FOOD GRADE FAT WITH CRYSTALLINE FAT

Abstract

This description describes a crystalline fat comprising a powder density ranging from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature, and at least 50% of the particles having a particle size ranging from 10 to 50 µm in diameter. This description also describes a food-grade fat comprising crystalline fat having a powder density ranging from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature, and at least 50% of the particles having a particle size ranging from 3 to 60 µm in diameter, and a liquid oil; wherein the crystalline fat ranges from approximately 25% by weight to approximately 99.9% by weight and the liquid oil ranges from approximately 0.1% by weight to approximately 75% by weight.

Description

FOOD GRADE FAT WITH CRYSTALLINE FAT Field of Invention This invention relates to crystalline fat and methods for manufacturing it. Background of the Invention Given that consumers and regulatory authorities demand healthier foods, there is a desire to develop healthier versions of fats traditionally used in baking applications without sacrificing their functionality. Summary of the Invention This description describes a crystalline fat comprising a powder density ranging from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature, and at least 50% of the particles having a particle size ranging from 10 to 50 µm in diameter. This description also describes a food fat comprising crystalline fat having a powder density ranging from approximately 0.10 to approximately 0.30 g / mL at room temperature, and at least 50% of the particles having a particle size ranging from 10 to 60 µm in diameter, and a liquid oil; wherein the crystalline fat ranges from approximately 25% to approximately 99.9% by weight and the liquid oil ranges from approximately 0.1% to approximately 75% by weight. Ref. 326954 Pi / i7Pi7 / 3 / YILI Brief Description of the Figures - Figures 1A-1D show images of some of the dietary fat compositions described in this description. - Figure 2 shows the particle size of several crystalline fats described in this description. - Figure 3 shows the powder densities of the various crystalline fats described in this description. - Figures 4 and 5 show the width and height (mm) of the biscuits comprising the food fat described in this description. - Figures 6 and 7 show the width and height (mm) of the laminated biscuits comprising the food fat described in this description. - Figure 8 shows the density of several crystalline fats described in this description. - Figures 9A-9D show images of some of the dietary fat compositions described in this description. Detailed Description of the Invention This description outlines a shortening that has a functional structure and performance. Specifically, the dietary fat described herein has the potential to be healthier because Pi / i7Pi7 / 3 / YILI can reduce the amount of saturated fat compared to traditional food fats and still maintain the expected texture of food fats. Edible fat comprises a crystalline fat and a liquid oil, where the crystalline fat ranges from approximately 25% to approximately 99.9% by weight and the liquid oil ranges from approximately 0.1% to approximately 75% by weight. Alternatively, the crystalline fat ranges from approximately 30–80% by weight, with the liquid oil making up the remainder. In other, perhaps more preferred, forms, the crystalline fat ranges from approximately 40–60% by weight, with the liquid oil making up the remainder. The crystalline fat is defined as solid at room temperature, and the liquid oil is liquid at room temperature. In some respects, crystalline fat is derived from the group consisting of palm oil, shea butter, palm kernel oil, coconut oil, mango kernel oil, illipe, babassu oil, pequi oil, Borneo tallow, allanblackia oil, cocoa butter, nut oils, animal fat, milk fat, sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, peanut oil, olive oil, tallow and their fractions, their high oleic versions and combinations thereof. In some respects, crystalline fat is derived from totally or partially hydrogenated and / or interesterified oils. The crystalline fat described herein is typically porous in structure and powder form. SEM images show that crystalline fat can range from hollow to indented (pitted). The particles of crystalline fat are very pure and typically spherical with an open, spongy structure. In other applications, crystalline fat can appear as a foam-like structure with an air-filled morphology. The porous or spongy structure of the crystalline fat described herein is advantageous because it allows for greater oil retention capacity, which subsequently allows for the addition of more liquid oil to the edible fat composition (described herein). In applications where the crystalline fat is well-packaged or carefully packaged, the oil retention capacity is not as high. The crystalline grease of the present invention is manufactured using supercritical CO2 technology. The grease is either melted at a temperature ranging from at least approximately 5 to approximately 25 degrees above its melting point, and in some respects, at least approximately 5 to approximately 20 degrees above its melting point, and in other respects, at least approximately 5 to approximately 15 degrees above its melting point, and still in other respects, at least approximately 5 to approximately 10 degrees above its melting point. Alternatively, the grease may be a combination of hard