WO2019053677A1 - Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments - Google Patents

Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments Download PDF

Info

Publication number
WO2019053677A1
WO2019053677A1 PCT/IB2018/057117 IB2018057117W WO2019053677A1 WO 2019053677 A1 WO2019053677 A1 WO 2019053677A1 IB 2018057117 W IB2018057117 W IB 2018057117W WO 2019053677 A1 WO2019053677 A1 WO 2019053677A1
Authority
WO
WIPO (PCT)
Prior art keywords
natural extract
ppm
frying
fact
composition according
Prior art date
Application number
PCT/IB2018/057117
Other languages
English (en)
Inventor
Vaimer BALLOTTA
Silvia MINGIONE
Daniela NATALE
Original Assignee
Olitalia S.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from IT102017000103759A external-priority patent/IT201700103759A1/it
Priority claimed from IT102017000112718A external-priority patent/IT201700112718A1/it
Application filed by Olitalia S.R.L. filed Critical Olitalia S.R.L.
Priority to EP18786032.5A priority Critical patent/EP3681301A1/fr
Publication of WO2019053677A1 publication Critical patent/WO2019053677A1/fr

Links

Classifications

    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0028—Carboxylic acids; Their derivates
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts

Definitions

  • the present invention relates to a composition of edible oil, particularly for use in frying and cooking of foods.
  • Such vegetable oils have a composition of fatty acids that varies according to the species and the climatic characteristics of the area where the plant is located; the fatty acids themselves, in turn, vary their properties according to their chemical structure.
  • fatty acids are made up of long carbon chains that may have single carbon-carbon bonds (saturated fatty acids), just one double carbon-carbon bond (monounsaturated fatty acids), or a plurality of double carbon-carbon bonds (polyunsaturated fatty acids).
  • the vegetable oils of known type are free of flavoring components intended for compensating any unpleasant tastes arising from oxidative degradation and adapted to increase palatability and pleasantness thereof.
  • the main aim of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which has high resistance to high temperatures and to oxidative degradation.
  • one object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which can be used for several frying cycles, leading to significant savings for the consumer and, at the same time, without the risk of incurring substances which are harmful to the health of the same.
  • Another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which is pleasant and tasty from the point of view of palatability and taste.
  • a further object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which, even after prolonged exposure to high temperatures, slows down the degradation of fatty acids into substances which are harmful to the consumer's health.
  • Yet another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods which performs a non- covering flavoring function with respect to the finished fried product, thus avoiding the transfer of unpleasant odors and tastes.
  • a further object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which can be used, specifically but not by way of limitation, in the confectionery sector.
  • Another object of the present invention is to devise a composition of edible oil, particularly for use in frying and cooking of foods, which allows overcoming the aforementioned drawbacks of the prior art within the scope of a simple, rational, easy, efficient to use and cost-effective solution.
  • Figures 1-4 are representative graphs of the oxidative degradation stability study carried out on the composition according to the invention.
  • compositions of edible oil particularly for use in frying and cooking of foods, usable for home and/or industrial frying processes.
  • the composition comprises high oleic sunflower seed oil, at least a first natural extract rich in tocopherols and at least a second natural extract obtained from Rutaceae.
  • high oleic sunflower seed oil an oil extracted from sunflower seeds of the type known as “high oleic” and from which an oil is obtained which has a higher oleic acid concentration than the percent composition of fatty acids of the "conventional" sunflower seed oil.
  • a common sunflower seed oil has an oleic acid concentration of between 14% and 39.4% and is however rich in linoleic acid and for this reason referred to as "high linoleic".
  • the high oleic sunflower seed oil comprises oleic acid present in a concentration higher than 70% and on average around 80%.
  • the high oleic sunflower seed oil comprises oleic acid in a concentration by weight substantially equal to 75%.
  • oleic acid cis-9-octadecenoic acid
  • omega-9 i.e. essential fatty acids of fundamental metabolic importance for the human body
  • carboxylic group and a carbon chain of 18 carbon atoms having a single cis double bond which is placed, with respect to the methyl group, between the carbon in position 9 and the carbon in position 10.
