Field of invention

This invention refers to a vegetable-fat food compound used in the preparation of fillings for food products such as cakes, biscuits, candies, and similar products.

State of the technique

There is a growing concern with the development of raw materials and food products that are both healthy and feature enhanced nutritional properties.

In special, research has been trying to reduce the content of undesirable ingredients in foods, such as trans isomers and saturated fatty acids in fat formulations, without giving up texture, consistency, and palatability properties, in addition to developing processes to obtain such fats in a simpler and low-cost manner.

We will show below the most important documents found that illustrate what is technically known about this subject.

Document BR0005361-9 describes a process to obtain a lipidic compound and the lipidic compound obtained. This document mentions the possibility of performing chemical interesterification or even hydrogenation, provided that the final product contains less than 3% of trans fatty acids. One of the technologies mentioned is the partial hydrogenation under milder conditions than the ordinary hydrogenation, but with the innovation of using a palladium catalyst, which is very specific for hydrogenation with a low formation of trans isomers. This documents also refers to the addition of a long-chain omega-3 (LC-PUFA), eicosapentaenoic (EPA) acids, and docosahexaenoic (DHA) acids, but does not cite the sources where they are obtained; additionally these are products with well known oxidative stability issues. At no time does the suggested technology shown any concern with features that are considered essential today, such as sensorial aspects, number of high-melting-point triacylglycerols, aroma release, and mouth- temperature melting characteristics.

This document describes the use of a palladium catalyst in the reaction of partial hydrogenation, with low formation of trans isomers.

Although this is a specific, high performance catalyst, it is unfeasible in terms of cost, which holds back its use on an industrial scale. Nickel is a catalyst commonly used in the industry.

Oxidative stability of the fatty phase is one of the essential elements in the production of biscuit fillings. In this technology, the use of oilseed sources containing long-chain polyunsaturated fatty acids (DHA and EPA) is highly damaging to oxidative stability, even with the use of antioxidants. The industrial process includes a product aeration phase, which would further contribute to reducing stability.

Sensorial aspects are not discussed, especially because of the use of fish oil sources, even if they mention the use of encapsulated products. The manner of encapsulation is not described and could be determining in the release of the fish oil contained inside.

WO 2009/029793 describes the production of oil from microbial sources (algae) and the later fractioning to increase the content of saturated fatty acids as a fat alternative with a high content of long-chain polyunsaturated fatty acids (LC-PUFA). The document cites several sources of oil sources and their respective fractions, including palm, palmist, and cottonseed. The amount of the LC-PUFA source can vary from 5% to 70% in weight; this group is selected from a group that consists of docosahexaenoic (DHA - omega-3), docosapentaenoic acid (DPA - omega-6), arachidonic acid (AA - omega-6), and eicosapentaenoic acid (EPA - omega-3). After the compound is mixed, the product is deodorized to improve the odor, particularly because of the fish oil, and then later it is interesterified to obtain a more homogeneous product. The document also mentions the low content of trans fatty acids. Features mentioned include the LC-PUFA microbial source, solid product at room temperature, and the non-use of exogenous emulsifiers. The document does not mention any applications and fails to use the concept of triacylglycerol compound, which is essential in the application of fat in food products. The presence of fatty acids known as LC-PUFA certainly contribute to the drop in oxidative stability of the formulated product, in addition to lower sensorial characteristics.

This technique also has the inconvenience of using microbial- based oils. While this path is promising it is still incipient in terms of industrial scale, particularly regarding the preparation of fats on a large scale for use in the food industry. The presence of large amounts of long-chain polyunsaturated fatty acids (LC-PUFA) in the products prepared causes oxidative stability issues, sensorial problems, and reduced shelf life. The document cites the production of fats in the mixing, deodorization, and interesterification phases, always considering the LC-PUFA content.

US 5.039.544 describes a product that can be defined as a fatty mixture, i.e., its composition includes polyol fatty acid polyesters and a source of triacylglycerol; the polyol fraction corresponds to 25% to 75% of the total, with a melting point between 35°C and 50°C, and whose final product has a hardness index between 400 grams and 1 ,400 grams at 20 ⁰ C.

The application of this product is specific for baking (phyllo), as an alternative to margarines used for the same purpose, to reduce the lipid content in the product and lower lipids intake, because polyesters are not digested.

