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    • 专利摘要:
    A glyceride composition comprising at least one stearin fraction of a lauric fat component and at least one fractionated non-lauric fat component, wherein the glyceride composition contains relative to the weight of the glyceride composition, a) C16 saturated fatty acid residues (C16: 0 ), C18 saturated fatty acid residues (C18: 0) and C12 saturated fatty acid residues (C12: 0) in a weight ratio of (C16: 0 + C18: 0) / (C12: 0) of more than 0.7, b) triglycerides with a total chain length, expressed in carbon number of 42 carbon atoms (C42), 44 carbon atoms (C44) and 46 carbon atoms (C46), the sum of C42 + C44 + C46 being less than 20, c) 60 to 85 wt. % of saturated fatty acid residues (SAFA), d) less than 18 ppm of saturated hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal to or less than 50 carbon atoms (≤ C50) (hereinafter MOSH content) wherein the glyceride composition has a solid fat content (SFC) at 35 ° C of less than 5 wt. % and an SFC at 40 ° C of less than 1 wt. % where the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150 a method.
    公开号:BE1026035B1
    申请号:E2018/5649
    申请日:2018-09-21
    公开日:2019-09-24
    发明作者:Bernard Cleenewerck；Sabrina Verbeeck；Bart Vanderlinden
    申请人:Fuji Oil Europe；
    IPC主号:
    专利说明:

    "Glyceride composition"
    The present invention relates to a glyceride composition that is a fully-fledged alternative product for coconut oil and / or cured coconut oil, but with improved properties such as fewer contaminants and less saturation. The present invention also relates to a method for producing such a glyceride composition. The present invention further relates to edible products containing this glyceride composition.
    1. Background of the invention
    Coconut oil is frequently used in the food industry. Especially in the confectionery industry it is a popular raw material, for example for making creams between biscuits, fillings for chocolate products, etc. Sometimes the coconut oil is hydrogenated to increase the melting point. Such form is mainly used in fudge, so-called "coffee whiteners", alternatives for whipped cream, etc.
    Coconut oil is especially popular in the confectionery industry because of its sharp melting profile. This gives a special mouthfeel that is experienced as "cooling melting". Given its typical solid fat profile or SFC profile (SFC = Solid Fat Content), the fat not only melts quickly but also completely in the mouth. Fats that do not completely melt at body temperature are sometimes described in the art as "waxy". This feeling is totally absent with coconut oil as well as with hardened coconut oil.
    Coconut oil is a lauric fat. Palm kernel oil is another example of a lauric fat. These are characterized by a high content of lauric acid. The content of lauric acid or C12: 0 fatty acid in coconut oil according to the Codex Alimentarius is 45.1 to 55.0%. In addition, caprylic acid (C8: 0), capric acid (C10: 0) are also present as the main fatty acids.
    BE2018 / 5649
    - 2 myristic acid (014: 0), palmitic acid (016: 0) and oleic acid (018: 1). Coconut oil is highly saturated (around 91%), this is a disadvantage.
    For certain applications, coconut oil must be fully hardened, resulting in approximately 100% saturation.
    Another disadvantage of coconut oil is the contaminants found in it. In particular, the so-called PAHs (poly-aromatic hydrocarbons) are known, which arise during the drying of coconut flakes. These contaminants are mainly in the oil that is pressed from the dried coconut chips.
    Another contaminant that is receiving more and more attention recently is the presence of traces of mineral oil. Recent research has shown that coconut oil can be a critical ingredient in this. The causes are not yet completely clear today.
    A distinction is made in the field between aromatic and non-aromatic hydrocarbons from mineral oil. They are usually referred to as MOAH (Mineral Oil Aromatic Hydrocarbons) and MOSH (Mineral Oil Saturated Hydrocarbons). MOAH (mineral oil aromatic hydrocarbons) are therefore (unsaturated) aromatic hydrocarbons from mineral oil. MOSH (mineral oil saturated hydrocarbons) are therefore saturated hydrocarbons from mineral oil. The chain length of these molecules is mainly between the C10 and C50 carbon atoms.
    Various studies are still being conducted on toxicity, but the MOAH receive the most attention in this regard.
    For the removal of PAHs from vegetable oil, accurate methods have been found by bringing the oil into contact with activated carbon.
    However, removing traces of mineral oil appears to be much more difficult. In the refining process, vegetable oils are usually bleached by bringing them into contact with a specific adsorbent, bleaching earth. Activated carbon can also be added, for example for the removal of PAHs. This is followed by a deodorization step in which the oil is brought into contact with stripping steam at a high temperature (usually 200 to 260 ° C) and a deep vacuum (eg 1 to 3 mbar) for a sufficiently long time to remove free fatty acids, undesirable odor and taste components and remove volatile contaminants such as pesticides.
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    As far as the removal of MOSH and MOAH is concerned, it has been established that the bleaching step has little or no effect and that the deodorization step only has a positive effect on the removal of MOSH and MOAH with a short chain, in particular a chain length shorter than C24 carbon atoms. .
    A possible approach for the removal of MOSH and MOAH from coconut oil could consist of fractionating that coconut oil, for example by means of dry fractionation or solvent fractionation. One could then use the hard fraction (i.e., the stearin fraction). The disadvantages of such an operation is that it leads to very expensive products, because of the expensive raw material prices, the low returns and a by-product, in this case the olein. Moreover, this olein is then even more contaminated and therefore has a more limited scope of application, for example the technical sector. Moreover, the stearin is very highly saturated.
    From the foregoing, it appears that there is a need for an alternative glyceride composition for coconut oil and / or hardened coconut oil, which exhibits the positive characteristic of cool and complete melting in the mouth, but in which the negative characteristics are much less present, in the in particular this alternative glyceride composition must suffer much less from mineral oil contamination and preferably the alternative is also less saturated. There is also a further need for a method for producing and using this alternative glyceride composition.
    2. Summary of the invention
    The inventors have now surprisingly found that it is possible to obtain a glyceride composition that satisfies the aforementioned needs and is therefore a fully-fledged coco alternative.
