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 completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component comprises 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component. The lipid composition has an SFA content of at least 40 wt%, and 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 provides a hardness of 200 g to 500 g at 25°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% of TFAs.

Description

TECHNICAL FIELD

[0001] The present invention relates generally to the field of butter replacers for bakery products. BACKGROUND

[0002] Many beloved bakery products are prepared with laminated dough. Laminated dough is dough that has many thin layers separated by butter. For example, galettes can have about 27 layers, and croissants can have about 81 layers. The term "laminating" refers to the process of flattening and folding butter multiple times into dough such that the dough has alternating layers of butter and dough. The butter between the layers of dough melts into the layers of dough at high temperatures, creating butter-containing and flaky pieces within the baked good.

[0003] Scientists in the food industry have extensively researched butter replacers that can produce laminated dough bakery products with comparable taste and appearance to laminated dough bakery products prepared with butter. Shortening is one of the widely used beloved butter replacers in the food industry. Conventional shortening contains 82 wt% fat and is sugar-free, but due to consumer preference, a sweet taste of the bakery product is often desired. Therefore, efforts have been made to introduce sugar into shortening, resulting in a decrease in the lipid content therein. The decrease in the lipid content in turn results in a significant deterioration in the textural properties of the shortening.

[0004] However, the textural properties of shortening are critical to the quality of the bakery product. Butter imparts a moist and flaky texture to the bakery product. Because the flaky texture is a particularly important characteristic for laminated dough bakery products, an ideal butter replacer should be able to replicate the same texture. Also, an ideal butter replacer should be resistant to a wide range of operating temperatures and consistently maintain its firmness (hardness) and plasticity even in the presence of temperature fluctuations. Such consistent firmness and plasticity can contribute to increased production efficiency of the bakery product.

[0005] For the purpose of improving the textural properties of sweet short dough margarine, partially hydrogenated oil (PHO) is used to be added to sweet short dough margarine. PHO contains trans fatty acids (TFA). In fact, the information sheet provided by the World Health Organization entitled "Policies to eliminate industrially-produced trans fat consumption" (available online at the WHO's website: https: / / www.who.int / docs / default-source / documents / replace-transfats / replace-act-information-sheet.pdf?ua=1) identifies partially hydrogenated oil as the main source of industrially-produced trans fatty acids.

[0006] Trans fatty acids are known to increase the level of low-density lipoprotein (known as "bad cholesterol") and decrease the level of high-density lipoprotein (known as "good cholesterol"), thus leading to a higher risk of myocardial infarction, heart disease, etc. Trans fatty acids are also associated with the development of type 2 diabetes. Many countries (e.g. Denmark) have enacted laws and regulations setting limits on the use of trans fatty acids in food. Some other countries (e.g. the United States and Canada) have gone even further and banned the use of partially hydrogenated oil in food.

[0007] Studies have been conducted using saturated fatty acids (SFA) to replace PHO. However, a high SFA content increases the melting point of sweet short dough margarine, leading to a waxy mouthfeel. On the other hand, too low a SFA content is not able to provide the desired textural properties to sweet short dough margarine.

[0008] Chinese patent application CN 103209595 A (hereinafter the '595 application) discloses a water-in-oil emulsion lipid composition for folding into dough, which has 35-70% of lipids and 0.05-5% of sticky protein based on dry matter. The lipid composition in the '595 application is said to reduce oil leakage and prevent flaky layer peeling of baked goods. However, the '595 application does not mention the improvement of the operating temperature range of the lipid composition.

[0009] Chinese patent application CN 101756105 A (hereinafter the '105 application) discloses a healthy sweet and creamy emulsion composition for folding into dough, which comprises 30-70% of lipids with low TFA content, 1-40% of dairy products and 10-50% of sugar. The '105 application focuses on improving the flavor and taste of baked goods and does not discuss the improvement of the operating temperature range of the emulsion composition.

[0010] Chinese patent application CN 108566991 A (hereinafter referred to as the ‘991 application) discloses a lipid composition for Danish pastry with low TFA content and good plasticity, which comprises 40-70% base lipid, 0-2% emulsifier and 30-60% water phase. The base lipid contains 0-20% palm olein, 0-30% interesterified (IE) lipid 1, 0-30% IE lipid 2 and 10-40% IE lipid 3. The base oils of IE lipid 1, 2 and 3 include palm olein, palm stearin, coconut oil and soybean oil. The lipid composition of the ‘991 application has an operating range of 5-20 °C. However, better temperature tolerance is still needed for industrial baking operations.

[0011] In view of the above, there is still a need for a lipid composition that can provide consistently good firmness and plasticity over a wide operating temperature range. SUMMARY

[0012] One aspect of the present application relates to a lipid composition. The lipid composition comprises, by weight of the lipid composition: 30-70% of a first lipid component, 10-40% of a sweetening substance, 5-20% of water, 0.1-1.2% of an emulsifier and 1.5-11% of a second lipid component. The emulsifier has an SFA content of less than 90%. The second lipid component has an SFA content of at least 90%, and completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component comprises 2.2-15 mol% of the total molar amount of the first lipid component, the emulsifier and the second lipid component. The lipid composition has an SFA content of at least 40%, and completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 12.5% by weight of the SFA content of the lipid composition. The lipid composition provides a hardness of 200-500 g at 25 °C, measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition. The lipid composition contains less than 2% of TFA.

[0013] Another aspect of the present application relates to a food product containing the lipid composition according to the present application. The food product can be a baked product prepared from laminated dough. In particular, the baked product can be selected from the group consisting of bread, croissant, puff pastry, Danish pastry and galette.

