Dairy and dairy analogue food products containing oleogels

Abstract

The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.

Description

[0001] DAIRY AND DAIRY ANALOGUE FOOD PRODUCTS CONTAINING OLEOGELS

[0002] FIELD OF THE INVENTION

[0003] The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties forthe food products.

[0004] BACKGROUND OF THE INVENTION

[0005] Dairy food products such as cheeses, butter, desserts, frozen desserts, creams, whipped creams and yoghurts are very popular food products. Part of the appeal of these food products is the creamy, smooth texture and mouthfeel encountered by consumers when consuming the dairy products. Dairy products are by definition derived from milk and so contain significant amounts of butterfat (milk fat / dairy fat). Butterfat contributes to the creamy texture and mouth feel of dairy products. Butterfat is solid at room temperature and melts at around 32°C to 35°C. This property of butterfat contributes to the fat providing structure to the dairy food products prior to consumption and to the pleasurable texture and melt in the mouth sensation that occurs on consuming dairy products due to the melting of the butterfat on consumption.

[0006] Dairy analogue food products are food products designed to mimic certain qualities of dairy products such as the texture, taste and / or appearance of dairy products. There is an increasing demand for dairy analogue products due to the increasing popularity of plantbased food and consumers’ increasing desire to eat healthy, sustainably sourced food products and to generally lower their dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons. This has led to the development of various plant-based dairy analogue food products such as plant-based cheeses (cheese analogue compositions), plant-based whipped creams and plant-based frozen desserts. Since dairy analogue food products do not typically comprise animal-derived products, alternative fats to butterfat must be used to try and mimic the behaviour of butterfat in terms of both its structuring potential for the food products and also the desirable organoleptic properties such as taste, texture and mouthfeel on consumption. Typical fats used include palm oil, coconut oil, palm kernel oil and other plant-derived hard fats that are solid or semi-solid at room temperature. Fully hydrogenated or interesterified variants of these fats are also used. The use of these fats is preferable in order to provide structuring to the food products and to provide the desired organoleptic properties on consumption.

[0007] A problem with both the high butterfat content of dairy products and the typical high plantbased hard fat content of dairy analogue products is that these fats typically have high saturated fatty acid contents. Consumers often want to consume food products with lower saturated fat content due to the increased risk of heart disease, obesity and other health conditions such as diabetes associated with a diet high in saturated fat. It would thus be desirable to reduce the saturated fat content of these food products by, for example, replacing the fats with lower saturated fat content fats. This, however, is difficult since most fats that are lower in saturated fatty acid content are liquid and so cannot provide sufficient structuring to the food products or the desired sensory properties on consumption.

[0008] One solution proposed to the problem discussed above is to replace or partially replace the saturated fat content of the food products with oleogels. Oleogels (also known as organogels) are gels that are formed from a structuring agent and a liquid organic phase such as a liquid oil. The structuring agent forms a three-dimensional network with the liquid oil trapped within. The structure provided by the structuring agent means that the gel has solid or semi-solid properties at room temperature, even where the primary component of the oleogel is a liquid oil such as canola oil or sunflower oil. As a result, oleogels can be provided that have low saturated fatty acid content due to their high liquid oil content, but also similar structuring potential to and ability to at least partially mimic the organoleptic properties of butter fat and hard plant-based fats. Oleogels have thus been included as fat replacements in dairy products such as cream cheese and margarine and in other food products such as sausages.

[0009] Known edible oleogels for use in dairy products or dairy analogue products include those comprising edible waxes such as sunflower wax or emulsifiers such as monoacylglycerols of saturated fatty acids as the structuring agent; and liquid oils such as canola oil or rapeseed oil. For example, US2018 / 0352826 discloses edible and thermoreversible oleogels comprising palm oil and liquid oils such as canola oil and a structuring agent comprising monoglycerides of saturated fatty acids having from 12 to 24 carbon atoms. The oleogel is proposed for use in dairy analogue products such as cream cheese and margarine and in other food products such as sausages. It has been found by the inventors of the present invention that the disclosed dairy analogue food products suffer from various drawbacks such as inadequate flavour release and organoleptic properties. Without being limited by theory, this is believed to be due to the nature of the fat crystal network present in the oleogels. Additionally, in order to provide adequate structuring potential, the oleogels need to comprise significant quantities of hard fat in addition to liquid oil meaning that the saturated fatty acid content of the oleogels is above 25% by weight, which is still undesirably high.

[0010] There remains a need in the art for low saturated fatty acid content oleogels for use in dairy and dairy analogue food products that provide sufficient structuring to the food products and effective mimicking of the organoleptic properties of dairy and dairy analogue food products comprising butterfat or the hard plant-based fats discussed above.

[0011] SUMMARY OF THE INVENTION

[0012] The present invention is based on the surprising finding that certain oleogels can provide improved organoleptic properties to dairy and dairy analogue food products when compared to oleogels known in the art for use in such food products. Surprisingly, it has been found that when an oleogel comprising in combination both edible wax and emulsifiers such as monoglycerides of saturated fatty acids having from 12 to 24 carbon atoms are used as the structuring agent of the oleogel, the organoleptic properties of dairy and dairy analogue products formed comprising the oleogels are improved relative to food products comprising oleogels that comprise only either an edible wax or an emulsifier as the structuring agent. Dairy / dairy analogue products comprising the oleogels of the present invention have improved organoleptic properties such as: an improved mouthfeel and improved flavour release when compared to food products comprising oleogels comprising only one of edible wax or emulsifiers as the structuring agent. Without being limited by theory, this is believed to be associated with the nature of the fat crystal network of the oleogels and with a lower maximum melting point of certain components of the oleogels for oleogels synergistically comprising both structuring agents in combination as opposed to oleogels comprising only one of edible wax or emulsifiers as the structuring agent.

[0013] Additionally, it has also surprisingly been found that dairy products and dairy analogue products comprising the oleogel compositions of the present invention have good structuring potential and organoleptic properties even where the oleogels comprise high amounts of liquid oil relative to hard fats, such as palm oil, also included in the oleogels. This means that oleogels and dairy / dairy analogue products comprising oleogels can be provided with lower saturated fatty acid contents, such as less than 25%, whilst still having good structuring potential and organoleptic properties. This is surprising in view of the disclosure of e.g. US2018 / 0352826 where the oleogels must comprise higher quantities of hard fats and thus have higher saturated fat contents.

[0014] Oleogel compositions

[0015] According to a first aspect of the invention, there is provided an oleogel composition comprising: a structuring agent comprising in combination one or more edible waxes and one or more emulsifiers; one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 ; and one or more blending oils.

[0016] The term oleogel as used herein is used interchangeably with the term organogel and is used to refer to gels that are formed from a structuring agent and a liquid organic phase such as a liquid oil. The structuring agent forms a three-dimensional network with the liquid oil trapped within. Oleogels are solid or semi-solid at room temperature. Oleogels typically have low water contents such as less than 10% by weight, preferably less than 5% by weight and more preferably less than 1 % by weight water.

[0017] Oleogels are typically thermoreversible. The term thermoreversible as used herein means that the oleogel can be converted from a gel phase at room temperature to a liquid phase at a certain temperature above room temperature, and that the oleogel can then be converted back to a gel phase when cooled down to below the certain temperature, room temperature or a temperature below room temperature.

[0018] The one or more edible waxes may be included in the oleogel in any suitable amount. Typically, the one or more edible waxes are present in the oleogel composition in a total amount of from 0.1 % to 15% by weight. Preferably, the one or more edible waxes are present in the oleogel composition in a total amount of from 0.5% to 7.5% by weight; and preferably from 1 % to 5% by weight. In some embodiments, the one or more edible waxes are present in the oleogel composition in a total amount of 1 % to 3% by weight. Typically, wherein the one or more edible waxes comprise rice bran wax, candelilla wax, sunflower wax, carnauba wax, jojoba oil wax, ouricury wax, corn oil wax, retamo wax, beeswax, sugarcane wax, or any combination thereof. Preferably, the one or more edible waxes comprise rice bran wax. More preferably, the one or more edible waxes consist essentially of or consist of rice bran wax.

[0019] Preferably, the one or more emulsifiers comprise one ormore fatty acid monoacylglycerols (MAG), one or more fatty acid diacylglycerols (DAG), or a combination thereof. However, other suitable emulsifiers may also be used and include.

[0020] Preferably, the one or more fatty acid monoacylglycerols (MAG) comprise one or more monoacylglycerols (MAG) of a fatty acid having from 12 to 24 carbon atoms, and preferably from 16 to 22 carbon atoms. Preferably, the fatty acid having from 12 to 24 or 16 to 22 carbon atoms is a saturated fatty acid.

