Cheese-analogue composition

Abstract

A cheese analogue composition comprising water, starch, sugar, gum, and a fat composition; wherein the fat composition comprises from 1.0% to 20% by weight of butyric acid residues (C4:0) and caproic acid residues (C6:0); from 40 to 95% by weight of C14 to C18 fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Description

[0001] CHEESE-ANALOGUE COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The invention relates to cheese analogue compositions comprising a fat composition, starch, water, sugar, gum; and the use of said cheese analogue compositions in food products. In particular, the invention relates to the use of specific fat compositions in cheese analogue compositions to improve various properties of the cheese analogue compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] There is an increasing demand for plant-based foods due to consumers’ increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat and dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons.

[0006] This has led to the development of various plant-based food products such as plant-based meats (meat analogue compositions) and plant-based cheeses (cheese analogue compositions) which aim to mimic certain qualities of the animal-derived meat and cheese products, such as the texture, taste and / or appearance.

[0007] The typical content of a cheese analogue composition is plant-based fat typically present in an amount of from 20% to 30% by weight of the composition, starch, non-animal protein and water, along with additives such as flavourings and colourings. Typically, the total amount of starch and non-animal protein present in the compositions remains constant between different cheese analogue compositions. Softer cheese analogue compositions such as spreads and soft cheeses will typically contain relatively more water and less starch and protein, with the opposite being the case for hard cheese analogues.

[0008] For example, US2022394989 discloses a conventional plant-based cream cheese product including a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. In particular, the plant-based cream cheese product in the form of a homogenous mixture comprises: about 0.2% by weight to about 8% by weight plant-based crude protein, by weight of the plant-based cream cheese product; about 0.01 % by weight to about 5% by weight stabilizer; about 1 % by weight to about 12% by weight starch-based thickening agent; and about 10% by weight to about 50% by weight fat component, wherein the fat component of the plant-based cream cheese product is in the form of oil droplets with a D50 value at 40°C within the range of about 1 .5 pm to about 7 pm. However, it has been found difficult in the art for plant-based cheeses to effectively mimic the sensory and functional properties of animal-derived dairy cheeses. This challenge is increased by the many different dairy cheeses in existence with different properties (such as hard cheeses; pizza cheese; brie-type cheeses; spreadable cheeses etc.) meaning that many different systems of plant-based cheese with different properties are desired to mimic the many corresponding types of dairy cheese. In dairy based cheeses, the properties of the cheese are determined by many factors. A key factor is the nature of the fat and proteins present in the cheese.

[0009] Dairy cheese is produced from milk and contains animal milk-derived fats and animal-milk derived proteins such as casein which are key in providing the desired properties of the dairy cheeses. In dairy cheese making, animal milk is usually matured using cultures to acidify it. Then, coagulation, usually containing a proteolyticenzyme, of milkfats and proteins occurs to produce the cheese as a result of destabilisation of casein micelles present in the milk. In particular, said enzymes coagulate milk proteins biochemically, which separates curds from whey. Different types of cheese can be formed by processing the curds. Some of the flavorful cheeses can be aged from the surface and down through to the past of the cheese itself, a process wherein enzymes and cultures decompose animal-milk derived proteins such as casein and animal milk-derived fats into flavor compounds giving different cheese varieties. All the steps of producing a traditional dairy cheese contribute to create a good environment so the cultures and the enzymes can collaborate to enhance the dairy flavours of the cheese and the delayed release flavour of the cheese.

[0010] It has been found challenging in the art to provide chemical systems derived entirely from nonanimal sources that can provide compositions with all the properties (and the ability to tailor said properties depending on cheese type) of dairy cheese. In particular, it has been found difficult to provide a non-animal derived fat suitable for use in cheese analogue compositions that is suitable for providing all of the desired properties for each of the many different types of cheese analogue composition.

[0011] Current solutions in the cheese analogue field involve using the nature of the fat and the relative amounts of fat, water and starch in the composition to provide and tailor the sensory and functional properties of the cheese analogue compositions. Coconut oil, palm oil, sunflower oil and rapeseed oil are examples of conventional vegetable derived fats that have been proposed for use in plant-based cheese. Coconut oil and palm oil have a higher melting pointthan many other vegetable derived oils (such as sunfloweroil) and so is betterthan these other vegetable oils at mimicking the properties of animal-derived fats. Animal derived fats typically have higher melting points than vegetable oils. Of these oils, coconut oil is typically preferred due to the negative environmental effects associated with the production of palm oil. Furthermore, palm oil contains a high amount of palmitic acid residues which is considered to be detrimental to cholesterol levels of consumers. The use of alternative oils lower in saturated fatty acid residues such as sunflower oil and rapeseed oil has been found to compromise desirable properties of cheese analogue composition due to the liquid nature of the oils. Properties such as textural properties are compromised, and the liquid nature of the oils means that there is no structuring potential of the cheese analogue composition resulting in oily cheese doughs which create problems during moulding and processing of the cheese analogue compositions. As a result, coconut oil remains the industry standard forthe fat used in meat analogue compositions. Furthermore, sensory properties, in particulardairy flavor and delayed release of flavors, have been almost inexistent.

[0012] Additionally, the inventors of the present invention have appreciated that where coconut oil is used in cheese analogue compositions to contribute to the provision of various desired properties of the cheese analogue, these desired sensory and textural properties are not reach and the properties often fade over time after manufacture of the cheese, meaning that by the time the cheese is consumed by the consumer, the cheese often does not have the intended sensory and textural properties. Without being limited by theory, this is believed by the inventors to be partly attributed to the melting behaviour of coconut oil such as its very steep melting curve.

[0013] The inventors of the present invention have appreciated that generally, current solutions used in cheese analogue compositions often do not reach the intended sensory and textural properties. Moreover, the sensory, especially the dairy flavour, and textural properties of the traditional cheese analogues have been found by the inventors to decrease in desirability over time (such as during storage prior to consumption) include, but are not limited to, sensory properties like hardness, adhesiveness, cohesiveness, resilience and springiness, dairy flavor, delayed release of flavors ; functional behavior like ability to slice, ability to handle sliced cheese, ability to handle shredded cheese, ability for the cheese to stretch when heated (for example in pizza applications), reduction of waste during slicing, reduction of waste during shredding, improved quality of sliced cheese and improved quality of shredded cheese.

[0014] There is a need to address and / or alleviate many of the problems discussed above associated the conventional cheese analogue compositions by providing cheese analogue compositions having the desired sensory and textural properties. In particular, there is a need for providing cheese analogue compositions that mimic the sensory, especially the dairy flavour and delayed release of flavors, and functional properties of animal-derived dairy cheeses. There is also a need to provide an easy-to-implement process to produce plant-based cheese. SUMMARY OF THE INVENTION

[0015] According to a first aspect of the invention, there is provided a cheese analogue composition comprising water, starch, sugar, gum, and a fat composition; wherein the fat composition comprises from 1 .0% to 20% by weight of butyric acid residues (C4:0) and caproic acid residues (C6:0); from 40 to 95% by weight of C14 to C18 fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

[0016] The present invention is based upon the surprising finding that cheese analogue compositions according to the present invention solve or alleviate many of the problems discussed above associated with the use of conventional fats such as coconut oil, palm oil, sunflower oil and rapeseed oil in cheese analogue compositions. Indeed, the inventors have found that the use of conventional fats cannot properly mimic the sensory and functional properties of animal- derived dairy cheeses mainly due to the conventional fat compositions. It is believed that the chemical composition of the conventional fats does not interact with the other components to mimic the biochemical reaction happening between enzymes and milk proteins to produce dairy cheeses. Thus, cheese analogue compositions comprising conventional fats lack the sensory properties, especially dairy flavours and the delayed release flavour, and functional properties of animal-derived dairy cheeses.

[0017] Surprisingly, it has been found that the fat composition, comprising from 1.0% to 20% by weight of butyric acid residues (C4:0), caproic acid residues (C6:0); and from 40 to 95% by weight of C14 to C18 fatty acid residues, collaborate with the other components of the cheese analogue compositions to provide desired sensory and textural properties. Indeed, the inventors have found that the fat composition comprising short chain triglycerides; especially, butyric acid residues (C4:0) and caproic acid residues (C6:0); in addition to C14 to C18 fatty acid residues in the above mentioned optimized amount allow part of the short chain fatty acids to be released during the process for the manufacture of the cheese analogue composition, in particularduring the heating of the cheese analogue composition. The release of the short chain triglycerides has been found to improve the sensory, especially the dairy flavour and delayed release of flavors of the cheese analogue composition. Additionally, during the process for the manufacture of the cheese analogue composition, the fat composition intimately reacts with the other components; including water, starch, gum, sugar to mimic notably the functional properties of animal-derived dairy cheeses. Moreover, it is believed that the C14 to C18 fatty acid residues on the triglycerides of the fat composition have the ability to hold part of the short chain fatty acids ; and intimately reacts with the other components to provide a structure and a desired texture to the cheese analogue composition. Thus, the cheese analogue composition according to the present invention mimics the sensory, especially the dairy flavour and delayed release of flavors, and functional properties of animal-derived dairy cheeses.

