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Patent US5470598 - Beta-prime stable low-saturate, low trans, all purpose shortening - Google PatentsSearch Images Maps Play YouTube News Gmail Drive More »Sign inAdvanced Patent SearchPatentsA beta prime stable plastic shortening exhibiting superior baking and frying performance and containing reduced levels of saturates and trans fatty acids is disclosed. The shortening is particularly useful in confectionery, baking, and frying applications. The plastic shortening of the present invention...http://www.google.com/patents/US5470598?utm_source=gb-gplus-sharePatent US5470598 - Beta-prime stable low-saturate, low trans, all purpose shorteningAdvanced Patent SearchPublication numberUS5470598 APublication typeGrantApplication numberUS 08/216,393Publication dateNov 28, 1995Filing dateMar 23, 1994Priority dateMar 23, 1994Fee statusPaidPublication number08216393, 216393, US 5470598 A, US 5470598A, US-A-5470598, US5470598 A, US5470598AInventorsTimothy A. ScavoneOriginal AssigneeThe Procter & Gamble CompanyExport CitationBiBTeX, EndNote, RefManPatent Citations (35), Non-Patent Citations (6), Referenced by (38), Classifications (5), Legal Events (11) External Links: USPTO, USPTO Assignment, EspacenetBeta-prime stable low-saturate, low trans, all purpose shortening
Although the beta (B) phase crystalline form of triglyceride is more thermodynamically stable than the beta prime (B') crystalline phase, plastic shortenings having a solid phase predominantly in the B' form are usually used because B shortenings tend to have a soupy, highly fluid consistency and/or a translucent appearance. It is well known in the art that B' crystals, if present, have the capacity to form a rigidly interlocking structure when suspended in a liquid component at sufficient concentration. However, plastic shortenings containing intermediate melting B' solid triglycerides are noticeably deficient in their ability to withstand storage at temperatures ranging from 90-100� F. (32� C.-38� C.) for periods of about 1-3 months without appreciable change in their performance and appearance. Some B' plastic shortenings firm excessively and thus become difficult to blend with other constituents in normal food recipes. Shortening blends of vegetable oils and fat derived from animals are B' phase plastic shortenings. These shortenings are also high in saturates and tend to be firm. Because both the B plastic shortening and B' plastic shortening lack desired features, a compromise is often made in preparing conventional plastic shortenings. Generally shortenings crystallized in the B' phase are preferred because of their uniform product appearance and stability over varying temperature ranges.
(1) Fully melting and mixing said base oil, hardstock mixture, antioxidant and emulsifier at a temperature of from about 120� F. (48� C.) to about 180� F. (82� C.);
(3) rapidly cooling said shortening mixture in a scraped surface heat exchanger to a temperature of from about 40� F. (4� C.) to about 70� F. (21 � C.);
(5) heating said shortening mixture in a scraped surface heat exchanger and placing into a suitable container; said shortening mixture having a filling temperature of from about 70� F. (21� C.) to about 92� F. (33� C.), preferably from about 75� F. (24� C.) to about 80� F. (27� C.);
(6) tempering said shortening at a temperature of from about 80� F. (27� C.) to about 110� F. (43� C.), preferably from at least about 80� F. (27� C.) to about 90� F. (32� C.) for at least about 24 hours;
The preferred method used to prepare the shortening and to obtain the necessary beta prime phase crystalline structure, is to heat the mixture of the base oil, hardstock blend, antioxidant and emulsifier, if desired, to a temperature from about 120� (49� C.) to about 180� F. (82� C.). The temperature must be at least above the melting point of its solid components to form a melt. From about 6% to about 25%, preferably from about 8% to about 23%, most preferably from about 10% to about 20% volume of an inert gas is injected into the melt under a pressure of from about 50 to about 700 psig. The shortening melt is passed through a scraped surface heat exchanger and rapidly cooled in less than about 60 seconds and preferably in less than about 30 seconds to a temperature of from about 40� F. (4� C.) to about 70� F. (21� C.) to initiate fat crystallization therein. The cooled mixture is then agitated in a picker box to impart enough work input such that said shortening mixture has a finished shortening consistency of from about 160mm/10 to about 275 mm/10 and an inert gas bubble size less than lmm. This can usually be accomplished in from about 1 to about 8 minutes, preferably in about 3 to about 6 minutes.
