• 专利附录
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    • 专利摘要:
    "Brittle dough compositions and methods for making and using the same" are described herein. Brittle dough compositions which have reduced levels of trans and insured fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. methods for preparing such compositions and use thereof.
    公开号:BR112012028842B1
    申请号:R112012028842-3
    申请日:2011-05-13
    公开日:2018-11-27
    发明作者:Neil W. Higgins；Roger L. Daniels
    申请人:Bunge Oils, Inc.；
    IPC主号:
    专利说明:

    (54) Title: FRAGILE MASS COMPOSITIONS AND METHODS FOR MAKING AND USING THE SAME (73) Holder: BUNGE OILS, INC .. Address: 11720 Borman Drive St. Louis, MO 63146, UNITED STATES OF AMERICA (US) (72) Inventor: NEIL W. HIGGINS; ROGER L. DANIELS.
    Validity Term: 20 (twenty) years from 05/13/2011, subject to legal conditions
    Issued on: 11/27/2018
    Digitally signed by:
    Alexandre Gomes Ciancio
    Substitute Director of Patents, Computer Programs and Topographies of Integrated Circuits
    FRAGILE PASTA COMPOSITIONS AND METHODS FOR MAKING
    AND USE THE SAME
    Priority Claim
    This patent application is partly a continuation of, and claims priority to Patent Application No. U.S. 12 / 780,769 documented on May 14, 2010 to Higgins et al. and Patent Application No. U.S. 13 / 072,599 filed March 25, 2011. The disclosures of the patent applications referenced above are incorporated by reference into their 10 integrals.
    Field
    Shortening compositions containing reduced levels of trans and saturated fats are provided in this document. The compositions comprise 15 cellulose fibers, a hard fat and a liquid oil. Methods for preparing such compositions and the use thereof are also provided.
    Background
    Fragile pasta are generally produced by mechanical F 20 and appropriate heat treatment of a mixture of several components. In the production of a conventional plastic brittle mass, mixed hydrogenated hydrogenated product which with slightly intermediate vegetable hardened oils are compact raw material in entirely variable proportions to produce approximately 85% oil and 15% one solid at room temperature. The quality and texture of brittle masses depend on consistency and ratio of physical characteristics of the incorporated gas, from solid to plasticity and liquid. These by the crystal phase of the fats used and the method of preparation.
    In general, the method of achieving the desired beta prime crystal form for fragile plastic masses is to use a highly hydrogenated or saturated compact raw material that tends to the appropriate beta prime. The compact raw materials that tend to conventional beta prime contain triglycerides that can undergo polymorphic transformations and changes in the size of the crystal during processing and storage and / or temperature variations under stress conditions. This transformation results in a fragile mass that has a poor appearance, poor volume and poor performance. In addition, the hydrogenation process causes transisomeric forms of mono- and polyunsaturated to form.
    It has been suggested in the literature that the consumption of trans fatty acids and saturated fatty acids may increase the amount of LDL cholesterol in the body, and that the consumption of trans fatty acids may also reduce HDL cholesterol levels. There have been several fragile dough compositions proposed in an attempt to reduce the content of trans fatty acids and saturated fatty acids in the fragile doughs. Exemplary compositions are described in U.S. Patent Publication 2005/0271790, U.S. Patent 5,106,644, U.S. Patent 6,033,703, U.S. Patent 5,470,598, U.S. Patent
    4,115,6021 and U.S. Patent 6,461,661. Among the various fragile mass formulations available, VREAM® formulated that uses partially hydrogenated oil and a strongly hydrogenated oil contains the total amount of partially hydrogenated oil and a strongly hydrogenated oil that is about 50%, the 30 VREAM®NH formulated without use of hydrogenation contains the total amount of saturated fatty acids plus trans which is about 52%, and the VREAM RighT® formed by the use of a stock of hydrogenated base and a fully hydrogenated oil contains the total amount of saturated fatty acids plus trans which is about 32%.
    There is a continuing need for fragile pasta that has reduced levels of saturated and trans fats, and acceptable physical properties for handling and preparing food.
    summary
    In certain embodiments, fragile mass compositions comprising a cellulose fiber, a hard fat and a liquid oil are provided herein. In certain embodiments, the use of cellulose fibers allows a material similar to the plastic brittle mass to be produced with reduced levels of both trans fatty acids and saturated fatty acids compared to brittle mass compositions without the fibers.
    Cellulose fibers are used in compositions without hydration with water, or treatment with other additives such as gums or emulsifiers. In certain embodiments, a brittle mass composition provided herein comprises less than about 1% water by weight based on the total weight of the composition. In certain embodiments, the brittle mass composition provided in this document comprises less than about 0.1%, 0.3%, 0.5%, 0.7%,
    1%, 1.5%, 2%, 2.5%, or 3% water by weight based on the total weight of the composition. Cellulose fibers that have a range of medium lengths, processed from different source materials and different levels of purity, can be used.
    In certain embodiments, the hard fat used in this document comprises oil (s) partially or entirely hydrogenated (s), fractions of solid stearine, 5 partial esters such as diglycerides and monoglycerides, waxes or mixtures thereof. In certain embodiments, the liquid oil used in this document comprises canola, highly oleic canola, soybean, corn, sunflower, rapeseed, peanuts, safflower, olive, cottonseed or a mixture thereof.
    In another embodiment, a method for preparing the brittle dough compositions described in this document is provided herein. In certain embodiments, the method of preparation comprises the step of providing a composition comprising a cellulose fiber, a hard fat and a liquid oil, and mixing the composition to provide a brittle mass composition. During the mixing step, the composition is brought to a molten state so that the addition mixture becomes homogenized. The order of adding the ingredients and heating the ingredients can be changed as required by a particular process. The homogeneous and fused composition is then cooled, in a modality, with agitation,
    to promote a crystal structure what transmit the 25 properties physical desired to the mass fragile. a exchanger heat, in one mode, one exchanger in
    scraped surface heat, can provide the desired cooling with agitation.
    In certain embodiments, the fragile masses thus produced have lower levels of saturated fats and trans fats than the fragile masses known in the art. In a certain embodiment, the brittle dough compositions provided in this document are used in bakery products, for example, dumplings, cakes, pie crusts, breads and other products in place of conventional partially hydrogenated brittle doughs.
    It should be understood that both the aforementioned general description and the following detailed description are exemplary and explanatory only and are not restrictive.
    Detailed Description
    Brittle mass compositions comprising a cellulose fiber, a hard fat to provide a crystal matrix and a liquid oil are provided herein. In addition, the production methods of the compositions and the uses of the compositions are provided. The methods and compositions are described in detail in the sections below.
    Definitions
    Unless otherwise defined, all scientific and technical terms used in this document have the same meaning as is commonly understood by someone with ordinary skill in the art. All patents, patent applications, published patent applications and 25 other publications are incorporated by reference in their entirety. In the event that there are a plurality of definitions for a term in this document, those in this section shall prevail unless otherwise stated.
    The term plastic, as used herein, is used to denote a composition of brittle mass that is solid at room temperature.
    The term fat, as used in this document, is intended to include all edible fatty acid triglycerides, regardless of origin or whether they are solid or liquid at room temperature. Thus, the term fat includes vegetable and animal oils and fats that are normally liquid and normally solid.
    The term hard fat or hydrogenated fat, which is used in this document, refers to oil (s) partially or entirely hydrogenated (s), fractions of solid stearin, partial esters such as diglycerides and monoglycerides, waxes or mixtures thereof.
    The term oil, as used in this document, is intended to refer to those fats that are liquid in their unmodified state. Synthetic and natural oils and fats are included in these terms.
    The term edible oil, base oil or liquid oil, as used herein, refers to an oil that is substantially liquid at room temperature. The base oil or liquid oil can be non-hydrogenated oil or partially hydrogenated oil, modified oil or mixtures thereof.
    As used herein, cellulose fiber refers to a fibrous cellulose material obtained from plant sources. The fibrous nature of the material and the existence of capillaries that can absorb the oil is an important attribute for the cellulose fiber used in this document. Exemplary cellulose fibers are obtained from wood pulp, peas and bamboo.
    It should be noted that, as used in the specification and in the appended claims, the singular forms one, one, o and a include referring to plurals unless the context clearly indicates otherwise. Thus, for example, reference to a vegetable oil includes mixtures of two or more of such vegetable oils, and the like. In one embodiment, reference to a vegetable oil includes genetically modified and / or 10 interesterified oil.
    All percentage values are given as weight percent unless expressly stated otherwise.
    Compositions
    In certain embodiments, fragile dough compositions comprising a cellulose fiber, a hard fat and a liquid oil are provided in this document. The hard fat in the compositions provides a crystal matrix for the composition. Without being limited to any theory.
