Triglyceride fat
View Patent ↗A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,—1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,—at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A—at least 50 wt. % of the triglycerides are fully saturated—at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,—up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B—at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.
1. A process suited for the preparation of a triglyceride fat, comprising a mixture of triglycerides, characterized in that
2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,
25 to 65 wt. %, of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,
1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,
at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues,
where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions, comprising incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weight ratio is in the range 1/9 to 4/6,
characterized in that of fat A
at least 50 wt. % of the triglycerides are fully saturated
at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25 - 25:75,
up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms
and in that of fat B
at least 20 wt. % of the triglycerides consist of HHM and HMH triglycerides.
2. Process according to claim 1 , characterized in that fat A is obtained by
1. Selecting a fat which contains >20 wt. % of stearic acid and a fat which contains >20 wt. % of palmitic acid,
2. Blending both fats in such ratio that the blend complies with the P/S ratio of claim 1 ,
3. Subjecting the blend to interesterification,
4. Subjecting the interesterified fat to fractionation under such conditions that the composition of the collected stearin complies with the fat A specifications of claim 1 .
3. Process according to claim 1 , characterized in that fat A is obtained by
1. Selecting a fat which contains >20 wt. % of stearic acid and a fat which contains >20 wt. % of palmitic acid,
2. Fractionating the high stearin fat and/or the high palmitic fat,
3. Blending the high stearin fat and the high palmitic fat at least one of these being a fractionated fat,
4. Interesterifying the blend,
the conditions for blending and for the fractionation of step 2 and step 4 being chosen such that the composition of the stearin collected after step 4 complies with the fat A specifications of claim 1 .
4. The process according to claim 3 further comprising fractionating the interesterified blend of step 4 .
5. Process according to claim 1 , where in fat B the wt. ratio of oleic acid and linoleic acid residues is more than 3.
6. Process according to claim 1 , where either fat A or fat B or both are non-hydrogenated fats.
7. Process according to claim 1 , where either fat A or fat B or both are enzymatically interesterified fats.
8. Process according to claim 1 , where either fat A or fat B or both have been obtained without the use of wet fractionation.
9. The process according to claim 1 wherein at least 25 wt. % of the triglycerides of Fat B consist of HHM and HMH triglycerides.