Lipid composition for bakery products

Abstract

A lipid composition comprising, by weight of the lipid composition: 30 wt% to 70 wt% of a first lipid component; 10 wt% to 40 wt% of a sweetening substance; 5 wt% to 20 wt% of water; 0.1 wt% to 1.2 wt% of an emulsifier; and 1.5 wt% to 11 wt% of a second lipid component. The emulsifier has an SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and the completely saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and comprise at least 33.3 wt% by weight of the SFA content of the second lipid component. The lipid composition has an SFA content of at least 40 wt%, and the completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 12.5 wt% by weight of the SFA content of the lipid composition. The lipid composition has a C12:0 content of 0.35 wt% to 12 wt%. The lipid composition provides a hardness of 500 g to 2000 g at 5 °C to 15 °C, measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration to 75% of the original height of the lipid composition. The lipid composition contains less than 2 wt% of TFAs.

Description

Technical Field

[0001] This invention generally relates to the technical field of butter substitutes for baking products. Background Technology

[0002] Many beloved baked goods are made using layered dough. Layered dough is dough with many thin layers separated by butter. For example, a galette may have about 27 layers, and a croissant may have about 81 layers. The term "layering" refers to the process of repeatedly pressing and folding butter into the dough, resulting in alternating layers of butter and dough. The butter between the dough layers melts into the dough layers at high temperatures, creating buttery, sheet-like flakes within the baked goods.

[0003] Scientists in the food industry have conducted extensive research on butter substitutes that can produce baked goods with a taste and appearance comparable to those made with butter. Shortening margarine is one of the most widely used and popular butter substitutes in the food industry. Conventional shortening margarine contains 82 wt% fat and is sugar-free, but due to consumer preferences, sweetness in baked goods is often desired. Therefore, efforts have been made to introduce sugar into shortening margarine, resulting in a reduction in its lipid content. This reduction in lipid content, in turn, leads to a significant deterioration in the texture of shortening margarine.

[0004] However, the texture of margarine in shortcrust pastry is crucial to the quality of baked goods. Butter imparts moisture and a flaky texture to baked goods. Because flaky texture is a particularly important characteristic for layered dough baked goods, an ideal butter substitute should be able to replicate the same texture. Similarly, an ideal butter substitute should withstand a wide operating temperature range and maintain its firmness and plasticity even with temperature fluctuations. Such consistent firmness and plasticity can contribute to increased production efficiency in baking.

[0005] Partially hydrogenated oils (PHOs) are added to shortcrust margarine to improve its texture. PHOs contain trans fatty acids (TFAs). In fact, the World Health Organization (WHO) identifies partially hydrogenated oils as a major source of industrially produced trans fatty acids in its information sheet titled "Policies to Eliminate Industrially-Produced Trans Fat Consumption" (accessible online at the WHO website: https: / / www.who.int / docs / default-source / documents / replace-transfats / replace-act-information-sheet.pdf?ua=1).

[0006] Trans fats are known to increase levels of low-density lipoprotein (LDL), known as "bad cholesterol," and decrease levels of high-density lipoprotein (HDL), known as "good cholesterol," thus leading to a higher risk of myocardial infarction, heart disease, and more. Trans fats are also linked to the development of type 2 diabetes. Many countries (such as Denmark) have enacted laws and regulations that restrict the use of trans fats in food. Some other countries (such as the United States and Canada) have gone even further and banned the use of partially hydrogenated oils in food.

[0007] Studies have been conducted on using saturated fatty acids (SFAs) to replace PHO. However, a high SFA content increases the melting point of shortcrust margarine, resulting in a waxy texture. On the other hand, an excessively low SFA content fails to provide the desired texture properties for shortcrust margarine.

[0008] Furthermore, to improve production efficiency, continuous production methods have been explored for manufacturing baked goods in the food industry. For baked goods made from layered dough, the continuous and automated preparation of the dough presents challenges. In continuous production lines, margarine is extruded into continuous sheets, which are then placed on continuous sheets of dough for subsequent processing, such as pressing and folding. The continuous extrusion of margarine sheets requires sufficient plasticity and suitable strength to prevent the sheets from peeling, cracking, and / or breaking. Additionally, in the food industry, margarine is typically stored at temperatures between 0°C and 5°C, where low temperatures often cause it to become brittle. Therefore, in the food industry, it is common practice to heat the margarine (e.g., to room temperature) before feeding it to the extruder, which increases production costs and reduces efficiency.

[0009] Chinese patent application CN 103209595 A (hereinafter referred to as '595 application) discloses an oil-in-water emulsion lipid composition for folding into dough, having 35%-70% lipids and 0.05%-5% viscous proteins based on dry matter. The lipid composition in '595 application is claimed to reduce oil leakage and prevent the flaky layers of baked goods from peeling off. However, '595 application does not mention improving the plasticity and firmness of the lipid composition at reduced temperatures.

[0010] Chinese patent application CN 101756105 A (hereinafter referred to as '105 application) discloses a healthy, sweet, and creamy emulsion composition for folding into dough, comprising 30%-70% lipids with low TFA content, 1%-40% dairy products, and 10%-50% sugar. '105 application focuses on improving the flavor and taste of baked goods and does not discuss improvements in the plasticity and firmness of the emulsion composition at reduced temperatures.

[0011] Chinese patent application CN 108566991 A (hereinafter referred to as '991 application) discloses a lipid composition with low TFA content and good plasticity for Danish pastry, comprising 40%-70% base lipids, 0-2% emulsifier, and 30%-60% aqueous phase. The base lipids contain 0-20% palm oil extract, 0-30% exchange-transfer (IE) lipid 1, 0-30% IE lipid 2, and 10%-40% IE lipid 3. The base oils for IE lipids 1, 2, and 3 include palm oil extract, palm stearin, coconut oil, and soybean oil. The lipid composition of '991 application has an operating range of 5°C to 20°C. However, '991 application does not teach how to improve the plasticity and firmness of the lipid composition at reduced temperatures for continuous production of baked goods.

[0012] In view of the above, there remains a need for a shortcrust margarine that not only replicates the texture of butter but also exhibits sufficient plasticity and suitable firmness for extrusion at reduced temperatures (e.g., 5°C to 15°C) for continuous production of baked goods. Summary of the Invention

[0013] One aspect of the present invention relates to lipid compositions. The lipid compositions comprise, by weight: 30 wt% to 70 wt% of a first lipid component, 10 wt% to 40 wt% of a sweetener, 5 wt% to 20 wt% of water, 0.1 wt% to 1.2 wt% of an emulsifier, and 1.5 wt% to 11 wt% of a second lipid component. The emulsifier has a SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and the fully saturated fatty acids having carbon chains of more than 16 carbons comprise C22:O and account for at least 33.3 wt% of the SFA content of the second lipid component. Alternatively, the lipid compositions may have an SFA content of at least 40 wt%, and the fully saturated fatty acids having carbon chains of more than 16 carbons account for at least 12.5 wt% of the SFA content of the lipid compositions. The lipid compositions may have a C12:O content of 0.35 wt% to 12 wt%. The lipid composition provides a hardness of 500 g to 2000 g at 5°C to 15°C, the hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. The lipid composition contains less than 2 wt% TFA.

[0014] Another aspect of the invention relates to a food containing a lipid composition according to the invention. Yet another aspect of the invention relates to a method for preparing the food, wherein the lipid composition according to the invention is extruded into a continuous sheet at 5°C to 15°C. The food may be a baked product prepared from a layered dough. Specifically, the baked product may be selected from bread, croissants, puff pastries, Danish pastries, and grey pies.

