Low SAFA puff pastry fats

Abstract: Low SAFA puff pastry fats can be made from fat blends, comprising: 70-85 % liquid oil > 15 % (H 2 M +H 3 )-triglycerides which blend displays: SAFA < 50 % N35 < 35 N20: 15-40 S 20 > 150 and which blend has total (C 20 + C 22 )-content of > 1 %. H= saturated fatty acid C 16 - C 24 M= saturated fatty acid C 6 - C 14

Description: In our patent application WO 94/19953 we have disclosed bakery fats that can be applied for puff pastries or as part of a dough, which fats comprise 5-50 wt% of S2U triglycerides, more than 35 wt% (U2S+U3) triglycerides, 0-37 wt% S3 triglycerides, while its SAFA content is less than 40 wt%, its trans content is less than 5 wt% and the fats display a solid fat content (non stabilised: by NMR-pulse) at 20 °C of more than 10. The saturated fatty acid group S comprises 12-24 carbon atoms. Although above fats perform well, when applied in doughs, the fats still have one main draw back, i.e. the fats do not give the optimal hardness for a puff pastry fat. This is due to the absence of sufficient structuring fat components with a low SAFA content. Moreover the fats display a hardness that is very much temperature dependent. For optimal use it would be ideal if the fats would display a hardness that is more or less constant over the temperature range where pastry could be made, i.e. from about 15 to 30°C. Such a fat could then be used under all the different temperature conditions that exist in different countries or in the different seasons within one country without having to regulate the temperature of the space wherein the puff pastries are made. Another limiting factor of the disclosures of WO'953 is that if behenic is present in the fat composition as e.g. is the case in example 3 the behenic is incorporated as part of S2U and/or SU2 fats present in the composition. From WO 95 30 366 fat compositions are known that are fully hardened fats with the following fatty acid composition: C12 9-45 % C14 1- 5 % C16 3- 7 % C18 > 40 % others up to 10 %, while the triglyceride distribution is: H3 0-35 % HHM 20-80 % MHM 10-60 % and M3 0-10 %. These fats are developed for use in spreads.Nothing is disclosed about its use in puff pastry fats,which is understandable because fats for spreads and fats for puff pastry have to fulfil completely different requirements, in particular wrt hardness. In example 4 it is disclosed that the hardstock fats can be blended with liquid oils in amounts of 9 or 82 %. A calculation of the fat compositions disclosed in example 4 (ie blends of 91 hard fat and 9 % liquid oil respectively 18 % hard fat and 82 % liquid oil reveals that the fat blends obtained in this example 4 do not meet the requirements for our fats. Its C20+ saturated fatty acid content eg is too low, and/or its liquid oil content is too high,and/or its H2M+H3 content is too low. Therefore our fat compositions are novel over the disclosure of this document. As the application of the fat or fat blends in this WO 336 is different from our application, this document does not give any teaching of how the problems could be solved that we set out above. According to our WO 93/24017 cookie dough fats can be made that comprise the following ingredients: A.5.5-95 wt% of (H2M+M2H) B.0-94.5 wt% of liquid oil and C.0-94.5 wt% of a fat with an N20>15, while the total of (B+C) is more than 0 and the fat mix displays an N20=15-55 and an N30=2-30 H in above compositions meaning saturated fatty acids with at least 16 carbon atoms. The consequence of above formulation is that if behenic would be present in the fat composition this behenic would be part of the H2M+M2H component. Moreover the examples that come the closest to the compositions of our new invention, i.e. examples 6 and 7 disclose a blend of 30 % H2M+M2H and 70% of a palm olein fraction which has a SAFA content of about 61 wt%, which is far too high for the modern requirements of what is considered as a healthy fat blend. Moreover nothing can be found in this document about the use of the fats for puff pastry purposes. In our WO 95/07619 we have disclosed healthy fats that are suitable for application in spreads. The fats comprise 5-45 wt% of S2U triglycerides, 0-60 wt% of SU2 triglycerides, 5-95 wt% of U3 triglycerides and 0-8 wt% of S3 triglycerides, wherein S can be saturated fatty acid with 16-24 C-atoms. The compositions according to this WO'619 display a SAFA content of less than 35 % and an N5=12-30, an N35 less than 7 and an N5-N20 of less than 10. Moreover the fats contain less than 5 % diglycerides and have a ratio (C18-C24)/C16 of at least 0.3. As components that contain behenic acid and that can be used are indicated BOO, BOB, BBO, BBLn, BLnB, PBLn, PBO etc. In the table wherein useful fat blends