Oil composition

Abstract

It relates to an oil composition having a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition. It relates to a process for preparing a par-fried frozen food product wherein the process is comprising par-frying a food product in the claimed oil composition, followed by cooling and freezing of the par-fried food product. It relates to the use of the oil composition to reduce at a temperature below 20°C the stickiness during the production, transport, and / or packaging of the par-fried food product.

Description

PT-2126-WO-PCT OIL COMPOSITION CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No.24183550.3 filed June 20, 2024, which is incorporated by reference herein in its entirety. FIELD OF THE INVENTION

[0002] An oil composition for use in par-frying of food product and the reduction of stickiness during the production of (par)-fried frozen food products. BACKGROUND OF THE INVENTION

[0003] Par-fried food products are widely available and used in both the food service markets and consumer markets. As such, there is a constant demand not only for new products, but also for improved processing methods to make the products.

[0004] Food processing production processes are continuously increasing in speed and capacity, and this is requiring alternative food ingredients. In order to address these issues, the food industry is developing specialty ingredients.

[0005] Furthermore, it has been noticed that the par-frying of frozen food products may result in problems during production, transportation, or packaging of the products, due to the built- up of fat from the par-frying oil after the freezing tunnel on production, transport, packaging equipment, and packaging itself. This fat build-up negatively impacts the product flow and the continuation of the process.

[0006] Animal fat is commonly used and demonstrates good performance.

[0007] However, availability issues may occur.

[0008] Palm oil is too brittle and does not adhere properly to the product, while palm super olein is too liquid and smears off on production equipment. This oil crystallizes and accumulates on the equipment, causing unwanted production stops for cleaning.

[0009] Liquid oils are crystallizing at much lower temperatures, typically around – 10°C, and at significant lower speed and will not produce fat accumulation after the freezing tunnel when transported and packed. However, the liquid will crystallize after the product is packed and storedPT-2126-WO-PCT in the freezer warehouse. This crystallisation process can impact the free-flowing properties of the fried product, and under certain conditions the par-fried product can clump together. There is a need to develop a par-frying oil that reduces these problems of stickiness during the production of par-fried frozen food products and using an oil that has a high availability, preferably based on vegetable oils. The current invention provides such a solution. Summary of the Invention

[0010] The current invention relates to a plant-based oil composition having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0011] It relates to a food product that is par-fried in the oil composition of the present invention.

[0012] It relates to a process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Par-frying a food product in the claimed oil composition; b) Cooling and freezing of the par-fried food product;

[0013] It further relates to the use of the oil composition of the present invention to reduce at a temperature below 20°C the stickiness of the oil par-fried food product. Detailed Description Oil composition

[0014] The current invention relates to a plant-based oil composition having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7 wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.PT-2126-WO-PCT

[0015] The term ‘plant-based’ oil composition is an oil composition that does not comprise any fat that is originating from animals.

[0016] The term “oil composition” is an oil composition that is suitable to par-fry the food.

[0017] The term “par-fry” refers to partially cooking or partial frying of food products in hot oil. Prior to consumption the par-fried food product is further fried in hot oil, air fried, baked, or grilled.

[0018] The “oil composition” is a composition comprising triglycerides, diglycerides, monoglycerides, and / or free fatty acids.

[0019] Preferably, the “oil composition” is a composition comprising triglycerides and diglycerides.

[0020] The “oil composition” is a composition comprising at least 94 wt.% triglycerides, preferably at least 95 wt.% triglycerides. The remainder content is the sum of the content of diglycerides, and / or monoglycerides, and / or free fatty acids.

[0021] Preferably, the remainder content is the content of diglycerides.

[0022] The amount of triglycerides such as S2U, U3, SUS, SSU and SSS is expressed on the content of triglycerides present in the oil composition.

[0023] The term S2U describes the sum of symmetrical triglycerides SUS and asymmetrical triglycerides SSU.

[0024] The term SUS describes symmetrical triglycerides.

[0025] The term SSU describes asymmetrical triglycerides and is encompassing SSU and USS.

[0026] The term SSS (or S3) describes triglycerides having saturated fatty acids in all 3 positions.

[0027] The term UUU (or U3) describes triglycerides having unsaturated fatty acids in all 3 positions.

[0028] The term unsaturated triglycerides describe triglycerides having unsaturated fatty acids with a carbon chain length in a range of C18 to C24, having single or multiple double bonds.

