Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1996-10-25
1999-04-06
Paden, Carolyn
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426607, 426659, A23D 900
Patent
active
058914951
DESCRIPTION:
BRIEF SUMMARY
This application is the national phase of International application PCT/EP95/01572, filed Apr. 25, 1995 which designated the U.S.
BACKGROUND OF THE INVENTION
Ice-cream coating fats known so far are mainly based on triglycerides, in particular triglycerides containing medium-chain fatty acid residues, such as lauric acid residues. Typical examples of such fats are disclosed in, e.g., EP 23,150, U.S. Pat. Nos. 5,017,392, 4,560,563, 4,086,370 and 3,959,516. However, hydrogenated vegetable non-lauric fats and triglycerides high in polyunsaturated fatty acids are also known as ice-cream coating fats, e.g. from EP 502,697, EP 246,366, EP 23,151 and U.S. Pat. No. 3,333,968.
Hitherto, no composition has been disclosed that is based on diglycerides and is suitable as ice-cream coating fat.
According to EP 402,090 oil-in-water emulsions are known, in which the fat phase comprises 10-99 wt. % of a diglyceride mixture having an increasing melting point of at most 20.degree. C., which mixture can also contain some monoglycerides, the total glyceride blend having a melting point of 35.degree. C. or below. These emulsions are suitable as cream alternatives and for ice-cream application. For the latter application, however, the emulsion is used for the ice-cream mass and not for the coating of the ice cream.
SUMMARY OF THE INVENTION
We have studied how to develop ice-cream coating fats that have a low SAFA content (a maximum of 35 wt. %) and an N-line that renders them suitable as ice-cream coating fat and which fat composition would be based on the presence of a minimum amount of diglycerides. The above-mentioned study resulted in novel fat compositions being found that are suitable for ice-cream coatings. These novel fat compositions comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. % (S=saturated fatty acid residue; U=unsaturated fatty acid residue), while the fat composition displays a SAFA content of 5-35 wt. % and an N line (NMR pulse, not stabilized) of N.sub.20 <35, preferably 1.0-20, more preferably 1.0-5.0; N.sub.25 <10, preferably <1.0.
Although known ice-cream coating fats, such as coconut oil or cocoa butter, have an N.sub.20 of at least 40, it was found, unexpectedly, that fats with a lower N.sub.20 can also be applied as ice-cream coating fats; however, the fats should contain enough of the required diglycerides.
DETAILED DESCRIPTION OF THE INVENTION
The above-mentioned finding therefore contradicts the general belief that a high N.sub.20 is a prerequisite for obtaining high crystallisation rates and acceptable drying times.
In particular, the diglyceride part of our novel fat compositions has a U.sub.2 content of 75-90 wt. % and an S.sub.2 content below 5 wt. %.
In a preferred embodiment of our invention the fats display an N.sub.0 of more than 35, in particular N.sub.0 =45-80. It was found that, when N.sub.0 >80, the coating became too brittle, while below N.sub.0 =35 the coating was too soft. The N.sub.20 controls the oral mouthfeel (waxiness) and meltdown of our ice-cream coating compositions.
As coconut oil and cocoa butter have relatively high N.sub.20 values, whereas our fats have low N.sub.20 values, the oral meltdown of our fat compositions is much shorter than the meltdown of coconut oil- or cocoa butter-based fat compositions.
Our diglyceride compositions are based on diglycerides derived from fatty acid residues with 12-24 C atoms, preferably 16-22 C atoms (for the saturated fatty acid residues (s)), and for the unsaturated fatty acid residues (U) these acids have at least 16 C atoms, preferably 18 C atoms; in particular, U is oleic acid.
Diglycerides can exist as both the sn-1,2 (sn-2,3) and sn-1,3 isomers. Both isomers can be applied in the present invention. In a preferred embodiment of our invention, however, products enriched in the sn-1,3 isomer are applied. Preferably, a ratio of sn-1,3/sn-1,2 diglyceride isomers >2.5 is applied to increase the melting profile of the blend. Diglyceride fractions
REFERENCES:
patent: Re30722 (1981-08-01), Olds
patent: 4018806 (1977-04-01), Wyness
patent: 4379176 (1983-04-01), Scherwitz
patent: 4394392 (1983-07-01), Tresser
patent: 4396633 (1983-08-01), Tresser
patent: 4414239 (1983-11-01), Oven
patent: 4430350 (1984-02-01), Tresser
patent: 4560563 (1985-12-01), Tresser
patent: 4656045 (1987-04-01), Bodor
patent: 5011704 (1991-04-01), Smagula
patent: 5017392 (1991-05-01), Bombardier
patent: 5215780 (1993-06-01), Meidenbauer
patent: 5273763 (1993-12-01), Merz
patent: 5431947 (1995-07-01), Bennett
patent: 5431948 (1995-07-01), Cain
patent: 5556659 (1996-09-01), De Pedro
Swern 1979 Baileyr Industrial Oil and Fat Products vol. 1, 4th ed. Wiley-Interscience New York pp. 352, 363, 368 374 382, 387, 389, 407.
Cain Frederick William
Manson nee van der Struik Helga Gerda A.
Moore Stephen Raymond
Quinlan Paul Thomas
Loders-Croklaan B.V.
Paden Carolyn
LandOfFree
Ice-cream coating fats does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Ice-cream coating fats, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Ice-cream coating fats will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1368989