Lipid Compositions for Bakery Products

Abstract

The lipid composition comprises, by weight of the lipid composition, 30% to 70% by weight of a first lipid component, 10% to 40% by weight of a sweet substance, 5% to 20% by weight of water, 0.1% to 1.2% by weight of an emulsifier, and 1.5% to 11% by weight of a second lipid component. The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids with carbon chains greater than 16 carbons account for at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component.

Description

Technical Field

[0001] (Cross - reference to related applications) This application claims priority based on Chinese Patent Application No. 202011239395.2 filed on November 9, 2020, the entire content of which is incorporated herein by reference.

[0002] The present invention generally relates to the technical field of butter substitutes for bakery products.

Background Art

[0003] Many popular bakery products are made from laminated dough. Laminated dough is a dough that has a number of thin layers separated by butter. For example, a galette can have about 27 layers and a croissant can have about 81 layers. The term "lamination" refers to the process of flattening and folding butter into the dough multiple times so that the dough has alternating layers of butter and dough. The butter between the dough layers melts into the dough layers under heating, thereby producing thin, butter - like and flaky sheets within the baked item.

[0004] Scientists in the food industry have conducted extensive research on butter substitutes that can produce laminated dough baked items with flavors and appearances comparable to those made with butter. Pastry margarine is one of the popular butter substitutes widely used in the food industry. Conventional pastry margarine contains 82% by weight of fat and no sugar, but the sweetness of bakery products is generally required for consumer preference. Therefore, efforts have been made to introduce sugar into pastry margarine and reduce its lipid content. However, reducing the lipid content will in turn significantly impair the texture characteristics of pastry margarine.

[0005] However, the texture characteristics of pastry margarine are important for the quality of baked goods. Butter imparts a moist, flaky texture to baked goods. An ideal butter substitute should be able to replicate this texture, as flaky texture is a particularly important characteristic for layered dough baked goods. Furthermore, an ideal butter substitute should withstand a wide range of operating temperatures and consistently maintain its hardness and plasticity despite temperature fluctuations. Such consistent hardness and plasticity can contribute to improved production efficiency of bakery products.

[0006] Partially hydrogenated oil (PHO) was added to sweet pastry margarine to improve its texture. PHO contains trans fatty acids (TFA). In fact, an information sheet provided by the World Health Organization, titled "POLICIES TO ELIMINATE INDUSTRIALLY-PRODUCED TRANS FAT CONSUMPTION" (accessible via the WHO website: https: / / www.who.int / docs / default-source / documents / replace-transfats / replace-act-information-sheet.pdf?ua=1), identifies partially hydrogenated oil as a major source of industrially produced trans fatty acids.

[0007] Trans fatty acids are known to increase levels of low-density lipoprotein (known as "bad cholesterol") and decrease levels of high-density lipoprotein (known as "good cholesterol"), thus contributing to a higher risk of heart attack, heart disease, and other related conditions. Many countries, such as Denmark, have enacted laws and regulations that limit the use of trans fatty acids in food. Several other countries, such as the United States and Canada, have gone further, banning the use of partially hydrogenated fats in food.

[0008] Research is being conducted using saturated fatty acids (SFAs) as a substitute for PHOs. However, high SFA content raises the melting point of sweet pastry margarine, resulting in a waxy texture. On the other hand, if the SFA content is too low, it is not possible to provide sweet pastry margarine with the desired texture quality.

[0009] Chinese Patent Application No. 103209595(A) (hereinafter referred to as the '595 application) discloses a water-in-oil emulsion lipid composition for folding into fabric, having 35-70% lipids and 0.05-5% adhesive proteins based on a dry substance. The lipid composition of the '595 application is said to reduce oil leakage and prevent the flaky layer of baked articles from peeling off. However, the '595 application does not mention improvements to the operating temperature range of the lipid composition.

[0010] Chinese Patent Application No. CN101756105(A) (hereinafter referred to as "Application 105") discloses a healthy, sweet, milky emulsion composition for folding into dough, comprising 30-70% lipids with a low TFA content, 1-40% dairy products, and 10-50% sugar.