[0018] Preferably, the fat composition comprises butyric acid residues (C4:0) in an amount of from 1.0% to 20% by weight, preferably from 1.0 to 15% by weight, more preferably from 1.0 to 10% by weight and advantageously from 1 .0 to 5.0% by weight. It is believed that these amounts of butyric acid residues (C4:0) further increase the sensory, especially the dairy flavour and delayed release of flavors, of the cheese analogue composition.

[0019] Preferably, the fat composition comprises caproic acid residues (C6:0) in an amount of from 0.5% to 20% by weight, preferably from 0.5 to 15% by weight, more preferably from 0.5 to 10% by weight and advantageously from 0.5 to 5.0% by weight. It is believed that these amounts of caproic acid residues (C6:0) further increase the sensory, especially the dairy flavour and delayed release of flavors, of the cheese analogue composition.

[0020] More preferably, the fat composition has a weight ratio of butyric acid residues (C4:0) to caproic acid residues (C6:0) of from 1 :1 to 6: 1 , preferably from 1 :1 to 4:1 , more preferably from 1 :1 to 3:1 and most preferably from 1 :1 to 2:1 or from 2:1 to 3:1 .

[0021] In one or more embodiments, the fat composition comprises less than 1 .00% by weight of octanoic acid residues (C8:0), preferably less than 0.5% by weight, preferably the fat composition does not comprise octanoic acid residues (C8:0); and / or the fat composition comprises less than 1.00% by weight of decanoic acid residues (C10:0), preferably less than 0.5% by weight, preferably the fat composition does not comprise decanoic acid residues (C10:0); and / or the fat composition comprises less than 30% by weight of lauric acid residues (C12:0), preferably less than 20% by weight, more preferably from 1 .5 to 15% by weight and advantageously less than 10.0% by weight. It is believed that these contents of octanoic add residues (C8:0), decanoic acid residues (C10:0) and / or lauric acid residues (C12:0) contribute to the improvement of the texture of the dairy analogue composition.

[0022] Preferably, the fat composition comprises C14 to C18 unsaturated fatty acid residues in an amount of at least 20% by weight, preferably from 20 to 80% by weight, more preferably from 20 to 60% by weight, or from 35 to 55% by weight.

[0023] Preferably, the fat composition comprises from 50 to 95% by weight of C14 to C18 fatty acid residues, preferably from 40 to 95% by weight, more preferablyfrom60 to 95% by weight, and most preferably from 75 to 95% by weight. In one or more embodiments, the fat composition comprises less than 20% by weight of myristic acid residues (C14:0); preferably less than 15% by weight, more preferably less than 10% by weight, and most preferably less than 5.0% by weight.

[0024] Preferably, the fat composition comprises from 2 to 60% by weight of palmitic acid residues (C16:0); preferably from 2 to 30% by weight, orfrom 30 to 60% by weight, and most preferably from 2 to 25% or 35 to 50% by weight.

[0025] Preferably, the fat composition comprises from 2 to 50% by weight of stearic acid residues (C18:0); preferably from 2 to 40% by weight, more preferably from 2 to 15%, such as from 5 to 15%; or from 20 to 40% by weight. The presence of stearic acid residues in the fat composition is advantageous from a nutritional perspective since stearic acid has a neutral effect upon total cholesterol and LDL cholesterol levels. In addition, It is believed that these contents of stearic acid residues (C18:0) contribute to the texture of the dairy analogue composition. In particular, it is believed that these contents of stearic acid residues (C18:0) improve the firmness and the stability of dairy analogue compositions.

[0026] In one or more embodiments, the fat composition comprises from 20 to 65% by weight of oleic acid residues (C18:1 ); preferably from 25 to 65% by weight, more preferably from 25 to 40% by weight, and most preferably from 40 to 65% by weight.

[0027] Preferably, the fat composition comprises less than 30% by weight of linoleic acid residues (C18:2); preferably less than 25% by weight, more less than 20% by weight, and most preferably less than 15% by weight. It is believed that the presence of omega-6 in a form of linoleic acid residues (C18:2) improves the nutritional profile of the fat composition according to the invention.

[0028] In one or more embodiments, the fat composition comprises less than 5% by weight of trans unsaturated fatty acids; preferably less than 3% by weight of trans unsaturated fatty acids; and more preferably less than 1 % by weight of trans unsaturated fatty acids. The amount of trans-fatty acids should be very low to avoid any negative impact on health.

[0029] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with ‘fat’ herein.

[0030] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 4 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C4 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0031] Triglyceride content may determined for example based on molecular weight differences (Carbon Number (ON)) by AOCSCe 5-86. The notation triglyceride CNxxdenotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (ON) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0032] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements forf atty acids and triglyceride compositions discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0033] Preferably, the fat composition comprises a blend (1 ) comprising (a) a vegetable oil selected from: palm oil, palm oil stearin, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, shea stearin, safflower oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, com oil, cottonseed oil, carinata oil, groundnut oil, shea butter, shea olein, cocoa butter, allanblackia fat, kokum fat, mango kernel oil, illipe butter, babassu oil, high oleic safflower oil, peanut oil, avocado oil, rice oil, camelina oil or mixtures thereof; and (b) a triglyceride oil comprising butyric acid residues (C4:0) and caproic acid residues (C6:0).

[0034] Preferably, the triglyceride oil (b) comprises at least 10% of butyric acid residues (C4:0) and caproic acid residues (C6:0).

[0035] In one or more embodiments, the triglyceride oil (b) comprises from 10 to 40% by weight of caproic acid residues and from 45% to 85% by weight of butyric acid residues; preferably the oil (b) comprises from 15% to 30% by weight of caproic acid residues and from 45% to 80% by weight of butyric acid residues; and more preferably wherein the oil (b) comprises from 15% to 30% by weight of caproic acid residues and from 50% to 75% by weight of butyricadd residues. In one or more embodiments, the blend (1 ) comprisesf rom60% to 96% by weight of vegetable oil (a) and from 4% to 40% by weight of triglyceride oil (b); preferably, the blend (1) comprises from 65% to 96% by weight of vegetable oil (a) and from 4% to 35% by weight of triglyceride oil (b).

[0036] In one or more embodiments, the vegetable oil (a) is party or fully hydrogenated.

[0037] In preferable embodiments, the blend (1 ) comprises at least one interesterified blend, at least one transesterified blend or at least one esterified blend; preferably the blend (1 ) comprises at least one interesterified blend. The inventors have found that an interesterified blend and / or an esterified blend provides af at composition wherein butyric acid residues (C4:0) and caproic acid residues (C6:0) are well distributed. A better repartition of butyric acid residues (C4:0) and caproic acid residues (C6:0) increases the release of those short chain triglycerides during the manufacturing the cheese analogue composition which further enhances the sensory properties of the cheese analogue composition.

[0038] Processes for the preparation of the fat compositions such as the interesterification reactions discussed above are known in the art, and are discussed in, for example, Dijkstra, A. J. Interesterification. In: The Lipids Handbook 3rd Edition, pages 285 - 300 (F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007).

[0039] In preferable embodiments, wherein the vegetable oil (a) comprises an interesterified blend including high oleic rapeseed oil and hydrogenated rapeseed oil; preferably the vegetable oil (a) comprises an interesterified blend including high oleic rapeseed oil and fully hydrogenated rapeseed oil.

[0040] In preferable embodiments, the vegetable oil (a) comprises an interesterified blend including from 30% to 70% by weight of high oleic rapeseed oil and from 30% to 70% by weight of hydrogenated rapeseed oil, preferably the vegetable oil (a) comprises from 40% to 60% by weight of high oleic rapeseed oil and from 40% to 60% by weight of hydrogenated rapeseed oil; the vegetable oil (a) comprises an interesterified blend including from 30% to 70% by weight of high oleic rapeseed oil and from 30% to 70% by weight of fully hydrogenated rapeseed oil, preferably the vegetable oil (a) comprises from 40% to 60% by weight of high oleic rapeseed oil and from 40% to 60% by weight of fully hydrogenated rapeseed oil.

