Fat product, method for preparing the same and product containing the same

Abstract

The present invention relates to a method for preparing a fat product for incorporation into a food, wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats. The present invention also relates to a fat product and a food comprising the fat product.

Description

Technical Field

[0001] The present invention relates to the field of food. In particular, the present invention relates to a fat product, which does not contain fat with a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain transesterified fats, that is, all fatty acids that are harmful to health, and also relates to a method for preparing such a fat product and a product containing such a fat product. Background Art

[0002] In recent years, the discussion about the use of palm oil in the food processing industry has become a hallmark of the industry. However, despite increasing social and media pressure over foods whose nutritional properties and production processes are questionable, the industry is more bullish on this ingredient than ever before.

[0003] The first data for 2017 show that the trend continues to rise. According to business registers, $216 million worth of palm oil was imported between January and February, almost double the same period last year.

[0004] However, the industry intends to calm the discussion about this product. Sources from the Spanish processed food industry assure that the characteristics of this ingredient "allow the enjoyment of a wide range of safe foods for human consumption". Particular emphasis is placed on its ability to extend the shelf life of foods.

[0005] There are many voices criticizing the use of this food. On the one hand, non-governmental organizations (NGOs) and environmental groups have criticized the impact of their production on the environment. However, palm oil has been criticized first from a health point of view. In 2016, the European Food Safety Authority (EFSA) conducted an assessment of three potential food contaminants: glycidyl fatty acid esters (GE), 3-monochloropropanediol (3-MCPD) and 2-monochloropropanediol (2-MCPD). These substances are present in many different oils and fats, although the highest levels of GE, 3-MCPD and 2-MCPD were found in palm oil. They are formed during food processing, especially when the oil is refined at high temperatures (about 200°C). For consumers aged three years and above, margarine and "pastry and cakes" are the main sources of exposure to all substances.

[0006] As an example, the baking industry can be mentioned. Salt, added sugars, and saturated and hydrogenated fats are three unhealthy elements that are often found in ultra-processed products, such as industrial bakeries. Most of the fats used in these products have low nutritional quality, as far as fats including oils are concerned. Price is one of the reasons. Using a variety of cheaper raw materials also reduces the final cost for the end consumer.

[0007] Palm oil is an ingredient that fits this description very well, having a texture that allows it to be used as a substitute for butter and margarine, and as a replacement ingredient for hydrogenated and trans fats. These properties make it an ideal choice for some of the products that people usually consume, but it is very high in saturated fat. Therefore, its nutritional profile is different from that of sunflower oil or olive oil. Some scientific studies have shown that, in addition to increasing levels of "bad" cholesterol and insulin resistance (a risk factor for type 2 diabetes), a diet rich in saturated fat increases the risk of cardiovascular disease. To these harmful effects, weight gain is also increased.

[0008] Currently, as is known, it is recommended to avoid foods containing palm oil, coconut oil, or hydrogenated or partially hydrogenated fats, since these last nomenclatures indicate that it is a product containing trans fatty acids.

[0009] However, this product is very attractive, and not only because of the price. Its composition makes them very tasty, something that influences food preference. Some studies have shown that the most favorite products have a common feature: a flavor that is enhanced by three ingredients (salt, sugar and fat) that are harmful to health in excess.

[0010] However, it is not the only fat that we can use to make sweet products. We find a large number of lipids that are worth knowing about. The main fats that can be used in food are:

[0011] -Edible animal fats: butter, lard, ghee, ...

[0012] -Fats from non-animal sources

[0013] - Transformed or blended fats: margarine

[0014] - Edible vegetable fats: oil, cocoa butter, coconut oil or butter, palm oil, shortening.

[0015] Therefore, the inventors have provided a new fat product, which is a substitute for palm oil used in the food industry, and which consists only of a vegetable oil and an emulsifier (e.g., E-471, E-472, E-475). Depending on the final product to be incorporated into the fat product, the fat product may further include antioxidants, flavoring agents, food coloring agents, etc. The method of obtaining the fat product is also superior to the prior art because it is implemented in a discontinuous manner.

[0016] At present, the way to prepare a food product with a similar fat preparation as disclosed herein is a continuous process, which must be connected by at least 3 reactors or heating mixers, the first one is used to melt the emulsifier and the oil together at high temperature (greater than 80°C), the next reactor is used to add other ingredients and reduce the temperature to about 50°C, and also serves as a tank to feed the third reaction tank, which is used to produce an emulsion of the same quality as the food product desired to be prepared.

