CS276665B6 - Fractionated hard food fat - Google Patents

Abstract

Fractionated hard food fat based on rapeseed oil of the 0 or 00 variety, as a product of controlled crystallization at temperatures in the range of 90 to 30 °C and subsequent separation of the crystallized solids of a highly hydrogenated mixture of rapeseed oil containing 0.4 to 5.0 wt. % erucic acid and palm oil and/or palmolein. The main effect compared to comparable hard food fats is the achievement of a high solids content of 64 to 95 % at temperatures in the range of 10 to 20 °C.

Description

The subject of the invention is a fractionated hard edible fat based on vegetable oils, intended for special purposes in the food industry.

In the food industry, especially in the chocolate, confectionery and long-lasting pastry industries, crude fats are used in the form of natural butters, such as cocoa butter, exotic fats sal, shea, illipe, or their fractions and modified hard fats based on vegetable and animal fats, including mixtures thereof. The melting point of these fats is in the range of 32 to 40 ° C and their characteristic feature is a steep dilatometric curve. These fats are hard at normal temperatures of 20 to 25 ° C and melt sharply at temperatures of 37 to 40 ° C. The advantageous physical properties of these hard fats are used in the chocolate industry, durable pastries in the production of various types of chocolate icings, delicacies, candy fillings, confectionery, in the pharmaceutical industry as a carrier medium and for the production of suppositories.

Determination of the solids content of hard fats is performed by the physical method of NMR, nuclear magnetic resonance. The solids content determined in a certain temperature range, usually in the range of 10 to 40 ° C, represents a dilatometric profile. Solids content expressed in wt. % for different groups and individual hard fats varies at one and the same temperature within a certain range, depending on the composition of the triacylglycerols of the hard fat in question, the technological process of preparation and the specific application. This, of course, changes its dilatometric profile, physical properties, as well as its measurable and visual properties, such as gloss, sharpness and shape of the refraction, hardness to the touch, efflorescence and the like.

The current production of cocoa beans and cocoa butter obtained from them is not enough to cover world consumption. The result is a consistently high price of cocoa butter on the world market. Exotic vegetable butters are only sporadically the subject of world trade due to production uncertainty. Their price is also high and in index terms to the price of cocoa butter it is 70 to 80%. They are not able to replace cocoa butter by themselves, but they can be used after technological modification in combination with vegetable fats and oils as one of the components for the preparation of hard fats.

This situation on the world market has given rise to extensive research and development of new types of modified hard fats. The starting raw materials are oils and fats of both vegetable and animal origin, or mixtures thereof. The vegetable oils used for this purpose are, on the one hand, of the lauric type, such as coconut and palm kernel oil. Other vegetable oils used are palm oil, peanut oil, soybean oil, cottonseed oil and animal fat, tallow and marine oil, or mixtures thereof.

When applying lauric fats, the final product has a limited range of uses, because in the presence of lipolytic enzymes or due to microbial contamination, at any stage of production, fatty acids are hydrolyzed and the product acquires an unpleasant soapy taste. Hard fats prepared from peanut and cottonseed oil do not achieve the required dilatometric profile and another disadvantage of their use is the high price on the world market.

If rapeseed oil with a high content of erucic acid is used for this purpose in combination with palm oil, in the form of modified fat, there is an increase in its price as a result of the transition to cultivating varietal varieties of rapeseed and, moreover, increased erucic acid content is dietary in food products undesirable. According to the latest health regulations, the content of erucic acid in food products must not exceed 5.0 wt. %. Also, the modified hard food fat based on elderberry rapeseed oil in combination with palm oil does not fully meet the ever-increasing demands for special hard fats, because in some cases, especially when used on chocolate icings, a longer time and lower cooling temperature is required. to achieve the desired effect. Since the mentioned technological parameters influence the production capacity and energy consumption, hard fats are preferred, which at the same melting point show in the range of temperatures 10 to 20 ° C, the highest values of solids content, without increasing them in the range of 35 to 40 ° C.

