Food fat

• US 4,060,646 A
• Filed: 08/09/1976
• Issued: 11/29/1977
• Est. Priority Date: 08/08/1975
• Status: Expired due to Term

• Current Assignee: Lever Brothers Company (Unilever PLC)
• Original Assignee: Lever Brothers Company (Unilever PLC)
• Inventors: Padley, Frederick Bolton, Bringi, Naganathan Viswanath
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Yoncoskie, R. A.
• Application Number:
  US05/712,669
• Time in Patent Office: 477 Days
• Field of Search: 426/606, 426/607, 426/631, 426/660, 260/398, 260/405.5, 260/428, 260/428.5
• US Class Current: 426/607
• CPC Class Codes: A23G 1/38 Cocoa butter substitutes
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/08 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
• CPC Class Codes: A23G 3/40 characterised by the fats used containing dairy products A23G3/46
• CPC Class Codes: C11B 7/00 Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
• CPC Class Codes: C11B 7/0008 by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents addition of a minor amount of solvent intended to lower the melting point C11B7/0083, C11B7/0091

Abstract

A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions, particularly as a replacement fat for cocoabutter. The fat is preferably obtained by fractional crystallization from inert organic solvents, particularly acetone.

Claims

1. A processed fat composition, containing;

processed Mango kernel fat, wherein;

said processed Mango kernel fat,

a. is substantially free from glycerides containing at least two unsaturated fatty acid residues;

b. has an Iodine Value of less than 50; and

c. has melting characteristics suitable for confectionary purposes.

2. A composition according to claim 1 wherein said Iodine Value is 25 to 45.

3. A composition According to claim 1 wherein said processed Mango kernel fat has a Jensen cooling curve maximum temperature above 28°

C.

4. A composition according to claim 3 wherein said Jensen cooling curve maximum temperature is from 30°

to 40°

C.

5. A composition according to claim 1 wherein said processed Mango kernel fat has a dilatation range of at least 500 at 35°

C and 2,000 at 30°

C.

6. A composition according to claim 1 wherein said processed Mango kernel fat is a stearine fraction of Mango kernel fat.

7. A composition as claimed in claim 1 comprising a blend of at least one fat selected from the group consisting of a palm oil fraction, vegetable butter or fractions thereof wherein said palm oil fraction is a fraction having

a. an Iodine Value not exceeding 45,

b. a dilatation at 20°

C of not less than 1,000 and

c. a softening point between 30° and

34°

C.

8. A composition according to claim 7 wherein said processed Mango kernel fat is present in said blend at a level of from 5% to 30%.

9. A chocolate composition comprising a processed fat component as claimed in claim 1.

10. Method of preparing a fat composition as claimed in claim 1 comprising removing from Mango kernel fat substantially all glycerides containing more than one unsaturated fatty acid residue.

11. Method according to claim 10 comprising cooling a solution of mango kernel fat in an inert organic solvent boiling between 50°

and 100°

C at a concentration from 10 to 30%, to a temperature at which a precipitate is formed which is substantially free from glycerides containing more than one unsaturated fatty acid residue and separating the precipitate from the mother liquor.