    In particular, it is believed that in certain modalities, cellulose fibers help to structure the fragile mass, at least partially, by taking part of the oil inside the capillaries and tying part of the oil that wets the fiber surfaces, and partially by acting physically 25 to reinforce the crystal structure formed by the larger melting fractions incorporated within the composition. In certain embodiments, the use of cellulose fibers allows a fragile plastic mass to be produced with reduced levels of both trans fatty acids and saturated fatty acids compared to a fragile mass formulated without cellulose fibers. In certain embodiments, the use of cellulose fibers allows the level of trans fatty acids plus saturated fatty acids in the fragile mass composition to be reduced by about 75%, 70%, 65%, 60%,
    55%, 50%, 45%, 40%, 35%, 32%, 30%, 25%, 20%, 18%, 15%, 10% or 5% by weight as compared to the brittle mass compositions known in technical. In certain embodiments, the use of cellulose fibers allows the level of trans fatty acids plus saturated fatty acids in the brittle composition 10 to be reduced by about 25%, 20%, 18%, 15%, 10% or 5 % by weight as compared to VREAM RighT® brittle mass compositions.
    Cellulose fibers are used in compositions without hydration with water, or treatment with other additives 15 such as gums or emulsifiers. In certain embodiments, the brittle mass composition provided in this document comprises less than about 0.1%, 0.3%, 0.5%, 0.7% or 1% water by weight based on the total weight of the composition. Cellulose fibers having a range of average lengths, processed from different source materials and different levels of purity can be used. In certain embodiments, the brittle mass composition provided herein comprises less than about 1% water by weight based on the total weight of the composition.
    In certain embodiments, the cellulose fibers for use in this document are obtained from plant sources, which include, but are not limited to, wood pulp, bamboo, peas, citrus fruits and sugar beet. In certain embodiments, the cellulose fibers 30 used in this document include, UPTAKE 80, and CENTU
    TEX, CeREAFill produced by Norben Company, Inc., CREAFIBE QC 150, and CREACLEAR SC 150 produced by CREAFILL
    Fibers Corp., and SOLKA FLOC® 900 FCC, SOLKA FLOC® 300 FCC, and SOLKA FLOC® 40 FCC produced by International Fiber
    Corporation. In certain embodiments, cellulose fibers are obtained from an algae source. Any cellulose material that has a fibrous nature and capillaries that can absorb oil can be used in the compositions provided in this document. Unlike the 10 compositions known in the literature, for example,
    Patent Publication no. U.S. 2005/0271790, the compositions herein do not require a cellulose fiber of high purity.
    In certain embodiments, the compositions provided herein comprise cellulose fiber in an amount from about 1 to about 15% by weight based on the total weight of the composition. In certain embodiments, the amount of cellulose fiber in the compositions is about 1% to 10%, about 1% to 7%, about 20% to 4%, about 2% to 10%, about 2 % to 7%, or about 2% to 5% by weight based on the total weight of the composition. In certain embodiments, the amount of the cellulose fiber in the compositions is about 3% to 5% or about 4% to 5% by weight based on the total weight of the composition. In certain 25 embodiments, the amount of cellulose fiber in the compositions is about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,
    11, 12, 13, 14 or 15% by weight based on the total weight of the composition. In certain embodiments, the amount of cellulose fiber in the compositions is about 3, 4, 4,5, 5, 6 or
    7% by weight based on the total weight of the composition.
    Cellulose fibers are used in compositions without hydration with water, or treatment with other additives such as gums or emulsifiers. In certain embodiments, a brittle mass composition provided herein comprises less than about 1% water by weight based on the total weight of the composition. In certain embodiments, the brittle mass composition provided in this document comprises less than about 0.1%, 0.3%, 0.5%, 0.7%, 1%, 1.5%, 2%, 2.5%, or 3% water by weight based on the total weight of the composition. Cellulose fibers having a range of average lengths, processed from different source materials and different levels of purity can be used.
    In certain embodiments, the hard fat used in this document comprises oil (s) partially or entirely hydrogenated (s), fractions of solid stearin, partial esters such as diglycerides and monoglycerides, waxes or mixtures thereof. In certain embodiments, fully hydrogenated oil is selected from fully hardened fish oil, fully hardened animal oil, fully hardened palm oil, highly erucic and fully hardened rapeseed oil, fully hardened soy oil, sunflower oil fully hardened, fully hardened corn oil, fully hardened peanut oil, fully hardened safflower oil, fully hardened olive oil, fully hardened palm stearin, fully hardened palm oil, derivatives and mixtures thereof.
    In certain embodiments, partially hydrogenated oil is selected from partially hardened fish oil, partially hardened animal oil, partially hardened palm oil, highly erucic and partially hardened rapeseed oil, partially hardened soybean oil, sunflower oil partly hardened, partly hardened corn oil, partly hardened peanut oil, partly hardened safflower oil, partly hardened olive oil, partly hardened palm stearin, partly hardened palm oil, partly hardened cottonseed oil, derivatives and mixtures of the same. In certain embodiments, the stearin fraction or the monoglyceride and / or diglyceride can be derived from natural food grade fats, which includes vegetable fats, such as coconut oil, palm oil, palm almond oil, and the like, or fats that have been fully hydrogenated. Thus, in certain embodiments, the stearin fraction or the monoglyceride and / or diglyceride are derived from naturally saturated oils or fats. In certain embodiments, the fraction of stearin or monoglyceride and / or diglyceride are derived from palm oil.
    In certain embodiments, the total amount of hard fat used in the compositions provided herein is from about 5 to about 20% by weight based on the total weight of the composition. In certain
    modalities, The amount total of fat hard on compositions is in about 7% at 15%, about 7% to 13%, about 8% to 15% , about 8% at 12%, about 8% 11%, or about 9% The 11% by weight based in weight total of
    composition. In certain modalities, the amount total in hard fat in the compositions is about 8% to 10% or about 9% to 10% by weight with weight basis total gives composition. In certain modalities, the amount total in hard fat in the compositions is about 5, 6, 7, 8, 9,
    10, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23,
    24, or 25% by weight based on the total weight of the composition. In certain embodiments, the total amount of hard fat in the compositions is about 9, 9.5, 10, 10.5, 10.75, 11,
    11.5, 12, 12.5, or 13% by weight based on the total weight of the composition.
    In certain embodiments, the hard fat used in this document is selected from hard palm fat, soybean oil hard fat, cotton hard fat, palm stearin, a mixture of triglycerides, diglycerides, monoglycerides produced from from soybean oil then hydrogenated to saturation, and the hard cotton fat.
    In certain embodiments, the hard fat used in this document comprises a mixture of hard palm fat and hard fat from soybean oil. In certain embodiments, the amount of hard palm fat in the hard fat blend is about 60 to 85% by weight based on the total weight of the hard fat in the composition. In certain 25 modalities, the amount of hard palm fat in the hard fat mix is about 70 to 80%, 70 to 85%, 75 to 80%, 75 to 85%, or 76 to 79% by weight based on in the total weight of the hard fat in the composition. In certain embodiments, the amount of hard palm fat in the hard fat mix is about 70, 72, 74, 75, 76, 77, 78, 79, 80, 81,
    82, 83, 84, or 85% by weight based on the total weight of the hard fat in the composition. In one embodiment, the amount of hard palm fat in the hard fat mix is about 76, 76.5, 77, 77.5, 78, 78.5, 79, 79.5, 80, 80.5,
    81, 81.5, 82, 82.5, 83, 83.5, 84, 84.5 or 85% by weight based on the total weight of the hard fat in the composition. In certain embodiments, the amount of soybean oil hard fat in the hard fat blend is about 60 to 85% by weight based on the total weight of the hard fat in the composition. In certain embodiments, the amount of hard fat from soybean oil in the hard fat blend is about 15 to 35%, 17 to 32%, 20 to 30%, or 20 to 25%, by weight based on total weight of hard fat in the composition.
    In certain embodiments, the amount of hard fat from soybean oil 15 in the blend of hard fat is about 15,
    17, 20, 22, 24, 26, 28, 30, 32, 34, or 35% by weight based on the total weight of the hard fat in the composition. In one embodiment, the amount of hard fat from bean oil in the hard fat mix is about 20, 2 0.5,
    21.5, 22, 22.5, 23, 23.5, 24, 24.5 or 25% by weight based on the total weight of the hard fat in the composition.
    In certain embodiments, the hard fat used in this document comprises a mixture of palm hard fat and soybean oil hard fat. In certain embodiments, the amount of hard palm fat in the blend of hard fat is around 6 to 12% by weight based on the total weight of the composition. In certain embodiments, the amount of hard palm fat in the hard fat blend is about 6 to 10%, 7 to 10%, 7 to 9% or 7 to 8% by weight based on the total weight of the composition. In certain embodiments, the amount of hard palm fat in the hard fat mix is about 6, 7, 7.2, 7.4, 7.5, 8 or 8.5% by weight based on the total weight of the composition. In certain embodiments, the amount of soybean oil hard fat in the hard fat blend is about 1 to 5% by weight based on the total weight of the composition. In certain embodiments, the amount of soybean oil hard fat in the hard fat blend is about 1 to 3 or 2 to 3% by weight based on the total weight of the composition. In 10 certain modalities, the amount of hard fat from soybean oil in the blend of hard fat is about 2, 2.09, 2.2, 2.3, 2.4, 2.5, 2.7 , 2.9 or 3% by weight based on the total weight of the composition.