[0029] The term saturated triglycerides describe triglycerides having saturated fatty acids with a carbon chain length in a range of C8 to C24, preferably the chain length C16 and C18.

[0030] The term “SAFA” means saturated fatty acid residues, and the fatty acid is having a carbon chain length in a range of C8 to C24, preferably the chain length is C16 and C18.PT-2126-WO-PCT

[0031] The term “MUFA” means mono-unsaturated fatty acid residues, and the fatty acid is having a carbon chain length in a range of C16 to C24. Preferably the chain length is C16 and C18.

[0032] The term “PUFA” means poly-unsaturated fatty acid residues and the fatty acid is having a carbon chain length in a range of C18 to C24, preferably the chain length is C18.

[0033] The present invention relates to the plant-based oil composition having a SAFA content from 35 to 47 wt.% wherein the SAFA content is expressed on the weight of the oil composition; and having a ratio of symmetrical triglycerides SUS over asymmetrical triglycerides SSU (SUS / SSU) in the range of from 2 to 7; wherein SUS and SSU are expressed on the content of triglycerides present in the oil composition; a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0034] The present invention relates to an oil composition wherein the SAFA content is from 35 to 47 wt.%, preferably from 36 to 46 wt.%, more preferably from 37 to 45 wt.%, expressed on the weight of oil composition.

[0035] The term “SUS / SSU” or “SSU / SUS” describes a ratio of triglycerides, wherein “S” represents saturated fatty acids and “U” represent the unsaturated fatty acids, bound onto the glycerol backbone of the triglycerides of the oil composition.

[0036] Typically, the abbreviation “S” is used to denote a saturated fatty acid residue having 8 to 24 carbon atoms.

[0037] The abbreviation “U” denotes an unsaturated fatty acid residue having 8 to 24 carbon atoms.

[0038] A randomly interesterified oil may be characterized by the position of the saturated (S) and / or unsaturated (U) fatty acids bound onto the glycerol backbone of the triglycerides of the fat.

[0039] A randomly interesterified oil can be obtained by means of a process of chemical or enzymatic interesterification.

[0040] A chemical interesterification is performed by using an acidic or basic catalyst, preferably a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide.

[0041] An enzymatic interesterification is obtained by means of a lipase enzyme. The lipase will generally be non-selective for the positions on the glyceride backbone in order to achieve the optimum random interesterification. Alternatively, selective lipases may be used, provided that the reaction conditions are such that no significant selectivity is observed, forPT-2126-WO-PCT example by running the reaction for extended periods of time. Suitable lipases include the lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa.

[0042] Preferably, the lipase is suitable for use with food products.

[0043] The ratio of SUS over SSU (SUS / SSU) of a fully randomized oil composition is typically about 0.5, whereas the SUS / SSU ratio of a non-randomized triglyceride is typically about 9.

[0044] The present invention relates to an oil composition wherein the ratio of SUS over SSU (SUS / SSU) is in a range of from 2 to 7, preferably in a range of from 3 to 5.

[0045] In an aspect of the invention, it relates to an oil composition wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0046] In an aspect of the invention, the oil composition has a content of S2U (is sum of asymmetrical SSU and symmetrical SUS) in a range of from 35 to 55 wt.%, preferably from 35 to 45 wt.%.

[0047] In an aspect of the invention, the oil composition has a content of SUS (symmetrical) in a range of from 13 to 40 wt.%, preferably from 22 to 38 wt.%, or more preferably from 31 to 36 wt.%.

[0048] In an aspect of the invention, the oil composition has a content of SSU (asymmetrical) in a range of from 2 to 15 wt.%, preferably from 3 to 12 wt.%, or more preferably from 4 to 9 wt.%.

[0049] In an aspect of the present invention the oil composition is having a content of SSS (trisaturates) in a range of from 1 to 7 wt.%, preferably from 1 to 5 wt.%, or more preferably from 1 to 4 wt.%.

[0050] In an aspect of the invention, the oil composition has a content of SSS (trisaturates) in a range of from 1 to 4 wt.%.

[0051] In an aspect of the present invention the oil composition is having a content of UUU (or U3) (tri-unsaturates) in a range of from 6 to 11 wt.%, preferably from 8.5 to 9.3 wt.%.

[0052] In an aspect of the invention, the oil composition has a content of SSS (trisaturates) and S2U (is sum of asymmetrical SSU and symmetrical SUS) in a range of from 36 to 62 wt.%, preferably 36 to 59 wt.%, more preferably from 39 to 46 wt.%.PT-2126-WO-PCT

[0053] In an aspect of the invention, the oil composition has a content of PUFA content in a range of from 9 to 14 wt.%, preferably from 10 to 13 wt.%.

