of palm oil and oil producers tend to increase the olein yield during fractionation by minimising the amount of palm stearine that is removed during fractionation. This however tends to increase the risk of crystallisation in the palm olein. Hence in practice it is a compromise between yield and cooking oil quality. This balance is often addressed to some degree with the

30 introduction of anticrystallisers into the oil.

For many years sorbitan tristearate (STS) has been sold as an anticrystalliser in cooking oil. The window where STS provides satisfactory results, is however quite narrow.. Below 20°C STS progressively looses functionality. In well fractionated olein, 35 STS can delay the onset of crystallisation by a factor of 10. However, the effect depends very much on the olein composition. A further improvement in inhibition of fat crystallisation may be obtained by combining STS with soy lecithin. However, due to the colouring effect of lecithin in cooking oil during heating, the inclusion of lecithin is not a practical solution. Yet further improvement can be obtained by blending palm oiein with liquid oils such as soyabean oil. It is known in the art that such blends can also be treated with STS in order to extend the time before noticeable crystallization occurs. However such liquid oils are usually more expensive than palm olein and it would be desirable to use less of them. To some extent STS allows this, however more effective anticrystallizers may enable still more reduced levels of liquid oil to be used in such blends.

Therefore there is a need for more effective anticrystallisers in palm olein, particularly ones which are effective at lower temperature. SUMMARY OF INVENTION

In a first aspect the present invention provides a palm olein composition comprising:

(a) palm olein oil; and

(b) a sodium or potassium salt of a C12 to C22 fatty acid.

In a second aspect the present invention provides a process for inhibiting crystallisation of triglyceride in palm olein oil, the process comprising the step of combining a sodium or potassium salt of a C12 to C22 fatty acid with the palm olein oil. In a third aspect the present invention provides use of a sodium or potassium salt of a C12 to C22 fatty acid for inhibiting crystallisation of triglyceride in palm olein oil.

The present invention provides an alternative crystallization inhibitor for the inhibition of crystallization of triglycerides in palm olein. Yet further, the present invention provides an improved crystallization inhibitor for the inhibition of crystallization of triglycerides in palm olein. In particular the present inhibitor, namely a sodium or potassium salt of a C12 to C22 fatty acid or a mixture thereof, provides improved inhibition properties when compared to the STS utilized in the prior art. It will be understood by one skilled in the art that in the context of the present invention the term "inhibition" or "inhibitor" in relation to crystallization means that the material reduces the amount of triglyceride that crystallizes in a given period and/or increases the time before which a given amount of triglyceride has crystallized. Although it is desired that all triglyceride crystallization is prevented during likely storage periods, this is not an essentia! requirement for a crystallization inhibitor.

The present inventors have particularly found that the sodium or potassium salt of a C12 to C22 fatty acid enhances the effect of STS as a crystallization inhibitor. This was unexpected. Thus not only does the present sodium or potassium salt of a C12 to C22 fatty acid act as a crystallization inhibitor itself, but it may also be combined with the known inhibitor STS to provide a beneficial effect. In this aspect the present invention provides

» a palm olein composition comprising:

(a) palm olein oil;

(b) a sodium or potassium salt of a C12 to C22 fatty acid; and

(c) sorbitan tristearate.

• a process for inhibiting crystallisation of triglyceride in palm olein oil, the process comprising the step of combining a sodium or potassium salt of a C12 to C22 fatty acid and sorbitan tristearate with the palm olein oil.

· use of a sodium or potassium salt of a C12 to C22 fatty acid and sorbitan tristearate for inhibiting crystallisation of triglyceride in palm olein oil.

For ease of reference these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.

DETAILED DESCRIPTION

As discussed herein, the present invention provides a palm olein composition comprising:

(a) palm olein oil

(b) a sodium or potassium salt of a C12 to C22 fatty acid. Palm Olein Oil

Palm oil is an edible plant oil derived from the pulp of the fruit of the oil palm Elaeis guineensis. Palm oil is fractionated with crystallization and separation processes to obtain a solid stearine fraction and a liquid olein fraction. Palm olein oil as referred to herein is the liquid fraction of single and double fractionated palm oil.

