PATATIN AS BINDER IN MEAT SUBSTITUTES

Abstract

The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Claims

1. A method for making a meat substitute, comprising a) providing a mixture comprising water, a denatured protein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from −35° C. to 20° C.; wherein the fatty acids in said lipid comprise less than 2% by mass of fatty acids having a chain length of C12 or less, and wherein the denatured protein is a denatured plant protein derived from a tuber, cereal or nut, or a denatured plant protein selected from the group consisting of soy protein, faba bean protein, mungbean protein, mushroom protein, chick pea protein and lentil protein.

2. A method according to claim 1, wherein the fatty acids comprise less than 2% by mass of fatty acids having a chain length of C14 or less.

3. A method according to claim 1, wherein at least 98% by mass of the fatty acids are fatty acids having a chain length of C12 or higher, preferably C14 or higher.

4. A method according to claim 1, wherein the lipid comprises one or more of the lipids in the group of corn oil, soybean oil, rapeseed oil, sunflower oil, grape seed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil, which lipids may optionally have been hydrogenated.

5. A method according to any of claim 1, wherein the lipid provided to the mixture comprises less than 18 mmol per kg lipid of free fatty acids, and/or wherein the total of diacylglycerols and monoacylglycerols, relative to the total lipid, is less than 10 wt. %.

6-9. (canceled)

10. A method according to claim 5, wherein the meat substitute is not heated to a temperature above 60° C. prior to cooling.

11. A method according to claim 10, wherein the meat substitute is generally kept at a temperature of from −35° C. to 20° C. throughout the period until cooking the meat substitute, which period is preferably 1-14 days, and wherein after the period until cooking and prior to consumption, the meat substitute is heated to a temperature of at least 75° C. for a period of at least 1 minute.

12. (canceled)

13. A method according to claim 10, further comprising including in the mixture one or more salts, such as a salt selected from the group consisting of sodium, potassium or calcium chloride, sodium or potassium glutamate and calcium sulfate, and/or one or more pigments, such as a pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment and amaranth, and/or one or more fibers, such as a fiber selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, psyllium fiber, bamboo fiber, soybean fiber, pea fiber, mungbean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrins, inulin, lignin, chitin, pectin, beta-glucan, and oligosaccharide, and/or one or more texturisers such as a texturizer selected from the group consisting of native starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan, and pectin, and/or one or more flavor development aids selected from the group consisting of dextrose, ribose and maltodextrin, and/or one or more flavorings, such as a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup, and artificial sweeteners.

14.-17. (canceled)

18. A meat substitute obtainable by the method of claim 1.

19. A meat substitute comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2% by mass of fatty acids having a chain length of C12 or less, and wherein the denatured protein is a denatured plant protein derived from a tuber, cereal or nut, or a denatured plant protein selected from the group consisting of soy protein, faba bean protein, mungbean protein, mushroom protein, chick pea protein and lentil protein, and wherein the fatty acids comprise less than 2% by mass of fatty acids having a chain length of C14 or less.

20-23. (canceled)

24. A meat substitute according to claim 19, wherein at least 98% by mass of the fatty acids are fatty acids having a chain length of C12 or higher, preferably C14 or higher.

25. A meat substitute according to claim 24, wherein the lipid comprises one or more of the lipids in the group of corn oil, soybean oil, rapeseed oil, sunflower oil, grape seed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil, which lipids may optionally have been hydrogenated.

26. (canceled)

27. A meat substitute according to claim 25, wherein the lipid comprises less than 18 mmol per kg lipid of free fatty acids, and/or wherein the total of diacylglycerols and monoacylglycerols, relative to the total lipid, is less than 10 wt. %.

28. A meat substitute according to claim 27, further comprising one or more salts, such as a salt selected from the group consisting of sodium, potassium or calcium chloride, sodium or potassium glutamate and calcium sulfate, and/or one or more pigments, such as a pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment and amaranth, and/or one or more fibers, such as a fiber selected from the group consisting of potato fiber, sweet potato fiber, carrot fiber, psyllium fiber, bamboo fiber, soybean fiber, pea fiber, mungbean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrins, inulin, lignin, chitin, pectin, beta-glucan, and oligosaccharide, and/or one or more texturisers such as a texturizer selected from the group consisting of native starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan, and pectin, and/or one or more flavor development aids selected from the group consisting of dextrose, ribose and maltodextrin, and/or one or more flavorings, such as a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup, and artificial sweeteners.

