Structural fat and method for making same
AssigneeThe Procter & Gamble Company
InventorsMichael W. Tafuri, Bernard Y. Tao
Life of this patent
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Abstract
A structural fat particularly suitable for margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=saturated fatty acid residue, O=oleic acid residue and L=linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil.
Claims22
A structural fat consisting essentially of:
- (i) from about 3 to about 9% by weight SSS triglycerides;
- (ii) from about 35 to about 46% by weight SOS triglycerides;
- (iii) from about 6 to about 12% by weight SSO triglycerides;
- and
- (iv) from about 23 to about 29.5% by weight SOO/SLS triglycerides;
- wherein
- S=saturated C.sub.16 or C.sub.18 fatty acid residue,
- O=oleic acid residue and L=linoleic acid residue;
- said fat having a weight ratio of P:St acid residues attached to the glycerides of about 8.5 or more and a weight ratio of O:L acid residues of about 3.5 or more, wherein P=palmitic, St=stearic, O=oleic and L=linoleic;
- said fat having:
- (a) a Solid Fat Content of:
- (i) from about 67 to about 80% at 50.degree. F.;
- (ii) from about 31 to about 58% at 70.degree. F.;
- (iii) from about 12 to about 39% at 80.degree. F.;
- (iv) from about 4 to about 18% at 92.degree. F.;
- and
- (v) about 7% or less at 105.degree. F.;
- and
- (b) a Carbon Number Profile of:
- (i) from about 5 to about 12% by weight C48 triglycerides;
- (ii) from about 40 to about 55% by weight C50 triglycerides;
- (iii) from about 23 to about 35% by weight C52 triglycerides;
- and
- (iv) from about 5 to about 10% by weight C54 triglycerides.
A solventless method for fractionating palm oil to obtain a structural fat, which comprises the steps of:
- (1) heating whole palm oil having an iodine value of from about 50 to about 55 to a temperature of from about 140.degree. F. to about 170.degree. F. until essentially crystal free;
- (2) slowly cooling the heated palm oil to a temperature of from about 75.degree. to about 95.degree. F.;
- (3) maintaining the palm oil at a temperature of from about 75.degree. to about 95.degree. F. for at least 10 hours to permit crystallization of a first solid fraction having an iodine value of from about 42 to about 47;
- (4) separating the first solid fraction from a first liquid fraction having an iodine value of from about 56 to about 61;
- (5) heating the first liquid fraction to a temperature of from about 140.degree. F. to about 170.degree. F. until essentially crystal free;
- (6) slowly cooling the heated first liquid fraction to a temperature of from about 60.degree. to about 75.degree. F.;
- (7) maintaining the first liquid fraction at a temperature of from about 60.degree. to about 75.degree. F. for at least 12 hours to permit crystallization of a second solid fraction having an iodine value of from about 39 to about 47;
- and
- (8) separating the second solid fraction from a second liquid fraction to yield a separated second solid fraction as the structural fat.
Dependencies are inferred from the claim text.