[0041] In preferable embodiments, the fat composition comprises a vegetable oil (c) selected from: high oleic rapeseed oil, high erucic acid rapeseed oil, high oleic sunflower oil, high oleic safflower oil, or mixtures thereof; preferably, the vegetable oil (c) comprises high oleic rapeseed oil. In preferable embodiments, the fat composition comprises a vegetable oil (c) is present in the fat composition in an amount of from 5 to 40% by weight, preferably 10 to 30% by weight; and wherein the blend (1 ) is present in the fat composition in an amount of from about 60 to 95% by weight, preferable from 70 to 90% by weight.

[0042] For example, in some embodiments, the vegetable oil (c) has not been produced by interesterification, transesterification or esterification.

[0043] Typically, the fat composition has one or more of the following properties:

[0044] (i). the fat composition has a solid fat content (SFC) N40 of less 10, preferably of less than

[0045] 6, as measured on unstabilised fat according to ISO 8292-1 ;

[0046] (ii). the fat composition has a solid fat content (SFC) N30 of from 2 to 20, preferably from 2 to 15, more preferably from 2 to 10, as measured on the unstabilised fat according to ISO 8292-1 ;

[0047] (iii).the fat composition has a solid fat content (SFC) N20 of from 4 to 25, preferably from 4 to 20; more preferably from 4 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / or

[0048] (iv). the fat composition has a solid fat content (SFC) N10 of from 10 to 40, preferably from 10 to 35; more preferably from 15 to 30, as measured on the unstabilised fat according to ISO 8292-1 .

[0049] Preferably, the fat composition has all four of the above properties.

[0050] In particular, it has been found that an N40 value of less than 10 is preferable for cheese analogue compositions. 35°C is around mouth temperature. If the solid fat content of the fat composition is higher than around 10% at this temperature, there is a risk that the cheese analogue compositions do not have the desirable mouthfeel associated with cheese and have a more waxy and dry flavour. A solid fat content of less than 10% at this temperature is believed by the inventors to be important for ensuring that the cheese analogue composition has similar sensory properties to cheese when eaten by the consumer.

[0051] In preferable embodiments, the fat composition comprises:

[0052] (I). CN 40 and CN 42 triglycerides in an amount of from 20 to 40% by weight;

[0053] (ll).CN 52 and CN 54 triglycerides in a total amount of from 45 to 65% by weight; and (III). CN 38 triglycerides in an amount of from 2 to 10% by weight.

[0054] Alternatively or in addition, the blend (1 ) comprising an interesterified blend comprising the vegetable oil (a) and the triglyceride oil (b).

[0055] Preferably, the vegetable oil (a) comprises rapeseed oil and high oleic sunflower oil.

[0056] In preferable embodiments, the vegetable oil (a) comprises from 35% to 65% by weight of rapeseed oil and from 35 to 65% by weight of high oleic sunflower oil; preferably the vegetable oil (a) comprises from 40% to 60% by weight of rapeseed oil and from 40 to 60% by weight of high oleic sunflower oil.

[0057] For example, in some embodiments, the fat composition comprises an interesterified blend (2) comprising (d) a vegetable oil selected from: palm oil, palm oil stearin, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, or mixtures thereof; and (e) a vegetable oil selected from: a shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, or mixtures thereof.

[0058] In preferable embodiments, the interesterified blend (2) includes a blend comprising a vegetable oil (d) comprising palm oil stearin and the vegetable oil (e) comprises shea olein.

[0059] In highly preferable embodiments, the interesterified blend (2) comprises a vegetable oil (d) comprising from 65% to 95% by weight of palm oil stearin and the vegetable oil (e) comprising from 5% to 35% by weight of shea olein; preferably the interesterified blend (2) comprises a vegetable oil (d) comprising from 75% to 95% by weight of palm oil stearin and the vegetable oil (e) comprising from 5 to 25% by weight of shea olein.

[0060] Typically, the fat composition has one or more of the following properties:

[0061] (i). the fat composition has a solid fat content (SFC) N40 of less than 10, measured on unstabilised fat according to ISO 8292-1 , preferably of less than 5, and more preferably of less than 3;

[0062] (ii). the fat composition has a solid fat content (SFC) N30 of less than 10, preferably of less than 5, as measured on the unstabilised fat according to ISO 8292-1 ;

[0063] (iii).the fat composition has a solid fat content (SFC) N20 of from 2 to 20, preferably from 2 to 15; more preferably from 4 to 12, as measured on the unstabilised fat according to ISO 8292-1 ; and / or (iv). the fat composition has a solid fat content (SFC) N 10 of from 5 to 35, preferably from 5 to 25; more preferably from 8 to 25, as measured on the unstabilised fat according to ISO 8292-1.

[0064] Preferably, the fat composition has all four of the above properties.

[0065] In preferable embodiments, the fat composition comprises:

[0066] (I). CN 40 and CN 42 triglycerides in an amount of from 15% to 35% by weight;

[0067] (I). CN 50 and CN 52 triglycerides in a total amount of from 20% to 40% by weight; and

[0068] (II).CN 54 triglycerides in an amount of from 15% to 45% by weight.

[0069] Alternatively, or in addition, the vegetable oil (a) comprises palm oil stearin and hydrogenated palm kernel oil; preferably the vegetable oil (a) comprises palm oil stearin and fully hydrogenated palm kernel oil.

[0070] In preferable embodiments, the vegetable oil (a) comprises from 55% to 80% by weight of palm oil stearin and from 20 to 45% by weight of fully hydrogenated palm kernel oil, preferably the vegetable oil (a) comprises from 60% to 75% by weight of palm oil stearin and from 25 to 40% by weight of fully hydrogenated palm kernel oil; the vegetable oil (a) comprises from 55% to 80% by weight of palm oil stearin and from 20 to 45% by weight of fully hydrogenated palm kernel oil, preferably the vegetable oil (a) comprises from 60% to 75% by weight of palm oil stearin and from 25 to 40% by weight of fully hydrogenated palm kernel oil.

[0071] Typically, the fat composition has one or more of the following properties:

[0072] (i). the fat composition has a solid fat content (SFC) N40 of less than 10, preferably of less than 5, as measured on unstabilised fat according to ISO 8292-1 ;

[0073] (ii). the fat composition has a solid fat content (SFC) N30 of from 5 to 35, preferably from

[0074] 5 to 25; more preferably from 8 to 20, as measured on the unstabilised fat according to ISO 8292-1 ;

[0075] (iii).the fat composition has a solid fat content (SFC) N20 of from 10 to 40, preferably from 15 to 35; more preferably from 20 to 30, as measured on the unstabilised fat according to ISO 8292-1 ; and / or (iv). the fat composition has a solid fat content (SFC) N10 of from 25 to 60, preferably from 30 to 55; more preferably from 35 to 55, as measured on the unstabilised fat according to ISO 8292-1 .

[0076] Preferably, the fat composition has all four of the above properties.

[0077] In preferable embodiments, the fat composition comprises:

[0078] (I). CN 48 triglycerides in an amount of from 2 to 20% by weight;

[0079] (II).CN 50 and CN 52 triglycerides in a total amount of from 30 to 45% by weight.

[0080] I n preferable embodiments, the fat composition is present in the cheese analogue composition in an amount of from 5 to 50% by weight, preferably from 15 to 40% by weight and more preferably from 15 to 35% by weight.

[0081] Preferably, the fat composition contains a substantially major portion of fat with very little water (i.e. the fat composition consists essentially of fat molecules). However, in some embodiments, the fat composition may contain water and be present in the form of an emulsion such as an oil-in-water emulsion or a water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges provided above for the amount that the fat composition is present in the cheese analogue composition refers to only fat molecules present in the fat composition, and not any water present in the composition. Similarly, the weight percentages given above for the amount of water present in the cheese analogue composition refers to both water added in its own right during manufacture of the cheese analogue composition, and also to any water present in other components of the cheese analogue composition (such as water present in an emulsified fat composition), or water bound to any protein, as discussed in further detail below.