29-32. (canceled)

33. The method according to claim 1, wherein the denatured plant protein is potato protein, sweet potato protein, wheat protein/gluten, oat protein, spelt protein, sesame seed protein, hemp seed protein or soy protein.

34. The method according to claim 1, wherein the denatured plant protein is a texturized plant protein, preferably texturized soy protein, texturized potato protein or texturized gluten.

35. The meat substitute according to claim 19, wherein the denatured plant protein is potato protein, sweet potato protein, wheat protein/gluten, oat protein, spelt protein, sesame seed protein, hemp seed protein or soy protein.

36. The meat substitute according to claim 19, wherein the denatured plant protein is a texturized plant protein, preferably texturized soy protein, texturized potato protein or texturized gluten.

Description

EXAMPLES

Chemicals

[0125] The patatin used is commercially available (Solanic 200®, Avebe). Potato fiber was Paselli FP from Avebe.

[0126] Lipids which are solid at room temperature were 100% pure coconut oil (KTC); 100% red palm oil (Aman Prana); hydrogenated rapeseed oil; commercial vegetable oil A; commercial vegetable oil B, commercial oil palm stearin flakes and commercial shea butter.

[0127] Lipids which are liquid or viscous at 20° C. were sunflower oil (Reddy); Olio di Sansa di Oliva (olive oil, Kalliston); corn oil (Olitalia); soybean oil (Levo); grapeseed oil (Saveurs de Lapalisse); rapeseed oil (Your Organic Nature); 100% pure sesame oil (Chee Seng); peanut oil (Heuschen & Schrouff) and rice oil (Alesie).

[0128] Texturized vegetable protein in the experiments was texturized soy protein: Soprotex N (Barentz).

Equipment for Emulsification

[0129] When the experiments denote “emulsification”, a T18 Ultraturrax with T18N (10 or 19 g) disperging tool or a T25 Ultraturrax with T25N (8 g) disperging tool from IKA were used. Results with the two types of equipment are identical. In addition, an Analog vortex mixer from VWR was used, and a Multifuge 1S-R or X3R benchtop centrifuge from Thermo Scientific. For weighing, a BP3100 S balance from Satorius was used.

Incubation of Patatin with Lipids and Extraction of the Lipid

[0130] A patatin solution was prepared of 3.3% in demineralized water. Solid lipids were melted at 50 or 60° C. except for palm stearin flakes, which were used in solid form. The lipid was added in a 1:1 (w/w) ratio to the patatin solution or to demineralized water, which served as a control. The solutions were mixed by turrax for 1 minute at about 10.000 rpm, except for palm stearin flakes. Then, the solutions were left at room temperature overnight under gently shaking so that release of fatty acids and fat oxidation could occur.

[0131] Subsequently hexane was added in a quantity of about 5 ml per 2-gram solution, and the sample was vortexed several times in a time frame of 30 minutes to extract the lipids from the aqueous phase. Subsequently, the layers were separated by centrifugation (5 minutes, 4700 rpm, swing-out). The hexane layer (top layer) was used for determination of free fatty acids and/or pAV. The protocol above was followed unless indicated otherwise.

Determination of Free Fatty Acid Formation

[0132] Patatin cleaves the ester linkage between a fatty acid and the glycerol core, producing free fatty acids. Titrimetry was used to determine the free fatty acid content of mixtures of patatin and a lipid after hexane extraction. The method is based on chemical titration method published by the Cyberlipid Center (Leray).

[0133] A solvent mixture (ethanol/tert-Butyl methyl ether, 1/1, v/v) was prepared and 10 ml phenolphthalein solution was added. As titrant a 10 mM KOH in ethanol solution was prepared. The hexane layer of the oil phase was transferred by a glass pipet to a 100 ml Erlenmeyer with cap. Solvent mixture was added to obtain approximately 30-50 ml solution. Titrant was added while stirring the solution on a magnetic stirrer to the end point of the indicator (light purple colour persisting for few seconds). The amount of titrant added was determined by weighting the Erlenmeyer before and after titrant addition. The weight was used to calculate the mmol alkaline/kg of oil was used. The value was corrected for the blank.

