Edible fat powders

Field of the invention
The present invention relates to edible fat powders, use of such edible fat powders to
prepare a fat containing emulsion and a process for the preparation of such edible fat
powders.

Background of the invention
Fat continuous food products are well known in the art and include for example
shortenings comprising a fat phase and water in oil spreads like margarine comprising
a fat phase and an aqueous phase.
The fat phase of margarine and similar edible fat continuous spreads is often a mixture
of liquid oil (i.e. fat that is liquid at ambient temperature) and fat which is solid at
ambient temperatures. The solid fat, also called structuring fat or hardstock fat, serves
to structure the fat phase (being the case in for example a shortening as well as in a
water in oil emulsion) and helps to stabilize the aqueous phase, if present, by forming a
fat crystal network. For a margarine or spread, ideally the structuring fat has such
properties that it melts or dissolves at mouth temperature. Otherwise the product may
have a heavy and/or waxy mouthfeel.
Important aspects of a fat continuous spread like for example margarine and low fat
spread, the low fat spread usually comprising from 10 to 40 wt% fat on total
composition, are for example hardness, spreadibility and ability to withstand
temperature cycling. Temperature cycling means that the product is subjected to low
and high temperatures (e.g. when the consumer takes the product out of the
refrigerator and leaves it for some time at the table to use it). This may have a negative
influence on the structure of the spread (like for example destabilization of the emulsion
or oil-exudation).
Generally edible fat continuous food products like for example margarines and similar
edible fat continuous spreads are prepared according to known processes that
encompass the following steps:
1. Mixing of the liquid oil, the structuring fat and if present the aqueous phase at a
temperature at which the structuring fat is definitely liquid;
2. cooling of the mixture under high shear to induce crystallization of the structuring fat
to create an emulsion;
3. formation of a fat crystal network to stabilize the resulting emulsion and give the
product some degree of firmness;
4. modification of the crystal network to produce the desired firmness, confer plasticity
and reduce the water droplet size.
These steps are usually conducted in a process that involves apparatus that allow
heating, cooling and mechanical working of the ingredients, such as the churn process
or the votator process. The churn process and the votator process are described in the
Ullmans Encyclopedia, Fifth Edition, Volume A 16, pages 156-158.
The choice of fats that can practically be used as structuring agent is rather limited. If
the melting point of the structuring agent is too high the melting properties in the mouth
are unsatisfactory. If on the other hand, the melting point is too low, the emulsion
stability will be negatively affected.
Triacylglycerols (TAG) are the major constituents of natural fats and oils and are esters
of glycerol and fatty acids. The chemical structure of the fatty acid and the distribution
of the fatty acids over the glycerol backbone determine (at least partly) the physical
properties of a fat. The physical properties of fats, like for example the solid fat content
(SFC) expressed as N-value, can be modified by altering the chemical structure of the
fat. Well known techniques that are widely used include hydrogenation and
interesterification.
Hydrogenation alters the degree of unsaturation of the fatty acids and as such alters
the fatty acid composition. This allows e.g. plastic fats to be made from liquid oils. A
draw back of hydrogenation, especially of partial hydrogenation, is the formation of by
products like e.g. trans fatty acids. Furthermore additional process steps are required
and some consumers perceive a chemical process such as hydrogenation as
undesirable.
Interesterification retains the fatty acid composition but alters the distribution of the fatty
acids over the glycerol backbones. Interesterification can be done chemically or with
the aid of enzymes. Usually a mixture of two different fats, that by themselves are not
or less suitable as a structuring fat, is subjected to interesterification. The resulting
interesterified fat will have improved structuring properties compared to the starting
materials. A draw back of interesterification may be the formation of by products like
e.g. free fatty acids and diglycerides. Also enzymatic interesterification introduces
additional process steps which may be complicated and introduce additional costs.
Furthermore some consumers perceive chemically modified fats as unnatural and
therefore undesirable.
Alternative processes have been described wherein the structuring fat is added as fat
powder (i.e. crystallized fat) thereby eliminating the need to heat the whole composition
to above the melting temperature of the structuring fat.
EP 1285584 A2 discloses a method to prepare a margarine encompassing taking the
solid fat component, together with a minimal amount of the oil phase, cryogenically recrystallizing
it and then combining it with an emulsion of the aqueous phase dispersed
in the remainder of the oil phase or by adding the oil and aqueous phases sequentially.
The disclosed shortenings and spreads contain relatively high levels of structuring fat
(e.g. 25 wt% or more). Furthermore, the structuring fats are partly or fully
hydrogenated.
Food Ingredients and Analysis International Vol. 23 No. 4 pages 29-30 (2001 )
describes powdered fats based on cryogenic technology that can be used for example
in pourable margarines and different types of soft fat spreads. It is however mentioned
that powdered fats may be used in combination with liquid oil, but for optimal
performance these products need a specially designed fat composition which is
crystallized from the melt. This will give the best structure of the crystal fraction, and
allows a stabilizing network of crystals to be formed during cooling.
EP 1651338 A 1 discloses a process for the preparation of an edible dispersion like for
example margarine, wherein the dispersion is formed by mixing oil, solid structuring
agent particles and an aqueous phase and/or solid phase. The solid structuring agent
particles have a microporous structure of submicron size particles. The solid structuring
agent particles can be prepared using a micronisation process.
It is an object of the present invention to provide edible fats that are suitable as
structuring fats that require less or no chemical modification.
Another object of the present invention is to provide edible fats that are suitable as
structuring fats that are easy to make and/or require less and/or less expensive and/or
less complicated process steps.
Yet another object of the present invention is to provide alternative edible fats that are
suitable as structuring fats.
