Vegetable fat composition comprising C14 fatty acid
阅读说明：本技术 包含c14脂肪酸的植物脂肪组合物 (Vegetable fat composition comprising C14 fatty acid ) 是由 莫滕·道高·安德森 安妮·布林科 于 2020-02-28 设计创作，主要内容包括：公开了植物脂肪组合物,其包含含有选自饱和脂肪酸和不饱和脂肪酸的脂肪酸的至少两种不同甘油三酯,其中至少一种甘油三酯包含C14-脂肪酸。除这样的组合物的多种用途之外,还另外公开了产生这样的植物脂肪组合物的方法。所公开的植物脂肪组合物除了作为具有成本效益的植物脂肪组合物之外,还具有组合在一种产品中的来自代可可脂的一些特性和来自可可脂替代品的一些特性。(Vegetable fat compositions comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one triglyceride comprises C14-fatty acids are disclosed. In addition to the various uses of such compositions, methods of producing such vegetable fat compositions are additionally disclosed. The disclosed vegetable fat composition has, in addition to being a cost-effective vegetable fat composition, some properties from cocoa butter replacers and some properties from cocoa butter replacers combined in one product.)
1. A vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated (S) and unsaturated (U) fatty acids, and at least one of the triglycerides comprises C14-fatty acids, and wherein the vegetable fat composition comprises 3 to 97% by weight of C14-fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil.
2. The vegetable fat composition according to claim 1, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.50 to 1.00.
3. The vegetable fat composition according to any preceding claim, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.60 to 1.00.
4. The vegetable fat composition according to any preceding claim, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.70 to 1.00.
5. The vegetable fat composition according to any preceding claim, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.80 to 1.00.
6. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 6.0, wherein SSU is an asymmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in asymmetric isomers, and wherein SUS is a symmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in symmetric isomers.
7. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 4.0.
8. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 4.0.
9. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 3.0.
10. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 0.5 to 2.5.
11. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 1.0 to 2.5.
12. The vegetable fat composition according to any preceding claim, wherein the ratio of SSU to SUS in the triglyceride is from 1.5 to 2.5.
13. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 20 wt.% saturated fatty acids.
14. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 25 wt.% saturated fatty acids.
15. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 35 to 90 wt.% saturated fatty acids.
16. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise from 55 to 85 wt.% saturated fatty acids.
17. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 60 to 80 wt.% saturated fatty acids.
18. In one or more embodiments, the triglycerides comprise saturated fatty acids comparable to cocoa butter.
19. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition does not originate from a single cell organism.
20. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises 10 wt.% or less of C12-fatty acids.
21. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises 5 wt.% or less of C12-fatty acids.
22. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises 1 wt.% or less of C12-fatty acids.
23. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition is substantially free of C12-fatty acids.
24. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 15 wt.% or less trans-unsaturated fatty acids.
25. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 10 wt.% or less of trans-unsaturated fatty acids.
26. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 5 wt.% or less trans-unsaturated fatty acids.
27. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 2 wt.% or less of trans-unsaturated fatty acids.
28. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 1 wt.% or less of trans-unsaturated fatty acids.
29. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition is a non-hydrogenated vegetable fat composition.
30. The vegetable fat composition according to any preceding claim, wherein the C14-fatty acid is a saturated fatty acid (C14: 0).
31. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 3% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
32. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 5% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
33. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 5% to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.
34. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 5% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
35. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 7% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
36. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 10% to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.
37. The vegetable fat composition according to any preceding claim, wherein the vegetable fat composition comprises from 10% to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.
38. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 5 wt.% unsaturated fatty acids.
39. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 80 wt.% or less of unsaturated fatty acids.
40. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 75 wt.% or less of unsaturated fatty acids.
41. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise from 10 to 65 wt.% unsaturated fatty acids.
42. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise from 15 wt.% to 45 wt.% unsaturated fatty acids.
43. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise 20 to 40 wt.% unsaturated fatty acids.
44. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 1 wt.% C16-fatty acids, said C16-fatty acids being selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
45. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 5 wt.% C16-fatty acids, said C16-fatty acids being selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
46. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 5 wt.% C18-fatty acids, said C18-fatty acids being selected from C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
47. The vegetable fat composition according to any preceding claim, wherein the triglycerides comprise at least 10 wt.% C18-fatty acids, said C18-fatty acids being selected from C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
48. A vegetable fat composition according to any preceding claim for use in baking, dairy or confectionery applications.
49. The vegetable fat composition according to claim 48, wherein the baking or confectionery application is selected from a biscuit, cake, muffin, donut, pastry or bread application.
50. The vegetable fat composition according to any one of claims 1 to 47, for use in moulding, coating, enrobing or filling chocolate or chocolate analogue applications.
51. The vegetable fat composition according to any one of claims 1 to 47 for use as a chocolate or chocolate analogue coating.
52. Cocoa Butter Replacer (CBR) comprising the vegetable fat composition according to any one of claims 1 to 47.
53. A method for producing a vegetable fat composition according to any one of claims 1 to 47, wherein the method comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) maintaining said glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) optionally decolorizing and filtering the crude vegetable fat composition; and
g) optionally, unreacted excess free fatty acids are removed from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
54. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 190 ℃ for a predetermined amount of time.
55. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 200 ℃ for a predetermined amount of time.
56. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 210 ℃ for a predetermined amount of time.
57. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 220 ℃ for a predetermined amount of time.
58. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 230 ℃ for a predetermined amount of time.
59. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 240 ℃ for a predetermined amount of time.
60. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 250 ℃ for a predetermined amount of time.
61. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of from 180 to 250 ℃ for a predetermined amount of time.
62. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of from 190 to 250 ℃ for a predetermined amount of time.
63. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of from 200 to 240 ℃ for a predetermined amount of time.
64. A process for producing a vegetable fat composition according to claim 53, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of from 210 to 230 ℃ for a predetermined amount of time.
65. The process for producing a vegetable fat composition according to any one of claims 53 to 64, wherein optional step f) is performed before optional step g) or wherein optional step g) is performed before optional step f).
66. The process for producing a vegetable fat composition according to any one of claims 53 to 65, wherein the reduced pressure of step b) is a pressure below 600 mbar, such as below 400 mbar, such as below 200 mbar, such as below 100 mbar, such as below 50 mbar, such as below 40 mbar.
67. The process for producing a vegetable fat composition according to any one of claims 53 to 66, wherein the reaction vessel further comprises a cold trap and/or a condenser heated to at least 40 ℃, such as at least 50 ℃.