[00001]$\mathrm{Equation}=\frac{m_{\mathrm{titrant}}*M_{\mathrm{titrant}}}{m_{\mathrm{oil}}}*1000=m\mathrm{mol}\mathrm{KOH}/\mathrm{kg}\mathrm{oil}$

in which m.sub.titrant is mass of titrant added to sample in g, M.sub.titrant is the molar mass in mmol KOH/g titrant and m.sub.oil is the mass of oil in the sample in g.

[0134] Determination of para-anisidine value (pAV) of lipids Secondary oxidation products were determined by measuring the para-Anisidine value (pAV) according to the method of the American Oil Chemists Society (AOCS, 2004, Official method Cd. 18-90 in: Official methods and recommended practices of the American Oil Chemists Society). This method detects fatty aldehydes, in particular unsaturated ones. The p-anisidine value is defined as 100 times the optical density measured at 350 nm in a 1 cm cuvette of a solution containing 1.00 g of the oil in 100 mL of a mixture of solvent and para-anisidine reagent (20 mM para-anisidine, SigmaAldrich A88255).

Determination of Fatty Acid Composition by Gas Chromatography

[0135] The fatty acid composition of a lipid was determined by GC, on the basis of full lipid hydrolysis and conversion of the fatty acids to methyl esters.

[0136] A lipid sample of about 5 mg was weighed in a 20 ml glass tube, to which there was added 2 ml methanol containing 50M NaOH. The tube was closed, and incubated for 30 min at 70° C. in a block heater. After cooling to room temperature, 3 ml 20% BF.sub.3 reagent in MeOH was added to the tube, effecting methylation of the fatty acids to obtain fatty acid methyl esters (FAME's).

[0137] The samples were cooled to room temperature, whereupon 5 ml saturated aqueous NaCl and 2.5 ml n-hexane was added. The tube was closed and vortexed for 1 min and mixed for 15 min with a test tube rotator. From the top hexane layer, there was taken 2 ml, which was transferred to the GC.

TABLE-US-00001 Column Stabil Wax-Da, 30 m × 0.32 mm, 0.25 μm Oven 50° C. for 2 min, ramp 16° C./min to 250° C. and hold 13 min isotherm at 250° C. injector PTV 250° C., flow: 1.2 ml/min, splitless flow: 50 ml/min, splitless time: 0.8 min Run Time Total run time is 30 min. Injection volume 1 μl MS Fullsean (TIC) = 30-450 amu, dwell/sean time: 0.2 sec Retention time FAME'S FA_C12:0 10.63 FA_C18:3 15.32 (FA) (minute) FA_C14:0 12.03 FA_C20:0 15.70 FA_C16:0 13.29 FA_C20:1 15.90 FA_C18:0 14.46 FA_C22:0 17.39 FA_C18:1 14.63 FA_C22:1 17.69 FA_C18:2 14.91 FA_C24:0 19.90

Example 1: Determination of the Fatty Acid Composition of Various Lipids

[0138] Lipids were purchased as indicated. The fatty acid composition of the lipids was determined following the protocol described above. The results are shown in table 1.

