Note: Descriptions are shown in the official language in which they were submitted.
cL 5~0
lO~S~Z
lhe present invention relates to fat blends con-
taining palm-based fats~ which blends are suitable for
the preparation of emulsified food spreads~ especially
margarine, and which can also be used in preparing short-
enings.
~he use of palm-based fats as a maJor constituent
in fat blends e.g. intended for use as margarine fat is
often advantageous, since palm-based fats are often less
expensive and more readily available than various other
fatty raw materials of comparable quality. ~he wide-
spread use of palm oil and its hydrogenated and/or frac-
tionated derivatives in the preparation of fat blends,
emulsions etc. has been handicapped in the past partic- --
ularly by the slow rate of crystallisation of the palm-
based fats and the crystal-defects of the crystallised
products.
In order to overcome a major disadvantage often
associated with palm-based fats, i.e. its slow rate of
crystallisation, which can give rise to packlng dlfflcul-
ties, the product being generally too soft when lt is
first produced and later becoming too hard, the palm-
based fats are often co-randomised with different fats.
Crystallised co-randomlsed palm-based fat contain-
ing fat blends very often show still other defects. Par-
ticularly the phenomenon of "graininess", by whlch is
understood the formation of large grain-like crystal ag-
gregates in the fat blend upon storage, is often due to
the presence of palm-based fat in co-randomised form.
~he present invention provides an improved fat
- 2 ~
.
.
cL 530
104S8~-3Z
blend containing 40-80% of palm-based fat, in which part
of the palm-based fat is co-randomised with one or more
- other fats which pr~edominantly consist of C44 and higher
triglycerides, the fat blend having a PUP:PPU ratio of
2.8 or higher.
By the PUP:PPU ratio is to be understood the weight
ratio of the 1,3-dipalmitoyl-2-unsaturated triglycerides
(PUP), and the 1,2-dipalmitoyl-3-unsaturated triglycerides
(PPU) of the fat blend. By the unsaturated fatty acids ~`
of the PUP and PPU triglycerides are meant the cis-mono -~
and polyunsaturated fatty acids.~
It has surprisingly been observed that the fat
blend of the invention having a PUP:PPU ratio of 2.8 or
higher preferably 3.0 or higher, as well as the emulsion
or margarine prepared therefrom does not become inaccept-
ably grainy upon storage.
~he invention particularly provides a fat blend
suitable for the preparation of emulsions, particularly
- margarine, having dilatation values at 10C of at most
1100, at 20C of at least 200 and at 35C of not more
than 175 particularly~less than 75. Ihe dilatation
values as described in this speciflcation were measured
as described in H.A. Boekenoogen, "Analysis and Character-
ization of Oils, ~ats and ~at Products", Vol.I, 1964, In-
terscience Publishers, ~ondon, pp. 143 et seq.
.. .. - .
~he term "fat" is used in this specification to
include fatty acid triglycerides which are solid at 20C
and are commonly described as "fats" as well as triglycer-
ides which are liquid at that temperature and which are
cl ~30
lV458~Z
commonly described as "oils". The term "liquid oil",
which is also used in this specification refers to trl-
g~ycerides which are liquid at 5~, preferably at 0C. A
"fatty phase" is a fat or fat blend which can include
liquid oils and which is suitable as the sole fat blend
in the emulsions of the invention. Similarly a "margarine
fat" is a fat blend which can also contain liquid oils
and which is suitable as the fatty phase in margarine.
Unless stated otherwise~ the terms "emulsion", "margarine",
"food spread" etc. refer to water-in-fat emulsions con-
taining the fat blends of the invention and also suitable
amounts of fat-soluble emulsifiers, e.g. partial fatty
acid glycerides like monoglycerides, phosphatides, and
fractions thereof, etc. and/or water-soluble emulsifiers,
e.g. partial glycerides, phosphatides, egg yolk, protein
etc.