[0054] In an aspect of the invention, the oil composition has a content of C12:0 content in a range of from 0 to 2 wt.%, preferably from 0 to 1.5 wt.%, more preferably 0.1 to 0.5 wt.%.

[0055] In an aspect of the invention the oil composition of the present invention has an SFC at 0°C of from 15 to 35%, preferably from 16 to 32%, more preferably 18 to 30%.

[0056] In an aspect of the invention the oil composition of the present invention has an SFC at 10°C of from 5 to 25%, preferably from 6 to 20%, more preferably 7 to 17%.

[0057] In an aspect of the invention the oil composition of the present invention has an SFC at 15°C of from 1 to 15%, preferably from 2 to 12%, more preferably 3 to 10%.

[0058] In an aspect of the invention the oil composition of the present invention has an SFC at 20°C of from 0.5 to 10%, preferably from 1 to 7%, more preferably 2 to 6%.

[0059] In an aspect of the invention the oil composition of the present invention has a difference in SFC at 0°C and SFC at 20°C (= SFC0 - SFC20) of from 15 to 25%, preferably from 17 to 23%.

[0060] In an aspect of the invention the oil composition of the present invention has a difference in SFC at 0°C and SFC at 10°C (= SFC0 - SFC10) of from 8 to 18%, preferably from 10 to 15%.

[0061] In an aspect of the invention, it relates to a plant-based oil composition having a ratio of SUS over SSU (SUS / SSU) in a range of from 2 to 7, and the oil composition is comprising a vegetable oil and a randomly interesterified oil.

[0062] In an aspect of the invention, the oil composition is free of sorbitan fatty acid esters.

[0063] In an aspect of the invention, the oil composition is free of sorbitan fatty acid esters which is containing one or more palmitic acid moieties.

[0064] The vegetable oil is selected from the group consisting of palm based-oil and blends thereof.

[0065] The term “palm-based oil’ in the present invention is encompassing palm oil, fractions obtained from palm oil, such as palm oil olein, palm oil super olein, palm oil stearin, palm oil super stearin, palm oil mid-fraction, and blends of one or more thereof. Palm oil and each of the fractions can be identified with an iodine value (IV).

[0066] Palm fractions (palm oil fractions) are obtainable by fractionation processes commonly known in the art, such as dry fractionation and / or solvent fractionation.PT-2126-WO-PCT

[0067] Palm olein (palm oil olein) is commonly known as a palm oil fraction obtained from the first fractionation step and it has an IV between 54 and 56, preferably IV of about 55.

[0068] Palm super olein (palm oil super olein) is commonly known as a palm oil fraction obtained from 2ndfractionation step and it has an IV between 60 and 62, preferably IV of about 62.

[0069] In an aspect of the invention, the oil composition is comprising 5 to 40 wt.%, preferably 15 to 30 wt.%, of one or more interesterified oils, and wherein at least one of the oils is a palm-based oil.

[0070] In an aspect of the invention, the oil composition is comprising 5 to 40 wt.%, preferably 15 to 30 wt.%, of palm based interesterified oils.

[0071] The interesterified palm-based oil is selected from the group consisting of interesterified palm oil; interesterified blend of palm oil and palm fractions; interesterified palm olein; interesterified palm super olein; interesterified blend of palm olein and palm super olein; and blends of two or more thereof.

[0072] In an aspect of the invention the oil composition is comprising interesterified palm olein and is free of sorbitan fatty acid esters.

[0073] In an aspect of the invention, the plant-based oil composition is comprising 5 to 40 wt.% of one or more interesterified oils and the oil composition is further comprising 60 to 95 wt.% of a palm-based oil or blends thereof.

[0074] In an aspect of the invention, the oil composition is comprising 15 to 30 wt.% of one or more interesterified palm-based oils and the oil composition is further comprising 70 to 85 wt.% of a non-interesterified palm-based oil or blends thereof.

[0075] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil.

[0076] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm super olein; more preferably 80 wt. % palm super olein and 20 wt.% interesterified palm super olein.