[0017] The working temperature of the food product is usually between 35 and 55° C. For this purpose, the second reaction tank is necessary, in which the mixture is cooled and other ingredients necessary in the final product are added.

[0018] The palm fat used by the baking industry and the food industry in general usually operates in a temperature range between 40° C. and 60° C., depending on the type of palm fraction being processed. This industry does not require a reactor and / or tanks with a temperature above 60° C., so the currently used working steps are useless for a substitute of the palm fat product provided by the present invention.

[0019] To this end, an alternative way of obtaining said alternative product of said palm is proposed and said alternative way is carried out discontinuously for food products without the need for two additional reaction tanks. Only a single reaction tank is needed, in which said mixture will be prepared, said mixture will be melted at high temperature, the remaining said ingredients will be added and then will be cooled or not cooled to 60 to 70°C to be packaged in drums or bags of plastic material.

[0020] In other words, a method is described for obtaining an alternative product of the palm, which method does not require two reactors or tanks for continuous mixing or cooling requirements.

[0021] By this new step, the operation at high temperature can be reduced to a third or fourth part (since it does not require the transfer of the mixture to a second reaction tank), the product will be more stable and will appear less oxidized compared to the product provided by the alternative process carried out in succession with the multiple reactors, and even with the palm, which involves keeping the qualified product at about 50 to 60°C from the outlet of the palm supplier throughout the entire logistic journey until it is used in the processing of the food. Summary of the invention

[0022] In a first aspect, the invention relates to a method for preparing a fat product for incorporation into a food product, wherein the fat product does not comprise fat having a saturated fat content higher than 40% by weight and does not comprise trans fat.

[0023] In a second aspect, the present invention relates to a fat product, as further defined below.

[0024] In a third aspect, the present invention relates to a food product comprising the fat product according to the second aspect.

[0025] In a fourth aspect, the present invention relates to the use of a fat product according to the second aspect as a replacement component for fat or animal-derived ingredients for incorporation into a food product. DETAILED DESCRIPTION

[0026] In a first aspect, the present invention relates to a method for preparing a fat product for incorporation into a food, in particular as a replacement component for fat or ingredients of animal origin, wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor trans fats, nor fully or partially hydrogenated oils or fats, nor interesterified fats, the method comprising the following steps:

[0027] (a) heating an oil to 90° C. in a reactor, wherein the content of the oil relative to the total product is 50% to 99% by weight, and the oil is selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil, grapeseed oil, and any other vegetable oil that is liquid at room temperature and has a saturated fat content of less than 30% by weight; preferably, selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil and grapeseed oil;

[0028] (b) adding a fatty acid mono- and diglycerides-type emulsifier to the oil of step (a) until complete dissolution is achieved, wherein the content of the fatty acid mono- and diglycerides-type emulsifier relative to the total product is 1% to 50% by weight, and the fatty acid mono- and diglycerides-type emulsifier is selected from E-471, E-472, E-475 or a mixture thereof;

[0029] (c) cooling the mixture to 60 to 70° C.; optionally, using a metal cloth (mesh size 400 to 800 micrometers (μm));

[0030] (d) packaging the hot product; optionally, in drum containers or in plastic bags;

[0031] The condition is that the total content of the multiple components added in steps (a) and (b) does not exceed 100%.

[0032] The materials used in step (d) must be prepared for hot packaging and have good oxidation resistance. The drum container will be covered or uncovered with a plastic bag and will be tightly sealed or sealed. The plastic bag container will be a "bag in box" type or a plastic bag that will be heat-sealed by heating or by induction. The final fat product solidifies while being cooled in the drum or plastic bag so that it can be subsequently handled into the can for the preparation of the final food product without any problems.

[0033] In the context of the present invention, the term "monosaturated fat" is understood as fatty acids having no double bonds in their chain. Examples include, but are not limited to, palm oil or coconut oil.

[0034] The term "trans fats" is understood to be unsaturated fats formed during the industrial processing of certain foods known as hydrogenation, during which their configuration is altered. Examples include, but are not limited to, partially hydrogenated fats.

[0035] The term "fully or partially hydrogenated oils or fats" is understood to be unsaturated fats that have been subjected to a chemical process (hydrogenation) to incorporate hydrogen into their structure and thus solidify them. The process can be fully applied to make them fully saturated or partially saturated (only part of the fat is used). Partial hydrogenation can lead to trans fats.

[0036] The term "esterified fats" is understood to be fats that have been subjected to a chemical process, by means of catalysts or enzymes, to rearrange their fatty acids in order to convert them into solid fats.

