Preparation of butterfat and vegetable butter substitutes
AssigneeNestec S.A.
InventorsConstantin Bertoli, Katalin Hosszu-Sackett, Nicholas Melachouris, Helmut Traitler
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Abstract
Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.
Claims8
A process for preparing a butterfat or vegetable butter substitute composition without a molecular distillation step comprising:
- preparing a mixture containing 30% to 65% by weight of a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) and 35% to 70% by weight of a fatty acid triglyceride rich in fatty acids selected from the group consisting of caproic acid, caprylic acid and capric acid (MCT), and stirring the mixture with an immobilized lipase in the absence of solvent under conditions to obtain an interesterified mixture containing less than 5% by weight tristearin;
- neutralizing the interesterified mixture;
- bleaching the neutralized interesterified mixture;
- and
- deodorizing the bleached interesterified mixture.
Dependencies are inferred from the claim text.