68. The method for producing a vegetable fat composition according to any one of claims 53 to 67, wherein the predetermined amount of time of step b) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
69. The method for producing a vegetable fat composition according to any one of claims 53 to 68, wherein the predetermined amount of time of step c) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
70. The method for producing a vegetable fat composition according to any one of claims 53 to 69, wherein the predetermined amount of time of step d) is at least 1 hour, such as at least 2 hours.
71. The method for producing a vegetable fat composition according to any one of claims 53 to 70, wherein the predetermined amount of time of step e) is at least 2 hours, such as at least 4 hours, such as at least 6 hours, such as at least 8 hours, such as at least 10 hours, such as at least 12 hours, such as at least 14 hours.
72. The method for producing a vegetable fat composition according to any one of claims 53 to 71, wherein a catalyst is added in step a).
73. The process for producing a vegetable fat composition according to any one of claims 53 to 72, wherein zinc oxide (ZnO) is added as catalyst in step a).
74. The method for producing a vegetable fat composition according to any one of claims 61 to 73, wherein the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours, when catalyst is added in step a).
75. The process for producing a vegetable fat composition according to any one of claims 53 to 74, wherein zinc oxide (ZnO) is added as catalyst in step a) and the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.
76. The method for producing a vegetable fat composition according to any one of claims 61 to 75, wherein the amount of catalyst added is at least 0.8%, such as at least 0.9%, such as 1%.
77. The method for producing a vegetable fat composition according to any one of claims 61 to 76, wherein no more than 2% of catalyst is added, such as no more than 1%, such as no more than 0.5%.
78. Use of the vegetable fat composition according to any one of claims 1 to 47 for baking, dairy or confectionery applications.
79. Use of the vegetable fat composition according to any one of claims 1 to 47 in a coating or enrobing for baking or confectionery applications.
80. Use of the vegetable fat composition according to any one of claims 78 or 79, wherein the baking or confectionery application is selected from biscuit, cake, muffin, donut, pastry or bread applications.
81. Use of the vegetable fat composition according to any one of claims 1 to 47 in filling, such as in baking filling and confectionery filling.
82. Use of the vegetable fat composition according to any one of claims 1 to 47 for chocolate or chocolate analogue coating.
83. Use of the vegetable fat composition according to any one of claims 1 to 47 for the manufacture of a processed food product.
84. Use of the vegetable fat composition according to any one of claims 1 to 47 as a fat component to be incorporated into a food product.
85. Use of the vegetable fat composition according to any one of claims 1 to 47 for chocolate or chocolate analogue spreads which are spreadable at room temperature.
86. A confection or chocolate analogue product comprising 10 to 70 wt.%, such as 20 to 65 wt.%, such as 25 to 40 wt.% by weight of the vegetable fat composition according to any one of claims 1 to 47.
Technical Field
The present invention relates to a vegetable fat composition comprising different triglycerides, wherein at least one triglyceride comprises C14-fatty acids. The invention also relates to the use of a vegetable fat composition in baking (bakery), dairy (dairy) or confectionery (confection) applications, or in chocolate or chocolate analogue (chocolate-like) coatings, and to a method of producing said vegetable fat composition.
Background
The main dietary source of industrial trans-unsaturated fatty acids is partially hydrogenated vegetable oils. The World Health Organization (World Health Organization) believes that removing partially hydrogenated vegetable oils from the food supply will yield significant Health benefits.
After establishing that Partially Hydrogenated Oil (PHO) is no longer "generally regarded as safe" for use in human Food at 6 months 2015, the United States Food and Drug Administration (United States Food and Drug Administration) requires Food manufacturers to remove the PHO from the product by 6 months 2018.
The european union currently has no legislation that specifies the trans-unsaturated fatty acid content in food products or requires labelling thereof. Thus, if the product contains partially hydrogenated oils (and thus potentially trans-unsaturated fatty acids), the label should indicate this, but the label does not indicate the exact amount of trans-unsaturated fatty acids present in the product.
However, more and more eu member countries are setting legal limits on industrially produced trans-unsaturated fatty acids in food products and there is more and more pressure to establish them as eu-wide practices. This legislative trend with respect to non-trans unsaturated fatty acids is not only present in the european union and the united states, but is also spreading throughout the world. In russia, legislation changed the safety parameter of "fatty acid trans isomers" from 20% to 2% of the product fat content from 2018 onwards 1.
Due to legislation, the increasing global shift from high trans Cocoa Butter Replacer (CBR) to low/no trans CBR would be a great challenge for high trans CBR dessert producers, especially to limit/eliminate trans-containing applications while maintaining the good properties of such products.
Furthermore, consumers who have shifted from high trans CBR to low trans CBR solutions appear not to be fully satisfied with the different solutions from grease producers.
The use of high trans CBR has the advantages of short setting time, high gloss, high Cocoa Butter (CB) tolerance, and non-lauric type products (i.e. fatty acids not containing lauric acid), but it has the distinct disadvantage of high trans unsaturated fatty acid content.
The advantage of using a low trans (or non-trans) CBR is a low to no trans unsaturated fatty acid content and it contains a similar saturated fatty acid (SAFA) content compared to CB, but has the disadvantages: all compared to high trans CBR, longer set time, lower gloss of the final product, lower cocoa butter tolerance, and poorer meltdown.
The use of high-end Cocoa Butter Substitutes (CBS) has the advantages of extremely short setting time, high gloss of the final product and good melting property, and the disadvantages of: the CB tolerance is low; the amount of SAFA is high, being 90 wt.% or more; if the process control on the compound line is poor due to the relatively high amount of lauric acid type fatty acids (C12: 0), there is a potential risk of soapy off flavor; and poor flexibility in interchanging CBR and CBS products on the same compounding line due to the risk of CBR products becoming contaminated with CBS products.
For the above reasons, vegetable oil producers are currently seeking products that can combine optimal functions from CBS (e.g. fast setting time and high gloss) with attractive functions from CBR (e.g. no risk of soapy taste, low SAFA content, and can maintain a clean label (i.e. low to no trans unsaturated fatty acid content)).
It is therefore a main object of the present invention to provide a vegetable fat product that can combine the best function from CBS with an attractive function from CBR.
Another object is to provide a vegetable fat product in the form of a vegetable fat composition comprising at least two different triglycerides with a low risk of soapy off-notes and a comparable price.
It is a further object to provide various applications of such fat compositions.
Summary of The Invention
The present invention relates to a vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated (S) and unsaturated (U) fatty acids and at least one triglyceride comprises C14-fatty acids, and wherein the vegetable fat composition comprises 3 to 97% by weight of C14-fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil.
