• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Use, as a substitute for palm oil in food products, of an oily preparation advantageously free from totally or partially hydrogenated oil, comprising a vegetable oil or a mixture of vegetable oils, provided that it is not palm oil with at least one ingredient chosen from the group comprising polysaccharides and emulsifiers not derived from palm oil and in which palmitic acid represents less than 12% by weight of the fatty mass entering into the composition of said emulsifiers.
    公开号:BE1022049B1
    申请号:E2013/0096
    申请日:2013-02-13
    公开日:2016-02-10
    发明作者:Geoffrey Ruiz；Sylvie Breton
    申请人:Lesieur；
    IPC主号:
    专利说明:

    OILY PREPARATION AS SUBSTITUTE OF PALM OIL
    The subject of the present invention is an oily preparation that can be used as a substitute for palm oil in food products and its method of preparation.
    Extracted by hot pressing of the fruit pulp of the oil palm, mainly grown in South-East Asia and Central Africa, palm oil is a vegetable oil that forms part of many foods of everyday life. Palm oil is today the most consumed oil in the world (25%), ahead of soybean oil (24%), rapeseed (12%) and sunflower (7%). Production has doubled every 10 years for 30 years, reaching almost 45 million tonnes in 2010.
    This oil has two major advantages: its price, this oil is the cheapest on the market today and its richness in saturated fatty acids which gives it a special property: it is concrete at room temperature (its melting point is between 35 and 42 ° C). It will therefore participate in the rheological characteristics of food products in which it is incorporated (texture, melt, crispness, softness, appearance, shine ...). These two characteristics mean that palm oil is nowadays used in a large number of food products such as ready meals, crisps, cereals, pastry, pastries, biscuits, pastries ... although its consumption becomes excessive. However, this oil, particularly rich in saturated fatty acids, especially palmitic acid, when consumed in excess, is deleterious to the cardiovascular system (for the American Heart Association, their quantity should not exceed 7% of the daily calorie intake).
    For some time, the use of palm oil has been openly criticized on two aspects: health (excessive consumption of saturated fatty acids leads to an increased risk of cardiovascular diseases, brain attacks and cancer due to increase in LDL cholesterol) and the environment (the intensive cultivation of the oil palm leads to massive deforestation, brutal destruction of biodiversity, pollution of water and air, extinction of orang-utans ...).
    In this context, the agri-food industry and mass retailers, particularly in France, have intensified their desire to replace this raw material in their food supply.
    Several solutions have been proposed to replace palm oil. Thus Dow Agroscience has developed sunflower or rapeseed oils, rich in oleic acid (omega-9) and low in saturated fatty acids and Unilever has proposed the use of oil from microalgae. Palm oil can be replaced, quite easily, in some food technologies by fluid oils (such as sunflower oil, oleic sunflower, rapeseed, olive ...) or by animal fats (butter .. ); in soapmaking it can also be replaced in particular by olive oil, coconut or cocoa butter. However for other applications including pastries, bread and biscuit, it is much more difficult to find palm oil substitute which is in a solid form. In this type of product, it is not only easy to use but also plays a major role in the organoleptic characteristics of the finished products and their preservation.
    Vegetable oils not derived from palm oil have already been described. Thus, the application US 2003/0099747 describes thixotropic oily compositions that can be used in pastry, in particular a liquid composition comprising a vegetable oil, an emulsifier whose nature or origin is not specified and a hydrogenated fat. US Pat. No. 5,254,356 describes liquid mixtures comprising 85% of a vegetable liquid oil, 1.5 to 8% of propylene glycol monoesters as emulsifiers, 1 to 5% of diacetyl tartaric acid esters and of monoglycerides in an emulsifying ratio. diacetyltartaric acid esters of between 0.4: 1 and 4: 1 but US 5254356 does not specify the nature or origin of the emulsifiers. EP 0664962 discloses oily compositions which may include oil, water and dietary fiber and their use in frying. US application 2007/0148311 discloses solid compositions at room temperature that can be used as pastry shortening. The application US 2006/0078655 relates to the use of an oil preparation emulsified or not for the production of popcorn; neither the nature nor the origin of the emulsifiers are mentioned. The international application WO 2007/081637 relates to a process for preparing a viscous or solid composition, which can be used in particular for the manufacture of croissants, biscuits or cookies, and having a low trans fat content and containing cyclodextrin , mono-di and triglycerides and mixtures thereof as emulsifiers of which neither the nature nor the origin are mentioned.
