Solid phase glycerolysis

Abstract

An enzymatic solid phase reaction for preparing a solid having greater than 40 % monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75 % at 20 ° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40 % monoglyceride.

1 . An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; 
 wherein the reaction mixture comprises 
 (i) lipase;  
 (ii) at least 14 weight % glycerol; and  
 (iii) glyceride;  
   and optionally 
 (iv) lecithin,  
 such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, aid a solid fat content of more than about 75% at 20° C.  
   
     
     
         2 . An enzymatic solid phase reaction according to  claim 1 , wherein in the absence of (iv), the glyceride (iii) has an iodine value of between about 5 and about 15.  
     
     
         3 . A enzymatic solid phase reaction according to any preceding claim, wherein the glyceride is a triglyceride.  
     
     
         4 . An enzymatic solid phase reaction according to  claim 1  or  claim 2 , wherein the glyceride is a diglyceride.  
     
     
         5 . An enzymatic solid phase reaction according to claims  3  or  4  wherein the glyceride is derived from palm oil, sunflower oil, rape seed oil, soya bean oil, safflower oil, cottonseed oil, ground nut oil, com oil, olive oil, peanut oil, lard, tallow, or mixtures thereof.  
     
     
         6 . An enzymatic solid phase reaction according to  claim 3 , wherein the triglyceride is hardened palm stearin.  
     
     
         7 . An enzymatic solid phase reaction according to any preceding claim wherein the lecithin is selected from plant lecithin, powdered lecithin, synthetic lecithin, or hydrolysed lecithin.  
     
     
         8 . An enzymatic solid phase reaction according to any preceding claim, wherein the lipase is derived from Pseudomonas sp.,  Chroniobacterium viscosum, Pseudomonas cepacia, Pseudomonas stutzeri, Pseudomonas flourescens, Mucor meihei  or  Candida antartica.    
     
     
         9 . An enzymatic solid phase reaction according to any preceding claim wherein the lecithin is present in an amount from about 1% to about 50% by weight.  
     
     
         10 . An enzymatic solid phase reaction according to any preceding claim wherein the glyceride is present in an amount from about 1% to about 86% by weight.  
     
     
         11 . An enzymatic solid phase reaction according to any preceding claim wherein glycerol is present in an amount from about 14% to about 25% by weight.  
     
     
         12 . An enzymatic solid phase reaction according to any preceding claim, wherein the reaction mixture is subsequently spray crystallized.  
     
     
         13 . An enzymatic solid phase reaction according to any preceding claim, wherein said monoglyceride is formed at a temperature of between −10 and 50° C.  
     
     
         14 . A process for preparing an enzymatic solid phase reaction mire for preparing a solid having greater than 40% monoglyceride, said process comprising: 
 (i) melting a glyceride, optionally with a lecithin, to form a fat phase;    (ii) adding to said fat phase a solution of lipase in glycerol, wherein the glycerol is present in an amount of at least 14% by weight of the total mixture, and sting the resultant mixture;    (iii) homogenising said Azure;    (iv) processing said mixture to form said enzymatic solid phase reaction mixture;    such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid it content of more than about 75% at 20° C.    
     
     
         15 . A process according to  claim 14 , wherein said Static solid phase reaction mixture is subsequently spray crystallized.  
     
     
         16 . A process according to  claim 14 , wherein said enzymatic solid phase reaction mixture is subsequently pelletized, flaked or extruded, and optionally ground.  
     
     
         17 . A foodstuff comprising the glycerolysis product obtained from the solid phase reaction of any one of  claims 1  to  13 .  
     
     
         18 . A foodstuff according to  claim 17  wherein the foodstuff is selected from breads, cakes, sweet dough products, laminated doughs, liquid batters, muffins, doughnuts, biscuits, crackers, cookies, chocolate, candies, caramels, halawa, gums, sugar free and sugar sweetened gums, bubble gum, soft bubble gum, chewing gum, puddings, sorbets, frozen dairy products, ice cream, ice milk, coffee cream, whipped cream, custard cream, milk, drinks, yoghurts, mousses, whipped vegetable creams, meat products, processed meat products, edible oils and fats, aerated and non-aerated whipped products, oil-in-water emulsions, water-in-oil emulsions, margarine, shortening, spreads, low fat and very low fat spreads, dressings, mayonnaise, dips, cream based sauces, cream based soups, beverages, spice emulsions, sauces and mayonnaise.