POWDERED BEEF FAT

Abstract

The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0.

Claims

1. A powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.

2. A powdered beef fat as claimed in claim 1, wherein the beef fat is a non-hydrogenated beef fat.

3. A powdered beef fat as claimed in claim 1, wherein the beef fat is a non-hydrogenated fractionated beef fat.

4. A powdered beef fat as claimed in claim 1, wherein the beef fat has a flow-ability of at least 2 at 23? C.

5. A powdered beef fat as claimed in claim 1, wherein the beef fat has a particle size in the range of 15 to 1000 ?m.

6. A powdered beef fat as claimed in claim 1, wherein the beef fat has a circularity in the range of 0.65 to 1.

7. A powdered beef fat as claimed in claim 1, wherein the amount of C18:0 is in the range of 23.5 to 36% (by weight of the composition), preferably in the range of 24.5 to 36% (by weight of the composition).

8. A powdered beef fat as claimed in claim 1 does not include palm fat.

9. A powdered beef fat as claimed in claim 1 further comprises 25.5 to 33 wt % (based on weight of total fat) of C16:0.

10. A process for the preparation of powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0 comprising: melting a fat; spraying the melted fat to generate fat droplets; and solidifying the fat droplets through contact with a cooling agent selected from the group consisting of cold air, liquid nitrogen and liquid carbon dioxide.

11. A process for the preparation of powdered beef fat as claimed in claim 10, wherein the fat droplet has a particle size in the range of 15 to 1000 ?m.

12. A method for preparing a food product comprising adding to a food ingredient a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.

13. Method as claimed in claim 12, wherein the food product is selected from the group consisting of a soup, a bouillon powder and a bouillon tablet/cube.

Description

DETAILED DESCRIPTION

[0038] The present invention pertains to a powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.

[0039] In a preferred embodiment the present invention pertains to a powdered beef fat comprising a total saturated fat content of 57 to 68 wt % (based on weight of total fat) and 26 to 32 wt % (based on weight of total fat) of C18:0.

[0040] Herein, the powdered fat (or fat in powdered form) which is prepared by spray-cooling, spray-chilling or spray freezing is referred to as powdered beef fat. Powdered beef fat according to this invention has particle size distribution with at least 50% of the particles having diameter in the range of 15 to 1000 ?m, preferably in the range of 20 to 900 ?m, preferably in the range of 30 to 900 ?m, preferably in the range of 30 to 800 ?m, preferably in the range of 40 to 700 ?m, preferably in the range of 40 to 500 ?m, preferably in the range of 50 to 500 ?m, preferably in the range of 50 to 400 ?m, more preferably in the range of 50 to 300 ?m.

[0041] Fat droplets according to this invention are prepared by spray-cooling, spray-chilling or spray freezing and have a particle size distribution with at least 50% of the particles having diameter in the range of 15 to 1000 ?m, preferably in the range of 20 to 900 ?m, preferably in the range of 30 to 900 ?m, preferably in the range of 30 to 800 ?m, preferably in the range of 40 to 700 ?m, preferably in the range of 40 to 500 ?m, preferably in the range of 50 to 500 ?m, preferably in the range of 50 to 400 ?m, more preferably in the range of 50 to 300 ?m.

[0042] Cold air according to this invention is defined as having a temperature below 15? C., preferably in a range between 15? C. to ?50? C., preferably in a range between 15? C. to ?10? C.

[0043] Circularity means a shape factor to describe the shape of powdered beef fat; independent of its size. It is the measure of roundness and therefore of how closely the shape of an object approaches that of a circle. In an embodiment the powdered beef fat has an average circularity in the range of 0.65 to 1, preferably in the range of 0.7 to 1, preferably in the range of 0.75 to 1. The circularity is observed under microscope using a magnification of at least 50?.