    Consequently, there is a strong demand for a totally alternative solution to palm oil, which is easy to use, whose saturated fatty acid intake is low, and which above all makes it possible to obtain finished products with organoleptic characteristics and equivalent to palm products while retaining manufacturing processes.
    The object of the present invention is therefore to provide this alternative solution to palm oil in the preparation of food products.
    This object is achieved by an oily preparation prepared from liquid vegetable oils excluding palm oil advantageously free of hydrogenated oil (totally or partially), said oils being thickened by certain additives, advantageously not derived from palm oil, that is to say that they have a viscosity greater than the vegetable oil or the vegetable oil mixture chosen. These oily preparations are never solid at room temperature.
    Also the subject of the present invention is the use, as a substitute for palm oil in pastries, breadmaking or biscuit products, of an oily preparation in liquid or pasty form comprising: a) a liquid vegetable oil or a mixture of liquid vegetable oils provided that it is not palm oil at least one ingredient selected from the group consisting of: i. polysaccharides and ii. emulsifiers not derived from palm oil and in which palmitic acid represents less than 12% by weight, advantageously less than 5% by weight, of the fat contained in the composition of said emulsifiers.
    The expression "palmitic acid represents less than 12% by weight, advantageously less than 5% by weight of the fat mass used in the composition of said emulsifiers", the fact that palmitic acid must represent less than 12g per 100g of fat of emulsifiers, advantageously less than 5g per 100g of emulsifier fat.
    According to the invention, the term "fat mass" means the fat or the lipid fraction of the emulsifier.
    According to the invention, this oily preparation, which is in liquid or pasty form, may optionally be in the form of an emulsion. When it is not in the form of an emulsion, the oily preparation according to the invention does not contain water, which improves its microbiological stability and avoids the addition of preservatives.
    According to the invention, the oily preparation advantageously does not contain any ingredient or additive derived from palm oil or the fractionation of palm oil. Therefore, this oil preparation has nutritional advantages since its ratio of saturated fatty acids to unsaturated fatty acids preferably does not exceed 0.45 and is advantageously between 0.07 and 0.37.
    In a particular embodiment of the invention, said oil preparation is free of hydrogenated or partially hydrogenated oils which are often solid at room temperature and are likely to provide trans fatty acids. .
    In an advantageous embodiment of the invention, the vegetable oils are chosen from sunflower, oleic sunflower, rapeseed, oleic rapeseed, olive, grape seed, corn, soya, peanut and mixtures of two or more of these oils. Rapeseed oil is particularly advantageous.
    In an advantageous embodiment of the invention, the oily preparation comprises 10 to 99% of vegetable oil.
    In an advantageous embodiment of the invention, the polysaccharides represent from 0.1 to 15% by weight relative to the total weight of the preparation.
    In another advantageous embodiment of the invention, the emulsifiers represent from 1 to 15% by weight relative to the total weight of the preparation.
    An oily preparation is known which comprises: 10 to 50% of water, 40 to 90% of vegetable oil which is not palm oil and 1 to 20% of an oligosaccharide, the percentages being expressed by weight relative to the total weight of the preparation. Oligosaccharides are those conventionally used in the food field, in particular the alpha, beta or gamma cyclodextrins.
    In another advantageous embodiment of the invention, the oily preparation comprises: - 50 to 75% of water, - 15 to 35% of liquid vegetable oil which is not palm oil and - 0 , 1 to 15% of a polysaccharide, the percentages being expressed by weight relative to the total weight of the preparation. It is free of vegetable oil totally or partially hydrogenated.
    According to the invention, the polysaccharides are those conventionally used in the food field, in particular dietary fibers chosen from the group comprising cellulose and its derivatives, hemicellulose, pectin, in particular that derived from citrus fibers, lignin and gums, such as guar gum, locust bean gum, agar-agar, alginate and carrageenans. In a very advantageous embodiment of the invention, citrus fibers are used.
    In another advantageous embodiment of the invention, the oily preparation comprises: 85 to 99% of liquid vegetable oil which is not palm oil and 1 to 15% of an emulsifier, advantageously 2 to 10%, more preferably 2, 3, 4, 5 or 6%, the percentages being expressed by weight relative to the total weight of the preparation. It is free of vegetable oil totally or partially hydrogenated.