    It is thus an object of the present invention to provide a glyceride composition comprising at least one stearin fraction of a lauric fat component and at least one fractionated non-lauric fat component, wherein the glyceride composition is proportional to the weight of the glyceride composition contains,
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    a) C16 saturated fatty acid residues (C16: 0), C18 saturated fatty acid residues (C18: 0) and C12 saturated fatty acid residues (C12: 0) in a weight ratio of (C16: 0 + C18: 0) / (C12: 0) of more than 0.7,
    b) triglycerides with a total chain length, expressed in carbon number of 42 carbon atoms (C42), 44 carbon atom and (C44) and 46 carbon atoms (C46), the sum of C42 + C44 + C46 being less than 20,
    c) 60 to 85 wt. % of saturated fatty acid residues (SAFA),
    d) less than 18 ppm of saturated hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal to or less than 50 carbon atoms (<C50) (hereinafter MOSH content), the glyceride composition having;
    e) a fixed fat content (SFC) at 35 ° C of less than 5 wt. % and an SFC at 40 ° C of less than 1 wt. % where the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150 a method.
    It is a further object of this invention to provide a method for the production of such glyceride compositions.
    It is also an object of this invention to provide an edible product containing such a glyceride composition.
    3. Detailed description of the invention
    Within the scope of this invention, it is understood that the term "coconut alternative" refers to an alternative to coconut oil and / or hardened coconut oil and / or transesterified coconut oil.
    Within the scope of this invention, the term "fat" is used both for liquid oil and for semi-solid or solid fat.
    The inventors have now surprisingly found that it is the specific combination of at least one stearin fraction of a lauric fat component with at least one fractionated non-lauric fat component that causes the glyceride composition formed as described above to be a good coco alternative. and also a substantial one
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    - has a reduction in the saturated fatty acid content (SAFA) and the contamination level of MOSH and / or MOAH.
    Lauric and non-lauric fats are rarely combined with each other because they are not compatible. A well-known example of this is the restriction imposed in recipes containing lauric fats and cocoa butter. Examples and reasons for such limitation are described in: Ol-Ming Lai and Akoh, C, (2005), Palm Oil, lts Fractions, and Components, Healthful Lipids, AOCS Publishing; Traitler, H. and Dieffenbacher, A., (1985), Palm oil and Palm kernel oil in food products, JAOCS, 62: 2, 417-421; and in Shukla V.K.S., (1995), Confectionary fats, Developments in Oils and Fats, 66-94.
    Only low-fat cocoa powder with a cocoa butter content of only 10-12% is combined with lauric fats, due to the strong eutectic effect. Cocoa butter is a fat that is very rich in so-called symmetrical triglycerides, namely 75-80 wt. %. These symmetrical triglycerides are also called SUS type, where S stands for saturated and U stands for unsaturated. The location of the unsaturated fatty acid in the middle position is frequent in nature.
    Only two types of exceptions are known in the art where lauric and non-lauric fats are combined with each other. In the one case it is about interverted combinations of lauric and non-lauric fats and in the other case it is a certain combination where lauric fractions, usually palm kernel stearin, are combined with non-lauric stearin fractions, usually palm stearin. Thus, in the first case, lauric and non-lauric combinations of fats are transesterified after mixing. This transesterification results in a so-called randomization, whereby the fatty acids are combined at random to make new triglycerides. It has been found that such fat compositions have a stabilizing effect towards bloom formation. Bloom is the phenomenon where chocolate products turn white after a certain period of storage, especially at higher temperatures. The anti-bloom effect is mainly attributed to the triglycerides formed during transesterification, so-called mixed triglycerides. These triglycerides contain both shorter and longer fatty acids, respectively from the lauric and non-lauric ones
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    - 6 fats. These mixed triglycerides are characterized by a carbon number (CN) mainly with a length between the 42 carbon atoms (C42) and 46 carbon atoms (C46).
    These chain lengths are only present to a limited extent in the raw materials for transesterification.
    Such compositions are described, for example, in EP 0 521 549 A1 in which a hardstock with anti-bloom action is described, consisting of an esterified combination of hardened palm and hardened palm kernel oil.
    GB 1 382 573 also describes such combinations, wherein the curing process can take place both before and after the transesterification. For example, coconut oil, palm kernel oil and babassu oil are used as lauric raw materials. The non-lauric products are based on palm and palm fractions. The fat is typically used in a biscuit cream.
    US 4,208,445 discloses harder esterified combinations of lauric and non-lauric fats that are useful in couvertures and toffees. The products are cured after transesterification. The non-lauric component consists of palm fat or cottonseed oil.
    EP 1 893 732 also describes transesterified combinations of lauric and non-lauric fats, wherein hardened fats are not used, but fractionated fats, in particular palm kernel stearin and palm stearin, are used. These combinations make it possible to make final compositions with a fairly sharp melting profile, which can be used in couvertures, among other things. The products also have improved bloom resistance.
    In the other case, it is therefore a specific combination in which lauric fractions, usually palm kernel stearin, are combined with non-lauric stearin fractions, usually palm stearin. Palm stearin is a fraction of palm oil that is very rich in so-called tri-saturated triglycerides (SSS triglycerides), also called S3 type. In contrast to SUS triglycerides, they do show good compatibility with lauric fats and are used precisely to give lauric fats a better heat resistance. These combinations are described, for example, in EP 0 532 086 A1 and WO 2006/029139 A1 A1 and Jeyarani et Al. Trans-free plastic shortenings from
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    - 7 coconut stearin and palm stearin blends (Food Chemistry, 114, no. 1, pg 270275). The latter publication clearly shows that such product combinations give rise to solid fat contents at 35 ° C and 40 ° C, which are considerably higher than the required solid fat content (SFC) of less than 5 wt% at 35 ° C and of less than 1% by weight at 40 ° C. The effect of such a difference is further demonstrated in a comparative example.
    The disadvantage of the above-described prior art combinations combining lauric and non-lauric fats is that they do not combine the characteristics of the cooling melt profile of coconut oil with a substantial reduction in saturated fatty acid content (SAFA) and a substantial reduction in the contamination level of MOSH and / or MOAH.
    In the glyceride composition of the present invention as described above, the specification requires that the weight ratio of (C16: 0 + C18: 0) / (C12: 0) is more than 0.7, preferably more than 0.8, more preferably more than 0.9, and most preferably more than 1.0.