The vegetable fat composition of the invention has some properties from CBS combined in one product, such as fast crystallization speed and high gloss; some characteristics from CBR, such as no or low risk of soapy taste due to relatively low levels of lauric acid (C12: 0) and lower molecular weight fatty acids (e.g., C10 and C8). In addition, the disclosed vegetable fat composition is also a cost-effective vegetable fat composition having at least a comparable price compared to products on the market today.
The invention also relates to a Cocoa Butter Replacer (CBR) comprising a vegetable fat composition.
The present invention also relates to a method for producing a vegetable fat composition, wherein the method comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) maintaining said first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time:
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) optionally decolorizing and filtering the crude vegetable fat composition; and
g) optionally, unreacted excess free fatty acids are removed from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
The reaction vessel may be any vessel suitable for carrying out a chemical reaction. Such a container may be, for example, but not limited to, a flask, a pot, a tube, an Erlenmeyer flask, a laboratory flask, a round-bottomed flask, a three-necked flask, a two-necked flask, a single-necked flask, a PCR tube, a glass flask, a metal flask, or an Eppendorf tube.
Also disclosed herein are vegetable fat compositions for baking, dairy or confectionery applications; or in coatings or coatings for baking or confectionery applications; or for the coating of chocolate or chocolate analogues.
Further, the use of the vegetable fat composition in filling, such as baked filling and confectionery filling; or for the manufacture of processed food products; or as a fat component to be incorporated into a food product.
Furthermore, it is the use of a vegetable fat composition for chocolate or chocolate analogue spreads which are spreadable at room temperature.
The invention also relates to a confectionery or chocolate analogue product comprising 10 to 70 wt.%, such as 20 to 65 wt.%, such as 25 to 40 wt.% by weight of the vegetable fat composition of the invention.
Definition of
The term "plant" as used herein is understood to be derived from a plant (plant) or a unicellular organism. Thus, if all the fatty acids used to obtain the vegetable fat or vegetable triglyceride are of plant or unicellular organism origin, said triglyceride or fat is still to be understood as vegetable fat or vegetable triglyceride.
S means saturated fatty acid, and U means unsaturated fatty acid. The fatty acids contained in the triglycerides of the formulae SSU, SUS, etc., and the fatty acids mentioned in the SSU/SUS ratio, may be the same or different saturated and unsaturated fatty acids.
Saturated fatty acids are chains of carbon atoms connected by single bonds, wherein the number of hydrogen atoms in the chain attached to each carbon atom reaches a maximum. Unsaturated fatty acids are chains of carbon atoms linked by single bonds and by different numbers of double bonds, the hydrogen atoms to which they are attached not reaching the full quota of hydrogen atoms. The unsaturated acid may exist in two forms, namely cis and trans. The double bond may exhibit one of two possible configurations: trans or cis. In the trans configuration (trans fatty acids) the carbon chain extends from the opposite side of the double bond, whereas in the cis configuration (cis fatty acids) the carbon chain extends from the same side of the double bond. Trans fatty acids are the straighter molecules. Cis fatty acids are curved molecules.
The use of the term CX means that the fatty acids contain X carbon atoms, for example C14 fatty acids have 14 carbon atoms and C8 fatty acids have 8 carbon atoms.
The term CX is used: y means that the fatty acid contains X carbon atoms and Y double bonds, e.g. C14: 0 fatty acids have 14 carbon atoms and 0 double bonds, whereas C18: 1 fatty acid has 18 carbon atoms and 1 double bond.
The ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids means the weight of C14-fatty acids divided by the total weight of C8-, C10-, C12-and C14-fatty acids (C14/C8+ C10+ C12+ C14).
As used herein, "%" or "percent" refers to weight percent, i.e., wt.% or wt.%, if not otherwise specified.
As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise indicated.
The term "single cell oil" as used herein shall mean oil from oleaginous microorganisms (oleaginous microorganisms) that are yeast, mold (fungi), bacteria and microalgal species. These single cell oils are produced intracellularly and in most cases during the stationary growth phase under specific growth conditions (e.g., with excess carbon source while under nitrogen limitation). Some examples of oleaginous microorganisms are, but are not limited to, Mortierella alpina (Mortierella alpina), Yarrowia lipolytica (Yarrowia lipolytica), Schizochytrium (Schizochytrium), Nannochloropsis (Nannochloropsis), Chlorella (Chlorella), Crypthecodinium cohnii (Crypthecodinium cohnii), and Shewanella (Shewanella).
As used herein, "cocoa butter replacer" is intended to mean an edible fat having a triglyceride composition that is significantly different from cocoa butter. Cocoa butter replacers have high to low trans fatty acids in their triglyceride composition, and even no trans fatty acids. The cocoa butter replacer can be mixed with cocoa butter in only moderate to small proportions. Furthermore, in contrast to chocolate, compounds based on cocoa butter substitutes do not require treatment at different temperatures (known as tempering) before moulding, coating or enrobing to obtain a final product with an acceptable shelf life.
As used herein, "edible" is something suitable for use as a food product or as part of a food product (e.g., a dairy or confectionery product).
For products and methods in the Confectionery field, reference is made to "Chocolate, Cocoa and Confectiony", B.W.Minifie, Aspen Publishers Inc., 3 rd edition 1999.
Food products are products for human consumption. An important group of products are those in which cocoa butter and cocoa butter-like fats are used.
By chocolate or chocolate-like product is meant a product which is experienced by the consumer at least as chocolate or as a confectionery product having a common organoleptic property (e.g. such as melting profile, taste, etc.) with chocolate. Some chocolates often contain cocoa butter in significant amounts, with some chocolate analog products being produced with low or even no cocoa butter, for example by replacing cocoa butter with cocoa butter equivalents, cocoa butter replacers, and the like. Additionally, many chocolate or chocolate-like products contain cocoa powder or cocoa mass (cocoa mass), but some chocolate or chocolate-like products, such as typical white chocolate, may be produced without cocoa powder, but with, for example, the chocolate taste being drawn from the cocoa butter. Depending on the country and/or region, there may be different restrictions on the products that can be sold as chocolate.
The term "comprises/comprising" and variations thereof is to be understood as specifying the presence of the stated parts, steps, features or components, but not excluding the presence of one of more additional parts, steps, features or components.