In one preferred aspect the palm olein is double fractionated. A preferred palm olein oil is deodorised palm olein oil. When the palm olein oil is deodorised palm olein oil, the sodium or potassium salt of a C12 to C22 fatty acid may be added to the oil before or after deodorization. It is preferred to add the salt after deodorization because the salt may have a tendency to act as an interesterifcation catalyst.

The palm olein oil may in one aspect be the sole oil component of the palm olein composition. However, in other aspects the palm olein composition may contain one or more oils in addition to the palm olein oil. For example, the one or more oils may be selected from other 'soft oils'. Examples of soft oils are moringa oil, soy oil, canola oil, rapeseed oil (such as high oleic rapeseed oil, that is rapeseed oil containing at least 82% oleic acid based on the total weight of fatty acids), peanut oil, rice bran oil (such as dewaxed rice bran oil), corn oil, safflower oil, sunflower oil (such high oleic sunflower oil, that is sunflower oil containing at least 82% oleic acid based on the total weight of fatty acids), linseed oil, olive oil, peanut oil and mixtures thereof.

When the palm olein oil is combined with another oil (such as a soft oil) the oils may be combined in any suitable ratio. Particularly preferred ratios of soft oil to palm olein are 9:1 to 0: 1 , such as 9: 1 to 1 :9, such as 8:1 to 1 :8, such as 7: 1 to 1 :7, such as 6:1 to 1 :6, such as 5: 1 to 1 :5, such as 4: 1 to 1 :4, such as 3: 1 to 1 :3, such as 2: 1 to 1 :2, such as approximately 1 :1.

Fatty Acid

In one aspect component (b) is a sodium or potassium salt of a C12 to C22 fatty acid. Preferably component (b) is a sodium or potassium salt of a C16 to C22 fatty acid. Preferably component (b) is a sodium or potassium salt of a C18 to C22 fatty acid. Preferably component (b) is a sodium or potassium salt of a C16 to C20 fatty acid. Preferably component (b) is a sodium or potassium salt of a C18 to C20 fatty acid. Preferably component (b) is a sodium or potassium salt of a C18 fatty acid.

As discussed herein, the salt may be sodium or potassium salt. In one aspect the salt is a potassium salt. In a preferred aspect the salt is a sodium salt.

In one aspect the salt is a sodium or potassium salt of a C12 fatty acid. In one aspect the salt is a sodium or potassium salt of a C14 fatty acid. In one aspect the salt is a sodium or potassium salt of a C16 fatty acid. In one aspect the salt is a sodium or potassium salt of a C18 fatty acid. In one aspect the salt is a sodium or potassium salt of a C20 fatty acid. In one aspect the salt is a sodium or potassium salt of a C22 fatty acid.

In one aspect the salt is a sodium salt of a C12 fatty acid. In one aspect the salt is a sodium salt of a C14 fatty acid. In one aspect the salt is a sodium salt of a C16 fatty acid. In one aspect the salt is a sodium salt of a C18 fatty acid. In one aspect the salt is a sodium salt of a C20 fatty acid. In one aspect the salt is a sodium salt of a C22 fatty acid. In one aspect the salt is a potassium salt of a C12 fatty acid. In one aspect the salt is a potassium salt of a C14 fatty acid. In one aspect the salt is a potassium salt of a C16 fatty acid. In one aspect the salt is a potassium salt of a C18 fatty acid. In one aspect the salt is a potassium salt of a C20 fatty acid. In one aspect the salt is a potassium salt of a C22 fatty acid.