[0082] Cheese analogue compositions of the invention comprise one or more starches. The starches may comprise any suitable type of starch such as those starches known in the art for inclusion in cheese analogue compositions. Examples of starches that can be included include nonmodified starches, modified starches, or a combination thereof. In some embodiments, the starch comprises non-modified or modified vegetable starch, rice starch, tapioca starch, or a combination thereof. In one embodiment, the starch comprises modified starch derived from potatoes. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

[0083] Specific examples of starches and modified starches that can be included in the cheese analogue compositions include a mixture of oxidised starch E1404 and starch sodium octenyl succinate E1450 where the modified starches are derived from potato starch; SI M PLISTICA™ VCP 1214 OG which comprises starch derived from potato, maize and tapioca; KaTech NDG 1098.72 which comprises potato starch and carrageenan; Perfectasol TM D500 which comprises enzymatically modified potato starch and potato protein, modified waxy maize starch (E1450); and Perfectasol TM D510 which comprises acid treated potato starch, hydroxy pro pylated distarch phosphate of potato origin, and pregelatinized starch sodium octenyl succinate of potato origin.

[0084] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the cheese analogues such as how hard or soft the cheese is, as discussed in further detail below, and also various functional properties of the cheese such as its stretch ability on heating (an important function in the case of pizza cheese), and sliceabillity.

[0085] The starches are believed to help aid in providing the effects provided by casein in dairy cheeses, such as providing the requisite properties for various different applications.

[0086] T ypically, the starch is present in the cheese analogue composition in an amount of from 5 to 35% by weight, preferably from 10 to 35% by weight and more preferably from 10 to 30% by weight.

[0087] In one or more embodiments, the gum is selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya, or a combination thereof.

[0088] Some of the gumsare hydrocolloids, i.e. substanceswhich formagel in the presence of water. The hydrocolloids comprise, for example, xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, gum arabic, and a combination thereof.

[0089] In one or more embodiments, the gum is present in the cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

[0090] In one or more embodiments, sugar is selected from sucrose, glucose, fructose, maltose, or a mixture thereof.

[0091] In one or more embodiments, sugar is present in the cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight. The cheese-analogue composition comprises water, which may be added as a separate component to the composition, or derive from other components of the composition as discussed above. The amount of water is not particularly limited and, as the skilled person will appreciate, will vary depending on the intended consistency of the cheese-analogue composition, as discussed in further detail below. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the composition where the water is a condensate from steam used to heat the various components or combination of components of the cheese analogue composition during manufacture.

[0092] For example, in some embodiments, water is present in the cheese analogue composition in an amount of from 30 to 70% by weight, preferably from 40 to 60% by weight.

[0093] The cheese analogue compositions of the invention may comprise one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or a combination thereof.

[0094] Typically, the non-animal protein comprises plant protein. Preferably, the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. Alternatively or additionally, the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

[0095] More preferably, the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, texturized soy proteins, texturized wheat proteins or a combination thereof. Preferably, the texturized vegetable protein is present in the meat analogue composition in an amount of from 10% to 20% by weight of the meat analogue composition.

[0096] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, the weight percentage ranges referred to above for water present in the cheese analogue compositions include both water added in its own right and water present in other components of the cheese analogue composition such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given belowforthe amount of nonanimal protein present in the cheese analogue composition refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0097] The plant protein used in the preparation of the cheese analogue composition may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the cheese analogue composition, such as carbohydrates, fibre and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated priorto and / or during the formation of the cheese analogue composition. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 5% by weight water, preferably less than 2% by weight water, more preferably less than 1 % by weight water, even more preferably that it is substantially free from water. In other preferred embodiments, the aw of the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0098] If present in the cheese analogue compositions, the non-animal proteins are typically present in the cheese analogue compositions in an amount of up to 20% by weight of the cheese analogue composition. Preferably, the non-animal protein is present in an amount of 15% or less by weight of the cheese analogue composition, such as 10% or less by weight or less of the cheese analogue composition.

[0099] The cheese analogue composition typically comprises one or more additional ingredients. Whilst these one or more additional ingredients may be preferable to include in the cheese analogue compositions, it will be understood that the inclusion of the one or more additional ingredients is not essential.

[0100] In one or more embodiments, the cheese analogue composition comprises salt.

[0101] In one or more embodiments, the cheese analogue composition comprises salt in an amount of from 0.05 to 5%, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight. In preferable embodiments, the cheese analogue composition comprises preservatives. In highly preferable embodiments, the cheese analogue composition comprises preservatives selected from anti-mold agent, anti-oxidative, or a mixture thereof. Advantageously, the cheese analogue composition comprises an anti-mold agent selected from potassium sorbate, sodium propionate, propionic acid, or a mixture thereof. Without willing to be bound by any theory, the inventor have found that the presence of preservatives, especially of an anti-mold agent, increases the shelf life of the cheese analogue composition while conserving the sensory properties and the functional properties. Furthermore, it is believed that the anti-mold agent creates a barrier that allows the fat composition and the other components to react with each otherfor enhancing the sensory and the functional properties of the matured plant based cheese, especially during the formation and the maturation.

[0102] In preferable embodiments, the cheese analogue composition comprises preservatives in an amount of from 0.01 to 5% by weight, preferably from 0.02 to 2% by weight and more preferably from 0.05 to 1 % by weight.

[0103] In one or more embodiments, the cheese analogue composition comprises one or more flavouring additives. Preferably, the one or more flavouring additives are present in an amount of from 0.1 % to 5% by weight of the cheese analogue composition.

[0104] In one or more embodiments, the cheese analogue composition comprises one or more colouring additives. Preferably, the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the cheese analogue composition.

[0105] Examples of other additives that may be included in the cheese analogue compositions include an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, amino acids, yeast, sugar substitutes, spices, fiber, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, and acidity regulators.

[0106] In some embodiments, the cheese analogue composition further comprises one or more polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate, and a combination thereof. The polysaccharides may include modified polysaccharides, i.e. polysaccharides modified by any physical treatment, chemical treatment or chemical reaction. Some of the polysaccharides are hydrocolloids. The hydrocolloids are for example celluloses, cellulose derivatives, carrageenan, and a combination thereof.

[0107] In preferable embodiments, the cheese analogue is suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the cheese analogue composition is substantially free of animal protein and / or animal fats, and more preferably, the cheese analogue composition is free of animal protein and / or animal fats.

[0108] In preferable embodiments, the cheese analogue composition is substantially free of animal milks such as cattle milk, buffaloes milk, camels milk, yaks milk, horse milk, reindeers milk, donkeys milk, bovine milk such as cows milk, oxen milk, bison milk, buffalo milk, sheep milk, goats milk. In addition or alternatively, the cheese analogue composition is substantially free of non-animal milks such as soy milk, almond milk, cashew milk, coconut milk, rice milk and / or pea milk. Preferably, the cheese analogue composition is free of animal milks and / or nonanimal milks.

[0109] In preferable embodiments, the cheese analogue composition is substantially free of animal- derived products, preferably, wherein the cheese analogue composition is free of animal- derived products.

[0110] However, in some embodiments, the cheese analogue compositions may comprise animal- derived products such as animal derived proteins or fats. Accordingly, in some embodiments, the cheese analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof. In these embodiments, the cheese analogue compositions may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These cheese analogue compositions are suitable for consumption by vegetarians since they do not include fats or proteins derived from animals. However, it will of course be understood that such cheese analogue compositions are not suitable for consumption by vegans.

[0111] In embodiments where the cheese analogue compositions comprise one or more animal- derived products, the one or more animal-derived products are typically present in the cheese analogue composition in an amount of from 0.1 % to 20% by weight of the cheese analogue composition. The specific properties of the cheese analogue compositions may be tailored by tailoring the relative amounts of the fat composition, water, starch, and protein (if present), in the compositions. The properties of the cheese analogue composition may be tailored and optimised so as to provide different types of cheese analogue compositions. For example, there are many types of cheese analogue compositions in existence with very different properties. As will be appreciated by the skilled person, different properties are desirable for different applications. For example, a spreadable cheese (such as a cream cheese analogue) will desirably be soft and spreadable and have very different properties than for example a parmesan cheese analogue which will desirably be hard but grateable into small particles, or sandwich cheese which must be more resilient but easily sliceable. Other properties that the cheese analogue may be desirable to have include stretchiness at elevated temperature such as mozzarella pizza cheese analogues.

[0112] When optimising and tailoring the physical properties of a particular cheese analogue, typically, the weight percentage of the fat composition in the cheese analogue composition will remain similar between the different types of cheese analogue. For example, both cream cheese and hard cheese would typically contain similar amounts of the fat composition, such as in an amount of from 20% to 30% by weight of the cheese analogue composition. In contrast, the water content of the cheese analogue compositions and the combined protein and starch content of the compositions are typically varied and optimised for providing different sorts of cheese compositions. Typically, for harder cheese analogue compositions, the compositions contain a relatively lower water content and a relatively higher combined protein and starch content. The opposite is the case for softercheese. Spreadable cheeses such as cream cheese analogues will have the highest water content and lowest relative combined starch and protein content.

