WO2018018112A1 - Procédé pour l'obtention de germes de cristallisation, germes de cristallisation et leurs utilisations - Google Patents
Procédé pour l'obtention de germes de cristallisation, germes de cristallisation et leurs utilisations Download PDFInfo
- Publication number
- WO2018018112A1 WO2018018112A1 PCT/BR2017/000084 BR2017000084W WO2018018112A1 WO 2018018112 A1 WO2018018112 A1 WO 2018018112A1 BR 2017000084 W BR2017000084 W BR 2017000084W WO 2018018112 A1 WO2018018112 A1 WO 2018018112A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- crystallization
- seeds
- crystallization seeds
- temperature
- limonene
- Prior art date
Links
- 238000002425 crystallisation Methods 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000003925 fat Substances 0.000 claims abstract description 14
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 claims description 60
- 239000012297 crystallization seed Substances 0.000 claims description 45
- 244000299461 Theobroma cacao Species 0.000 claims description 38
- 230000008025 crystallization Effects 0.000 claims description 37
- 235000019219 chocolate Nutrition 0.000 claims description 35
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 229940116364 hard fat Drugs 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 21
- 238000005496 tempering Methods 0.000 claims description 17
- 235000019197 fats Nutrition 0.000 claims description 13
- 150000002632 lipids Chemical class 0.000 claims description 13
- 239000000828 canola oil Substances 0.000 claims description 12
- 235000019519 canola oil Nutrition 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- 150000003626 triacylglycerols Chemical class 0.000 claims description 9
- 238000005054 agglomeration Methods 0.000 claims description 8
- 230000002776 aggregation Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 150000004665 fatty acids Chemical class 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 239000002537 cosmetic Substances 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 230000006641 stabilisation Effects 0.000 claims description 4
- 238000011105 stabilization Methods 0.000 claims description 4
- 230000004888 barrier function Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000004909 Moisturizer Substances 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 230000004927 fusion Effects 0.000 claims description 2
- 235000019860 lauric fat Nutrition 0.000 claims description 2
- -1 lipsticks Substances 0.000 claims description 2
- 235000013310 margarine Nutrition 0.000 claims description 2
- 230000001333 moisturizer Effects 0.000 claims description 2
- 229940124531 pharmaceutical excipient Drugs 0.000 claims description 2
- 239000000825 pharmaceutical preparation Substances 0.000 claims description 2
- 229940127557 pharmaceutical product Drugs 0.000 claims description 2
- 239000012258 stirred mixture Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 2
- 239000003054 catalyst Substances 0.000 claims 1
- 230000003750 conditioning effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000002516 radical scavenger Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 230000000087 stabilizing effect Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 239000011859 microparticle Substances 0.000 description 24
- 230000007704 transition Effects 0.000 description 16
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 13
- 230000001133 acceleration Effects 0.000 description 10
- 239000013078 crystal Substances 0.000 description 9
- 229940110456 cocoa butter Drugs 0.000 description 8
- 235000019868 cocoa butter Nutrition 0.000 description 8
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010899 nucleation Methods 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000006698 induction Effects 0.000 description 3
- 238000001000 micrograph Methods 0.000 description 3
- 239000002667 nucleating agent Substances 0.000 description 3
- 238000002560 therapeutic procedure Methods 0.000 description 3
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 3
- 238000002441 X-ray diffraction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004626 scanning electron microscopy Methods 0.000 description 2
- 238000009331 sowing Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- XMGQYMWWDOXHJM-SNVBAGLBSA-N (-)-α-limonene Chemical compound CC(=C)[C@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-SNVBAGLBSA-N 0.000 description 1
- XMTQQYYKAHVGBJ-UHFFFAOYSA-N 3-(3,4-DICHLOROPHENYL)-1,1-DIMETHYLUREA Chemical compound CN(C)C(=O)NC1=CC=C(Cl)C(Cl)=C1 XMTQQYYKAHVGBJ-UHFFFAOYSA-N 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 235000003901 Crambe Nutrition 0.000 description 1
- 241000220246 Crambe <angiosperm> Species 0.000 description 1
- 241000219146 Gossypium Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 125000002015 acyclic group Chemical group 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000005293 duran Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910002804 graphite Inorganic materials 0.000 description 1
- 239000010439 graphite Substances 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000012749 thinning agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229960001947 tripalmitin Drugs 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
Definitions
- the present invention is in the food and beverage field and relates to a process for obtaining crystallization seeds using mixtures of ihardfat fully hydrogenated soybean oil), potential for accelerating and modifying crystallization of Fats such as crystallization seeds in polymorphic forms are most useful.
