CS259954B1 - Antioxidants and stabilizers for food products and compound feed - Google Patents

Abstract

Solution βθ concerns antioxidants and stabilizers that contain at least 70 % by weight of acidic phospholipids, which are a mixture of phosphatidic acids and bis/diaoylglycerol/phosphoric acids, bis/monoacylglycerol/phosphoric acids and monoacylglycerol/diaoylglycerol/phosphoric acids and their ammonium salts. The remainder up to 100 % by weight consists of simple lipids and fatty acids. The acyl groups in most of the components present have 10 to 24 carbon atoms in the chain. These products are suitable for stabilizing unsaturated fats and oils in food products and feed.

Description

The invention relates to antioxidants and stabilizers for food products and feed mixtures.

Fatty products and foods containing a large amount of lipids undergo oxidative reactions during heating or storage, which deteriorate the organoleptic properties of the product, and the products have a rancid taste. Dried and frozen products, such as dried milk, frozen fish or poultry, or foods with a low water content, such as long-life pastries, are particularly susceptible to oxidative rancidity. To extend the shelf life and protect against oxidative rancidity, foods can be packaged in evacuated packaging or in packaging filled with inert gas. However, this procedure is expensive and not always applicable. Another option is the addition of antioxidants. Phenolic antioxidants are widespread, but their effectiveness is usually not sufficient in permitted concentrations. They are therefore often added in a mixture with synergists, such as organic acids or soy phospholipids. Organic acids give the product an acidic taste and are poorly soluble in the fat phase. Natural phospholipids do not have these disadvantages, but they are not available in sufficient quantities and in higher concentrations they give the product a typical odor.

The above disadvantages are not present in antioxidants and stabilizers that contain at least 70% by weight of acidic phospholipids, or their ammonium salts, and a maximum of 30% by weight of simple lipids and fatty acids, with acyl groups in lipids and fatty acids having 10-24 carbon atoms in the chain and up to 6 double bonds. The phospholipid fraction is composed of at least 50% by weight of phosphatidic acid, the remainder being lysophosphatidic acids and polyglycerolphospholipids of the biε/diacylglycerol/phosphoric acid and monoacylglycerolZdiacylglycerol/phosphoric acid type. These include biε/monoacylglycerol/phosphoric acids. Simple lipids are understood to mean esters of fatty acids with glycerol, such as monoacylglycerols, diacylglycerols and triacylglycerols of fatty acids.

Antioxidants and stabilizers of the above composition can be prepared, for example, by phosphorylation of partial acylglycerols of fatty acids by known production processes, for example according to Czechoslovak Patents A. 0.173220 and 203 421. The products thus obtained, which usually contain more than 40% by weight of simple lipids, are further concentrated, —z.

e.g. by extraction with organic solvents.

Antioxidants and stabilizers of the composition according to the invention are - depending on the type of starting acy Ig glycerol raw material used - light yellow to darker yellow liquid or solid substances, soluble in fats and oils at normal or elevated temperatures, i.e. usually at 20 to 80 °C. The amount in which they are applied to food products depends on the content and type of oil and fat used in the final product. The possibilities of application are apparent from the examples given, which, however, do not limit the scope of the invention in any way.

Example 1

Stabilized kernel pastes used as fillings for wafers and similar types of durable pastries are prepared by grinding hazelnuts, almonds or peanuts with 10 to 50% by weight of sugar and 0.05 to 0.1% by weight of phospholipid concentrate in the form of ammonium salt. The resulting product has the typical appearance, color and texture of a kernel paste and the stability against oxidative rancidity is significantly improved, as can be seen from Table 1.

Phospholipid concentrate was made from berzelnut oil and contained 82% by weight of phospholipids, 2.5% by weight of fatty acids,

4.5% by weight diacylglycerols and 11% by weight triacylglycerols. The phospholipid fraction consisted of 70% by weight phosphatidic acids, 5% by weight lysophosphatidic acids and the remainder was bis/acylglycerol/phosphoric acids.