Still another object of the present invention is to provide alternative edible fats that are
suitable as structuring fats and have improved structuring properties.
Summary of the invention
It was found that one or more of the above objects is attained by a co-crystallized fat
powder.
Accordingly in a first aspect the invention relates to an edible fat powder comprising at
least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the
fat powder is a co-crystallized fat powder.
The invention also relates to the use of a co-crystallized fat powder to prepare a fat
containing emulsion.
The invention further relates to a process for the preparation of a co-crystallized fat
powder.
Detailed description of the invention
Weight percentage (wt%) is based on the total weight of the composition unless
otherwise stated.
The terms 'fat' and 'oil' are used interchangeably. Where applicable the prefix 'liquid' or
'solid' is added to indicate if the fat or oil is liquid or solid at ambient temperature as
understood by the person skilled in the art. The term 'structuring fat' refers to a fat that
is solid at ambient temperature.
Edible fat powder according to the invention comprise at least two natural fats wherein
the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized
fat powder.
At least two natural fats
For the purpose of the invention the term 'natural fat' is defined as a fat obtained from a
natural source wherein the fat has not been subjected to partial hydrogenation. As such
fully hydrogenated fats and oils are encompassed in the term 'natural fat'. However,
even though complete hydrogenation does not suffer from the drawback of (excessive)
trans fatty acid formation, some consumers perceive this as undesirable. Therefore, the
natural fat preferably is a fat that has not been subjected to any kind of hydrogenation.
The natural fat itself may have been subjected to interesterification (i.e. intraesterification,
like for example the interesterification of palm oil), but the mixture of two
or more natural fats may not have been subjected to interesterification (i.e. inter
esterification, like for example the interesterification of mixture of palm oil and palm
kernel oil). Preferably the natural fat has not been subjected to a process to modify the
fatty acid distribution of the triacylglycerols.
More preferably the natural fat is a fat that has not been subjected to any kind of
treatment with the purpose to modify the chemical structure of the fat.
Fat obtained from sources that are a result of plant breeding or genetic engineering is
defined as a natural fat for the purpose of this invention. Some consumers perceive
plant breeding or genetic engineering as undesirable. Therefore, preferably the fat is
obtained from a naturally occurring source wherein the source has not been modified
by human intervention.
Fractionated fats are encompassed in the term natural fat as fractionation does not
intend to modify the chemical structure of the fat but only separates the fat in different
fat fractions.
The edible fat powder according to the invention comprises at least two natural fats,
that is from at least two different sources like for example palm oil and palm kernel oil.
It will be appreciated that this excludes the combination of the resulting fractions of a
fat if this results in the reconstitution of the original fat. Thus for example, if palm oil is
fractioned in a stearin and olein fraction, a fat powder consisting of these two fractions
will not be a fat powder according to the present invention as in effect the fat powder
consists only of one natural fat being the original palm oil (being reconstituted from its
fractionated parts). Furthermore a combination of fats from the same source (e.g. palm
oil) but of different origin (e.g. Malaysia or Indonesia) is considered to be one natural
fat.
Co-crystallized fat powder
We have surprisingly found that a co-crystallized fat powder comprising at least two
natural fats has improved physical properties compared to the individual natural fat
components. The co-crystallization allows the use of fat components that by
themselves are not or less suitable as structuring fat or improves the suitability as
structuring fat. It is essential that the edible fat powder is a co-crystallized fat powder. A
mixture of the separately crystallized natural fat components for example may provide
edible fat powders that are less suitable as structuring fat compared to the cocrystallized
fat powder.
The presence of a co-crystallized fat powder may be characterized by the presence of
a single diffraction peak when the Full Width at Half Maximum (FWHM) of the first
order long spacing X-ray diffraction peak is derived from the Small Angle X-ray
Scattering measurement (SAXS) of the fat powder. A mixture of two separately
crystallized natural fat components (i.e. not a co-crystallized fat powder) will result in
more than one diffraction peak.
To determine if a fat powder is a co-crystallized fat powder comprising at least two
natural fats the co-crystallized fat powder should only show one diffraction peak. When
the co-crystallized fat powder is melted and subsequently allowed to slowly crystallize
without external cooling the resulting fat will no longer be co-crystallized and will show
more than one diffraction peak.
Full Width at Half Maximum (FWHM)
The Full Width at Half Maximum (FWHM) of the first order long spacing X-ray
diffraction peak of the edible fat powder according to the invention is derived from the
Small Angle X-ray Scattering measurement (SAXS) of the fat powder. The FWHM
used, is the FWHM that has been corrected for instrumental line broadening. By
correcting for the equipment dependent instrumental line broadening the FWHM is
made equipment independent.
Instrumental line broadening is accounted for by correcting the measured FWHM of the
fat powder with the FWHM of a reference material. For the correction, the FWHM
values as measured for the fat powders are corrected by subtracting the FWHM value
of the reference material. For the purpose of the present invention the instrumental line
broadening is determined by measuring the 1 1 1 Si reflection of NIST Standard
Reference Material 640.
Edible fat powder
Edible fat powders according to the invention are free flowing powders at a
temperature of about 5 degrees Celsius. The term 'powder' is defined as generally
understood by the skilled person.
Edible fat powders according to the invention are fat powders suitable for structuring a
fat continuous spread. When used for making a spread, the edible fat powder serves to
structure the spread by providing at least part of the structuring fat for the spread.
Natural fats as commercially available may comprise minor amounts of other
components like for example monoglycerides that are naturally present and may
likewise be present in the fat powder.
