JP2001520024A - Emulsifier / lipid composition - Google Patents

Abstract

  (57) [Summary] An emulsifier / lipid composition comprising a monoglyceride component, a polyglycerol ester component, and a fat component. The monoglyceride component is selected from mono-diglycerides, distilled monoglycerides or mixtures thereof, and comprises from about 2.0% to about 50% of the emulsifier / lipid composition. Preferred mono-diglyceride or distilled monoglyceride components have a high concentration (> 60%) of monoglycerides. The polyglycerol ester component comprises from about 0.5% to about 40% of the emulsifier / lipid composition. Polyglycerol esters contain less than 50% free polyol. Polyglycerol esters contain from about 2 to about 10 glycerol units per polyglycerol moiety. Glycerol units have less than 40% of hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures of these acids. The fat component is digestible fat or non-digestible fat and comprises about 20% to about 97.5% of the emulsifier / lipid composition. When using non-digestible fat, the non-digestible fat preferably has properties similar to triglycerides, such as polyol fatty acid polyesters. The emulsifier-lipid composition is suitable for use in a starch-based dough composition. The emulsifier-lipid composition is particularly suitable for use in starch-based sheetable doughs intended for frying with non-digestible fats, which complex the starch, control the distribution of water, bind Play a role.

Description

DETAILED DESCRIPTION OF THE INVENTION

TECHNICAL FIELD The present invention relates to an emulsifier / lipid composition. More particularly, the present invention relates to emulsifier lipid compositions which are particularly useful for preparing sheetable doughs, such as fabricated snacks, especially low fat processed snacks.

[0002] Emulsifiers are commonly used in the preparation of dough, which is further processed by sheeting, extrusion, frying, baking and other food processing operations. The composition and function of the emulsifier have a significant effect on the processing feasibility of the dough and the texture of the final product. In the sheeting step, the dough composition is formed into sheets using various sheeting steps or devices such as a roll mill. The dough is subjected to various stressing steps (eg, mixing, sheeting, milling, and extrusion). During dough mixing, milling and sheeting, the starch granules swell and burst, releasing amylose (ie, free starch). Amylose gives a sticky, elastic dough sheet by interaction with the water in the dough. However, if the amylose is present in excess in the dough composition, the dough becomes sticky and adheres to sheeting and cutting equipment. Also, if a large amount of amylose is present in the dough composition, the dough becomes firm and stiff, preventing sheeting of the dough and expansion during frying.
This makes the final food product dense, hard and brittle.

[0003] Generally, low levels of emulsifiers, especially mono-diglycerides, are added to the dough composition. The emulsifier, while allowing sufficient stiffness and stickiness in the dough, helps to prevent the stickiness of the dough by complexing the amylose moieties to form a sticky and elastic dough sheet.

[0004] It is very difficult to determine which particular emulsifier to use in a particular dough composition. Nearly limitless chemical compositions are available, and the physical surface-active properties of emulsifiers generally prevent accurate predictions of emulsifier behavior in sheeted dough. Further complicating the decision is the uncertainty of blending the emulsifier with other lipid systems, such as other emulsifiers, triglycerides, and non-digestible fats.

[0005] Several references describe the use of emulsifiers in sheeted doughs. D
U.S. Patent No. 4,678,672, issued July 7, 1987 to Artey et al.
At least 1 having a hydrophilic lipophilic balance (HLB) of 11, selected from sorbitan monostearate, mono- and / or diglycerides, polyoxyethylene sorbitan fatty acid esters, and sodium stearoyl-2-lactylate;
Discloses a low calorie cracker containing two emulsifiers. Also disclose that low HLB emulsifiers such as ethoxylated mono- and diglycerides, polyglycerol esters and diacetyltartaric acid esters can be used in combination with an HLB 11 emulsifier. However, this document does not disclose specific compositions of the various emulsifiers. Further, the emulsifier / lipid composition does not contain non-digestible fat.

[0006] While those skilled in the art use various emulsifiers as processing aids in sheeting doughs, the artisan has found problems in making sheetable doughs intended for frying in non-digestible fats. It is unlikely to be encountered. For example, it has been discovered that when a monoglyceride or mono-diglyceride having certain composition is combined with a non-digestible fat and placed in a starch-based dough composition, the elasticity of the dough is reduced. The dough tends to change shape easily, especially during processing. During the fly, the dough may contract. This makes the product denser and harder. It has also been discovered that when certain polyglycerol esters and non-digestible fats are combined and used in a starch-based dough formulation, the dough composition is very elastic. The ability of the dough to retain its original shape after processing is increased. This causes the product to expand and become foamy.