  • high oleic sunflower seed oil has a composition of fatty acids which varies according to the environmental conditions in which the plant grows.
  • the first natural extract rich in tocopherol comprises natural mixed tocopherols.
  • the natural extract rich in tocopherol is of the E306 type.
  • the first natural extract is present in a concentration by weight comprised between 200 ppm and 1800 ppm.
  • the first natural extract is present in a concentration by weight comprised between 300 ppm and 1500 ppm.
  • the first natural extract is present in a concentration by weight comprised between 400 ppm and 800 ppm.
  • tocopherols are composed of an aromatic ring and a long isoprenoid chain.
  • tocopherols are biological antioxidants in which the phenolic groups present on the aromatic ring, act as terminators of the radical oxidation reaction thanks to high reactivity thereof; this allows to destroy the most reactive forms of the oxygen radicals and other free radicals, thus protecting the fatty acids from oxidative degradation.
  • tocopherol is used in its collective meaning to indicate four forms of tocopherols, different from each other by the number and position of the methyl groups on the aromatic ring, listed in Table 1 : a-toco herol, ⁇ -tocopherol, ⁇ -tocopherol, ⁇ -tocopherol.
  • the Rutaceae comprise three genera: Citrus, Fortunella and Poncirus trifoliata.
  • the second natural extract is obtained from at least one of: orange, lemon, grapefruit, mandarin, pomelo, cedar, Clementine, bergamot, chinotto, kaffir lime, lime and bitter orange.
  • the second natural extract is obtained from the genus Citrus.
  • Alternative embodiments cannot however be ruled out, wherein the second natural extract is obtained from Fortunella or Poncirus trifoliata.
  • the genus Fortunella comprises: Fortunella crassifolia, Fortunella hindsii, Fortunella japonica, Fortunella margarita, Fortunella obovata, Fortunella polyandra.
  • composition also comprises a third, a quarter, etc. natural extracts obtained from Rutaceae and combined with each other.
  • the making cannot be ruled out of a composition also comprising a third and a fourth natural extract obtained respectively from one of orange, lemon, grapefruit, mandarin, pomelo, cedar, Clementine, bergamot, chinotto, kaffir lime, lime and bitter orange.
  • the second natural extract comprises at least one of: citric acid, limonene and linalyl acetate.
  • composition also comprises a third natural extract obtained from Vanilla planifolia.
  • the second natural extract is present in a concentration by weight comprised between 0.1 ppm and 40 ppm.
  • the second natural extract is present in a concentration by weight comprised between 1 ppm and 20 ppm.
  • the second natural extract is present in a concentration by weight comprised between 2 ppm and 5 ppm.
  • the second natural extract is obtained from bergamot.
  • composition is palm oil free.
  • a composition of edible oil was made, particularly for use in frying and cooking of foods, comprising high oleic sunflower seed oil mixed with the first natural extract rich in tocopherols, and the second natural extract obtained from Rutaceae.
  • the second natural extract is obtained from bergamot.
  • composition comprises 1 1. of high oleic sunflower seed oil, the first natural extract rich in tocopherols and the second natural extract obtained from bergamot in the following concentrations by weight:
  • the composition thus obtained has a very high resistance to oxidation expressed by the so-called "OSI time” (oxidative stability index) expressed in hours, also known as induction time; in other words, this parameter expresses the resistance to oxidation and, therefore, to oil rancidity.
  • OSI time oxidative stability index
  • OSI time is meant the time interval between the beginning of the oxidative degradation process and the occurrence of the products arising from this reaction.
  • sample no. 2 high oleic sunflower seed oil, natural extract rich in tocopherols and rosemary extract
  • sample no. 3 high oleic sunflower seed oil, natural extract rich in tocopherols
  • sample no. 5 high oleic sunflower seed oil, natural extract rich in tocopherols, bergamot essential oil in the percentage of 0.1%
  • sample no. 7 high oleic sunflower seed oil, natural extract rich in tocopherols, citrus mix essential oil in the percentage of 0.03%
  • sample no. 8 high oleic sunflower seed oil, natural extract rich in tocopherols, citrus mix essential oil in the percentage of 0.3%).
  • OSI Oxidative Stability Instrument
  • This instrument comprises an aluminum alloy heating block, provided with 8 housings for the introduction of glass tubes containing the sample, and other 8 housings for the respective housing of as many polycarbonate tubes filled with de-ionized water and containing an electrode.
  • oxidative stability is expressed based on a time interval (hour and hundredths of an hour); it indicates the end time of the induction step of the oxidation process, under analysis conditions, and is referred to as OSI time. All of the samples were subjected to forced oxidation at 110 °C with a constant air flow of 150 ml/min.
