Process for producing rapidly crystallizing fat having a low trans-fatty acid content and powders containing it

Abstract

The invention relates to a process for producing a rapidly crystallizing fat with a low trans fatty acid content. The process according to the invention is characterized in that, based on the total weight of the fat, a) 10-90% animal fat containing beef tallow and / or beef tallow fractions and b) a mixture of 90-10% palm fat hard stearin is subjected to transesterification. The invention also relates to the rapidly crystallizing fat with a low trans fatty acid content produced by the above process. Furthermore, the invention also relates to a process for producing mixtures containing fat and binder for the production of soup powders and sauce powders, in which a rapidly crystallizing fat with a low trans fatty acid content is used. à

Description

The invention relates to a method for producing a rapidly crystallizing fat with a low trans fatty acid content, as well as powder mixtures containing this material. The process according to the invention is carried out by subjecting a mixture of a) palm fat hard stearin and b) animal fat, where beef tallow and / or beef tallow fraction is used as the animal fat, to transesterification. The invention also relates to a fat obtained by transesterification of vegetable and animal fat mixtures. More particularly, the invention relates to a fat obtained by subjecting palm fat hard stearin and beef tallow or beef tallow fraction to transesterification. The combination of fats with binders such as flour, starch, etc. is a proven method in all cuisines of the world to produce thick soups, sauces and the like. In the food industry, mixing fats with binders is a common and frequently used method to improve the dispersibility of binders; binders tend to clump because they tend to swell when added to liquids (especially hot liquids). While any fat can be used in cooking using this principle, in industry, depending on the type of product to be produced, specific requirements are placed on the fat. One of these requirements is that the fat should be moderately sensitive to oxidative effects (for example, it should not go rancid when exposed to air). In order to be able to use various fat and binder combinations in dry form and to use them in soup powders, sauce powders and other preparations, a number of requirements must be met. These include a relatively high and at the same time relatively sharp melting point, as well as an appropriate solid fat content. Only in this case is there sufficient assurance that no oil formation will occur in the fat, which would lead to the fat clumping. In the case of fats, the melting behavior is usually characterized by the dropping point or the solid fat content as a function of temperature (melting curve). For these types of fats, the dropping point, which we will refer to below as the slip point, should be between 42 °C and 44 °C in order to prevent the separation of the oil phase from the fat during transportation, in the kitchen or other places where the fat is exposed to higher temperatures before use and consumption. On the other hand, the dropping point or melting point should not be too high, as it is necessary to avoid the presence of solid fat in the fat at the consumption temperature, which would give the fat an unpleasant tallow-like taste. The organoleptic properties are of particular importance, and many fats, such as beef tallow, are not suitable for frying purposes because of their unpleasant taste. In the field of industrial use, however, it is very important that these fat-binder-containing combinations also exhibit a rapid and uniform crystallization behavior and form a stable crystalline modification. This applies in particular to continuous processes where, for example, a solid fat of a stable modification is to be formed within a few minutes on a cooling belt or a cooling coil. A process of this type is described, for example, in German Patent Specification No. 32 43 963, which describes the production of a flour-based crumb or the production of a coating composition for use on chocolate products. Polymorphism is the reason why palm fats, which otherwise have a high dropping point, are not suitable for the above-mentioned use. If this type of fat and binder combination is to be used with other components, such as plant-based materials and spices, lipophilic breakdown of the fat, which is often observed due to the activity of enzymes present in these components, must be avoided, which can result in an unfavorable change in taste. Fats suitable for the above purposes are produced by the fat hardening method, which has been known for a long time (for example, unsaturated fatty acids are