[0014] Yet another aspect of the present application relates to a method of preparing a lipid composition according to the present application. The method comprises: 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 sweetening substance 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 crystallized emulsion. 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 completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component comprises 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component. The lipid composition has an SFA content of at least 40 wt%, and 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 hardness of 200 g to 500 g at 25 °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. The lipid composition contains less than 2% of TFAs.

[0015] Yet another aspect of the present application relates to a method for improving the properties of a food product. The method comprises adding the lipid composition of the present application to the food product.

[0016] Another aspect of the present application relates to a method of using the lipid composition of the present application. The lipid composition is folded into a flour dough.

[0017] Without intending to be bound by theory, it is believed that the lipid composition of the present application provides a butter substitute for short crust pastry having at least one or more benefits selected from the group consisting of: more buttery texture; providing consistently good firmness; providing consistently good plasticity; improved mouth feel; and the like. Without intending to be bound by theory, it is also found that the lipid composition of the present application can impart moist and flaky texture to the baked product, and provide consistently good firmness and plasticity over a wide range of operating temperatures. Thus, the lipid composition of the present application is particularly suitable for industrial production of baked products such as bread, croissants, muffins, danish pastries, and / or galettes. DETAILED DESCRIPTION

[0018] Unless otherwise indicated, all measurements, percentages, and the like are by weight. It should be understood that the herein described materials, compounds, chemicals, and the like are commercial and / or industrial standard items that are generally available from multiple suppliers and sources around the world, unless otherwise specifically indicated.

[0019] As used herein, the expression "Cx:D" refers to the number of carbons of a fatty acid, "x" indicates the length of the fatty acid chain, and "D" indicates the number of double bonds. For example, C18:0 refers to a fully saturated fatty acid having a fatty acid chain of 18 carbons.

[0020] As used herein, the term "derivative" refers to a compound derived from a precursor compound by a chemical reaction. For example, derivatives of fatty acids can include, but are not limited to, esters, salts, amides, nitriles, halides, anhydrides of fatty acids.

[0021] As used herein, the term "lipid" refers to an oil or fat derived from a variety of sources, including plants, animals, and microorganisms.

[0022] As used herein, the term "lipid component" refers to a lipid or a derivative thereof.

[0023] As used herein, the term "melting point" refers to the sliding melting point, which is an index of the temperature at which a fat softens and becomes sufficiently fluid to slide in an open capillary tube.

[0024] As used herein, the term "nutritional enhancer" refers to any substance that provides additional nutritional value to a lipid composition, such as proteins, vitamins, minerals, carbohydrates, fats (saturated and unsaturated), dietary fiber, and the like.

[0025] As used herein, the term "oil" refers to an oil alone or a mixture of two or more different oils. Likewise, the term "fat" refers to a fat alone or a mixture of two or more fats.

[0026] As used herein, the term "transesterification" (or "interesterification") refers to a process in which fatty acid moieties are redistributed over the glycerol moieties in triglycerides.

[0027] As used herein, the term "saturated fatty acid (SFA) content" refers to the ratio of the weight of fully saturated fatty acid moieties in a lipid relative to the weight of all fatty acid moieties. Likewise, the terms "C18:0 content" and "C22:0 content" refer to the ratio of the weight of C18:0 / C22:0 moieties in a lipid relative to the weight of all fatty acid moieties.

[0028] 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.

[0029] One aspect of the present invention relates to a lipid composition. The lipid composition comprises, by weight of the lipid composition: 30 to 70 wt% of a first lipid component, 10 to 40 wt% of a sweetening substance, 5 to 20 wt% of water, 0.1 to 1.2 wt% of an emulsifier, and 1.5 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 fully saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% of the SFA content of the second lipid composition by weight. The molar amount of the second lipid component comprises 2.2 to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component. The lipid composition has an SFA content of at least 40 wt%, and fully saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 12.5 wt% of the SFA of the lipid composition by weight. The lipid composition provides a hardness of 200 to 500 g at 25 °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% of TFAs.

[0030] Without intending to be bound by theory, it has been found that the lipid composition of the present invention can impart a moist and flaky texture to a baked product, and provide consistently good firmness and plasticity over a wide range of operating temperatures. Thus, the lipid composition of the present invention is particularly suitable for the industrial production of baked products, particularly those that rely heavily on the texture of butter or margarine (e.g. croissants and Danish pastries). It is believed that the technical effect of the present invention depends on the specific SFA content of the second lipid component (particularly the content of fatty acids having a carbon chain of more than 16 carbons) and the ratio of the molar amount of the second lipid component relative to the molar amount of the lipid phase of the composition (i.e. the first lipid component, the second lipid component, and the emulsifier).

[0031] In one aspect of the present invention, the lipid composition does not contain a partially hydrogenated lipid. As mentioned above, partially hydrogenated oils have been identified as the main source of industrially produced trans fatty acids. Thus, by eliminating the use of partially hydrogenated lipids in the composition, the content of TFAs can be effectively controlled.

[0032] Possible emulsifiers that can be used in the present application include, but are not limited to, sucrose fatty acid esters (or sucrose esters), glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides (such as acetic acid monoglyceride, tartaric acid monoglyceride, mixed acetic and tartaric acid monoglycerides, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride), calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin, and the like. The emulsifier should have an SFA content of less than 90 wt%; or an SFA content of less than 70 wt%; or an SFA content of less than 40 wt%.

[0033] Without intending to be bound by theory, it is believed that the SFA content and molar mass of the emulsifier contribute to the desired textural properties of the lipid composition, enabling a wide operating temperature range.

