CN104869831A - Bakery shortenings from palm diacylglycerol - Google Patents

Abstract

The present invention relates to a bakery shortening prepared from palm diacylglycerol and a method for preparing said bakery shortening. In a first aspect of the invention, the bakery shortening comprises palm diacylglycerol stearin and a palm mid-fraction having an iodine value of 32 to 48. In a second aspect of the invention, the bakery shortening comprises palm diacylglycerol olein and palm stearin having an iodine value of 56 to 64. The bakery shortening of the present invention does not require the addition of any emulsifiers.

Description

Bakery shortening from palm diacylglycerol

field of invention

The present invention relates to bakery shortenings prepared from palm diacylglycerol and methods for their preparation. More particularly, the present invention relates to a bakery shortening comprising palm diacylglycerol stearin and palm mid-fraction, and a bakery shortening comprising palm diacylglycerol oleate and palm stearin. The bakery shortening of the present invention does not require the addition of any emulsifiers.

Background technique

Diacylglycerol (DAG), also known as diglyceride, is an ester of glycerol formed when two fatty acids are esterified onto one glycerol molecule. Diacylglycerols can exist in three isomers, namely, 1,2-diacylglycerols, 2,3-diacylglycerols and 1,3-diacylglycerols. Occurs naturally in a variety of edible oils and contains up to 10% (w/w) diacylglycerols, which can vary depending on the source of the oil. Typically, palm oil contains up to 6% (w/w) diacylglycerols (Matsuo, N. et al., Malaysian Oil Sci. Technol. 113:30-40 (2004)).

Numerous preclinical and clinical studies have been conducted which have demonstrated the effectiveness of diacylglycerol oils in reducing obesity. Consumption of diacylglycerol oil has been shown to reduce fat accumulation in humans (Nagao, T. et al., J. Nutr. 130:792-797 (2000); Murase, T. et al., J. Lipid Res. 42:372- 378 (2001); Maki, K.C. et al., Am. Jour. Clin. Nutr. 76:1230-1236 (2002)). It was reported that after mice were fed a diet containing 30% diacylglycerol oil for 5 months, the body weight of mice decreased by 70% (Murase, T. et al., J. Lipid Res. 42:372-378 (2001 )). Diacylglycerols also exhibit reduced blood serum triglyceride levels (Hara, K. et al., Ann. Nutr. Metab. 37:185-191 (1993); Murata, M. et al., Biosci. Biotechnol. Biochem. 58:1416-1419 (1994); Taguchi, H. et al., J. Am. Coll. Nutr. 19:786-796 (2000); Tada, N. et al., Clin. Chim Acta. 311:109-117 (2001); Yamamoto, K. et al., J. Nutr. 131:3204-3207 (2001); Kondo, H. et al., Lipids. 38:25-30 (2003); Yanagisawa, Y. et al., Biochem . Biophys. Res. Comm. 302:743-750 (2003); Yamamoto, K. et al., Metabolism 54:67-71 (2005)).

Various clinical studies have confirmed that diacylglycerol can reduce serum triglyceride levels in humans (Taguchi, H. et al., J. Am. Coll. Nutr. 19:786-796 (2000); Tada, N. et al. People, Clin.Chim Acta.311:109-111 (2001); Yamamoto, K. et al., J.Nutr.131:3204-3207 (2001); Yanagisawa, Y. et al., Biochem.Biophys.Res.Comm . 302:743-750 (2003); Yamamoto, K. et al., Metabolism, 54:67-71 (2005)). Diacylglycerols have been shown to be beneficial in reducing serum triglyceride levels in young women with hyperlipidemia-prone variants of fatty acid binding protein 2 and MTP (Yanagisawa, Y. et al., Biochem. Biophys. Res. Comm.302:743-750 (2003)) and is beneficial for reducing serum triglyceride levels in patients with type 2 diabetes (Yamamoto, K. et al., J.Nutr.131:3204-3207 (2001); and K . Hasegawa, "Improvement in blood lipid levels by dietary sn-1,3-diacylglycerol in young", (2003)).

Generally, bakery shortenings are made from liquid oils (for example, soybean oil, cottonseed oil, canola oil, or mixtures of these oils) and solid fats (hydrogenated soybean oil, cottonseed oil, canola oil, palm oil, or animal fats). ) mixture (Ghotra B.S. et al., Res. Int. 35:1015-1048 (2002)). However, during the late twentieth century and early twenty-first century, attempts were made to improve the nutritional properties of baked products by including diacylglycerol as one of the main components in bakery shortenings (Sikorski, D, “Application of Diacylglycerol Oil in Baked Goods, Nutritional Beverages/bars, Sauces and Gravies”, In: Katsugi, Y., Yasukawa, T., Matsui, N., Flickinger, B.D., Tokimitsu, I., Matlock, M.G. (editors), “Diacylglycerol Oils ", AocS Press: Champaign, Illinois, pp. 223-252 (2004)).

US Patent No. 5,908,655 discloses shortening systems, products containing or produced with the same, and methods for making and using the same. The shortening system comprises a mixture of at least one non-hydrogenated vegetable oil and at least one stearate fraction obtainable from glycerolysis/transesterification of fats or oils. In one embodiment described in this publication, the shortening system comprises a stearate fraction with increased diglyceride concentration or at least one monoglyceride and/or derived from palm oil and vegetables Diglycerides of oils selected from the group consisting of sunflower oil, soybean oil, corn oil, peanut oil and the like. The shortening is also used as a delivery system for emulsifiers.

US 2009/0226563 A1 discloses a fat and oil composition for use as shortening and margarine in the field of baked goods. The fat and oil composition comprises (i) 20% to 60% by weight of Component A, which consists of fat and oil containing about 10% to 90% by weight of diacylglycerol; and (ii) From 3% to 20% by weight on a dry basis of component B, which is egg yolk. Sources of diacylglycerols are obtained from the alcoholysis and esterification of soybean and rapeseed oils, which are then further refined and purified by using short path distillation to obtain finely emulsified and stable emulsions.

US 2005/0214436 A1 discloses an emulsifier composition, a shortening composition comprising such an emulsifier and relates to, for example, the use of said shortening composition as dough fat or filling fat. This publication also discloses the inclusion of unhydrogenated or non-hydrogenated vegetable oils (such as highly unsaturated, non-hydrogenated or unhydrogenated vegetable oils, for example, soybean oil, sunflower oil, corn oil, rice bran oil or cottonseed oil) and a minimum amount of A shortening system of an emulsifier composition comprising essentially monoglycerides and/or diglycerides, an alphatending emulsifier and an ionic emulsifier. The publication also discloses methods for preparing such shortening compositions. The shortening compositions of this publication require the use of emulsifiers.

The use of emulsifiers in shortening is acceptable in itself. However, in some cases, emulsifiers can cause one or more allergic reactions based on consumer hypersensitivity.

Accordingly, there is a need to provide bakery shortenings that seek to solve at least one of the problems described above, or at least provide an alternative.

Summary of the invention

The bakery shortening according to the present invention solves the above and other problems and advances the advances in the art. An advantage of the bakery shortening according to the invention is that the bakery shortening does not contain any emulsifiers. A second advantage of the present invention is that the bakery shortening has comparable properties to those known in the art. A third advantage of the present invention is that the bakery shortening can be used in bakery products instead of hydrogenated shortening or fat.

According to a first embodiment of the invention, a bakery shortening comprises palm diacylglycerol stearin and palm mid-fraction, wherein a palm mid-fraction having an iodine value of 32 to 48 is provided.

According to an embodiment of the invention, said palm diacylglycerol stearate is present in an amount ranging from 40% to 50% by weight relative to the total weight of said bakery shortening.