This technique does not consider the presence of trans fatty acids, with the use of partially hydrogenated products. This is not a source that contains only triacylglycerols. WO 86/01684 describes a process for the preparation of filling cream consisting of a fatty fraction and sugar, which has the property of quickly releasing flavor when consumed. This feature is associated with the grain size (~40 m) of the sugar, and the obtaining of the specific desired weight. The document mentions three sources of fats (palmist, soybean, and cottonseed oils) using a partial hydrogenation process. The process consists of melting the fatty fraction, adding sugar to form the mass, aeration, and cooling under controlled conditions.

This technique does not consider the presence of trans fatty acids, with the use of partially hydrogenated products. It employs high content of palmist and soybean oils partially hydrogenated, which renders the product highly saturated and with a high content of trans fatty acids. Its purpose is related to the good functionality in terms of application of creams for sandwich-type biscuits.

Document BR01013372 describes the preparation of a spread, whose composition in aqueous medium can cause the hydrolysis of the middle-chain triacylglycerols found in lauric acid (coconut and palmist), rendering undesirable flavors (soap) to the product. These same oils have positive aspects related to the melting in the tongue, but are relatively expensive raw materials. It suggests the total replacement of lauric acids with palm fractions obtained from dry fractioning and solvent (acetone) and partially hydrogenated palm fractioning. The cited use is associated with confectionary products.

This technique does not mention saturated and trans fatty acid contents. It employs high content of palm and partially hydrogenated fat fractions, which renders the product highly saturated and with a high content of trans fatty acids. Its purpose is related to the good functionality (melting point and aeration properties) in terms of application, thus avoiding the development of undesirable flavors. Its examples mention the use of dry fractioning, solvent fractioning (acetone), plus partial hydrogenation, i.e., all costly processes.

US 2007/0269468 describes a fat with low content of lauric and trans acids, but which maintains the high crystallization rate properties, and considering that this crystallization can reach a stable crystalline form. The main fatty acids present in triacylglycerols (TG) molecules are the following: palmitic, stearic, araquidic, oleic, linoleic, and linolenic, with minor amounts of elaidic acid, which is the trans configuration of the oleic acid. The fats known as CBS, or cocoa butter substitutes, crystallize quickly and with a stable crystalline form, and require no complex tempering. However, two technological problems are related to these products: low tolerance to cocoa butter, which can cause a defect known as "fat bloom" and the possibility of the occurrence of the hydrolysis of the TGs in the presence of humidity and enzymes, triggering the release of undesirable soap flavors.

This document mentions the production of CBS with the following characteristics: mixture of TG, whose constituent fatty acids consist of 40% to 70% in weight of palmitic, stearic, and araquidic residue acids, 25% to 60% of oleic, linoleic, linolenic acids, as well as trans fatty acid residues with 18 atoms of carbon. The document reveals interesterification and fractioning processes and the optional use of sorbitan tristearate. The profile of the solids shown is of a fat with a melting point below 36°C and solid content greater than 25% at 25°C. The document mentions applications in confectionary products such as toppings, baking, and dairy products; they can also be used in different concentrations as ingredients.

This technique describes a good alternative for replacing products known as cocoa butter substitutes (CBS), by eliminating lauric fats. Many of the raw materials try to develop a product with a melting point below 36°C and a minimum of 25% of solids at 25°C. The profile of the solids features a sudden drop in the solid content above 25°C, which is a feature of low plasticity and with application as a CBS. The fat developed can be used as an ingredient in several products, and can also be used in other additives, as is the case of sorbitan tristearate. The costs of the processes above have not been taken into consideration, because the document mentions the use of interesterification and fractioning in the same product.

US 2007/0286940 describes a fat with a low content of fatty trans acids and reduced content of saturated fatty acids obtained using a mixture of canola oil and palm fractions, with a formulation consisting of:

- Canola oil - 36.3%

- lnteresterified palm olein - 42.9%

- Palm stearin - 20.9%

This formulation presented functionality (aeration capacity) in baking and confectionary products, compared to products with higher content of saturated fatty acids. In comparative tests with other fat with a content of saturated fatty acids (35%), but with composition of raw materials, the texture and aeration results were considered unsatisfactory. The document reveals that texture and aeration features in baking and confectionary products are functions of the type and amount of triacylglycerols found in the product.

This technique does not cover the speed of crystallization, content of oleic acid, use of canola (which is an expensive raw material in some countries), palm fractions, limited fractioning industrial capacity in some countries for the type of application, which requires importation, oil palm— a raw material with limited access.