~he term "randomising" refers to the interchange
.
of the fatty acid radicals of the glycerides on the gly-
ceryl radicals in random fashion. lhis interchange, when
applied to at least two different fat sources is called
"co-randomising" and can e.g. be effected under the in-
.
fluence of an interesterification catalyst at temperatures
- of about 25-175C, preferably 80-~40C. Suitable catalysts
are alkali metals, their alloys, their hydroxides, their
; 25 alkoxides e.g. in proportions of 0,01% to 0,3 or 0,5%;by
. ~ . ... . .
weight.
~he fat blend according to the invention is partic-
ularly of importance in emulsions containing from 40 or 50
up to 85% of a fatty phase, the balance of the emulsion ~-~
~ 30 being an aqueous phase, which can be water, milk or skim
,; -:
., ~
-
c~ 5~0
1~45~2
milk adjusted to the required pH value e.g. of about 4
or 4~5 to 6 or 7 and which can contain9 apart from suit-
able water-soluble emulsiflers 5 various minor ingredients
e.g~ salt, acid, protein~ flavours, preservatives etc.
In this specification all percentages9 proportions
and parts are by weight unless otherwise specified. ~he
amount of fat in the emulsion is based on the weight of
the emulsion, the amount of fat in the fat blend is based
on the weight of the fat blend and the amount of fatty
acids in a fat is based on the total amount of fatty acids
in said fat, unless stated otherwise.
~he term palm-based fat as used in this specifica-
tion includes both hydrogenated and unhydrogenated palm
; oil as well as solid and liqu1d fractions thereof. ~he
palm-based fat should be present both in co-randomised
and in non-randomised form in the fat blend of the inven-
tion. Preferably 5-65% of the total palm-based fat con-
tent is co-randomlsed, leaving 35-95% of the total palm-
based fat content in non-randomised form.
~y fats which predominantly consist of C44 and
higher triglycerides are understood non-palm-based fats
and liquid oils of which at least 90% of the triglycer-
.
ides contain fatty acids of a mean chain length of 44/3
and higher. Such fats can either be used as such or in
the form of their hydrogenated and/or fractionated deriv-
atives. Examples of "C44 and higher triglyceride" fats
. .
are soyabean oil, safflower oil, sunflower oil, rapeseed
.
oil, marine oil, cottonseed oil, groundnut oil, rice bran
oil etc. and their hydrogenated and/or fractionated deriv-
atives. Preferably 10-100% of the total content of fat
.
- .:: .. - . . .
- .:
. .
- . , ~ . , ~: ' - ~- : '
c~ 530
1045~Z
which predominantly consists of C44 and higher triglycer-
ides is corandomised.
It will be evident -to the expert that with a given
number of raw materials the amount of palm-based fat which
is co-randomised with the other fat can easily be deter-
mined by simple experiment so as to obtain a fat blend
with the required PUP PPU ratio. The amounts of PUP and
PPU triglycerides in the fat blend are calculated from
their contents in the available raw materials used. These
contents can be calculated from the total fatty acid com-
position and the fatty acid composition of the 2-mono-
glycerides obtained by enzymatic hydrolysis with pan-
; creatic lipase according to ~.H. Coleman described in
J. of Am. Oil Chem. Soc. 38 (1961), 685-8.
It will also be evident to the expert that the
;.. ~. . ,
type of fat, and the amount thereof7 with which part of
the palm-based fat is co-randomised7 is equally governed
by the PUP:PPU ratio of the raw materials. The balance of
the fat blend can solely consist of the non-co-randomised
palm-based fat, or can comprise other fats. The non-ran-
domised fats can be of any type, provided the required
PUP:PPU ratio for the total fat blend remains 2.8 or
higher. Examples of such fats are coconut, palm kernel,
safflower~ sunflowerseed, soyabean oil and so on, which
may be hydrogenated and~or fractionated~ Suitable propor-
tions of co-randomised constituents are from 15 to 85%
of the total fat blend. -~
Preferably the fat blend of the lnvention c~rises
hydrogenated and co-randomised palm-based fat and/or hydro-
genated and/or co-randomised other fats which predominant-
- 6 -
.-.
cL 530
, ' ~ .