    Within the scope of this invention, it is understood that C12: 0, C16: 0 and C18: 0 represent saturated fatty acid residues with respective chain lengths of 12, 16 or 18 carbon atoms.
    In the glyceride composition of the present invention, as described above, the specification requires that the sum of C42 + C44 + C46 is less than 20, preferably less than 15 and more preferably less than 10, relative to the weight of the glyceride composition. This is important for obtaining the right mouthfeel. Triglycerides with a chain length C42, C44 and C46 are present to a certain extent in lauric stearin fractions, but almost absent in fractions of non-lauric fats. When these two fats are transesterified, this fraction increases considerably.
    In the glyceride composition of the present invention, as described above, the specification requires that the SAFA content be from 60 to 85 wt. %, preferably from 65 and 80 wt. % which ensures that the glyceride composition is a healthier alternative to coconut oil or hardened coconut oil.
    In the glyceride composition of the present invention, as described above, the specification requires that the MOSH content be this
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    - the content of saturated hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal to or less than 50 carbon atoms (<C50), is less than 18 ppm, preferably less than 15 ppm, more preferably less than 12 ppm, and most preferably less than 10 ppm, relative to the weight of the glyceride composition.
    In the glyceride composition of the present invention as described above, the specification requires that the solid fat content (SFC) at 35 ° C of less than 5 wt. %, preferably less than 3 wt. %, more preferably less than 1 wt. %, and also required that the SFC at 40 ° C of less than 1 wt. % where the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150 a method.
    According to a preferred embodiment, the glyceride composition of the present invention is further characterized by a specific solid fat content (SFC) profile wherein the difference in SFC is at 20 ° C (SFC 20 ° C) and at 30 ° C (SFC 30 ° C) ie SFC 20 ° C - SFC 30 ° C, at least 30 wt. %, preferably at least 35 wt. %, more preferably 40 wt. %. A sharp transition from solid to liquid gives a cooling melting sensation in the mouth.
    In a preferred embodiment, the glyceride composition of the present invention contains saturated fatty acid residues with respective chain length of 12 carbon atoms (C12: 0) in an amount between 18 and 40 wt. %, preferably between 20 and 37 wt. %, relative to the weight of the glyceride composition.
    According to a preferred embodiment, the glyceride composition according to the present invention is characterized by a MOAH content, this is the content of (unsaturated) aromatic hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal or less than 50 carbon atoms (<C50), which is less than 2.5 ppm, preferably less than 2.0 ppm, more preferably less than 1.5 ppm, and most preferably less than 1.0 ppm, relative to the weight of the glyceride composition.
    As mentioned above, several studies are still ongoing on the toxicity of MOAH, but it is already known that MOAH are more suspect from a toxic standpoint than MOSH. The inventors have now found that
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    The glyceride composition of the present invention is a fully-fledged coco alternative with a drastic improvement in terms of MOAH, as demonstrated in the examples described below. MOAH levels below the detection limit of 1 ppm.
    The content of MOSH and MOAH can be determined by known analysis methods in the prior art. Preferably, use is made of the LC-GC-FID technique in accordance with the German BfR (Bundesinstitut für Risikobewertung) described standard method (2012), known in the art.
    According to a preferred embodiment, the glyceride composition according to the present invention is characterized by a content of 3-monochloropropane-1,2-diol (ie 3-MCPD content) of less than 1.0 ppm, preferably less than 0.8 ppm, more preferably less than 0.7 ppm, relative to the weight of the glyceride composition. 3-MCPD is a so-called process contaminant that can form during the refining of a fat or a fat mixture. Especially palm oil and derived fractions are sensitive to this because the precursors in this oil are more present.
    According to a preferred embodiment, the glyceride composition contains, in relation to the weight of the glyceride composition,
    a) 30 to 70 wt. % of at least one stearin fraction of a lauric fat component, preferably from 35 to 65 wt. %, more preferably from 40 to 60 wt. %, and
    b) 70 to 30 wt. % of at least one fractionated non-lauric fat component, preferably from 65 to 35 wt. %, more preferably from 60 to 40 wt. %.
    According to a preferred embodiment, the glyceride composition according to the present invention comprises at least 10 wt. %, preferably at least 20 wt. %, in proportion to the weight of the glyceride composition, of at least one fractionated non-lauric fat, this fractionated non-lauric fat component being characterized by an amount of SSS triglycerides (i.e. S3 content) of at most 10 wt. %, preferably at most 8 wt. %, more preferably at most 5 wt. %, based on the total weight of the triglyceride composition of this fractionated non-lauric fat component. More preferably, it becomes fractionated not BE2018 / 5649
    Lauric fat component further characterized by an amount of S2U triglycerides (i.e. S2U content) of at least 60 wt. %, preferably between 70 and 95 wt. %.
    Examples of fractionated non-lauric fats are fractionated palm fat, fractionated shea butter, fractionated mango fat or fractionated salvet. Usually a fractionated palm fat will be used, due to its wide availability. The palm fat can be a single fraction or a fraction obtained by multi-step fractionation. The fractionated palm fraction is preferably a middle fraction (PMF = Palm Mid Fraction), this is a fraction obtained by removing at least one olein fraction and removing at least one stearin fraction. The fractionation can be carried out dry or by means of a solvent.
    Examples of lauric fats are palm kernel oil, coconut oil, babassu oil or a combination of several of these, preferably use is made of palm kernel oil, which is easy to fractionate.
    If desired, the glyceride composition of the present invention further comprises at least one liquid oil in a limited amount of less than 20 wt. %, relative to the weight of the glyceride composition, with the intention of reducing the SAFA content, while the organoleptic properties are only slightly affected.
    Examples of such liquid oils are sunflower oil with a high oleic acid content, soybean oil, rapeseed oil with a high oleic acid content, or traditional sunflower oil or rapeseed oil, or combinations thereof.
    In a further preferred embodiment, the glyceride composition of the present invention preferably comprises substantially no cured fat components.
    According to a further preferred embodiment, the glyceride composition according to the present invention preferably comprises substantially no esterified fat components.
