Marinade

Abstract

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P.sub.2St, PSt.sub.2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.

Claims

1. A fat composition comprising: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P.sub.2St, PSt.sub.2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid.

2. The fat composition as claimed in claim 1, comprising from 50% to 75% by weight oleic acid.

3. The fat composition as claimed in claim 1, comprising from 15% to 35% by weight stearic acid.

4. The fat composition as claimed in claim 1, comprising from 4% to 10% by weight palmitic acid.

5. The fat composition as claimed in claim 1, comprising from 7% to 25% by weight of combined P.sub.2St, PSt.sub.2 and StStSt triglycerides.

6. The fat composition as claimed in claim 1, having a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides in the range of from 0.5 to 2.

7. The fat composition as claimed in claim 1, having a PSt.sub.2 content of greater than 2% by weight.

8. The fat composition as claimed in claim 1, which comprises or consists of an interesterified shea olein.

9. The fat composition as claimed in claim 1, which comprises or consists of an interesterified high stearic high oleic sunflower oil an interesterified stearin fraction of high stearic high oleic sunflower oil.

10. The fat composition as claimed in claim 1, which has an N0 value of from 10 to 40 and an N35 of from 5 to 20.

11. A process for making the fat composition of claim 1, which comprises chemically interesterifying a fat at a temperature of from 30 to 50 C.

12. The process as claimed in claim 11, wherein the fat is a shea olein or a stearin fraction of high stearic high oleic sunflower oil.

13. A marinade comprising the fat composition of claim 1 in an amount of from 1% to 99% by weight, and optionally one or more ingredients selected from herbs, spices and vegetables.

14. (canceled)

15. A method of preparing a food product which comprises contacting the marinade of claim 13 with food for cooking and cooking the marinated food.

16. The method as claimed in claim 15, wherein the food contacted for cooking is raw meat.

Description

EXAMPLES

Example 1

[0086] 5 kilogram shea olein was chemically interesterified by mixing with sodium methoxide at 90 C. to 110 C., followed by reaction at 37 C. to 44 C. for at least 200 hours. The analytical results for the product are shown in Table 1.

Example 2

[0087] 5 kilogram of a stearin fraction obtained from high stearic high oleic sunflower oil by dry fractionation was chemically interesterified by mixing with sodium methoxide at 90 C. to 110 C., followed by reaction at 37 C. to 44 C. for at least 200 hours. The analytical results for the product are shown in Table 1.

[0088] The products of Examples 1 and 2 contain the functionality to replace hydrogenated oils and fats as a crystallization/structuring agent in a fat formulation. The performance is better than the product made by standard interesterification at a temperature of about 90 C.-110 C.

[0089] The physical characteristics of different fat compositions and analytical data are given in the following table compared to shea olein and the stearin fraction of high stearic high oleic sunflower oil interesterified by a standard method:

TABLE-US-00001 TABLE 1 Interesterified high stearic high Interesterified oleic sunflower Example 1 Example 2 Shea Olein* oil stearin* C8:0 0 0 0 0 C10:0 0 0 0 0 C12:0 0.4 0.1 0.1 0.1 C15:0 0 0 0 0 C14:0 0.2 0.1 0.1 0.1 C16:0 6.8 7.7 4.7 7.8 C16:1C 0.1 0.1 0.1 0.1 C16:1T 0 0 0 0 C17:0 0.1 0.1 0.1 0.1 C18:0 29.9 25.4 30.2 25.2 C18:1 51.9 58 54.3 58 C18:1T 0.1 0.1 0.1 0.1 C18:1C 51.8 57.9 54.2 58 C18:2 8.1 3.8 8.3 3.8 C18:2T 0.2 0.1 0.3 0.1 C18:2C 7.9 3.7 8 3.7 C18:3 0.3 0.1 0.1 0.1 C18:3T 0.2 0 0 0 C18:3C 0.1 0.1 0.1 0.1 Total Trans 0.5 0.3 0.4 0.2 C20:0 1.2 1.7 1.3 1.7 C20:1C 0.4 0.1 0.5 0.1 C20:2C 0 0 0 0 C22:0 0.1 2.3 0.1 2.3 C22:1 0 0 0 0 C22:1T 0 0 0 0 C22:1C 0 0 0 0 C24:0 0.1 0.4 0.1 0.4 C24:1C 0 0 0 0 MPP 0 0 0 0 MOM 0 0.1 0 0 PPP 0 0.1 0 0.2 MOP 0 0.2 0 0.2 MLP 0 0 0 0.2 PPSt 0.7 1.8 0.3 0.7 POP 1.4 0 0.4 1.3 PLP 1.3 0.1 0.2 0.1 PStSt 5.9 3.2 1.5 1.9 POSt 5.7 6.4 5.1 8.1 POO 6.6 10.1 5 9.5 PLSt 0.8 0.4 0.8 0.5 PLO 2.2 1.3 1.4 1.2 PLL 0.3 0.2 0 0.2 StStSt 12.8 6.2 2.8 2.1 StOSt 7.6 10.1 17.6 14.2 StOO 17.5 23.3 27.8 27.5 StLSt 0 0 1.6 0.4 OOO 18.3 24.4 16.4 20.5 StLO 5 2.6 7.6 3 OLO 7.8 4.2 6.5 3.5 StLL 0.4 0.1 0.6 0.1 OLL 1.1 0.2 0.8 0.7 AStSt 1.3 1.2 0.3 0 AOSt 0.6 1.5 1.2 2.1 AOO 1 1.3 1.1 1.5 ALSt 0.4 0 0.1 0.1 SUMSOS 14.6 16.4 23 23.5 US-N0 27 31 28 37 US-N5 23 26 23 31 US-N10 20 20 15 26 US-N15 18 18 11 24 US-N20 19 18 8 18 US-N25 19 17 7 11 US-N30 17 13 5 7 US-N35 15 11 3 5 US-N40 13 8 2 3 *standard interesterification in the presence of sodium methoxide at a temperature of about 90 C.-110 C.

