EP0470148A1 - Fett und verfahren zu dessen herstellung - Google Patents

Fett und verfahren zu dessen herstellung

Info

Publication number
EP0470148A1
EP0470148A1 EP90907183A EP90907183A EP0470148A1 EP 0470148 A1 EP0470148 A1 EP 0470148A1 EP 90907183 A EP90907183 A EP 90907183A EP 90907183 A EP90907183 A EP 90907183A EP 0470148 A1 EP0470148 A1 EP 0470148A1
Authority
EP
European Patent Office
Prior art keywords
weight
percent
fatty
double bonds
series
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP90907183A
Other languages
English (en)
French (fr)
Inventor
Jon Katborg
Kent Elgaard Poulsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0470148A1 publication Critical patent/EP0470148A1/de
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up

Definitions

  • the present invention relates to a fatty product containing an inert gas, at least one polyunsaturated fatty acid, and at least 10 percent by weight of solid fat and optionally an antioxidant.
  • a fat having a soft texture is obtained at low temperatures (0 ⁇ C-5 ⁇ C).
  • the whipp- ing of air into fats for use as shortening serves to impart to the product an opaque, margarine-like appearance.
  • the whipping of air or inert gas into margarine is effected in order to improve the frying properties and the organoleptic properties of the margarine and to protect it from the formation of mold.
  • the fats and oils used are always suitable for baking or frying purposes, i.e. fats which tolerate heating up to about 150 ⁇ C-300 ⁇ C according to the appli ⁇ cation.
  • fats containing polyunsaturated fatty acids is much restricted.
  • margarine is used as a fatty spread and for this particular purpose it is often produced with a content of polyunsaturated fatty acids which essentially consist of linoleic acid comprising two double bonds (18:2 n-6) and which fre ⁇ quently have a low content of ⁇ -linolenic acid comprising three double bonds (18:3 n-3).
  • a disadvantage of the disclosed water-in-oil emulsion is that oxygen is introduced into the fatty product in the water phase. Dissolved oxygen in the water phase reduces the shelf life of fatty products containing polyunsaturated fatty acids considerably, because polyun ⁇ saturated fatty acids having more than two double bonds are very easi ⁇ ly oxidized, and the existing technology does not disclose how to pro- prise a margarine emulsion in an oxygen-free environment.
  • polyunsaturated fatty acids comprising 5 double bonds (20:5 n-3 and 22:5 n-3), which are mainly present in marine oils, par ⁇ ticularly fish oils, and in phyto-plankton and algae, reduces the cho- lesterol content of the blood and, accordingly, also reduces the risk of developing heart and vascular disorders by virtue of their conver ⁇ sion into the physiologically active prostaglandin E, (PGE 3 ).
  • ⁇ -Linolenic acid (18:3 n-6), which is present in vegetable oils, such as evening primrose oil, borage oil, and black-currant seed oil, is therefore a more effi- cient precursor in the biosynthesis of PGE, and PGE « (Gurr, M.J., Role of Fats in Food and Nutrition, Elsevier Applied Science Publishers, London New York, 1984, 170 pp), and this fact has led to an increasing interest in the use of ⁇ -linolenic acid in i.a. food products.
  • an amply occur- ing raw material such as fish oil and in particular sand eel oil hav ⁇ ing a high content (about 15% by weight to about 30% by weight) of n-3 fatty acids and vegetable oils, such as the above mentioned, having a high content (about 14% by weight to about 33% by weight) of n-6 fatty acids in their unhydrogenated state for the sake of the shelf life thereof, and thus the desirable nutritive and wholesome effects there ⁇ of have not been fully utilized.
  • the fatty product of the invention which is characterized in that it has a maximum water content of 1 percent by weight and that it further comprises at least 1 percent by weight of polyunsaturated fatty acids of the n-3 series comprising at least four double bonds and/or at least 0.5 percent by weight of polyunsatu ⁇ rated fatty acids of the n-6 series comprising at least three double bonds.
  • the highly unsaturated fatty acids are stabilized in a fatty product into which inert gas and a suitable amount of antioxidants have been whipped, thus imparting to the final product a peroxide number according to the IUPAC (2.501) of less than about 1 meq/kg.