[0037] The term "food product" is understood to mean a food product essentially made from a dough, leavened or non-leavened, stuffed or non-stuffed, the main ingredients of which are flour, oil or fat, water, with or without yeast, to which other foods, bakery additives or authorized additives may be added, and which has been subjected to a suitable heat treatment. Examples include, but are not limited to, biscuits, ensaimadas, cream filling for biscuits, cakes, cookies, crackers, chocolate creams, dehydrated soups, stock cubes, food preparations for fast food, laminated doughs for use in pizza, in "empanadas", in short pastry, inquiche.

[0038] E-471 is also defined as fatty acid mono- and diglycerides.

[0039] E-472 is also defined as fatty acid mono-and diglycerides esters.

[0040] E-475 is also defined as fatty acid polyglycerides esters.

[0041] In a preferred embodiment, the content of the oil relative to the total product is 70% to 99% by weight.

[0042] In another preferred embodiment, the mono- and di-glycerol fatty acid ester emulsifier is added in an amount of 1% to 30% by weight relative to the total product.

[0043] In another preferred embodiment, the step (b) further comprises: adding together with the emulsifier, or once the emulsifier has melted together with the oil, at least one of the following ingredients: antioxidants (e.g., E-306 (tocopherol concentrate) or E-304 (ascorbyl palmitate), soy lecithin, food colorants (e.g., fat-soluble and non-fat-soluble food colorants), flavorings (e.g., fat-soluble flavorings), guar gum, locus bean gum, gum Arabic, meal, starch (rice, corn, potato), modified starch, salt, sunflower lecithin, sunflower wax, rice wax, water, xanthan gum, antioxidants, colorants, preservatives, maltodextrin, glucose, sweeteners, alginate, anhydrous citric acid, Acid) or lactic acid or acetic acid or a mixture thereof, pectin and cellulose. A person skilled in the art may select one or the other or a combination thereof according to the ultimate purpose. The present invention specifically includes the other ingredients or any group of the other ingredients (at least two ingredients) added separately in the fat product. Obviously, when further ingredients are added in step (b), the total amount of oil and mono- and di-glycerol fatty acid ester type emulsifier cannot be an extreme value within the range, i.e., for example, if the amount of oil is 99% by weight, the mono- and di-glycerol fatty acid ester type emulsifier cannot be 1%, or if the amount of oil is 70% by weight, the mono- and di-glycerol fatty acid ester type emulsifier cannot be 30%, provided that the total amount of the multiple components in the product is 100%.

[0044] In a particularly preferred embodiment, the further ingredient is an antioxidant, for example selected from E-306 (tocopherol concentrate), E-304 (ascorbyl palmitate) and combinations thereof.

[0045] In another particularly preferred embodiment, the further ingredient is soy lecithin.

[0046] In another particularly preferred embodiment, the further ingredient is a food colorant, such as a fat-soluble food colorant.

[0047] In another particularly preferred embodiment, the further ingredient is a flavoring, such as a fat-soluble flavoring.

[0048] In another preferred embodiment, the fat product prepared by the method disclosed in the first aspect of the present invention and all the embodiments included therein is incorporated into a food, and the food is selected from biscuits, snail bread, cream fillings for biscuits, cakes, small desserts, crackers, chocolate cream, dehydrated soups, concentrated solid soups, food products for fast food, and laminated dough for pizza, pies, puff pastry, and quiche.

[0049] Therefore, the inventors have provided a new method for preparing a fat product, which is a substitute for palm oil commonly used in the baking industry and the food industry, and which consists only of a vegetable oil and an emulsifier (e.g., E-471, E-472, E-475). Depending on the final product into which the fat product will be incorporated, the fat product may further include antioxidants, flavoring agents, food coloring agents, etc. The way to obtain this fat product is superior to the prior art that has been previously disclosed.

[0050] It should be noted that any of the aforementioned embodiments related to the method may be combined with each other.

[0051] In a second aspect, the present invention relates to a method comprising or consisting of the following components:

[0052] (a) an oil, the content of the oil relative to the total product is 50% to 99% by weight, the oil is selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil, grapeseed oil, and any other vegetable oil that is liquid at room temperature and has less than 30% by weight (wt) of saturated fat; preferably, selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil and grapeseed oil;

[0053] (b) a mono- or di-glycerol fatty acid ester emulsifier, the content of which is 1% to 50% by weight relative to the total product, and is selected from E-471, E-472, E-475 or a mixture thereof;

[0054] wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats;

[0055] Provided that the total content of all components in the final product does not exceed 100%.

