VEGETABLE EDIBLE FAT COMPOSITION

Abstract

A vegetable edible fat composition has a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition, an oat-derived material having dry matter in an amount of 1 to 10 percent by weight of the edible fat composition, and water. The pH of the composition is in the range from 4 to 6.5, and the composition is in form of an emulsion having an aqueous phase of water in a fat phase of the vegetable fat. The composition can be used as a spread or food preparation. A process is for manufacturing a vegetable edible fat composition.

Claims

1. A vegetable edible fat composition comprising: a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition, an oat-derived material comprising dry matter in an amount of 1 to 10 percent by weight of the edible fat composition, and water, wherein the pH of the composition is in the range from 4 to 6.5, and wherein the composition is in form of an emulsion having an aqueous phase comprising the water in a fat phase comprising the vegetable fat.

2. The composition according to claim 1, wherein the oat-derived material comprises components selected from the group consisting of fat, saturated fat, monounsaturated fat, polyunsaturated fat, carbohydrates, sugars, preferably maltose, fibre, protein, and beta glucan, and combinations thereof.

3. The composition according to claim 1, wherein the oat-derived material is obtained by treating an oat material with amylase.

4. The composition according to claim 3, wherein the oat material comprises micronized oats.

5. The composition according to claim 1, wherein at least a portion of the oat-derived material is a fermented oat-derived material.

6. The composition according to claim 1, wherein the oat-derived material comprises beta glucan in an amount such that the level in the vegetable edible fat composition is at least 0.05 percent by weight of the composition.

7. The composition according to claim 1, wherein the vegetable fat comprises two or more of rapeseed fat, coconut fat and shea fat.

8. The composition according to claim 1, wherein the vegetable fat comprises 20-60% of saturated fat, 25-55% of monounsaturated fat, and 9-25% of polyunsaturated fat, by weight of the vegetable fat.

9. The composition according to claim 1, wherein the composition is in form of an emulsion comprising a fat phase and an aqueous phase in form of a water-in-oil emulsion.

10. The composition according to claim 1, wherein the water is present in an amount of 49 to 10 percent by weight.

11. The composition according to claim 1, wherein the composition further comprises one or more of: a pH regulating agent, an emulsifying agent, a flavouring agent, and a colouring agent.

12. The composition according to claim 1, wherein: the vegetable fat is present in an amount of 60 to 80 percent by weight of the edible fat composition, and comprises 20-45% of saturated fat, 33-50% of monounsaturated fat, and 14-25% of polyunsaturated fat, by weight of the vegetable fat; of the vegetable fat, 60-90% by weight is non-hydrogenated, and 10-40% by weight is hydrogenated fat, and the composition is composed to have a content of solid fat within the range of 10 to 40% at 10° C., and 0.2 to 2.5% at 35° C., by weight of the vegetable fat.

13. The composition according to claim 12, wherein the oat-derived material comprises dry matter in an amount of 3-5 percent by weight of the edible fat composition, the vegetable fat is present in an amount of 65 to 75 percent by weight of the edible fat composition, and, of the vegetable fat, 80-90% by weight is non-hydrogenated, and 10-20 percent by weight is hydrogenated fat.

14. The composition according to claim 13, wherein 25% or more of the oat-derived material, based on dry matter of the oat-derived material, is fermented oat-derived material.

15. The composition according to claim 1, wherein: the vegetable fat is present in an amount of 70 to 85 percent by weight of the edible fat composition, and comprises 40-60% of saturated fat, 25-40% of monounsaturated fat, and 10-20% of polyunsaturated fat, by weight of the vegetable fat; of the vegetable fat, 55-75% by weight is non-hydrogenated, and 25-45% by weight is hydrogenated fat, and the composition is composed to have a content of solid fat within the range of 35 to 50% at 10° C., and 1 to 5% at 35° C., by weight of the vegetable fat.