- Cocoa butter is the major component in chocolates, characterizing the product's continuous phase as a dispersing matrix for solid cocoa, sugar and milk particles (LOISEL et al., 1998).
- This fat can crystallize into 6 polymorphic forms, each with distinct thermodynamic stability and melting point, identified as X, II, III, IV, V and VI, or by Greek letters, y,, ⁇ 'and ⁇ . the most stable form VI (WILLE & LU TON, 1966).
- the V or ⁇ form is the most desirable polymorph for chocolate (HINDLE, POVEY and SMITH, 2002).
- the tempering process of chocolate is fundamentally a controlled crystallization in which, through heat and mechanical treatments, a specific percentage of crystals is produced in the most stable form of MC (HARTEL, 1991). Effective tempering can facilitate demolding, prevent fat-bloom from cooling and storage, and obtain a finished product with good gloss, texture (snap) and fusion characteristics.
- TAGs active triglyceride nucleating agents
- PPP tripalmitin
- POP 1-palmityl-2-ooyoyl palmitin
- SOS 1-stearyl-2-oleoylstearine
- Lopes et al. (2015) developed spray cooling crystallization seeds employing soybean, cotton, palm and crambe hardfats, fully hydrogenated vegetable oils, which have a homogeneous high melting TAG composition.
- Hardfats represent low cost industrial fats with great potential for modification and acceleration of cocoa butter crystallization (RIBEIRO et al. 2Q13).
- Lipid microparticles (SLM) or soybean hardfat crystallization seeds obtained by Lopes et al. (2015) demonstrated the need for storage under controlled temperatures (between 25 and 45 ° C) for 1 to .139 days, aiming at the transition from unstable polymorphic forms ( ⁇ ) obtained after particle production to stable forces ( ⁇ ). Storage at 45 ° C for 24 hours allowed the transition to the ⁇ form.
- high temperatures favored the agglomeration of SIM,
- the present invention relates the use of the D-Lemonene polymorphic transition acceleration potential, verified in static crystallization of MC, for the production of stabilized crystallization seeds (form 3), which demonstrates the unprecedentedness. of the idea.
- the idea is not just a simple application of D-limonene on a different lipid basis, but the production of stabilized microparticles by means of this monomer.
- the present invention relates the use of the D-Limenon polymorphic transition acceleration potential, found in static crystallization of MC, to the production of stabilized crystallization seeds ( ⁇ form), which demonstrates the novelty of the idea.
- the idea is not just a simple application of D-limonene on a different lipid basis, but the production of stabilized microparticles through this raonoterpene, aiming at application in chocolates and other industrial products or processes.
- the chocolate therapy step is the formation of crystallization nuclei of the lipid phase of chocolate, with the formation of approximately 4% of stable beta-type crystals by a specific heat treatment. These crystals of triacylglycerol nature are responsible for structuring the crystal lattice in this stable form (beta), which characterizes the quality chocolate.
- the present invention aims to propose a process for obtaining crystallization seeds under the stable ⁇ polymorphic habit, composed of mixtures between fully hydrogenated soybean hardfat oil and different concentrations of D-limonene or soybean oil. canola, obtained by spray cooling technique.
