CA1054848A

CA1054848A - Food fat

Info

Publication number: CA1054848A
Application number: CA184,768A
Authority: CA
Inventors: Norman J. Carlile; James E. Chidley
Original assignee: Unilever PLC
Current assignee: Unilever PLC
Priority date: 1972-10-31
Filing date: 1973-10-30
Publication date: 1979-05-22
Also published as: DE2354608A1; ZA738386B; JPS505407A; IE38411B1; IT999708B; LU68734A1; FR2204361A1; IE38411L; AU471881B2; BE806855A; FR2204361B1; AU6186673A

Abstract

Abstract of the Disclosure Food fats for use as a substitute for butterfat in ice-cream, comprise a corandomised blend of palm fat with a softening fat containing lauric fat and if desired other fats essentially free from polyunsaturated fatty acid triglycerides. The palm fat is less unsaturated than whole palm oil which may however constitute part of the softening fat. Other applications of the fat include confectionery and food spreads.

Description

cA.:L54 ~054848 This invention is concerned with food fats containing palm and lauric fats and in particular is conoerlled with a fat suitable for use in ice-cream.
The soli~ls contcnt of ice-cream plays an important part in determining its texture and eating qualities.
Traditionally the solids content has been made up principally from dairy products, ie butterfat and non--at milk solids in addition to sugar. Increasingly however the butterfat has been replaced by fats of vegetable origin, notably of palm oil. The presen-t invention provides an improved fat composition for ice-cream having an Iodine Value of 30-50, a Sli~ Melting Point of 37-~5C and comprising a corandomi~ed blend O:r a palm ~at of Iodine Value lcss th~n ~out 50 with more than 20% 0~ a sol'tening -f'at therefor, comprising a minor amount of a lauric at. In the specifi-cation amounts and percentages are by weigllt of the fat composition.
The palm fat is derived from palm oil but is essentially less unsaturated than whole palm oil, re~lcc-ted in its ma~illlum Iodine Value. It may bc prepared from whole pal!n oil by fractionation to yield a stearine fractio-ll, whet,her by dry fractionation, solvent fractionation or other ~eans, or by hydrogenation either O:r ~nole palm oil or of a palm oleine.
It does not however contaio whole palm oil. Preferably its Slip Melting Poi.nt is 52C or less and i.t pre-ferably comprises wi.th the lauric fat, the maior part of the corandomised composition. The palm fat is preerably not -fully satura-ted, an Iodine Value range o: 5-~5 being more preIerred.
The softening agent has the efect. O:r lower:il)g -the S].ip Melting Point oI -the blend to a vallle helow that of the ~ .

