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
1996-05-21
1998-03-24
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...
426613, 426606, A23D 700
Patent
active
057310270
DESCRIPTION:
BRIEF SUMMARY
This application claims benefit of international application PCT/EP03881, filed Nov. 23, 1994.
Blends of a sugar and a fat component are often used in temperature conditions. Examples of the above products are encapsulated fillings, such as pralines and ice-cream products provided with a coating, containing such blends. A problem with the known blends was that so far high SAFA contents (=contents of saturated and/or trans-fatty acids in the triglyceride component) had been required in order to achieve the required product performance, such as acceptable texture and good oral melting characteristics. Alternatively, the product performance, in particular the hardness and cool-melting behaviour, was unsatisfactory when lower SAFA contents were applied.
BACKGROUND OF THE INVENTION
According to EP 547,651 chocolate fillings comprise, as a fat phase, a fat containing 18-28 wt. % of C.sub.16 -C.sub.18 saturated fatty acids, 35-45 wt. % of trans-unsaturated fatty acids and 25-35 wt. % of cis-unsaturated fatty acids. Therefore, these compositions are high in SAFA and are not free of trans-acids.
According to EP 555,917 filling fats comprise non-temper, non-trans fats comprising: 35-80 wt. % of the polymorphic SOS fat; less than 3 wt. % of the trisaturated S.sub.3 ; 7-60 wt. % of (U.sub.2 S+U.sub.3) triglycerides and less than 40 wt. % of SSU-triglycerides while the SUS:SSU ratio <6.
These fats will be relatively high in SAFA while the triglycerides display such a solid fat content at 20.degree. C. (=N.sub.20) that the N.sub.20 /SAFA ratio is low. This last requirement makes the fats not optimal for our purpose as filling fat or as ice-cream coating fat.
In EP 500,178 we have disclosed non-lauric, non-temper filling fats with an N-line of : N.sub.20 >45; N.sub.30 <12 and N.sub.32.5 <2.0. These fats can be obtained as olein fraction of the fractionation of a hardened mixture of, e.g., soybean oil and palm oil olein or cottonseed oil. The last-mentioned requirement means that the fats are not trans-free and are high in SARA.
In EP 502,697 fats are disclosed, that can be used in frozen dessert applications. The fats comprise 10-90 % SU.sub.2 ; 10-85% S.sub.2 U, while the S.sub.2 U consists for at least 35 wt % of S.sub.2 L (L=linoleic acid). Therefore these fats are relatively rich in linoleic acid.
SUMMARY OF THE INVENTION
We have now found new blends of at least a sugar and a triglyceride component that can be applied in confectionery products, wherein the SAFA content of the triglyceride component is lower than that usually applied, while the products obtained display a performance similar to that of products based on fats with high SAFA levels. It should be understood that by SAFA content the total of saturated and trans-unsaturated fatty acid residues is meant.
Therefore, our invention concerns blends of a sugar component and a triglyceride component, the triglyceride component comprising: comprises SLnS and SOS in a weight - ratio <0.35, temperature indicated of: S being saturated fatty acid with 18-24 C atoms and U being unsaturated fatty acid with >18 C atoms, O being oleic acid and t being linoleic acid.
The triglyceride component in these blends has a SAFA content of at most 45 and is substantially free of trans-unsaturated fatty acid residues. Therefore, our blends are healthier than the common blends known for this purpose. Very suitable blends are obtained when the triglyceride component of the blend displays a ratio between its N.sub.20 (stab. at 20.degree. C.) and its SAFA content, so N.sub.20 /SAFA, of more than 1.2, in particular more than 1.5.
DETAILED DESCRIPTION OF THE INVENTION
Suitable triglyceride compositions that fulfil the above-mentioned criteria are triglyceride compositions rich in BOO, StOO, OStO, OBO or mixtures thereof. These compositions will also contain BOB, BBO, StOSt or StStO as the S.sub.2 U component. Such triglycerides can be made by interesterification of natural fats, in particular by applying chemical or enzymic interesterification, using a fatty aci
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Cain Frederick William
Quinlan Paul Thomas
Smith Kevin Warren
Zwikstra Nico
Loders-Croklaan B.V.
Paden Carolyn
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