Self-Emulsifying Fat Composition

Abstract

A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.

Claims

1. A method of preparing a self-emulsifying fat composition, comprising the steps of: a) providing a fat composition comprising triglycerides; b) separating a portion from the fat composition; c) reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and d) reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.

2. The method according to claim 1, wherein the portion represents from 0.5 to 20% by weight of the fat composition.

3. The method according to claim 1, wherein after step c) the MG and DG combined amount to at least 25% by weight of the reacted portion.

4. The method according to claim 1, wherein after step c) and prior to step d), the reacted portion is subjected to refining.

5. The method according to claim 1, wherein the self-emulsifying fat composition has a weight ratio of DG to MG of at least 4:1.

6. The method according to claim 1, wherein prior to step d) the amounts of MG and DG in the reacted portion and the amounts of MG and DG in the fat composition are determined; and wherein the amount of the reacted portion to be reintroduced into the fat composition is adjusted based on the determined amounts to obtain the predetermined amounts of MG and DG in the self-emulsifying fat composition.

7. The method according to claim 1, wherein the amount of MG and DG combined in the self-emulsifying fat composition is at least 2.5% by weight.

8. The method according to claim 1, wherein the amount of MG in the self-emulsifying fat composition is at least 0.5% by weight.

9. The method according to claim 1, wherein the amount of DG in the self-emulsifying fat is at least 2% by weight.

10. The method according to claim 1, wherein no additional emulsifiers are added.

11. A self-emulsifying fat composition obtained by the method according to claim 1.

12. The self-emulsifying fat composition according to claim 11, wherein the weight ratio of DG to MG in the composition is from 4:1 to 10:1.

13. The self-emulsifying fat composition according to claim 11, wherein the amount of DG and MG combined in the composition is from 2.5 to 10% by weight.

14. The self-emulsifying fat composition according to claim 11, wherein the self-emulsifying fat composition is suitable for use in the preparation of a margarine, spread, bakery fat, laminating fat or cake fat.

15. The self-emulsifying fat composition according to claim 11, wherein the composition does not comprise any additional emulsifiers.

Description

EXAMPLES

[0056] The examples include reference to the figures in which:

[0057] FIG. 1 shows cake 1 made with a reference fat containing a commercial emulsifier;

[0058] FIG. 2 shows cake 2 made with a self-emulsifying fat of the invention;

[0059] FIGS. 3A and 3B show pastry 1 made with a reference fat containing a commercial emulsifier; and

[0060] FIGS. 4A and 4B show pastry 2 made with a self-emulsifying fat of the invention.

QUANTIFICATION OF TRIGLYCERIDES (TG), DIGLYCERIDES (DG) AND MONOGLYCERIDES (MG)

[0061] The oil sample is dissolved in dichloromethane and separated using a Waters Alliance HPLC equipped with an Econosphere Silica column. The TG, DG and MG fractions are collected. For quantification, the solvent of the fractions is evaporated and the residue is dissolved in an exact amount of THF. The fractions TG, DG and MG dissolved in THF are subsequently analyzed on a Shimadzu HPLC system equipped with a set of PLGel columns and refractive index (RI) detection. The peak areas of the analysis of the fractions are summarized and the relative content of the fractions is calculated by 100% normalization based on equal and linear response for each fraction.

Example 1

[0062] One portion of fat (4%, w/w) was removed from an interesterified fat (palm stearin and palm kernel oil). The removed portion of fat was esterified with glycerin (ratio of one mole of glycerin to one mole of fat) in the presence of immobilized lipase originating from Candida antarctica B (Novozym 435). When the reaction was completed, after approximatively 24 hours, this portion was filtered. The portion consisted of monoglycerides and diglycerides having the following composition, w/w:

TABLE-US-00001 Monoglyceride 34% Diglyceride 44% Triglyceride 22%

[0063] Then this portion comprising monoglycerides and diglycerides was bleached and deodorized by low temperature (mild refining). The portion was reintroduced into the initial interesterified fat at the same percentage (4%, w/w) to obtain a self-emulsifying fat composition. This self-emulsifying fat composition consisted of monoglycerides (MG) and diglycerides (DG) from the same origin with a similar fatty acid composition and, taking account of the MG and DG originally present in the interesterified fat, had the following composition, w/w:

TABLE-US-00002 Monoglyceride 1.2% Diglyceride 6% Triglyceride 92.8%

[0064] The fatty acid composition of this self-emulsifying fat composition is as follows:

TABLE-US-00003 C12:0% 16.5% C14:0% 6.5% C16:0% 42.6% C18:0% 4.2% C18:1% 22.4% C18:2% 4.6% C18:3% 0.1%

[0065] In order to compare the results, we used one commercial emulsifier Palsgaard 1388 (available from Palsgaard A/S, Denmark) in the reference composition. Palsgaard 1388 has the following composition, w/w:

TABLE-US-00004 Monoglyceride 55% Diglyceride 38% Triglyceride 7%

[0066] The fatty acid composition of the monoglyceride and diglyceride components of the self-emulsifying fat composition and Palsgaard 1388 were respectively determined. The results are shown in the following table:

TABLE-US-00005 Self- Palsgaard Self-emulsifying Palsgaard emulsifying 1388 mono- fat composition 1388 fat composition glyceride monoglyceride diglyceride diglyceride C12:0% 0.2% 20.7% 0.1% 15.7% C14:0% 5.1% 7.7% 5.4% 6.7% C16:0% 4.6% 38.6% 4.6% 46.6% C18:0% 4.4% 4.1% 3.7% 3.3% C18:1% 73% 21.8% 75% 19.7% C18:2% 6.1% 4.3% 6.3% 5.0% C18:3% 0.1% 0.1% 0.1% 0%

[0067] A significant difference in the fatty acid composition of the monoglycerides and diglycerides was observed between the commercial emulsifier and the self-emulsifying fat composition of the invention. The fatty acid composition of both fractions (monoglyceride and diglyceride) is similar to the one of the self-emulsifying fat composition.

Example 2

[0068] A cake margarine was prepared using the self-emulsifying fat composition of Example 1 as hardstock to blend with another vegetable oil, in this case, rapeseed oil (RP). The preparation comprised 50% self-emulsifying fat composition (w/w) and 50% rapeseed oil (w/w). No additional commercial or non-commercial emulsifiers were added. The reference composition was made with 50% of the same interesterified fat (w/w) without any modification and 50% rapeseed oil (w/w). 1% commercial emulsifier (w/w), Palsgaard 1388 was added. The composition of both fat preparations was shown as following, w/w:

TABLE-US-00006 Reference fat composition Self-emulsifying fat with commercial emulsifier composition (Palsgaard 1388) Monoglyceride 0.6% 0.5% Diglyceride 4% 4% Triglyceride 95.4% 95.5%

[0069] Two margarines were made with respect to these two preparations for different applications.

Example 3

[0070] The following recipe was used with both of the margarines of Example 2, respectively, to make cakes:

TABLE-US-00007 Cake mix 660 g Margarine 368.5 g Egg 334 g

[0071] 450 g batter of each samples was put into a mould respectively. The batter with self-emulsifying fat of the invention was firm and no fat lumps were observed. The batter with the reference fat containing commercial emulsifier was glossy and some fat lumps were observed in the batter.

[0072] The density of batter was measured as following:

TABLE-US-00008 Density (batter) (g/ml) Sample 1 (made with reference fat 0.75 containing commercial emulsifier) Sample 2 (made with self-emulsifying 0.75 fat)

[0073] Then, the cake was baked for 70 minutes at 150 C.

[0074] The results of baking loss (%) and height (cm) were shown as following:

TABLE-US-00009 Baking loss (%) Height (cm) Sample 1 (made with 8.9 7.0 reference fat containing commercial emulsifier) Sample 2 (made with 8.7 6.6 self-emulsifying fat)

[0075] The cake products are shown in the following pictures:

[0076] FIG. 1 shows cake 1 made with the reference fat containing the commercial emulsifier.

[0077] FIG. 2 shows cake 2 made with the self-emulsifying fat of the invention.

[0078] The cake with reference fat containing the commercial emulsifier tasted tender but not too dry. The cake with self-emulsifying fat tasted very tender, similar to the reference. The mouth feel and taste are positive for both. Sample 1 had quite fine structure with some large air holes. Sample 2 was little less fine than Sample 1. Some air holes were larger in Sample 2. Both had a good cake smell and soft crumb.

[0079] The self-emulsifying fat of the invention had the advantage that the batter contained fewer lumps, indicating reduced post-hardening and more work-softening.