[0034] In one aspect of the present application, the lipid composition of the present application 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%.

[0035] Without intending to be bound by theory, it is believed that the specific lipid composition of the present application strikes a balance between providing a buttery taste and mouthfeel and imparting the desired textural properties to the lipid composition.

[0036] In another aspect of the present application, the lipid composition of the present application 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 8.3 wt%.

[0037] In another aspect of the present application, the lipid composition of the present application 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 of 0.4 wt% to 1.1 wt%.

[0038] Without intending to be bound by theory, it is believed that the SFA content, in particular the C18:0 content or the content of fully saturated fatty acids with longer carbon chains, contributes to the temperature tolerance of the lipid composition of the present application in terms of firmness and plasticity of the composition.

[0039] In an aspect of the application, the sweetening substance is selected from the group consisting of sugars, sugar substitutes, high intensity sweeteners, and combinations of two or more thereof. It can be selected from the group consisting of acesulfame potassium, alitame, aspartame, cyclamate, saccharin, sucralose, thaumatin, neotame, stevia, stevia derivatives, glucose, sucrose, fructose, isomalt, lactitol, mannitol, maltitol, xylitol, sorbitol, maltodextrin, polydextrose, and combinations of two or more thereof. Those skilled in the art will appreciate that the addition of sweetening substances and their specific selection can be determined based on actual needs. For example, for a baked product targeted at health conscious consumers, the skilled artisan can decide to add no high calorie sweeteners at all, or to add only sweeteners derived from specific natural sources.

[0040] In an aspect of the application, the lipid composition comprises at least 1 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 1.5 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 2 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component.

[0041] In an aspect of the application, the first lipid component is present in an amount of 40 wt% to 60 wt% by weight of the lipid composition; or 45 wt% to 60 wt%. In another aspect of the application, the second lipid component is present in the lipid composition of the application in an amount of 1.5 wt% to 10 wt% by weight of the lipid composition; or 1.5 wt% to 7 wt%.

[0042] Without intending to be bound by theory, it is believed that the specific SFA content in the lipid composition and the ratio between the molar amount of the second lipid component and the total molar amount of the lipid phase, as well as the content of the second lipid component, contribute to its sustained good firmness and plasticity over a wide temperature range.

[0043] In one aspect of the present application, the lipid composition of the present application has a hardness of 200 g to 500 g, or 230 g to 450 g, or 340 g to 400 g at 25 °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. In another aspect of the present application, the lipid composition of the present application has a hardness of 800 g to 1800 g or 900 g to 1500 g at 5 °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. Without intending to be bound by theory, it is believed that the desired hardness / firmness of the lipid composition of the present application is directly related to the SFA content of the second lipid component and the ratio of the molar amount of the second lipid component relative to the molar amount of the lipid phase in the composition. Thus, a desired hardness is achieved over a wide range of 5 °C to 25 °C. In other words, the lipid composition of the present application is suitable for use over a range of 5 °C to 25 °C. Such a wide operating temperature range can make the baking production less susceptible to temperature fluctuations, thus can contribute to the increased production efficiency of the baked products.

[0044] In one aspect of the present application, the first lipid component is selected from the group consisting of an oil derived from a plant source, a fat derived from a plant source, an oil derived from an animal source, a fat derived from an animal source, and an oil derived from a microbial source, a fat derived from a microbial source, and combinations of two or more thereof.

[0045] In an aspect of the application, the oil and / or fat derived from a plant source can be selected from the group consisting of 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 oil, mongongo nut oil, pecan oil, pine nut oil, pistachio oil, pumpkin seed oil, grapefruit seed oil, lemon oil, orange oil, bitter gourd oil, calabash oil, water caltrop oil, winter squash seed oil, melon seed oil, watermelon seed oil, acai oil, 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, ben oil, borneo tallow nut oil, cape chestnut oil, carob pod oil, heliotrope oil, feather palm oil, coriander seed oil, date seed oil, dika oil, false flax oil, grape seed oil, kapok seed oil, mallow seed oil, melicope oil, mafura oil, marula oil, meadowfoam seed oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, papaya seed oil, perilla seed oil, persimmon seed oil, prato wood fruit oil, ramphort oil, pomegranate seed oil, poppy seed oil, pracaxi oil, virgin pracaxi oil, prune kernel oil, quinoa oil, black sesame oil, rice bran oil, royle oil, inca berry oil, macadamia nut oil, seje oil, shea butter oil, taramira oil, tea seed oil, thistle oil, tigernut oil, tobacco seed oil, tomato seed oil, wheat germ oil, and combinations of two or more thereof.

[0046] In an aspect of the application, the oil and / or fat derived from an animal source can be selected from the group consisting of oils and / or fats derived from pigs, chickens, cows, ducks, geese, cheese, butter, milk, and combinations of two or more thereof. It will be appreciated by the skilled person that the addition or removal of oils and / or fats derived from an animal source can be determined based on, for example, the target consumer group of the baked product using the lipid composition of the application. If the baked product is developed for vegetarian consumers, such oils and / or fats should be avoided.

[0047] In an aspect of the application, the oil and / or fat derived from a microbial source can be selected from the group consisting of oils and / or fats produced by bacteria, yeast, fungi, algae, and combinations of two or more thereof. For example, oils produced by Mortierella alpina, Crypthecodinium cohnii, and Schizochytrium spp can be used.