[0056] In a preferred embodiment, the content of the oil relative to the total product is 70% to 99% by weight.

[0057] In a preferred embodiment, the content of the mono- and di-glycerol fatty acid ester emulsifiers relative to the total product is 1% to 30% by weight.

[0058] In another preferred embodiment, the fat product further comprises at least one of the further ingredients: antioxidants (e.g., E-306 (tocopherol concentrate) or E-304 (ascorbyl palmitate)), soy lecithin, food colorants (e.g., fat-soluble and non-fat-soluble food colorants), flavorings (e.g., fat-soluble flavorings), guar gum, locust bean gum, gum arabic, cereal meal, starch (rice, corn, potato), modified starch, salt, sunflower lecithin, sunflower wax, rice wax, water, xanthan gum, antioxidants, colorants, preservatives, maltodextrin, glucose, sweeteners, alginate, anhydrous citric acid or lactic acid or acetic acid or mixtures thereof, pectin and cellulose. Those skilled in the art can select one or another or a combination thereof according to the ultimate purpose of implementation. The present invention specifically includes the other ingredients or any group (at least two ingredients) of the other ingredients added separately in the fat product. Obviously, when further ingredients are added in step (b), the total amount of oil and mono- and di-glycerol fatty acid ester type emulsifiers cannot be an extreme value within the range, that is: for example, if the amount of oil is 99% by weight, the mono- and di-glycerol fatty acid ester type emulsifiers cannot be 1%, or if the amount of oil is 70% by weight, the mono- and di-glycerol fatty acid ester type emulsifiers cannot be 30%, provided that the total amount of multiple components in the preparation is 100%.

[0059] In a particularly preferred embodiment, the further ingredient is an antioxidant, for example selected from E-306 (tocopherol concentrate), E-304 (ascorbyl palmitate) and combinations thereof.

[0060] In another particularly preferred embodiment, the further ingredient is soy lecithin.

[0061] In another particularly preferred embodiment, the further ingredient is a food colorant, such as a fat-soluble food colorant.

[0062] In another particularly preferred embodiment, the further ingredient is a flavoring, such as a fat-soluble flavoring.

[0063] In a preferred embodiment, the fat product comprises or consists of the following ingredients, which are respectively present in the final composition in the following ranges (% weight / weight w / w):

[0064] (a) an oil, the content of which is 60% to 85% by weight relative to the total product, the oil being selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil, grapeseed oil and any other vegetable oil that is liquid at room temperature and has less than 30% by weight of saturated fat; preferably, selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil and grapeseed oil;

[0065] (b) a mono- or di-glycerol fatty acid ester emulsifier, the content of which is 5% to 35% by weight relative to the total product, and is selected from E-471, E-472, E-475 or a mixture thereof;

[0066] (c) water, in an amount of 1% to 25% by weight relative to the total product;

[0067] (d) xanthan gum, in an amount of 0.1% to 5% by weight relative to the total product;

[0068] (e) cellulose, in an amount of 0.1% to 5% by weight relative to the total product;

[0069] (f) modified starch, in an amount of 0.1% to 5% by weight relative to the total product;

[0070] wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats;

[0071] Provided that the total content of all the various components in the final product does not exceed 100%.

[0072] The present invention also relates to a method for preparing a fat product according to the aforementioned embodiments, wherein the fat product comprises or consists of the following components, which are respectively present in the final composition within the following ranges (% weight / weight (w / w)):

[0073] (a) an oil, the content of which is 60% to 85% by weight relative to the total product, the oil being selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil, grapeseed oil and any other vegetable oil that is liquid at room temperature and has less than 30% by weight of saturated fat; preferably, selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower oil, rapeseed oil and grapeseed oil;

[0074] (b) a mono- or di-glycerol fatty acid ester emulsifier, the content of which is 5% to 35% by weight relative to the total product, and is selected from E-471, E-472, E-475 or a mixture thereof;

[0075] (c) water, in an amount of 1% to 25% by weight relative to the total product;

[0076] (d) xanthan gum, in an amount of 0.1% to 5% by weight relative to the total product;

[0077] (e) cellulose, in an amount of 0.1% to 5% by weight relative to the total product;

[0078] (f) modified starch, in an amount of 0.1% to 5% by weight relative to the total product;

[0079] wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats;

[0080] Provided that the total content of all the multiple components in the final product does not exceed 100%;

[0081] Before step (a), water is heated to 85 to 95° C.; multiple solid ingredients including xanthan gum, cellulose and modified starch are added to the hot water; and then in step (c), the mixture of water and multiple solid ingredients is added to the oil together with mono- and di-glycerol fatty acid ester emulsifiers.