    Fats without hardening or transesterification have the advantage of being regarded as unmodified. However, in certain cases, the presence of a limited amount of transesterified fat can also offer benefits. Certain fat combinations give, under certain storage conditions, when used in fillings or creams, a slight recrystallization to the
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    - 11 surface, which manifests itself in the form of small fat crystals that form over time. The presence in the recipe of nut paste, such as, for example, hazelnut paste, can sometimes increase the tendency for recrystallization. For such combinations, it may be an advantage to add a certain amount of transesterified fat to the glyceride composition. However, the condition still remains that the product combination obtained must retain a cooling-melting profile.
    According to a further preferred embodiment, the glyceride composition according to the present invention therefore comprises at least 5% by weight relative to the weight of the glyceride composition. % and a maximum of 25 wt. %, preferably between 8 and 20 wt. %, of a transesterified fat component, optionally this fat component being fractionated after transesterification.
    Preferably, this esterified fat component comprises at least 80 wt. %, more preferably for at least 90 wt. % non-lauric fats, more preferably 100 wt. % from non-lauric fats, preferably selected from the group of palm oil, shea butter, sal fat or mango fat or fractions of these fats or combinations of these fats. Preferably, however, use will be made of palm oil or of a palm oil fraction that is transesterified, and optionally subsequently fractionated again, in order to obtain a sharper SFC profile. This can contribute to the cooling melting character of the glyceride composition. Of the foregoing fats, combinations can also be used which are either esterified together or subsequently mixed after individual transesterification.
    The inventors have found that the glyceride composition according to the present invention is characterized by good cooling and complete melting in the mouth, combined with a strong reduction in mineral oil contamination and the saturated fat content.
    The present invention also provides a method for producing the glyceride composition of this invention.
    To produce the glyceride composition of the present invention, various methods can be suitably used. The method for producing the above-described glyceride composition preferably comprises the steps of mixing
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    a) 30 to 70 wt. %, preferably from 35 to 65 wt. %, more preferably from 40 to 60 wt. %, of at least one stearin fraction of a lauric fat component, which is preferably at least partially in molten form, and
    b) 70 to 30 wt. %, preferably from 65 to 35 wt. %, more preferably from 60 to 40 wt. %, of at least one fractionated non-lauric fat component, as described above, which is preferably at least partially in molten form, and
    c) optionally less than 20 wt. %, of at least one liquid oil, as described above.
    Preferably, the at least one stearin fraction of a lauric fat component and at least one fractionated non-lauric fat component is completely or freely melted completely before mixing so that these fat components are easily miscible.
    If the glyceride composition comprises esterified fat components, then the method of producing such glyceride composition preferably comprises the steps of mixing:
    a) 30 to 70 wt. %, preferably from 35 to 65 wt. %, more preferably from 40 to 60 wt. %, of at least one stearin fraction of a lauric fat component, which is preferably at least partially in molten form, and
    b) 70 to 30 wt. %, preferably from 65 to 35 wt. %, more preferably from 60 to 40 wt. %, of at least one fractionated non-lauric fat component, which is preferably at least partially in molten form, and
    c) 5 to 25 wt. %, preferably from 8 to 20 wt. %, of at least one transesterified fat component.
    The present invention also provides the use of the glyceride composition of this invention, as described above, for the production of edible products selected from the group consisting of confectionery fillings, confectionery creams, coffee milk products, couvertures, fudge, ice cream, and whipped cream.
    Within the scope of this invention, it is understood that a coffee milk product, preferably in powder form, is a product that comes with coffee
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    - 13 is used to give it a whiter appearance (called "whitener" in English), quite well comparable to the effect when adding cow's milk to coffee.
    Within the scope of this invention, it is also understood that whipped cream also comprises products that are not 100% dairy products, but that therefore also contain non-dairy ingredients, such as vegetable oils and fats.
    Such edible products are also an object of the present invention.
    Preferably, the edible products of the present invention comprise, relative to the total weight of the edible products,
    a) 15 to 95 wt. % of the glyceride composition of this invention as described above, preferably from 20 to 60 wt. %, more preferably from 25 to 50 wt. %, and
    b) 5 to 85 wt. % of a dry matter, preferably from 40 to 80 wt. %, more preferably from 50 to 75 wt. %,
    c) a maximum of 25 wt. % water, preferably at most 15 wt. %, more preferably at most 8 wt. %.
    Within the scope of this invention, it is also understood that the term "dry matter" refers to the fat-free portion included in the at least one filler.
    Within the scope of this invention, it is also understood that oils or fats included in the at least one filler, as described above, form part of the glyceride composition described above. For example, if cocoa mass or nut paste is used as a filler, the fat portion will be considered as part of the glyceride composition contained in the edible product of the present invention and the fat-free portion will be considered as the dry filler included in the edible product of the present invention.
    Within the scope of this invention, it is also understood that the filler is an ingredient that is intentionally added to the edible product of the present invention.
    Examples of such fillers or fillers are sugar, flour, milk components, such as skimmed milk powder and whole milk powder, whey powder, cheese components, meat components, starch, cocoa components,
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    - 14 such as cocoa powder and cocoa mass, coffee powder, food grade solid organic and inorganic powders, nut paste, sunflower seed paste, stevia, maltitol, erythritol, inulin, oligofructose, pectin, maltodextrin, spices.
    The present invention is further illustrated by the examples and comparative examples below.
    4. Examples
    All mixing ratios, contents and concentrations in this text are given in units of weight and weight percent, unless stated otherwise.
    Reference fat composition (REF 1): coconut oil
    REF 1 is a standard refined coconut oil, as commercially available in the market. The characteristics of REF 1 in particular the fatty acid residue concentrations, the carbon number and the solid fat content (SFC) are shown in Table 1, below.
    Example 1: Production of an alternative fat composition (fat blend 1) for producing a confectionery filling
    A fat blend 1 was prepared as an alternative to the coconut oil by mixing 40 wt. % palm kernel stearin with iodine value 7 and 60 wt. % a palm mid fraction (PMF) with an iodine value of 43 (melting point of 27.3 ° C).
    The characteristics of the fat blend 1, in particular the fatty acid residue concentrations, the carbon number and the solid fat content (SFC) are shown in Table 1, below.