[0007] Conventional processing techniques also combine emulsifiers and non-digestible fats among countless compositions with respect to which compositions are suitable for use in processed snacks fried in non-digestible fats The problem is not discussed, and no processing equipment is shown. For example, when polyglycerol esters having certain chemical compositions and / or high levels of hydrophilic moieties are combined with non-digestible fats, phase separation can occur.

[0008] Known methods of emulsification provide an emulsifier or emulsifier-lipid composition that provides a sheetable sticky and swellable dough that is suitable for frying in non-digestible fats without disadvantageous textural disadvantages. It turns out that the problem to be done is not considered.

Accordingly, it is an object of the present invention to provide an emulsifier / lipid composition.

[0010] It is another object of the present invention to provide an emulsifier-lipid composition suitable for use in processed snacks, especially chips that are fried in non-digestible fat.

It is yet another object of the present invention to provide an emulsifier / lipid composition comprising a combination of components having a particular composition.

The emulsifier-lipid composition of the present invention is intended to reduce the aforementioned problems associated with the use of emulsifiers in the final product, dough rheological and textural disadvantages.

SUMMARY OF THE INVENTION [0013] The present invention relates to novel emulsifier-lipid compositions comprising at least three components.
The emulsifier-lipid composition comprises a specific blend of a monoglyceride component (consisting of mono-diglycerides and / or distilled monoglycerides), a polyglycerol ester component, and a fat component. The first component is about 2.0% of the emulsifier-lipid composition
To about 50% of the monoglyceride component. The monoglyceride component has a high concentration (> 60%) of monoglycerides. The second component is a polyglycerol ester comprising from about 0.5% to about 40% of the emulsifier-lipid composition. Polyglycerol esters contain less than 50% free polyol. Polyglycerol esters contain from about 2 to about 10 glycerol units per polyglycerol moiety. The glycerol units have less than 40% of hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures of these acids. The third component is a fat component that comprises from about 20% to about 97.5% of the emulsifier-lipid composition.
If non-digestible fats are used for all or part of the fat component, the non-digestible fats preferably have properties similar to triglycerides, such as polyol fatty acid polyesters.

The emulsifier / fat composition blend can be prepared by mixing the above components together in the specified amounts. It has been found that the emulsifier blend of the present invention provides a significant improvement in the crispness (crispness) of processed snacks fried in non-digestible fat. Emulsifiers improve the organoleptic properties of snacks and provide a method of making snacks with a unique structure. Improved results cannot be achieved with only two individual components or with a two component system using the same or similar emulsifiers.

DETAILED DESCRIPTION OF THE INVENTION Definitions As used herein, the term “sheetable dough” refers to a dough that is placed on a smooth surface and that has the desired final thickness without tearing or perforation. A dough that can be rolled.

As used herein, the term “monoglyceride” refers to a fatty acid that contains one fatty acid chain attached to glycerol. The monoglyceride component described herein consists of 30-98% monoglycerol, less than 2% free glycerin, and diglycerides with small amounts of free glycerin or free fatty acids.

As used herein, the term “mono-diglyceride” refers to a mixture of fatty acid monoglycerides and fatty acid diglycerides, triglycerides and free glycerin and free fatty acids having a monoglyceride level of more than 30%.

As used herein, the term “distilled monoglyceride” refers to a mixture of rectified fatty acid monoglycerides having a monoglyceride level of greater than 60%.

As used herein, the term “monoglycerol” refers to dimeric glycerol (
Represents condensed glycerol molecules such as diglycerol), trimeric glycerol (triglycerol). Commercial polyglycerol products are usually mixtures containing glycerol with varying amounts of polymerization from monomeric glycerol to tetrameric or higher glycerol condensates.

As used herein, the term “emulsifier” refers to a single emulsifier.

[0021] All percentages are by weight unless otherwise specified.

Emulsifier / lipid composition The emulsifier / lipid composition comprises three functional components: a monoglyceride component,
It contains a polyglycerol ester component and a lipid component.

