Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1987-01-23
1990-09-25
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426611, 426654, A23L 1035, A23P 112
Patent
active
049592335
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a polyglycerol partial fatty acid ester emulsifier, a method for the preparation thereof and a product containing such an emulsifier applied on a particulate carrier.
In the present context, the term "polyglycerol" designates condensed glycerol molecules, such as dimeric glycerol (diglycerol), trimeric glycerol (triglycerol), etc. Commercial glycerol condensate products or polyglycerol products useful for preparing the emulsifiers of the invention, such as products in which the major proportion is constituted by dimeric glycerol (diglycerol) are normally mixtures containing glycerol in varying amounts of polymerization, from monomeric glycerol up to tetrameric or higher glycerol condensates. Important examples of such polyglycerol products are products which contain, e.g., at the most 30% of monomeric glycerol, and very interesting products are products which contain at the most 25%, such as at the most 20%, of monomeric glycerol and about 60% of dimeric glycerol (diglycerol), the remainder being higher condensates of glycerol, but the composition of polyglycerol products may vary over a wide range.
Polyglycerol partial fatty acid emulsifiers comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties are normally used, e.g., as emulsifiers or "aerating agents" (aerating agent is a designation used in the food industry for an emulsifier which is used for whipping purposes, in other words for preparing emulsions where air constitutes the disperse phase) in food products, e.g. for preparing cake mixes, or as emulsifiers in ice cream or fine food products.
Such polyglycerol partial fatty acid emulsifiers are normally prepared by reacting a polyglycerol product with a fatty acid or a mixture of fatty acids or with a fatty acid glyceride or a mixture of fatty acid glycerides. The fatty acids or the fatty acid moieties in the fatty acid glycerides are saturated acids or moieties with an average number of carbon atoms in the range of 17-18, such as stearic acid or tallow fatty acids.
It has now surprisingly been found that the emulsifier or aerating properties of polyglycerol partial patty acid ester emulsifiers, in particular emulsifiers in which the major proportion of the polyglycerol is diglycerol, are improved considerably when the fatty acid moieties with which the polyglycerol and, if present, monomeric glycerol, is esterified, are selected so that the average number of carbon atoms in the acid moieties is in the range between 13.0 and 16.5
In the present context, the term "the average number of carbon atoms in the acid moieties" is intended to designate the average resulting from dividing the total number of carbon atoms in the acid moieties present as esterifying moieties on the polyglycerol and monomeric glycerol molecules with the total number of these esterifying moieties. As mentioned above, e.g., products which contain a predominant amount of diglycerol may typically contain an amount of monomeric glycerol and an amount of higher glycerol condensates (or higher glycerol condensates may be formed by condensation during the esterification process). In the normal preparation of the emulsifier product, both the monomeric glycerol and the glycerol condensates will become esterified, normally mono- and/or diesterified at terminal hydroxy groups.
In practice, there will substantially be concordance between the average carbon number of the acid moieties with which the diglycerol is esterified and the average carbon number of the acids or acid moieties of the acid or glyceride starting material used in the esterification in which the diglycerol partial fatty acid ester emulsifiers are made. Therefore, the average carbon number of the acid moieties of the esterified diglycerol molecules will, in practice, be substantially identical with the average carbon atom number of the acid moieties of the starting material u
REFERENCES:
patent: 3637774 (1972-01-01), Babayan et al.
patent: 4456627 (1984-06-01), Van Heteren et al.
patent: 4680184 (1987-07-01), Seiden et al.
patent: 4748027 (1988-05-01), Schou et al.
Octacosanol-contg. aq. compsn., etc., Taiyo Kagaku KK, Derwent, Abstract No. J61263937.
Oil-in-water emulsion food prodn., etc., Knorr Shokuhin KK, Derwent, Abstract No. J60137260.
Stable whipping cream prepn., etc., Taiyo Chemical Ind KK, Derwent, Abstract No. J56131360.
Prepn. of whip cream, etc., Morinaga Milk KK, Derwent, Abstract No. J62118855.
Prepn. of low fat cream used for whipping, etc., Morinaga Milk KK, Derwent, Abstract No. J62228247.
Acidic oil-in-water emulsion for salad dressing, etc., Sakamoto Yakuhin Ko, Derwent, Abstract No. J60118164.
Feete-Seifen-Anstrichmittel, No. 3, 1980, R. Neissner, Polyglycerine and Fettsaure-Polyglycerinpartialester (Hestellung, Kennzahlen, DC-Trennung (partial translation).
Dreyer Jack A.
Schou, deceased Herbert W. D.
Czaja Donald E.
Federman Evan
NEXUS ApS
White John P.
LandOfFree
Emulsifier and a method for its preparation does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Emulsifier and a method for its preparation, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Emulsifier and a method for its preparation will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-328272