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Title:
FAT BLEND, PROCESS FOR MAKING THE FAT BLEND AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2020/229997
Kind Code:
A1
Abstract:
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and oleic fatty acid, wherein the solid fat content, N10, of the fat blend is at least 30% and the difference between the solid fat contents N10 and N40 of the fat blend is at least 12 percent-age points. Furthermore, the invention provides a process for preparing a fat blend starting from a component A and a component B and applying a treatment of elevated temperature for a specific time period. The fat blends are used for the preparation of food products.

Inventors:
XU XIAONI (AT)
Application Number:
PCT/IB2020/054427
Publication Date:
November 19, 2020
Filing Date:
May 11, 2020
Export Citation:
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Assignee:
SENNA NAHRUNGSMITTEL GMBH & CO KG (AT)
International Classes:
A21D2/16; A23D7/00; A23D7/02; A23D9/02
Domestic Patent References:
WO2019081629A12019-05-02
Foreign References:
US5407695A1995-04-18
US20070148312A12007-06-28
US5908655A1999-06-01
Attorney, Agent or Firm:
SCHOBER, Elisabeth et al. (AT)
Download PDF:
Claims:
Patent Claims

1. A fat blend comprising 1 to 65% by weight of monoglycer ides of fatty acids, 1 to 80% by weight of diglycerides of fatty acids and 20 to 70% by weight of triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise

- maximum 40% by weight of palmitic fatty acid,

- maximum 75% by weight of stearic fatty acid,

- 3 to 75% by weight oleic fatty acid,

wherein the Solid Fat Content, N10, of the fat blend is at least 30% and the difference between the Solid Fat Contents N10 and N40 of the fat blend is at least 12 percentage points.

2. A fat blend according to claim 1, comprising 5 to 30% by weight of monoglycerides, 40 to 60% by weight of diglycerides and from 25 to 45% by weight of triglycerides.

3. Process for preparing a fat blend comprising

a) mixing 30% to 65% by weight of a component A with 70% to 35% by weight of a component B in a temperature range from 50°C to 90°C until the mixture is homogenous and liquid, wherein component A is a vegetable oil or a mixture of vegeta ble oils, and component B is a mixture of mono- and diglycer ides of fatty acids, which mixture has a melting point from 45 °C to 85 °C;

b) heating the mixture obtained in step a) under a vacuum or nitrogen atmosphere up to a temperature in the range of 160°C to 260°C and keeping said mixture at said temperature for a time period up to 10 hours.

4. Process according to claim 3, wherein as component A sun flower oil, high-oleic sunflower oil or rapeseed oil is used.

5. Process according to claim 3, wherein component B compris es 35% to 99,9% by weight of monoglycerides.

6. Process according to claim 5, wherein component B is a mixture of mono- and diglycerides of fatty acids, wherein the amount of monoglycerides is at least 90% by weight, based on fully hydrogenated rapeseed oil, or a mixture of mono- and di glycerides of fatty acids, wherein the amount of monoglycer ides is at least 40% by weight, based on fully hydrogenated rapeseed oil.

7. Process according to any of claims 3 to 6, wherein the temperature in step b is from 200°C to 240°C.

8. Process according to any of claims 3 to 7, wherein the time period in step b is up to 6 hours.

9. Process according to any of claims 3 to 8 for preparing a fat blend as defined in claims 1 to 2.

10. Use of a fat blend as defined in claims 1 to 2 or as pre pared by a process as defined in claims 3 to 8 in the prepara tion of food products, such as shortenings, margarines or spreads, doughs and/or baked products.

Description:
Fat blend, process for making the fat blend and use thereof

This invention relates to a fat blend, to a process for making the fat blend as well as to the use of the blend to prepare food products.

Fat blends are widely used in the preparation of various food products, such as shortenings, margarines or spreads, doughs and/or baked products. In view of environmental and/or health considerations, it might be desirable to fully or partially substitute the amount of certain oils and fats of vegetable or animal sources in such food products.

Hence, it is an object of this invention to provide fat blends that are an alternative to tropical oils and fats and their fractions for use in food products. In the present specifica tion and claims the term "food product" shall comprise food products, such as shortenings, margarines or spreads, doughs and/or baked products. Also in the present specification and claims the term "tropical oils and fats" refers to any oil or fat originating from tropical plants. Examples of tropical oils and fats are palm oil or fat, coconut fat, shea butter, mango oil or fat, cocoa butter, oils and fats from Allanblack- ia, Illipe, Sal among others known to the person skilled in the art .