[0082] It should be noted that any element of any or each of the aforementioned embodiments related to the solid fat product may be combined with each other, ie, for example, component (a) of one embodiment may be combined with component (b) of another embodiment.

[0083] In a third aspect, the present invention relates to a food product comprising the fat product according to the second aspect of the present invention and all embodiments thereof. In a preferred embodiment, the food product is a biscuit, a snail, a biscuit cream filling, a cake, a small dessert, a cracker, a chocolate cream, a dehydrated soup, a concentrated soup stock, a food product for fast food, a laminated dough for pizza, a pie, a shortbread, and a quiche.

[0084] In a fourth aspect, the present invention relates to the use of a fat product according to any embodiment disclosed herein as a replacement component for fat or multiple animal-derived ingredients for incorporation into a food; the food is preferably selected from biscuits, snails, biscuit cream fillings, cakes, small desserts, crackers, chocolate cream, dehydrated soups, concentrated solid soups, food products for fast food, laminated dough for pizza, pies, puff pastry and quiche.

[0085] The present invention will now be further described by the following non-limiting examples.

[0086] Example 1: Processing of Biscuits

[0087] The various ingredients used to prepare the dough for cookies are:

[0088] -wheat flour;

[0089] -sugar;

[0090] - a vegetable oil according to the invention;

[0091] - Glucose and fructose syrup;

[0092] -E-471;

[0093] -Salt;

[0094] - Gasifier (sodium bicarbonate and ammonium bicarbonate);

[0095] - Antioxidant E-306.

[0096] The preparation of the fat preparation comprising the vegetable oil of the present invention, E-471 and the antioxidant E-306 is carried out as follows:

[0097] For the preparation of 450 litres of product:

[0098] - Add 350 liters of oil to the reactor and heat it to 90°C;

[0099] - Once the oil is heated, add 50 to 90 kg of E-471, depending on the desired melting point of the fat product. For biscuits, the amount of E-471 added would be about 80 kg;

[0100] - Adding about 300 parts per million (ppm) of antioxidant E-306;

[0101] - Mix for about 30 minutes until the E-471 is completely dissolved and the mixture and the oil become transparent;

[0102] - Cooling to 50 to 70°C;

[0103] -Pack the hot product in a drum container or in a plastic bag.

[0104] Then, we proceed to prepare the cookie dough product. In a reaction tank, the following ingredients (also as described above) that have been pre-weighed will be mixed:

[0105] -wheat flour;

[0106] -sugar;

[0107] - Glucose and fructose syrup;

[0108] -Salt;

[0109] -Gasifier

[0110] - A fat product (comprising vegetable oil, E-471 and antioxidant) prepared as described above in solid form and in the form of blocks in drums or bags.

[0111] Under stirring or kneading, the tank will be heated to about 45°C, and then the dough will be pumped to be dosed into biscuits.

[0112] The temperature usually reaches 45 or 50°C, because at that temperature the dough is fluid and can be pumped and dosed.

[0113] Example 2: Processing of cream filling for wafer-type biscuits

[0114] The raw materials for preparing the cream filling for wafer-type biscuits are as follows:

[0115] - a vegetable oil according to the invention;

[0116] - Whey powder;

[0117] - Cream powder;

[0118] -milk powder;

[0119] -E-471;

[0120] - Emulsifier (soy lecithin);

[0121] - Acidifier (tartaric acid);

[0122] - Antioxidants E-304, E-306;

[0123] -Food coloring.

[0124] The preparation of the fat preparation comprising the vegetable oil of the present invention, E-471, soy lecithin, antioxidants E-304 and E-306, and a fat-soluble food colorant is carried out as follows:

[0125] For the preparation of 450 litres of product:

[0126] - Add 350 liters of oil to the reactor and heat it to 85°C;

[0127] - Once the oil is heated, add 50 to 90 kg of E-471, depending on the desired melting point of the fat product. For biscuits, the amount of E-471 added will be about 60 to 85 kg;

[0128] - Add soy lecithin;

[0129] - Add about 300ppm of antioxidants E-306 and E-304;

[0130] - Mix for about 30 minutes until the E-471 is completely dissolved and the mixture and the oil become transparent;

[0131] - Cooling to 60 to 70°C;

[0132] -Pack the hot product in a drum container or in a plastic bag.