  • a substantially water-free fat makes it possible to avoid the undesirable effects of oxygen dissolved in the water phase with respect to the durability of a product containing polyunsaturated fat- ty acids.
  • the whipped-in inert gas e.g. N « or C0 2 , protects the fats from oxidization since no further 0 2 can be dissolv ⁇ ed in an N 2 ⁇ saturated fat.
  • antioxidants such as alkylgallates, as- corbyl fatty acid esters and tocopherols
  • the antioxidants affords further improvement of the durability of the products according to the invention and, ad ⁇ ditionally, the antioxidants also aid in the protection of the fatty acids against oxidation occurring in the organism.
  • a preferred content of inert gas in the form of N « in the fatty pro ⁇ duct corresponds to a fatty product density of 0,65-0,85 kg/1.
  • the requisite amount of whipped-in inert gas increases with increaing amounts of hydrogenated fat in the product.
  • the invention further relates to a process for the production of a fatty product wherein an inert gas is whipped into a mixture of fatty substances which was initially softened by heating and which has a maximum water content of 1% and contains at least 10 percent by weight of a solid fat and optionally an antioxidant at room temperature, and wherein the product thus produced is cooled.
  • the process is character ⁇ ized in using a mixture of fatty substances containing at least 1 per ⁇ cent by weight of a polyunsaturated fatty acid of the n-3 series com ⁇ prising at least four double bonds or at least 0.5 percent by weight of a polyunsaturated fatty acid of the n-6 series comprising at least three double bonds.
  • the products produced in the process according to the invention may be packaged like similar products containing polyunsaturated fatty acids comprising two double bonds and having a low content of polyunsatura ⁇ ted fatty acids comprising three or more double bonds.
  • a mixture of fatty substances comprises 10 percent by weight of refined vacuumdeodorized fish oil (sand eel oil), 63 percent by weight of refi- ned vacuumdeodorized rapeseed oil and 17 percent by weight of selecti ⁇ vely hydrogenated palm stearin having the following approximate solid- phase values (pulsated-NMR): 95% at 10°C, 94% at 20'C, 83% at 30*C, 59% at 40 * C, 6% at 50 * C.
  • Antioxidants are added to the mixture of fat ⁇ ty substances in the form of propylgallate in an amount of 50 ppm, ascorbylpalmitate in an amount of 22 ppm, and natural tocopherol in an amount of 1,000 ppm.
  • Flavours are added in an amount of 100 ppm.
  • the mixture of fatty substances (including the antioxidants and fla ⁇ vours) is subsequently heated to 45 ⁇ C for complete melting and is then cooled to 4 ⁇ C by passage through a one-pipe pilot plant of the Gersten- berg & Agger type.
  • a nitrogen amount (N 2 ) adjusted so as to impart to the final product a density of 0.65 g/ml is introduced into the suc ⁇ tion part of the high-pressure plant pump via a distribution nozzle which pump is set to yield 20 kgs of product per hour.
  • the product is filled into cups immediately upon the pipe cooler treatment without using any dwelling pipes.
  • the final product is stored at a maximum temperature of 10°C.
  • the fatty acid composition of the fish oil is as follows:
  • Tasting of samples produced 2.5 months earlier of the fatty products containing 20 and 30 percent by weight, respectively, of refined fish oil having the fatty acid composition of example 1 showed that the taste and the mouth feel were neutral and that no disagreeable taste or aftertaste could be detected.
  • the fatty products tolerate storage at room temperature for at least four hours and, moreover, the taste remains the same for two months at a temperature below lO'C. After storage for two months at a tempe ⁇ rature below 10 * C the peroxide number is still less than about 1 meq/kg.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP90907183A 1989-04-27 1990-04-24 Fett und verfahren zu dessen herstellung Pending EP0470148A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK2032/89 1989-04-27
DK203289A DK162621C (da) 1989-04-27 1989-04-27 Skumformigt fedtstofprodukt og fremgangsmaade til fremstilling af samme