~ 2 -1~)54848 palm fat and within the requirement stipulated. It may consist wholly of lauxic fat, in an amount more than 20 wt ~ of the resul-ting composition, or it may contain additional fats, particularly whole palm oilO
The lauric fat may be palm kernel oil, coconut oil or babassu oil, fractions thereof and/or hydrogenated fats derived therefrom.
Preferably the palm/lauric content is based on more palm fat than lauric fat and more particularly on 75-90:10-25 parts, at least where the Slip Melting Point of the palm fat is 55C. or less.
~reater amounts of palm fat than these result in a product of less desirable quality.
The compositions of the invention may alco contain other fats, either corandomised or mixed with the corandomised composition.
Suitable fats for this purpose include shea oleine, cottonseed oil, soyabean and groundnut oil among vegetable oils and lard, beef tal-low or fish oil. These additional oils should be preferably sub-stantially free from (C 10~ ) polyethylenic unsaturation and may be first fractionated and/or hardened. In the absence of highly unsaturated components a close relationship then exi~ts between the Iodine Value of the composition and its dilatation values, blends of similar Iodine Values giving very similar dilatation values.
~he compositions may-also contain, in simple admixture with the randomised constituent, lauric fat or palm oil or their fractions and hydrogenated derivativesO
Preferably the fat compositions contain 10-30~ lauric fat.
~ore than this may result in too high D20 value for an acceptable Slip Melting Point and vice versa. In addition to the short chain saturated triglycerides of the lauric fat, the effect of the softening fat is also attributable to the amount c~.154 of unsa-turated acid residues it contains. A fat composition of high lauric content should therefore exhibi~ a lower Iodine Value for best results mecting the preIerred dilatation requirements. ~s a rough guide, fat compositions containing 5-15, 15-25 and 25-35Q/o lauric fat preferably have Iodine Values 39-~, 35-~2 and 32-38. ~he prodllct of the invention preferably has a Slip Melting Point of 38-~2C~ in particular about 40C. An advantage of the invention is that the solids content of the fat at 20C is substantially higher than can be obtained by simple b]ends. This may be measured by determining the dilatation characteristic~ of the fat which is preferably be~ween 700 and 1100, particularly 700-1000 at 20C.
'rhis property ig useful in other fat foods, e~ margarine and ot~ler spreads, comparing ~ith ca. 500 for whole palm.
A full account of the determination of dilatation values is given in British Patent No. 85~,769. The e~fect of the higher dilatation values at 20C confers a better eating quality to the ice-cream. While higher dilatation values may of course be obtained from simple Iats and their blends, it is usually at the price of unacceptably high Slip Meltillg Points whicll confer a cloying ~outh-feel to the product at body - temperature.
Preferred fat compositions of the invention may also be described as comprising a randomised glyceride composition consisting subs-tantially of C12-C18 acids, containing from approximately 5-20% lauric acid, 30-60% palmitic acid and not more than approximately 10%~ preferably 50,h linoleic acid, the remaining acids consisting chiefly of C.18 saturated and mono-unsaturated acids, a]l acids being co~bined as triglycerides and -the composition having an Iodine Value not n10re than ~5 c~.154 ~054848 anld a maximum Slip Melting Point of 45C. The relative amounts of stearic and oleic acid combined in -the composition will be determined by the maximum Slip Melting Point of the co~position, a high combined stearic acid content increasing the melting point and a high combined oleic acid content decreasing it. The role of the monounsaturated combined ~laidic acid, the trans isomer of oleic acid, similarly increases the melting point of the composition. It is con~only provided for in fat compositions which have been subjected to selective hydrogenation, the metal catalysts which are usually adopted to hydrogenate di- and higher-~nsaturated fatty acids having the effect of isomerising a proportion of the oleic acid formed or already present.
A particular example of the invention consisted of 20%
coconut oil, 55% palm oil and 25% of a palm stearine (I.V. 10.5) fraction extracted by acetone fractionation. One such fat composition was 9% C10-C12 acids, ~7~ palmitic acid and 4. 5%
linoleic acid, balance C18 acids, all combined as triglycerides and Iodine Value 3~.
The invention enables ice-cream fat to be prepared from palm fat residues recovered after separating fractions for more valuable produc-ts, for example cocoabutter equivalents.
Either stearines or oleines may be used, the latter being firs-t hydrogenated to meet the requirements of the palm fat in the compositions of the invention. The product is thus often cheaper than ice-cream fa-ts based on ~hole palm oil.
The compositions of the invention may be prepared by blending suitable palm and lauric fats in appropria-te proportions and randomising the blend in the prescnce of randomisation catalysts. For this purposc an all~ali 1netal cA.15~L

catalyst is preferably used, particularly sodium or potassium or a lowcr alkoxide thereof having not more than 3 carbon atoms. As in randomisation processes generally, care must be taken to ensure -that the blend is substantially free from ca-talyst poisons, notably moisture and free fatty acids.
The quanti-ty of catalyst may vary from about 0.01 to 0. 2% by weight of the fat blend and the corandomisation should be carried out at a temperature at which the blend is wholly molten, preferably from 50-130C. Corandomisation is usually complete within 20 minutes.