According to an embodiment of the invention, said palm mid-fraction is present in an amount ranging from 50% to 60% by weight relative to the total weight of said bakery shortening.

According to some embodiments of the present invention, the palm diacylglycerol stearate and the palm mid-fraction are present in a weight ratio of 40:60. In some other embodiments, the palm diacylglycerol stearin and the palm mid-fraction are present in a weight ratio of 50:50.

According to an embodiment of the present invention, the palm diacylglycerol stearate contains 80% to 100% of diacylglycerol.

According to an embodiment of the present invention, the bakery shortening is enriched in diacylglycerols, containing 40% or more diacylglycerols.

According to an embodiment of the present invention, the bakery shortening has a slipmelting point of 46°C to 51°C.

According to an embodiment of the present invention, the palm middle fraction has a slip melting point of 32°C to 38°C. In some embodiments, the palm mid-fraction has a solid fat content of 45% to 90% at 20°C.

According to a second embodiment of the present invention, there is provided a bakery shortening comprising palm diacylglycerol olein and palm stearin having an iodine value of 56 to 64.

According to an embodiment of the present invention, the palm stearin has an iodine value of 32 to 46.

According to an embodiment of the invention, said palm diacylglycerol olein is present in an amount ranging from 30% to 70% by weight relative to the total weight of said bakery shortening.

According to an embodiment of the present invention, the bakery shortening has a solid fat content of 5% to 16% at 35°C.

According to an embodiment of the present invention, the bakery shortening has a slip melting point of 36°C to 51°C.

According to some embodiments of the present invention, the bakery shortening is emulsifier-free.

According to a third embodiment of the present invention, there is provided a method of producing a bakery shortening according to the present invention. The method comprises the steps of mixing palm diacylglycerol stearin with palm mid-fraction having an iodine value of 32 to 48 or palm diacylglycerol oleate having an iodine value of 56 to 64 with palm stearin mixing the acid esters to obtain a mixture; cooling and plasticizing the mixture to form crystals and obtain a bakery shortening having a predetermined hardness; tempering the bakery shortening for a predetermined period of time to obtain a commonly used bakery shortening solid state.

According to an embodiment of the invention, the bakery shortening is tempered at a temperature higher than the temperature at which the bakery shortening is packaged for a period of time ranging from 1 to 10 days.

According to an embodiment of the present invention, the palm diacylglycerol stearin is mixed in an amount ranging from 40% to 50% by weight relative to the total weight of the bakery shortening.

According to an embodiment of the present invention, the palm diacylglycerol olein is mixed in an amount ranging from 30% to 70% by weight relative to the total weight of the bakery shortening.

In some embodiments of the invention, said palm diacylglycerol stearate and said palm mid-fraction are present in a weight ratio of 40:60. In some other embodiments, the palm diacylglycerol stearin and the palm mid-fraction are present in a weight ratio of 50:50.

According to an embodiment of the present invention, the palm diacylglycerol olein and the palm stearin are present in a weight ratio of 40:60.

According to a further embodiment of the present invention there is provided a food product comprising the bakery shortening according to the present invention.

Description of drawings

The above and other features and advantages of the present invention will be more clearly understood from the following detailed description in conjunction with the accompanying drawings:

Figure 1 shows a mixture comprising (a) palm diacylglycerol (PDAG) stearate and palm middle fraction (PMF); (b) palm diacylglycerol (PDAG) stearate and refined, bleached and deodorized palm oil (RBDPO); (c) palm diacylglycerol (PDAG) stearate and palm olein (POL); and (d) palm diacylglycerol (PDAG) stearate and sunflower oil (SFO ) solid fat content (SFC) curve of shortening.

Figure 2 shows a mixture comprising (a) palm diacylglycerol (PDAG) stearate and palm mid-fraction (PMF); (b) palm diacylglycerol (PDAG) stearate and refined, bleached and deodorized palm oil (RBDPO); (c) palm diacylglycerol (PDAG) stearate and palm olein (POL); and (d) palm diacylglycerol (PDAG) stearate and sunflower oil (SFO ) iso-solid diagrams of shortening.

Figure 3 shows a mixture comprising (a) palm diacylglycerol (PDAG) stearate and palm mid-fraction (PMF); (b) palm diacylglycerol (PDAG) stearate and refined, bleached and deodorized palm oil (RBDPO); (c) palm diacylglycerol (PDAG) stearate and palm olein (POL); and (d) palm diacylglycerol (PDAG) stearate and sunflower oil (SFO ) differential scanning calorimetry (DSC) melting curve of shortening.

Figure 4 shows commercial shortening and palm diacylglycerol (PDAG) stearate and palm diacylglycerol (PDAG) stearate and refined, bleached and deodorized Solid fats of palm oil (RBDPO); palm diacylglycerol (PDAG) stearate and palm olein (POL); and palm diacylglycerol (PDAG) stearate and sunflower oil (SFO) shortening content (SFC).

Figure 5 shows the solid fat content (SFC) curves for palm diacylglycerol (PDAG) bakery shortening, CS shortening and PDG shortening.

Figure 6(a) to (e) show Madeira cakes prepared from commercial (CS) shortening and palm diacylglycerol (PDAG) shortening formulated from palm diacylglycerol (PDAG) oleate. cakes).

Figures 7(a) to (c) show biscuits prepared from commercial (CS) shortening and palm diacylglycerol (PDAG) shortening formulated from palm diacylglycerol (PDAG) oleate.

Detailed ways

Shortening is a mixture of fats and/or oils. Conventional types of shortening include those with emulsifiers. The specific types of shortening discussed herein are those to which no emulsifiers have been added.

According to a first embodiment of the present invention there is provided a bakery shortening comprising palm diacylglycerol stearin and palm mid-fraction.

The term "palm diacylglycerol stearate" as used herein refers to palm stearate containing a relatively high amount of diacylglycerol. Preferably, the palm diacylglycerol stearate is obtained from about 55% to 100% diacylglycerol, more preferably from about 75% to 100%, and still more preferably from about 85% to 100% diacylglycerol of palm diacylglycerol.

The term "palm mid-fraction" as used herein refers to a specialized fat produced by multiple dry fractionation of palm oil. The main characteristic of palm middle fraction is that it has a very high content or is rich in 1,3-dipalmitoyl-2-oleoyl-triacylglycerol (POP), which produces a very steep solid fat content (SFC) temperature curve. As a specialized fat, palm mid-fraction can be produced with a wide range of characteristics, including having an iodine value of 32 to 48, a slip melting point (SMP) of about 32°C to 38°C, and a temperature of about 45% to 90% at 20°C. The solid fat content (SFC) fraction.

In one embodiment of the present invention, said bakery shortening comprises about 40% to 50% by weight of palm diacylglycerol stearate relative to the total weight of said bakery shortening, and relative to The total weight of the bakery shortening is about 50% to 60% palm mid fraction by weight. In a preferred embodiment, said palm diacylglycerol stearate and said palm mid-fraction are present in a weight ratio of 40:60. In another preferred embodiment, said palm diacylglycerol stearate and said palm mid-fraction are present in a weight ratio of 50:50.

The palm diacylglycerol stearate of the present invention can be obtained by any suitable method known in the art. In one embodiment of the invention, the palm diacylglycerol stearate is obtained from dry fractionation of palm diacylglycerol (PDAG). The crude palm diacylglycerol oils and fats are obtained from refined, bleached and deodorized palm oil containing about 30% to 60% or more diacylglycerols (DAG), preferably about 30% to 50% diacylglycerols Glycerolysis of oil (RBDPO). The crude palm diacylglycerol is then subjected to short path distillation to obtain a purified palm diacylglycerol containing from about 55% to 100%, more preferably from about 75% to 100% and still more preferably from about 85% to 100% diacylglycerol. Palm Diacylglycerol. The palm diacylglycerol is then subjected to a dry fractionation process to obtain palm diacylglycerol stearin and palm diacylglycerol oleate, both of which have Enhanced Diacylglycerol Composition. The palm diacylglycerol stearate of the present invention preferably has a diacylglycerol content of about 80% to 100%.

