Patent Application
20200315200
The invention relates to the preparation of food products. The invention relates to methods of reducing the amount of hardstock in food products. The invention further relates to the use of phytosterol esters
Food manufacturers are currently looking for ways to formulate products with a better nutritional profile of the fat fraction (i.e. low in saturated fatty acids and high in unsaturated fatty acids) and preferably without the use of palm oil, but of course while keeping the same product quality characteristics [Patel, A. Edible oil structuring: Concept Methods and Applications, first edit.; The Royal Society of Chemistry, 2017]. This is however very challenging since fats rich in saturated fatty acids, (e.g. butter, coconut oil and palm oil) are solid at room temperature, while fats rich in unsaturated fatty acids, (e.g. olive oil) are liquid at room temperature. The main functional role of fats rich in saturated fatty acids is to provide the desired texture (e.g. hardness, spreadability) and mouth feel in food products [Patel et al. (2016) Food Funct. 7, 20-29].
Recently different strategies have been investigated for reducing the amount of saturated fats in food products. A first approach is the interesterification of the fat. This technology can lead to a limited reduction of the saturated fats. A second approach comprises the replacement of the saturated fats with liquid oil and a structuring agent, also called gelator. These compounds impart solid-fat functionality to the liquid oil by forming an interconnected network that converts the liquid oil into a gel-like material which is sometimes called oleogel or organogel [Marangoni et al. (2012) Soft Matter, 8, 1275-1300]. Although these gelators have been described in literature, no food products containing oleogels are currently on the market since each type of gelator has its limitations preventing its applications. The use of butter for spreading, baking and cooking is more and more replaced by the use of margarines, which are water-in-oil emulsions. Also for the formulation of margarines the quest to replace saturated and trans unsaturated fatty acids by unsaturated fatty acids is still ongoing.
The use of margarines as bread spread requires that the product can be stored as a homogenous emulsion in a refrigerator, is soft enough to be manipulated by a knife or the like and provides a certain mouthfeel when the margarine is consumed and reaches body temperature. To achieve these properties margarine contains partly hard fats (solid at room temperature) and oils (liquid at room temperature). The health aspects associated with the consumption of margarine are important. For health reasons, saturated and trans unsaturated fatty acids are preferably replaced by unhydrogenated monounsaturated and polyunsaturated fatty acids. Further margarines may also contain phytosterol based ingredients (stanol esters and sterol esters) which are known to reduce the level of both total and especially low-density lipoprotein (LDL) cholesterol in blood when ingested in sufficiently high amounts. Because the normal dietary intake of phytosterols is not sufficient to induce a significant reduction of cholesterol in the blood, the incorporation of phytosterol based ingredients in margarines is a good method to administer higher amounts of phytosterols that are sufficient to benefit from their cholesterol-lowering properties [Salo, et al. (2003). In Gunstone (Ed.) Lipids for Functional Foods and Nutraceuticals. Bridgwater, England: The Oily Press]. The use of such products allows to use lower doses of statins while still obtaining the same amount of LDL cholesterol reduction in the blood (Marangoni & Poli (2010) Pharmacol. Res. 61, 193-169). Another beneficial property of phytosterols is that they are not absorbed into the body and therefore do not contribute to the energy uptake in the body.
Phytosterol esters are produced via esterification of phytosterols from plants with fatty acids which are also derived from plants. Phytosterol esters consist of approximately 60% by weight of phytosterols and 40% by weight of fatty acids. If the fatty acids are derived from common vegetable oils, the fatty acid composition of the phytosterol esters is similar to the vegetable oil used as a source of the fatty acids.
On a commercial scale phytosterols can be derived from vegetable oils and from wood. Plant stanols are only found in small amounts in nature and can be produced by hydrogenation of the commercially available phytosterols, which are mainly unsaturated. During hydrogenation the double bonds in the plant sterol molecules are saturated by the addition of hydrogen.
Stanol esters are then prepared by subsequent esterification of the plant stanol with a mixture of fatty acids also derived from plants. Phytosterol esters have similar medicinal properties as phytostanol esters, but have different physicochemical properties.
Because of their difference in melting profile stanol esters are preferred over sterol esters to be used as an ingredient in margarine since they can partly replace the hard fraction.
The use of phytosterol esters in fat blends still requires a substantial amount of hardstock to obtain a suitable product for the preparation of margarines and related products. WO9819556 discusses the properties of different fat blends with phytosterol esters and phytostanol esters. However in order to achieve a product with the desired properties (e.g. texture, consistency, mouth feel) commercial products enriched with phytosterols or phytostanols still contain considerable amounts of hardstock such as palm oil, and correlated therewith at least 20% of saturated fatty acids in the fat blend.
Despite the existence of phytosterols as a functional food ingredient for more than 20 years, there is still a need for margarine like compositions, with high phytosterol content but low amounts of saturated fats.
Due to the even lower solid fat content of compositions comprising phytosterol esters, these compounds have not been considered as alternatives for phytostanol esters to partially replace the hardstock and thereby lower the amount of saturated fatty acids in margarines. US20030068425 suggests the use of phytosterol esters in the preparation of confectionery such as chocolate. US20110287156 discloses phytosterol ester compositions to improve shelf life and oxidative stability of food compositions. The document does not discriminate between phytosterol esters and phytostanol esters, and does not discuss hardstock (fat solid at 20° C.).
The present invention is based on the finding that certain phytosterol esters (sitosterol esters) with a very low content of saturated fatty acids and with the desired LDL reducing properties have physicochemical properties comparable with fats with a high content of saturated fatty acids such as palm oil and palm stearin. This has the advantage that the use of this type of phytosterol ester in e.g. margarine does not need to be compensated by hardstock rich in saturated fatty acids.
The present invention further overcomes the need to convert phytosterols to phytostanols.
The conventional hardstock such as palm oil of fat-containing food products can be fully replaced by the specific type of sterol esters described in this invention which contain mainly unsaturated fatty acids. Consequently, the present invention has the advantage that the concentration of saturated fatty acids (present in hardstock) in e.g. margarine can be significantly decreased even to very low amounts, while still providing the necessary texture and the desired mouthfeel The present invention has the advantage that an oleic acid fatty acid chain of e.g. olive oil can be used in the phytosterolester, leading to an increase of unsaturated fatty acids.
