EP1515613A1 - Pflanzenfett und reine verwendung in nahrungsmittelzubereitungen - Google Patents

Pflanzenfett und reine verwendung in nahrungsmittelzubereitungen

Info

Publication number
EP1515613A1
EP1515613A1 EP03761627A EP03761627A EP1515613A1 EP 1515613 A1 EP1515613 A1 EP 1515613A1 EP 03761627 A EP03761627 A EP 03761627A EP 03761627 A EP03761627 A EP 03761627A EP 1515613 A1 EP1515613 A1 EP 1515613A1
Authority
EP
European Patent Office
Prior art keywords
fatty acids
fat
total
fatty
relative
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.)
Withdrawn
Application number
EP03761627A
Other languages
English (en)
French (fr)
Inventor
Pascal Desbois
Jean-Marie Laplanche
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.)
Bridor
Original Assignee
Bridor
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 Bridor filed Critical Bridor
Publication of EP1515613A1 publication Critical patent/EP1515613A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—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
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Definitions

  • the subject of the present invention is a vegetable fatty substance, its use in food preparations, the process for obtaining food products from this fatty substance and the food products obtained using these fatty substances.
  • - Saturated fatty acids which are mainly found in animal fats such as butter and in certain vegetable fats such as palm; these fatty acids have no double bonds. They help increase blood cholesterol.
  • - Monounsaturated fatty acids the best known of which is oleic acid (Cl 8: 1, n-9) found among others in olive or rapeseed oil. This fatty acid is known to decrease "bad cholesterol” or LDL cholesterol (low density lipoproteins) without reducing "good cholesterol” or HDL cholesterol (high density lipoproteins).
  • - Polyunsaturated fatty acids the most important of which are linoleic acid (C18: 2, n-6) and linolenic acid (C18: 3, n-3), have at least two double bonds.
  • Linoleic acid from the omega 6 family
  • LDL cholesterol from the omega 3 family
  • linolenic acid allows, among other things, the synthesis of derivatives involved in blood fluidity in the context of A balanced diet.
  • the subject of the present invention is a vegetable fatty substance having a composition capable of preventing cardio- vascular as part of a balanced diet, providing essential fatty acids from the family of Omega 6 and Omega 3, precursors of highly polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA ( docosahexaénoiq ⁇ e acid).
  • the subject of the invention is also a vegetable fatty substance solid at room temperature having an amount of saturated fatty acids reduced by half compared to fatty substances such as palm oil usually used.
  • Another object of the invention is the use of this fatty substance in the formulation of food preparations and in particular in biscuits or cereal bars and any other food product manufactured using a fatty substance.
  • the invention is particularly advantageous for the production of cereal bars, cookies of the brownie or madeleine type.
  • Another object of the invention is a food product, as defined above, manufactured by using a fatty substance according to the invention.
  • the invention also relates to a process for preparing a food product of the type defined above, using at least one fatty substance according to the invention.
  • 18 carbon atoms which comprises from 12 to 18% linoleic acid relative to the total fatty acids and whose water content is less than 0.4% of the total mass.
  • the fatty substance according to the invention comprises from 25 to 30% of saturated fatty acids relative to the total fatty acids, from 45 to 60% of monounsaturated fatty acids relative to the total fatty acids and from 10 to 30% of polyunsaturated fatty acids relative to the total fatty acids.
  • the fatty substance according to the invention is not affected by cooking and retains its initial composition without developing trans fatty acids.
  • the fatty substance thus comprises less than 1% of trans fatty acids, that is to say partially hydrogenated trans fatty acids. In a preferred embodiment, the fatty substance contains less than 0.3% of trans fatty acids.
  • the fatty substance according to the invention may comprise fatty acids of the Omega 3 and Omega 6 families.
  • the fatty substance may in particular, from the polyunsaturated fatty acids which it contains, from 3 to 7% linolenic acid compared to total fatty acids. We are then at an Omega 6 / Omega 3 ratio lower than 7: 1 which is a very favorable ratio compared to that of the current diet.
  • composition in fatty acids of the vegetable fatty substance according to the invention is a composition in fatty acids of the vegetable fatty substance according to the invention:
  • the water content of the fatty substance according to the invention is less than 0.4%.
  • the fatty substance according to the invention contains practically no protein, carbohydrates or salt.
  • the fatty substance according to the invention is of vegetable origin which avoids contributions of trans fatty acids.
  • the fatty substance contains palm oil as it is or fractionated and rapeseed oil, the relative proportions of which are from 30:70 to 50:50 and preferably 40: 60.
  • the fatty substance according to the invention may contain, in addition to vitamins (fat-soluble vitamins such as vitamins A and E), emulsifiers (mono and diglycerides of fatty acids, lecithins, etc.), colorants (carotene, tagetes extract , ...), salt and flavors, without changing its properties.
  • vitamins fat-soluble vitamins such as vitamins A and E
  • emulsifiers mono and diglycerides of fatty acids, lecithins, etc.
  • colorants carotene, tagetes extract , ...)
  • salt and flavors without changing its properties.
  • the fatty object of the invention is solid at room temperature but malleable and has a melting point between 35 and 45 ° C.
  • the fatty substance is used in the formulation of food products such as sandwich breads, pastries, cereal bars, pastries, cookies or other applications (creaming, ).
  • the fatty substance can intervene in daily nutrition and actively participate in the prevention of cardiovascular diseases.
  • Example 1 Formulation of a fatty substance according to the invention This fatty substance is a mixture of 40% palm oil and fractionated palm oil with 59.76% rapeseed oil, 0.2 % of mono and diglycerides of fatty acids from palm and 0.04% of vitamin E (tocopherol).
  • Example 2 Determination of the melting point of the fatty substance according to the invention:
  • the melting point is defined as the temperature at which there is no longer any fat in solid form in the sample considered.
  • the slip point is defined as the temperature interval during which the fat begins to melt.
  • This fatty substance is thus 40 ° C with a sliding point between 30 and 35 ° C.
  • This fatty substance is therefore malleable and sufficiently solid to be plastic at room temperature.
  • the fatty substance according to the invention is used for the preparation of food products, products of which some of the recipes are indicated below.
  • the distributions of fatty acids present in the products made from the fatty substance according to the invention are compared with those obtained in products from the implementation of standard recipes.
  • AGS saturated fatty acids
  • PUFA polyunsaturated fatty acids
  • PUFAs represent 11.8% of the fatty substances used in the recipe, while a sweet dough prepared with the fatty substance according to the invention contains more than 23%.
  • a dough is prepared according to the following recipe:
  • the proportion of PUFA in the cereal bar thus obtained is double that of a standard bar.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Fats And Perfumes (AREA)
EP03761627A 2002-06-24 2003-06-23 Pflanzenfett und reine verwendung in nahrungsmittelzubereitungen Withdrawn EP1515613A1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0207801 2002-06-24
FR0207801A FR2841097B1 (fr) 2002-06-24 2002-06-24 Corps gras vegetal et son utilisation dans des preparations alimentaires
PCT/FR2003/001923 WO2004002233A1 (fr) 2002-06-24 2003-06-23 Corps gras vegetal et son utilisation dans des preparations alimentaires