[0011] The '105 application focuses on improving the flavor and taste of baked articles and does not discuss improving the operating temperature range of emulsion compositions.

[0012] Chinese Patent Application No. 108566991(A) (hereinafter referred to as the '991 application) discloses a lipid composition for Danish pastry having a low TFA content and good plasticity, comprising 40-70% base lipids, 0-2% emulsifier, and 30-60% aqueous phase. The base lipids contain 0-20% palm olein, 0-30% interesterized (IE) lipid 1, 0-30% IE lipid 2, and 10-40% IE lipid 3. The base oils of IE lipids 1, 2, and 3 include palm olein, palm stearin, coconut oil, and soybean oil. The lipid composition of the '991 application has an operating range of 5-20°C. However, better temperature tolerance is still required for industrial bakery operations.

[0013] Considering the above, there is still a need for lipid compositions that can consistently provide good firmness and plasticity over a wide range of operating temperatures without sacrificing a good mouthfeel. [Overview of the Initiative]

[0014] One aspect of the present invention relates to a lipid composition. The lipid composition comprises, by weight, 30% to 70% of a first lipid component, 10% to 40% of a sweetener, 5% to 20% of water, 0.1% to 1.2% of an emulsifier, and 1.5% to 11% of a second lipid component. The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component. The lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 12.5% ​​by weight of the SFA content of the lipid composition. The lipid composition provides a hardness of 200g to 500g at 25°C, measured by texture analysis using a 5mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2mm / second. The lipid composition contains less than 2% TFA.

[0015] Another aspect of the present invention relates to a food product containing a lipid composition according to the present invention. The food product may be a bakery product made from a layered dough. Specifically, the bakery product can be selected from the group consisting of white bread, croissants, puff pastries, Danish pastries, and galettes.

[0016] A further aspect of the present invention relates to a process for producing a lipid composition according to the present invention. This process includes: mixing 30% to 70% by weight of a first lipid component, 1.5% to 11% by weight of a second lipid component, and 0.1% to 1.2% by weight of an emulsifier with respect to the weight of the lipid composition to produce a lipid phase; mixing 5% to 20% by weight of water and 10% to 40% by weight of a sweetener with respect to the weight of the lipid composition to produce an aqueous phase; mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and cooling the water-in-oil emulsion using a cooling device to produce a crystallized emulsion. The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component. The lipid composition has a SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 12.5% ​​by weight of the SFA content of the lipid composition. The lipid composition has a hardness of 200 g to 500 g at 25°C, as measured by texture analysis, which is performed using a 5 mm cylinder probe to penetrate 75% of the original height of the lipid composition at a rate of 2 mm / second. The lipid composition contains less than 2% TFA.

[0017] A further aspect of the present invention relates to the use of the lipid composition according to the present invention for improving the properties of food. This use includes a method comprising the step of adding the lipid composition to food.

[0018] Another aspect of the present invention relates to a method for producing a laminated dough using the lipid composition of the present invention, comprising folding the lipid composition into a flour dough.

[0019] While not intended to be theoretically bound, the lipid compositions of the present invention are considered to provide a butter substitute for pastries having at least one of the following benefits: a more butter-like texture, consistently good firmness, consistently good plasticity, and improved mouthfeel. While not intended to be theoretically bound, it has also been found that the lipid compositions of the present invention can impart a moist, flaky texture to baked articles and provide consistently good firmness and plasticity over a wide range of operating temperatures. Therefore, the fat compositions of the present invention are particularly suitable for the industrial production of bakery products such as white bread, puff pastries, croissants, Danish pastries, and / or galettes. [Modes for carrying out the invention]

[0020] Unless otherwise specified, all measurements, weights, lengths, etc., are in meters, and all temperatures are in degrees Celsius. Unless otherwise specified, the materials, compounds, chemicals, etc., described herein are understood to be typical commodities and / or industry standards available from various suppliers and sources worldwide.

[0021] As used herein, the expression "Cx:D" refers to the number of lipids in a fatty acid, where "x" indicates the length of the fatty acid chain and "D" indicates the number of double bonds. For example, C18:0 refers to a fully saturated fatty acid having a fatty acid chain of 18 carbon atoms.