One of the components of the emulsifier system is a monoglyceride component. The monoglyceride component consists of mono-diglyceride, distilled monoglyceride or a mixture thereof. The monoglyceride component of the emulsifier / lipid composition of the present invention is generally obtained by hydrogenating animal fats such as soybean oil, corn oil, olive oil, sunflower oil, cottonseed oil, palm oil and similar vegetable oils, and tallow and lard. Can be a mixture of saturated and unsaturated glycerol esters of fatty acids derived from those not hydrogenated from glycerol. The monoglyceride component contains at least 30% monoglyceride. Preferably, concentrated mono-diglycerides (ie containing more than 30% monoglycerides) or distilled monoglycerides are used. More concentrated mono-diglycerides or distilled monoglycerides have at least about 6
Diglycerides containing 0% monoglycerides, preferably containing at least about 70% to at least about 98%, more preferably at least about 80% to at least about 95%, and most preferably about 90% monoglycerides with a small amount of triglycerides And the rest of free glycerin. Preferably, the amount of free glycerin present in the mono-diglyceride component is less than about 2.0%. The amount of monoglyceride present in mono-diglyceride or distilled monoglyceride is determined by AOC
It can be measured using S Cd11-b-91 (95).

The mono-diglycerides or distilled monoglycerides useful in the present invention range from about 2 to about 120, preferably from about 20 to about 100, more preferably from about 40 to about 80, and most preferably from about 50 to about 75. It has an iodine value. The iodine value is AOC
It can be measured using the S method Cd1-25 (93).

Preferably, the mono-diglyceride or distilled monoglyceride has a linolenic acid level of less than 3.5%.

Certain mono-diglycerides or distilled monoglycerides within the scope of the present invention are commercially available. Monoglycerides suitable for use in the present invention are described in Danisco, Ne
w. Dimodan® and Archer Daniels Midland Company, Dec, available from Century, Kansas.
atur, Illinois, sold under the trade name DMG70.

The monoglyceride component may comprise from about 2.0% to about 50% of the total emulsifier / lipid composition, preferably from about 5.0% to about 40%, more preferably from about 10% to about 30%, most preferably From about 12% to about 25%.

[0028] The second component of the emulsifier / lipid composition is a polyglycerol ester. Examples of polyglycerol esters include decaglycerol decaoleate, triglycerol monostearate, octaglycerol monostearate, and octaglycerol mono-palmitate. These materials are usually not available in pure form, but are generally the reaction products of esterification between preselected sections of polyglycerol and the desired saturated saturated fatty acids. The result is a distribution of mono- and higher esters of polyglycerol, determined by the ratio of reactants and reaction conditions.

The polyglycerol esters of the present invention are specially prepared by adjusting the hydrophilic-lipophilic balance (HLB) of the polyglycerol esters. This is done by adjusting the balance between esterified and non-esterified hydroxyl groups during the esterification process. As the number of esterified hydroxyl groups increases, the polyglycerol esters gradually become more lipophilic. The hydrophilic / lipophilic balance of the polyglycerol ester is important when adjusting the polyglycerol ester used in the sheeted dough.

Nonesterified polyglycerols, long chain polyglycerol monoesters and diesters and triesters of diglycerol and triglycerol are limited to the polyglycerol ester component of the present invention. Unreacted polyglycerol (ie, non-esterified) retained in the reacted ester has little or no emulsifier function. However, due to their highly polar nature, their solubility in non-digestible lipids is low, resulting in phase separation and inhomogeneous emulsifier-lipid compositions.

The shorter chain polyglycerol monoester is a very functional component of the polyglycerol ester in the polyglycerol ester component of the emulsifier-lipid composition. Therefore, their concentrations should be relatively high compared to the other ester moieties. Di- and triesters of di- and triglycerols are too lipophilic and can have detrimental effects on the final snack product. Saturated diglycerides (eg, dipalmitin, distearin) and cyclic diglycerol esters are detrimental emulsifier components and therefore their concentrations should be minimized in the polyglycerol esters. Preferably, the polyglycerol ester of the present invention is
Contains less than 5% cyclic diglycerol ester and less than 5% diglyceride.

[0032] Polyglycerol esters can be purified by fractionation, molecular distillation or solvent crystallization. The fractionated polyglycerol esters are more functional and can be used at lower concentrations.