The term "and/or" as used herein is intended to mean combined ("and") and exclusive ("or"), i.e., "a and/or B" is intended to mean "a alone, or B alone, or a and B together". Thus, for example, in the case of "cold trap and/or condenser", it means "a reaction vessel further comprising a cold trap", "a reaction vessel further comprising a condenser" or "a reaction vessel further comprising a cold trap and a condenser".
Detailed Description
When describing the following embodiments, the present invention contemplates all possible combinations and permutations of the embodiments described below and aspects disclosed above.
The present invention relates to: a vegetable fat composition, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00; and the use of a vegetable fat composition; and a method for producing a vegetable fat composition.
In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.50 to 1.00.
In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.60 to 1.00.
In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.70 to 1.00.
In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.80 to 1.00.
In any of the above embodiments, the ratio of SSU to SUS in the triglyceride may be from 0.2 to 6.0, wherein SSU is an asymmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in asymmetric isomers, and wherein SUS is a symmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in symmetric isomers.
The SSU/SUS ratio can be measured/calculated in the plant composition. The ratio of SSU to SUS means the weight of SSU-triglycerides divided by the weight of SUS-triglycerides (SSU/SUS), where S means saturated fatty acids and U means unsaturated fatty acids. SSU is an asymmetric di-saturated triglyceride in which saturated fatty acids occupy the sn1 and sn2 positions and unsaturated fatty acids occupy the sn3 position or saturated fatty acids occupy the sn2 and sn3 positions and unsaturated fatty acids occupy the sn1 position. SUS is a symmetric di-saturated triglyceride in which saturated fatty acids occupy the sn1 and sn3 positions and unsaturated fatty acids occupy the sn2 position.
Sn1/sn2/sn3：
Fischer projection of natural L-glycerol derivatives.
Generally, triglycerides are represented using "sn", which represents a stereospecific number. In the Fischer projection of the natural L-glycerol derivative, the secondary hydroxyl groups are shown to the left relative to C-2; the carbon atom above it thus becomes C-1 and the carbon atom below it becomes C-3. The prefix "sn" is placed before the stem name (stem name) of the compound.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 0.2 to 5.0.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 0.2 to 4.0.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 0.2 to 3.0.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 0.5 to 3.0.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 0.5 to 2.5.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 1.0 to 2.5.
In one or more embodiments, the ratio of SSU to SUS in the triglyceride is from 1.5 to 2.5.
In one or more embodiments, the triglyceride comprises at least 20 wt.% saturated fatty acids.
At least 20 wt.% saturated fatty acids means that at least 20% of the total weight of fatty acids in the triglyceride are from saturated fatty acids.
In one or more embodiments, the triglyceride comprises at least 25 wt.% saturated fatty acids.
In one or more embodiments, the triglyceride comprises 35 wt.% to 90 wt.% saturated fatty acids.
In one or more embodiments, the triglyceride comprises 55 to 85 wt.% saturated fatty acids.
In one or more embodiments, the triglyceride comprises 60 to 80 wt.% saturated fatty acids.
In one or more embodiments, the triglycerides comprise saturated fatty acids comparable to cocoa butter.
Comparable to cocoa butter means that the level of saturated fatty acids in the vegetable fat composition is similar to the level of saturated fatty acids present in cocoa butter.
In one or more embodiments, the vegetable fat composition is not derived from a unicellular organism.
In one or more embodiments, the vegetable fat composition comprises 10 wt.% or less of C12-fatty acids.
In one or more embodiments, the vegetable fat composition comprises 5 wt.% or less of C12-fatty acids.
In one or more embodiments, the vegetable fat composition comprises 1 wt.% or less of C12-fatty acids.
In one or more embodiments, the vegetable fat composition is substantially free of C12-fatty acids.
By substantially free is meant that the composition comprises 1 wt.% or less, e.g., is almost completely free of C12-fatty acids.
All non-lauric acid type products currently on the market result in reduced capacity when compared to high trans CBR products. An alternative product to high trans CBR may be a CBS product, however, the increased risk of the CBS product developing a soapy taste in the final product due to poor handling/processing by the compound producer may prevent some producers from using CBS products to replace high trans CBR products.
In one or more embodiments, the triglyceride contains 15 wt.% or less of trans-unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 10 wt.% or less of trans-unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 5 wt.% or less of trans-unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 2 wt.% or less of trans-unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 1 wt.% or less of trans-unsaturated fatty acids.
In one or more embodiments, the vegetable fat composition is a non-hydrogenated vegetable fat composition.
Hydrogenation is a process in which unsaturated fatty acids are partially saturated. Non-hydrogenated means not hydrogenated or not hydrogenated. By subjecting the unsaturated fatty acids to a hydrogenation process (e.g., a combination involving catalyst, hydrogen, and heat), the double bonds are opened and hydrogen atoms are bonded to carbon atoms, thereby saturating the double bonds. While most unsaturated oils will remain as such (maintain their double bond structure) or be converted to the corresponding saturated fatty acids, some double bonds may be opened during the hydrogenation process and subsequently reclosed in another double bond configuration, thereby converting cis fatty acids to trans fatty acids, and vice versa. A non-hydrogenated vegetable fat composition is a composition comprising only non-hydrogenated fatty acids, which means that the fatty acids in the composition have not been subjected to a hydrogenation process.
A vegetable fat composition that is a non-hydrogenated vegetable fat composition is one that maintains a clean label while still obtaining properties from CBS and some properties from CBR.
In one or more embodiments, the C14-fatty acid is a saturated fatty acid (C14: 0). C14: 0 fatty acid is also known as myristic acid.
In one or more embodiments, the vegetable fat composition comprises 3% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises 5% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises 5% to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises 5% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises from 7% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises 10% to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the vegetable fat composition comprises 10% to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.
In one or more embodiments, the triglyceride contains at least 5 wt.% unsaturated fatty acids.
At least 5 wt.% unsaturated fatty acids means that at least 5% of the total weight of fatty acids in the triglyceride are derived from unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 80 wt.% or less of unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 75 wt.% or less of unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 10 wt.% to 65 wt.% unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 15 to 45 wt.% unsaturated fatty acids.
In one or more embodiments, the triglyceride contains 20 to 40 wt.% unsaturated fatty acids.
In one or more embodiments, the triglyceride comprises at least 1 wt.% C16-fatty acids, the C16-fatty acids selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
At least 1 wt.% C16-fatty acids means that at least 1% of the total weight of fatty acids in the triglyceride are from C16-fatty acids, wherein the C16-fatty acids are selected from palmitic acid, palmitoleic acid, or a combination thereof.
