EDIBLE FAT PROCESS

Abstract: The process combines selective rearrangement with fractionation to provide a fat with improved glyceride symmetry for use as hard butters. The rearrangement is carried out in contact with an enzyme catalyst which is selectively reactive in the 1- and 3-positions only of glycer­ ides. Fractionation may be by crystallisation optionally using a suitable solvent.

Description: EDIBLE FAT PROCESS This invention relates to improved food fats, particularly of the variety used in chocolate confectionery and to methods of making such fats. The present invention provides a method of improving fat fractions containing symmetrical disaturated glycerides which are separated from vegetable and animal fats for use as a substitute for cocoabutter, the outstanding melting characteristics of which are attributable to the presence of these glycerides. The invention provides a process for the preparation of fat fractions containing symmetrical di saturated glycerides by fractional crystallisation of edible fat comprising a mixture of saturated and unsaturated C16- C18 fatty acid gycerides combined with interesterification in which an r interesterification catalyst selectively active in the 1and' 3-positions only is used to randomise the fatty acid residues of the glycerides in the fat at these positions only. Fractionation is more or less effective to remove trisaturated glycerides of a high-melting solid fraction, and also di- and tri-unsaturated glycerides as a lowermelting fluid fraction, from disaturated glycerides in fats, although complete separation may not be economically feasible and the isomeric, asymmetric disaturated glycerides are not normally separable at all by this means. The effect of the selective enzyme treatment in the process of the invention is to improve the fat fraction required by increasing the amount of symmetrical di saturated glycerides it contains and/or reducing the amount of asymmetric di saturated glycerides present with it. In doing so other glycerides may be increased in amount but being either more highly unsaturated or less unsaturated, are readily separated by fractionation. One effect of the invention may therefore be to improve the symmetry of fats, expressed as the ratio of the symmetrical to the asymmetrical disaturated glycerides present in the fat, i.e. GUG:GGU, without introducing new fatty acid residues. It can be calculated mathematically that this ratio will be increased in a fat consisting of the two isomers which is subjected to the selective enzyme treatment of the invention, provided that the ratio is initially at least 1:2 molar. Generally speaking, this minimum ratio is substantially exceeded in vegetable fats, on account of the preference of unsaturated fatty acids tc occupy the 2-position on the glycerides present. Nevertheless, palm oil contains sufficient of the asymmetric di saturated glycerides to be an embarrassment, affecting as it does the melting qualities of even the mos carefully fractionated palm mid-fractions which are used 2 cocoabutter substitute fats. The invention improves palm mi2-fractions by decreasing the amount of asymmetric disaturated glycerides present. Shea oil on the other hand contains very little asymmetric disaturated glycerides and the principal effecof the enzyme step in the application of the process of t invention to shea fractions is to increase the amount of the symmetrical isomer by conversion of the asymmetric GU2. Whether by this or the former mechanism described, the effect of the interesterification is to enhance the symmetry of the fat. In the subsequent fractionation of the interesterified fat a fraction is recovered rich in symmetrical disaturated glycerides. Fats or fat fractions subjected to the enzyme treatment should contain as little 2-saturated glycerides as possible, i.e. P3, UGU and GGU. As proposed by Richardson and later confirmed by Van der Wal (J. Am. Oil Chem. Soc., 37, pages 18 to 20), the fatty acid residues of a vegetable fat are distributed in the glycerides of the fat in a 1-, 3-random -2-random pattern. The fatty acid residues in 1- and 3-positions are therefore already randomly distributed-and and the application of the invention to vegetable fats includes a preliminary step in which this random distribution in the 1- and 3positions is changed, as for example by fractionation. Fractionation for this purpose may be carried out to recover the symmetrical disaturated glycerides in a fluid fraction substantially free from trisaturated glycerides, or in a crystallised fraction substantially