grease and liquid oil and may not require further melting. The grease is then saturated with CO2 to obtain a mixture, and this mixture is pressurized to the triple point of CO2 to achieve supercritical CO2. This causes the grease to become soluble.This is then atomized, causing the grease to crystallize / solidify / micronize / atomize as the CO2 evaporates. This creates crystalline grease. This is typically done in a batch process, and the temperature is set below the point at which the grease melts to ensure it is in solid, powdered form. Crystalline grease has a density that ranges from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature, in some aspects from approximately 0.05 g / mL to approximately 0.30 g / mL at room temperature, and in preferred aspects has a density that ranges from 0.10 g / mL to approximately 0.25 g / mL at room temperature. This density range allows for a greater oil-holding capacity, unlike compacted grease structures. References to density in this description shall be understood to mean bulk density (also called apparent density or volumetric density), which is a property of powders, granules, and other divided solids. It is defined as the mass of many particles divided by the total volume. Crystalline grease has an oil-holding capacity of at least 5%, and in some cases at least 10%, and up to approximately 75%, and in some cases up to approximately 80% of the grease's weight. This oil-holding capacity means that after mixing the crystalline grease with liquid oil, no phase separation (oil removal) is observed; the liquid oil is retained within the structure of the powdered grease by absorption, adsorption, and / or entrainment. Crystalline fat also has a particle size distribution where at least 50%, in some examples at least 60%, in some examples at least 70%, in some examples at least 80%, and in some examples at least 90% (depending on the type of fat) of the particles have a particle size that varies from 3 to 60 pm in diameter, from 5 to 50 pm in diameter, and in some aspects from 10 to 60 pm in diameter. Conventional dietary fats can contain high amounts of saturated fat. Excessive consumption of saturated fat is known to lead to cardiovascular problems. Therefore, there is a push to reduce it. The amount of saturated fat in the diet. Structuring by means of such crystalline fat particles allows for a reduced consumption of saturated fat and an increased consumption of healthier unsaturated fats. These properties are desirable because they will allow the production of functional food fats, in terms of structure and mechanical properties, while also containing large amounts of liquid oil. Liquid oils are rich in monounsaturated and unsaturated fatty acids, which are much healthier based on nutritional guidelines. The new food fat produced with crystalline fat will contain less saturated fat, which is the conventional fat used to structure and provide functionality to bakery fat. Dietary fat comprises crystalline fat and a liquid oil. Due to the properties of crystalline fat, the liquid oil can fill within the various pockets of the fat. The crystalline fat particles can then form a structured fat system either through sintering or other interactions (absorption, adsorption, and / or entrainment). This allows for the creation of dietary fat systems with lower amounts of saturated fat. This means that dietary fats prepared in this way are healthier for the heart. The fact that they require lower amounts of fats Using saturated fats to structure them means that the need for hydrogenated and / or tropical fats is reduced. As such, these food fats are more desirable to the consumer because they can have a clean label and can be considered more environmentally friendly. Conventional food fats are generally manufactured using a scraped surface heat exchanger (SSHE). The SSHE is the heart of the crystallization line in which the food fat is cooled and crystallized. Pin rotor machines or intermediate crystallizers can be used in combination or individually. These kneading units are used to perform mechanical work on the food fat and thus ensure homogeneity. The stages of a conventional food fat manufacturing process are: fat melting, cooling, crystallization, kneading, and packaging. This is an energy-intensive process.The micronization process described herein is a lower-energy process. Therefore, the environmental impact of crystalline fat-based food fats is less than that of conventional food fats. The composition of this food fat can also be distinguished from other food fats because it does not require an added emulsifier to maintain its stability. The crystalline fat structure and the liquid oil filling the various pouches remain stable throughout the typical shelf life required for food fats. Liquid oil can be, for example, soybean oil, sunflower oil, rapeseed oil, canola oil, palm olein, palm superolein, corn oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, peanut oil, olive oil, telloil, or their high-oleic versions, among others. In some respects, liquid oil is a liquid oil with a high oleic content, making it a high-oleic food fat. In almost all respects, liquid oil is not the solid or hard fraction of palm oil. In all respects, liquid oil is in a liquid state at room temperature. Liquid oil may contain up to 5% emulsifier, such as propylene glycol ester, polyglycerol ester, lecithin, monoglycerides, polysorbate, or lactic acid ester of monoglycerides, or combinations thereof.In