Food or edible material: processes – compositions – and products – Fermentation processes – Isolated triglyceride other than milk derived
Patent
1998-07-15
2000-08-01
Paden, Carolyn
Food or edible material: processes, compositions, and products
Fermentation processes
Isolated triglyceride other than milk derived
426607, 435134, A23D 902
Patent
active
060963514
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to an edible fat-composition which is suitable for e.g. spread manufacture. From a nutritional point of view vegetable fats are preferred over animal fats, but without further processing these vegetable fats are not solid enough for the manufacture of high quality spreads. Hydrogenation is a traditional method for increasing the melting point of vegetable oils. According to modern nutritional insights there is a need for edible vegetable fat-compositions with a suitable consistency but which have not been subjected to chemical processing, particularly not to hydrogenation.
The present invention deals with an edible vegetable fat-composition with an increased solid fat content and which has not been subjected to hydrogenation. The invention also relates to a process for preparing such fat-composition and to an edible plastic fat-product comprising at least a fat phase wherein the fat-phase comprises such an edible vegetable fat-composition.
From EP 369 519 fat-compositions are known which have a stearic acid residue content of 15-45%, a palmitic acid residue content of less than 15% and a content of unsaturated C18 acid residues of 45-85%, the combined amount of fatty acid residues having a chain length of 16 or more carbon atoms being at least 95%. The specification discloses that this kind of fat-composition, which is for example found in high stearic acid residue containing varieties of soybean oil, can be used as such, without modification, as a fat which constitutes the fat-phase of spreads. An advantage of such spreads is that it combines a fatty acid distribution which is considered nearly perfect from a health point of view with very little processing. Many customers appreciate such products because these are perceived to be more natural.
However, when investigating these fat-compositions the problem was considered of their solid fat content which at ambient temperature is still relatively low and which makes them less suitable for many potential applications.
SUMMARY OF THE INVENTION
We have now found fat-compositions of the above described type in which 5-45% saturated fatty acid residues and 95-55% unsaturated fatty acid residues are placed at the 2-position of the triglycerides of the fat-composition. The effect is that they show solid fat contents in the 20-30.degree. C. temperature range (N.sub.20 -N.sub.30), which are increased compared with the fats of EP 369 519. Plastic fat-products, e.g. spreads, made with such fat-composition show improved firmness over a substantial part of said temperature range. They can be produced easily using conventional methods.
Accordingly the present invention provides an edible vegetable fat-composition not containing hydrogenated fat having more carbon atoms being at least 95% the fat-composition 5-45% of the fatty acid residues are saturated and 95-55% are unsaturated. H means any C18, C20, C22 or C24 saturated fatty acid, O means an oleic acid residue and L means a linoleic acid residue.
DETAILED DESCRIPTION OF THE INVENTION
The invention further provides a process for preparing the fat-composition according to the invention, which comprises the steps: residue content of at least 15%, a palmitic acid residue content of less than 15% and a content of unsaturated C18 acid residues of at least 30% to ester interchange involving all three positions of the glycerides to obtain an ester-interchanged fat, and, of vegetable non-hydrogenated non-interesterified fat.
In the present specification ester interchange is also denoted as interesterification.
Hydrogenation is not a part of the process for preparing the present fat-compositions which are derived from edible fats originating from vegetable sources.
The overall fatty acid residues distribution of the found fat-composition comprises atoms, unsaturated fatty acid residues,
The invention also provides an edible plastic fat-product comprising at least a fat phase wherein the fat phase comprises a fat-composition according to the present invention. Preferred
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Swern 1982 Bailey's Industrial.
Lipton division of Conopco, Inc.
Paden Carolyn
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