Fat compositions

一种脂肪组合物、混合物的技术，应用在脂肪酸酯化、食用油/脂肪、食物科学等方向，能够解决防起霜能力降低等问题

Active Publication Date: 2007-09-12
AAK DENMARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Experiments have shown that chocolates prepared with PMF with high POP and StOP contents are indistinguishable from ordinary CB-type chocolates, except for reduced bloom resistance

Method used

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  • Fat compositions
  • Fat compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Example 1. Starting oil with added high melting point fat component

[0078] The following vegetable oil mixtures were transesterified to completely randomize the fatty acid moieties:

[0079] Fully Hydrogenated Canola Oil 22.2%

[0080] Palm stearin (iodine value, IV=35) 69.1%

[0081] Palm olein (iodine value, IV=56) 8.7%

[0082] The resulting transesterified oil was fractionated in hexane to remove high melting point fractions. The lower melting point fractions were desolvated to obtain starting oils with the following composition:

[0083] Triglycerides: S 2 U=69.5%

[0084] U3 = 3.5%

[0085] S 3 <2%

[0086] The rest are SU 2 type triglycerides.

[0087] Fatty acids: saturated = 55%

[0088] Mono-unsaturated = 37%

[0089] Di-unsaturation = 8%.

[0090] Addition of various high melting point fatty components to this starting oil yields the following products of the invention:

[0091] Product 1.1 = s...

Embodiment 2

[0100] Example 2. Starting oils and reference oils with different additions of high melting point fat components

[0101] S was prepared as described in Example 1 2 Starting oil with a U content of 73%. To this starting oil was added varying amounts of fully hydrogenated canola oil (FH-LEAR).

[0102] product / parameter

Solid Fat Content (SFC) %,

According to IUPAC 2.150a

ΔSFC 20℃

ΔSFC 35℃

ΔSFC 20℃ / Δ

SFC 35℃

20℃

25℃

30℃

35℃

starting oil

33.3

14.8

3.9

0

-

-

-

+2%

FH-LEAR

48.7

21.7

8.2

3.0

15.4

3.0

5.1

+4%

FH-LEAR

53.3

27.0

12.7

6.0

20.0

6.0

3.3

+6%

FH-LEAR

55.6

31.6

15.6

8.7

22.3

8.7

2.6

+8%

FH-LEAR

58.1

35.6

19.9

12.0

24.8

12.0

2.1

[0...

Embodiment 3

[0108] Example 3. Starting oils with different SSU / SUS ratios with addition of high melting point fat components.

[0109] The following vegetable oil mixture was transesterified to completely randomize the fatty acid moieties:

[0110] Fully Hydrogenated Canola Oil 21.5%

[0111] Palm stearin (iodine value, IV=35) 73.8%

[0112] Fully Hydrogenated Palm Stearin 4.7%

[0113] The resulting transesterified oil was fractionated in hexane to remove high melting fractions. The lower melting fraction was desolvated to obtain an oil fraction with the following composition:

[0114] Triglycerides: S 2 U=70.0%

[0115] u 3 = 3.5%

[0116] S 3 <1%

[0117] The rest are SU 2 type triglycerides.

[0118] Fatty acids: saturated = 58%

[0119] Mono-unsaturated = 35%

[0120] Di-unsaturation = 7%.

[0121] To this oil fraction were added different amounts of palm middle distillate (IV=45) to obtain starting oils with SSU / SUS rat...

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PUM

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Abstract

Low-lauric, low-trans fat compositions useful for food and other applications.

Description

technical field [0001] The present invention relates to low lauric acid, low trans fat compositions which have a fast setting rate and which set in a stable form. [0002] In this fat composition, the main fatty acid moieties of triacylglycerols (TAG) are: palmitic acid, stearic acid, arachidic acid, oleic acid, linoleic acid and linolenic acid. In addition, small amounts of C18-trans unsaturated fatty acids may also be present. [0003] The fat composition is used in food and non-food applications. Background technique [0004] High melting fractions of laurel oil (eg palm kernel oil) are known as cocoa butter substitutes (CBS). They are used as ingredients in confectioneries, suppositories, lip balms and the like. [0005] Lauric CBS solidifies in a stable crystalline form which does not require complex "tempering". This tempering is controlled to form a sufficient amount of stable seed crystals which, during solidification, eventually give rise to the desired crystall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00C11C3/10
CPCA23D9/00C11C3/10
Inventor M·贝奇B·朱尔
Owner AAK DENMARK
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