    According to the invention, non-palm oil emulsifiers are chosen from monoglycerides, diglycerides and their mixtures with or without triglycerides, in which palmitic acid represents less than 12% by weight, advantageously less than 5% by weight. %, of the fat mass used in the composition of said emulsifiers.
    Advantageously, in these emulsifiers, trans fatty acids represent less than 1% of the total fatty acids.
    Any type of emulsifiers not derived from palm oil, known to those skilled in the art and in which palmitic acid represents less than 12% by weight, advantageously less than 5% of the fat mass used in the composition of said emulsifiers may be suitable. These emulsifiers may be in any form, especially in the form of powder or paste. By way of nonlimiting example of emulsifiers that may be used according to the invention, there may be mentioned GRINDSTED® Crystallizer 100 and 110 as well as DIMODAN® from Danisco.
    In the oil preparation according to the invention, the amounts of emulsifiers are low compared to the vegetable oil which is the majority, so that the profile of said oil preparation is similar to that of the vegetable oil. Thus this oily preparation is never solid but liquid or pasty and always has a certain viscosity.
    In an advantageous embodiment of the invention, the oily preparation further comprises additives, advantageously not derived from palm oil and selected from the group comprising those conventionally used in the food industry, in particular dyes, flavorings, preservatives, antioxidants, thickeners, enzymes, acids (ascorbic acid, lactic acid, acetic acid ...), gluten, malt, antioxidants and lecithin. When these additives are derived from palm oil, they must represent less than 0.1 to 5% by weight relative to the total weight of the preparation.
    All the ingredients used in the oil preparation according to the invention meet the requirements of European legislation on food safety and food law.
    The oily preparation according to the invention may be produced by any technique known to those skilled in the art, in particular by simply mixing the ingredients and heating said mixture.
    Thus, to produce an oil preparation containing oligosaccharides, the water is mixed with the oligosaccharides under heat, for example at a temperature between 50 and 60 ° C and then the oil is added slowly so as to have a homogeneous preparation.
    To produce an oil preparation containing polysaccharides, the water is mixed with the polysaccharides at room temperature, and then the oil is added slowly so as to have a homogeneous preparation.
    To produce an oily preparation containing emulsifiers as defined previously mixture vegetable oil and emulsifiers at the melting temperature of the emulsifier used.
    Also the invention also relates to a method for producing an oil preparation according to the invention, said process comprising the following steps: - heating the vegetable oil to the melting temperature of the emulsifier, - incorporate the emulsifier stir the oil + emulsifier mixture until a homogeneous mixture is obtained and cool the mixture.
    In an advantageous embodiment of the invention, the heating step can be carried out at a temperature slightly higher than the emulsifier's melting temperature. The method may also comprise a step of adding additives as defined above. Those skilled in the art will know, in the light of this general knowledge, adapt the process parameters according to the oil and the various ingredients to be added. .
    In an advantageous embodiment of the invention, this oily preparation is used in the production of: - Viennese pastry products such as: Viennese baguette or chocolate chips, Berlin ball, brioche, sugar, nuggets chocolate, or with pralines, bugnes, chouquettes, cougnou, swiss, oranais, bread with milk, cake, - bread-making as for example: bread with breadcrumbs, rusks, breadsticks, - biscuits such as: biscuit spoon, pink biscuit of Reims, boudoir, cookie, pancake lace, financial, pancake breton, waffle, wafer, macaroon of Amiens, Breton puck, palm, petit-butter, shortbread, speculoos, tartlet, tiles with almonds.
    The subject of the present invention is also an oily preparation comprising: a) a liquid vegetable oil or a mixture of vegetable oils, provided that this oil is not palm oil, b) at least one ingredient chosen from group comprising: i. polysaccharides and ii. emulsifiers not derived from palm oil and in which palmitic acid represents less than 12% by weight, advantageously less than 5%, of the fat mass used in the composition of said emulsifiers
    Advantageously, this oily preparation contains neither fully hydrogenated oil nor partially hydrogenated oil.
    The present invention also relates to a method for preparing a pastry product, bakery or biscuit comprising a step of adding an oil preparation according to the invention to replace the palm oil.
    The following examples illustrate the invention.