[0022] As used herein, the term “derivative” refers to a compound derived from a precursor compound by a chemical reaction. For example, derivatives of fatty acids may include, but are not limited to, esters, salts, amides, nitriles, halides, and anhydrides of fatty acids.

[0023] As used herein, the term “lipid” refers to oils or fats derived from a variety of sources, including plants, animals, and microorganisms.

[0024] As used herein, the term "lipid component" refers to a lipid or its derivative.

[0025] As used herein, the term "melting point" refers to the slip melting point, which is an indicator of the temperature at which a fat softens and becomes fluid enough to slip within an open capillary.

[0026] As used herein, the term "nutritional enhancer" refers to any substance that provides a lipid composition with additional nutritional value, such as proteins, vitamins, minerals, carbohydrates, fats (saturated and unsaturated), dietary fiber, etc.

[0027] As used herein, the term "oil" refers to an individual oil or a blend of two or more different oils. Similarly, the term "fat" refers to an individual fat or a blend of two or more fats.

[0028] As used herein, the term "interestification" (or "interesterification") refers to the process in which fatty acid moieties are redistributed over the glycerol moieties in triglycerides.

[0029] As used herein, the term "saturated fatty acid (SFA) content" refers to the ratio of the weight of the fully saturated fatty acid moiety to the weight of the total fatty acid moiety in a lipid. Similarly, the terms "C18:0 content" and "C22:0 content" refer to the ratio of the weight of the C18:0 / C22:moiety to the weight of the total fatty acid moiety in a lipid.

[0030] As used herein, the term "solid fat content (SFC)" refers to the ratio of the fat in the crystalline phase to the total fat at a given temperature. The SFC of a lipid composition largely determines its plasticity.

[0031] One aspect of the present invention relates to a lipid composition. The lipid composition comprises, by weight, 30% to 70% of a first lipid component, 10% to 40% of a sweetener, 5% to 20% of water, 0.1% to 1.2% of an emulsifier, and 1.5% to 11% of a second lipid component. The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid composition. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component. The lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 12.5% ​​by weight of the SFA of the lipid composition. The lipid composition provides a hardness of 200g to 500g at 25°C, measured by texture analysis using a 5mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2mm / second. The lipid composition contains less than 2% TFA.

[0032] While not intended to be theoretically restrictive, it has been found that the lipid compositions of the present invention can impart a moist, flaky texture to baked articles and provide consistently good hardness and plasticity over a wide range of operating temperatures. Therefore, the lipid compositions of the present invention are particularly suitable for the industrial production of bakery products, especially those that heavily rely on butter or margarine for texture (e.g., croissants and Danish pastries). The technical effects of the present invention are thought to be based on the specific SFA content of the second lipid component (particularly the content of fatty acids having carbon chains of more than 16 carbon atoms) and the ratio of the molar amount of the second lipid component to the molar amount of the lipid phase of the composition (i.e., the first lipid component, the second lipid component, and the emulsifier).

[0033] In one embodiment of the present invention, the lipid composition does not contain partially hydrogenated lipids. As described above, partially hydrogenated oils have been identified as a major source of industrially produced trans fatty acids. Therefore, by eliminating the use of partially hydrogenated lipids in the composition, the TFA content can be effectively controlled.

[0034] Possible emulsifiers that can be used in the present invention include, but are not limited to, sucrose fatty acid esters (or sucrose esters), glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides (e.g., monoglyceride acetate, monoglyceride tartaric acid, mixed acetic acid and tartaric acid esters of monoglycerides, monoglyceride citrate, monoglyceride diacetyl tartaric acid, monoglyceride lactate, succinyl monoglyceride and malic acid monoglyceride), calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin, etc. The emulsifier should have an SFA content of less than 90% by weight, less than 70% by weight, or less than 40% by weight.

[0035] While not intended to be theoretically restrictive, the SFA content and molar amount of emulsifier are thought to contribute to the desired texture characteristics of the lipid composition, enabling a wide operating temperature range.

