Stabilized fat blend

Patent metadata

Field	Value
Publication number	US-11412752-B2
Application number	US-201716310635-A
Country	US
Kind code	B2
Filing date	Jun 19, 2017
Priority date	Jun 20, 2016
Publication date	Aug 16, 2022
Grant date	Aug 16, 2022

Abstract

The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.

First claim

The invention claimed is:

1. A process for forming a stabilized fat blend, the process comprising:
a) providing a composition comprising a first fat component and at least 30 wt. % antioxidant-containing vegetable material and grinding the composition to form micronized antioxidant-containing vegetable material incorporated in the first fat component; and
b) adding a second fat component to the micronized antioxidant-containing vegetable material incorporated in the first fat component to form the stabilized fat blend such that the stabilized fat blend comprises less than 30 wt. % of the micronized antioxidant-containing vegetable material, wherein the first fat component has a higher saturated fatty acid content than the second fat component,
wherein the stabilized fat blend has an induction time at least 17% higher than that of a control fat blend which does not include the micronized antioxidant-containing vegetable material and the stabilized fat blend has a formulation selected from the group consisting of:
(i) the first fat component is between 70 and 90 wt. % of the stabilized fat blend, and the second fat component is between 10 and 30 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(ii) the first fat component is between 70 and 90 wt. % of the stabilized fat blend, and the second fat component is between 10 and 30 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(iii) the first fat component is between 75 and 95 wt. % of the stabilized fat blend, and the second fat component is between 5 and 25 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component; and
(iv) the first fat component is between 0.2 and 2 wt. % of the stabilized fat blend, and the second fat component is between 98 and 99.8 wt. % of the stabilized fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 40% of the second fat component.

2. The process according to claim 1 wherein the antioxidant-containing vegetable material is selected from the group consisting of basil, bay, coriander, tea, coffee, cinnamon, rosemary and combinations of these.

3. The process according to claim 1 wherein the composition is ground using a device selected from the group consisting of a ball mill, a homogenizer, a high shear mixer, an impact mill and a roller mill.

4. The process according to claim 1 wherein step a) and/or step b) are performed under reduced pressure or under inert gas.

5. The process according to claim 1 wherein the composition in step a) contains more than 40% saturated fatty acids by weight of the total fatty acids in the composition.

6. The process according to claim 1 , further comprising forming the stabilized fat blend of step (b) into an emulsion or a powder.

7. The process according to claim 1 wherein the quantity of the first fat component is such that the first fat component is present in the stabilized fat blend formed in step b) at a level between 70 and 90 wt. %, and the quantity of the second fat component is such that the second fat component is present in the stabilized fat blend formed in step b) at a level between 10 and 30 wt. %, wherein the first fat component has a saturated fatty acid content between 85 and 95% and the second fat component has a saturated fatty acid content between 5 and 15%.

8. The process according to claim 1 wherein the quantity of the first fat component is such that the first fat component is present in the stabilized fat blend formed in step b) at a level between 0.2 and 2 wt. %, and the quantity of the second fat component is such that the second fat component is present in the stabilized fat blend formed in step b) at a level between 98 and 99.8 wt. %, wherein the first fat component has a saturated fatty acid content between 80 and 95% and the second fat component has a saturated fatty acid content between 5 and 40%.

9. A composition comprising a fat blend and micronized antioxidant-containing vegetable material, the composition containing less than 90% saturated fatty acids by weight of the total fatty acids in the composition, wherein the fat blend comprises a first fat component and further comprises a second fat component, and the first fat component has a higher saturated fatty acid content than the second fat component,
wherein the fat blend has an induction time at least 17% higher than that of a control fat blend which does not include the micronized antioxidant-containing vegetable material and the fat blend has a formulation selected from the group consisting of:
(i) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 40 and 50% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(ii) the first fat component is between 70 and 90 wt. % of the fat blend, and the second fat component is between 10 and 30 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 85 and 95% of the first fat component and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component;
(iii) the first fat component is between 75 and 95 wt. % of the fat blend, and the second fat component is between 5 and 25 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 50 and 70% of the first fat component, and the second fat component has a saturated fatty acid content between 5 and 15% of the second fat component; and
(iv) the first fat component is between 0.2 and 2 wt. % of the fat blend, and the second fat component is between 98 and 99.8 wt. % of the fat blend, wherein the first fat component has a saturated fatty acid content between 80 and 95% of the first fat component, and the second fat component has a saturated fatty acid content of between 5 and 40% of the second fat component.

10. The composition according to claim 9 wherein the micronized antioxidant-containing vegetable material has a Sauter mean diameter (D3,2) less than 12 μm.

11. The composition according to claim 9 wherein the fat blend comprises a high oleic vegetable oil.

12. The composition according to claim 10 wherein the composition is a food composition.

13. The composition according to claim 12 wherein the food composition is selected from the group consisting of a powdered beverage, a cereal product, a dairy product, a confectionery filling, an ice cream coating, a culinary sauce and a concentrated bouillon.

14. A method to protect a fat blend from oxidation, the method comprising adding a micronized antioxidant-containing vegetable material to the fat blend, wherein the fat blend comprises a first fat component and further comprises a second fat component, and the first fat component has a higher saturated fatty acid conten

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Dionisi Fabiola
• Reh Christoph
• Fries Lennart
• Kjolby Christian
• Rossi Patricia

Classifications

• A23B20/30 Primary

  Preservation of other edible oils or fats, e.g. shortenings or cooking oils · CPC title

• C11B5/0085

  Substances of natural origin of unknown constitution, f.i. plant extracts · CPC title

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title

• C11B5/0092

  Mixtures · CPC title

• A23D9/06 Primary

  Human Necessities · mapped topic