16. The composition according to claim 15, wherein the oat-derived material comprises dry matter in an amount of 2-4.5 percent by weight of the edible fat composition, the vegetable fat is present in an amount of 75 to 85 percent by weight of the edible fat composition, and, of the vegetable fat, 65-75 percent by weight is non-hydrogenated, and 25-35 percent by weight is hydrogenated fat.

17. A process for manufacturing a vegetable edible fat composition, the process comprising: mixing of vegetable fat and an aqueous liquid, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the vegetable fat is present in an amount of 50 to 90 percent by weight of the edible fat composition, and the aqueous phase is present in an amount of 49 to 10 percent by weight of the edible fat composition, and wherein the aqueous phase has been obtained by enzymatic treatment of a micronized oat material in aqueous liquid suspension comprising amylase, such that the aqueous phase comprises from 5-15 percent by weight of dry matter derived from the oat material, and, optionally adding one or more additives prior to, during, or after the step of mixing.

18. The process according to claim 17 for manufacturing a vegetable edible fat composition, the composition comprising: a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition, an oat-derived material comprising dry matter in an amount of 1 to 10 percent by weight of the edible fat composition, and water, wherein the pH of the composition is in the range from 4 to 6.5, and wherein the composition is in form of an emulsion having an aqueous phase comprising the water in a fat phase comprising the vegetable fat.

19. The composition of claim 1, wherein the composition is a spread or food preparation.

20. The composition according to claim 6, wherein the oat-derived material comprises beta glucan in an amount such that the level in the vegetable edible fat composition is 0.05 to 1 percent by weight of the composition.

21. The composition according to claim 6, wherein the oat-derived material comprises beta glucan in an amount such that the level in the vegetable edible fat composition is 0.05 to 0.3 percent by weight of the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0049] The present invention will now be described more fully hereinafter. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided for thoroughness and completeness, and fully convey the scope of the invention to the skilled person. Although individual features may be included in different embodiments, these may possibly be combined in other ways, and the inclusion in different embodiments does not imply that a combination of features is not feasible. In addition, singular references do not exclude a plurality. In the context of the present invention, the terms “a”, “an” does not preclude a plurality.
The present inventive concepts are, at least in part, based on unexpected realisations including that by manufacturing of a vegetable fat composition as defined by the appended claims and examples and embodiments described herein, i.e. a fat composition comprising a vegetable fat phase having specific properties and a content of an oat-derived material, edible fat compositions may be provided having beneficial or desirable properties. Physical properties, such as melting properties may be varied and selected dependent on needs for the product while providing a content of oat-derived material.

[0050] As will be understood from following examples, fat compositions with a content of oat-derived material having a relatively low content of solid fat at temperatures typical of refrigerators combined with a melting sensation at temperatures closer to human body temperatures, thereby being suitable for use as spread, for example, on bread, is achievable. Other types of fat having a higher content of solid fat at room temperature is further achievable, thus enabling provision of fat compositions suitable for use, for example, in baking or cooking. It has been unexpectedly realized that such properties and fat compositions are achievable in combination with the content of oat-derived material. Further, the presence of the oat-derived material in the composition with resulting benefits have been made possible, while at the same time avoiding disadvantages. Thus, fat according to the present inventive concept, are achievable with suitable properties concerning eg. melting properties while at the same time allowing at least contributing to health benefits and/or reducing negative health effects. For example, the oat-derived material, and particularly beta glucan present in oat-derived material, may contribute to maintaining normal levels of cholesterol in blood, and according to the present inventive concepts it is possible to combine oat-derived materials and fat which together form a desirable vegetable edible fat composition, which composition further may be environmentally sustainable.