hydrogenated in the presence of a suitable catalyst). Apart from the fact that the melting properties of the fat can be adjusted very precisely with this method, fats obtained by hydrogenation are also characterized by rapid crystallization. This latter property is attributed to the presence of large amounts of trans fatty acids. The amount of trans fatty acids can reach 50% or more. Trans fatty acids have been under scrutiny from a nutritional perspective for some time now, as they have been linked to adverse cardiovascular events. Although it has not been proven that these fats are any worse than saturated fats, there is still a stigma against trans fatty acids, as they are not present in the source fats and are not usually present in such high concentrations. In nature, trans fatty acids only occur in the fat of ruminant animals and in foods made from it, such as butter, cheese, etc., and even then only in exceptional cases in concentrations greater than 10%. In contrast, vegetable oils and fats in the non-hydrogenated state contain extremely low concentrations of trans fatty acids, which is nutritionally negligible compared to the concentrations in animal fats. Fats with a dropping point between 35 °C and 45 °C, a pleasant taste and a low content of trans fatty acids are found in cocoa butter and cocoa butter equivalent fats developed for the confectionery industry. An exception to this is fats intended to replace cocoa butter, which mainly contain hydrogenated vegetable fats and are therefore high in trans fatty acids. The disadvantage of cocoa butter and cocoa butter equivalent fats in the application areas outlined above is that they are not suitable for use in confectionery products. HU 218 967 Β The problem with polymorphic fats is that they exhibit a distinctly polymorphic crystallization behavior and a very low crystallization rate. Polymorphic fats must be tempered in complex equipment before solidification in order to form a stable product suitable for storage. However, the introduction of an additional tempering step in the production of the above-mentioned fat / binder combinations is undesirable, neither from a cost perspective nor for technical reasons. The aim of the solution according to the invention is to produce a fat whose dropping point is between 35°C and 45°C. Another object of the invention is to produce a fat that has a pleasant taste. A further object of the invention is to produce a fat with a low trans fatty acid content. A further object of the solution according to the invention is to produce a fat that crystallizes at a suitable speed in accordance with the requirements of industrial use. A further object of the solution according to the invention is to produce a fat which exhibits the steepest possible melting curve. A further object of the solution according to the invention is to produce a fat in which the trans fatty acid content is preferably at most 10% by weight. The invention relates to a process for obtaining a rapidly crystallizing fat with a low trans fatty acid content, and also to a rapidly crystallizing fat produced by this process. In the process, a) palm fat hard stearin and b) a mixture of an animal fat, such as beef tallow and beef tallow fraction, are subjected to transesterification. Palm fat hard stearin is actually a solvent-fractionated palm fat hard stearin. The mixture contains 10-90% animal fat and 90-10% stearin, based on the total weight of the fat. The ratio of animal fat to stearin is between 75:25 and 40:60. The fats produced in this way are excellently suited for the production of soup powders and sauce powders by industrial means, when combined with binders, such as flours and starches. The objectives of the invention are achieved by means of a rapidly crystallizing fat with a low trans fatty acid content, which fat is produced by subjecting a mixture of animal fat and a vegetable fat to a transesterification reaction. Fats melting in the desired temperature range are in principle produced by mixing suitably fractionated vegetable and animal fats with a sufficiently high melting point and fully hydrogenated vegetable oils. In our investigations in this regard, we found that although all fat mixtures produced without further modification, such as transesterification, initially showed rapid crystallization to a greater or lesser extent, this process practically ceased after about 3 minutes. Furthermore, we found that the solid fat content of the fats and fat mixtures tested was too low to allow the production of a fat / binder mixture from these fats without any problems. In the case where only a vegetable or only an animal fat mixture was used, even transesterification did not make the crystallization properties more favorable, i.e. approximately 