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
1996-02-29
2001-05-08
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...
C426S564000, C435S134000
Reexamination Certificate
active
06228417
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a fat composition which has a specific composition, and a whippable oil in water (o/w) emulsion prepared by using the fat composition.
2. Description of the Related Art
A large amount of laurin fats, such as coconut oil and palm kernel oil, and hydrogenated products thereof have been used in whippable creams, such as whipping cream. Cream prepared by using these fats, solely or with natural fresh cream, has been used for cake icing and the like. Many of them have superior qualities in their physical properties to natural fresh cream, such as excellent melting properties in mouth, freshness and cold feeling, but there are still various points to be improved. A particular problem in a whipped cream is its poor heat resistance. Especially in summer, the whipped cream causes deformation and syneresis, when used to decorate cake or the like. Laurin fats, especially coconut oil, contains only a small amount of long-chain unsaturated fatty acids, such as oleic acid and linoleic acid. Therefore, their heat resistance are not so improved ever when extremely hydrogenated. In addition, there is a method to give heat resistance to laurin fats by adding a high melting point fraction of liquid oils or extremely hydrogenated oils to the laurin fats, but it is known that this method deteriorates melting properties of cream in mouth.
Though a trial has been performed to obtain a hardstock fat of margarine by introducing long-chain fatty acids to laurin fat (EP 0170431), no trial has been done to improve melting properties in mouth and heat resistance of a whippable cream.
SUMMARY OF THE INVENTION
The present invention provides a whippable o/w emulsion which has good heat resistance and excellent melting properties in the mouth.
It is believed that excellent melting properties in the mouth, freshness and cold feeling of a whippable o/w emulsion prepared by using laurin fats are derived from middle-chain fatty acids with 8-12 carbon atoms. Hence, the inventors have found that a novel fat composition can be prepared by reserving middle-chain fatty acids, which occupy more than half of fatty acids especially in their 2-position as they are, and introducing a small amount of long-chain fatty acids with 16 or more carbon atoms to the fats, and that thereby a whippable o/w emulsion, which is imparted excellent melting properties in mouth and heat resistance, can be prepared.
That is, the present invention relates to a fat composition containing 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms. And the present invention relates to a whippable o/w emulsion prepared by using the fat composition.
The fat composition of the present invention contains 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 (normally 30-38) total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 (normally 48-56) total carbon atoms. % value indicating a distribution of number of carbon atoms in a glyceride is weight %. That is, the fat composition of the present invention is novel in that a content of glycerides, of which constituent fatty acid residue has not less than 38 total carbon atoms, is less than that in laurin fats and is equal to that in milk fat, and a content of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, is more than that in laurin fats and milk fats, and that a content of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms, is less than that in milk fats and more than that in laurin fats. The whippable o/w emulsion prepared by using the fat composition has excellent melting properties in mouth, freshness, cold feeling, and a good heat resistance. When a content of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms, are excess, a whippable o/w emulsion has good heat resistance, but has inferior melting properties in mouth. Therefore, to improve both heat resistance and melting properties in mouth, a content of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms, should be in the range mentioned above.
The fat composition of the present invention has following properties when prepared according to a process described below: more than 40%, preferably more than 50% fatty acids at 2-position of triglycerides is lauric acid, and 1,3-fatty acids are randomly distributed between these positions. And also, solid fat content (SFC) is 45-70% (at 20° C.) and 10-45% (at 30° C.). Slipping point (in the United States, called as Sofning point) is 35-45° C.
An example of preparation of the fat composition of the present invention is as follows: The fat composition is prepared by mixing laurin fats or hydrogenated forms thereof with fatty acids containing 16-24 carbon atoms or esters thereof, or fats rich in glycerides which contain fatty acid residues with 16-24 carbon atoms, transesterifying them by a conventional method, in the presence of lipase having 1,3-specificity, and extremely hydrogenating them according to a conventional method, if needed.
As for laurin fats, it is most preferred that coconut oil or hydrogenated form thereof, wherein lauric acid is most abundant at the 2-position, is used.
As for fatty acids with 16-24 carbons or esters thereof, stearic acid, palmitic acid, or ethylester or methylester thereof are exemplified. As for fats rich in glycerides which contain fatty acid residues with 16-24 carbon atoms, vegetable oils, such as soybean oil, rape seed oil, palm oil or fractionated oils thereof are exemplified.
More definitely, when laurin fats or hydrogenated products thereof, and fatty acids or esters thereof are raw materials, it is preferred to mix at a weight ratio between 60:40 and 80:20 (laurin fats or hydrogenated forms thereof : fatty acids or esters thereof). When laurin fats or hydrogenated products thereof, and fats rich in glycerides which contain fatty acid residues with 16-24 carbon atoms are raw materials, it is preferred to mix at weight ratio between 70:30 and 90:10 (laurin fats or hydrogenated products thereof: fats rich in glycerides with fatty acid residues containing 16-24 carbon atoms).
As for lipases specific to 1,3-position, known ones, for example from Rhizopus, Aspergillus, Penicillium, Candida, Pseudomonas, or Mucor, can be used. Procedures for lipases having 1,3-selectivity, lipase preparations, or method of transesterification using them, can be performed, according to the procedures described in, for example, JP,A,52-104506, JP,A,55-71797, JP,A,55-84397, JP,A,56-127094, JP,A,56-163196, JP,A,57-78496, JP,A,59-500649, JP,A,60-19495.
When the fat composition is prepared by random transesterification, the composition will contain much triglycerides, such as tristearin, wherein each constitutive fatty acid is long-chain and contains 16-24 carbon atoms.
The whippable o/w emulsion prepared by using such a fat composition will have heat resistance, but have inferior melting properties in the mouth. When a content of triglycerides, which contain both long-chain fatty acids and middle-chain fatty acids, i.e., triglycerides consisting of fatty acids with different chain lengths, is increased, “firmness” of the whippable o/w emulsion (crumbling to make handling difficult) will be prevented. Hence, it is preferred that transesterification selective to 1,3-position is carried out.
When laurin fats rich in glycerides which contain fatty acid residues with 16-24 carbons are raw materials, it is preferred that extreme hydrogenation is carried out after tr
Hidaka Hiroshi
Inayoshi Kuniaki
Nishimoto Tugio
Yabuuchi Sayoko
Fuji Oil Co., Ltd.
Paden Carolyn
Wenderoth , Lind & Ponack, L.L.P.
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