CS 276665 B 6

It has now been found that the above-mentioned disadvantages are eliminated by the fractionated hard food fat based on oilseed rape variety 0 or 00, according to the invention, which consists in the product of controlled crystallization at temperatures in the range of 90 to 30 ° C. parts by weight of rapeseed oil containing 0.4 to 5.0 wt. % of erucic acid and 20 to 60 wt.% of total palm oil with an iodine value of 48 to 55 and / or palmolein with an iodine value of 53 to 60, and subsequent separation of the crystallized solids containing in the triacylglycerol molecules in particular

8.0 to 32.0 wt. % fatty acid C 16: 0,

4.0 to 20.0 wt. % fatty acid C 18: 0,

56.0 to 70.0 wt. % C 18: 1 fatty acid a

2.0 to 8.0 wt. % of C 18: 2 fatty acid with a total content of their transisomers of 40 to 65 wt. %, expressed as elaidic acid, and an iodine value of 56 to 75.

The fractionated hard food fat according to the invention can be prepared by selective hydrogenation and / or selective hydrogenation isomerization, which takes place at temperatures of 170 to 210 ° C under a hydrogen pressure of 0.04 to 0.5 MPa and in the presence of 0.5 to 5.0 wt. % of a heterogeneous catalyst containing 10.0 to 30.0 wt. % Ni.

The mixture of vegetable fats solidified to a melting point of 39-46 ° C is subjected to controlled crystallization and the crystallized solids are separated from the fractionated hard food fat by filtration under vacuum or pressure or from an aqueous dispersion in the presence of a surfactant by centrifugal force.

The fractionated hard food fat according to the invention has a melting point of 32 to 40 ° C, an iodine value of 50 to 78 and has an excellent dilatometric profile, expressed as solids content (TP) in% in the temperature range of 10 to 40 ° C after short-term crystallization:

° C 10 20 30 35 40% TP 80 to 95 65 to 76 25 to 45 0.5 to 15 0 to 2

A surprising increase in the solids content in the temperature range of 10 to 20 ° C to 65 to 95 wt. % is achieved in the fractionated hard edible fat according to the invention by a controlled crystallization process. Due to the formation of mixed crystals, the fractionated hard food fat is enriched with saturated fatty acids, mainly palmitic and stearic acid, without exceeding a melting point of 40 ° C. The fractionated hard food fat according to the invention has a high strength of up to 30 ° C, melts at human body temperature and almost without residue at 40 ° C. It has a high gloss, sharp or conch-shaped fracture and shows considerable sensory stability even after a longer storage period.

Achieving an unexpected effect, a significant improvement in the dilatometric profile, physical and utility properties of the fractionated hard food fat according to the invention can be demonstrated in the following examples and Tables 1 to 3.

Example 1

A mixture of oils □ weighing 5 t, which contained 80 wt. % of rapeseed oil with erucic acid (KE) content 2.2 wt. % and 20.0 wt. % of palm oil with an iodine value of 54, was subjected to hydrogenation at a temperature of 195 ° C, a hydrogen pressure of 0.05 MPa, in the presence of 1.5 wt. % of catalyst, calculated on the weight of the oil mixture, which contained 15.0 wt. % Ni. The hydrogenation was terminated after reaching a melting point of 45 ° C and the hardened fat had an iodine value of 60.0, a transisomer content of 47.7 wt. %.

The solidified fat, m.p. 45 ° C, was then heated to 85 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 39 ° C and a delay of 3 h, the crystallized solids were separated by vacuum filtration.

CS 276665 B 6

Fractionated hard food fat was obtained in a yield of 78.1 wt. % with a melting point of 37.6 ° C with an iodine value of 62.2.