The palm middle fraction (PMF) of the present invention is a fraction that can be obtained from a double fractionation of palm olein having an iodine value of 56. The first stage of the fractionation involves fractionating the palm oleate to obtain a soft palm mid-fraction with an iodine value ranging from 42 to 50 and a super oleate with an iodine value of 64 and above. The soft palm middle fraction is then subjected to a second stage fractionation to produce a hard palm middle fraction with an iodine number of 32 to 48, preferably 34 to 42, and a middle oleate with an iodine number of 54 to 56. It will be appreciated that other methods known in the art may also be employed to obtain a suitable palm mid-fraction for use in the present invention.

The bakery shortening according to this embodiment preferably has a slip melting point of 46°C to 51°C.

Palm diacylglycerol olein obtained from the dry fractionation of palm diacylglycerol as described above may also be used to produce palm diacylglycerol bakery shortening.

According to a second embodiment of the present invention, there is provided a bakery shortening comprising palm diacylglycerol olein and palm stearin.

The term "palm diacylglycerol olein" as used herein refers to the liquid fraction of palm diacylglycerol containing a relatively high amount of diacylglycerol. Preferably, the palm diacylglycerol oleate is obtained from palm containing from about 55% to 100% diacylglycerols, more preferably from about 75% to 100%, still more preferably from about 85% to 100% diacylglycerols Diacylglycerol.

The term "palm stearin" as used herein refers to the solid fraction of palm oil produced by partial crystallization of palm oil at a controlled temperature.

The palm diacylglycerol olein of the present invention has an iodine value of 56 to 64, preferably 56 to 62 and more preferably 56 to 60. The iodine value indicates the degree of unsaturation of oil and fat products. Preferably, the palm diacylglycerol olein of the present invention has a diacylglycerol content of about 80% to 100%.

The palm stearin of the present invention has an iodine value of 32 to 46, more preferably 36 to 42 and more preferably 38 to 40.

The bakery shortening according to this embodiment has a solid fat content (SFC) at 35°C of 5% to 16%, more preferably 8% to 15% and most preferably 10% to 14%. This property of the bakery shortening helps to maintain the organoleptic properties of the shortening and contributes to the structure of the baked food product. The bakery shortening preferably has a slip melting point of about 36°C to 51°C, more preferably about 46°C to 49°C, and even more preferably about 40°C to 44°C.

With regard to the functionality of the bakery shortening and its physicochemical properties, the bakery shortening of this embodiment comprises from about 30% to 70% by weight of palm diacylglycerol relative to the total weight of the bakery shortening Oleate, more preferably about 30% to 60% by weight palm diacylglycerol olein, and even more preferably about 30% to 50% by weight palm diacylglycerol olein. In a preferred embodiment, said palm diacylglycerol olein and said palm stearin are present in a weight ratio of 40:60. The bakery shortening also does not require the addition of any emulsifiers.

Palm oil contains a balanced composition of saturated and unsaturated fatty acids. It is an alternative source of hard ingredients that are trans-free. It is naturally semi-solid, an important advantage in solid fat formulations because it does not require hydrogenation. Hydrogenation is not only expensive, but also produces trans fatty acids and isomers, which pose health risks. It has been reported that trans fatty acids have a negative effect on plasma lipoprotein profile by reducing the content of high-density lipoprotein cholesterol and raising low-density lipoprotein cholesterol. This has raised the need to replace hydrogenated fats with natural fats in food formulations.

Due to increased concerns about the nutritional impact of trans fatty acids on health, transesterification has become the main method for preparing plastic fats with low trans isomer content or even without these compounds, assuming it allows oil The modification of the behavior of fats and fats has made an important contribution to increasing and optimizing their use in food products (Haummann, B.F, Inform. 5:668-678 (1994)). The transesterification process blends soft oils with hard fats to obtain the desired consistency and functionality. However, researchers have raised concerns about transesterification for fat consumption. Other researchers have also shown that transesterified fats can lower high-density lipoprotein (HDL) levels, which is the good cholesterol, and can raise blood sugar levels in humans.

The preparation of palm diacylglycerol shortening involves the steps of blending, cooling, plasticizing and tempering of the oil mixture. Palm-based shortening does not need to be hydrogenated because palm oil has a natural solids content. Therefore, palm-based shortening does not have the harmful effects of trans fatty acids.

The palm-based bakery of the present invention is prepared by physically blending or mixing the palm diacylglycerol stearin with the palm mid-fraction or the palm diacylglycerol oleate with the palm stearin Food shortening. Preferably, the blending or mixing is performed under mechanical agitation, and more preferably under stirring. The mixture is preferably stirred at about 70°C until a homogeneous mixture is obtained. The mixture is then subjected to cooling followed by plasticizing under continuous agitation until the mixture achieves complete crystallization and becomes a shortening. Those of ordinary skill in the art will recognize that the duration of agitation can vary depending on the desired hardness of the baked good shortening.

Prepared shortening is then tempered at a higher temperature than packaged shortening for 1 to 10 days. Preferably, the bakery shortening is tempered at a temperature in the range of 20°C to 25°C. The tempering process is performed by storing the shortening in an incubator at a specific temperature. Tempering is an important step in obtaining the solid state that shortening is usually used for. It converts fat crystals into preferred polymorphs. Lack of tempering can adversely affect the functional properties of the shortening.

The bakery shortenings of the present invention are plastic shortenings at room temperature. The term "plastic" as used herein refers to shortening that is solid, non-fluid, non-pourable and non-pumpable at room temperature. The shortening has a slip melting point (SMP) in the range of 46°C to 51°C. Based on Joma shortening, the SMP range is between 36°C and 51°C, whereby SMPs of 36°C to 44°C are mainly used in baked goods, confectionary making, creaming and frying; and, SMPs of 46°C to 51°C SMP is mainly used in baked goods, confectionary making and frying. The SMP of palm diacylglycerol olein and palm stearin shortening fell in the range of 36°C to 51°C. Therefore, the shortening is suitable for baking, confectionery and frying. The bakery shortening of the present invention is suitable for food, especially baked food (including but not limited to biscuits, cookies, pie crust, pastries, cakes, etc.).

As with conventional bakery shortenings, emulsifiers play an important role in obtaining the desired effect in the food product. Emulsifiers and shortenings help improve the plasticity, crispness, stability and shelf life of foods. In the present invention, there is no need to add an emulsifier to the shortening to make food, because the diacylglycerol contained in the shortening is sufficient to be used as an emulsifier in the shortening system.

The bakery shortenings of the present invention can include minor amounts of other ingredients known to those of ordinary skill in the art to be useful in preparing food products, provided they do not interfere with the essential function of the main ingredients and do not adversely affect the quality of the bakery shortening . One of ordinary skill in the art will recognize that additional components may be included depending on the desired result without limiting the scope of the invention.

The bakery shortenings of the present invention may be applied topically to food products. It has been observed that the bakery shortening of the present invention is able to improve the organoleptic properties of food products.

