Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2000-03-20
2001-08-21
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S601000, C554S227000
Reexamination Certificate
active
06277433
ABSTRACT:
BACKGROUND OF THE INVENTION
Natural fats are often fractionated in order to get fractions that have improved properties compared with the unfractionated fats. Examples hereof are fractions of palm oil, shea oil, coconut oil, palm kernel oil and many others. From EP 815 738 blends are known that comprise “an interesterified Shea-olein fraction”. However the interesterification conditions are not given and therefore it remains unclear whether this interesterification resulted in randomisation or not. Moreover it remains unclear whether a fraction of an interesterified Sh-olein is applied or whether a fraction of Sh-olein is subjected to interesterification and the product resulting therefrom is used. The blend comprising the product is used for making a whipping cream, respectively a whipped filling fat, although in the text also the use in wrapper margarine is indicated. It is said that by using this fat post-hardening problems of the fat can be reduced. The blends are based on fats with saturated C16 and/or C18 fatty acids in it, such as palm oil or fractions thereof. A disadvantage of the upgrading of a fat by fractionation often is that in addition to the desired fraction with the required product performance also one or more fractions are obtained that are not useful for application in foods. Often these fractions are too liquid, meaning that they have too low solid fat contents if measured by an NMR pulse technique to be able to apply them successfully in foods. These fractions then have to be discarded or have to be used for less useful applications like caddle feed. It would therefore be very beneficial if for such fractions a suitable application could be found, either for the fat as such or after being converted into another fat composition. We therefore studied whether we could find ways to upgrade such (waste) oils. There are actually two different routes of improvement possible:
Route 1 consists of a hardening process which will result in a high trans fatty acid content of the improved product. Route 2 which is part of the invention consists of a randomization process which results in a product having no increase in trans fatty acids. This study resulted in the finding of novel fat compositions with beneficial properties that can be applied in many food compositions. Those novel fats were found to have higher solid fat contents than the fats they were made from. Therefore these novel fats can be used to structure eg liquid oils often used in food compositions like margarines (puff pastry or cream) or icings, while they are also very useful as frying oil either as pure fat or as a blend with one or more other fats or oils.
An example of an attempt to reuse a liquid oil is disclosed in EP 69599. According to this patent a CBE is made from shea oil by fractionation. The olein fraction formed as side product is up-graded by subjecting it to a directed 1,3 enzymic interesterification. By this process the fatty acid groups bonded to the 1,3 positions of the triglycerides are redistributed and some more of the SOS compound is formed. This is isolated by fractionation. Still an olein fraction is obtained as side product for which no use exists.
SUMMARY OF THE INVENTION
Thus our invention concerns in the first instance a fat composition having a triglyceride composition, corresponding with a randomized, interesterified fat having a fatty acid composition of:
20-50 wt % C18:0
30-60 wt % C18:1
5-15 wt % C16:0 and
0-15 wt % C18:2
Our process leads to a different triglyceride composition than obtained by the process according to EP 69599, because in that process only the fatty acids in the 1 and 3 positions are interexchanged, whereas in our process all fatty acid groups present in the fat participate in the interesterification.
DETAILED DESCRIPTION OF THE INVENTION
Preferred fat compositions are fat compositions, wherein the composition comprises
4 to 10 wt % of SSS
5 to 15 wt % of SUS
10 to 20 wt % of SSU
15 to 30 wt % of SUU
8 to 20 wt % of USU
12 to 30 wt % of UUU-triglycerides
preferably 4-8 wt % S3, 18-32 wt % S2U, 35-48 wt % SU2, 14-20 wt % U3
(S=saturated fatty acid with 16-18 C-atoms and U=unsaturated fatty acid with 18 C-atoms) and which preferred fat compositions display a fatty acid composition (by FAME) of:
20-50 wt % C18:0, preferably 25-35 wt %
30-60 wt % C18:1, preferably 45-56 wt %
5-15 wt % C16:0, preferably 6-10 wt %
0-15 wt % C18:2, preferably 5-10 wt %, while the composition displays a solid fat content at the temperature indicated of:
N10=10−30
N20=8−20
N30=5−8
N35<5.
A particularly preferred fat is a fat that is obtained as a randomised, interesterified Shea oil olein. Shea oil olein is obtained as a side stream during the production of Shea oil stearin (a well known cocoa butter equivalent) from Shea oil. However sofar no useful application of Shea oil olein was known, without an increase of trans fatty acids.
The fat according to the invention can be applied as such, however it is also possible to use blends of this fat with other fats or oils. In that instance the novel fats can act as structuring fat for the other fats. Therefore the invention also concerns blends of triglycerides, comprising 10 to 90 wt % of a fat composition according to claims
1
-
3
and 10 to 90 wt % of another fat, preferably selected from the group consisting of liquid oils (sunflower oil, rape seed oil, soybean oil, arachidic oil), tropical oils (coconut oil, palm kernel oil, palm oil), fractions thereof, or fully or partially hydrogenated products or interesterified mixes of them. In particular the use of the hard or fully hardened vegetable fat (fractions) leads to good results.
Preferred examples of other fats are fats that are liquid at ambient temperature (i.e having an N20<5, such as sunflower oil, soybean oil, olive oil etc.) and or having relatively high contents of C12/C14 fatty acid residues (such as coconut oil; or palm kernel fat) and/or having substantial amounts of C22 or higher fatty acid residues in it (such as arachidic oils or rape oils).
Another main advantage of our novel fats is that they are derived from natural fats and that thus the products obtained after interesterification are about free of trans fatty acids. Trans fatty acids are considered less healthy nowadays and thus our novel fats can be considered as healthier than the fats with a relatively high trans content. Our invention therefore is also directed to fat compositions, wherein the composition has a trans fatty acid content of less than 10 wt %, preferably less than 5 wt %, most preferably less than 2 wt %. Trans content being defined here as the total of the trans fatty acids over the total number of unsaturated bonds in the unsaturated fatty acids present.
Very beneficial applications of our novel fats or of blends containing them are the use of these fats or blends in icings, resulting in increased plasticity and decreased trans fatty acids compared to common icings. Icing compositions comprising
30-70 wt % of a fat
0-30 wt % of powder products or mass (i.e. SMP, fruit, cacao etc.)
10-60 wt % of one or more sugars or sugar alkohols or mixtures of them
0.1-3 wt % of an emulsifier, wherein the fat comprises 10-100% of the fat according to claims
1
-
3
.
Our fats can also be used successfully in margarine compositions, in particular in puff pastry margarines and in cream margarines. By using our fats or our blends puff pastry margarines can be made comprising a fat emulsion with a fat content of 40-90 wt %, while the total emulsion displays a Stevens hardness C at 20 oC of 1000 to 4000 g. Cream margarines can be made comprising a fat emulsion with a fat content of 40-90 wt % wherein the fat is a fat or a fat blend according the invention while the emulsion displays a Stevens hardness C at 20 oC of 400 to 1500 g. Stevens hardness being measured using a Stevens Texture analyzer with a probe of 12 mm and using a penetration speed of 1 mm/s and a penetration depth of 10 mm.
The fats or fat blends according to the invention can also be u
Lantz Ingo
Schroeder Annette
Loders Croklaan B.V.
Paden Carolyn
Pillsbury & Winthrop LLP
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