[0044] Flow-ability means flow properties on how easily a powder flows. Flow-ability (ff.sub.c) is quantified as the ratio of consolidation stress ?.sub.1 to unconfined yield strength ?.sub.c according to Schulze, D. (2006). Flow properties of powders and bulk solids. Braunschweig/Wolfenbuttel, Germany: University of Applied Sciences. In an embodiment flow-ability (f f.sub.c) of the powdered beef fat is at least 2 at 23? C., preferably between the range of 2 to 12 at 23? C., preferably between the range of 2 to 10 at 23? C., preferably between the range of 2 to 8 at 23? C., preferably between the range of 2 to 6 at 23? C. In an embodiment flow-ability of the bouillon powder using powdered beef fat is at least 3 at 23? C., preferably between the range of 3 to 20 at 23? C., preferably between the range of 3 to 15 at 23? C., preferably between the range of 3 to 10 at 23? C., preferably between the range of 3.5 to 10 at 23? C., preferably between the range of 3 to 7 at 23? C., preferably between the range of 3.5 to 7 at 23? C., preferably between the range of 3.5 to 6 at 23? C.

[0045] Beef fat according to this invention having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and comprises at least 23.5 wt % (based on weight of total fat) of C18:0 is a fractionated beef fat. In a preferred embodiment, the powdered fat of the present invention does not include hydrogenated fat. In an embodiment C18:0 is Stearic acid. In a further embodiment C18:0 is at least 23.5 wt % (based on weight of total fat), preferably C18:0 is in the range of 23.5 to 36 wt % (based on weight of total fat), preferably C18:0 is in the range of 24.5 to 36 wt % (based on weight of total fat), preferably C18:0 is in the range of 25 to 36 wt % (based on weight of total fat), preferably C18:0 is in the range of 26 to 33 wt % (based on weight of total fat), more preferably C18:0 is in the range of 26.5 to 31 wt % (based on weight of total fat). In an embodiment the fat has a solid fat content at 30? C. of 45 to 75 wt % (based on weight of total fat), preferably 48 to 75 wt % (based on weight of total fat), preferably 50 to 67 wt % (based on weight of total fat), more preferably 53 to 67 wt % (based on weight of total fat). In an embodiment the fat is a 100% non-hydrogenated fat. In an embodiment the fat does not include palm fat. In an embodiment the fat further comprises C16:0. C16:0 is Palmitic acid. In a further embodiment the fat further comprises C16:0 in the range of 24 to 33 wt % (based on weight of total fat), preferably C16:0 is in the range of 25 to 33 wt % (based on weight of total fat), preferably C16:0 is in the range of 25.5 to 33 wt % (based on weight of total fat), preferably C16:0 is in the range of 26 to 33 wt % (based on weight of total fat), more preferably C16:0 is in the range of 26.5 to 31 wt % (based on weight of total fat). Standard commercial available beef fat (see example 1) has a total saturated fat content of less than 52 wt % (based on weight of total fat) comprising the following key fatty acids C16:0 in the range of 20 to 25.4 wt % (based on weight of total fat) and C18:0 in the range of 15 to 22 wt % (based on weight of total fat). In an embodiment the melting point of the fat is in the range of between 50? C. to 65? C., preferably between 50? C. to 55? C.

[0046] Bouillon powder means a dehydrated stock that is in powder form. In an embodiment a bouillon powder comprises ingredients such as salt, taste enhancing compounds like monosodium glutamate (MSG), sugar, starch or flour, flavouring components, vegetables, meat extracts, spices, colorants and fat.

[0047] Hard bouillon tablet means tablet or cube obtained by pressing a free flowing bouillon powder into a tablet or cube form

EXAMPLES

[0048] The invention is further described with reference to the following examples. It is to be appreciated that the examples do not in any way limit the invention.

Examples 1 to 4: Particle Size and Circularity

[0049] Method for Shredded Powdered Fat:

[0050] Fat block was manually cut into small pieces and submerged in liquid nitrogen. Then, the deep frozen block of fats was milled with Blixer 5V (Robot Coupe, USA) with speed setting of 30 for 30 s. The resulting powder was collected and stored at 7? C. for 12 h.

[0051] Method for Spray-Cooled, Spray-Chilled or Spray Freezed Powdered Fat:

[0052] Fat was melted at 70? C., then sprayed into a bowl containing liquid nitrogen. The resulting powder was collected and stored at 7? C. for 12 h.