Basically, shortening is a mixture of different fats. Understanding the physicochemical properties of pure components is very important to elucidate the influence of molecular interactions between pure components and fat systems. Fat systems can exist in various crystalline forms. The existence of two or more different crystalline forms is simply due to differences in packing of the constituent molecules upon crystallization (Narine, S.S. et al., Food Res. Int. 32:227-248 (1999)). The crystallization process consists of nucleation and crystal growth, and diacylglycerols have been found to inhibit the nucleation process (Siew, W L. et al., J. Sci. Food and Agric. 69:73-79 (1995)) .

The amount of solids present in the shortening depends on its functionality at the working temperature (eg 25°C). At a body temperature of about 37°C, the amount of solids must not be too high in order to maintain the organoleptic properties of the shortening. It has been reported that bakery shortening should contain a minimum of about 20% solids at working temperatures, at about 25°C, and a minimum of about 5% solids at higher temperatures of about 40°C for optimum baking performance. (Podmore, J. et al., CRC Press: Sheffied, U.K., pp. 30-68 (2002)). It is important that the percentage of solids in the shortening does not deviate too much during storage as this may affect the functionality of the shortening. In the present invention, the bakery shortening contains about 28% to 29% solids at a working temperature of about 25°C and about 10% solids at a higher temperature (eg, about 40°C). In embodiments comprising palm diacylglycerol olein and palm stearin, the bakery shortening contains from about 20% to 25.3% solids at a working temperature of about 25°C, and at the higher temperature ( For example, about 4% to 7% solids at about 40°C).

High quality shortening can be obtained by crystallizing shortening primarily in the β' form. Basically, β' crystals consist of small, uniform, densely packed needle-like crystals in orthorhombic vertical subcells (O±) (Sato, K., Chem. Eng. Sc. 56:2256-2265 (2001)). The β' form is the most functional and desirable form of shortening due to its better crystalline network and thin needle morphology. Crystal conversion from the β' form to the more stable β form is disadvantageous as it leads to degradation of the final product.

The bakery shortenings of the present invention have specifications comparable to some commercial shortenings (e.g., JOMA ^™ shortenings) made from triglycerides (which generally contain less than 6% diacylglycerols) (as in Table 6 below). As far as you can see) the specifications are comparable. Although the physical properties of the shortenings of the present invention are comparable to those of commercial shortenings, the composition of the shortenings of the present invention differs from commercial shortenings. The shortenings of the present invention are rich in diacylglycerols, containing about 40% or more diacylglycerols. The palm diacylglycerol olein and palm stearin shortenings contain about 30% or more diacylglycerol. The bakery shortening of the present invention has health enhancing properties for bakery products with enhanced physical functionality due to the higher levels of diacylglycerols present in the bakery shortening. Also, the bakery shortening of the present invention does not require the addition of any emulsifiers. As mentioned above, they also don't need to be hydrogenated and don't have the harmful effects of trans fatty acids.

The following examples are provided to further illustrate and describe specific embodiments of the invention, and are in no way construed to limit the invention to the specific procedures, conditions or compositions described therein.

Example

Preparation of Formulations Containing Palm Diacylglycerol (PDAG) Stearate

Four different sets of blend formulations between the stearate fraction of palm diacylglycerol and the palm oil fraction and soft oil were prepared and tested. The stearate fraction of palm diacylglycerol, which is also known as the main hard stock of vegetable fat and oil blends, was obtained using Apparatus (Automated Laboratory Reactor) Fractionation process to crystallize fractions. The crystallized fraction was then squeezed using a hydraulic filter to separate the solid fraction (palm diacylglycerol stearin) from the liquid fraction (palm diacylglycerol olein).

The following four formulations were prepared and tested:

- palm diacylglycerol (PDAG) stearate and palm middle fraction (PMF);

- palm diacylglycerol (PDAG) stearate and refined, bleached and deodorized palm oil (RBDPO);

- palm diacylglycerol (PDAG) stearate and palm oleate (POL); and

-Palm Diacylglycerol (PDAG) Stearate and Sunflower Oil (SFO).

It has been reported that about 40% diacylglycerol is preferably required in edible fat compositions to achieve beneficial health effects. (Matsui, K. et al., J. Agric. Food Chem. 46:3879-3884 (2001)). In an example of the present invention, four blends of palm diacylglycerol stearin with different palm oil fractions and soft oils were prepared using palm diacylglycerol stearate, wherein the palm diacylglycerol The stearate is present in an amount ranging from 40% to 90% by weight relative to the total weight of shortening prepared.

In these trials, a simple procedure was carried out to blend the four formulations at different cooling temperatures. Each formulation is continuously stirred until it reaches complete crystallization, which varies according to the desired hardness of the final product. The prepared shortening is then tempered for 1 to 10 days at a temperature higher than the cooling temperature and plasticizing temperature of the prepared shortening.

The four formulations were analyzed and readings such as solid fat content (SFC), slip melting point (SMP), fatty acid composition (FAC) and X-ray diffraction (XRD) were taken.

Solid fat content (SFC) is defined as the percentage of total lipid that is solid at a specific temperature that affects many organoleptic and physical properties of the lipid. It is measured according to MPOB test method p4.8:2004 "Determination of Solid Fat Content by Pulsed Nuclear Magnetic Resonance (pNMR) Section 1: Direct Method". Oil samples were analyzed using a Bruker Minispec pulsed-Nuclear Magnetic Resonance (pNMR) Analyzer Model No. 120 (Hamburg German). This test is based on the methods taught in ISO8292:1991(E), "Animal and Vegetable Fats and Oils" and AOCS Official Methods Cd 16b-93, "Solid Fat Content at Low Resolution Nuclear Magnetic Resonance". The percent solid fat content of each fraction was measured as a function of temperature.

The slip melting point (SMP) is the temperature at which a fat column of a specific length begins to rise in an open capillary. It is determined according to MPOB test method P4.2:2004. Specifically, three clean capillaries (75 mm/75 μl with a d.a of 1.5-1.6 mm, (Hirschmann Laborgerate, Germany)) were immersed in a liquid sample and cooled with ice crystals until the liquid sample solidified. Thereafter, the capillary was transferred to a small beaker and placed in a water bath at 10°C for 16 hours. The capillary was attached to the bottom of the thermometer using a rubber band when taking the measurement. The thermometer was then suspended in a beaker containing 500 ml of distilled water. Distilled water was heated on a hot plate operated with a magnetic stirrer. A temperature reading is taken when the sample begins to melt and its level in the capillary increases.

Fatty Acid Composition (FAC) as methyl esters of palm and palm oil products obtained according to the method specified in MPOB P3.4 Part 1 to Part 4: "Determination of Fatty Acid Composition (FAC) as t-Methyl ester" ( FAME) were determined by capillary column gas chromatography. The gas chromatograph (Clarus500, Perkin Elmer) used in this experiment was equipped with a flame ionization detector and a fused silica capillary column (Supelco) with a length of 30 m and an internal diameter of 250 μm to obtain the individual peaks of FAME. FAME peaks were identified by comparing their retention times to those of standards. The relative percent fatty acid is calculated based on the peak area of the fatty acid species versus the total peak area of all fatty acids in the oil sample.

XRD analysis was performed to investigate the polymorphic form of the binary mixture for whether it crystallized in the α, β or β′ form. The polymorphic morphology of fat crystals was determined using a FR592 Enraf-Nonius Diffractis X-ray generator (Delft, The Netherlands) and an Enraf-Nonius model FR 552 Guinier camera equipped with a custom-made single-compartment cell in which the temperature was controlled by an external circulation constant temperature bath . Molten oil (333K) was placed in the cell and the cell was set at Tc. The samples were kept at a constant temperature until all polymorphic phases were fully observed. Direct exposure Kodak (Eastman Kodak Co., Rochester, NY) diagnostic film (Cat. No. 1558162) was used, and the radiance on the X-ray film was measured with an Enraf-Nonius Guinier Viewer camera capable of reading to the nearest 0.001 nm under illumination multiples. Diffraction line spacing.