[0036] In one aspect of the present invention, the lipid composition of the present invention has an SFA content of 40% to 60% by weight, or an SFA content of 43% to 57% by weight, or an SFA content of 45% to 55% by weight.

[0037] While not intended to be theoretically constrained, the specific lipid compositions of the present invention are thought to strike a balance between providing a butter-like taste and mouthfeel and imparting desirable texture characteristics to the lipid composition.

[0038] In another aspect of the present invention, the lipid composition of the present invention has a C18:0 content of 4.5% to 9% by weight, or a C18:0 content of 4.7% to 8.5% by weight, or a C18:0 content of 5% to 8.3% by weight.

[0039] In a further aspect of the present invention, the lipid composition of the present invention has a C22:0 content of 0.1% to 1.5% by weight, or a C22:0 content of 0.3% to 1.3% by weight, or a C22:0 content of 0.4% to 1.1% by weight.

[0040] While not intended to be theoretically bound, the SFA content (particularly the C18:0 content or the content of fully saturated fatty acids with longer carbon chains) is thought to contribute to the temperature resistance of the lipid composition of the present invention in terms of the stiffness and plasticity of the composition.

[0041] In one aspect of the present invention, the sweetening substance is selected from the group consisting of sugars, sugar substitutes, high-intensity sweeteners, and combinations of two or more of these. It may be selected from the group consisting of acesulfame potassium, alitame, aspartame, cyclamate, saccharin, sucralose, thaumatin, neotame, stevia, stevia derivatives, glucose, sucrose, fructose, isomalt, lactitol, mannitol, maltitol, xylitol, sorbitol, maltodextrin, polydextrose, and combinations of two or more of these. Those skilled in the art will understand that the addition of sweetening substances and their specific selection can be determined on a practical basis. For example, in the case of bakery products targeting health-conscious consumers, those skilled in the art may decide not to add any high-calorie sweeteners at all, or to add sweeteners derived only from specific natural sources.

[0042] In one aspect of the present invention, the lipid composition comprises at least 1% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component, or at least 1.5% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component, or at least 2% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component.

[0043] In one aspect of the present invention, the content of the first lipid component is 40% to 60% by weight, or 45% to 60% by weight, of the weight of the lipid composition. In another aspect of the present invention, the content of the second lipid component in the lipid composition of the present invention is 1.5% to 10% by weight, or 1.5% to 7% by weight, of the weight of the lipid composition.

[0044] While not intended to be theoretically bound, it is believed that specific SFA content, the ratio of the molar amount of the second lipid component to the total molar amount of the lipid phase, and the content of the second lipid component in the lipid composition contribute to its consistently good hardness and plasticity over a wide temperature range.

[0045] In one aspect of the present invention, the lipid composition of the present invention has a hardness of 200g to 500g, or 230g to 450g, or 340g to 400g at 25°C, as measured by texture analysis, which is measured using a 5mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2mm / second. In one aspect of the present invention, the lipid composition of the present invention has a hardness of 800g to 1800g, or 900g to 1500g at 5°C, as measured by texture analysis, which is measured using a 5mm cylinder probe to penetrate 75% of the original height of the lipid composition at 2mm / second. Although not intended to be theoretically bound, the desired hardness / firmness of the lipid composition of the present invention is considered to be directly related to the SFA content of the second lipid component in the composition and the ratio of the molar amount of the second lipid component to the molar amount of the lipid phase. Thus, a desired hardness over a wide range of 5 to 25°C is achieved. In other words, the lipid composition of the present invention is suitable for use over a range of 5 to 25°C. Such a wide operating temperature range makes it less susceptible to temperature fluctuations in the manufacturing of bakery products, and can contribute to improving the production efficiency of bakery products.

[0046] In one aspect of the present invention, the first lipid component is selected from the group consisting of plant-derived oils, plant-derived fats, animal-derived oils, animal-derived fats, and microbial-derived oils, microbial-derived fats, and two or more combinations thereof.