In one or more embodiments, the triglycerides comprise at least 5 wt.% C16-fatty acids, said C16-fatty acids being selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
In one or more embodiments, the triglycerides comprise at least 5 wt.% C18-fatty acids, said C18-fatty acids being selected from C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
At least 5 wt.% C18-fatty acids means that at least 5% of the total weight of fatty acids in the triglyceride are from C18-fatty acids, wherein the C18-fatty acids are selected from stearic acid, oleic acid, linoleic acid, or a combination thereof.
In one or more embodiments, the triglycerides comprise at least 10 wt.% C18-fatty acids, said C18-fatty acids being selected from C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
In one or more embodiments, the vegetable fat composition is used in baking, dairy or confectionery applications.
In one or more embodiments, the baking or confectionery application is selected from a biscuit (biscuit), cake (cake), muffin (muffin), donut (donut), pastry (pastry), or bread (breaded) application.
In one or more embodiments, the vegetable fat composition is used in molding, coating, enrobing or filling chocolate or chocolate analog applications.
The vegetable fat composition may be used as a filling, such as a bakery filling and a confectionery filling.
In one or more embodiments, the vegetable fat composition is used as a chocolate or chocolate analog coating.
In one or more embodiments of the process of the present invention, the optional step f) of decolorizing and filtering the crude vegetable fat composition is performed before the optional step g) of removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure.
In one or more embodiments of the process of the present invention, the optional step g) of removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, is performed before the optional step f) of decolorizing and filtering the crude vegetable fat composition.
In one or more embodiments of the process of the invention, the process comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) holding said first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) decolorizing and filtering the crude vegetable fat composition to obtain a final vegetable fat composition comprising triglycerides.
In one or more embodiments of the process of the invention, the process comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) holding said first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
In one or more embodiments of the process of the invention, the process comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) holding said first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure; and
g) decolorizing and filtering the crude vegetable fat composition to obtain a final vegetable fat composition comprising triglycerides.
In one or more embodiments of the process of the invention, the process comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) holding said first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) decolorizing and filtering the crude vegetable fat composition; and
g) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
In one or more embodiments of the process of the invention, the second glycerol and fatty acid mixture is heated in step d) to at least 190 ℃ for a predetermined amount of time, such as to at least 200 ℃, such as at least 210 ℃, or such as at least 220 ℃ for a predetermined amount of time.
In one or more embodiments of the process of the invention, the second glycerol and fatty acid mixture is heated in step d) to at least 230 ℃ for a predetermined amount of time, such as to at least 240 ℃, or such as at least 250 ℃ for a predetermined amount of time.
In one or more embodiments of the process of the invention, the second glycerol and fatty acid mixture is heated in step d) to a temperature of from 180 ℃ to 250 ℃ for a predetermined amount of time, for example to 190 ℃ to 250 ℃, for example from 200 ℃ to 240 ℃, or for example from 210 ℃ to 230 ℃ for a predetermined amount of time.
In one or more embodiments of the process of the present invention, the reduced pressure of step b) is a pressure below 600 mbar, such as below 400 mbar, such as below 200 mbar, such as below 100 mbar, such as below 50 mbar, such as below 40 mbar.
In one or more embodiments of the process of the present invention, the reaction vessel further comprises a cold trap and/or a condenser heated to at least 40 ℃, for example at least 50 ℃.
In one or more embodiments of the method of the present invention, the predetermined amount of time of step b) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
In one or more embodiments of the method of the present invention, the predetermined amount of time of step c) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
In one or more embodiments of the method of the present invention, the predetermined amount of time of step d) is at least 1 hour, such as at least 2 hours.
In one or more embodiments of the method of the invention, the predetermined amount of time of step e) is at least 2 hours, such as at least 4 hours, such as at least 6 hours, such as at least 8 hours, such as at least 10 hours, such as at least 12 hours, such as at least 14 hours.
In one or more embodiments of the process of the present invention, a catalyst is added in step a). The addition of the catalyst increases the reaction speed and thus reduces the total reaction time required to obtain the crude vegetable fat composition. The catalyst may be any catalyst known to be beneficial in esterification processes, and it is particularly preferred to use zinc oxide as the catalyst. Thus, in one or more embodiments of the process of the present invention, zinc oxide (ZnO) is added as catalyst in step a).
As known to the person skilled in the art, the predetermined amount of time in step e) required to keep the second glycerol and fatty acid mixture at the temperature of step d) to obtain the crude vegetable fat composition will be reduced if a catalyst is used. If a catalyst is used, the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.
In one or more embodiments of the process of the present invention, zinc oxide (ZnO) is added as catalyst in step a) and the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.
It is well within the skill of the artisan to determine the amount of catalyst required in the process. In one or more embodiments of the process of the invention, the amount of catalyst added is at least 0.8%, such as at least 0.9%, such as 1%. The skilled person will also know that higher amounts of catalyst can be added which will result in faster reaction times, however there is a natural upper limit on how much catalyst should be added. In one or more embodiments of the process of the invention, no more than 2% of the catalyst is added, such as no more than 1%, for example no more than 0.5%.
In describing embodiments, not all possible combinations and permutations of embodiments are explicitly described. The mere fact that certain measures are recited in mutually different dependent claims or described in different embodiments does not indicate that a combination of these measures cannot be used to advantage. The present invention contemplates all possible combinations and permutations of the described embodiments.
The invention is further illustrated by the following examples, which should not be construed as limiting the scope of protection.
Examples
Example 1 esterification of Glycerol with free fatty acids
Glycerin and fatty acid were mixed to provide the reaction mixture shown in table 1. Each reaction mixture was then placed in a 6L three-necked flask equipped with a vacuum inlet, a cold trap heated to 50 ℃, and a condenser. The reaction mixture was heated to 160 ℃ under a reduced pressure of 33 mbar within 30 minutes. The reaction mixture was held at 160 ℃ for 30 minutes and then the temperature was raised to 210 ℃ over a2 hour period. Once the final reaction temperature was reached, the reaction mixture was left for 15 hours. The crude oil can be obtained by decolorization and filtration, and then the excess free fatty acids are distilled under reduced pressure at 240 ℃ to give the final product. However, in this example, the obtained crude oil was freed of excess free fatty acids by distillation at 240 ℃ under reduced pressure, and then subjected to decolorization and filtration to obtain the final products as shown in table 1. Table 1 shows the feed composition (feed composition) and fatty acid composition (fat acid composition) of the Triglyceride (TAG) product.