- PMF medium palm fraction
- FIG. IA shows the micrograph of pure soybean hardfat seeds performed at 25 ° C at 150x magnification, 500 bar;
- FIG. 1B shows micrograph of soybean hardfat seeds with the addition of 5% D-limonene performed at 25 ° C in 150x magnification, 500u bar;
- FIG. 1C shows micrograph of hardfat seeds with 7.5% canola oil addition performed at 25 ° C in 150x magnification, SOOpra bar;
- FIG. 2A shows the XRD pattern (short spacing) of soybean hardfat microparticles, at times 0, 2, 7, 19 and 26 days at 25 ° C without addition of oils;
- FIG. 2B shows the short spacing of the soybean hardfat microparticles at times 0, 4, 7, 19 and 26: days at 25 ° C with. addition of 7.5% canola oil;
- FIG. 2C shows ⁇ diffractogram (short spacing) of the soybean hardfat microparticles at times 0, 2, 7, 1.9 and 26 days at 25 ° C with 5% D-limonene added.
- FIG. 3 shows the tempering curve obtained for milk chocolate, with and without the addition of the microparticles of the invention: (a) conventional sealing, (b) tempering with addition of soybean hardfat + canola oil microparticles and (c) tempering with the addition of soybean hardfat art D-lirnonene microparticles,
- the present invention relates to a process for obtaining crystallization seeds under the more stable polymorphic habit ⁇ ' , composed of mixtures between soybean hardfat and different concentrations of D-i.monene or canola oil comprising the following steps-- a) melt the hardfat. soybeans, for example in a bath, hot tanks or in a microwave oven, at a temperature ranging from 70 to 90 ° C, preferably from 75 to 80 ° C until complete melting of the fat crystals;
- jacketed medium mixture for example in jacketed tank, under controlled temperature of L 70 to 90 C for 6 minutes;
- atomizing the mixture was spray cooling system which may comprise a container maintained at -10 ° to 1.0 ° C, preferably between -2 and the 0 ° C using nozzle atora 0.2 to Zador 2 mm, preferably from 0.7 to 1 liter and compressed air pressures varying from 0.5 to 5 kgf / cm 2 , preferably from 1.0 to 2.0 kgf / cm 2 at room temperature;
- g store in closed containers in a temperature controlled chamber of 10 to 30 ° C, preferably ⁇ 25 ° C.
- Crystallization seeds were produced by the method described above using the spray cooiing technique initially with the addition of 1 to 15% d-limonene or cinnamon oil to the hardfat. soybeans, resulting in a relatively loose powder with no agglomeration.
- Seed surfaces were evaluated by Scanning Electron Microscopy (ME). Water was used aluminum base (1.4 cm diameter by 0.6 thickness) with double sided copper tape and colloidal graphite layer. Then the seeds were pulverized and fixed in this structure, and the samples were analyzed under table type microscope with variable voltage acceleration of 10 kV, with 150 times increase.
- ME Scanning Electron Microscopy
- the crystallization seeds produced are visually presented as relatively loose powders without agglomeration. Scanning electron microscopy (MBV) showed its spherical shape and confirmed the absence of agglomeration. In addition, a smooth and homogeneous surface has been shown to prove the beneficial effect of D-limonene or canola oil on crystallization of hazdfat and on the formation of crystallization seeds.
- MBV scanning electron microscopy
- the mean diameter (D 5 a) of the microparticles was between 150 and 2,00pm, for comparison, the literature indicates a diameter of the microparticles range from 5 to 500 u for satisfactory application as crystallization seeds, Therefore, microparticles present this potential application.
- Polymorphic seed habit was determined by X-ray diffraction according to the AOCS Cj 2-95 method (AOCS, 2009). Was. used: a diffractometer using geometry. Bragg-Brentano ( ⁇ : 2 ⁇ ) with Cu- ⁇ radiation (k - 1.5418 ⁇ , 40KV voltage and 30mA current). Measurements were obtained with steps of 0.02 ° In 20 and acquisition time of 2s, with scans of 15 to 30 ° (2 ⁇ scale). The identification of the polymorphic form was determined from the values of the shorts spacings (distances between the parallel acyclic groups in the triacylglycerol) characteristic of the crystals.