The present invention has the further advantage that due to the higher phytosterol ester content of the products of the present invention less margarine needs to be consumed to obtain the advised dosage of 2.5 g phytosterol/phytostanol ester per day, or that by intake of the average margarine consumption of about 20 g/day the chance of reaching the advised daily intake is increased.
The present invention provides products with a beneficial nutritional profile of the fat fraction (i.e. low in saturated fatty acids and high in unsaturated fatty acids), while keeping the same product quality characteristics.
The present invention provides products with a desired hardness and spreadability at low temperatures (refrigerator) and mouthfeel upon consumption.
The methods and compositions of the present invention allow reducing the amount of saturated fats in food products, without interesterification of fat, without use of gelators which form an interconnected network that converts a liquid oil into a gel-like material (oleogel or organogel).
The methods and compositions of the present invention allow reducing saturated and trans unsaturated fatty acids, while the product can be stored as a homogenous emulsion in a refrigerator, is soft enough to be manipulated by a knife or the like and provides a certain mouthfeel when the margarine is consumed and reaches body temperature.
The methods and compositions of the present invention enable to further increase daily intake of phytosterols which allows to use lower doses of statins while still obtaining the same amount of LDL cholesterol reduction in the blood.
The methods and compositions of the present invention allow to provide margarine like compositions, with high phytosterol content but low amounts of saturated fats.
The invention is summarised in the following statements:
2. The emulsion according to statement 1, wherein the phytosterol ester comprises at least 50%, 60%, 70%, 75%, 80%, 85% or 90% (w/w) phytosterol oleate.
3. The emulsion according to statement 1 or 2, wherein the hardstock comprises less than 15%, less than 10%. or less than 5% or less than 2.5% (w/w) of the fat fraction, or wherein the fat fraction contains no hardstock
4. The emulsion according to any one of statements 1 to 3, wherein the amount of saturated fatty acids in the fat fraction is below 20%, below 15%, below 10% or below 5% (w/w) of the total fatty acid content.
5. The emulsion according to any one of statements 1 to 4, which is free from phytostanolester.
6. The emulsion according to any one of statements 1 to 5, where the phytosterolester comprises at least 50%, 55%, 60%, 65%, 70%, 75% or 80% (w/w) sitosterol ester.
7. The emulsion according to any one of statements 1 to 6, wherein the phytosterol ester comprises less than 20% poly-unsaturated fatty acids.
8. The emulsion according to any one of statements 1 to 7, which is a margarine like composition with a fat content of between 50-70%, 55-70%, 60-70, 50-60%, 50-65%, 60-70% (w/v).
9. The emulsion according to any one of statements 1 to 7, which is a spread like composition with a fat content of between 30 and 40%.
10. The emulsion according to any one of statements 1 to 9, which comprises less than 10%, less than 5% or less than 2.5% (w/w) of saturated fatty acids.
11. The emulsion according to any one of statements 1 to 10, wherein the liquid oil is olive oil, sunflower oil, rapeseed oil, linseed oil, or a mixture thereof.
12. The emulsion according to any one of statements 1 to 10, wherein the liquid oil is olive oil.
13. Use of a phytosterol ester comprising at least 65% phytosterol oleate in the preparation of an edible emulsion.
14. The use according to statement 13 in the preparation of a margarine.
15. A fat blend wherein the combination of phytosterolester, liquid oil and hardstock in the fat fraction consist of:
16. The fat blend according to statement 15, wherein the phytosterol ester comprises at least 50%, 55%, 60%, 65%, 70%, 75%, or 80% phytosterol oleate.
17. The fat blend according to statement 15 or 16, wherein the hardstock comprises less than 15%, less than 10%, less than 5% or less than 2, 5% (w/w) of the fat fraction, or wherein the fat fraction contains no hardstock.
18. The fat blend according to any one of statements 15 to 17, wherein the amount of saturated fatty acids in the fat fraction is below 20%, below 15%, below 10% or below 5% of the total fatty acid content.
19. The fat blend according to any one of statements 15 to 18, which is free from phytostanolester.
20. The fat blend according to any one of statements 15 to 19, where the phytosterolester comprises at least 50%, 55%, 60%, 65%, 70%, 75% or 80% sitosterol ester.
21. The fat blend according to any one of statements 15 to 20, wherein the phytosterol ester comprises less than 20% poly-unsaturated fatty acids.
22. The fat blend according to any one of statements 15 to 21, which comprises less than 10% of saturated fatty acids.
23. The fat blend according to any one of statements 15 to 22, wherein the liquid oil is olive oil, sunflower oil, rapeseed oil, linseed oil or a mixture thereof.
24. The fat blend according to any one of statements 15 to 23, wherein the liquid oil is olive oil.
25. Use of a fat blend according to any one of statements 15 to 24, in the preparation of an edible emulsion.
26. The use according to statement 25 in the preparation of a margarine.
27. Use of a phytosterol ester to replace hardstock in a spreadable emulsion.
28. The use according to statement 27, wherein the phytosterol ester comprises at least 65% phytosterol oleate wherein the hardstock comprises palm oil, palm stearin, coconut oil or butter and wherein the emulsion is a margarine.
Edible spreadable emulsion relates to fat comprising compositions which are solid at 4° C. and 20° C. and liquid at 37° C. The fat content of such compositions ranges from about, 10 to 90%, 25 to 80%, or 50 to 70% (w/v).
Edible spreadable emulsions comprises products known as margarine or halvarine and spreads (typically between 30 and 40% fat content (w/v). Other commercial food products which fall under this category are spreadable cheeses.
Margarine as defined by a directive of the European Union refers to “a water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 10% but less than 90%, that remain solid at a temperature of 20° C. and are suitable as spread.”
In the present invention margarine typically contains only vegetable fats and oils. In the present invention preferred embodiments of margarine typically have a fat content between 50 and 70%.