[0021] Preferably, the one or more fatty acid diacylglycerols (DAG) comprise one or more diacylglycerols (DAG) of a fatty acid having from 12 to 24 carbon atoms, and preferably from 16 to 22 carbon atoms. Preferably, the fatty acid having from 12 to 24 or 16 to 22 carbon atoms is a saturated fatty acid.

[0022] In the embodiments described above, preferably, the one or more emulsifiers consist essentially of or consist of one or more fatty acid monoacylglycerols (MAG), one or more fatty acid diacylglycerols (DAG), or a combination thereof.

[0023] The one or more emulsifiers can be present in the oleogel composition in any suitable amount. Preferably, the one or more emulsifiers are present in the oleogel composition in a in a total amount of from 0.1 % to 10% by weight. More preferably, the one or more emulsifiers are present in the oleogel composition in a total amount of from 1 % to 7.5% by weight; such as from 1 % to 5% by weight.

[0024] In some embodiments, the oleogel composition furthercomprises an additional structuring agent such as one or more fully hydrogenated oils. Preferably, the one or more fully hydrogenated oils comprise fully hydrogenated rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, any fraction thereof, or any combination thereof. More preferably, the one or more fully hydrogenated oils comprises fully hydrogenated rapeseed oil. The term “fully hydrogenated vegetable oil” as used herein is used to refer to a vegetable oil that has undergone hydrogenation so as to convert its unsaturated fatty acid residues into saturated fatty acid residues. Suitable process conditions and methods for hydrogenating vegetable oil are known in the art. Any suitable fat hydrogenation process known in the art can be used to produce the fully hydrogenated vegetable oils used in the present invention. For example, hydrogenation processes discussed in EP2196094 can be used. The term fully hydrogenated as used herein is used to distinguish the fully hydrogenated vegetable oils from partially hydrogenated vegetable oils which typically contain a significant quantity of trans fatty acid residues. In full hydrogenation, the hydrogenation process is allowed to continue to such an extent that all or substantially all of the unsaturated fatty acid residues present in the molecule are converted to saturated fatty acid residues. Accordingly, in some embodiments, the fully hydrogenated vegetable oil comprises less than 5% by weight of trans fatty acids, more preferably less than 2% by weight of trans fatty acids and most preferably less than 1 % by weight of trans fatty acids, wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fully hydrogenated vegetable oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fully hydrogenated vegetable oil.

[0025] Typically, the one or more fully hydrogenated oils are present in a total amount of from 0.1 % to 10% by weight of the oleogel composition; and preferably the one or more fully hydrogenated oils are present in a total amount of from 1 % to 5% by weight of the oleogel composition.

[0026] Preferably, the total amount of the one or more emulsifiers and one or more fully hydrogenated oils present in the oleogel composition is from 0.1 % to 10% by weight of the oleogel composition; and more preferably from 1 % to 7.5% by weight of the oleogel composition.

[0027] Preferably, the total amount of the one or more emulsifiers, one or more edible waxes, and one or more fully hydrogenated oils present in the oleogel composition is from 1 % to 15% by weight of the oleogel composition; preferably from 5% to 15% by weight; and more preferably 5% to 10% by weight of the oleogel composition.

[0028] Typically, the structuring agent consists essentially of or consists of one or more edible waxes; one or more emulsifiers; and optionally one or more fully hydrogenated oils in combination. More preferably, the structuring agent comprises one edible wax and one or more emulsifiers, and optionally one or more fully hydrogenated oils. More preferably, the structuring agent consists essentially of or consists of one edible wax, one or more emulsifiers; and optionally one or more fully hydrogenated oils.

[0029] Thus, in highly preferably embodiments, the structuring agent of the oleogel consists essentially of or consists of (i) one or more edible waxes; and (ii) one or more fatty acid monoacylglycerols (MAG), one or more fatty acid diacylglycerols (DAG), or a combination thereof; and optionally (iii) one or more fully hydrogenated oils. Preferably, the one or more edible waxes consist essentially of or consist of rice bran wax.

[0030] It is preferable that the structuring agent furthercomprises one or more fully hydrogenated oils.

[0031] Accordingly, preferably, the structuring agent consists essentially of or consists of one or more edible waxes; one or more emulsifiers; and one or more fully hydrogenated oils in combination.

[0032] More preferably, the structuring agent comprises one edible wax and one or more emulsifiers, and one or more fully hydrogenated oils. Still more preferably, the structuring agent consists essentially of or consists of one edible wax, one or more emulsifiers; and one or more fully hydrogenated oils.

[0033] Most preferably, the structuring agent of the oleogel consists essentially of or consists of (i) one or more edible waxes; and (ii) one or more fatty acid monoacylglycerols (MAG), one or more fatty acid diacylglycerols (DAG), or a combination thereof; and (iii) one or more fully hydrogenated oils. Preferably, the one or more edible waxes consist essentially of or consist of rice bran wax. Preferably, the one or more fully hydrogenated oils comprises fully hydrogenated rapeseed oil.

[0034] Where the structuring agent comprises one or more fully hydrogenated oils, it is preferable that the components of the structuring agent are present in the following mass ratios: a mass ratio of (a) to (b) of from 1 :10 to 10:1 ; preferably from 1 :4 to 4:1 ; more preferably from 1 :2 to 2:1 ; and most preferably 1 :1 ; where (a) is the one or more edible waxes and (b) is a mixture of one or more emulsifiers and one or more fully hydrogenated oils. Typically, within component (b), the one or more emulsifiers and the one or more fully hydrogenated oils are present in a mass ratio of from 1 :10 to 10:1 ; and preferably from 1 :4 to 4:1. Typically, the one or more fats with a solid fat content (SFC) N20 of greater than 15, as measured on the unstabilised fat according to ISO 8292-1 have a solid fat content (SFC) N20 of greater than 20, preferably greater than 22 such as greater than 25, and preferably from 20 to 60 as measured on the unstabilised fat according to ISO 8292-1 . The purpose of including such fats in the oleogel compositions is to make the oleogel compositions harder at room temperature and thus have good structuring potential forthe food products. The solid fat also contributes to the desired texture, mouth feel, melt-off and other organoleptic properties of dairy analogue products and dairy products comprising the oleogel compositions.

[0035] Typically, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprise palm oil, shea butter, coconut oil, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel oil, babassu oil, lard, tallow, poultry fat, dairy fat, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof.

[0036] In the case of dairy analogue food products, it may be desirable that the food products are free of animal-derived fats. Accordingly, in some embodiments, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprise palm oil, palm kernel oil, coconut oil, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof.

[0037] Typically, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises a fat with a palmitic acid content of greater than 30% by weight of the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat.

[0038] Typically, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises an interesterified oil; preferably wherein the interesterified oil comprises interesterified palm oil, shea butter, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, any fraction thereof, or any mixture thereof. Interesterif ied oils may be particularly preferred when the dairy analogue or dairy food product is an aerated food product such as a frozen dessert or whipped cream food product as interesterified fats are known to provide products with a greater overrun (a larger amount of air incorporated into the food product by aeration).

[0039] Preferably, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises palm oil, any fraction thereof, or any interesterified product or fraction thereof. More preferably, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises interesterified palm oil.

[0040] The one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 can be included in the oleogel composition in any suitable amount. Preferably, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , are present in the oleogel composition in a total amount of from 1 % to 35% by weight of the oleogel composition. More preferably, the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , are present in the oleogel composition in a total amount of from 10% to 30% by weight of the oleogel composition; and most preferably from 15% to 25% % by weight of the oleogel composition.

[0041] Typically, the one or more blending oils comprise rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof. Preferably, the one or more blending oils comprise rapeseed oil. Typically, the one or more blending oils are present in a total amount of from 51 % to 90% by weight of the oleogel composition; and preferably from 70% to 90% by weight of the oleogel composition.

[0042] Typically, the oleogel composition comprises less than 25% by weight of saturated fatty acids, preferably less than 23%; and more preferably from 18% to 21 %, by weight of saturated fatty acids, wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

[0043] Typically, the oleogel composition comprises more than 75% by weight of unsaturated fatty acids; wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

[0044] Typically, the oleogel composition comprises from 50% to 60%, preferably from 54% to 58%, of monounsaturated fatty acids, wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

[0045] Typically, the oleogel composition comprises from 20% to 28%, preferably from 21 % to 25%, of polyunsaturated fatty acids wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

[0046] Typically, the oleogel composition comprises less than 1 % by weight of trans-unsaturated fatty acids wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

[0047] Typically, the oleogel composition comprises one or more of the following features:

[0048] (a) a lauric acid content of from 0% to 0.7%, preferably 0.1 % to 0.5%, by weight;

[0049] (b) a palmitic acid content of from 10% to 15%, preferably 11 % to 13%, by weight;

[0050] (c) a linoleic acid content of from 12% to 18%, preferably 14% to 16%, by weight;

[0051] (d) an alpha linolenic acid content of from 2% to 8%, preferably 4% to 6%, by weight; or

[0052] (e) an oleic acid content of from 53% to 59%, preferably 55% to 57%, by weight; wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition. Preferably, the oleogel comprises any two or more or any three or more of the features specified above. More preferably, the oleogel comprises all of the features specified above.

