DK151202B - APPLICATION OF 1,3-DISTEARYL-2-OLEYL-GYLCEROL, 1-PALMITYL-2-OLEYL-3-STEARYL-GLYCEROL OR MIXTURES THEREOF TO MAKE A REQUIREMENT FOR HARD FAT - Google Patents
APPLICATION OF 1,3-DISTEARYL-2-OLEYL-GYLCEROL, 1-PALMITYL-2-OLEYL-3-STEARYL-GLYCEROL OR MIXTURES THEREOF TO MAKE A REQUIREMENT FOR HARD FAT Download PDFInfo
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- DK151202B DK151202B DK158172AA DK158172A DK151202B DK 151202 B DK151202 B DK 151202B DK 158172A A DK158172A A DK 158172AA DK 158172 A DK158172 A DK 158172A DK 151202 B DK151202 B DK 151202B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
i 151202 oin 151202 o
Den foreliggende opfindelse angår anvendelsen af 1,3-distearyl-2-oleyl-glycerol (SOS), 1-palmityl--2-oleyl-3-stearyl-glycerol eller blandinger heraf med en renhed på mindst 85% i en mængde på fra 5% til 5 95%, henført til den samlede vægt af blandingen, til fremstilling af en erstatning for hårdt fedtstof, ofte kaldet hårdt smør, som indeholder en palmeolie-midter-fraktion.The present invention relates to the use of 1,3-distearyl-2-oleyl-glycerol (SOS), 1-palmityl-2-oleyl-3-stearyl-glycerol or mixtures thereof with a purity of at least 85% in an amount of from 5% to 5 95%, based on the total weight of the mixture, to prepare a substitute for hard fat, often called hard butter, which contains a palm oil center fraction.
Hårde fedtstoffer har betydning for fremstillingen 10 . af f. eks. konfekture og farmaceutiske produkter. Sådanne fedtstoffer har den specielle egenskab, at de ved stuetemperatur er hårde, men hurtigt smelter ved legemstemperatur i munden. Langt det vigtigste eksempel på et hårdt fedtstof er kakaosmør. Kakaosmør har imidlertid 15 høje priser, og der har derfor længe været behov for fremskaffelse af fedtstoffer, der er egnede som erstatning for hårde fedtstoffer, og som kan træde i stedet for kakaosmør.Hard fats have an impact on manufacturing 10. of, for example, confectionery and pharmaceutical products. Such fats have the special property of being hard at room temperature, but quickly melting at body temperature in the mouth. By far the most important example of a hard fat is cocoa butter. Cocoa butter, however, has 15 high prices, and it has therefore long been necessary to obtain fats suitable as a substitute for hard fats and which can replace cocoa butter.
Et yderligere problem med hensyn til hårde 20 fedtstoffer er, at selv om de virkelig har de specielle egenskaber, der gør dem særlig velegnede til anvendelse til specielle produkter som de ovenfor nævnte, udvises den teoretisk optimale opførsel langt fra af de tilgængelige fedtstoffer. Der er således f.eks. behov for et fedtstof, 25 som vil muliggøre fremstilling af produkter, der er mindre eftergivende for fingrene end produkter fremstillet ud fra kakaosmør, men som stadig vil udvise skarpe smelteegenskaber. Der er også behov for et fedtstof, der er mere resistent mod dannelse af en grålig ydre hinde 30 end kakaosmør. Generelt er der behov for fedtstoffer, der giver mere fleksibilitet, og for mere pålidelige fedtstoffer, dvs. fedtstoffer af mere ensartet kvalitet, end de hårde fedtstoffer, som kan fås for øjeblikket.A further problem with regard to hard 20 fats is that although they really have the special properties that make them particularly suitable for use with special products such as those mentioned above, the theoretically optimal behavior is far from the available fats. Thus, e.g. need for a fat 25 that will allow the production of products that are less resilient to the fingers than products made from cocoa butter, but which will still exhibit sharp melting properties. There is also a need for a fat that is more resistant to forming a grayish outer skin 30 than cocoa butter. Generally, there is a need for fats that provide more flexibility and for more reliable fats, ie. fats of a more uniform quality than the hard fats currently available.
Et sådant fedtstof bør fortrinsvis være foreneligt med 35 de fleste hårde fedtstoffer, især med kakaosmør.Such a fat should preferably be compatible with most hard fats, especially with cocoa butter.
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Der findes en lang række tidligere publikationer, der omhandler fedtstoffer, som kan erstatte hårde fedtstoffer, såsom kakaosmør, og disse tidligere publikationer kan opdeles i tre grupper.There are a number of previous publications dealing with fats that can replace hard fats, such as cocoa butter, and these previous publications can be divided into three groups.
5 A. Dette er den største gruppe, og de deri beskrevne fedtstoffer er dem, der er mest anvendt i praksis. Disse fedtstoffer er således, at man ved fremstillingen af chokolade, hvor udtrykket "chokolade" er anvendt i betydningen overtræk af kager, konfekture-10 stykker og iscremer og lignende, må udelades det meste af kakaosmøret og anvende kakaopulver indeholdende ca. 10% kakaosmør i stedet for kakao-væsken, hvilket skyldes, at disse fedtstoffer ikke er forenelige med kakaosmør. Eksempler herpå er fedtstoffer fremstillet ved 15 fraktionering og hydrogenering af palmekerne- og kokosnødolier. Eksempler på publikationer omhandlende sådanne fedtstoffer er US-patentskrift nr. 2.442.536 og GB-patentskrifter nr. 694.970 og 1.107.206.5 A. This is the largest group and the fats described therein are those most commonly used in practice. These fats are such that in the manufacture of chocolate, where the term "chocolate" is used in the sense of coating cakes, confectionery pieces and ice creams and the like, most of the cocoa butter must be omitted and the use of cocoa powder containing approx. 10% cocoa butter instead of the cocoa liquid, which is because these fats are not compatible with cocoa butter. Examples are fats made by fractionation and hydrogenation of palm kernel and coconut oils. Examples of publications on such fats are U.S. Patent Nos. 2,442,536 and GB Patent Nos. 694,970 and 1,107,206.
B. Der findes flere tidligere forslag til fedt- 20 stoffer, der kan erstatte en del af det anvendte kakaosmør, og disse fedtstoffer er, i det mindste ved anvendelse i begrænset udstrækning, forenelige med kakaosmør. Sådanne fedtstoffer omfatter illipé-smør, også kendt som Tengkawang--fedt, beskrevet i Minifie, Chocolate, Cocoa and Confectionery: 25 Science and Technology, J. og A. Churchill, 1970, shea--fraktionen, beskrevet i GB-patentskrift nr. 893.337 og US-patentskrift nr. 3.171.748, Mowrah-fedt, beskrevet i US-patentskrift nr. 3.070.445, og Dumari-smør, Njave-eller Baku-smør, Phulware-smør og Kepayan-olie, beskrevet 30 i US-patentskrift nr. 3.084.049. de vigtigste eksempler på sådanne fedtstoffer er imidlertid dem, dér er baseret på palmeolie-midterfraktionen som beskrevet i GB-patentskrifter nr. 827.172 og 925.805.B. There are several previous proposals for fats that may replace some of the cocoa butter used, and these fats are, at least when used to a limited extent, compatible with cocoa butter. Such fats include ellipse butter, also known as Tengkawang fat, described in Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, J. and A. Churchill, 1970, the shea fraction disclosed in GB patent no. No. 893,337 and U.S. Patent No. 3,171,748, Mowrah Grease, disclosed in U.S. Patent No. 3,070,445, and Dumari Butter, Njave or Baku Butter, Phulware Butter and Kepayan Oil, disclosed in U.S. Pat. U.S. Patent No. 3,084,049. however, the most important examples of such fats are those based on the palm oil fraction as described in GB Patent Nos. 827,172 and 925,805.
C. Den tredje gruppe af tidligere publikationer 35 er den, som beskriver syntetiske blandinger, der angives at være forenelige med eller mulige erstatninger forC. The third group of previous publications 35 is the one which describes synthetic mixtures which are stated to be compatible with or possible substitutes for
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3 151202 kakaosmør. I nogle af disse publikationer, såsom Chapman et al., J. Chem. Soc., 1957, 1502, og Dutton et al., J. Amer. Oil. Chem. Soc., 1961, 38, 96, er omtålt blandinger af syntetiske fedtstoffer med 5 kakaosmør-fraktioner udelukkende som del af nogle forsøg med det formål at prøve på at bestemme triglycerid-sammen-sætningen i kakaosmør. I andre publikationer, såsom US-patentskrifter nr. 3.012.890, 3.170.799 og 3.410.881 og GB-patentskrift nr. 1.252.224 er beskrevet forskellige 10 . syntetiske triglycerid-blandinger som totale erstatninger for kakaosmør. Anvendelsen af sådanne blandinger sammen med specielle fedtstoffer af grupperne A og B er imidlertid ikke omtalt eller foreslået, og i praksis er sådanne syntetiske blandinger ikke blevet accepteret.3 151202 cocoa butter. In some of these publications, such as Chapman et al., J. Chem. Soc., 1957, 1502, and Dutton et al., J. Amer. Oil. Chem. Soc., 1961, 38, 96, are blended mixtures of synthetic fats with 5 cocoa butter fractions solely as part of some experiments aimed at trying to determine the triglyceride composition in cocoa butter. In other publications, such as U.S. Patent Nos. 3,012,890, 3,170,799 and 3,410,881 and GB Patent No. 1,252,224, various 10 are disclosed. synthetic triglyceride mixtures as total substitutes for cocoa butter. However, the use of such mixtures with special fats of groups A and B has not been mentioned or suggested, and in practice such synthetic mixtures have not been accepted.
15 I DE-offentliggØrelsesskrift nr. 1.492.923 og i US-patentskrift nr. 3.492.130 er som erstatning for kakaosmør omtalt SOS, dvs. 1,3-distearyl-2-oleyl-glycerol og POS, dvs. l-palmityl-2-oleyl-3-stearyl-glycerol, idet disse komponenter eventuelt kan blandes med kakaosmør.In DE Publication No. 1,492,923 and in U.S. Pat. No. 3,492,130, substitutes for cocoa butter are referred to as SOS, ie. 1,3-distearyl-2-oleyl-glycerol and POS, i.e. 1-palmityl-2-oleyl-3-stearyl-glycerol, these components being optionally mixed with cocoa butter.