    In certain embodiments, the hard fat used in this document comprises the hard cotton fat. In certain embodiments, the amount of hard cotton fat in the composition is about 7 to 20% by weight based on the total weight of the composition. In certain embodiments, the amount of hard cotton fat in the composition is 20 to about 7 to 20%, 7 to 17%, or 9 to 17% by weight based on the total weight of the composition. In certain embodiments, the amount of hard cotton fat in the composition is about 7, 9, 11, 13, 15, 17, 19 or 20% by weight based on the total weight of the composition.
    In certain embodiments, the hard fat used in this document comprises hard fat from soybean oil. In certain embodiments, the amount of soybean oil hard fat in the composition is about 5 to 20% by weight based on the total weight of the composition. In certain 30 modalities, the amount of soybean oil hard fat in the composition is about 7 to 20%, 7 to 17%, 9 to 17%, or 10 to 15% by weight based on the total weight of the composition. In certain embodiments, the amount of soybean oil hard fat in the composition is about 8,
    10, 12, 14, 16, 18 or 20% by weight based on the total weight of the composition.
    In certain embodiments, the hard fat used in this document comprises hard palm fat. In certain embodiments, the amount of hard palm fat 10 in the composition is about 5 to 20% by weight based on the total weight of the composition. In certain embodiments, the amount of hard palm fat in the composition is about 7 to 20%, 7 to 17%, 9 to 17%, or 10 to 15% by weight based on the total weight of the composition. In certain modalities, the
    15 quantity in fat tough in palm in the composition is about 8, 10 , 12, 14 , 16, 18 or 20% weight based on
    total weight of the composition.
    In certain embodiments, the hard fat used in this document comprises palm stearin. In certain embodiments, the amount of palm stearin in the composition is about 15 to 30% by weight based on the total weight of the composition. In certain embodiments, the amount of palm stearin in the composition is about 15 to 25%, 17 to 25%, 20 to 25%, or 20 to 30% by weight based on the total weight of the composition. In certain embodiments, the amount of palm stearin in the composition is about 15, 17, 20, 21, 22, 23, 24, 25, 26, 28, or 30% by weight based on the total weight of the composition.
    In certain embodiments, the hard fat used in this document comprises a mixture of triglycerides, diglycerides, soybean modalities, soybean in about 5 composition. From oil and monoglycerides produced from oil then hydrogenated until saturation. In certain amounts of the blend from the composition oil provided in this document it is 20% by weight based on the total weight of certain embodiments, the amount of the blend to soybean total weight of the composition.
    in the composition is about 7 to
    In quantity of the mixture from the composition is weight with oleic gift, safflower, base
    In
    15% by weight based on certain modalities, soybean oil of about 8, 10, 12, 14, 16, 18 on the total weight of the composition.
    Certain modalities, the document oil comprises canola, soybean, corn, sunflower, olive, cottonseed, or in na or 20% in liquid canola rapeseed, one used in the highly peanut mixture. In certain embodiments, the amount of liquid oil in the composition is about 70 to 90% by weight based on the total weight of the composition. In certain embodiments, the amount of palm stearin in the composition is about 75 to 90%, 80 to 90%, 75 to 85%, or 82 to 88% by weight based on the total weight of the composition. In certain embodiments, the amount of liquid oil in the composition is about 75,
    77, 79, 80, 82, 83, 84, 85, 86, 87, 88, 89, or 90% by weight based on the total weight of the composition. In certain embodiments, the amount of liquid oil in the composition is about 83, 83.5, 84, 84.5, 85, 85.25, 85.5, 86, 86.5,
    87, 87.5, 88, 88.5, 89, or 90% by weight based on the total weight of the composition. In certain embodiments, the amount of Canola oil in the composition is about 83, 83.5, 84,
    84.2, 84.5, 85, 85.25, 85.5, 86, 86.2, 86.5, 87, 87.5, 88, 88.5, 89, or 90% by weight based on total weight of the composition.
    In certain embodiments, the compositions provided herein further comprise one or more additives. Common additives that can be added to the brittle dough compositions provided herein include, but are not limited to, stabilizers, flavoring agents, emulsifiers, antiseptic agents, dyes, or antioxidants. Exemplary additives are described for example in Campbell et al, Food Oils and Fats, 8th edition, Institute of Shortening and Edible Oils, Washington, DC
    In certain embodiments, the fragile dough formulations additionally comprise an antioxidant. A wide variety of antioxidants are suitable for use, which include, but are not limited to, butylated hydroxytoluene (BHT), hydroxyanisol (TBHQ), butylated acid (BHA), ethylenediaminetetraacetic tertiary butylhydroquinone (EDTA), esters gaiato (this is gaiato propyl, butyl gall, octyl gall, dodecyl gall etc.), tocopherols, citric acid, isopropyl esters, etc.), guaiac gum, nordihidroguaiaretic acid (NDGA), thiodipropionic acid, ascorbic acid, ascorbyl esters, ascorbyl oleate, ascorbyl stearate etc.) tartaric acid, lecithin, methyl silicone, vegetable extract (or spice and herb) polymeric antioxidant (anoxomer) (ie rosemary, sage, oregano, thyme, marjoram etc.) and mixtures of themselves.
    In certain embodiments, the fragile dough formulations additionally comprise an emulsifier. A wide variety of emulsifiers are suitable for use, which include, but are not limited to, mono and diglycerides, 5 distilled monoglycerides, polyglycerol esters of C12 to C22r mono fatty acids and propylene glycolic diesters of C12 to C22 fatty acids, sucrose mono- and diesters of fatty acids from C14 to C22.
    In certain embodiments, the compositions provided in this document comprise 4.5% cellulose fiber, 8.33% hard palm fat, 2.42% hard soybean fat and 84.75% canola oil highly oleic by weight based on the total weight of the composition.
    In certain embodiments, the compositions provided in this document comprise 4.37% cellulose fiber, 8.08% palm hard fat, 2.35% soybean hard fat and 82.21% canola oil by weight based on the total weight of the composition and 3g of DIMODAN® PTKA monoglyceride (kosher-approved distilled monoglyceride made from refined, edible palm oil).
    In certain embodiments, the compositions provided in this document comprise 4.5% cellulose fiber, 8.33% hard palm fat, 2.42% hard soy bean fat and 84.75% soybean oil. canola by weight based on the total weight of the composition.
    In certain embodiments, the compositions provided in this document comprise 4.5% cellulose fiber, 7.21% hard palm fat, 2.09% hard soy bean fat and 86.20% soybean oil. canola by weight based on the total weight of the composition.
    In certain embodiments, the compositions provided in this document comprise 4.5% cellulose fiber, 7.21% hard palm fat, 2.09% hard soybean fat, 84.20% canola oil , 0.75% monoglyceride distilled from palm oil, 1.15% polyglycerolic ester emulsifier, PGE TGMSH-K (manufactured by LONZA, Inc), and 0.10% antioxidant 20 TBHQ based on in the total weight of the composition.
    In certain embodiments, fragile dough formulations further comprise additional ingredients, such as butter flavors, meat or tallow flavors, olive oil flavors and other synthetic or natural flavors. In certain embodiments, vitamins can be included in the compositions provided in this document. In certain embodiments, several other additives can be used in fragile masses as long as they are edible and aesthetically desirable.
    Preparation Methods
    In certain embodiments, the preparation methods comprise the steps of providing a composition comprising a cellulose fiber, a hard fat and a liquid oil, and mixing the composition to provide a brittle mass composition. During the mixing stage, the composition is brought to a molten state so that mixing by addition becomes homogenized. The order of adding the ingredients and heating the ingredients can be changed as required by a particular process. The ingredients can be added at room temperature, or at a higher temperature, depending on the particular system used, and it is intended that the claims attached to this document should not be limited by the order of the heating and mixing steps. The homogeneous and fused composition is cooled, in a modality, with agitation, to promote a crystal structure that transmits the desired physical properties to the fragile mass. A heat exchanger, in one embodiment, a scraped surface heat exchanger, can provide the desired cooling with agitation.
    In one embodiment, a method for preparing brittle mass compositions is provided herein, in which the method comprises a) mixing liquid oil and cellulose fiber together to obtain a blend of cellulose fiber and oil, and b) mixing a hard fat in the mix. In certain embodiments, steps a) and b) are carried out at a temperature of about 40 to 95 ° C, 50 to 75 ° C, 60 to 75 ° C or 60 to 70 ° C. In certain embodiments, mixing step b) is followed by cooling, optionally with stirring, to obtain a brittle solidified mass. In certain embodiments, no external water is added during the preparation of the compositions.
