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CN1045365C - 抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖 - Google Patents

抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖 Download PDF

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CN1045365C
CN1045365C CN93120152A CN93120152A CN1045365C CN 1045365 C CN1045365 C CN 1045365C CN 93120152 A CN93120152 A CN 93120152A CN 93120152 A CN93120152 A CN 93120152A CN 1045365 C CN1045365 C CN 1045365C
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fat
fatty
weight
mixture
triglycerides
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CN1103551A (zh
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F·W·凯恩
A·D·休斯
J·H·佩斯
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Unilever PLC
Unilever NV
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Unilever PLC
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Priority to US08/448,450 priority Critical patent/US5576045A/en
Priority to CA002150020A priority patent/CA2150020A1/en
Priority to AU56259/94A priority patent/AU681105B2/en
Priority to DE69302910T priority patent/DE69302910T2/de
Priority to JP6512728A priority patent/JP3031487B2/ja
Priority to PCT/EP1993/003254 priority patent/WO1994012045A1/en
Priority to SG1996008106A priority patent/SG77567A1/en
Priority to AT94901831T priority patent/ATE138531T1/de
Priority to EP94901831A priority patent/EP0671886B1/en
Priority to MYPI93002609A priority patent/MY131459A/en
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to CN93120152A priority patent/CN1045365C/zh
Priority to KR95702220A priority patent/KR0140401B1/ko
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Detergent Compositions (AREA)

Abstract

本发明涉及H2M型的甘油三酯组合物(H为C16-C18饱和脂肪酸；M为C10-C14饱和脂肪酸)，其中至少含30%的H2M，而两种异构体HHM和HMH的重量比是大于3.0。这些脂肪用在巧克力组合物中可改善其喷霜状况，应用方式上，可和高SUS含量的脂肪和/或高(U2S+U3)含量的脂肪配成混合物使用(S为C16-C22饱和脂肪酸：U为18个碳原子以上的不饱和脂肪酸)。