[0053] Where the oleogel composition comprises an interesterified fat, typically, the interesterified fat has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof. Any suitable interesterification process known in the art can be used to produce the interesterified fat. Suitable processes conditions for interesterification are known. For example, the interesterification process conditions discussed in EP2196094 can be used.

[0054] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with “fat” herein.

[0055] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C4 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0056] Methods of making oleogels

[0057] Any suitable method known in the art can be used to make the oleogel compositions of the present invention and suitable methods will be apparent to the skilled person given the benefit of the present disclosure.

[0058] Preferably, the oleogel compositions are formed using a process as described below.

[0059] Accordingly, according to a second aspect of the invention, there is provided a process for manufacturing an oleogel composition according to the first aspect of the invention; wherein the process comprises:

[0060] (a) combining one or more edible waxes; one or more emulsifiers; one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 ; one or more blending oils; and optionally one or more additional components;

[0061] (b) heating the mixture formed in step (a) to a temperature of at least 50°C and preferably at least 75°C; and

[0062] (c) cooling the mixture from step (b) so as to form the oleogel composition.

[0063] The components specified in step (a) and the amounts that they are combined in are as described above in accordance with the first aspect of the invention. Accordingly, typically, it is desired that the mixture formed in step (a) is heated to above the melting point of each of the components of the oleogel.

[0064] In an embodiment, the process comprises the following steps:

[0065] (i) heating a mixture of the one or more edible waxes and the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , to a temperature of at least 80°C;

[0066] (ii) adding the one or more emulsifiers to the mixture formed in step (i) whilst maintaining the mixture at a temperature of at least 70°C;

[0067] (iii) combining the mixture formed in step (ii) with the one or more blending oils at a temperature of at least 40°C.

[0068] Preferably step (iii) comprises mixing the mixture formed in step (ii) with the one or more blending oils at a temperature of at least 45°C such as at least 50°C.

[0069] Whilst the process described above is preferred for forming the oleogel compositions, it is not essential and other suitable processes may also be used such as heating all components of the oleogel other than the one or more emulsifiers and / or one or more edible waxes and adding these components to the mixture once the mixture is above the temperature of 60°C or 75°C.

[0070] Dairy food products and dairy analogue food products

[0071] According to a third aspect of the invention, there is provided a dairy food product or dairy analogue food product comprising an oleogel composition according to the first aspect of the invention. The dairy food products or dairy analogue food products of the invention may be any type of dairy analogue food product or dairy food product. T ypically, the food product is a dairy cheese, dairy butter, dairy frozen dessert, dairy whipped cream, cheese analogue, margarine, whipped cream analogue, or frozen dessert analogue food product.

[0072] In some embodiments, the food product is a vegetarian or vegan dairy substitute food product such as a vegan or vegetarian cheese substitute, frozen dessert substitute, spread, or whipping cream substitute food product.

[0073] Typically, the food product comprises the oleogel composition in an amount of from 2% to 95% by weight. Preferably, the food product comprises the oleogel composition in an amount of from 2% to 90% by weight; more preferably from 2% to 50% by weight and most preferably from 2% to 30% by weight. Also contemplated are ranges of 5 to 20% and 10 to 15%.

[0074] Typically, the food product comprises water in an amount of up to 98% by weight; and preferably in an amount of from 20% to 80% by weight. The weight percentage ranges referred to above for water present in the food products include both water added in its own right and also water present in other components of the food products such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below forthe amount of non-animal protein present in the food products referto dry weight of protein, and do not include water bound to the non-animal protein.

[0075] Preferably, the food product comprises the oleogel composition in an amount of from 2% to 30% by weight; and water in an amount of up to 98% by weight.

[0076] Typically, the dairy food product or dairy analogue food product further comprises from 0.1 % to 50% by weight of sugar; and preferably from 10% to 30% by weight of sugar.

[0077] In some embodiments, the dairy food product or dairy analogue food product is a dairy food product comprising from 1 % to 30% by weight of milk.

[0078] In some embodiments, the food product comprises the oleogel composition as the only source of fat present in the food product. In other embodiments, one or more additional fats may also be present in the food product along with the oleogel composition.

[0079] The total amount of fat present in the dairy food product or dairy analogue food product may be any suitable amount of fat known in the art to be included in such food products. For example, the total fat content of the dairy analogue food product or dairy food product may typically be from 2% to 95% by weight of the food product; preferably from 2% to 90% by weight of the food product; more preferably from 2% to 50% by weight of the food product; still more preferably from 2% to 40% by weight of the food product; still further preferably from 2% to 30% by weight of the food product; and most preferably from 5% to 30% by weight of the food product.

[0080] The term total fat content as used herein in relation to the fat content of the food product includes both fat present as a component of the oleogel composition, and also any other additional fats present in the food product.

[0081] A suitable total fat content for a given food product will be apparent to the skilled person given the benefit of the present disclosure. For example, products such as margarine and butter will typically have a higher fat content than cheeses, cheese analogues and frozen dessert compositions. One or more additional fats may be added to the food products as well as the oleogel compositions in order to obtain a food product with a desired total fat content. Using the combination of oleogel composition and one or more additional fats, food products with a desired saturated fat content may also be provided.

[0082] The one or more additional fats may comprise any suitable fat known from inclusion in dairy food products or dairy analogue food products. Typically, one or more additional fats may comprise palm oil, shea butter, coconut oil, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel oil, babassu oil, lard, tallow, poultry fat, dairy fat, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, any fraction thereof (such as olein or stearin), any mixture thereof, or any interesterified product, fraction or mixture thereof.

[0083] In preferable embodiments, the food products of the invention are suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the food products are substantially free of animal protein, and more preferably, the food products are free of animal protein.

[0084] In preferable embodiments, the food products are substantially free of animal-derived products, and more preferably, the food products are free of animal-derived products.

[0085] However, in some embodiments, the food products may comprise animal-derived products such as animal derived proteins or fats. Accordingly, in some embodiments, the food products further comprise one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof. In these embodiments, the food products may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These food products are suitable for consumption by vegetarians since they do not include fats or proteins derived from meat. However, it will of course be understood that such food products are not suitable for consumption by vegans.

[0086] In embodiments where the food products comprise one or more animal-derived products, the one or more animal-derived products are typically present in the food products in an amount of from 0.1 % to 20% by weight of the food products; such as 1 % to 20% (with 5 to 15% also being contemplated) by weight of the food products.

[0087] Frozen dessert compositions

[0088] In some embodiments, the dairy analogue food product or dairy food product comprises a frozen dessert product.

[0089] Typically, the food product is a frozen dessert composition comprising from 2% to 30% by weight of the oleogel composition; from 5% to 50% by weight of sugar; and from 20% to 80% by weight of water.

[0090] Preferably, the food product is a frozen dessert composition comprising from 2% to 15% by weight of the oleogel composition; from 10% to 40% by weight of sugar; and from 50% to 80% by weight of water.

[0091] Examples of frozen dessert compositions include ice cream compositions. In some embodiments, the frozen dessert composition is a vegan ice cream composition being free of dairy fats and also other animal derived material such as animal derived proteins such as casein. In other embodiments, the frozen dessert compositions are dairy frozen dessert compositions any may further comprise dairy products such as milk fat or protein such as casein. Whilst preferred, the frozen dessert compositions of the invention are not limited to ice cream compositions, and may be any frozen dessert composition that contains fat.

[0092] The term frozen as used herein refers to products that are solidified under freezing conditions. The ice content of the frozen confection should be more than 15% but less than 45% when measured at -18°C. The frozen confection is preferably a water- continuous emulsion. The frozen confection of the invention is preferably aerated, i.e., it has an overrun of more than 20 percent and preferably less than 200%. Most preferably the product is a product having an overrun of from 20-100%. Overrun is defined by the following equation and is measured at atmospheric pressure: Overrun % = ((density of mix - density of frozen confection) / density of frozen confection) x 100.

[0093] The frozen dessert composition preferably comprises protein, optionally wherein the protein is present in the composition in an amount of from 0.1 % to 10% by weight of the composition; preferably wherein the protein is a non-animal protein. Any suitable protein may be used such as those discussed above. Particular types of protein that can be used include pea protein, chickpea protein, soy protein, rice protein, potato protein, and wheat protein. In other embodiments, the frozen dessert composition can comprise milk proteins such as casein.