[0048] In an aspect of the application, the first lipid composition is an oil selected from the group consisting of soybean oil, palm olein, palm kernel oil, palm oil, sunflower oil, canola oil, coconut oil, and combinations of two or more thereof. In a specific aspect of the application, the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and combinations of two or more thereof. The oil can optionally be treated by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations of two or more thereof. In a specific example, the first lipid component is a combination of soybean oil, palm olein, palm stearin, and palm kernel oil. It will be understood by one skilled in the art that palm olein, palm stearin, and palm kernel oil can be replaced with palm oil from which these oils are derived.

[0049] In an aspect of the application, the first lipid component has a SFA content of 35 wt% to 60 wt%; or 40 wt% to 55 wt%. In another aspect of the application, the first lipid component has a C18:0 content of 3 wt% to 5 wt% or 3.3 wt% to 4.7 wt%.

[0050] Without intending to be bound by theory, the inventors of the present application have found that oils or combinations of oils can be used as the first lipid component in the present application to the extent that they meet the specific SFA content and average molecular weight of the first lipid component required by the present application. Thus, it will be understood by one skilled in the art that although the present application only refers to some specific combinations of oils derived from plant sources, other combinations of oils derived from various sources that meet the specific SFA content and average molecular weight described in the present application will also fall within the scope of the present application.

[0051] In one aspect of the application, the lipid composition can further comprise an additive. The additive can be selected from the group consisting of 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, tocopherol-rich extract, alpha-tocopherol, gamma-tocopherol, delta-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 malate, calcium tartrate, triammonium citrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar, carrageenan, processed euchemaseaweed, locust bean gum, guar gum, tragacanth 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, acetic acid esters of fatty acid monoglycerides and diglycerides, lactic acid esters of fatty acid monoglycerides and diglycerides, citric acid esters of fatty acid monoglycerides and diglycerides, tartaric acid esters of fatty acid monoglycerides and diglycerides, mono- and diacetyl tartaric acid esters of fatty acid monoglycerides and diglycerides, mixed acetic and tartaric acid 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, glucono-delta-lactone, sodium gluconate, potassium gluconate, calcium gluconate, glutamic acid, monosodium glutamate, monopotassium glutamate, magnesium digluconate, 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, isomalt, maltitol, lactitol, xylitol, erythritol, invertase, polydextrose, oxidized starch, monostarch phosphate, distarch phosphate, distarch phosphate ester, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, 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 salts, triphosphate salts, polyphosphate salts, propionic acid, sodium propionate, calcium propionate, potassium propionate, polyoxyethylene sorbitan monolaurate (polysorbate 20), polyoxyethylene sorbitan monooleate (polysorbate 80),Polyoxyethylene sorbitan monopalmitate (polysorbate 40), polyoxyethylene sorbitan monostearate (polysorbate 60), polyoxyethylene sorbitan tristearate (polysorbate 65), sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, propylene-1,2-diol esters of fatty acids, sodium stearyl-2-lactylate, calcium stearyl-2-lactylate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, silicon dioxide, calcium silicate, magnesium silicate and talc, riboflavin, chlorophyll, chlorophyllin, chlorophyll copper complex, chlorophyllin copper complex, plain caramel, caustic sulfite caramel, ammonia caramel, ammonium sulfite caramel, vegetable carbon, carotenes, paprika extract, capsanthin, bixin, betanin, anthocyanins, titanium dioxide, iron oxide, hydroxides, and combinations of two or more thereof.

[0052] In another aspect of the application, the additive is selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, colorants, and combinations of two or more thereof.

[0053] In an aspect of the application, the nutritional enhancer provides additional nutritional value to the lipid composition selected from the group consisting of proteins, carbohydrates, vitamins, minerals, fats (saturated and unsaturated), and combinations of two or more thereof.

[0054] In an aspect of the application, the preservative is a natural preservative. For example, the natural preservative can 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 application, the preservative is an artificial preservative. For example, the artificial preservative can be benzoate salts, nitrite salts, sulfate salts, phenol derivatives, glycerol derivatives, and combinations of two or more thereof. One skilled in the art will appreciate that the specific choice of preservative can be based on factors such as cost, target consumer of the final product, health benefits, solubility, flavor, and the like.

[0055] In one aspect of the application, the flavoring substance is selected from the group consisting of 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, soy flavoring oil, soy flavoring extract, and combinations of two or more thereof. In another aspect of the application, the flavoring substance imparts a buttery taste to the lipid composition, and can include milk powder, cream, or other dairy products. Those skilled in the art will appreciate that in certain situations, such as for consumers with lactose intolerance, it can be preferable to exclude dairy products.

[0056] In one aspect of the application, the pigment is selected from the group consisting of titanium dioxide, calcium carbonate, carotenoids and derivatives thereof, retinol and derivatives thereof, and riboflavin and derivatives thereof. Those skilled in the art will appreciate that certain types of food pigments can provide additional health benefits in addition to providing the desired color to the lipid composition. For example, carotenoids are known to potentially enhance the immune system and have anti-inflammatory properties. Moreover, those skilled in the art will appreciate that the list of pigments set forth herein is not exhaustive; the use of a particular pigment can be determined by the skilled artisan based on one or more factors such as the desired color, its health benefits, and food regulations in a particular jurisdiction.

[0057] In another specific aspect of the application, the pigment is beta-carotene.

[0058] In one aspect of the application, the antioxidant can be a carotenoid as described above. Suitable antioxidants can also include retinol (e.g., vitamin A) and / or riboflavin (e.g., vitamin B). Other possible antioxidants can be selected from the group consisting of tertiary butyl hydroquinone, 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, guaiacwood resin, isopropyl citrate, stannous chloride, thiodipropionic acid esters (e.g., dilauryl thiodipropionate), and combinations of two or more thereof. The antioxidant can also have beneficial health effects, such as enhancing the immune system, etc.