    In certain embodiments, a mechanical stirrer is used to stir the blends in steps a) and b). In one embodiment, in step a), the stirring is carried out until the cellulose fiber is dispersed within the oil. In certain embodiments, step a) is started at room temperature and the oil is heated to a temperature of about 45, 50, 53, 55, 57, 59, 61, 63, 65, 67, 70, 73 or 75 ° C while mixing. In certain embodiments, hard fat is added 30 to the mixture of liquid oil and cellulose fiber at a temperature of about 50, 53, 55, 57, 59, 61, 63, 65, 67, 70, 73 or 75 ° C. The complete mixture is mixed for an additional time of about 3 to 15 minutes, or 3 to 10 minutes, and then cooled, optionally with stirring, to solidify.
    In another embodiment, the method comprises a) mixing liquid oil and hard fat together, and b) mixing cellulose fiber. In certain embodiments, steps a) and b) are performed at a temperature of about 10 40 to 95 ° C, 50 to 75 ° C, 50 to 70 ° C, 60 to 75 ° C or 60 to 70
    ° c. In certain modalities, the stage in mixture b) is followed per cooling, optionally with agitation , to get an brittle mass solidified. In certain modalities,
    no external water is added during the preparation of the 15 compositions.
    Mixing by adding cellulose fiber, hard fat and liquid oil can be accomplished using techniques known in the art. In certain embodiments, the mixing by addition can then be subjected to stirring by means of a scraped surface heat exchanger known in the brittle dough making technique. In certain embodiments, the processing conditions within the scraped surface heat exchanger can be adjusted to further promote the desired brittle mass properties. The scraper blades prevent any accumulation in the cylinder of crystals and other large particles that can reduce heat exchange and increase the execution time. A number of different operating parameters in the scraped surface heat exchanger 30 can be modified in order to optimize the one or more properties of the brittle mass (e.g., hardness, melting). For example, the speed of the scraping blades, the speed of pumping through the scraped surface heat exchanger, and the outlet temperature from the heat exchanger can be modified to optimize the hardness of the brittle mass, which is shown in the examples below.
    The brittle doughs produced in this document can be used to produce a variety of foods that include, but are not limited to, popcorn bakery products, icing, cookies, bread, a pie crust, sweet bread, croissant or a puff pastry. With the reduction in the content of total trans and saturated fat, food products produced with the fragile pasta described in this document can provide health benefits.
    In certain embodiments, the brittle dough compositions provided herein are added in microwave popcorn bags using methods known in the art. In certain embodiments, a microscopic evaluation of samples from bags of popcorn demonstrates a uniform distribution of salt and brittle mass in microwave bags.
    The following examples present certain exemplary modalities and are intended by way of illustration and not by way of limitation. In each of the examples in this document, the percentages indicate weight percent of the total mixture, unless otherwise stated.
    Examples
    The following examples are provided below to provide those of ordinary skill in the art with a complete description and disclosure of how the compounds, compositions, and methods described and claimed in this document are produced and evaluated, and are intended to be purely exemplary. and are not
    intended to limit O scope of the subject claimed any less what indicated in otherwise, parts are parts Weight, the temperature is in ° C or is in temperature middle environment, and The pressure it's at or next
    A in do a
    numerous atmospheric combinations. There are variations and reaction conditions, for example, component concentrations, temperatures, pressures and other ranges reaction conditions that can be used to optimize the purity and yield of the product obtained from the described process. Only sensible routine experimentation will be required to optimize such process conditions.
    Examples 1 to 2
    Hard Palm Fat (PHF) (g) Hard Soybean Fat (SHF) (g) Highly oleic canola oil (HOC)(g) Cellulose Fiber (FCC 900) (g) Ex. 1 38.7 25.8 511.5 24.0 (4%) Ex. 2 36.7 24.4 507.4 31.5 (5.25%)
    In Examples 1 and 2, the HOC and the cellulose fiber are mixed together at room temperature using a mechanical stirrer at about 500 RPM. The mixing was started at room temperature and the oil was heated while mixing continued. After 30 minutes, at about 93 ° C, the mixture of hard fat (PHF + SFH) was added as flakes for each component. The temperature of the mixture dropped to about 81 ° C. Heating was continued, and after about 9 minutes, the temperature returned to about 93 ° C. The heat was lowered for about 30 minutes after adding the hard fat. When the temperature dropped to 85 ° C, the heating was turned off. When the temperature dropped to 63 ° C, the mixture was poured into a Cuisinart Frozen Yogurt-ICE cream & Sorbet Maker (model ICE-20) and crystallized. When it appeared granulated similar to apple sauce and had a consistency similar to mashed soft potatoes, it was poured and scraped in a 910g glass jar and stored.
    Example 3
    Hard Palm Fat (PHF) (g) Hard bean fat soy (SHF)(g) Highly oleic canola oil (HOC)(g) Cellulose Fiber (FCC 900) (g) Ex. 3 80, 6 22.5 782 32 (3.6%)
    The highly oleic canola oil and cellulose fiber were mixed together in a 2500 ml beaker on a hot plate using a mechanical stirrer. The agitation was sufficient to disperse the cellulose fiber into the oil. The mixture was started at room temperature and the oil was heated while the mixture continued 20 to a temperature of about 63 ° C, then the mixture of melted hard fat was added. After the addition of the hard fat, the temperature was about 64 ° C. The complete blend was mixed for an additional 5 minutes and then poured into a Cuisinart Frozen Yogurt-ICE cream &
    Sorbet Maker (model ICE-20) and crystallized. When it appeared granulated similar to apple sauce and had a consistency similar to mashed soft potatoes, it was poured and scraped into a 910g glass jar and stored in a room maintained at 21.11 ° C (70 ° F).
    Example 4
    Palm fat(g) Hard (PHF) Hard Soybean Fat (SHF) (g) Highly oleic canola oil (HOC)(g) Cellulose Fiber 900) (g) in(FCC EX. 4 61.5 22.5 514.5 24
    highly oleic canola oil and cellulose fiber were mixed together in the beaker at room temperature and stirring was continued on a hot plate using a mechanical stirrer. The stirring was continued for an hour. The mixture of melted hard fat was added at a temperature of about 63.88 ° C (147 ° F). The complete mixture was mixed for an additional 10 minutes and then poured into a Cuisinart
    Frozen Yogurt-ICE cream & Sorbet Maker (model ICE-20) and crystallized. When it appeared granulated similar to apple sauce and had a consistency similar to mashed soft potatoes, it was poured and scraped into a 910g (32 oz) glass jar and stored in a room kept at 21, 11 ° C (70 ° F).
    Examples 5 to 33
    Examples 5 to 33 were prepared by the following method: The desired amount of liquid oil was added to a 2500 ml beaker. The beaker was placed on a hot plate and a stirrer was placed. The stirrer was turned on and the speed was set at 300 RPM. The hot plate was turned on at 200 ° C. The desired amount of cellulose was added during mixing for about 20 minutes. When the oil temperature reached ° C, the desired amount of hard fat was added and stirring continued. The mixing was continued for about 5 minutes. Heat and stirring were turned off after 5 minutes. The compositions were cooled as described in Examples 1 to 4.
    Fibe O m (0 r4 MΦ O D O Φ Ό O OO <0 Λ Φ <0 H There M * rl (Q Λ> + J • Η M Pu ω E> Φ Ό X Φ 0J Eh X! 1 bra vil ntu • Η Μ φ tu M U O O co O O OPm LO § O ω tf 1 ω 0 O OO Pmtf *rH Φ O Φ 40 Ό O m40 Otf * <- <m 40 40 <d σχ r-t © O. lO LO © © Λ U s © O'w * O ç O © O O O © © LO © OPu tf tf * tf * tf * r-4 04 © r-t «-4 O to tf * tf * O « ω tf * s 04•H LOO CO0 m Λ i - 1 04 • rl m £ © ní tf * LO 04 <—1r- tf *04H LO tf * LO LO LO LO lO LO in ©0 u » G 04 04 04 04 04 04 04 r- 04 O"O LO CO r- r4 σχ tf * σχ © to r-iO 00 CO co co r- r- » © © CT> O •H2. σ Ή H go it LO O «. 0. Φ O (X 04 04O go go> tf * _ g cc 00 00
    üescla deFatHard (PHF77.5% + SHF 22.5%) (g) u ·r c 107.5 107.5 107.5 107.5 107.5 105.5 107.5 107.5 107.5 107.5 107.5 107.51 107.5 50.05 The LT MDCO OM The t — 1 11 12 (*> f — 1 r — 1MC! —1 Γt — l 00T — 1 σ> t — 1
    Cellulose Fiber (g) Φ Λ -Η b«M« —IΜ Φ Ο Ο-ΟΙ 00OOT3 < 40.03 FiberPeaDptake 8040.15 FiberPeaCentu-Tex r-1 O«TfFCC 300 FCC 40 FCC 900 cH> iDO 40.01 (5%) O 40 The «tf 40.15 85.6 75.4 40.01 40.16 O"•H&Ή0Φ <- <Ώ Sunflower The Λ1 HS . Canola 870.02 830 790 750 710 870.02 807.5 812.52 852.53 852.6 852.49 852.5 852.51 852.5
    8The 0) c ac íj ω - - σι (Q + «0 M COCO Ή 5 dP θΡ rd !-1 Lf> IO LO to lO ΙΓ)LO U Ό 0 lo m O O κ s s 0, (0 M -1 κ κ v O O O OΓ- 04r- r- r * r- Γ- Φ Q 5 Γ- 04 Σ O. Q S- JN O co r- rd LO O O rd O O O O O O σ> r * d 1—1 04 04 cn rd rd rd rd <- < rd rd rd *> <O 1 04 COLO * D r · CO CT » O rd 04 CO H04 04 04 04 04 04 04 _ 04 _ co CO CO CO
    * Example 32 was prepared by formulating hard fat and liquid oil before adding cellulose fiber.