[0015] Another aspect of the invention relates to a method for preparing a lipid composition according to the invention. The method comprises the following steps: mixing 30 wt% to 70 wt% of a first lipid component, 1.5 wt% to 11 wt% of a second lipid component, and 0.1 wt% to 1.2 wt% of an emulsifier by weight of the lipid composition to produce a lipid phase; mixing 5 wt% to 20 wt% of water and 10 wt% to 40 wt% of a sweetener by weight of the lipid composition to produce an aqueous phase; mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and cooling the water-in-oil emulsion with a cooling device to produce a crystalline emulsion. The emulsifier has a SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and the fully saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt% of the SFA content of the second lipid component by weight. The lipid composition has a SFA content of at least 40 wt%, and fully saturated fatty acids with carbon chains of more than 16 carbons account for at least 12.5 wt% of the SFA content of the lipid composition by weight. The lipid composition has a C12:O content of 0.35 wt% to 12 wt%, and a hardness of 500 g to 2000 g at 5°C to 15°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. The lipid composition contains less than 2 wt% TFA.

[0016] Another aspect of the present invention relates to a method for improving the properties of food. The method includes adding the lipid composition of the present invention to the food.

[0017] Another aspect of the invention relates to a method of using a lipid composition according to the invention. The method includes extruding the lipid composition.

[0018] Not intended to be theoretically limited, the lipid compositions of the present invention are believed to provide a sweet butter substitute for shortcrust pastry dough, having at least one or more of the following benefits: a more buttery texture; suitable firmness at reduced temperatures (e.g., 5°C to 15°C); sufficient sustained plasticity at reduced temperatures (e.g., 5°C to 15°C); sufficient ductility at reduced temperatures (e.g., 5°C to 15°C); improved mouthfeel, etc. Therefore, the lipid compositions of the present invention are particularly suitable for the industrial continuous production of baked goods (e.g., bread, croissants, muffins, Danish pastries, and / or Grey pie), which may require extruding the lipid compositions into continuous sheets for subsequent processing at reduced temperatures (e.g., 5°C to 15°C). Attached Figure Description

[0019] It is convenient to further describe the invention with reference to the accompanying drawings, which illustrate possible arrangements of the invention. Other arrangements of the invention are possible; therefore, the specificity of the drawings is not limiting and should not be construed as replacing the generality of the foregoing description of the invention.

[0020] Figure 1 This is a schematic diagram of an exemplary continuous production process for baked goods in which the lipid compositions of the present invention may be particularly suitable.

[0021] The figures in this article are for reference only and are not necessarily to scale. Detailed Implementation

[0022] Unless otherwise specified, all measurements, weights, lengths, etc., are expressed in metric units, and all temperatures are expressed in degrees Celsius. It should be understood that, unless otherwise specifically stated, the materials, compounds, chemicals, etc., described herein are commodity and / or industry-standard items generally available from multiple suppliers and sources worldwide.

[0023] As used herein, the expression "Cx:D" refers to the lipid number of the fatty acid, where "x" represents the length of the fatty acid chain and "D" represents the number of double bonds. For example, C18:0 refers to a fully saturated fatty acid (e.g., stearic acid) with an 18-carbon fatty acid chain.

[0024] As used herein, the term "derivative" refers to a compound derived from a precursor compound through a chemical reaction. For example, derivatives of fatty acids may include, but are not limited to, fatty acid esters, salts, amides, nitriles, halides, and acid anhydrides.

[0025] As used herein, the term "lipid" refers to oils or fats derived from a variety of sources, including plants, animals, and microorganisms.

[0026] As used herein, the term "lipid component" refers to lipids or their derivatives.

[0027] As used in this article, the term "melting point" refers to the sliding melting point, which is an index of the temperature at which a fat softens and becomes fluid enough to slide in an open capillary.

[0028] As used herein, the term "nutrient enhancer" refers to any substance that provides additional nutritional value to a lipid composition, such as protein, vitamins, minerals, carbohydrates, fats (saturated and unsaturated), dietary fiber, etc.

[0029] As used herein, the term "oil" refers to a single oil or a mixture of two or more different oils. Similarly, the term "fat" refers to a single fat or a mixture of two or more fats.

[0030] As used herein, the term “ester exchange” (or “cross-esterification”) refers to the process in which the fatty acid moiety is redistributed on the glycerol moiety of a triglyceride.

[0031] As used herein, the term "saturated fatty acid (SFA) content" refers to the ratio of the weight of the fully saturated fatty acid fraction in a lipid to the weight of all fatty acid fractions. Similarly, the terms "C12:0," "C18:0 content," and "C22:0 content" refer to the ratio of the weight of the C12:0 / C18:0 / C22:0 fraction in a lipid to the weight of all fatty acid fractions.

[0032] As used herein, the term "solid fat content (SFC)" refers to the ratio of fat in the crystalline phase to total fat at a given temperature. The SFC of a lipid composition largely determines its plasticity.

[0033] One aspect of the present invention relates to lipid compositions. The lipid compositions comprise, by weight: 30 wt% to 70 wt% of a first lipid component, 10 wt% to 40 wt% of a sweetener, 5 wt% to 20 wt% of water, 0.1 wt% to 1.2 wt% of an emulsifier, and 1.5 wt% to 11 wt% of a second lipid component. The emulsifier has a SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and the fully saturated fatty acids having carbon chains of more than 16 carbons comprise C22:O and account for at least 33.3 wt% of the SFA content of the second lipid component. Alternatively, the lipid compositions may have an SFA content of at least 40 wt%, and the fully saturated fatty acids having carbon chains of more than 16 carbons account for at least 12.5 wt% of the SFA content of the lipid compositions. The lipid compositions may have a C12:O content of 0.35 wt% to 12 wt%. The lipid composition provides a hardness of 500 g to 2000 g at 5°C to 15°C, the hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. The lipid composition contains less than 2 wt% TFA.

[0034] Not intended to be bound by theory, it has been found that the lipid compositions of the present invention can impart a moist and flaky texture to baked goods, while also providing suitable firmness at reduced temperatures (e.g., 5°C to 15°C) and sufficient plasticity and ductility. Therefore, the lipid compositions of the present invention are particularly suitable for the industrial continuous production of baked goods, especially those heavily reliant on the texture of butter or margarine (e.g., croissants and Danish pastries). It is believed that the technical effects of the present invention depend on the specific SFA content of the second lipid component (particularly the content of fatty acids with carbon chains having more than 16 carbons). The technical effects of the present invention are also achieved through the specific lauric acid fatty acid content in the lipid composition.

[0035] In one aspect of the invention, the lipid composition does not contain partially hydrogenated lipids. As mentioned above, partially hydrogenated oils have been identified as a major source of industrially produced trans fatty acids. Therefore, by eliminating the use of partially hydrogenated lipids in the composition, the content of TFAs can be effectively controlled.

[0036] Possible emulsifiers that can be used in this invention include, but are not limited to, sucrose fatty acid esters (or sucrose esters), glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitol fatty acid esters, polyoxyethylene sorbitol fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides (e.g., glycerol acetate, glycerol tartrate, a mixture of glycerol acetate and glycerol tartrate, glycerol citrate, diacetyl tartaric acid, glycerol lactate, glycerol succinate, and glycerol malate), calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin, etc. The emulsifier should have an SFA content of less than 90 wt%; or less than 70 wt%; or less than 40 wt%.

[0037] Not intended to be bound by theory, it is believed that even at reduced temperatures, the SFA content of the emulsifier contributes to the desired texture properties of the lipid composition.

[0038] In one aspect of the invention, the lipid composition of the invention has an SFA content of 40 wt% to 60 wt%; or an SFA content of 43 wt% to 57 wt%; or an SFA content of 45 wt% to 55 wt%.

[0039] Not intended to be bound by theory, the specific lipid compositions of the present invention are believed to achieve a balance between providing a buttery taste and texture and imparting the desired textural properties to the lipid composition. The lipid compositions of the present invention also achieve a balance between sufficient plasticity, sufficient ductility, and suitable firmness at reduced temperatures (e.g., 5°C to 15°C), making the lipid composition less prone to peeling, cracking, and / or breakage during or after extrusion.

