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
1996-03-05
1998-07-28
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...
426603, A23D 900
Patent
active
057860190
DESCRIPTION:
BRIEF SUMMARY
This application is the National Stage of International Application PCT/EP94/02893, filed Aug. 31, 1994.
BACKGROUND OF THE INVENTION
Fats, suitable for use in margarine or spreads have been the subject of many studies in the past. According to U.S. Pat. No. 4,425,371 margarine fats comprise (1) a randomly interesterified mixture of a) an oil high in linoleic acid (=C.sub.18:2) and b) an oil or fat high in saturated fatty acids with at least 16 carbon atoms and (2) an olein fraction obtained after a fractionation of above interesterified mixture, which olein fraction has to have a specific N-line. Although the fats obtained display good properties as margarine-fats, those fats have the disadvantage that its N-line is not optimal. In particular its N.sub.5 values and the differences between N.sub.5 and N.sub.20 are too high to make them good healthy spread-fats. Further its content of saturated fatty acids is still rather high. Moreover, these fats include fractions obtained after a hydrogenation. As hydrogenation will result in the formation of trans-fats, the margarine-blends in general will contain some of those undesirable trans fats. Another disadvantage is that for the preparation of the fat blends a rather complicated process must be performed, including an interesterification, a hydrogenation, a fractionation and a back-blending of the different products obtained.
Other known margarine-fats contain appreciable amounts of lauric acids. The presence of lauric residues, however, has a negative impact on the flavour of the products, because of hydrolysis that occurs during storage.
Recently a margarine oil low in trans-acids was disclosed in WO 91/08677. According to this documents the fats must fulfil the following requirements: esterified C.sub.18:0 present is mainly bonded at 1 and/or 3 and esterified unsaturated fatty acid is mainly bonded at 2-position of the triglycerides
According to the specification the presence of diglycerides is essential in order to obtain a good mouthfeel and the required solid fat profile. We have found, that the presence of diglycerides in margarine-fats has a negative impact on the crystallization behaviour (in particular: the velocity of crystallization) of the fats, when applied in margarines or spreads. Therefore, we have studied, whether we could find healthy fats suitable for the preparation of margarines or spreads that are substantially free of diglycerides and laurics, have a low SAFA-content, while its N-line is such, that the fats are good structuring fats at refrigerator-temperature (So:N.sub.5) and at ambient temperature (So:N.sub.20 or better its N.sub.5 -N.sub.20), while they melt well in the mouth (So:N.sub.35).
SUMMARY OF THE INVENTION
We found fat-compositions that fulfil above requirements. Therefore our invention concerns with fat-composition, suitable for healthy margarines or spreads, comprising the following triglyceride-distribution:
S being: saturated fatty acid with 16-24 carbon atoms
U being: mono- or polyunsaturated fatty acids with at least 18 carbon atoms which fat-composition has a weight-ratio-(C.sub.18 -C.sub.24):(C.sub.16 saturated fatty acids of at least 0.3, contains less than 5 wt % diglycerides, while its SAFA-content is less than 35 wt % and its solid fat content, measured by NMR-pulse (unstabilized), is:
Our novel fats preferably have SAFA-contents of less than 30 wt %, most preferably less than 25 wt %. The SAFA-content being defined as the total weight of saturated fatty acids (including the trans-acids) over the weight of all fatty acids present. The preferred N-line (measured by NMR-pulse, not stabilized; i.e. using the following T-regime melt at 80.degree. C.; 10 min. at 60.degree. C.; 1 hr at 0.degree. C., measured at measure-T after 30 min. at this T) is
DETAILED DESCRIPTION OF INVENTION
All kind of fats, such as natural fats or oils but also synthesized fat-components can be applied in our compositions. Examples of these fats are the following triglycerides: sunflower oil; olive oil; soybean oil; corn oil; PPO; StStO
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Gunstone 1983 Lipids in Foods Chemistry, Biochemistry and Technology Pergamon Press New York pp. 152-154.
Cain Frederick William
Smith Kevin Warren
Zwikstra Nico
Loders-Croklaan B.V.
Paden Carolyn
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