1045~9Z
ly consist of C44 and higher triglycerides, since there-
by the PPU content of the fat blend is reduced without the
PUP content being very much affected.
As already stated the content of the various tri-
glycerides present in the fat blend of the invention can
be calculated from the composition of the raw materials
used.
The raw materials used in the accompanying examples
have a triglyceride and a fatty acid composition as shown
in ~able I. In this ~able Sa3 stands for a triglyceride
having three saturated fatty aeids of a mean ehain length
of 44/3 or higher and Sa for a fatty acid of a chain length
of 44/3 or higher. The content of PUP~ PPU and Sa3 tri-
glyeerides ean be ealeulated as follows:
a. Fatty aeid eomposition eo-randomised part of the fat
blend: Ci = sum ~gri x Cr) (~
` in whieh CPi = amount of fatty aeid P in randomised part
i caleulated on to-tal amount of fatty
aeids in eo-randomised part
gri = amount of raw material r in randomised
-
part i ealeulated on total amount of eo-
randomised part
CPr = amount of fatty aeid P in raw material r
ealeulated on total amount of fatty aeids
in raw material r.
b. ~riglyeerides in eo-randomised part of the fat blend:
PUPi = Pi x Ui/10000 (2)
PPUi = 2 x PUPi (3)
Sa3i = Sai3/10000 (4j
_ 7 _
,
~ .
cL 530
1045~9Z
c. ~riglycerides in total fat blend:
PUPm gi x PUPi + sum (gr x PUPr) (5)
PPUm gi x PPUi + sum (gr x PPUr) (6)
Sa~m gi x Sa3i + sum (gr x Sa3r) (7)
in which
gi = amount of co-randomised part in fat blend m
calculated on total fat blend
gr = amount of non-randomised raw material r in
fat blend m, calculated on total fat blend
PUPi, PPUi and Sa3i = amounts of PUP, PPU and Sa3
in co-randomised part
PUPr, PPUr and Sa3r = amounts of PUP, PPU and Sa3
in raw material r
PUPm, PPUm and Sa3m = amounts of PUP, PPU and Sa~
in total fat blend m.
~he triglyceride composition of a margarine fat con-
sisting of 24% of palm oil
16% of sunflower oil
60% of a co-randomised blend of
60 parts of palm oil and
40~parts of sunflower oil
.
can thus be calculated as follows:
a.lFatty acids in co-randomised part according to equation
(1) (cf. ~able I)
Pi = 0.6 x 44.5~+ 0.4 x 6.5 = 29.2%
Ui = 0.6 x 49.6 + 0.4 x 89.8 = 65.7%
Sai = 0.6 x 49.4 + 0.4 x 10.0 = 33.6%
.
b. ~riglycerides in co-randomised part according to equa-
tions (2), (3) and (4)
3 PUPi = 29-2 x 65.7/10.000 = 5.6%
- 8 -
. . .
c~ 530
1045~92
PPUi = 2 x 5.6 = 11.2%
Sa3i = 33.63/10~000 = 3.8%
c. ~riglycerides in margarine fat according to equations
(5), (6) and (7) (cf. Table I).
PUPm = 0.6 x 5.6 + 0.24 x 35.8 + 0.16 x 1.0 = 12.1%
PPUm = 0.6 x 11.2 + 0.24 x 6.0 + 0~16 x 0.1 = 8.3%
Sa3m = 0.6 x 3.8 + 0.24 x 7.0 + 0.16 x 0.0 = 4.0%
P2Um = PUPm + PPUm = 20.4%
PUP:PPU = 12.1 : 8.3 = 1.5
~he margarines can be prepared by emulsifying a
suitable aqueous phase in a suitable proportion in the fat
blend of the invention and chilling and working the mass
in a conventional manner. The aqueous phase can contain ;
additives which are customary for margarine, for example
emulsifying agents, salt and flavours. Oil-soluble addi-
~;tives e.g. flavouring compounds, vitamins etc. can be in-
cluded in the fatty phase. Generally the proportion of
fatty phase in a margarine varies from about 75 to 85% of
the emulsion depending on local statutory requirements for -
margarine. Alternatively highér proportions of the aqueous
.
phase can be adopted in the production of so-called low-
~, . . . .............. . . . .
fat spreads, which can contain as little as 35, 40 or 50
up to 60% by weight of fat.
