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...
Patent
1995-06-02
1996-11-19
Paden, Carolyn
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...
426 98, 426660, A23D 900
Patent
active
055760457
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
Anti-bloom triqlyceride compositions Blooming of chocolate or of compositions containing chocolate fats is a well-known problem. In our European patent applications 92201848.6; 92201849.4; 92200677.0 and 92201472.5 we have explained the problem of blooming of chocolate fats. As a solution for the above problem, we have presented in these applications the use of (H.sub.2 M+M.sub.2 H)-fats, H=saturated fatty acids C.sub.16 -C.sub.24 and M=saturated fatty acids C.sub.10 -C.sub.14, in chocolate compositions, either as (H.sub.2 M+M.sub.2 H)-fats per se, or as a mid fraction thereof, or combined with a soft fat high in (U.sub.2 S+U.sub.3)-fats (U=unsaturated fatty acids; C.sub.18 +; S=saturated fatty acids C.sub.16 +).
SUMMARY OF THE INVENTION
In a further embodiment of the earlier findings we have now found triglyceride compositions that perform even better than the (H.sub.2 M+M.sub.2 H)-fats disclosed earlier. So, our invention concerns a triglyceride composition, containing H.sub.2 M-type triglycerides (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein the composition contains at least 30 wt % of the (H.sub.2 M fat), while the weight ratio of the two possible H.sub.2 M-triglycerides (HHM and HMH) i.e. HHM:HMH is more than 3, preferably more than 5, most preferably more than 10.
It should be stated here that fats high in HHM-triglycerides were earlier disclosed in EP 170 431. However, it is only stated therein, that a-symmetric glycerides MHH, wherein M is saturated fatty acid with up to 8 C-atoms, while H=C.sub.16 /C.sub.18, are very good structuring fats for spreads and the like.
According to EP 322,027 reduced calorie fats comprise triglycerides of the MML, MLM, LLM and LML-type, while the fat must have a very specific fatty acid distribution. Nothing is disclosed about the ratio HHM:HMH of the triglycerides.
A similar disclosure can be found in WO 91/09537. The fats are applied as a blend with a sugar in e.g. chocolate flavored candy bars, chocolate-flavored coatings for enrobed products, etc. However, again the triglycerides are used to achieve a calorie reduction.
DETAILED DESCRIPTION OF THE INVENTION
The triglycerides according to our invention can be made according to known enzymatic processes (cf. e.g. EP 170 431). A process for the enzymic preparation of these fats high in HHM is e.g. an enzymic conversion, applying a 1,3-specific enzyme, preferably on a support, wherein a trisaturated triglyceride, high in H.sub.3 is converted with a free fatty acid, or an ester thereof, providing moieties M, under such conditions, such as molar ratio triglyceride/fatty acid or esters (preferably about 1:1) that a product is formed and isolated, optionally after a fractionation with an HHM:HMH weight ratio of more than 3.0. Depending on the exact procedure the enzymically made fats can be racemic or chiral. The production of chiral triglycerides is e.g. illustrated in our co-pending European Patent Application 92309904.8.
A very convenient way for the application of the novel fats according to the invention is to apply these fats as blend with other triglycerides. Therefore, in another embodiment of the invention, the invention also concerns blends of triglycerides, comprising fats A and B and/or C, wherein fat A is a fat, containing H.sub.2 M-fats, fat B is a fat, containing SUS triglycerides, fat C is a fat, high in unsaturated triglycerides (U.sub.2 S+U.sub.3), S being saturated fatty acid C.sub.16 -C.sub.22, U being unsaturated fatty acid with at least 18 C-atoms, preferably C.sub.18: 1 or C.sub.18: 2, which blend comprises: and/or at least 45 wt % as fat C.
In these blends fat A is present in amounts of 1-50 wt %, preferably 5-40 wt %, most preferably 20-30 wt %; fat B in amounts of 0-99 wt %, preferably 40-75 wt % and fat C in amounts of 0-90 wt %, preferably 10-30 wt %, however, with the pre-requisite that the total of fats B and C is always more than 0%.
The anti-bloom activity of the novel composition is established, when the
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Cain Frederick W.
Hughes Adrian D.
Pierce John H.
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