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    - Table 1
    Fatty acid residue concentrations (wt%)REF 1 Fat blend 1 C8: 0 6.7 0.7 010: 0 5.5 1.1 012: 0 46.4 22.2 014: 0 19.0 9.3 016: 0 9.9 33.4 018: 0 3.1 3.7 018: 1 7.0 24.3 018: 2 1.6 4.1 018: 3 0.0 0.2 020: 0 0.1 0.3 (C16 + 018) / 012 0.3 1.7 SAFA 91.2 70.8 Carbon number (% by weight) C42 8.4 3.6 C44 4.7 1.8 C46 2.6 1.1 C42 + C44 +C46 15.7 6.5 Fixed fat content (SFC),% SFC 10 ° C 78 78.6 SFC 20 ° C 39 31.2 SFC 25 ° C 3 7.8 SFC 30 ° C 0 0 SFC 35 ° C 0 0
    Both fat mixtures (REF 1 and Fat mixture 1) were analyzed for the presence of MOSH and MOAH. The results are summarized in Table 2. The method used is the LC-GC-FID technique in accordance with the Bfr method (2012).
    Table 2
    MOSH concentrations (ppm)REF 1 a Fat blend 1 a > C10 and <= C24 <1 <1 > C24 and <= C35 14.0 3.9 > C35 and <= C50 20.0 7.4
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    MOAH concentrations (ppm) > C10 and <= C24 <1 <1 > C24 and <= C35 1.9 <1 > C35 and <= C50 3.8 <1
    a The lowest detection limit for the different class is 1 ppm.
    In the developed alternative fat mixture 1 we therefore see values for MOSH that are three times lower than for REF 1, while no detectable amounts are present for MOAH.
    Comparative example 2: Production of a confectionery filling
    A confectionery filling was prepared with fat blend REF 1, using the following recipe (Table 3):
    Table 3
    Sugar 46.9% Fat blend 38.4% Cocoa powder 10/12 9.9% Skimmed milk powder 4.3% Lecithin 0.4% Vanillin 0.1%
    The confectionery filling was prepared in the following way:
    The dry ingredients were mixed together with a portion of the fat mix in a Kenwood mixer with K-beater. The resulting pasty mass was then finely rolled on a 5-roll roller to a particle size of 25 μm. The finely rolled powder was then placed in a Collette Conche and kneaded at 70 ° C for one hour (dry conching). Finally, the remaining fat mixture, together with the lecithin, was added and everything was mixed for another 10 minutes (wet conching).
    The resulting product was filled into 10 g of aluminum cups and cooled. Storage was at 20 ° C until the moment of evaluation.
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    - 17 Example 3: Production of a confectionery filling
    A confectionery filling was prepared with the fat blend 1, using the recipe of Table 3.
    The preparation of the filling was done in the same way as for comparative example 2.
    The confectionery fillings of Comparative Example 2 and Example 3 were assessed after 1 month by a taste panel consisting of 8 test persons. Various parameters were scored, between the numbers 0.0 and 5.0, the average results are shown in Table 4.
    Table 4
    Taste evaluation of confectionery fillingsComparative example 2 Example 3 Grainy 0.0 0.0 Creamy 3.5 3.3 Melting well 4.3 4.0 Cool melting 2.8 2.1 Hardness 2.4 2.7 Sticky 0.0 0.0 Waxy 0.0 0.0 How close to Reference (0 = far; 5 = very close)3.9
    As a conclusion of this test we can state that a fat blend (ie fat blend 1) was developed that is close to the reference coconut oil (REF1) in terms of organoleptic properties, with the additional advantages of a noticeable reduction in SAFA content and especially a significant reduction in the level of mineral oil contamination.
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    - 18 Reference fat composition (REF 2): hardened coconut oil
    The hardened coconut oil was obtained by hardening and then refining a commercially available refined coconut oil. The characteristics of REF 2 in particular the fatty acid residue 5 concentrations, the carbon number and the solid fat content (SFC) are shown in Table 5, below.
    Example 4: Production of a fat composition (fat blend 2) for producing a confectionery filling
    A fat blend 2 was prepared as an alternative to the cured coconut oil by mixing 56 wt. % palm kernel stearin with iodine value 7.40 wt. a palm mid fraction (PMF) with an iodine value of 43 (melting point of
    27.3 ° C) and 4 wt. % a palm stearin with iodine value 11.
    The characteristics of the fat blend 2 in particular the fatty acid residue concentrations, the carbon number and the solid fat content (SFC) are shown in Table 5, below.
    Table 5
    Fatty acid residue concentrations (wt%)REF 2 Fat blend 2 C8: 0 6.6 1.0 C10: 0 5.6 1.5 C12: 0 46.6 31.0 C14: 0 18.6 12.7 C16: 0 9.9 28.1 C18: 0 11.2 3.2 C18: 1 0.7 18.4 C18: 2 0.1 3.1 C18: 3 0.0 0.0 C20: 0 0.0 0.2 (C16 + C18) / C12 0.5 1.0 SAFA 99.2 77.9
    BE2018 / 5649
    Carbon number (% by weight) C42 7.6 5.1 C44 4.2 2.5 C46 2.4 1.5 C42 + C44 + C46 14.2 9.1 Fixed fat content (SFC),% SFC 10 ° C 89.6 81.6 SFC 20 ° C 59.0 53.1 SFC 25 ° C 20.8 26.4 SFC 30 ° C 4.4 1.2 SFC 35 ° C 1.8 0
    Both fat mixes (REF 2 and Fat mix 2) were analyzed for the presence of MOSH and MOAH. The results are summarized in Table 6. The method used is the LC-GC-FID technique in accordance with Bfr method 5 (2012).
    Table 6
    MOSH concentrations (ppm)REF 2 a Fat blend 2 a > C10 and <= C24 <1 <1 > C24 and <= C35 8.4 2.7 > C35 and <= C50 12.0 6.1 MOAH concentrations (ppm) > C10 and <= C24 <1 <1 > C24 and <= C35 <1 <1 > C35 and <= C50 2.2 <1
    a The lowest detection limit for the different class is 1 ppm.
    We therefore anticipate 2 values in the developed alternative fat blend
    MOSH that are half as low as for REF 2, while no detectable amounts are present for MOAH.
    Comparative example 5: Production of a confectionery filling
    A confectionery filling was prepared with fat blend REF 2, using the same recipe from Table 3 as described above.
    BE2018 / 5649
    The filling was prepared in the same way as for comparative example 2.