[0040] In another aspect of the invention, the lipid composition of the invention has a C12:0 content of 0.37 wt% to 7 wt%; or a C12:0 content of 0.4 wt% to 6.5 wt%; or a C12:0 content of 0.5 wt% to 6 wt%.

[0041] Not intended to be theoretically constrained, it is believed that the specific lauric acid fatty acid content in the lipid composition provides the composition with suitable firmness at reduced temperatures (e.g., 5°C to 15°C), allowing the step of heating the lipid composition prior to extrusion to be eliminated or shortened. Furthermore, the specific lauric acid fatty acid content provides the lipid composition with sufficient ductility to withstand the extrusion process. In addition, the specific lauric acid fatty acid content in the lipid composition does not have an adverse effect on the plasticity of the lipid composition.

[0042] In another aspect of the invention, the first lipid component has a C12:0 content of 0.3 wt% to 15 wt%; or a C12:0 content of 0.4 wt% to 14 wt%; or a C12:0 content of 0.45 wt% to 13.5 wt%.

[0043] In another aspect of the invention, the lipid composition of the invention has a C18:0 content of 4.5 wt% to 9 wt%; or a C18:0 content of 4.7 wt% to 8.5 wt%; or a C18:0 content of 5 wt% to 7.5 wt%.

[0044] In another aspect of the invention, the lipid composition of the invention has a C22:0 content of 0.1 wt% to 1.5 wt%; or a C22:0 content of 0.3 wt% to 1.3 wt%; or a C22:0 content of 0.4 wt% to 1.1 wt%.

[0045] Not intended to be theoretically construed, it is believed that SFA content (particularly C18:0 content or the content of fully saturated fatty acids with longer carbon chains) contributes to the temperature tolerance of the lipid compositions of the present invention in terms of composition strength and plasticity. Simultaneously, the presence of C12:0 content in the lipid composition imparts suitable strength and ductility for extrusion at reduced temperatures without compromising its plasticity. In a specific embodiment of the invention, a first lipid component is used to provide sufficient C12:0 to the lipid composition so that the lipid composition can possess suitable strength and ductility at reduced temperatures.

[0046] In one aspect of the invention, the sweetener is selected from sugars, sugar substitutes, high-intensity sweeteners, and combinations of two or more thereof. It may be selected from acesulfame potassium, alitane, aspartame, cyclohexylamine sulfonate, saccharin, sucralose, kiwifruit protein, neotame, stevia, stevia derivatives, glucose, sucrose, fructose, isomaltitol, lactitol, mannitol, maltitol, xylitol, sorbitol, maltodextrin, polydextrose, and combinations of two or more thereof. Those skilled in the art will understand that the addition and specific selection of the sweetener can be determined based on actual needs. For example, for baked goods targeting health-conscious consumers, those skilled in the art may decide to omit any high-calorie sweeteners entirely, or to add only sweeteners derived from specific natural sources.

[0047] In one aspect of the invention, the lipid composition comprises at least 1 wt% of a fully saturated fatty acid having a carbon chain longer than 16 carbons from a second lipid component; or at least 1.5 wt% of a fully saturated fatty acid having a carbon chain longer than 16 carbons from a second lipid component; or at least 2 wt% of a fully saturated fatty acid having a carbon chain longer than 16 carbons from a second lipid component.

[0048] In one aspect of the invention, the content of the first lipid component is 40 wt% to 60 wt% or 45 wt% to 60 wt% of the weight of the lipid composition. In another aspect of the invention, the content of the second lipid component in the lipid composition is 1.5 wt% to 10 wt% or 1.5 wt% to 7 wt% of the weight of the lipid composition.

[0049] Not intended to be bound by theory, it is believed that the specific SFA content of the first and second lipid components contributes to their continued good strength and plasticity over a wide temperature range, even at decreasing temperatures.

[0050] In one aspect of the invention, the lipid composition of the present invention has a hardness of 550 g to 1500 g, or 570 g to 1300 g, or 600 g to 1100 g at 15°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. In another aspect of the invention, the lipid composition of the present invention has a hardness of 600 g to 1900 g, or 700 g to 1800 g, or 800 g to 1700 g at 5°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. Not intended to be theoretically rigid, it is believed that the desired hardness / firmness of the lipid composition of the present invention is directly related to the SFA content of the second lipid component in the composition. Therefore, a balance is achieved between suitable firmness and sufficient plasticity and ductility at temperatures between 5°C and 15°C. In other words, the lipid composition of the present invention is particularly suitable for the industrial continuous production of baked goods, especially those prepared from laminated dough, at 5°C to 15°C. This is because the hardness of the lipid composition makes it neither too rigid nor too soft for extrusion processes. At the same time, the composition still exhibits sufficient plasticity and ductility to allow it to be extruded into continuous sheets for subsequent processing (e.g., automated preparation of laminated dough).

[0051] In one aspect of the invention, the first lipid component is selected from oils derived from plant sources, fats derived from plant sources, oils derived from animal sources, fats derived from animal sources, and oils derived from microorganisms, fats derived from microorganisms, and combinations of two or more thereof.

[0052] In one aspect of the invention, the oils and / or fats derived from plant sources may be selected from coconut oil, corn oil, canola oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, almond oil, beech nut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia nut oil, macadamia nut oil, montmorillonite nut oil, walnut oil, pine oil, pistachio oil, walnut oil, pumpkin seed oil, grapefruit seed oil, lemon oil, orange oil, bitter melon oil, gourd oil, buffalo gourd oil, winter squash seed oil, sunflower seed oil, watermelon seed oil, and acai oil. Oils including black seed oil, blackcurrant seed oil, borage seed oil, evening primrose oil, flaxseed oil, amaranth oil, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, moringa oil, Borneo argan oil, Cape chestnut oil, carob pod oil, cocklebur oil, pinnate palm oil, coriander seed oil, date seed oil, dika oil, flaxseed oil, grapeseed oil, kapok seed oil, kenaf seed oil, sedge oil, mafura oil, marula oil, meadowfoam seed oil, mustard oil, sunflower seed oil, nutmeg butter, okra seed oil, papaya seed oil, perilla seed oil, persimmon seed oil, Brazil nut oil, peach fruit oil, prickly pear oil, pomegranate seed oil, poppy seed oil, pracaxi oil, and virgin pracaxi oil. Oils including prune kernel oil, quinoa oil, black sesame oil, rice bran oil, royle oil, Sacha Inchi oil, sapodilla oil, seje oil, shea butter, taramira oil, tea seed oil, thistle oil, tiger nut oil, tobacco seed oil, tomato seed oil, wheat germ oil, and combinations of two or more thereof.

[0053] In one aspect of the invention, the oils and / or fats derived from animal sources may be selected from sources such as pork, chicken, beef, duck, goose, cheese, butter, milk, and combinations of two or more thereof. Those skilled in the art will understand that the addition or removal of oils and / or fats derived from animal sources can be determined based on the target consumer group of, for example, the baked goods using the lipid compositions of the present invention. If the baked goods are developed for vegetarian consumers, such oils and / or fats should be avoided.

[0054] In one aspect of the invention, the oils and / or fats derived from microorganisms may be selected from those produced by bacteria, yeasts, fungi, algae, and combinations of two or more thereof. For example, oils produced by Mortierella alpina, Cryptocodinium cohnii, and Schizochytrium spp. may be used.

[0055] In one aspect of the invention, the first lipid component is an oil selected from soybean oil, palm oil, palm kernel oil, palm oil extract, palm stearin, sunflower oil, rapeseed oil, coconut oil, and combinations thereof. In a specific aspect of the invention, the first lipid component is an oil selected from soybean oil, palm oil, palm kernel oil, and combinations thereof. The oil may optionally be processed by a technique selected from fractionation, transesterification, blending, and combinations thereof. In a specific example, the first lipid component is a combination of soybean oil, palm oil, and palm kernel oil. The palm kernel oil may be from 0.3 wt% to 15 wt% by weight of the first lipid component; or from 0.4 wt% to 14.5 wt%; or from 0.5 wt% to 14 wt%. Those skilled in the art will understand that palm oil and / or palm kernel oil may be replaced by one or more other oils derived from palm oil, such as palm oil extract and palm stearin.