[0047] In one aspect of the present invention, oils and / or fats derived from plant sources include coconut oil, corn oil, canola oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, almond oil, beech nut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia oil, mongono nut oil, pecan oil, pine oil, pistachio oil, walnut oil, pumpkin seed oil, grapefruit seed oil, lemon oil, orange oil, bitter melon oil, bottle gourd oil, buffalo pumpkin oil, butternut squash oil, egusi seed oil, watermelon seed oil, acai oil, black seed oil, and blackcurrant seed oil. oil), borage seed oil, evening primrose oil, linseed oil, amaranth oil, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, ben oil, Borneo tallow nut oil, Cape chestnut oil, carob seed oil, cockle liver oil, kofun palm oil, coriander seed oil, date oil, deeka oil, tallow oil, grapeseed oil, kapok oil, kenaf seed oil, larle manzia oil, mafura oil, marula oil, meadowfoam oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, papaya seed oil, perilla seed oil, persimmon seed oil, pequi fruit oil, pili nut The oils may be selected from nut oil, pomegranate seed oil, poppy seed oil, pracaxi oil, virgin pracaxi oil, apricot kernel oil, quinoa oil, ramtil oil, rice bran oil, royale oil, sacha inchi oil, sapote oil, seje oil, shea butter, taramira oil, camellia oil, thistle oil, tiger nut oil, tobacco seed oil, tomato seed oil, wheat germ oil, and any combination of two or more of these.

[0048] In one aspect of the present invention, oils and / or fats of animal origin may be selected from the group consisting of oils or fats derived from pigs, chickens, cattle, ducks, geese, cheese, butter, milk, and combinations of two or more thereof. Those skilled in the art will understand that the addition or omission of oils and / or fats of animal origin may be determined, for example, based on the target consumer group of the bakery product using the lipid composition of the present invention. For bakery products developed for vegetarians, such oils and / or fats should be avoided.

[0049] In one aspect of the present invention, the lipids derived from a microbial source may be selected from lipids produced by bacteria, yeasts, fungi, algae, and combinations of two or more thereof. For example, oils produced by Mortierella alpina, Crypthecodinium cohnii, and Schizochytrium spp. can be used.

[0050] In one aspect of the present invention, the first lipid composition is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, palm oil, sunflower oil, canola oil, coconut oil, and two or more combinations thereof. In a particular aspect of the present invention, the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and two or more combinations thereof. The oil may optionally be treated by techniques selected from the group consisting of fractionation, transesterification, blending, and two or more combinations thereof. In a particular example, the first lipid component is a combination of soybean oil, palm olein, palm stearin, and palm kernel oil. Those skilled in the art will understand that palm olein, palm stearin, and palm kernel oil may be replaced with palm oil from which these oils are derived.

[0051] In one aspect of the present invention, the first lipid component has an SFA content of 35% to 60% by weight, or 40% to 55% by weight. In another aspect of the present invention, the first lipid component has a C18:0 content of 3% to 5% by weight, or 3.3% to 4.7% by weight.

[0052] While not intended to be theoretically restrictive, the inventors of this application have found that oils or combinations of oils can be used as the first lipid component in the present invention, insofar as they satisfy the specific SFA content and average molecular weight of the first lipid component required by the present invention. Therefore, those skilled in the art will understand that although this application refers only to some specific combinations of oils derived from plant sources, other combinations of oils from various sources that satisfy the specific SFA content and average molecular weight described in this application also fall within the scope of the present invention.