[0077] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt.% to 25 wt.% interesterified (palm olein and palm super olein in a ratio 80 / 20); more preferably 80 wt. % palm super olein and 20 wt.% interesterified (palm olein and palm super olein in a ratio 80 / 20).PT-2126-WO-PCT

[0078] In an aspect of the invention, the oil composition is comprising from 60 wt.% to 95 wt. % palm super olein and from 5 wt.% to 40 wt.% interesterified palm olein, preferably 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm olein; more preferably 80 wt. % palm super olein and 20 wt.% interesterified palm olein.

[0079] In an aspect of the invention, the oil composition is comprising from 60 wt.% to 95 wt. % palm super olein and from 5 wt.% to 40 wt.% interesterified palm olein, wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 6 to 11 wt.% expressed on the content of triglycerides present in the oil composition.

[0080] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm olein wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 3 to 5; c) a U3 content of from 6 to 11 wt.% expressed on the content of triglycerides present in the oil composition.

[0081] In an aspect of the invention, the oil composition is comprising 80 wt. % palm super olein and 20 wt.% interesterified palm olein wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 3 to 5; c) a U3 content of from 8.5 to 9.3 wt.% expressed on the content of triglycerides present in the oil composition.

[0082] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.PT-2126-WO-PCT

[0083] In an aspect of the invention, the oil composition is comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition; d) SFC at 0°C of from 15 to 35%; e) SFC at 10°C of from 5 to 25%.

[0084] Surprisingly it has been found by the inventors of the present invention that the claimed oil composition provides for a suitable fat crystallisation speed, providing suitable fat adhesion to the product during cooling below 20°C, and at the same time reduce fat stickiness to production equipment (anti-adhesion), and packaging material. It has been found that the claimed plant-based oil composition is sticking to the product at temperatures below 20°C, preferably below 15°C, and at the same time it is not sticking to the production line and / or packaging material allowing for an easy handling of the products.

[0085] Furthermore, the claimed plant-based oil composition is a good simulation of duck fat; for the purpose of par-frying. It allows for substituting animal fat-based solutions with a plant- based solution.

[0086] Without being bound by a specific theory, it is observed that by having one or more interesterified oils in the oil composition, and wherein at least one of the interesterified oils and the non-interesterified oil is a palm-based oil, it is noticed that the crystallization pattern is modified in such a way that the smearing-off (stickiness) of the fat on the production equipment is reduced. Furthermore, is surprisingly found that the oil composition is providing good adhesion to the food product itself. Food product

[0087] It relates to a food product par-fried and / or fried in the oil composition of the present invention.

[0088] The food product can be any product that is partially or fully fried before being frozen.PT-2126-WO-PCT

[0089] The present invention relates to a food product par-fried in an oil composition having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0090] Categories of par-fried and / or fried products: frozen vegetables, in particular potato-based products; protein-based-products; meat-based products, fish-based products; shellfish-based products.

[0091] In an aspect of the invention, the food product of the present invention is refrigerated preferably frozen, and packed.

[0092] In an aspect of the invention, the food product is a starch containing product, more particularly the food product is potato-based product.

[0093] Par-fried and frozen potato-based food products, available in several formats and shapes, wafflers, strips, commonly referred to as fries, are widely applied in the foods industry.

[0094] These potato products are conventionally prepared by cutting whole potatoes into desired format, preferably elongated strips of a desired size and shape, and then partially cooking the potato strips by blanching in hot water or steam. Thereafter, the potato strips are typically dewatered or partially dried, followed by partial frying, or par-frying, in hot cooking oil.

[0095] The par-fried potato strips are then frozen for packaging, shipping and / or storage.

[0096] In an aspect of the invention, the food product of the present invention is a potato product, and more particularly a par-fried frozen potato product. It is prepared for finish-frying at a later time. Process for preparing a frozen food product

[0097] The present invention relates to a process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Par-frying a food product in the claimed oil composition; b) Cooling and freezing of the par-fried food product.PT-2126-WO-PCT

[0098] The present invention relates to a process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Frying a food product in the claimed oil composition; b) Cooling and freezing of the par-fried food product.

[0099] In an aspect of the invention the process is comprising the following steps: a) Par-frying the food product in the claimed oil composition; b) Cooling and freezing the par-fried product; c) Transporting to the packaging machine; d) Packaging the frozen par-fried product.

[0100] In an aspect of the invention the process is comprising the following steps: a) Frying the food product in the claimed oil composition; b) Cooling and freezing the par-fried product; c) Transporting to the packaging machine; d) Packaging the frozen par-fried product.