[0056] In one aspect of the invention, the first lipid component has an SFA content of 35 wt% to 60 wt%; or 40 wt% to 55 wt%. In another aspect of the invention, the first lipid component has a C18:0 content of 3 wt% to 5 wt%; or 3.3 wt% to 4.7 wt%; or 4 wt% to 4.6 wt%. In yet another aspect of the invention, the average molecular weight of the first lipid component is 700 g / mol to 900 g / mol; 755 g / mol to 820 g / mol; or 760 g / mol to 815 g / mol; or 790 g / mol to 815 g / mol.

[0057] Not intended to be bound by theory, the inventors of this application have discovered that oils or oil combinations can be used as the first lipid component in this invention to achieve the specific SFA content and average molecular weight required by this invention. Therefore, those skilled in the art will understand that although this application only mentions some specific combinations of oils derived from plant sources, other combinations of oils from various sources that meet the specific SFA content and average molecular weight described in this application will also fall within the scope of this invention.

[0058] In one aspect of the invention, the lipid composition may further comprise additives. Additives may be selected from calcium carbonate, acetic acid, potassium acetate, sodium acetate, calcium acetate, lactic acid, carbon dioxide, malic acid, ascorbic acid, sodium ascorbate, calcium ascorbate, fatty acid esters of ascorbic acid, extracts rich in tocopherol, α-tocopherol, γ-tocopherol, δ-tocopherol, lecithin, sodium lactate, potassium lactate, calcium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, tartaric acid, sodium tartrate, potassium tartrate, potassium sodium tartrate, sodium malate, potassium malate, calcium tartrate, triammonium citrate, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar, carrageenan, and processed *Euphorbia* seaweed. (euchemaseaweed), Sophora japonica gum, guar gum, astragalus gum, gum arabic, xanthan gum, tara gum, gellan gum, sorbitol, mannitol, glycerol, konjac, pectin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, sodium carboxymethylcellulose and cellulose gum, enzymatically hydrolyzed carboxymethylcellulose and cellulose gum, sodium / potassium / calcium salts of fatty acids, magnesium salts of fatty acids, acetates of fatty acid monoglycerides and diglycerides, lactates of fatty acid monoglycerides and diglycerides. Citrate esters of fatty acid monoglycerides and diglycerides, tartrate esters of fatty acid monoglycerides and diglycerides, monoacetyl and diacetyl tartrate esters of fatty acid monoglycerides and diglycerides, mixed acetic acid and tartrate esters of fatty acid monoglycerides and diglycerides, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, hydrochloric acid, potassium chloride, calcium chloride, magnesium chloride, sulfuric acid, sodium sulfate, potassium sulfate, calcium sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, fatty acids, gluconic acid, gluconic acid-δ-lactone, glucosamine Sodium gluconate, potassium gluconate, calcium gluconate, glutamic acid, monosodium glutamate, monopotassium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, glycine and its sodium salt, L-cysteine, argon, helium, nitrogen, nitrous oxide, oxygen, hydrogen, isomaltitol, maltitol, lactitol, xylitol, erythritol, invertase, polydextrose, oxidized starch, monosaccharide phosphate, phosphoric acid Distarch, distarch phosphate ester, acetylated distarch phosphate, acetylated starch, acetylated adipate distarch, hydroxypropyl starch, hydroxypropyl distarch phosphate ester, sodium octenyl succinate starch, acetylated oxidized starch, sorbic acid, potassium sorbate, sodium nitrate, potassium nitrate, phosphoric acid, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, diphosphate, triphosphate, polyphosphate, propionic acid, sodium propionate, calcium propionate, potassium propionate, polyoxyethylene dehydrated sorbitol monolaurate (polysorbate 20), polyoxyethylene dehydrated sorbitol monooleate (polysorbate 80)Polyoxyethylene sorbitan monopalmitate (polysorbate 40), polyoxyethylene sorbitan monostearate (polysorbate 60), polyoxyethylene sorbitan tristearate (polysorbate 65), sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, propan-1,2-diol esters of fatty acids, sodium stearoyl-2-lactic acid, calcium stearoyl-2-lactic acid, sorbitan monostearate, sorbitan tristearate, sorbitan monostearate Caulic acid esters, sorbitol monooleate, sorbitol monopalmitate, silicon dioxide, calcium silicate, magnesium silicate and talc, riboflavin, chlorophyll, chlorophyll-copper complex, chlorophyll-copper complex, common caramel, caustic sulfite caramel, ammoniacal caramel, ammonium sulfite caramel, phytocarbon, carotene, capsicum extract, capsanthin, capsicum rubigin, betaine, betaine, anthocyanins, titanium dioxide, iron oxide, hydroxides, and combinations of two or more thereof.

[0059] In another aspect of the invention, the additive is selected from antioxidants, nutrient enhancers, flavoring substances, preservatives, colorings, and combinations of two or more thereof.

[0060] In one aspect of the invention, the nutritional enhancer provides the lipid composition with additional nutritional value selected from proteins, carbohydrates, vitamins, minerals, fats (saturated and unsaturated) and combinations of two or more thereof.

[0061] In one aspect of the invention, the preservative is a natural preservative. For example, a natural preservative may be a plant extract (e.g., rosemary extract, oregano extract, hops extract, forsythia extract, perilla leaf extract), tea polyphenols, salt, sugar, vinegar, alcohol, citric acid, diatomaceous earth, allicin, protamine, propolis or extracts thereof, chitosan, clove oil, castor oil, and combinations of two or more thereof. In another aspect of the invention, the preservative is a synthetic preservative. For example, a synthetic preservative may be a benzoate, nitrite, sulfate, phenolic derivative, glycerol derivative, and combinations of two or more thereof. Those skilled in the art will understand that the specific selection of the preservative may be based on factors such as cost, the target consumers of the final product, health benefits, solubility, and flavor.

[0062] In one aspect of the invention, the flavoring agent is selected from vanilla extract, vanillin, banana flavoring oil, banana flavoring extract, almond flavoring oil, almond flavoring extract, coconut flavoring oil, coconut flavoring extract, coffee flavoring oil, coffee flavoring extract, hazelnut flavoring oil, hazelnut flavoring extract, cinnamon flavoring oil, cinnamon flavoring extract, tea flavoring oil, tea flavoring extract, walnut flavoring oil, walnut flavoring extract, caramel flavoring oil, caramel flavoring extract, turmeric flavoring oil, turmeric flavoring extract, soybean flavoring oil, soybean flavoring extract, and combinations of two or more thereof. In another aspect of the invention, the flavoring agent imparts a buttery flavor to the lipid composition and may include milk powder, cream, or other dairy products. Those skilled in the art will understand that in some cases, such as for lactose-intolerant consumers, excluding dairy products may be preferred.

[0063] In one aspect of the invention, the pigment is selected from titanium dioxide, calcium carbonate, carotenoids and their derivatives, retinol and its derivatives, and riboflavin and its derivatives. Those skilled in the art will understand that certain types of food pigments, in addition to providing the desired color to the lipid composition, may also offer additional health benefits. For example, carotenoids are known to enhance the immune system and have inflammatory properties. Furthermore, those skilled in the art should understand that the pigments listed herein are not an exhaustive list; the use of a specific pigment can be determined by those skilled in the art based on one or more factors such as the desired color, its health benefits, and food regulations of a particular jurisdiction.

[0064] In another specific aspect of the invention, the pigment is β-carotene.