[0080] Eating behaviour of the cake made with the self-emulsifying fat of the invention is superior to the cake made with the commercial emulsifier.

Example 4

[0081] One portion of fat (10%, w/w) was removed from palm stearin (a non-interesterified fat). This removed portion was esterified with glycerin (ratio of one mole of glycerin to one mole of fat) in the presence of immobilized lipase originating from Candida antarctica B (Novozym 435). When the reaction was completed, after approximatively 24 hours, this portion was filtered. The portion consisted of monoglycerides and diglycerides having the following composition, w/w:

TABLE-US-00010 Monoglyceride 30% Diglyceride 48% Triglyceride 22%

[0082] This portion comprising monoglycerides and diglycerides was bleached and deodorized by low temperature (mild refining). The portion was reintroduced into the initial non-interesterified fat at the same percentage (10%, w/w) to obtain a self-emulsifying fat composition. This self-emulsifying fat composition consisted of monoglycerides and diglycerides from the same origin with a similar fatty acid composition having the following composition, w/w:

TABLE-US-00011 Monoglyceride 3% Diglyceride 6% Triglyceride 91%

[0083] In order to compare the results, one reference composition was made with a commercial emulsifier Palsgaard 1302 (available from Palsgaard A/S, Denmark). Palsgaard 1302 has the following composition, w/w:

TABLE-US-00012 Monoglyceride 48% Diglyceride 42% Triglyceride 10%

Example 5

[0084] The self-emulsifying fat composition of Example 4 was used as a blend with palm oil to make a hardstock for a puff pastry margarine. The preparation contained 20% self-emulsifying fat composition (w/w) and 80% palm oil (w/w). No additional commercial or non-commercial emulsifiers are added. The reference composition was made with 20% the same non-interesterified fat (w/w) without any modification and 80% palm oil (w/w). 0.6% commercial emulsifier (w/w), Palsgaard 1302 was added. The composition of both fat preparations was shown as following, w/w:

TABLE-US-00013 Reference fat composition Self-emulsifying fat with commercial emulsifier composition (Palsgaard 1302) Monoglyceride 0.6% 0.4% Diglyceride 7.7% 7% Triglyceride 91.7% 92.6%

[0085] Two puff pastry margarines were made with respect to these two preparations for application.

Example 6

[0086] The following recipe (w/w) was used with both margarines respectively in puff pastry application:

TABLE-US-00014 Flour 41.15% Soft margarine 6.17% Iced water 21.4% Salt 0.41% Puff pastry margarine 30.86%

[0087] Dough was made from the above ingredients except the puff pastry fat and left to rest for 10 minutes. The dough piece was incised to form a square piece in which the lightly prepared puff pastry fats of Example 5 were folded and laminated. 30 minutes rest was given to the dough after laminating and folding 3 and 4 times. This process was repeated once before 10 cm square pieces were cut out of the dough. The dough pieces were baked after another 30 minutes rest for 20 minutes at 190 C. During the lamination, the following observations were made:

TABLE-US-00015 Sample 1 (made with reference fat containing Sample 2 (made with self- commercial emulsifier) emulsifying fat) 1st lamination Lumps visible Some lumps, but plasticized 2nd lamination Quite some lumps and Much less lumps, good irregular dough plasticized layer of margarine 3rd lamination Crumbly, ok for cutting Nice and cutting out out

[0088] The results after baking are shown in the following:

TABLE-US-00016 Shrinkage Oven lift Puffing 3 Baking Sample (mm) (mm) pieces Structure regularity Sample 1 87.6 mm/ 53.0 mm 170 mm Very fine, Somewhat (made with 92.3 mm no banks wild reference fat containing commercial emulsifier) Sample 2 84.9 mm/ 52.3 mm 173 mm Very fine, More (made with 94.2 mm no banks regular self- emulsifying fat)

[0089] The products are shown in the following pictures:

[0090] FIGS. 3A and 3B show pastry 1 made with the reference fat containing the commercial emulsifier.

[0091] FIG. 4 shows pastry 2 made with the self-emulsifying fat of the invention.

[0092] Both pastries tasted very nice and crispy.

[0093] The self-emulsifying fat of the invention provided a plastic margarine with superior laminating behaviour compared to the reference sample. The puff pastry produced using the self-emulsifying fat composition of the invention showed comparable puff and less shrink than the reference fat containing the commercial emulsifier.