Example 1: Palm Diacylglycerol (PDAG) Stearate/Palm Mid Fraction (PMF)

This example illustrates one embodiment of a bakery shortening according to the invention, wherein the bakery shortening comprises palm diacylglycerol stearin and palm mid-fraction prepared using the method described above.

Readings were taken for shortenings containing varying amounts of palm diacylglycerol (PDAG) stearate and palm mid-fraction (PMF) and are shown in Table 1.

Table 1: Physicochemical characteristics of shortening containing PDAG stearate and PMF

PDAG stearate has a high composition of palmitic acid and this contributes to the high SMP of 55.07°C; making it undesirable for food applications. Meanwhile, hard PMF, which is characterized by a sharp melting point, has a low SMP of 32.10°C. The blend of PDAG stearate and PMF appeared to slowly decrease the SMP of the binary mixture from about 55.07°C to 50.6°C (Table 1). This indicates that a blend of PDAG stearate and PMF can reduce the high SMP of PDAG by as much as 9%.

The blend of PDAG stearate and PMF can achieve the desired level of fat in the binary mixture of PDAG stearate and PMF, especially at body temperature of about 37°C. As can be seen from the results in Table 1, blends containing 10% to 60% of PMF and PDAG stearate showed a decrease in the SFC curve at 25°C from about 48% to 30%, respectively, and at 40 °C decreases from about 25% to 10%. Readings taken at 37°C (not shown) showed a decrease in the SFC curve from about 23% to 12.5%. All binary mixtures of PDAG stearate and PMF were completely liquid at 60°C.

In terms of fatty acid composition (FAC), PDAG stearate generally contains higher amounts of palmitic acid than PMF. PMF produced from dry fractionation of palm olein generally contains higher amounts of oleic acid than PDAG stearate. Blending PDAG stearate with PMF resulted in an increase in the amount of oleic acid and a decrease in the amount of palmitic and linoleic acids present in the binary mixture of PDAG stearate and PMF. An increase in oleic acid and a decrease in palmitic and linoleic acids in the binary mixture correlated with changes in the physicochemical and functional properties of the binary mixture of PDAG stearate and PMF.

In terms of polymorphs, both PDAG stearate and PMF crystallize in the beta form. There are only two binary mixtures, A and B as shown in Table 1, at XPDAGSt=0.4 and XPDAGSt=0.5 (i.e. when PDAG stearate is present in amounts of 40% and 50%, respectively) at β'+β A mixture of polymorphs crystallizes.

Example 2: Palm Diacylglycerol (PDAG) Stearate/Refined, Bleached and Deodorized Palm Oil (RBDPO)

Readings were taken for shortenings containing palm diacylglycerol (PDAG) stearate and refined, bleached, and deodorized (RBDPO) and are shown in Table 2.

Table 2: Physicochemical characteristics of shortening containing PDAG stearate and RBDPO

RBDPO with comparable amounts of unsaturated and saturated fatty acids has an SMP of about 38.8°C. PDAG stearate with a high amount of palmitic acid contributes to the high SMP of 59.40°C, making this undesirable for food applications. Similar to PMF, blends of RBDPO with PDAG stearate from 10% to 60% showed a decrease in SMP values for binary mixtures of PDAG stearate and RBDPO from about 51.98°C to about 50.2°C (Table 2) .

Both RBDPO and PMF have different SFC curves. Similar to PMF, blends containing 10% to 60% of RBDPO and PDAG stearate showed a decrease in the SFC curve of about 45.53% to 28.86% at room temperature of 25°C, respectively, and from about 39.09% at 40°C. % to a 14.85% reduction. Readings taken at 37°C (not shown) showed a decrease in the SFC curve from about 40.61% to 18.07%. All binary mixtures of PDAG stearate and RBDPO were completely liquid at 60 °C, except for the binary mixtures at XPDAGSt = 0.7 to XPDAGSt = 0.9 (i.e. when PDAG stearate was in the range of 70% to 90% amount present), the binary mixture is completely liquid above 60°C.

In terms of FAC, the saturated fatty acid composition in PMF was much higher than in RBDPO. Addition of RBDPO to PDAG stearate resulted in an increase in the amount of oleic acid present in the binary mixture of PDAG stearate and RBDPO from 27.18% to 33.33%, and in the amount of palmitic acid from 59.24% to 51.72% decreased (Table 2).

In terms of polymorphs, PDAG stearate crystallized in the β polymorph and RBDPO crystallized in the β'+β form. Only one binary mixture of PDAG stearate and RBDPO crystallizes in the β'+β form, that is, the binary mixture with XPDAGSt = 0.4 (i.e., mixture A as shown in Table 2, with 40% presence of PDAG stearate). Binary mixtures of PDAG stearate and RBDPO containing greater than 40% PDAG stearate were shown to contribute to hard shortening systems.

Example 3: Palm Diacylglycerol (PDAG) Stearate/Palm Oleate (POL)

Readings were taken for shortening containing palm diacylglycerol (PDAG) stearate and palm olein (POL) and are shown in Table 3.

Table 3: Physicochemical characteristics of shortening containing PDAG stearate and POL

PDAG stearate has a high SMP of about 59.40°C, while POL has a low SMP of about 14.40°C. Nonetheless, blends of shortenings containing 10% to 60% POL and PDAG stearate did not provide the expected 9.66 ℃ from 59°C to 53.3°C for binary mixtures of PDAG stearate and POL. % reduction as much as the temperature reduction.

PDAG stearate is a hard solid fat, while POL is completely liquid at room temperature. Blends containing 10% to 60% of POL and PDAG stearate yielded a binary mixture of PDAG stearate and POL having a range from about 44.28% at room temperature of 25° C. to 19.91% and from about 38.47% to about 13.41% at 40°C. Readings taken at 37°C (not shown) showed a decrease in the SFC curve from about 41% to 15%. All binary mixtures of PDAG stearate and POL were completely liquid at 60°C, except for the binary mixtures at XPDAGSt = 0.8 to XPDAGSt = 0.9 (i.e. when PDAG stearate was in the range of 80% to 90% amount exists).

PDAG Stearate contains a higher amount of palmitic acid than oleic acid. At the same time, POL contains a higher amount of oleic acid than palmitic acid. It can be observed that all binary mixtures of PDAG stearate and POL have a high amount of palmitic acid, followed by oleic acid and linoleic acid. Addition of POL to PDAG stearate has decreased the amount of palmitic acid by up to 5% and increased the amount of oleic acid by up to 10%. The ratio of saturated to unsaturated fatty acids in the binary mixture ranges from 1.2 to 2.0.

Polymorphs of POL could not be detected because crystallization occurred at very low melting points. All binary mixtures containing 40% to 90% PDAG stearate and POL crystallized in the beta polymorph. This shows that the binary mixture of PDAG stearate and POL forms a hard shortening system. This may be due to the high SMP of the binary blend compared to other blends containing PDAG stearate and PMF and PDAG stearate and RBDPO.

Example 4: Palm Diacylglycerol (PDAG) Stearate/Sunflower Oil (SFO)

Readings were taken for shortening containing palm diacylglycerol (PDAG) stearate and sunflower oil (SFO) and are shown in Table 4.

Table 4: Physicochemical characteristics of shortening containing PDAG stearate and SFO

The SMP of PDAG stearate is high for shortening. Similar to POL, blends containing 10% to 60% of SFO and PDAG stearate did not provide as expected for a binary mixture of PDAG stearate and SFO from 59.30°C (10% SFO) to 54.40°C (60% SFO) as much temperature reduction as the 8.26% reduction.