20 Endvidere er i DE-fremlæggelsesskrift nr. 1.030.668 omtalt fremstillingen af en midterfraktion af palmeolie, som kan anvendes som erstatning for kakaosmør, idet denne palmeolie-midterfraktion også kan! blandes med et fedtstof af typen borneotalkum. Derved skulle opnås 25 et produkt, hvis størkningskurve mere ligner kurven for kakaosmør end kurven for palmeoliefraktionen alene.20 Further, in DE-Specification No. 1,030,668, the preparation of a middle fraction of palm oil which can be used as a substitute for cocoa butter is mentioned, since this palm oil middle fraction can also! is mixed with a borneotalkum fat. This would result in a product whose solidification curve is more similar to the curve for cocoa butter than the curve for the palm oil fraction alone.
Det er dog blevet fastslået, at heller ikke disse erstatninger for hårde fedtstoffer er fuldt tilfredsstillende med hensyn til deres dilatationsvaerdi, således 30 som det er illustreret i det følgende ved hjælp af et eksempel.However, it has been established that these hard fat substitutes are also not fully satisfactory in terms of their dilation value, as illustrated below by way of example.
Til grund for den foreliggende opfindelse ligger derfor den opgave at tilvejebringe en erstatning for hårde fedtstoffer, som er en egnet erstatning for kakaosmør. Især tilstræbes opnåelsen af fordelagtige dilata-35 tions- og smelteforhold og forbedrede krystallisations og tempereringsegenskaber samt en god stabilitet mod udblomstring.It is therefore the object of the present invention to provide a substitute for hard fats which is a suitable substitute for cocoa butter. In particular, the aim is to achieve advantageous dilatation and melting conditions and improved crystallization and tempering properties as well as good stability against flowering.
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4 151202 Løsningen på denne opgave er ifølge opfindelsen opnået ved den ovenfor specificerede anvendelse af SOS, POS eller blandinger heraf med en renhed på mindst 85%.According to the invention, the solution to this task is obtained by the above specified use of SOS, POS or mixtures thereof with a purity of at least 85%.
Fortrinsvis er der ikke andre fedtstoffer til 5 stede i erstatningen for hårdt fedtstof.Preferably, no other fats are present in the hard fat substitute.
SOS i palmeolie-midterfraktion.SOS in palm oil center fraction.
Inkorporering af mindst 85% ren SOS i palmeolie--midterfraktion giver et fedtstof, som er en anvendelig 10 og generel delvis erstatning for kakaosmør. Dette fedtstof kan anvendes i større mængder end palmeolie-midter fraktionen. Alternativt kan kravene til palmeolie-midterfraktionen ved anvendelse af et sådant fedtstof være mindre strenge end ved anvendelsen af 15 palmeolie-midterfraktionen alene. Inkorporering af små mængder af den mindst 85% rene SOS har den yderligere fordel, at der kan inkorporeres mere palmeolie-midterfraktion, end når denne alene anvendes som erstatning.Incorporating at least 85% pure SOS into palm oil - middle fraction gives a fat which is a useful 10 and generally partial substitute for cocoa butter. This fat can be used in greater amounts than the palm oil fraction. Alternatively, the requirements for the palm oil center fraction using such a fat may be less stringent than using the palm oil center fraction alone. Incorporating small amounts of the at least 85% pure SOS has the added advantage that more palm oil center fraction can be incorporated than when used alone as a substitute.
En yderligere og meget vigtig virkning er, at resistensen 20 mod dannelse af et gråt overtræk bliver endnu bedre end med palmeolie-midterfraktionen alene. Inkorporering af SOS i palmeolie-midterfraktionen forøger endvidere fordelagtigt dilatationerne og smeltepunktet og forbedrer krystallisations- og tempereringsegenskaberne.A further and very important effect is that resistance 20 to form a gray coating becomes even better than with the palm oil center fraction alone. Furthermore, incorporation of SOS into the palm oil middle fraction advantageously increases the dilatations and melting point and improves the crystallization and tempering properties.
25 Virkningerne ses bedst, når den blanding af SOS og palmeolie-midterfraktion, der dannes ved inkorporering af SOS, består af mellem 5 og 95% af palmeolie-midterfraktionen og mellem 95 og 5%, især mellem 95 og 20% af SOS. Ved over 20% SOS er egenskaberne til 30 modvirkning af et gråt overtræk særlig tydelige.The effects are best seen when the mixture of SOS and palm oil middle fraction formed by incorporating SOS consists of between 5 and 95% of the palm oil middle fraction and between 95 and 5%, especially between 95 and 20% of SOS. At over 20% SOS, the properties of 30 counteracting a gray coating are particularly evident.
Smelteegenskaberne, især den kølendé virkning, er generelt bedre for produkter indeholdende blandinger, der er fremstillet ved inkorporering af mindst 85%'s ren SOS eller blandinger af mindst 85% * s ren SOS/POS 35 i palmeolie-midterfraktion, end for produkter, der er fremstillet ved inkorporering af mindst 85%'s ren SOS eller mindst 85%'s ren SOS/POS uden palmeolie-midterfraktion.The melting properties, especially the cooling effect, are generally better for products containing mixtures prepared by incorporating at least 85% pure SOS or mixtures of at least 85% * pure SOS / POS 35 into palm oil middle fraction, than for products containing produced by incorporating at least 85% pure SOS or at least 85% pure SOS / POS without palm oil center fraction.
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Inkorporering af mindst 85%'s ren SOS, eventuelt blandet med mindst 85%'s ren POS, i palmeolie-midter-fraktion er en særlig vigtig udførelsesform for opfindelsen, idet det er overraskende, at inkorporering af SOS eller 5 SOS/POS-blandinger bestående hovedsagelig af SOS er så fordelagtig sammenlignet med inkorporering af mindst 85%'s ren POS alene. Ud fra den kendte sammensætning af kakaosmør, hvori POS er det dominerende triglycerid, kunne man have antaget, at det var inkorporeringen 10 · af POS, der ville være særlig fordelagtig.Incorporating at least 85% pure SOS, optionally mixed with at least 85% pure POS, into palm oil center fraction is a particularly important embodiment of the invention, since it is surprising that incorporating SOS or 5 SOS / POS Mixtures consisting mainly of SOS are so advantageous compared to incorporating at least 85% pure POS alone. From the known composition of cocoa butter in which POS is the predominant triglyceride, it could have been assumed that it was the incorporation 10 · of POS that would be particularly advantageous.
En i det mindste 85%'s ren SOS/POS-blanding betragtes som bestående hovedsagelig af SOS, når mindst 60% og fortrinsvis mindst 80% af den samlede mængde SOS og POS, dvs. de specielle kemiske forbindelser, er 15 SOS.An at least 85% pure SOS / POS mixture is considered to consist mainly of SOS when at least 60% and preferably at least 80% of the total amount of SOS and POS, ie. the special chemical compounds are 15 SOS.
Den normale mængde, i hvilken "Coberine” ^som er beskrevet nedenfor, inkorporeres, er ca. 18%, beregnet på det samlede fedtstofindhold. Det har vist sig, at en erstatning for hårdt fedtstof, som består af 50-80% 20 palme-midteroliefraktion og 50-20% af mindst 85%'s ren SOS, kan inkorporeres i det mindste i denne mængde, dvs. i endnu større mængder. Tempereringsbetingelserne behøver sædvanligvis ikke at ændres. Mængder på 40-25% af mindst 85%'s ren SOS repræsenterer et optimum. Således kan f.eks.The normal amount into which "Coberine" described below is incorporated is about 18%, based on the total fat content. It has been found that a hard fat substitute consisting of 50-80% 20 palm - Middle oil fraction and 50-20% of at least 85% pure SOS can be incorporated at least in this amount, ie in even larger quantities. Tempering conditions usually do not need to change. Amounts of 40-25% of at least 85% s pure SOS represents an optimum.
25 et fedtstof bestående af 30% palmeolie-midterfraktion og 70% SOS inkorporeres i kakaosmør i en mængde på 36%, beregnet på det samlede fedtsto'f.25 a fat consisting of 30% palm oil center fraction and 70% SOS is incorporated in cocoa butter in an amount of 36%, based on the total fat.
Hvis muligheden for ændring af tempereringsbetingelserne accepteres, er den nedenfor nævnte sammensætning af 30 stor interesse. Det har nemlig vist sig, at en erstatning for hårdt fedtstof bestående af 70-90% palmeolie--midterfraktion og 30-10% af mindst 85%'s ren SOS kan anvendes som fuldstændig fedtstoferstatning. Erstatningen indeholder i dette tilfælde fortrinsvis mindst 35 15% mindst 85%'s ren SOS. Fortrinsvis bør erstatningen anvendes op til en mængde på 50%, beregnet på det samlede fedtstof, og især i en mængde på 30%. En særligIf the possibility of changing the tempering conditions is accepted, the composition mentioned below is of great interest. Indeed, it has been found that a substitute for hard fat consisting of 70-90% palm oil - middle fraction and 30-10% of at least 85% pure SOS can be used as complete fat substitute. The compensation in this case preferably contains at least 35%, at least 85% pure SOS. Preferably, the replacement should be used up to an amount of 50%, based on the total fat, and especially in an amount of 30%. A special one
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6 151202 fordel er det, at ved anvendelse af sådanne erstatninger kan der i kakaosmør inkorporeres mindst 40%, f.eks. 50%, palmeolie-midterfraktion.Advantageously, by using such substitutes, cocoa butter can be incorporated at least 40%, e.g. 50%, palm oil center fraction.
Yderligere er det konstateret, at et fedtstof, 5 der består af en blanding af palmeolie-midterfraktion og SOS og indeholder op til 42% palmeolie-midterfraktion, kan anvendes som en delvis erstatning for kakaosmør til dannelse af hærdede produkter. Et fedtstof bestående af palmeolie-midterfraktion og mindst 85%'s ren SOS og indeholdende mindre end 70% SOS har vist sig at muliggøre inkorporering af mere palmeolie-midterfraktion, end når denne anvendes alene som erstatning.Further, it has been found that a fat consisting of a mixture of palm oil middle fraction and SOS and containing up to 42% palm oil middle fraction can be used as a partial substitute for cocoa butter to form cured products. A fat consisting of palm oil center fraction and at least 85% pure SOS and containing less than 70% SOS has been found to allow incorporation of more palm oil middle fraction than when used alone as a substitute.