3 minutes after the start of cooling, the crystallization process began to slow down again. Surprisingly, we have found that mixtures containing a significant amount of animal fat, such as beef tallow or beef tallow fractions, show a favorable change in the crystallization rate after transesterification. Fat mixtures subjected to transesterification are characterized by an extremely rapid crystallization at the beginning, which is significantly reduced after about 2 minutes after cooling, but practically crystallization never completely ceases, as was observed in the above-mentioned fat mixtures. Fat mixtures containing animal fat or fractions thereof, subjected to transesterification, also show crystallization after 3 minutes after the start of cooling, where the crystallization rate results in an increase in solid fat content of about 5% per minute. The constant increase in solid fat content within a few minutes is very significant in the continuous production process of fat / binder mixtures. Surprisingly, we found that fat blends that contain at least some animal fat or its fractions show a favorable change in the melting curve after transesterification. At room temperature between 20-25 °C, the solid fat content increased, while at temperatures between 35-45 °C the solid fat content was lower than before transesterification, i.e. the melting curve became steeper as a result of transesterification. This means that this type of transesterified fat blends can ensure safe storage and safe transportation of the fat / binder combination (no oil phase formation, no clumping, etc.); nevertheless, these products are sufficiently liquid at consumption temperature to not adversely affect the sensory quality of the food. As mentioned above, the favorable crystallization and melting properties of fat mixtures containing animal fats or fractions thereof are ensured by means of a transesterification process, which operation can be carried out in a manner known per se. According to a preferred solution, the appropriate fat mixture is first dried, then the fat is treated under reduced pressure at a higher temperature, preferably between 40-100 °C, such as about 90 °C, to reduce the water content of the fat to 1%, preferably below 0.01%, in order to avoid inactivation of the catalyst used for the transesterification. Subsequently, at a higher temperature, preferably between 40-150 °C, such as 90 °C, while an inert gas, such as nitrogen gas, is passed through. Curve marked HU 218 967 Β (1): Curve marked (2): Curve marked (3): Curve marked (4): Under intensive stirring, preferably without the use of a solvent, the mixture is subjected to transesterification by adding known transesterification catalysts (e.g. using an alkoxide such as 0.5% sodium methoxide). The start of the transesterification process is indicated by a rapidly developing intense brown color, this process is usually completely completed within 60 minutes. The catalyst is then inactivated, for example by adding 10% hot water. The soaps formed during the transesterification of the free fatty acids are removed by repeated washing. The product is then dried again under reduced pressure, preferably at a temperature of 40-100 °C, such as 90 °C, and the transesterified fat mixture is then decolorized and deodorized by conventional methods, thus removing any metal ions from the catalyst that may still be present, as well as the free fatty acids and their derivatives formed during the transesterification. The fat mixture subjected to the transesterification reaction preferably contains 10-90% animal fat and 90-10% vegetable fat. These percentages refer to the total fat content in the mixture. It is particularly advantageous if the ratio of animal fat to vegetable fat is between 75:25 and 40:60. The animal fat used is preferably beef fat, such as beef tallow or beef tallow fractions. The vegetable fat is preferably a vegetable fat with an iodine value of less than 100, preferably palm fat, particularly preferably solvent fractionated palm fat solid stearin. The transesterified fat mixtures produced in this way are excellently suited for combination with binders such as flours, starches, etc. and improve the dispersibility of these binders. These fat-binder combinations are particularly suitable for the industrial production of soup powders and sauce powders. The following examples illustrate the invention without limiting it. The percentages in the examples and description are by weight. In Examples 1-4, the transesterification of four different fat blends is shown without any limitation. The attached figures la., b-3a., b. illustrate the improved crystallization behavior of the fat blends, which is comparable to that of a partially hydrogenated