[0065] In one aspect of the invention, the antioxidant may be a carotenoid as described above. Suitable antioxidants may also include retinol (e.g., vitamin A) and / or riboflavin (e.g., vitamin B). Other possible antioxidants may be selected from tert-butylhydroquinone, tea polyphenols, berberine, silymarin, flavonoids, flavonoid derivatives, ascorbic acid (e.g., vitamin C), ascorbic acid derivatives, retinol (e.g., vitamin A), retinol derivatives, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, guaiac resin, isopropyl citrate, stannous chloride, thiodipropionates (e.g., dilauryl thiodipropionate), and combinations of two or more thereof. Antioxidants may also have beneficial health effects, such as enhancing the immune system.

[0066] In one aspect of the invention, the molar amount of the second lipid component is 2.6 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component; or 3 mol% to 14.5 mol% of the molar amount of the first lipid component, emulsifier, and second lipid component; or 3.2 mol% to 14.4 mol%; or 3.3 mol% to 14 mol%; or 3.4 mol% to 13.5 mol%. In another aspect of the invention, the average molecular weight of the second lipid component is 400 g / mol to 1650 g / mol; or 500 g / mol to 1400 g / mol; or 550 g / mol to 1300 g / mol; or 600 g / mol to 1250 g / mol. In yet another aspect of the invention, the average molecular weight of the first lipid component, emulsifier, and second lipid component is 700 g / mol to 900 g / mol; or 750 g / mol to 850 g / mol; or 770 g / mol to 840 g / mol. Not intended to be bound by theory, it is believed that an equilibrium is achieved between the average molecular weight of the second lipid component and its content in the composition, such that the molar amount of the second lipid component accounts for 2.6 mol% to 15 mol% of the total molar amount of the first lipid component, the second lipid component, and the emulsifier. Such an equilibrium contributes to the desired stiffness and sufficient plasticity of the lipid composition at reduced temperatures.

[0067] As described above, the average molecular weight of the first lipid component can be from 700 g / mol to 900 g / mol; 755 g / mol to 820 g / mol; or 760 g / mol to 815 g / mol; or 790 g / mol to 815 g / mol. In one aspect of the invention, the average molecular weight of the emulsifier can be from 600 g / mol to 1300 g / mol; or 700 g / mol to 1200 g / mol; or 800 g / mol to 1100 g / mol. Not intended to be theoretically restrictive, it is believed that the average molecular weight of the first lipid component and / or the emulsifier, and their content in the lipid composition, also contribute to the desired hardness of the lipid composition at reduced temperatures.

[0068] In one aspect of the invention, the emulsifier may be 0.2 wt% to 1 wt% of the weight of the lipid composition; or 0.4 wt% to 0.6 wt%. Not intended to be theoretically construed, it is believed that the specific amount of emulsifier used in the lipid composition is at least partially related to the average molecular weight of the emulsifier.

[0069] Another aspect of the invention relates to a food containing a lipid composition according to the invention. The food may be a baked product. Preferably, the baked product has a layered structure. Typically, the baked product may be prepared from layered dough. Specifically, the baked product may be selected from bread, croissants, muffins, Danish pastries, and Grey pie. The bread may be, for example, pull-apart bread, toast, or enriched white bread.

[0070] Not intended to be bound by theory, baked goods using the lipid compositions of the present invention have the desired moist and flaky texture without the use of butter. Furthermore, the lipid compositions of the present invention possess suitable firmness and sufficient plasticity and ductility at reduced temperatures, and are therefore particularly suitable for the continuous industrial production of baked goods.

[0071] Another aspect of the present invention relates to a method for preparing food. In this method, the lipid composition of the present invention is extruded into a continuous sheet at a temperature of 5°C to 15°C.

[0072] Another aspect of the invention relates to a method for preparing a lipid composition according to the invention. The method comprises the steps of: mixing 30 wt% to 70 wt% of a first lipid component, 1.5 wt% to 11 wt% of a second lipid component, and 0.1 wt% to 1.2 wt% of an emulsifier by weight of the lipid composition to produce a lipid phase; mixing 5 wt% to 20 wt% of water and 10 wt% to 40 wt% of a sweetener by weight of the lipid composition to produce an aqueous phase; mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and cooling the water-in-oil emulsion with a cooling device to produce a crystalline emulsion. The emulsifier has a SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and the fully saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt% of the SFA content of the second lipid component by weight. The lipid composition has a SFA content of at least 40 wt%, and fully saturated fatty acids with carbon chains of more than 16 carbons account for at least 12.5 wt% of the SFA content of the lipid composition by weight. The lipid composition has a C12:O content of 0.35 wt% to 12 wt%, and a hardness of 500 g to 2000 g at 5°C to 15°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s. The lipid composition contains less than 2 wt% TFA.

[0073] In one aspect of the invention, the method further includes adding a lipophilic additive to the lipid phase before mixing the lipid phase with the aqueous phase. The lipophilic additive may be selected from lipophilic antioxidants, lipophilic nutrient enhancers, lipophilic flavoring substances, lipophilic preservatives, lipophilic pigments, and combinations of two or more thereof. In one specific example, the lipophilic additive is a lipophilic antioxidant. In another aspect of the invention, the method further includes adding a water-soluble additive to the aqueous phase before mixing the aqueous phase with the lipid phase. The water-soluble additive may be selected from water-soluble antioxidants, water-soluble nutrient enhancers, water-soluble flavoring substances, water-soluble preservatives, water-soluble pigments, and combinations of two or more thereof.

[0074] The addition of antioxidants prevents the oxidation of the lipid composition, thereby extending its shelf life. Furthermore, as mentioned above, some antioxidants offer additional health benefits, and their addition can increase the appeal of the lipid composition of the present invention or foods using the lipid composition of the present invention to health-conscious consumers. Nutritional enhancers can provide additional nutritional value to the lipid composition to cater to the expectations of health-conscious consumers. For the purpose of improving the appearance of the lipid composition, flavoring substances and / or colorings can be added to the lipid composition.

[0075] In another aspect of the invention, the method further includes one or more steps of allowing the crystalline emulsion to stand, extrude, and temper. Not intended to be theoretically rigorous, standing allows the crystalline network of the fat to fully develop before any subsequent processing. Extrusion allows the lipid compositions of the invention to be formed into various shapes, depending on the specific baked product to which the composition is intended. For example, sheet-like lipid compositions may be particularly suitable for baked products prepared from laminated doughs, and the lipid compositions of the invention are particularly suitable for continuous production processes in which the composition is extruded into continuous sheets. Not intended to be theoretically rigorous, tempering is believed to affect the crystal form of the fat, which in turn affects its texture properties (e.g., hardness). Therefore, a suitable tempering process can improve the texture properties of the lipid compositions of the invention.

[0076] Another aspect of the invention relates to a method for improving the properties of food. The method includes adding the lipid composition of the present invention to the food. As described above, the lipid composition can provide desired texture properties while providing a buttery taste and mouthfeel. Furthermore, as described above, the lipid composition may contain one or more additives that provide additional nutritional value and / or health benefits. In a specific example, the lipid composition of the present invention can improve one or more of the following properties of a food to which the lipid composition has been added: nutritional profile, texture, color, taste, aroma, and appearance.

[0077] In one aspect of the invention, foods whose properties are improved by the lipid composition of the invention are selected from bread, croissants, muffins, Danish pastries, and Grey pie. In another aspect of the invention, the lipid composition of the invention is added to foods as layered fats. For example, the lipid composition can be rolled and folded into dough layers to prepare layered dough.

[0078] Another aspect of the invention relates to a method of using the lipid composition according to the invention. The method includes extruding the lipid composition. As described above, the lipid composition of the invention exhibits suitable strength and sufficient plasticity and ductility at temperatures from 5°C to 15°C, and is therefore particularly suitable for extrusion in industrial continuous production processes of baked goods. In one aspect of the invention, the extruded lipid composition is subjected to a treatment selected from folding, tableting, rolling, and combinations of two or more thereof.