[0094] The frozen dessert composition may comprise solids derived from nuts or fruit, which are typically present in an amount of from 1 % to 10% by weight of the composition. Sources for nut solids include almonds, cashews, pecans, peanuts, macadamia nuts, brazil nuts, pine nuts, coconuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios, and mixtures thereof, although it will be understood that any suitable solids derived from nuts or fruit may be included.

[0095] The frozen dessert compositions may comprise one or more sugars. Typically, the sugars are present in an amount of from 10% to 40% by weight of the composition. Sources of sugar include corn syrup, glucose syrup, glucose, fructose, sucrose, maltose, galactose, lactose, dextrose, dextrin, or a combination thereof, although it will be understood that other similar sugars and sources of sugar may be included in the compositions.

[0096] Typically, the frozen dessert compositions further comprise one or more hydrocolloid stabilisers, wherein the one or more hydrocolloid stabilisers are typically present in an amount of up to 1 % by weight of the dairy analogue composition. Examples of hydrocolloid stabilisers include gums such as guar gum and locust bean gum and alginate and carrageenan. Stabilisers are useful so as to ensure adequate properties of the composition such as suitable aeration, mouth feel and viscosity as well as provide stability to the composition. Typically, the frozen dessert compositions comprise one or more emulsifiers, which one or more emulsifiers are typically present in an amount of up to 1 % by weight of the food product. Examples of emulsifiers that can be used include proteins and phospholipids such as lecithin and mono- and diglycerides.

[0097] In some embodiments, the food product / frozen dessert composition further comprises milk, milk powder, or skimmed milk powder; preferably wherein the milk, milk powder or skimmed milk powder is present in the food product in an amount of from 1 % to 15% by weight of the food product.

[0098] In some embodiments, the frozen dessert composition further comprises an animal milk- derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0099] Other additives that can be included will be familiar to the skilled person and include preservatives, sweeteners, salts, bulking agents, flavourings, and inclusions such as nut pieces, fruit pieces, chocolate and biscuit pieces etc.

[0100] It has surprisingly been found that oleogel compositions of the invention have the desired properties for inclusion in frozen dessert food products. Such properties include a good overrun when aerated which is desirable for frozen dessert compositions. Frozen dessert compositions of the invention have also surprisingly been found to have a similar melting profile and mouth feel upon melting to state of the art non-dairy frozen dessert compositions such as those comprising palm oil.

[0101] Butters and margarines

[0102] The food product of the invention may also be a butter or margarine composition.

[0103] Accordingly, in some embodiments, the food product is a margarine food product, comprising from 2% to 95% by weight of the oleogel composition and preferably from 2% to 80% by weight of the oleogel composition; up to 20% by weight of water; and optionally one or additional fats or oils; wherein the food product has a total fat content of from 60% to 95% by weight of the food product; and preferably a total fat content of from 80% to 90% by weight of the food product.

[0104] More preferably, the total fat content of the margarine is from 80% to 85% by weight. In some embodiments, the oleogel is present in the margarine food product in an amount of from 2% to 30% by weight of the food product.

[0105] The term total fat content as used herein in relation to the fat content of the food product includes both fat present as a component of the oleogel composition, and also any other additional fats present in the food product.

[0106] The additional one or more fats or oils may be any suitable fat or oil known in the art for inclusion in margarine products. Examples of suitable fats will be apparent to the skilled person given the benefit of the present disclosure. Examples of such fats include animal- derived fats and plant derived fats. Preferably, the fats comprise plant-derived fats. Typical plant derived fats that may be used include safflower oil, sunflower oil, soybean oil, cottonseed oil, rapeseed oil, olive oil, palm oil, coconut oil, palm kernel oil, shea butter, or any combination thereof. Partially or fully hydrogenated versions of these fats may also be used.

[0107] The margarine compositions may also comprise any suitable margarine additive known in the art. Such additives will be apparent to the skilled person given the benefit of the present disclosure and include milk, milk powder, emulsifiers such as lecithin or similar food grade emulsifiers, salt, acidulants such as citric acid or lactic acid, and preservatives.

[0108] In some embodiments, the food product may be a dairy butter food product. Accordingly, in some embodiments, the food product is a butter food product, and wherein the food product comprises from 2% to 30% by weight of the oleogel composition; up to 20% by weight of water; and butterfat; wherein the food product has a total fat content of from 60% to 95% by weight of the food product; and preferably a total fat content of from 80% to 90% by weight of the food product.

[0109] More preferably, the total fat content of the butter is from 80% to 85% by weight.

[0110] The term total fat content as used herein in relation to the fat content of the food product includes both fat present as a component of the oleogel composition, and also any other additional fats present in the food product.

[0111] The butterfat may be included in any suitable amount along with the oleogel composition to provide the desired total fat content of the food product.

[0112] The butter food product may also comprise other typical butter ingredients such as salt and milk solids such as milk derived proteins. The butter may also comprise certain of the ingredients discussed above in the context of margarine food products. Additives suitable for inclusion in butter products will be apparent to the skilled person given the benefit of the present disclosure.

[0113] Whipped cream compositions

[0114] The food products of the invention may be whipping cream products such as non-dairy whipping cream analogue products or dairy whipping cream products.

[0115] Typically, the whipped cream analogue food product or whipped cream food product comprises a total fat content of from 1 % to 40% by weight and up to 80% by weight of water; preferably, wherein the dairy food product or dairy analogue food product comprises a total fat content of from 4% to 35% by weight.

[0116] The term total fat content as used herein in relation to the fat content of the food product includes both fat present as a component of the oleogel composition, and also any other additional fats present in the food product.

[0117] In some embodiments, the whipping cream food products comprise the oleogel compositions of the invention as the sole source of fat present therein. In other embodiments, the whipping cream compositions may comprise one or more additional fats. Suitable additional fats for inclusion in the compositions will be apparent to the skilled person given the benefit of the present disclosure. Examples if said fats include butter fat / dairy fat in the case of dairy compositions and fats such as palm oil, palm kernel oil and coconut oil in the case of non-dairy whipping cream compositions. Interesterified and partially or fully hydrogenated version of these fats may also be included. For example, in non-dairy whipped cream compositions, fully hydrogenated palm kernel oil may be used in addition to the oleogel composition.

[0118] The whipping cream compositions may further comprise protein, such as non-animal protein. When included, the protein is preferably present in the whipping cream food products in an amount of from 0.1 % to 5% by weight of the composition. In alternative embodiments, the whipping cream food products may be free of protein.

[0119] The whipping cream food products typically comprise one or more emulsifiers. Preferably the one or more emulsifiers are present in an amount of up to 1 % by weight of the food products. Any suitable emulsifier may be included. For example, an anionic emulsifier may be included such as sodium steroyl lactylate, diacetyltartaric acid esters of monoglycerides or diglycerides, polyglycerol esters of fatty acids, polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono and diglycerides, lecithins, sorbitan monostearates, or combinations thereof. Such emulsifiers are often important in contributing to the whipping properties of the whipped cream food products.

[0120] The whipping cream food products typically comprise one or more hydrocolloid stabilisers. Preferably, the one or more hydrocolloid stabilisers are present in the food products in an amount of up to 1 % by weight of the dairy analogue food products. Hydrocolloid stabilisers may be added to the food products to further improve the stability of the whipped cream and improve whipping properties such as overrun and foam firmness. Hydrocolloid stabilisers may be particularly desirable when the whipping cream food products are free of protein. Examples of suitable hydrocolloid stabilisers include cellulose ether products such as methyl cellulose, hydroxypropylmethyl cellulose and hydroxypropyl cellulose.

[0121] The term whipping cream as used herein is used to referto an oil-in-water emulsion, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure.

[0122] The whipping cream food products may include additional additives such as sugars, sweeteners, bulking agents, flavourings, salts, and other additives known in the art for inclusion in such compositions.

[0123] In some embodiments, the whipped cream food products further comprise an animal milk- derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0124] The whipped cream food products can be used in any suitable application known in the art such as dessert toppings or accompaniments or ice cream.

[0125] Cheese food products and cheese analogue food products

[0126] In some embodiments, the food products of the invention are cheese analogue food products or cheese food products.

[0127] In some embodiments, the food products are dairy cheese food products further comprising the oleogel composition in an amount of from 2% to 30% by weight of the food product. In this regard, standard dairy cheese food products may be adapted by the addition of an oleogel composition of the invention to the food product. In doing so, dairy cheeses with lower than typical dairy fat / butterfat contents may be used and fortified with the oleogel compositions so that the total fat content of the cheeses are comparative to similar dairy cheeses that do not comprise the oleogel composition. However, in such embodiments, the saturated fat content of the cheese product of the invention may be lower than that of the comparative dairy cheese product since it contains the oleogel composition which is lower in saturated fat content than butterfat / dairy fat.