free from diand tri-unsaturated glycerides. Any of the unsaturated fractions obtained may be subjected to the selective enzyme treatment step of the invention followed by fractionation. Alternatively, a mid-fraction rich in the di saturated glycerides may be recovered and this and/or the unsaturated fractions separated from it then subjected to the enzyme treatment followed by refractionation. Animal fats do not appear to follow the behaviour of vegetable fats in the persistence with which the 2-position is occupied by unsaturated fatty acid residues, nor in the random distribution of the fatty acid residues in the 1and 3-positions. Accordingly, substantially greater proportions of the asymmetric isomer occur in the disaturated glycerides of animal fats and a preliminary treatment affecting the distribution of fatty acids in the 1- and 3-positions is not normally necessary for the fat t be susceptible to changes in glyceride composition by the enzyme treatment step of the invention. Nevertheless, fractionation before this treatment may be desirable as before, preferably to remove from a disaturated fraction, more highly unsaturated fluid fraction and more particularly, an upper-melting trisaturated glyceride fraction. As before, the enzyme treatment may then be applied to any of the unsaturated fractions obtained. From whatever source they are obtained, fats containing both saturated and unsaturated fatty acids are rearranged in the enzyme treatment step of the invention converting monosaturated glycerides to symmetrical disaturated glycerides (2 SU2 = SUS + U3) and by improving the ratio of symmetrical to asymmetric disaturated glycerides (2 SSU = USU + SSS). The present invention provides a process for the preparation of an improved confectionery fat characterised by the fact that a fat consisting substantially of saturated and unsaturated C16 and C18 fatty acid glycerides is rearranged by contact with an enzyme selectively active in the 1- and 3-positions only and the rearranged fat is fractionated to recover a fraction comprising symmetrical disaturated C16 and C18 glycerides. Suitable vegetable fats include palm oil, shea, Sc pentadesma, aceituno, phulwara and mango kernel oils. Ir addition to these vegetable fats, which consist predominantly of C16/C18 fatty acids, suitable animal fats include tallow. Lard may contain too much asymmetr: glyceride to be suitable, according to its source. Fat fractions which may be treated according to the invention include, for example, palm, shea and sal oleines, palm and tallow mid-fractions and cottonseed stearine. While the fats consist substantially of C16 and Cl8 fatty acid glycerides, minor amounts of other fatty acids may be present whether of shorter- or longer-chain, length. The fats of the lauric group. e.g. palm Xernel and coconut oils, are however not included within the scope of the invention. The symmetry for which fats are prized confer excellent melting characteristics and compatibility with cocoabutter, and refers to the presence of saturated fatty acid residues in the two outer or 1,3-positions of glycerides, whether or not they possess the same chain length. suitable enzymes for catalysing the rearrangement in the 1- and 3-positions only are provided by lipase enzymes. These include those produced by Aspergillus niger, Rhizopus arrhi-zus, Rhizopus japonicus and Rhizopus niveus, Mucor javanicus and Mucor miehei. Such enzymes require the presence of water to initiate and sustain their activity and catalyse the reversible hydrolysis and esterification reactions. The reaction is therefore carried out in the presence of small amounts of water, i.e. below 108, preferably less than 5%, and more particularly not more than 1% by weight of the fat to minimise hydrolysis. In general, a balance must be struck to provide-the minimum water activity consistent with maintaining the activity of the enzyme. A; to what this may be, catalysts vary substantially in their demands for water and variants may be found and used with minimal water requirements, thereby improving the process by diminishing the extent of hydrolysis. The reaction is also preferably carried out in the presence of a non-aqueous, substantially water-immiscible solvent for example hexane having a relatively low boiling point, i.e. below 100 C to facilitate its removal from the interesterified fat. The interesterification reaction is also preferably carried out in accordance with our co-pending patent application A.194 with the provision of means to control the water activity A of the reaction system. A