[0053] In one embodiment of the present invention, the lipid composition may further contain additives. The additives include calcium carbonate, sodium acetate, potassium acetate, sodium acetate, calcium acetate, lactic acid, carbon dioxide, malic acid, ascorbic acid, sodium ascorbate, calcium ascorbate, fatty acid esters of ascorbic acid, tocopherol-rich extract, alpha-tocopherol, gamma-tocopherol, delta-tocopherol, lecithin, sodium lactate, potassium lactate, calcium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, tartaric acid, sodium tartrate, potassium tartrate, sodium potassium tartrate, sodium malate, potassium malate, calcium malate, calcium tartrate, triammonium citrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar, carginan, processed red algae extract (processed euchemaseaweed), locust bean gum, guar gum, tragacanth, gum arabic, xanthan gum, tara gum, gellan gum, sorbitol, mannitol, glycerol, konjac, pectin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, sodium carboxymethylcellulose and cellulose gum, enzymatically hydrolyzed carboxymethylcellulose and cellulose gum, sodium / potassium / calcium salts of fatty acids, magnesium salts of fatty acids, acetate esters of mono- and diglycerides of fatty acids, citrate esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, mono- and mono and diacetyl tartrate esters of diglycerides, mixed acetic and tartrate esters of mono and diglycerides of fatty acids, sodium carbonate, potassium carbonate, ammonium monophosphate, magnesium carbonate, hydrochloric acid, potassium chloride, calcium chloride, magnesium chloride, sulfuric acid, sodium sulfate, potassium sulfate, calcium sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, fatty acids, glutamic acid, gluconic acid, glucono-delta-lactone, sodium gluconate, potassium gluconate, calcium gluconate, glutamic acid, sodium glutamate, monosodium glutamate, monopotassium glutamate, magnesium diglutamate Diglutamate), guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, glycine and its sodium salts, L-cysteine, argon, helium, nitrogen, nitrous oxide, oxygen, hydrogen, isomalt, maltitol, lactitol, xylitol, erythritol, invertase, polydextrose, oxidized starch, phosphorylated starch (monostarch phosphate), cross-linked starch (distarch phosphate), cross-linked starch (phosphate phosphate)(distarch phosphate), acetylated distarch phosphate, acetylated starch, acetylated adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, acetylated oxidized starch, sorbic acid, potassium sorbate, sodium nitrate, potassium nitrate, phosphoric acid, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, diphosphate, triphosphate, polyphosphate, propionic acid, sodium propionate, calcium propionate, potassium propionate, polyoxyethylene sorbitan monolaurate (polysorbate 20), polyoxyethylene sorbitan monooleate (polysorbate 80), polyoxyethylene sorbitan monopalmitate (polysorbate 40), polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65), sucrose ester of fatty acids, sucrose glycerides, polyglycerol ester of fatty acids, propane-1,2-diol ester of fatty acids, sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbita monopalmitate, silicon dioxide, calcium silicate, magnesium hydroxide and talc, riboflavin, chlorophyll, chlorophyllin, copper complex of chlorophyll, copper complex of chlorophyllin, plain caramel, sodium sulfite caramel (caustic The following may be selected from the group consisting of sulfite caramel, ammonia caramel, ammonium sulfite caramel, vegetable carbon pigments, carotene, paprika extract, capsaicin, capsorbin, red beets, betanin, anthocyanin, titanium dioxide, iron oxide, hydroxide, and combinations of two or more of these.

[0054] In a further aspect of the present invention, the additive is selected from the group consisting of antioxidants, nutritional fortifiers, flavoring agents, preservatives, colorants, and combinations of two or more thereof.

[0055] In one aspect of the present invention, the nutritional fortifier provides a lipid composition having additional nutritional value selected from the group consisting of proteins, carbohydrates, vitamins, minerals, fats (saturated and unsaturated), and two or more combinations thereof.

[0056] In aspects of the present invention, the preservative is a natural preservative. For example, the natural preservative may be a plant extract (e.g., rosemary extract, oregano extract, hop extract, forthysia extract, perilla leaf extract), tea polyphenols, salt, sugar, vinegar, alcohol, citric acid, diatomaceous earth, allicin, protamine, propolis or its extract, chitosan, clove oil, castor oil, or two or more combinations thereof. In another aspect of the present invention, the preservative is an artificial preservative. For example, the artificial preservative may be a benzoate, nitrite, sulfate, phenol derivative, glycerol derivative, or two or more combinations thereof. Those skilled in the art will understand that the specific selection of the preservative may be based on factors such as cost, the target consumers of the final product, health benefits, solubility, and flavor.