[0113] In some embodiments, the cheese analogue composition comprises from 35% to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 25% to 35%. Typically, the fat composition will be present in an amount of from 20% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of harder cheeses and the cheese analogue compositionswill be compositions such as a Cheddar cheese, parmesan cheese, feta cheese, sandwich cheese, or similar-type cheese analogue compositions.

[0114] In other embodiments, the cheese analogue composition comprises from 45% to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 20% to 35%. Typically, the fat composition will be present in an amount of from 20% to 30% by weight of the composition. Typically, such cheeses will have the desired properties of softer cheeses and the cheese analogue composition will be a brie or brie-type cheese, pizza cheese, or similar-type cheese analogue composition.

[0115] In other embodiments, the cheese analogue composition comprises from 50% to 65% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 5% to 25%. T ypically, the fat composition will be present in an amount of from 20% to 30% by weight of the composition. Typically, such cheeseswill have the desired properties of spreadable cheeses such as cream cheeses and the like, and the cheese analogue compositions will be spreadable cheese analogue compositions.

[0116] As discussed above, surprisingly, it has been found that the fat compositions described herein are suitable for use in all of the different types of cheese analogue composition discussed above, and can provide the desired properties of each type of cheese analogue. This is in contrast to certain fats known in the art for use in cheese analogue compositions that can provide the desired properties for some types of cheese analogue compositions, but not others.

[0117] According to a second aspect of the invention, there is provided a food product comprising a cheese analogue composition according to the first aspect of the invention.

[0118] Preferably, the food product is a vegetarian or vegan food substitute product.

[0119] The food product can be any cheese analogue composition food product, or food product comprising the cheese analogue compositions of the invention. The cheese analogue compositions of the invention can be provided as any type of cheese analogue composition food product. Preferably, the food product comprises a pizza cheese, a sandwich cheese, a feta cheese, a soft spreadable cheese, or a hard cheese; more preferably wherein the food product comprises a pizza cheese, a sandwich cheese, or a feta cheese. It has been found by the inventors that the fat compositions according to the present invention are suitable for use in providing the desired properties of a variety of different types of cheese analogue compositions (forexample all of hard cheese; soft cheese; spreadable cheese etc.) in contrary to some conventional fats that are only suitable for use in few of these cheese analogue applications. As an additional advantage, if desired, the specific properties of the fat compositions, such as solid fat content, can be optimized for each of the different types of cheese analogue composition.

[0120] The properties of the cheese-analogue composition or food products prepared using the composition may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, and resilience. Such means include taste testers, which can provide feedback on properties of the composition or food product such as juiciness (or dryness), texture, chewiness and hardness. Typically multiple testers will be asked to mark one or more properties of the composition or food product, such as on a scale from 1 to 5. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0121] Properties of the composition or food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, fromwhich the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C., Food Techno / ., 1978, 32 (7), 62-66 and T rinh T. and Glasgow S. , ‘On the texture profile analysis tes , Conference Paper, Conference: Chemeca2012, Wellington, New Zealand, and may be performed as described therein.

[0122] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0123] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0124] Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples. Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time from the beginning of the compression at force = 0 g orN to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0125] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. T ensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess.

[0126] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In orderto obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.

[0127] According to a third aspect of the invention, there is provided the use of a fat composition according to the present invention in a cheese analogue composition.

[0128] Preferably, the use further comprises using the cheese analogue composition in a food product, such as those discussed above.

[0129] Preferably, the cheese analogue composition, fat composition, and / or food product are as discussed above in accordance with the first and second aspects of the invention.

[0130] Typically, the use comprises using the fat composition to improve one or more sensory properties and / or one or more functional properties of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of conventional fats, such as coconut oil, rapeseed oil or sunflower oil. It has been found that one or more properties can be improved, or the extent to which a desirable property reduces over time reduced for the following characteristics. Preferably, the one or more sensory properties comprise hardness, adhesiveness, cohesiveness, resilience, springiness, viscosity, flowability, spreadability, smoothness or a combination thereof. Preferably, the one or more functional properties comprise ability to slice, ability to handle, ability to stretch when heated (forexample in pizza applications), reduction in waste during slicing, reduction ofwaste during shredding, improved quality of the cheese, or a combination thereof.

[0131] Preferably, the use may comprise using the fat composition to provide delayed release of flavours from the cheese analogue composition when consumed. Without being limited by theory, the delayed release of flavours compared to conventional fats is believed to be mainly due to the fat composition, comprising butyric acid residues (C4:0), caproic acid residues (C6:0); and C14 to C18 fatty acid residues, that intimately collaborates with the other components of the cheese analogue compositions during the process for the manufacture of the cheese analogue composition. Furthermore, it is believed to be due to the fat compositions having a higher solid fat content than conventional fats, such as coconut oil, at mouth temperatures of from 30°C to 35°C. Many flavour and flavouring additive compounds are fat soluble and so are dissolved within the fat of the cheese analogue composition. With a higher solid fat content, the release of the dissolved flavours from the fat is delayed over a longer period of time. The delayed release of flavours is believed to enable the cheese analogue composition to more closely resemble the mouth feel and delayed flavour release of cheese, which contains higher melting pointf ats which typically have higher solid fat contents at mouth temperature.

[0132] Preferably, the use comprises using the fat composition to provide dairy flavours from the cheese analogue composition when consumed. The inventors have found that the fat composition provide dairy flavor including a creamy flavor, a milky flavor, a cheese flavor, a buttery flavor, and / or an acidic flavor characteristic of traditional dairy cheese. The inventors have found that the fat composition comprising short chain fatty acids; especially, butyric add residues (C4:0) and caproic acid residues (C6:0); in addition to C14 to C18 fatty acid residues allow part of the short chain fatty acids to be released during the process for the manufacture of the matured cheese analogue composition, in particular, during the fermentation and maturation. The release of the short chain triglycerides has been found to provide the desired sensory, especially the dairy flavour and delayed release of flavors of the matured cheese analogue compositions that mimic dairy cheeses. Indeed, the fat composition provides dairy flavors including a creamy flavor, a milky flavor, a cheese flavor, a buttery flavor, and / or an acidic flavor being characteristics of traditional dairy cheeses. According to a fourth aspect of the invention, there is provided a process of manufacturing a cheese analogue composition according to the first aspect of the invention, or a food product according to the second aspect of the invention, wherein the process comprises:

[0133] A), combining a fat composition as discussed above in accordance with the first aspect of the invention, water, starch, gum, sugar and optionally one or more additional components,

[0134] B). Heating the mixture obtained in step A) to form the cheese analogue composition, and

[0135] C). optionally forming the cheese analogue composition into food products.

[0136] In step A), the ingredients of the composition are typically mixed with a shear mixer. Typically, a higher shear is used to mix the ingredients when the cheese analogue composition is a softer composition such as a cream cheese or other spreadable cheese analogue composition. A relatively lower shear is typically used for harder cheese analogue compositions.

[0137] In one or more embodiments, step B) is carried out at a temperature of from 70°C to 100°C, pref erably from 70°C to 90°C. At such temperatures, the fat compositionswill melt and be able to be mixed intimately with the water, starch, gum, sugar and other components if present so as to form a uniform system.

[0138] Preferably, step C) comprises a step of homogenization of the cheese analogue composition. More preferably, the homogenization is performed under pressure; preferably, wherein the homogenization is performed undera pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa. The mixture may be homogenized using any suitable equipment known by those skilled in the art to provide an evenly and smooth structure to the matured cheese analogue composition, for example, using a homogenizer or a shear pump. In some aspects, homogenization provides a homogenous mixture and may distribute ingredients, such as the stabilizer, evenly throughout the product.

[0139] In one or more embodiments, the process further comprises a step D) of fermentation. Preferably, the fermentation is performed at a temperature of from 30 to 50°C for at least 1 hour, preferably for at least 8 hours. During the fermentation, it is believed that the cultures chemically react with the other components to release alcohol or acid. In particular, it is believed that starch and / or sugar are converted to alcohol or acid by cultures.

[0140] In one or more embodiments, the process further comprises a step E) of storage. Preferably, the storage is performed at a temperature of from 1 to 10°C, preferably from 2 to 6°; preferably preferably for at least 1 hour, such as for at least 8 hours, and for example for at least 20 hours.

