Oil composition with improved freezing resistance

Abstract

An edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, wherein the tea polyphenol palmitate is present in an amount of from 0.1 ppm to 600 ppm based on the weight of the composition; the invention also relates to a preparation method of the tea polyphenol palmitate and the use of the tea polyphenol palmitate for delaying turbidity of an edible oil composition comprising palm oil or palm oil fractions.

Description

Technical Field

[0001] The present invention relates to the technical field of edible oils, and more particularly to an oil composition with improved antifreeze properties and a method for improving the turbidity of edible oil containing palm oil or a palm oil derivative. Background Art

[0002] Palm oil is the oil extracted from the fruit of the oil palm tree. It is the most widely consumed oil in the world and finds its application in a variety of technological fields, from food and personal care products to biofuels.

[0003] Palm oil has a unique fatty acid profile, with approximately 50% saturated fatty acids and 50% unsaturated fatty acids. Due to this fatty acid profile, palm oil has a high smoke point and is naturally stable to oxidative deterioration. In addition, it does not have a strong taste. Therefore, it is particularly suitable for use as a cooking oil or frying oil. However, due to the presence of a large amount of saturated fatty acids, palm oil tends to become turbid when stored at room temperature in cold weather, which affects consumers' perception of the oil's quality.

[0004] Haze of palm oil or palm oil derivatives refers to the crystallization and precipitation process of high melting point saturated fatty acids and their derivatives contained in the oil. The precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of deteriorated quality. Therefore, extensive research has been conducted to study the crystallization behavior of palm oil for quality control purposes in order to prevent or delay haze of palm oil or its derivatives during storage.

[0005] For example, scientists found that the presence of high concentrations of diacylglycerol inhibited nucleation and slowed crystal growth of certain components in palm oil. In addition, sorbitan esters were found as additives to inhibit crystallization of palm oil.

[0006] There remains a need in the industry to identify a composition comprising palm oil or palm oil derivatives that is less prone to turbidity. The present invention provides such a composition. Summary of the invention

[0007] The present invention relates to an edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, wherein the tea polyphenol palmitate is present in an amount of 0.1 ppm to 600 ppm based on the weight of the composition.

[0008] The present invention also relates to a method for producing the edible oil composition of the present invention.

[0009] Finally, the present invention relates to the use of tea polyphenol palmitate for delaying the clouding of an edible oil composition comprising palm oil or a palm oil fraction. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1The sample of Example 1 is shown after storage at 5°C for 12 hours. DETAILED DESCRIPTION

[0011] The present invention relates to an edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, wherein the tea polyphenol palmitate is present in an amount of 0.1 ppm to 600 ppm based on the weight of the composition.

[0012] Tea polyphenol palmitate is a natural plant component, which is well known as an antioxidant and is used in several applications. It is a nontoxic, fat-soluble food antioxidant. Surprisingly, it has been found that tea polyphenol palmitate has antifreeze properties, and it can be used to delay the turbidity of an edible oil composition containing palm oil or a palm oil fraction. Tea polyphenol palmitate is present in the edible oil composition of the present invention in an amount of 0.1ppm to 600ppm, 10ppm to 500ppm, 100ppm to 200ppm. Of course, other amounts (such as 150-450ppm, or 250-400ppm) are equally applicable. Preferably, tea polyphenol palmitate is present in an amount of 170ppm to 230ppm.

[0013] Palm oil or palm oil fractions such as palm stearin have a unique fatty acid profile.

[0014] Fatty acid distribution means the percentage of fatty acids combined as acyl groups in (tri)glycerides. Fatty acid distribution is determined by standard techniques (such as fatty acid methyl ester (FAME) analysis using gas chromatography according to AOCS method Ce1-62). The % of fatty acid residues discussed in this manual is based on the total weight of all C8 to C24 fatty acids (saturated and unsaturated).

[0015] Due to the presence of large amounts of saturated fatty acids, palm oil tends to become turbid when stored at room temperature in cold weather, which affects consumers' perception of the oil's quality. Turbidity of palm oil or palm oil derivatives refers to the crystallization and precipitation process of high melting point saturated fatty acids and their derivatives contained in the oil. The precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of deteriorated quality.

