Non-hydrogenated vegetable fat composition

Abstract

A non-hydrogenated fat composition comprising liquid oil and hard pulp fat and a method of making the same. The liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition, and the hard pulp fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight. Also disclosed is a food product comprising a food ingredient different from fat and a non-hydrogenated vegetable fat composition, as well as the use of a non-hydrogenated vegetable fat composition for reducing leakage of oil from a food product.

Description

Technical Field

[0001] This invention relates to a non-hydrogenated vegetable fat composition comprising liquid oil and hardened fat. This invention also relates to a food product comprising a non-hydrogenated vegetable fat composition. Background Technology

[0002] Fats used in food applications preferably possess good plasticity and thermal stability. Special applications such as margarine and spreads require additional characteristics, such as a wide operating temperature range and fine crystallization. However, margarines with good plasticity and thermal stability typically have a high slipping melting point (SMP) and high saturated fatty acid content.

[0003] Margarine and spreads are water-in-oil (W / O) emulsions, which contain an aqueous phase as fine droplets dispersed within a network of solid fat crystals in a stable liquid oil. The lipid phase in margarine is typically a mixture of fat and oil. The fat, which is solid at room temperature, contains a high percentage of saturated fatty acids, while the liquid oil contains a high percentage of unsaturated fatty acids. In margarine technology, the composition of the lipid phase is carefully selected to achieve the desired ratio of liquid oil to solid fat, resulting in a product with the required plasticity and spreadability, as well as good in-mouth melting properties.

[0004] Liquid vegetable oils are superior to solid fats and animal fats because their unsaturated fatty acids enhance their overall nutritional value. However, margarine is prone to seeping out when it contains a large amount of liquid oil.

[0005] Hydrogenation is commonly involved in the production of fatty food products such as margarine; however, hydrogenation leads to the formation of trans fatty acids and saturated fatty acids. According to recommendations from well-known health organizations such as the World Health Organization (WHO), the intake of saturated fats should be limited because they have been proven to be linked to cardiovascular disease. Therefore, hydrogenation is increasingly considered an undesirable process due to the production of unhealthy products, and consumer preferences are clearly trending towards food products that are essentially free of hydrogenated fats.

[0006] EP0151450 discloses a fat blend with a relatively low content of trans fatty acids, obtained by random transesterification of lauric fat, saturated fat, and partially hydrogenated fat. Hydrogenation was used in the preparation of this fat blend, and artificial trans fatty acids are also present in the fat blend.

[0007] EP1917336 discloses a non-hydrogenated hard fat obtained by transesterification of palm oil, lauric acid oil, shea butter and liquid oil.

[0008] WO2006 / 131539 discloses a non-hydrogenated vegetable fat composition having transesterified fat obtained by subjecting a blend of lauric and nonlauric fats to transesterification.

[0009] Therefore, there is a need in the food industry to develop plant-based food products that contain fat compositions that are free of any hydrogenated components and provide improved plasticity and thermal stability to the food products. Summary of the Invention

[0010] This disclosure provides a non-hydrogenated fat composition comprising a liquid oil and a stearin fat. Based on the total weight of the fat composition, the liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, and the stearin fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

[0011] This disclosure also provides a method for preparing a non-hydrogenated vegetable fat composition, the method comprising the step of blending a liquid oil with a hardened fat.

[0012] This disclosure also provides a food product comprising food ingredients that are different from fats and a composition of non-hydrogenated vegetable fats.

[0013] This disclosure also provides the use of non-hydrogenated vegetable fat compositions for reducing oil leakage from food products. The food products are selected from the group consisting of margarine, shortening, non-dairy toppings, non-dairy creams, fillings, and spreads. Detailed Implementation

[0014] Reference will now be made to certain aspects of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0015] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. As used herein, each of the following terms has the meaning associated with it as defined below.

[0016] Unless otherwise specified, the phrase “suitable for human consumption” means that the composition is generally considered safe for consumption and drinking, and is non-toxic, harmless or otherwise hazardous to humans when used in functionally useful amounts in solid and liquid food products.

[0017] Unless otherwise specified, ppm (parts per million), percentages, and ratios are based on weight. Percentages based on weight are also referred to below as wt%.

[0018] The terms “for example,” “to illustrate,” “such as,” or “including” as used herein are intended to provide examples that further illustrate a more general subject. Unless otherwise stated, these examples are provided merely to aid in understanding the application of the descriptions in this disclosure and are not intended to be limiting in any way.