[0101] Par-frying is a process step where the food product is partially cooked by frying in the claimed oil composition. Typically, the par-frying is conducted at a temperature of between 150°C and 190°C. Amongst others, the purpose of par-frying is to reduce the finish-cooking time, to enhance the storage lifetime, and / or to improve stability by inactivating enzymes, microbes and the like.

[0102] After the par-frying, the par-fried food product may be de-oiled, wherein the excess of the oil is removed. It involves managing the moisture, oil content and texture of the par-fried food product to achieve a desirable quality in par-fried product.

[0103] The par-fried food product is cooled to a temperature below 20°C, preferably below 15°C, more preferably to a temperature of 7 to 12°C.

[0104] The par-fried food product is further frozen to a product temperature from -1°C to –20°C. This will help to slow down the quality deterioration during storage.

[0105] In an aspect of the invention, the par-fried product is pre-cooled, before being frozen.

[0106] Finally, the frozen food product is packed for storage and / or transportation.PT-2126-WO-PCT

[0107] In an aspect of the invention it relates to a process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Par-frying the food product in the claimed oil composition; b) Cooling and freezing the par-fried product; c) Spraying or coating the frozen par-fried product with the claimed oil composition; d) Freezing the par-fried product.

[0108] In an aspect of the invention it relates to a process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Par-frying the food product in the claimed oil composition; b) Cooling and freezing the par-fried product; c) Spraying or coating the frozen par-fried product with the claimed oil composition; d) Freezing the par-fried product; e) Transporting to the packaging machine; f) Packaging the frozen par-fried product.

[0109] Without being bound by a specific theory, the process of the present invention is more sustainable than a classic par-frying process. Due to the use of claimed oil composition less energy consumption and / or less deeper cooling is required. Use

[0110] In an aspect of the invention, it relates to the use of the claimed oil composition to reduce the stickiness at a temperature below 20°C, preferably below 15°C, during production, transport, and / or packaging of the food product.

[0111] In an aspect of the invention, it relates to the use of the claimed oil composition wherein the oil composition is adhered well to the product and wherein the stickiness at a temperature below 20°C, preferably below 15°C during the production, transport, and / or packaging of the food product is reduced.

[0112] In an aspect of the invention, it relates to the use of the claimed oil composition wherein the oil composition is adhered well to the product and wherein the stickiness at a temperature below 10°C, preferably below 0°C during the production, transport, and / or packaging of the food product is reduced.PT-2126-WO-PCT

[0113] In an aspect of the invention, the claimed oil composition is used as a replacer of animal fat, preferably duck fat.

[0114] In an aspect of the invention, the claimed oil composition is used as a replacer of animal fat, preferably duck fat in the process of (par)-frying food products. Advantages ^ The present invention allows to use a fat blend composed solely of interesterified and non- interesterified palm-based oils such as olein or super olein, both of which are readily available products of the palm oil fractionation process. ^ There is no need for additional special fats, emulsifiers, or liquid oils from other sources thereby reducing formulation complexity, supply chain dependencies, and production costs. ^ The use of the present oil composition solely based upon palm-based oils ensures a better compatibility with existing palm-based frying systems and may simplify labeling requirements. ^ The claimed fat composition provides an increased fat adhesion to the product at a temperature below 20°C, preferably below 15°C. ^ The use of the claimed oil composition prevents that the food product is sticking to the production line. ^ The use of the claimed oil composition prevents that the food product is sticking to the package. ^ The claimed oil composition is suitable to avoid clogging together of food product in freezing conditions. ^ The claimed oil composition requires less energy consumption and / or less deep cooling, which is of interest for sustainability aspect of the invention. ^ The claimed oil composition has a balanced crystallization profile, moderate stiffness, suggesting that it may offer better performance in applications requiring both structure and flexibility, such as fat adhesion to the product during cooling.

[0115] The invention will hereunder be illustrated in following examples. Examples Analytical MethodsPT-2126-WO-PCT

[0116] Fatty acid profile is measured by GC (as fatty acid methyl esters).

[0117] Thermal behavior is measured with the DSC equipment: TA-Instruments – Discovery series – DSC250. Method: heat from 20°C to 60°C, rate 20°C / min, isotherm at 60°C for 2 minutes; cooling from 60°C to - 40°C, cooling rate 5°C / min, isotherm at - 40°C for 2 minutes and heating from - 40°C to 60°C, heating rate 5°C / min.