The fatty acid may be any suitable C12 to C22 to provide the desired crystallization inhibition. The fatty acid may be a saturated or unsaturated fatty acid. If the fatty acid is unsaturated it may have one or more degrees of unsaturation, for example one, two or three degrees of unsaturation (that is it contains, for example, one two or three double bonds). In respect of the one or more double bonds, each may independently be in the cis configuration or in the trans configuration. In one aspect each double bond is in the trans configuration. In one aspect each double bond is in the cis configuration. In one preferred aspect, the fatty acid is a saturated fatty acid. The fatty acid may be a straight chain fatty acid. Such fatty acids are preferred. Among the fatty acids that may be used in the present invention are oleic acid, stearic acid, palmitic and behenic acid. Particularly preferred fatty acids are stearic acid, palmitic and behenic acid, preferably stearic acid and behenic acid. Most preferred is stearic acid. Thus in one aspect the salt is selected from sodium stearate and potassium stearate. In a further aspect the salt is selected from sodium oleate, sodium stearate and potassium stearate. In further preferred aspects the salt is selected from sodium stearate, sodium behenate and sodium palmitate. Thus in further preferred aspects the salt is selected from sodium stearate and sodium behenate. In a highly preferred aspect the salt is sodium stearate.

In one aspect the salt is other than sodium oleate.

The salt should of course be present in any suitable amount to provide the desired crystallization inhibition. The minimum amount may be readily determined by one skilled in the art. For example, the salt may be present in an amount of at least 0.001 wt%, such in an amount of at least 0.002 wt%, such in an amount of at least 0.003 wt%, such in an amount of at least 0.005 wt%, such in an amount of at least 0.007 wt%, such in an amount of at least 0.01 wt%, such in an amount of at least 0.02 wt% based on the weight of palm olein oil. It will be appreciated by one skilled in the art that below a certain level the soap will not have the desired crystallisation inhibitory effect. The amount of salt required may be readily determined by one skilled in the art by comparison of the palm olein in accordance with the experimental methods described herein with the salt present at varying amounts.

It may be desirable for the salt to be present in maximum amounts. The maximum amount may be determined by one or more considerations. One important consideration is the amount permitted by the statutes and regulations of any country in which the product is to be sold. The maximum amount may be determined by one skilled in the art dependent on the relevant conditions, such as statute and regulation. For example, the salt may be present in an amount of no greater than 1.0 wt%, such in an amount of no greater than 0.7 wt%, such in an amount of no greater than 0.5 wt%, such in an amount of no greater than 0.3 wt%, such in an amount of no greater than 0.2 wt%, such in an amount of no greater than 0.1 wt%, such as in an amount of no greater than 0.05 wt%, such as in an amount of no greater than 0.03 wt%, such as in an amount of no greater than 0.02 wt%, such as in an amount of no greater than 0.01 wt% based on the weight of palm olein oil.

Further Components

The palm olein composition may optionally contain one or more further components in addition to the salt of a C12 to C22 fatty acid. These components may be for example antioxidants, antispattering agents, emulsifiers (such as CITREMs), lecithin, and flavourings. Antioxidants that may be present in the composition include GRINDOX 204 (available from Danisco A/S), GUARDIAN Rosemary Extract 08 (available from Danisco A/S), GUARDIAN Rosemary Extract 201 (available from Danisco A/S), butylated hydroxyanisole, tocopherols and mixtures thereof.

In one preferred aspect, and as discussed herein, the palm olein composition further comprises (c) sorbitan tristearate (STS). If present the STS should of course be present in any suitable amount to provide the desired effect, such as improved crystallization inhibition. This amount may be readily determined by one skilled in the art. For example, the STS may be present in an amount of at least 0.001 wt%, such in an amount of at least 0.002 wt%, such in an amount of at least 0.003 wt%, such in an amount of at least 0.005 wt%, such in an amount of at least 0.007 wt%, such in an amount of at least 0.01 wt%, such in an amount of at least 0.02 wt% based on the weight of palm olein oil.

It may be desirable for STS, if present, to be present in maximum amounts. These may be determined by one skilled in the art. For example, the STS may be present in an amount of no greater than 1.0 wt%, such in an amount of no greater than 0.7 wt%, such in an amount of no greater than 0.5 wt%, such in an amount of no greater than 0.3 wt%, such in an amount of no greater than 0.2 wt%, such in an amount of no greater than 0.1 wt%, such as in an amount of no greater than 0.05 wt%, such as in an amount of no greater than 0.03 wt%, such as in an amount of no greater than 0.02 wt%, such as in an amount of no greater than 0.01 wt% based on the weight of palm olein oil.