.
The emulsions, particularly the margarine, can be
.
manufactured in a conventional closed tubular surface-
scraped exchanger as desCribed in "Margarine" by A.J.C.
.
~A Andersen and P . Williams, Pergamon Press 1965, pp. 246
et seq. Votator arrangements described in Britlsh patent
specification 639,743, British patent specifieation
650,481 and British patent specification 765,870 are par-
~r~ e n~ark
cL 530
lV45~-~92
ticularly suitable. Alternatively9 emulsions can be pre-
pared by means of a phase inversion process as described
in British patent specîfication 1~215~868 or on conven-
tional cooling drums as described in the same book by An-
dersen and Williams.
EXAMP~E I
.
A margarine was prepared, using a margarine fat
according to the invention consisting of palm oil, sun-
flower oil and a co-randomised blend of palm oil and sun-
flowerseed oil. In ~able II the composition of the mar-
garine fat and three control samples are compiled,
~he margarines were prepared as follows:
~he margarine fat blend was melted and emulsified
with an aqueous phase prepared from soured milk contain-
~ 15 ing 0.1% monodiglycerides to give an emulsion containing
`~ 80% of fat. -
, The emulsion was crystallised and worked in a
: A closed tubular surface-scraped heat exchanger (Votator
A-unit), which was left at a temperature of ~5-20C. ~he
` 20 cooling temperatures in the A-unit were from -6 to -10C
; and 40% of the treatment emulsion was recirculated, ~here-
after the crystallised emulsion was passed through a rest-
ing tube (Votator~ -unit),, where it crystallised further
for 100-200 sec. and was packed. The margarines were
, stored for 8 weeks at 15C, and were then microscopically
judged for graininess according to the following scale:
1-2 = not to negligible grainy
3-4 = becoming grainy to acceptable graininess
5-6 = grainy to very grainy.
~he results are shown in ~able II.
t~Qd~ l~r~
- 10 -
"' .
.
., ~ .. , ., , - . . .
. .
cL 530
104S~9Z
.
~able II _
Composltion % palm oil + % sunflowerseed oil
. . Margarine fat % co-randomised mixture of 60%
palm oil and 40% sunflowerseed oil
in % .
. 12+8+80 24+16+60 36+24+40 48+32+20
. control control control example I
Dilatation (mm/25 g)
at a temperature (in
C) of ~ :
455 480 445 450
. 15 330 .35 360 365
230 ~250 245 275
110 135 120 130 .:~
:~:
; PUP:PPU ratio 0.8 1.3 2.0 3.2
Graininess at 15C .
. after 8 weeks' storage 6 6 6 2
EXAMPL~S II and III
Margarines were prepared as described in Example I
from margarine fats, containing an oleine fraction of palm
oil with a melting point of 23C, obtained by dry fraction-
ation of palm oil, and a co-randomised blend of 40% of a
stearine fraction of palmjoil;with a melting point of 48C
25 and 60% of soyabean oil, hardened to a slip melting point
of 28C. ~he relative amounts are shown in ~able III.
The graininess of these margarines was judged as in
~xample I. ~ :
!
~".,
- 11 -
'
', '' , . ' . ' . '
c~ 53
104~-~89Z
~able III
__ .. .
Composition wt % palm oil fraction + wt % co-
Margarine fat randomised blend
in % 65t35 50+50 35+65
_ _ _ Example II Example III Control
Dilatation (mm/25 g)
at a temperature of : ~:
560 55 57
450 495 55 .:
' 20 230 290 320
115
:
: 15 PUP:PPU ratio 5.0 3.4 2.2
.` .