EXA~IPLE

A series of ~a-t compositios for ice-cream ~as prepared from pa'lm fat witl~ lauric fat and/or palm oil and shea oleine as softening fat. 'l'he palm fat was obtained by fractionatin~
palm oil to obtain stearines, either by the Lanza method, with Slip Mel-ting Points 50C and 55C and Iodine Values 34 and 25, or by acetone fractionation, with Slip Melting Point 58C and Iodine Value 9. Iodine Values are calculated ~rom fatty acid analysis data, but in ~eneral the standard l~ijs method may be -adopted provided the fat has a low unsaponifiable content.
The pal~l fat in each case was neutralised and refined, ~Yitll a free fatty acid level of less than 0.1% and a moisture content of about 0.02 wt /0. The lauric fat was refined ne~tralised coconut oil having an Iodine Value approximately 10, a moisture content of 0.10 wt ~ and a free fatty ac,id level 0. 20~o~
or similarly reIined palm kernel oleines of Slip ~Ielting Point 22C and Iodine Value 21.
The blend was dried and corandomised at 110C in the presence oI 0.2 wt ~ sodium Illethoxicle for :L-~- hours with constan-t agitation~

cA.15~

~054848 The reaction mixture was cooled to 95C and about 10 wt % hot water added to neutralise the catalyst. The fat was then washed with a similar quantity of water and allowed to settle prior to the drawing off of the emulsion phase.
The fat was then dried at 110C for 1 hour, bleached with 1 wt % bleaching earth and cooled to 45C for filtra-tion.
The ice-cream was prepared as fo'llows:-Using the ingredients listed below, the milk powder was dispersed with stirring into the water in a mixing vessel.
Stirring was continued and the reconstituted skim milk was heated to 45-50C, when first the bulk of the sugar was added and then the fat, previously melted by heating to 60-65C.
The emulsi~ier and stabiliser were combined with the remainder of the sugar, amounting to about 3-~ times their weight, and added to the stirred mixture.
The oil-in-water emulsion produced was pasteurised by raising the temperature to 75C and holding it there for 10 minu-tes. It was then homogenised at 2000 psi and cooled to a temperature of 5-10C, when it was stored un-til needed.
The cooled emulsion was frozen in a continuous stream by rapid chilling to -5C with agita-tion, in a surface heat exchanger under a pressure of 10 lbs. air injected in-to 'the emulsion stream to give the extruded ice-cream an overrun of 70-100% .
In each case the product was pronounced b~ a taste panel to be comparable with ice-cream based on w'nole palm oil. The recipe was as follows:-c~.15~

Wt`o/
Fat 10.0 Skim dried mill~ powder 11.0 Sucrose 14.5 ~2 dextrose equivalent corn syrup 2.0 Locust bean gum Stabiliser 0.2 Emulsifier 0.49 ~ono-diglyceride, 30-40/0 mono7 Water 61.8 Vanilla flavour 0.01 . 100 Further particulars o~ the ~at compositions appear in the accompanying Tables.

cA.15~

r~BLE 1 r~lat Palm Fat Softening Fa-t Fat Composition Com~sn. SOC SSC SSC CN Ir c Palm Shea Slip O IV Dzo 1 45 _ _ 10 4S ~0.8 47 S95

2 40 20 _ 40 38.3 42.9 565

3 _ 3610 _ 54 ~2.8 ~2.7 _925

4 32 20 48 40.5 40.4 835 _ 28 30 42 37.8 37.8 775 _ . _ ._ 6 36 10 5~ 42.6 41.6 910 _ __ _ 7 32 20 ~8 40.4 38.2 845 _ _ .
8 28 30 42 38.0 3~.5 810 _ _ _ _ _ 9 25 55 40.8 36.2 1005 _ _ 20 10_ 3S _ 4S _ 41.1 36.3 lOOS

11 _ 20 20 l 60 r~ 0 5 36. 9SS

12 28 S2 _ _40.7 36.0 96S

13 32 30 38 ~0.5 29.5 1135 _ _ _ 14 2S 30 4S _ 39.9 32.3 9~0 20 _ _ 50 39.9 39.2 715 CN - Coconut Oil PKO - Palm Kernel Oleine.
From rrable 1 it will be apparen-t first that a-t least 50~ softening fat is desirable. Further, increase in lauric fat conten-t demands a lower Iodine Value in the product with a given ~alln fat ~or best results, conforllling to tlle relati.onship already cxprcssed, be-twcell Iodine ~alue and cA.154 1(~54848 lauric ~at content, to provide D20 values in the 700-1000 range. The precise relationship will of course vary from one lauric fat to another, according to their fatty acid analysis. In keeping, a compara-tive composition, containing 30% coconut oil, 35% palm stearine (50C) and 45% shea oleine gave a Slip Mel-ting Point 36C.
Further analytical data for the compositions appears in Table 2, from which trivial a~ounts of combined acids are omitted.