are mentioned only fats, that contain behenic acid as BlnB and BOB are indicated. In this document no indication can be found about the use of the fats as puff pastry fat. Moreover the compositions require the presence of a minimum amount of the S2U component, while nothing is indicated about the hardness of the fats. It should however be expected,because of the aimed use as a spread fat, that the hardness of these fats will be rather low i.e. at least at a level inappropriate for application as a laminating fat. Fats that contain appreciable amounts of behenic acid are further part of our patent applications WO 95/14392 and EP 688 505. However these fats were never applied for lamination purposes. Therefore we studied whether we could find a lamination fat with excellent lamination properties that still displayed a relatively low SAFA content and that displayed good structuring properties (for which the hardness is a good criterium). In order to decrease the SAFA content it is necessary that the fats contain less of the high SAFA fat components. However these components were considered to be essential for obtaining the required structuring properties. Therefore the skilled man in the art was in a squeeze, i.e. he should reduce the content of highly saturated triglycerides without loosing the structuring properties. We found a solution for above problem. This solution basically being that by using a minimum amount of long chain fatty acids (Arachidic, which radical abbreviated as A and Behenic, which radical abbreviated as B) as Arachidic and in particular Behenic acids in our triglycerides and by incorporating these Arachidic and Behenic acid in triglycerides of the (H2M+H3)-triglyceride type, a fat with a relatively low SAFA content could be obtained that simultaneously performed very well as a lamination fat and that even had a very flat hardness, expressed by (S15-S25)/S20. Due to the lowering of the SAFA, without impairment of product functionality, consequently in these examples significantly increased levels of MUFA and/or PUFA and other EFA (essential fatty acids) are possible. EFA are known for their positive effects in human health. Therefore our invention concerns in the first place a fat blend, comprising: 70-85 wt%, preferably 75-80 wt % of liquid oil; > 15 wt %, preferably 15-30 wt % of (H2M + H3)-triglycerides, which blend displays: a SAFA-content of < 50 wt %, preferably < 40 wt %, most preferably ≤ 33 wt % ; an N35 < 35, preferably < 30, most preferably < 27; an N20 of 15-40, preferably 17-30, most preferably 18-28; a Stevens hardness at 20 °C (=S20) > 150 g, preferably > 250 g, most preferably > 300 g, while the blend has a total Arachidic and Behenic content of > 1 wt%, preferably more than 3 wt %, most preferably more than 5 wt %, which total of Arachidic and Behenic content is controlled by the presence of the H2M+H3-component, in particular by the H3 component in the blend, H being saturated fatty acid with 16-24 C atoms, M being saturated fatty acid with 6-14 C atoms, SAFA being the total of saturated and trans fatty acids over the total of fatty acids present, N T being the solid fat content of the fat measured by NMR pulse at the temperature indicated on a non stabilised fat. For the measurement of N T the following procedure is applied: Melt at 80°C, cool to 0°c and keep it 1 hr at 0°C; heat up to measurement temperature and keep it at this temperature for 1/2 hr. In fact the best results were obtained with fat blends that comprise < 5 wt %, in particular < 2.5 wt % of S2U triglycerides, S=saturated fatty acid residues with 16-18 carbon atoms, U=unsaturated fatty acid residues. The fats that we obtain preferably display a hardness profile such that (S15-S25)/S20 = -1 to +1, in particular - 0.8 to 0.8, most preferably - 0.5 to 0.5. The hardness being defined as the Stevens hardness is measured with a Stevens-LFRA Texture Analyzer (ex Stevens Advanced Weighing Systems, Dunmore, UK) using a 4.4 mm diameter cylinder, set at 10 mm penetration depth and operated "normal" with 2.0 mm/s penetration rate. In absolute sense the hardness of our new blends at 20°C i.e. S20 preferably is 150-800 g. It is possible that our blends have the correct hardness directly obtained from the current process line, however it is also possible that the blends directly obtained from the process line have a hardness S20 below the value required for the application as laminate fat. In that instance the hardness of the fat can be adjusted to the correct (higher) value by subjecting the blends to another type of production process comprising (i) a 2 or 3 step crystallization process and/or (ii) increased residence times in the crystallizers (C-units) and/or (iii) a lowered temperature profile