Table 1: feed composition and FAC for TAG products
Table 1 shows the compositions of the TAG products produced in example 1, each having a high TAG content (94 to 95%) and low Free Fatty Acid (FFA), mono-glyceride (MAG) and di-glyceride (DAG) content. This is highly beneficial as it means that the TAG product obtained is of high purity with very little contamination to be removed. The myristic acid content of the fatty acid composition of the TAG part of the product is 30 to 78 wt.%. Furthermore, the SAFA content is 78 to 82 wt.%. The TAG composition of the TAG product shows a randomized distribution of fatty acids on glycerol as also observed for fatty acid distribution of vegetable oils after chemical interesterification (inter-esterification).
The composition products were analyzed using AOCS Cd 22-91. The fatty acid composition of the TAG product was analyzed using IUPAC 2.301 (methylation) and IUPAC 2.304 (GLC). The TAG composition of the TAG product was calculated using the conditions of 100% random chemical interesterification.
Example 2-formulation and manufacture of milk and dark chocolate analogue compounds.
Table 2 shows the recipe of the dark chocolate compound used.
Table 2: composition of dark chocolate analogue compound
Vegetable fat (% w/w)
30.0
Cocoa powder (10 to 12% CB) (% w/w)
15.0
Sugar (% w/w)
48.6
Skimmed milk powder (% w/w)
6.0
Lecithin
0.4
Total fat content (% w/w)
31.7
Fat composition distribution in the formula
Vegetable fat (%)
94.6
Cacao butter (%)
5.2
Milk fat (%)
0.2
Example 3-crystallization speed and gloss of samples 3A, 3B, 3C, 3D, 3E, 3F, reference 1, reference 2, and reference 3
Black complexes (dark compounds) with the formula shown in table 2 based on vegetable fats from TAG products A, B, C, D, E and F of example 1 were generated. In addition, three commercially available reference complexes from AAK-AB were also generated. Reference 1 is the trade name AKOPOLTMNH 30 partial lauric Cocoa Butter Replacer (CBR) complex, reference 2 being under the trade name AKOPOLTMLow trans CBR of LT 03 and reference 3 is under the trade name AKOPOLTMHigh trans CBR of MC 80.
All ingredients of the black composite were mixed in a Hobart N-50 mixer at 65 ℃ for 10 minutes and homogenized in a Buhler SDY-300 three roll refiner to a particle size of about 20 μ. Thereafter, the black composite was refined in a Hobart mixer at 65 ℃ for 6 hours.
Gloss evaluation of black composite coatings on cookies
The biscuits were coated in a Nielsen coater at 45 ℃ with the black composite coating described in example 2 herein above, followed by cooling in a three-zone cooling tunnel (three-zone cooling tunnel) at temperatures of 6 ℃, 6 ℃ and 15 ℃ for 15 minutes. After storage at 20 ℃ for 1 week, the gloss was evaluated by visual inspection. The number of "+" indicates the gloss on the scale of "1 +" to "4 +", where a higher number indicates a higher gloss. "1 +" is a dull surface (dull surface), while "4 +" is a high gloss complex surface.
Crystallization rate of black composite coating on cookies
The biscuits were coated in a Nielsen wrapper at 45 ℃ with a black compound coating from example 2, followed by cooling in a three-zone cooling tunnel at temperatures of 6 ℃, 6 ℃ and 15 ℃. The black composite coating on the biscuit was subjectively evaluated at a specific cooling time and the coating was evaluated by the following scale:
1. on some parts of the biscuit, the coating is still liquid, while the other parts are semi-cured.
2. The entire coating is semi-cured, but very tacky and very soft. The biscuit no longer has a liquid coating portion.
3. The entire coating has cured, however, the coating is still sticky, soft, and not ready for packaging.
4. The entire coating is hard and non-tacky. The product can be packaged but the coating is not yet fully cured.
Score value 4 is the most important score because it indicates that the coated cookies are ready for flow packaging (flow packing).
The results of the crystallization rate test and gloss from the biscuit composite coating are shown in table 3.
Table 3: black composite formulation, crystallization rate and gloss variation
The five black composites 3A, 3B, 3C, 3E and 3F showed very fast crystallization rates, with a coating value of 4 being obtained after 75 seconds. Compound 3D was even faster, with a coating value of 4 being obtained after 60 seconds. This is slightly faster than the partial lauric CBR (ref 1) and significantly faster than both the low trans CBR (ref 2) and high trans CBR (ref 3) complexes. Furthermore, the gloss level of the six complexes was as high as that of the partial lauric acid type CBR (reference 1) and was significantly more glossy than both the low-trans CBR (reference 2) and high-trans CBR (reference 3) complexes.
Fat blends of examples 4-5
The A, B, C, D and E TAG products of example 1 were blended with a middle fraction (mid-fraction) from an interesterified blend of palm (palm) and african buttery (shea) fractions (vegetable fat blend M). Table 4 shows the oil blend compositions.
Table 4: vegetable oil blend compositions
The middle fraction from the interesterified blend of palm and african butterfat fractions (vegetable fat blend M) contains a low myristic acid content of 1.1 wt.%. Thus, the blend of TAG products A, B, C, D and E with an intermediate fraction from an interesterified blend of palm and african butterresin fractions (vegetable fat blend M) resulted in a reduction of the myristic acid content in the final oil blend composition. Furthermore, a reduction in SAFA content of the blend compared to TAG products A, B, C, D and E was also observed, because the SAFA content of the vegetable fat blend M was lower.
Example 5-crystallization Rate and gloss of samples 5A1-2, 5B1-2, 5C1-2, 5D1-2, 5E1-2, 5M and reference 1
A black composite based on the vegetable oil blend from example 4 having the formulation shown in table 2 was produced. This complex was compared with a complex prepared with a commercially available partial lauric acid type CBR (reference 1). The results of the crystallization rate test and gloss from the biscuit composite coating are shown in table 5.
Table 5: black composite formulation, crystallization rate and gloss variation
The addition of the middle fraction from the interesterified blend of palm and african butterresin fractions (vegetable fat blend M) to the vegetable oil blend results in a longer crystallization time of the complex in the cooling tunnel, obtaining a crystallization rate score of "4". Thus, by adding an intermediate fraction from an interesterified blend of palm and african butterresin fractions to TAG products A, B, C, D and E, a reduction in crystallization rate was observed. However, the crystallization rates of all 10 complexes 5a1, 5B1, 5C1, 5D1, 5E1, 5a2, 5B2, 5C2, 5D2 and 5E2 were still all higher than complex 5M based on the middle fraction from the interesterified blend of palm and african butter tree fractions (vegetable fat blend M). In addition, the crystallization rates of complexes 5a1, 5B1, 5C1, 5D1, and 5E1 were comparable to the partial lauric acid type CBR (ref 1).