[0059] In one aspect of the application, the molar amount of the second lipid component is from 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier and the second lipid component; or from 2.5 mol% to 13.5 mol%; or from 2.55 mol% to 13.2 mol%; or from 2.7 mol% to 13 mol%; or from 5.2 mol% to 12.95 mol%. In another aspect of the application, the average molecular weight of the second lipid component is from 400 g / mol to 1650 g / mol; or from 500 g / mol to 1400 g / mol; or from 550 g / mol to 1300 g / mol; or from 600 g / mol to 1250 g / mol. In yet another aspect of the application, the average molecular weight of the first lipid component, the emulsifier and the second lipid component is from 700 g / mol to 900 g / mol; or from 750 g / mol to 850 g / mol; or from 780 g / mol to 835 g / mol. Without intending to be bound by theory, it is believed that a balance is reached 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 is from 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the second lipid component and the emulsifier. Such a balance contributes to the desired firmness of the lipid composition over a wide temperature range.

[0060] In one aspect of the application, the average molecular weight of the first lipid component can be from 600 g / mol to 1000 g / mol; or from 700 g / mol to 900 g / mol; or from 750 g / mol to 850 g / mol. In another aspect of the application, the average molecular weight of the emulsifier can be from 600 g / mol to 1300 g / mol; or from 700 g / mol to 1200 g / mol; or from 800 g / mol to 1100 g / mol. Without intending to be bound by theory, it is believed that the average molecular weight of the first lipid component and / or the emulsifier and its content in the lipid composition also contribute to the desired firmness of the lipid composition over a wide temperature range.

[0061] In one aspect of the application, the emulsifier can be from 0.2 wt% to 1 wt% of the weight of the lipid composition; or from 0.4 wt% to 0.6 wt%. Without intending to be bound by theory, 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.

[0062] Another aspect of the application relates to a food product containing the lipid composition according to the application. The food product can be a bakery product. Preferably, the bakery product has a laminated structure. Typically, the bakery product can be prepared from a laminated dough. In particular, the bakery product can be selected from the group consisting of bread, croissant, muffin, danish pastry and pain au chocolat. The bread can be for example a hand torn bread, a toast bread or an enriched white bread.

[0063] Without intending to be bound by theory, baked products using the lipid composition of the present application have desirable moist and flaky texture without the use of butter. Also, the lipid composition of the present application has consistently good firmness and plasticity over a wide range of operating temperatures, and thus is particularly suitable for industrial production of baked products.

[0064] Another aspect of the present application relates to a method of preparing the lipid composition according to the present application. The method comprises 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 to produce a lipid phase; mixing 5 wt% to 20 wt% of water and 10 wt% to 40 wt% of a sweetening substance 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 crystallized emulsion (i.e., the lipid composition). The emulsifier has an SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90%, and fully saturated fatty acids having a carbon chain of more than 16 carbons account for at least 33.3 wt% of the SFA of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component. The lipid composition has at least 40 wt% of SFA, and fully saturated fatty acids having a carbon chain of more than 16 carbons account for at least 12.5 wt% of the SFA of the lipid composition. The lipid composition has a hardness of 200 g to 500 g at 25 °C, the hardness being measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition. The lipid composition contains less than 2% of TFA.

[0065] In one aspect of the present application, the method further comprises adding a lipophilic additive to the lipid phase before mixing the lipid phase with the aqueous phase. The lipophilic additive can be selected from the group consisting of a lipophilic antioxidant, a lipophilic nutritional enhancer, a lipophilic flavoring substance, a lipophilic preservative, a lipophilic colorant, and a combination of two or more thereof. In a specific example, the lipophilic additive is a lipophilic antioxidant. In another aspect of the present application, the method further comprises adding a water-soluble additive to the aqueous phase before mixing the aqueous phase with the lipid phase. The water-soluble additive can be selected from the group consisting of a water-soluble antioxidant, a water-soluble nutritional enhancer, a water-soluble flavoring substance, a water-soluble preservative, a water-soluble colorant, and a combination of two or more thereof.

[0066] The addition of antioxidants prevents oxidation of the lipid composition, thereby extending its shelf life. In addition, as noted above, some antioxidants confer additional health benefits, so their addition can increase the appeal of the inventive lipid composition or a foodstuff using the inventive lipid composition 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 pigments can be added to the lipid composition.

[0067] In another aspect of the present application, the method further comprises the step of subjecting the crystallized emulsion to one or more of the following: resting, extruding, and tempering. Without intending to be bound by theory, resting allows the crystal network of the fat to fully develop before any subsequent processing. By extruding, the inventive lipid composition can be formed into various shapes, depending on the particular baked product to which the composition is to be applied. For example, for baked products prepared from laminated dough, a flaky lipid composition can be particularly suitable. Without intending to be bound by theory, it is believed that the tempering process has an effect on the crystal form of the fat, which in turn affects its textural properties (e.g., hardness). Thus, a suitable tempering process can improve the textural properties of the inventive lipid composition.

[0068] Yet another aspect of the present application relates to a method for improving the properties of a foodstuff. The method comprises adding the inventive lipid composition to the foodstuff. As noted above, the lipid composition can provide desirable textural properties, while providing a butter-like taste and mouthfeel. In addition, as noted above, the lipid composition can contain one or more additives that provide additional nutritional value and / or health benefits. In one particular example, the inventive lipid composition can improve one or more of the following properties of a foodstuff to which it is added: nutritional profile, texture, color, taste, aroma, and appearance.