[0053] Microscopy Analysis of Fat:

[0054] Fat powder sample was spread over objective glass then viewed under microscope SZX12 (Olympus, Japan) equipped with a Colorview Illu (Olympus, Japan) CCD camera. Magnification was set to 50 times. For example 4, a more powerful magnification is needed. Thus, fat powder sample was viewed under Olympus BX51 microscope equipped with Olympus UPlanFL 10?/0.30 Microscope Objective, U-TV1x-2 projection lens, and UC30 CCD camera. Images was captured using analySIS auto version 5.1 software (Olympus Soft Imaging GmbH, Germany). Image analysis was carried out using ImageJ ver. 1.5i (National Institutes of Health, USA). Circularity, measured with ImageJ, is defined as:

[00001]$f_{\mathrm{circ}}=\frac{4.Math.?.Math.A}{P^2}$

with f.sub.circ is the circularity parameter, A the area, and P the perimeter of each individual powder. Circularity value of sphere is 1, while of star-like shapes gets closer to 0.

TABLE-US-00001 TABLE 1 Comp. Comp. Example 1 Example 2 Example 3 Example 4 Fat composition milled fat spray chilled spray chilled spray chilled C16:0 = 28.2 Median Median Median Median C18:0 = 28.4 particle size = particle size = particle size = particle size = SFA (g/100 g) = 62.5 112 ?m; 166 ?m; 65 ?m; 7.5 ?m; SFA + TFA (g/100 g) = Circularity = Circularity = Circularity = Circularity = 66.4 0.56; flow- 0.87; flow- 0.78; flow- 0.74; flow- SFC at 30? C. = 59.3 ability (FFC) = ability (FFC) = ability (FFC) = ability (FFC) = 1.4 3.3 2.7 0.95

[0055] Table 1 shows, that a milled or shredded fat beef fat has a lower circularity and therefore a lower flow-ability.

[0056] For a further mixing step of the fat with other ingredients it was expected to have a particle size as small as possible to ensure homogeneity of the resulted product. In case a spray-cooled, spray-chilled or spray freezed process is used the flow-ability depends also on the particle size. As shown in example 4 a too small median particle size of 7.5 ?m have a negative impact on the flow-ability of the fat itself and is therefore not considered for a further mixing step with other ingredients as salt, MSG, starch, flavours etc.

Examples 5-7

[0057] Different kind of beef fats have been tested. All tested fats have an average particle size of 65 ?m as example 3 above.

[0058] Flow-ability was measured using a Schulze Ring Shear Tester RST-01.pc according to ASTM D6467. Pre-shear normal stress was set to 2600 Pa and shear normal stress to 390, 1235, and 2080 Pa.

TABLE-US-00002 TABLE 2 Fat composition Comp Ex. 5 Ex. 6 Ex. 7 C16:0 25.4 27.4 28.2 C18:0 21.3 25.9 28.4 SFA (g/100 g) 51.5 58.8 62.5 SFA + TFA (g/100 g) 55.5 62.8 66.4 SFC at 23? C. 45.7 62.2 71.6 SFC at 30? C. 27.8 50.2 59.3 FFC (23? C.) spray chilled 1.7 2.7 3.3 FFC (23? C.) milled 1.1 1.3 1.4

[0059] The comparison example 5 using standard beef fat powder has a lower flow-ability as the beef fat powder of the invention as shown within example 6 and 7. In addition the influence of the process of spray-cooled, spray-chilled or spray freezed fat powder compared to milled or shredded powder fat is shown. Only spray-cooled, spray-chilled or spray freezed fat powder can result in a desired flow-ability above 2 at 23? C. The greater a flow-ability value is the better the flow-ability. In case shredded or milled powder fat is produced the flow-ability is below 1.5 at 23? C. independently of the fat composition.

Examples 8-10

[0060] Preparation of Bouillon (Seasoning) Powder with Melted Fat:

[0061] Fat in block form was melted in an oven at 80? C. Meanwhile, crystalline ingredients (e.g. salt, MSG), amorphous ingredients (e.g. starch) and flavourings (in powdered form) were weighted in PG5002S balance (Mettler-Toledo, USA) and then mixed manually. After the fat block was completely melted (clear and transparent in appearance), the liquid fat was added to powdered mixture. Subsequently, the mixture was transferred to Thermomix Type 31-1 (Vorwerk Elektrowerke GmbH & Co.AG, Germany). Mixing using Thermomix was carried out in speed 3 for 30 s with propeller rotation was set to reverse direction. One batch mixing was carried out for 500 g bouillon powder. The resulting powder was then stored in a sealed box for 24 h at room temperature prior to measure flow-ability.