The grease cone analysis is the same as the penetration analysis in the above-mentioned U.S. Pat. No. 4,996,074 except the precision cone 73525 was used. The cone weighs 35 grams, has a 25/8 inch diameter and is 31/8 inches in length. The grease cone penetration is measured about 5 minutes after filling the package. The shortening is heated to a filling temperature of from about 70� (21� C.) to about 95� F. (3� C.). The shortening is immediately put into suitable containers. The packaged shortening is then tempered at a constant temperature of from about 80� F. (27� C.) to about 100� F. (38� C.) for at least about 24 hours.
A 400 pound blend of shortening comprising 42.10 parts of refined and bleached unhydrogenated Canola Oil (with a chemical saturates level of 6.8%), 42.10 parts of refined, bleached and dewaxed High Oleic Sunflower Oil (a genetically bred sunflower oil with a chemical saturates level of 5.8%), 12.8% of Chocomate 1000� (a high POP mid fraction of palm oil manufactured by Intercontinental Specialty Fats SDN.BHD., an Associate Company Of Lain Malaysia & Walter Rau, W. Germany, P.O. Box 207, Port Klang, Selangor, Malaysia) was hydrogenated to an iodine value less than 10 to give a hardstock with 73.2% PSP with a ratio of FSP:PSS of 4.2:1 is prepared. This blend is deodorized at 450� F. (232� C.) in a batch deodorizer unit for two hours using moderate stripping steam levels and a vacuum of less than 8 mm Hg. To the deodorized mixture, 100 ppm of a 25% citric acid solution in water at about 300� F. (149� C.) is added while cooling the vessel. The mixture is then cooled to 160� F. (71� C.) and filtered through a one micron filter. To this cooled mixture 3.0 parts of mono and diglycerides (one such acceptable supply of this material is DUR.-EM 300 manufactured by Van Den Bergh Foods), and 100 ppm of Ascorbyl Palmitate, (manufactured by Hoffman-LaRoche) is added. This blend contains 18.8% chemical saturates and 1.3% trans isomers. The blend is placed in the finishing process melt tank where it was held at about 150� F. (66� C.). A minor portion of batter flavors and color is added to the melt tank and allowed to mix for about an hour. The melted shortening is then continuously fed into the freezing process through a high pressure pump. Nitrogen at a level of about 12% by volume is injected prior to the pump and prior to entering the freezer. The pressure in the freezer is maintained above 300 psig. The shortening is then fed at a rate of 330 pounds per hour through two brine cooled "Votator" brand 3 inch by 12 inch scraped surface heat exchangers piped in series. The brine inlet temperature is maintained below 0� F. (-17.78� C.). The shortening mixture is cooled to a freezer outlet temperature of 50� F. (10� C.). The chilled stock then flows into a picker box. The picker box, manufactured by Votator (6 inch by 24 inch), operates at a shaft speed of 422 revolutions per minute (hereinafter "RPM") and contains 3 minutes of residence time. The time is key to work soften the shortening to improve its blendability and softness and to prevent inert gas bubble coalescence that may lead to a cheesy appearance. After exiting the picker box, the shortening is heated to a filling temperature of 80� F. (27� C.) through a Votator scraped surface heat exchanger using warm water at about 100� F. (38� C.). The shortening is passed through a slotted valve with a 0.040 inch (0.102cm) clearance where the pressure is lowered from about 310 psig to atmospheric pressure and filled into a preformed shortening stick package. The set up rate of the shortening is quick enough to prevent nitrogen bubble coalescence and the grease cone penetration was 204 five minutes after filling. The shortening is then allowed to temper in an 85� F. (29� C.) constant temperature room for 48 hours. After returning the shortening to 70� F. (21 � C.) for two days, the appearance of the shortening and the penetration is measured. The texture and appearance are smooth and creamy. The onset of crystallization is 79.7 � F. (26.5� C.). The viscosity of the structure after exposure to shear is 77.3 Pas.