[0128] In other embodiments, the food product is a cheese analogue food product comprising a total fat content of from 15% to 30% by weight of the food product; from 2% to 30% by weight of the oleogel composition; from 0% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; preferably wherein the composition comprises 1 % to 45% by weight of starch and from 0.1 % to 15% by weight of non-animal protein.

[0129] In some embodiments, the oleogel composition is the only fat source present in the cheese analogue food product. In other embodiments, one or more additional fats may be included in the cheese analogue food products. Examples of suitable fats are known in the art and any of these may be included. For example, coconut oil, palm oil, shea butter, cocoa butter and palm kernel oil may be included in the cheese analogue product along with the oleogel compositions.

[0130] The cheese analogue food products of the invention may comprise one or more non- animal proteins, such as one or more proteins derived from fungi, plants, microorganisms, or a combination thereof.

[0131] Typically, the non-animal protein comprises plant protein. Preferably, the plant protein is selected from algae protein, black bean protein, canola protein, wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

[0132] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, the weight percentage ranges referred to above for water present in the cheese analogue food products include both water added in its own right and water present in other components of the cheese analogue food products such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below forthe amount of non-animal protein present in the cheese analogue food products refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0133] The plant protein used in the preparation of the cheese analogue food products may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the cheese analogue food products, such as carbohydrates, fibre and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated prior to and / or during the formation of the cheese analogue food product. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 5 wt.% water, preferably less than 2 wt.% water, more preferably less than 1 wt.% water, even more preferably that it is substantially free from water. In other preferred embodiments, the aw of the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0134] If present in the cheese analogue food products, the non-animal proteins are typically present in the cheese analogue food products in an amount of up to 15% by weight of the cheese analogue products. Preferably, the non-animal protein is present in an amount of 12.5% or less by weight of the cheese analogue products, such as 10% by weight or less of the cheese analogue products.

[0135] Cheese analogue products of the invention comprise one or more starches. The starches may comprise any suitable type of starch such as those starches known in the art for inclusion in cheese analogue products. Examples of starches that can be included include non-modified starches, modified starches, or a combination thereof. In some embodiments, the starch comprises non-modified or modified vegetable starch, rice starch, tapioca starch, wheat starch, or a combination thereof. In one embodiment, the starch comprises modified starch derived from potatoes. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

[0136] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the cheese analogues such as how hard or soft the cheese is, as discussed in further detail below, and also various functional properties of the cheese such as its stretch ability on heating (an important function in the case of pizza cheese), and sliceabillity. The starches are believed to help aid in providing the effects provided by casein in dairy cheeses, such as providing the requisite properties for various different applications.

[0137] The starches are preferably present in the cheese analogue food products in an amount of from 1 % to 45% by weight of the cheese analogue product, such as 5% to 40% by weight. Typically, the starch is present in an amount of from 20% to 30% by weight of the cheese analogue product.

[0138] As discussed above, if the cheese analogue products contain protein, the protein is typically present in the compositions in amount of up to 15% by weight of the cheese analogue products.

[0139] Typically, the combined weight percent of starch and non-animal protein in the cheese analogue products does not exceed 45%. Preferably, the combined weight percent of starch and non-animal protein in the cheese analogue products is less than 35% and preferably from 20% to 30%. In these embodiments, the non-animal protein is typically present in an amount of less than 12.5% by weight of the cheese analogue products such as from 5% to 12.5%, or from 5% to 10% (6 to 8% also being contemplated) by weight of the cheese analogue products, although it will be appreciated that even less protein may be present, or in some embodiments protein may be completely omitted from the products.

[0140] In this respect, when protein is included in the cheese analogue products, the protein included is used as a replacement for starch, since the combined amount of protein and starch does not exceed the limits discussed above. The protein may also carry out the same role as starch discussed above in the cheese analogue products.

[0141] The cheese-analogue product comprises water, which may be added as a separate component to the product, or derive from other components of the product as discussed above. The amount of water is not particularly limited and, as the skilled person will appreciate, will vary depending on the intended consistency of the cheese-analogue product, as discussed in further detail below. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the composition where the water is a condensate from steam used to heat the various components or combination of components of the cheese analogue product during manufacture.

[0142] The cheese analogue product typically comprises one or more additional ingredients. Whilst these one or more additional ingredients may be preferable to include in the cheese analogue product, it will be understood that the inclusion of the one or more additional ingredients is not essential.

[0143] Preferably, the cheese analogue product comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1 % to 5% by weight of the cheese analogue product.

[0144] Preferably, the cheese analogue product comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the cheese analogue product.

[0145] In some embodiments, the cheese analogue product further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

[0146] Examples of other additives that may be included in the cheese analogue products include an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acidity regulators, or combinations thereof.

[0147] The specific properties of the cheese analogue products may be tailored by controlling the relative amounts of the oleogel, additional fat (if present), water, starch, and protein (if present), in the compositions. The properties of the cheese analogue product may be tailored and optimised so as to provide different types of cheese analogue products. For example, there are many types of cheese analogue products in existence with very different properties. As will be appreciated by the skilled person, different properties are desirable for different applications. For example, a spreadable cheese (such as a cream cheese product) will desirably be soft and spreadable and have very different properties than for example a parmesan cheese product which will desirably be hard but grateable into small particles, or sandwich cheese which must be more resilient but easily sliceable. Other properties that the cheese analogue may be desirable to have include stretchiness at elevated temperature such as mozzarella pizza cheese analogues.

[0148] When optimising and tailoring the physical properties of a particular cheese analogue, typically, the weight percentage of the fat in the cheese analogue product will remain similar between the different types of cheese analogue. For example, both cream cheese and hard cheese would typically contain similar amounts of fat, such as in an amount of from 15% to 30% by weight of the cheese analogue product. In contrast, the water content of the cheese analogue products and the combined protein and starch content of the compositions are typically varied and optimised for providing different sorts of cheese products. Typically, for harder cheese analogue products, the compositions contain a relatively lower water content and a relatively higher combined protein and starch content. The opposite is the case for softer cheese. Spreadable cheeses such as cream cheese products will have the highest water content and lowest relative combined starch and protein content.

[0149] In some embodiments, the cheese analogue product comprises from 35% to 55% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 25% to 35%. Typically, the fat will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of harder cheeses and the cheese analogue products will be cheeses such as a Cheddar cheese, parmesan cheese, pizza type cheese, sandwich cheese, or similar-type cheese analogue products.

[0150] In other embodiments, the cheese analogue product comprises from 45% to 55% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 20% to 35%. Typically, the fat will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of softer cheeses and the cheese analogue product will be a brie or brie-type cheese, feta cheese, or similar-type cheese analogue product. In other embodiments, the cheese analogue product comprises from 50% to 65% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 5% to 25%. Typically, the fat will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of spreadable cheeses such as cream cheeses and the like, and the cheese analogue products will be spreadable cheese analogue products.

[0151] The additives and components described above for use in cheese analogue products may also be used in the dairy cheese compositions of the invention, where desired.

[0152] General properties of food products

[0153] The properties of the food products may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, mouth feel, coldness, iciness, rate of melt, smoothness, creaminess, mouthcoating, sweetness, flavour and resilience. Such means include taste testers, which can provide feedback on properties of the food product such as juiciness (or dryness), texture, chewiness and hardness. Typically multiple testers will be asked to mark one or more properties of the food product, such as on a scale from 1 to 15. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0154] Properties of the food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, from which the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C., Food TechnoL, 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis tesf, Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein.

[0155] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0156] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle. Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples.

[0157] Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time fromthe beginning of the compression at force = 0 g or N to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0158] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. Tensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess.

[0159] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In order to obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property. Methods of making food products

[0160] The food products of the invention may be manufactured by any suitable process known in the art for manufacturing said types of food product. Suitable processes for each type of food product will be apparent to the skilled person given the benefit of the present disclosure.

[0161] Accordingly, according to a fourth aspect of the invention, there is provided a process for manufacturing a dairy food product or dairy analogue food product according to the third aspect of the invention; wherein the process comprises:

[0162] (a) mixing an oleogel composition according to the first aspect of the invention with water and optionally one or more optional components to provide the dairy food product or dairy analogue food product of the fourth aspect of the invention.