US 2009/0092713 describes a fat-based product with a structure containing triacylglycerols with a reduced content of saturated fatty acids (<50%), preferably powdered (which may or may not have low water content [~2%]) filling products (flour, sugar, milk powder, milk whey, cocoa powder), and featuring a high degree of hardness and low plasticity. It describes the necessary characteristics to triacylglycerols and of the process in which this product can be employed at a reasonable cost. The triacylglycerol part is preferably in crystallized form to ensure a high retention of the oil's liquid phase.

Triacylglycerol consists of a liquid oil (10% to 90%) and a solid part consisting of double-fractioned palm stearin. This document suggests that the high capacity of liquid retention is the result of the SUS content, which is found even with a reduced content of saturated fatty acids. The hardness degree is obtained using a texturometer and is expressed as an R- value.

R = T/(SxSTFAXF)x 10000.

The production process includes the blending of the melted fat with the other components, cooling, hardening, and stabilization, or inclusion of the tempering process, or adding a tempering agent (beta form).

This technique describes processes suitable for (after- crystallization time, tempering) structuring of the product and consequent degree of hardness that are not in line with the biscuit filling processes. The raw material employed and responsible for the POP content - double- fractioned palm stearin - is not industrially available in some countries at reasonable costs. The high-oleic sunflower seed oil is a crop that is still in its early stages in some countries. The S3 content is insufficient for the desired and necessary crystallization and consistency considering temperatures in tropical countries. The composition described in this document is C-16 24 - 37% e C-184 - 5%.

US 2006/0172057 A1 describes the production of a fat for use in confectionary products and whose composition in triacylglycerols (TG) of the starting material needs to meet the requirements for the TG groups.

The requirement are the following:

- 20 - 95% of S2U;

- < 75% de SU2 + U3;

- < 20% of S3;

- 1 - 12% of diacylglycerols (DG);

- 10 - 20% of at least one interesterified fat, containing less than 15% of lauric acid.

The starting fat must contain between 20% and 80% of an interesterified fat. This fat still cannot undergo the partial hydrogenation process, in which the hydrogenated product can contain no more than 25% of trans fatty acids.

This document describes the use of palm oil or interesterified fraction of palm oil or of combination of them in all fatty fractions. Two features of the developed fat are mentioned: a minimum of 35% of solid content at 20°C and a solid profile having a curve with a sudden drop in solids, a feature of the products used in confectionary.

All SSS values (trisaturated TG) are below 7%, which is essential to ensure complete melting at room temperature.

The document describes trans fatty acid values above 2%, which is a value normally found in fats called "low trans".

However, most of the raw material used is palm oil and its fractions. In the current market, palm oil is one of the most expensive raw materials. The specification of the levels for the TG groups is extremely vague and comprehensive, because it does not name the fatty acids present, which will be responsible for the different performances of the prepared fat. The S3 content is below 7% because of the need to rapidly melt at room temperature. The presence of trans fatty acids in fat bases runs counter to the new developments that feature lower values, such as below 2% for trans fatty acids.

In order to overcome the inconvenient aspects of this technique's current condition, this invention features a vegetable fat compound with a maximum of 2% of trans fatty acids, including an interesterified base, fully hydrogenated oil, and an antioxidant; this composition has a content of saturated fatty acids below 48% in weight in relation to the total weight of the composition, which results in better sensorial performance and peculiar physical properties.

A brief description of the invention

This invention includes a preparation process of a vegetable-fat food compound, which process consists of the following steps:

a) Total hydrogenation of a clarified cottonseed oil;

b) Mixing of the hydrogenated cottonseed oil that resulted from Step a) with liquid cottonseed oil;

c) lnteresterification of the mixture obtained in Step b);

d) Addition of fully hydrogenated palm oil to the interestified base produced in Step c);

e) Optional addition of fully hydrogenated palmist oil to the product obtained in Step d);

f) Deodorization of the product obtained in either steps d) or e);

g) Cooling of the product obtained in Step f).

The invention also includes a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii) an antioxidant, which compound contains a maximum limit of 2% of trans fatty acids and a content of saturated fatty acids below 48% in weight in relation to the total weight of the compound.

The invention also includes the use of the food compound containing the invention's vegetable fat in the preparation of a filling for applications in foods such as cakes, candies, and biscuits.

