Blends of Non-Lauric Coating Fats and Liquid, Trans-Hardened High Stability Oils With High Rancimat Induction Period Values and Coatings and Food Products Obtained Therefrom

So far, a number of non-temper, non-lauric coating fats are known that contain mid-fractions of the wet fractionation of fat mixtures containing hardened soybean oil. These coating fats have a reasonable oxidation stability, measured as Rancimat Induction Period. This measurement is disclosed in an article by Woestenburg and Zaalberg in Fette, Seifen, Anstrichmittel, 80. (2), 1986, pp. 53-56. A value of at least 30 hours at 120.degree. C. is known for such compositions. However, it is highly desirable to obtain coating fats with a much longer Rancimat Induction Period (RIP).

We have succeeded in obtaining blends which meet the above-mentioned requirement. Therefore, our invention is concerned with fat blends of non-lauric coating fats (=I) and liquid, trans-hardened, high-stability oils (=II), wherein the weight ratio of I:II ranges from 95:5 to 70:30, preferably from 90:10 to 80:20.

The non-lauric coating fats (I) in these blends are mid-fractions that can be obtained from the wet fractionation of fat mixtures containing hardened soybean oil. These last-mentioned fat mixtures preferably contain palm oil olein and/or cottonseed oil as the other fat component(s), which were hardened together with the soybean oil.

The liquid, trans-hardened, high-stability oils (II) in the blends according to the invention are olein fractions that can be obtained from the wet fractionation of fat mixtures containing hardened soybean oil. These last-mentioned fat mixtures preferably contain palm oil olein and/or cottonseed oil as the other fat component(s), which were hardened with the soybean oil.

The ratio of the fat component(s) in the mixtures containing soybean oil can vary between 90:10 and 10:90, preferably between 70:30 and 30:70, soybean oil:other fat. We prefer, however, to use mixtures having more than 50% of the other fat component, which is preferably palm oil olein or cottonseed oil.

As will be understood from the above, the blends can consist of the fat components (I) and (II) that originate from the same or from a different wet fractionation of mixtures containing hardened soybean oil. Therefore, the invention also comprises blends which e.g. contain components of bean oil and palm oil components originating from I and cottonseed oil originating from II or components of bean oil and cottonseed oil from I and palm oil from II. However, the best blends are obtained when part of the olein fraction is mixed with the mid-fraction of the same wet fractionation.

The liquid, trans-hardened, high-stability oils that are used in the invention have RIP values of more than 50 hours at 120.degree. C. However, it is surprising that by mixing a small amount (5-30 wt.%) of these oils with the nonlauric fats I, RIP values for the mixtures could be obtained that are close to the RIP value of the oils II (cf. Examples).

It seems that some sort of unexpected synergism exists for the RIP value by mixing fats I and II.

The invention is also concerned with chocolate coatings having an improved oxidation stability which contain the fat blend according to the invention. Also food products that contain such chocolate coatings are part of the invention.

Another part of the invention is the use of fat blends containing non-lauric coating fats and liquid, transhardened high-stability oils in order to improve the oxidation stability of chocolate coatings.

The blends according to the invention can be prepared in several ways. The most efficient way is a catalytic hardening of soybean oil, which optionally contains wet-fractionated palm oil olein and/or cottonseed oil, followed by wet fractionation of the hardened product. In this wet fractionation three fractions are obtained:

1) a hard stearin fraction;

2) a mid-fraction (=I);

3) an olein fraction (=II).

Mid-fraction I is then blended with either the olein fraction II obtained, or with another olein fraction obtained in a separate wet fractionation process. However, changes in the order of the reaction steps are possible within the process described. However, this is to be considered to be within the scope of our invention.

The hardening of the fat mixtures containing soybean oil is carried out in a way such that the highest amount of trans-hardened oil is obtained. For this purpose a sulphided Ni-catalyst is very suitable.

The wet fractionation is carried out in the normal way, using acetone as solvent in a ratio of more than 3 volume units acetone per weight unit of oil (so e.g. liters per kg). The components are mixed at T above 35.degree. C., cooled to -15.degree. to +15.degree. C. and separated, whereby a solid fraction is obtained. This solid fraction is dissolved in acetone, again at T above 35.degree. C., whereupon the mixture is cooled to 16-24.degree. C. The acetone fraction, which is separated, is worked up in order to collect the mid-fraction.

The following mixtures were made and from these mixtures the RIP value at 120.degree. C. was measured.