Phytosterols are triterpenes with a chemical structure similar to cholesterol. As shown in
Phytostanols are saturated hydrogenation products of phytosterols wherein the double bond in the sterol ring is absent.
Phytosterol esters are the reaction product of fats and phytosterols. Depending on the type of fat the fatty acid composition may vary.
For the sake of clarity, esterified version of phytostanols (phytostanol esters) do not resort under the definition of phytosterol esters of the present invention. This is in contrast to e.g. US20110287156 wherein phytosterol ester is a collective name for esters of both plant sterols and plant stanols. However the melting point of a phytosterol ester and its corresponding stanol ester differ significantly, leading to differences in texture and/or mouthfeel.
Suitable phytosterol esters of the present invention further have at least 65, 70, 75, 80 or 85% of unsaturated fatty acids, wherein the unsaturated fatty acid is typically oleic acid (C18:1). Fatty acids with a C16:1, C20:1 or C24:1 chain could be equally used but occur only in limited amounts in a limited number of plant seeds.
Suitable phytosterol esters in the context of the present invention comprise predominantly oleic acid as fatty acid, i.e. at least 65, 70%, 80% or 90%.
A preferred phytosterol ester composition comprises at least 65, 70, 80, 90% sitosterol oleate.
These contents of oleic acid can be obtained by esterification with olive oil, which has depending from batch to batch an oleic acid content of typically between 74 to 80%. Also other oils with a high oleic content as high-oleic sunflower oil (about 80%), high-oleic soybean oil (about 82-84%), high-oleic safflower oil (about 78%) and high-oleic canola oil (about 78-84%) are suitable in the context of the present invention.
Other commercial oils have substantially lower oleic acid contents (low-erucic rapeseed oil about 60%, high-erucic rapeseed oil about 15%; soybean oil about 25%, corn oil about 27%, cottonseed oil about 41%, sunflower oil about 21%, safflower oil about 18%, butter oil about 30%, palm oil about 40%, palm kernel oil about 15%, coconut oil about 8% or less).
Hardstock refers to the fraction of fat which is solid at room temperature that is incorporated in products such as margarine next to the liquid oil.
Hardstock is also defined as the fraction of solid fats in the fat fraction of margarines. The fat fraction is the mixture of solid fat and oil.
Fats that are typically used to provide hardstock in such products are natural like palm oil or coconut oil or hydrogenated oils like hydrogenated rapeseed oil or hydrogenated sunflower oil or butter. Fractions of palm oil such as palm stearin and the palm mid fraction are also often used to provide hardstock.
The present invention allows to replace substantial or all of the hardstock that is used in the margarine. Embodiments of the present invention accordingly may comprise less than 4, 3, 2, less than 1.5 or less than 0.5 gram saturated fatty acids per 100 gram of margarine.
“Hardstock” differs from the general term “triglyceride fat” in that the latter may refer to both solid as well as liquid fat and mixtures thereof.
Liquid oil, i.e. liquid at 20° C., is a fraction of a spreadable emulsion such as margarine. Typical examples of liquid oils in the context of the present invention are rapeseed oil, sunflower oil or linseed oil.
Fat blends are prepared by first heating the fats separately at a temperature above the melting temperature of the fat to erase the crystal memory until they are fully liquid. Subsequently the liquid oils are combined and stirred while heating at a temperature above the melting temperature of both fats until a visibly homogenous blend is obtained.
While the main constituents of the fat fraction of the present invention are phytosterol ester, liquid oil and hardstock, a composition such as margarine may comprise compounds such as monoglycerides, diglycerides and polyglycerol polyricinoleate (PGPR).
Standard margarine processing is known in the art and comprises the steps of
(Miskandar et al. (2005) Asia Pac J Clin Nutr 14, 387-395 and Young N., Wassell P. (2008) Margarine and Spreads. In: Hasenhuettl G. L., Hartel R. W. (eds) Food Emulsifiers and Their Applications. Springer, New York, N.Y.).
Examples of the above mentioned ingredients are salt (sodium or potassium chloride), lecithin, phosphatides, polyglycerol polyricinoleate (PGPR), milk powder, lactose, citric acid esters of monoglycerides and diglycerides, sodium bicarbonate and citric acid as pH-regulating agents, 8-carotene as coloring agent, flavours, preservatives such as calcium disodium EDTA, propyl, octyl and dodecyl gallates, BHT, BHA, ascorbyl palmitate, ascorbyl stearate, stearyl citrate, isopropyl citrate and sorbic acid and benzoic acid and their sodium, potassium and calcium salts, edible proteins such as caseïne, caseinate, albumin, whey proteins, vegetable proteins or soy protein isolate, emulsifiers such as monoglycerides and diglycerides, thickeners such as gelatin, pectin, carrageenans, agar, xanthan, gellan, starch or starch derivatives, alginates, or methylcellulose derivatives (Young N., Wassell P. (2008) Margarines and Spreads. In: Hasenhuettl G. L., Hartel R. W. (eds) Food Emulsifiers and Their Applications. Springer, New York, N.Y.).