soybean oil. The partially hydrogenated soybean oil contains about 50% trans fatty acids, mostly in the form of easily crystallized elaidic acid. The interpretation of the symbols shown in the figures is given below. Figure 50 la. Fat obtained by transesterification of partially hydrogenated soybean oil: 55 wt% beef tallow + 45 wt% palm stearin “Revei A” solvent fractionated palm stearin “Revei A” edible beef tallow Figure 60 lb. Curve marked (1) Curve marked (2) Figure 2a Curve marked (1) Curve marked (2) Curve marked (3) Curve marked (4) Curve marked (5) Figure 2b Curve marked (1) Curve marked (2) Figure 3a Curve marked (1) Curve marked (2) Curve marked (3) Curve marked (4) Figure 3b. Curve marked (1) Curve marked (2) Figure 4. Curve marked (1) Curve marked (2) Curve marked (3): Curve marked (4): partially hydrogenated soybean oil transesterification fat: 55% beef tallow + 45% palm stearin “Revei A” partially hydrogenated soybean oil fat blend: 70% beef tallow + +30% palm stearin “Revei A” fat obtained by transesterification: 70% beef tallow + 30% palm stearin “Revei A” solvent fractionated palm stearin “Revei A” edible beef tallow partially hydrogenated soybean oil transesterification fat: 70% beef tallow + 30% palm stearin “Revei A” solvent fractionated palm stearin “Revei A” dry fractionated beef tallow stearin fat obtained by transesterification of partially hydrogenated soybean oil: 70% by weight beef tallow stearin + +30% by weight palm stearin “Revei A” fat obtained by transesterification of partially hydrogenated soybean oil: 45% by weight beef tallow + 55% by weight palm stearin“Revei A” solvent fractionated palm stearin “Revei A” edible beef tallow Example 1 550 g of beef tallow and 450 g of palm fat hard stearin (trade name: Revei A, manufacturer: Laders Croklaan, Netherlands) are dried for 30 minutes at a temperature of 90 °C under reduced pressure until HU 218 967 Β lb. table The slip points of the fats used as starting materials and the dependence of the solid fat content on temperature (melting curve) of the fat mixture obtained after transesterification do not decrease below 0.01%. 0.5% sodium methoxide is added to the mixture, then the mixture is subjected to transesterification at a temperature of 90 °C for 1 hour with vigorous stirring and a continuous flow of nitrogen gas. The occurrence of transesterification is indicated by an intense brown coloration. The catalyst is inactivated by adding 100 ml of hot water, and the mixture is then washed with 400-400 ml portions of hot water until the pH of the mixture is 6-7, thus completely removing the soaps formed in the reaction. The fat obtained in this way is dried as above, then 0.5% activated clarifying earth (Fulminate Premier, manufacturer: BEOCO, GB) is added at a temperature of 80 °C, the mixture is kept at 95 °C under reduced pressure for a further 5 minutes, continuing the decolorization at this temperature for 20 minutes. The mixture is then cooled to 60°C, the reduced pressure is terminated, the clarifying earth is removed by filtration, and the mixture is deodorized at 200°C for 4 hours. Table 1a shows the fatty acid composition of the starting fat and the transesterified mixture. Table 1b shows the changes in the slip point and melting curve (change in solid fat content as a function of temperature) following transesterification. Figures 1a and 1b show the crystallization behavior and crystallization rate as a function of time; for comparison, partially hydrogenated soybean oil containing about 50% trans fatty acids (predominantly in the form of easily crystallized elaidic acid) is used. Table 1b, but especially Figures 1a and 1b, illustrate the beneficial changes in crystallization behavior achieved by transesterification. Table 1a Fatty acid composition of the starting fats and the fat mixture obtained after transesterification Beef tallow Palm fat solid stearin (Revei A) Transesterified mixture (55:45) C 16:0 26.2 77.7 53.2 C 18:0 23.4 6.4 15.3 C 18:1 34.8 12.9 22.2 Transesterified trans fatty acids 5.8 2.4 3.8 Beef tallow Palm fat solid stearin (Revei A) Mixture obtained after transesterification (55:45) Pour point (°C) Solid fat content 45 57 51 20 °C 51 96 82 25 °C 38 94 72 30 °C 26 85 61 35 °C 18 76 47 40 °C 10 65 34 Example 2 As described in Example 1, a mixture of 700 g of beef tallow and 300 g of palm fat hard stearin was subjected to transesterification. Tables 2a and 2b show the fatty acid composition of the starting fat and the fat obtained after transesterification (as well as the changes in the slip point and melting curve achieved by transesterification). Figures 2a and 2b illustrate that the fat obtained by transesterification exhibits a crystallization behavior similar to that of the fat used for