[0051] Thus, the vegetable edible fat composition according to inventive concepts and embodiments herein may be tailored such that it is characterised by being environmentally sustainable and/or with reduced negative health effects, as compared to alternative edible fats. For example, the vegetable edible fat composition according to embodiments can be chosen to reduce greenhouse gasses as compared to, for example, available fats. Further, the composition as defined herein may provide positive health aspects, particularly when combined in diet with other sources of eg. oat derived material. Thus, even though a typical or recommendable daily intake of fat is low, the intake of the vegetable edible fat composition according to the present inventive concepts and embodiments may make important contribution and addition to other food intakes during a day, for example related to intake of beta glucan.

According to a first aspect of the present inventive concept there is provided a vegetable edible fat composition for use as spread or food preparation. The composition comprises: a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition; an oat-derived material comprising dry matter in an amount of 1 to 10 percent by weight of the edible fat composition; and water. The pH of the composition is in the range from 4 to 6.5. The composition is in form of an emulsion having an aqueous phase, comprising the water, in a fat phase comprising the vegetable fat.

[0052] The emulsion may suitably be stabilised by means of one or more emulsifying agents. For example, lecithin, such as rapeseed lecithin may be used as emulsifying agent. Controlling and maintaining a pH between 4 and 6 provides stability or prolonged shelf-life to the fat composition. The pH of the composition may be, for example in the range from 4 to 6, or from 5 to 6. The pH may be regulated by known and suitable pH-regulating or buffering agents. By using a fermented oat-base having acidic pH as source of oat-derived material and for providing water to the aqueous phase of the vegetable edible fat composition, pH may be provided within specified ranges without or with reduced use of pH-regulating agent additive in the composition. Thereby, desirable fat composition may be realised with less or no additives and with simplified or improved manufacturing of the fat composition. A fermented oat-base may further provide desirable flavour to the fat composition.

[0053] The oat-derived material may be obtained from treatment of oats comprising treatment with amylase, for example as has been described in patent No. EP 1 383 396 B1.

[0054] Different vegetable edible fat compositions will now be described.

EXAMPLE 1—VEGETABLE EDIBLE FAT COMPOSITION

[0055] Vegetable edible fat compositions have been manufactured by making emulsions of aqueous phases in fat. Emulsions may be manufactured by known techniques including, for example, mixing. For the experiments, fat content within the range of 50 to 90 percent by weight of the edible fat composition were used. The oat-derived materials were provided as a liquid oat-base with a dry matter content of 13 percent by weight. The liquid oat base may according to embodiments, and for this example, as calculated on an oat-base with a dry matter content of 13 percent by weight comprise the following components expressed as percent by weight of the oat base 0.6-0.8, more precisely 0.7, of fat, of which 0.12-0.16, more precisely 0.14 is saturated fat, 0.25-0.3, more precisely 0.27 is monounsaturated fat, and 0.25-0.3, more precisely 0.27 is polyunsaturated fat; 8-10, more precisely 9 of carbohydrates; 5-6, more precisely 5.5 of sugars, preferably maltose; 1-1.2, preferably, 1.1 of fibre; 1.2-1.6, more precisely 1.4 of protein; and 0.5-0,6, more precisely 0.55 of beta glucan. The sugars may essentially consist of or to a major part consist of maltose and/or glucose, preferably maltose. It shall be realised and appreciated that other oat-derived materials alternatively may be used. It may in addition be possible to use a more or less concentrated liquid oat base, and the concentration of oat-derived material in the fat compositions may be changed with addition of water. Rapeseed Lecithin was used as emulsifying agent. Rapeseed Lecithin was typically used in an amount up to 1% by weight of the fat composition, such as 0.2-0.6, such as around 0.3 or 0.5%. Other emulsifiers may be used. Lecithin, such as rapeseed, sunflower, and/or soy lecithin may be used. In some of the compositions further optional additives included salt, NaCl, vitamin and flavourings. The vegetable fat for all compositions were selected to comprise two or more fats selected from rapeseed oil, rapeseed fat, coconut fat and shea fat; and further selected from to comprise two or more fats from the group consisting of hydrogenated rapeseed fat, non-hydrogenated rapeseed fat; hydrogenated coconut fat, non-hydrogenated coconut fat, and shea fat. The vegetable fats were further selected to comprises 30-60% of saturated fat, 25-46% of monounsaturated fat, and 9-21% of polyunsaturated fat, by weight of the vegetable fat. In addition, 20-60% of saturated fat, 25-55% of monounsaturated fat, and 9-25% of polyunsaturated fat, by weight of the vegetable fat were used. Melting properties of the fat compositions were investigated by investigating levels of solid fat in the fat composition, expressed as percent of solid fat per weight of total fat content in the fat composition. 15 or 20-kg batches of fat compositions were prepared. The oat bases for provision of oat-derived material were manufactured as has been described, for example, in patent No. EP 1383396.

