Trans-free fat base for application in filling creams

摘要

A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially from 4.5 to 7.5%, and from 20 to 40% C18:1 oleic acid, preferentially from 25 to 35%, the balance being a mixture of other C4:0 to C22:0 fatty acids, having application, for example, as filling for wafer biscuits.

主权项

1. A process, comprising:
producing a trans-fat isomers free fat base comprising:
fractioning palm oil to obtain a palm stearine with an iodine value between 35 and 42;blending 70 and 80% of the palm stearine and 20 to 30% palm kernel oil and/or palm kernel liquid fractions to form a first blended product;performing a chemical interesterification on the first blended product using sodium methoxide sufficiently so as to:
redistribute fatty acids in the first blended product in a random form,modify:
(i) a solids curve of the first blended product,(ii) a fusion point of the first blended product and(iii) crystallization properties of the first blended product, and form an interesterified product;blending the interesterified product with fractions from palm oil or hydrogenated or non-hydrogenated palm kernel oil sufficiently so as to result in a second blended product containing:
i) 4 to 20% lauric acid C12:0,ii) 30 to 50% palmitic acid C16:0,iii) 4 to 10% of stearic acid C18:0,iv) 20 to 40% of oleic acid C18:1, andv) a remainder of other fatty acids C4:0 to C22:0; andadding emulsifiers to the second blended product to form the trans-fat isomers free fat base.