High stearic oilseed stearin fat and process for its preparation

Patent metadata

Field	Value
Publication number	US-12201116-B2
Application number	US-201916977400-A
Country	US
Kind code	B2
Filing date	Mar 1, 2019
Priority date	Mar 1, 2018
Publication date	Jan 21, 2025
Grant date	Jan 21, 2025

Abstract

A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same.

First claim

The invention claimed is:

1. Stearic oilseed stearin fat having a content of stearic acid higher than 11% (w/w), comprising:
from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 2.3;
and at least 1% of trisaturated triglycerides;
in which the S sn-2 /S total ×100 value is of from 11 to 98.

2. Stearic oilseed stearin fat according to claim 1 , wherein it is obtained from seed oils selected from sunflower, brassica, cotton, maize, peanut, soybean or safflower oilseeds or mixed thereof; the oils containing
more oleic acid than linoleic acid;
more than 11% of stearic acid;
and up to 24% of linoleic acid.

3. Stearic oilseed stearin fat according to claim 1 , wherein it comprises from 19% to 89% of disaturated triglycerides.

4. Stearic oilseed stearin fat according to claim 1 , wherein the total amount of trisaturated triglycerides is higher than 1.3%.

5. Stearic oilseed stearin fat according to claim 1 , wherein the S sn-2 /S total ×100 value is of from 13.5 to 95.6.

6. Stearic oilseed stearin fat according to claim 1 , wherein the total amount of triunsaturated triglycerides is higher than 2.2%.

7. Stearic oilseed stearin fat according to claim 1 , wherein the stearic oilseed stearin fat contains at least 625 ppm of waxes.

8. A process for preparing the stearic oilseed stearin fat according to claim 1 , the process comprising the following steps:
a) interesterification of HSHO seed oils by using any commercial lipase resulting in partial random rearrangement of saturated fatty acid into the triglycerides molecules; and
b) at least one fractionation of the partial random interesterified HSHO seed oils or their stearins.

9. A process according to claim 8 , wherein the interesterification is carried out by using between 0.1% to 10.0% of any commercial lipase at a temperature of from 50° C. to 80° C., for a period of time of from 20 minutes to 30 hours.

10. A process according to claim 8 , wherein the fractionation step is a dry fractionation comprising the steps of
crystallisation by:
cooling of completely melted oil to a temperature in the range of from 5° C. to 25° C. during a period of time of from 20 minutes to 15 hours,
and then cooling to a final temperature in the range of from −10° to 22° C. for a period of time of from 10 minutes to 48 hours; and

separation the solid stearin and liquid olein by pressure filtration, vacuum filtration or centrifugation.

11. A process according to claim 8 , wherein the fractionation step is a solvent fractionation conducted by using organic solvent or a blend of solvents with a ratio oil to solvent (v/v) of from 1/0.2 to 1/11 at temperature of from 25° C. to −20° C.

12. A process for preparing the stearic oilseed stearin fat according to claim 1 , the process comprising at least one fractionation of a mixture of interesterified high stearic seed oil, fat or stearin and no interesterified no hydrogenated high stearic oil, fat or stearin, in which the mixture consists of 10% to 90% interesterified high stearic seed oil, fat or stearin.

13. Shortening, margarine, spread, blended spread, bakery fat, frying fat, filling fat, coating compound, confectionary fat or ice-cream fat containing the stearic oilseed stearin fat according to claim 1 .

14. A method comprising preparing shortening, margarine, spread, blended spread, bakery fat, frying fat, filling fat, coating compound, confectionary fat or ice-cream fat from the stearic oilseed stearin fat according to claim 1 .

Assignees

• Bunge Noevenyolajipari Zartkoeruen Mukoedo Reszvenytarsasag
• Consejo Superior Investigacion

Inventors

• Piispa Eija
• Bootello Garcia Miguel Angel
• Hornyak Laszlo
• Salas Linan Joaquin J
• Martinez Force Enrique
• Garces Mancheno Rafael

Classifications

• A23G9/327

  characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G9/40) · CPC title

• A23D9/04 Primary

  Working-up · CPC title

• A23D7/05

  characterised by essential cooling · CPC title

• A23D7/015

  Reducing calorie content; Reducing fat content {, e.g. "halvarines"} · CPC title

• A23G9/00

  Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor · CPC title