A brief description of the figures

Figure 1 : Profile of the solids (%) of a sample of fat for use in a filling containing the palm fat of state of the technique.

Figure 2: Profile of the solids (%) of a sample of fat for use in a filling containing the palm fat in comparison with a sample of the present invention.

Figure 3: Crystallization isotherms in a sample of fat for use in a filling containing the palm fat in comparison with a sample of the present invention.

Figure 4: Palm oil crystals at 25°C.

Figure 5: Palmist oil crystals at 25°C.

A detailed description of the invention

This invention refers to a preparation process of a vegetable-fat food compound, which process consists of the following steps:

a) Total hydrogenation of a clarified cottonseed oil;

b) Mixing of the hydrogenated cottonseed oil that resulted from Step (a) with liquid cottonseed oil;

c) lnteresterification of the mixture obtained in Step b);

d) Addition of fully hydrogenated palm oil to the interestified base produced in Step c);

e) Optional addition of fully hydrogenated palmist oil to the product obtained in Step d);

f) Deodorization of the product obtained in either steps d) or e);

g) Cooling of the product obtained in Step f).

Cottonseed oil is used in this invention at advantage because of its oxidative stability, cost, performance, and satisfactory polymorphism. Preferably, in the process of this invention, the total hydrogenation described in Step a) happens at a temperature ranging from 150 ⁰ C to 170°C under agitation, with the presence of a catalyst and at pressure of 2 to 4 bar of hydrogen atmosphere. Also preferably, the total hydrogenation described in Step a) of this process happens at a temperature of 160 ⁰ C. In order to control the process, the total hydrogenation described in Step a) happens until the iodine index is below 5. The different catalysts compatible with the interesterificaiton process can be used in this invention, but a sodium methylate catalyst is preferably used in the process to obtain the invention's food compound. In a concretization preferred in the process to obtain the invention's compound, the interesterification happens at 100 mbar, and at a temperature between 110°C and 115°C. Also preferably, the interesterification described in Step c) of this process happens at a temperature of 110°C. The deodorization process (Step T)) of the product obtained in Steps d) or e) of this invention takes place preferably at a temperature ranging from 240°c to 260 ⁰ C, under a vacuum of 2 mmHg and stripping steam. Also preferably, the deodorization (Step f)) of this process happens at a temperature of 250°C. After the deodorization process, the compound is cooled preferably to a temperature of 55°C under a nitrogen atmosphere.

This invention also refers to a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii) an antioxidant, which compound contains a maximum limit of 2% of trans fatty acids and a content of saturated fatty acids below 48% in weight in relation to the total weight of the compound. This vegetable-fat food compound is used in the preparation of fillings for food products such as cakes, biscuits, candies, and similar products.

A vegetable-fat food compound of this invention can also include one selected oil among fully hydrogenated palmist oil, soybean oil, sunflower oil, high-oleic sunflower oil, or a combination thereof.

Among the antioxidants compatible with the respective compound are BHA, BHT, alpha-tocopherol, ascorbyl palmitate, citric acid, TBHQ, or a combination thereof. Preferably, the percentage of weight of antioxidants in relation to the total weight of the composition varies between 0.01% and 0.05%. Also preferably, the vegetable-fat food compound of the invention has a maximum content of 125 mg/kg of BHA and/or a maximum content of 75 mg/kg of BH and/or a maximum content of 100 mg/kg of alpha- tocopherol and/or a maximum content of 100 mg/kg of ascorbyl palmitate and/or a maximum content of 100 mg/kg of citric acid, in relation to the total weight of the composition.

Preferably, the food composition of this invention includes between 65% and 80% in weight of liquid cottonseed oil in relation to the total weight of the composition; between 5% and 15% in weight of fully hydrogenated palm oil in relation to the total weight of the composition; and between 0% and 5% in weight of fully hydrogenated palmist oil in relation to the total weight of the composition.

In relation to fatty acids, the food compound of this invention contains about 0.05% to 2% of caprylic acid, about 0.9% to 2.1% in weight of lauric acid, about 0.5% to 1.5% in weight of myristic acid, about 23% to 25% in weight of palmitic acid, about 17% to 18% in weight of stearic acid, about 12.5% to 15% in weight of oleic acid, about 36% to 40% in weight of linoleic acid, about 0.02% to 1% in weight of linolenic acid, and about 0.4% to 0.7% in weight of arachidic acid.