~; Graininess after 8
. weeks' storage at 15& ¦ 2 2-3 5
:, , _ ,
' EXAMPLES IV and V
.
Margarines were prepared as described in Example I ~ .;
from various margarine fats according to the invention.
The composition of these margarine fats.of that of two
control samples are compiled in Table IV. ~hese margarines
were assessed for graininess. ~he results are also shown
in ~able IV.
- 12 -
c~ 530
- 1~345~Z
Table IV
Composition of margarine fat
Con-trol Ex.IV Ex.V Control
Palm oil 30 30 3o 30
Co-randomised mixture of
40% palm oil with 60% sun- 50 _ _ _
flowerseed oil
Co-randomised mixture of
40% palm oil with 60% sun-
flowerseed oil, hydrogen- _ 5o _ 50
ated to a m.p. of 34C
Co-randomised mixture of
40% palm oil with 60% fish _ _ 5o _
oil, hydrogenated to a
m.p. of 35C
Sunflowerseed oil 20 20 _ _
Soyabean oil _ - 20 _
~ard _ _ _ 20
- 20 PUP:PPU 1.9 2.9 5.1 1.9
Graininess after 6 weeks' 4 2 2 5
storage at 15 C
Dilatations (mm/25 g) at
a temperature of (C)
460 - 720 670 920
250 330 295 430
150 80
EXAMP~ES VI-XXVII
~ Margarines were prepared as described in Example I
; 30 and judged on graininess after storage at 15C as des-
cribed in Example I. The results are compiled in Table V.
All margarine fats prepared had dilatation values at 10C
- 13 -
. :. : . . : .
.
.:
c~ 5 ~o
10~5~92
of below 1~00, at 20C of above 200 and at 35C of less
than ~75.
~he hydrogenated fats present in both the random-
ised and the non-randomised part of the fat blends des-
: 5 cribed in the Examples were hydrogenated to a melting
point of 25-70C. ` .
Except soyabean oil all fats were prepared by hy-
drogenating the fats or liquid oils in a conventional iso-
promoting way to semi-solid or solid fats having a meltin~
. 10 point mostly between 25 and 45C. Fats of such melting
points generally have relatively few saturated fatty aci.ds,
particularly at most 35%, and have a trans-fatty acid CO~:L-
tent of at least 20%, preferably at least 30 or 40%. An
iso-promoting sulphur-poisoned hydrogenation catalyst ~
used in the hydrogenation of such oils, (about 1.5% of a
sulphur-poisoned nickel catalyst precipitated on kiesel-
guhr) and the hydrogenation was effected at temperatures
varying from about 140C to 180C until the desired melt- -: .
ing point was obtained~
The hydrogenation treatment of soyabean oil was
effected with non-poisoned nickel catalyst precipitated
on kieselguhr. Soyabean oil with a melting point above
30C was hydrogenated in two stages, i.e. in the first .
.; stage with a fresh and in the second stage with a sulphur- i :
poisoned catalyst, first at about 90 to 120C and subse-
quently at about 170-190C until the desired melting point
was obtained. ~. .
Dry-fractionatlon of the palm-based fats us.e.d in : .
the fat blends of the invention was carried out by heating
.: - 14 - . -.
'
. .. . ~ . ..
,' ' : ' ' ' ' , ' .., ~' ', ' ;', . . ',' '.'` ~ ,~:'
cL 5Z~ ~
1045~Z
the fat to a temperature of about 50 or 60C, and cooling
the liquid fat obtained to 40C, followed by a gradual
cooling in about 4 hours to about 15 to 35C. ~he mass
obtained was subsequently kept at this temperature for a
period of about 1.5 to 3 hours 9 after which the solid frac-
tion (stearin) was separated from the liquid fraction
(olein) by filtration.
Wet fractionation of palm-based fats was effected
by mixing about 1 part of fat with one part of acetone~
leaving the mixture at 2-15C for several hours and separ-
ating the stearins from the oleins by filtration.
: : '
. .. '
: '
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