High stearic acid marinade

Abstract

A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said 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 40% by weight of StStSt triglycerides and greater than 10% by weight of PSt.sub.2 triglycerides based on total triglycerides present in the composition, and a weight ratio of PSt.sub.2:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.

Claims

1. A marinade comprising from 50 to 99% by weight of a marinade oil blend and from 1 to 50% by weight of one or more other ingredients selected from herbs, spices, salt and vegetables, wherein the marinade oil blend comprises: (i) from 1 to 10% by weight of a fat composition of comprising: from 72% to 79% by weight stearic acid; from 8% to 16% by weight oleic acid; and from 4% to 8% 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 from 45% to 65% by weight of StStSt triglycerides and greater than 10% by weight of PSt.sub.2 triglycerides based on total triglycerides present in the composition, a weight ratio of PSt.sub.2:StStSt triglycerides from 0.20 to 0.35, from 0.5% to 2% by weight of P.sub.2St triglycerides, and less than 1% by weight of PPP triglycerides, wherein P is palmitic acid and St is stearic acid, and wherein the fat composition has an N0 value of from 80 to 95, an N10 value of from 80 to 90, an N20 value of from 80 to 90, an N35 value of from 65 to 85, and an N40 value of from 60 to 80, and (ii) from 90 to 99% by weight of liquid oil, wherein the liquid oil is selected from rapeseed oil, canola oil, sunflower oil, olive oil, soybean oil, safflower oil, sesame oil, peanut oil, coconut oil, palm oil and mixtures thereof.

2. The marinade as claimed in claim 1, wherein the marinade comprises up to 20% by weight vegetables, up to 15% by weight spices and from 1% to 10% by weight salt.

3. The marinade as claimed in claim 1, wherein the fat composition comprises a stearin fraction of an interesterified shea olein.

4. The marinade as claimed in claim 1, wherein the fat composition comprises a stearin fraction of an interesterified blend of fats selected from shea, shea olein, shea stearin, and mixtures thereof.

5. The marinade as claimed in claim 1, wherein the marinade comprises from 2 to 6% by weight salt.

6. A method of preparing a food product which comprises contacting the marinade of claim 1 with food for cooking and cooking the marinated food.

7. The method as claimed in claim 6, wherein the food contacted for cooking is raw meat.

Description

EXAMPLES

Example 1

(1) 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 interesterified product was dry fractionated at 37? C. to 44? C. The oil was first heated to 70? C. and then cooled down to 40? C. to 48? C. in 3 to 7 hours, held for 2 to 8 hours at 40? C. to 48? C. and cooled further to 37? C. to 44? C. in 5 to 10 hours and held at this temperature for 5 to 10 hours. The crystals formed were separated by means of filter pressing. The slurry was pressed using the following program: increase pressure from 0 to 24 bar in 60 minutes and squeeze at 24 bar for 30 minutes. In this way, about 18% stearin yield was obtained. The analytical results are shown in Table 1.

Example 2

(2) 5 kilogram of a blend of 60% by weight shea olein and 40% by weight shea stearin was chemically interesterified using sodium methoxide at 90? C. to 110? C. The interesterified product was dry fractionated at 37? C. to 44? C. The oil was first heated to 70? C. and then cooled down to 40? C. to 48? C. in 3 to 7 hours, held for 2 to 8 hours at 40? C. to 48? C. and cooled further to 37? C. to 44? C. in 5 to 10 hours and held at this temperature for 5 to 10 hours. The crystals formed were separated by means of filter pressing. The slurry was pressed using the following program: increase pressure from 0 to 24 bar in 60 minutes and squeeze at 24 bar for 30 minutes. In this way, about 12% stearin yield was obtained. The analytical results are shown in Table 1.

(3) The stearin fractions obtained in Examples 1 and 2 are suitable for replacing hydrogenated oils and fats as crystallization/structuring agent.

(4) The physical characteristics of different fat compositions and analytical data are given in the following Table 1:

(5) TABLE-US-00001 Fully Fully hydro- hydro- genated Exam- Exam- genated Rapeseed Interesterified ple 1 ple 2 Shea Olein Oil Shea Stearin* C8:0 0 0 0 0.1 0 C10:0 0 0 0 0.1 0 C12:0 0.1 0.1 0.2 1.5 0.3 C15:0 0 0 0 0.1 0 C14:0 0.1 0.1 0.2 0.7 0.2 C16:0 6.8 5.2 7.1 9.1 5 C16:1C 0 0 0 0 0 C16:1T 0 0 0 0 0 C17:0 0.1 0.1 0.1 0.2 0.1 C18:0 78.4 75.2 88.4 83.9 58.5 C18:1 10 14.7 1.9 1.2 31.1 C18:1T 0.1 0.1 1.2 0.4 0 C18:1C 9.8 14.6 0.6 0.8 31.1 C18:2 1.5 1.8 0.3 0.3 2.7 C18:2T 0.1 0.2 0.2 0.2 0 C18:2C 1.4 1.5 0 0.1 2.7 C18:3 0.1 0 0 0 0 C18:3T 0 0 0 0 0 C18:3C 0 0 0 0 0 Total 0.3 0.3 1.5 0.6 0 Trans C20:0 2.6 2.3 1.7 1.8 1.7 C20:1C 0.1 0.1 0 0 0.1 C20:2C 0 0 0 0 0 C22:0 0.2 0.2 0.1 0.6 0.1 C22:1 0 0 0 0 0 C22:1T 0 0 0 0 0 C22:1C 0 0 0 0 0 C24:0 0.2 0.1 0.1 0.3 0.1 C24:1C 0 0 0 0 0 MPP 0 0 0 1.2 0 MOM 0 0 0 0 0 PPP 0.5 0 0.8 1.7 0 MOP 0.1 0 0 0 0 MLP 0.1 0 0 0 0 PPSt 1.4 0.9 3.9 3.4 0.7 POP 0.2 0 0.1 0 0.6 PLP 0.2 0.1 0.3 0.2 0.1 PStSt 17.1 12.5 13.6 15.5 5.7 POSt 0.5 1.5 0.1 0 5.7 POO 1.1 0.7 0.1 0.1 1.9 PLSt 0.2 0.2 0 0 0.7 PLO 0.7 0.4 0.2 0.5 0.7 PLL 0 0 0 0.2 0 StStSt 60.3 50.1 73.5 71 20.6 StOSt 3.9 18.8 3.3 0.9 35.7 StOO 2.2 5.6 0.2 0 16.2 StLSt 0.2 0.8 0 0 2.3 OOO 2.8 1.9 0.2 0.4 2.8 StLO 0.9 1.2 0 0 2.5 OLO 1.2 0.6 0 0 0.6 StLL 0 0 0 0 0 OLL 0 3.7 0 0 1.3 AStSt 0.1 0 3.5 3.8 0 AOSt 4.7 0.8 0.2 0 1.3 AOO 0.3 0.2 0 0 0.3 ALSt 0 0 0 0 0 Others 0.5 0 0.1 1.1 0.2 SUMSOS 4.7 20.3 3.5 0.9 42 *standard interesterification in the presence of sodium methoxide at a temperature of about 90? C.-110? C.

(6) In the above table: Cx:y refers to a fatty acid having x carbon atoms and y double bonds; C refers to cis fatty acids and T to trans fatty acids; levels determined by GC-FAME; M, O, P, St, L and A refer to myristic, oleic, palmitic, stearic, linoleic and arachidic acids, respectively; 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; and SUMSOS refers to total SOS (S is stearic or palmitic acid and O is oleic acid).

(7) The NMR profiles of the fat compositions of Example 1 and Example 2 are shown in the following table:

(8) TABLE-US-00002 Exam- Exam- ple 1 ple 2 US-N0 88 86 US-N10 85 81 US-N20 85 82 US-N25 83 78 US-N30 81 75 US-N35 80 69 US-N40 76 62 where US-Nx refers to solid fat content determined by NMR on unstabilised fat at x? C.

(9) The composition is also summarized in the following table:

(10) TABLE-US-00003 C16:0 C18:0 C18:1 PSt2 StStSt Example 1 6.8 78.4 10 17.1 60.3 Example 2 5.2 75.2 14.7 12.5 50.1 Fully hydrogenated 7.1 88.4 1.9 13.6 73.5 Shea Olein Fully hydrogenated 9.1 83.9 1.2 15.5 71 Rapeseed Oil Interesterified 5 58.5 31.1 5.7 20.6 Shea Stearin

Example 3

(11) The following five marinade oil blends were prepared for evaluating the properties of a structured marinade oil prepared with fully hydrogenated shea olein, fully hydrogenated rapeseed oil and interesterified shea stearin compared to a structured marinade oil blend prepared as in 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.

(12) TABLE-US-00004 Composition* Marinade oil 2.5% Example 1 + 97.5% Rapeseed blend A Marinade oil 2.5% Example 2 + 97.5% Rapeseed blend B Marinade oil 2% fully hydrogenated shea olein + 98% Rapeseed blend C Marinade oil 2% fully hydrogenated rapeseed oil + 98% Rapeseed blend D Marinade oil 4% Insteresterified shea stearin + 96% Rapeseed blend E *amounts of hardstock and liquid oil were selected to achieve a similar consistency in the product which is acceptable for a marinade

Example 4

(13) 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.

(14) TABLE-US-00005 Difference cm Marinade oil blend A 1.6 Marinade oil blend B 1.3 Marinade oil blend C 1.6 Marinade oil blend D 0.9 Marinade oil blend E 3.6

(15) The hydrogenated samples (marinade oil blend C and D) and marinade oil blend B (Example 2) and A (Example 1) performed the best. Marinade oil blend E performed the worst. Both marinade oil blend B and marinade oil blend A could successfully be used in oil-based marinades.

Example 5

(16) 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 difference between the scores at 4? C. and 20? C. was calculated. The hydrogenated samples (marinade oil blend C and D) performed the best, followed by marinade oil blend B (Example 2) and A (Example 1). Marinade oil bland E performed the worst. Both marinade oil blend A and marinade oil blend B could successfully be used in oil-based marinades.

Example 6

(17) Two different marinades were prepared using the marinade oil blends. The formulations are shown in the table below.

(18) TABLE-US-00006 Formulation 1: Formulation 2: Italian marinade Spicy marinade 80% Marinade oil 70% Marinade oil 10% Vegetables 10% Vegetables (Bell (Garlic, Onion) pepper, Garlic, Red onion) 6% Herbs (Oregano, 10% Spices (Chilli, Basil, Thyme) Pepper, Coriander, Cumin) 4% Salt 5% Herbs (Coriander leaves) 5% Salt