The composition of the polyglycerol ester can be measured by supercritical fluid chromatography as described in the analytical methods section below.

[0034] Polyglycerol esters suitable for use in the present invention comprise less than 50%, preferably from about 2.0% to about 40%, more preferably from about 5.0% to about 25% free glycerin; 0% to about 60%, preferably about 15% to about 50%, more preferably about 10% to about 45%, and most preferably about 25% to about 40% monoester. The polyglycerol esters of the present invention further comprise from about 2 to about 10 glycerol units per polyglycerol moiety, wherein the glycerol units have 40 hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures thereof. %, Preferably from about 18% to about 33%, more preferably from about 20% to about 30%.

The polyglycerol ester component comprises from about 0.5% to about 40%, preferably from about 1.0% to about 35%, more preferably from about 1.5% to about 30% of the total emulsifier / lipid composition. , Most preferably from about 2.0% to about 25%.

[0036] Polyglycerol esters suitable for use in the present invention are Lonza Po
lyaldo (registered trademark).

The third component of the emulsifier / lipid composition of the present invention is a fat. "Fat" and "
The term "oil" is used interchangeably herein unless otherwise specified. "fat"
Or the term `` oil '' refers to natural or synthetic fats and oils consisting essentially of triglycerides such as soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow. Non-toxic fatty substances having properties similar to triglycerides, referred to herein as non-digestible oils (partially or wholly non-digestible). It may be completely or completely hydrogenated. Low calorie fats and edible non-digestible fats, oils or fat substitutes are also included in the term.

The term “non-digestible fat” refers to edible fatty substances that are partially or wholly indigestible, for example, polyol fatty acid polyesters such as OLEAN®. Particularly preferred are U.S. Pat. No. 3,600,186 issued to Mattson et al. On May 12, 1970; U.S. Pat. No. 4,0051,195 issued Jan. 25, 1977 to Jandacek; Jan. 25, 1977 to Jandacek. U.S. Pat. No. 4,0051,196 issued to Mattson et al.
U.S. Pat. No. 4,040,083, issued Jul. 5, 2014; and Volpenhe.
Non-digestible fats, such as those described in US Pat. No. 4,214,054 issued Dec. 23, 1980 to In et al., all of which are hereby incorporated by reference.

“Polyol” means a polyhydric alcohol containing at least 4, preferably 4 to 11, hydroxyl groups. Polyols include sugars (ie, monosaccharides, disaccharides, and trisaccharides), sugar alcohols, other sugar derivatives (ie, alkyl glycosides), polyglycerols such as diglycerol and triglycerol, sugar ethers such as pentaerythritol, sorbitan, and polyvinyl. Contains alcohol. Specific examples of suitable sugars are mannose, galactose, arabinose, xylose, ribose, apiose, rhamnose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, and erythrulose. Oligosaccharides suitable for use herein include, for example, maltose, kodibiose, nigerose, cellobiose, lactose, melibiose, gentiobiose,
Includes turanose, rutinose, trehalose, sucrose and raffinose. Polysaccharides suitable for use herein include, for example, amylose, glycogen, cellulose, chitin, inulin, agarose, zylan, mannan and galactan. Although sugar alcohols are not strictly hydrocarbons, naturally occurring sugar alcohols are closely related to hydrocarbons and are also preferably used herein. Preferred natural sugar alcohols for use herein are sorbitol, mannitol, and galactolol. Particularly preferred types of substances suitable for use herein include monosaccharides, disaccharides and sugar alcohols.
Preferred non-esterified polyols include glucose, fructose, glycerose, alkoxylated polyglycerol, sugar ethers and linked alkoxylated glycerin, which are described in US Pat. No. 5,516,544 issued to Sekula et al. On June 14, 1996. And are incorporated herein by reference. A particularly preferred polyol is sucrose. Preferred alkoxylated glycerols are described in the following U.S. Patents, which are incorporated herein by reference. Coop
U.S. Pat. No. 5,273,772 issued Dec. 28, 1993 to Co.
U.S. Pat. No. 5,288,884, issued Feb. 22, 1994;
U.S. Pat. No. 5,298,637 issued to Ooper on March 29, 1994;
U.S. Patent No. 5,362, issued to Handwerker on November 8, 1994.
No. 894; U.S. Pat. No. 5, issued Dec. 20, 1994 to Ferenz et al.
No. 374446; U.S. Pat. No. 5, issued February 7, 1995 to Cooper.
U.S. Pat. No. 5,487,815 issued to Ferenz et al. On June 27, 1995; U.S. Pat. No. 5,466,843 issued to Cooper on Nov. 14, 1995; U.S. Pat. No. 5,516,544;
U.S. Pat. No. 5,589,217 issued Dec. 31, 96; and Mazu
U.S. Patent No. 5,597,605 issued to Rek on January 28, 1997. A more preferred alkoxylated glycerin is a linked alkoxylated glycerin, which is described in the following patents already incorporated herein. US Patent No. 5,374,446
No. 5,427,815, and US Pat. No. 5,516,544. Particularly preferred alkoxylated glycerins are described in US Pat.
No. 516544.