[0079] Figure 1 An exemplary continuous production process for baked goods is described. In step 1, dough is formed and made into a continuous sheet. In step 3, margarine is fed in chunks into an extruder and extruded into a continuous sheet, which is then placed on top of the dough sheet. In step 5, the dough sheet and margarine sheet are passed through a dough sheeter for thickness adjustment. In step 7, the dough sheet with the margarine is frozen and relaxed. In step 9, the dough is shaped.

[0080] In step 3, margarine typically requires a heating step before being fed into the extruder. This is because in the food industry, margarine is usually stored at temperatures between 0°C and 5°C, at which temperature conventional margarine is too firm and brittle for the extrusion process. Therefore, the lipid composition of the present invention is particularly suitable for such a production process because it exhibits suitable firmness and sufficient plasticity and ductility at temperatures between 5°C and 15°C. Consequently, the heating step typically required for conventional margarine can be shortened or even eliminated, thereby reducing production costs and increasing production efficiency.

[0081] Exemplary embodiments

[0082] The following examples were conducted to explore the technical effects of various components and their content in the lipid compositions of the present invention.

[0083] In all embodiments, the first lipid components 1-10 are mixtures of the following oils, which are then subjected to chemical transesterification.

[0084]

[0085]

[0086] The first lipid component, the emulsifier, and the second lipid component have the following SFA content and average molecular weight.

[0087]

[0088] Fatty acid composition was determined by gas chromatography-mass spectrometry (GC-MS) from their methyl esters according to ISO 15304 (ISO, 2002). SFCs were determined based on NMR results at 40 °C according to AOCS Cd16 / 81 (Firestone, 1989). Melting point was determined according to AOCS Cc 3-25. The average molecular weight of lipid components and emulsifiers was determined by gel permeation chromatography.

[0089] The hardness of the lipid composition was determined by measuring "penetration energy" and "adhesion" (penetration test) at 5°C and 25°C using a texture analyzer. A 5 mm cylindrical probe was used to penetrate 75% of the original height of the lipid composition sample at 2 mm / s.

[0090] The lipid compositions tested in the following examples were prepared using conventional methods for producing water-in-oil emulsions. Specifically, one or more first lipid components, one or more second lipid components, one or more emulsifiers, and optionally one or more antioxidants were added to a lipid phase tank. Heating was applied to melt the lipid phase components. The lipid phase components were vigorously stirred and mixed to form a lipid phase. The lipid phase was then pumped into an emulsion tank and continuously stirred at a temperature of 50°C–70°C. Water, sweeteners, and optionally milk powder and salt for flavoring were added to an aqueous phase tank and heated and stirred at a temperature of 50°C–60°C until the solid components dissolved to form an aqueous phase. The aqueous phase was then pumped into an emulsion tank with stirring at a temperature of 50°C–60°C to mix with the lipid phase, thereby providing a water-in-oil emulsion. In this example, salt was also used as a natural preservative. Optionally, additional flavoring agents, antioxidants, nutritional enhancers, preservatives, and / or colorants may be added to the emulsion or the lipid / aqueous phase separately.

[0091] The emulsion is sterilized in a plate heat exchanger at 65°C-85°C for 10-40 minutes, then cooled to 50°C-60°C. The emulsion is then pumped into a cooling device (e.g., or Crystallization is carried out using a scraped-plate heat exchanger. The crystallized emulsion is placed in a stationary tube and then extruded into sheets or strips at 10℃-30℃. The extruded sheets or strips are packaged and conditioned for 1-5 days, and then stored at 0℃-10℃.

[0092] Although this application describes only one production method, those skilled in the art will understand that any production method suitable for producing water-in-oil emulsions can be used to produce the lipid compositions of the present invention.

[0093] In all embodiments, the extrusion performance of each lipid composition was evaluated as follows.

[0094]

[0095] Example 1

[0096] In this embodiment, the effect of SFA content on the melting point of the lipid composition was tested. The experimental results are summarized below.

[0097]

[0098] As can be seen from the above, when the content of one or more second lipid components is higher than 11 wt%, the melting point of the lipid phase is higher than 48°C. Furthermore, instances where the SFC of the lipid phase is higher than 12 wt% at 40°C are detrimental to producing a good texture when used in baked goods (such as Danish pastries). This is because, as mentioned above, SFC is related to the plasticity of lipids. Therefore, if the SFC is too high, the lipid composition is expected to be too rigid to handle. Moreover, the lipid composition is expected to have a waxy texture.

[0099] Example 2

[0100] In this embodiment, the effect of the content of the second lipid component on the melting point of the lipid phase of the composition was tested.

[0101]

[0102]

[0103] As can be seen from the above, when the content of the second lipid component is higher than 11 wt%, the melting point of the lipid phase is higher than 46 °C. Furthermore, instances where the SFC of the lipid phase is higher than 12 wt% at 40 °C are detrimental to providing a good texture for baked goods. As mentioned above, high SFC is also expected to impair the workability of the lipid composition.

[0104] Example 3

[0105] In this embodiment, the effect of C12:0 content on the hardness and extrusion properties of the lipid composition was explored.

[0106]

[0107]

[0108]

[0109]

[0110] As can be seen from the above, the C12:0 content in the lipid composition is related to the composition's hardness. Specifically, given the C18:0 and C22:0 contents, the composition's hardness increases with increasing C12:0 content. Similarly, when the C12:0 content decreases, the composition's hardness also decreases.

[0111] Furthermore, the C12:0 content in the lipid composition is related to the extrusion performance of the composition. The above shows that excessively high (above 12 wt%) C12:0 content results in a lipid composition that is too stiff to be extruded. On the other hand, excessively low C12:0 content can make the extruded lipid composition viscous and lacking in ductility, which is detrimental to subsequent processing.

[0112] Example 4

[0113] In this embodiment, the relationship between various parameters (e.g., C12:0, C18:0, and C22:0 content) and the texture properties and extrusion performance of the lipid composition was further explored.

[0114]

[0115]

[0116]

[0117]

[0118] As can be seen from the above, if the content of the second lipid component is 1.5 wt% to 11 wt% and the C12:0 content is 0.35 wt% to 12 wt%, the texture properties of the lipid composition can be significantly improved. Compared with Example 3, the data from Example 4 also indicate that the presence of C22:0 is required to obtain good extrusion performance. The ratio between the molar amount of the second lipid component and the total molar amount of the lipid phase (i.e., the first and second lipid components and one or more emulsifiers) can also contribute to the desired extrusion performance. Specifically, the lipid composition exhibits good extrusion performance when the molar amount of the second lipid component accounts for at least 2.6 mol% of the total molar amount of the lipid phase.

[0119] The provided lipid composition has suitable strength and sufficient plasticity and ductility at 5°C to 15°C, and is therefore particularly suitable for the industrial continuous production of baked goods involving the extrusion of lipid compositions.

[0120] Unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which this aspect of the invention pertains. It will also be understood that, unless expressly defined herein, terms (e.g., those defined in common dictionaries) should be interpreted as having meanings consistent with their meanings in the relevant field and in the context of this disclosure, and not in an idealized or overly formal sense.

[0121] Although this disclosure has been described with reference to exemplary aspects, those skilled in the art will understand that various changes may be made and equivalents may be substituted for elements thereunder without departing from the scope of this disclosure. Furthermore, many modifications may be made to adapt particular situations or substances to the teachings of this disclosure without departing from the essential scope of this disclosure. Therefore, it is intended that this disclosure be limited to the specific aspects disclosed as the best mode of carrying out this disclosure, and that this disclosure encompasses all aspects falling within the scope of the appended claims.

[0122] All references specifically cited herein are incorporated herein in their entirety. However, such citation or inclusion of references is not necessarily an endorsement of their suitability, citationability, and / or usability for the present invention / prior art to which the present invention relates.