It is a further object of this invention to provide fat blends that are an alternative to hydrogenated vegetable oils and fats for use in food products. In the present specification and claims the term "hydrogenated vegetable oils and fats" re fers to either fully or partially hydrogenated vegetable oils and fats, wherein the origins of the vegetables are not lim ited .

It is yet a further object of this invention to provide fat blends that are an alternative to oils and fats from animal sources for use in food products.

The fat blend may be used to substitute partially or fully tropical oils and fats, hydrogenated vegetable oils and fats as well as oils and fats from animal sources.

Apart from the origins of the fats and oils which are used to prepare a fat blend also other properties of the fat blends are to be considered for fat blends to be suitable for the preparation of food products. One such property is the per centage of fat which is solid or crystallized at a specific temperature. This percentage of solid or crystallized fat is also known under the term "Solid Fat Content" (hereinafter al so abbreviated as "SFC") . In the present description and claims the SFC value is to be understood to be the so-called N-value, as measured according to the method DGF-C-IV 3g (03) . As an example and as known to the person skilled in the art a N10 = 50 indicates that at a temperature of 10°C 50% of the fat in a fat, fat composition or fat blend is solid or crys tallized. Whereas a high SFC value might be advantageous for the storage, transportation and handling of e.g. fat blends, it might represent a disadvantage for use of fat blends in the preparation of food products. A high SFC value may e.g. pre vent in whole or at least partially that the fat blend is mixed or distributed uniformly in the food product prepared with said fat blend, hence affect e.g. the texture of the food product. A high SFC value at e.g. body temperature may also contribute to a mouth-feel of the food product which is not regarded as pleasant by the consumers. Hence it is desirable to have a fat blend with SFC values which may be tailored for certain temperatures and according to specific product needs, e.g. by having a high SFC value at low temperatures such as 10°C, but a low or lower SFC value at higher temperatures such as 30 °C or 40°C.

Fat blends which show a change in the SFC values over the tem perature range which is not very distinct, eg having a N10 around 20 and a N40 around 10, are known. Although such fat blends appear to be suitable for the preparation of food prod ucts, it is still desired to have fat blends which show a high SFC value at a temperature of 10°C and a distinct change of the SFC values over a temperature range of 10°C to 40°C. In the present description and claims a high SFC value at 10°C, N10, is to be understood as a N10 of at least 30%. In addi tion, in the present description and claims a distinct change of the SFC values over a temperature range of 10°C to 40°C is to be understood as a difference between N10 and N40 of at least 12 percentage points.

Hence, it is yet another object of this invention to provide fat blends which show a high SFC value at 10°C and a distinct decrease of the SFC values over a temperature range of 10°C to 40 °C .

These objects of the invention are achieved by a fat blend ac cording to claim 1.

The inventive fat blend comprises monoglycerides of fatty ac ids, diglycerides of fatty acids and triglycerides of fatty acids, wherein the amount of monoglycerides is from 1 to 65% by weight, the amount of diglycerides is from 1 to 80% by weight, and the amount of triglycerides is from 20 to 70% by weight. The mono-, di- or triglycerides are derived from fatty acids which comprise maximum 40% by weight of palmitic fatty acid, maximum 75% by weight of stearic fatty acid, and 3 to 75% by weight of oleic fatty acid. The SFC value N10 of the inventive fat blend is at least 30% and the difference between the SFC values N10 and N40 of the fat blend is at least 12 percentage points.

The N values given herein are those determined according to the method "Solid Fat Content in Fats and Oils, Determination by pulsed nuclear magnetic resonance spectroscopy DGF-C-IV 3g (03)" of the "Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen, Deutsche Gesellschaft fiir Fettwissenschaft" .

In a preferred embodiment of the invention the fat blend com prises an amount of monoglycerides from 5 to 40% by weight, an amount of diglycerides from 20 to 60% by weight, and an amount of triglycerides from 25 to 40% by weight.

In addition, it is an object of the invention to provide a process for preparing fat blends with tailored SFC values.

Such a process according to the invention comprises mixing a component A being a vegetable oil with a component B, being a mixture of mono- and diglycerides, under elevated tempera tures, until a homogenous and liquid mixture is achieved, which mixture is subjected to a further heating for a specific time period.