    Example 6: Production of a confectionery filling
    A confectionery filling was prepared with the fat blend 2, using the same recipe from Table 3 as described above.
    The preparation of the filling was done in the same way as for comparative example 2.
    The confectionery fillings of Comparative Example 5 and Example 6 were assessed after 1 month by a taste panel consisting of 8 test persons. Various parameters were scored, between the numbers 0.0 and 5.0, the average results are shown in Table 7.
    Table 7
    Taste evaluation of confectionery fillingsComparative example 5 Example 6 Grainy 0.0 0.0 Creamy 2.4 2.8 Melting well 3.8 3.1 Cool melting 1.9 1.3 Hardness 3.3 3.1 Sticky 0.1 0.1 Waxy 0.0 0.1 How close to Reference (0 = far; 5 = very close)3.5
    As a conclusion of this test, we can state that a fat blend (i.e., fat blend 2) was developed that, in terms of organoleptic properties, is close to the reference hardened coconut oil (REF 2), with the additional
    BE2018 / 5649
    - 21 benefits a noticeable reduction in SAFA content and especially a significant reduction in the level of mineral oil contamination.
    Example 7: Production of the fat blend 3, the Reference fat composition 3 (REF 3) and the fat blend 4 for producing a confectionery filling
    A fat blend 3 was prepared by mixing 60 wt. % palm kernel stearin with iodine value 7 and 40 wt. % palm mid fraction with iodine value 43 (melting point of 27.3 ° C).
    Reference fat composition 3 (REF 3) was prepared by mixing 60 wt. % palm kernel stearin with iodine value 7 and 40 wt. % palm stearin with iodine number 25.
    Fat blend 4 was prepared by mixing 60 wt. % palm kernel stearin with iodine value 7, 30 wt. % palm mid fraction with iodine value 43 and 10 wt. % of a randomly etched palm oil. The latter fat component was prepared by chemical transesterification of palm oil using 0.1% sodium methylate as a catalyst, followed by refining the steel. Since this fat component was not fractionated, it has a less sharp melting profile than the other two fat components.
    The characteristics of the fat mixtures 3, 4 and REF 3, in particular the fatty acid residue concentrations, the carbon number and the solid fat content (SFC) are shown in Table 8, below. The characteristics of REF 2 in particular the fatty acid residue concentrations, the carbon number and the solid fat content (SFC) are also shown in Table 8 below.
    BE2018 / 5649
    -22 Table 8
    Fatty acid residue concentrations (wt%)REF 2 Fat blend 3 REF 3 Fat blend 4 C8: 0 6.6 1.2 1.2 1.2 C10: 0 5.6 1.7 1.7 1.6 C12: 0 46.6 32.1 32.2 32.0 C14: 0 18.6 13.1 13.2 13.1 C16: 0 9.9 25.5 32.5 24.9 C18: 0 11.2 3.2 3.4 3.2 C18: 1 0.7 19.2 13.1 19.5 C18: 2 0.1 3.5 2.1 3.8 C18: 3 0.0 0.1 0.0 0.1 C20: 0 0.0 0.2 0.2 0.2 (C16 + C18) / C12 0.5 0.9 1.1 0.9 SAFA 99.2 77.2 84.7 76.5 Carbon number (% by weight) C42 7.6 6.1 5.9 6.1 C44 4.2 3.4 3.4 3.4 C46 2.4 2.3 3.2 2.4 C42 + C44 +C46 14.2 11.8 12.5 11.9 Fixed fat content (SFC),% SFC 10 ° C 89.6 77.2 85.6 78.5 SFC 20 ° C 59.0 47.4 72.6 50.1 SFC 25 ° C 20.8 20.8 50.9 24.2 SFC 30 ° C 4.4 0.0 23.1 0.8 SFC 35 ° C 1.8 0.0 12.5 0.1 SFC 40 ° C 0.0 0.0 7.8 0.0
    The reference fat composition (REF 2) is therefore the hardened coconut oil that is cool melting and for which an alternative is sought according to the invention described here, because of the high mineral oil content in this hardened coconut oil. Fat blend 3, according to the present invention, is based only on palm kernel stearin and palm mid fraction (PMF), without using palm stearin. The reference fat composition (REF 3), on the other hand, is a combination of palm kernel stearin and palm stearin, a combination known from the literature, and therefore not according to the invention, also characterized by higher SFC values at 35 ° C and 40 ° C and a relatively higher SAFA content compared to
    BE2018 / 5649
    23 fat mixtures 3 and 4. Fat mixture 4 is a combination of palm kernel stearin and palm mid fraction, to which a limited amount of esterified palm oil was added, namely 10%.
    Both fat blends 3 and 4, which belong to the invention, were analyzed for the presence of MOSH and MOAH. The results are summarized in Table 9. The method used is the LC-GC-FID technique in accordance with the Bfr method (2012). The results of REF2 are also shown in Table 9 for comparison.
    Table 9
    MOSH concentrations (ppm)REF 2 a Fat blend 3 a Fat blend 4 a > C10 and <= C24 <1 <1 <1 > C24 and <= C35 8.4 4.4 4.1 > C35 and <= C50 12.0 6.2 6.3 MOAH concentrations (ppm) > C10 and <= C24 <1 <1 <1 > C24 and <= C35 <1 <1 <1 > 035 and <= C50 2.2 <1 <1
    a The lowest detection limit for the different class is 1 ppm.
    Comparative example 8: Production of a confectionery filling
    A confectionery filling was prepared with fat blend REF 2, using the following recipe (Table 10):
    Table 10
    Sugar 39.00% Fat 35.00% Cocoa powder 10/12 10.00% Skimmed milk powder 10.00% Hazelnut paste 6.00% Lecithin 0.40% Vanillin 0.05%
    BE2018 / 5649
    - 24 In contrast to the recipes from previous examples, a recipe was chosen here that also contains hazelnut paste as an ingredient. This contains approximately half of the liquid oil. Hazelnut paste gives a typical nutty flavor and a creamy mouthfeel to the filling, but it can sometimes also increase the risk of recrystallization.