Fat Trlglyceride fatty aoids w i o/o Com~sn. Saturatted Unsat.
C8 C10 C12 Cl~,, C16 C18 C18 Mono Di 1 0.9 0.74.3 2.6 29.8 14.5 39.3 6.8 2 1.8 1.48.3 4.5 27.7 13.1 35.8 6.3 3 0.4 0.~5.2 1.9 31.6 16.9 37.~ 5.2 4 0.8 0.89.8 3.0 28.9 15.3 35.2 5 1.3 1.214.5 ~.3 26.~ 13.7 33.0 ~.7 6 0.9 0.74.6 2.7 31.8 16.9 36.3 5.1 7 1.8 1.48.6 4.6 29.3 15.3 33.0 ~.8 8 2.7 2.112.5 6.6 27.1 13.8 29.8 ~.4 9 0.8 0.89.5 3.3 ~5.2 5 28.2 6.3 0.8 0.8g.5 3.3 4~.9 4.5 28.9 6.5 11 1.8 1~8.3 4.9 43.7 4.9 27.5 6.6 12 1.8 1.48.3 ~.9 43.6 4.6 28.0 G.7 13 1.3 1.21~.~ 4.5 ~.1 ~.7 2~.0 5.0 14 1.3 1.214.3 ~.5 ~1.7 ~6 26.0 ~.6 ]5 1.8 ~.~8.5 ~.6 27.9 15.7 33.9 ~.9 - 10 _ - cA.154 1(~54848 In these results, the fat co~lpositions consist substantially entirely o~ C10-Cl8 com~ined acids, of which the Cl2-Cl~ content is 6.9-18.9, C16 is 26.4-44.9 and linoleic is 4.4-6.89 all percentages.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS

1. A method of preparing a fat composition comprising corandomising a blend containing 20 to 50 percent of a palm fat which is a higher melting fraction of palm oil and of Iodine Value from 5 to 50, a smaller amount from 5 to 35 percent of a lauric fat, and the balance nonlauric softening fat, these percentages being by weight of the total blend, the said non-lauric fat containing less than 10% polyethylenic unsaturation, and obtaining a corandomised composition having an Iodine Value of 30 to 50, a Slip Melting Point of 37 to 45°C, and a D20 value of 700 to 1100.

2. A method according to Claim 1 wherein said blend comprises 70-90 parts of palm fat per 10-30 parts of lauric fat.

3. A method according to Claim 1 wherein the palm fat comprises solvent-fractionated palm stearine.

4. A method according to Claim 1 wherein the non-lauric fat corandomised with the palm and lauric fats is substantially free from polyethylenic unsaturation.

5. A method according to Claim 1 wherein the blend contains shea oleine or whole palm oil as non-lauric softening fat.

6. A method according to Claim 1 wherein the Slip Melting Point of the composition obtained is approximately 40°C.

7. A method according to Claim 1 wherein the blend contains 10-30% lauric fat.

8. A method according to Claim 1 wherein the blend contains 20-45% palm fat.

9. A method according to Claim 1 in which the palm fat comprises palm stearine of Iodine Value 5-45.

10. A method according to Claim 1 in which the lauric fat comprises coconut oil.

11. A method according to Claim 1 in which the softening fat constitutes at least half of the blend.

12. A method according to Claim 1 in which the blend has a glyceride composition consisting substantially of combined C12-C18 acids and containing 5-20% C12-C14 acids, 30-60%
palmitic acid, 5-10% linoleic acid, the balance C18 saturated and monounsaturated fatty acids, the composition obtained having an Iodine Value not more than 45 and a maximum Slip Melting Point of 45°C.

13. A method according to Claim 12 wherein the blend consists of 20% coconut oil, 55% palm oil and 25% acetone-fractionated palm stearine, the composition obtained having an Iodine Value of 36.

14. A fat composition having an Iodine Value of 30 to 50, a Slip Melting Point of 37 to 45°C, and a D20 value of 700 to 1100, whenever obtained by a method according to Claim 1, 2, or 3.

15. A food product comprising ice-cream, chocolate fat or an emulsion food spread containing a fat composition accord-ing to Claim 14.