In particular the process according to the invention comprises a) mixing 30% to 65% by weight of a component A with 70% to 35% by weight of a component B in a temperature range from 50°C to 90°C until the mixture is homogenous and liquid, wherein component A is a vegetable oil or a mixture of vegeta ble oils and component B is a mixture of mono- and diglycer ides of fatty acids, which mixture has a melting point from 45 °C to 85 °C;

b) heating the mixture obtained in step a) under a vacuum or nitrogen atmosphere up to a temperature in the range of 160°C to 260°C and keeping said mixture at said temperature for a time period up to 10 hours.

As component A any vegetable oil which is liquid at ambient temperature is used. Herein the term "ambient temperature" re fers to a temperature of 20°C to 25°C. Preferred but non limiting examples of the component A are sunflower oil, pref erably high-oleic sunflower oil, as well as rapeseed oil.

As component B any mixture of mono- and/or diglycerides of fatty acids is used which mixture has a melting point from 45°C to 85°C. The melting points given herein are those deter mined according to the method "DGF-C-IV 3a (52)" of the "Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen, Deutsche Ge- sellschaft fiir Fettwissenschaft" . Non-limiting examples of component B are mixtures wherein the monoglyceride content is from 35% to 99,9% by weight. In a preferred embodiment of the invention the component B is a mixture of mono- and diglycer ides of fatty acids, wherein the amount of monoglyceride is at least 40% by weight, based on fully hydrogenated rapeseed oil. In another preferred embodiment of the invention, the compo nent B is a mixture of mono- and diglycerides of fatty acids, wherein the amount of monoglyceride is at least 90% by weight, based on fully hydrogenated rapeseed oil. In an embodiment of the inventive process the temperature in step b is from 200°C to 240°C. In a further embodiment of the inventive process the time period in step b is up to 6 hours.

In the specification and claims herein a time period of up to 10 hours shall cover any time period within this range, such as for instance 1, 2, 3, 4, 5, 6, 7, 8 and 9 hours, and a time period of up to 6 hours shall cover any time period within this range, such as for instance 1, 2, 3, 4 and 5 hours. A time period of 0 hours shall comprise any time period within this range, such as for instance 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50 and 55 minutes.

The temperature and time treatment under step b) takes place either under a vacuum or nitrogen atmosphere to prevent auto ignition .

In a further step c) the fat blend obtained is subjected to refining steps known in the art. Such a refining is character ised by neutralization, bleaching and deodorization steps.

By the process of the invention a tailoring of the SFC values of various fat blends is possible and thus said process repre sents an inventive and alternative process for preparing known fat blends. However in a preferred embodiment of the inven tion, the process enables the preparation of the fat blend ac cording to the invention which is characterized i.a. by its specific pattern of SFC values.

The invention will be further described in more detail by the following non-limiting examples. EXAMPLE 1

On a laboratory scale, a fat blend was prepared from 52% by weight high oleic sunflower oil as component A and 48% by weight distilled mono and diglycerides, wherein the amount of monoglyceride is at least 90% by weight and which are based on fully hydrogenated rapeseed oil with a melting point of 65°C or above as component B.

The components A and B were mixed at 65°C for 15 minutes until a liquid and homogenous mixture was achieved. Afterwards the mixture was heated to various temperatures for various time periods. At each temperature and time period a sample was tak en. All samples were analysed for the solid fat content and the results are shown in the following table. The solid fat content measurement follows the DGF C-IV 3g (03) method as mentioned above. One comparative sample was also taken after 15 minutes at 65°C.

It is observed from the above table that as a result of the inventive process which comprises a treatment at an elevated temperature for a specific time period, the solid fat content of the Examples 1-1, 1-2 and 1-3 according to the invention shows a change from N10 to N40 of at least 12 percentage points which is higher than for the comparative example 1-4 which after mixing of the components A and B at 65°C has not been heated up to a temperature in the range of 160°C to 260° or 200°C and 230°C respectively.

EXAMPLE 2

On a laboratory scale, 2 fat blends were prepared from high oleic sunflower oil and 2 types of mono- and diglycerides of fatty acids with various proportions (see below table) . Both fat mixtures were first brought to 65°C for 15 minutes until they were liquid and homogenous. Then both fat mixtures were subjected to elevated temperatures of 220°C for 6 hours. In addition, 2 comparative examples were prepared which were not subjected to a temperature treatment of 220°C. In the end, all 4 fat blends were analysed of the Solid Fat Content (%) . The mono-, di- and triglyceride contents were also measured ac cording to EN 14105 by gas chromatography. The results are shown in the below table.

