EDIBLE AND THERMOREVERSIBLE OLEOGEL AND METHOD FOR PREPARATION THEREOF
원문보기
IPC분류정보
국가/구분
United States(US) Patent
공개
국제특허분류(IPC7판)
A23D-007/005
A23D-007/04
A23D-009/013
A23L-029/00
A23L-035/00
출원번호
US-0060811
(2016-12-08)
공개번호
US-0352826
(2018-12-13)
우선권정보
MX-MX/A/2015/016900 (2015-12-09)
국제출원번호
PCT/MX2016/000131
(2016-12-08)
발명자
/ 주소
Perez Gallardo, Alfonso
Granados Corzo, Blanca Alejandra
De Haene Rosique, Gregorio Jose
출원인 / 주소
Perez Gallardo, Alfonso
인용정보
피인용 횟수 :
0인용 특허 :
0
초록▼
An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight o
An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.
대표청구항▼
1. An edible and thermoreversible oleogel comprising an oil or mixture of oils, a structuring agent or mixture of structuring agents, and a fat or fat mixture, wherein the structuring agent is a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms containing more than 90
1. An edible and thermoreversible oleogel comprising an oil or mixture of oils, a structuring agent or mixture of structuring agents, and a fat or fat mixture, wherein the structuring agent is a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms containing more than 90% by weight of monoglycerides and wherein the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. 2. The edible and thermoreversible oleogel according to claim 1, wherein the oleogel comprises from 50% to 95% by weight of oil, from 1% to 10% by weight of structuring agent and from 5% to 50% by weight of fat. 3. The edible and thermoreversible oleogel according to claim 1, wherein the oil is selected from a group consisting of soybean oil, olive oil, canola oil, corn oil, sunflower oil, safflower oil, coconut oil, cotton seed oil, linseed oil, almond oil, peanut oil, algae oil, palm oil, palm stearin, palm olein, hydrogenated palm oil, palm stearin hydrogenated fat, high oleic soybean oil, high oleic canola oil, high oleic sunflower oil, high oleic safflower oil, fully hydrogenated soybean oil, fully hydrogenated canola oil, fully hydrogenated cotton seed oil, high stearic sunflower acid, enzyme and chemical interesterified oils and combinations thereof. 4. The edible and thermoreversible oleogel according to claim 3, wherein the oil is soybean oil, olive oil, canola oil, palm oil. 5. The edible and thermoreversible oleogel according to claim 1, wherein the fat is of animal or vegetable origin selected from a group consisting of stearin, fat, lard, tallow, fully hydrogenated vegetable fat and combinations thereof. 6. The edible and thermoreversible oleogel according to claim 1, wherein further includes an emulsifying agent selected from a group consisting of soy lecithin, phospholipids and combinations thereof. 7. The edible and thermoreversible oleogel according to claim 1, wherein the distilled monoglyceride of saturated fatty acid has a melting point from 65° C. to 90° C. 8. The edible and thermoreversible oleogel according to claim 1, wherein the oleogel has a complex modulus greater than 0.8 MPa when the sample previously melted at 80° C. cools and crystallizes at a speed of 2° C./min up to 0° C. and 30 minutes to 0° C., performing the measurement at 10 Hz and 0.005% of amplitude. 9. The edible and thermoreversible oleogel according to claim 1, wherein the oleogel has a profile of fatty acids from 25% to 56% by weight of saturated fatty acids, from 29% to 55% by weight of monounsaturated fatty acids and from 8% to 36% by weight of polyunsaturated fatty acids. 10. The edible and thermoreversible oleogel according to claim 1, wherein the oleogel has a profile of fatty acids from 16% to 45% by weight of palmitic acid, from 28% to 50% by weight of oleic acid, from 1% to 10% of stearic acid, from 9% to 35% by weight of linoleic acid, from 0.1% to 7% of alpha-linolenic acid, from 1% to 10% by weight of lauric acid, and from 1% to 3% of myristic acid. 11. The edible and thermoreversible oleogel according to claim 1, wherein the oleogel is stable without showing phase separation at a temperature from 4° C. to 25° C. 12. A method for replacing a fat fraction to produce a food product selected from a dairy product, a meat product, a product of meat emulsion and a bakery product, utilizing the edible and thermoreversible oleogel in accordance with claim 1. 13. A method for producing an edible and thermoreversible oleogel, the method comprises the steps of: preparing a mixture of oil and grease;adding a structuring agent to the mixture of oil and grease, wherein the structuring agent is a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms containing more than 90% by weight of monoglycerides and wherein the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid; andheating the mixture of oil, grease and structuring agent at a temperature from 65° C. to 90° C. 14. The method for producing an edible and thermoreversible oleogel according to claim 13, wherein further includes the step of allowing the mixture of oil, grease and a structuring agent to be cooling. 15. The method for producing an edible and thermoreversible oleogel according to claim 13, wherein the step of heating the mixture of oil, grease, and structuring agent at a temperature from 56° C. to 90° C. further includes the step of adding an emulsifying agent selected from a group consisting of soy lecithin, phospholipids and combinations thereof.
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