Det har vist sig, at fedtstoffet, når den mængde af den mindst 85%'s rene SOS, der inkorporeres 15 i palmeolie-midterfraktionen, er således, at det opnåede fedtstof består af 10-20% SOS og 80-90% palmeolie--midterfraktion, vil være en fremragende erstatning for alt fedtstoffet, og udmærkede produkter kan fremstilles under anvendelse af dette fedtstof i stedet for kakaosmør.It has been found that the fat, when the amount of the at least 85% pure SOS incorporated into the palm oil middle fraction, is such that the fat obtained consists of 10-20% SOS and 80-90% palm oil. -mid fraction will be an excellent substitute for all the fat and excellent products can be made using this fat instead of cocoa butter.
20 Nogen indstilling af tempereringsbetingelserne må der dog tages hensyn til. Når fedtstoffet består af 20-30% SOS og 70-80% palmeolie-midterfraktion, kan det desuden anvendes som erstatning for alt fedtstoffet til fremstilling af produkter, der er egnet til anvendelse 25 i troperne. Også i dette tilfælde må der tages hensyn til nogen indstilling af tempereringsbetingelserne.· SOS, POS og Palmeolie-midterfraktion20 However, some setting of the tempering conditions must be taken into account. Additionally, when the fat consists of 20-30% SOS and 70-80% palm oil center fraction, it can be used as a substitute for all the fat to produce products suitable for use in the tropics. Also, in this case, any setting of the tempering conditions must be taken into account. · SOS, POS and Palm oil center fraction
Som forklaret ovenfor omfatter opfindelsen anvendelsen 30 af både SOS og POS, selv om anvendelse af SOS, alene eller blandet med POS; udgør en fordelagtig udførélsesform.As explained above, the invention encompasses the use of both SOS and POS, although use of SOS, alone or mixed with POS; constitutes an advantageous embodiment.
Særlig fordelagtige kombinationer af SOS, POS og palmeolie-midterfraktion er beskrevet nedenfor. Det skal bemærkes, at SOS og POS kan inkorporeres hver for 35 sig eller sammen. I det første tilfælde må hver af dem opfylde kravet om at være mindst 85%'s rent, og i detParticularly advantageous combinations of SOS, POS and palm oil fraction are described below. It should be noted that SOS and POS can be incorporated separately or together. In the first case, each of them must meet the requirement of being at least 85% pure and in it
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7 151202 sidste tilfælde må blandingen opfylde kravet om at være mindst 85%'s ren.In the latter case, the mixture must meet the requirement to be at least 85% pure.
Særlig fordelagtige erstatninger for hårde fedtstoffer er sådanne, som kan erstatte alt det tilsatte 5 kakaosmør, som anvendes ved fremstillingen af de respektive produkter, dvs. kan anvendes som yderligere fedtstof udover det, som findes i kakaovæsken. Mængden af sådant tilsat fedtstof udgør sædvanligvis ca. 30% af det samlede fedtstof. Det har vist sig, at en erstatning for hårdt -io fedtstof, der består af en blanding af palmeolie-midter- fraktion, mindst 85%'s ren SOS og mindst 85%'s rent POS, og som indeholder mindre end 30% SOS og mindre end 80% palmeolie-midterfraktion, kan give denne fordel.Particularly advantageous substitutes for hard fats are those which can replace all the added 5 cocoa butter used in the manufacture of the respective products, ie. can be used as additional fat in addition to that found in the cocoa liquid. The amount of such added fat usually amounts to approx. 30% of the total fat. It has been found that a substitute for hard-fat fat consisting of a mixture of palm oil center fraction, at least 85% pure SOS and at least 85% pure POS and containing less than 30% SOS and less than 80% palm oil center fraction can provide this benefit.
Det har endvidere vist sig, at et fedtstof, som 15 er dannet ved inkorporering af enten mindst 85%'s ren SOS eller mindst 85%'s ren POS eller begge dele, og som består af op til 75% palmeolie-midterfraktion og 0-60% af den mindst 85%'s rene POS med resten bestående af mindst 85%'s ren SOS, er anvendeligt som delvis 2o erstatning for kakaosmør til opnåelse af produkter, der er egnede til anvendelse i troperne. Når procentmængden af SOS er større end 30, er der den yderligere fordel, at tempereringsbetingelserne sædvanligvis ikke behøver at ændres.Furthermore, it has been found that a fat formed by incorporating either at least 85% pure SOS or at least 85% pure POS or both and comprising up to 75% palm oil center fraction and 0 -60% of the at least 85% pure POS with the remainder consisting of at least 85% pure SOS is useful as partial substitute for cocoa butter to obtain products suitable for use in the tropics. When the percentage of SOS is greater than 30, there is the added advantage that the tempering conditions usually do not need to change.
25 Endvidere har et sådant fedtstof bestående af 3-35% af den mindst 85%'s rene SOS, 36-54% af den mindst 85%'s rene POS og 15-35%'palmeolie-midterfraktion vist sig at være en fremragende fuldstændig fedt- i -erstatning. Sædvanligvis behøver tempereringsbetingelserne 30 ikke at ændres.Furthermore, such a fat consisting of 3-35% of the at least 85% pure SOS, 36-54% of the at least 85% pure POS and 15-35% palm oil fraction has been found to be excellent. complete fat-in-replacement. Usually, tempering conditions 30 need not be changed.
Desuden har et sådant fedtstof bestående af 5-75% af den mindst 85%'s rene SOS, 50-80% af den mindst 85%'s rene POS og 10-30% palmeolie-midterfraktion vist sig at være en fremragende fuldstændig fedt-35 -erstatning ved fremstillingen af i troperne anvendelige produkter. Når mængden af palmeolie-midterfraktion er mindre end 23%, behøver tempereringsbetingelserne sædvanligvis ikke at ændres.Furthermore, such a fat consisting of 5-75% of the at least 85% pure SOS, 50-80% of the at least 85% pure POS and 10-30% palm oil middle fraction has been found to be an excellent complete fat. -35 compensation for the manufacture of products suitable for use in the tropics. When the amount of palm oil center fraction is less than 23%, the tempering conditions usually do not need to change.
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8 1512028 151202
Det har også vist sig, at et fedtstof bestående af en blanding af 27-42% af den mindst 85%’s rene SOS, 30-50% af den mindst 85%'s rene POS og 17-33% palmeolie--midterfraktion er en anvendelig fuldstændig fedt-erstat-5 ning, for hvilke tempereringsbetingelserne sædvanligvis ikke behøver at ændres.It has also been found that a fat consisting of a mixture of 27-42% of the at least 85% pure SOS, 30-50% of the at least 85% pure POS and 17-33% palm oil - middle fraction is a useful complete fat substitute for which the tempering conditions usually do not need to be changed.
Endvidere er fedtstoffer af den nedenfor anførte sammensæthing, fremstillet ved inkorporering af mindst 85%'s ren SOS og/eller POS, anvendelige som 10 fuldstændige fedt-erstatninger: (a) 0-30% af den mindst 85%'s rene SOS, mindst 70% af den mindst 85%'s rene POS og op til 30% palmeolie--midterfraktion, (b) 15-40% af den mindst 85%'s rene SOS, 45-70% af den 15 mindst 85%*s rene POS og op til 15% palmeolie-midter- fraktion og (c) 40-55% af den mindst 85%'s rene SOS, 20-55% af den mindst 85%'s rene POS og 5-30% palmeolie-midterfraktion.Furthermore, fats of the composition set forth below, prepared by incorporating at least 85% pure SOS and / or POS, are useful as 10 complete fat substitutes: (a) 0-30% of the at least 85% pure SOS, at least 70% of at least 85% pure POS and up to 30% palm oil - middle fraction, (b) 15-40% of at least 85% pure SOS, 45-70% of at least 85% * s pure POS and up to 15% palm oil middle fraction and (c) 40-55% of at least 85% pure SOS, 20-55% of at least 85% pure POS and 5-30% palm oil -midterfraktion.
20 POS i palmeolie-midterfraktion.20 POS in palm oil center fraction.
Sådanne generelle fordele som mere fleksibilitet og ensartethed af sammensætningen ved inkorporering af mindst 85%'s ren POS i palmeolie-midterfraktion er nævnt ovenfor. Nedenfor er angivet særlig fordelagtige 25 inkorporeringsmængder.Such general advantages as more flexibility and uniformity of composition in incorporating at least 85% pure POS into palm oil center fraction are mentioned above. Listed below are particularly advantageous amounts of incorporation.
Det har vist sig, at et fedtstof, der består af en blanding af palmeolie-midterfraktion og, beregnet på fedtstoffet, mindst 40%, fortrinsvis mindst 60% af mindst 85%'s ren POS, er en god erstatning for hårde 30 fedtstoffer. Når den indeholder mellem 40 og 60% POS, kan den anvendes som en fyldestgørende erstatning for (r) "Coberine"^ og kan anvendes i høje mængder. Når den indeholder mere end 60% POS, kan den anvendes i høje mængder til opnåelse af produkter, der er egnede til anvendelse i 35 troperne. Disse erstatninger anvendes fortrinsvis i mængder på op til i alt 50%, især 30% af det normalt anvendte kakaosmør.It has been found that a fat consisting of a mixture of palm oil center fraction and, based on the fat, at least 40%, preferably at least 60% of at least 85% pure POS, is a good substitute for hard 30 fats. When it contains between 40 and 60% POS, it can be used as an adequate substitute for "Coberine" and can be used in high quantities. When it contains more than 60% POS, it can be used in high quantities to obtain products suitable for use in the 35 tropics. These substitutes are preferably used in amounts of up to a total of 50%, especially 30% of the normally used cocoa butter.
9 1512029 151202
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(r)(S)
Det betegnelsen "Coberine"'£y forhandlede produkt er en fremragende delvis erstatning for kakaosmør som nævnt på side 66 i den tidligere omtalte bog af Minifie. Sådanne produkter findes beskrevet i GB-patentskrifter nr. 827.172 og 5 925.805 og indeholder andre fedtstoffer såvel som palme olie-midter fraktion .The term "Coberine" product negotiated is an excellent partial replacement for cocoa butter as mentioned on page 66 of the previously mentioned Minifie book. Such products are disclosed in GB Patent Nos. 827,172 and 5,925,805 and contain other fats as well as palm oil-middle fraction.
Det er konstateret, at et fedtstof, der er dannet ved inkorporering af mindst 85%1 s ren POS i palmeolie-midter fraktion, og som består af palmeolie-midterfraktionen og 10 op til 80% af den mindst 85%*s rene'POS, er en velegnet delvis erstatning for kakaosmør. Det miliggør inkorporering af mere palmeolie-midterfraktion, end når denne fraktion anvendes alene som erstatning, og desuden kan kravene til palmeolie-midterfraktionen være mindre strenge, end når 15 denne anvendes alene.It has been found that a fat formed by incorporating at least 85% 1 s pure POS into palm oil center fraction, consisting of palm oil center fraction and 10 up to 80% of the at least 85% * pure POS , is a suitable partial replacement for cocoa butter. It facilitates incorporation of more palm oil middle fraction than when this fraction is used alone as a substitute, and in addition, the requirements for palm oil middle fraction may be less stringent than when used alone.
