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
1999-08-18
2001-01-09
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...
C426S607000
Reexamination Certificate
active
06171636
ABSTRACT:
The present invention deals with triglyceride fats which have not substantially been subjected to chemical modification treatments and which are suitable for the manufacture of shortenings, margarine and other plastic compositions containing edible fats.
The modern consumer consciously selects his food and preferably chooses products which help him maintaining good health and physical condition. If there is a choice, some consumers prefer products which have been obtained by manufacturing methods which use no or little chemical treatments.
Triglyceride fats are a component of many food products. They may be a natural component of the product, as in butter, or they have been added deliberately. Triglyceride fats as they exist in nature often lack properties deemed important for the preparation of food products of high quality with respect to consistency, taste and health.
Margarine fats, for example, in the first place should contain enough solids to impart a spreadable consistency to the product obtained by emulsifying the fat with a water phase. Although some animal fats may be suitable in this respect, they are avoided because a considerable consumption of these fats is believed to contribute to developing cardiovascular diseases.
On the other hand vegetable fats, which are cheap and are abundantly available, generally are liquid and should be hardened to make them suitable as a margarine fat. Vegetable fats and particularly marine oils often contain glycerides of highly unsaturated fatty acids which are prone to oxidation and then develop unacceptable off-flavours. Hardening may change the unsaturated fatty acids to saturated or more saturated fatty acids. However, the hardening process to some extent generates fatty acids with trans double bonds. Many consumers wish to control the amounts of these trans fatty acids as well as of fully saturated fatty acids in their diet.
There is therefore a need for triglyceride fats which on one side are natural, or “green”, which means that they have not or hardly been subjected to chemical modification treatments and which contain low contents of trans fatty acids and of highly unsaturated fatty acids, particularly linolenic acid and which, on the other side, contain enough solids to allow the manufacture of margarine and shortenings. The need for solids should be balanced against a desired low level of intermediate chain (C
12
-C
16
) saturated fatty acids. An ideal oil after its isolation from a plant and after purification could be used immediately without any chemical modification in a margarine manufacturing process.
Such fats are described in EP 0 369 519 (UNILEVER). However, such fats show a steep N-line which, departing from a high value at 10° C. quickly drops to unacceptable low levels at 20-25° C. It should be noted that the ratio of H2O and H2L triglycerides is 1 or less.
In this specification H stands for C
18
-C
24
saturated fatty acid residues, S for stearic acid residue, O for oleic acid residue and L for linoleic acid residue.
In GB 2 239 256 (KRAFT) dealing with the production of margarine oils the use of SOS triglycerides for margarine manufacture is dissuaded in favour of SLS triglycerides. However, an actual disclosure of a margarine manufacturing process is lacking.
WO 91/08677 (KRAFT) refers to glyceride fats obtained by interesterification which contain H2O and H2L triglycerides at a ratio which is <0.5.
STATEMENT OF INVENTION
The invention provides a glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification,
which glycerides are derived from fatty acids which comprise
(a) at least 10 wt. % of C
18
-C
24
saturated fatty acids
(b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid and
(c) oleic and/or linoleic acid, while
(d) the ratio of saturated C
18
-acid/saturated (C
20
+C
22
+C
24
)-acids ≧1, preferably ≧5, more preferably ≧10,
which glycerides contain
(e) ≦5 wt. % of linolenic acid calculated on total fatty acid weight
(f) ≦5 wt. % of trans fatty acids calculated on total fatty acid weight
(g) ≦75 wt. %, preferably ≦60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride molecule:
which glycerides contain calculated on total glycerides weight
(h) ≧8 wt. % HOH+HHO triglycerides
(i) ≦5 wt. % of trisaturated triglycerides weight
which glycerides have
(j) a solids content comprising N
10
>10 and N
35
≦15
and which is characterised in that the ratio of (HOH+HHO) and (HLH+HHL) triglycerides is >1, preferably >1.2.
The mixture comprises a hardstock component which preferably is selected from the stearin fractions of dry fractionated sheanut oil and dry fractionated high stearic soybean oil.
Fats characterised by the above features have a relatively high SOS content. They are very suitable to be used as the fat component of plastic edible fat containing compositions, particularly spreads, which are believed to be health supporting and which have good consistency, spreadability over the relevant temperature range and mouth melting properties.
DETAILED DESCRIPTION
The fats of the invention originate from plant seeds. According to a special embodiment the fat is obtained, in whole or in part, from soybean, corn, olive, rape, safflower or sunflower plants which have been genetically modified and, optionally, further selected using known breeding methods.
After harvesting the oil may be used without any treatment other than the usual oil refining treatments comprising degumming, bleaching and deodorisation. More often, however, in order to obtain an oil which satisfies the definition in this specification, the oils need at least one modification treatment comprising fractionation or interesterification or blending. For obtaining an optimum mix of triglycerides the fat of course may be blended with other fats which also have not been chemically modified and therefore qualify as “green”. Fats suitable for blending comprise sunflower oil, rapeseed oil, corn oil, shea oil, regular soybean high stearic soybean oil and fractions thereof. In the context of this patent spcification high stearic soybean oil is defined as soybean oil with an increased of stearic acid exceding 10 wt. % stearic acid.
Also two or more of such treatments may be combined. Because the fats are claimed to have not substantially been subjected to chemical modification, solvent fractionation is excluded as well as chemical interesterification processes. But dry fractionation and enzymatic interesterification processes are allowed, because these are natural and not considered as chemical modifications. Hydrogenation is allowed too, provided that not more than 10 wt. %, preferably not more than 5 wt. % of the fat blend has been subjected to hydrogenation. Such fat blends are considered as having not substantially been subjected to chemical modification.
In the context of this specification the terms oils and fats are used without discrimination, with the proviso that oils are fats which are liquid at ambient temperature.
As said before, many consumers wish to restrict the intake of fat with much intermediate chain (C
12
-C
16
) saturated fatty acids. Therefore the fat of the invention has a content of C
12
-C
16
fatty acids which preferably is <15 wt. %, more preferably ≦10 wt. % and still more preferably ≦5 wt. %, calculated on total fatty acid weight.
The amount of saturated fatty acids to a large extent determines the solids content of the fat. For structuring the fat a minimum amount of solids has to be present. Therefore the fat contains ≧10 wt. % , preferably ≧15 wt. %, more preferably ≧20 wt. % of saturated fatty acids calculated on total fatty acids weight.
The saturated fatty acids comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid, with the proviso that the ratio of saturated C
18
-acid/saturated (C
20
+C
22
+C
2
)-acids is ≧1, preferably ≧5 and more preferably ≧10.
The unsa
Juriaanse Adriaan Cornelis
Sassen Cornelis Laurentius
Schijf Robert
Paden Carolyn
Van den Bergh Foods Co. Division of Conopco, Inc.
LandOfFree
Natural triglyceride 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 Natural triglyceride fats, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Natural triglyceride fats will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2471198