throughout the production line and/or (iv) by subjecting the fresh products to an elongated storage period of at least 1 week, more preferably > 3 weeks at 20°C in order to obtain a complete crystallization of the relevant triglycerides. The liquid oil component of our new blends displays an N 5 of less than 5 and can preferably be selected from the group consisting of: sunflower oil, high oleic sunflower oil, olive oil, soybean oil, rapeseed oil, safflower oil, high oleic safflower oil, maize oil. According to another embodiment our invention also concerns puff pastry fat compositions comprising 40-100 wt % fat and balance water and additives, including the ingredients to further improve the functionality of the fat, wherein more than 70 wt % of the fat phase consists of a fat blend according to claims 1-6. Also puff pastries comprising a fat phase, wherein the fat phase is the puff pastry fat composition of claim 7. are part of our invention. Part of the invention also are the processes for the preparation of a puff pastry fat composition with the composition according to claim 7, wherein (I) a premix is made of the components of the fat composition at a temperature of 60-80 0C, whereupon the premix is cooled and crystallised using a sequence of cooling and crystallisation units, such that after the cooling units (A-units : Scraped Surface Heat Exchangers) a temperature of < 100C, preferably < 5 0C, most preferably < 0 0C is obtained and non controlled, increased outlet temperatures after the crystallisation units (C-units), due to generated heat of crystallization and frictional heat, are applied and (II) a Split Stream Crystallisation Process (SSCP) is used to separately crystallise the high (N35 > 20) and medium melting (N35 < 10) part of the fat blend before mixing and further processing according to process (I), and wherein the water phase is preferably pre mixed with the high melting fat phase followed by a cooling process similar to (I) and wherein the medium melting phase is not cooled with A and C units but preferably mixed in in the liquid state at moderate temperatures. In these processes total through puts of 1.0 - 4 kg/h can be applied on laboratory scale equipment while throughputs of 30 to 100 kg/h are applied on pilot plant scale equipment. EXAMPLES The following fat blends were made: Example fat composition I 25 % Rp H -70/75 % SF II 18 % Rp H -70/5 % PO-58/77 % SF III 13 % Rp H -70/10 % PO-58/77 % SF IV 8 % Rp H -70/15 % PO-58/77 % SF V 15 % Rp H -70/8 % wf-inEs-mid/77 % SF VI 10% Rp H -70/13% wf-inEs-mid/77 % SF VII 20 % fat A/80 % indir SF VIII 9% Rp H -70/17 % PO-58/74 % SF IX 10.7 % Rp H -70/15.7 % inEs-45/73.6 % SF Above fat blends displayed the following characteristics Fat SAFA N20 N35 I 34 25.7 22.9 II 32.2 23.4 20.2 III 32.2 23.3 19.7 IV 32.2 23.2 19.3 V 32.8 21.4 15.8 VI 32.7 20.4 11.4 VII 29.6 25.3 13.3 VIII 34.9 26.8 23.3 IX 35.2 20.6 10.6 Above fat blends were applied for the preparation of puff pastry fat compositions applying the conditions set out below. while composition VIII is also used as VIII', VIII'', VIII''' and VIII'''' by applying other process conditions. The results are: Fat S15 S20 S25 S15-S25/S20 Bak perf. I 692 624 603 0.14 + II 355 363 411 -0.15 + III 353 380 437 -0.22 + IV 377 402 422 -0.11 + V 286 322 257 0.09 + VI 293 349 277 0.05 + VII 545 346 259 0.83 + VIII 334 423 722 -0.92 + IX 357 287 241 0.40 + Fat S15 S20 S25 S15-S25/S20 Bak perf VIII' 373 474 615 -0.51 + VIII'' 469 531 619 -0.28 + VIII''' 435 514 639 -0.40 + VIII'''' 757 733 701 0.08 + VIII'''' 421 519 624 -0.39 + Explanation of abbreviations used: Rp H -70= hardened high erucic rape seed oil melt. point 70 °C. containing 38.3% B and 7.8%A. SF= sunflower oil. PO-58= hardened palm oil melt.point 58 °C. inEs.45 = interesterified palm kernel fraction with m.pt 41 °C and hardened palm oil m.pt 58 °C, ratio 47:53. wfinESmid = mid fraction obtained after double wetfractionation of inES-45. indir SF = directed interesterified sunflower oil. in(20 OV/80 Rp-70) = interesterified olive oil and hardened high erucic rape seed oil, m.pt 70 °C. Fat A = mid-fraction of a double wetfractionation of a fully hardened enzymically interesterified mixture of Rp H - 70 and lauric fat, having 25.8 % C48 : 10.7 % C50 and 36.8 % C52, rest others. A = scraped surface heat exchanger. B = resting tube. C = crystallizer with pinrotors. In another set of experiments we compared the performance of a fat according to the invention with the performance of a comparative fat. Both fats contained 8.3 wt% of saturated long chain fatty acid (C 20 + C 22 ). In the fats according to the invention this (C 20 + C 22 ) is incorporated via the H3-triglyceride, whereas in the comparative fat this is done via the H2U-triglyceride. In