[0069] In one aspect of the present application, the foodstuff whose properties are improved by the inventive lipid composition is selected from the group consisting of bread, croissants, muffins, danish pastries, and graham crackers. In another aspect of the present application, the inventive lipid composition is added to the foodstuff as a laminating fat. For example, the lipid composition can be rolled and folded into layers of dough to prepare a laminated dough.

[0070] Another aspect of the present application relates to a method of using the inventive lipid composition. The lipid composition is folded into a flour dough. In one aspect of the present application, the flour dough comprising the lipid composition is further subjected to a process consisting of rolling, folding, sheeting, and combinations of two or more thereof. The method is particularly useful for preparing baked products, particularly baked products prepared from laminated dough.

[0071] Exemplary Embodiments

[0072] The following examples were performed to explore the technical effects of various ingredients and their content in the lipid composition of the present application.

[0073] In all examples, the first lipid components 1 and 2 were mixtures of the following oils, which were then subjected to chemical interesterification.

[0074]

[0075] The first lipid component, emulsifier and second lipid component had the following SFA content and average molecular weight.

[0076] Ingredient Total SFA content / wt% C18:0 / wt% C22:0 / wt% Average molecular weight / g / mol First lipid component 1 44.7％ 4.4％ 0.1％ 815 First lipid component 2 51.6％ 4.3％ 0.0％ 795 Emulsifier 1 27.2％ 4.1％ 0.5％ 1075 Emulsifier 2 32.0％ 13.6％ 0.4％ 825 Second lipid component 1 99.5％ 37.4％ 27.7％ 823 Second lipid component 2 99.6％ 42.2％ 40.3％ 1278 Second lipid component 3 99.7％ 38.0％ 0.1％ 1177 Second lipid component 4 99.7％ 37.4％ 0.0％ 570 Second lipid component 5 98.7％ 39.1％ 0.1％ 845

[0077] Fatty acid composition was determined from their methyl esters by gas chromatography-mass spectrometry according to ISO 15304 (ISO, 2002). SFC was determined based on NMR results at 40 °C according to AOCS Cd 16 / 81 (Firestone, 1989). Melting point was determined according to AOCS Cc 3-25. Average molecular weight of the lipid components and emulsifiers was determined by gel permeation chromatography.

[0078] Hardness of the lipid composition was determined by measuring the "penetrate work" and "stickiness" (penetration test) at 5 °C and 25 °C, respectively, using a texture analyser. A 5 mm cylinder probe was used to penetrate 75% of the original height of the sample lipid composition at 2 mm / s.

[0079] The lipid compositions tested in the following examples were prepared by methods conventionally used for the production of 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 so that the lipid phase ingredients melted. The lipid phase ingredients 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 50-70 °C. Water, sweetening substance, and, optionally, milk powder and salt for flavouring were added to a water phase tank and heated and stirred at a temperature of 50-60 °C until the solid ingredients dissolved to form a water phase. The water phase was subsequently pumped into the emulsion tank to mix with the lipid phase under stirring at a temperature of 50-60 °C to provide a water-in-oil emulsion. In this example, the salt also served as a natural preservative. Optionally, further flavouring substances, antioxidants, nutritional enhancers, preservatives and / or colourings can be added to the emulsion or to the separate lipid phase / water phase.

[0080] The emulsion was sterilised in a plate heat exchanger at a temperature of 65-85 °C for 10-40 minutes and then cooled to 50-60 °C. The emulsion was then pumped into a cooling device (e.g. a plate heat exchanger) to cool the emulsion to a temperature of 5-15 °C. or crystallization. The crystallized emulsion is placed in a resting tube and then extruded into a sheet or a strip at 10°C to 30°C. The extruded sheet or strip is packaged and tempered for 1 to 5 days and stored at a temperature of 0°C to 10°C.

[0081] Although only one production method is described herein, it will be understood by those skilled in the art that any production method suitable for producing a water-in-oil emulsion can be used to produce the lipid composition of the present application.

[0082] Example 1

[0083] In this example, the effect of the content of the second lipid component on the melting point of the lipid phase of the composition was tested. The results of the experiment are summarized below.

[0084]

[0085] As can be seen from the above, when the content of the one or more second lipid components is higher than 11 wt%, the melting point of the lipid phase is higher than 48°C. Moreover, the SFC of the lipid phase is higher than 12 wt% at 40°C, which is detrimental to the production of a good mouthfeel in a baked product, such as a Danish pastry. As explained above, this is because the SFC is related to the plasticity of the lipid. Thus, if the SFC is too high, the lipid composition is expected to be too firm to handle. Moreover, the lipid composition is expected to have a waxy mouthfeel.

[0086] Example 2

[0087] In this example, the effect of the content of the second lipid component on the melting point of the lipid phase of the composition was tested.

[0088]

[0089] 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. Again, the SFC of the lipid phase is higher than 12 wt% at 40°C, which is detrimental to the production of a good mouthfeel in a baked product. As explained above, a high SFC is also expected to impair the handleability of the lipid composition.

[0090] Example 3

[0091] In this example, the effect of the content of the second lipid component on the hardness of the lipid composition was explored.

[0092]

[0093]

[0094]

[0095]

[0096] From the above it can be seen that if the content of the second lipid component is 1.5 wt% or lower, and / or the molar amount of the second lipid component is lower than 2.2 mol% of the total molar amount of the lipid phase (i.e. the first and second lipid components and the one or more emulsifiers), the lipid composition is too soft (< 200 g) at 25 °C.

