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
1996-08-08
1999-03-09
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...
426607, A23D 700
Patent
active
058797351
DESCRIPTION:
BRIEF SUMMARY
This application claims benefit of international application PCT/EP95/00385, filed Feb. 2, 1995.
BACKGROUND OF THE INVENTION
In the prior art many fatblends have been disclosed, that are suitable for fat-continuous emulsions, as can be found in shortenings, margarines and spreads. In order to be applicable in these applications the fats must fulfil a number of criteria, such as ambient temperature
In order to meet the above requirements the fats must have a specific N-profile (solid fat index at different temperatures), while the fats also must have a specific fatty acid composition (i.e.: its FAME).
Solutions for the above problem were found for fats based substantially on triglycerides. In those fats a structuring compound of the trisaturated type (i.e.: S.sub.3, S=saturated fatty acid) must be present.
However, the presence of these triglycerides S.sub.3 is not very beneficial for its healthy character, because it will cause a relatively high level of saturated fatty acids in the fats, which saturated acids are believed to be responsible for heart- and vascular diseases. Therefore, a solution was sought in another direction. In WO 91/08677 a margarine oil is disclosed that is low in trans fatty acids and low in intermediate chain saturated fatty acids (including C.sub.16:0) and wherein as a structuring fat 5-15 wt % of fatty acid diglycerides are present. So, the above fats comprise: displays a solid fat profile of: theoretically minimum SAFA-content of 37 wt %. Moreover, the requirement for the non-random distribution causes, that the fats can only be obtained along an enzymic route using directing (1.3-specific) enzymes. The diglyceride-content is obtained by adjusting the water content during the enzymic conversion to levels that produce the required amount of 5-15 wt % of diglycerides. Therefore, the above document does not provide a solution for fats with SAFA-contents below 37 wt %, wherein the fatty acids do not need to be present in a non-randomized way and that can contain higher amounts of diglycerides.
From EP 417 562 fat continuous emulsions are known, having an oil phase and a waterphase in a weight ratio of 99:1 to 1:95. The oil phase comprises a diglyceride mixture, which is not specified. According to reference-example 2 the diglyceride mixture can be obtained by a conversion of glycerine with rapeseed oil in the presence of a base. The product obtained contained 19,4% triglyceride and 79,6 wt % diglyceride. This mixture was blended with refined rapeseed oil. Similar oil products could be obtained by starting from palmoil and lard. In order to be able to make fat-continuous emulsions from these mixtures a phospholipid--mixture, comprising N-free phospholipid and N-containing phospholipid had to be used in a weight-ratio of at least 1,0. Nothing is disclosed about the role of the diglycerides, nor about its composition.
EP 378 893 discloses oil/fat-compositions, comprising a diglyceride-containing glyceride mixture and a phospholipid with a specific composition. The fats are resistant against oxidation and can be used as cooking, deep-frying, pan-frying, roasting or baking fat. The oil can contain 5-100% of diglycerides. The fatty acid residues can have a chain length of 8-24 C-atoms, while the content of unsaturated fatty acid residues is up to 70 wt %. The content of SU-diglycerides is up to 40%, the content of SS-diglycerides is up to 5%; the rest being UU-diglycerides. In fact this document discloses two type of compositions, i.e. one type that combines (in the diglyceride-part) less than 40% SU with less than 5% SS and another type, that combines at least 40% SU with at least 5% SS. Nothing is disclosed about fats, having simultaneously at least 40% SU and maximum 5% SS in its diglyceride-part or about fats, having less than 40 wt % SU and simultaneously more than 5 wt % SS in its diglyceride part. Moreover nothing can be found about the use of above fats in tub- or wrapper margarines or halvarines. We found fat-compositions that are specifically adapted for use in tub, respective
REFERENCES:
Lowe 1937 Experimental Cookery John Wiley & Sons London 2nd edition pp. 266-273.
Guamstone 1983 Lepids in Foods Chemistry Bio Chemistry & Technology Per gamon Press New York p. 152-154.
Cain Frederick William
Moore Stephen Raymond
Peilow Anne Cynthia
Quinlan Paul Thomas
Loders-Croklaan B.V.
Paden Carolyn
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