TABLE-US-00002 TABLE 1 fatty acid composition of various lipids. oil Palm Red Palm Rice Soy Grape- Coconut kernal palm stearin oil Corn bean seed Sesam % % % % % % % % % FA (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) C4:0 ND ND ND ND ND ND ND ND ND C6:0 ND ND ND ND ND ND ND ND ND C8:0 12.5  5.0 ND ND ND ND ND ND ND C10:0 10.5 48.0 ND ND ND ND ND ND ND C12:0 29.7 16.0 1.3 ND 0.9 ND ND ND ND C14:0 16.7  8.0 3.6  4.1 0.9 ND ND ND ND C16:0 10.4  2.0 35.8  39.6 19.4  16.9  15.0 12.8  14.0 C18:0  5.0 15.0 8.5 13.4 4.9 4.6  6.6 9.2 11.8 C18:1  9.1 ND 32.5  26.0 32.9  31.2  24.7 24.2  33.8 C18:2  3.7 ND 14.0  11.0 26.9  40.1  37.4 48.7  32.3 C18:3 ND ND ND ND 2.9 2.6 11.3 1.1  1.3 C20:0 ND ND 0.8  1.2 2.5 1.1 ND 0.6  2.3 C20:1 ND ND ND ND 2.3 1.0 ND 0.9  0.9 C22:0 ND ND ND ND ND ND ND ND ND C22:1 ND ND ND ND ND ND ND ND ND C24:0 ND ND ND ND 1.1 ND ND ND ND Rest FA  2.5  6.0 3.5  4.7 5.5 2.5  5.1 2.6  3.7 tot ≤ C12 52.6 69.0 1.3  0.0 0.9 0.0  0.0 0.0  0.0 tot ≤ C14 69.4 77.0 5.0  4.1 1.8 0.0  0.0 0.0  0.0 tot ≤ C16 79.7 79.0 40.8  43.7 21.2  16.9  15.0 12.8  14.0 tot ≥ C16 28.2 17.0 91.6  91.2 92.9  97.5  95.0 97.5  96.4 tot C10-C16 67.3 74.0 40.8  43.7 21.2  16.9  15.0 12.8  14.0 oil Rape- shea Veg Veg Peanut seed Sunflower Olive butter oil B oil A % % % % % % % FA (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) (m/m) C4:0 ND ND ND ND ND ND ND C6:0 ND ND ND ND ND ND ND C8:0 ND ND ND ND ND ND ND C10:0 ND ND ND ND ND ND ND C12:0 ND ND ND ND ND ND  0.6 C14:0 ND ND ND ND ND ND ND C16:0 10.5  8.3 11.5  17.3  10.0 8.7 10.1 C18:0 4.3 21.1  9.0 7.7 41.4 30.2  20.0 C18:1 42.8  27.6  32.5  46.9  32.0 40.4  50.0 C18:2 16.9  13.3  38.7  16.3   8.9 10.8  13.4 C18:3 0.8 9.5 ND 2.4 ND ND ND C20:0 2.6 3.7 0.9 1.7  4.8 3.5  1.5 C20:1 7.5 2.7 0.8 1.4 ND 0.9  0.7 C22:0 6.2 7.0 2.5 0.6 ND 1.9 ND C22:1 1.1 ND ND ND ND ND  1.6 C24:0 4.4 ND 0.8 ND ND 0.7 ND Rest FA 2.8 6.9 3.4 5.7  3.0 3.1  2.2 tot ≤ C12 0.0 0.0 0.0 0.0  0.0 0.0  0.6 tot ≤ C14 0.0 0.0 0.0 0.0  0.0 0.0  0.6 tot ≤ C16 10.5  8.3 11.5  17.3  10.0 8.7 10.7 tot ≥ C16 97.1  93.2  96.6  94.3  97.0 96.9  97.3 tot C10-C16 10.5  8.3 11.5  17.3  10.0 8.7 10.7

Example 2: Free Fatty Acid Release from Lipids Upon Exposure to Native Patatin

[0139] In order to assess the stability of different lipids in the presence of patatin, a series of emulsions was prepared from 33 gram per liter demiwater solutions of patatin and an equal amount by weight of lipid. Fats were melted before use, oils were used as is.

TABLE-US-00003 TABLE 2 Free fatty acid formation of different lipids upon incubation with patatin mmol Incubation FFA/kg Substrate Patatin/blank temperature oil pAv Coconut oil Blank 20° C. 2 0.13 Coconut oil patatin 20° C. 51 0.15 Coconut oil patatin 40° C. 89 0.76 Corn oil Blank 20° C. 2 0.13 Corn oil patatin 20° C. 31 0.26 Vegetable fat A Blank 20° C. 3 0.39 Vegetable fat A patatin 20° C. 43 0.40 Vegetable fat B Blank 20° C. 2 0.23 Vegetable fat B patatin 20° C. 53 0.39 Grapeseed oil patatin 40° C. 16 1.04 Olive oil Blank. 20° C. 4 1.28 Olive oil patatin 20° C. 12 Olive oil patatin 40° C. 22 1.12 Palm stearin Blank 20° C. 8 2.16 Palm stearin patatin 20° C. 38 2.41 Palm stearin patatin 40° C. 104 6.68 Peanut oil patatin 40° C. 16 0.68 Rapeseed oil patatin 40° C. 11 0.56 Red palm oil patatin 40° C. 277 5.11 Rice oil Blank 20° C. 12 Rice oil patatin 40° C. 41 1.00 Sesame oil patatin 40° C. 12 0.82 Shea butter Blank 20° C. 2 Shea butter patatin 20° C. 28 Soybean oil Blank 20° C. 2 0.23 Soybean oil patatin 20° C. 38 0.44 Sunflower oil Blank 20° C. 2 0.54 Sunflower oil patatin 20° C. 7 Sunflower oil patatin 40° C. 15 0.65