In terms of fat content, the results showed that the SFC profile of the binary mixture of PDAG stearate and SFO was almost similar to that of the binary mixture of PDAG stearate and POL. Blends containing 10% to 60% of SFO and PDAG stearate yield a binary mixture of PDAG stearate and SFO having a range from about 43.67% to About 18.7% and SFC curves from about 38.78% to 13.49% at 40°C. Readings taken at 37°C (not shown) showed a decrease in the SFC curve from about 40.27% to 14.32%. All binary mixtures of PDAG stearate and SFO were completely liquid at 60°C, except for binary mixtures with XPDAGSt = 0.7 to XPDAGSt = 0.9 (i.e. when PDAG stearate was present in an amount ranging from 70% to 90%) hour).

The main fatty acid in PDAG stearate is palmitic acid, followed by oleic acid and stearic acid. Meanwhile, the main fatty acid in SFO was linoleic acid, followed by oleic acid and palmitic acid. The binary mixtures of PDAG stearate and SFO as listed in Table 4 showed some diversity compared to their pure components. Blending of SFO with PDAG stearate has drastically reduced the amount of palmitic acid by up to 13% and increased the amount of linoleic acid by up to 50%. The ratio of saturated to unsaturated fatty acids in the binary mixture ranges from 0.2 to 2.4.

Similar to POL as discussed above, polymorphs of SFO could not be detected because crystallization occurs at very low melting points. It can be seen that the binary mixture of PDAG stearate and SFO is in the β'+β polymorphic form at XPDAGSt=0.4 and XPDAGSt=0.5 (i.e. when PDAG stearate is present in an amount of 40% and 50%, respectively). crystallization. Other binary mixtures of PDAG stearate and SFO crystallize in the β polymorph at XPDAGSt=0.6 to XPDAGSt=0.9 (i.e. when PDAG stearate is present in an amount of 60% to 90%, respectively), which is similar to Crystallization behavior of PDAG stearate.

Example 5: Comparison with commercial shortening

The overall behavior of the 4 types of shortening is summarized in Table 5 below, along with the readings taken for commercial shortening:

Table 5: Summary, comparison of 4 types of shortening and commercial shortening

The amount of solids present in the shortening depends on its functionality at a working temperature of 25°C and a body temperature of 37°C. At body temperature, the amount of solids should not be too high in order to maintain the organoleptic properties of the shortening. For optimal baking performance, bakery shortening should have a solid fat content (SFC) of about 20% minimum at working temperatures (25°C) and a minimum of about 5% SFC at elevated temperatures (of about 40°C). As can be seen from the above results, the combination of PDAG stearate and PMF showed the best results among the four blends because this combination can achieve solid fat at 35°C almost similar to commercial shortening Percent and approximate SFC curves.

As for the other blends, it can be seen that PDAG stearate and RBDPO have slower melting curves and high values of SFC even at temperatures above 30°C. Meanwhile, the blend of PDAG stearate and POL and the blend of PDAG stearate and SFO had very low fat content at lower SFC temperature (see Figure 4). This curve is completely different from the SFC curve of commercial shortening. The correct blend combination in the PDAG stearate and PMF blend can achieve the desired β'+β polymorphism even though the saturated fatty acid in the PDAG stearate and PMF blend is higher than the other blends. Crystal behavior. The selected blend system has a high degree of structural complementarity, with an isosolid line close to each adjacent line, which makes the blend well miscible in the binary system.

Therefore, the best combination is a shortening comprising PDAG stearate and PMF, preferably with a blend composition of PDAG stearate to PMF of 40:60 or 50:50. Besides SFC, another important parameter to consider is the polymorphic behavior analyzed by x-ray diffraction (XRD). This blend may solidify in more than one crystal form. Both PDAG stearate and PMF were able to crystallize in the β'+β polymorphic form.

As can be seen from Table 6, the shortenings comprising PDAG stearate and PMF have specifications comparable to those of commercial shortenings, and thus, they can be used as alternatives to commercial shortenings.

Table 6: Comparison of shortenings containing PDAG stearate and PMF with commercial shortenings

Preparation of Formulations Containing Palm Diacylglycerol (PDAG) Oleate

According to Matsui et al., J. Agric. Food Chem. 46:3879-3884 (2001), preferably 40% diacylglycerol is required in edible fat compositions to achieve beneficial health effects. Blends of palm diacylglycerol (PDAG) olein and palm stearin having different iodine values were prepared with compositions ranging from 30% to 90% palm diacylglycerol (PDAG) olein. Four analyzes including solid fat content (SFC), slip melting point (SMP), fatty acid composition (FAC) and x-ray diffraction (XRD) analysis were performed on the different blends.

Example 6: Palm Diacylglycerol (PDAG) Oleate IV56/Palm Stearate (PS)

Table 7 shows palm diacylglycerol (PDAG) oleate, palm stearin (PS) and palm diacylglycerol (PDAG) oleate IV56 and palm stearic acid with an iodine value (IV) of 56 SMP, SFC and FAC of binary mixtures of esters (PS).

PDAG oleate IV56 has a higher SMP of 33.3°C compared to common palm oleate IV56 which has a maximum SMP of about 24°C. This may be due to the small amount of polyunsaturated fatty acids present in PDAG oleate and the nature of the oil itself formed when two fatty acids are esterified on one glycerol molecule instead of three fatty acids in a triglyceride oil due to. However, PDAG oleate IV56 itself can be considered soft for bakery shortenings. Palm Stearin (PS), which contains more saturated fatty acids than unsaturated fatty acids, has a high SMP of 50°C. The addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV56 has shown an increase in the SMP of a binary mixture of PDAG oleate IV56 and PS from 38.3°C to 43.5°C (see Table 7). These SMPs for the binary mixture fall within the range of SMPs ideal for bakery shortenings. A suitable range of SMP for Joma Margarine based bakery shortening is between 36°C and 51°C. Preferably, the SMP of the bakery shortening is between 40°C and 44°C.

The SFC of PDAG oleate IV56, palm stearate (PS) and binary mixtures of PDAG oleate IV56 and PS were determined by NMR method. PDAG Oleate IV56 has a SFC of about 10.72% at room temperature (25°C), 3.37% at body temperature (37°C), and is completely liquid at 50°C. Meanwhile, dry fractionated palm stearin (PS) obtained from palm oil has a high SFC content of about 50.2% at room temperature (25°C), 19.8% at body temperature (37°C), and Totally liquid. The addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV56 has shown that the SFC of a binary mixture of PDAG oleate IV56 and PS varies from about 16% to An increase of 30.36% (see Table 7), and an increase from 6.7% to 14% at body temperature (37°C) (not shown). It can be seen that adding PS to the binary mixture of PDAG Oleate IV56 and PS has slowly increased the solid fat content of the binary mixture to the desired level suitable for a bakery shortening.

Table 7: Physicochemical characteristics of shortening comprising PDAG oleate IV56 and PS

In terms of FAC, PDAG oleate IV56 has a high composition of oleic acid (47.58% C18-1), followed by palmitic acid (36.78% C16). Meanwhile, palm stearin (PS) has a high composition of palmitic acid (55.49% C16), followed by oleic acid (30.94% C18-1). Increasing the amount of palm stearate (PS) in the binary mixture of PDAG oleate IV56 and PS has resulted in an increase in saturated fatty acids and a decrease in unsaturated fatty acids in the binary mixture to the desired level in shortening formulations. Oil and fat levels. The desired level should be close to the control, Joma shortening, which has about 50.35% C16 (palmitic acid) and 36.27% C18-1 (oleic acid). The change of FAC in the binary mixture of PDAG oleate IV56 and PS may be related to the change of the physicochemical and functional properties of the binary mixture.