The richest natural sources of phytosterols are vegetable oils followed by cereal grains and nuts. Phytosterols are extracted for use in pharmaceutical, cosmetic and food applications (Fernandes & Cabral (2007) Bioresource Technol. 98, 2335-2350; Piironen et al. (2000) cited above). The two major raw materials used for large scale phytosterol extraction are vegetable oils and tall oil (a by-product of the kraft pulping process) (Helminen et al. (2006) Organic Process Res. & Dev. 10, 51-63; Thompson & Grundy (2005) Am. J. Cardiol. 96, 3-9). Epidemiologic and experimental investigations have shown that phytosterols may offer protection from the most common cancers in Western societies, but their main beneficial health effect lies in reducing circulating cholesterol concentrations. A meta-analysis of 41 trials showed that a 10% reduction in the blood levels of LDL-cholesterol can be obtained with an optimal intake of phytosterols of 2 g/day, beyond which only a marginal effect is observed (Mensink et al. (2003) The Am. J. of Clinical Nutrition 77, 1146-1155). Furthermore there are indications that each 1% reduction in LDL-cholesterol corresponds to a 1% reduction in coronary heart disease relative risk, especially for subjects at high cardiovascular risk, like those affected by type 2 diabetes (Marangoni & Poli (2010) cited above). The intake of phytosterols to lower LDL-cholesterol exhibits no side effects, except for children and pregnant women who risk a carotenoid deficiency (Neste) et al. (2001) Eur J Clin Nutr. 55, 1084-1090; Sioen et al. (2011) British J. Nutrition 105, 960-966.). Given the fact that the average daily intake of phytosterols in adults only reaches between 150 and 400 mg/day, phytosterols have to be administered in a higher concentration in order to benefit from their health-promoting properties (Ntanios (2001) Eur. J. Clin. Nutrition 103, 102-106.). One possible administration method is incorporation of phytosterols into a food matrix. Enrichment of food products with free phytosterols is, however, difficult from a technological and food quality point of view since they are insoluble in water and poorly soluble in dietary fats while their melting points are rather high (about 140-150° C.) (Piironen et al. (2000) cited above). Consequently, much research was performed to find approaches to overcome these limitations. Esterification of phytosterols at the C-3 position of the A-ring with a fatty acid (FA) to obtain phytosterol esters (PEs) increases their lipid solubility, lowers their melting point and thus facilitates their incorporation into fat containing foods (Ostlund (2007) Ann. Rev. Nutrition 22, 533-549.). Physoterol esters are currently already being used as a food ingredient in modern functional food formulations. Margarines and table spreads are ideal vehicles, although cream cheese, salad dressings, and yogurts are also used as delivery systems (Vaikousi et al. (2007) J. Agric. Food Chem. 55, 1790-1798.). From an analysis of fat rich cholesterol lowering food products like margarines and spreads on the Belgian market it was deduced that the phytosterol ester concentration that is applied in the fat phase in these products is in the range of 10 to 50% depending on the product type (e.g. light margarine, margarine with butter or olive oil, etc.).
However, addition of phytosterol esters to the fat phase of food products may influence its crystallization behavior and may thus lead to problems occurring during the production process or with the macroscopic properties of the end product (Rodrigues et al. (2007) Food Res. Int. 40, 748-755,). Fundamental research on this topic is, however, very much lacking. To our knowledge, the influence of the addition of phytosterol esters on the physical properties of edible fats has only been reported twice in the literature. Vu et al. (2004) Food Res. Int. 37, 175-180 showed that self-made phytosterol esters added to liquid corn oil caused unwanted phytosterol ester crystallization above a certain threshold concentration. Rodrigues et al. (2007) cited above investigated how the crystallization behaviour of milk fat was changed by blending with a commercial mixture of phytosterol esters. They showed that adding phytosterol esters to milk fat induced a softer consistency and a lower solid fat content. These authors however, did not report any information on the melting and polymorphic behaviour of the pure substrates nor their blends since no differential scanning calorimetry (DSC) or X-ray diffraction (XRD) analyses were performed. Furthermore, phytosterol esters were only added in two different concentrations giving only a limited insight into the phase behaviour of phytosterol ester blends with milk fat.
Material
β-sitosterol 70%) and oleic acid 90%) were purchased from Sigma Aldrich (Brondby, Denmark). Palm oil was obtained from Unilever (the Netherlands). β-sitosterol had a purity of 80.5% and was used without further purification. The impurities were campesterol and beta-sitostanol, each with a maximum concentration of 10%.
Synthesis and Purification of β-Sitosteryl Oleate
The synthesis of the β-sitosteryl oleate was based on the method of Panpipat et al. (2013b) Biochem. Engin. J. 70, 55-62. β-sitosterol was mixed with oleic acid at a mole ratio of 1.0:1.0 (mol/mol) at a concentration of 0.2M in 800 mL hexane. Immobilized lipase Candida Antarctica lipase A (CAL A, Codexis, Pasadena, USA) was added to the blend in the amount of 20% (wt % of β-sitosterol). The reaction was conducted in a 1 L closed reactor with mechanic stirrer at 50° C. for 48 h under continuous stirring and in the presence of 62.5% (wt % of β-sitosterol) molecular sieve to remove the water from the solvent. The reaction was terminated by filtering out the immobilized lipase and the molecular sieve under vacuum pressure (Sigma-Aldrich, Brondby, Denmark). The residue was washed with hexane to remove any substrate or product.
A first, rough estimation of the yield of the esterification reaction was made by thin layer chromatography (TLC). Therefore 10 μl of the resulting reaction mixtures, were applied to TLC together with 10 μl of β-sitosterol and oleic acid as a reference. The plates were developed with two different developing solvents: first with chloroform/methanol/water (64:10:1, v:v:v) up to half of the plate and dried and subsequently with chloroform/methanol/acetic acid (97.5:2.5:1, v:v:v) to nearly the top of the plate and dried again. The identification of the spots on the plate was done by immersing the plate shortly in a sulfuric acid solution (30% H2SO4 in methanol) and subsequently heating the plate at 100° C. for 1 min with a blow dryer. The spots of β-sitosterol and of the β-sitosteryl oleate show a purple color, while those of oleic acid are white. The retention factor (Rf) values of β-sitosterol, oleic acid and β-sitosteryl oleate were 0.63, 0.47 and 0.91 respectively. The reaction yield was estimated based on the relative intensity of the β-sitosterol spot to the β-sitosteryl oleate spot resulting from the reaction mixture. The yield was clearly lower than 90% and was estimated between 40% and 60%.