In addition to these naturally present components the edible fat powder may comprise
additional components like for example emulsifier or liquid oil. It will be appreciated that
care must be taken to prevent the properties of the fat powder to be detrimentally
affected. For example, the presence of liquid oil may affect the ability to form a powder
(e.g. may result in a sticky powder or no recognizable powder), depending on the
natural fats and the liquid oil as well as the amounts thereof. It is within the reach of the
skilled person to determine without undue burden how much of the additional
components may be present using common general knowledge.
As the purpose of the fat powder is to provide structure to the spread it may be
preferred not to include too many and/or too much of additional components that do not
primarily add to the structuring ability of the fat powder, like for example protein and
carbohydrates. Preferably the fat powder comprises not more than 20 wt% of protein
and/or carbohydrates, more preferably not more than 15 wt%, even more preferably
not more than 10 wt%, and still more preferably not more than 5 wt%. Most preferably
no protein and carbohydrates are present.
As the presence of water may complicate the production of edible fat powders
according to the invention it is preferred that the amount of water is not more than 20
wt%, preferably not more than 10 wt% and more preferably not more than 5 wt%. Most
preferably no water is present.
Natural fats
Edible fat powders according to the invention contain at least two natural fats with a
N10 of at least 10%. Preferably at least two natural fats each are present in an amount
of at least 20 wt%, more preferably at least 30 wt% and even more preferably at least
40 wt%. The edible fat powder may comprise more than two natural fats, like for
example three or four, but preferably two of the natural fats are present in a weight ratio
from 20:80 to 80:20 calculated on the total weight of the two natural fats, more
preferably from 30:70 to 70:30, even more preferably from 40:60 to 60:40 like for
example 50:50. Preferably the edible fat powder mainly consists of natural fat and more
preferably only consists of two or more natural fats. In a preferred embodiment the
edible fat powder consists of two natural fats.
The present invention allows the use of natural fats for structuring purposes that on
their own are not or less suitable for that purpose or require modification like for
example (partial) hydrogenation or interesterification. For example, just mixing a steep
melting fat and a slow melting fat will generally not result in a fat mixture with
acceptable structuring capacity or may result in an end product with suboptimal
organoleptic properties. Interesterification is e.g. widely used to modify the chemical
composition of mixtures comprising a steep melting fat and a slow melting fat to
improve the physical properties of the fat mixture. The present invention provides a
means to eliminate the need to chemically modify the fat.
The edible fat powder preferably comprises a first natural fat having a N40 of less than
8 % like for example less than 5 %, less than 3 % or less than 1 % and a second
natural fat having a N40 of more than 2 % like for example more than 3 %, more than 5
% or more than 10 %.
The edible fat powder preferably comprises a first natural fat comprising at least 25
wt% of lauric acid (C12:0) and myristic acid (C14:0) and a second natural fat
comprising at least 25 wt% of palmitic acid (C16:0) and stearic acid (C18:0).
The natural fat may be of vegetable, animal or marine origin. Preferably the natural fat
is selected from the group consisting of vegetable fat, dairy fat and marine fat. More
preferably the natural fat is selected from the group consisting of vegetable fat and
dairy fat. Most preferably the natural fat is a vegetable fat.
Preferably the natural fat is selected from the group consisting of palm fat, allan
blackia, pentadesma, shea butter, coconut oil, soybean oil, rapeseed oil and dairy fat.
More preferably the natural fat is selected from the group consisting of palm oil, palm
kernel oil, palm oil fraction, palm kernel fraction, coconut oil and dairy fat fraction. Even
more preferably the natural fat is selected from the group consisting of palm oil, palm
kernel oil, palm oil fraction, palm kernel fraction and coconut oil.
The fat powder according the invention may comprise other fat components like for
example liquid oil in addition to the natural fat. Preferably at least 50 wt% of the total
amount of fat is vegetable fat, more preferably at least 70 wt%, still more preferably at
least 90 wt%, even still more preferably at least 95 wt% and even still more further
preferably essentially all of the fat is of vegetable origin
Triacylglvcerols
Edible fats contain a large number of different triacylglycerols (TAG's) with varying
physical properties. The TAG's in edible fats are composed of fatty acids with an even
number of carbon atoms in the chains, varying between 4 and 24 in number. Common
fatty acids from vegetable origin are C10, C12, C14, C16, C18, C20 and C22, and most
common TAG's are composed of these fatty acids. Moreover each fatty acid can
contain up to three double bonds at certain positions in the chain. Especially fish oil
contains a high number of unsaturated fatty acids with more than one unsaturated
bond in the chain.
Based on physical properties, TAG's can be grouped as follows:
G 1: H3
G3: H2M
G4: H2(U+Sh)
G7: HM2
G10: M3
G 11: M2(U+Sh)
G12: HMU
G13: H(U+Sh)2+M(U+Sh)2
G14: (U+Sh)3
Wherein H represents the saturated longer chains (C16 and higher), M the middle
melting chains (C10 - C14) and Sh the Short chains (C4 - C8). U stands for an
unsaturated chain.
The groups G 1, G3, G4 and G7 are the most important for the structuring of edible fat
containing foods. Preferably in edible fat powders according to the present invention
the weight amount on total fat of G4 + G7 triacylglycerols is equal to or below (A* (G1 +
G3 triacylglycerols) + B), wherein A is -0.49 and B is 48.3. More preferably A is -0.49
and B is 44, still more preferably A is -0.49 and B is 4 1.5, even still more preferably A is
-0.58 and B is 48.3 and even still more further preferably A is -0.7 and B is 48.3.
Making of edible fat powders according to the invention
Suitable methods to prepare the fat powder include for example cryo-crystallization, in
which atomized liquid droplets come in contact with liquid nitrogen causing the droplets
to instantaneously solidify, and Super Critical Melt Micronisation (ScMM), also known
as particles from gas saturated solutions (PGSS). ScMM is a commonly known method
and is for example described in J. of Supercritical Fluids 43 (2007) 181-190 and
EP1651338.