Det har også vist sig, at et sådant fedtstof bestående af mindst 85%’s rene POS og op til 45% palmeolie-midterfraktion kan anvendes som delvis erstatning for kakao-smør til opnåelse af produkter,der er egnede til anvendel-20 se i troperne.It has also been found that such a fat consisting of at least 85% pure POS and up to 45% palm oil middle fraction can be used as a partial substitute for cocoa butter to obtain products suitable for use in tropics.
Desuden er et sådant fedtstof bestående af 15-25% palmeolie-midterfraktion og 75-85% af mindst 85%'s ren POS en udmærket fuldstændig fedt-erstatning, og fremragende produkter kan fremstilles under anvendelse af dette 25 fedtstof i stedet for kakaosmør.Furthermore, such a fat consisting of 15-25% palm oil middle fraction and 75-85% of at least 85% pure POS is an excellent complete fat substitute and excellent products can be produced using this fat instead of cocoa butter.
Endvidere er et sådant fedtstof bestående af mindst 85%'s ren POS og op til 50% palmeolie-midterfraktion en fremragende fuldstændig fedt-erstatning, og når mængden af palmeolie-midterfraktion er mindre end 35%, kan der opnås 30 hærdede produkter.Furthermore, such a fat consisting of at least 85% pure POS and up to 50% palm oil middle fraction is an excellent complete fat replacement and when the amount of palm oil middle fraction is less than 35%, 30 cured products can be obtained.
De anførte procent-grænser er baseret på anvendelse af kakaosmør og palmeolie-midterfraktion af bestemt kvalitet, og anvendelse af kakaosmør eller palmeolie-midterfraktion af ringere eller bedre kvalitet vil svagt påvirke 35 relevansen af de anførte grænser, idet en forringet kvalitet vil kræve inkorporering af mere SOS, POS eller bian- o 151202 10 dinger af SOS og POS, medens bedre kvalitet vil kræve in-korporering af mindre.The percentages stated are based on the use of cocoa butter and palm oil center fraction of certain quality, and the use of cocoa butter or palm oil center fraction of inferior or better quality will weakly affect the relevance of the limits indicated, as a deterioration of quality will require the incorporation of more SOS, POS or subsidiaries of SOS and POS, while better quality will require incorporation of less.
Kvaliteten af den mindst 85%'s rene SOS, POS eller blandingen deraf er også af betydning. De anførte pro-5 cent-områder er baseret på resultater, hvortil der er anvendt materialer af veldefineret kvalitet, se det senere afsnit "Anvendte materialer". Anvendelse af SOS, POS eller SOS/POS af ringere kvalitet vil tale for inkorporering af mere, medens anvendelse af SOS, POS eller SOS/POS af bed-10 re kvalitet vil tale for inkorporering af mindre.The quality of the at least 85% pure SOS, POS or the mixture thereof is also of importance. The indicated 5-cent ranges are based on results for which well-defined quality materials have been used, see the later section "Materials used". Use of SOS, POS or SOS / POS of inferior quality will speak for incorporation of more, while use of SOS, POS or SOS / POS of better quality will speak for incorporation of less.
Det skal bemærkes, at ålle de anførte procentmængder er efter vægt.It should be noted that all the percentages stated are by weight.
Det vil endvidere være klart, at urenhederne i den mindst 85%'s rene SOS, POS eller SOS/POS må være uska-15 delige, f.eks. hovedsageligt andre triglycider.Furthermore, it will be clear that the impurities in the at least 85% pure SOS, POS or SOS / POS must be harmless, e.g. mainly other triglycides.
Definitioner.Definitions.
Palmeolie-midterfraktion.Palm mid-fraction.
20 De palmeolie-midterfraktioner og de foretrukne palmeolie-midterfraktioner, der kan anvendes ifølge opfindelsen, er dem, der kan.anvendes til den opfindelse, der er beskrevet i GB-patentskrift nr. 827.172.The palm oil center fractions and the preferred palm oil center fractions which can be used according to the invention are those which can be used for the invention described in GB Patent No. 827,172.
25 Oliesyre.Oleic acid.
Omtalen af oliesyre og dens derivater er ment som omfattende alle cis-octadecensyrer, især cis-octadec-n-en-svrer, hvor n er 6-12, selv om oliesyren selv er den fore-30 trukne og mest hensigtsmæssige af disse syrer.The mention of oleic acid and its derivatives is intended to encompass all cis-octadecenoic acids, especially cis-octadec-n-en acid, where n is 6-12, although the oleic acid itself is the most preferred and most convenient of these acids.
Normale produkter.Normal products.
Ved de arbejder, på hvilke de foretrukne grænser 35 for anvendelsen af mindst 85%'s rent SOS, POS eller SOS/POS er baseret, er det forudsat, at en erstatning for hårdt 11In those works on which the preferred limits 35 for using at least 85% of pure SOS, POS or SOS / POS are based, it is assumed that a substitute for hard 11
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151202 fedtstof må opfylde følgende dilatationsgrænser for at være anvendelig: D3q> 1800, 1700, D^q = 1100-1400 og D^^^IOO, til visse produkter dog også D3^ = 100-250.151202 fat must meet the following dilation limits to be applicable: D3q> 1800, 1700, D ^ q = 1100-1400 and D ^^ IOO, for some products, however, also D3 ^ = 100-250.
5 Produkter til anvendelse i troperne.5 Products for use in the tropics.
På lignende måde er grænserne forudsat at være D3g > 1800, E>3q^ 1400 og < 200 for en erstatning for hårdt fedtstof, som kan anvendes til at give produkter, der 10 er egnede .til anvendelse i troperne.Similarly, the limits are assumed to be D3g> 1800, E> 3q ^ 1400 and <200 for a substitute for hard fat which can be used to provide products suitable for use in the tropics.
Mælkefedtholdige produkter.Dairy products.
På lignende måde er dilatationsgrænseme for en 15 erstatning for hårdt fedtstof til anvendelse ved fremstilling af produkter indeholdende 15% mælkefedt antaget at være D2q> 1300, = 600-900 og D3~<100, i hærdede produkter også D35 = 100-200.Similarly, the dilatation limits for a hard fat substitute for use in the manufacture of products containing 15% milk fat are assumed to be D2q> 1300, = 600-900 and D3 ~ <100, in cured products also D35 = 100-200.
Generelt er en koncentration på 15% mælkefedt, be-20 regnet på det samlede fedtindhold, sædvanlig, men der vil selvfølgelig kunne anvendes andre koncentrationer, uden at det går ud over de gennem opfindelsen opnåede fordele. Det gælder, at jo mere mælkefedt, der anvendes, dets mere SOS, POS eller SOS/POS, især SOS eller SOS/POS bestående hoved-25 sagelig af SOS, bør der anvendes.In general, a concentration of 15% milk fat, calculated on the total fat content, is common, but of course other concentrations can be used without exceeding the advantages obtained by the invention. It is important that the more milk fat used, its more SOS, POS or SOS / POS, especially SOS or SOS / POS consisting mainly of SOS, should be used.
Erstatning.Compensation.
i I den foreliggende beskrivelse er betegnelsen 30 - "fuldstændig erstatning” anvendt for en erstatning for hårdt fedtstof, der med godt resultat kan anvendes sammen med kakao-pulver, som normalt indeholder ca. 10% af det nødvendige samlede fedtstof. Med betegnelsen "delvis erstatning" er ment, at erstatningen for hårdt fedtstof kun kan erstat-35 te en del af det krævede kakaosmør, hvis der anvendes kakaopulver, og med betegnelsen "erstatning" er ment, at i det 12 151202In the present specification, the term 30 - "complete substitute" is used for a substitute for hard fat which can be successfully used with cocoa powder, which usually contains about 10% of the total total fat required. substitute "is meant that the replacement of hard fat can only replace part of the required cocoa butter if cocoa powder is used, and by the term" substitute "is meant that in it 1231202
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mindste en del af det nødvendige kakaosmør kan erstattes. Naturlige fedtstoffer.At least part of the required cocoa butter can be replaced. Natural fats.
5 Omtalen af sådanne fedtstoffer som f.eks. Shee,5 The mention of such fats as e.g. Shee,
Illipé og Phulwara henviser til fedtstoffer som beskrevet i Hilditch og Williams, The Chemical Constitution of Natural Fats, Chapman'and Halle, London, 1964.Illipé and Phulwara refer to fats as described in Hilditch and Williams, The Chemical Constitution of Natural Fats, Chapman'and Halle, London, 1964.
10 Anvendte materialer.10 Materials used.
Kakaosmør.Cocoa butter.
I alle de forsøg, hvorpå de anførte grænser er baseret, er der anvendt rent presset kakaosmør af god kvali-15 tet, hvis data er anført i følgende tabel.In all the experiments on which the limits stated are based, good quality cocoa butter of good quality has been used, the data of which are given in the following table.
Palmeolie-midterfraktion.Palm mid-fraction.
Det i forsøgene anvendte produkt var fremstillet 20 ved acetone-fraktionering som beskrevet i GB-patentskrift nr. 827.172, og også dets data er anført i den følgende tabel.The product used in the experiments was prepared by acetone fractionation as described in GB Patent No. 827,172, and also its data are set forth in the following table.