    Examples 34 to 35
    In Examples 34 to 35, the hard cotton fat was used and the compositions were prepared by the method described in Examples 5 to 33.
    Hard Cotton Fat (g) Canola Oil (g) Cellulose Fiber (FCC 900) (g) Ex. 34 90 870, 1 40.1 Ex. 35 170.1 7 90 40.1
    Examples 36 to 38
    In Examples 36 to 38, hard fat and liquid oil were formulated before adding cellulose fiber as follows. In a 2500 ml beaker, the desired amount of liquid oil was weighed. The beaker was placed on a hot plate and a stirrer was placed. The agitator was turned on and the speed was set at 300
    RPM. The temperature of the hot plate was changed to 200 ° C. The desired amount of hard fat was added and stirring continued until the temperature had reached 70 ° C. The desired amount of cellulose was added as a mixture. The mixing was continued for about 5 minutes. The agitator speed was 300 RPM. Heat and stirring were turned off after 5 minutes. The compositions were cooled as described in Examples 1 to 4.
    The mixture was cooled to 70 ° C and then crystallized in an ice cream maker.
    Ex. Hard Fat OilCanola FiberCellulose900 FCC (g) Fat MixHard (PHF 77.5% + SHF 22.5%) (g) Hard fat fromSoy (g) FatLast ofPalma (g) 36 107.5 852.5 40 37 120 840 40 38 120 840 40
    Examples 39 to 40
    In Examples 39 to 40, palm stearin was used as the hard fat and a larger load of cellulose fiber was used. The formulations were stirred in small quantities in the freezer in a cold room at -20 ° C.
    Ex. Palm Stearin (çr) Canola Oil (g) Cellulose Fiber (900 FCC) (g) 39 230 690 80 40 210 710 80
    Example 41
    In Example 41, a mixture of structuring triglycerides, diglycerides, monoglycerides from soybean oil, then hydrogenated to saturation, was used as the structuring fat.
    Ex. Mix ofStructuring (g) Canola Oil (g) Cellulose Fiber(FCC 900) (g) 41 120 840 40
    This example demonstrates that different components of saturated triglycerides could be used to structure together with cellulose fibers.
    Examples 42 to 45
    In Examples 42 to 45, several cellulose fibers were used to study their effects on the formulation.
    Ex. Mix ofHard Fat (g) OilCanola (g) Cellulose Fiber (g) 900 FCC 40 FCC 150 QC 42 107.5 853.5 20 2043 107.5 852.50 40 44 107.5 852.5 2020 45 107.5 852.520 20
    Example 46
    In Example 46, a small amount of water was added to see if it helped in structuring the formulation.
    Ex. Mix Fat(g) of Dura canola oil(g) FCC Cellulose Fiber) (g) in(900 Water (g) 46 107, 5 851.5 40 1
    At this level of addition, the brittle mass was not noticeably different from that made without any water.
    Example 47
    In Example 47, a small amount of glycerin was added to see if it helped in structuring the formulation.
    Ex. Mix ofHard Fat (g) OilCanola (g) Cellulose Fiber(FCC 900) (g) Glycerin (g) 47 107.5 851, 5 40 1.02
    At this level of addition, the brittle mass was not noticeably different from that made without any glycerin.
    Examples 48 to 50
    In Examples 48 to 50, partially hydrogenated base oil was used in the formulations.
    Ex. Mix of Hard Fat (g) Base OilPartially Hydrogenated (g) Cellulose Fiber(FCC 900) (g) 48 107.50 852.51 40 49 87.50 872.50 40 50 ...... 67.50 892.50 40
    Examples 51 to 54
    In Examples 51 to 54, an emulsifier was used for formulating a brittle dough for icing and cake work.
    Ex. Mix of Hard Fat (g) Canola oil(g) FiberCellulose (900 FCC)(g) MonoglycerideDIMODAN P-T-K-A-Distilled Monoglyceride (DANISCO) (g) Polyglycerolic ester POLYALDO TGMSH-K (LONZA) (g) 51 107.50 836 40 7.50 9 52 107.50 833.50 40 10 9 53 107.5 833.50 40 7.50 11.50 54 107.50 822.50 40 14 16.01
    Example 55
    In Example 55, a pilot plant run was conducted using the following ingredients:
    Ex. Hard FatPalma (%) Hard FatSoybean (%) QC 150CreaFibe (%) Highly Ole Canola 55 8.3313 2.4187 4.5000 84.7500
    A 90.72 kg (200 lbs) batch was started. The composition was formulated by mixing HOC, a mixture of hard fat and cellulose. The complete mix was recirculated through the static mixer and pump for 30 minutes before going to the cooling units. Static mixers were added to recirculate the blend to help disperse the cellulose fiber before going to the cooling units.
    Line configuration: A-C-B-fill
    Units A and C are cooling units, unit B is a working unit with pins on a rotor and pins that project from the cylinder wall.
    Condition one Target Temp. of the tank in 53.88 ° C (129 ° F) food Establishment of 1 tank infood
    Condition one
    Real
    54.44 ° C (130 ° F)
    Temp. gives output THE 25, 55 ° C (78 ° F) 25, 55 ° C (78 ° F) Temp. gives output B 20 ° C 0 (68 ° F) (68 19, 44 ° C (67 ° F) Temp. gives output Ç £)18.88 ° C (66 ° F) 18.88 ° C (66 ° F)
    Establishment of varidrive control of the cooling unit
    Axles
    unity THE 7 7unity B 3 3unity Ç 7 7 Pressure return 41.37 kPa (6 PSIG), establishment of Ammonia A 60, C 55, nitrogen enough
    to make the product white.
    The product went as a fluid into the box as a white self-leveling liquid. It took 2.4
    minutes to fill 4.53 kg (10 lb). Condition two Condition twoTarget RealTemp. of the tank 54.44 ° C (130 ° F) 55 ° C (131 ° F) food (131 ° F)Establishment of 1 1tank offoodTemp. of output A 25.55 ° C (78 ° F) 25, 55 ° C (78 ° F) Temp. from output B 20 ° C (68 ° F) 20 ° C (68 ° F) Temp. of output C 18.88 ° C (66 ° F) 18.88 ° C (66 ° F) Establishment of control like varidrive of the unit coolingAxlesUnit A 7 7Unit B 5 5Unit C 7 7Pressure return 55, 16 kPa (8 PSIG),
    establishment of Ammonia A 45, C 50, sufficient nitrogen to make the product white.
    The product went as a fluid into the box as a white self-leveling liquid. It took 2.4 minutes to fill 4.53 kg (10 lb).
    Condition three
    Condition three
    Real Target
    Temp. of the tank in 53.33 ° C (128 ° F) 55.55 ° C (130 ° F) food Establishment of 1 1 tank in food Temp. of output A25, 55 ° C (78 ° F) 25.55 ° C (78 ° F) Temp. from output B18.33 ° C (65 ° F) 18.33 ° C (65 ° F) Temp. of output C17.22 ° C (63 ° F) 17.22 ° C (63 ° F) Establishment in control of type varidrive of the unit
    cooling Axles unity THE 77 unity B 55 unity Ç 77 Pressure in return 68.95 kPa (10 PSIG)
    establishment of Ammonia A 40, C 45, enough nitrogen to make the product white.
    The product went as a fluid into the box as a white self-leveling liquid. It took 2.4 minutes to fill 4.53 kg (10 lb).