    Example 1 Preparation of a fiber / oil / water mixture (1/3/7) according to the invention 700 g of a mixture containing 9.09% of fibers, 27.27% of oil and 63.64% of are prepared as follows: 445.45 g of water are mixed with 63.64 g of fibers (CITRI FI® 100FG fiber from FIBERSTAR ®) for 5 minutes at a low speed of 400 rpm (machine reference: Turbotest Rayneri 300 series) with a deflocculator at a temperature of 17 ° C. 191 g of rapeseed oil are added little by little in 12 minutes while maintaining the same stirring. The final temperature of the mixture is 19 ° C.
    The pasty mixture obtained is potted.
    Example 2 Preparation of a cyclodextrin / oil / water mixture (1/8/1) (reference) 700 g of a mixture containing 10% of fibers, 80% of oil and 10% of water are prepared as follows: 70 g of water at 50-60 ° C. are mixed with 70 g of alpha-cyclodextrin (Cavamax® W6 from Wacker) for 3 minutes at a low speed of 400 rpm (reference machine: Rayneri Turbotest 300 series) with a deflocculator at a temperature of 55 ° C. 560 g of rapeseed oil at room temperature are added little by little in 10 minutes while maintaining agitation. The final temperature of the mixture is 15.3 ° C.
    The pasty mixture obtained is potted.
    EXAMPLE 3 Preparation of a Thickened Oil by Emulsifiers Not Derived from Palm Oil According to the Invention 96.2 g of rapeseed oil are heated up to the melting temperature (Tm) of the emulsifier which is added 5 ° C of safety. 3, 8 g of emulsifier (GRINDSTED® Crystallizer 100 or 110 or DIMODAIM® whose respective melting temperatures are 82 ° C., 72 ° C. and 85 ° C.) are incorporated with rapid stirring, with maintenance of the heating temperature Tm The stirring is maintained for 5 minutes at this heating temperature Tm and then the mixture is cooled by a water bath at 30 ° C, stirring of the mixture being maintained.
    Example 4: Preparation of cake
    A cake is prepared with the following ingredients: (quantities expressed as a percentage of flour)
    In this example, the fat is either palm oil (control recipe) or another vegetable oil enriched with vegetable fibers not derived from palm oil according to the invention and prepared according to Example 1. The quantities fat and other ingredients must be adapted depending on whether it is palm oil or oil preparation.
    The products obtained with the oily preparation based on plant fibers according to the invention have physicochemical characteristics very close to those obtained with palm oil.
    The parameters measured are given in the following table in which: Aw represents the activity of water, MS represents the percentage of dry matter and sd represents the standard deviation expressed either in grams or in% of the value.
    Physicochemical and texture analyzes on the finished product at T = 1 day and T = 14 days
    The sensory characteristics of products made with both types of fat are also relatively close.
    EXAMPLE 5 Preparation of brioche from an oil thickened with emulsifiers according to the invention
    A bun is prepared with the following ingredients: (quantities expressed as a percentage of flour)
    In this example, the fat is either palm oil or an oil thickened according to the invention by emulsifiers that are not derived from palm oil (GRINDSTED® Crystallizer 100) and prepared according to Example 3. The quantities fat and other ingredients must be adapted depending on whether it is palm oil or oil preparation.
    The products obtained with the oil-based emulsifier preparation according to the invention have physicochemical characteristics very close to those obtained with palm oil.
    The parameters measured are given in the following table in which: Aw represents the activity of water, MS represents the percentage of dry matter and sd represents the standard deviation expressed either in grams or in% of the value.
    Analytical measurements and sensory analysis reveal the positive effect of the oil-based emulsifier preparation on the preservation and staling of brioche compared to palm oil. Identical results were obtained with the two other emulsifiers (GRINDSTED® Crystallizer 110 and DIMODAN®). Thus the type of emulsifier has no influence on the taste or texture of the products.
    Example 6 Preparation of brioche from an oily preparation based on cyclodextrins (reference)
    A brioche is prepared with the following ingredients: (quantities expressed as a percentage of flour).
    In this example, the fat is either palm oil or an oil thickened with cyciodextrins not derived from palm oil and prepared according to Example 2. The amounts of fat and the other ingredients must be adapted. depending on whether it is palm oil or oily preparation.
    The products obtained with the oily preparation based on cyciodextrins have physicochemical characteristics very close to those obtained with palm oil.
    The sensory characteristics of products made with both types of fat are also relatively close.
    However, the presence of water does not make it possible to obtain a good microbiological stability of the oily preparation in the absence of preservatives.