[0019] In the methods described herein, actions can be performed in any order without departing from the principles of this disclosure, except where the timing or order of operations is explicitly specified. Furthermore, unless explicitly stated in writing that the specified actions are performed separately, they can be performed simultaneously. For example, the claimed action X and the claimed action Y can be performed simultaneously in a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0020] As used in this article, "room temperature" or "RT" refers to a temperature between 20°C and 25°C.

[0021] Non-hydrogenated vegetable fat compositions

[0022] This invention relates to a non-hydrogenated vegetable fat composition comprising liquid oil and hard fat.

[0023] The liquid oil is present in the fat composition in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, or 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition.

[0024] The stearic acid fat is present in the fat composition in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight based on the total weight of the fat composition.

[0025] The fat composition may also have a triglyceride composition, wherein the content of the combination of C44 to C48 triglycerides in the triglyceride composition is 10% to 25% by weight, based on the total weight of the triglycerides.

[0026] The fat composition may have a triglyceride composition, wherein the content of C54 triglycerides in the triglyceride composition is 30% to 50% by weight based on the total weight of the triglycerides.

[0027] The fatty acid composition may have a fatty acid profile in which the combined content of C12 and C16 fatty acids is 25% to 34% by weight, based on the total weight of fatty acids. Preferably, the fatty acid composition may have a fatty acid profile in which the ratio of C12 fatty acids to C16 fatty acids is 0.19 to 0.24.

[0028] The fatty acid composition may have a fatty acid profile in which, based on the total weight of fatty acids, the content of C18:0 fatty acids is 4.2% to 4.4% by weight, the content of C18:1 fatty acids is 24.2% to 25.9% by weight, the content of C18:2 fatty acids is 29.6% to 36.9% by weight, and the content of C18:3 fatty acids is 3.5% to 4.1% by weight.

[0029] The fatty acid composition may have a fatty acid profile, in which the amount of unsaturated fatty acids is 55% to 75% by weight based on the total weight of fatty acids.

[0030] The fat composition does not contain hydrogenated fats.

[0031] The fat composition may have a solid fat content (SFC) of at least 38% by weight at 10°C and less than 3% by weight at 40°C. The solid fat content is measured according to standard methods AOCS Cd 16b-39 or IUPAC 2.150a.

[0032] Hard fat

[0033] Sterile fats are transesterified fats obtained by subjecting a blend of at least one lauric acid fat in an amount of 25% to 45% or 35% to 40% by weight based on the weight of sterile fat and at least one non-lauric acid fat in an amount of 55% to 75% or 60% to 65% by weight. The transesterification process can be chemical or enzymatic.

[0034] Examples of lauric fatty acids include, but are not limited to, palm kernel oil, palm kernel stearin, palm kernel oil extract, coconut oil, coconut stearin, coconut oil extract, or blends of two or more thereof. Palm kernel stearin and palm kernel oil extract can be fractionated from palm kernel oil. Coconut stearin and coconut oil extract can be fractionated from coconut oil.

[0035] Examples of nonlauric fats may include, but are not limited to, palm oil, soybean oil, rapeseed oil, corn oil, sunflower oil, flaxseed oil, or blends of two or more of them.

[0036] Stearic acid fat may have a triglyceride composition, with the combined content of C44 to C48 triglycerides in the total weight of the triglycerides being 45% to 50% by weight.

[0037] The stearic acid fat may have a fatty acid profile in which the combined content of C12 and C16 fatty acids is 55% to 60% by weight, based on the total weight of fatty acids. Preferably, the combined content of C12 and C16 fatty acids in the fatty acid profile of the stearic acid fat is 58.4% by weight, based on the total weight of fatty acids.

[0038] The stearic acid fat may have a fatty acid profile in which the ratio of C12 fatty acids to C16 fatty acids is 0.3 to 0.5. Preferably, the ratio of C12 fatty acids to C16 fatty acids in the fatty acid profile of the stearic acid fat is 0.4.

[0039] The stearic acid fat may have a fatty acid profile in which, based on the total weight of fatty acids, the content of C18:0 fatty acids is 4.0% to 4.2% by weight, the content of C18:1 fatty acids is 22.8% to 23.0% by weight, the content of C18:2 fatty acids is 4.4% to 4.6% by weight, and the content of C18:3 fatty acids is 0.1% to 0.2% by weight. Preferably, the stearic acid fat may have a fatty acid profile in which, based on the total weight of fatty acids, the content of C18:0 fatty acids is 4.1% by weight, the content of C18:1 fatty acids is 22.9% by weight, the content of C18:2 fatty acids is 4.5% by weight, and the content of C18:3 fatty acids is 0.1% by weight.