Preferred amounts of salt and STS are given in the table below. For each preferred amount of salt, the preferred amounts of STS are listed in the adjoining column. Salt STS

(based on the weight of (based on the weight of palm oiein oil)

palm olein oil)

at least 0.001 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1 .0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.002 wt% at least 0.001 wt% at least 0.002 t%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1 .0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.003 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1 .0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.005 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt% Salt STS

(based on the weight of (based on the weight of palm olein oil)

palm olein oil)

no greater than 1.0 t% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.007 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.01 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 t% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% at least 0.02 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1 .0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% Salt STS

(based on the weight of (based on the weight of pa!m olein oii)

palm olein oil)

no greater than 1.0 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.7 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.5 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.3 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% Salt STS

(based on the weight of (based on the weight of pa!m olein oil)

palm olein oil)

no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 t% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.2 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.1 wt% at least 0.001 wt% at least 0.002 wt%

at least 0.003 wt% at least 0.005 wt% at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.05 at least 0.001 wt% at least 0.002 wt% wt% at least 0.003 t% at least 0.005 wt%

at least 0.007 wt% at least 0.01 wt% at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.03 at least 0.001 wt% at least 0.002 wt% Salt STS

(based on the weight of (based on the weight of palm olein oil)

pa!m olein oil)

wt% at least 0.003 wt% at least 0.005 wt%

at least 0.007 wt% at least 0.01 wt%

at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.02 at least 0.001 wt% at least 0.002 wt%

wt% at least 0.003 wt% at least 0.005 wt%

at least 0.007 wt% at least 0.01 wt%

at least 0.02 wt%

no greater than 1 .0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt% no greater than 0.01 at least 0.001 wt% at least 0.002 wt%

wt% at least 0.003 wt% at least 0.005 wt%

at least 0.007 wt% at least 0.01 wt%

at least 0.02 wt%

no greater than 1.0 wt% no greater than 0.7 wt% no greater than 0.5 wt% no greater than 0.3 wt% no greater than 0.2 wt% no greater than 0.1 wt% no greater than 0.05 wt% no greater than 0.03 wt% no greater than 0.02 wt% no greater than 0.01 wt%

If STS is present, it is preferred that the ratio of STS:Salt (such a Na-stearate) is from 15: 1 to 5: 1 , such as 12:1 to 7: 1 , such as 10: 1 to 7: 1 , such as 9: 1 to 7: 1 , such as approximately 8: 1 .

If STS is present, it is preferred that the amounts of STS and Salt (such a Na-stearate) based on the combined amount of STS and Sait are selected from the following:

Salt (wt %) STS (wt %)

1-20 80-99

1 -15 85-99

1 -10 90-99

2-10 90-98

2-8 92-98

4-6 94-96 If STS is present, it is preferred that the combined STS and Salt (such a Na-stearate) are dosed into the palm olein in an amount of 0.01 to 0.5 wt% based on the palm olein, such as in an amount of 0.01 to 0.4 wt% based on the palm o!ein, such as in an amount of 0.01 to 0.3 wt% based on the palm olein, such as in an amount of 0.01 to 0.2 wt% based on the palm olein, such as in an amount of 0.01 to 0.1 wt% based on the palm olein, such as in an amount of 0.02 to 0.1 wt% based on the palm olein, such as in an amount of 0.04 to 0.1 wt% based on the palm olein, such as in an amount of 0.05 to 0.1 wt% based on the palm olein. Preferably the combined STS and Salt (such a Na- stearate) are dosed into the palm olein in an amount of 0.06 to 0.08 wt% based on the palm olein.

In one aspect the STS has an acid value of no greater than 10. In a further aspect, the STS has an acid value of no greater than 8. In a further aspect, the STS has an acid value of no greater than 7. In a further aspect, the STS has an acid value of no greater than 5. In a further aspect, the STS has an acid value of no greater than 4. In a further aspect, the STS has an acid value of no greater than 3. In a further aspect, the STS has an acid value of no greater than 2.