Example 2

A mixture of oils weighing 5 t, which contained 60 wt. % of rapeseed oil with a KE content of 0.8 wt. % and 40 wt. % of palmolein of iodine number 57, was subjected to hydrogenation at a temperature of 200 ° C, a hydrogen pressure of 0.1 MPa, in the presence of 1.3 wt. % of catalyst, calculated on the weight of the oil mixture, which contained 14.5 wt. % Ni. The hydrogenation was terminated after reaching a melting point of 44.5 ° C and the hardened fat had an iodine value of 55.4 and a trans isomer content of 47.8 wt. %.

The solidified fat, m.p. 44.5 ° C, was then heated to 90 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 38.0 ° C and a delay of 3.5 h, the crystallized solids were separated by vacuum filtration. Fractionated hard food fat was obtained in a yield of 69.1 wt. % and melting point 36.5 ° C with iodine number 59.1.

Example 3

A mixture of oils weighing 5 · t, which contained 80.0 wt. % of rapeseed oil with a KE content of 0.9 wt. % and 20.0 wt. % of palmolein with an iodine value of 58, was subjected to selective hydrogenation at a temperature of 205 ° C, a hydrogen pressure of 0.05 MPa in the presence of 0.5 wt. % of selective catalyst, based on the weight of the oil mixture, which contained 20.0 wt. % Ni. The hydrogenation was terminated after reaching a melting point of 44.0 ° C and the hardened fat had an iodine value of 55.4, a transisomer content of 46.6 wt. %. Then, the selectively hardened fat with a melting point of 44 ° C was heated to 90 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 38 ° C and a delay of 3 h, the crystallized solids were separated by pressure filtration. Fractionated hard edible fat was obtained in a yield of 72.4 wt. % with a melting point of 38.6 ° C with an iodine value of 50.3.

Example 4.

A mixture of oils weighing 5 t, which contained 60 wt. % of rapeseed oil with a KE content of 0.8 wt. % and 40.0 wt. % of palm oil with iodine number 54, was subjected to selective hydrogenation at a temperature of 200 ° C, a hydrogen pressure of 0.07 MPa in the presence of 0.7 wt. % of the selective catalyst, calculated on the weight of the oil mixture, which contained 20.0 wt. % Ni. The hydrogenation was terminated after reaching a melting point of 43.2 ° C and the hardened fat had an iodine value of 55.7, a transisomer content of 44.0 wt. %.

Then, the selectively hardened fat with a melting point of 43.2 ° C was heated to 85 ° C and subjected to controlled crystallization. After dosaženíkonečné crystallisation temperature, which was 37 C and the delay ^D for 2 h, by separating the crystallized solids by pressure filtration. Fractionated hard edible fat was obtained in a yield of 69.4 wt. % with a melting point of 37.9 ° C with an iodine value of 60.3.

Example 5

A mixture of oils weighing 5 t, which contained 40 wt. % of rapeseed oil with a KE content of 1.1 wt. % and 60 wt. % of palmolein with iodine number 59, was subjected to selective hydrogenation at 210 ° C, hydrogen pressure 0.06 MPa, in the presence of 0.5 wt. % of selective catalyst, based on the weight of the oil mixture, which contained 20 wt. % Ni. The hydrogenation was terminated after reaching a melting point of 43.4 ° C and the hardened fat had an iodine value of 60.9, a transisomer content of 52.0 wt.

Then, the selectively hardened fat with a melting point of 43.4 ° C was heated to 80 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 34 ° C and a delay of 4 h, the crystallized solids were separated by pressure filtration. Fractionated hard food fat was obtained with a yield of 66.6 wt. % with a melting point of 39.6 ° C with an iodine value of 63.9. ,