comparison (partially hydrogenated soy fat), and also exhibits a very high crystallization rate. Table 2a Fatty acid composition of the starting fats and the fat mixture obtained by transesterification Beef tallow Palm fat solid stearin (Revei A) Transesterified mixture (70:30) C 16:0 26.2 77.7 42.6 C 18:0 23.4 6.4 18.1 C 18:1 34.8 12.9 26.9 Transesterified trans fatty acids 5.8 2.4 4.3 HU 218 967 B Table 2b Slip points of the fats used as starting materials and the fat mixture obtained after transesterification and the dependence of the solid fat content on temperature (melting curve) Beef tallow Palm fat solid stearin (Reveil A) Transesterified blend (70:30) Pour point (°C) Solid fat content (%) 45 57 47 20 °C 51 96 70 25 °C 38 94 59 30 °C 26 85 48 35 °C 18 76 36 40 °C 10 65 24 Table 3b The slip point and the dependence of the solid fat content on temperature (melting curve) of the fats used as starting materials and the fat mixture obtained by transesterification Beef tallow stearin Palm tallow solid stearin (Revei A) Transesterified mixture (70:30) Pour point (°C) Solid fat content (%) 48 57 50 20 °C 45 96 75 25 °C 45 94 64 30 °C 26 85 52 35 °C 18 76 38 40 °C 10 65 20 Example 3 A mixture of 700 g of beef tallow stearin and 300 g of palm fat hard stearin was subjected to transesterification as described in Example 1. Tables 3a and 3b summarize the fatty acid composition of the fats used as starting materials and the fat mixture obtained by transesterification (as well as the changes in the slip point and melting curve after transesterification). Figures 3a and 3b illustrate that the crystallization behavior of the resulting fat after transesterification is similar to that of the fat used for comparison (partially hydrogenated soybean fat), and the crystallization rate of the product will be very high even when beef stearin is used as the starting material. Example 4 A mixture of 450 g of beef tallow and 550 g of palm fat hard stearin was subjected to transesterification as described in Example 1. Tables 4a and 4b show the fatty acid composition of the starting fats and the fat obtained by transesterification (as well as the changes in the slip point and melting curve after transesterification). Figure 4 illustrates that by using a higher percentage of palm fat hard stearin, such as 55%, we can achieve an even higher crystallization rate than the corresponding values ​​of the fat used for comparison without an increase in the slip point (Table 4b). Table 3a Fatty acid composition of the starting fats and the fat mixture obtained by transesterification Beef tallow stearin Palm tallow solid stearin (Revei A) Transesterified mixture (70:30) C 16:0 24.7 77.7 43.6 C 18:0 24.4 6.4 19.1 C 18:1 33.9 12.9 26.4 Transesterified trans fatty acids 6.3 2.4 4.2 Table 4a Fatty acid composition of the fats used as starting materials and the fat mixture obtained after transesterification Beef tallow stearin Palm tallow solid stearin (Revei A) Transesterified mixture (45:55) C 16:0 26.2 77.7 60.0 C 18:0 23.4 6.4 13.6 C 18:1 34.8 12.9 20.0 Transesterified trans fatty acids 5.8 2.4 2.5 HU 218 967 B Table 4b Slip points of the fats used as starting materials and the fat mixture obtained after transesterification, as well as the dependence of the solid fat content on temperature (melting curve) Beef tallow Palm fat solid stearin (Revei A) Transesterified mixture (45:55) Pour point (°C) Solid fat content (%) 45 57 49 20 °C 51 96 85 25 °C 38 94 77 30 °C 26 85 66 35 °C 18 76 53 40 °C 10 65 40 It will be apparent to those skilled in the art that numerous changes and modifications can be made to the above description of the invention without departing from the spirit and scope of the invention.

Claims

PATENT CLAIMS 1. Process for producing a rapidly crystallizing fat with a low trans fatty acid content, characterized in that, based on the total weight of the fat, a) 10-90% animal fat containing beef tallow and / or beef tallow fractions and b) a 90-10% palm fat hard stearin mixture is subjected to transesterification.

2. The process according to claim 1, characterized in that the palm fat hard stearin used is solvent fractionated palm fat hard stearin.

3. The method according to claim 2, characterized in that a mixture is used as the starting material in which the ratio of animal fat to stearin is between 75:25 and 40:

60.

4. A rapidly crystallizing fat with low trans fatty acid content, characterized in that it was produced by the process according to claim 1.

5. A method for producing mixtures containing fat and binder, suitable for the production of soup powders and sauce powders, characterized in that a rapidly crystallizing fat with a low trans fatty acid content according to claim 4 is used during the production.