In one preferred aspect, and as discussed herein, the palm olein composition further comprises (c) a polyglycerol ester. The present inventors have further found that the sodium or potassium salt of a C12 to C22 fatty acid may be combined with a polyglycerol ester as a crystallization inhibitor. Thus not only does the present sodium or potassium salt of a C12 to C22 fatty acid act a crystallization inhibitor itself, but it may also be combined with a known polyglycerol ester to provide a beneficial effect. In this aspect the present invention provides

· a palm olein composition comprising: (a) palm olein oil;

(b) a sodium or potassium salt of a C12 to C22 fatty acid; and

(c) a polyglycerol ester.

® a process for inhibiting crystallisation of triglyceride in palm olein oil, the process comprising the step of combining a sodium or potassium salt of a C12 to C22 fatty acid and a polyglycerol ester with the palm o!ein oil.

» use of a sodium or potassium salt of a C12 to C22 fatty acid and a polyglycerol ester for inhibiting crystallisation of triglyceride in palm olein oil.

If present, the polyglycerol ester should of course be present in any suitable amount to provide the desired effect, such as improved crystallization inhibition. This amount may be readily determined by one skilled in the art.

The palm olein composition may contain both STS described herein and a polyglycerol ester as described herein. Namely, there is provided a palm olein composition comprising: palm olein oil; a sodium or potassium salt of a C12 to C22 fatty acid; a polyglycerol ester, and STS.

When the present palm olein composition contains solely palm olein oil and salt, then it will be appreciated that these components may be combined together in any suitable manner. When further components are present it is envisaged that the components may be combined in any suitable order or simultaneously. For example, then STS is present the salt may be combined with the oil and the STS added, the STS may be combined with the oil and the salt added, or the STS and salt combined and then contacted with the oil. In the latter aspect, the salt (such as Na-stearate) may be dissolved in liquid STS or the salt (such as Na-stearate) may be dry mixed with STS.

Process

In one aspect the present invention provides process for inhibiting crystallisation of triglyceride in palm olein oil, the process comprising the step of combining a sodium or potassium salt of a C12 to C22 fatty acid with the palm olein oil.

It will be appreciated that 'combining' as discussed herein may be by any suitable means. For example the components may be mixed, melted, dissolved or combinations thereof. The process should provide inhibition of crystallisation across a range of temperatures at which the palm olein composition is likely to be stored during acceptable handling. In a preferred aspect, the crystallisation of triglyceride in the palm olein composition is inhibited during storage of the palm olein composition at a temperature of less than 20°C, preferably the crystallisation of triglyceride in palm olein composition is inhibited during storage of the palm olein composition at a temperature of less than 18°C, preferably the crystallisation of triglyceride in palm olein composition is inhibited during storage of the palm olein oil at a temperature of less than 15°C, preferably the crystailisation of triglyceride in palm olein composition is inhibited during storage of the palm olein composition at a temperature of less than 12°C, preferably the crystallisation of triglyceride in palm olein composition is inhibited during storage of the palm olein composition at a temperature of less than 10°C, preferably the crystallisation of triglyceride in palm olein composition is inhibited during storage of the palm olein composition at a temperature of less than 5°C, preferably the crystallisation of triglyceride in palm olein composition is inhibited during storage of the palm olein composition at a temperature of at least 0°C.

It is requirement that the present invention inhibits crystallisation of triglyceride in the palm olein oil. This inhibition may be any means. Without being bound by theory it is understood that the salt of C12 to C22 fatty acid inhibit nucleation of the triglyceride such that its crystallisation is inhibited.

It will be understood by one skilled in the art that the process steps described herein are not exhaustive and that the invention may be practiced by addition of one or more steps either before the steps recited herein, after the steps recited herein, intermediate to the steps recited herein, and combinations thereof.

The present invention will now be described in further detail by way of example only with reference to the accompanying figures in which:-

Figure 1 shows a graph;

Figure 2 shows compositions;

Figure 3 shows compositions;

Figure 4 shows compositions; and Figure 5 shows compositions.