Description

抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖
本发明涉及甘油三酯组合物、混合物和含它们的巧克力和棒糖制品。
巧克力或含巧克力脂肪的组合物的喷霜是一个大家熟知的问题。在我们的欧洲专利申请92201848.6,92201849.4,92200677.0和92201472.5中我们解释了巧克力脂肪的喷霜问题。
本发明的目的是找到解决上述起霜问题的方案。
在这些申请中，我们在巧克力组合物中使用(H2M+M2H)型脂肪(H为C16-C24饱和脂肪酸M为C10-C14饱和脂肪酸)来解决上述问题，它既可做为(H2M+M2H)型脂肪本身，也可做为其中的成分，还可与高(U2S+U3)-脂肪(U为C18以上的不饱和脂肪酸；S为C16以上的饱和脂肪酸)的软化脂肪化合。
作为早期发现的另一个实施方案，我们现在发现甘油三酯组合物比前面公开的(H2M+M2H)-脂肪所起的效果更好。因此，我们的发明涉及含H2M-型甘油三酯(H为C16-C24饱和脂肪酸，M为C10-C14饱和脂肪酸)的甘油三酯组合物，其中该组合物至少含有30重量％的H2M-脂肪，而可能存在的二种H2M-甘油三酯(HHM和HMH)的重量比以3以上为宜，5以上则更好，10以上则最好。
这里要说明的是高HHM-甘油三酯的脂肪已于早期在EP170431中公开。但是此中只陈述了不对称的甘油三酯MHH(其中M是不超过8个碳原子的饱和脂肪酸，而H是C16/C18)对于涂抹食品来说是非常好的结构脂肪等等。
按照EP322027，降低卡路里的脂肪包括MML,MLM,LLM和LML型的甘油三酯，而这种脂肪具有非常特殊的脂肪酸分布。所公开的内容里完全没有涉及甘油三酯的HHM和HMH的比率。
类似的公开还有WO91/09537。这种脂肪被用在与糖的混合制品中，如巧克力棒糖，巧克力作外层的夹心制品等。然而这里使用甘油三酯也是为了降低卡路里。
在我们的发明在所用的甘油三酯可用大家熟知的酶法(例如参见EP170431)来制备。这些高HHM脂肪的酶制备方法在例中是应用1,3-专一酶进行酶转化，如果专一酶结合在载体上则效果更好，其中含部分M的高H3的三饱和酸甘油三酯通过游离脂肪酸或其酯进行转化而成，转化至一定的条件，例如甘油三酯/脂肪酸或酯的摩尔数比(最好是1∶1)，形成产品产将其分离，分级分离后的产品HHM和HMH的重量比大于3.0。由于实际操作的不同，这种酶法制的脂肪可能是外消旋的，也可能是手性的。在我们共同未决的欧洲专利申请92309904.8中阐述了手性甘油三酯的制备方法。
对于本发明的新的脂肪的应用有一种非常方便的方法，那就是将这些脂肪和其它的甘油三酯进行混合。因此，作为本发明的另一种实施方案，本发明也涉及甘油三酯的混合物，包括脂肪A和B和/或C，其中脂肪A是一种含H2M-脂肪的脂肪，脂肪B是一种含SUS甘油三酯的脂肪，脂肪C是一种高不饱和甘油三酯(U2S+U3)含量的脂肪，S是C16-C22的饱和脂肪酸，U是至少18个碳原子的不饱和脂肪酸，最好是C18∶1或C18∶2，混合物包含：-按照权利要求1的甘油三酯组合物作为脂肪A，-含至少30重量％最好至少45重量％SUS的脂肪作为脂肪B，和/或-至少含30重量％，最好含45重量％以上的(U2S+U3)的脂肪作为脂肪C。
在这些混合物中，脂肪A的含量为1-50重量％,5-40重量％更好，20-30重量％则最好；脂肪B的含量一般为0-99重量％,40-75重量％则更好；脂肪C的含量一般为0-90重量％,10-30重量％则更好，但是作为必要条件，脂肪B和C的总量总是大于0％。
当巧克力组合物的脂相中含有0.5-5重量％的按权利要求1的上述富HHM组合物时(基于巧克力组合物计)，新组合物就显示出其抗喷霜活性。
巧克力组合物的脂相中含有5-95重量％的上述脂肪A、B和/或C的混合物，如含15-85重量％则更佳。
富HHM甘油三酯组合物也可用在糖果填充组合物中。在这种情况下，填充组合物的脂相一般含2.5-50重量％富HHM甘油三酯组合物(HHM与HMH的重量比大于3.0)，最好是含10-25重量％。
当然这些糖果填充组合物可制成胶囊状或用巧克力进行部分地色膜。
在EP92201848.6中可以找到众多胶囊状(或包膜)的制品，如夹心糖、果仁糖、乳脂糖、饼干、小圆饼、油炸食品、蛋糖等。所以，其中至少在脂相的一部分包含本发明的甘油三酯组合物的食物制品也是本发明的一部分。
                  实施例
1．高HHM的甘油三酯的制备
(H为C16∶0和C18∶0,M为月桂酸和肉豆蔻酸)
在1,3-专一化酶的存在下，高H含量的棕榈油上部组分和月桂酸进行相互酯化。所用的条件如下：
H3原料：月桂酸摩尔比1∶1。
酶：SP-392(NOVO)
温度：70℃
水活性(硅胶预柱)20％，降至10％
流速：总值为27g/hr
FAME转化率：87％
反应产品通过分子蒸馏去掉多余的脂肪酸，通过分馏去掉高熔点的甘油三酯和低熔点的甘油三酯。混合中间的馏分。产率为20％，含74％C44/C46甘油三酯，其中88％H在2位(所以实际上就是HHM)。该产品的分析结果是：
      碳数10.4％    C40       12.1％    C46         0.7％    C524.0％     C42        6.3％    C48         0.2％    C5462.2％    C44        4.1％    C50FAME：0.1％    C10∶0    63.9％    C16∶0      0.1％    C18∶227.3％    C12∶0     4.4％    C18∶0      0.4％    others2.5％    C14∶0     1.3％    C18∶12位脂分解FAME3.2％    C12∶0     1.7％    C18∶11.9％    C14∶0     0.1％    C18∶288.5％    C16∶04.8％    C18∶0
2．高HMH的甘油三酯的制备
重复实施例1，但是从三月桂精(M3)和棕榈酸出发，应用的条件如下：
原料：M3/棕榈酸(摩尔比)1∶9
酶：SP-392(NOVO)
温度：70℃
水活性(硅胶预柱)8％，
流速：总值为100g/hr
FAME转化率：48％
经过分子蒸馏去除游离脂肪酸和丙酮馏分后，收集中间的馏分(产率24％)，其碳数分布如下：
    碳数：6.6％    C36        1.7％    C42        5.5％    C480.3％    C38       51.3％    C44        1.3％    C5028.4％    C40        4.6％    C46        0.3％    C52FAME0.1％    C10∶0     2.4％    C18∶040.4％    C12∶0     0.2％    C18∶10.6％    C14∶056.2％    C16∶0
2位脂分解FAME
84.5％    C12∶0       12.8％    C16∶0
 0.6％    C14∶0        1.2％    C18∶0
所以该产品实际上是HMH。
3．富HHM和HHM的脂肪各自在巧克力上的应用配方：
精制片：85.6％
可可乳：12.9％
脂肪：  1.5％
卵磷脂：0.4％
精制片中包括：
糖：58.7％
可可粉：22.0％
可可脂：19.3％
用下列脂肪制备棒糖
1)可可乳
2)实施例1的HHM
3)实施例2的HMH
4)按EP92201849.4制备的中间的H2M馏分
这此些棒糖放在20℃/32℃下贮存。其评价结果为：
脂肪        脂肪的H2M含量(％)：HHM/HMH-：比  喷霜日期可可乳：        痕量                   -        2星期HHM(实施例1)    78                 约14.0     ＞5个月HMH (实施例2)   59                    0.2       2星期H2M-中间馏分   53                    2.0       3个月