Example 7: Palm Diacylglycerol (PDAG) Oleate IV62/Palm Stearate (PS)

PDAG oleate with an iodine value (IV) of 62 has a low SMP of 22.1° C. with high composition oleic acid and this makes PDAG oleate IV62 softer than PDAG oleate IV56. Palm stearin (PS), which contains more saturated fatty acids than unsaturated fatty acids, has a high SMP of 51°C. As can be seen in Table 8, the addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV62 has resulted in the SMP of the binary mixture of PDAG oleate IV62 and PS from 30.9°C to An increase of 44°C (see Table 8). This range of SMP for the binary blend of PDAG oleate IV62 and PS makes it more feasible for the binary blend to be used as a bakery shortening.

PDAG Oleate IV62 has an SFC of about 5.26% at room temperature (25°C), and it is completely liquid at body temperature (37°C). Meanwhile, palm stearin (PS) has a high SFC content of about 52% at room temperature (25°C), about 20% at body temperature (37°C), and is completely liquid at 55°C. As can be seen in Table 8, the addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV62 has resulted in the SFC of the binary mixture of PDAG oleate IV62 and PS at room temperature (25°C ) from 12.58% to 31.13% and at body temperature (37°C) from 3.2% to 11% (not shown). This increases the amount of SFC in the binary mixture of PDAG oleate IV62 and PS, making the binary mixture suitable for use as a bakery shortening.

Table 8: Physicochemical characteristics of shortening comprising PDAG oleate IV62 and PS

In terms of FAC, PDAG Oleate IV62 has a higher composition of oleic acid (51.36% C18-1) and a lower composition of palmitate compared to PDAG Oleate IV56 (47.58% C18-1, 36.78% C16). Acid (31.98% C16). Meanwhile, palm stearin (PS) has a high composition of palmitic acid (55.69% C16), followed by oleic acid (30.78% C18-1). Although PDAG oleate IV62 has more unsaturated fatty acids and less saturated fatty acids, adding 30% to 70% of palm stearin (PS) to PDAG oleate IV62 did not result in the presence of The amount of saturated and unsaturated fatty acids in the binary mixture of ester IV62 and PS was too different compared to the binary mixture of PDAG oleate IV56 and PS.

Example 8: Palm Diacylglycerol (PDAG) Oleate IV64/Palm Stearate (PS)

PDAG Oleate with an Iodine Value (IV) of 64 has a higher percentage of oleic acid compared to PDAG Oleate IV56 and PDAG Oleate IV62. It has an SMP of 24.9°C. Palm stearin (PS), which contains more saturated fatty acids than unsaturated fatty acids, has a high SMP of 51°C. The addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV64 has resulted in an increase in the SMP of the binary mixture of PDAG oleate IV64 and PS from 27.5°C to 45.3°C (see Table 9) .

PDAG Oleate IV64 has a SFC of about 6.41% at room temperature (25°C). Like PDAG oleate IV62, it is completely liquid at body temperature (37°C). Meanwhile, palm stearin (PS) has a high SFC content of about 52% at room temperature (25°C), about 20% at body temperature (37°C), and is completely liquid at 55°C. As can be seen in Table 9, the addition of 30% to 70% of palm stearin (PS) to PDAG oleate IV64 has resulted in the SFC of the binary mixture of PDAG oleate IV64 and PS at room temperature (25°C ) from 12.46% to 30.51% and from 2.43% to 9.83% at body temperature (37°C) (not shown). Similar to the previous blending system, a binary blend of PDAG Oleate IV64 and PS has improved the suitability of PDAG Oleate IV64 for use as a bakery shortening.

Table 9: Physicochemical characteristics of shortening comprising PDAG oleate IV64 and PS

In terms of FAC, PDAG Oleate IV64 has 52.91% oleic acid (C18-1) and 30.49% palmitic acid (C16). Similar to the FAC results discussed in the previous binary blend, palm stearin (PS) had a high content of palmitic acid (55.69% C16), followed by oleic acid (30.78% C18-1). Addition of 30% to 70% palm stearin (PS) to PDAG oleate IV64 has shown an increase in the amount of saturated fatty acids present in binary mixtures of PDAG oleate IV64 and PS as well as unsaturated fatty acids The reduction in the amount of is similar to that observed for the binary mixture of PDAG oleate IV56 and PS as shown in Example 6.

Example 9: Selected blending formulations for palm diacylglycerol (PDAG) oleate based bakery shortening

Table 10 shows five different PDAG shortening formulations (40DAGOL56, 40DAGOL62, 50DAGOL62, 40DAGOL64 and 50DAGOL64), the commercial Joma (CS) shortening and the results obtained by Cheong LingZhi ((2010), "Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products”, Eur.J.Lipid Sci.Technol.(2010), WILEY-VCH Verlag GmbH&Co.KgaA) developed the physicochemical properties of palm diacylglycerol (PDG) shortening. CS shortening was used as a standard reference to develop PDAG shortening by comparing shortening properties in terms of slip melting point (SMP), solid fat content (SFC), fatty acid composition (FAC) and polymorphism. Meanwhile, PDG shortening developed by Ling Zhi was used as a guideline because it is produced from palm-based diacylglycerol (DAG).

Five different PDAG shortenings contained PDAG oleate and palm stearate (PS) in the following amounts:

- Shortening F (40DAGOL56): contains 40% PDAG oleate IV56 and 60% PS;

- Shortening G (40DAGOL62): contains 40% PDAG Oleate IV62 and 60% PS;

- Shortening H (50DAGOL62): contains 50% PDAG Oleate IV62 and 50% PS;

- Shortening I (40DAGOL64): comprising 40% PDAG Oleate IV64 and 60% PS; and

- Shortening J (50DAGOL64): Contains 50% PDAG Oleate IV64 and 50% PS.

It can be observed that all five PDAG shortenings developed from the combination of PDAG oleate and palm stearate (PS) have SMPs in the range of 42°C to 43°C, which is lower than that of CS shortening (SMP 46.87 ℃), but slightly higher than PDG shortening (SMP 41.5℃). All the formulated PDAG bakery shortenings had between 42% and 53% lower saturated fatty acids compared to the CS shortening which had about 54.95% less saturated fatty acids. However, in terms of polymorphism, 50DAGOL62 exhibits less favorable crystal formation as it only crystallizes in the β form compared to other PDAG shortenings that crystallize in the β'+β form; similar to CS shortening and PDAG shortening.

Table 10: Physicochemical characteristics of shortenings comprising PDAG shortenings of the invention and control shortenings

Figure 5 shows the SFC curves of PDAG shortening (40DAGOL56, 40DAGOL62, 50DAGOL62, 40DAGOL64 and 50DAGOL64), CS shortening and PDG shortening determined by NMR method. It can be seen that the SFC curves of all PDAG shortenings are between the SFC curves of CS shortening and the SFC curves of PDG.

Example 10: Baking performance of Madeira cakes prepared with PDAG shortening and commercial Joma shortening

The recipe for the Madeira cake is shown in Table 11. First, dry ingredients including all-purpose flour, self-raising flour, sugar, and salt are mixed until a uniform dispersion of the ingredients is formed. Then, cream the shortening and sugar together for about 10 to 15 minutes until pale and soft. Add the eggs and beat well with the seasonings between each addition. Slowly incorporate the dry ingredients into the mixture on the lowest speed over 3 minutes. Finally, put about 400 grams of each batter into two round cake tins (140 mm inner diameter) lined with grease protection paper. The paste was baked in an oven at 160°C for about 1 hour. Once the cakes were sufficiently cooled, the weight and volume of the cakes were measured using the canola substitute method. Then measure the specific volume of the cake.