151202 1313202 13
Tabel ITable I
Palmeolie-mid- Kakao-Palm oil-middle- Cocoa-
Komponent terfraktion smør lodtal 34,4 37,6Component terfraction butter verticals 34.4 37.6
Smeltepunkt (°C) 33,4 33,5Melting point (° C) 33.4 33.5
Refraktionsindeks N^D 1,4 468 478 f.f.a. (%) 0,1 0,57Refractive Index N ^ D 1.4 468 478 ff.a. (%) 0.1 0.57
Monoglycerider (%) spor 0,7Monoglycerides (%) trace 0.7
Diglycerider (%) 1,5 2,1Diglycerides (%) 1.5 2.1
Triglycerider* (%) 98,5 96,7 M3 (% triglycerider) 3,1 0,9 M 2 U (% triglycerider) 83,6 80,0 M U 2 (% triglycerider) 9,8 17,6 U 3 (% triglycerider) 3,5 1,5Triglycerides * (%) 98.5 96.7 M3 (% Triglycerides) 3.1 0.9 M 2 U (% Triglycerides) 83.6 80.0 MU 2 (% Triglycerides) 9.8 17.6 U 3 ( % triglycerides) 3.5 1.5
Asymmetriske triglycerider i M 2 U-fraktionen 7,1 i M U 2-fraktionen 8,3Asymmetric triglycerides in the M 2 U fraction 7.1 in the M U 2 fraction 8.3
Fedtstof, syresammensætning C 14 : 0 0,4 spor C 16 : 0 57,1 26,4 C 16 : 1 0,6 C 17 : 0 spor C 18 : 0 7,5 34,4 C 18 : 1 32,0 35,8 C 18 : 2 3,0 2,5 C 2 0 : 0 spor 0,3 C 20 : 1 spor £ M = umættet; U = umættet f.eks. C 18 : 1 = monoumættet C^g-fedtsyre.Fat, acid composition C 14: 0 0.4 trace C 16: 0 57.1 26.4 C 16: 1 0.6 C 17: 0 trace C 18: 0 7.5 34.4 C 18: 1 32.0 35.8 C 18: 2 3.0 2.5 C 2 0: 0 trace 0.3 C 20: 1 trace £ M = unsaturated; U = unsaturated e.g. C 18: 1 = monounsaturated C ^ g fatty acid.
Mindst 85%'s ren SOS og POS.At least 85% pure SOS and POS.
I tabellerne II og III er anført de analyser for de i forsøgene anvendte produkter, hvorpå de i det foregående anførte grænser for anvendelse af mindst 85%'s ren SOS, POS og SOS/POS er baseret.Tables II and III list the analyzes for the products used in the experiments, on which the limits stated above for the use of at least 85% of pure SOS, POS and SOS / POS are based.
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Tabel II SOSTable II SOS
(1) (2) (3)(1) (2) (3)
Syretal 0,6 0,2 0,1Acid number 0.6 0.2 0.1
Forsæbningstal 190,0 190,0 191,0 lodtal “ “ 28,2Saponification number 190.0 190.0 191.0 Vertical “” 28.2
Triglycerid (%) 99 99Triglyceride (%) 99 99
Lipase-analyse i alt 2-stil- i alt 2-stil- i alt 2-stil“ _ ling _ ling _ lin§ C 16 : 0 1,4 0,3 2,4 0,4 1,6 0,5 C 17 : 0 0,6 - 0,9 0,1 0,7 C 17 : 1 - - 0,1 0,1 C 18 : 0 63,3 3,2 63,2 2,3 65,1 3,2 C 18 : 1 32,1 94,0 30,0 94,6 30,7 95,2 C 18 : 2 0,9 1,7 1,1 1,6 0,7 0,7 C 20 : 0 1,2 0,1 1,3 - 1,3 0,2 C 20 : 1 0,1 0,4 0,1 0,2 - 0,3 C 20 : 2 0,2 - 0,1 0,2Total Lipase Analysis 2-Total- 2-Total- 2-Style “_ ling _ ling _ lin§ C 16: 0 1.4 0.3 2.4 0.4 1.6 0.5 C 17: 0 0.6 - 0.9 0.1 0.7 C 17: 1 - 0.1 0.1 C 18: 0 63.3 3.2 63.2 2.3 65.1 3, 2 C 18: 1 32.1 94.0 30.0 94.6 30.7 95.2 C 18: 2 0.9 1.7 1.1 1.6 0.7 0.7 C 20: 0 1 , 2 0.1 1.3 - 1.3 0.2 C 20: 1 0.1 0.4 0.1 0.2 - 0.3 C 20: 2 0.2 - 0.1 0.2
Umættet 33,3 96,1 31,7 97,2 31,4 96,2 is 151202Unsaturated 33.3 96.1 31.7 97.2 31.4 96.2 is 151202
Tabel III POSTable III POS
(1) (2) (3)(1) (2) (3)
Syretal 0,1 0,4 0,1Acid number 0.1 0.4 0.1
Forsæbningstal 196,0 194,8 198,5 lodtal - - 28,8Saponification number 196.0 194.8 198.5 vertical - - 28.8
Triglycerid (%) 99 99 99Triglyceride (%) 99 99 99
Lipase-analyse i alt 2-stil- i alt 2-stil- i alt 2-stil- _ ling _ ling _ ling C 16 : 0 31,2 1,0 30,5 0,8 30,4 0,9 C 17 :0 0,4 - 0,5 - 0,4 C 17 : 1 C 18 : 0 33,4 1,0 37,6 1,1 36,0 1,7 C 18 : 1 33,1 96,1 29,6 95,6 32,2 96,1 C 18 : 2 0,7 1,3 0,7 1,6 0,3 0,4 C 20 : 0 0,6 0,1 0,6 - 0,6 0,2 C 20 : 1 0,2 - - 0,3 C 20 : 2 0,2Total Lipase Assay 2 Style Total 2 Style Total 2 Style _ Length _ Length C 16: 0 31.2 1.0 30.5 0.8 30.4 0.9 C 17: 0 0.4 - 0.5 - 0.4 C 17: 1 C 18: 0 33.4 1.0 37.6 1.1 36.0 1.7 C 18: 1 33.1 96.1 29.6 95.6 32.2 96.1 C 18: 2 0.7 1.3 0.7 1.6 0.3 0.4 C 20: 0 0.6 0.1 0.6 - 0, 6 0.2 C 20: 1 0.2 - 0.3 C 20: 2 0.2
Umættet 34,2 97,8 31,1 98,1 32,5 96,8 16 151202Unsaturated 34.2 97.8 31.1 98.1 32.5 96.8 16 151202
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Tilgængeligheden af mindst 85% ren SOS/ POS ogAvailability of at least 85% pure SOS / POS and
SOS/POSSOS / POS
Principielt kan den mindst 85%'s rene SOS, POS el-5 ler SOS/POS være et naturligt fedtstof eller en fraktion af et naturligt fedtstof. Selv om der tidligere er blevet fremstillet fraktioner af naturlige fedtstoffer, som i det mindste påstås at være mindst 85%'s ren SOS, er det aldrig blevet foreslået at anvende et sådant fedtstof sammen med 10 palmeoliermidterfraktion, og ej heller er det blevet antydet, at dette skulle indebære specielle fordele. I virkeligheden er anvendelsen af sådanne naturlige fedtstoffer, sandsynligvis på grund af andre tilstedeværende komponenter, da heller ikke tilfredsstillende, selv uanset prisen. For-15 trinsvis anvendes der mindst 85%'s ren SOS, POS eller SOS/-POS, der er dannet ved syntese, som af acceptabilitetsgrunde er baseret på naturlige fedtstoffer som udgangsmaterialer. Egnede fremstillingsmetoder er angivet f.eks. af Malkin og Brown i Prog. Chem. Fats and Lipids, 4, 64-67, og af 20 Hartman i Chem. Rev., 58, 845-867. Specielle syntetiske fremstillingsmåder gående ud fra naturliqe fedtstoffer en endvidere angivet i USA-patentskrift nr. 3.012.890 og 3.410.881. Det vil være klart, at alle tilstedeværende urenheder må være uskadelige, og at sådanne urenheder normalt 25 vil være andre triglycerider.In principle, the at least 85% pure SOS, POS or SOS / POS may be a natural fat or a fraction of a natural fat. Although fractions of natural fats have been previously prepared which are claimed to be at least 85% pure SOS, it has never been proposed to use such fats together with 10 palm oil fractions, nor has it been suggested, that this should have special benefits. In fact, the use of such natural fats, probably due to other components present, is not satisfactory either, regardless of price. Preferably, at least 85% of pure SOS, POS or SOS / -POS formed by synthesis is used which, for reasons of acceptability, is based on natural fats as starting materials. Suitable manufacturing methods are disclosed e.g. by Malkin and Brown in Prog. Chem. Fats and Lipids, 4, 64-67, and by Hartman in Chem. Rev., 58, 845-867. Specific synthetic modes of manufacture based on natural fats are also disclosed in United States Patent Nos. 3,012,890 and 3,410,881. It will be clear that all impurities present must be harmless and that such impurities will normally be other triglycerides.
Prøver og metoder.Samples and methods.
1. Bestemmelse af kølekurver.1. Determination of cooling curves.
30 Kølekurver er bestemt efter metoder, der er baseret på Pichard-metoden (Compt. Rend. 176, 1224, 1923) og Jensen--metoden ("The Chemistry, Flavouring and Manufacturing of Chocolate Confectionery and Cocoa", H.R. Jensen, P. Blaki-stons' Son and Co. Inc., Philadelphia, 1931). Disse metoder 35 adskiller sig essentielt ved, at fedtprøven ved den førstnævnte får lov at afkøle uforstyrret, medens-prøven ved den 17 15120230 Refrigeration baskets are determined by methods based on the Pichard method (Compt. Rend. 176, 1224, 1923) and the Jensen method ("The Chemistry, Flavoring and Manufacturing of Chocolate Confectionery and Cocoa", HR Jensen, P. Blaki-stons' Son and Co. Inc., Philadelphia, 1931). These methods differ essentially in that the fat sample in the former is allowed to cool undisturbed, while the sample in the
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sidstnævnte metode omrøres under krystallisationen.the latter method is stirred during crystallization.
1.1. P ichard-prøven 5 Fremstilling af prøven.1.1. P ichard Sample 5 Preparation of the Sample.
Alle spor af krystalkerner i prøven fjernes ved smeltning af 50 g ved 70°C i 5 minutter.All traces of crystal cores in the sample are removed by melting 50 g at 70 ° C for 5 minutes.
Stabilisering.Stabilization.
10 Prøven få lov at størkne ved 15°C under omrøring, hvorefter den tempereres i 1 time ved 28°C under fortsat omrøring og derpå holdes på 40°C i 2 timer. Til sidst filtreres den gennem en Buchner-tragt ved 40°C.The sample is allowed to solidify at 15 ° C with stirring, after which it is tempered for 1 hour at 28 ° C with continued stirring and then kept at 40 ° C for 2 hours. Finally, it is filtered through a Buchner funnel at 40 ° C.