[0062] Preparation of Bouillon (Seasoning) Powder with Powdered Fat:

[0063] Crystalline ingredients (e.g. salt, MSG), amorphous ingredients (e.g. starch) and flavourings (in powdered form) were weighted in PG5002S balance (Mettler-Toledo, USA) and then mixed manually. The powdered fat was added to the other pre-mixed ingredients and further mixed using Thermomix Type 31-1 (Vorwerk Elektrowerke GmbH & Co.AG, Germany) at speed 3 for 30 s with propeller rotation set to reverse direction. One batch mixing was carried out for 500 g bouillon powder. The resulting powder was then immediately used to measure flow-ability as no fat recrystallization time is relevant.

[0064] Pressing of Bouillon Tablet

[0065] Bouillon pressing was carried out with Flexitab Tablet Pressing equipment (Roltgen GmbH, Germany). Ten gram of bouillon powder was fed to tableting mold (31 mm in length and 23 mm in width) and the Roltgen tablet pressing was adjusted (between 8 and 11 mm) to reach a pressing force of 15 kN.

[0066] Measurement of Bouillon Tablet Hardness

[0067] Hardness measurement was carried out using Texture Analyser TA-HDplus (Stable Micro System, UK) equipped with 250 kg load cell and P/75 compression platen. Texture Analyser test mode was set to Compression with pre-test speed of 1 mm/s, test speed of 0.5 mm/s, post-test speed of 10 mm/s, target mode of Distance, distance of 3 mm, halt time was set to No, way back of 10 mm, trigger type to Auto(Force), and trigger force of 50 gram. Bouillon tablet was placed centrally in vertical-landscape orientation. Hardness measurement was carried out in 10 replication.

TABLE-US-00003 TABLE 3 Comp Ex. 8 Ex. 9 Ex. 10 Salt 49 wt % 49 wt % 49 wt % MSG 20 wt % 20 wt % 20 wt % Maltodextrin 10 wt % 10 wt % 10 wt % Starch 10 wt % 10 wt % 10 wt % Flavourings 1 wt % 1 wt % 1 wt % Fat 10 wt % 10 wt % 10 wt % beef fat beef fat beef fat Fat Composition C16:0 25.4 27.4 28.2 C18:0 21.3 25.9 28.4 SFA (g/100 g) 51.5 58.8 62.5 SFA + TFA (g/100 g) 55.5 62.8 66.4 SFC at 30? C. 27.8 50.2 59.3 FFC bouillon powder 1.9 2.7 2.9 with melted fat at 23? C. lumps lumps but less lumps but less as as ex. 8 ex. 9 Tablet hardness (N) 80 133 186 FFC bouillon powder 2.2 4.2 4.9 with powdered fat at 23? C. lumps no lumps no lumps Tablet hardness (N) 88 136 176 Tablet breakage 90% 4% 3.5%

[0068] The comparison example 8 using standard powdered beef fat in melted or powdered form has a lower flow-ability of a resulting bouillon powder as the beef fat of the invention as shown within examples 9 and 10. In addition the influence of powdered beef fat compared to a melted beef fat is shown. Only powdered beef fat can result in a desired flow-ability of the bouillon powder above 3 at 23? C. In addition the bouillon powder with comparison example 8 using standard powdered beef fat showed lumps as examples 9 and 10 did not show lumps within the same mixing conditions (time) for powdered beef fat. The resulting tablet hardness after pressing the bouillon powder using melted or powdered fat are similar for the same fat composition. The comparison example 8 using standard beef fat has a lower tablet hardness as the beef fat of the invention as shown within examples 9 and 10. The lower tablet hardness for standard beef fat results in a tablet breakage of 90% compared to 4% for the fat of the invention as shown within examples 9 and 10 during the wrapping process of the tablet. In addition a technical panel of 6 trained people evaluated the crumbliness of example 8, 9 and 10 using powdered or melted beef fat. The tablet of example 8 using powdered or melted fat has been perceived as too soft and all participants complained about oily fingers. Example 9 and 10 have good crumbliness properties for powdered or melted fat with a slightly preference for example 10. No complaints of the participants regarding oily fingers has been described for examples 9 and 10.