Low trans-fatty acid fats and fat compositions and methods of making same
AssigneeCargill, Incorporated
InventorsN. Van Toor, Gijsbertus Van Rossum, Marco Kruidenberg
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Abstract
This disclosure describes select low trans-fatty acid fats and fat compositions and methods of making such fats and fat compositions. These fats and fat compositions achieve properties commonly associated with typical partially hydrogenated fats, but avoid the high trans-fatty acid contents typically associated with such fats.
Claims41
1-60. (canceled)
A method of partially hydrogenating an unsaturated fat, comprising:
- dispersing a nickel-based catalyst in an unsaturated edible oil, the edible oil having an initial Iodine Value and an initial fatty acid profile;
- delivering hydrogen to the oil;
- and
- hydrogenating the oil at a hydrogenation temperature no greater than about 75° C. for a hydrogenation time to yield a partially hydrogenated fat having a modified Iodine Value and including a modified fatty acid profile, wherein the partially hydrogenated fat has a solid fat content of about 25-80 weight percent at 20° C., an absolute difference between the initial Iodine Value and the modified Iodine Value (dIV) divided by the hydrogenation time defines an average Iodine Value change rate of no less than about 5/hour, and no more than about 15 weight percent of the modified fatty acid profile comprises trans-fatty acids.
A method of hydrogenating an edible oil having an initial solid fat content of less than 20 weight percent at 20° C., an initial Iodine Value, and an initial fatty acid profile, the method comprising:
- providing a catalyst composition including a fat component and a nickel-based catalyst that has been heated to a first temperature;
- dispersing the catalyst composition in the oil;
- delivering hydrogen to the oil;
- and
- hydrogenating the oil at a second temperature to yield a partially hydrogenated fat having a modified Iodine Value and including a modified fatty acid profile,
- wherein:
- the second temperature is less than the first temperature;
- the partially hydrogenated fat has a solid fat content of about 20-80 weight percent at 20° C.;
- an absolute difference between the initial Iodine Value and the modified Iodine Value (dIV) divided by the hydrogenation time defines an average Iodine Value change rate of about 6-40/hour;
- and
- no more than about 15 weight percent of the modified fatty acid profile comprises trans-fatty acids.
A partially hydrogenated fat selected from a group consisting of partially hydrogenated soybean oil and partially hydrogenated rapeseed oil, the partially hydrogenated fat having:
- a solid fat content of at least about 20 weight percent at 20° C.;
- a trans-fatty acid content of about 4-20 weight percent of the fatty acid profile;
- and
- a ratio of C18 content to the trans-fatty acid content (C18:TFA) of at least about one.
A partially hydrogenated fat selected from a group consisting of partially hydrogenated soybean oil and partially hydrogenated rapeseed oil, the partially hydrogenated fat having:
- a solid fat content of about 20-80 weight percent at 20° C.;
- a trans-fatty acid content of no greater than about 15 weight percent of the fatty acid profile;
- and
- a ratio of the solid fat content at 20° C. to the trans-fatty acid content (SFC 20:TFA) of at least about two.
A partially hydrogenated fat selected from a group consisting of partially hydrogenated soybean oil, partially hydrogenated rapeseed oil, and partially hydrogenated sunflower oil, the partially hydrogenated fat having a fatty acid profile in which:
- a solid fat content is about 40-80 weight percent at 20° C.;
- a trans-fatty acid content is no greater than about 15 weight percent;
- and
- a ratio of C18 content to the trans-fatty acid content (C18:TFA) is at least about two.
A partially hydrogenated palm fat having a fatty acid profile in which:
- a solid fat content is about 40-80 weight percent at 20° C.;
- a trans-fatty acid content is no greater than about 10 weight percent;
- and
- a ratio of the solid fat content at 20° C. to the trans-fatty acid content (SFC 20:TFA) is at least about 4.
Dependencies are inferred from the claim text.