[0163] Preferably, the one or more optional components comprise milk, milk powder, one or more sugars, one or more proteins, one or more hydrocolloid stabilisers, one or more emulsifiers, one or more solids derived from fruitor nut, one or more starches, one or more fats or oils, one or more flavouring additives, one or more colouring additives, or any combination thereof. Other additives discussed above for inclusion in the food products of the invention may of course also be included.

[0164] In embodiments where the food product is a cheese analogue food product, typically, the process comprises combining an oleogel composition as described herein, water, starch, and optionally non-animal protein and / or one or more additional components to form the cheese analogue product. In some embodiments, the process comprises combining the ingredients at a temperature of from 60°C to 95°C; preferably from 70°C to 85°C, and more preferably from 75°C to 80°C. The components can be mixed with each other in any suitable order, as will be appreciated by those skilled in the art. On combining, the ingredients of the composition are typically mixed with a shear mixer or with a homogenizer such as a two-stage homogenizer. Typically, a higher shear is used to mix the ingredients when the cheese analogue product is a softer composition such as a cream cheese or other spreadable cheese analogue. A relatively lower shear is typically used for harder cheese analogue products. Whilst the above described steps are preferable steps for manufacturing the cheese analogue products or food products described herein, it will be appreciated that other suitable processes may also be used to manufacture the cheese analogue products and other food products. Uses of oleogel compositions

[0165] According to a fifth aspect of the invention, there is provided the use of an oleogel composition according to the first aspect of the invention in a dairy food product or dairy analogue food product; optionally wherein the dairy food product or dairy analogue food product is as described above in accordance with the third aspect of the invention.

[0166] Typically, the use comprises using the oleogel composition to reduce the saturated fat content of the food product relative to an analogous food product that does not comprise the oleogel composition but that comprises fat at the same weight percentage.

[0167] The term analogous food product is used in the context described above to refer to an equivalent weight of a food product that is identical to the food product comprising the oleogel with the exception that instead of comprising oleogel, the analogous food product comprises the same weight of a differentfat. Preferably, the different fat comprises palm oil, a fraction thereof, or an interesterified version thereof.

[0168] Typically, the use comprises using the oleogel to improve the organoleptic properties of the food product relative to an analogous food product comprising an analogous oleogel composition that comprises only one of (i) one or edible waxes or (ii) one or more emulsifiers as a structuring agent.

[0169] The term analogous food product is used in the context described above to refer to an identical food product with the exception that instead of comprising an oleogel of the invention, the food product comprises the same weight of an analogous oleogel composition.

[0170] The term analogous oleogel composition is used in the context described above to refer to an oleogel that is identical to the oleogel composition of the invention and in particular one that comprises the same weight percentage of structuring agent. However, in the analogous oleogel, the structuring agent comprises only one of an emulsifier or an edible wax, and not both as in the oleogel composition of the invention.

[0171] As described above, it has surprisingly been found that when an oleogel composition of the invention is used in a dairy food product or dairy analogue food product instead of an analogous oleogel composition, the organoleptic properties of the food product are improved. Examples of organoleptic properties that are improved include reduced grainy sensation on consumption, improved flavour release upon consumption and an improved melt off (i.e. melt in the mouth sensation upon consumption). Without being limited by theory, this is believed to be associated with a lower maximum melting point of the oleogel components (believed to be the structuring agent) for oleogels of the invention when compared to oleogels comprising only one of edible wax or emulsifiers as the structuring agent.

[0172] DESCRIPTION OF THE DRAWINGS

[0173] Figures 1 and 2 depict the results of a melting profile test carried out on a food product of the invention and a comparative food product.

[0174] Figure 3 depicts the differential scanning calorimetry (DSC) profile of an oleogel composition of the invention.

[0175] Figures 4 and 5 depict the differential scanning calorimetry (DSC) profile of comparative oleogel compositions.

[0176] Figure 6 depicts the differential scanning calorimetry (DSC) profile of an oleogel composition of the invention.

[0177] DETAILED DESCRIPTION OF THE INVENTION

[0178] The following examples are for illustrative purposes only, and are not intended to limit the scope of the invention in any way.

[0179] Example 1

[0180] An oleogel composition of the invention was manufactured. The oleogel comprised the ingredients shown below in Table 1.

[0181] Table 1

[0182] The saturated fatty acid content of the oleogel was 20.71 %. The monounsaturated fatty acid content was 57.69% and the polyunsaturated fatty acid content was 21.17%.

[0183] The melting point of the oleogel was 47°C.

[0184] The oleogel was prepared by mixing the rice bran wax, interesterified palm oil and mixture of (i) mono- and di-glycerides of C12 to C24 fatty acids; and (ii) fully hydrogenated rapeseed oil at a temperature of 80°C; before cooling the mixture to 50°C and adding the canola oil, antioxidants and flavouring. The mixture was then allowed to cool so as to form the oleogel composition.

[0185] Example 2

[0186] A frozen dessert product was produced using the oleogel composition of Example 1 described above. The product comprised the ingredients described in below in table 2.

[0187] Table 2

[0188] The stabilizer is a mixture of mono- and diglycerides, guar gum, locust bean gum, sodium alginate and carrageenan. The frozen dessert product was subjected to a melting profile analysis. The product was frozen by cooling to a starting temperature of -18°C before being left at room temperature. The time taken for the frozen dessert to melt was observed and analysed. A comparative frozen dessert product was also tested which did not comprise an oleogel composition but instead contained palm oil and palm kernel oil.

[0189] The results of the test are shown in Figures 1 and 2. It can be seen from Figure 1 that both frozen desserts have a comparative melting profile. After having been left at room temperature for 180 minutes, 48.71 % of the frozen dessert of the invention had melted and 33.24% of the comparative product had melted. The “first drop” of melted ice cream was observed at around 24 minutes and 28 minutes respectively for the two frozen desserts. The photographs depicted in Figure 2 show that both ice creams melted and changed in macroscopic appearance to a similar extent after 90 minutes. The results of the melting experiment thus show that the frozen dessert of the invention has comparative melting properties to commercially available non-dairy ice cream comprising palm oil and palm kernel oil. The results thus show that the oleogel compositions could be a suitable replacement fat for use in non-dairy frozen dessert compositions and be used as a healthier lower saturated fat replacement for palm oil and palm kernel oil.

[0190] Example 3

[0191] A similar oleogel composition to that prepared in Example 1 was prepared. The oleogel comprised the ingredients shown below in Table 3.

[0192] Table 3 A differential scanning calorimetry (DSC) analysis was performed for the oleogel and the results are depicted in Figure 3.

[0193] Two comparative oleogel compositions were also prepared.

[0194] Comparative oleogel 1 had the same composition as the oleogel depicted in Table 3, with the exception that the comparative oleogel comprised 10% by weight of rice bran wax as the structuring agent and no mixture of (i) mono- and di-glycerides of C12 to C24 fatty acids and (ii) fully hydrogenated rapeseed oil. The DSC analysis results for comparative oleogel 1 are depicted in Figure 4.

[0195] Comparative oleogel 2 had the same composition as the oleogel depicted in Table 3, with the exception that the comparative oleogel comprised 10% by weight of the mixture of (i) mono- and di-glycerides of C12 to C24 fatty acids and (ii) fully hydrogenated rapeseed oil and no rice bran wax. The DSC analysis results for comparative oleogel 2 are depicted in Figure 5.

[0196] Each of the oleogels thus comprised the same components and in particular 10% by weight of structuring agent.

[0197] In Figures 3 to 5, the temperature at which the oleogel melts is shown by the lower graph, with the peaks in the graph corresponding to the various components of the oleogel melting. As shown in each of Figures 3 to 5, there is a large peak at around -20°C which corresponds to the liquid oil (i.e. canola oil) present in the oleogel melting.

[0198] There is also a melting peak in the region of 40°C to 70°C for each oleogel which corresponds to the melting of the other oleogel components such as the solid fat and the structuring agents.

[0199] It can be seen that in Figure 3, the peak melting temperature for the higher temperature peak is 50.55°C for the oleogel composition of the invention. For comparative oleogel 1 with only rice bran wax as the structuring agent, the peak melting temperature for the higher temperature peak is 67.77°C. For comparative oleogel 2 comprising only the emulsifiers as the structuring agent, the peak melting temperature for the higher temperature peak is 53.71 °C. This information is shown in Table 4 below. Also shown in Table 4 is the onset of melting temperature for the higher melting temperature peak of each oleogel. Table 4

[0200] The data shown in Figures 3 to 5 and in T able 4 shows that the higher melting temperature ingredients of the oleogel composition of the invention begin to melt and have a melting peak at considerably lower temperatures than the comparative oleogel compositions that contain the same amount of solid fat and structuring agent as the oleogel composition of the invention. Accordingly, when a structuring agent comprising both edible wax and the emulsifier is used, the higher melting point components of the oleogel have unexpectedly been found to melt at a lower temperature than when a structuring agent containing only edible wax or only emulsifier is used.