Table 1 - Effect of phospholipid concentrate on the stability of core paste against oxidative rancidity /storage at +4 °C/

type of core phospholipid content in wt.% peroxide value /mval/kg/ after 3 months of storage lovely 0 16.9 nuts 0.1 14.0 0.2 6.3 0.5 4.7 almonds 0 8.3 0.1 8.0 0.2 6.5 0.5 5.4 litres peanuts 0 18.8 0.1 16.9 0.2 12.4 0.5 10.4

The sensory quality of all samples with the addition of phospholipids was better than without their addition.

Example 2

Stabilized powdered milk enriched with essential fatty acids was prepared by adding 2% by weight of soybean oil containing phospholipid concentrate to the homogenized milk and, after homogenization, the emulsion was spray-dried. The powdered milk prepared in this way had better sensory properties and showed a lower degree of oxidation when stored at 15 to 20 °C than milk prepared from soybean oil without the addition of phospholipids, as shown in the results shown in Table 2.

The phospholipid concentrate was made from conventional rapeseed oil and contained 95% by weight ammonium salts, 1% by weight fatty acids and 4% by weight triacylglycerols. The phospholipid pool consisted of 75% by weight phosphatidic acids, 7% by weight lysophosphatidic acids and the remainder bis(acylglycerol) phosphates.

Table 2 - Effect of phospholipid concentrate on dry stability

preserved milk against oxidative rancidity phospholipid content in wt.% peroxide number after 2 months after in mval/kg 6 months after 12 months 0 4.6 8.7 18.8 0/1 4.0 7/8 16.6 0.2 3.5 6/1 14.7 0/5 3.2 4/5 8.0

Example 3

Stabilized Linz bread was prepared by adding 0.1 to 1.0 wt. % of phospholipid concentrate and 0.02 wt. % of phenolic antioxidant to the fat used for its preparation. The bread was then produced in the usual manner. The resulting product was of significantly better quality and was oxidized to a lower degree than the control product without the addition of phospholipids after the same storage period, as shown in Table 3. The phospholipid concentrate had the same composition as in Example 1.

Table 3 - Effect of phospholipid concentrate on the stability of long-life bread against oxidative rancidity phospho-tert-butyl lipid content in % wt. hydroxyanisole in % wt.

peroxide number/mval/kgZ after 30 days of storage

0 0 14.2 0 0.02 6/4 Oh, ¹ • 0 8/2 0/1 0.02 4/3

Example 4 'X'

The stabilized mixture for calf nutrition was prepared by adding 0.5 to 2.0 wt. % of phospholipid concentrate to the fat portion. The mixture was then processed in the same way as the normal product. In further experiments, synthetic and Ifa-tocopherol were added together with the phospholipids. The results shown in Table 4 demonstrate the beneficial effect of the phospholipid concentrate.

The phospholipid concentrate was made from soybean oil and contained 30% by weight of acidic phospholipids and 60% by weight of their ammonium salts, the remainder up to 100% by weight being triacylglycerols, diacylglycerols and fatty acids.

The phosphatide fraction contained 65% by weight of phosphatidic acids, 12% by weight of lysophosphatidic acids, and the remainder, up to 100% by weight, was formed by bis/acylglycesol/phosphates.

Table 4 - Effect of phospholipid concentrate on the stability of calf feed mixture during storage at temperatures of 15 to 25 °C.

lipid content phosphonus X mass content of alpha-tocopherote in X wt. peroxide, number /mval/kg/ after 2 months of storage 0 0 24.6 0.5 0 10.4 0 0.05 19.0 0.5 0.05 6.7

subject matter of the invention

Claims (2)

object of the invention 1. Phospholipid-based antioxidants and stabilizers for food products and compound feedingstuffs, characterized in that they contain at least 70% by weight. % of acid phospholipids, or their ammonium salts, and up to 30% by weight; of lipids and fatty acids, wherein the acyl groups in the lipids 1 of the fatty acids have 10 to 24 carbon atoms in the chain and up to 6 double bonds. 2. Antioxidants and stabilizers according to claim 1, characterized in that the acid glycerol phospholipids and their salts contain at least 50% by weight. phosphatidic acids, the remainder consisting of lysophosphatidic acids and polyglycerolphospholipids of the bis (diacylglycerol) phosphoric acid, bis (monoacylglycerol) phosphoric acid and monoacylglycerol (diacylglycerol) phosphoric acid types.