Publications (1)

Publication Number Publication Date
EP1515613A1 true EP1515613A1 (de) 2005-03-23

Family

ID=29719996

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03761627A Withdrawn EP1515613A1 (de) 2002-06-24 2003-06-23 Pflanzenfett und reine verwendung in nahrungsmittelzubereitungen

Country Status (9)

Country Link
US (1) US20050214435A1 (de)
EP (1) EP1515613A1 (de)
JP (1) JP2006506473A (de)
AU (1) AU2003260617A1 (de)
BR (1) BR0312097A (de)
CA (1) CA2489550A1 (de)
FR (1) FR2841097B1 (de)
MX (1) MXPA04012733A (de)
WO (1) WO2004002233A1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2878413B1 (fr) * 2004-11-26 2007-01-26 Lesieur S A S Composition lipidique presentant des proprietes nutritionnelles et organoleptiques d'interet
EP1728432A3 (de) * 2005-05-04 2006-12-13 N.V. Vandemoortele Backfett enthaltende Vormischung für Backwaren
EP1719412A1 (de) * 2005-05-04 2006-11-08 N.V. Vandemoortele Backfett enthaltende Vormischung für Backwaren
TWI414243B (zh) * 2007-02-09 2013-11-11 Nisshin Oillio Group Ltd 口感改良油脂組成物
EP2365756B1 (de) 2008-12-16 2018-11-07 Sime Darby Malaysia Berhad Verwendung einer pumpfähigen fettzusammensetzung bei der zubereitung eines mehlteigs und verfahren zur herstellung einer derartigen fettzusammensetzung
EP2520175B1 (de) * 2009-12-29 2017-03-15 Team Foods Colombia S.a. Fettzusammensetzung zur verringerung der frostbildung auf tiefgefrorenen vorfrittierten lebensmittelprodukten
ES2908104T3 (es) 2014-09-10 2022-04-27 Biscuit Gle Relleno para un producto de repostería

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5435244A (en) * 1977-08-23 1979-03-15 Ajinomoto Kk Oil and fat composition for coating rice confectioneries
JPS5828231A (ja) * 1982-06-18 1983-02-19 Ajinomoto Co Inc 米菓類の製造法
US4610884A (en) * 1984-06-29 1986-09-09 The Procter & Gamble Company Confectionery cremes
FR2660160B1 (fr) * 1990-03-27 1995-07-07 Cema Sarl Procede de fabrication d'un corps gras alimentaire tartinable en sortie de refrigerateur et corps gras alimentaire tartinable ainsi obtenu.
US6136858A (en) * 1994-01-10 2000-10-24 Abbott Laboratories Infant formula and methods of improving infant stool patterns
MY122480A (en) * 2000-05-29 2006-04-29 Premium Vegetable Oils Sdn Bhd Trans free hard structural fat for margarine blend and spreads

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2004002233A1 *

Also Published As

Publication number Publication date
MXPA04012733A (es) 2005-09-30
JP2006506473A (ja) 2006-02-23
FR2841097A1 (fr) 2003-12-26
FR2841097B1 (fr) 2004-12-24
CA2489550A1 (fr) 2004-01-08
AU2003260617A1 (en) 2004-01-19
WO2004002233A1 (fr) 2004-01-08
US20050214435A1 (en) 2005-09-29
BR0312097A (pt) 2005-03-29

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