15 Metode.Method.
En speciel, med vakuumkappe forsynet beholder til at indeholde prøven (Shukoff-kolbe - se H. J. Vos. Methods of the IUPAC, Oils and Fats Section, Annexe 11^ (1964) angående detaljer) bringes i ligevægt ved 40°C, hvorefter 20 den skylles to gange med en lille mængde af den varme flydende prøve og til sidst påfyldes 27 g af prøven. I Shukoff--kolben indføres et jern/konstantan-termoelement med en sølvskive svejset til forbindelsesstedet for at muliggøre måling af gennerasnitsprøvetemperaturen. Kolben neddyppes derefter 25 indtil skulderen i et vandbad af 15°C, og den kolde sammenføjning i termoelementet holdes ved 0°C under bestemmelsen, medens udgangsenden anbringes direkte på en 2 mv charge-recorder.A special, vacuum-lined container for containing the sample (Shukoff flask - see HJ Vos. Methods of the IUPAC, Oils and Fats Section, Annexe 11 ^ (1964) for details) is equilibrated at 40 ° C, then 20 rinse twice with a small amount of the hot liquid sample and finally fill 27 g of the sample. In the Shukoff flask, an iron / constant thermocouple with a silver disk is welded to the connection site to enable measurement of the average cross-sectional test temperature. The flask is then immersed 25 until the shoulder in a water bath of 15 ° C and the cold joint in the thermocouple is kept at 0 ° C during the determination, while the output end is placed directly on a 2 mm charge recorder.
30 1.2. Jensen-prøven.1.2. Jensen-sample.
Fremstilling af prøven.Preparation of the sample.
En prøve af en minimumsmængde på 80 g opvarmes i et bægerglas til 70°C og holdes på denne temperatur i 5 mi-35 nutter. Derpå hældes 75 g af prøven i et glasrør, som i forvejen er opvarmet til 45-50°C, og en prop, der bærer termo- 18 151202A sample of a minimum amount of 80 g is heated in a beaker to 70 ° C and kept at this temperature for 5 mi 35 minutes. Then, 75 g of the sample is poured into a glass tube which has been preheated to 45-50 ° C and a plug carrying thermos.
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meter, omrører og lejet for omrøreren (en glas-manchet), indsættes.meter, stirrer and bearing for the stirrer (a glass cuff) are inserted.
Stabilisering♦ 5 Røret med indhold anbringes i et vandbad og holdes på 55-60°C i mindst 15 minutter, i løbet af hvilket tidsrum enhver modstandsdygtig krystalkerne skulle være ødelagt.Stabilization ♦ 5 The tube containing contents is placed in a water bath and kept at 55-60 ° C for at least 15 minutes, during which time any resistant crystal core should be destroyed.
10 Metode.Method.
Selve prøven bør udføres i et område, der er fri for træk og har en lufttemperatur på 19-21°C, og en høj relativ fugtighed bør undgås. Røret fjernes fra stabiliseringsbadet, og omrører-lejet "fugtes" med fedtstof ved 15 løftning af omrører-armen.The test itself should be carried out in an area that is free of draft and has an air temperature of 19-21 ° C and a high relative humidity should be avoided. The tube is removed from the stabilization bath and the stirrer bed is "wetted" with grease by lifting the stirrer arm.
Prøven afkøles i luft ved forsigtig kontinuerlig omrøring, der netop bryder fedtstoffets overflade, indtil temperaturen er faldet til 40°C. På dette tidspunkt fastgøres røret i et stort glaskar, der tjener som luftkappe, 20 ved hjælp af en passende udboret og tilskåret korkprop, der passer over rørets hals (se f.eks. tegningen i GB-patent-skrift nr. 827.172). Luftkappen står i et vandbad, som holdes på 16,5-17,0°C under bestemmelsen, og disse betingelser er tilvejebragt mindst 30 minutter før anvendelsen.The sample is cooled in air by gentle continuous stirring, precisely breaking the surface of the fat until the temperature has dropped to 40 ° C. At this point, the tube is secured in a large glass vessel serving as an air jacket 20 by means of a suitable drilled and cut cork plug that fits over the neck of the tube (see, for example, the drawing in GB patent specification No. 827,172). The air jacket is in a water bath maintained at 16.5-17.0 ° C during the determination and these conditions are provided at least 30 minutes prior to use.
25 Prøven får derefter lov at afkøle uden omrøring til 35°C, hvorefter omrøring genoptages på følgende måde:The sample is then allowed to cool without stirring to 35 ° C, after which stirring is resumed as follows:
Ved hver 5, 20, 35 og 50 sekunder efter minuttet, som angivet ved et stopur, der er startet ved 35QC, foretages der ét omrører-slag (op og ned). Dette bør være kraf-30 tigt virkende med omrører-ringen løftet 25-40 mm over overfladen af fedtstoffet ved hvert slag, idet dette sikrer, at i lejet dannede krystaller bringes ned i hovedmassen af prøven til opnåelse af en positiv "podning".At every 5, 20, 35 and 50 seconds after the minute, as indicated by a stopwatch started at 35 ° C, one agitator stroke (up and down) is performed. This should be effective with the agitator lifted 25-40 mm above the surface of the fat at each stroke, as this ensures that crystals formed in the bed are brought down into the main mass of the sample to obtain a positive "grafting".
Ved 32°C, eller umiddelbart over eller under, note-35 res temperaturaflæsninger ved begyndelsen af hvert minut, og det fortsættes hvert minut, indtil forsøgets afslutning. Den 19 151202At 32 ° C, or immediately above or below, temperature readings are recorded at the beginning of each minute and continued every minute until the end of the experiment. On 19 151202
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temperatur, ved hvilken der først viser sig fedtkrystaller i prøvens hovedmasse, noteres som "punktet for de første krystaller" (Jensen-Supercooling Limit). Temperaturen vil fortsætte med at falde, indtil "minimumpunktet" (T min) 5 er nået, hvorefter den vil begynde at stige. Fra dette punkt er det essentielt, at omrører-slaget er tilstrækkelig kraftigt til at sikre gennemblanding af prøven. Ved det punkt, hvor temperaturstigningen bliver mindre end 0,l°C/minut, eller når det størknende fedtstof bliver så 10 stift, at der er risiko for brud, afbrydes omrøringen. Optegningen fortsættes, indtil temperaturen begynder at falde eller ikke ændrer sig ved fem på hinanden følgende aflæsninger. Den højeste opnåede temperatur noteres som "Maximum" (T max). Ud fra denne oplysning bestemmes tempera-15 turstigningen (T max - T min = T). "Total-tiden" (t) er det antal minutter, det tager at nå "Maximum", efter at man er begyndt at foretage temperaturaflæsninger ved 32°C.temperature at which fat crystals first appear in the main mass of the sample is noted as the "point of the first crystals" (Jensen-Supercooling Limit). The temperature will continue to drop until the "minimum point" (T min) 5 is reached, after which it will begin to rise. From this point, it is essential that the agitator blow is sufficiently powerful to ensure mixing of the sample. At the point where the temperature rise becomes less than 0.1 ° C / minute, or when the solidifying fat becomes so stiff that there is a risk of rupture, stirring is stopped. The recording is continued until the temperature begins to drop or does not change at five consecutive readings. The highest temperature reached is recorded as "Maximum" (T max). From this information the temperature rise is determined (T max - T min = T). The "total time" (t) is the number of minutes it takes to reach "Maximum" after starting temperature readings at 32 ° C.
De optegnede temperaturer afsættes mod tiden på millimeterpapir.The recorded temperatures are plotted against time on millimeter paper.
20 2. Bestemmelse af stabiliseret dilatation.20 2. Determination of stabilized dilatation.
Fedtstofprøven smeltes og filtreres, hvorpå den hældes i en rundbundet kolbe på 100 ml, tilsættes nogle få stykker porøse potteskår og opvarmes til 80-100°C. Prøven evaku-25 eres derefter i et tilstrækkeligt vakuum i mindst 10 minutter, idet den med mellemrum rystes kraftigt, indtil der ikke længere undviger luftbobler. Det smeltede fedtstof holdes under vakuum, indtil det er anbragt i dilatometeret. Ved hjælp af en burette anbringes der i et standard-dilatometer 30 (se GB-patentskrift nr. 925.805) nøjagtigt 1,5 ral destilleret vand, udkogt under vakuum og farvet med farvestof (1% ka-liumchromat). Dilatometeret og proppen vejes derefter med en nøjagtighed på 10 mg.The fat sample is melted and filtered and then poured into a 100 ml round bottom flask, a few pieces of porous pots are added and heated to 80-100 ° C. The sample is then evacuated in a sufficient vacuum for at least 10 minutes, periodically shaking vigorously until air bubbles are no longer avoided. The molten fat is kept under vacuum until it is placed in the dilatometer. Using a burette, exactly 1.5 ral distilled water, boiled under vacuum and stained with dye (1% potassium chromate), is placed in a standard dilatometer 30 (see GB Patent No. 925,805). The dilatometer and plug are then weighed to an accuracy of 10 mg.
Dilatometeret opvarmes til forhindring af krystal-35 lisation af fedtstoffet og fyldes til halvt op i halsen med det forbehandlede flydende fedtstof (ca. 6 g). Proppen sæt-The dilatometer is heated to prevent crystallization of the fat and is filled halfway with the pretreated liquid fat (about 6 g). Plug set
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20 151202 tes derefter fast i, hvorved vandet bringes til at stige i kapillarrøret. Man bør sikre sig, at ingen luft bliver tilbage under proppen. Efter rensning og tørring vejes dilatometeret igen til bestemmelse af vægten af fedtstoffet, og t 5 derefter neddyppes det til O-mærket i et vandbad af 60°C (- 0,1°C), og højden af vandet i kapillarrøret bestemmes efter 30 minutters ligevægtsindstilling ("basis-aflæsning").Then the water is allowed to rise in the capillary tube. Care should be taken to ensure that no air remains under the plug. After purification and drying, the dilatometer is weighed again to determine the weight of the fat and then immersed to the O mark in a water bath of 60 ° C (- 0.1 ° C) and the height of the water in the capillary tube is determined after 30 minutes. equilibrium setting ("basic reading").
Det fyldte dilatometer afkøles derefter i et is/-vand-bad i 1 1/2 time, hvorefter fedtstofprøven stabilise-10 res ved anbringelse i et 26°C varmt vandbad i 40 timer. Det afkøles til sidst igen i et is/vand-bad i 1 1/2 time og anbringes i et 20°C varmt vandbad (- 0,1°C). Stillingen af vand-menisken aflæses i kapillarrøret, og temperaturen forøges i trin på 5°C hver halve time op til 40°C, idet 15 meniskens stilling aflæses ved hver temperatur. Til sidst opvarmes dilatometeret igen til 60°C, og "basis-aflæsningen" bestemmes igen. Hvis den i begyndelsen og den til sidst foretagne "basis-aflæsning" afviger mere end 2 mm , gentages hele operationen.The filled dilatometer is then cooled in an ice / water bath for 1 1/2 hours, after which the fat sample is stabilized by placing in a 26 ° C hot water bath for 40 hours. It is finally cooled again in an ice / water bath for 1 1/2 hours and placed in a 20 ° C hot water bath (- 0.1 ° C). The position of the water meniscus is read in the capillary tube and the temperature is increased in steps of 5 ° C every half hour up to 40 ° C, the position of the meniscus being read at each temperature. Finally, the dilatometer is heated again to 60 ° C and the "base reading" determined again. If the initial and final "basic reading" deviates by more than 2 mm, the entire operation is repeated.