[0016] In some applications, palm oil is also identified by degrees. The degree of palm oil refers to its melting point. The term "10 degrees palm oil" refers to palm oil that is liquid at 10°C or higher and solidifies at a temperature below 10°C. In the food industry, palm oil at 24 degrees or lower is generally used as a raw material for cooking oil or food products such as cookies and instant noodles. Generally speaking, the lower the degree of palm oil, the higher the cost. Therefore, considering the balance between the melting point of 14 and 18 degrees palm oil and the production cost of the food industry, 14 and 18 degrees palm oil are more often used.

[0017] Generally speaking, palm oil has a fatty acid distribution that includes 35% to 40% palmitic acid (C16:0) and 2% to 5% stearic acid (C18:0) in palm oil. In fact, 14 degree palm oil has a fatty acid distribution of 35%-37.5% palmitic acid and 2%-4.5% stearic acid. 18 degree palm oil has a fatty acid distribution of these saturated fatty acids with a higher content, i.e. 37.5%-40% palmitic acid and 3%-5% stearic acid.

[0018] In another aspect of the present invention, the edible oil composition further comprises a liquid oil that is liquid at 20° C. Preferably, the liquid oil is selected from the group consisting of sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, sesame seed oil, peanut oil or a mixture of two or more thereof.

[0019] In one aspect of the invention, palm oil or palm oil fractions are present in an amount of 20% to 99% by weight of the edible oil composition. Palm oil or palm oil fractions are present in an amount of 50% to 90% by weight of the edible oil composition, 60% to 85% by weight of the edible oil composition.

[0020] In another aspect of the present invention, the edible oil composition comprises 100 ppm to 300 ppm of tea polyphenol palmitate, 10% to 30% of soybean oil and 70% to 90% of palm oil, preferably 14 degree palm oil.

[0021] A similar composition is obtained by selecting the liquid oil from canola oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil or a mixture of two or more thereof instead of soybean oil.

[0022] The present invention also relates to a method for producing an edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, and the method comprises the following steps:

[0023] a) preparing an edible oil composition by adding tea polyphenol palmitate to an edible oil comprising palm oil or a palm oil fraction,

[0024] b) bringing the temperature above 80°C and stirring the edible oil composition for at least 1 minute.

[0025] Palm oil or palm oil fractions are first provided or blended with a liquid oil selected from the group consisting of sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, sesame seed oil, peanut oil or a mixture of two or more thereof. Tea polyphenol palmitate is added to the edible oil blend and the temperature is raised to above 80°C. This allows for smooth homogenization. At the same time, the edible oil composition is stirred for at least 1 minute, 5 minutes, and up to 10 minutes. After cooling, an edible oil composition of the present invention is obtained, and the composition exhibits anti-turbidity properties. Turbidity resistance is measured in a water bath set to 5°C after 5 hours, 9 hours, 12 hours, and 30 hours. The edible oil composition of the present invention is still clear after 9 hours, even after 12 hours, without any signs of crystal formation. The anti-turbidity property is preserved at 5°C for up to 30 hours. The corresponding comparative blend without tea polyphenol palmitate shows turbidity even after 5 hours, resulting in the mixture being rejected as frying oil.

[0026] The edible oil composition of the present invention is particularly suitable for its use as frying oil. Compared with the edible oil composition without tea polyphenol palmitate, the presence of tea polyphenol palmitate in the composition prevents turbidity, and the content of palm oil in the blend can be increased by at least 10% and at most 30%. In addition, tea polyphenol palmitate improves the oxidative stability of the edible oil composition of the present invention.

[0027] The present invention provides an oxidation-stable edible oil composition that is not prone to turbidity.

[0028] The present invention relates to the use of tea polyphenol palmitate to delay the turbidity of an edible oil composition containing palm oil or a palm oil fraction. Although tea polyphenol palmitate is well known for its antioxidant properties, it is surprisingly found that tea polyphenol palmitate can delay the turbidity of an edible oil composition containing palm oil or a palm oil fraction, in particular 14 degree palm oil, 18 degree palm oil or a mixture thereof.

[0029] The present invention relates to the use, wherein the edible oil composition comprises from 20% to 99% by weight of the edible oil composition of palm oil or palm oil fractions.

[0030] In fact, the content of palm oil or palm oil fractions in the oil composition is increased by at least 10%, at least 20% or at most 30% compared to an edible oil composition without tea polyphenol palmitate.