In a preferred concretization of the invention, the content (in weight) of solids in its composition ranges from 34% to 39% at 10°C, 22% to 25% at 21.1°C, 17% to 20% at 26.7°C, 13% to 15% at 33.3°C, and 9% to 11% at 37.8°C.

Preferably, the vegetable-fat food compound of this invention has a dripping point of no more than 48°C, maximum peroxide index of 1meq of oxygen per kilogram of food compound, and maximum acidity of 0.1% expressed as oleic acid.

Another preferred characteristic of this invention regards the content of trans fatty acids present in the composition. Preferably, the invention's composition presents a content of trans fatty acids below 2% in weight in relation to the total weight of the composition.

The invention also includes the use of the food compound containing the invention's vegetable fat in the preparation of a filling for applications in foods such as cakes, candies, and biscuits. Fats for fillings require high stability and highly plastic behavior. Based on Figures 1 and 2, we can see that the content of solids in the invention's composition and that of a palm-based fat composition led to the study of crystallization isotherm in the composition of the fat.

Figure 3 shows two crystallization isotherms, which in spite of the different between their solid curves have the same profile. The invention's composition had a content of saturated fatty acids well below that of conventional fat. The invention's compound contains a maximum of 48% in weight of saturated fatty acids and a maximum of 2% in weight of trans fatty acids, while conventional palm fat has a maximum of 66% of weight of saturated fatty acids and a maximum of 2% in weight of trans fatty acids, with relevant aspects such as induction time, which represents the beginning of crystallization, and the maximum solid content.

The reduction of the content of saturated fatty acids can explain the unique solid profile between the two samples. Nonetheless, the two isotherms were exactly alike, which is fundamental for the use of another important characteristic, and which is the base of oils and fats, i.e., its triacylglycerol composition. Although this parameter is not used routinely, it explains these crystallization behaviors.

Data of the triacylglycerol composition associated with the crystallization curves obtained using differential scanning calorimetry techniques ensure satisfactory values of trisaturated triacylglycerol (SSS) in fats applied in high-melting-point products, which can have sandiness problems of the final product, which fails sensorial analysis.

Below are some results of the tests performed using this invention's vegetable-fat food compound.

Preliminary result:

Conservation tests:

Accelerated: 35°C - 8 weeks

Room temperature: 25°C - 8 months

Features reviewed: color of the filling, strawberry flavor, global flavor, hardness, crunchiness, filling's consistency, filling's sandiness, mouth melting, and fat residual;

Methodology for sensorial analysis

Comparative profile testing (standard vs. test) performed in April 2009; samples collected after final fat adjustment.

Number of panel members: 18

Example:

Sample: Bono strawberry 165 g — filling consisting of this invention's vegetable-fat food compound.

Reference: Standard product with Cargill BT palm oil Expiration date: 01/Dec/2009

Conclusion: There was no significant difference for any of the features reviewed at 55 of significance.

This invention's fat compound managed to reduce the content of saturated fatty acids in 18% when compared to regular fat obtained from palm; it preserved the same crystallization characteristics, used cottonseed sources, reduced the cost of the fat, presented high miscibility, showed no problems in phase separation, met the requirement of oxidative stability according to the shelf-life tests, and introduced new concepts in the interpretation of solid profile, namely induction time and maximum solid content and fat formulation for products with no more than 2% of trans isomers.

The palm and palmist oil present in the process helped performance of the crystallization and texture of the invention's fat compound. Palm crystals are small, with a diameter of about 58Zm at 25°C, as shown in Figure 4, which helps in the aspect of fat plasticity; palmist crystals, in turn, are larger (diameter of about 2,000Zm at 25°C), as shown in Figure 5, and have important functions related to the rapid melting at mouth temperature, which is associated with the release of flavor.