“Polyol fatty acid polyester” means a polyol having at least four fatty acid ester groups. Polyol fatty acid esters containing no more than three fatty acid ester groups are generally digested, and the digestion products are absorbed from the intestine in much the same way as normal triglyceride fats or oils, while four or more fatty acid ester groups are removed. The contained polyol fatty acid ester is not substantially digested and therefore not absorbed by the human body. It is not necessary that all the hydroxyl groups of the polyol be esterified, but it is preferred that the disaccharide molecule contain no more than three non-esterified hydroxyl groups to be non-digestible. Generally, substantially all, for example, at least about 85% of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyester, usually about 7 to 8 hydroxyl groups of the polyol are esterified.

The polyol fatty acid esters usually contain a fatty acid group having at least 4 to 26 carbon atoms. These fatty acid groups can be naturally occurring or derived from synthetic fatty acids. Fatty acid groups can be saturated or unsaturated, including positional or geometric isomers (eg, cis- or trans-isomers), and may be the same or different fatty acids for all ester groups. Can be a mixture of

[0042] Liquid non-digestible oils can also be used in the practice of the present invention. The complete melting point is about 37 ° C
Lower liquid non-digestible oils include liquid polyol fatty acid polyesters (Janda
cek; US Pat. No. 4,0051,195; issued Jan. 25, 1977); liquid esters of tricarballylic acid (Hamm; US Pat. No. 4,508,746; 19).
Liquid diesters of dicarboxylic acids such as derivatives of malonic and succinic acids (Fulcher; US Pat. No. 4,582,927; 198).
Liquid triglycerides of α-branched carboxylic acids (see Wh.
yte; US Pat. No. 3,579,548; issued May 18, 1971); liquid ethers and ether esters containing a neopentyl moiety (Minich; see US Pat. No. 2,962,419; issued Nov. 29, 1960); polyglycerols (Hunter et al .; U.S. Pat. No. 3,932,532; issued Jan. 13, 1976); liquid alkyl glycoside fatty acid polyesters (Meyer et al .; U.S. Pat. No. 4,840,815; issued Jun. 20, 1989). ); A liquid polyester of two ether-linked hydroxypolycarboxylic acids (
(E.g., citric acid or isocitric acid) (Huhn et al .; U.S. Patent No. 4,888,819).
No. 5, see Dec. 19, 1988); various liquid esterified alkoxylated polyols, including liquid esters of epoxide extended polyols such as liquid esterified propoxylated glycerin (White et al., US Pat. No. 4,861,613; 1).
Published August 29, 989; Cooper et al .; US Pat. No. 5,399,729; 19
Mazurek; US Pat. No. 5,589,217; 199, issued Mar. 21, 1995.
Issued December 31, 6; and Mazurek; US Pat. No. 5,597,605;
(See Jan. 28, 1997); liquid esterified ethoxylated sugars and sugar alcohol esters (see Ennis et al .; US Pat. No. 5,077,073); liquid esterified ethoxylated alkyl glycosides (Ennis et al., US Pat.
No. 3, October 22, 1991); liquid esterified alkoxylated polysaccharide (C
US Pat. No. 5,273,772; issued Dec. 28, 1993); liquid-linked esterified alkoxylated polyols (Ferenza; US Pat. No. 5,427,815; issued Jun. 27, 1995 and Ferenz et al .; US Pat. No. 5,374,446; issued Dec. 20, 1994); liquid esterified polyoxyalkylene block copolymers (Cooper; US Pat. No. 5,308,863).
34; see May 3, 1994); liquid esterified polyethers containing ring-opened oxolane units (Cooper; US Pat. No. 5,389,392; 199).
Liquid Feb. 14, 1995); Liquid alkoxylated polyglycerol polyester (Harris; see US Pat. No. 5,399,371; Mar. 21, 1995); Liquid partially esterified polysaccharide (White; US Pat. No. 4959466
No .; issued September 25, 1990); as well as liquid polydimethylsiloxanes (eg, liquid silicone available from Dow Corning). All said patents relating to liquid non-digestible oil components are incorporated herein by reference.
Solid non-digestible fats or other solid substances can be added to the liquid non-digestible oil to prevent passive oil loss. A particularly preferred non-digestible fat composition is 1996
U.S. Pat. No. 5,490,995 issued to Corrigan in 1996; U.S. Pat. No. 5,480,667 issued to Corrigan et al. In 1996;
No. 5,451,416 issued to Ohnston et al. and US Pat. No. 5,422,131 issued to Elsen et al. in 1995. U.S. Pat. No. 5,419,925, issued to Seiden in 1995, describes a mixture of low calorie triglycerides and polyol polyesters that can be used in the present invention, but is generally a more digestible fat than is preferred. Is provided.