[0141] In one or more embodiments, the process further comprises a step F) of maturation. Preferably, the maturation is performed at a temperature of from 1 to 20 °C, preferably from 5 to 15°C, for a period of 40 days, at least 60 days, preferably at least 80 days. During the maturation, it is believed that the fat composition of the presentinvention, especially the butyric acid residues (C4:0) and caproic acid residues (C6:0), are slowly release improving the dairy flavor.

[0142] Whilst the above described steps are preferable stepsf or manufacturing the cheese analogue compositions or food products described herein, it will be appreciated that other suitable processes may also be used to manufacture the cheese analogue compositions and food products.

[0143] DETAILED DESCRIPTION OF THE INVENTION

[0144] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0145] Example 1

[0146] Comparative Fat A comprises:

[0147] - 70% by weight of a vegetable oil (a) comprising 50% by weight of high oleic rapeseed oil and from 50% by weight of fully hydrogenated rapeseed oil, and

[0148] - 30% by weight of a vegetable oil (c) comprising high oleic rapeseed oil.

[0149] Fat B comprises:

[0150] - 55% by weight of a vegetable oil (a) comprising 50% by weight of high oleic rapeseed oil and from 50% by weight of fully hydrogenated rapeseed oil,

[0151] - 8% by weight of a triglycerides oil (b) comprising from 65 to 80% by weight of caproic acid residues and from 15 to 30% by weight of butyric acid residues, and

[0152] - 37% by weight of a vegetable oil (c) comprising high oleic rapeseed oil.

[0153] Table 1

[0154] Various properties of Fat B are shown in Table 1 below and contrasted against Comparative Fat A.

[0155] It can be seen that Fat B according to the present invention comprises short chain fatty acids, butyric acid residues (C4:0) and caproic acid residues (C6:0) in contrast to Comparative Fat A which does not comprise any short chain fatty acids. The inventors have also appreciated that Fat B has an improved nutritional profile relative to Fat A and anhydrous milk fat (AMF) due to having lower amounts of saturated fatty acid residues, said AMF comprising 67% of SAFA.

[0156] Example 2

[0157] Method for preparation of plant-based cream cheese

[0158] Sliced cheeses 1 and 2 were made from cheese analogue compositions comprising Comparative Fat A or Fat B.

[0159] The following procedure was used for the preparation of the cream cheeses of the following examples: 1 . Water and dry ingredients were mixed and heated to 55°C.

[0160] 2. Comparative Fat A and Fat B were melted and added to water and dry ingredients while being heated up to 75°C to obtain a water fat blend.

[0161] 3. The water fat blend was then heated to 95°C to obtain a pasteurized cheese analogue composition.

[0162] 4. The pasteurized cheese analogue composition was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa

[0163] 5. The pasteurized cheese analogue composition was cooled to 43°C and the cultures was added.

[0164] 6. The pasteurized cheese analogue was fermented at 43°C at pH 4,55 during about 10 hours.

[0165] 7. The fermented food product was stored in a fridge.

[0166] The compositions of the fermented plant-based cream cheese food product are shown below in Table 2.

[0167] Table 2

[0168] Sensory panel

[0169] Several testers were asked to rank the fermented plant-based cream cheese food product based on three attributes including beany flavor, cheese flavor and mouthfeel creaminess. The sensory panel was performed after2 weeks of storage, after4 weeks of storage and after 6 weeks of storage. The testers were asked to select the Sample that has the more intense attribute between Reference 1 and Sample 2. Results are shown in Table 3 below.

[0170] Table 3

[0171] It can be seen that Reference 1 had a higher score when compared to Sample 2 in terms of beany flavour. In other words, the plant-based cream cheese had a sweet, chalky flavour associated with beans and legumes, like tofu, pea. Furthermore, Sample 2 had a higher score when compared to Reference 1 in terms of cheesy flavor which means that the plant-based cheese according to the present invention has a dairy flavor when compared to Reference 1. Sample 2 had a higher score when compared to Reference 1 in terms of creaminess. In other words, Sample 2 was creamier than Reference 1 which closely mimic dairy cream cheese.

Claims

CLAIMS1. A cheese analogue composition comprising water, starch, sugar, gum, and a fat composition; wherein the fat composition comprises from 1 .0% to 20% by weight of butyric acid residues (C4:0) and caproic acid residues (C6:0); from 40 to 95% by weight of C14 to C18 fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

2. The cheese analogue composition according to claim 1 , wherein the fat composition comprises butyric acid residues (C4:0) in an amount of from 1 .0% to 20% by weight, preferably from 1.0 to 15% by weight, more preferably from 1.0 to 10% by weight and advantageously from 1 .0 to 5.0% by weight.

3. The cheese analogue composition according to claim 1 or claim 2, wherein the fat composition comprises caproic acid residues (C6:0) in an amount of from 0.5% to 20% by weight, preferably from 0.5 to 15% by weight, more preferably from 0.5 to 10% by weight and advantageously from 0.5 to 5.0% by weight.

4. The cheese analogue composition according to any preceding claim, wherein the fat composition has a weight ratio of butyric acid residues (C4:0) to caproic acid residues (C6:0) of from 1 :1 to 6: 1 , preferably from 1 : 1 to 4:1 , more preferably from 1 : 1 to 3:1 and most preferably from 1 : 1 to 2:1 or from 2: 1 to 3:1.

5. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 1.00% by weight of octanoic acid residues (C8:0), preferably less than 0.5% by weight, preferably the fat composition does not comprise octanoic acid residues (C8:0); and / or the fat composition comprises less than 1 .00% by weight of decanoic acid residues (C10:0), preferably less than 0.5% by weight, preferably the fat composition does not comprise decanoic acid residues (C10:0); and / or the fat composition comprises less than 30% by weight of lauric acid residues (C12:0), preferably less than 20% by weight, more preferably from 1 .5 to 15% by weight and advantageously less than 10.0% by weight.

6. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises C14 to C18 unsaturated fatty acid residues in an amount of at least20% by weight, preferably from 20 to 80% by weight, more preferably from 20 to 60% by weight, or from 35 to 55% by weight.

7. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 50 to 95% by weight of C14 to C18 fatty acid residues, preferably from 40 to 95% by weight, more preferably from 60 to 95% by weight, and most preferably from 75 to 95% by weight.

8. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 20% by weight of myristic acid residues (C14:0); preferably less than 15% by weight, more preferably less than 10% by weight, and most preferably less than 5.0% by weight.

9. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 2 to 60% by weight of palmitic acid residues (C16:0); preferably from 2 to 30% by weight, or from 30 to 60% by weight, and most preferably from 2 to 25% or 35 to 50% by weight.

10. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 2 to 50% by weight of stearic acid residues (C18:0); preferably from 2 to 40% by weight, more preferably from 2 to 15%, such as from 5 to 15%; or from 20 to 40% by weight.1 1 . The cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 20 to 65% by weight of oleic acid residues (C18: 1 ); preferably from 25 to 65% by weight, more preferably from 25 to 40% by weight, and most preferably from 40 to 65% by weight.

12. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 30% by weight of linoleic acid residues (C18:2); preferably less than 25% by weight, more less than 20% by weight, and most preferably less than 15% by weight.

13. The cheese analogue composition according to any preceding claim, wherein fat composition comprises less than 5% byweight of trans unsaturated fatty acids; preferably less than 3% by weight of trans unsaturated fatty acids; and more preferably less than 1 % by weight of trans unsaturated fatty acids.

14. The cheese analogue composition according to any preceding claim, wherein the fat composition comprises a blend (1 ) comprising (a) a vegetable oil selected from: palm oil, palmoil stearin, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, shea stearin, safflower oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, shea butter, shea olein, cocoa butter, allanblackia fat, kokum fat, mango kernel oil, illipe butter, babassu oil, high oleic safflower oil, peanut oil, avocado oil, rice oil, camelina oil or mixtures thereof; and (b) a triglyceride oil comprising butyric acid residues (C4:0) and caproic acid residues (C6:0).

15. The cheese analogue composition according to claim 14, wherein the triglyceride oil (b) comprises at least 10% of butyric acid residues (C4:0) and caproic acid residues (C6:0).

16. The cheese analogue composition according to claim 14 or 15, wherein the triglyceride oil (b) comprises from 10 to 40% by weight of caproic acid residues and from 45% to 85% by weight of butyric acid residues; preferably wherein the oil (b) comprises from 15% to 30% by weight of caproic acid residues and from 45% to 80% by weight of butyric acid residues; and more preferably wherein the oil (b) comprises from 15% to 30% by weight of caproic acid residues and from 50% to 75% by weight of butyric acid residues.