all respects, liquid oil, even when emulsifier is added, is in a liquid state at room temperature. The food fat of the present invention can be used for (among others) baked goods, confectionery products, fillings, dough products, chocolate spreads, nut butters, and microwave popcorn, meat alternatives, or dairy substitutes or Pi / i7Pi7 / 3 / YILI Π / ί7Π7 / 3 / ΥΙΛΙ dairy fats. EXAMPLES Example 1: Compositions of palm stearin and food fat with soybean oil One objective of this example is to simulate the production of food fat by mixing crystalline fat with oil. Ten samples of crystalline fat are prepared: S1-S3: Super palm stearin at 80, 150 and 250 bar pressure, respectively. S4-S6: palm stearin at 80, 150 and 250 bar of pressure, respectively. S7-S9: Palm stearin (70%) was mixed with soybean oil (30%) at 80, 150 and 250 bar pressure, respectively. S10: Palm stearin (70%) was mixed with soybean oil (30%) at 250 bar and reduced cooling temperature. Table 1 shows the compositions of dietary fat. Note that the amount of liquid oil added is considered as the oil-holding capacity. Table 1 Test Composition of food fat Crystalline fat Liquid oil 1 27%, SI: Soybean oil at 73% 2 27%, S2: Soybean oil at 73% 3 27%, S3: Soybean oil at 73% 4 35%, S4: 65% Soybean Oil 5 35%, S5: 65% Soybean Oil 6 35%, S6: 65% Soybean Oil 7 50%, S7: 50% Soybean Oil 8 50%, S8: 50% Soybean Oil 9 50%, S9: 50% Soybean Oil 10 50%, S10: 50% Soybean Oil The traditional crystallization process involves heating fat and oil to up to 60°C and crystallizing under shear, then cooling to approximately 15°C. The process used in this example involves gradually adding crystalline fat to liquid oil with slow manual stirring until all the fat is incorporated to create the food fat composition. The food fat composition is then allowed to settle for approximately 1 hour to check for texture and phase separation. Images of some of the food fat compositions are shown in Figures 1A–1D. The darker areas indicate where the oil is embedded within the crystalline fat. Figure 2 shows the particle size of the various crystalline fats and Figure 3 shows the powder densities of the various crystalline fats. Example 2: Testing applications on cookies and laminated sponges Dietary fats were prepared by mixing fat Π / ί7Π7 / 3 / YΙΛΙ crystalline with liquid oil at room temperature and let stand for 6 days. The various samples are described in Table 2 below. Table 2 Sample Fat Composition of Final Feed Control 35% PS, 65% SBC Test 3 (contains S3) 27% SS, 73% SBC Test 6 (contains S6) 35% PS, 65% SBC Test 9 (contains S9) 35% PS, 65% SBO As illustrated in Figures 4 and 5, the width and height of the cookie are similar to the control. As illustrated in Figures 6 and 7, the width and height of the laminated cookie are similar to the control. Both test applications indicate that crystalline fat is a good replacement for traditional food fats. The cookie formulation is in Table 3 and the recipe for the laminated sponge cake is in Table 4. Table 3 Ingredient % Sugar 28.75 Food fat 18.75 Sodium bicarbonate 0.65 Salt 0.50 Eggs 7.00 Pi / i7Pi7 / 3 / YILI MHS 42DE 5.75 Vanilla 0.66 Molasses 0.44 Unbleached pastry flour 18.75 Cake flour 18.75 Table 4 Ingredient % 1ST STAGE Artisan-milled bread flour 52.0 Food fat 6.0 Water 30.9 Xanthan gum 0.2 Datem 0.3 Turmeric extract, color 0.025 2ND STAGE SAPP 4 1.2 SALP (Levin-Lite) 0.2 Sodium bicarbonate 1.0 Salt 1.3 Sugar 4.0 Dextrose 3.0 Example 3: Food fats made with crystalline fat. This example shows a variety of crystalline fats prepared under specific pressure conditions, followed by the composition of the food fat preparation using these crystalline fats. Table 5 shows the compositions of the crystalline fats and their corresponding processing conditions, and Figure 8 provides the density of the crystalline fats. Table 5 Ο7ΉΟ7 Π / L7A7 / 3 / YIAI Assay Crystalline Fat Composition Pressure (bar) 1 Interesterified (55% coconut oil + 45% cocoa butter) 100 2 70% palm stearin + 30% rapeseed oil 100 3 Interesterified (50% fully hydrogenated sunflower + 50% coconut oil) 100 4 Interesterified (50% fully hydrogenated sunflower + 50% coconut oil) 250 5 Interesterified cocoa butter 250 6 Interesterified palm stearin 100 7 Interesterified palm stearin 250 8 Palm stearin 250 9 Cocoa butter 250 10 Fully hydrogenated high erucic acid rapeseed oil 250 11 70% interesterified palm stearin + 30% sunflower oil 250 The food fats were prepared by mixing the crystalline fats with liquid oil. Rapeseed oil was used as the liquid oil phase. Table 6 shows the food fat compositions, and Figures 9A–9D show images of food fat compositions as SI (Figure 9A), S3 (Figure 9B), S5 (Figure 9C), and S8, indicative of particle size. Table 6 Ο7ΉΟ7 Π / L7A7 / 3 / YIAI Edible fat Composition of crystalline fat Liquid oil (rapeseed oil) S1 60% crystalline fat - Test 1 40% S2 50% crystalline fat - Test 2 50% S3 50% crystalline fat - Test 3 50% S4 50% crystalline fat - Test 4 50% S5 50% crystalline fat - Test 5 50% S6 70% crystalline fat - Test 5 30% S7 70% crystalline fat - Test 6 30% S8 50% crystalline fat - Test 7 50% S9 30% crystalline fat - Test 8 70% S10 50% crystalline fat - Test 8 50% Sil 50% crystalline fat - Test 9 50% S12 20% crystalline fat test 10 80% S13 50% crystalline fat test 11 50% It is hereby stated that, as of this date, the best method known to the applicant for putting the aforementioned invention into practice is the one that is clear from the present description of the invention.