Examples:

Example 1

One example of the concretization of this invention on a pilot scale, but not restrictive, refers to the compound consisting of 89.958% of interesterified cottonseed fat, 10% of fully hydrogenated palm oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:

Acidity: 0.046 % in oleic acid - 0.092 mg KOH/g (AOCS Ca 5a-

40)

Peroxide index: 0 mEq/kg (AOCS Cd 8b-90)

Flavor and aroma: neutral

Red color (Lovibond): 3.8 (AOCS Cc 13J-97)

Appearance: solid

Iodine index: 81.4 AOCS Cd 1b-87

Mettler melting point: 47.6°C (AOCS Cc 18-80)

SFC % solid curve (AOCS Cd 16b-93 methodology)

SFC at 10 ⁰ C: 31 ,95

SFC at 21.1°C: 25.05

SFC at 26.7°C: 20.20

SFC at 33.3°C: 15.28

SFC at 37.8°C: 11.90

SFC at 45.0 ⁰ C: 4.68

Saturated fatty acids (%): 46.34(AOCS Ce 1 h-05)

Trans fatty acids (%): 1.13(AOCS Ce 1h-05)

Example 2

A second example of the concretization of this invention on an industrial scale, but not restrictive, refers to the compound consisting of 89.958% of interesterified cottonseed fat, 10% of fully hydrogenated palm oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha- tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:

Acidity: 0.067 % in oleic acid 0.000 oz KOH/g (AOCS Ca 5a-40) Peroxide index: 0.76 mEq/kg (AOCS Cd 8b-90)

Soap: exempt (AOCS Cc 17-95)

Flavor and aroma: neutral Red color (Lovibond): 2.3 (AOCS Cc 13J-97)

Iodine index: 82.3 (AOCS Cd 1b-87)

Mettler dripping point: 47.2°C (AOCS Cc 18-80)

SFC % solid curve (AOCS Cd 16b-93 methodology) SFC at 10°C: 34.21

SFC at 21.1 ⁰ C: 26.11

SFC at 26.7°C: 20.28

SFC at 33.3°C: 14.28

SFC at 37.8°C: 10.76

SFC at 45.0°C: 3.25

Saturated fatty acids (%): 47.25(AOCS Ce 1h-05)

Trans fatty acids (%): 1.35(AOCS Ce 1 h-05)

Example 3

A third example of the concretization of this invention, but not restrictive, refers to the compound consisting of 90% of interesterified cottonseed oil, 8% of fully hydrogenated palm oil, 2% of fully hydrogenated palmist oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:

Acidity: 0.072 % in oleic acid - 0.144 mg KOH/g (AOCS Ca 5a- 40)

Peroxide index: 0 mEq/kg (AOCS Cd 8b-90)

Soap: exempt (AOCS Cc 17-95)

Flavor and aroma: neutral

Red color (Lovibond): 3.5 (AOCS Cc 13J-97)

Iodine index: 80.0 (AOCS Cd 1b-87)

Mettler dripping point: 46.0°C (AOCS Cc 18-80)

SFC % solid curve (AOCS Cd 16b-93 methodology) SFC at 10°C: 39.57

SFC at 21.1°C: 24.03

SFC at 26.7°C: 18.43 SFC at 33.3°C: 13.14

SFC at 37.8°C: 10.03

SFC at 45.0°C: 2.63

Saturated (%): 47.28(AOCS Ce 1h-05)

Trans (%): 2.00(AOCS Ce 1 h-05)

Example 4

An example of the concretization of this invention on an industrial scale using plastified fat, but not restrictive, refers to the compound consisting of 90% of interesterified cottonseed oil, 8% of fully hydrogenated palm oil, 2% of fully hydrogenated palmist oil, 125 ppm of BHA, 100 ppm of ascorbyl palmitate, 100 ppm of alpha-tocopherol, 75 ppm of BHT, and 20 ppm of citric acid, obtained according to this invention; this was analyzed and produced the following results:

Acidity: 0.054 % in oleic acid 0.000 oz KOH/g (AOCS Ca 5a-40) Peroxide index: 0.0 mEq/kg (AOCS Cd 8b-90)

Soap: exempt (AOCS Cc 17-95)

Flavor and aroma: neutral

Red color (Lovibond): 3.2 (AOCS Cc 13J-97)

Iodine index: 84.1 (AOCS Cd 1b-87)

Mettler dripping point: 46.2°C (AOCS Cc 18-80)

SFC % solid curve (AOCS Cd 16b-93 methodology)

SFC at 10°C: 34.74

SFC at 21.1°C: 22.26

SFC at 26.7°C: 18.10

SFC at 33.3°C: 13.21

SFC at 37.8°C: 10.24

SFC at 45.0°C: 3.06

Saturated fatty acids (%): 44.55(AOCS Ce 1h-05)

Trans fatty acids (%): 2.00(AOCS Ce 1h-05)

Example 5

Preparation process of this invention's fat.