[0133] Then, we proceed to prepare the cream filling product. In a reaction tank, the following ingredients (also as described above) that have been weighed in advance will be mixed:

[0134] - a fat product prepared as described above in solid form and in the form of blocks in drums or bags (comprising vegetable oil, E-471, soy lecithin, a fat-soluble food colorant, and antioxidants E-304 and E-306);

[0135] - Whey powder;

[0136] - Cream powder;

[0137] -milk powder;

[0138] - Acidifier (tartaric acid).

[0139] Under stirring or kneading, the tank will be heated to about 45°C and then the dough will be pumped to be dosed as filling.

[0140] The temperature usually reaches 45 or 50°C, because at that temperature the dough is fluid and can be pumped and dosed.

[0141] All fat-soluble ingredients as shown can be integrated into the formulation of the fat preparation which will result in better dispersion of the ingredients and reduced stirring of the cream filling since they are already pre-mixed and processing time will be reduced.

[0142] Example 3: Processing of snail bread (ensaimadas)

[0143] The ingredients for preparing a snail-shaped bread dough are as follows:

[0144] -wheat flour;

[0145] -sugar;

[0146] - a vegetable oil according to the invention;

[0147] - Glucose and fructose syrup;

[0148] -protein;

[0149] -yeast;

[0150] -egg;

[0151] -Salt;

[0152] -Emulsifiers: E-471 and E-472;

[0153] - Whey powder;

[0154] - fat-soluble flavoring agents;

[0155] - Gluten flour;

[0156] -Flour treatment agent: ascorbic acid.

[0157] The preparation of the fat preparation comprising the vegetable oil of the present invention, E-471, E-472 and fat-soluble flavoring agent is carried out as follows:

[0158] For the preparation of 450 litres of product:

[0159] - Add 350 liters of oil to the reactor and heat it to 85°C;

[0160] - Once the oil is heated, add 30 to 70 kg of E-471 and E-472 depending on the desired melting point of the fat product;

[0161] - adding a fat-soluble flavoring agent;

[0162] - Mix for about 30 minutes until the E-471 and E-472 are completely dissolved and the mixture and the oil become transparent;

[0163] - Cooling to 60 to 70°C;

[0164] -Pack the hot product in a drum container or in a plastic bag.

[0165] Then, we proceed to prepare the snail bread product. In a reaction tank, the following ingredients (also as described above) that have been pre-weighed will be mixed:

[0166] - a fat product (comprising vegetable oil, E-471, E-472, and a fat-soluble flavoring) in solid form and in the form of blocks in drums or bags prepared as described above;

[0167] -wheat flour;

[0168] -sugar;

[0169] - Glucose and fructose syrup;

[0170] -protein;

[0171] -yeast;

[0172] -egg;

[0173] -Salt;

[0174] - Whey powder;

[0175] - fat-soluble flavoring agents;

[0176] - Gluten flour;

[0177] -Flour treatment agent: ascorbic acid.

[0178] Under stirring or kneading, the tank will be heated to about 45°C, and then the snail dough will be pumped to be dosed.

[0179] The temperature usually reaches 45 or 50°C, because at that temperature the dough is fluid and can be pumped and dosed.

[0180] All fat-soluble ingredients as shown can be incorporated into the formulation of the fat preparation which will result in better dispersion of the ingredients and reduced agitation of the snail dough since they are already pre-mixed and the processing time will be reduced.

[0181] Example 4: Processing of pizza dough

[0182] The ingredients used to prepare a pizza dough are as follows:

[0183] -wheat flour;

[0184] -water;

[0185] -Sunflower oil;

[0186] - vegetable oil according to the invention;

[0187] -E-471;

[0188] -Salt;

[0189] - ethanol;

[0190] -yeast.

[0191] The preparation of the fat preparation comprising the vegetable oil of the present invention and E-471 is carried out as follows:

[0192] For the preparation of 450 litres of product:

[0193] - Add 350 liters of oil to the reactor and heat it to 90°C;

[0194] - Once the oil is heated, add 30 to 70 kg of E-471 depending on the desired melting point of the fat product;

[0195] - Mix for about 30 minutes until the E-471 is completely dissolved and the mixture and the oil become transparent;

[0196] - Cooling to 60 to 70°C;

[0197] -Pack the hot product in a drum container or in a plastic bag.

[0198] Then, we proceed to prepare the pizza dough. In a reaction tank, the following ingredients (also as described above) that have been pre-weighed will be mixed:

[0199] - fat products (comprising vegetable oil and E-471) in solid form and in the form of blocks in drums or bags, prepared as described above;

[0200] -water;

[0201] -Salt;

[0202] - ethanol;

[0203] -yeast.