[0201] The lower melting temperature of the higher melting point components of the oleogel of the invention means that the dairy food products and dairy analogue food products containing the oleogel of the invention have improved organoleptic properties compared to food products comprising the comparative oleogels. For example, a grainy sensation when consuming a dairy / dairy analogue food product is often a result of the fat present in the dairy or dairy analogue food product not melting straight away or melting more slowly upon consumption. Similarly, the pleasurable melt in the mouth sensation associated with dairy and dairy analogue products is provided by the fat present in the food product melting upon consumption. The faster the fat melts the more this sensation is experienced. Fats that melt more slowly on consumption do not provide this effect to the same extent. Additionally, flavour is often released in dairy / dairy analogue products by solid fat melting which then allows flavour providing ingredients to be released and detected in the mouth. A slower melting fat will undesirably retard this flavour release. Accordingly, when compared to the comparative oleogel compositions, the oleogel composition of the invention can be used to provide improved organoleptic properties to dairy / dairy analogue food products.

[0202] Example 4

[0203] A similar oleogel composition to that prepared in Example 1 was prepared. The oleogel comprised the ingredients shown below in Table 5.

[0204] Table 5

[0205] The saturated fatty acid content of the oleogel was 19.36%. The monounsaturated fatty acid content was 58.65% and the polyunsaturated fatty acid content was 21.15%.

[0206] A differential scanning calorimetry (DSC) analysis was performed for the oleogel and the results are depicted in Figure 6.

[0207] Table 6

[0208] Once again, it can be seen that the higher melting temperature ingredients of the oleogel composition of the invention begin to melt and have a reduced melting peak. Accordingly, when a structuring agent comprising both edible wax and the emulsifier is used, the higher melting point components of the oleogel unexpectedly melt at a lower temperature than when a structuring agent containing only edible wax or only emulsifier is used. As noted above, the lower melting temperature of the higher melting point components of the oleogel of the invention means that the dairy food products and dairy analogue food products containing the oleogel of the invention have improved organoleptic properties compared to food products comprising the comparative oleogels, and helps to avoid, for example, the grainy sensation when consuming a dairy / dairy analogue food product where the fat present in the dairy or dairy analogue food product not melting straight away or melting more slowly upon consumption.

[0209] Similarly, the pleasurable melt in the mouth sensation associated with dairy and dairy analogue products is provided by the fat present in the food product melting upon consumption. The faster the fat melts the more this sensation is experienced, as is an improved release in flavour.

Claims

CLAIMS1. An oleogel composition comprising: a structuring agent comprising one or more edible waxes and one or more emulsifiers; one or more fats with a solid fat content (SFC) N20 of greater than 15 as measured on the unstabilised fat according to ISO 8292-1 , and wherein the one or more fats comprise palm oil, shea butter, coconut oil, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel oil, babassu oil, lard, tallow, poultry fat, dairy fat, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof; and one or more blending oils.

2. An oleogel composition according to Claim 1 , wherein the oleogel is thermoreversible.

3. An oleogel composition according to Claim 1 or Claim 2, wherein the structuring agent comprises one edible wax and one or more emulsifiers.

4. An oleogel composition according to any preceding claim, wherein the one or more edible waxes are present in the oleogel composition in a total amount of from 0.1 % to 15% by weight.

5. An oleogel composition according to Claim 4, wherein the one or more edible waxes are present in the oleogel composition in a total amount of from 0.5% to 7.5% by weight; and preferably from 1 % to 5% by weight.

6. An oleogel composition according to any preceding claim, wherein the one or more edible waxes comprise rice bran wax, candelilla wax, sunflowerwax, carnauba wax, jojoba oil, ouricury wax, beeswax, sugarcane wax, corn oil wax, retamo wax, or any combination thereof.

7. An oleogel composition according to any preceding claim, wherein the one or more edible waxes comprise rice bran wax.

8. An oleogel composition according to any preceding claim, wherein the one or more emulsifiers comprise one or more fatty acid monoacylglycerols (MAG), one or more fatty acid diacylglycerols (DAG), or a combination thereof.

9. An oleogel composition according to Claim 8, wherein the one or more fatty acid monoacylglycerols (MAG) or one or more fatty acid diacylglycerols (DAG) comprise one or more monoacylglycerols (MAG) or diacylglycerols (DAG) of a fatty acid having from 12 to 24 carbon atoms, and preferably from 16 to 22 carbon atoms.

10. An oleogel composition according to Claim 9, wherein the fatty acid having from 12 to 24 or 16 to 22 carbon atoms is a saturated fatty acid.

11. An oleogel composition according to any preceding claim, wherein the one or more emulsifiers are present in the oleogel composition in a total amount of from 0.1 % to 10% by weight.

12. An oleogel composition according to any preceding claim, wherein the one or more emulsifiers are present in the oleogel composition in an amount of from 1 % to 7.5% by weight.

13. An oleogel composition according to any preceding claim, wherein the one or more fats have a solid fat content (SFC) N20 of greater than 20, even more preferably greater than 22, such as greater than 25, as measured on the unstabilised fat according to ISO 8292-1.

14. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprise palm oil, palm kernel oil, coconut oil, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof.

15. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises a fat with a palmitic acid content of greater than 30% by weight of the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat.

16. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises an interesterified oil; preferably wherein the interesterified oil comprises interesterified palm oil, palm kernel oil, coconut oil, any fraction thereof, or any mixture thereof.

17. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises palm oil, any fraction thereof, or any interesterified product or fraction thereof; preferably wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , comprises interesterified palm oil.

18. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , are present in the oleogel composition in a total amount of from 1 % to 35% by weight of the oleogel composition.

19. An oleogel composition according to any preceding claim, wherein the one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than20. even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 , are present in the oleogel composition in a total amount of from 10% to 30% by weight of the oleogel composition; and preferably from 15% to 25% % by weight of the oleogel composition.

20. An oleogel composition according to any preceding claim, wherein the one or more blending oils comprise rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, any fraction thereof, any mixture thereof, or any interesterified product, fraction or mixture thereof.21 . An oleogel composition according to any preceding claim, wherein the one or more blending oils comprise rapeseed oil.

22. An oleogel composition according to any preceding claim, wherein the one or more blending oils are present in a total amount of from 51 % to 90% by weight of the oleogel composition; and preferably from 70% to 90% by weight of the oleogel composition.

23. An oleogel composition according to any preceding claim, wherein the structuring agent further comprises one or more fully hydrogenated oils.

24. An oleogel composition according to Claim 23, wherein the one or more fully hydrogenated oils comprise fully hydrogenated rapeseed oil, high oleic rapeseed oil, higherucic acid rapeseed oil, soybean oil, sunflower oil, high oleic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, any fraction thereof, or any combination thereof.

25. An oleogel composition according to Claim 23 or Claim 24, wherein the one or more fully hydrogenated oils are present in a total amount of from 0.1 % to 10% by weight of the oleogel composition; preferably wherein the one or more fully hydrogenated oils are present in an amount of from 1 % to 5% by weight of the oleogel composition.

26. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises less than 25% by weight of saturated fatty acids, preferably less than 23%; and preferably from 18% to 21 % by weight of saturated fatty acids, wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

27. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises more than 75% by weight of unsaturated fatty acids; wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

28. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises from 50% to 60%, preferably from 54% to 58%, of monounsaturated fatty acids, wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

29. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises from 20% to 28%, preferably from 21 % to 25%, of polyunsaturated fatty acids wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

30. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises less than 1 % by weight of trans unsaturated fatty acids wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

31. An oleogel composition according to any preceding claim, wherein the oleogel composition comprises one or more of the following features:(a) a lauric acid content of from 0% to 0.7%, preferably 0.1 % to 0.5%, by weight;(b) a palmitic acid content of from 10% to 15%, preferably 11 % to 13%, by weight;(c) a linoleic acid content of from 12% to 18%, preferably 14% to 16%, by weight;(d) an alpha linolenic acid content of from 2% to 8%, preferably 4% to 6%, by weight; or(e) an oleic acid content of from 53% to 59%, preferably 55% to 57%, by weight; wherein said percentages are based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the oleogel composition.

32. A dairy food product or dairy analogue food product comprising an oleogel composition according to any preceding claim.

33. A dairy food product or dairy analogue food product according to Claim 32, wherein the food product is a dairy cheese, dairy butter, dairy frozen dessert, dairy whipped cream, cheese analogue, margarine, whipped cream analogue, or frozen dessert analogue food product.

