Structured vegetable fat compositions, a process for obtaining same and use thereof
AssigneeCargill, Incorporated
InventorsRenato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Isabel Paes Manso
Life of this patent
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Abstract
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.
Claims9
A structured vegetable fat composition, characterized by comprising:
- i) 1-15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from totally hydrogenated vegetable oils, wherein the emulsifier consists of a mixture consisting of monoacylglycerols and diacylglycerols and optionally propylene glycol ester, and wherein the emulsifier ranges from 52 to 99% of monoacylglycerols by weight, based on the total weight of the emulsifier;
- and
- ii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products,
- wherein:
- said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid from 25% to 45% by weight, based on the total weight of the composition;
- and
- said structured composition exhibits crystallization in about 5 minutes at a temperature of 25° C. and reaches stabilization of the maximum contents of solids in up to 30 minutes when used in a food product.
A structured vegetable fat composition, characterized by comprising:
- i) 1%-15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from beta compatible totally hydrogenated vegetable oils, wherein the emulsifier consists of a mixture consisting of monoacylglycerols and diacylglycerols and optionally propylene glycol ester, and wherein the emulsifier contains 52% of monoacylglycerols by weight, based on the total weight of the emulsifier;
- and
- ii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products,
- wherein:
- said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid from 25% to 45% by weight, based on the total weight of the composition;
- and
- said structured composition exhibits crystallization in about 5 minutes at a temperature of 25° C. and reaches stabilization of the maximum contents of solids in up to 30 minutes when used in a food product.
Dependencies are inferred from the claim text.