    The confectionery filling was prepared in the following way:
    The dry ingredients were mixed together with a portion of the fat mix in a Kenwood mixer with K-beater. The resulting pasty mass was then finely rolled on a 5-roll roller to a particle size of 25 μm. The finely rolled powder was then placed in a Collette Conche and kneaded at 70 ° C for one hour (dry conching). Finally, the remaining fat mixture, together with the lecithin, was added and everything was mixed for another 10 minutes (wet conching).
    The resulting product was filled into 10 g of aluminum cups and cooled. Storage was at 20 ° C until the moment of evaluation.
    Example 9: Production of a confectionery filling
    A confectionery filling was prepared with the fat blend 3, using the same recipe from Table 10 as described above.
    The preparation of the filling was done in the same way as for comparative example 8.
    Comparative example 10: Production of a confectionery filling
    A confectionery filling was prepared with fat blend REF 3, using the same recipe from Table 10 as described above.
    The preparation of the filling was done in the same way as for comparative example 8.
    Example 11: Production of a confectionery filling
    A confectionery filling was prepared with the fat blend 4, using the same recipe from Table 10 as described above.
    The preparation of the filling was done in the same way as for comparative example 8.
    BE2018 / 5649
    - The confectionery fillings of comparative example 8, example 9, comparative example 10 and example 11 were evaluated against each other by a test panel after 1 week by comparing a number of parameters for these fillings and giving a score of 0 to 5, where 0 means that the respective property is completely absent in the filling while 5 means that the property is strongly present in the filling. The results can be found in Table 11 below.
    Table 11
    Taste evaluation of confectionery fillingsComparative example 8 Example 9 Comparative example 10 Example 11 Grainy 0.0 0.0 0.0 0.0 Creamy 3.3 3.8 2.0 3.5 Melting well 3.8 4.0 2.1 4.0 Cool melting 1.5 1.7 0.1 1.7 Hardness 2.7 2.1 4.5 2.6 Sticky 0.0 0.0 1.0 0.1 Waxy 0.0 0.0 1.5 0.0 How close to Reference (0 = far; 5 = very close)2.0 0.0 5.0
    This evaluation shows that after 1 week both sample filling 9 and 11 score well, with a certain preference for 11. Comparative example 10, made with a fat combination known from the literature, clearly scores worse in all respects. The filling melts slowly in the mouth, without a cooling effect and because it stays in the mouth for a long time, it is experienced as "waxy". It is in no way a complete alternative to the cured coconut oil (i.e. reference fat composition (REF 2)).
    Example filling 9 and example filling 11 were stored in an incubator at 20 ° C for a long time. The fillings were made at regular intervals
    BE2018 / 5649
    - 26 inspected visually. Within 6 weeks, sample filling showed 9 signs of recrystallization on the surface, making the filling less suitable for use in visible places in the final product. Example 6, however, showed no sign of recrystallization after 6 weeks. However, when tasting the exemplary filling 9, after 6 weeks of storage time, it did not feel gritty or sandy.
    The addition of 10 wt% of esterified palm oil in fat blend 4 compared to fat blend 3, at the expense of 10% palm mid fraction, thus results in an improvement in stability, namely no recrystallization on the surface, without this being at the expense of the cooling melting property. The difference between the two samples can mainly be observed visually.
    权利要求:
    Claims (27)
    [1]
    CONCLUSIONS
    A glyceride composition comprising at least one stearin fraction of a lauric fat component and at least one fractionated non-lauric fat component, wherein the glyceride composition contains in proportion to the weight of the glyceride composition,
    a) C16 saturated fatty acid residues (C16: 0), C18 saturated fatty acid residues (C18: 0) and C12 saturated fatty acid residues (C12: 0) in a weight ratio of (C16: 0 + C18: 0) / (C12: 0) of more than 0.7,
    b) triglycerides with a total chain length, expressed in carbon number of 42 carbon atoms (C42), 44 carbon atoms (C44) and 46 carbon atoms (C46), the sum of C42 + C44 + C46 being less than 20,
    c) 60 to 85 wt. % of saturated fatty acid residues (SAFA),
    d) less than 18 ppm of saturated hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal to or less than 50 carbon atoms (<C50) (hereinafter MOSH content), where the glyceride composition has a solid fat content (SFC) at 35 ° C of less than 5 wt. % and an SFC at 40 ° C of less than 1 wt. % where the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150 a method.
    [2]
    The glyceride composition according to claim 1, wherein the weight ratio of (C16: 0 + C18: 0) / (C12: 0) is more than 0.8, preferably more than 0.9, and more preferably more than 1.0.
    [3]
    The glyceride composition according to claim 1 or 2, wherein the sum of C42 + C44 + C46 is less than 15, preferably less than 10.
    [4]
    The glyceride composition of any one of claims 1-3, wherein the SAFA content is from 65 to 80 wt. %.
    [5]
    The glyceride composition of any one of claims 1-4, wherein the MOSH content is less than 15 ppm, preferably less than 12 ppm, more preferably less than 10 ppm.
    BE2018 / 5649
    [6]
    The glyceride composition of any one of claims 1-5, wherein the solid fat content (SFC) at 35 ° C is less than 3 wt. %, preferably less than 1 wt. %.
    [7]
    The glyceride composition according to any of claims 1-6, wherein the difference in SFC at 20 ° C (SFC 20 ° C) and at 30 ° C (SFC 30 ° C), (SFC 20 ° C - SFC 30 ° C), at least 30 wt. %, preferably at least 35 wt. %, more preferably 40 wt. %.
    [8]
    The glyceride composition of any one of claims 1-7, wherein the glyceride composition is between 18 and 40 wt. Relative to the weight of the glyceride composition. %, preferably between 20 and 37 wt. % of C-12 fatty acid residues.
    [9]
    The glyceride composition according to any one of claims 1-8, wherein the glyceride composition contains less than 2.5 ppm of (unsaturated) aromatic hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (> C10) and equal or less than 50 carbon atoms (<C50) (hereinafter MOAH content), preferably less than 2.0 ppm, more preferably less than 1.5 ppm, and most preferably less than 1.0 ppm, relative to the weight of the glyceride composition.
    [10]
    The glyceride composition of any one of claims 1-9, wherein the glyceride composition contains less than 1.0 ppm of 3-monochloropropane-1,2-diol (hereinafter 3-MCPD content), preferably less than 0.8 ppm, more preferably less than 0.7 ppm, relative to the weight of the glyceride composition.
