Fat composition

Abstract

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

Claims

1. A non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty adds (SAFA) based on the total fatty adds in the composition, wherein the change in solid fat content from N35-N25 for the composition is at least 15 and wherein N35 for the composition is less than 3 and wherein the fat composition comprises less than 20 wt. % PUFA.

2. The fat composition according to claim 1, wherein N35 is less than 2.

3. The fat composition according to claim 1, wherein the change in solid fat content from N35-N25 is at least 17.

4. The fat composition according to claim 1, wherein the fat composition comprises less than 40 wt. % SAFA.

5. The fat composition according to claim 1, wherein the fat composition comprises more than 8 wt. % StOSt triglycerides based on the total triglycerides in the composition.

6. The fat composition according to claim 1, wherein the fat composition comprises less than 40 wt. % POP triglycerides, based on the total triglycerides in the composition.

7. The fat composition according to claim 1, wherein the POP/StOSt weight ratio is <10.

8. The fat composition according to claim 1, wherein the fat composition comprises C16:0 20-35 wt. %; C18:0 8-15 wt. % and 18:1 40-50 wt. %, based on the total fatty acids in the composition.

9. The fat composition according to claim 1, wherein the composition has a cool melting sensation when inserted in the mouth of a human.

10. A confectionery product comprising the fat composition according to claim 1.

11. A method of preparation of the fat composition according to claim 1, comprising mixing one or more triglyceride-containing components of the composition and a liquid oil.

12. The method according to claim 11, wherein the one or more triglyceride-containing components comprises a palm mid fraction and shea stearin.

13. The method according to claim 12, wherein the palm mid fraction has an IV of from 32 to 36.

14. The method according to claim 11, wherein the liquid oil is selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, safflower oil, corn oil, palm olein, shea olein, and mixtures thereof.

15. The fat composition according to claim 1, wherein the fat composition comprises more than 10 wt. % StOSt triglycerides based on the total triglycerides in the composition.

16. The fat composition according to claim 1, wherein the fat composition comprises from 10-15 wt. % StOSt triglycerides based on the total triglycerides in the composition.

17. The fat composition accordin to claim 1, wherein the fat composition comprises less than 35 wt. % POP triglycerides, based on the total triglycerides in the composition.

18. The fat composition according to claim 1, wherein the fat composition comprises from 25-40 wt. % POP triglycerides, based on the total triglycerides in the composition.

19. The fat composition according to claim 1, wherein the POP/StOSt weight ratio is from 1 to 4.

Description

EXAMPLES

(1) Reducing saturated fatty acids in fat formulation usually results in softer products and unstable texture. With the development of low SAFA alternatives for confectionery filling fats having a SAFA level of higher than 50 g/gram fat, we found that similar texture could be achieved with lower SAFA content (30-40% lower SAFA).

(2) On top of that, we surprisingly found that one of the fat formulations was giving a very cool melting sensation when compared to other alternatives with more or less the same SAFA level. Regarding coolness: Geoff Talbot has described in his book “Application of fats in confectionery” about this characteristic and the correlation with SFC profile.

Example 1

(3) Different fat mixtures (samples A, B, C and D) were prepared by blending different components/fractions in order to obtain formulations having a saturated fatty acid (SAFA) level of between 35 and 40%.

(4) The formulations were based on hard palm mid fraction, Shea stearin, Rape seed oil and/or a structuring agent:

(5) TABLE-US-00001 Sample A Sample B Sample C Sample D Hard PMFIV32 (%) 41 48 39 53 Shea stearin (%) 15 — 10 — Structuring Agent — 5 5 5 (%) rape seed oil (%) 44 47 46 42 SAFA (g/100 gr fat 37.8 37.2 36.4 40

(6) For the structuring agent, the commercially available CristalGreen from IOI Loders Croklaan, Wormerveer, The Netherlands, was used. As a reference, a high SAFA fat was included. Analysis of SFC melting curve, Fatty Acid Methyl Ester analysis (FAME), and triglyceride (TAG) analysis are shown in Tables 1, 2 and 3 below respectively.

