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
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B5/00—Preserving by using additives, e.g. anti-oxidants
  • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
  • C11B5/0028—Carboxylic acids; Their derivates
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B5/00—Preserving by using additives, e.g. anti-oxidants
  • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts

Definitions

• the present invention relates to a composition of edible oil, particularly for use in frying and cooking of foods.
• Such vegetable oils have a composition of fatty acids that varies according to the species and the climatic characteristics of the area where the plant is located; the fatty acids themselves, in turn, vary their properties according to their chemical structure.
• fatty acids are made up of long carbon chains that may have single carbon-carbon bonds (saturated fatty acids), just one double carbon-carbon bond (monounsaturated fatty acids), or a plurality of double carbon-carbon bonds (polyunsaturated fatty acids).
• the vegetable oils of known type are free of flavoring components intended for compensating any unpleasant tastes arising from oxidative degradation and adapted to increase palatability and pleasantness thereof.
• the main aim of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which has high resistance to high temperatures and to oxidative degradation.
• one object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which can be used for several frying cycles, leading to significant savings for the consumer and, at the same time, without the risk of incurring substances which are harmful to the health of the same.
• Another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which is pleasant and tasty from the point of view of palatability and taste.
• a further object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which, even after prolonged exposure to high temperatures, slows down the degradation of fatty acids into substances which are harmful to the consumer's health.
• Yet another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods which performs a non- covering flavoring function with respect to the finished fried product, thus avoiding the transfer of unpleasant odors and tastes.
• a further object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which can be used, specifically but not by way of limitation, in the confectionery sector.
• Another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which allows overcoming the aforementioned drawbacks of the prior art within the scope of a simple, rational, easy, efficient to use and cost-effective solution.
• Figures 1-4 are representative graphs of the oxidative degradation stability study carried out on the composition according to the invention.
• compositions of edible oil particularly for use in frying and cooking of foods, usable for home and/or industrial frying processes.
• the composition comprises high oleic sunflower seed oil, at least a first natural extract rich in tocopherols and at least a second natural extract obtained from Rutaceae.
• high oleic sunflower seed oil an oil extracted from sunflower seeds of the type known as “high oleic” and from which an oil is obtained which has a higher oleic acid concentration than the percent composition of fatty acids of the "conventional" sunflower seed oil.
• a common sunflower seed oil has an oleic acid concentration of between 14% and 39.4% and is however rich in linoleic acid and for this reason referred to as "high linoleic".
• the high oleic sunflower seed oil comprises oleic acid present in a concentration higher than 70% and on average around 80%.
• the high oleic sunflower seed oil comprises oleic acid in a concentration by weight substantially equal to 75%.
• oleic acid cis-9-octadecenoic acid
• omega-9 i.e. essential fatty acids of fundamental metabolic importance for the human body
• carboxylic group and a carbon chain of 18 carbon atoms having a single cis double bond which is placed, with respect to the methyl group, between the carbon in position 9 and the carbon in position 10.
• high oleic sunflower seed oil has a composition of fatty acids which varies according to the environmental conditions in which the plant grows.
• the first natural extract rich in tocopherol comprises natural mixed tocopherols.
• the natural extract rich in tocopherol is of the E306 type.
• the first natural extract is present in a concentration by weight comprised between 200 ppm and 1800 ppm.
• the first natural extract is present in a concentration by weight comprised between 300 ppm and 1500 ppm.