[0040] In a preferred aspect of the invention, the stearic acid fat is an exchangeable fat obtained by subjecting a blend of at least one lauric acid fat and at least one non-lauric acid fat in an amount of 25% to 45% or 35% to 40% by weight based on the weight of the stearic acid fat to chemical or enzymatic exchange. Preferably, chemical exchange is applied. The triglyceride composition of the stearic acid fat has a combined content of C44 to C48 triglycerides in an amount of 45% to 50% by weight based on the total weight of triglycerides; and a combined content of C12 and C16 fatty acids in an amount of 55% to 60% by weight. The fatty acid composition has a fatty acid profile with a C12 to C16 fatty acid ratio of 0.3 to 0.5, and a combined content of 55% to 60% by weight of C12 and C16 fatty acids based on the total weight of fatty acids; and a content of 4.0% to 4.2% by weight of C18:0 fatty acids, 22.8% to 23.0% by weight of C18:1 fatty acids, 4.4% to 4.6% by weight of C18:2 fatty acids, and 0.1% to 0.2% by weight of C18:3 fatty acids.

[0041] liquid oil

[0042] The liquid oil in the fat composition is a vegetable oil. Preferably, the liquid oil is non-hydrogenated. Examples of liquid oils include, but are not limited to, soybean oil, sunflower oil, rapeseed oil, high-oleic sunflower oil, high-oleic rapeseed oil, corn oil, flaxseed oil, or blends of two or more thereof.

[0043] Preferably, the liquid oil has a fatty acid profile, which, based on the total weight of the liquid oil, has more than 80% by weight of unsaturated fatty acids.

[0044] Food products

[0045] This disclosure also relates to a food product comprising food ingredients other than fats and a composition of non-hydrogenated vegetable fats. Examples of food products may include, but are not limited to, margarine, shortening, non-dairy toppings, non-dairy creams, fillings, or spreads.

[0046] Examples of food components other than fat may include, but are not limited to, water, salt, sweeteners, colorings, flavorings, preservatives, antioxidants, acid regulators, or combinations thereof.

[0047] Preferably, the food product is margarine. The margarine may have a sliding melting point (SMP) of less than or equal to 36°C. The SMP is measured according to the standard method ISO 6321:2021.

[0048] The margarine may have a non-hydrogenated vegetable fat composition in an amount of 70% to 90% or 80% to 85% by weight based on the total weight of the margarine, and an aqueous solution in an amount of 10% to 30% by weight.

[0049] The aqueous solution may include, but is not limited to, water, milk, sheep milk, goat milk, soy milk, coconut water, almond milk, apple juice, syrup, or combinations of two or more thereof. Preferably, the aqueous solution is water.

[0050] This invention relates to food products, wherein the margarine has a content of at least 50 g / cm³. 2 Plasticity.

[0051] This invention relates to food products in which margarine has a sliding melting point (SMP) of less than or equal to 36°C.

[0052] Uses of non-hydrogenated vegetable fat compositions

[0053] This invention also relates to the use of non-hydrogenated vegetable fat compositions for reducing oil leakage. Examples of food products may include, but are not limited to, margarine, shortening, non-dairy toppings, non-dairy creams, fillings, or spreads.

[0054] Preferably, there is no oil leakage at 30°C for at least 5 hours.

[0055] Food products may have a fatty acid profile, based on the total weight of fatty acids, in which the amount of unsaturated fatty acids is 55% to 75% by weight.

[0056] Food products may have a fatty acid profile, based on the total weight of fatty acids, in which the amount of polyunsaturated fatty acids is 30% to 55% by weight.

[0057] Method for preparing non-hydrogenated vegetable fat compositions

[0058] The non-hydrogenated vegetable fat composition of the present invention can be prepared by blending liquid oil and stearin fat. Based on the total weight of the fat composition, the liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight. The stearin fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight based on the total weight of the fat composition.

[0059] The fat composition can then be used to prepare food products by any conventional method known to those skilled in the art for preparing margarine or other water-in-oil spreads, preferably margarine.

[0060] Advantages of the present invention

[0061] As described above, the non-hydrogenated vegetable fat composition of the present invention is a healthy formulation with a high percentage of unsaturated fatty acids. The non-hydrogenated vegetable fat composition contains very low levels of saturated and trans fatty acids.