[0090] In the above table: [0091] Cx:y refers to a fatty acid having x carbon atoms and y double bonds; [0092] C refers to cis fatty acids and T to trans fatty acids; levels determined by GC-FAME; [0093] M, O, P, St, L and A refer to myristic, oleic, palmitic, stearic, linoleic and arachidic acids, respectively; [0094] triglyceride composition MPP, etc, was determined by GC (ISO 23275) and includes triglycerides having the same fatty acids in different positions e.g., MPP includes MPP and PMP;

[0095] SUMSOS refers to total SOS (S is stearic or palmitic acid and O is oleic acid); and US-Nx refers to solid fat content determined by NMR on unstabilised fat at x C.

[0096] The composition is also summarized in the following table:

TABLE-US-00002 P2St + PSt2 + (StOSt + POSt)/ C16:0 C18:0 C18:1 P.sub.2St PSt.sub.2 StStSt StStSt POSt StOSt (PSt.sub.2 + StStSt) Example 1 6.8 29.9 51.9 0.7 5.9 12.8 19.4 5.7 7.6 0.7 Example 2 7.7 25.4 58 1.8 3.2 6.2 11.2 6.4 10.1 1.8 Interesterified 4.7 30.2 54.3 0.3 1.5 2.8 4.6 5.1 17.6 5.3 Shea Olein Interesterified 7.8 25.2 58 0.7 1.9 2.1 4.7 8.1 14.2 5.6 high stearic high oleic sunflower oil stearin

Example 3

[0097] The following four marinade oil blends were prepared for evaluating the properties of a marinade oil blend prepared with interesterified shea olein and interesterified high stearic high oleic sunflower oil stearin compared to marinade oil blends prepared with Example 1 and Example 2. The oil blends were heated to 75 C. and passed through a scraped surface heat exchanger and pin-rotor. The viscosity of the products was controlled by controlling the outlet temperature of the blends (8-10 C.). The resultant partially crystallized blends were collected and left to stand at room temperature (ca. 20 C.) for 24 hours.

TABLE-US-00003 Composition (by weight) Marinade oil blend A 15% Example 1 + 85% Rapeseed oil Marinade oil blend B 15% Example 2 + 85% Rapeseed oil Marinade oil blend C 15% interesterified shea olein + 85% Rapeseed oil Marinade oil blend D 15% interesterified high stearic high oleic sunflower oil stearin + 85% Rapeseed oil

Example 4

[0098] The consistency of the marinade oil blends stored at 4 C. and 20 C. was compared in duplicate using a Bostwick Consistometer. The results were reported as the distance travelled (cm) in 30 seconds. The difference between the scores at 4 C. and 20 C. was calculated and the results are given in the following Table.

TABLE-US-00004 Difference cm Marinade oil blend A 1.8 Marinade oil blend B 5.0 Marinade oil blend C 13.0 Marinade oil blend D 10.0

[0099] The performance of marinade oil blends containing the fats of Example 1 and Example 2 (Marinade oil blends A and B) performed better compared to the fats made by standard interesterification (Marinade oil blends C and D). Both marinade oil blend B and marinade oil blend A could be successfully used in oil-based marinades.

Example 5

[0100] The thickness of the marinade oil blends stored at 4 C. and 20 C. was visually evaluated on a scale of 0 (water) to 10 (peanut butter) by a qualified panel of 6 people. The evaluation was repeated twice and the average calculated. The difference between the scores at 4 C. and 20 C. was calculated. The performance of marinade oil blends containing the fats of Example 1 and Example 2 (Marinade oil blends A and B) performed better compared to the products made by standard interesterification (Marinade oil blends C and D).

Example 6

[0101] Two different marinades were prepared using the marinade oil blends. The formulations are shown in the table below.

TABLE-US-00005 Formulation 1: Italian marinade Formulation 2: Spicy marinade 80% Marinade oil 70% Marinade oil 10% Vegetables (Garlic, Onion) 10% Vegetables (Bell pepper, Garlic, Red onion) 6% Herbs (Oregano, Basil, Thyme) 10% Spices (Chilli, Pepper, Coriander, Cumin) 4% Salt 5% Herbs (Coriander leaves) 5% Salt