A lipid composition for bakery products

Patent metadata

Field	Value
Publication number	US-2023413842-A1
Application number	US-202118251763-A
Country	US
Kind code	A1
Filing date	Nov 5, 2021
Priority date	Nov 9, 2020
Publication date	Dec 28, 2023
Grant date	—

Abstract

A lipid composition includes, by weight of the lipid composition: from 30 wt % to 70 wt % a first lipid component; from 10 wt % to 40 wt % a sweetening substance; from 5 wt % to 20 wt % water; from 0.1 wt % to 1.2 wt % an emulsifier; and 1.5 wt % to 11 wt % a second lipid component. The emulsifier has a SFA content of less than 90 wt %. The second lipid component has a SFA content of at least 90 wt %, and fully saturated fatty acids with a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt % of the SFA content of the second lipid component by weight. The lipid composition has a SFA content of at least 40 wt %, and fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 12.5 wt % of the SFA content of the lipid composition by weight.

First claim

1 . A lipid composition, comprising:
(a) from 30 wt % to 70 wt % a first lipid component, by weight of the lipid composition; (b) from 10 wt % to 40 wt % a sweetening substance, by weight of the lipid composition; (c) from 5 wt % to 20 wt % water, by weight of the lipid composition; (d) from 0.1 wt % to 1.2 wt % an emulsifier, by weight of the lipid composition, wherein the emulsifier has a SFA content of less than 90 wt %; and (e) from 1.5 wt % to 11 wt % a second lipid component, by weight of the lipid composition, wherein the second lipid component has a SFA content of at least 90 wt %, wherein fully saturated fatty acids with a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt % of the SFA content of the second lipid component by weight, wherein the lipid composition has a SFA content of at least 40 wt %, wherein fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 12.5 wt % of the SFA of the lipid composition by weight, wherein the lipid composition has a C12:0 content of from 0.35 wt % to 12 wt %, wherein the lipid composition has a hardness of from 500 g to 2000 g at from 5° C. to 15° C. by texture analysis as measured using a 5 mm cylinder probe to penetrate 75% of original height of the lipid composition at 2 mm/s, wherein the lipid composition comprises less than 2 wt % TFA, and wherein the lipid composition has a C22:0 content of from 0.1 wt % to 1.5 wt %.

2 . The lipid composition according to claim 1 , wherein the lipid composition has:
(A) a SFA content of from 40 wt % to 60 wt %; and/or (B) a C12:0 content of from 0.37 wt % to 7 wt %; and/or (C) a C18:0 content of from 4.5 wt % to 9 wt %; and/or (D) a C22:0 content of from 0.3 wt % to 1.3 wt %.

3 . The lipid composition according to claim 1 , wherein the lipid composition has:
a hardness of from 600 g to 1900 g, at 5° C. by texture analysis as measured using a 5 mm cylinder probe to penetrate 75% of original height of the lipid composition at 2 mm/s; and/or.

4 . The lipid composition according to claim 1 , wherein the lipid composition comprises:
(G) no partially hydrogenated lipid; and/or (H) an additive selected from the group consisting of an antioxidant, a nutrient enhancer, a flavoring substance, a preservative, a pigment and a combination thereof.

5 . The lipid composition according to claim 1 , wherein the first lipid component
(A) has an average molecular weight of from 700 g/mol to 900 g/mol; and/or (B) is an oil selected from the group consisting of soy bean oil, palm oil, palm kernel oil and a combination thereof, wherein optionally the oil is processed by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations thereof.

6 . The lipid composition according to claim 1 , wherein the second lipid component:
(A) has a C18:0 content of from 30 wt % to 50 wt; and/or (B) has weight percentage of from 1.5 wt % to 10 wt %, by weight of the lipid composition; and/or (C) has a molar amount which accounts for from 2.6 mol % to 15 mol % of the total molar amount of the first lipid component, the emulsifier and the second lipid component.