• the first natural extract is present in a concentration by weight comprised between 400 ppm and 800 ppm.
• tocopherols are composed of an aromatic ring and a long isoprenoid chain.
• tocopherols are biological antioxidants in which the phenolic groups present on the aromatic ring, act as terminators of the radical oxidation reaction thanks to high reactivity thereof; this allows to destroy the most reactive forms of the oxygen radicals and other free radicals, thus protecting the fatty acids from oxidative degradation.
• tocopherol is used in its collective meaning to indicate four forms of tocopherols, different from each other by the number and position of the methyl groups on the aromatic ring, listed in Table 1 : a-toco herol, ⁇ -tocopherol, ⁇ -tocopherol, ⁇ -tocopherol.
• the Rutaceae comprise three genera: Citrus, Fortunella and Poncirus trifoliata.
• the second natural extract is obtained from at least one of: orange, lemon, grapefruit, mandarin, pomelo, cedar, Clementine, bergamot, chinotto, kaffir lime, lime and bitter orange.
• the second natural extract is obtained from the genus Citrus.
• Alternative embodiments cannot however be ruled out, wherein the second natural extract is obtained from Fortunella or Poncirus trifoliata.
• the genus Fortunella comprises: Fortunella crassifolia, Fortunella hindsii, Fortunella japonica, Fortunella margarita, Fortunella obovata, Fortunella polyandra.
• composition also comprises a third, a quarter, etc. natural extracts obtained from Rutaceae and combined with each other.
• the making cannot be ruled out of a composition also comprising a third and a fourth natural extract obtained respectively from one of orange, lemon, grapefruit, mandarin, pomelo, cedar, Clementine, bergamot, chinotto, kaffir lime, lime and bitter orange.
• the second natural extract comprises at least one of: citric acid, limonene and linalyl acetate.
• composition also comprises a third natural extract obtained from Vanilla planifolia.
• the second natural extract is present in a concentration by weight comprised between 0.1 ppm and 40 ppm.
• the second natural extract is present in a concentration by weight comprised between 1 ppm and 20 ppm.
• the second natural extract is present in a concentration by weight comprised between 2 ppm and 5 ppm.
• the second natural extract is obtained from bergamot.
• composition is palm oil free.
• a composition of edible oil was made, particularly for use in frying and cooking of foods, comprising high oleic sunflower seed oil mixed with the first natural extract rich in tocopherols, and the second natural extract obtained from Rutaceae.
• the second natural extract is obtained from bergamot.
• composition comprises 1 1. of high oleic sunflower seed oil, the first natural extract rich in tocopherols and the second natural extract obtained from bergamot in the following concentrations by weight:
• the composition thus obtained has a very high resistance to oxidation expressed by the so-called "OSI time” (oxidative stability index) expressed in hours, also known as induction time; in other words, this parameter expresses the resistance to oxidation and, therefore, to oil rancidity.
• OSI time oxidative stability index
• OSI time is meant the time interval between the beginning of the oxidative degradation process and the occurrence of the products arising from this reaction.
• sample no. 2 high oleic sunflower seed oil, natural extract rich in tocopherols and rosemary extract
• sample no. 3 high oleic sunflower seed oil, natural extract rich in tocopherols
• sample no. 5 high oleic sunflower seed oil, natural extract rich in tocopherols, bergamot essential oil in the percentage of 0.1%
• sample no. 7 high oleic sunflower seed oil, natural extract rich in tocopherols, citrus mix essential oil in the percentage of 0.03%
• sample no. 8 high oleic sunflower seed oil, natural extract rich in tocopherols, citrus mix essential oil in the percentage of 0.3%).
• OSI Oxidative Stability Instrument
• This instrument comprises an aluminum alloy heating block, provided with 8 housings for the introduction of glass tubes containing the sample, and other 8 housings for the respective housing of as many polycarbonate tubes filled with de-ionized water and containing an electrode.
• oxidative stability is expressed based on a time interval (hour and hundredths of an hour); it indicates the end time of the induction step of the oxidation process, under analysis conditions, and is referred to as OSI time. All of the samples were subjected to forced oxidation at 110 °C with a constant air flow of 150 ml/min.
• Table 2 shows the data related to the OSI analysis on oil samples.