order to be able to do so the amount of liquid oil in the comparative fat has to be lowered to 65%. The fat compositions, its performance and the condition applied during its processing are given below in examples XII and XIII. From the result it can be concluded that only the use of fat according to the invention (=ex XIII) resulted in a good pastry fat. EXAMPLES (long chain via B2U (XII) vs. long chain via B3 (XIII) at comparable level of A+B (8.3%)) Example XIII XII liq. oil 77 65 H2M+H3 23 6 SAFA 29 26 N20 22.7 12.0 N35 20.0 5.4 S20 462 139 %(A+B) 8.3 8.3 long chain via H3 H2U A=Arachidic, B=Behenic Fatty Acid Example fat composition XII 35%in(50%OV/50%RPH70)/65%RP XIII 18%RPH70/5%P058/77%RP Fat SAFA N20 N35 S15 S20 S25 S15-S25 /S20 Bak.Perf. XII 26 12.0 5.4 175 139 74 0.73 - XIII 29 22.7 20.0 419 425 392 0.06 + Ex. line kg/h speed T-A1 T-C1 T-A2 T-A3 T-C2 T-B time XII AA 40 1200 10 - 0 - - - - (all A's) XIII ACAC 40 1200 10 17 4 5 5 - - A (all A's) 200 (C1) 100 (C2)

Claims: Fat blend comprising: 70-85 wt %,preferably 75-80 wt % of liquid oil > 15 wt %,preferably 15-30 wt % of (H2M+H3)-triglycerides, which blend displays: a SAFA-content of < 50 wt %, preferably < 40 wt %, most preferably ≤ 33 wt %; an N35 < 35, preferably < 30, most preferably < 27; an N20 of 15-40, preferably 17-30, most preferably 18-28; a Stevens hardness at 20 °C (=S20) > 150 g, preferably > 250 g, most preferably > 300 g while the blend has a total of Arachidic and Behenic content of > 1 wt %, preferably more than 3 wt %, most preferably more than 5 wt %, which total of Arachidic and Behenic content is controlled by the presence of the H2M+H3-component, in particular by the H3 component in the blend, H being saturated fatty acid with 16-24 C atoms, M being saturated fatty acid with 6-14 C atoms, SAFA being the total of saturated and trans fatty acids over the total of fatty acids present, N being the solid fat content of the fat measured by NMR pulse at the temperature indicated on a non stabilised fat. Blend according to claim 1, wherein the blend comprises < 5 wt %, in particular < 2.5 wt% of S2U triglycerides, S=saturated fatty acid residues with 16-18 carbon atoms, U=unsaturated fatty acid residues. Fat blend according to claims 1 or 2, wherein the fat blend displays a hardness profile such that (S15-S25)/S20 = -1.0 to 1.0, in particular - 0.5 to 0.5. Fat blend according to claims 1-3, wherein the liquid oil displays an N 5 <5 and is preferably selected from the group consisting of: sunflower oil, high oleic sunflower oil, olive oil, soybean oil, rapeseed oil, safflower oil, high oleic safflower oil, maize oil. Fat blend according to claims 1-4, wherein the blend displays a hardness S20 of 150-800 g. Fat blend according to claims 1-5, wherein the blend displays a hardness S20 > 150, most preferably of more than 300 and wherein the blend is obtainable by post treating a fat blend with a lower S20 value. Puff pastry fat composition, comprising 40-100 wt % fat and balance water and additives, including the ingredients to further improve the functionality of the fat, wherein more than 70 wt % of the fat phase consists of a fat blend according to claims 1-6. Puff pastries comprising a fat phase, wherein the fat phase is the puff pastry fat composition of claim 7. Process for the preparation of a puff pastry fat composition with the composition according to claim 7, wherein a premix is made of the components of the fat composition at a temperature of 60-80 °C, whereupon the premix is cooled and crystallised using a sequence of cooling and crystallisation units such that after the cooling units a temperature of < 10 °C, preferably < 5 °C, most preferably < 0 °C is obtained and non controlled, increased outlet temperatures after the crystallisation units are used. Process for the preparation of a puff pastry fat composition with the composition according to claim 7, wherein a Split Stream Crystallisation Process (SSCP) is used to separately crystallise or cool the high (N35 > 20) and medium melting (N35 < 10) part of the fat blend before mixing and further processing according to process in claim 9, and wherein the water phase is preferably pre mixed with the high melting fat phase followed by a cooling process similar to the process of claim 9 and wherein the medium melting phase is not cooled with A and C units but preferably mixed in in the liquid state at moderate temperatures using a high speed C-unit. Process according to claim 9, wherein a through put of 1.0-100 kg/h is applied.

Inventors: DE MAN TEUNIS, DE MAN, TEUNIS, de Man, Teunis, c/o Unilever Res. Vlaardingen
Applicants: CSM NEDERLAND BV, CSM NEDERLAND B.V.
Application year: 1998
Main classification: A23D9
IPC codes: A21D13, A23D7, A21D2, A23D9, C11C3