    Example 56
    In Example 56, the execution of the pilot plant for fragile icing and cake dough was conducted using the following ingredients:
    Ex. Hard FatPalma (%) Hard FatSoy (%) QC 150CreaFibe(%) Highly oleic canola DIMODAN P-T-K-A Monoglyceride Distilled Monoglyceride (DANISCO) (g) 56 8.0814 2.3461 4.3650 82.2075 3,000
    A 90.72 kg (200 lbs) batch was started. The composition was formulated by mixing HOC, a mixture of hard fat and cellulose. The complete mixture was recirculated through the static mixer and pump for 30 minutes 15 before going to the cooling units. Static mixers were added to recirculate the blend to help disperse the cellulose fiber before going to the cooling units.
    Line configuration: A-C-B-fill
    Condition one Condition one Target RealTemp. of the tank in 53, 88 ° C (129 ° F) 55 ° C (131 ° F) food Establishment gives 1 1bomb infood Temp. of output A25, 55 ° C (78 ° F) 25, 55 ° C (78 ° F) Temp. from output B20 ° C (68 ° F) 20 to 20.55 ° C (68to 69 ° F) Temp. of output C18.88 ° C (66 ° F) 18.88 ° C (66 ° F) Establishment of control like varidrive of the unit cooling
    Axles
    Unit A7
    Unit B3
    Unit C7
    Return pressure 96, 53 to 82.74 kPa (14 to 12
    PSIG), establishment of Ammonia A 35, C 50, enough nitrogen to make the product white.
    The product went as a fluid into the box as a white self-leveling liquid. It took 2.4 minutes to fill 4.536kg.
    Condition two
    Target
    Condition two
    Real
    Temp. of the tank 54.44 ° C (130 ° F) 55 ° C (131 ° F) Establishment feeding gives 1 1bomb in foodTemp. of output A25 The 25, 55 ° C (78 25, 55 ° C (78 ° F) ° F)Temp. from output B20 ° C (68 ° F) 20 to 20.55 ° C (68 to 69 ° F) Temp. of output C18, 88 ° C (66 ° F) 18, 88 ° C (66 ° F) Establishment of control varidrive type of the unit
    cooling
    Axles
    Unit A7
    Unit B5
    Unit C7
    Back pressure
    55.16 kPa (8 PSIG), establishment of Ammonia A 45, C 50, sufficient nitrogen to make the product white.
    0 products was like • fluid into the box like a white liquid in self-leveling. It took 2.4 minutes to fill 4,536kg. Condition three Condition threeTarget RealTemp. of the tank 53.33 ° C (12 8 ° F) 55.55 ° C (132 ° F) food Establishment of 1 1pump of food Temp. of output A 25, 55 ° C (78 ° F) 25.55 a 25 ° C (78at 79 ° F)Temp. from output B 18.33 ° C (65 ° F) 18.88 a 18.33 ° C(66 to 65 ° F) Temp. of output C 17.22 ° C (63 ° F) 17.22 a 16.66 (63at 62 ° F)Establishment of control of type varidrive of the unit cooling Axles Unit A 7 7Unit B 5 5Unit C 7 7Pressure return 68, 95 kPa ( 10 PSIG), ammonia establishment THE 40, C 45, nitrogen enough
    to make the product white.
    The product went as fluid for inside the Cashier like a white liquid from self-leveling. It took 2.4 minutes to fill 4.536kg.Example 57In Example 57, a plant pilot in pasta fragile
    for all purposes it was conducted using the following ingredients: ____________________________________
    Ex. Hard FatPalma (%) Hard FatSoybean (%) QC 150CreaFibe (%) Canola oil (%) 37 8.3313 2.4187 4.5000 84.7500
    A 68.039kg batch was started. The composition was formulated by mixing HOC, a mixture of hard fat and cellulose. The complete mix was recirculated through the static mixer and pump for 30 minutes before going to the cooling units. Static mixers were added to recirculate the blend to help disperse cellulose fiber before going to the cooling units.
    Line configuration: A-C-B-fill Condition one Condition oneTarget Real Temp. of the tank 48.88 The 54.44 ° C 53.88 ° C (129 ° F) food (120 The 130 F) (130 ° F) Establishment of 1 1 pump of food Temp. of output A 26, 66 ° C (80 ° F) 25, 55 ° c (78 ° F) Temp. from output B 20 ° C (68 ° F) Temp. of output C 21.11 ° C (70 ° F) 18.88 ° C (66 ° F) Establishment of control like varidrive of the unit cooling Axles Unit A 7 7 Unit B 5 3 Unit C 7 7 Pressure return 68, 95 kPa (10 PSIG), establishment of Ammonia THE 50, C 50,  nitrogen enough
    to make the product white.
    The product went as a fluid into the box as a white self-leveling liquid. It took 2.4
    minutes to find her 4,536kg. Condition two Condition two Target RealTemp. of the tank in 51.667 to 54.44 ° C 54.44 ° C (130 ° F) food(130 ° F) Establishment gives 1 1bomb in
    food
    Temp. gives output THE 23.88 ° C (75 ° F) 25.55 at 25 ° C (78 at 79 0 F) Temp. gives output B 20 ° C (68 ° F)20 ° C (68 ° F) Temp. gives output Ç 18.88 ° C (66 ° F) 18.88 ° C (66 ° F)
    Establishing varidrive control of the unit
    cooling Axles unity THE 7 7 unity B 5 5 unity Ç 7 7Pressure return 68.95 kPa (10 PSIG), establishment of Ammonia A 50, C 50, enough nitrogen
    to make the product white.
    0 products was like fluid into the box like a white liquid from self-leveling. It took 2.4 minutes to fill 4,536kg. Condition three Condition threeTargetRealTemp. of the tank 51,667 a 54.44 ° C 53.33 ° C (128 ° F) food (130 ° F) Establishment of 11pump of food Temp. of output A 25.55 ° C (78 ° F) 25.55 ° C (78 ° F) Temp. from output B 18.33 ° C (65 ° F) Temp. of output C 17.22 ° C (63 ° F) 17.22 ° C (63 ° F) Establishment of control like varidrive of the unit cooling Axles Unit A 77Unit B 55Unit C 77
    Back pressure 55.16 kPa (8 PSIG), establishment of Ammonia A 55, C 40, enough nitrogen to make the product white.
    The product flowed as a fluid into the box as a white self-leveling liquid. It took 2.4 minutes to fill 4.536kg.
    Purposes and Examples
    21.11 ° C (70 were mass specimens and 56 fragile masses for all prepared icing and cake fragments were stored ° F) and then inspected.
    fragile soft plastics.
    for 72
    All
    One hour cube in samples from each set was returned to storage at 21.11 ° C (70 ° F) and one cube from each set was moved to a controlled temperature room at 29.44 ° C (85 ° F) to simulate transportation during warmer months. After eight days, the 5 cubes stored at 29.44 ° C (85 ° F) were examined.
    No oil spills were observed. About half of the material was emptied into a new box and bag and returned to storage at 29.44 ° C (85 ° F). The other half was moved back to storage at 21.11 ° C (70 ° F). The oil stored at 21.11 ° C (70 ° F) at all times was tested for application. The oil stored for hours at 21.11 ° C (70 ° F), brought to 29.44 ° C (85 ° F) for eight days and returned to 21.11 ° C (70 ° F), has been evaluated in certain applications. The oil maintained at 21.11 ° C (70 ° F) and moved and maintained at 29.44 ° C (85 ° F) has been evaluated in certain applications. The oil kept at 21.11 ° C (70 ° F) had a good result, the oil moved to 29.44 ° C (85 ° F) and returned to 21.11 ° C (70 ° F) had a good result. The oil moved to 29.44 ° C (85 ° F) and stored at 29.44 ° C (85 ° F) in the case of icing and cake formulation made a cake but not an icing.
    The icing and cake formulation did not work in a pound cake formulation.
    The brittle dough compositions described above have been tested in several bakery applications. In 25 application in dumplings, it was found that there was a relationship between the fiber content in the fragile dough compositions and the diffusion during cooking. As the fiber content increased, diffusion decreased.
    In the pie crust test, the fiber containing fragile doughs made a crust of less flakes, but one that shrunk less and had a greater weight after cooking.
    Small drops of chocolate (count of 8818 drops per kg (count of 4000 per lb)) were most visible in baked dumplings that used fiber that contained fragile doughs. As the size of the drop or size of inclusion increased, this characteristic of appearing more visible quickly declined to essential equality.
    Of the emulsified brittle masses, the brittle masses of Examples 53 and 55 performed best overall.
    The fragile doughs have also been tested on sugary puff cakes with success.
    Example 58
    Two all-purpose fragile dough formulations were prepared using procedures analogous to those described in Examples 55 to 57 above.
