Milk fat substitute and production method therefor
The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other products.
1. A process for producing a milk fat substitute, comprising:
fractioning a vegetable oil;
filtering the fractioned vegetable oil to obtain a first olein fraction and a first stearine fraction;
fractioning the first stearine fraction;
filtering the fractioned first stearine fraction to obtain a second olein fraction and a second stearine fraction;
mixing the first olein fraction with the second olein fraction to obtain a mixture;
at least one of refining, bleaching, deodorizing, and adding color, flavor and emulsifiers to the mixture; and
crystallizing the mixture to obtain a milk fat substitute.
2. The process of claim 1 , wherein the fractioning of the vegetable oil comprises heating the vegetable oil to a temperature between 60° C. and 90° C. and fractioning the vegetable oil for between 8and 20hours, and then cooling the fractionated vegetable oil to a final temperature of between 14° C. and 27° C.
3. The process of claim 2 , wherein the filtering of the vegetable oil is carried out through a press filter at a feeding pressure of between 50and 500 manometric kPa and a squeeze pressure of between 100 manometric kPa and 1manometric MPa.
4. The process of claim 3 , wherein the fractioning of the first stearine fraction comprises heating the first stearine fraction to a temperature between 60° C. and 90° C and fractioning the first stearine fraction for between 12 and 32hours, and then cooling the fractionated first stearine fraction to a final temperature of between 3° C. and 47° C.
5. The process of claim 4 , wherein the filtering of the first stearine fraction is carried out at through a press filter at a feeding pressure of between 100 and 800 manometric kPa and at a squeeze pressure between 1 and 3 manometric MPa.
6. The process of claim 5 , wherein the mixing of the first olein fraction with the second olein fraction to obtain a mixture comprises mixing between 50% and 90% of the first olein fraction with between 10% and 50% of the second olein fraction,
wherein a melting point of the milk fat substitute is between 30° C. and 40° C. and a saturated fat content is no more than 55% based on a total fat content of the milk fat substitute,
wherein a solid fat content of the milk fat substitute is at least one of:
between 37% to 57% at 10° C.,
between 10% to 27% at 20° C. ,
between 1% to 10% at 30° C. , and
no more than 2% at 40° C. and
wherein, based on a total fatty, acid content of the milk fat substitute, the milk fat substitute comprises:
no more than 1% lauric acid content
no more than 2% myristic acid content,
between 34% and 48% palmitic acid content,
between 1% and 8% stearic acid content,
between 35% and 49% oleic acid content,
between 6.5% and 13.5% linolenic acid content, and
no more than 0.5% linolenic acid content.
7. The process of claim 1 , wherein the fractioning of the vegetable oil comprises heating the vegetable oil to a temperature between 75° C. and 85° C. and a fractioning the vegetable oil for between 12 and 16 hours, and then cooling the fractionated vegetable oil to a final temperature between 17° C. and 24° C.
8. The process of claim 7 , wherein the filtering of the vegetable oil is carried out through a press filter at a feeding pressure between 100 and 400 manometric kPa and at a squeeze pressure between 200 and 900 manometric kPa.
9. The process of claim 8 , wherein the fractioning of the first stearine fraction comprises heating the first stearine fraction to a temperature between 75° C. and 85° C and fractioning the first stearine fraction for between 14and 24hours, and then cooling the fractionated first stearine fraction to a final temperature is between 39° C. and 45° C.
10. The process of claim 9 , wherein the filtering of the first stearine fraction is carried out at a feeding pressure of between 200 to 700 manometric kPa and a squeeze pressure of between 1.2 and 2.4 manometric MPa.
11. The process of claim 10 , wherein the mixing of the first olein fraction with the second olein fraction to obtain the mixture comprises mixing between 60% and 73% of the first olein fraction with between 27% and 40% of the second olein fraction,
wherein the melting point of the milk fat substitute is between 32° C. and 36° C. and the saturated fat content is no more than 50%,based on the total fat content of the milk fat substitute,
wherein the solid fat content of the milk fat substitute is at least one of:
between 42% to 52% at 10° C.,
between 15% to 22% at 20° C. ,
between 3% to 7% at 30° C. and
no more than 1% at 40° C. , and,
wherein, based on a total fatty acid content of the milk fat substitute, the milk fat substitute comprises:
no more than 0.6% lauric acid content,
no more than 1.2% myristic acid content,
between 39% and 43% palmitic acid content,
between 3% and 6% stearic add content,
between 40% and 44% oleic add content,
between 8.5% and 11.5% linoleic acid content, and
no more than 0.35% linolenic acid content.
12. The process of claim 11 , wherein the vegetable oil is a palm oil obtained from at least one of Elaeis guineensis, Elaeis oleifera (Elaeis melanocacca), and the fruit of hybrids obtained through crossing Elaeis guineensis with Eiaeis oleifera.
13. A method to produce a milk fat substitute, essentially consisting of:
fractioning and filtering a vegetable oil to obtain a first olein fraction and a first stearine fraction;
fractioning and filtering the first stearine fraction to obtain a second olein fraction and a second stearine fraction;
mixing between 50% and 90% of the first olein fraction with between 10% and 50% of the second olein fraction; and
at performing at least one of refining, bleaching, deodorizing, adding color, flavor and emulsifiers, and crystallizing the mixture to obtain a milk fat substitute.
14. The method to claim 13 , wherein the milk fat substitute has a melting point between 30° C. and 40° C. and a saturated fat content of no more than 55%, based on a total fat content of the milk fat substitute, and wherein a solid fat content of the milk fat substitute is at least one of:
between 37% to 57% at 10° C. ,
between 10% to 27% at 20° C. ,
between 1% to 10% at 30° C. , and no more than 2% at 40° C. , and
wherein, based on a total fatty acid content of the milk fat substitute, the milk fat substitute comprises:
no more than 1% lauric acid content,
no more than 2% myristic acid content,
between 34% and 48% palmitic acid content,
between 1% and 8% stearic acid content,
between 35% and 49% oleic acid content,
between 6.5% and 13.5% linoleic acid content, and
no more than 0.5% linolenic acid content.