We have surprisingly found that a co-crystallized fat powder comprising at least two
natural fats has improved physical properties. Therefore a further aspect of the
invention relates to a process for the preparation of an edible fat powder wherein the
edible fat powder is prepared from a molten mixture comprising at least two natural
fats. We have found that when a fat powder is prepared from a molten mixture
comprising at least two natural fats, the natural fats will co-crystallize.
Preferably the edible fat powder is prepared from a molten mixture comprising at least
two natural fats using supercritical melt micronisation. Edible fat powder according to
the invention preferably are fat powders obtainable by supercritical melt micronisation
Suitable fat powders may be prepared using ScMM taking care that the amount of
dissolved C02 is relatively high like for example 20, 25, 30 or 35 wt%. This is a
function of the pressure and temperature of the C02-melt mixture. It is beneficial to
keep the difference between the temperature of the nozzle and the crystallization
temperature of the structuring fat close to each other. Furthermore, it is beneficial to
use enough external cooling gas.
It is important that the fat powder is not subjected to temperatures at which the
structuring fat melts as this severely reduces the ability to structure. This temperature
depends on the fat as used and can routinely be determined for example based on the
solid fat content profile (i.e. N-lines) of the structuring fat. Preferably the edible fat
powder, after production, is not subjected for prolonged periods of time to temperatures
above 25 degrees Celsius, more preferably 15 degrees Celsius, even more preferably
10 degrees Celsius and most preferably 5 degrees Celsius.
Use of edible fat powders
Edible fat powders according to the invention are fat powders suitable for structuring a
fat containing emulsion allowing the use of natural fats without the need to improve
their structuring ability by modifying the chemical structure of said natural fats.
Therefore in a further aspect the invention relates to the use of the edible fat powders
according to the present invention to prepare a fat containing emulsion. Preferably the
emulsion further comprises an aqueous phase and more preferably the emulsion is a
water in oil emulsion comprising from 5 to 80 wt% fat, preferably 10 to 60 wt% and
more preferably from 20 to 40 wt%. Preferably the emulsion is a fat continuous spread.
A suitable process is for example a process for the preparation of an edible fat
continuous spread comprising an aqueous phase, comprises the steps of:
a. mixing fat powder and oil wherein the fat powder comprises structuring fat to
provide a slurry;
b. providing an aqueous phase;
c . mixing the slurry and aqueous phase to form an oil continuous emulsion;
wherein the fat powder is an edible fat powder according to the invention.
Preferably the slurry is kept at a temperature equal to or below 25 degrees Celsius,
and the aqueous phase is cooled prior to mixing to such an extent that the temperature
of the mixture of slurry and aqueous phase is kept equal to or below 25 degrees
Celsius.
Another suitable process is for example a process for the preparation of an edible fat
continuous spread comprising an aqueous phase comprises the steps of:
a. providing an aqueous phase containing all the ingredients except for the edible fat
powder;
b. mixing the aqueous phase and the edible fat powder to form a continuous
emulsion;
wherein the fat powder is an edible fat powder according to the invention.
Preferably the aqueous phase is cooled prior to mixing to such an extent that the
temperature of the mixture of the edible fat powder and aqueous phase is kept equal to
or below 25 degrees Celsius.
Preferably the spread comprises from 5 to 50 wt% fat, more preferably 10 to 35 wt%
and most preferably 15 to 30 wt%.
The oil in the slurry or in the aqueous phase is liquid oil and may be single oil or a
mixture of different oils, and may comprise other components. Preferably at least 50
wt% of the oil (based on total amount of oil) is of vegetable origin, more preferably at
least 60 wt%, even more preferably at least 70 wt%, still more preferably at least 80
wt%, even still more preferably at least 90 wt% and even still more further preferably at
least 95 wt%. Most preferably the oil essentially consists of oil of vegetable origin.
The invention is now illustrated by the following non limiting examples.
Examples
Full Width at Half Maximum (FWHM)
The Full Width at Half Maximum (FWHM) of the first order long spacing X-ray
diffraction peak of the edible fat powder according to the invention is derived from the
Small Angle X-ray Scattering measurement (SAXS) of the fat powder according to the
following protocol.
The FWHM of the fat powder was measured on a Bruker D8 Discover X-ray
diffractometer with GADDS (General Area Detector Diffraction System) (ex Bruker
AXS, Delft, NL) (Part No: 882-014900 Serial No: 02-826) in a theta/theta configuration.
A copper anode was used, and the K- alpha radiation with wavelength 0.15418 nm was
selected.
The X-ray source and the GADDS-detector were positioned at 0 degrees 2 Theta, to
realize transmission measurements. To prevent the detector from being hit by the
primary beam a lead beam stopper was precisely positioned in the middle and just in
front of the detector.
The fat powder was measured at 5 degrees Celsius using a Linkam temperature stage
(model THMS 600, from Linkam Scientific Instruments Ltd, UK). The fat powder sample
was enclosed by X-ray Mylar film (Chemplex Cat. NO: 100 (2.5) , from Chemplex
Industries Inc) in the sample holder of the Linkam stage by using a spacer having a
thickness of 2.5 mm and a diameter of 8.5 mm. The Linkam stage was modified such
that the hole is sufficiently big to allow the diffraction beam to reach the detector. The
removable tray of the Linkam stage and the spacer were cooled in a refrigerator to 5
degrees Celsius prior to the measurement. The spacer was filled at 5 degrees Celsius
with fat powder with a metal spatula that was cooled to 5 degrees Celsius prior to use.
The Linkam stage was positioned on the x,y,z table of the D8 Discover and the liquid
nitrogen pump and heating module were placed in the cabinet during measurements.