    The following ingredients were used:
    *
    Formulation no. Hard Palm Fat (IV <5) (%) Hard FatSoybean (IV <5)(g) QC 150CreaFibe (%) Canola oil(%) 1 7.21 2.09 4.50 86.20 2 10.96 3.18 4.50 85.76
    THE Formulation 1 had about 14.96% in level 20 saturated and the Formulation 2 had about of 19% in level saturated. THE Formulation 2 also contained about 200 ppm
    of antioxidant TBHQ (0.1% of the 20% TBHQ in vegetable oil carrier). The fragile dough formulations above were analyzed for Mettler Drop Point, solid fat content (SFC), profile at various temperatures,% saturated and% trans fats using routine procedures.
    The table below provides analytical values for
    Fragile mass formulation 1 for all purposes:
    test Analytical Value Mettler Drop Point 45.61 ° C (114.1 ’F) SFC at 10 ° C (50 ° F) 11.56 SFC at 21.11 ° C (70 ° F) 8.15 SFC at 26.67 ° C (80 ° F) 7.99 SFC at 33.33 ° C (92 ° F) 7.26 SFC at 40 ° C (104 ° F) 5.38 Saturated% 14.96 % trans <1.00
    The table below provides analytical values for the
    All-purpose brittle formulation 2 for about 19% saturation formulation:
    test Analytical Value Mettler Drop Point 48.22 ° C (118.8 ° F) SFC at 10 ° C (50 ° F) 15.77 SFC at 21.11 ° C (70 ° F) 13.98 SFC at 26.67 ° C (80 ° F) 12.30 SFC at 33.33 ° C (92 ° F) 10.46 SFC at 40 ° C (104 ° F) 6, 62 Saturated% 19.50 % trans <1.00
    Example 59
    A brittle icing and cake dough formulation was prepared using procedures analogous to those described in Examples 55 to 57 above.
    The following ingredients were used:
    Formulation N 2 Hard Palm Fat (IV <5) Hard Soy Fat (IV <5) QC 150CreaFibe Canola oil Mono Distilled from Palma PGE TGM SH-K Antioxidant 20 TBHQ(Tertiary Butyl Hydroquinone) 1 7.21% 2.09% 4.50% 84.20% 0.75% 1.1 5% 0.10% 2 10.25% 2.98% 4.50% 80.27% 0.75% 1.15% 0.10%
    Antioxidant TBHQ was added as 20% TBHQ in the vegetable oil carrier).
    The fragile icing and cake mass formulation above was analyzed by the Mettler Drop Point, solid fat content (SFC), profile at various temperatures,% saturates and% trans fats using routine procedures.
    The icing and cake fragile dough formulations and for all purposes described in Examples 58 and 59 have been tested in several bakery applications, which includes chocolate chip cookies, pie crust, for fragile doughs for all purposes and cake, icing, and sponge cake formulations for icing and cake formulations. Both formulations produced acceptable products.
    Example 60
    A bag of Kroger Microwave Popcorn, (cinema Butter brand, a 33g portion size not popped with about 3 portions per bag) was opened and all the corn and most of the brittle dough and salt were placed in a funnel Buchner. The Buchner funnel was placed in an oven to melt the fat out of the corn. The corn was cleaned and wiped with paper towels to remove most of the fat. Corn weighed 70.73g. The three main ingredients of the bag were:
    70.73g of corn
    2.67g of salt
    25.60g of brittle dough
    90.6g of brittle dough from Example 59 were mixed with 9.47g of Morton popcorn salt. The brittle mass was spread on a foil to about 1.27 cm thick, salt was sprinkled on it, and then mixed with a spatula. 28.27g of this mixture of brittle dough and salt were mixed in 70.7g of popcorn.
    Another bag of Kroger Microwave Popcorn was popped and the top side at the end of the bag was opened to remove the corn and brittle dough. The popcorn mixture prepared two paragraphs above was added to the empty bag, the bag was sealed with white Scotch tape, placed in a microwave oven that guides the bag according to the instructions. During popcorn popping, the bag was opened in the cut and popped, and the un-popped corn was expelled from the bag. The popped corn was taste tested. It was observed that the cellulose from the brittle mass did not impact the taste or the mouth sensation of the popped corn.
    The experiment was repeated with another bag of popcorn. This time, a strip of about 3.81 cm from the popcorn bag was cut. The contents of bag 15 were emptied, the mixture prepared three paragraphs above was added to the empty bag. The strip was placed over the slot in the bag and glued in place with white adhesive tape. This set contained the popcorn during the overflow.
    The mixture was popped in a microwave oven using a GE Profile 2.2 Cu. Ft. Countertop Microwave
    Oven following the popcorn establishment.
    Example 61
    Empty bags for popping microwave popcorn were compared from SNAPPY® POPCORN Co., Inc. and similar experiments as described in example 60 were conducted using these bags. Orvillie Redenbacher's Original popcorn was used for this study. 99g (+/- 0.5g) of popcorn mix prepared five paragraphs above was weighed into a plastic cup and then transferred to an empty bag. After putting the popcorn mixture into the bag, the mixture was flattened by pressing down on the outside of the bag with the palm of your hand. Thirty-five bags were filled in this way. The bags were sealed using a 5 impulse seal (Midwest Pacific Impulse Sealer Model MP-12).
    Each bag contained an average of 440 corn kernels. Three bags were popped, one at a time, with the use of a popcorn set from the Magic Chef Microwave oven (oven model MCB110B). Popcorn popped from 2 bags was distributed for tasting. It was determined that the taste was acceptable and the presence of cellulose did not cause a major problem with the acceptability of the burst product.
    The third bag was popped and the beans were not popped, counted (48 not popped).
    empty popcorn bags were filled as described above, and placed inside 6 full sheet pans lined with parchment paper so that there were five bags per sheet pan. A set of 2 of these foil pans was placed in a room at 21.11 ° C (70 ° F) for storage, another set of two pans was stored in a room at 29.44 ° C (85 ° F), and the third set was stored in a room at 37.78 ° C (100 ° F). After three weeks of storage, no oil capillarity was seen in any of the bags in storage.
    Another batch of popcorn mix, brittle dough, and salt was made as described nine paragraphs above. Two bags were filled as described above, 30 burst, and unbroken grains were counted. The two bags contained 49 and 22 unbroken grains.
    Three 15cm Buchner funnels were established with a filter paper (Whatman 4 Qualitative Circles 150mm Cat No. 1004 150). Each piece of filter paper and each funnel was weighed. A one and two millimeter cookie cutter ring was placed in the center of each funnel.
    About 80g (80.2g, 80.5g, 80.4g) of the popcorn mixture from the two paragraphs above was placed on the ring and pressed down with a spatula into a 10 10mm diameter mass uniformly thick on the paper. The ring was then removed. The funnels were placed in a room at 37.78 ° C (100 ° F) for 24 hours. A heavy receiving beaker was placed below each funnel. After 24 hours, no oil was observed in any of the receiving beakers. The popcorn and oil masses were still held together by a plastic matrix of the fragile ring-shaped mass at the end of 24 hours. The oil was absorbed by the edge of each filter paper and some liquid oil was seen on the surface of the filter when the paper was removed. The popcorn dough 20 was scraped off the filter paper and the paper was weighed for each of the three sets. The papers gained 1.88g, 1.91g, and 2.17g in oil. The funnels gained 0.08g, 0.06g and 0.05g in weight, respectively.
    The order and manner of mixing the popcorn, salt and brittle dough together are not believed to be critical for microwave popcorn products.
    In a certain way, several flavors are added to the popcorn mixture. In certain embodiments, the popcorn and salt are added to an empty bag, and then the brittle dough is pumped into it. The mixture can be coarsely mixed by applying pressure.
    Example 62
    In this experiment, a microscopic evaluation of the fragile mass deposited in a low, moderate and heavy matrix 5 was conducted to study the distribution of fiber and salt in the microwave popcorn. Empty popcorn bags were filled with popcorn. The brittle mass system, that is, the mixture of salt and brittle mass described in Example 61 was added to each bag at a temperature of about 43.33 ° C to 57.22 ° C (110 ° F to 135 ° F). The mixture of salt and brittle mass was added in three sets: low brittle mass system sets where a brittle mass amount system was about 2.5 to 3.5% by weight based on the weight of the contents total of the 15 bag, the moderate brittle mass system set in which a brittle mass amount system added was about 10 to 15 weight% based on the weight of the total bag contents, and the brittle mass system set high in which a brittle mass amount system 20 added was about 30 to 35% by weight based on the weight of the total contents of the bag.
    After cooling the contents of the popcorn bags to room temperature, the fragile dough samples were collected from four different locations from a microwave popcorn sample bag. Each sample was about 5pL. Each sample aliquot was placed on a microscope slide and covered with a slide cover before microscopic evaluation. The microscopic evaluation was conducted at 100x magnification under a polarized light microscope.
    Low fragile mass system matrix: Two different types of salts were observed: cubic and hexagonal crystals between 1 and 4 microns in length. The fibers presented had different diameters and a tendency to form conglomerates.