Publications (1)

Publication Number Publication Date
EP0470148A1 true EP0470148A1 (de) 1992-02-12

Family

ID=8109597

Family Applications (2)

Application Number Title Priority Date Filing Date
EP90907183A Pending EP0470148A1 (de) 1989-04-27 1990-04-24 Fett und verfahren zu dessen herstellung
EP90610027A Expired - Lifetime EP0395569B1 (de) 1989-04-27 1990-04-24 Fett und Verfahren zu seiner Herstellung

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP90610027A Expired - Lifetime EP0395569B1 (de) 1989-04-27 1990-04-24 Fett und Verfahren zu seiner Herstellung

Country Status (9)

Country Link
EP (2) EP0470148A1 (de)
JP (1) JPH04505100A (de)
AT (1) ATE83895T1 (de)
AU (1) AU633924B2 (de)
CA (1) CA2053281A1 (de)
DE (1) DE69000689T2 (de)
DK (1) DK162621C (de)
PT (1) PT93888A (de)
WO (1) WO1990012510A1 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK164685C (da) * 1990-01-22 1992-12-21 Jon Katborg Ikke-flydende fedtstofprodukt indeholdende vand og mindst en polyumaettet fedtsyre og fremgangsmaade til fremstilling af samme
WO2005122795A1 (en) * 2004-06-10 2005-12-29 Kellogg Company Topical application of marine oils to foods
BR112012007166A2 (pt) * 2009-09-30 2017-05-02 Solae Llc "composição de gordura alimentícia, método de uso de ácido estearidônico para formar uma composição de gordura alimentícia,composições alimentícias, manteiga de nozes e metodo para usar ácido esteardônico para formar uma manteiga de nozes.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR573718A (fr) * 1922-11-23 1924-06-28 Procédé de traitement des graisses et des huiles
JPS6049097A (ja) * 1983-08-29 1985-03-18 日本油脂株式会社 粉末油脂
CA1239587A (en) * 1983-10-24 1988-07-26 David Rubin Combined fatty acid composition for lowering blood cholestrol and triglyceride levels
JPS6158536A (ja) * 1984-08-31 1986-03-25 Nippon Oil & Fats Co Ltd 栄養組成物
DE3643848A1 (de) * 1986-12-22 1988-09-01 Natec Inst Naturwiss Verfahren zur herstellung hochraffinierter essbarer glyceridoele mit einem anteil an ungesaettigten fettsaeuren im triglyceridverband und ihre verwendung
HU202088B (en) * 1987-03-18 1991-02-28 Caola Kozmetikai Method for producing dietetic preparation
GB8706711D0 (en) * 1987-03-20 1987-04-23 Unilever Plc Edible plastic product
GB8718523D0 (en) * 1987-08-05 1987-09-09 Unilever Plc Marine/vegetable oil blend
FR2623692B1 (fr) * 1987-11-30 1991-05-03 Vernin Jean Gilles Nouvelle huile dietetique

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9012510A1 *

Also Published As

Publication number Publication date
EP0395569A1 (de) 1990-10-31
JPH04505100A (ja) 1992-09-10
DK162621B (da) 1991-11-25
DK162621C (da) 1992-04-13
CA2053281A1 (en) 1990-10-28
DK203289A (da) 1990-10-28
AU633924B2 (en) 1993-02-11
WO1990012510A1 (en) 1990-11-01
PT93888A (pt) 1990-11-20
DE69000689D1 (de) 1993-02-11
DE69000689T2 (de) 1993-07-08
EP0395569B1 (de) 1992-12-30
AU5630690A (en) 1990-11-16
ATE83895T1 (de) 1993-01-15
DK203289D0 (da) 1989-04-27

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