suitable process for w rearranging fat in the presence of a lipase selective in the 1- and 3-positions only, is described in our patent applications A.171 and A.189. The amount of catalyst is preferably from 0.1 to 10%, particularly 0.1. to 72%% by weight of the fat. The catalyst is preferably supported on a Celite or other inert support as described in these Applications and may be dispersed in the reaction mass after being activated by contact with water. Alternatively the catalyst after activation may be supported in a fixed bed. The reaction temperature is preferably from 0 to 60"C, more preferably 10 to 40"C. Higher temperatures tend to lnactivate these enzyme catalysts. After the interesterification rearrangement is complete, the reaction mass is separated from the catalyst and any solvent present removed prior to the further recrystallisation step. Alternatively, sufficient solvent may be left with the fat for the refractionation step. Preferably the fractionation is effected from an organic solvent, e.g. acetone, hexane or nitropropane. The fractionation may alternatively be carried out in the absence of solvent or by the so-called Lanza process. EXP}IPLE 1 Shea oil was fractionated from acetone at 5"C to recover a solid stearine fraction containing principally di saturated glycerides and a fluid oleine fraction which was recovered from the solvent, refined and neutralised. The oleine fraction was dissolved in twice its weight of petroleum ether of boiling range 100 to 1200C and the solution percolated at 40"C at a flow rate of 10.4 mls/hr through alternate layers of Celite and Celite-lipase catalyst packed in a bed in an upright reactor tube. The layers were previously wetted with water and the catalyst layers comprised Aspergillus niger lipase and were prepared in accordance with our patent Case A.189. A total amount of. 7 grams of lipase was used. The product of the first 24 hours was rejected to minimise hydrolysis in the final product which was then collected for 7 days. After removing the solvent, a second stearine fraction in 178 yield based on the neutralised, refined shea oleine was crystallised from a solution of the interesterified material in 3 times its weight of acetone maintained for 30 minutes at 5"C, the precipitated crystals being washed twice with acetone. For comparison a second solid stearine fraction was similarly recovered at the same temperature in 24% yield from the shea oleine without interesterification. In the accompanying Table 1 glyceride compositions are given for shea oleine before and after interesterification and the solid stearine fractions crystallised from each. TABLE 1 - Triglyceride compositions Triglycerides wt 8 SSS SOS SSO SLnS SoO Others Shea oil 0.0 --47.9-- 5.6 34.3 12.1 Shea oleine 0.0 12.9 0.9 5.5 58.0 22.6 Stearine from shea oleine 0.0 41.4 1.6 7.9 38.2 11.0 Interesterified shea oleine 0.0 19.0 1.1 5.3 43.7 Example 1 Stearine from interes terrified shea oleine 1.8 83.6 1.8 9.1 2.9 0. Typical stearine from shea oil 1.0 82.8 1.1 6.3 6.9 Table 2 shows the solids content of 20"C of the stearine product according to the invention and of a blend of equal parts with a typical palm mid-fraction, together with corresponding data for a typical commercial shea stearine product. From the data it is clear that the stearine from interesterified shea oleine is a useful confectionery fat and that as a result of the Interesterification reaction a substantial amount of recoverable", symmetrical disaturated glyceride is generated. By contrast, the control test product containe only half the amount of SOS present in the interesterifiec stearine product of the invention and is very unsatisfactory as a confectionery fat. TABLE 2 Pulse NMR solids content of stearine (%) at 20"C Stearine from lnteres- terified shea oleine 86.7 83.2 72.9 54.6 28.2 3.1 50:50 blend of stearine from interesterified shea oleine and palm 66.6 59.9 42.9 18.4 5.0 1.2 mid-fraction Typical shea stearine 84.2 83.2 80.4 76'.3 66.2 6.1 50:50 blend of typical shea stearine and palm 68.6 63.9 49.2 24.1 7.4 0.6 mid-fraction EXAMPLE 2 In this Example a neutralised and refined mid- fraction of palm oil used in cocoabutter substitutes was enzymatically interesterified as described in Example 1, with however, a flow rate of 21.0 ml/hr. The'lipase was derived from Rhizopus japonicus. After removing the solvent the interesterified fat was fractionated from a solution in 1.6 times its weight of hexane, maintained for 90 minutes at 8CC. The solid, stearine fraction containing principally trisaturated glycerides was filtered