[0118] The solid fat content was measured according to ISO 8292-1:2008(en), by pulsed NMR Part 1: Direct method.

[0119] The IV was calculated using AOCS method Cd 1c-85 (triglyceride factor).

[0120] The triglyceride composition was determined using standard method.

[0121] The tackiness or stickiness of oil blends was measured using the rheological method: equipment MCR301, plate PP25 geometry diameter 24.985mm, gap was set at 100µm, the cooling water-bath was set at 5°C. Rheological method: *Segment 1: 30 seconds, deflection angle 1mrad, angular frequency 1rad / s, temperature 50°C. *Segment 2: deflection angle 1mrad, angular frequency 1rad / s, temperature 50°C to -10°C, at cooling rate -4°C / minute. *Segment 3: deflection angle 1mrad, angular frequency 1rad / s, temperature -10°C. *Segment 4: speed -5000µm / s, temperature -10°C. A higher G* at low temperatures means the fat becomes more solid-like (stiffer) as it cools. Comparative example 1:

[0122] Duck fat was used as reference fat. Comparative example 2:

[0123] Palm super olein was used for comparison. Example 1:

[0124] A blend of 20 wt.% palm super olein and 80 wt.% palm olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% of palm super olein.PT-2126-WO-PCT Example 2:

[0125] Palm super olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% palm super olein. Example 3:

[0126] Palm olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% palm super olein.

[0127] The characteristics of the oil compositions according to this invention and of the comparative example (duck fat) are shown in Table 1. Table 1 Comparative Comparative Example Example ExamplePT-2126-WO-PCT 0°C 26.4 14.2 22.0 20.9 5°C 21.5 0.9 15.2 12.6 10°C 153 03 99 91

[0128] Thermal behavior DSC

[0129] The crystallization peak of the claimed oil composition (Example 2) occurs at a moderate temperature (-1.19°C), which is higher than that of duck fat (-3.9°C). This shows that less deep cooling is needed for the oil composition of the current invention compared to Comparative example 1 (duck fat). This is a further advantage for sustainability point of view: less energy consumption is needed.

[0130] Tackiness or stickiness results Table 2. Tackiness or stickiness results Samples: G*max (x 104Pa) Temperature at G*max (°C)G*max (x 104Pa)

[0131] Comparative Example 1 has the lowest G*max (4.2 × 10⁴ Pa), indicating the least stiffness while the Comparative Example 2 shows the highest G*max (11.6 × 10⁴ Pa), suggesting it may be too brittle. The results for Example 1 and Example 3 indicate moderate stiffness, suggesting that it may offer better performance in applications requiring both structure and flexibility, such as fat adhesion to the product during cooling.PT-2126-WO-PCT Temperature at G*max (°C):

[0132] Comparative Example 2 requires a lower temperature (-9.42°C) before reaching full crystallisation and more energy is needed to achieve crystallization. At the same time the crystals may become too big and may result in brittleness. Examples 1 & 3 show a very close crystallization profile to duck fat (Comparative Example 1) which is an advantage when it comes to the use the plant-based oil composition of the invention as an alternative to duck fat without negatively impacting the process conditions.

Claims

PT-2126-WO-PCT CLAIMS 1. A plant-based oil composition having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

2. The oil composition of claim 1 wherein the oil composition is having a content of SSS (trisaturates) and S2U (is sum of asymmetrical SSU and symmetrical SUS) in the range of from 36 to 62 wt.%.

3. The oil composition of claim 1 or 2 wherein the oil composition is having a solid fat content (SFC) at 0°C of from 15 to 35%, preferably from 16 to 32%, more preferably 18 to 30%.

4. A food product par-fried in the oil composition according to anyone of claims 1 to 3.

5. The food product according to claim 4 wherein the food product is frozen and packed.

6. A process for preparing a par-fried frozen food product wherein the process is comprising the following steps: a) Par-frying a food product in the oil composition according to any one of claims 1 to 3; b) Cooling and freezing of the par-fried food product.

7. The process according to claim 6 wherein the process is further comprising after freezing the par-fried product the following steps: a) Spraying or coating the frozen par-fried product with the oil composition according to any one of claims 1 to 3; b) Cooling and freezing the par-fried product.

8. The process according to claim 6 or 7 wherein the par-fried product is packed.PT-2126-WO-PCT 9. Use of oil composition according to any one of claims 1 to 3 to reduce at a temperature below 20°C the stickiness on the production, transport, and / or packaging equipment of par-fried food product.

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