    [11]
    The glyceride composition of any one of claims 1-10, wherein the glyceride composition contains, relative to the weight of the glyceride composition,
    a) 30 to 70 wt. % of at least one stearin fraction of a lauric fat component, preferably from 35 to 65 wt. %, more preferably from 40 to 60 wt. %, and
    b) 70 to 30 wt. % of at least one fractionated non-lauric fat component, preferably from 65 to 35 wt. %, more preferably from 60 to 40 wt. %.
    BE2018 / 5649
    [12]
    The glyceride composition of claim 11, wherein the glyceride composition, in proportion to the weight of the glyceride composition, is at least 10 wt. %, preferably at least 20 wt. %, on at least one fractionated non-lauric fat component, wherein this fractionated non-lauric fat component is characterized by an amount of SSS triglycerides of at most 10 wt. %, preferably at most 8 wt. %, more preferably at most 5 wt. %, based on the total weight of the triglyceride composition of this fractionated non-lauric fat component.
    [13]
    The glyceride composition according to claim 11 or 12, wherein the at least one fractionated non-lauric fat component is characterized by an amount of S2U triglycerides of at least 60 wt. %, preferably between 70 and 95 wt. %.
    [14]
    The glyceride composition of any one of claims 11-13, wherein the glyceride composition comprises at least one fractionated non-lauric fat component selected from the group consisting of fractionated palm fat, fractionated shea butter, fractionated mango fat or fractionated salvet.
    [15]
    The glyceride composition of any one of claims 1-14, wherein the glyceride composition comprises at least one stearin fraction of a lauric fat component, wherein the lauric fat is selected from the group consisting of palm kernel oil, coconut oil, babassu oil or a combination of several of these.
    [16]
    The glyceride composition of any one of claims 1-15, wherein the glyceride composition is substantially free of cured fat components.
    [17]
    The glyceride composition of any one of claims 1-16, wherein the glyceride composition is substantially free of transesterified fat components.
    [18]
    A method for producing the glyceride composition according to any one of claims 1-17, characterized in that the method comprises the steps of mixing:
    a) 30 to 70 wt. %, preferably from 35 to 65 wt. %, more preferably from 40 to 60 wt. %, of at least one stearin fraction from a lauric
    BE2018 / 5649
    Fat component, which is preferably at least partially in molten form, and
    b) 70 to 30 wt. %, preferably from 65 to 35 wt. %, more preferably from 60 to 40 wt. %, of at least one fractionated non-lauric fat component, which is preferably at least partially in molten form.
    [19]
    The method according to claim 18, characterized in that the method comprises the following step of mixing less than 20 wt. % of at least one liquid oil.
    [20]
    The glyceride composition of any one of claims 1-10, wherein the glyceride composition further comprises at least 5% by weight relative to the weight of the glyceride composition. % and a maximum of 25 wt. %, preferably between 8 and 20 wt. %, of a transesterified fat component, optionally this fat component being fractionated after transesterification.
    [21]
    The glyceride composition of claim 20, wherein the transesterified fat component comprises at least 80 wt. %, more preferably for at least 90 wt. %, more preferably 100 wt. % consists of non-lauric fats, preferably selected from the group of palm oil, shea butter, sal fat or mango fat or fractions of these fats or combinations of these fats.
    [22]
    The glyceride composition according to claim 18, 19 or 20, wherein the esterified component consists of esterified palm oil or a fraction thereof, or a palm oil fraction that has been esterified, and wherein this esterified palm oil fraction is optionally subsequently fractionated again, or combinations of these fats.
    [23]
    The method according to claim 18, characterized in that the method comprises the following step of mixing 5 to 25 wt. %, preferably from 8 to 20 wt. %, of at least one transesterified fat component, whereby the glyceride composition is produced according to any of claims 20-22.
    [24]
    The use of the glyceride composition according to any of claims 1-17 or 20-22 for the production of edible products.
    [25]
    An edible product comprising the glyceride composition of any one of claims 1-17 or 20-22.
    BE2018 / 5649
    [26]
    The edible product of claim 25, wherein the edible product is selected from the group consisting of confectionery fillings, confectionery creams, coffee milk products, couvertures, toffees, ice cream, whipped cream
    [27]
    The edible product of claim 25 or 26, wherein the edible product
    5, in proportion to the total weight of the edible product,
    a) 15 to 95 wt. % of the glyceride composition according to any of claims 1-17 or 20-22, preferably from 20 to 60 wt. %, more preferably from 25 to 50 wt. %, and
    b) 5 to 85 wt. % of a dry matter, preferably from 40 to 80 wt. %,
    More preferably from 50 to 75 wt. %,
    c) a maximum of 25 wt. % water, preferably at most 15 wt. %, more preferably at most 8 wt. %.
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    同族专利:
    公开号 | 公开日
    BE1026035A1|2019-09-16|
    DE202018105434U1|2018-11-09|
    EP3459354A1|2019-03-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB1382573A|1971-01-06|1975-02-05|Unilever Ltd|Confectioners butter|
    US4208445A|1973-12-04|1980-06-17|Lever Brothers Company|Food fats|
    DE3011881A1|1980-03-27|1981-10-01|Henkel KGaA, 4000 Düsseldorf|Fat for replacing coconut oil in confectionery - is a mixt. of 12 to 18 carbon fatty acid tri:glyceride derivs.|
    EP0521549B1|1991-07-03|1995-08-23|Unilever N.V.|Chocolate fillings containing anti-bloom additive|
    EP0532086B1|1991-09-10|1995-05-24|Unilever N.V.|Non-hydrogenated coating fat|
    DE112005002141B4|2004-09-07|2016-04-28|Cargill Law Department|Fat composition having substantially no trans fats and their use; A confectionery composition comprising the fat composition, process for its preparation and its use|
    EP1731594A1|2005-06-09|2006-12-13|Fuji Oil Europe|Non-hydrogenated fat composition and its use|
    法律状态:
    2019-11-04| FG| Patent granted|Effective date: 20190924 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP2017/5676|2017-09-22|
    BE201705676|2017-09-22|
    BE2017/5676|2017-09-22|
    EP18195798.6A|EP3459354A1|2017-09-22|2018-09-20|Glyceride composition|
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