[0140] The lipid and water were emulsified by means of an ultraturrax (T18 Ultraturrax with T18N dispersing tool) operating at 10 krpm for 1 minute and these emulsions were incubated at either ambient temperature (20° C.±0.2° C.) or at 40° C. for one day under mild agitation. Blanks were measured at room temperature.

[0141] The free fatty acid content of the oils was then determined by titration as described; The pAV was also determined. The results are provided in table 2.

[0142] The results in table 2 show that in all cases a higher incubation temperature results in a higher free fatty acid content, which serves as an accelerated test to establish free fatty acid development in a meat substitute. Furthermore, this shows that in food products in general, a higher preparation temperature results in faster free fatty acid development. A high free fatty acid content may cause off-taste, for example by the presence of free fatty acids or by further oxidation of free fatty acids.

Example 3: Off-Flavor Formation in Patatin-Containing Emulsions Prepared with Various Lipids

[0143] Emulsions were prepared from a 10 wt. % solution of patatin in water, by emulsification of the lipid in a patatin solution:lipid wt. ratio of 1:2. The emulsions are tested for off-flavor formation by sensoric testing by a panel of trained sensoric testers. The tests were performed immediately after preparation, and after two days of storage at room temperature, mimicking an accelerated cool storage period. The results are shown in table 3.

[0144] The results show that lipids with the fatty acid content specified in the text do not result off-flavor immediately after preparation, and are stable to storage. Lipids not in line with this definition result in serious off-flavors immediately after preparation, which even gets worse upon storage.

TABLE-US-00004 TABLE 3 results of sensory tests on patatin-lipid emulsions Off flavor Of flavor after after Lipid preparation* storage* Sunflower oil − − Olive oil − − Rapeseed oil − − Rapeseed oil-hydrogenated − − Corn oil − − Soybean oil − − Rice oil − − Sesame oil − − Peanut oil − − Grapeseed oil − − Vegetable fat A − − Vegetable fat B − − Coconut oil ++ +++ Palm kernel oil + + Red palm oil + + *− not detected; + detected; ++ medium off flavor; +++ very strong off flavor

[0145] Based on the results of examples 2 and 3 combined, it can be concluded that off-taste does not develop provided that the pAV is maintained at 2 or less, preferably 1.5 or less, even more preferably 1 or less. In addition, it can be concluded that off-taste does not develop provided that the release of free fatty acids is generally less than 50 mmol/kg oil, preferably less than 40 mmol./kg oil.

Example 4: Off-Flavor Formation in Patatin-Bound Meat Substitutes Prepared with Various Lipids

[0146] A series of raw-type meat substitutes was prepared using various lipids. The meat substitute was prepared according to the standardized recipe shown below, following a standardized procedure.

[0147] The textured plant protein was hydrated and subsequently mixed with the dry ingredients and the sunflower oil in a Hobart mixing machine. A further portion of the variable lipid was introduced (melted where necessary), and further mixed to obtain a homogenous mixture. The mixture was shaped into a burger patty and allowed to solidify.

TABLE-US-00005 Ingredient Mass % Soy TVP 21.0 Water 56.0 Variable lipid 8.0 Sunflower oil 3.0 Solanic 200 5.0 Potato starch 3.0 Potato fiber 2.5 Sodium salt 1.0 Dextrose 0.5 Total 100.0

[0148] Off flavor formation was evaluated by sensoric testing by a panel of trained sensoric testers immediately after preparation, and after two days of storage at room temperature. These conditions mimic an accelerated cool storage period. The results are shown in table 4.