CS 276665 B 6 4

Example 6

A mixture of oils weighing 5 t, which contained 60 wt. % of rapeseed oil with a KE content of 1.3 wt. % and 40 wt. % of palmolein of iodine number 59, was subjected to selective isomeric hydrogenation at a temperature of 200 ° C, a hydrogen pressure of 0.12 MPa in the presence of 1.2 wt. % of the selective isomerization catalyst, calculated on the weight of the oils, which contained 20 wt. % Ni and 7.0 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 41.3 ° C and the hardened fat had an iodine value of 63.7, a transisomer content of 50.5 wt. %. Then, the hardened fat obtained by selective isomerization catalysis with a melting point of 41.3 ° C was heated to 85 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 37 ° C and a delay of 4 h, the crystallized solids were separated from the aqueous dispersion by centrifugal force. Fractionated hard edible fat was obtained in a yield of 76.6 wt%, m.p. 37.6 ° C with an iodine value of 65.4.

Example 7

A mixture of oils weighing 5 t, which contained 80 wt. % of rapeseed oil with a KE content of 0.8 wt. % and 20 wt. % of palm oil with iodine number 54, was subjected to selective isomerization hydrogenation at 205 ° C, hydrogen pressure 0.08 MPa in the presence of 2.0 wt. % of the selective isomerization catalyst, calculated on the weight of the oils, which contained 20 wt. % Ni and 4.0 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 42 ° C and the hardened fat had an iodine value of 63.5, a transisomer content of 64.0 wt. Then the hard fat obtained by the selective isomerization catalysis m.p. 42 ° C to warm to 75 ^Q C and subjected to a controlled crystallization. After reaching a final crystallization temperature of 33 ° C and a delay of 4 h, the crystallized solids were separated from the aqueous dispersion by centrifugal force. Fractionated hard food fat was obtained in a yield of 60.0 wt. % with a melting point of 38 ° C, with an iodine value of 65.0. .

Example 8

A mixture of oils weighing 5 t, which contained 60 wt. % of rapeseed oil with a KE content of 1.4 wt. % and 40.0 wt. % of palm oil with iodine number 52, was subjected to selective isomerization hydrogenation at a temperature of 200 ° C, a hydrogen pressure of 0.08 MPa in the presence of 3.5 wt. % of the selective isomerization catalyst, calculated on the weight of the oil mixture, which contained 20 wt. % Ni and 10 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 40.2 ° C and the hardened fat had an iodine value of 66.7, a transisomer content of 54.6 wt. %. Then, the fat obtained by selective isomerization catalysis with a melting point of 40.2 ° C was heated to 75 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 36 ° C and a delay of 4 h, the crystallized solids were separated from the aqueous dispersion by centrifugal force. A fractionated hard edible fat with a yield of 80.0 wt. % with a melting point of 36.4 ° C, with an iodine value of 68.0.

Example 9

A mixture of oils weighing 5 t, which contained 40 wt. % of rapeseed oil with a KE content of 0.6 wt. % and 60 wt. % of palmolein of iodine number 59, was subjected to selective isomerization hydrogenation at 193 ° C, hydrogen pressure 0.06 MPa, in the presence of 1.5 wt. % of the selective isomerization catalyst, calculated on the weight of the oil mixture, which contained 20 wt. % Ni and 5 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 39.8 ° C and the hardened fat had an iodine value of 51.1, a transisomer content of 50.2 wt. %. Then, the fat obtained by selective isomerization catalysis with a melting point of 39.8 ° C was heated to 85 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 35 ° C and a delay of 2 h, the crystallized solids were separated by pressure filtration. Fractionated hard edible fat was obtained in a yield of 79.5 wt. % and melting point 37.2 ° C, with an iodine value of 63.5.