34. A dairy food product or dairy analogue food product according to Claim 32 or Claim 33, wherein the food product comprises the oleogel composition in an amount of from 2% to 30% by weight; and water in an amount of up to 98% by weight.

35. A dairy food product or dairy analogue food product according to any one of Claims 32 to 34, wherein the dairy food product or dairy analogue food product further comprises from 0.1 % to 50% by weight of sugar; and preferably from 10% to 30% by weight of sugar.

36. A dairy food product or dairy analogue food product according to any one of Claims 32 to 35, wherein the food product is a dairy food product and wherein the food product comprises from 1 % to 30% by weight of milk.

37. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a frozen dessert composition comprising from 2% to 30% by weight of the oleogel composition; from 5% to 50% by weight of sugar; and from 20% to 80% by weight of water.

38. A dairy food product or dairy analogue food product according to any one of Claims 32 to 37, wherein the food product is a frozen dessert composition comprising from 2% to 15% by weight of the oleogel composition; from 10% to 40% by weight of sugar; and from 50% to 80% by weight of water.

39. A dairy food product or dairy analogue food product according to any one of Claims 37 or 38, wherein the sugar comprises corn syrup, glucose syrup, glucose, fructose, sucrose, dextrin, dextrose, lactose or a combination thereof.

40. A dairy food product or dairy analogue food product according to any one of Claims 37 to 39, wherein the food product further comprises from 1 % to 10% by weight of solids derived from fruit or nut.

41. A dairy food product ordairy analogue food product according to any one of Claims 37 to 40, further comprising protein, optionally wherein the protein is present in the food product in an amount of from 0.1 % to 10% by weight of the food product.

42. A dairy food product or dairy analogue food product according to any one of Claims 37 to 41 , further comprising one or more hydrocolloid stabilisers, preferably wherein the one or more hydrocolloid stabilisers are present in an amount of up to 1 % by weight of the food product.

43. A dairy food product or dairy analogue food product according to any one of Claims 37 to 41 , further comprising one or more emulsifiers.

44. A dairy food product or dairy analogue food product according to any one of Claims 37 to 43, further comprising milk, milk powder, or skimmed milk powder; preferably wherein the milk, milk powder or skimmed milk powder is present in the food product in an amount of from 1 % to 15% by weight of the food product.

45. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a margarine food product, and wherein the food product comprises from 2% to 95% by weight of the oleogel composition, and preferably from 2% to 80% by weight of the oleogel composition; up to 20% by weight of water; and optionally one or more additional fats or oils; wherein the food product has a total fat content of from 60% to 95% by weight of the food product; and preferably a total fat content of from 80% to 90% by weight of the food product.

46. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a butter food product, and wherein the food product comprises from 2% to 30% by weight of the oleogel composition; up to 20% by weight of water; and butterfat; wherein the food product has a total fat content of from 60% to 95% by weight of the food product; and preferably a total fat content of from 80% to 90% by weight of the food product.

47. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a whipped cream analogue food product or whipped cream food product; wherein the whipped cream analogue food product or whipped cream food product comprises a total fat content of from 1 % to 40% by weight and up to 80% by weight of water; preferably, wherein the dairy food product or dairy analogue food product comprises a total fat content of from 4% to 35% by weight.

48. A dairy food product or dairy analogue food product according to Claim 47, wherein the food product further comprises protein, optionally wherein the protein is present in the food product in an amount of from 0.1 % to 10% by weight of the food product; preferably wherein the protein is a non-animal protein.

49. A dairy food product or dairy analogue food product according to Claim 47 or Claim 48, wherein the food product further comprises one or more emulsifiers.

50. A dairy food product or dairy analogue food product according to any one of Claims 47 to 49, wherein the food product further comprises one or more hydrocolloid stabilisers, preferably wherein the one or more hydrocolloid stabilisers are present in an amount of up to 1 % by weight of the food product.

51. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a dairy cheese food product further comprising the oleogel composition in an amount of from 2% to 30% by weight of the food product.

52. A dairy food product or dairy analogue food product according to any one of Claims 32 to 36, wherein the food product is a cheese analogue food product comprising a total fat content of from 15% to 30% by weight of the food product; from 2% to 30% by weight of the oleogel composition; from 0% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; preferably wherein the composition comprises 1 % to 45% by weight of starch and from 0.1 % to 15% by weight of non-animal protein.

53. A dairy food product or dairy analogue food product according to Claim 52, wherein the starch comprises non-modified starch, modified starch, or a combination thereof.

54. A dairy food product or dairy analogue food product according to Claim 52 or Claim 53, wherein the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch, wheat starch, or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

55. A dairy food product or dairy analogue food product according to any one of Claims 52 to 54, wherein the non-animal protein comprises plant protein such as algae protein, black bean protein, canola protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, laboratory produced protein, and protein isolates or concentrates thereof; or wherein the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, ora combination thereof.

56. A dairy food product or dairy analogue food product according to any one of Claims 52 to 55, wherein the food product comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.05% to 5% by weight of the food product.

57. A dairy food product or dairy analogue food product according to any one of Claims 52 to 56, wherein the food product comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.05% to 5% by weight of the food product.

58. A dairy food product or dairy analogue food product according to any one of Claims 52 to 57, wherein the food product further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acid, and acidity regulators.

59. A dairy food product or dairy analogue food product according to any one of Claims 52 to 58, wherein the food product comprises from 50% to 65% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the food product is from 5% to 25%; preferably, wherein the food product is a spreadable cheese food product such as a cream cheese, or similar-type cheese analogue food product.

60. A dairy food product or dairy analogue food product according to any one of Claims 52 to 58, wherein the food product comprises from 35% to 65% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the food productis from 25% to 35%; preferably, wherein the food product is Cheddar cheese, parmesan cheese, pizza cheese, sandwich cheese, or similar-type cheese analogue food product.

61. A dairy food product or dairy analogue food product according to any one of Claims 52 to 58, wherein the food product comprises from 45% to 55% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the food product is from 20% to 35%; preferably, wherein the food product is a soft cheese food product such as a brie or brie-type cheese, feta cheese, or similar-type cheese analogue product.

62. A dairy food product or dairy analogue food product according to any one of Claims 32 to 61 , wherein the food product further comprises an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

63. A dairy food product or dairy analogue food product according to any one of Claims 32 to 62, wherein the food product is substantially free of animal protein and / or animal fats, preferably, wherein the food product is free of animal protein and / or animal fats.

64. A dairy food product or dairy analogue food product according to any one of Claims 32 to 63, wherein the food product is substantially free of animal-derived products, preferably, wherein the dairy analogue composition is free of animal-derived products.

65. A dairy food product or dairy analogue food product according to any one of Claims 32 to 64, wherein the food product furthercomprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof; preferably wherein the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

66. A dairy food product or dairy analogue food product according to Claim 65, wherein the one or more animal-derived products are present in the food product in an amount of from 1 % to 20% by weight of the food product.

67. Use of an oleogel composition according to any one of Claims 1 to 31 in a dairy food product or dairy analogue food product; optionally wherein the dairy food product or dairy analogue food product is according to any one of Claims 32 to 66.

68. Use according to Claim 67, wherein the use comprises using the oleogel to reduce the saturated fat content of the food product relative to an analogous food product that does not comprise the oleogel composition but that comprises fat at the same weight percentage.

69. Use according to Claim 67 or Claim 68, wherein the use comprises using the oleogel to improve the organoleptic properties of the food product relative to an analogous food product comprising an analogous oleogel composition that comprises only one of (i) one or edible waxes or (ii) one or more emulsifiers as a structuring agent.

70. A process for manufacturing an oleogel composition according to any one of Claims 1 to 31 ; wherein the process comprises:(a) combining one or more edible waxes; one or more emulsifiers; one or more fats with a solid fat content (SFC) N20 of greater than 15 (more preferably greater than 20, even more preferably greater than 22, such as greater than 25), as measured on the unstabilised fat according to ISO 8292-1 ; one or more blending oils; and optionally one or more additional components;(b) heating the mixture formed in step (a) to a temperature of at least 60°C and preferably at least 75°C; and(c) cooling the mixture from step (b) so as to form the oleogel composition.

71. A process for manufacturing a dairy food product or dairy analogue food product according to any one of Claims 31 to 65; wherein the process comprises:(a) mixing an oleogel composition according to any one of Claims 1 to 31 with water and optionally one or more optional components to provide the dairy food product or dairy analogue food product.

72. A process according to Claim 71 , wherein the one or more optional components comprise milk, milk powder, one or more sugars, one or more proteins, one or more hydrocolloid stabilisers, one or more emulsifiers, one or more solids derived from fruit or nut, one or more starches, one or more fats or oils, one or more flavouring additives, one or more colouring additives, or any combination thereof.

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