and wash-ed twice with hexane. After combining the filtrate and washings the solvent was removed from the fluid, oleine fraction which was recovered in 75.9% yield based on the interesterified fat. In Table 3, glyceride compositions are given for the palm mid-fraction starting material, the intermediate interesterified fat therefrom and its oleine fraction. From this data it will be seen that the product from this example contains marginally more symmetrical disaturated glycerides (SOS/SLnS) but substantially less asymmetric disaturated glyceride (SSO). In all the Tables S = C16 + C18 saturated fatty acid residues, 0 = oleyl and Ln = linoleyl. TABLE 3 - Triglyceride composition SSS SOS SSO SLnS SOO Others Palm oil 7.0 35.7 4.4 8.6 27.5 16.8 Palm mid-fraction 2.4 76.9 7.3 8.3 3.9 1.2 Interesterified palm mid-fraction 8.6 72.6 1.8 7.0 7.8 2.2 Oleine from lnteres- terified palm mid- 1.0 79.4 2.2 7.5 7.6 2.3 fraction EXAMPLE 3 Example 1 was repeated on another neutralised and refined mid-fraction of palm oil as used in cocoabutter substitutes. A flow rate of 25 ml/hr was used and the lipase was derived from Rhizopus japonicus. After removing the solvent the interesterified fat was analysed, redissolved in 4 times its weight of acetone, and fractionated after maintaining for 2 hours at 200C. The solid, stearine fraction containing principally trisaturated glycerides was filtered and washed with acetone. After combining the filtrate and wash the solvent was removed from the fluid, oleine fraction which was recovered in 89% yield based on the interesterified fat. Following removal of the solvent the oleine fraction was further fractionated from a solution in 7.5 times its weight of acetone, maintained for 30 minutes at 5QC. The solid, stearine fraction from this second fractionation containing principally SOS glycerides was filtered and washed twice with acetone. The solvent was removed from the solid, stearine fraction of this second fractionation by evaporation in vacuo to give a mid-fraction in 59% yielc based on the original interesterified fat. In Table 4, glyceride compositions are given for the palm mid-fraction starting material, the intermediate interesterified fat therefrom and the mid-fraction derived from the in-tpresterified fat. From these data it will be seen that the product from this Example contains more symmetrical disaturated glycerides (SOS/SLnS) and substantially less asymmetrical disaturated glycerides (SSO) than tlLc starting palm mid-fraction. TABLE 4 - Triglyceride Compositions SSS SOS SSO SLnS SOO Other Palm mid-fraction 4.0 73.7 7.4 8.5 4.8 1.6 -Interesterified palm mid-fraction 10.5 62.9 2.5 8.4 11.7 3.9 Mid-fraction ex. interesterified palm 0.8 88.S 0.5 5.5 4.1 0.4 mid fraction In Table 5, a clear improvement in the compatibilit of the product of this Example uponadmixture with cocoabutter over the original palm mid-fraction is demonstratec by reference to the solids content of such mixtures at 20 as measured by pulse NMR. The softening effect observed blends of palm mid-fraction with cocoabutter which is due to the presence of the asymmetrical di saturated glyceride (SSO) in the palm mid-fraction is not seen in the equivalent blends incorporating the product of this Example. TABLE¯5¯-¯N,2G¯Values¯¯ 100% PMF 25 50 75 100% CB Control 71.8 68.3 64.6 76.8 82.5 Ex. 3 71.8 72.2 71.5 78.5 82.7 EXAMPLE 4 Tallow was fractionated from a solution in 3 times its weight of acetone, maintained for 1 hour at 17 C. The solid, stearine fraction containing principally trisaturated glycerides was filtered and washed with acetone. After combining the filtrate and wash the solvent was removed from the fluid, oleine fraction which was recovered in 838 yield based on the tallow. Following removal of the solvent the oleine fraction was further fractionated from a solution in 5 times its weight of acetone, maintained for 1 hour at 5 C. The solid, stearine fraction from this second fractionation containing principally symmetrical and asymmetrical disatured glycerides (SOS and SSO) was filtered and washed twice with acetone. The solvent was removed from the solid, stearine fraction of this second fractionation by evaporation in vacuo to give a mid-fraction in 20% yield based on the original tallow. The tallow mid-fraction dissolved in 3 times its weight of petroleum ether of boiling range 100-120" was enzymatically interesterified as described in Example 3 using 20 g of lipase-celite catalyst prepared from Rhizopus japonicus lipase and a flow rate of 12.0 ml/hr. After removing the solvent the interesterified fat was