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Bakery shortenings from palm diacylglycerol

A technology of palm diacylglycerol oleate and palm diacylglycerol, which is applied in baking, food science, dough processing, etc.

Inactive Publication Date: 2015-08-26
SIME DARBY PLANTATION INTPROP SDN BHD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in some cases emulsifiers can cause one or more allergic reactions based on consumer hypersensitivity

Method used

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  • Bakery shortenings from palm diacylglycerol
  • Bakery shortenings from palm diacylglycerol
  • Bakery shortenings from palm diacylglycerol

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0059] The preparation of palm diacylglycerol shortening involves the steps of blending, cooling, plasticizing and tempering of the oil mixture. Palm-based shortening does not need to be hydrogenated because palm oil has a natural solids content. Therefore, palm-based shortening does not have the harmful effects of trans fatty acids.

[0060] The palm-based bakery of the present invention is prepared by physically blending or mixing the palm diacylglycerol stearin with the palm mid-fraction or the palm diacylglycerol oleate with the palm stearin Food shortening. Preferably, the blending or mixing is performed under mechanical agitation, and more preferably under stirring. The mixture is preferably stirred at about 70°C until a homogeneous mixture is obtained. The mixture is then subjected to cooling followed by plasticizing under continuous agitation until the mixture achieves complete crystallization and becomes a shortening. Those of ordinary skill in the art will recogn...

Embodiment 1

[0086] Example 1: Palm Diacylglycerol (PDAG) Stearate / Palm Mid Fraction (PMF)

[0087] This example illustrates one embodiment of a bakery shortening according to the invention, wherein the bakery shortening comprises palm diacylglycerol stearin and palm mid-fraction prepared using the method described above.

[0088] Readings were taken for shortenings containing varying amounts of palm diacylglycerol (PDAG) stearate and palm mid-fraction (PMF) and are shown in Table 1.

[0089] Table 1: Physicochemical characteristics of shortening containing PDAG stearate and PMF

[0090]

[0091] PDAG stearate has a high composition of palmitic acid and this contributes to the high SMP of 55.07°C; making it undesirable for food applications. Meanwhile, hard PMF, which is characterized by a sharp melting point, has a low SMP of 32.10°C. The blend of PDAG stearate and PMF appeared to slowly decrease the SMP of the binary mixture from about 55.07°C to 50.6°C (Table 1). This indicates ...

Embodiment 2

[0095] Example 2: Palm Diacylglycerol (PDAG) Stearate / Refined, Bleached and Deodorized Palm Oil (RBDPO)

[0096] Readings were taken for shortenings containing palm diacylglycerol (PDAG) stearate and refined, bleached, and deodorized (RBDPO) and are shown in Table 2.

[0097] Table 2: Physicochemical characteristics of shortening containing PDAG stearate and RBDPO

[0098]

[0099]

[0100] RBDPO with comparable amounts of unsaturated and saturated fatty acids has an SMP of about 38.8°C. PDAG stearate with a high amount of palmitic acid contributes to the high SMP of 59.40°C, making this undesirable for food applications. Similar to PMF, blends of RBDPO with PDAG stearate from 10% to 60% showed a decrease in SMP values ​​for binary mixtures of PDAG stearate and RBDPO from about 51.98°C to about 50.2°C (Table 2) .

[0101] Both RBDPO and PMF have different SFC curves. Similar to PMF, blends containing 10% to 60% of RBDPO and PDAG stearate showed a decrease in the SFC ...

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Abstract

The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-fraction having an iodine value of 32 to 48. In a second aspect of the invention, the bakery shortening comprises a palm diacylglycerol olein having an iodine value of 56 to 64 and a palm stearin. The bakery shortenings of the present invention do not require any emulsifiers to be added.

Description

field of invention [0001] The present invention relates to bakery shortenings prepared from palm diacylglycerol and methods for their preparation. More particularly, the present invention relates to a bakery shortening comprising palm diacylglycerol stearin and palm mid-fraction, and a bakery shortening comprising palm diacylglycerol oleate and palm stearin. The bakery shortening of the present invention does not require the addition of any emulsifiers. Background technique [0002] Diacylglycerol (DAG), also known as diglyceride, is an ester of glycerol formed when two fatty acids are esterified onto one glycerol molecule. Diacylglycerols can exist in three isomers, namely, 1,2-diacylglycerols, 2,3-diacylglycerols and 1,3-diacylglycerols. Occurs naturally in a variety of edible oils and contains up to 10% (w / w) diacylglycerols, which can vary depending on the source of the oil. Typically, palm oil contains up to 6% (w / w) diacylglycerols (Matsuo, N. et al., Malaysian Oil ...

Claims

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Application Information

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IPC IPC(8): A21D2/16A23D7/01A23D7/00
CPCA21D2/165A23D7/011A23D7/003A21D2/16
Inventor 诺·希达尤·宾节·欧斯曼啦扎姆·阿卜杜·拉提穆赫德·苏里亚·阿凡迪·尤索夫
Owner SIME DARBY PLANTATION INTPROP SDN BHD
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