(7) TABLE-US-00002 TABLE 1 Physical characteristics, FAME and TAG analysis of samples Sample D Sample B Sample C Product (comparative) (comparative) (comparative) Sample A Reference S20-N20 24 h 36.4 31.8 41.1 34.9 56.2 S20-N25 24 h 25.0 18.4 29.1 19.0 34.6 S20-N30 24 h 9.3 8.9 10.2 1.6 7.5 S20-N35 24 h 4.1 4.3 5.0 0.2 0.6 S20-N40 24 h 0.4 0.8 0.0 0.0 0.0

(8) TABLE-US-00003 TABLE 2 FAME analysis of samples Sample D Sample B Sample C Product (comparative) (comparative) (comparative) Sample A Reference C8:0 0.0 0.0 0.0 0.0 0.0 C10:0 0.0 0.0 0.0 0.0 0.0 C12:0 0.1 0.1 0.1 0.1 0.2 C14:0 0.5 0.5 0.6 0.4 1.0 C15:0 0.0 0.0 0.0 0.0 0.1 C16:0 33.7 31.3 36.3 25.9 49.4 C17:0 0.1 0.1 0.1 0.1 0.1 C18:0 3.9 5.4 4.2 12.3 5.0 C18:1 45.3 45.3 43.5 45.1 36.4 C18:2 10.7 11.2 10.0 10.6 6.8 C18:3 3.8 4.1 3.5 3.6 0.2 C20:0 0.5 0.6 0.5 0.7 0.4 C22:0 0.2 0.2 0.2 0.2 0.1 C22:1 0.1 0.1 0.1 0.1 0.0 C24:0 0.1 0.1 0.1 0.1 0.1 C24:1 0.1 0.1 0.1 0.1 0.0 Others 0.1 0.2 0.2 0.2 0.0 IVFAME 68.1 69.8 64.4 67.2 43.7 Total Trans 0.7 0.8 0.7 0.3 0.2 SAFA g/100 gram fat 37.2 36.4 40.0 37.8 53.5 MUFA g/100 gram 43.9 44.0 42.1 43.5 34.8 fat PUFA g/100 gram fat 13.7 14.5 12.8 13.5 6.6

(9) TABLE-US-00004 TABLE 3 TAG analysis of samples Sample D Sample B Sample C Product (comparative) (comparative) (comparative) Sample A Reference MPP 0.5 0.5 0.6 0.3 0.7 MOM 0.1 0.0 0.0 0.0 0.1 PPP 5.4 5.7 5.7 1.4 3.1 MOP 1.2 1.1 1.4 1.2 2 MLP 0.1 0.1 0.1 0.3 0.3 PPSt 1.0 1.2 1.3 0.3 0.8 POP 36.5 32.8 40.5 31.3 49.8 PLP 4.1 3.6 4.4 3.2 9 C50 Others 0.5 0.2 0.5 0.2 0.5 PStSt 0.2 0.2 0.2 0.1 0.1 POSt 6.9 6.4 7.6 7.1 8.7 POO 4.2 4.1 3.9 3.6 12 PLSt 0.6 0.7 0.9 0.8 1.6 PLO 2.3 2.5 2.2 2.1 4.3 PLL 0.9 0.4 1.1 1.3 0.8 StStSt 0.2 0.4 0.3 0.7 0 StOSt 1.6 3.7 1.9 13.7 1.7 StOO 1.0 1.2 1.1 1.6 1.3 StLSt 0.0 0.0 0.0 0.8 0.2 OOO 11.8 13.2 10.2 10.7 1.5 StLO 1.4 1.2 1.4 1.4 0.5 OLO 8.6 10.2 8.0 7.3 0.6 StLL 0.9 0.0 0.0 0.7 0.1 OLL 4.4 4.7 3.6 5.5 0.1 AStSt 1.9 1.8 1.1 0.0 0.1 AOSt 0.9 1.5 0.7 2.6 0.1 AOO 0.3 0.3 0.2 0.4 0.1 ALSt 0.9 0.6 0.4 0.8 0 Others 2.1 2.2 0.7 0.6 0.2 SUMSOS 44.9 42.9 50.0 52.1 60.2

Example 2

(10) The fats from Example 1 were further evaluated in the following model application. A confectionery filling cream was prepared according to the following recipe:

(11) TABLE-US-00005 Ingredient Wt % Sugar 38 Fat blend (sample A) 46 Skimmed milk powder 13 Milk fat 3 Lecithin 0.3 Methyl vanillin 0.03

(12) Samples were pre-crystallized and deposit in cup and stored at 20° C. After 1 week storage, these samples were evaluated by a trained sensory panel for the following sensory attributes: Hardness, Time to melt (in the mouth), Waxiness, Coolness, Flavor release time and Flavor impact. The results are graphically represented in FIG. 1. The filling fat based on sample A showed a surprising and very distinct cool melting effect compared to the other fats.