Claims

CLAIMS Having described the invention as above, the following claims are claimed as property:

1. A crystalline grease, characterized in that it comprises a powder density ranging from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature and at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

2. The grease according to claim 1, characterized in that it has a powder density ranging from approximately 0.05 g / mL to approximately 0.30 g / mL at room temperature.

3. The grease according to claim 1, characterized in that it has a powder density ranging from 0.10 g / mL to approximately 0.25 g / mL at room temperature.

4. The grease according to claim 1, characterized in that the oil retention capacity varies from approximately 5% to approximately 80% of the weight of the grease.

5. A food fat, characterized in that it comprises the fat in accordance with any of claims 1 to 4.

6. An edible fat, characterized in that it comprises: a crystalline fat having a powder density ranging from approximately 0.04 g / mL to approximately 0.40 g / mL at room temperature and at least 50% of the particles having a particle size ranging from 3 to 60 pm in diameter; and a liquid oil; wherein the crystalline fat ranges from approximately 25% by weight to approximately 99.9% by weight and the liquid oil ranges from approximately 0.1% by weight to approximately 75% by weight.

7. The food fat according to claim 6, characterized in that the fat is in powder form.

8. The food fat according to claim 6, characterized in that it has a powder density ranging from 0.05 g / mL to approximately 0.30 g / mL.

9. The food fat according to claim 6, characterized in that it has a powder density ranging from 0.10 g / mL to approximately 0.25 g / mL at room temperature.

10. The food fat according to claim 6, characterized in that the oil retention capacity varies from approximately 5% to approximately 80% of the weight of the fat.

11. The food fat according to claim 6, characterized in that no emulsifier is added to the fat in powder form.

12. The food fat according to claim 6, characterized in that the fat is derived from the group consisting of palm oil, palm stearin, shea, palm kernel oil, coconut oil, mango kernel oil, illipe, babassu oil, pequi oil, Borneo tallow, allanblackia oil, cocoa butter, nut oils, animal fat, milk fat, sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, peanut oil, olive oil, tallow, and their fractions and high-oleic versions and combinations thereof.

13. The food fat according to claim 6, characterized in that the fat is derived from totally or partially hydrogenated and / or interesterified oils.

14. The food fat according to claim 6, characterized in that the liquid oil is selected from the group consisting of soybean oil, sunflower oil, rapeseed oil, canola oil, palm olein, palm superolein, corn oil, cottonseed oil, rice bran oil, safflower oil, linseed oil, peanut oil, olive oil, tallow, and their high oleic versions.

15. The food fat according to claim 6, characterized in that the liquid oil can be added with up to 5% of emulsifiers such as propylene glycol ester, polyglycerol ester, lecithin, monoglycerides, polysorbate or lactic acid ester of monoglycerides or combinations thereof.

16. The food fat according to claim 6, characterized in that the liquid oil is not palm oil.

17. The food fat according to claim 6, characterized in that the food fat is a high oleic food fat comprising high oleic liquid oil.

18. A baked product, confectionery product, filling, dough product, cake filling, chocolate spread, nut butter, microwave popcorn, meat alternative, or dairy or dairy fat substitute, characterized in that it comprises edible fat according to claim 6.

19. The use of food fat according to claim 6, for baked goods, confectionery products, fillings, dough products, chocolate spread fillings, microwave popcorn butters, dairy or milk fat substitute alternatives.