Table 11: Madeira Cake Recipe

Element content Self-raising flour 150g all purpose flour 100g shortening 175g egg 3 whole eggs caster sugar 175g Salt pinch of salt seasoning 1ml

Table 12 shows the specific volumes of Madeira cakes prepared from commercial Joma (CS) shortening and PDAG shortenings F to J mentioned in Example 9, while Table 13 shows that made from PDAG shortenings F to J The specific volume of the Madeira cake compared to the percentage of CS shortening. It can be seen that all PDAG shortenings F to J give better baking performance than CS shortening (see Figure 6). These results indicate that PDAG shortening formulated with palm-based DAG oleate is suitable for baking cakes. A customer acceptance test was conducted and the results showed that Madeira cakes prepared with PDAG Shortening F were rated the highest in terms of colour, texture, aroma, taste (test) and overall acceptability (see Table 14).

Table 12: Specific volume of Madeira cakes prepared from CS shortening and PDAG shortening

Table 13: Percent specific volume of Madeira cakes prepared with PDAG shortening compared to commercial shortening (CS)

shortening Shortening F Shortening G Shortening H Shortening I Shortening J Cake specific volume (% of CS) 107% 109% 106% 101% 110%

Table 14: Sensory Evaluation of Madeira Cakes Prepared with Commercial Shortening and PDAG Shortening Based on Customer Acceptance Tests

shortening color texture fragrance taste overall acceptability CS shortening 6 6.2 6.9 6.1 6.1 PDAG shortening F 6.1 6.5 7.1 6.3 6.6 PDAG shortening G 5.5 6.1 6.5 5.5 5.7 PDAG shortening H 5.9 5.5 6.3 5.8 5.5 PDAG shortening I 5.8 6.1 6.3 5.7 5.6 PDAG shortening J 5.4 5.5 6.1 5.3 5.5

Example 11: Baking performance of biscuits prepared from PDAG shortening and commercial shortening

The biscuit recipes are shown in Table 15. First, beat the shortening with the powdered sugar for 3 to 5 minutes, until the mixture is pale and soft. Add the eggs to the mixture, followed by the vanilla dressing. Add dry ingredients including salt and flour and mix together until cookie dough forms. The molded biscuits were then baked in an oven at 180°C for 20 minutes. After the biscuits are baked and sufficiently cooled, measure and record the width and thickness of the biscuits. The baking performance of the biscuits was determined by calculating the value of biscuit spread (ratio of biscuit width to biscuit thickness).

Table 15: Biscuit recipes

Element content flour 340g shortening 170g egg 1 whole egg powdered sugar 125g Salt 2.5g

seasoning 1 teaspoon

Table 16 shows the average biscuit spread of biscuits prepared from CS shortening and three PDAG shortenings F, I and J formulated with PDAG oleate having a composition as defined in Example 9. The results showed that biscuits prepared with PDAG shortening F had the highest average biscuit spread of 2.89, followed by CS shortening with 2.73. Nonetheless, there was not much difference in the average biscuit spread readings made from CS shortening and PDAG shortening, with the exception of PDAG shortening J. As reported by Sikorski, D, In: Katsugi, Y. et al., AOCS Press: Champaign, Illinois, p. 223:252 (2004), the reduced biscuit spread is due to the ability of diacylglycerols to enhance gluten formation (which leads to Due to the reduction of biscuit spreading degree). Overall, biscuits prepared with PDAG shortenings, especially PDAG shortening F, were acceptable in terms of snap type and crispness. The baking properties of all biscuits are shown in Figure 7.

Table 16: Average biscuit spread for CS shortening and PDAG shortening

shortening Average biscuit spread CS shortening 2.73 DAG shortening F 2.89 DAG shortening I 2.68 DAG shortening J 2.45

The foregoing is a description of what the inventors regard as the subject matter of the invention, and it is believed that others can and will devise alternative systems including the invention based upon the foregoing disclosure.

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Claims (25)

Claims 1. A bakery shortening comprising palm diacylglycerol stearin and palm mid-fraction, wherein the palm mid-fraction has an iodine value of 32 to 48. 2. The bakery shortening of claim 1, wherein the palm diacylglycerol stearate is present in an amount ranging from 40 wt% to 50 wt% relative to the total weight of the bakery shortening. 3. The bakery shortening of claim 1, wherein the palm mid-fraction is present in an amount ranging from 50% wt to 60 wt% relative to the total weight of the bakery shortening. 4. The bakery shortening of claim 1, wherein the palm diacylglycerol stearin and the palm mid-fraction are present in a weight ratio of 40:60. 5. The bakery shortening of claim 1, wherein said palm diacylglycerol stearin and said palm mid-fraction are present in a weight ratio of 50:50. 6. The bakery shortening of claim 1, wherein the palm diacylglycerol stearin contains 80% to 100% diacylglycerol. 7. The bakery shortening of claim 1, wherein the bakery shortening is rich in diacylglycerols, comprising 40% or more diacylglycerols. 8. The bakery shortening of claim 1, wherein the bakery shortening has a slip melting point of 46°C to 51°C. 9. The bakery shortening of claim 1, wherein the palm mid-fraction has a slip melting point of 32°C to 38°C. 10. The bakery shortening of claim 9, wherein the palm mid-fraction has a solid fat content of 45% to 90% at 20°C. 11. A bakery shortening comprising palm diacylglycerol olein and palm stearin having an iodine value of 56 to 64. 12. The bakery shortening of claim 11, wherein the palm stearin has an iodine value of 32 to 46. 13. The bakery shortening according to claim 11, wherein the content of the palm diacylglycerol oleate ranges from 30 wt% to 70 wt% relative to the total weight of the bakery shortening. 14. The bakery shortening of claim 11, wherein the bakery shortening has a solid fat content of 5% to 16% at 35°C. 15. The bakery shortening of claim 11, wherein the bakery shortening has a slip melting point of 36°C to 51°C. 16. The bakery shortening of claims 1 or 11, wherein the bakery shortening is free of emulsifiers. 17. A method for producing bakery shortening, said method comprising the steps of: Palm diacylglycerol stearin is mixed with palm mid-fraction having an iodine value of 32 to 48 or palm diacylglycerol olein having an iodine value of 56 to 64 is mixed with palm stearin to obtain mixture; cooling and plasticizing the mixture to form crystals and obtain a bakery shortening having a predetermined hardness; and The bakery shortening is tempered for a predetermined period of time to achieve the solid state in which the bakery shortening is typically used. 18. The method of claim 17, wherein the bakery shortening is tempered at a temperature higher than the temperature at which the bakery shortening was packaged for a period of time ranging from 1 to 10 days. 19. The method of claim 17, wherein the palm diacylglycerol stearin is mixed in an amount ranging from 40%wt to 50wt% relative to the total weight of the bakery shortening. 20. The method of claim 17, wherein the palm diacylglycerol oleate is mixed in an amount ranging from 30 wt% to 70 wt% relative to the total weight of the bakery shortening. 21. The method of claim 17, wherein the palm diacylglycerol stearin and the palm mid-fraction are present in a weight ratio of 40:60. 22. The method of claim 17, wherein the palm diacylglycerol stearin and the palm mid-fraction are present in a weight ratio of 50:50. 23. The method of claim 17, wherein the palm diacylglycerol olein and the palm stearin are present in a weight ratio of 40:60. 24. The method of claim 17, wherein the palm stearin has an iodine value of 32 to 46. 25. A food product comprising the bakery shortening according to claim 1 or 11.