The synthesized β-sitosteryl oleate was purified using a low-pressure silica column. A glass column (4 cm×40 cm) packed with 300 ml silica gel (Sigma-Aldrich, Overrijse, Belgium) dispersed in hexane was used to remove β-sitosterol and oleic acid from the β-sitosteryl oleate. First 10 g of reaction product was coated on silica gel by mixing the reaction product with eight spoons of silica gel in hexane at 60° C. for 5 min after which the solvent was removed. The silica coated reaction product was grinded to powder and then loaded on the column. Then 1.8 L solvent hexane/ethyl acetate (40:1, v:v) was allowed to flow through the column and the eluant was collected in tubes of 30 ml. As tested with TLC the Rf values of β-sitosterol, oleic acid and β-sitosteryl oleate in this solvent were 0.00, 0.00 and 0.35 respectively. Each tube was tested for the presence of β-sitosterol, oleic acid and β-sitosteryl oleate using TLC by applying 10 μl of each test tube to a TLC plate. The plates were developed with chloroform/methanol/water (64:10:1, v:v:v) up to half of the plate and subsequently with chloroform/methanol/acetic acid (97.5:2.5:1, v:v:v) to nearly the top of the plate and dried again. The presence of β-sitosterol, oleic acid and β-sitosteryl oleate on the plate was visualized using a sulfuric acid solution as described above. The tubes containing only β-sitosteryl oleate were collected and the solvent was evaporated.
Fatty Acid Composition of Palm Oil and β-Sitosteryl Oleate
The fatty acid composition was determined by methylation of palm oil and oleic acid. In this way ‘fatty acid methyl esters’ (FAMEs) were formed, which were then separated via gas chromatography with flame ionisation detection (GC-FID). Methylation was performed by heating a blend of 5 mg of the lipid, 1 ml toluene and 2 ml of 1% sulphuric acid overnight to 50° C. 5 ml of 5% sodium chloride solution with water as solvent was then added and the FAMEs were extracted with 3 ml of hexane. The separation and quantification of the FAMEs were obtained with GC-FID (Trace GC Ultra, Thermo Fisher Scientific, Interscience, Belgium) with cold on-column injection. The FAMEs were separated on an EC Wax column (length: 30 m, inside diameter: 0.32 mm, film: 0.25 μm) (Grace, Belgium) using a specific temperature time program (70° C.-180° C. (5° C./min), 180° C.-235° C. (2° C./min), 235° C. (9.5 min). The peak identification was done by using a standard series of 35 different FAMEs (Nucheck, USA). Quantification of the peak area was done with Chromcard for Windows software (Interscience, Belgium). The determination was carried out in triplicate (Ryckebosch et al. (2012) JAOCS 89, 189-198).
The values show the average of three measurements. The error is 0.2%.
Preparation of the blends Nine blends of β-sitosteryl oleate with palm oil were prepared with a β-sitosteryl oleate concentration range of 10 to 90% with composition intervals of 10%. The pure lipids were completely melted in an oven at a temperature of 80° C. The melted pure lipids were assembled in a conic tube and held at 80° C. for 30 min while regularly mixing with a vortex.
Crystallisation to ‘Equilibrium’ State
In this example the effect of the addition of β-sitosteryl oleate on palm oil crystallization in the ‘equilibrium’ state is shown. First the samples were melted at 80° C. during 15 min and thereafter put in a water bath at 10° C. for rapid cooling (at about 5° C./min). In accordance with the existing literature (AOCS, 1997a) a time-temperature profile of 72 h at 10° C. was used to bring the samples in the ‘equilibrium’ state. It was observed that the DSC melting enthalpy and the peak maximum of the melting curve of palm oil did no longer change significantly when holding at 10° C. for longer than 48 h. The described tempering of the samples was performed in a water bath.
Differential Scanning Calorimetry (DSC)
The DSC experiments were performed with a DSC Q2000 (TA Instruments, New Castle, USA) equipped with an autosampler and nitrogen as a purge gas. Sapphire and indium were used for the baseline calibration and an empty pan was used as a reference. Hermetic aluminium pans (TA Instruments, Brussels, Belgium) were filled with about 10 mg of melted fat. About 10-20 mg of the melted samples was sealed into Tzero hermetic aluminium pans (TA Instruments, Brussels, Belgium). After reaching the ‘equilibrium’ state, the samples were heated at 20° C./min to 80° C. The melting enthalpy (ΔH), i.e. the amount of heat released during melting, was calculated with the program Universal Analysis by integration of the melting curve using a horizontal baseline. The melting curves of the blends of palm oil with β-sitosteryl oleate showed one peak that was integrate linearly with a fixed end point at 70° C. The peak maxima of the peaks in the melting curves (Tmax) was also determined using Universal Analysis.
X-Ray Diffraction
XRD analyses were performed on the blends of palm oil with 0, 20, 40, 60, 80 and 100% β-sitosteryl oleate after they reached the ‘equilibrium state’. A Xenocs Xeuss X-ray camera (Xenocs, Sassenage, France) equipped with a Mar345 image plate detector (MARresearch, Norder-stedt, Germany) was used for taking X-ray scattering patterns. The GeniX 3D Molybdenum ultra-low divergence X-ray beam source had a power of 50 kV (1 mA) giving a constant intensity beam of 0.7107 Å. About 25-30 mg of melted sample was sealed into Tzero hermetic aluminium pans (TA Instruments, Brussels, Belgium). After reaching the ‘equilibrium’ state the samples were placed on a temperature-controlled Linkam DSC600 stage (Linkam Scientific Instruments, Surrey, UK) in front of the beam. Combined small-angle X-ray scattering (SAXS) and wide-angle X-ray diffraction (WAXD) patterns were recorded at a constant temperature of 10° C. All X-ray patterns were processed with Conex software also using an empty DSC pan measurement and a calibration measurement with a silver behenate sample (Gommes & Goderis (2010) J. Appl. Crystall. 43, 352-355.).
Polarized Light Microscopy (PLM)
For PLM, a drop of melted, homogenous sample of each blend and of both pure components was transferred to a microscope glass plate by means of a glass Pasteur pipette. This droplet was covered with a cover slide. The samples were then placed in the oven to melt the sample again in order to obtain an even and uniform layer thickness of the sample.
The microstructure of the samples was studied with a polarized light microscope Olympus BX51 (Olympus Optical Co. Ltd., Japan) equipped with a digital camera Infinity 2 (Lumenera corporation, Canada). After reaching the ‘equilibrium state’ the samples were placed on a temperature-controlled Linkam PE120 sheet (Linkam Scientific Instruments, UK). Pictures were taken at a magnification of 40× and 100× using the Infinity capture software (Lumenera Corporation, Canada).