The instrumental parameters as used are shown in the table below.
Table 1: D8 Discover instrumental parameters for fat powder measurements
In a 2-Theta range from 1 degree to 10 degrees the diffraction signal was measured.
One dimensional X-ray diffraction patterns were determined from the 2D images using
the GADDS software (version 4.1 .28). The obtained X-ray diffraction patterns were
imported in the Bruker EVA software (version 12.0) and the FWHM was determined.
The FWHM of the fat powder samples as measured with the Bruker D8 was corrected
for instrumental line broadening. The correction factor is determined using the FWHM
of the 1 1 1 Si reflection of NIST Standard Reference Material 640.
The correction factor for the Bruker D8 Discover X-ray diffractometer with GADDS as
used was determined to be 0.180 degrees.
Stevens value
Stevens values give an indication about the hardness (also called firmness) of a
product. The Stevens value is determined according to the following protocol.
Freshly prepared products are stabilized at 5 degrees Celsius. The hardness of the
product is measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser
(LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel
probe with a diameter of 6.35 mm and operated in "normal" mode. The probe is pushed
into the product at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 10
mm. The force required is read from the digital display and is expressed in grams.
Spreadibility
Spreadibility is determined according to the following protocol.
A flexible palette knife is used to spread a small amount of the spread on to fat free
paper. The spreading screen is evaluated according to standardized scaling. A score of
1 represents a homogeneous and smooth product without any defects, a 2 refers to the
same product but then with small remarks as slightly inhomogeneous or some
vacuoles, a 3 refers to the level where defects become almost unacceptable, like loose
moisture or coarseness during spreading. A score of 4 or 5 refers to unacceptable
products, where the 4 refers to a product still having some spreading properties, but an
unacceptable level of defects.
Free water
After spreading a sample of a fat spread, the stability of the emulsion after spreading is
determined by using indicator paper (Wator, ref 906 10, ex Machery-Nagel, DE) which
develops dark spots where free water is adsorbed.
A stable product does not release any water and the paper does not change.
Very unstable products release free water easily and this is indicated by dark spots on
the paper.
A six point scale is used to quantify the quality of fat spread (DIN 10 3 1 1):
0 (zero) is a very stable and good product;
1 (one) is showing some loose moisture (one or two spots, or the paper changes a
little in color as a total);
- 2 (two) as one but more pronounced;
- 3 (three) as one but to an almost unacceptable level;
4 (four) indicator paper is almost fully changing into a darker color;
5 (five) the paper changes completely and very fast into the maximum level of color
intensity.
Spreads with a score of 4 or 5 are rejected for their stability. Spreads with a score of 0
or 1 show an acceptable quality with respect to free water.
Moisture Content in Fat Spreads
The moisture content is measured by evaporation of the water at elevated temperature.
A Moisture Analyzer type HB43-S (ex Mettler-Toledo GmbH, Laboratory & Weighing
Technologies, CH) is used.
The moisture content is determined from the weight loss of a sample dried by heating
with a halogen heating module. The sample is about 1-2 gram of product in an
aluminum pan with a bed of silver sand of about 3-4 gram and is covered with filter
paper. The value is expressed as wt% of moisture in the fat spread.
Water droplet size distribution of spreads (D3,3 measurement)
The normal terminology for Nuclear Magnetic Resonance (NMR) is used throughout
this method. On the basis of this method the parameters D3,3 and exp(o) of a
lognormal water droplet size distribution can be determined. The D3,3 is the volume
weighted mean droplet diameter and is the standard deviation of the logarithm of the
droplet diameter.
The NMR signal (echo height) of the protons of the water in a water -in-oil emulsion
are measured using a sequence of 4 radio frequency pulses in the presence (echo
height E) and absence (echo height E* ) of two magnetic field gradient pulses as a
function of the gradient power. The oil protons are suppressed in the first part of the
sequence by a relaxation filter. The ratio (R=E/E* ) reflects the extent of restriction of
the translational mobility of the water molecules in the water droplets and thereby is a
measure of the water droplet size. By a mathematical procedure -which uses the lognormal
droplet size distribution - the parameters of the water droplet size distribution
D3,3 (volume weighed geometric mean diameter) and (distribution width) are
calculated.
A Bruker magnet with a field of 0.47 Tesla (20 MHz proton frequency) with an air gap of
25 mm is used (NMR Spectrometer Bruker Minispec MQ20 Grad, ex
Bruker Optik GmbH, DE).
The droplet size of the spread is measured, according to the above described
procedure, of a spread stabilized at 5 degrees Celsius right after production for one
week. This gives the D3,3 after stabilization at 5 degrees Celsius.
The tube containing the small amount of product, 0.66 gram, is then stored for about 20
hours at 30 degrees Celsius, followed by stabilizing at 5 degrees Celsius for at least
one hour. The droplet size is then measured to give the D3,3 after heat stability test at
30 degrees Celsius and re-stabilization at 5 degrees Celsius.
Solid Fat Content (SFC) measurements
The solid fat content (SFC) in this description and claims is expressed as N-value, as
defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The stabilization profile
applied is heating to a temperature of 80 degrees Celsius, keeping the oil for at least
10 minutes at 60 degrees Celsius or higher, keeping the oil for 1 hour at 0 degrees
Celsius and then 30 minutes at the measuring temperature.
PREPARATION OF EDIBLE FAT POWDERS
Set up for batch wise production of fat powder
Figure 1 is a schematic representation of the set up for the batch wise production of
edible fat powder as used for the preparation of fat powder examples 1 to 14. The
comparative fat powders were blended from these powders.