The present invention will now be described in further detail in the following examples. EXAMPLES

Example 1

Sodium stearate (Na-stearate) was tested in double fractionated palm olein together with sorbitan tristearate (STS) as anticrystallisers to delay/reduce the partial crystallisation of the olein during storage. Na-stearate was added in varying amounts such as 0.002%, 0.005%, 0.01 %, 0.02%, 0.03% and 0.04% and STS in varying amounts such as 0.02%, 0.04%, 0.06%, 0.08%, 0.10% and 0.12% dosages to palm olein. The samples were placed at constant temperature described below after heat treatment at 90°C and inspected for crystal formation on a regular basis. The samples were monitored for 205 days.

The following palm olein samples were tested at the following temperatures:

* palm olein with cloud point of 5°C (CP 5°C) at a temperature of 20°C

· palm olein with cloud point of 5°C at a temperature of 18°C

β palm olein with cloud point of 5°C at a temperature of 15°C

* palm olein with cloud point of 10°C (CP 10°C) at a temperature of 20°C

« palm olein with cloud point of 10°C at a temperature of 18°C EXPERIMENTAL

Sorbitan tristearate and Na-stearate were tested as potential anticrystalliser in double fractionated refined bleached deodorised (RBD) palm olein CP 5°C or CP 10°C from PGEO Edible Oil, Malaysia.

Dosage range for STS Q (product no.1249836 lot. 71 10870871 , a sorbitan tristearate having an acid value of 2) was 0.02, 0.04, 0.06, 0.08, 0.10 and 0.12% and for Na- stearate (material no. 152893 batch 4010589313) 0.002, 0.005, 0.01 , 0.02, 0.03 and 0.04%. A combination of STS and Na-stearate was also tested. The samples (100 g each) were heated to 90°C for two hours to dissolve the emuisifiers - especially Na-stearate, which is poorly soluble in oil.

The samples were allowed to cool to ambient temperature before placing them at constant temperature of 20°C, 18°C or 15°C in insulating boxes.

The samples were inspected regularly for crystallisation.

RESULTS

In Example 1.2 a scale from 1 to 10 is used, where 1 is the best. A score of 1 means only very little crystallisation counting only a few very small crystals or a very thin dusty layer at the bottom. The onset score is the storage time in days until the onset of crystallisation.

Example 1. 1 - Palm Olein (CP 5°C) at 20°C

Table 1

Degree = Degree of crystallisation after 205 days storage at 20°C. 1 is good, 10 is bad. Sample # = Sample number.

For most of the samples the onset of crystallisation was very difficult to determine due to the influence of the combined effect of STS and Na-stearate. The rate of the initial crystallisation was so slow that it was impossible to determine when it started. For the reference sample and samples with only STS the onset of crystallisation was more pronounced. Instead is listed the degree of crystallisation after the number of days of storage at the required constant temperature.

Note the huge effect of only 0.01 % Na-stearate (sample 2). STS in a dosage of 0.12% provides a score of 3, which is an acceptable results for pure STS and the best results with only STS added. The onset of crystallisation was however detectable after 1 10 days.

The addition of Na-stearate on top of STS improves the anticrystalliser effect at all levels.

The best samples are numbers 2, 10 and 14, which are shown in Figure 2 together with the reference sample and the best performing sample with only STS added (9). The thin dusty layer on the bottom is smallest in sample 1 followed by numbers 2 and 10.

Example 1.2 - Palm Olein (CP 5°C) at 18°C

Table 2

Onset = onset of crystallisation - days

Sample # = Sample number. The enhanced effect of combining Na-stearate and STS can clearly be seen from table

2. Na-stearate was able to keep the olein free of visible crystals for 29 days and STS for 21 days. Combining both Na-stearate and STS in 0.01 % and 0.06% concentration respectively delays onset of crystallisation to 277 days

Example 1.3 - Palm Olein (CP 5°C) at 1 °C

STS 0% 0.02% 0.04% 0.06% 0.08%

Na

Stearate

0% Onset 7 10 12 17 8

0.002% Onset 12 14 38 38 38 0.005% Onset 17 20 49 56 38

0.01 % Onset 14 49 49 49 49

Table 3

Onset - onset of crystallisation - days

A number of the compositions after 47 days storage are shown in Figure 3.