[0057] In one aspect of the present invention, the flavoring substance is selected from the group consisting of vanilla extract, vanillin, banana flavoring oil, banana flavoring extract, almond flavoring oil, almond flavoring extract, coconut flavoring oil, coconut flavoring extract, coffee flavoring oil, coffee flavoring extract, hazelnut flavoring oil, hazelnut flavoring extract, cinnamon flavoring extract, cinnamon flavoring extract, tea flavoring oil, tea flavoring extract, pecan flavoring oil, pecan flavoring extract, caramel flavoring oil, caramel flavoring extract, turmeric flavoring oil, turmeric flavoring extract, soybean flavoring oil, soybean flavoring extract, and two or more combinations thereof. In another aspect of the present invention, the flavoring substance imparts a butter-like taste to the lipid composition and may include powdered milk, cream, or other dairy products. Those skilled in the art should understand that in certain situations, for example, for consumers with lactose intolerance, the exclusion of dairy products may be preferable.

[0058] In some aspects of the present invention, the pigment is selected from the group consisting of titanium dioxide, calcium carbonate, carotenoids and their derivatives, retinol and its derivatives, and riboflavin and its derivatives. Those skilled in the art will understand that certain types of food pigments may provide additional health benefits beyond providing lipid compositions with a desired color. For example, carotenoids are known to potentially enhance the immune system and have inflammatory properties. Those skilled in the art should also understand that the pigments listed herein are not an exhaustive list. The use of a particular pigment may be determined by those skilled in the art based on one or more factors such as the desired color, its health benefits, and food regulations in a particular jurisdiction.

[0059] In a further specific aspect of the present invention, the pigment is beta-carotene.

[0060] In some aspects of the present invention, the antioxidant may be the carotenoids described above. Suitable antioxidants may also include retinol (e.g., vitamin A) and / or riboflavis (e.g., vitamin B). Other possible antioxidants may be selected from the group consisting of tert-butylhydroquinone, tea polyphenols, berberine, silymarin, flavonoids, flavonoid derivatives, ascorbic acid (e.g., vitamin C), ascorbic acid derivatives, retinol (e.g., vitamin A), retinol derivatives, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, guaiac resin, isopropyl citrate, stannous chloride, thiodipropionate (e.g., dilaurylthiodipropionate), and two or more combinations thereof. Antioxidants may also have beneficial health effects, such as strengthening the immune system.

[0061] In one aspect of the present invention, the molar amount of the second lipid component accounts for 2.2 mol% to 15 mol%, or 2.5 mol% to 13.5 mol%, or 2.55 mol% to 13.2 mol%, or 2.7 mol% to 13 mol%, or 5.2 mol% to 12.95 mol%, of the total molar amount of the first lipid component, emulsifier, and second lipid component. In a further aspect of the present invention, the average molecular weight of the second lipid component is 400 g / mol to 1650 g / mol, or 500 g / mol to 1400 g / mol, or 550 g / mol to 1300 g / mol, or 600 g / mol to 1250 g / mol. In a further aspect of the present invention, the average molecular weight of the first lipid component, emulsifier, and second lipid component is 700 g / mol to 900 g / mol, or 750 g / mol to 850 g / mol, or 780 g / mol to 835 g / mol. While not intended to be theoretically restrictive, it is believed that a balance is struck between the average molecular weight of the second lipid component and its content in the composition, such that the molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the second lipid component, and the emulsifier. Such a balance helps contribute to the desired hardness of the lipid composition over a wide temperature range.

[0062] In one aspect of the present invention, the average molecular weight of the first lipid component may be 600 g / mol to 1000 g / mol, or 700 g / mol to 900 g / mol, or 750 g / mol to 850 g / mol. In another aspect of the present invention, the average molecular weight of the emulsifier may be 600 g / mol to 1300 g / mol, or 700 g / mol to 1200 g / mol, or 800 g / mol to 1100 g / mol. While not intended to be theoretically binding, the average molecular weight of the first lipid component and / or emulsifier, as well as their content in the lipid composition, are also thought to contribute to the desired hardness of the lipid composition over a wide temperature range.

[0063] In some embodiments of the present invention, the emulsifier may be present in an amount of 0.2% to 1% by weight, or 0.4% to 0.6% by weight, of the lipid composition. While not intended to be theoretically restrictive, the specific amount of emulsifier used in the lipid composition is considered to be at least partially related to the average molecular weight of the emulsifier.

