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Trans-fatty acid free shortening

A technology of unsaturated fatty acids and fatty acids, applied in the direction of edible oil/fat, food ingredients containing fat, food ingredients as emulsifiers, etc., can solve the problems of unattractiveness of consumers, adverse effects of flavor characteristics, adverse effects, etc.

Inactive Publication Date: 2008-01-02
KRAFT FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the fat content of conventional foods is reduced, the sensory properties are adversely affected, as the greasiness and smoothness (i.e. mouthfeel) imparted by the fat particles suspended in the food product are significantly lost
Additionally, other mouthfeel and textural properties, such as richness and creaminess, may also be adversely affected by the removal or reduction of these fats
Further, flavor profiles may be adversely affected due to altered distribution of flavor molecules between lipid and aqueous phases
As a result, these reduced fat food products may not appeal to consumers due to their mouthfeel, flavor and organoleptic properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This example illustrates the effect of emulsifier type on matrix stability and strength. Three types of emulsifiers were used in 90% high oleic canola oil (Clear Valley 65, Cargill). Clear Valley 65 contains 6% saturated fatty acids (18:0+16:0), 65% monounsaturated fatty acids (18:1) and 25% polyunsaturated fatty acids (18:2+18:3). It has more stability than typical canola oil because it contains less 18:3 (linolenic acid, 3% vs. 10%). The three tested emulsifiers were: sodium stearoyl lactylate (SSL, high HLB value) (Paniplex-K, ADM), diacetyl tartrate monoglyceride (DATEM, medium HLB value) (Panodan 105K, Danisco), and Distilled monoglycerides (MG / DG; low HLB value) (Dimodan HSK-A, Danisco).

[0030] The selected emulsifier is mixed into 200 grams of oil. The oil / emulsifier composition was then heated in the microwave for about 3 minutes to melt the emulsifier. After heating, the composition is cooled to ambient temperature to form the mesophase matrix.

[0031] ...

Embodiment 2

[0035] This example illustrates the effect of varying the ratio of emulsifiers in an emulsifier mixture. For this example, only a mixture of SSL and MG / DG was used. A mesophase oil composition was prepared as in Example 1 using 10% total emulsifier blend and 90% high oleic canola oil. Table 2 below sets forth the gel strength and evaluation for different ratios of emulsifiers.

[0036] Table 2: Emulsifier ratio and gel strength

[0037] Sample

Taste

SSL

MG / DG

Oil

Proportion

(MG / SSL)

the gel

intensity

(gram)

Evaluation

(with a spatula gently

agitate the sample)

1

2.5％

7.5％

90％

3.0

639

softens when stirred

2

3.3％

6.7％

90％

2.0

445

softens when stirred,

but remains gelled

3

5.0％

5.0％

90％

1.0

238

so...

Embodiment 3

[0041] This example illustrates the effect of total emulsifier content on gel strength. Similar to Example 2, only a mixture of SSL and MG / DG was used. The emulsifier ratio was kept constant at 1:1 in this example. The mesophase composition was prepared as in Example 1, using 4% to 15% of the total emulsifier mixture. The content of high oleic canola oil is adjusted according to the amount of emulsifier. Table 3 below illustrates the gel strength for each emulsifier content. In general, the data in Table 3 indicate that increasing the emulsifier content increases the gel strength.

[0042] Table 3: Emulsifier ratio and gel strength

[0043] sample

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PUM

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Abstract

The invention is directed to a fat composition having a mesophase matrix with characteristics of a shortening. The fat composition may be produced from a blend of an oil phase and an emulsifier mixture. The oil phase preferably is at least one oil, and the emulsifier mixture comprises a first emulsifier having a low HLB value between 2 and 6, and a second emulsifier having a high HLB value between 9 and 22, wherein the ration of the low HLB emulsifier to the high HLB emulsifier is from 1:3 to 3:1. In another embodiment, the invention is directed to a food product comprising the fat composition. In this form, the fat composition may replace a traditional shortening used in the food product. The fat composition having the mesophase matrix generally contains low levels of trans-unsaturated fatty acids and low levels of saturated fatty acids.

Description

field of invention [0001] The present invention generally relates to an oil composition that can be used as a shortening. More specifically, the present invention relates to an oil composition having a mesophase structure containing a low content of trans-unsaturated fatty acids and a low content of saturated fatty acids that can be used as a shortening. Background of the invention [0002] Shortening is a fat that may contain trans-unsaturated or saturated fatty acids. These fatty acids have been linked to health concerns in recent years; however, these fats are often required in shortening to provide the solid fat content and desirable melting characteristics. [0003] To form typical shortening, liquid vegetable oils or animal fats are often used; however, these fat sources often contain high levels of trans unsaturated or saturated fatty acids. For example, animal fats, such as lard and beef tallow, typically contain high proportions of saturated fatty acids. Similarl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/02A23L1/30A23L1/09A23L29/10
CPCA23V2002/00A23G2200/08A23D9/02A23L1/3008A23G3/346A23L1/035A23D9/013A23L1/3006A21D13/0041A23L1/097A23L29/10A23L29/37A23L33/115A23L33/12A21D13/38A23V2250/18A23V2200/222A23V2250/1882
Inventor M·米勒
Owner KRAFT FOODS INC
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