[0056] Vegetable edible fat compositions according to the description above comprises fat compositions described as spreadable fat compositions and cooking fat compositions.

EXAMPLE 2a—SPREADABLE FAT COMPOSITIONS

[0057] Vegetable edible fat compositions were manufactured comprising vegetable fat present in an amount of 60 to 80 percent by weight of the edible fat composition, and to comprise 20-45% of saturated fat, 33-50% of monounsaturated fat, and 14-25% of polyunsaturated fat, by weight of the vegetable fat. Of the vegetable fat, 60-90% by weight was non-hydrogenated, and 10-40% by weight hydrogenated fat. Emulsions were made with liquid oat-base, as described in Example 1, as aqueous phase, which together with small amounts of salt and emulsifying agent constituted the balance, to 100%, in the fat composition. Thus, for example, with 70 percent vegetable fat by weight of the composition, the liquid oat base constituted approximately 30 percent by weight of the composition. The vegetable fat phases were selected from rapeseed, hydrogenated and non-hydrogenated, coconut, hydrogenated and non-hydrogenated. The, thus, achieved vegetable edible fat compositions with herein specified composition of saturated, monosaturated and polyunsaturated fats resulted in melting properties described by a content of solid fat within the range of 10 to 40% at 10° C., and 0.2 to 2.5% at 35° C., by weight of the vegetable fat. Further, the fat compositions were characterised as being suitable for spreadable fat compositions.

[0058] In other examples of a spreadable fat composition, manufactured as described above, the oat-derived material comprised dry matter in an amount of 3-5 percent by weight, in one particular example around 4 percent, of the edible fat composition, and the vegetable fat was present in an amount of 65 to 75 percent by weight of the edible fat composition, in particular around 70 percent, and, of the vegetable fat, 80-90% by weight was non-hydrogenated, and 10-20 percent by weight was hydrogenated fat. Further, 25% or more, and in particular examples 40-60%, or around 50%, of the oat-derived material, based on dry matter of the oat-derived material, was fermented oat-derived material, for the example a liquid oat-base as described above fermented with lactobacillus bacteria. In other experiments it was concluded that a spreadable fat composition could be manufactured as described in the example without fermented oat-derived material. Without fermented oat-derived material the taste was found less pleasant and pH needed to be adjusted through use of acidic additives, which could be avoided when using fermented oat-derived material.

EXAMPLE 2b—SPREADABLE FAT COMPOSITIONS

[0059] Vegetable edible fat compositions were manufactured comprising vegetable fat present in an amount of 60 to 80 percent by weight of the edible fat composition, and to comprise 25-45% of saturated fat, 33-46% of monounsaturated fat, and 14-22% of polyunsaturated fat, by weight of the vegetable fat. Of the vegetable fat, 60-90% by weight was non-hydrogenated, and 10-40% by weight hydrogenated fat. Emulsions were made with liquid oat-base, as described in Example 1, as aqueous phase, which together with small amounts of salt and emulsifying agent constituted the balance, to 100%, in the fat composition. Thus, for example, with 70 percent vegetable fat by weight of the composition, the liquid oat base constituted approximately 30 percent by weight of the composition. The vegetable fat phases were selected from rapeseed, hydrogenated and non-hydrogenated, coconut, hydrogenated and non-hydrogenated. Optionally in some examples, Shea fat was included in addition or as an alternative to another fat type. The, thus, achieved vegetable edible fat compositions resulted in melting properties described by a content of solid fat within the range of 10 to 40% at 10° C., and 0.5 to 2.5% at 35° C., by weight of the vegetable fat. Further, the fat compositions were characterised as being suitable for spreadable fat compositions.