[0097] Example 4

[0098] In this example, the relationship between the content of the second lipid component and the texture properties of the lipid composition is further explored.

[0099]

[0100]

[0101]

[0102]

[0103] From the above it can be seen that if the content of the second lipid component is 1.5 wt% to 11 wt%, and the molar amount of the second lipid component is at least 2.2 mol% of the total molar amount of the lipid phase (i.e. the first and second lipid components and the one or more emulsifiers), the texture properties of the lipid composition can be significantly improved. Such lipid composition has a desirable firmness over a temperature range of 5-25 °C. In particular, not only does the lipid composition show a desirable firmness of 800 g to 1800 g at 5 °C, but the lipid composition also has as good a firmness of 200 g to 500 g at 25 °C. In other words, compared to the prior art, the lipid composition of the present application shows better temperature tolerance.

[0104] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which aspect of the application belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and the present disclosure, and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

[0105] While the disclosure has been described with reference to exemplary aspects, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the disclosure. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the disclosure without departing from the central scope thereof. Therefore, it is intended that the disclosure not be limited to the particular aspects disclosed as the best mode contemplated for carrying out this disclosure, but that the disclosure will include all aspects falling within the scope of the claims.

[0106] All references cited herein are incorporated by reference in their entirety. However, citation or incorporation of such references is not to be construed as an admission that it is prior art to the present application / patent.

[0107] Item

[0108] Item 1. A lipid composition comprising:

[0109] (a) 30 wt% to 70 wt% of a first lipid component by weight of the lipid composition;

[0110] (b) 10 wt% to 40 wt% of a sweetening substance by weight of the lipid composition;

[0111] (c) 5 wt% to 20 wt% of water by weight of the lipid composition;

[0112] (d) 0.1 wt% to 1.2 wt% of an emulsifier by weight of the lipid composition, wherein the emulsifier has a SFA content of less than 90 wt%; and

[0113] (e) 1.5 wt% to 11 wt% of a second lipid component by weight of the lipid composition, wherein the second lipid component has a SFA content of at least 90 wt%, wherein completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% by weight of the SFA content of the second lipid component, and wherein the molar amount of the second lipid component comprises 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component,

[0114] wherein the lipid composition has a SFA content of at least 40 wt%, wherein completely saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 12.5 wt% by weight of the SFA of the lipid composition,

[0115] wherein the lipid composition has a hardness of 200 g to 500 g at 25 °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 has a melting point of 30 °C to 45 °C, the melting point is measured by differential scanning calorimetry (DSC) at a heating rate of 2 °C / min, and

[0116] wherein the lipid composition comprises less than 2% TFA.

[0117] Clause 2. The lipid composition of clause 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%.

[0118] Clause 3. The lipid composition of clause 1 or 2, 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 8.3 wt%.

[0119] Clause 4. The lipid composition of any of the preceding clauses, 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%.

[0120] Clause 5. The lipid composition of any of the preceding clauses, wherein the lipid composition comprises at least 1 wt% of fully saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 1.5 wt% of fully saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 2 wt% of fully saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component.

[0121] Clause 6. The lipid composition of any of the preceding clauses, 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%.

[0122] Clause 7. The lipid composition of any of the preceding clauses, 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%.

[0123] Clause 8. The lipid composition of any of the preceding clauses, wherein the lipid composition has a hardness of 800 g to 1800 g or 900 g to 1500 g at 5 °C, measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition.

[0124] Item 9. The lipid composition of any of the preceding items, wherein the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and combinations thereof.

[0125] Item 10. The lipid composition of item 9, wherein the oil is treated by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations thereof.

[0126] Item 11. The lipid composition of any of the preceding items, wherein the lipid composition further comprises an additive selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, pigments, and combinations thereof.

[0127] Item 12. The lipid composition of any of the preceding items, wherein the molar amount of the second lipid component is from 2.5 mol% to 13.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or from 2.55 mol% to 13.2 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or from 2.7 mol% to 13 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or from 5.2 mol% to 12.95 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component.

[0128] Item 13. The lipid composition of any of the preceding items, wherein the lipid composition does not comprise a partially hydrogenated lipid.

[0129] Item 14. A food product comprising the lipid composition of any of the preceding items.

[0130] Item 15. The food product of item 14, wherein the food product is a baked product prepared from a laminated dough.

[0131] Item 16. The food product of item 14, wherein the baked product is selected from the group consisting of a bread, a croissant, a muffin, a Danish pastry, and a galette.

[0132] Item 17. A method of preparing the lipid composition of any of items 1-13, comprising:

[0133] (A) mixing, by weight of the lipid composition:

[0134] (i) 30 wt% to 70 wt% of a first lipid component;

[0135] (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 fully saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% by weight of the SFA content of the second lipid component, and wherein the molar amount of the second lipid component comprises 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; and

[0136] (iii) 0.1 wt% to 1.2 wt% of an emulsifier, wherein the emulsifier has an SFA content of less than 90 wt%,

[0137] to produce a lipid phase;

[0138] (B) mixing, by weight of the lipid composition,

[0139] (i) 5 wt% to 20 wt% of water; and

[0140] (ii) 10 wt% to 40 wt% of a sweetening substance,

[0141] to produce an aqueous phase;

[0142] (C) mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and

[0143] (D) cooling the water-in-oil emulsion with a cooling device to produce a crystallized emulsion,

[0144] wherein the lipid composition has an SFA content of at least 40 wt%, and fully 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,

[0145] wherein the lipid composition has a hardness of 200 g to 500 g at 25 °C, measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition, and

[0146] wherein the lipid composition comprises less than 2% of TFA.