In addition to the changes of solid fat content which has been elucidated in Example 1, the above table also shows the chang es of mono-, di- and triglyceride contents when compared with the comparative examples. In particular, there is a rise of diglyceride content after treatment at an elevated temperature for a specific time.

By applying the inventive process further exemplary fat blends of the invention were prepared starting from high oleic sun flower oil as component A and mono- und diglycerides of fatty acids with more than 90% monoglyceride, based on fully hydro genated rapeseed oil as component B. These fat blends again were mixed until they were liquid and homogenous and then sub jected to an elevated temperature for a specific time period. They comprise 26,0% by weight of monoglycerides, 43,0% by weight of digylcerides and 31,0% by weight of triglycerides after treatment of the mixture of components A and B at 200°C for 6 hours, and 19,3% by weight of monoglycerides, 52,8% by weight of digylcerides and 27,9% by weight of triglycerides after treatment of the mixture of components A and B at 230°C for 1 hour, respectively.

EXAMPLE 3

A shortening (100% fat) was prepared with a fat blend from this invention sharing the same solid fat content of Example 1-1. The formulation of the shortening was as follows

-70% high oleic sunflower oil

-30% fat blend

The shortening was processed on laboratory scale through a conventional AA sequence with a throughput of lOOkg/h, an exit temperature on the second A Unit (500 rpm) of 12°C and a line pressure of 3 bar. As known to the person skilled in the art an A unit used in the production of margarine is defined as the cooling and crystallisation cylinder where the margarine emulsion is cooled, sheared and formed to crystals. The short ening was stored at 15°C. The shortening exhibited soft, creamy and homogeneous structure. The solid fat content of the shortening was as follows: N10 = 11,5%, N20 = 10,0%, N30 = 8,2%, N35 = 7,05 and N40 = 5,0%.

The shortening was used to bake cookies by mixing 460 g short ening, 365 g sugar, 280 g brown sugar, 200 g eggs, 820 g flour, 10 g salt and 15 g baking powder. All ingredients were mixed into a smooth dough, the dough was divided into 2 -3 rolls and was frozen at -18°C for 1 hour. Afterwards, the rolls were cut and placed on the baking sheet. The baking was completed after 12 minutes at 180°C oven condition. The taste of the cookies was good, with clean mouthfeel. The structure and the crumbs were regular. In conclusion, the cookies baked with this shortening were as good as those baked from other margarines or shortening based on palm or other fats.

EXAMPLE 4

A margarine (80% fat) was prepared by a fat blend from this invention sharing the same Solid Fat Content of Example 1-1.

The formulation of the margarine was as follows

-10% high oleic sunflower oil

-30% fat blend

-40% shea butter

- 0,3% citric acid

- 0,01% butter flavour

- 19, 69% water

The margarine was processed on laboratory scale through a con ventional AAB sequence with a throughput of 80kg/h, an exit temperature on the second A Unit (500 rpm) of 12°C and an exit temperature on the B Unit of 15°C. As known to the person skilled in the art the B Unit means the resting tube, where the semi-plastic margarine ripes and is formed to the desira ble shape and structure to be packed. The margarine was stored at 20°C for 3 days, then cooled to 15°C. The margarine exhib ited a homogeneous, plastic and firm texture. The colour was off white, and the taste was neutral with very light buttery flavour. The solid fat content of the margarine was as fol lows: N10 = 36,4%, N20 = 27,0 %, N30 = 16,0 %, N35 = 12,5% and N40 = 11,1%.

This margarine was used to bake croissants with the following recipe and method:

Ingredients

Flour (type W 700) 2500 g

Water (4-6°C) 1000 g

Fresh yeast 200 g

Sugar 250 g

Eggs 300 g

Salt 30 g

The margarine from Example 4 600 g

All ingredients except the margarine were mixed into a medium- solid dough, then the dough was shaped into a thin sheet. The margarine was laminated into the dough sheet with 3 folds. The margarine exhibited good lamination properties. This dough with margarine was kept cool for 20 minutes. Then the dough was baked at 210°C for approximately 18 minutes. The baked croissants showed nice and regular lamination structures, as well as a good volume. The taste of the croissant was neutral and lightly buttery, similar of that made from palm fat based margarines .