CS 276665 B 6

Example 10

A mixture of oils weighing 5 t, which contained 60 wt. % of rapeseed oil with a content of 0.7 wt. % Ni and 40 wt. % of palmolein of iodine number 59, was subjected to selective isomeric hydrogenation at a temperature of 200 ° C, a hydrogen pressure of 0.1 MPa, in the presence of 2.0 wt. % of the selective isonizing catalyst, calculated on the weight of the oil mixture, which contained 20 wt. % Ni and 7 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 40.2 ° C and the hardened fat had an iodine value of 66.5, a transisomer content of 59.3 wt. %. Then, the fat obtained by selective isomerization catalysis with a melting point of 40.2 ° C was heated to 85 ° C and subjected to controlled crystallization. After reaching a final crystallization temperature of 34.5 ° C and a delay of 1 h, the crystallized solids were separated from the aqueous dispersion by centrifugal force. Fractionated hard edible fat was obtained in a yield of 79.9 wt. % with a melting point of 37.8 ° C, with an iodine value of 68.0.

Example 11

A mixture of oils weighing 5 t, which contained 70 wt. % of rapeseed oil with a KE content of 1.2 wt. % and 30 wt. % of palm oil with iodine number 51, was subjected to selective isomeric hydrogenation at a temperature of 210 ° C, a hydrogen pressure of 0.0E MPa, in the presence of 2.5 wt. % of selective isonization catalyst, calculated r.a weight of an oil mixture containing 20 wt. % Ni and 7.0 wt. % sulfur calculated on the weight of Ni. The selective isomerization hydrogenation was terminated after reaching a melting point of 39.0 ° C and the hardened fat had an iodine value of 70.2, a transisomer content of 56.9 wt. %. Then, the fat obtained by selective isomerization catalysis, m.p. 39 ° C, was heated to 85 ° C and subjected to controlled crystallization. After finally reaching the crystallization temperature, which was 33.0 ° C and a delay of 1.5 h, the crystallized fractions were separated by pressure filtration. Fractionated hard food fat was obtained in a yield of 70.5 wt. % with a melting point of 33.4 ° C, with an iodine value of 74.4.

Table 1

Fatty acid composition of fractionated hard edible fat according to exemplary embodiments

Fatty acids Example triacylglycerols 1 2 3 4 5 6 in wt. % C 14: 0 0.2 0.6 0.4 0.4 0.2 0.5 C 16: 0 11.0 15.2 10.2 15.9 8.2 18.9 C 18: 0 17.4 15.3 20.0 15.8 19.5 7.8 C 20: 0 0.9 0.7 0.9 0.8 0.9 0.7 C 22: 0 1.0 0.4 0.6 0.4 0.5 0.4 C 16: 1 - 0.4 0.4 0.5 0.4 - C 18: 1 61.6 61.8 62.1 59.7 63.5 64.0 C 20: 1 1.9 1.2 1.3 1.3 1.5 1.5 C 22: 1 2.4 0.9 1.0 1.0 1.2 0.4 C 18: 2 3.5 ' 2.3 2.8 3.9 4.0 5.7

CS 276665 B 6

Table 1 - continued

Triaeylglycerol fatty acids Example 1 2 3 4 5 6 in wt O.. 'O Content of transisomers 52.3 50.3 48.8 50.1 44.6 56.2 Melting point ° C 37.6 36.5 38.6 37.9 39.6 37.6 Iodine number 62.2 59.1 60.3 60.3 63.9 65.4 Yield in% 78.1 69.1 72.4 69.4 66.6 76.6 Taboo 1 k and no. 1 - next continuation Fatty acids of triacylgycerols Example 7 8 9 10 11 in wt. % C 14: 0 0.5 0.3 0.8 0.6 0.4 C 16: 0 12.7 16.6 . 21.1 16.0 14.6 C 18: 0 11.9 7.4 7.9 8.5 4.6 C 20: 0 0.7 0.7 0.6 0.7 0.5 C 22: 0 0.5 0.6 0.3 0.3 0.2 C 16: 1 st. 0.1 - 0.3 0.3 C 18: 1 64.8 65.7 62.2 65.5 70.0 C 20: 1 1.4 1.6 0.8 1.2 1.4 C 22: 1 1.1 1.7 0.5 0.7 0.9 C 18: 2 4.3 5.3 5.2 5.8 6.9 Content of transisomers 63.5 54.0 50.2 61.8 59.8 Melting point ° C 38.0 36.4 37.2 37.0 33.4 Iodine value · 65.0 68.0 63.5 68.0 74.4 Yield in% 60.0 80.9 79.5 79.9 70.5