Na-stearate delayed the onset of crystallisation with maximum effect at 0.005% concentration. Similar effect is achieved with only STS added in a concentration of 0.06%. However when 0.06% STS and 0.005% Na-stearate were added at the same time, the onset of crystallisation was delayed to 56 days.

Example 1.4 - Palm O!ein (CP 10°C) at 20°C

Table 4

Onset of crystallisation - days

The onset of crystallisation of single fractionated palm olein CP 10°C was only influenced to minor extend by Na-stearate and STS. The enhanced effect of combining Na-stearate and STS is however clearly seen for the sample with 0. 2% STS and 0.005% Na-stearate, which remains visually free of crystals for up to 5 days in contrast to samples with either Na-stearate or STS added, where the best performing sample started to crystallise at day 2.

Example 1.5 - Palm Olein (CP 10°C) at 18°C

Tested as specified in example 1.4. All samples had started to crystallise day 2, which was the first inspection day. Table 5

The difference between the samples in Table 5 is small but detectable, and they are all performing well. The best performing sample without Na-stearate contained 0.12% STS. It performed well, but clearly not as good as the three best samples.

Addition of 0.01 % Na-stearate on top of the STS improved the performance at all levels of STS. It was most effective for low STS addition.

Addition of Na-stearate to the oil resulted in an initial hazy appearance, which however vanished after a few days of storage due to sedimentation leaving a nearly invisible tiny dusty semi-transparent layer at the bottom.

Example 2

Each of sodium stearate (Na-stearate), calcium stearate (Ca-stearate) and sodium behenate (Na-behenate) were tested as anticrystallisers to delay/reduce partly crystallisation of olein during storage in a double fractionated palm olein having a cloud point of 5°C. Each of Na-stearate, Ca-siearate and Na-behenate were tested in amounts of 0.002%, 0.005%, 0.01 % and 0.02%. The samples were placed at constant temperature of 18°C after heat treatment at 90°C and inspected for crystal formation on a regular basis.

Table 6

Amount (%) of Na- Ca- Na- Reference

component (b) Stearate Stearate behenate

Onset - days

0.002% 19 13 21

0.005% 19 13 16 0.01 % 23 13 33

0.02 33 13 33

0 16

Onset - days - onset of crystallisation in days

The results in table 6 shows that both Na-stearate and Na-behenate have anticrystallising properties in palm olein, but Ca-stearate in contrast promotes crystallisation. Ca-stearate results in onset of crystallisation before the reference sample free of salts.

Example 3 Combinations of potassium stearate (K-stearate) and STS Q (sorbitan tristearate) were tested as anticrystallisers to delay/reduce partly crystallisation of olein during storage in a double fractionated palm olein having a cloud point of 5°C.

K-stearate was tested in amounts of 0%, 0.002%, 0.005%, 0.01 %, 0.02% and 0.03%. STS Q was tested in amounts of 0%, 0.02%, 0.04%, 0.06% and 0.08%. After dissolution of the STS and K-stearate in the palm olein at 90°C, the samples were placed at constant temperature of 15°C and inspected for crystal formation on a regular basis.

Onset - days = onset of crystallisation in days Example 4

Two samples were tested as anticrystallisers at various dosages to delay/reduce partly crystallisation of olein during storage in a double fractionated palm olein having a cloud point of 5°C.

The first sample contained only STS 30 (a sorbitan tristearate having an acid value of approximately 7). The second sample contained a combinations of sodium stearate (Na-stearate) and STS 30 (a sorbitan tristearate having an acid value of approximately 7), wherein the Na-stearate was present in an amount of 4wt% based on the combined amount of Na-stearate and STS 30, and the STS 30 was present in an amount of 96wt% based on the combined amount of Na-stearate and STS 30.

The samples were dosed at 0%, 0.02%, 0.04% and 0.06% based on the amount of palm olein. After dissolution of the samples in the palm olein at 90°C, the samples were placed at constant temperature of 18°C and inspected for crystal formation on a regular basis.

Onset - days = onset of crystallisation in days

All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry or related fields are intended to be within the scope of the following claims.