[0123] entry

[0124] Item 1. A lipid composition comprising:

[0125] (a) A first lipid component comprising 30 wt% to 70 wt% of the weight of the lipid composition;

[0126] (b) 10 wt% to 40 wt% of the sweet substance in the lipid composition;

[0127] (c) 5 wt% to 20 wt% water by weight of the lipid composition;

[0128] (d) an emulsifier comprising 0.1 wt% to 1.2 wt% by weight of the lipid composition, wherein the emulsifier has an SFA content of less than 90 wt%; and

[0129] (e) a second lipid component comprising 1.5 wt% to 11 wt% by weight of the lipid composition, wherein the second lipid component has an SFA content of at least 90 wt%, wherein the fully saturated fatty acid having a carbon chain of more than 16 carbons comprises C22:0 and accounts for at least 33.3 wt% by weight of the SFA content of the second lipid component.

[0130] The lipid composition wherein the lipid composition has a content of at least 40 wt% SFA, wherein fully saturated fatty acids having carbon chains of more than 16 carbons account for at least 12.5 wt% of the SFA in the lipid composition.

[0131] The lipid composition wherein the lipid composition has a C12:0 content of 0.35 wt% to 12 wt%,

[0132] The lipid composition has a hardness of 500g to 2000g at 5°C to 15°C. This hardness is determined by texture analysis using a 5mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2mm / s.

[0133] The lipid composition contains less than 2 wt% TFA.

[0134] Item 2. The lipid composition according to Item 1, wherein the lipid composition has an SFA content of 40 wt% to 60 wt%; or an SFA content of 43 wt% to 57 wt%; or an SFA content of 45 wt% to 55 wt%.

[0135] Item 3. The lipid composition according to Item 1 or 2, wherein the lipid composition has a C12:0 content of 0.37 wt% to 7 wt%; or a C12:0 content of 0.4 wt% to 6.5 wt%; or a C12:0 content of 0.5 wt% to 6 wt%.

[0136] Item 4. The lipid composition according to any one of the preceding items, wherein the lipid composition has a C18:0 content of 4.5 wt% to 9 wt%; or a C18:0 content of 4.7 wt% to 8.5 wt%; or a C18:0 content of 5 wt% to 7.5 wt%.

[0137] Item 5. The lipid composition according to any one of the preceding items, wherein the lipid composition has a C22:0 content of 0.1 wt% to 1.5 wt%; or a C22:0 content of 0.3 wt% to 1.3 wt%; or a C22:0 content of 0.4 wt% to 1.1 wt%.

[0138] Item 6. The lipid composition according to any one of the preceding items, wherein the average molecular weight of the first lipid component is 700 g / mol to 900 g / mol; 755 g / mol to 820 g / mol; or 760 g / mol to 815 g / mol; or 790 g / mol to 815 g / mol.

[0139] Item 7. The lipid composition according to any one of the preceding items, wherein the second lipid component has a C18:0 content of 30 wt% to 50 wt%; or a C18:0 content of 35 wt% to 45 wt%.

[0140] Item 8. The lipid composition according to any one of the preceding items, wherein the second lipid component is 1.5 wt% to 10 wt% of the weight of the lipid composition; or 1.5 wt% to 7 wt%.

[0141] Item 9. The lipid composition according to any one of the preceding items, wherein the lipid composition has a hardness of 600 g to 1900 g, or 700 g to 1800 g, or 800 g to 1700 g at 5°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s.

[0142] Item 10. The lipid composition according to any one of the preceding items, wherein the lipid composition has a hardness of 550 g to 1500 g, or 570 g to 1300 g, or 600 g to 1100 g at 15°C, said hardness being determined by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm / s.

[0143] Item 11. The lipid composition according to any one of the preceding items, wherein the first lipid component is an oil selected from soybean oil, palm oil, palm kernel oil, and combinations thereof.

[0144] Item 12. The lipid composition according to Item 11, wherein the oil is processed by a technique selected from fractionation, transesterification, mixing, and combinations thereof.

[0145] Item 13. The lipid composition according to Item 11 or 12, wherein the palm kernel oil is 0.3 wt% to 15 wt% of the weight of the first lipid component; or 0.4 wt% to 14.5 wt%; or 0.5 wt% to 14 wt%.

[0146] Item 14. The lipid composition according to any one of the preceding items, wherein the lipid composition further comprises an additive selected from antioxidants, nutrient enhancers, flavoring substances, preservatives, colorings, and combinations thereof.

[0147] Item 15. The lipid composition according to any one of the preceding items, wherein the molar amount of the second lipid component is 2.6 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3 mol% to 14.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.2 mol% to 14.4 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.3 mol% to 14 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.4 mol% to 13.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component.

[0148] Item 16. The lipid composition according to any one of the preceding items, wherein the lipid composition does not contain partially hydrogenated lipids.

[0149] Item 17. Food containing a lipid composition according to any of the preceding items.

[0150] Item 18. The food product according to Item 17, wherein the food product is a baked product prepared from a layered dough.

[0151] Item 19. The food products described in Item 18, wherein the baked products are selected from bread, croissants, muffins, Danish pastries and Grey pies.

[0152] Item 20. A method for preparing a food according to any one of items 17-19, wherein the lipid composition is extruded into a continuous sheet at a temperature of 5°C to 15°C.

[0153] Item 21. A method for preparing a lipid composition according to any one of items 1-16, comprising the following steps:

[0154] (A) Mix according to the weight of the lipid composition:

[0155] (i) 30 wt% to 70 wt% of the first lipid component;

[0156] (ii) 1.5 wt% to 11 wt% of a second lipid component, wherein the second lipid component has an SFA content of at least 90 wt%, wherein the fully saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and account for at least 33.3 wt% by weight of the SFA content of the second lipid component; and

[0157] (iii) 0.1 wt% to 1.2 wt% of an emulsifier, wherein the emulsifier has an SFA content of less than 90 wt%.

[0158] To produce a lipid phase;

[0159] (B) Mix according to the weight of the lipid composition:

[0160] (i) 5 wt% to 20 wt% water; and

[0161] (ii) 10 wt% to 40 wt% of sweet substances,

[0162] To produce an aqueous phase;

[0163] (C) Mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and

[0164] (D) Cooling the water-in-oil emulsion with a cooling device to produce a crystallized emulsion.

[0165] The lipid composition has a SFA content of at least 40 wt%, and wherein fully saturated fatty acids having carbon chains of more than 16 carbons constitute at least 12.5 wt% of the SFA content of the lipid composition.

[0166] The lipid composition wherein the lipid composition has a C12:0 content of 0.35 wt% to 12 wt%,

[0167] The lipid composition has a hardness of 500g to 2000g at 5°C to 15°C. This hardness is determined by texture analysis using a 5mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2mm / s.

[0168] The lipid composition contains less than 2 wt% TFA.

[0169] Item 22. The method according to Item 21 further includes adding a lipophilic additive to the lipid phase before mixing the lipid phase with the aqueous phase.

[0170] Item 23. The method according to Item 21 or 22 further includes adding a water-soluble additive to the aqueous phase before mixing the aqueous phase with the lipid phase.

[0171] Item 24. The method according to Item 22 or 23, wherein the additive is selected from antioxidants, nutrient enhancers, flavoring substances, preservatives, colorings, and combinations thereof.

[0172] Item 25. The method according to any one of items 21-24, further comprising subjecting the crystallized emulsion to one or more of the following steps:

[0173] (A) Let it stand;

[0174] (B) Extrusion; and

[0175] (C) Temperature adjustment.

[0176] Item 26. A method for improving the properties of a food, comprising adding the lipid composition of Items 1-16 to said food.

[0177] Item 27. The method according to Item 26, wherein the property is selected from nutritional profile, texture, color, taste, aroma, appearance and combinations thereof.

[0178] Item 28. The method according to Item 26 or 27, wherein the food is selected from bread, croissants, muffins, Danish pastries and Grey pies.

