Transesterified Fat Composition for Bakery Roll-in Stiffness
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Solution Overview
Problem
Existing low trans type roll-in oil and fat compositions for layered bakery products lack sufficient stiffness and extensibility across a wide range of temperatures, leading to suboptimal crispy texture and meltability post-baking.
Innovation Solution
A transesterified oil and fat composition with specific fatty acid content ratios (lauric acid 5-25%, palmitic acid 5-25%, stearic acid 10-35%) and a weight ratio of stearic acid to palmitic acid (0.5-7) is used, which is blended into a roll-in composition with 15-80% transesterified oil and fat, achieving enhanced extensibility and meltability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If fractionated oil or transesterified oil is used in place of hydrogenated oil to reduce trans fatty acids, then health safety is improved, but stiffness and extensibility in a wide range of temperatures deteriorate
Solution Approach 1:
The invention changes the chemical composition parameters of the oil and fat blend by specifying precise proportions of different fatty acids (lauric 5-25%, palmitic 5-25%, stearic 10-35%) and controlling the stearic/palmitic weight ratio (0.5-7). This parameter optimization resolves the contradiction by achieving the desired stiffness and extensibility through compositional tuning while maintaining low trans fatty acid content.
Solution Approach 2:
The invention creates a composite oil and fat system by blending multiple types of oils and fats (including fractionated oils, transesterified oils, and other vegetable or animal oils) in specific proportions. This composite approach allows the system to exhibit both the health benefits of low trans fatty acids and the functional properties of stiffness and extensibility that individual components alone cannot provide.
2Strength
If the oil and fat composition is optimized for stiffness at low temperatures, then extensibility is improved, but meltability in the mouth after baking deteriorates
Solution Approach 1:
The invention optimizes the melting point parameter to fall within 25-40°C and controls the stearic/palmitic acid weight ratio (0.5-7) to balance solidification behavior at low temperatures with melting behavior at body temperature. This dual optimization ensures both extensibility during processing and meltability after baking.
Solution Approach 2:
The invention creates different functional zones within the oil and fat composition by incorporating fatty acids with different melting characteristics. The blend structure provides appropriate viscosity and stiffness at processing temperatures while ensuring rapid melting at consumption temperature, effectively addressing both requirements through compositional stratification.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition provides a low trans type oil and fat with strong stiffness and extensibility across temperatures, resulting in bakery products with excellent crispy texture and meltability post-baking.
Implementation Method 1
a plastic oil and fat which is of a low trans type with a trans fatty acid content of less than 5 wt% and which has extensibility, excellent plasticity and excellent meltability in the mouth in a wide range of temperatures
Implementation Method 2
excellent meltability in the mouth in a wide range of temperatures
Data Source
AI summary
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of temperature; a roll-in fat composition which uses said plastic fat, which has a stiff texture, and which exhibits excellent extensibility and superior intraoral solubility over a wide range of temperature; and a layered bakery food product which uses said roll-in fat composition, and which gives a crisp texture and exhibits superior intraoral solubility after being baked. This roll-in fat composition that has a stiff texture and exhibits excellent extensibility and superior intraoral solubility over a wide range of temperature is obtained by using a interesterified fat which contains, with respect to the total amount of all constituent fatty acids, 5-25 wt% of lauric acid, 5-25 wt% of palmitic acid, and 10-35 wt% of stearic acid, and in which the weight ratio of stearic acid to palmitic acid (stearic acid/palmitic acid) is 0.5-7.