17. The cheese analogue composition according to any one of claims 14 to 16, wherein the blend (1 ) comprises from 60% to 96% by weight of vegetable oil (a) and from 4% to 40% by weightof triglyceride oil (b); preferably, the blend (1 ) comprises from 65% to 96% by weight of vegetable oil (a) and from 4% to 35% by weight of triglyceride oil (b).

18. The cheese analogue composition according to any one of claims 14 to 17, wherein the vegetable oil (a) is party or fully hydrogenated.

19. The cheese analogue composition according to any one of claims 14 to 18, wherein the blend (1 ) comprises at least one interesterified blend, at least one transesterified blend or at least one esterified blend; preferably the blend (1 ) comprises at least one interesterified blend.

20. The cheese analogue composition according to any one of claims 14 to 19, wherein the vegetable oil (a) comprises an interesterified blend including high oleic rapeseed oil and hydrogenated rapeseed oil; preferably the vegetable oil (a) comprises an interesterified blend including high oleic rapeseed oil and fully hydrogenated rapeseed oil.21 . The cheese analogue composition according to any one of claims 14 to 20, wherein the vegetable oil (a) comprises an interesterified blend including from 30% to 70% by weightof high oleic rapeseed oil and from 30% to 70% by weight of hydrogenated rapeseed oil, preferably the vegetable oil (a) comprises from 40% to 60% by weight of high oleic rapeseed oil and from 40% to 60% by weight of hydrogenated rapeseed oil; the vegetable oil (a) comprises an interesterified blend including from 30% to 70% by weight of high oleic rapeseed oil and from 30% to 70% by weight of fully hydrogenated rapeseed oil, preferably the vegetable oil (a) comprises from 40% to 60% by weight of high oleic rapeseed oil and from 40% to 60% by weight of fully hydrogenated rapeseed oil.

22. The cheese analogue composition according to any one of claims 14 to 21 , wherein the fat composition comprises a vegetable oil (c) selected from: high oleic rapeseed oil, high erucic acid rapeseed oil, high oleic sunflower oil, high oleic safflower oil, or mixtures thereof; preferably, the vegetable oil (c) comprises high oleic rapeseed oil.

23. The cheese analogue composition according to claim 22, wherein the fat composition comprises a vegetable oil (c) is present in the fat composition in an amount of from 5 to 40% by weight, preferably 10 to 30% by weight; and wherein the blend (1 ) is present in the fat composition in an amount of from about 60 to 95% by weight, preferable from 70 to 90% by weight.

24. The cheese analogue composition according to claim 22 or 23, wherein the vegetable oil (c) has not been produced by interesterification, transesterification or esterification.

25. The cheese analogue composition according to any one of claims 1 to 24, wherein:(i) the fat composition has a solid fat content (SFC) N40 of less 10, preferably of less than 6, as measured on unstabilised fat according to ISO 8292-1 ;(ii) the fat composition has a solid fat content (SFC) N30 of from 2 to 20, preferably from 2 to 15, more preferably from 2 to 10, as measured on the unstabilised fat according to ISO 8292-1 ;(iii) the fat composition has a solid fat content (SFC) N20 of from 4 to 25, preferably from 4 to 20; more preferably from 4 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / or(iv) the fat composition has a solid fat content (SFC) N10 of from 10 to 40, preferably f rom10 to 35; more preferably from 15 to 30, as measured on the unstabilised fat according to ISO 8292-1.

26. The cheese analogue composition according to any one of claims 1 to 25, wherein the fat composition comprises:(I) CN 40 and CN 42 triglycerides in an amount of from 20 to 40% by weight;(II) CN 52 and CN 54 triglycerides in a total amount of from 45 to 65% by weight; and(III) CN 38 triglycerides in an amount of from 2 to 10% by weight.

27. The cheese analogue composition according to any one of claims 14 to 26, wherein the blend (1 ) comprising an interesterified blend comprising the vegetable oil (a) and the triglyceride oil (b).

28. The cheese analogue composition according to claim 27, wherein the vegetable oil (a) comprises rapeseed oil and high oleic sunflower oil.

29. The cheese analogue composition according to claim 27 or 28, wherein the vegetable oil (a) comprises from 35% to 65% by weight of rapeseed oil and from 35 to 65% by weight of high oleic sunflower oil; preferably the vegetable oil (a) comprises from 40% to 60% by weight of rapeseed oil and from 40 to 60% by weight of high oleic sunflower oil.

30. The cheese analogue composition according to anyone of the preceding claims, wherein the fat composition comprises an interesterified blend (2) comprising (d) a vegetable oil selected from: palm oil, palm oil stearin, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, or mixtures thereof; and (e) a vegetable oil selected from: a shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, or mixtures thereof.31 . The cheese analogue composition according to claim 30, wherein the interesterified blend (2) includes a blend comprising a vegetable oil (d) comprising palm oil stearin and the vegetable oil (e) comprises shea olein.

32. The cheese analogue composition according to claim 30 or 31 , wherein the interesterified blend (2) comprises a vegetable oil (d) comprising from 65% to 95% by weight of palm oil stearin and the vegetable oil (e) comprising from 5% to 35% by weight of shea olein; preferably the interesterified blend (2) comprises a vegetable oil (d) comprising from 75% to 95% by weight of palm oil stearin and the vegetable oil (e) comprising from 5 to 25% by weight of shea olein.

33. The cheese analogue composition according to any one of claims 1 to 24, or 27 to 32, wherein:(i) the fat composition has a solid fat content (SFC) N40 of less than 10, measured on unstabilised fat according to ISO 8292-1 , preferably of less than 5, and more preferably of less than 3;(ii) the fat composition has a solid fat content (SFC) N30 of less than 10, preferably of less than 5, as measured on the unstabilised fat according to ISO 8292-1 ;(iii) the fat composition has a solid fat content (SFC) N20 of from 2 to 20, preferably from 2 to 15; more preferably from 4 to 12, as measured on the unstabilised fat according to ISO 8292-1 ; and / or(iv) the fat composition has a solid fat content (SFC) N10 of from 5 to 35, preferably from 5 to 25; more preferably from 8 to 25, as measured on the unstabilised fat according to ISO 8292-1.

34. The cheese analogue composition according to any one of claims 1 to 24, or 27 to 33, wherein the fat composition comprises:(I) CN 40 and CN 42 triglycerides in an amount of from 15% to 35% by weight;(II) CN 50 and CN 52 triglycerides in a total amount of from 20% to 40% by weight; and(III) CN 54 triglycerides in an amount of from 15% to 45% by weight.

35. The cheese analogue composition according to claim 14-32, wherein the vegetable oil (a) comprises palm oil stearin and hydrogenated palm kernel oil; preferably the vegetable oil (a) comprises palm oil stearin and fully hydrogenated palm kernel oil.

36. The cheese analogue composition according to any one of claims 14 to 24, 27 to 32, or 35, wherein the vegetable oil (a) comprises from 55% to 80% by weight of palm oil stearin and from 20 to 45% by weight of fully hydrogenated palm kernel oil, preferably the vegetable oil (a) comprises from 60% to 75% by weight of palm oil stearin and from 25 to 40% by weight of fully hydrogenated palm kernel oil; the vegetable oil (a) comprises from 55% to 80% by weight of palm oil stearin and from 20 to 45% by weight of fully hydrogenated palm kernel oil, preferably the vegetable oil (a) comprises from 60% to 75% by weight of palm oil stearin and from 25 to 40% by weight of fully hydrogenated palm kernel oil.

37. The cheese analogue composition according to any one of claims 1 to 24, 27 to 32, or 35 to 36, wherein:(i) the fat composition has a solid fat content (SFC) N40 of less than 10, preferably of less than 5, as measured on unstabilised fat according to ISO 8292-1 ;(ii) the fat composition has a solid fat content (SFC) N30 of from 5 to 35, preferably from 5 to 25; more preferably from 8 to 20, as measured on the unstabilised fat according to ISO 8292-1 ;(iii) the fat composition has a solid fat content (SFC) N20 of from 10 to 40, preferably from 15 to 35; more preferably from 20 to 30, as measured on the unstabilised fat according to ISO 8292-1 ; and / or(iv) the fat composition has a solid fat content (SFC) N10 of from 25 to 60, preferably from 30 to 55; more preferably from 35 to 55, as measured on the unstabilised fat according to ISO 8292-1.