EXAMPLE 3a—COOKING FAT COMPOSITIONS

[0060] Vegetable edible fat compositions were manufactured comprising vegetable fat present in an amount of 70 to 85 percent by weight of the edible fat composition, and comprise 40-60% of saturated fat, 25-40% of monounsaturated fat, and 10-20% of polyunsaturated fat, by weight of the vegetable fat. Of the vegetable fat, 55-75% by weight were non-hydrogenated, and 25-45% by weight hydrogenated fat. Emulsions were made with liquid oat-base, as described in Example 1, as aqueous phase, which together with small amounts of salt, constituted the balance, to 100%, in the fat composition. Thus, for example, with 80 percent vegetable fat by weight of the composition, the liquid oat base constituted approximately 20 percent by weight of the composition. The vegetable fat phases were selected from rapeseed, hydrogenated and non-hydrogenated, coconut, hydrogenated and non-hydrogenated, and Shea fat.

[0061] In other examples, cooking fat compositions were manufactured as described above, wherein the oat-derived material comprised dry matter in an amount of 2-4.5 percent, in a particular example around 2.5 percent, by weight of the edible fat composition, and the vegetable fat was present in an amount of 75 to 85 percent, in the particular example about 80 percent, by weight of the edible fat composition, and, of the vegetable fat, 65-75 percent by weight was non-hydrogenated, and 25-35 percent by weight was hydrogenated fat. In the one particular example, the vegetable fat contained fully dehydrogenated rape seed oil and coconut fat, non-hydrogenated coconut fat, non-hydrogenated rape seed oil. 0.5% emulsifier, for the example Rape seed Lecithin, was used.

[0062] Thus achieved vegetable edible fat compositions with specified composition of saturated, monosaturated and polyunsaturated fats resulted in melting properties described by a content of solid fat within the range of 35 to 50% at 10° C., and 1 to 5% at 35° C., by weight of the vegetable fat. Further, the fat compositions were characterised as being suitable for cooking fat compositions. The cooking fat compositions provided desirable browning during frying, believed to be the result of the composition of the vegetable edible fat composition. This is unexpected for vegetable fats.

EXAMPLE 3b—COOKING FAT COMPOSITIONS

[0063] Vegetable edible fat compositions were manufactured comprising vegetable fat present in an amount of 70 to 90 percent by weight of the edible fat composition, and comprise 50-60% of saturated fat, 25-35% of monounsaturated fat, and 9-15% of polyunsaturated fat, by weight of the vegetable fat. Of the vegetable fat, 55-75% by weight were non-hydrogenated, and 25-45% by weight hydrogenated fat. Emulsions were made with liquid oat-base, as described in Example 1, as aqueous phase, which together with small amounts of salt, constituted the balance, to 100%, in the fat composition. Thus, for example, with 80 percent vegetable fat by weight of the composition, the liquid oat base constituted approximately 20 percent by weight of the composition. The vegetable fat phases were selected from rapeseed, hydrogenated and non-hydrogenated, coconut, hydrogenated and non-hydrogenated, and Shea fat.

[0064] Thus achieved vegetable edible fat compositions resulted in melting properties described by a content of solid fat within the range of 35 to 50% at 10° C., and 1 to 5% at 35° C., by weight of the vegetable fat. Further, the fat compositions were characterised as being suitable for cooking fat compositions. The cooking fat compositions provided browning during frying, believed to be the result of the composition of the vegetable edible fat composition. This is unexpected for vegetable fats.