7 . A food product comprising a lipid composition according to claim 1 .

8 . The food product according to claim 7 , wherein the food product is a bakery product made from a laminated dough.

9 . A process of making a food product according to claim 7 wherein the lipid composition is extruded as a continuous sheet at 5° C. to 15° C.

10 . A process of making a lipid composition, comprising the steps of:
(A) mixing, by weight of the lipid composition:
(i) from 30 wt % to 70 wt % a first lipid component;
(ii) from 1.5 wt % to 11 wt % a second lipid component, wherein the second lipid component has a SFA content of at least 90 wt %, wherein fully saturated fatty acids with a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt % of the SFA content of the second lipid component by weight; and
(iii) from 0.1 wt % to 1.2 wt % an emulsifier, wherein the emulsifier has a SFA content of less than 90 wt %,
to produce a lipid phase;
(B) mixing, by weight of the lipid composition:
(i) from 5 wt % to 20 wt % water; and
(ii) from 10 wt % to 40 wt % a sweetening substance,
to produce an aqueous phase;
(C) mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and (D) cooling the water-in-oil emulsion with a cooling apparatus to produce a crystallized emulsion, wherein the lipid composition has a SFA content of at least 40 wt %, and wherein fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 12.5 wt % of the SFA content of the lipid composition by weight, wherein the lipid composition has a C12:0 content of from 0.35 wt % to 12 wt %, wherein the lipid composition has a hardness of from 500 g to 2000 g at from 5° C. to 15° C. by texture analysis as measured using a 5 mm cylinder probe to penetrate 75% of original height of the lipid composition at 2 mm/s, wherein the lipid composition comprises less than 2 wt % TFA, and wherein the lipid composition has a C22:0 content of from 0.1 wt % to 1.5 wt %.

11 . The process according to claim 10 , further comprising adding a lipophilic additive and/or a water-soluble additive to the lipid phase before mixing with the aqueous phase.

12 . The process according to claim 10 , further comprising subjecting the crystallized emulsion to one or more of the following steps:
(A) resting; (B) extrusion; and (C) tempering.

13 . A method for improving a property of a food product, the method comprising:
adding the lipid composition of claim 1 to the food product.

14 . The method of claim 13 , wherein:
(A) the property is selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance, and combinations thereof; and/or (B) the food product is selected from the group consisting of a bread, a croissant, a puff pastry, a Danish pastry and a galette; and/or (C) the lipid composition is added as a laminating fat.

15 . A method of making a continuous lipid composition sheet, comprising subjecting the lipid composition according to claim 1 to extrusion, wherein optionally the extruded lipid composition is further subject to a process selected from the group consisting of folding, sheeting, rolling and combinations thereof.

16 . The method according to claim 15 , wherein the extrusion and/or subsequent process takes place at from 5° C. to 15° C.

17 . The lipid composition according to claim 1 , wherein the oil comprises from 0.3 wt % to 15 wt % palm kernel oil, by weight of the first lipid component.

18 . The lipid composition according to claim 1 , wherein the lipid composition has a hardness of from 550 g to 1500 g, at 15° C. by texture analysis as measured using a 5 mm cylinder probe to penetrate 75% of original height of the lipid composition at 2 mm/s.

19 . The food product according to claim 7 , wherein the food product is a bakery product selected from the group consisting of a bread, a croissant, a puff pastry, a Danish pastry and a galette.

20 . The process according to claim 11 , wherein the additive is selected from the group consisting of an antioxidant, a nutrient enhancer, a flavoring substance, a preservative, a pigment, and combinations thereof.

Assignees

• Cargill Inc

Inventors

• Chang Guifang
• Chen Ping
• Ding Saiyan

Classifications

• A23D7/0053 Primary

  Compositions other than spreads · CPC title

• A21D13/16

  Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough · CPC title

• A23D7/05

  characterised by essential cooling · CPC title

• A21D2/165

  Triglycerides · CPC title

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title