- FIG. 2A shows the diffractograms of the oil-free soybean harclfat sample and FIG. 2B of the sample with 7.5% canola oil added and FIG. 2C with addition of 5% D-1 imonene.
- the crystallization seeds of the present invention under the most stable polymorphic habit B are composed of mixtures of soybean fully hydrogenated oil (kardfat) and different concentrations of D-limonene or canola oil obtained by Spray cooling technique features, the induction of crystals in the polyrriorphic form ⁇ , which is desirable in products such as chocolate due to the ability to accelerate or render unnecessary the expensive tempering or pre-crystallization stage.
- crystallization seeds of the present invention may be applied to food, cosmetic, pharmaceutical and veterinary products to accelerate crystallization in fat crystallization and oil structuring processes.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Inorganic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Birds (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
La présente invention concerne un procédé pour l'obtention de germes de cristallisation potentielle dans l'accélération et la modification de la cristallisation de graisses, ainsi que des germes de cristallisation sous formes polymorphes plus stables (forme β).
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102016017869-0A BR102016017869B1 (pt) | 2016-07-29 | 2016-07-29 | Processo para a obtenção de sementes de cristalização, sementes de cristalização e uso das mesmas |
BRBR1020160178690 | 2016-07-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2018018112A1 true WO2018018112A1 (fr) | 2018-02-01 |
Family
ID=61015162
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/BR2017/000084 WO2018018112A1 (fr) | 2016-07-29 | 2017-07-28 | Procédé pour l'obtention de germes de cristallisation, germes de cristallisation et leurs utilisations |
Country Status (2)
Country | Link |
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BR (1) | BR102016017869B1 (fr) |
WO (1) | WO2018018112A1 (fr) |
Citations (7)
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US2785983A (en) * | 1953-06-23 | 1957-03-19 | Buckeye Cellulose Corp | Flavoring material and method of making the same |
US3582353A (en) * | 1968-02-19 | 1971-06-01 | Campbell Taggart Ass Bakeries | Edible products with localized areas of coloring or flavoring and process for making same |
US3949094A (en) * | 1974-07-31 | 1976-04-06 | Scm Corporation | Condiment-treating process and product |
BR9802593A (pt) * | 1997-07-24 | 2000-11-28 | Nestle Sa | Chocolate com baixo teor de gordura |
US6245366B1 (en) * | 1996-10-25 | 2001-06-12 | Mccormick & Company, Inc. | Fat-coated encapsulation compositions and method for preparing the same |
WO2009058381A1 (fr) * | 2007-10-31 | 2009-05-07 | Swedish Match North America, Inc. | Procédé de fabrication de dispersions particulaires solides aromatisées |
BR102012024791A2 (pt) * | 2012-09-17 | 2016-03-29 | Unicamp | processo para estabilização de manteiga de cacau e chocolate, processo para obtenção de sementes de cristalização, sementes de cristalização, produtos estabilizados e usos |
-
2016
- 2016-07-29 BR BR102016017869-0A patent/BR102016017869B1/pt active IP Right Grant
-
2017
- 2017-07-28 WO PCT/BR2017/000084 patent/WO2018018112A1/fr active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2785983A (en) * | 1953-06-23 | 1957-03-19 | Buckeye Cellulose Corp | Flavoring material and method of making the same |
US3582353A (en) * | 1968-02-19 | 1971-06-01 | Campbell Taggart Ass Bakeries | Edible products with localized areas of coloring or flavoring and process for making same |
US3949094A (en) * | 1974-07-31 | 1976-04-06 | Scm Corporation | Condiment-treating process and product |
US6245366B1 (en) * | 1996-10-25 | 2001-06-12 | Mccormick & Company, Inc. | Fat-coated encapsulation compositions and method for preparing the same |
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