Preferred non-digestible fats are fatty substances having properties similar to triglycerides, such as sucrose polyester. OLEAN® is a preferred non-digestible fat and is manufactured by The Procter and Gamble Company. These preferred non-digestible fats are described in U.S. Pat. No. 5,085,884 to Young et al., Issued Feb. 4, 1992 and U.S. Pat. No. 5,422,131 to Elsen et al., Issued Jun. 6, 1995. I have.

The fat component of the emulsifier / lipid composition of the present invention comprises from about 20% to about 97.5% of the emulsifier / lipid composition, preferably from about 65% to about 90%, more preferably from about 70% to about 90%. 85%.

The emulsifier-lipid composition of the present invention has unique thermal properties, onset of crystallization and endothermic regions related to the performance of the emulsifier in the dough system. Measurement of thermal properties using DSC is known in the art. Briefly, the onset of crystallization and the endothermic region are measured using Differential Scanning Calorimetry (DSC), Perkin Elmer Model # 7. The emulsifier / lipid composition is placed in a DSC pan and crimped. The sample is scanned at a rate of about 5 ° C./min. Raise temperature above melting point of emulsifier-lipid blend (indicated by exothermic peak and return to baseline). After melting, the sample is then cooled at a rate of -5C / min until the temperature reaches 0C. The point at which the endotherm begins to separate from the baseline is the start of crystallization. The endothermic zone is also used to determine how the emulsifier functions in the dough. The endothermic zone between the dough production and the onset of the crystallization temperature is used for this purpose.

The emulsifiers of the present invention are preferably from about 100 degrees Fahrenheit (37.7 ° C.) to 135 degrees Fahrenheit.
Crystallization starts within the temperature range (57.2 ° C.). The onset temperature and the amount of crystallization that can occur are related to the ability of the emulsifier or emulsifier blend to disperse homogeneously in the dough and to properly disperse the water present in the dough composition. Endothermic area (
That is, the area shown above the typical dough forming sheet forming temperature) is a measurement used to foresee how the emulsifier behaves during sheeting. The snack of the present invention has less than about 150 millijoules, preferably less than about 125 millijoules, more preferably about 1 to about 80 millijoules, more preferably about 2 to about 80 millijoules.
From about 40 millijoules to about 40 millijoules, and most preferably from about 4 to about 10 millijoules.

It has been found that the liquid particle size of the emulsifier / lipid composition is an indicator of the type of internal product structure and the pore size and area appearing in the final product. The type and size of the oil particles formed is important, as this void size is also related to the texture of the resulting fried snack. Methods for measuring oil particle size are described herein. The oil particles of the emulsifier / lipid composition of the present invention are small and uniform in size. This allows the emulsifier-lipid composition to be homogeneously dispersed in the dough composition. When dispersed in water, the emulsifier / lipid composition of the present invention tends to agglomerate in hundreds of drops.
The size of the agglomerated droplets 100 times magnification is preferably less than 3.0 cm ^2, good Mashiku less than 1.5 cm ^2, more preferably between 0.05 cm ² from 0.01.