  • Table 2 shows the data related to the OSI analysis on oil samples.
  • sample no. 4 shows an unexpected improvement in OSI time compared to samples no. 5, 6, 7 and 8.
  • the aromatic component of the genus Citrus has an amount of tocopherol belonging to different classes for a total tocopherol and squalene titer equal to 40,000 mg of tocopherol and 40,000 mg of squalene per kilo (Kg) of product respectively.
  • Oxidative Stability Instrument OSI
  • Example 1 a comparison was made between the composition of Example 1 (hereinafter referred to as 1A) and a composition of frying oil (hereinafter referred to as IB) comprising high oleic sunflower seed oil, natural extract rich in tocopherol (E306) in a concentration by weight substantially equal to 275 ppm, and rosemary extract (E392) in a concentration by weight substantially equal to 325 ppm.
  • IB a composition of frying oil
  • a first frying step having a duration of 4 min
  • a third frying step having a duration of 4 min
  • Table 3 and Figure 1 show the values measured on each oil sample before frying (TQ) and at the end of the three frying cycles on days 1-3-5 (Tl, T3, T5).
  • the OSI analysis conducted on oil as such i.e. TQ, has found a higher OSI time for the sample IB compared to the sample 1A, from a time of 29.53 OSI hours to 24.28 hours as found on the product as such.
  • the sample 1A at T3 has an oxidative stability twice higher than the sample IB.
  • sample 1A shows an oxidative stability higher than the sample IB by a value substantially equal to 47%.
  • Sample 1A and sample IB were subjected to an analysis aimed at assessing hydrolytic stability by determining free acidity (FFA) of frying oils.
  • FFA free acidity
  • Free acidity is an important indicator of the hydrolysis level of a fatty substance during each stage of the transformation processes, i.e. of the frying steps.
  • Table 4 and Figure 2 show the percentages of free fatty acids (FFA) measured in percentage of oleic acid before the frying cycle (TQ) and at the end of the three frying cycles (Tl, T3 and T5) respectively on days 1, 3 and 5.
  • FFA free fatty acids
  • the synergistic combination of the extract rich in tocopherols with the bergamot extract causes an unexpected decrease in the percentage of fatty acids present at the end of the frying cycle.
  • Sample 1A and sample IB were subjected to an assessment regarding the formation of polar compounds during the frying cycles.
  • the aforementioned type of analysis represents a further indicator of oil deterioration state.
  • Table 5 and Figure 3 show the amount of polar compounds (TPM) measured in percentages (%) on the sample as such (TQ) and at the end of the fifth day of the frying cycle (T5).
  • the synergistic combination of the first extract rich in tocopherols with the second natural extract obtained from Bergamot causes an unexpected decrease in the formation of polar compounds during the frying cycles.
  • sample 1A and the sample IB were subjected to a test for the determination of the smoke point using the Cleveland instrument.
  • the determination of the smoke point of a fatty substance relates to the identification of the lowest temperature at which the fatty substance must be heated to emit smoke in a continuous way.
  • This determination is aimed at assessing the degradation state of an oil subjected to heating which is hydrolysed in glycerol and fatty acids due to temperature action.
  • oil degradation occurs then by transformation of glycerol (with loss of water) into acrolein (acrylic aldehyde).
  • Table 6 and Figure 4 show the smoke points found on the sample 1 A and sample IB.
  • the composition according to the invention when used for frying pastry products allows obtaining crispy and dry products, which are light in appearance and extremely light in taste and palatability.
  • the aforementioned composition overcomes the drawback of odorous emissions in the environment and transferring thereof to the finished product, thus preventing flavors from being transferred and product color from being altered.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments, et comprenant une huile de graines de tournesol riche en acide oléique, un premier extrait naturel riche en tocophérols et un second extrait naturel obtenu à partir de Rutaceae.
PCT/IB2018/057117 2017-09-15 2018-09-17 Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments WO2019053677A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP18786032.5A EP3681301A1 (fr) 2017-09-15 2018-09-17 Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
IT102017000103759 2017-09-15
IT102017000103759A IT201700103759A1 (it) 2017-09-15 2017-09-15 Composizione di olio alimentare, particolarmente per l'uso nella frittura e cottura di alimenti
IT102017000112718 2017-10-06
IT102017000112718A IT201700112718A1 (it) 2017-10-06 2017-10-06 Composizione di olio alimentare, particolarmente per l'uso nella frittura e cottura di alimenti