• sample no. 4 shows an unexpected improvement in OSI time compared to samples no. 5, 6, 7 and 8.
• the aromatic component of the genus Citrus has an amount of tocopherol belonging to different classes for a total tocopherol and squalene titer equal to 40,000 mg of tocopherol and 40,000 mg of squalene per kilo (Kg) of product respectively.
• Oxidative Stability Instrument OSI
• Example 1 a comparison was made between the composition of Example 1 (hereinafter referred to as 1A) and a composition of frying oil (hereinafter referred to as IB) comprising high oleic sunflower seed oil, natural extract rich in tocopherol (E306) in a concentration by weight substantially equal to 275 ppm, and rosemary extract (E392) in a concentration by weight substantially equal to 325 ppm.
• IB a composition of frying oil
• a first frying step having a duration of 4 min
• a third frying step having a duration of 4 min
• Table 3 and Figure 1 show the values measured on each oil sample before frying (TQ) and at the end of the three frying cycles on days 1-3-5 (Tl, T3, T5).
• the OSI analysis conducted on oil as such i.e. TQ, has found a higher OSI time for the sample IB compared to the sample 1A, from a time of 29.53 OSI hours to 24.28 hours as found on the product as such.
• the sample 1A at T3 has an oxidative stability twice higher than the sample IB.
• sample 1A shows an oxidative stability higher than the sample IB by a value substantially equal to 47%.
• Sample 1A and sample IB were subjected to an analysis aimed at assessing hydrolytic stability by determining free acidity (FFA) of frying oils.
• FFA free acidity
• Free acidity is an important indicator of the hydrolysis level of a fatty substance during each stage of the transformation processes, i.e. of the frying steps.
• Table 4 and Figure 2 show the percentages of free fatty acids (FFA) measured in percentage of oleic acid before the frying cycle (TQ) and at the end of the three frying cycles (Tl, T3 and T5) respectively on days 1, 3 and 5.
• FFA free fatty acids
• the synergistic combination of the extract rich in tocopherols with the bergamot extract causes an unexpected decrease in the percentage of fatty acids present at the end of the frying cycle.
• Sample 1A and sample IB were subjected to an assessment regarding the formation of polar compounds during the frying cycles.
• the aforementioned type of analysis represents a further indicator of oil deterioration state.
• Table 5 and Figure 3 show the amount of polar compounds (TPM) measured in percentages (%) on the sample as such (TQ) and at the end of the fifth day of the frying cycle (T5).
• the synergistic combination of the first extract rich in tocopherols with the second natural extract obtained from Bergamot causes an unexpected decrease in the formation of polar compounds during the frying cycles.
• sample 1A and the sample IB were subjected to a test for the determination of the smoke point using the Cleveland instrument.
• the determination of the smoke point of a fatty substance relates to the identification of the lowest temperature at which the fatty substance must be heated to emit smoke in a continuous way.
• This determination is aimed at assessing the degradation state of an oil subjected to heating which is hydrolysed in glycerol and fatty acids due to temperature action.
• oil degradation occurs then by transformation of glycerol (with loss of water) into acrolein (acrylic aldehyde).
• Table 6 and Figure 4 show the smoke points found on the sample 1 A and sample IB.
• the composition according to the invention when used for frying pastry products allows obtaining crispy and dry products, which are light in appearance and extremely light in taste and palatability.
• the aforementioned composition overcomes the drawback of odorous emissions in the environment and transferring thereof to the finished product, thus preventing flavors from being transferred and product color from being altered.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Engineering & Computer Science (AREA)
• Wood Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Organic Chemistry (AREA)
• Botany (AREA)
• Health & Medical Sciences (AREA)
• Emergency Medicine (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Edible Oils And Fats (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=63840881

Family Applications (1)

Country Status (2)

Families Citing this family (1)

Family Cites Families (5)

• 2018
  • 2018-09-17 EP EP18786032.5A patent/EP3681301A1/de not_active Withdrawn
  • 2018-09-17 WO PCT/IB2018/057117 patent/WO2019053677A1/en not_active Ceased

Also Published As

Similar Documents

Legal Events