[0204] Under stirring or kneading, the tank will be heated to about 45°C and then the pizza dough will be pumped to be dosed.

[0205] The temperature usually reaches 45 or 50°C, because at that temperature the dough is fluid and can be pumped and dosed.

[0206] Example 5: Processing of Dehydrated Broth

[0207] The ingredients for the dehydrated broth mixture are as follows:

[0208] -Salt;

[0209] -Flavour enhancers (MSG);

[0210] - vegetable oil according to the invention;

[0211] -E-471;

[0212] - yeast extract;

[0213] - Maltodextrin as thickener;

[0214] -Spices and vegetables;

[0215] - Food coloring;

[0216] -Fat soluble flavoring agents.

[0217] The preparation of the fat preparation comprising the vegetable oil of the present invention, E-471, maltodextrin, food coloring agent and fat-soluble flavoring agent is carried out as follows:

[0218] For the preparation of 450 litres of product:

[0219] - Add 350 liters of oil to the reactor and heat it to 90°C;

[0220] - Once the oil is heated, add 50 to 150 kg of E-471 depending on the desired melting point of the fat product;

[0221] - Mix for about 30 minutes until the E-471 is completely dissolved and the mixture and the oil become transparent;

[0222] - Add maltodextrin, fat-soluble flavoring and food coloring;

[0223] - Cooling to 60 to 70°C;

[0224] -Pack the hot product in a drum container or in a plastic bag.

[0225] We then proceed to prepare a dehydrated broth mixture. In a reaction tank or emulsifier reactor, the following ingredients (also as described above) which have been weighed in advance will be mixed:

[0226] - a fat product prepared as described above in solid form and in the form of blocks in drums or bags (comprising vegetable oil, E-471, maltodextrin, food coloring agents and fat-soluble flavoring agents);

[0227] -Salt;

[0228] -Flavour enhancers (MSG);

[0229] - yeast extract;

[0230] - maltodextrin;

[0231] -Spices and vegetables.

[0232] The tank will be heated to about 35 to 60°C under stirring or kneading, and the dehydrated broth product will then be pumped onto a surface with preforms for subsequent dehydration and compression.

[0233] The proposed fat product will provide greater homogeneity in the dispersion of the other ingredients through the amphoteric properties of E-471 and will also provide greater fluidity to the dough compared to conventional palm or coconut fats.

[0234] Unlike the palm which has a characteristic flavour, the proposed fat product will also present a greater organoleptic neutrality which will allow greater adaptability of the flavouring agents making up the formulation.

Claims

1. A fat product, characterized in that: The fat product is composed of the following components: (a) an oil, present in an amount of 50% to 99% by weight relative to the product, the oil being selected from the group consisting of olive oil, sunflower oil, rapeseed oil, and grapeseed oil; and (b) a mono- or di-glycerol fatty acid ester emulsifier, the content of which is 1% to 50% by weight relative to the product, and is selected from E-471, E-472 or a mixture thereof; wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats; Provided that the total content of all components in said fat product does not exceed 100%, wherein the fat product is solid; The fat product is obtained by a method comprising the following steps: a. Heat an oil to 90°C in a reactor, b. adding the mono- and di-glycerol fatty acid ester emulsifier to the oil in step a until complete dissolution is obtained, c. cooling the mixture to 60 to 70°C and packaging the hot product; Provided that the total content of the multiple components added in steps a and b does not exceed 100%.

2. The fat product according to claim 1, characterized in that The content of the oil relative to the product is 70% to 99% by weight, and the content of the mono- and di-glycerol fatty acid ester emulsifier relative to the product is 1% to 30% by weight.

3. A fat product, characterized in that: The fat product is composed of the following components: (a) an oil, the content of which is 50% to 99% by weight relative to the product, the oil being selected from the group consisting of olive oil, sunflower oil, rapeseed oil, and grapeseed oil; (b) a mono- or di-glycerol fatty acid ester emulsifier, the content of which is 1% to 50% by weight relative to the product, and is selected from E-471, E-472 or a mixture thereof; and (c) one or more of the following additional ingredients: an antioxidant selected from E-306 or E-304 or a mixture thereof, soy lecithin, a fat-soluble food colorant, a fat-soluble flavoring, sunflower lecithin, sunflower wax and rice wax; wherein the fat product does not contain fat having a saturated fat content higher than 40% by weight, nor does it contain trans fat, nor does it contain fully or partially hydrogenated oils or fats, nor does it contain interesterified fats; Provided that the total content of all components in said fat product does not exceed 100%, wherein the fat product is solid and does not contain water; The fat product is obtained by a method comprising the following steps: a. Heat an oil to 90°C in a reactor, b. adding the mono- and di-glycerol fatty acid ester emulsifier to the oil in step a until complete dissolution is obtained, wherein the step b further comprises: adding the one or more additional ingredients together with the mono- and di-glycerol fatty acid ester emulsifier, c. cooling the mixture to 60 to 70°C and packaging the hot product; Provided that the total content of the multiple components added in steps a and b does not exceed 100%.