fractionated from a solution in 3 times its weight of acetone, maintained for 2 hour at 17 CC. The solid, stearine fraction containing principally trisaturated glycerides, was filtered and washed with acetone. After combining the filtrate and wash the solvent was removed from the fluid, oleine fraction which was recovered in 82% yield based on the interesterified fat. Following removal of the solvent the oleine fraction was further fractionated from a solution in 5 times its weight of acetone, maintained for 1 hour at 5"C. The solid, stearine fraction from this second fractionation containing principally symmetrical disaturated glycerides (SOS) was filtered and washed twice with acetone. The solvent was removed from the solid, stearine fraction to give a mid-fraction in 39% yield based on the starting tallow mid-fraction. In Table 6 glyceride compositions are given for the tallow mid-fraction starting material and the mid-fraction derived from the interesterified tallow mid-fraction. From these data it will be seen that the mid-fraction from the interesterified fat contains substantially more of the desirable symmetrical disaturated cis-monounsaturated glycer-des (SOS) and less of the undesirable asymmetrical disaturated cis-monounsaturated glycerides (SSO) than the starting tallow mid-fraction. The ratio of SOS to SSO in the tallow mid-fraction is 3.5, while in the mid-fraction from the interesterified fat it is 7.6. TABLE 5 - Triglyceride Compositions SSS SES SOS SSO Others Tallow mid-fraction 7.0 4.6 51.4 13.7 23.3 Mid-fraction ex. interesterified 4.5 0.6 75.6 10.0 9.3 tallow mid-fraction S = Saturated fatty acyl group E = Trans monounsaturated fatty acyl group 0 = Cis monounsaturated fatty acyl group.

Claims: CLAIMS 1. Process for the preparation of an improved confectionery fat, characterised by the fact that a fat consisting substantially of saturated and unsaturated C16 and C18 fatty acid glycerides is rearranged by contact with an enzyme as rearrangement catalyst which is selectively active in the 1- and 3-positions only and the rearranged fat is fractionated to recover a fraction comprising symmetrical disaturated glycerides. 2. Process according to Claim 1, characterised by the fact that the molar ratio GUG:GGU in the fats subjected to interesterification is at least 1:2. 3. Process according to Claim 1 or 2, characterised by the fact that the fat comprises a vegetable or animal fat or fraction thereof. 4. Process according to any of the preceding claims, characterised by the fact that the fat comprises palm, shea, sal, cottonseed or tallow fat or fraction thereof. 5. Process according to any of the preceding claims, characterised by the fact that the fat comprises a fraction of palm oil or a lower-melting fraction of shea fat. 6. Process according to any of the preceding claims, characterised by the fact the catalyst comprises a lipase enzyme. 7. Process according to Claim 6, characterised by the fact that the enzyme comprises Aspergillus or Rhizopus enzyme. 8. Process according to Claim 6 or 7,characterised by the fact that the amount of lipase in contact with the fat is from 0.1 to 7%% by weight of the fata 9. Process according to any of the preceding claims, characterised by the fact that the enzyme is supported on an inert support. 10. Process according to any of the preceding claims, characterised by the fact that the rearrangement is carried out at a temperature from 10 to 40"C. 11. Process according to any of the preceding claims, characterised by the fact that the rearrangement is carried out in a non-aqueous substantially water-immiscible solvent. 12. Process according to Claim 11, characterised in that the boiling point of the solvent is below 100 C. 13. Process according to any of the preceding claims, characterised in that the rearranged fat is fractionally crystallised from solvent. 14. Process according to Claim 14, in which the rearrange fat is fractionally crystallised from the solvent in which it is rearranged. 15. Process according to any of the preceding Claims 11 tc 14 where the solvent is acetone or'hexane. 16. Process according to Claim 1 substantially as hereinbefore described. 17. Confectionery fat whenever prepared by a process as claimed in any ofithe preceding claims. 18. Confectionery fat whenever prepared by a process as claimed in Claim 1 with reference to the accompanying Examples.

Inventors: BRENCH, ALAN WILLIAM, MACRAE, ALASDAIR ROBIN
Applicants: UNILEVER N.V., UNILEVER PLC
Application year: 1982
Main classification: C11C3
IPC codes: C11C3, A23D9, A23G3, C12P7, C11B7