[0147] Clause 18. The method of clause 17, further comprising adding a lipophilic additive to the lipid phase prior to mixing the lipid phase with the aqueous phase.

[0148] Clause 19. The method of clause 17 or 18, further comprising adding a water-soluble additive to the aqueous phase prior to mixing the aqueous phase with the lipid phase.

[0149] Item 20. The method of item 18 or 19, wherein the additive is selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, colorants, and combinations thereof.

[0150] Item 21. The method of any one of items 17-20, further comprising subjecting the crystallized emulsion to one or more of the following steps:

[0151] (A) resting;

[0152] (B) extruding; and

[0153] (C) tempering.

[0154] Item 22. A method for improving a property of a food product, comprising adding to the food product the lipid composition of items 1-16.

[0155] Item 23. The method of item 22, wherein the property is selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance, and combinations thereof.

[0156] Item 24. The method of item 22 or 23, wherein the food product is selected from the group consisting of bread, muffins, scones, Danish pastries, and croissants.

[0157] Item 25. The method of item 22 or 23, wherein the lipid composition is added as a laminated fat.

[0158] Item 26. A method of using the lipid composition of any one of items 1-13, wherein the lipid composition is folded into a flour dough.

[0159] Item 27. The method of item 26, wherein the flour dough comprising the lipid composition is subjected to a process consisting of rolling, folding, sheeting, 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 completely saturated fatty acids having a carbon chain longer than 16 carbons comprise at least 33.3 wt% of the SFA content of the second lipid component by weight, and wherein the molar amount of the second lipid component comprises 2.2 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 an SFA content of at least 40 wt%, wherein completely saturated fatty acids having a carbon chain longer than 16 carbons comprise at least 12.5 wt% of the SFA of the lipid composition by weight, 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 lipid composition has a hardness of 200 g to 500 g at 25 °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% of TFA.

2. The lipid composition of claim 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%.

3. The lipid composition of claim 1 or 2, 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 8.3 wt%.

4. The lipid composition of claim 1 or 2, 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%.

5. The lipid composition of claim 1 or 2, wherein the lipid composition comprises at least 1 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 1.5 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component; or at least 2 wt% of completely saturated fatty acids having a carbon chain longer than 16 carbons from the second lipid component.

6. The lipid composition of claim 1 or 2, 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%.

7. The lipid composition of claim 1 or 2, wherein the second lipid component is 1.5 wt% to 10 wt%; or 1.5 wt% to 7 wt% by weight of the lipid composition.

8. The lipid composition of claim 1 or 2, wherein the lipid composition has a firmness of 800 g to 1800 g or 900 g to 1500 g at 5°C, measured by texture analysis using a 5 mm cylinder probe at 2 mm / s penetration of 75% of the original height of the lipid composition.

9. The lipid composition of claim 1 or 2, wherein the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and combinations thereof.

10. The lipid composition of claim 9, wherein the oil is processed by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations thereof.

11. The lipid composition of claim 1 or 2, wherein the lipid composition further comprises an additive selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, colorants, and combinations thereof.

12. The lipid composition of claim 1 or 2, wherein the molar amount of the second lipid component is 2.5 mol% to 13.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 2.55 mol% to 13.2 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 2.7 mol% to 13 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; or 5.2 mol% to 12.95 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component.

13. The lipid composition of claim 1 or 2, wherein the lipid composition does not comprise a partially hydrogenated lipid.

14. A food product comprising the lipid composition of any of the preceding claims.

15. The food product of claim 14, wherein the food product is a baked product prepared from a laminated dough.

16. The food product of claim 15, wherein the baked product is selected from the group consisting of bread, croissants, muffins, danish pastries, and grissini.

17. A method of preparing the lipid composition of any of claims 1-13, comprising: (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 an SFA content of at least 90 wt%, wherein fully saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 33.3 wt% by weight of the SFA content of the second lipid component, and wherein the molar amount of the second lipid component comprises 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component; and (iii) 0.1 wt% to 1.2 wt% of an emulsifier, wherein the emulsifier has an SFA content of less than 90 wt%, to produce a lipid phase; (B) mixing water and 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 an SFA content of at least 40 wt%, and wherein fully 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, 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 lipid composition has a hardness of 200 g to 500 g at 25°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 contains less than 2% of TFA.

18. The method of claim 17, further comprising adding a lipophilic additive to the lipid phase prior to mixing the lipid phase with the aqueous phase.

19. The method of claim 17, further comprising adding a water-soluble additive to the aqueous phase prior to mixing the aqueous phase with the lipid phase.

20. The method of claim 18 or 19, wherein the additive is selected from the group consisting of antioxidants, nutritional enhancers, flavoring substances, preservatives, pigments, and combinations thereof.

21. The method of any one of claims 17-19, further comprising subjecting the crystallized emulsion to one or more of the following steps: (A) resting; (B) extruding; and (C) tempering.

22. A method for improving a property of a food product, comprising adding to the food product a lipid composition of any one of claims 1-13.

23. The method of claim 22, wherein the property is selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance, and combinations thereof.

24. The method of claim 22 or 23, wherein the food product is selected from the group consisting of bread, croissants, muffins, danish pastries, and graham wafers.

25. The method of claim 22 or 23, wherein the lipid composition is added as a laminated fat.

26. A method of using a lipid composition of any one of claims 1-13, wherein the lipid composition is folded into a flour dough.

27. The method of claim 26, wherein a flour dough comprising the lipid composition is subjected to a process consisting of rolling, folding, sheeting, and combinations thereof.

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