Fecha de publicación: 28/03/2022 Fuente: Wipo "olive oil" FIELD: food industry.
SUBSTANCE: invention relates to fat-and-oil industry and related fields. Method of producing anhydrous fat composition for inclusion as a component-substitute of fat or ingredients of animal origin in a product selected from bakery products, personal hygiene products, cosmetic products, skin care products, soaps, varnishes, dyes or snacks, wherein said fat composition does not contain fats with a saturated fat content of more than 35 wt. %, trans fats, products of animal origin, completely or partially hydrogenated oils or fats, interesterified or transesterified fats, palm or coconut oils or fats, including the following stages: a) heating oil selected from the group consisting of sunflower oil with high content of oleic acid, olive oil, extra virgin olive oil, sunflower seed oil, rapeseed oil or grape seed oil in amount of 1 to 96 wt. % of the total weight of the fat composition in a paddle mixer or mixer with a cutting mechanism at temperature of 60 to 95 °C; b) adding an emulsifier of the type of mono- and diglycerides of fatty acids selected from E-471, E-472, or a mixture thereof, in amount of 1 to 60 wt. % of the total weight of the fat composition into the mixer of step a) until complete dissolution; c) increasing the dissolution temperature at step b) to 95 °C or maintaining temperature at maximum value of 95 °C; d) adding glycerine in amount of 0.1 to 20 wt. % of the total weight of the fat composition into a mixer with a cutting mechanism and dispersing the locust bean and carrageenan in amount of 0.25 to 10 wt. % of the total weight of the fat composition in glycerine to obtaining a homogeneous semi-solid substance; e) pouring the solution obtained in step c) over the semi-solid substance obtained in step d) until a viscous homogeneous liquid is obtained; provided that the amount of components added at steps a)-d) does not exceed 100 %. Anhydrous fat composition can be added to bakery products, personal hygiene products, cosmetic products, skin care products, soaps, varnishes, dyes or snacks.
EFFECT: invention makes it possible to reduce content of saturated fats in relation to coconut or palm fats, reduced environmental impact compared to palm oil or butter, improved structure stability, preventing oil loss.
39 cl, 2 ex