38. The cheese analogue composition according to any one of claims 1 to 24, 27 to 32, or 35 to 37, wherein the fat composition comprises:(I) CN 48 triglycerides in an amount of from 2 to 20% by weight;(II) CN 50 and CN 52 triglycerides in a total amount of from 30 to 45% by weight.

39. The cheese analogue composition according to any preceding claim, wherein the fat composition is present in the cheese analogue composition in an amount of from 5 to 50% by weight, preferably from 15 to 40% by weight and more preferably from 15 to 35% by weight.

40. The cheese analogue composition according to any preceding claim, wherein the starch comprises non-modified starch, modified starch, or a combination thereof.41 . The cheese analogue composition according to any preceding claim, wherein the starch is selected from non-modified or modified vegetable starch, rice starch, tapioca starch, or a combination thereof; preferably, from modified starch derived from potatoes, pea starch, or a combination thereof; and such as, from potato starch, waxy maize starch, tapioca starch, pea starch or a combination thereof.

42. The cheese analogue composition according to any preceding claim, wherein the starch is present in the cheese analogue composition in an amount of from 5 to 35% by weight, preferably from 10 to 35% by weight and more preferably from 10 to 30% by weight.

43. The cheese analogue composition according to any preceding claim, wherein the gum is selected from xanthan gum, guargum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya, or a combination thereof.

44. The cheese analogue composition according to any preceding claim, wherein the gum is present in the cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

45. The cheese analogue composition according to any preceding claim, wherein sugar is selected from sucrose, glucose, fructose, maltose, or a mixture thereof.

46. The cheese analogue composition according to any preceding claim, wherein sugar is present in the cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

47. The cheese analogue composition according to any preceding claim, wherein water is present in the cheese analogue composition in an amount of from 30 to 70% by weight, preferably from 40 to 60% by weight.

48. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition further comprises non-animal protein; preferably, wherein the cheese analogue composition further comprises non-animal protein comprising protein derived from fungi, plants, or a combination thereof.

49. The cheese analogue composition according to claim 48, wherein the non-animal protein comprises plant protein, preferably, wherein the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflowerseed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof.

50. The cheese analogue composition according to claim 48 or 49, wherein the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, or a combination thereof.51 . The cheese analogue composition according to anyone of claims 48 to 50, wherein the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

52. The cheese analogue composition according to any one of claims 48 to 51 , wherein the non-animal protein is present in the cheese analogue composition in an amount of up to 20% by weight of the cheese analogue composition; preferably, the non-animal protein is present in an amount of 15% or less by weight of the cheese analogue composition, such as 10% or less by weight or less of the cheese analogue composition.

53. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises salt.

54. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises salt in an amount of from 0.05 to 5%, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

55. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises preservatives.

56. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises preservatives selected from anti-mold agent, anti- oxidative, or a mixture thereof.

57. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises an anti-mold agent selected from potassium sorbate, sodium propionate, propionic acid, or a mixture thereof.

58. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises preservatives in an amount of from 0.01 to 5%, preferably from 0.02 to 2% by weight and more preferably from 0.05 to 1 % by weight.

59. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1 % to 5% by weight of the cheese analogue composition.

60. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the cheese analogue composition.

61. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition further comprisesan ionicornon-ionicemulsifier, a polyhydroxycompound, milk, liquid flavours, alcohols, humectants, honey, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, amino acids, yeast, sugar substitutes, spices, fiber, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidizing agents, reducing agents, anti-oxidants, and acidity regulators.

62. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition is substantially free of animal protein, non-animal protein and / or animal fats, preferably, wherein the cheese analogue composition is free of animal protein, non-animal protein and / or animal fats.

63. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition is substantially free of animal milks such as cattle milk, buffaloes milk, camels milk, yaks milk, horse milk, reindeers milk, donkeys milk, bovine milk such as cows milk, oxen milk, bison milk, buffalo milk, sheep milk, goats milk; and / orwherein the cheese analogue composition is substantially free of non-animal milks such as soy milk, almond milk, cashew milk, coconut milk, rice milk and / or pea milk; preferably, wherein the cheese analogue composition is free of animal milks and / or non-animal milks.

64. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition is substantially free of animal-derived products, preferably, wherein the cheese analogue composition is free of animal-derived products.

65. The cheese analogue composition according to any one of Claims 1 to 61 , wherein the cheese analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof; preferably wherein the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

66. The cheese analogue composition according to Claim 65, wherein the one or more animal-derived products are present in the cheese analogue composition in an amount of from 0.1 % to 20% by weight of the cheese analogue composition.

67. The cheese analogue composition according to any preceding claim, wherein the cheese analogue composition comprises from 35% to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 25% to 35%; preferably, wherein the cheese analogue composition is a Cheddar cheese, gouda, Emmental, parmesan cheese, feta cheese, sandwich cheese, or similar-type cheese analogue composition.

68. The cheese analogue composition according to any one of Claims 1 to 66, wherein the cheese analogue composition comprises from 45% to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 20% to 35%; preferably, wherein the cheese analogue composition is a soft cheese analogue composition such as a brie or brie-type cheese, mozzarella, pizza cheese, orsimilar- type cheese analogue composition.

69. The cheese analogue composition according to any one of Claims 1 to 66, wherein the cheese analogue composition comprises from 50% to 65% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 5% to 25%; preferably, wherein the cheese analogue composition is a spreadable cheese analogue composition such as a cream cheese, or similar-type cheese analogue composition.

70. Afood product comprising acheese analogue composition according to any preceding claim.71 . The food product according to Claim 70, wherein the food product is a vegetarian or vegan cheese substitute food product.

72. The food product according to Claim 70 or Claim 71 , wherein the food product comprises a pizza cheese, a sandwich cheese, a feta cheese, a soft spreadable cheese, or a hard cheese; preferably wherein the food product comprises a pizza cheese, a sandwich cheese, or a feta cheese.

73. Use of a fat composition according to any one of claims 1 to 39 in a cheese analogue composition.

74. Use according to Claim 73, wherein the use further comprises using the cheese analogue composition in a food product.

75. Use according to Claim 73 or Claim 74, wherein the use comprises using the fat composition to improve one or more sensory properties and / or one or more functional properties of the cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of conventional fats such as coconut oil, rapeseed oil or sunflower oil.

76. Use according to Claim 75, wherein the one or more sensory properties comprise hardness, adhesiveness, cohesiveness, resilience, springiness, viscosity, flowability, spreadability, smoothness, or a combination thereof.

77. Use according to Claim 75 or 76, wherein the one or more functional properties comprise ability to slice, ability to handle, ability to stretch when heated, reduction in waste during slicing, reduction of waste during shredding, improved quality of the cheese, or a combination thereof.

78. Use according to any one of Claims 73 to 77, wherein the use comprises using the fat composition to provide delayed release of flavours from the cheese analogue composition when consumed.

79. Use according to any one of Claims 73 to 78, wherein the use comprises using the fat composition to provide dairy f lavoursfrom the cheese analogue composition when consumed.

80. The process of manufacturing a cheese analogue composition according to any one of Claims 1 to 69, or a food product according to any one of Claims 70 to 72, wherein the process comprises:A), combining a fat composition as defined in any one of Claims 1 to 39, water, starch, gum, sugar and optionally one or more additional components,B). Heating the mixture obtained in step A) to form the cheese analogue composition, andC). optionally forming the cheese analogue composition into food products.81 . The process according to Claim 80, wherein step B) is carried out at a temperature of from 70°C to 100°C, preferably from 70 to 90°C.

82. The process according to 80 or 81 , wherein the process further comprises of homogenization of the cheese analogue composition.

83. The process according to claim 82, wherein the homogenization is performed under pressure; preferably, wherein the homogenization is performed under a pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa.

84. The process according to anyone of claims 80 to 83, wherein the process further comprises a step D) of fermentation; preferably wherein the fermentation is performed at a temperature of from 30 to 50 °C for at least 1 hour, preferably for at least 8 hours.

85. The process according to any one of claims 80 to 84, wherein the process further comprises a step E) of storage; wherein preferably the storage is performed at a temperatureof from 1 to 10°C, preferably from 2 to 6°C; preferably for at least 1 hour, such as for at least 8 hours, for example for at least 20 hours.

86. The process according to any one of claims 80 to 85, wherein the process further comprises a step F) of maturation; wherein preferably the storage is performed at a temperature of from 1 to 20°C, preferably from 5 to 15°C, for a period of at least 40 days, at least 60 days, preferably at least 80 days.

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