Results
Pure β-Sitosteryl Oleate
Differential Scanning Calorimetry
The melting curve of β-sitosteryl oleate is shown in
X-Ray Diffraction
In
For CE with a fatty acid chain of at least six carbon atoms, three crystalline forms have already been described: ‘Monolayer Type 1’, ‘Monolayer Type 2’ and ‘Bilayer’. The relative importance of the intermolecular chain-chain interactions, ring-ring interactions and chain-ring interactions is a factor that determines which type of crystalline form is formed. These interactions determine the relative stability of the crystalline forms at a certain temperature. All three crystalline forms belong to the monoclinic crystal structure (Ginsburg et al. (1984) cited above). The crystalline form of CE oleate is Monolayer Type 2, characterized by d=18.5 Å as layer thickness between the monolayers. These crystals are monoclinic with two molecules per unit cell (Ginsburg et al. (1984) cited above; Guo & Hamilton (1995) Biophysical Journal 68, 2376-2386); Souza et al. (2011) cited above; Das & De (2011) Chem. Phys. Lipids 164, 33-41). This value (d=18.5 Å) was also reflected in the SAXS pattern of β-sitosteryl oleate, but with a much lower intensity than the peak at position 2θ=1.48° (d=27.52 Å). This layer thickness (d=27.52 Å) is rather typical for Monolayer type 1. The third peak with distance d=55.80 Å is then again typical as layer thickness for a double-layer structure (Dorset (1987) J. Lipid Res. 28, 993-1005; Das & De (2011) cited above). The relative intensities of the peaks depend on the orientation of the molecular long axis relative to the monolayer plane. Reduced intensity for certain peaks is due to the effect of the preferred orientation of the crystallites (Das & De (2011) cited above). In addition, Dorset (1987) cited above, also quotes a few distances, corresponding to the double-layer structure of CE-myristate, which were also found in the WAXD of β-sitosteryl oleate. The peak with distance d=4.85 Å might be due to side-by-side stacking of the fatty acid chains and the distance d=10.08 Å might indicate the side-to-side stacking of the rings (Dorset (1987) cited above). The dominant interactions in Monolayer Type 2 CE crystals are ring-ring and chain-chain (Ginsburg et al. (1984) cited above). The molecules are anti-paralleled. The acyl chains of opposite monolayers are interlocked, but loosely packed next to each other to form the interface between the layers. They do not constitute a specific ‘subcell’ structure (Gao & Craven (1986) J. Lipid Res. 27, 1214-1221; Das & De (2011) cited above). At CE oleate, the unsaturated chain is bent in such a way that the linearity of the chain is preserved as good as possible (Craven & Guerina (1979) Chem. Phys. Lipids 29, 91-98; Ginsburg et al. (1984) cited above). An extensive conformity of the oleate chain is observed, outside a kink region of six atoms around the cis-double bond (Gao & Craven (1986) cited above). It was concluded that β-sitosteryl oleate formed the bilayer structure in the ‘equilibrium’ state.
Polarized Light Microscopy
Blends of Palm Oil with (β-Sitosteryl Oleate
Differential Scanning Calorimetry
The melting curves of the blends of palm oil with β-sitosteryl oleate are shown in
When the melting enthalpy was plotted as function of the β-sitosteryl oleate concentration (
X-Ray Diffraction
Palm oil crystallized at all concentrations of β-sitosteryl oleate in the beta prime polymorph. The crystalline form of β-sitosteryl oleate was also the same in all blends.
The area of all diffraction peaks corresponding to one crystal form shall be proportional to the amount of this form, but the proportionality factor may vary depending on the crystalline structure. This means that the proportions of the different crystalline forms cannot be derived directly from the relative surfaces below their corresponding peaks (Shukat et al. (2012) J. Thermal Anal. Calorimetry, 108, 153-161). It was visually observed that the relative area of palm oil peaks decreased and the relative area of β-sitosteryl oleate peaks increased with increasing concentration of β-sitosteryl oleate.
What can be is that the amount of beta prime polymorphic from of palm oil decreases and the amount of β-sitosteryl oleate crystals increases with increasing concentrations of β-sitosteryl oleate.
Polarized Light Microscopy
The crystals of β-sitosteryl oleate appeared to be structuring themselves more and more into spherulites at higher concentrations of β-sitosteryl oleate. The growth of the spherulites is in function of the degree of supersaturation, just like nucleation and growth processes (Marangoni & Wesdorp (2013) cited above). Only 100% β-sitosteryl oleate was clearly found to be spherical. Up to and including 90% β-sitosteryl oleate the driving force for spherulitic growth and arrangement was likely too small. Sferulitic growth is caused by diffusional instabilities, but also by three nucleation modes of new crystallites on the growth front. Sferulitic growth is a secondary nucleation process (Abe et al. (2002) Liquid Crystals 29, 1503-1508; Marangoni & Wesdorp (2013) cited above).
Table 2 shows the composition of a number of commercial margarine products. Analysis of the product and product pack information reveals that all products with vegetable fats contain 19-31 g saturated fats per 100 g/fat and the cholesterol-lowering margarines contain phytosterol/phytostanol esters ranging from 15 to 41 g per 100 g fat.
β-sitosteryl oleate was prepared according to the method described in Example 1. Blends were made from the self-made β-sitosteryl oleate (PE oleate) with rapeseed oil. The PE oleate concentrations of the blends were 30.40 and 50%. The purity of PE oleate was >99% (as determined by thin layer chromatography). To compare the SFC profile of these blends with that of the fat fraction of existing margarines, 3 types of commercial margarines were used: Benecol™ “bakken en smeren”, Becel Original™ and Becel Pro Activ™. (the composition of these margarines are summarised in table 2).
The PE oleate fatty acid composition was determined according to method by Ryckebosch et al (2012) cited above.