The emulsifier / lipid composition of the present invention generally comprises about 0.5% based on the weight of dough in processed snacks made of flour such as potato chips, corn chips, tortilla chips, semi-finished products, and extruded snacks. To about 8.0%.

Preparation The emulsifier / lipid composition of the present invention is prepared by melt blending and mixing the ingredients until a homogeneous liquid is obtained. Melt blending individually maintains or raises the temperature of the components above each melting point and then either thoroughly blends or mixes the components at room temperature, and raises the temperature of the mixture to at least the melting point of the highest melting component. And thoroughly blending to form a homogeneous liquid.

Analytical Methods Supercritical Fluid Chromatography A sample of polyglycerol ester is first silylated to derivatize unreacted hydroxyl groups. The silylated sample is then subjected to supercritical fluid chromatography (
SFC). Esters are separated on a DBI capillary column by degree of esterification and detected by a flame ionization detector. Ester distribution is calculated by peak area.

Equipment and conditions SFC: Lee scientific series 6000 supercritical fluid chromatograph or equivalent SFC conditions: A) Capillary column DB1, 0.2u film, 50u ID, 10m. J & W Scientist
B) temperature oven -90 ° C., detector -400 ° C. C) pressure program pressure, time 125; 375, 25; 375, 10; 0,0 D) CO ₂ SFC grade, Scott Specialty Gases E) hydrogen approximately 30 mL / Min) F) air approximately 300-350 mL / min G) auxiliary gas (nitrogen) approximately 25 mL / min H) SFC injection syringe 50 ul Hamilton I) vial 2- or 4-drum Kimble Glass Fischer Scient
J) Hot plate 90 ° C. K) Filter 0.45 u Alltech Associates # 2092 L) Disposable syringe 3.0 mL Fisher Scientific # 14-823-39

Reagent BSTFA (bis (trimethylsilyl) -trifluoroacetamide) Sup
elco, Inc. # 3-3027; TMSI (trimethylsilyl imidazole) Supelco, Inc. # 3-3068; pyridine ACS grade MCB
# PX2020-01

The analytical standard sample is completely dissolved and mixed well. 4 drum vials 80-1
Use a disposable pipette to weigh the 00 mg sample. Record the sample mass. 1 mL of pyridine and 1 m of TMSI / BSTFA solution (mixed 5: 1)
Add L to vial. Cap the vial and heat on a hot plate at 90 ° C. for 15 minutes. Allow the sample to cool. 0.45 micron filter 3
Place at the end of a cc disposable syringe. Pour the derivatized standard into a disposable syringe and filter through a GC vial. The sample is injected into a supercritical fluid chromatograph.

Emulsion Liquid Particle Size Method 1.50 grams of the emulsifier composition is heated to 155 ° F. (68.3 ° C.) to completely dissolve. 2. The same amount of water, 50 grams, is added to the emulsifier preheated to 170 degrees Fahrenheit (76.7 ° C). 3. Mix using a stainless steel whisk for 30 seconds, add 50 grams of water to the solution until the water is 5.5 times the amount of emulsifier (275 grams) and mix the water and emulsifier blend, or Or a lab scale shear mixer (Janke and
Mix the whole of the emulsifier with water for 60 seconds using a Kunkel SD-45 setting 7) until the two components are thoroughly bound. 4. A sample of the emulsion was placed on a fresh, clean glass slide with a cover glass and the light was filtered using a Zeiss light microscope with polarizing filters and photographic accessories.
It is evaluated at a magnification of 00 times. 5. A picture of the emulsion is taken within 120 seconds of formation. 6. Polaroid photo 0.2 with liquid particle size of 11.5 cm x 8.9 cm
Measure using a 2.6 cm x 2.6 cm grid with cm line increments. A grid-size magnification that is comparable to the magnification of the photo is required.

The following examples are provided for a better understanding of the present invention,
It is not intended to limit the scope of the present invention. In the examples, the emulsifier
The lipid composition is added to the processed snack composition at the levels indicated.

Example 1 The following composition is used to make an emulsifier / lipid composition.

[0057]

[Table 1]

PGE is available as Polyaldo from Lonza, Fair Lawn, NJ, with an HLB of about 10, a monoester level of 28%, and a saponification value of 100 ± 5.
Hexaglycerol monoester of palmitic acid and stearic acid having a hydroxyl value of 415 ± 30 and a free polyol level of less than 22%. DMG has a monoester level of 90% or more, an iodine value of 60 to 70, and Dani.
It is sold by Sco, New Century KS under the trade name Dimodan-OK. The non-digestible fat is OLEAN®, available from The Procter and Gamble Company, Cincinnati, Ohio.