Publications (1)

Publication Number Publication Date
WO2019053677A1 true WO2019053677A1 (fr) 2019-03-21

Family

ID=63840881

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2018/057117 WO2019053677A1 (fr) 2017-09-15 2018-09-17 Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments

Country Status (2)

Country Link
EP (1) EP3681301A1 (fr)
WO (1) WO2019053677A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113881488A (zh) * 2020-08-17 2022-01-04 丰益(上海)生物技术研发中心有限公司 一种浓香油脂及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4806374A (en) * 1986-08-19 1989-02-21 Lever Brothers Company Fat product with improved properties
US20030026886A1 (en) * 2001-04-13 2003-02-06 Kao Corporation Oil or fat composition
EP2101594A1 (fr) * 2006-12-19 2009-09-23 Lesieur S.A.S. Composition lipidique présentant des propriétés d'intérêt
US20130209642A1 (en) * 2009-12-29 2013-08-15 Team Foods Colombia S.A., Inc. Oil compound and method for making the same
WO2016166718A1 (fr) * 2015-04-16 2016-10-20 Olitalia S.R.L. Composition d'huile alimentaire, en particulier pour un usage dans la friture et la cuisson d'aliments

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4806374A (en) * 1986-08-19 1989-02-21 Lever Brothers Company Fat product with improved properties
US20030026886A1 (en) * 2001-04-13 2003-02-06 Kao Corporation Oil or fat composition
EP2101594A1 (fr) * 2006-12-19 2009-09-23 Lesieur S.A.S. Composition lipidique présentant des propriétés d'intérêt
US20130209642A1 (en) * 2009-12-29 2013-08-15 Team Foods Colombia S.A., Inc. Oil compound and method for making the same
WO2016166718A1 (fr) * 2015-04-16 2016-10-20 Olitalia S.R.L. Composition d'huile alimentaire, en particulier pour un usage dans la friture et la cuisson d'aliments

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
AHN ET AL: "Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 84, no. 2, 7 August 2007 (2007-08-07), pages 327 - 334, XP022188261, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2007.05.029 *
M.S. BREWER: "Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 10, no. 4, 1 July 2011 (2011-07-01), US, pages 221 - 247, XP055314506, ISSN: 1541-4337, DOI: 10.1111/j.1541-4337.2011.00156.x *
MERRILL L I ET AL: "Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY (JAOCS), SPRINGER, DE, vol. 85, no. 8, 1 January 2008 (2008-01-01), pages 771 - 776, XP002543059, ISSN: 0003-021X, [retrieved on 20080603], DOI: 10.1007/S11746-008-1256-4 *
SWERN D ED - SWERN D: "BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS", 1 January 1979, BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS; [BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS], NEW-YORK, WILEY & SONS, US, XP002038683 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113881488A (zh) * 2020-08-17 2022-01-04 丰益(上海)生物技术研发中心有限公司 一种浓香油脂及其制备方法

Also Published As

Publication number Publication date
EP3681301A1 (fr) 2020-07-22

Similar Documents

Publication Publication Date Title
Grosshagauer et al. Strategies to increase the oxidative stability of cold pressed oils
Madawala et al. Lipid components and oxidative status of selected specialty oils
Santos et al. Fried potatoes: Impact of prolonged frying in monounsaturated oils
Ramadan Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics
Bandonienė et al. Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil
Karoui et al. Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep‐frying conditions
Farhoosh et al. Bene hull oil as a highly stable and antioxidative vegetable oil
Delfanian et al. Utilization of Jujube fruit (Ziziphus mauritiana Lam.) extracts as natural antioxidants in stability of frying oil
Malheiro et al. Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?
Mazaheri et al. Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties
Rababah et al. Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage
Mohamed et al. Improving thermal stability of high linoleic corn oil by blending with black cumin and coriander oils
Inanc et al. Effect of carvacrol on the oxidative stability of palm oil during frying
Hashemi et al. Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil
MIRREZAIE et al. Effect of refining and thermal processes on olive oil properties
EP3282858B1 (fr) Composition d'huile alimentaire, en particulier pour un usage dans la friture et la cuisson d'aliments
Torres et al. Contribution of compositional parameters to the oxidative stability of olive and walnut oil blends
Shi et al. Evaluation and comparison of lipid composition, oxidation stability, and antioxidant capacity of sesame oil: An industrial‐scale study based on oil extraction method
Boukyoud et al. Can the water quality influence the chemical composition, sensory properties, and oxidative stability of traditionally extracted argan oil?
Xu et al. Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
JP5614285B2 (ja) 食用油組成物用添加剤
Hu et al. Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants
Cui et al. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation
Delfanian et al. Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract
EP3681301A1 (fr) Composition d'huile comestible, destinée en particulier à être utilisée pour frire et cuire des aliments

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18786032

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2018786032

Country of ref document: EP

Effective date: 20200415