The sterol composition of PE oleate was analysed according to method of Ryckebosch, (2012) cited above
A representative sample of the margarine was melted in an oven at 80° C. The liquid margarine was then dissolved in an excess diethyl ether. Water was removed by adding anhydrous Na2SO4 and 30 mins to rest under regular stirring. The Na2SO4 was removed by filtration over a folding filter. The residue was washed repeatedly with diethyl ether until the yellow colour disappeared to definitely have all lipids in the filtrate. The diethyl ether in the filtrate was evaporated with a rotavapor. The yield of the fat extraction was compared with the fat content stated on the packaging of the margarine. The fatty acid composition of the fat fractions of the margarine was also determined using the method above described and compared with the value on the packaging.
Solid fat content (SFC) was determined from the following fats: blends of 30, 40, 50% PE oleate in rapeseed oil and fat fractions Becel Original™, Becel Pro Activ™ and Benecol™ according to AOCS method Cd16b-93 (direct method) for non-stabilizing fats. Fats were melted for 30 mins at 80° C., then kept overnight (16 h) at 0° C. and then for 60-65 mins at each of the selected measuring temperatures: 10, 20, 30, 35, 40 and 45° C. The SFC determination was made for all fats in 3-fold. Results are shown in table 3 and
The values show the average of three measurements. The error is 0.2%.
The values show the average of three measurements. The error is 0.2%.
See also
Based on the results of the SFC analyses, it is concluded that 30% is the optimal concentration of PE oleate in a blend with rapeseed oil as the SFC profile of this blend is closest to that of commercial margarines. The fatty acid profile of the 30% PE oleate blend is also very similar to that of the best fat mixtures described in patent EP1 011 343 B1 (see p. 12 Table 4 Blends 1 and 2). On the basis of extrapolation of these data, a blend with 25% PE oleate will also be suitable for the production of margarine.
Via DSC the influence of the type of liquid fat in the blends with PE-oleate was tested, but this proved to have no effect on the thermal properties (results not shown). So instead of rapeseed oil, for example, sunflower oil could also be used. Blends with a PE oleate concentration of 20% or lower can be used with addition of an additional type of fat that serves as hardstock.
Instead of oleic acid, the plant sterols could also be esterified with the fatty acids of a commercial fat such as olive oil, high-oleic sunflower oil, high-oleic soybean oil, high-oleic safflower oil or high-oleic canola oil. The SFC fat blending profile may then differ slightly due to a small difference in fatty acid profile between PE oleate and the commercially available high-oleic oils. For example because high-oleic sunflower oil contains approximately 10% linoleic acid and 80% oleic acid, the SFC profile of fat blends is expected to be slightly lower than that of blends with PE oleate. The same is true for high-oleic safflower oil which contains about 78% oleic acid and 13% linoleic acid. On the other hand since the percentage of saturated fatty acids in the fatty acid composition of olive oil is about 13% and of high-oleic soybean oil is about 9%, the SFC fat blend profiles are expected to be slightly higher than that of the PE oleate blends. This is demonstrated in the examples below.
Two different types of fats with a high oleic acid content (at least 70%) were used for esterification of wood sterol: olive oil and high-oleic sunflower oil. The purity of the synthesized sterol esters was more than 99% as determined by H-NMR. The sterol esters contained no free sterols and only a very small amount of free fatty acids as is shown in Table 6. The determination of total free fatty acid content was done by the formation of dimethylamide derivatives from the free fatty acids and subsequent separation and detection with GC-FID, as described by Gheysen et al. (Food Chemistry 2018, 441-450). The determination of total free fatty acids was performed in triplicate.
Determined according to the method by Ryckebosch et al (2012) cited above. The values show the average of three measurements. The error is 0.2%.
The fatty acid composition of the sterol esters with fatty acids derived from high oleic sunflower oil and olive oil were highly unsaturated both containing more than 70% oleic acid. On the contrary, palm oil and palm stearin contain much more saturated fatty acids. The saturated fatty acid content in palm oil is almost 50% and in palm stearin it even mounted up to 67%.
These data are also presented in
At each temperature the SFC of both types of sterol esters was higher than that of palm oil. This result is very unexpected since palm oil contains much more saturated fatty acids than the sterol esters. Moreover up to a temperature of 20° C. the SFC of the sterol esters is similar to that of palm stearin which contains even more saturated fatty acids than palm oil. The SFC profiles of the sterol esters, and especially the sterol esters with fatty acids derived from high oleic sunflower oil are much steeper than the SFC profile of palm stearin, especially in the temperature region between 20° C. and 30° C. This has the advantage that the remaining SFC at temperatures above 37° C. is lower for the sterol esters than for palm stearin. The sterol esters with fatty acids derived from high oleic sunflower oil are already almost completely melted at 40° C. warranting no waxy mouthfeel in blends with a liquid fat in any concentration. The SFC at temperatures above 37° C. of sterol esters with fatty acids derived from olive oil is higher than that of sterol esters with fatty acids derived from high oleic sunflower oil, probably because the former contains a higher-melting sterol ester fraction composed of saturated fatty acid esters of sterols.
Since the sterol esters with fatty acids derived from high oleic sunflower oil or olive oil have an SFC profile which is very similar to that of conventional hardstock (palm oil and palm stearin) it can be concluded that they can be used in blends with a liquid fat as a replacement for the conventional hardstock.
Texture analyses of the different types of sterol esters and of palm oil and palm stearin was performed using a Texture Analyzer (Lloyd Instruments model LF plus) equipped with a 100 N load cell and a cylindrical probe (6 mm diameter). Plastic cans with a diameter of 30 mm and a height of 70 mm were filled with 11.5 g sample. The samples were then melted at 80° C. for 30 min and thereafter put in a water bath at 10° C. for rapid cooling. The samples were kept at 10° C. for 72 h to bring them in a kinetically stabilized state. After this tempering force-distance deformation curves of the samples were obtained by forcing the probe to penetrate the sample at a constant speed of 10 mm/min to a distance of 10 mm. The hardness of the lipid is defined as the maximum force required to penetrate the sample.