TABLE-US-00006 TABLE 4 off-flavor formation in meat substitutes prepared with various lipids. Off flavor Off flavor after after Variable lipid preparation* storage* Sunflower oil − − Olive oil − − Rapeseed oil − − Rapeseed oil-hydrogenated − − Corn oil − − Soybean oil − − Rice oil − − Sesame oil − − Peanut oil − − Grapeseed oil − − Vegetable fat A − − Vegetable fat B − − Coconut oil +++ +++ Palm kernel oil + ++ Red palm oil + ++ *− not detected; + detected; ++ medium off flavor; +++ very strong off flavor

[0149] The results show that in meat substitutes which apply native patatin as a binder, lipids as specified herein suppress off-flavor formation.

Example 5: Off-Flavor Formation in Bakery Products Prepared from Native Patatin in Combination with Various Lipids

[0150] As a model bakery product, vegan muffins were prepared. The same method may however be adapted using common general knowledge on the preparation of other bakery products, preferably vegan bakery products, in order to obtain bakery products such as a cookie, cake, pie, macaron, sponge cake, or waffle.

[0151] Vegan (egg-free) muffins were prepared by preparing a batter as a mixture comprising water, native patatin and various lipids.

[0152] Native patatin was introduced in the batter as pure native patatin (Solanic 200 (“S200”), commercially available from Avebe), or as a native potato protein mixture comprising a roughly 1:1 ratio of native patatin and native potato protease inhibitor (“PR mix”). The lipids used were sunflower oil (“SF”), a lipid according to the invention, and coconut oil (“Coco”), as a reference lipid.

[0153] The muffins were prepared on the basis of the following ingredients:

TABLE-US-00007 Coco- SF- SF-PR Coco- PR- S200 mix S200 mix Ingredient (%) (%) (%) (%) Solanic 200 1.6 / 1.6 / PR-mix / 1.6 / 1.6 Water 23.8 23.8 23.8 23.8 Coconut oil / / 25.3 25.3 Sunflower oil 25.3 25.3 / / wheat flour 25.3 25.3 25.3 25.3 Sugar 22.8 22.8 22.8 22.8 Emul 16 (emulsifier from Breatec) 0.5 0.5 0.5 0.5 SAPP28 (Disodium diphosphate 0.3 0.3 0.3 0.3 from Budenheim) Sodium bicarbonate 0.2 0.2 0.2 0.2 Salt (NaCl) 0.2 0.2 0 2 0.2 Total 100.0 100.0 100.0 100.0

[0154] The muffins were prepared by mixing the dry ingredients into a homogenous mixture at room temperature (20° C.), adding the lipid and the water to the dry mixture, and mixing this for two minutes into a batter with a smooth and silky appearance.

[0155] The batter was introduced into paper cups in portions of about 50 ml. The total time in which the native patatin was in contact with the lipid at room temperature was about ten minutes.

[0156] The paper cups with batter were subsequently baked for 33 minutes in an oven (Probat) at a temperature of 195° C. in the upper part and 185° C. in the bottom part, with an open valve for the last 5 minutes.

[0157] In line with common general knowledge on the preparation of bakery products, the heating temperature is the outside (oven) temperature; the core temperature of the bakery product will gradually rise during the baking period to about 95° C., at which point the bakery product is ready. This leaves a significant period in which the lipid is in contact with native patatin at increased temperature, which period is associated with accelerated off-flavor formation, prior to the denaturation of patatin at the highest temperatures.

[0158] The sensory characteristics of the batter after preparation and of the muffin after baking were evaluated by a panel of trained experts in line with general practice in the food industry.

TABLE-US-00008 Ingredient SF-S200 SF-PRmix Coco-S200 Coco-PRmix After mixing − − ++ + After baked − − +++ ++ *The intensity of the detected off-smell is ranked from “+” (low intensity) to “+++++” (very strong intensity); “−”: means not detectable.

[0159] The results show that both the batters (before baking) as well as the muffins (after baking) comprising patatin and coconut oil have off-flavors, while the batters comprising patatin and the lipid of the invention, as well as muffins prepared therefrom, do not have off-flavors. Patatin in combination with a lipid as specified in the text do not result in any off-taste in bakery product, not in the batter, nor after baking. In addition, the results confirm that off-flavors develop in an accelerated fashion by creating a situation in which native patatin is in contact with those lipids not according to the invention at an increased temperature. This can be avoided by applying a lipid of the invention, thereby preventing off-flavor formation.