The degree of gloss of the finished composite coating on the biscuit decreased with TAG containing reduced myristic acid, but both were more glossy than composite 5M.
Fat blends of examples 6-7
The A, B and C TAG products of example 1 were blended with palm middle fraction IV 33 and/or middle fractions from an interesterified blend of palm and african butterresin fractions (vegetable fat blend M). Table 7 shows the oil blend compositions.
Table 6: vegetable oil blend compositions
Both the middle fraction from the interesterified blend of palm and african butterfat fractions (vegetable fat blend fat M) and the palm middle fraction IV 33 contain a low myristic acid content. Thus, the blending of TAG products A, B and C with palm middle fraction IV 33 and/or middle fractions from interesterified blends of palm and african butter resin fractions (vegetable fat blend M) resulted in a reduction of the myristic acid content in the final oil blend composition. Furthermore, a reduction in SAFA content of the blend compared to TAG products A, B and C was also observed, because the SAFA content of the vegetable fat blend M and palm mid fraction IV 33 was lower.
Example 7-crystallization speed and gloss of samples 7A3-4, 7B3-4, 7C3-4, 5M, and reference 2
A black composite based on the vegetable oil blend from example 6 having the formulation shown in table 2 was produced. This complex was compared to a commercially available low trans CBR (reference 2). The results of the crystallization rate test and gloss from the biscuit composite coating are shown in table 7.
Table 7: black composite formulation, crystallization rate and gloss variation
The addition of palm mid fraction IV 33 and/or the mid fraction from the interesterified blend of palm and african butter resin fractions (reference vegetable fat blend M) to the vegetable oil blend results in a longer crystallization time of the complex in the cooling channel, obtaining a crystallization speed score of "4". Thus, a decrease in crystallization rate was observed. However, the crystallization rate of all six complexes 7A3, 7B3, 7C3, 7a4, 7B4 and 7C4 was higher than that of complex 5M based on the intermediate fraction from the interesterified blend of palm and african butter resin fractions (vegetable fat blend M). In addition, the crystallization rates of the six complexes were all comparable to the crystallization rate of the low trans CBR (ref 2).
The gloss level of the finished composite coating on the biscuit was slightly dull (gloss scale 2+) and comparable to the slightly dull surface of the low-trans CBR coating (reference 2).
Example 8-esterification of glycerol with free fatty acids and ZnO.
Glycerin, fatty acid and ZnO (1.0 ‰) were mixed to provide the reaction mixture shown in table 8. Each reaction mixture was then placed in a 6L three-necked flask equipped with a vacuum inlet, a cold trap heated to 70 ℃, and a condenser. The reaction mixture was heated to 160 ℃ under a reduced pressure of 33 mbar within 30 minutes. The reaction mixture was held at 160 ℃ for 30 minutes and then the temperature was raised to 210 ℃ over a2 hour period. Once the final reaction temperature was reached, the reaction mixture was left for 5 hours. The crude oil can be obtained by decolorization and filtration, and then the excess free fatty acids are distilled under reduced pressure at 240 ℃ to give the final product. However, in this example, the obtained crude oil was freed of excess free fatty acids by distillation at 240 ℃ under reduced pressure, and then subjected to decolorization and filtration to obtain the final products as shown in table 8. Table 8 shows the feed composition and fatty acid composition of the Triglyceride (TAG) product.
Table 8: feed composition and FAC for TAG products
Table 8 shows the composition of the TAG products produced in example 8, each with high TAG content (94 to 95%) and low Free Fatty Acid (FFA), Monoglyceride (MAG) and Diglyceride (DAG) content. This is highly beneficial as it means that the TAG product obtained is of high purity with very little contamination to be removed. The TAG composition of the TAG product showed a randomized distribution of fatty acids on glycerol as also observed for the fatty acid distribution of vegetable oils after chemical interesterification.
The composition products were analyzed using AOCS Cd 22-91. The fatty acid composition of the TAG product was analyzed using IUPAC 2.301 (methylation) and IUPAC 2.304 (GLC). The TAG composition of the TAG product was calculated using the conditions of 100% random chemical interesterification.
The invention is further described in the following non-limiting items.
1. A vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated (S) and unsaturated (U) fatty acids, and at least one of the triglycerides comprises C14-fatty acids, and wherein the vegetable fat composition comprises 3 to 97% by weight of C14-fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil.
2. The vegetable fat composition according to item 1, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.50 to 1.00.
3. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.60 to 1.00.
4. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.70 to 1.00.
5. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-and C14-fatty acids in the vegetable fat composition is from 0.80 to 1.00.
6. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 6.0, wherein SSU is an asymmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in asymmetric isomers, and wherein SUS is a symmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid in symmetric isomers.
7. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 4.0.
8. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 4.0.
9. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 3.0.
10. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.5 to 2.5.
11. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 1.0 to 2.5.
12. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 1.5 to 2.5.
13. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise at least 20 wt.% saturated fatty acids.
14. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise at least 25 wt.% saturated fatty acids.
15. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 35 to 90 wt.% saturated fatty acids.
16. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 55 to 85 wt.% saturated fatty acids.
17. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 60 to 80 wt.% saturated fatty acids.
18. In one or more embodiments, the triglycerides comprise saturated fatty acids comparable to cocoa butter.
19. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition does not originate from a unicellular organism.
20. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 10 wt.% or less of C12-fatty acids.
21. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 wt.% or less of C12-fatty acids.
22. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 1 wt.% or less of C12-fatty acids.
23. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition is substantially free of C12-fatty acids.
24. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 15 wt.% or less trans-unsaturated fatty acids.
25. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 10 wt.% or less trans-unsaturated fatty acids.
26. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 5 wt.% or less trans-unsaturated fatty acids.
27. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 2 wt.% or less of trans-unsaturated fatty acids.
28. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 1 wt.% or less of trans-unsaturated fatty acids.
29. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition is a non-hydrogenated vegetable fat composition.
30. The vegetable fat composition according to any preceding item, wherein the C14-fatty acid is a saturated fatty acid (C14: 0).
31. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 3 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
32. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.
33. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.
34. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
35. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises from 7% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.
36. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises from 10% to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.
37. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises from 10% to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.
38. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise at least 5 wt.% unsaturated fatty acids.
39. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 80 wt.% or less of unsaturated fatty acids.
40. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 75 wt.% or less of unsaturated fatty acids.
41. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 10 to 65 wt.% unsaturated fatty acids.
42. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 15 to 45 wt.% unsaturated fatty acids.
43. The vegetable fat composition according to any one of the preceding items, wherein the triglycerides comprise 20 to 40 wt.% unsaturated fatty acids.
44. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 1 wt.% C16-fatty acids, said C16-fatty acids being selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
45. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 5 wt.% C16-fatty acids, said C16-fatty acids being selected from C16: 0 (palmitic acid), C16: 1 (palmitoleic acid), or a combination thereof.
46. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 5 wt.% C18-fatty acids, the C181 fatty acids being selected from C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
47. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 10 wt.% C18-fatty acids, said C18-fatty acids being selected from the group consisting of C18: 0 (stearic acid), C18: 1 (oleic acid), C18: 2 (linoleic acid), or a combination thereof.
48. The vegetable fat composition according to any preceding item for use in baking, dairy or confectionery applications.
49. The vegetable fat composition of item 48, wherein the baking or confectionery application is selected from a biscuit, cake, muffin, donut, pastry or bread application.
50. The vegetable fat composition according to any one of items 1 to 47 for use in moulding, coating, enrobing or filling chocolate or chocolate analogue applications.
51. The vegetable fat composition according to any one of items 1 to 47 for use as a chocolate or chocolate analogue coating.
52. A Cocoa Butter Replacer (CBR) comprising the vegetable fat composition according to any one of items 1 to 47.
53. A method for producing a vegetable fat composition according to any one of clauses 1 to 47, wherein the method comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) maintaining said glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 230 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) optionally decolorizing and filtering the crude vegetable fat composition; and
g) optionally, unreacted excess free fatty acids are removed from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
54. A method for producing a vegetable fat composition according to any one of clauses 1 to 47, wherein the method comprises the steps of:
a) mixing glycerol and a fatty acid in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acid comprises 3% to 97% by weight of C14;
b) heating the first glycerol and fatty acid mixture to at least 140 ℃ under reduced pressure for a predetermined amount of time;
c) maintaining said glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;
d) heating the second glycerin and fatty acid mixture to at least 180 ℃ for a predetermined amount of time;
e) maintaining said second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;
f) optionally decolorizing and filtering the crude vegetable fat composition; and
g) optionally, unreacted excess free fatty acids are removed from the crude vegetable fat composition by distillation at a temperature of at least 160 ℃, optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.
55. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 190 ℃ for a predetermined amount of time.
56. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 200 ℃ for a predetermined amount of time.
57. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 210 ℃ for a predetermined amount of time.
58. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 220 ℃ for a predetermined amount of time.
59. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 230 ℃ for a predetermined amount of time.
60. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 240 ℃ for a predetermined amount of time.
61. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 250 ℃ for a predetermined amount of time.
62. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 180 to 250 ℃ for a predetermined amount of time.
63. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 190 to 250 ℃ for a predetermined amount of time.
64. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 200 to 240 ℃ for a predetermined amount of time.
65. The method for producing a vegetable fat composition according to clause 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 210 to 230 ℃ for a predetermined amount of time.
66. The method for producing a vegetable fat composition according to any one of items 53 to 65, wherein optional step f) is performed before optional step g) or wherein optional step g) is performed before optional step f).
67. The process for producing a vegetable fat composition according to any one of clauses 53 to 66, wherein the reduced pressure of step b) is a pressure below 600 mbar, such as below 400 mbar, such as below 200 mbar, such as below 100 mbar, such as below 50 mbar, such as below 40 mbar.
68. The method for producing a vegetable fat composition according to any one of clauses 53 to 67, wherein the reaction vessel further comprises a cold trap and/or a condenser heated to at least 40 ℃, e.g. at least 50 ℃.
69. The method for producing a vegetable fat composition according to any one of clauses 53 to 68, wherein the predetermined amount of time of step b) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
70. The method for producing a vegetable fat composition according to any one of items 53 to 69, wherein the predetermined amount of time of step c) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.
71. The method for producing a vegetable fat composition according to any one of items 53 to 70, wherein the predetermined amount of time of step d) is at least 1 hour, such as at least 2 hours.
72. The method for producing a vegetable fat composition according to any one of items 53 to 71, wherein the predetermined amount of time of step e) is at least 2 hours, such as at least 4 hours, such as at least 6 hours, such as at least 8 hours, such as at least 10 hours, such as at least 12 hours, such as at least 14 hours.
73. The method for producing a vegetable fat composition according to any one of clauses 53 to 72, wherein a catalyst is added in step a).
74. The method for producing a vegetable fat composition according to any one of items 53 to 73, wherein zinc oxide (ZnO) is added as a catalyst in step a).
75. The method for producing a vegetable fat composition according to any one of clauses 73 to 74, wherein the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours, when the catalyst is added in step a).
76. The method for producing a vegetable fat composition according to any one of items 53 to 75, wherein zinc oxide (ZnO) is added as a catalyst in step a) and the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.
77. The method for producing a vegetable fat composition according to any one of clauses 73 to 76, wherein the amount of catalyst added is at least 0.8%, such as at least 0.9%, such as 1%.
78. The method for producing a vegetable fat composition according to any one of clauses 73 to 77, wherein no more than 2% of catalyst is added, such as no more than 1%, such as no more than 0.5%.
79. Use of the vegetable fat composition according to any one of items 1 to 47 for baking, dairy or confectionery applications.
80. Use of the vegetable fat composition according to any one of items 1 to 47 in a coating or enrobing for baking or confectionery applications.
81. Use of the vegetable fat composition according to any one of items 79 or 80, wherein the baking or confectionery application is selected from biscuit, cake, muffin, donut, pastry or bread applications.
82. Use of the vegetable fat composition according to any one of items 1 to 47 in filling, for example in baking filling and confectionery filling.
83. Use of the vegetable fat composition according to any one of items 1 to 47 for the coating of chocolate or chocolate analogues.
84. Use of the vegetable fat composition according to any one of items 1 to 47 for the manufacture of a processed food product.
85. Use of the vegetable fat composition according to any one of items 1 to 47 as a fat component to be incorporated into a food product.
86. Use of a vegetable fat composition according to any one of items 1 to 47 for chocolate or chocolate analogue spreads which are spreadable at room temperature.
87. Confectionery or chocolate analogue product comprising 10 to 70 wt.%, such as 20 to 65 wt.%, such as 25 to 40 wt.% by weight of the vegetable fat composition according to any one of items 1 to 47.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：包封的香料前体化合物