Stabilized fat blend
The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.
1. A process for forming a stabilized fat blend, the process comprising:
a) providing a composition comprising a first fat component and at least 30 wt. % antioxidant-containing vegetable material and grinding the composition to form micronized antioxidant-containing vegetable material incorporated in the first fat component; and
b) adding a second fat component to the micronized antioxidant-containing vegetable material incorporated in the first fat component to form the stabilized fat blend such that the stabilized fat blend comprises less than 30 wt. % of the micronized antioxidant-containing vegetable material, wherein the first fat component has a higher saturated fatty acid content than the second fat component,
wherein the stabilized fat blend has an induction time at least 17% higher than that of a control fat blend which does not include the micronized antioxidant-containing vegetable material and the stabilized fat blend has a formulation selected from the group consisting of:
(i) the first fat component is between 70 and 90 wt. % of the stabilized fat blend, and the second fat component is between 10 and 30 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(ii) the first fat component is between 70 and 90 wt. % of the stabilized fat blend, and the second fat component is between 10 and 30 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(iii) the first fat component is between 75 and 95 wt. % of the stabilized fat blend, and the second fat component is between 5 and 25 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component; and
(iv) the first fat component is between 0.2 and 2 wt. % of the stabilized fat blend, and the second fat component is between 98 and 99.8 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 40% of the second fat component.
2. The process according to claim 1 wherein the antioxidant-containing vegetable material is selected from the group consisting of basil, bay, coriander, tea, coffee, cinnamon, rosemary and combinations of these.
3. The process according to claim 1 wherein the composition is ground using a device selected from the group consisting of a ball mill, a homogenizer, a high shear mixer, an impact mill and a roller mill.
4. The process according to claim 1 wherein step a) and/or step b) are performed under reduced pressure or under inert gas.
5. The process according to claim 1 wherein the composition in step a) contains more than 40% saturated fatty acids by weight of the total fatty acids in the composition.
6. The process according to claim 1 , further comprising forming the stabilized fat blend of step (b) into an emulsion or a powder.
7. The process according to claim 1 wherein the quantity of the first fat component is such that the first fat component is present in the stabilized fat blend formed in step b) at a level between 70 and 90 wt. %, and the quantity of the second fat component is such that the second fat component is present in the stabilized fat blend formed in step b) at a level between 10 and 30 wt. %, wherein the first fat component has a saturated fatty acid content between 85 and 95% and the second fat component has a saturated fatty acid content between 5 and 15%.
8. The process according to claim 1 wherein the quantity of the first fat component is such that the first fat component is present in the stabilized fat blend formed in step b) at a level between 0.2 and 2 wt. %, and the quantity of the second fat component is such that the second fat component is present in the stabilized fat blend formed in step b) at a level between 98 and 99.8 wt. %, wherein the first fat component has a saturated fatty acid content between 80 and 95% and the second fat component has a saturated fatty acid content between 5 and 40%.
9. A composition comprising a fat blend and micronized antioxidant-containing vegetable material, the composition containing less than 90% saturated fatty acids by weight of the total fatty acids in the composition, wherein the fat blend comprises a first fat component and further comprises a second fat component, and the first fat component has a higher saturated fatty acid content than the second fat component,
wherein the fat blend has an induction time at least 17% higher than that of a control fat blend which does not include the micronized antioxidant-containing vegetable material and the fat blend has a formulation selected from the group consisting of:
(i) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(ii) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(iii) the first fat component is between 75 and 95 wt. % of the fat blend, and the second fat component is between 5 and 25 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component; and
(iv) the first fat component is between 0.2 and 2 wt. % of the fat blend, and the second fat component is between 98 and 99.8 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content of between 5 and 40% of the second fat component.
10. The composition according to claim 9 wherein the micronized antioxidant-containing vegetable material has a Sauter mean diameter (D3,2) less than 12 μm.
11. The composition according to claim 9 wherein the fat blend comprises a high oleic vegetable oil.
12. The composition according to claim 10 wherein the composition is a food composition.
13. The composition according to claim 12 wherein the food composition is selected from the group consisting of a powdered beverage, a cereal product, a dairy product, a confectionery filling, an ice cream coating, a culinary sauce and a concentrated bouillon.
14. A method to protect a fat blend from oxidation, the method comprising adding a micronized antioxidant-containing vegetable material to the fat blend, wherein the fat blend comprises a first fat component and further comprises a second fat component, and the first fat component has a higher saturated fatty acid content than the second fat component,
wherein the fat blend has an induction time at least 17% higher than that of a control fat blend which does not include the micronized antioxidant-containing vegetable material and the fat blend has a formulation selected from the group consisting of:
(i) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(ii) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(iii) the first fat component is between 75 and 95 wt. % of the fat blend, and the second fat component is between 5 and 25 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component; and
(iv) the first fat component is between 0.2 and 2 wt. % of the fat blend, and the second fat component is between 98 and 99.8 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content of between 5 and 40% of the second fat component.
15. The composition according to claim 9 , wherein the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component.
16. The composition according to claim 9 , wherein the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component.
17. The composition according to claim 9 , wherein the first fat component is between 75 and 95 wt. % of the fat blend, and the second fat component is between 5 and 25 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component.
18. The composition according to claim 9 , wherein the first fat component is between 0.2 and 2 wt. % of the fat blend, and the second fat component is between 98 and 99.8 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content of between 5 and 40% of the second fat component.