[0062] Surprisingly, the non-hydrogenated vegetable fat compositions of the present invention have been found to possess good plasticity and good thermal stability, as well as the desired plasticity and spreadable consistency and good intraoral melting characteristics. It has also been found that the non-hydrogenated vegetable fat compositions of the present invention are heat-resistant at high temperatures and do not harden at low temperatures.

[0063] Terms and Conditions

[0064] 1. A non-hydrogenated vegetable fat composition, said non-hydrogenated vegetable fat composition comprising:

[0065] a. liquid oil; and

[0066] b. Hardened fat;

[0067] The liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition, and the stearic acid fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

[0068] The fat composition comprises a triglyceride composition in an amount of 30% to 50% by weight of C54 triglycerides based on the total weight of triglycerides.

[0069] 2. The non-hydrogenated vegetable fat composition according to Clause 1, wherein the fat composition comprises a triglyceride composition in an amount of 10% to 25% by weight of a combination of C44 to C48 triglycerides based on the total weight of the triglycerides.

[0070] 3. A food product comprising a food ingredient other than fat and a fat composition according to any one of clauses 1 to 2.

[0071] 4. The food product as described in Clause 3, wherein the food product is selected from margarine, shortening, non-dairy toppings, non-dairy creams, fillings, and spreads.

[0072] 5. The food product according to clause 3 or 4, wherein the food product is margarine, the margarine comprising 70% to 90% by weight of a fat composition according to any one of clauses 1 to 2.

[0073] 6. The food product according to Clause 5, wherein the margarine contains 10% to 30% by weight of water.

[0074] 7. A food product according to any one of clauses 3 to 6, wherein the food product comprises the non-hydrogenated vegetable fat composition, and the fat composition comprises:

[0075] a. liquid oil; and

[0076] b. Hard fat; and

[0077] Based on the total weight of the fat composition, the liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, and the stearic acid fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

[0078] The fat composition comprises a triglyceride composition in an amount of 30% to 50% by weight of C54 triglycerides based on the total weight of triglycerides.

[0079] 8. A food product according to any one of clauses 3 to 6, wherein the food product comprises the non-hydrogenated vegetable fat composition, and the fat composition comprises:

[0080] a. liquid oil; and

[0081] b. Hard fat; and

[0082] Based on the total weight of the fat composition, the liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, and the stearic acid fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

[0083] The fat composition comprises a triglyceride composition in an amount of 30% to 50% by weight of C54 triglycerides based on the total weight of the triglycerides, and the fat composition comprises a triglyceride composition in an amount of 10% to 25% by weight of a combination of C44 to C48 triglycerides based on the total weight of the triglycerides.

[0084] 9. The food product according to any one of clauses 7 to 8, wherein the food product is margarine.

[0085] 10. The food product according to Clause 9, wherein the margarine has a content of at least 50 g / cm³ at 30°C. 2 Plasticity / hardness.

[0086] Example

[0087] The invention is described in further detail with reference to the following experimental embodiments. Unless otherwise stated, these embodiments are provided for illustrative purposes only and are not intended to be limiting. Therefore, the invention should not in any way be construed as limited to the following embodiments, but should be construed as covering any and all variations that become apparent as a result of the teachings provided herein.

[0088] Analytical methods

[0089] plasticity

[0090] Plasticity was measured by measuring the hardness of the fatty composition in a temperature range of 5°C to 30°C using an internal method. Hardness was determined using a texture analyzer (Type: Stable Micro Systems, Model: TA.XT.PLUS).

[0091] method :

[0092] Prepare 10cm 10cm 10cm Margarine Cube

[0093] Transfer the blocks to a constant temperature chamber and keep them for 14-16 hours (temperature range of 5℃ to 30℃).

[0094] After tempering, the temperature and hardness of the margarine cubes were recorded using a texture analyzer (temperature range of 5°C to 30°C).

[0095] The hardness measured at 5°C is considered to be less than 1000 g / cm. 2 Furthermore, the hardness measured at 30°C is greater than 50 g / cm. 2 The fat composition has good plasticity.

[0096] thermal stability

[0097] Thermal stability was measured by tempering the fatty acid composition at 30°C for 5 hours. If no oil leakage occurred after tempering, the fatty acid composition was considered to have good thermal stability. Conversely, if leakage occurred after tempering, the fatty acid composition was considered to have poor thermal stability.

[0098] Solid fat content (SFC)

[0099] Solid fat content was measured according to standard methods AOCS Cd 16b-39 or IUPAC 2.150a.