A 400 pound blend of shortening comprising 65.0 parts of refined, bleached and dewaxed High Oleic Sunflower Oil (a genetically bred sunflower oil with a chemical saturates level of 5.8%), 20.0 parts of refined and bleached unhydrogenated Canola Oil (with a chemical saturates level of 7.1%), 9.0 parts of a high erucic acid rapeseed hardstock (hereinafter referred to as "HEAR hardstock") with a behenic acid level of 45% hydrogenated to an iodine value less than 10, and 4.5 parts refined and bleached Canola oil hydrogenated to an iodine value of less than 10 is prepared. This blend is deodorized at 450� F. (232� C.) in a batch deodorizer unit for two hours using moderate stripping steam levels and a vacuum of less than 8 mm Hg. To the deodorized mixture, 100 ppm of a 25% citric acid solution m water at about 300� F. (149� C.) is added while cooling the vessel. The mixture is then cooled to 160� F. (71� C.) and filtered through a one micron filter. To this cooled mixture 1.5 pans of distilled monoglycerides (one such acceptable supply of this material is Dimodan O manufactured by Grindsted) is added. This blend contains 19.2% chemical saturates and 0.7% trans isomers. The blend is placed in the finishing process melt tank where it was held at about 150� F. (66� C.). A minor portion of butter flavors and color is added to the hold tank and allowed to mix for about an hour. The melted shortening is then continuously fed into the freezing process through a high pressure pump. Nitrogen at a level of from about 18%-20% by volume is injected prior to the pump and prior to entering the freezer. The pressure in the freezer is maintained above 300 psig. The shortening is then fed at a rate of 340 pounds per hour through two brine cooled "Votator" brand 3 inch by 12 inch scraped surface heat exchangers piped in series. The brine inlet temperature is maintained below 0� F. (-17.78� C.). The shortening mixture is cooled to a freezer outlet temperature of 50� F. (10� C.). The chilled stock then flows into a, picker box. The picker box, manufactured by Votator (6 inch by 24 inch), operates at a shaft speed of 410 revolutions per minute (hereinafter "RPM") and contains about 3 minutes of residence time. The time is key to allow the polymorphic phase to transition to occur, and to work soften the shortening to improve its blendability and softness. Allowing the phase to transition before exiting the process gives the shortening its glossy appearance and prevents inert gas bubble coalescence that may lead to a cheesy appearance. After exiting the picker boxes, the shortening is heated to a filling temperature of 80� F. (27� C.) through a Votator scraped surface heat exchanger using warm water at about 120� F. (49� C.). The shortening is passed through a slotted valve with a 0.040 inch (0.102 cm) clearance where the pressure is lowered from 360 psig to atmospheric pressure and filled into a can. The set up rate of the shortening is quick enough to prevent nitrogen bubble coalescence and the grease eerie penetration was 60 five minutes after filling. The shortening is then allowed to temper in an 85� F. (29� C.) constant temperature room for 48 hours. After returning the shortening to 70� F. (21� C.) for two days, the appearance of the shortening and the penetration is measured. The appearance is smooth and creamy. The bubble is less than 1 mm.
TABLE 1______________________________________Component    Blend 1  Blend 2  Blend 3                                 Blend 4______________________________________Canola Oil (refined,        85.0 parts                 85.5 parts                          86.0 parts                                 86.5 partsbleached anddeodorized)Fully Hydrogenated        13.5 parts                 13.0 parts                          12.5 parts                                 12.0 partsChovetta 1000 �Palm mid fractionDimodan O emulsifier         1.5 parts                  1.5 parts                           1.5 parts                                  1.5 partsTotal         100 parts                  100 parts                           100 parts                                  100 parts______________________________________
Chovetta 1000� Palm mid-fraction contains 1% diglycerides, 3.9% PPP, 69.3% PSP, 19.3% PSS and 3.7% SSS. The total PSP and PSS is 88.6%. The ratio of PSP:PSS is 3.6:1. It also contains other triglycerides.