The set-up consists of an autoclave (6) with a content of 600 ml (Premex Reactor AG
HPM-PT-060, Wno. 14571 , Art no. PT.060.462.45, ex Premex, CH) equipped with a
mechanical stirrer (7) (six blade propeller stirrer, length 10.6 cm, 1 cm x 1 cm blades of
1.5 mm thick). The autoclave has connections at the top and at the bottom. The top
connection (8) was used to pressurize the system with C02. The mixture from the
vessel is expelled from the bottom of the autoclave via tube ( 10) through valve (9) over
nozzle (2) (orifice 0.34 mm SIA80 / core SKA16 / cap CPP37729-SS, ex Spraying
Systems, Ridderkerk, NL) to about atmospheric pressure in an expansion vessel ( 1 )
(main section: height 26.1 cm and diameter 60 cm, conical bottom part: height 37 cm
and diameter from 60 cm to 15 cm). The dimensions of the tube between the bottom of
the autoclave and the nozzle are (3 cm vertical, 20 cm horizontal, 3 cm vertical, 4 mm
inner diameter, 6 mm outer diameter).
The autoclave is heated with an oil bath with heat transfer fluid. Tube (10) and nozzle
(2) are kept at the desired temperature by heating tape ( 1 .5 meters / 5 mm wide Isopad
SiS-10 CE/SN:02401 022774 / PN:328552-000, from Isopad BV/Tyco Thermal, Wijk bij
Duurstede, NL) using a Thyristor to adjust the temperature of the heating tape.
The expansion vessel is cooled with additional C02 over inlet (3). A small barrel (5) (15
liters, model 729348-90, from Vink, Lisse, NL) for collection of the sprayed powder is
mounted at the bottom of the expansion vessel. The gas in the expansion vessel
leaves the vessel via a tube shaped membrane filter (4) (polypropylene, length 25.5
cm, outer diameter 6 cm, inner diameter 2.5 cm) thereby keeping the pressure inside
the expansion vessel at atmospheric pressure.
Preparation of fat powders
The system (i.e. autoclave) was adjusted to the desired temperature and pressure. The
temperature of tube ( 10) and nozzle (2) was set at a temperature above the melting
temperature of the fat mixture using the Thyristor. The fat mixture (300 gram) was
melted and the melted fat mixture was then poured into the autoclave. The autoclave
was closed and the mixture was stirred with the mechanical stirrer at the desired
speed. Liquid C02 was added over connection (8) in steps of 30 bar till the desired
working pressure is reached and the system was left till a steady state condition was
reached (i.e. constant pressure and temperature, see Table 2). The expansion vessel
was cooled to the desired temperature with C02 gas over inlet (3). The C02-melt
mixture was expanded (i.e. sprayed) over nozzle (2) to atmospheric pressure in
expansion vessel (1) and external C02 gas (3) at the top of the expansion vessel was
used for additional cooling to keep the expansion vessel at the desired temperature.
Upon expansion of the C02-melt mixture into the expansion vessel the evaporation of
dissolved C02 and the entrainment of C02 into the spray caused crash-cooling
conditions, which lead to very rapid solidification. The resulting powder was collected in
barrel (5) below the expansion vessel and stored at a temperature of minus 20 degrees
Celsius. The gas left the expansion vessel via membrane filter (4). The temperature
and the pressure as measured in the autoclave dropped upon expansion (as
mentioned in Table 2).
Fat powder examples 1 to 8 are co-crystallized fat powders made from a mixture of two
fats (see Table 2). Fat powder examples 9 to 14 are single crystallized fat powders
made from a single fat (see Table 2). Fat powders 9 to 14 were used to blend fat
powder comparative examples C 1 to C7 (containing two fats, but not co-crystallized)
(see Table 3).
Table 2, Prepared fat powders
mfPOs - multi-fractionated palm oil stearin (top fraction of a multi-stage fractionation
process); PK - Palm kernel oil; Full hydro PO - fully hydrogenated palm oil; Full hydro
PK - fully hydrogenated palm kernel oil; dfPOs - dry fractionated palm oil stearin (top
fraction of a palm oil fractionation process); indfPOs - interesterified dry fractionated
palm oil stearin; dfPKs: top fraction of palm kernel oil from a dry fractionation process
A - Autoclave: mixing speed (rpm), temperature (degrees Celsius), pressure (bar)
B - Mass flow C02 to autoclave (gram)
C - Spray time (min-sec), temperature of expansion vessel (degrees Celsius)
D - Powder yield (obtained powder / used fat, wt%)
E - Total mass flow C02 for autoclave plus cooling (gram)
Table 3, Comparative fat powder examples
The P over S ratio represents the Palmitic over Stearic fatty acid content in the TAG's.
The TAG's of the corresponding blends of the fat powder examples 1 to 8 in Table 2
are identical to the comparative fat powder examples in Table 3 having the same fat
blend composition.
Table 4, Physical data of edible fat powder examples 1 to 14 and comparative fat
powder examples C 1 to C7
Ex. FWHM
1 0.576
2 0.555
3 0.516
4 0.671
5 0.507
6 0.474
7 0.874
8 0.532
9 0.387
10 0.412
11 0.387
12 0.458
13 0.554
14 0.41 1
C 1 2-peak
C2 2-peak
C3 2-peak
C4 2-peak
C5 2-peak
C6 2-peak
C7 2-peak
PREPARATION OF SPREADS
Spreads with a composition as in Table 5 were made according to the methods as
described below using the edible fat powders of examples 1 to 8 and comparative fat
powder examples C-1 to C-7 (see Table 6).