[0059]

Table 2 Polyglycerol ester chemical composition

The physical properties of the emulsifier system are as follows:

[0061]

[Table 3]

Example 2 An emulsifier / lipid composition is prepared using the following composition.

[0063]

[Table 4]

PGE is HLB10 available from Lonza, Fair Lawn, NJ
Glycerol monopalmitate, having a monoester level of less than about 43%, a saponification value of 124, a hydroxyl number of 402, and a free polyol level of about 17%. DMG has a monoester level of 90% or more and an iodine value of about 60.
~ 70 and sold under the trade name Dimodan-OK available from Danisco, New Century, KS. The non-digestible fat is OLEAN®, available from The Procter and Gamble Company, Cincinnati, Ohio.

[0065]

Table 5: Polyglycerol chemical composition

Example 3 An emulsifier / lipid composition is prepared using the following composition.

[0067]

[Table 6]

PGE is HLB10 available from Lonza, Fair Lawn, NJ
Is a predominantly diglycerol monopalmitate having a monoester level of less than about 44%, a saponification value of 133, a hydroxyl number of 378, and a free polyol level of less than about 13%. DMG available from Danisco as Dimodan-OK has a monoester level of 90% or higher and an iodine value of about 60-70. OLEAN® is available from The Procter and Gamble Company, Cincinnati, Ohio.

[0069]

Table 7: Polyglycerol chemical composition

[Procedural Amendment] Submission of translation of Article 34 Amendment of the Patent Cooperation Treaty

[Submission Date] April 19, 2000 (2000.4.19)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claim 1

[Correction method] Change

[Correction contents]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0059

[Correction method] Change

[Correction contents]

[0059]

Table 2 Polyglycerol ester chemical composition

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0065

[Correction method] Change

[Correction contents]

[0065]

Table 5: Polyglycerol chemical composition

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0069

[Correction method] Change

[Correction contents]

[0069]

Table 7: Polyglycerol chemical composition

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, HR, HU, ID, IL, IS, JP, KE, KG, KP , KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW (72) Inventor Saiden Paul United States 45208 Cincinnati Grandin Road, Ohio 2890 F-term (reference) 4B018 MD10 MD14 ME01 4B026 DC06 DG20 DK01 4B032 DB38 DK10 DK18 DL03

Claims (8)

[Claims] 1. An emulsifier / lipid composition comprising: a) (i) from about 30% to about 98% monoglyceride; (ii) less than 2% free glycerin; and (iii) a balance comprising a small amount of triglyceride. And b) (i) less than 50% of a free polyol glycerin; and (ii) less than 40% of the hydroxyl groups comprises myristic acid, palmitic acid, stearin. From about 0.5% to about 40% of a polyglycerol ester component comprising from about 2 to about 10 glycerol units per polyglycerol moiety, which is esterified with an acid, or a mixture of these acids; and c) from about 60%. An emulsifier / lipid composition comprising about 97.5% fat. 2. The emulsifier / lipid composition according to claim 1, wherein the polyglycerol ester contains less than 30% of glycerin. 3. The monoglyceride component comprises from 10% to 4% of the emulsifier / lipid composition.
Emulsifier / lipid composition according to any one of the preceding claims, characterized in that it comprises 0%, preferably 12% to 30%. 4. The polyglycerol ester component comprises one of an emulsifier and a lipid composition.
. An emulsifier / lipid composition according to any of the preceding claims, characterized in that it comprises 0% to 35%, preferably 1.5% to 30%. 5. The emulsifier / lipid according to claim 1, wherein the polyglycerol ester component has less than 5.0% of cyclic polyglycerol ester and less than 5.0% of diglycerides. Composition. 6. The emulsifier / lipid composition according to claim 1, wherein the monoglyceride component contains 70% to 90% monoglyceride. 7. The polyglycerol ester component according to claim 1, wherein from 10% to 33% of the hydroxyl groups are esterified.
Item 8. The emulsifier / lipid composition according to Item. 8. The emulsifier / lipid composition according to claim 1, wherein the fat is a non-digestible fat.