Claims (13)

1．含H2M型甘油三酯的甘油三酯组合物，其中H为C16-C24饱和脂肪酸，M为C10-C14饱和脂肪酸；其中组合物含有至少30重量％的H2M-脂肪，而二种H2M-甘油三酯的重量比HHM∶HMH大于3。
2．权利要求1的组合物，其中H2M-甘油三酯的重量比HHM∶HMH大于5。
3．按照权利要求1的甘油三酯组合物，其中该组合物是酶法制备的甘油三酯组合物。
4．甘油三酯混合物，它包含脂肪A和B和/或C，其中脂肪A是含有H2M-脂肪的脂肪，脂肪B是含SUS甘油三酯的脂肪，脂肪C是高不饱甘油三酯U2S+U3含量的脂肪，S是C16-C22饱和脂肪酸，U是至少18个碳原子的不饱和脂肪酸，混合物包括：
-以1-50wt％的量存在的作为脂肪A的按权利要求1的甘油三酯组合物和
-以0-99wt％的量存在的作为脂肪B的至少含30重量％的SUS的脂肪，和/或
-以0-90wt％的量存在的作为脂肪C的至少含30重量％的U2S+U3的脂肪，作为必要条件，B和C的总量总是大于0％。
5．权利要求4的混合物，其中所述的脂肪B含至少45wt％的SUS。
6．权利要求4的混合物，其中所述的脂肪C含至少45wt％的U2S+U3。
7．权利要求4的混合物，其中所述的脂肪A以5-40wt％的量存在。
8．权利要求4的混合物，其中所述的脂肪B以40-75wt％的量存在。
9．权利要求4的混合物，其中所述的脂肪C以10-30wt％的量存在。
10．巧克力组合物，其中按照权利要求1的甘油三酯组合物作为脂相的一部分存在，在巧克力组合物中占0.5-5重量％。
11．巧克力组合物，其中脂相中含有按权利要求4的混合物，含量为5-95重量％。
12．糖果填充组合物，其中脂相中含有按权利要求1的甘油三酯组合物，含量为2.5-50重量％。
13．权利要求12的糖果填充组合物，其中填充组合物是制成胶囊状的或部分地用巧克力包膜的。
CN93120152A 1992-12-02 1993-12-07 抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖 Expired - Fee Related CN1045365C (zh)

Priority Applications (12)

Application Number Priority Date Filing Date Title
AU56259/94A AU681105B2 (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
DE69302910T DE69302910T2 (de) 1992-12-02 1993-11-18 Triglyceride-zusammensetzungen gegen fettbleichen
JP6512728A JP3031487B2 (ja) 1992-12-02 1993-11-18 食品用耐ブルーム性トリグリセリド組成物
PCT/EP1993/003254 WO1994012045A1 (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
SG1996008106A SG77567A1 (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
AT94901831T ATE138531T1 (de) 1992-12-02 1993-11-18 Triglyceride-zusammensetzungen gegen fettbleichen
US08/448,450 US5576045A (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
EP94901831A EP0671886B1 (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
CA002150020A CA2150020A1 (en) 1992-12-02 1993-11-18 Anti-bloom triglyceride compositions
MYPI93002609A MY131459A (en) 1992-12-02 1993-12-06 Anti-bloom triglyceride compositions
CN93120152A CN1045365C (zh) 1992-12-02 1993-12-07 抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖
KR95702220A KR0140401B1 (en) 1992-12-02 1995-06-01 Anti-bloom triglyceride compositions

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CN93120152A CN1045365C (zh) 1992-12-02 1993-12-07 抗起霜甘油三酯组合物、混合物和含它们的巧克力和棒糖

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AT (1) ATE138531T1 (zh)
AU (1) AU681105B2 (zh)
CA (1) CA2150020A1 (zh)
DE (1) DE69302910T2 (zh)
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EP0641167B1 (en) * 1992-05-22 1999-08-18 Unilever Plc Bloom-inhibiting fat blends
CA2171760C (en) * 1993-09-14 1999-07-13 Frederick William Cain Healthy spread fats
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CN1103551A (zh) 1995-06-14
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ATE138531T1 (de) 1996-06-15
JPH08503019A (ja) 1996-04-02
KR0140401B1 (en) 1998-06-01
JP3031487B2 (ja) 2000-04-10
AU5625994A (en) 1994-06-22
EP0671886A1 (en) 1995-09-20
WO1994012045A1 (en) 1994-06-09
DE69302910T2 (de) 1996-10-10
US5576045A (en) 1996-11-19
MY131459A (en) 2007-08-30
CA2150020A1 (en) 1994-06-09
DE69302910D1 (de) 1996-07-04
EP0671886B1 (en) 1996-05-29

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