Table 5, Spreads compositions
Composition A 1 Composition A2 Composition B
(parts) (parts) (parts)
AQUEOUS PHASE
Tap water 66.440 66.429 54.606
Starch 4.000 4.000 -
Buttermilk powder 0.100 0.100 0.150
NaCI 1.000 1.000 0.015
Potassium sorbate 0.130 0.130 0.090
dfPOflV55 1.400 1.400 -
Sunflower oil 1.600 1.600 1.500
Dimodan HP 0.300 0.300 0.100
TOTAL 74.97 74.959 56.461
citric acid 0.030 (pH 5.20) 0.030 (pH 5.20) 0.022 (pH 5.14)
FAT PHASE
Sunflower oil 20.369 22.153 37.490
Fat powder 4.471 2.794 5.850
Colorant 0.144 0.048 0.166
Flavor 0.016 0.016 0.01 1
TOTAL 25 25.01 1 43.517
Starch: Merigel 341 , modified pre-gelled waxy corn starch (hydroxypropyl distarch) ex
Tate & Lyle Europe (pre-gelled starch, needs to be dispersed at 40 to 50 degrees
Celsius at low shear)
Dimodan HP: molecularly distilled mono/diacylglyceride mixture derived from fully
hardened palm oil (90% monoglyceride) ex Danisco, DK
dfPOflV55: fractionated Palm Oil with iodine value of 55
Table 6, Spreads and fat powders used
Spread example Fat power used Composition used
1 1 Composition B
2 2 Composition B
3 3 Composition B
4 4 Composition B
5 5 Composition A 1
6 6 Composition A 1
7 7 Composition A2
8 4 Composition A2
9 8 Composition A2
C 1 C 1 Composition B
C2 C2 Composition B
C3 C3 Composition B
C4 C4 Composition B
C5 C5 Composition A 1
C6 C6 Composition A 1
C7 C7 Composition A2
Spreads Examples 1 to 4 and comparative spreads examples C1-C4
First 24.489 parts (538.76 g) of hot water (80 degrees Celsius) was mixed with 0.150
parts (3.30 g) of butter milk powder, 0.015 parts (0.33 g) of salt and 0.090 parts ( 1.98
g) of K-sorbate by dispersing the ingredients in the water using the Ultra-turrax.
Then 1.5 parts (33 g) of oil was weighed and together with 0.1 parts (2.20 g) of the
emulsifier (Dimodan HP) gently heated to 75 degrees Celsius in a steel can while
stirring, followed by adding this blend to the hot water phase part, while using the
turrax. The mixture was homogenised and pasteurised using the turrax for 5 to 10
minutes.
The remaining cold part of the water 30.1 17 parts (662.57 g) was added to the hot
water phase while using the turrax, ending up at about 30 degrees Celsius and the pH
was adjusted to about 5.2 by slowly adding citric acid.
37.490 parts (824.78 g) of cold oil was mixed with 0.166 parts (3.65 g) of -carotene
(0.4% dispersion) and 0.01 1 parts (0.24 g) of flavour and added as a fourth step to the
emulsion while using the turrax resulting in a homogenous oil in water emulsion.
This finely dispersed oil in water emulsion was then poured in to the Esco-Labor
(ESCO-double wall Vacuum mixer processing plant Type EL3 with 4.5 liter vessel in
pharmaceutical version, ex ESCO-Labor AG, CH) which was cooled at about 5
degrees Celsius using a cooling machine (Huber HS40 thermostated at 4 degrees
Celsius), followed by deaeration for about ten minutes.
Then 5.85 parts ( 128.70 g) of the edible fat powder was weighed using a pre-cooled (5
degrees Celsius) steel can and scoop and added to the oil in several steps via a funnel
at the bottom of the Esco-Labor. The powder was sucked into the mixture using
vacuum. After pouring the slurry into a pre-cooled can of 5 degrees Celsius, it was
made homogeneous and smooth by applying the Ultra-turrax (T 50 basic ULTRATURRAX
®, ex IKA® Werke GmbH & Co. KG, DE) for a few minutes at the lowest level
of shear, ending at about 8 degrees Celsius.
The mixture was poured into the feed tank of the spreads production line and product
was finished by pumping the mixture at about 14 kg/h through a pin stirrer operating at
2400 rpm, with an internal volume of 75 ml and 4 rows of pins on the stator and on the
rotor. The inlet temperature was about 13 degrees Celsius and the outlet temperature
was about 16 degrees Celsius. The resulting thick and white water in oil emulsion was
filled in 200 ccm tubs followed by storage at 5 degrees Celsius.
Table 7, Spreads processing conditions for spreads examples 1 to 4 and comparative
spreads examples C 1 to C4
* mixer is a 75 ml pin stirrer with 4 rows of pins on stator and on rotor
Examples 5 to 9 and comparative examples C5 to C7
Slurry preparation
First 1.8 kg of a slurry was made by dispersing the fat powder in cold sunflower oil of
about 5 degrees Celsius, while degassing under vacuum.
The oil was weighed and pre-cooled to 5 degrees Celsius in an Esco-Labor (ESCOVacuum
mixer processing plant Type EL3 with 4.5 liter vessel in pharmaceutical
version, ex ESCO-Labor AG, CH). The powder was weighed using a pre-cooled (5
degrees Celsius) vessel and scoop, and added to the oil in several steps via a funnel
on top of the Esco-Labor. The powder was sucked stepwise into the oil using vacuum.
After each step a valve under the funnel was closed and the pressure dropped
significantly. The density of the final slurry was measured to check if the de-aeration
process was completed. Sometimes lumps were formed. After pouring the slurry into a
pre-cooled can of 5 degrees Celsius, it was made homogeneous and smooth by
applying an Ultra-turrax (T 50 basic ULTRA-TURRAX®, ex IKA® Werke GmbH & Co.
KG, DE) for a few minutes at the lowest level of shear.
