JPH0724547B2 - Crystal growth inhibitor for fats and oils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a crystal growth inhibitor for fats and oils. Crystal growth inhibitors for fats and oils are solid or fluid fats and oils products,
For example, it is used by being blended with raw material fats and oils such as Shyotoning, and is important for preventing coarsening of fat and oil crystals and obtaining an oil and fat product having a good texture.

[Conventional technology]

Conventionally, shouting toning and margarine have been produced more skillfully by mixing various kinds of edible oils or fats individually or in a mixture of two or more and quenching and kneading with a botter or the like.

[Problems to be solved by the invention]

Many kinds of fats and oils are used as raw fats and oils, but especially palm oil and hydrogenated rapeseed oil, which have been increasing in use in recent years, have many high-melting point saturated triglyceride components and coarse crystals during production by rapid kneading and during product storage. Are produced, and these crystal groups roughen the textures of the toning and margarine, and when used as a raw material for confectionery, they are the cause of causing defective quality.

In addition, in the case of thiocholate, bloom is also caused due to the coarsening of fat and oil crystals. In order to solve the above problems, it has been attempted to use food-grade emulsifiers such as lecithin, monoglyceride and propylene glycol ester as a crystal growth inhibitor, but satisfactory results have not been obtained.

[Means for Solving Problems] An object of the present invention is to provide a more excellent crystal growth inhibitor for fats and oils as compared with conventionally known ones.

Thus, the object of the present invention is achieved by a crystal growth inhibitor comprising a sucrose fatty acid ester having an HLB of 5 or less, in which 60% or more of the constituent fatty acids are palmitic acid.

The present invention will be described in detail below.

The sucrose sugar fatty acid ester used in the present invention is composed mainly of palmitic acid in 60% or more of the constituent fatty acids and has an HLB of 5 or less, and mainly comprises di-, tri-, tetra-esters and higher partial esters of sucrose. It is used as a component, and particularly preferably contains a large amount of partial ester of tetraester or more.

Oils and fats to which the crystal growth inhibitor of the present invention can be applied are plant oils and oils such as palm oil, rapeseed oil, corn oil, cottonseed oil, palm kernel oil, etc. which are commonly used as processed oils and fats, beef oil, lard, fish oil, milk fat, etc. Of animal fats and oils, transesterification,
Those that have or have not undergone hydrogenation can be used.

Also, a mixture of these oils and fats can be used.

The amount of the crystal growth inhibitor of the present invention is effective if it is 0.1 to 5% by weight as a sucrose palmitate with respect to fats and oils, and preferably 0.5 to 3% by weight.

In addition to the sucrose palmitic acid ester, other known components are appropriately added to the oil / fat composition constituted by incorporating the crystal growth inhibitor of the present invention, for example, glycerin fatty acid ester, propylene glycol. Addition of a fatty acid ester, a sorbitan fatty acid ester, lecithin, or the like has no effect on the effect of the present invention.

Further, substances such as dairy products, flavors, colorants, seasonings, sweeteners, sugar salts, emulsion stabilizing pastes and the like may be added to the above oil and fat composition depending on the purpose of use.

〔Example〕

 Next, the present invention will be described in more detail with reference to Examples.

Examples 1-2, Comparative Examples 1-7 Refined palm oil (acid value 0.10, iodine value 51, rising melting point 36 ° C)
1 part of sucrose palmitate shown in Table 1 was mixed with 100 parts and dissolved by heating. One drop was taken on a slide glass with a microscope, covered with a cover glass to rapidly crystallize to 20 ° C., and subsequently stored at 20 ° C. Crystal growth and coarsening were observed over time by microscopic observation. The results are shown in Table 1. For comparison, the same test was performed using the emulsifiers shown in Table 1 instead of the sucrose palmitate, and the results are also shown in the table. In addition, each symbol in the table represents the following contents.

◎ Fine crystalline state of 2μ or less ○ Crystal state of 5μ or less △ Crystal state of 5 to 15μ × Coarse crystalline state of 20μ or more The emulsifiers used were as follows: sucrose palmitate: Mitsubishi Kasei Kogyo Co., Ltd. Lyotosyuger ester P-170 (trademark) Palmitic acid content 75% Lyotosyuger ester P-570 (trademark) ) Palmitic acid content 75% -saccharose stearic acid ester: Mitsubishi Kasei Kogyo Co., Ltd. lyoto syuger ester S-170 (trademark) palmitic acid content 30% -saccharose oleic acid ester: Mitsubishi Kasei Co., Ltd. Manufactured by Lyotose Yuger Ester O-170 (trademark) Palmitic acid content 4% -Syoto sugar laurate: Mitsubishi Kasei Co., Ltd. Lyotose Yuger Ester L-195 (trademark) -Acetylated sucrose stearin Acid ester: Mitsubishi Kasei Kogyo Co., Ltd. Lyotosyuger ester S-170AC (trademark) ・ Propylene glycol monopalmitate: RIKEN VITAMIN Riquemal PP-100 (trademark) -Sorbitan tristearate: SPAN65 (trademark) -Kao Atlas Co., Ltd.-Polyglycerin pentastearate: Sakamoto Yakuhin Co., Ltd.
Manufactured by SY Glister PS-500 (trademark) As is clear from Table 1, sucrose palmitate is 50
It was good that fine crystals were maintained even after the day, whereas other emulsifiers grew into coarse crystals from the beginning or over time.

Example 3 70 parts of refined palm oil (acid value 0.10, iodine value 51, melting point 36 ° C.) and soybean hydrogenated oil (acid value 0.02, iodine value 81, melting point 32 ° C.) 30
2% by weight of the sucrose palmitic acid ester used in Example 1 was added to the part as a crystal growth inhibitor to all fats and oils, and the mixture was heated and dissolved and mixed, and then rapidly cooled and kneaded to obtain chyo toning.

This product did not show graininess even after the ripening period of 30 days and had a good texture.

Comparative Example 8 2 parts by weight of the propylene glycol monopalmitate used in Comparative Example 4 was added to the same mixed fats and oils as in Example 3, heated and dissolved and mixed, and then rapidly cooled and kneaded to obtain chyo toning. After the aging period of 3 days, coarse crystals were present and the texture was coarse and rough.

〔The invention's effect〕

According to the present invention described above, an excellent oil and fat crystal growth inhibitor is provided. Therefore, the present invention largely contributes to the field of foods using oil and fat as a raw material.

Claims (1)

[Claims] 1. A crystal growth inhibitor for fats and oils, wherein 60% or more of the constituent fatty acids consist of sucrose fatty acid ester of HLB5 or less which is palmitic acid.