20 Dilationen er givet ved formlenThe dilation is given by the formula
Dt =¥ (A60 - At - V - Vt hvor D^ = fedtstoffets dilatation ved t°C, 25 z = vægten af fedtstof i dilatometeret,Dt = ¥ (A60 - At - V - Vt where D ^ = the fat dilatation at t ° C, z = the weight of fat in the dilatometer,
AgQ = aflæsningen ved 60°C,AgQ = the reading at 60 ° C,
At = aflæsningen ved t°C,At = the reading at t ° C,
Wt = vand-korrektion, dvs. korrektion for ekspansionen af vand og glas mellem 60°C og t°C, 30 Vt = oliekorrektion, dvs. forskel i rumfanget af 25 g fedtstof ved 60°C og t°C.Wt = water correction, ie correction for the expansion of water and glass between 60 ° C and t ° C, 30 Vt = oil correction, ie difference in the volume of 25 g of fat at 60 ° C and t ° C.
35 21 15120235 21 151202
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3. Produktfremstilling.3. Product making.
3.1. Sammensætning.3.1. Composition.
Udgangsmaterialerne består af præ-concherede masser 5 af de nedenfor anførte sammensætninger, findelt til en partikelstørrelse på 15 yjm:The starting materials consist of precunched masses 5 of the compositions listed below, comminuted to a particle size of 15 µm:
For produkter indeholdende 30¾ eller mindre, beregnet på det samlede fedtstof, af fedtstof, som ikke 10 er kakaosmør; 44% kakao-væske (indeholder 70% af det samlede fedtstof sora kakaosmør) 44% sukker 12% fedtstof, indbefattende kakaosmør, når der er 15 mindre end 30% fedtstof, som ikke er kakaosmør.For products containing 30¾ or less, calculated on the total fat, of fat other than 10 cocoa butter; 44% cocoa liquid (contains 70% of the total fat sora cocoa butter) 44% sugar 12% fat, including cocoa butter, when there is 15 less than 30% non-cocoa butter fat.
For produkter indeholdende mere end 30%, beregnet på samlet fedtstof, af fedtstof, der ikke er kakaosmør: 20 22% kakao-pulver (indeholder 10% kakaosmør, beregnet på kakao-pulveret) 44% sukker 34% fedtstof indbefattende, om ønsket, kakaosmør.For products containing more than 30% total fat, of non-cocoa butter fat: 20 22% cocoa powder (contains 10% cocoa butter, based on the cocoa powder) 44% sugar 34% fat including, if desired, cocoa butter.
25 For produkter under anvendelse af kakao-væske; 10% kakao-væske 22% piskeflødepulver (indeholder 24% mælkefedt) 43% sukker 25% fedtstof, indbefattende om ønsket kakao-smør.25 For products using cocoa liquor; 10% cocoa liquid 22% whipping cream powder (contains 24% milk fat) 43% sugar 25% fat, including if desired cocoa butter.
3030
For produkter under anvendelse af kakao-pulver; 5% kakao-pulver (indeholder 10% kakaosmør) 22% piskeflødepulver (indeholder 24% mælkefedt) 43% sukker 35 30% fedtstof, indbefattende ora ønsket kakao-smør.For products using cocoa powder; 5% cocoa powder (contains 10% cocoa butter) 22% whipped cream powder (contains 24% milk fat) 43% sugar 35% fat, including other desired cocoa butter.
22 15120222 151202
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De ovenfor anførte er de standard-sammensætninger, der er anvendt. Masserne blev blandet sammen i en Hobart--mixer, til de var homogene, og concheret før tempereringen. Desuden anvendtes 0,4% lecithin.The above are the standard compositions used. The masses were mixed together in a Hobart mixer until homogeneous, and pre-tempered. In addition, 0.4% lecithin was used.
5 3.2. Produktfremstilling.5 3.2. Product manufacturing.
Metode.Method.
800 g af den masse, der skal tempereres, anbringes 10 i en tempereringsbeholder og omrøres i ca. 1 time ved 60°C. Omrøringen fortsættes, indtil fremstillingen er slut. Tempereringen udføres ved sænkning af temperaturen til 30°C, og når hele massen har nået 30°C, hvilket tager 30-35 minutter, podes den med 0,1% af stabiliserede krystaller fra den 15 oprindelige præ-concherede masse. Efter 20 minutters forløb udtages der prøver med intervaller på fem minutter, og kølekurverne bestemmes med et tempermeter. Den tid, det tager ved 30°C at opnå den korrekte tempereringsgrad, noteres omhyggeligt. Det fuldstændig temperede produkt udstøbes 20 ^ stænger og afkøles i køleskab til 7°c, hvorefter stænger ne efter fjernelse af formen opbevares ved 20°C i to døgn til tilladelse af en stabilisering. Efter dette tidsrum bedømmes en del af produktet ved 20°C for hårdhed, knækning, brækning og mærkning af fingrene. Den resterende del af pro- 25 duktet anbringes i et temperaturkontrolleret skab ved 25°C 4· o - 0,5 C til bedømmelse for dannelse af et gråt overtræk, ved hvilken bedømmelse den relative fugtighed holdes på under 60°C, og der sørges for luftcirkulation gennem skabet.800 g of the mass to be tempered is placed 10 in a tempering vessel and stirred for approx. 1 hour at 60 ° C. Stirring is continued until preparation is complete. Tempering is carried out by lowering the temperature to 30 ° C, and when the whole mass has reached 30 ° C, which takes 30-35 minutes, it is seeded with 0.1% of stabilized crystals from the original 15 pre-punched mass. After 20 minutes, samples are taken at intervals of five minutes and the cooling curves are determined with a temperature meter. The time taken to reach the correct tempering temperature at 30 ° C is carefully noted. The fully tempered product is poured into 20 µ rods and cooled to 7 ° C in the refrigerator, after which the rods, after removing the mold, are stored at 20 ° C for two days to allow stabilization. After this period, a portion of the product is assessed at 20 ° C for hardness, cracking, breaking and labeling of the fingers. The remaining portion of the product is placed in a temperature-controlled cabinet at 25 ° C 4 · 0 - 0.5 C to assess a gray coating, whereby the relative humidity is kept below 60 ° C and provided for air circulation through the cabinet.
30 3.3. Bedømmelse.3.3. Evaluation.
Temperering.Tempering.
En tempereringstid ved 30°C på mellem 30 og 60 minutter efter den ovenfor beskrevne standardmetode indicerer, 35 at produktet sædvanligvis kan tempereres under anvendelse af almindeligt fabriksudstyr, uden at det er nødvendigt at 23 151202A tempering time at 30 ° C between 30 and 60 minutes according to the standard method described above indicates that the product can usually be tempered using ordinary factory equipment without the need to
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ændre de normale arbejdsbetingelser. En god sammenhæng opnåedes mellem tempereringstid og kølekurvekarakteristika, og de sidstnævnte anvendtes ofte til forudsigelse af den førstnævnte.change the normal working conditions. A good correlation was obtained between tempering time and cooling curve characteristics, and the latter were often used to predict the former.
55
Fjernelse af formen.Removing the mold.
Hvis der kræves en køletid på 20-25 minutter i opbevaringsskabet med 7°C til opnåelse af en tilstrækkelig krympning til, at formen kan fjernes, kan der ikke for-10 ventes nogen problemer med hensyn til sammentrækningen. Alle prøverne viste sig at være tilfredsstillende i denne henseende.If a cooling time of 20-25 minutes is required in the storage cabinet at 7 ° C to obtain a sufficient shrinkage for the mold to be removed, no contraction problems can be expected. All the tests proved to be satisfactory in this regard.
Knækning/hårdhed.Cracking / hardness.
15 Hårdheden blev bestemt ved tilpasning af Brinell- -prøven som beskrevet af C.J. Soeters i "Fette, Seifen,The hardness was determined by fitting the Brinell test as described by C.J. Soeters in "Fats, Soaps,
Anstrichmittel", nr. 8, 711, 1970. Prøver med en god knæk- 2 keevne bør fortrinsvis have en hårdhed på mindst 40 kg/cm efter opbevaring ved 20°C. Da hårdheden er tilbøjelig til 20 at stige under opbevaring, blev den målt igen efter et tidsrum på fire uger.Anstrichmittel ", No. 8, 711, 1970. Preferably, samples having a good cracking capacity should have a hardness of at least 40 kg / cm after storage at 20 ° C. Since the hardness tends to increase during storage, measured again after a period of four weeks.
Fingermærkning.Finger Label.
Denne egenskab blev målt efter den metode, der er 25 angivet af C.J. Soeters i "Fette, Seifen, Anstrichmittel", nr. 8, 711, 1970. Produkter, der ikke vil tiismøre fingrene, bør fortrinsvis have en fingermærkningsværdi på under 2,0 mm efter denne prøve.This property was measured according to the method given by C.J. Soeters in "Fette, Seifen, Anstrichmittel", No. 8, 711, 1970. Products that do not want to lubricate the fingers should preferably have a finger marking value of less than 2.0 mm after this test.