These shortening blends were then fully melted at about 150 � F. (65 � C.) and frozen by pouring the melted fat into a pie tin sitting in an ice bath. After allowing the sample to cool for about 3 minutes the samples were tempered at 85� F. (29� C.) for 48 hours and then returned to 70� F. (21� C.) for 2 days. For comparison purposes a standard Crisco� shortening sample was melted and recrystallized using the above sample freezing and tempering procedure and compared to shortening frozen using normal shortening processing (i.e. similar to that described in Example 1 ). The full melting point and the onset of crystallization of each blend was measured with a Perkin Elmer DSC 4 model using a cooling and heating rate of 5� C. per minute. The shear resistance of each material was measured using a plate and cone rheometer (Bohlin Visco 88 BV) with the 5.44� cone, 0.15 mm plate and cone gap and a 17.5 sec-1 shear rate. The higher the viscosity afar shear, the stronger and more shear resistant is the crystal structure of the shortening. The rate of crystallization at mouth temperature was measured by fully melting each sample and then placing the sample in a 92� F. (33.3� C.) bath. The % solids were measured with a Brucker low magnetic resonance unit (using the direct method of measuring solid fat content) after 15 minutes of hold time in the 92� F. (33.3� C.) bath.
TABLE 2__________________________________________________________________________         Typical &#946;'               Typical &#946;'                             Low    Low    Low     Low         Shortening               Shortening                      Low    Saturate and                                    Saturate and                                           Saturate                                                   Saturate and         (Crisco �)               (Crisco �)                      Saturate and                             Trans &#946;'                                    Trans &#946;'                                           Trans &#946;'                                                   Trans &#946;'         Normal               Bench Top                      Trans &#946;                             Shortening                                    Shortening                                           Shortening                                                   Shortening         Shortening               Processing of                      Shortening                             Example 3                                    Example 3                                           Example                                                   Example 3Attribute     Processing               Example 3                      Example 2                             Blend #1                                    Blend #2                                           Blend #3                                                   Blend__________________________________________________________________________                                                   #4�  Saturates   3.0   --     2.09   2.29*  2.24*  2.19*   2.13*  (grams/serving)�  Trans (grams/serving)         1.9   --     0.08   0.15*  0.16*  0.16*   0.16*�  Onset Of Crystallization         73.4� F.               --     103.1  79.0� F.                                    --     78.9� F.                                                   --  (�F.)�  % Solids 15 minutes         0%    --     12.5%  0%     --     --      --  after cooling to 92� F.�  Shear Resistance -  Viscosity (Pas) at shear         70.1  72.6   57.4   108.5  113.0  108.5   85.3  rate of 17.5 sec-1�  Full Melt Point (�F.)         122          133.2  128.0  --     128.3   --__________________________________________________________________________ *Projected value if 12% nitrogen were added to the shortening
The beta shortening of Example 2 made with the blend of beta and beta prime hardstock has a high temperature at which the onset of crystallization occurs, 103� F. This means that the fat will solidify on the cooking utensils and the serving plates. This is not aesthetically pleasing. The beta prime shortening crystallizes at about the same temperature as the control product.
Second, the low saturates/low trans B' shortening of Blends 1-4, like the Crisco control, does not form solids at mouth temperature (92� F.) that lead to greasy mouthfeel whereas the B shortening forms 12% solids at mouth temperature. Third, the shear resistance (resistance to break down m performance applications such as pie crest making) is greater/superior for the B' low saturates/low trans products of Blends 1-4.
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SMUCKER COMPANY, OHIOFree format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:SMUCKER FRUIT PROCESSING COMPANY;REEL/FRAME:023639/0001Effective date: 20091112May 29, 2007FPAYFee paymentYear of fee payment: 12Aug 31, 2006ASAssignmentOwner name: J.M. SMUCKER COMPANY, THE, OHIOFree format text: MERGER;ASSIGNOR:PROCTER & GAMBLE OHIO BRANDS COMPANY;REEL/FRAME:018279/0956Effective date: 20020601Sep 17, 2003FPAYFee paymentYear of fee payment: 8Sep 17, 2003SULPSurcharge for late paymentYear of fee payment: 7Jun 18, 2003REMIMaintenance fee reminder mailedJun 2, 2003ASAssignmentOwner name: SMUCKER FRUIT PROCESSING COMPANY, CALIFORNIAFree format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:J.M. 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