The results show that at 10° C. both types of sterol esters were almost four times harder than palm oil. This is a surprising result since at 10° C. the SFC of the sterol esters was only almost two times higher than the SFC of palm oil. Moreover, the hardness of both sterol esters was similar to that of palm stearin. Thus, a highly unsaturated lipid was created with the same hardness as a highly saturated fat, something which has not been reported before. In fact, this result goes against all current “rules” of fat crystallization.
Despite their difference in fatty acid profile the hardness at 10° C. of both sterol esters was not significantly different. This has the advantage that the same hardness can be obtained with sterol esters derived from high oleic sunflower oil as with sterol esters derived from olive oil, but with a lower amount of saturated fatty acids.
Several lipid blends were prepared of the different types of sterol esters with different weight ratios of the sterol esters and rapeseed oil and without hardstock. The weight ratios of the different lipid blends are shown below.
The solid fat content (SFC) was determined for the different lipid blends and for different commercial margarines. Table 11 shows the results as the mean±standard deviation of three replicates. The SFC was determined according to AOCS method Cd16b-93 (direct method) for non-stabilizing fats as explained above.
12 ± 0.2
The obtained SFC profiles clearly indicate that lipid blends 1 through 12 can be used for the production of lipid-containing food products in which solid fat is needed to give structure to the final food product. In general, at each temperature, the lipid blends containing sterol esters with fatty acids derived from high oleic sunflower oil had a slightly lower SFC than lipid blends with the same concentration of sterol esters with fatty acids derived from olive oil. This was expected since the fatty acid composition of sterol esters with fatty acids derived from high oleic sunflower contain less saturated fatty acids than sterol esters with fatty acids derived from olive oil.
By comparing with the SFC profiles of the commercial margarines it can be concluded that lipid blends 2 through 9 are very suitable for use in ordinary table margarines and spreads. Lipid blend 1 is probably too soft for use in spreadable table margarines and spreads. Lipid blends 10 through 12 will probably cause a waxy aftertaste in the mouth when used in spreadable table margarines since the SFC at temperatures above 30° C. is too high in these lipid blends (Miskandar et al. (2005) Asia Pac J Clin Nutr. 14, 387-395). These lipid blends could however still be used in other types of margarines like for example puff pastry margarine where such higher SFC values at temperatures above 37° C. do not cause an undesirable mouthfeel.
It can thus be concluded that the typical concentration to obtain the desired texture in spreadable table margarine is 20 to 35% sterol esters with fatty acids derived from olive oil or 25-45% sterol esters with fatty acids derived from high oleic sunflower oil.
Soft table spread is prepared that contains the different types of sterol esters rich in oleic acid from example 4. A model soft table spread with a typical formulation is prepared containing liquid oil (e.g. rapeseed oil), sterol esters rich in oleic acid and emulsifiers (0.4% mono- and diglycerides and 0.2% soy lecithin) in the lipid phase and 1.5 to 2.5% table salt and 0.01% preservative (e.g. potassium sorbate) in the water phase. In accordance with the typical production process of a spread the lipid phase is first prepared by blending the fully melted sterol esters with the liquid oil while heating and subsequently adding the emulsifiers. The aqueous phase is prepared separately by dissolving the salt and the preservative in water. Then the emulsion is made by mixing the lipid and the aqueous phase at a temperature of about 43° C. Optionally the emulsion is pasteurized to avoid microbial contamination. The emulsion is then passed through a scraped surface heat exchanger (SSHE) to induce lipid crystallization and subsequently through a pin-worker where the cooled emulsion completes its crystallization and where the desired texture of the margarine is formed. Finally the margarine is filled in tubs [Miskandar (2005) Asia Pac. J. Clin. Nutr., 14, 387-395].
The sterol ester concentration in the fat phase of the margarines is determined by the total amount of lipid phase in the margarine and on the advised daily intake range of phytosterols. Four types of margarines are prepared with a different lipid content. Table 12 shows the sterol ester and rapeseed oil content of the lipid phase of the different spreads which depends on the total lipid content. The sterol ester content of the spreads was targeted at 20 g/100 g, which corresponds to a sterol content of 12 g/100 g and which ensures a daily intake of 2.4 g sterols when the margarine consumption is 20 g/day. For example, if the lipid phase contains 33% sterol esters, a medium-fat margarine consisting of 60% lipid phase would provide a sufficiently high daily phytosterol dosis if 20 g margarine is consumed each day.
Table 13 shows the saturated fatty acid content of the different spreads depending on the oil type used for the sterol ester synthesis and taking into account the lipid composition of the spreads and the fatty acid composition of the sterol esters and rapeseed oil. of It should be noted that the spreads are palm oil-free and will contain less than 3.5 g saturated fatty acids per 100 g product, whereas similar products currently on the market still contain 7 up to 17 g saturated fatty acids per 100 g product.
As is frequently done in other studies, the spread is first prepared on small scale (about 11) using an ice-cream maker, which is in fact a SSHE and is very inexpensive and easy to use and allows optimization of the recipe [Shah (2014) J. Am. Oil Chem. Soc. 91, 309-316; Saadi (2012) Food Chem. 133, 1485-1493; Pande (2013) Biocatal. Agric. Biotechnol. 2, 76-84.]. The macroscopic properties such as hardness and spreadability of the prepared margarines is analyzed after one week of storage at 4° C. using a texture analyzer and compared to the same properties of commercial margarines [Steen (2014) Food Bioprocess Technol. 7, 2855-2864]. The spreads are also subjected to a thermal and morphological analysis (using X-ray and microscopic procedures) in view of gaining mechanistic insights. Furthermore the droplet size of the spreads is determined using pNMR. In a next step the spreads are produced on pilot scale (25 l). A pilot plant for margarine production which has the advantage that it also contains a pin-worker next to a SSHE is used for the spread production.
| Number | Date | Country | Kind |
|---|---|---|---|
| 1721720.9 | Dec 2017 | GB | national |
| 1809192.6 | Jun 2018 | GB | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2018/086363 | 12/20/2018 | WO | 00 |