Slurry phase
Colorant and flavor were added to the slurry as prepared above and the slurry was
brought into the fat feed tank of the spreads production line.
The fat feed tank is a double walled stainless steel vessel with an internal diameter of
125 mm and a height of 310 mm, equipped with a ribbon stirrer, pushing the product
downwards to the outlet opening in the bottom of the tank. The tank is thermo-stated at
5 degrees Celsius.
Aqueous phase
The aqueous phase was prepared by mixing three phases (I), (II) and (III).
Phase I being a mixture of about 70% of the water and the starch was prepared in the
standard way and cooled to 60 degrees Celsius. Phase I I being a mixture of the
remainder of the water, Salt, Potassium Sorbate and Butter Milk Powder, was prepared
at 75 degrees Celsius and subsequently pasteurized at 75 degrees for 10 minutes.
Phase III being a mixture at 80 degrees Celsius of dfPOflV55, a small part of the oil
and the emulsifier. The three phases were mixed and the pH adjusted to the desired
pH with citric acid by using the Ultra Turrax operating at about 8000 rpm.
Then the mixture was poured into the aqueous feed tank of the spreads production
line. The aqueous feed tank is a double walled stainless steel vessel, equipped with an
agitator, thermo-stated at 57 degrees Celsius.
Spreads production
The spreads were made by pumping the content of the fat feed tank and of the
aqueous phase feed tank via a junction in to a 75 ml double walled stainless steel pin
stirrer, with two rows of 4 stator and rotor pins. The fat phase increasing in temperature
up to about 16 degrees Celsius in line just before the junction point, due to heat
generated in the fat pump and due to ambient conditions and length of feeding pipes.
The aqueous phase being cooled inline down to about 8 degrees Celsius prior to
mixing with the fat phase.
Initially the fat phase was pumped into this system including the pin stirrer to fill it
completely. Then both phases were pumped into the system at the required ratio using
2 gear pumps. After the junction point the mixture is pumped at about 16 kg/h, into the
pin stirrer, which results in a residence time of 17 seconds in the stirrer. The pin stirrer
is thermo-stated at 14 degrees Celsius and operated at 2800 rpm.
The final product was filled into 150 ml plastic tubs and stored at 5 degrees Celsius.
Table 8, Spreads processing conditions for examples 5 to 9 and comparative examples
C5 to C7
# As measured at the junction point.
RESULTS
The hardness, spreadibility, free water and the droplet size (D3,3) after stabilization at
5 degrees Celsius as well as after a heat stability test at 30 degrees Celsius and restabilization
at 5 degrees Celsius was determined for each of the spreads according to
the methods as described above.
Table 9, Spreads analyses
@ D3,3 determined after stabilization at 5 degrees Celsius.
@@ D3,3 determined after a heat stability test at 30 degrees Celsius and restabilization
at 5 degrees Celsius.
Claims
1. Edible fat powder comprising at least two natural fats wherein the natural fat has a
N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder.
2. Fat powder according to claim 1 wherein at least two natural fats each are present
in an amount of at least 20 wt%, preferably at least 30 wt% and more preferably at
least 40 wt%.
3. Fat powder according to claim 1 or 2 comprising a first natural fat having a N40 of
less than 8 % and a second natural fat having a N40 of more than 2 %.
4. Fat powder according to any one of claims 1 to 3 comprising a first natural fat
comprising at least 25 wt% of lauric acid (C12:0) and myristic acid (C14:0) and a
second natural fat comprising at least 25 wt% of palmitic acid (C16:0) and stearic
acid (C18:0).
5. Fat powder according to any one of claims 1 to 5 wherein the natural fat is selected
from the group consisting of vegetable fat, dairy fat and marine fat, preferably from
the group consisting of vegetable fat and dairy fat, and more preferably the natural
fat is a vegetable fat.
6. Fat powder according to any one of claims 1 to 5 wherein at least 50 wt% of the
total amount of fat is vegetable fat, preferably at least 70 wt%, more preferably at
least 90 wt%, still more preferably at least 95 wt% and even still more preferably
essentially all.
7. Fat powder according to any one of claims 1 to 6 wherein the natural fat is selected
from the group consisting of palm fat, allan blackia, pentadesma, shea butter,
coconut oil, soybean oil, rapeseed oil and dairy fat; and preferably is selected from
the group consisting of palm oil, palm kernel oil, palm oil fraction, palm kernel
fraction, coconut oil and dairy fat fraction.
8. Fat powder according to any one of claims 1 to 7 wherein the weight amount on
total fat of G4 + G7 triacylglycerols is equal to or below (A* (G1 + G3
triacylglycerols) + B), wherein A is -0.49 and B is 48.3, preferably A is -0.49 and B
is 44, more preferably A is -0.49 and B is 4 1.5, even more preferably A is -0.58 and
B is 48.3 and still even more preferably A is -0.7 and B is 48.3.
9. Fat powder according to any one of claims 1 to 8 wherein the fat powder is
obtainable by supercritical melt micronisation.
10. Use of the fat powder according to any one of claims 1 to 9 to prepare a fat
containing emulsion.
11. Use according to claim 10 wherein the emulsion further comprises an aqueous
phase.
12. Use according to claim 11 wherein the emulsion is a water in oil emulsion
comprising from 5 to 80 wt% fat, preferably 10 to 60 wt% and more preferably from
20 to 40 wt%.
13. Use according to claim 12 wherein the emulsion is a fat continuous spread.
14. Process for the preparation of an edible fat powder according to any one of claims
1 to 8 wherein the edible fat powder is prepared from a molten mixture comprising
at least two natural fats.
15. Process for preparation of an edible fat powder according to claim 14 wherein the
edible fat powder is prepared using supercritical melt micronisation.