Patent ID: 12256754

PREPARATIVE EXAMPLE 1: OLEOGEL

The ingredients for the oleogel were as follows:

Oil-188% by weightEC-15% by weightSA7% by weight

The oleogel was prepared as follows: EC-1 (545 g) and canola oil (4,906 g) were placed in a 7.57 liter (two gallon) jacketed glass reactor under nitrogen blanket. The mixture was heated to 155° C. over 200 minutes while stirring at 200 rpm with dual-tier 7.62 cm (3 inch) A320 impellers attached to an overhead stirring motor and held at that temperature for 35 minutes under continuous stirring at 350 rpm. At the end of the holding time, the heater was turned off and the mixture was cooled to 130° C. while stirring at 100 rpm. When the temperature reached 130° C., the liquid mixture was drained to three nitrogen-purged metal cans, and these were allowed to cool to room temperature (approximately 23° C.) and form gel.

PREPARATIVE EXAMPLE 2: FAT PHASE

A fat phase was made by combining the following ingredients:

ingredientweight % of fat phasemargarine hardstock99.3lecithin0.2mixture of mono- and diglycerides0.5

PREPARATIVE EXAMPLE 3: WATER PHASE

A water phase was made by combining the following ingredients:

ingredientweight % of water phaseNFDM5sodium chloride10potassium sorbate0.5sodium benzoate0.5water84

EXAMPLE 4C AND 5: MARGARINE-STYLE FORMULATIONS

A comparative margarine (Ex. 3C) and inventive example margarine replacement (Ex. 3) were made, using an Armfield scrape surface heat exchanger. Ingredients were as follows. The amounts shown are parts by weight.

ingredientComparative Ex. 4CExample 5Oleogel (Preparative Example 1)0.005.76Oil-14.484.48fat phase (Preparative Example 2)11.525.76water phase (Preparative Example 3)4.004.00total20.0020.00

The formulation of Example 5 was made by three different methods. During the mixing process, oleogel was heated to various temperatures, as follows. Multiple samples of each method were made. Firmness was tested using a Texture Analyzer TA.Xtplus with back extrusion mode was used to determine the firmness of the oil gels. Oil gel samples were filled to 2.5 cm depth in a crystallizing dish with an inner diameter of 9.1 cm. The samples were then cooled to room temperature overnight prior to the texture measurements. A syringe with inner diameter of 2 mm was placed into the gel. Round compression probe was placed in the middle of the syringe to measure the firmness of the gel. The back extrusion measurement was set up to have 13 mm immersion depth and measuring cell force of 5 kg. Results were as follows:

ExampleHeating temperatureAverage Firmness5-7070° C.9.7 N5-8080° C.9.6 N5-145145° C.14.6 N

Example 5-145 was repeated (Example 5-245R), and the firmness was compared to the firmness of the control sample Comparative Example 4C, with the following results:

ExampleAverage FirmnessComparative 4C28.0 NExample 5-145R14.2 N

All of the example compositions had acceptable firmness. Example 5-145 had the most desirable firmness.

PREPARATIVE EXAMPLE 6: DOUGH

Dough was made by mixing the following ingredients, in % by weight. The bread flour and cake flour are both wheat flours.

bread flour44.91%cake flour10.36%butter6.89%water36.56%salt1.29%

EXAMPLE 7: PUFF PASTRY

Puff pastry was made as follows. The “roll-in” was either margarine (comparative example 4C) or inventive margarine substitute (Example 5-80). Puff pastry was prepared as follows.

Countertop was floured and then the roll-in samples were rolled into a square shape with the thickness of 0.952 cm to 1.27 cm (0.375 to 0.5 inch) with a rolling pin. The samples then were placed in the refrigerator (approximately 2° C.) for 30 minutes to firm up. Ratio of dough to roll-in was as follows: (60:40) 600 g dough/400 g roll-in.

The dough was rolled to form a flat a rectangle with a thickness of 10-13 mm dough layer. The roll-in composition was placed on one half of the dough with just enough of the dough showing around the roll-in composition edged to pinch when folded. The second half of dough was folded over the roll-in composition and the edges of the dough were pinched (sealed) around the roll-in composition to form a sandwiched article. The resulting sandwiched article was rolled to a thickness of 10-13 mm while maintaining a rectangular shape. The left and right sides were folded in to meet at the center. The sides were folded on top of one another along the center line as if closing a book. The resulting composition was refrigerated at approximately 4° C. for 30 minutes. The composition was turned 90 degrees and rolled into a rectangle 10-13 mm thick. The halves were folded to the center and then on top of one another as before and refrigerated for 30 minutes. This process of folding, refrigerating and rolling out was repeated for three times.

After the third roll out and fold over, the dough samples were placed in the refrigerator for about 30 minutes. After that, the samples were taken out of the refrigerator, rolled out for the last time and then cut 10 cm by 12 cm rectangles. The cut dough pieces placed on a baking tray and rested in the refrigerator at approximately 4° C. for about 30 minutes. After resting period at approximately 23° C., the pieces were baked in a convection oven at 190° C. (375° F.) for 16 minutes.

After baking, the pastries had the following overall composition, in weight % based on the weight of the pastry after baking:

Roll-in CompositionComparative 4CExample 5-80water00flour46.4846.48saturated fat31.4518.62salt2.202.20unsaturated oil18.9729.98lecithin0.060.03mono- and diglycerides0.160.08NFDM0.560.56potassium sorbate0.060.06sodium benzoate0.060.06EC-100.81stearic acid01.13

The puff pastry made using Example 5-80 appeared identical to the puff pastry made using Comparative Example 4C. This result demonstrates that the inventive composition yields a pastry that has a reduction of saturated fat of 41% over the comparative pastry while achieving equivalent pastry quality.