4. The fat product as defined in any one of claims 1 to 3, characterized in that The sunflower oil is high oleic sunflower oil, and the olive oil is extra virgin olive oil.

5. A food, characterized in that: The food product comprises a fat product as defined in any one of claims 1 to 4, and the food product is selected from biscuits, snail bread, cakes, food products for fast food and laminated dough.

6. A food, characterized in that The food comprises the fat product as defined in any one of claims 1 to 4, and the food is selected from the group consisting of biscuit cream fillings, chocolate cream, small desserts, crackers and concentrated solid soups.

7. Use of a fat product as defined in any one of claims 1 to 4, characterized in that The fat product serves as a replacement component for fat or various animal-derived ingredients incorporated into a food product.

8. The use of the fat product according to claim 7, characterized in that: The food is selected from biscuits, snail-shaped bread, cakes, food products for fast food and laminated dough.

9. The use of the fat product according to claim 7, characterized in that: The food is selected from the group consisting of cream fillings for biscuits, chocolate cream, small desserts, crackers and concentrated solid soup.

10. A method for preparing a fat product as claimed in claim 1, wherein the fat product is incorporated into a food as a replacement component for fat or various animal-derived ingredients, characterized in that: The method comprises the following steps: (a) heating an oil to 90° C. in a reactor, wherein the content of the oil relative to the product is 50% to 99% by weight, and the oil is selected from the group consisting of olive oil, sunflower oil, rapeseed oil, and grapeseed oil; (b) adding a mono- or di-glycerol fatty acid ester emulsifier to the oil in step (a) until complete dissolution is achieved, wherein the content of the mono- or di-glycerol fatty acid ester emulsifier relative to the product is 1% to 50% by weight, and the mono- or di-glycerol fatty acid ester emulsifier is selected from E-471, E-472 or a mixture thereof; (c) cooling the mixture to 60 to 70° C. and packaging the hot product; Provided that the total content of the components added in steps (a) and (b) does not exceed 100%.

11. The method according to claim 10, characterized in that The content of the oil relative to the content of the product is 70% to 99% by weight, and / or the mono- and di-glycerol fatty acid ester emulsifier is added at a content relative to the content of the product at 1% to 30% by weight.

12. A method for preparing a fat product as claimed in claim 3, wherein the fat product is incorporated into a food as a replacement component for fat or various animal-derived ingredients, characterized in that: The method comprises the following steps: (a) heating an oil to 90° C. in a reactor, wherein the content of the oil relative to the product is 50% to 99% by weight, and the oil is selected from the group consisting of olive oil, sunflower oil, rapeseed oil, and grapeseed oil; (b) adding a mono- or di-glycerol fatty acid ester emulsifier to the oil in step (a) until complete dissolution is obtained, wherein the content of the mono- or di-glycerol fatty acid ester emulsifier relative to the product is 1% to 50% by weight, and the mono- or di-glycerol fatty acid ester emulsifier is selected from E-471, E-472 or a mixture thereof; wherein step (b) further comprises: adding one or more of the following additional ingredients together with the emulsifier: an antioxidant selected from E-306 or E-304 or a mixture thereof, soy lecithin, a fat-soluble food colorant, a fat-soluble flavoring, sunflower lecithin, sunflower wax and rice wax; (c) cooling the mixture to 60 to 70° C. and packaging the hot product; Provided that the total content of the components added in steps (a) and (b) does not exceed 100%.

13. The method according to claim 12, characterized in that The sunflower oil is high oleic sunflower oil, and the olive oil is extra virgin olive oil.

14. The method according to any one of claims 10 to 13, characterized in that In step (c), the hot product is packaged in a barrel container or in a plastic bag.

15. The method according to any one of claims 10 to 13, characterized in that The fat product is incorporated into a food product selected from biscuits, snails, cakes, food products for fast food and laminated dough.

16. The method according to any one of claims 10 to 13, characterized in that The fat product is mixed into a food selected from the group consisting of biscuit cream fillings, chocolate cream, small desserts, crackers and concentrated solid soup.