[0100] Example 1

[0101] Hardening of pulp

[0102] Stiff fats are prepared by transesterification of lauric and nonlauric fats at 110°C for 30 minutes in the presence of 0.05% to 0.2% sodium methoxide.

[0103] Further details are provided in Table 1.

[0104] Table 1

[0105]

[0106] Fat Composition

[0107] Fatty acid compositions are prepared by blending hard pulp with liquid oils (liquid oil A = soybean oil; liquid oil B = palm oil extract).

[0108] Table 2 shows the composition, triglyceride composition, and fatty acid profile of seven non-hydrogenated vegetable fat compositions.

[0109] Table 2

[0110]

[0111] Food products

[0112] Prepare margarine as follows:

[0113] The oil is blended and heated to 70°C, and the emulsifiers lecithin and monoglyceride are transferred to the oil blend.

[0114] Dissolve the salt in the aqueous phase and adjust the temperature to 60°C.

[0115] Transfer the aqueous phase to the oil blend and emulsify with a stirrer for 30 minutes.

[0116] The emulsion is passed through a cooling and kneading machine and then packaged.

[0117] Temper the margarine at 15°C for 2 days, then store it at 5°C.

[0118] Table 1 shows the composition, plasticity measurement results, and thermal stability measurement results of seven non-hydrogenated vegetable fat composition formulations.

[0119] Table 1

[0120]

Claims

1. A non-hydrogenated vegetable fat composition, said non-hydrogenated vegetable fat composition comprising: a. liquid oil; and b. Hard fat; The liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition, and the stearic acid fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

2. The non-hydrogenated vegetable fat composition according to claim 1, wherein the fat composition comprises a triglyceride composition in an amount of 30% to 50% by weight of C54 triglycerides based on the total weight of triglycerides.

3. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the fat composition comprises a triglyceride composition in an amount of 10% to 25% by weight of a combination of C44 to C48 triglycerides based on the total weight of the triglycerides.

4. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the stearic acid fat is an exchangeable fat obtained by subjecting a blend of at least one lauric acid fat in an amount of 25% to 45% or 35% to 40% by weight of the stearic acid fat and at least one non-lauric acid fat in an amount of 55% to 75% or 60% to 65% by weight based on the weight of the stearic acid fat to exchange.

5. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the non-lauric fat is selected from the group consisting of palm oil, soybean oil, rapeseed oil, corn oil, sunflower oil, flaxseed oil, and blends of two or more thereof.

6. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the lauric fat is selected from the group consisting of palm kernel oil, palm kernel stearin, palm kernel oil extract, coconut oil, coconut stearin, coconut oil extract, and blends of two or more thereof.

7. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the fat composition has a solid fat content (SFC) of at least 38% by weight at 10°C and less than 3% by weight at 40°C.

8. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the fat composition has a fatty acid profile, and the combined content of C12 and C16 fatty acids in the fatty acid profile is from 25% to 34% by weight based on the total weight of fatty acids.

9. The non-hydrogenated vegetable fat composition according to any one of the preceding claims, wherein the fat composition has a fatty acid profile, and based on the total weight of the fatty acids, the fatty acid profile contains 4.2% to 4.4% by weight of C18:0 fatty acids, 24.2% to 25.9% by weight of C18:1 fatty acids, 29.6% to 36.9% by weight of C18:2 fatty acids, and 3.5% to 4.1% by weight of C18:3 fatty acids.

10. A method for preparing a non-hydrogenated vegetable fat composition according to any one of claims 1 to 9, the method comprising the following steps: a. Mix the liquid oil and the hard fat; The liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition, and the stearic acid fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight.

11. A food product comprising food ingredients other than fat and a non-hydrogenated vegetable fat composition according to any one of claims 1 to 9.

12. The food product of claim 11, wherein the food product is selected from the group consisting of margarine, shortening, non-dairy toppings, non-dairy butter, fillings, and spreads.

13. The food product according to any one of claims 11 and 12, wherein the margarine has a sliding melting point (SMP) of less than or equal to 36°C.

14. The food product according to any one of claims 11 to 13, wherein the margarine has a content of at least 50 g / cm³. 2 Plasticity.

15. The use of the non-hydrogenated vegetable fat composition according to any one of claims 1 to 10 for reducing oil leakage from food products selected from the group consisting of margarine, shortening, non-dairy toppings, non-dairy creams, fillings, and spreads.

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