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
2002-03-18
2004-09-21
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...
C426S606000, C426S112000, C426S811000, C106S243000, C106S244000
Reexamination Certificate
active
06793959
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention generally relates to structured lipids which are especially suitable for use as edible oil components having a relatively low viscosity. More particularly, the invention relates to structured lipids for use as pan release components or in pan release products, especially such components or products which are applied by spraying onto a cooking surface and which have a smoke point which is suitable for cooking applications.
2. Description of Related Art
Vegetable-based edible oil compositions long have been used in cooking applications. Edible oil products provide taste, nutrition and anti-stick properties for any number of pan cooking, baking or similar types of uses and applications. Edible oil products of this general type include margarines, whipped spreads, tub margarines, shortenings, oils and sprayable compositions. Room temperature viscosities of these products vary depending upon the composition and the intended end use. Some such end uses require a viscosity low enough to permit propelling of the composition by an aerosol unit, a pump assembly, or other means for dispensing in a spray or mist pattern, whether for use in home kitchens, commercial kitchens, or on industrial cooking or baking lines. Products which are dispensable in these manners are referred to herein as pan release products or pan release compositions.
In the pan release art, references such as Rubin et al. U.S. Pat. No. 3,661,605 teach a surface release product in the form of an aerosol composition which is dispensed onto a cooking surface intended to be heated for food cooking purposes. This so-called pan release composition contains lecithin in a water dispersion, together with an aerosol propellant and a preservative which can be a vegetable oil and a fatty acid ester in relatively low quantities. When a typical product of this type is sprayed onto a cooking surface, the objective is to have a non-stick film of hydroxylated lecithin formed on the cooking surface. While products of this type have proven to be successful, improvements have been sought in these types of products, and this invention provides means for improving pan release products.
The present invention provides a novel type of pan release component or product which incorporates interesterification technology to provide pan release products that have multiple advantageous properties which are desired for pan release applications. These include a smoke point which is adequate to perform properly in various types of cooking applications. It is often difficult to obtain an adequately high smoke point in a product which must be thin enough to be sprayable. It is also important that pan release products exhibit a lightness in color so as to not detract from the appetizing appearance of the food or the like being cooked or baked with the pan release product.
Medium chain triglyceride (MCT) edible oils are known in the art including Seiden U.S. Pat. No. 5,288,512, Bertoli et al. U.S. Pat. No. 5,395,629, Hidaka U.S. Pat. No. 5,503,855 Takeuchi U.S. Patent Publication No. 2002/0001660, and Heydinger and Nakhasi, “Medium Chain Triacylglycerols,
Journal of Food Lipids
, 3, pages 251-257 (1996). Each of the publications and patents noted throughout herein are incorporated by reference hereinto.
Publications such as these define these medium chain triglyceride or medium chain triacylglycerol (MCT) compounds as being a class of lipids of glycerol ester fatty acids. MCTs are esters of glycerol with medium chain fatty acids of 6 to 12 carbon chain lengths. Sources typically are lauric oils. Coconut and palm kernel oils contain significant quantities of C8 (caprylic) and C10 (capric) chains. Often, isolated fractions of C8 and C10 acids contain small amounts of C6 and C12 acids as well. Generally, MCT esters are unsaturated. Accordingly, the primary components of MCT edible oils have C8:0 and C10:0 fatty acid chains.
Interesterification is a known reaction of triacylglycerol structures whereby individual positions of interesterified fatty acids are interchanged on the glycerol moiety. This is at times referred to or recognized as a randomization wherein fatty acid moieties from one glycerol component are exchanged with those of another glycerol component. The result is glycerol moieties which have interchanged fatty acid moieties which vary from glycerol structure to glycerol structure. Art in this area includes Pelloso et al. U.S. Pat. No. 5,434,278, Doucet U.S. Pat. No. 5,908,655, Cherwin et al. U.S. Pat. No. 6,124,486 and Liu et al. U.S. Pat. No. 6,238,926.
The art of interesterification has developed to provide, for example, triglyceride compositions which provide certain melt profiles which can be of interest in certain applications. Generally these are recognized as structured lipids in order to help distinguish the interesterified products from physical blends of the same components which have not been subjected to interesterification.
Heretofore, it has not been appreciated that the combination of interesterification technology and MCT technology would be especially advantageously applied to the task of improving pan release compositions. An especially important problem in this regard, which is addressed by interesterified components according to the invention, is to provide a composition that has a water-like viscosity to enable even aerosol spraying while simultaneously having a smoke point high enough to provide excellent pan cooking or baking characteristics.
SUMMARY OF THE INVENTION
In accordance with the present invention, products are provided which have viscosities that are advantageously low and smoke points that are high in order to satisfy in an exceptional manner the needs of pan release cooking products. These products have as a principal component a structured lipid which is a product of the interesterification of an edible domestic oil and a medium chain triglyceride. These structured lipids can be formulated in conjunction with components of a type typically included within pan release compositions, such as propellants, lecithin, and other suitable components in this regard. The structured lipids have a relatively low viscosity of between about 20 at about 52 centipoise, together with a smoke point of between at least about 195° C. and about 221° C. (at least about 383° F. and about 430° F.).
A general object of the present invention is to provide low viscosity structured lipids which have a viscosity suitable for dispensing in a spray pattern and which have a smoke point suitable for cooking.
An aspect or object of the present invention is that it provides medium chain triglycerides which have been modified by longer chain edible oils, which has been found to reduce viscosity and enhance smoke points when compared with blends of the same MCT and longer chain components.
Another aspect of this invention is that it provides structured lipids displaying a solids fat content which is substantially liquid at 10° C., which solids fat content is very appropriate for pan release cooking uses.
Another aspect of the present invention is providing an interesterification process for accomplishing randomized interesterification of medium chain edible oils with long chain edible oils and the use of the resulting product in pan release contexts.
Other aspects, objects and advantageous of the present invention will be understood from the following description according to the preferred embodiments of the present invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention is directed toward structured lipids produced from medium chain triglycerides. Medium chain triglycerides usually are produced commercially by splitting and distilling fatty acids from coconut or palm kernel oils. Production includes esterification with glycerin to form a triglyceride having fatty acid chain lengths of from C6 to C12. These known edible oils typically contain 50 to 80 weight percent of C8 caprylic fatty acids and between about 20 and about 50 weight percent of C10 capric fatty
Daniels Roger L.
Nakhasi Dilip K.
Bunge Foods Corporation
Cook Alex McFarron Manzo Cummings & Mehler, Ltd.
Paden Carolyn
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