About 50kg of clarified cottonseed oil are heated to 160 ⁰ C and submitted to hydrogenation reaction using 20 g of nickel catalyst under agitation of 168 rpm and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 50kg of fully hydrogenated refined palm oil are heated to 160 ⁰ C and submitted to hydrogenation reaction using 20 g of nickel catalyst, under 168 ppm, and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

After 10kg of the hydrogenated base is mixed to the 40kg of clarified cottonseed oil, 40kg of sodium methylate are added at temperature of 110°C for 30 minutes, under vacuum of 100 mbar.

About 45kg of interesterified base were mixed with approximately 5kg of fully hydrogenated palm base and deodorized at 250°C using 0.4kg of steam sparge under vacuum of 2 mmHg.

To the deodorized product are added the antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid.

The mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 0.26 liters/minute of nitrogen with packaging flow in 24kg boxes.

Example 6

Preparation process of this invention's fat.

About 16,000kg of clarified cottonseed oil are heated to 160°C and submitted to hydrogenation reaction using 4kg of nickel catalyst under agitation of 168 rpm and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 16,000kg of fully hydrogenated refined palm oil are heated to 160°C and submitted to hydrogenation reaction using 5kg of nickel catalyst, under 168 ppm, and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

After 2,800kg of the hydrogenated base is mixed to the 11 ,200kg of clarified cottonseed oil, 40kg of sodium methylate are added at temperature of 110°C for 30 minutes, under vacuum of 100 mbar. About 6,300kg of interesterified base were mixed with approximately 700kg of fully hydrogenated palm base and deodorized at 250°C using 100kg of steam sparge under vacuum of 2 mmHg.

To the deodorized product are added the antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).

The mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 33 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.

Example 7

Preparation process of this invention's fat.

About 50kg of clarified cottonseed oil are heated to 160°C and submitted to hydrogenation reaction using 4 kg of nickel catalyst under agitation of 168 rpm and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 50kg of fully hydrogenated refined palm oil are heated to 160°C and submitted to hydrogenation reaction using 20 g of nickel catalyst, under 168 ppm, and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 16,000kg of fully hydrogenated refined palmist oil are heated to 160°C and submitted to hydrogenation reaction using 10 kg of nickel catalyst, under 168 ppm, and pressure of 3 bar, until the mixture reaches an iodine index equivalent to 2.

After 45 kg of the hydrogenated base is mixed to the 11 ,200kg of clarified cottonseed oil, 40kg of sodium methylate are added at temperature of 110 ⁰ C for 30 minutes.

About 45 kg of interesterified base were mixed with approximately 4 kg of fully hydrogenated palm base and 1kg of the fully hydrogenated palmist base, and deodorized at 250°C using 100kg of steam sparge under vacuum of 2 mmHg.

To the deodorized product are added the antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).

The mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 0.26 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.

Example 8

Preparation process of this invention's fat.

About 16,000 kg of clarified cottonseed oil are heated to 160 ⁰ C and submitted to hydrogenation reaction using 4 kg of nickel catalyst under agitation of 168 rpm and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 16,000kg of fully hydrogenated refined palm oil are heated to 160°C and submitted to hydrogenation reaction using 5kg of nickel catalyst, under 168 ppm, and pressure of 4 bar, until the mixture reaches an iodine index equivalent to 2.

About 16,000kg of fully hydrogenated refined palmist oil are heated to 160°C and submitted to hydrogenation reaction using 10 kg of nickel catalyst, under 168 ppm, and pressure of 3 bar, until the mixture reaches an iodine index equivalent to 2.

After 2,800kg of the hydrogenated base is mixed to the 11 ,200kg of clarified cottonseed oil, 40kg of sodium methylate are added at temperature of 110°C for 30 minutes, under vacuum of 100 mbar.

About 6,300 kg of interesterified base were mixed with approximately 560 kg of fully hydrogenated palm base and 140 kg of the fully hydrogenated palmist base, and deodorized at 250°C using 100kg of steam sparge under vacuum of 2 mmHg.

To the deodorized product are added the antioxidants (6.25gr of BHA, 5gr of ascorbyl palmitate, 5gr of alpha-tocopherol, 3.75gr of BHT, and 1gr of citric acid).

The mixture was submitted to the crystallization phase, where it was cooled to 32°C and added about 33 liters/minute of nitrogen with packaging flow of about 5,800 kg/hour.