    Matrix of moderate fragile mass system: Two different types of salts were observed: cubic and hexagonal crystals with a length between 2 to 3 microns. The salt was evenly distributed. The fibers presented 10 had different diameters and a tendency to form conglomerates.
    High fragile mass system matrix: Two different types of salts were observed: cubic and hexagonal crystals with a length between 1 to 4 microns. Salt 15 was evenly distributed. The diameter of the fibers was uniform and smaller compared to samples of a moderate and low fragile mass system. Better distribution of
    fiber, that samples of system in brittle mass moderate and low, was observed. 20 At compositions provided in the present document provide an distribution uniform in salt and pasta fragile.
    Throughout this patent application, several publications are referenced. The disclosures of these publications in their entirety are hereby incorporated by reference into this patent application in order to more fully describe the compounds, compositions and methods described in this document.
    Various modifications and variations can be made to the compounds, compositions and methods described in this document. Other aspects of the compounds, compositions and methods described in this document will be apparent from consideration of the specification and practice of the compounds, compositions and methods disclosed in this document. It is intended that the specification and 5 examples are considered as exemplary.
    1/5
    权利要求:
    Claims (27)
    [1]
    1. A brittle mass composition comprising a mixture by adding a cellulose fiber, a hard fat, and a liquid oil, characterized by the fact that the brittle mass composition comprises less than 1% water by weight based on total weight of the composition, wherein the cellulose fiber is present in an amount from 1 to 15% by weight based on the total weight of the composition.
    [2]
    2/5
    2. Fragile dough composition according to claim 1, characterized by the fact that the cellulose fiber is from a plant source.
    [3]
    3/5 hard fat from soybean oil, hard cotton fat, palm stearin and a mixture of them.
    3. Fragile dough composition according to claim 1 or 2, characterized by the fact that the cellulose fiber comprises cellulose fiber from wood pulp, bamboo, peas, citrus fruits or sugar beet.
    [4]
    4/5 one of claims 1 to 5, characterized by the fact that it comprises 4.4% cellulose fiber, 8.1% hard palm fat, 2.4% hard soy bean fat and 82.2 Canola oil% by weight based on the total weight of the composition and 3g monoglyceride from palm oil.
    Fragile dough composition according to any one of claims 1 to 3, characterized in that the amount of cellulose fiber is from 3 to 10% by weight based on the total weight of the composition.
    [5]
    5/5 providing a composition comprising a cellulose fiber, a fraction of hard fat and a liquid oil, wherein the composition comprises less than 1% water based on the total weight of the composition, in which cellulose fiber is present in an amount from 1 to 15% by weight based on the total weight of the composition, and mixing the composition to provide a brittle mass composition.
    Fragile dough composition according to any one of claims 1 to 3, characterized in that the amount of cellulose fiber is 3 to 6% by weight based on the total weight of the composition.
    [6]
    Fragile dough composition according to any one of claims 1 to 5, characterized in that the hard fat comprises a partially or entirely hydrogenated oil, fraction of solid stearin, diglyceride, monoglyceride, wax or a mixture thereof.
    Petition 870180016621, of 03/01/2018, p. 9/13
    [7]
    7. Brittle mass composition according to claim 6, characterized in that the fully hydrogenated oil is selected from fully hardened fish oil, fully hardened animal oil, fully hardened palm oil, highly rapeseed oil erucic and fully hardened, fully hardened soybean oil, fully hardened sunflower oil, fully hardened corn oil, fully hardened peanut oil, fully hardened safflower oil, fully hardened olive oil, fully hardened palm stearine, oleine of fully hardened palm, a derivative and mixture of them.
    [8]
    8. Brittle mass composition according to claim 7, characterized by the fact that partially hydrogenated oil is selected from partially hardened fish oil, partially hardened animal oil, partially hardened palm oil, highly rapeseed oil erucic and partly hardened, partly hardened soybean oil, partly hardened sunflower oil, partly hardened corn oil, partly hardened peanut oil, partly hardened safflower oil, partly hardened olive oil, partly hardened palm stearine, oleine partly hardened palm, partly hardened cottonseed oil, a derivative and mixture thereof.
    [9]
    9. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that hard fat is selected from hard palm fat,
    Petition 870180016621, of 03/01/2018, p. 10/13
    [10]
    10. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that the hard fat is a mixture of hard palm fat and hard fat from soybean oil.
    [11]
    Fragile dough composition according to any one of claims 1 to 10, characterized in that the hard fat is present in an amount from 5 to 20% by weight based on the total weight of the composition.
    [12]
    Fragile dough composition according to any one of claims 1 to 10, characterized in that the hard fat is present in an amount from 8 to 15% by weight based on the total weight of the composition.
    [13]
    13. Fragile dough composition according to any one of claims 1 to 12, characterized in that the liquid oil comprises canola, highly oleic canola, soybean, corn, sunflower, rapeseed, peanuts, safflower, olive, seed cotton wool or a mixture thereof.
    [14]
    Fragile dough composition according to any one of claims 1 to 11, characterized in that the liquid oil is present in an amount from 75 to 90% by weight based on the total weight of the composition.
    [15]
    15. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that it comprises 4.5% cellulose fiber, 8.3% hard palm fat, 2.4% hard fat soybean and 84.8% highly oleic canola oil by weight based on the total weight of the composition.
    [16]
    16. Composition of fragile dough, according to any
    Petition 870180016621, of 03/01/2018, p. 11/13
    [17]
    17. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that it comprises 4.5% cellulose fiber, 8.3% hard palm fat, 2.4% hard fat soybean and 84.8% canola oil by weight based on the total weight of the composition.
    [18]
    18. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that it comprises 4.5% cellulose fiber, 7.21% hard palm fat, 2.09% hard fat soybean and 86.20% canola oil by weight based on the total weight of the composition.
    [19]
    19. Fragile dough composition according to any one of claims 1 to 5, characterized by the fact that it comprises 4.5% cellulose fiber, 7.2% hard palm fat, 2.1% hard fat soybean, 84.2% canola oil, 0.8% monoglyceride distilled from palm oil, 1.2% polyglycerol ester emulsifier, and 0.1% antioxidant by weight based in the total weight of the composition.
    [20]
    20. Food product comprising the composition of fragile dough, as defined in any of the
    claims 1 to 19, characterized fur fact to be selected from popcorn, cake, cracker, crust of pie or cookie. 21. Method preparation in an pasta fragile,
    characterized by the fact that the method comprises the steps of:
    Petition 870180016621, of 03/01/2018, p. 12/13
    [21]
    21 to 22, characterized by the fact that the composition heated during the mixing step to a temperature of
    45 ° C to 90 ° C.
    [22]
    22. Method according to claim 21, characterized by the fact that the cellulose fiber and liquid oil are mixed together before the addition of hard fat.
    [23]
    23. Method according to claim 21, characterized by the fact that the hard fat and liquid oil are mixed together before the cellulose fiber is added.
    [24]
    24. Method according to any of the claims
    [25]
    25.
    Method according to claim 24, characterized in that it comprises an additional step of cooling the mixed composition.
    [26]
    26. Method according to claim 25, characterized by the fact that the cooling step is carried out in a heat exchanger.
    [27]
    27. Method according to claim 26, characterized in that the heat exchanger is a scraped surface heat exchanger.
    Petition 870180016621, of 03/01/2018, p. 13/13
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    同族专利:
    公开号 | 公开日
    CN102892301B|2016-03-16|
    CA2798130A1|2011-11-17|
    US20110281015A1|2011-11-17|
    WO2011143520A1|2011-11-17|
    EP2568818A1|2013-03-20|
    EP2568818B1|2017-02-22|
    CA2798130C|2019-04-30|
    KR20130114584A|2013-10-17|
    MX2012013172A|2013-01-17|
    JP2013526282A|2013-06-24|
    US8486479B2|2013-07-16|
    ES2630329T3|2017-08-21|
    CN102892301A|2013-01-23|
    JP5883435B2|2016-03-15|
    RU2559435C2|2015-08-10|
    RU2012154212A|2014-06-20|
    BR112012028842A2|2015-09-08|
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    法律状态:
    2015-09-15| B15I| Others concerning applications: loss of priority|
    2017-12-19| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A21D 2/18 (2006.01), A21D 2/16 (2006.01), A21D 13/ |
    2018-10-09| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2018-11-27| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/05/2011, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US12/780,769|US8394445B2|2010-05-14|2010-05-14|Shortening compositions and methods of making and using the same|
    US12/780,769|2010-05-14|
    US13/072,599|US8486479B2|2010-05-14|2011-03-25|Shortening compositions and methods of making and using the same|
    US13/072,599|2011-03-25|
    PCT/US2011/036375|WO2011143520A1|2010-05-14|2011-05-13|Shortening compositions and methods of making and using the same|
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