[0031] The present invention provides the following advantages:

[0032] - The edible oil composition is oxidatively stable

[0033] - The edible oil composition is not prone to turbidity and the composition can be used at lower temperatures

[0034] - The content of palm oil in the edible oil composition can be increased without the risk of creating turbidity.

[0035] - The edible oil composition of the present invention can be used as frying oil.

[0036] The invention is illustrated by the following non-limiting examples.

[0037] Example

[0038] Measurement.

[0039] Oxidation stability

[0040] Oxidative stability was measured using the OSI method.

[0041] The oxidation index of the oil is measured with an oxidation stability instrument at 120°C with an air flow of 20 L / h. The larger the result, the better the oxidation stability.

[0042] Example 1 :

[0043] The following edible oil compositions were prepared (see Table 1).

[0044] The oils were mixed and the tea polyphenol palmitate was added. The mixture was heated to 80°C and stirred for 1 minute.

[0045] The edible oil composition was cooled. Oxidative stability was measured. (See values ​​provided in Table 1).

[0046] The anti-haze properties of the compositions were evaluated in a cold bath at 5°C and the turbidity was visually assessed after 5 hours, 9 hours, 12 hours and 30 hours.

[0047] Table 1

[0048] sample composition OSI (120℃, 20L / h) Billet 80% 14 degree palm oil 20% soybean oil 6.8 A 80% 14% palm oil 20% soybean oil + 100ppm TPP* 7.8 C 80% 14 degree palm oil 20% soybean oil + 200ppm TPP 8.9 E 80% 14 degree palm oil 20% soybean oil + 300ppm TPP 10.2 F 80% 14 degree palm oil 20% soybean oil + 400ppm TPP 11.1

[0049] TPP* = Tea Polyphenol Palmitate

[0050] Already after 5 hours, the blank showed slight turbidity, which increased at 9 hours and at 12 hours the blank solidified.

[0051] After 5 and 9 hours, all samples A to F were clear, except for sample A which formed a small amount of crystals at 9 hours.

[0052] After 12 hours, a small amount of microcrystals were formed, such as Figure 1 Visible in.

[0053] After storage at 5°C for 30 hours, it started to become turbid.

[0054] Example 2 :

[0055] The following edible oil compositions were prepared (see Table 2).

[0056] The oils were mixed and the tea polyphenol palmitate was added. The mixture was heated to 80°C and stirred for 1 minute.

[0057] The anti-haze properties of the compositions were evaluated in a cold bath at 15°C and the turbidity was visually assessed after 5 hours, 11 hours, 18 hours, 36 hours and 96 hours.

[0058] Table 2

[0059] sample composition Billet 99% 18 degree palm oil 1% soybean oil B 99% 18% palm oil 1% soybean oil + 100ppm TPP* D 99% 18% palm oil 1% soybean oil + 200ppm TPP

[0060] TPP* = Tea Polyphenol Palmitate In a 15 degree water bath, the blank was turbid after 5 hours. Sample B had crystals precipitated at the bottom after 18 hours. Sample D had crystals precipitated at the bottom after 36 hours.

Claims

1. An edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, wherein the tea polyphenol palmitate is present in an amount of 0.1 ppm to 600 ppm based on the weight of the composition.

2. The composition according to claim 1, wherein the composition further comprises a liquid oil that is liquid at 20°C.

3. The composition according to claim 2, wherein the liquid oil is selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, sesame seed oil, peanut oil or a mixture of two or more thereof.

4. A composition according to any preceding claim, wherein the palm oil or palm oil fraction is present in an amount of 20% to 99% by weight of the edible oil composition.

5. A method for producing an edible oil composition comprising tea polyphenol palmitate and palm oil or a palm oil fraction, and the method comprises the following steps: a. preparing an edible oil composition by adding tea polyphenol palmitate to an edible oil comprising palm oil or a palm oil fraction, b. Bring the temperature above 80°C and stir the edible oil composition for at least 1 minute.

6. Use of tea polyphenol palmitate for delaying the turbidity of an edible oil composition comprising palm oil or a palm oil fraction.

7. Use according to claim 6, wherein the edible oil composition comprises from 20% to 99% palm oil or palm oil fractions by weight of the edible oil composition.

8. The use according to claim 6 or 7, wherein the content of palm oil or palm oil fraction in the oil composition is increased by at least 10% compared to an edible oil composition without tea polyphenol palmitate.

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