[0179] Item 29. The method according to Item 26 or 27, wherein the lipid composition is added as a layered fat.

[0180] Item 30. A method of using a lipid composition according to any one of items 1-16, comprising extruding said lipid composition.

[0181] Item 31. The method according to Item 30, wherein the extruded lipid composition is subjected to a treatment selected from folding, tableting, rolling, and combinations thereof.

Claims

1. A lipid composition comprising: (a) 30 wt% to 70 wt% of a first lipid component by weight of the lipid composition; (b) 10 wt% to 40 wt% of a sweetening substance by weight of the lipid composition; (c) 5 wt% to 20 wt% of water by weight of the lipid composition; (d) 0.1 wt% to 1.2 wt% of an emulsifier by weight of the lipid composition, wherein the emulsifier has an SFA content of less than 90 wt%; and (e) 1.5 wt% to 11 wt% of a second lipid component by weight of the lipid composition, wherein the second lipid component has an SFA content of at least 90 wt%, wherein the completely saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and are at least 33.3 wt% by weight of the SFA content of the second lipid component, wherein the lipid composition has an SFA content of 40 wt% to 60 wt%, wherein the completely saturated fatty acids having a carbon chain of more than 16 carbons are at least 12.5 wt% by weight of the SFA of the lipid composition, wherein the lipid composition has a C12:0 content of 0.35 wt% to 12 wt%, wherein the lipid composition has a C18:0 content of 4.5 wt% to 9 wt%, wherein the lipid composition has a C22:0 content of 0.1 wt% to 1.5 wt%, wherein the molar amount of the second lipid component is 2.6 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component, wherein the lipid composition has a hardness of 500 g to 2000 g at 5 °C to 15 °C, the hardness is measured using a 5 mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2 mm / s, by texture analysis, and wherein the lipid composition comprises less than 2 wt% of TFA.

2. The lipid composition of claim 1, wherein the lipid composition has an SFA content of 43 wt% to 57 wt%; or an SFA content of 45 wt% to 55 wt%.

3. The lipid composition of claim 1, wherein the lipid composition has a C12:0 content of 0.37 wt% to 7 wt%; or a C12:0 content of 0.4 wt% to 6.5 wt%; or a C12:0 content of 0.5 wt% to 6 wt%.

4. The lipid composition of any one of claims 1-3, wherein the lipid composition has a C18:0 content of 4.7 wt% to 8.5 wt%; or a C18:0 content of 5 wt% to 7.5 wt%.

5. The lipid composition of any one of claims 1-3, wherein the lipid composition has a C22:0 content of 0.3 wt% to 1.3 wt%; or a C22:0 content of 0.4 wt% to 1.1 wt%. ​ 6. The lipid composition of any one of claims 1-3, wherein the first lipid component has an average molecular weight of 700 g / mol to 900 g / mol; 755 g / mol to 820 g / mol; or 760 g / mol to 815 g / mol; or 790 g / mol to 815 g / mol.

7. The lipid composition of any one of claims 1-3, wherein the second lipid component has a C18:0 content of 30 wt% to 50 wt%; or a C18:0 content of 35 wt% to 45 wt%.

8. The lipid composition of any one of claims 1-3, wherein the second lipid component is 1.5 wt% to 10 wt% by weight of the lipid composition; or 1.5 wt% to 7 wt%.

9. The lipid composition of any one of claims 1-3, wherein the lipid composition has a hardness of 600 g to 1900 g, or 700 g to 1800 g, or 800 g to 1700 g at 5 °C, measured using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition, by texture analysis.

10. The lipid composition of any one of claims 1-3, wherein the lipid composition has a hardness of 550 g to 1500 g, or 570 g to 1300 g, or 600 g to 1100 g at 15 °C, measured using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition, by texture analysis.

11. The lipid composition of any one of claims 1-3, wherein the first lipid component is an oil selected from the group consisting of soybean oil, palm oil, palm kernel oil, and combinations thereof.

12. The lipid composition of claim 11, wherein the oil is treated by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations thereof.

13. The lipid composition of claim 11, wherein the palm kernel oil is 0.3 wt% to 15 wt% by weight of the first lipid component; or 0.4 wt% to 14.5 wt%; or 0.5 wt% to 14 wt%.

14. The lipid composition of any one of claims 1-3, wherein the lipid composition further comprises an additive selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, pigments, and combinations thereof.

15. The lipid composition of any one of claims 1-3, wherein 3 mol% to 14.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.2 mol% to 14.4 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.3 mol% to 14 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 3.4 mol% to 13.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component.

16. The lipid composition of any one of claims 1-3, wherein the lipid composition does not comprise a partially hydrogenated lipid.

17. A food product comprising the lipid composition of any one of claims 1-16.

18. The food product of claim 17, wherein the food product is a baked product prepared from a laminated dough.

19. The food product of claim 18, wherein the baked product is selected from the group consisting of bread, muffins, pancakes, Danish pastries, and croissants.

20. A method of making a food product according to any one of claims 17-19, wherein the lipid composition is extruded into a continuous sheet at 5°C to 15°C.

21. A method of making a lipid composition according to any one of claims 1-16, comprising the steps of: (A) mixing by weight of the lipid composition: (i) 30 wt% to 70 wt% of a first lipid component; (ii) 1.5 wt% to 11 wt% of a second lipid component, wherein the second lipid component has a SFA content of at least 90 wt%, wherein the completely saturated fatty acids having a carbon chain of more than 16 carbons comprise C22:0 and are at least 33.3 wt% by weight of the SFA content of the second lipid component; and (iii) 0.1 wt% to 1.2 wt% of an emulsifier, wherein the emulsifier has a SFA content of less than 90 wt%, to produce a lipid phase; (B) mixing by weight of the lipid composition: (i) 5 wt% to 20 wt% of water; and (ii) 10 wt% to 40 wt% of a sweetening substance, to produce an aqueous phase; (C) mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and (D) cooling the water-in-oil emulsion with a cooling device to produce a crystallized emulsion, wherein the lipid composition has a SFA content of 40 wt% to 60 wt%, and wherein the completely saturated fatty acids having a carbon chain of more than 16 carbons are at least 12.5 wt% by weight of the SFA content of the lipid composition, wherein the lipid composition has a C12:0 content of 0.35 wt% to 12 wt%, wherein the lipid composition has a C18:0 content of 4.5 wt% to 9 wt%, wherein the lipid composition has a C22:0 content of 0.1 wt% to 1.5 wt%, wherein the molar amount of the second lipid component is 2.6 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component, wherein the lipid composition has a hardness of 500 g to 2000 g at 5°C to 15°C, measured using a 5 mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2 mm / s by texture analysis, and wherein the lipid composition comprises less than 2 wt% of TFA.

22. The method of claim 21, further comprising adding a lipophilic additive to the lipid phase prior to mixing the lipid phase with the aqueous phase.

23. The method of claim 21 or 22, further comprising adding a water-soluble additive to the aqueous phase prior to mixing the aqueous phase with the lipid phase.

24. The method of claim 22, wherein the additive is selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, pigments, and combinations thereof.

25. The method of claim 21, further comprising subjecting the crystallized emulsion to one or more of the following steps: (A) standing; (B) extrusion; and (C) tempering.

26. A method for improving the properties of a food product comprising adding to said food product a lipid composition according to any one of claims 1-16.

27. The method according to claim 26, wherein said properties are selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance and combinations thereof.

28. The method according to claim 26 or 27, wherein said food product is selected from the group consisting of bread, muffins, pancakes, Danish pastries and croissants.

29. The method according to claim 26 or 27, wherein said lipid composition is added as a laminated fat.

30. A method of using a lipid composition according to any one of claims 1-16 comprising subjecting said lipid composition to extrusion.

31. The method according to claim 30, wherein the extruded lipid composition is subjected to a treatment selected from the group consisting of folding, tableting, roll-pressing and combinations thereof.

Images