    权利要求:
    Claims (9)
    [1]
    1. Use as a substitute for palm oil in pastries, bakery products or biscuits, an oil preparation in liquid or pasty form comprising: a) a liquid vegetable oil or a mixture of liquid vegetable oils, provided that it is not palm oil, b) at least one ingredient selected from the group consisting of non-palm oil emulsifiers selected from the group consisting of monoglycerides, diglycerides and mixtures thereof with or without triglycerides and in which palmitic acid represents less than 12% by weight of the fat contained in the composition of said emulsifiers, said emulsifiers being optionally combined with polysaccharides.
    [2]
    2. Use according to claim 1, characterized in that the oily preparation is free of hydrogenated or partially hydrogenated oil.
    [3]
    3. Use according to any one of the preceding claims, characterized in that the vegetable oil represents 10 to 99% by weight of the oily preparation.
    [4]
    4. Use according to any one of the preceding claims, characterized in that the polysaccharides are dietary fibers.
    [5]
    5. Use according to any one of the preceding claims, characterized in that the liquid vegetable oils are chosen from sunflower, oleic sunflower, rapeseed, oleic rapeseed, olive, grapeseed, corn, soybean, peanut and mixtures of at least two of these oils.
    [6]
    6. Use according to any one of the preceding claims2013 'characterized in that the oily preparation further comprises additives not from palm oil and selected from the group comprising dyes, flavors, preservatives, antioxidants, thickeners, enzymes, acids, gluten, malt, antioxidants and lecithin.
    [7]
    7. Use according to any one of the preceding claims, characterized in that the oily preparation comprises: - 50 to 75% of water, - 15 to 35% of liquid vegetable oil which is not palm oil and 0.1 to 15% of a polysaccharide, the percentages being expressed by weight relative to the total weight of the preparation.
    [8]
    8. Use according to any one of the preceding claims characterized in that the oily preparation comprises: - 85 to 99% vegetable liquid oil which is not palm oil and - 1 to 15% of a emulsifier, advantageously 2 to 10%, more preferably 2, 3, 4, 5 or 6%, the percentages being expressed by weight relative to the total weight of the preparation.
    [9]
    Oily preparation comprising: a) a liquid vegetable oil or a mixture of liquid vegetable oils provided that this oil is not palm oil; b) at least one ingredient selected from the group comprising emulsifiers not derived from palm oil selected from the group consisting of monoglycerides, diglycerides and mixtures thereof with or without triglycerides and in which palmitic acid represents less than 12% by weight, preferably less than 5%, of the fat entering the composition of said emulsifiers.
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    同族专利:
    公开号 | 公开日
    FR2986692A1|2013-08-16|
    FR2986693B1|2017-07-21|
    FR2986693A1|2013-08-16|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US5254356A|1991-04-15|1993-10-19|Bunge Foods Corporation|Bakery goods with liquid shortening system|
    EP0664962A2|1994-02-01|1995-08-02|Nichirei Corporation|Batter comprising oil/fat, water, moisture holding material, a foaming agent and an emulsion stabilizer-multilayer coating comprising said batter|
    US20030099747A1|2000-01-10|2003-05-29|Meir Eini|Thickened oil compositions of edible oil|
    US20060078655A1|2004-10-07|2006-04-13|Plank David W|Microwave popcorn with viscous liquid fat and method of preparation|
    US20070148311A1|2005-12-22|2007-06-28|Bunge Oils, Inc.|Phytosterol esterification product and method of make same|
    US8137729B2|2005-12-22|2012-03-20|General Mills, Inc.|Method of making complexed fat compositions|FR3015184B1|2013-12-23|2017-07-07|Savane Brossard|PALM OIL-FREE LIPID COMPOSITION, METHOD FOR MANUFACTURING THE SAME, USE IN A FOOD PRODUCT, AND FOOD PRODUCT COMPRISING THE SAME|
    IT201600117079A1|2016-11-18|2018-05-18|Barilla Flli G & R|Margarine type food composition for pastry with low saturated fat content|
    法律状态:
    2018-11-29| FG| Patent granted|Effective date: 20160210 |
    2018-11-29| MM| Lapsed because of non-payment of the annual fee|Effective date: 20180228 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1251353A|FR2986692A1|2012-02-14|2012-02-14|Use of oil preparation, comprising vegetable oils/blends, ingredients consisting of oligosaccharides, polysaccharides and non-emulsifiers in which palmitic acid is present, useful as substitute of palm oil in food substances e.g. bread|
    FR1251353|2012-02-14|
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