30 Modstand mod at danne et gråt overtræk.30 Resistance to forming a gray coating.
Graden af dannelsen af en fedt-udblomstring blev målt ved 25°C efter en metode, der var baseret på den af Hettich angivne (Gordian 65, 3, 1965, "Fette, Seifen, Anstrichmittel", 66, 1025, 1964), idet der anvendtes "fløjls-35 -effekten", hvilket er betegnelse, som fænomenet er tildelt på grund af den lysspredning, der iagttages, når overfladen o 151202 24 af et delvis udblomstret produkt betragtes under forskellige vinkler, idet der er draget sammenligning med de lysreflekterende egenskaber for et fløjlsstof. Overfladen synes at ændres ganske pludseligt fra at have et glasfuldt udseende 5 til at få en grålig hinde. Ved prøven bestemmes den vinkel, ved hvilken denne skiften sker, ved hjælp af et goniometer, hvor en platform, der bærer produktet, roteres mod en kilde af indirekte lys. Målingerne fortsættes, indtil den vinkel, ved hvilken der ses fløjlsvirkning, har nået 80°. Undersø-10 gelse af overfladen af udblomstrede produkter i mikroskop har indiceret en sammenhæng mellem den tid, det tager at nå denne vinkel, og længden og antallet af krystaller pr. enhedsareal. Således kan man ved sammenstilling af den tid (i uger), det tager at nå en bestemt grad af dannelse af 15 fedt-udblomstring på enhver prøve, med standard-kakaosmør opnå et mål for fedt-udblomstringsgraden på forholdsvis kort tid.The degree of fat bloom formation was measured at 25 ° C according to a method based on Hettich (Gordian 65, 3, 1965, "Fette, Seifen, Anstrichmittel", 66, 1025, 1964), the "velvet-35 effect" was used, which is the term assigned to the phenomenon due to the light scattering observed when the surface o of a partially flared product is considered at different angles, as compared with the light reflecting ones. properties of a velvet fabric. The surface seems to change quite suddenly from having a glassy appearance 5 to a grayish skin. In the test, the angle at which this shift occurs is determined by means of a goniometer, where a platform carrying the product is rotated against a source of indirect light. Measurements are continued until the angle at which velvet action is seen has reached 80 °. Examination of the surface of microscopic blossomed products has indicated a correlation between the time taken to reach this angle and the length and number of crystals per cell. unit area. Thus, by compiling the time (in weeks) it takes to reach a certain degree of formation of 15 fat bloat on any sample, with standard cocoa butter, a measure of the fat bloat rate can be achieved in a relatively short time.
Ud fra ovennævnte DE-fremlæggelsesskrift nr.From the aforementioned DE submission no.
1.030.668 kan det ikke udledes, at der skulle være fordele 20 forbundet med at sætte SOS og/eller POS med en renhed på mindst 85% til en palmeolie-midterfraktion. Komponenternes renhed er kritisk. Forsøg har vist, at dilatationsværdi-erne for erstatningerne for hårde fedtstoffer forringes væsentligt, hvis renheden af SOS og POS ikke er mindst 85%.1,030,668, it cannot be deduced that there should be advantages associated with adding SOS and / or POS with a purity of at least 85% to a palm oil center fraction. The purity of the components is critical. Tests have shown that the dilatation values for the hard fat substitutes are significantly impaired if the purity of SOS and POS is not at least 85%.
25 Specielt er det blevet fastslået, at en forskel i renhed fra 80% til 82,5% giver en forskel i dilatation ved 30°C på 1000 enhedér. I DE-fremlæggelsesskrift hr. 1.030.668 er kun beskrevet anvendelsen af Borneotalkum som blandingskomponent, medens anvendelsen af komponenterne SOS og/eller 30 pos af den ovenfor omtalte renhed i palmeolie-snidterfrak-tioner ikke er omtalt. Det har derfor heller ikke kunnet forudses, at netop en sådan anvendelse (med den foreskrevne renhed af komponenterne) ville resultere i de påviste, overraskende fordele.In particular, it has been established that a difference in purity from 80% to 82.5% gives a difference in dilatation at 30 ° C of 1000 units. In DE publication no. 1,030,668, only the use of Borneotalkum as a blend component is described, while the use of the components SOS and / or 30 pos of the above-mentioned purity in palm oil chopping fractions is not mentioned. Consequently, it has not been foreseeable that precisely such use (with the prescribed purity of the components) would result in the demonstrated surprising benefits.
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Claims (1)
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
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GB850271 | 1971-04-02 | ||
GB850371 | 1971-04-02 | ||
GB850171A GB1390936A (en) | 1971-04-02 | 1971-04-02 | Fat |
GB850271 | 1971-04-02 | ||
GB850371 | 1971-04-02 | ||
GB850171 | 1971-04-02 |
Publications (2)
Publication Number | Publication Date |
---|---|
DK151202B true DK151202B (en) | 1987-11-16 |
DK151202C DK151202C (en) | 1988-07-04 |
Family
ID=27255210
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK158172A DK151202C (en) | 1971-04-02 | 1972-03-29 | APPLICATION OF 1,3-DISTEARYL-2-OLEYL-GYLCEROL, 1-PALMITYL-2-OLEYL-3-STEARYL-GLYCEROL OR MIXTURES THEREOF TO MAKE A REQUIREMENT FOR HARD FAT |
Country Status (14)
Country | Link |
---|---|
JP (1) | JPS5920336B1 (en) |
BE (1) | BE781427A (en) |
CA (1) | CA1011987A (en) |
CH (1) | CH568018A5 (en) |
DD (1) | DD96139A5 (en) |
DE (1) | DE2215384C2 (en) |
DK (1) | DK151202C (en) |
FR (1) | FR2132217B1 (en) |
GB (1) | GB1390936A (en) |
HU (1) | HU164998B (en) |
IE (1) | IE36238B1 (en) |
IT (1) | IT999513B (en) |
NL (1) | NL7204288A (en) |
ZA (1) | ZA722154B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK154114B (en) * | 1972-03-29 | 1988-10-17 | Unilever Nv | PROCEDURE FOR MAKING CHOCOLATE TO MAKE CONFECT OR LIKE, WHICH INCORPORATES A HARD FAT FATHER IN A CHOCOLATE PREPARATION MIX |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5918969B2 (en) * | 1977-09-08 | 1984-05-01 | 不二製油株式会社 | hard butter composition |
EP0023062A1 (en) * | 1979-07-18 | 1981-01-28 | THE PROCTER & GAMBLE COMPANY | Hart butter fat composition, its preparation and use in chocolate manufacture |
US4364868A (en) * | 1980-02-07 | 1982-12-21 | Lever Brothers Company | Cocoabutter replacement fat compositions |
US4447462A (en) * | 1981-11-04 | 1984-05-08 | The Procter & Gamble Company | Structural fat and method for making same |
US4390561A (en) | 1981-11-04 | 1983-06-28 | The Procter & Gamble Company | Margarine oil product |
US4594259A (en) * | 1984-12-21 | 1986-06-10 | The Procter & Gamble Company | Temperable confectionery compositions having improved mouth melt suitable for chocolate |
GB8814478D0 (en) | 1988-06-17 | 1988-07-20 | Unilever Plc | Butter-like spreads |
LT3185692T (en) * | 2014-08-29 | 2022-06-10 | Aak Ab (Publ) | Edible fat composition |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1030668B (en) * | 1955-02-19 | 1958-05-22 | Unilever Nv | Process for the production of a fat to be used instead of cocoa butter |
DE1492923A1 (en) * | 1961-04-17 | 1969-03-13 | Union Carbide Corp | Continuous process for the concentration and storage of aqueous solutions and emulsions from food or beer |
US3492130A (en) * | 1966-11-21 | 1970-01-27 | Scm Corp | Hard butter compositions and method of production |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB827172A (en) * | 1955-02-19 | 1960-02-03 | Unilever Ltd | Improvements in or relating to cocoa-butter substitutes |
DE1792606U (en) | 1957-06-03 | 1959-07-30 | Junkers & Co | BURNER WITH ADJUSTABLE DUESE. |
GB953452A (en) | 1959-05-13 | 1964-03-25 | Twincon Nv | Process for the preparation of a cocoa butter substitute as well as for the preparation of chocolate and shaped chocolate products obtained therefrom |
US3084049A (en) * | 1959-05-13 | 1963-04-02 | Twincon Nv | Process for the preparation of a cocoa butter substitute as well as for the preparation of chocolate and the shaped products thus obtained |
DE1429932A1 (en) * | 1965-05-07 | 1969-03-06 | Gruen Ernst | coffee filter |
-
1971
- 1971-04-02 GB GB850171A patent/GB1390936A/en not_active Expired
-
1972
- 1972-03-29 CA CA138,516A patent/CA1011987A/en not_active Expired
- 1972-03-29 NL NL7204288A patent/NL7204288A/xx unknown
- 1972-03-29 BE BE781427A patent/BE781427A/en not_active IP Right Cessation
- 1972-03-29 ZA ZA722154A patent/ZA722154B/en unknown
- 1972-03-29 DK DK158172A patent/DK151202C/en not_active IP Right Cessation
- 1972-03-29 IE IE412/72A patent/IE36238B1/en unknown
- 1972-03-29 FR FR7211126A patent/FR2132217B1/fr not_active Expired
- 1972-03-29 IT IT67999/72A patent/IT999513B/en active
- 1972-03-29 DE DE2215384A patent/DE2215384C2/en not_active Expired
- 1972-03-30 HU HUUI189A patent/HU164998B/hu unknown
- 1972-03-30 CH CH481472A patent/CH568018A5/xx not_active IP Right Cessation
- 1972-04-03 JP JP47033426A patent/JPS5920336B1/ja active Pending
- 1972-04-03 DD DD162003A patent/DD96139A5/xx unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1030668B (en) * | 1955-02-19 | 1958-05-22 | Unilever Nv | Process for the production of a fat to be used instead of cocoa butter |
DE1492923A1 (en) * | 1961-04-17 | 1969-03-13 | Union Carbide Corp | Continuous process for the concentration and storage of aqueous solutions and emulsions from food or beer |
US3492130A (en) * | 1966-11-21 | 1970-01-27 | Scm Corp | Hard butter compositions and method of production |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK154114B (en) * | 1972-03-29 | 1988-10-17 | Unilever Nv | PROCEDURE FOR MAKING CHOCOLATE TO MAKE CONFECT OR LIKE, WHICH INCORPORATES A HARD FAT FATHER IN A CHOCOLATE PREPARATION MIX |
Also Published As
Publication number | Publication date |
---|---|
GB1390936A (en) | 1975-04-16 |
ZA722154B (en) | 1973-11-28 |
DD96139A5 (en) | 1973-03-12 |
NL7204288A (en) | 1972-10-04 |
DE2215384C2 (en) | 1982-10-21 |
IT999513B (en) | 1976-03-10 |
JPS5920336B1 (en) | 1984-05-12 |
CA1011987A (en) | 1977-06-14 |
DK151202C (en) | 1988-07-04 |
DE2215384A1 (en) | 1972-11-09 |
IE36238B1 (en) | 1976-09-15 |
BE781427A (en) | 1972-09-29 |
FR2132217B1 (en) | 1975-06-20 |
IE36238L (en) | 1972-10-02 |
HU164998B (en) | 1974-05-28 |
FR2132217A1 (en) | 1972-11-17 |
CH568018A5 (en) | 1975-10-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUP | Patent expired |