CS 276665 Β 6

Table No. 2

Dilatometric profile of fractionated hard edible fat - according to exemplary embodiments

Temperature Example 1 2 3 4 5 6 7 8 9 10 11 % of solids in imot. % 10 89.3 88.6 91.6 90.0 90.2 90.6 82.2 90.4 92.8 91.7 86.3 20 66.0 65.4 72.6 68.4 70.0 81.9 70.8 68.4 75.1 73.2 64.6 30 29.6 28.5 36.9 32.3 34.3 36.5 34.8 29.8 40.5 36.7 27.8 35 13.6 10.6 15.0 10.4 12.1 11.3 14.3 6.8 13.0 11.3 0.9 40 1; 9 0 0.8 0 1.8 0 1.2 0 0 0 0

Table No. 3

Evaluation of fractionated hard edible fat according to the invention

Groups used Lauras Nelaur Fractionated hard edible fat according to exemplary embodiments Coconut palm kernel Underground cotton. Melting point 36-40 ° C Palm fat 36-40 ° C Sal tuk 1 to 3 4 to 7 .8 to 11 ° C Solids content in mass % 1 ¹⁰ 60 to 66 50 to 64 50 to 60 60 to 70 80.3 to 91.6 82.2 to 90.6 86.3 to 92.8 . 20 f-l 40 to 50 40 to 50 40 to 45 55 to 60 65.4 to 72.6 68.4 to 71.9 64.6 to 75.1 ω 30 c 25 to 30 35 to 40 22 to 25 35 to 45 28.5 to 36.9 32.6 to 36.5 27.8 to 40.6 35 14 to 16 19 to 23 8 to 15 5 to 15 10.6 to 15.0 10.4 to 14.3 0.9 to 13.0 S 40 0 2 to 5 1 to 2 0 to 1 0 to 1.0 0 to 1.8 0

CS 276665 B 6

Table No. 3 - continued

Used groups of fats Modified fat based on BE rape Modify. hard fat based on BE rape Fractionated hard fat according to ex. design 1 to 3 4 to 6 8 to 11 Dilatometer. profile ° C Solids content in wt. % 10 20 30 35 40 55 to 65 40 to 50 25 to 35 10 to 12 0 to 2 62 to 79 54 to 68 28 to 41 5 to 15 ' 0 to 2 88.3 to 91.6 65.4 to 72.6 28.5 to 36.9 10.6 to 15.0 0 to 1.0 82.2 to 90.6 68.4 to 71.9 32.6 to 36.5 10.4 to 14.3 0 to 1.8 86.3 to 92.8 64.6 to 75.1 27.8 to 40.6 0.9 to 13.0 0

PATENT CLAIMS

Claims (2)

PATENT CLAIMS Fractionated hard edible fat based on rapeseed oil 0 or OD, characterized in that it consists of the product of controlled crystallization. at temperatures in the range of 90 to 30 ° C of a highly hydrogenated mixture of 40 to 80 wt.%, of rapeseed oil, containing 0.4 to 5.0 wt. % of erucic acid and 20 to 60 wt., total parts of palm oil with an iodine value of 46 to 55 and or palmolein with an iodine value of 53 to 60 with a non-crystalline residue containing in the triacylglycerol molecules in particular 8.0 to 32.0 wt. % fatty acid C 16: 0, 4.0 to 20.0 wt. % fatty acid C 18: 0, 56.0 to 70.0 wt. % fatty acid C 18: 1, 2.0 to 8.0 wt. % of C 18: 2 fatty acid with a total content of their transisomers of 40 to 65 wt. %, expressed as elaidic acid, and an iodine value of 56 to 75.