[0064] Another aspect of the present invention relates to a food containing a lipid composition according to the present invention. More specifically, the present invention relates to a food comprising the lipid composition of the present invention and at least one other nutrient that is not a lipid composition. The at least one other nutrient is selected from the group consisting of protein, carbohydrate, vitamin, mineral, and water. The specific amount of the at least one other nutrient in the food composition is adjusted based on the type of food composition. The food may be a bakery product. Preferably, the bakery product has a layered structure. Typically, the bakery product may be made from layered dough. Specifically, the bakery product can be selected from the group consisting of white bread, croissants, puff pastries, Danish pastries, and galettes. The white bread may be, for example, hand-cut white bread, toasted white bread, or fortified white bread.

[0065] While not intended to be theoretically restrictive, bakery products using the lipid composition of the present invention have a desired moist, flaky texture without the use of butter. Furthermore, the lipid composition of the present invention consistently exhibits good hardness and plasticity over a wide range of operating temperatures, and is therefore particularly suitable for the industrial production of bakery products.

[0066] A further aspect of the present invention relates to a process for producing a lipid composition according to the present invention. This process includes: mixing 30% to 70% by weight of a first lipid component, 1.5% to 11% by weight of a second lipid component, and 0.1% to 1.2% by weight of an emulsifier to produce a lipid phase; mixing 5% to 20% by weight of water and 10% to 40% by weight of a sweetener relative to the weight of the lipid composition to produce an aqueous phase; mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion; and cooling the water-in-oil emulsion using a cooling device to produce a crystalline emulsion (i.e., a lipid composition). The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component. The lipid composition has at least 40% by weight of SFA, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 12.5% ​​by weight of the SFA of the lipid composition. The lipid composition has a hardness of 200 g to 500 g at 25°C, as measured by texture analysis, which is performed using a 5 mm cylinder probe to penetrate 75% of the original height of the lipid composition at a rate of 2 mm / second. The lipid composition contains less than 2% TFA.

[0067] In one aspect of the present invention, the process further comprises adding a lipophilic additive to the lipid phase before mixing with the aqueous phase. The lipophilic additive may be selected from the group consisting of lipophilic antioxidants, lipophilic nutritional fortifiers, lipophilic flavorings, lipophilic preservatives, lipophilic pigments, and two or more combinations thereof. In a particular example, the lipophilic additive is a lipophilic antioxidant. In another aspect of the present invention, the process further comprises adding a water-soluble additive to the aqueous phase before mixing with the lipid phase. The water-soluble additive may be selected from the group consisting of water-soluble antioxidants, water-soluble nutritional fortifiers, water-soluble flavorings, water-soluble preservatives, water-soluble pigments, and two or more combinations thereof.

[0068] The addition of antioxidants prevents oxidation of the lipid composition, thereby extending its shelf life. Furthermore, as described above, some antioxidants offer additional health benefits, and therefore, their addition can increase the appeal of the lipid composition of the present invention or the food using it to health-conscious consumers. Nutritional fortifiers can provide additional nutritional value to the lipid composition to appeal to the needs of health-conscious consumers. Flavorings and / or colorants may be added to the lipid composition for the purpose of improving its appearance.

[0069] In a further embodiment of the present invention, the process further includes the step of subjecting the crystallized emulsion to one or more of the following: standing, extrusion, and tempering. While not intended to be theoretically binding, standing allows the fat crystalline network to fully develop before any subsequent processing. By extrusion, the lipid compositions of the present invention can be produced in various shapes depending on the specific bakery product to which the composition is applied. For example, in the case of bakery products made with laminated dough, a sheet-like lipid composition may be particularly preferred. While not intended to be theoretically binding, the tempering process is thought to affect the crystalline morphology of the fat, and subsequently its texture properties (e.g., hardness). Therefore, a suitable tempering process can improve the texture properties of the lipid compositions of the present invention.

[0070] Still other aspects of the present invention relate to the use of the lipid composition according to the present invention to improve the properties of food. This use includes adding the lipid composition of the present invention to food. As discussed above, the lipid composition can deliver desirable texture properties while providing a butter-like taste and mouthfeel. Furthermore, as described above, the lipid composition may contain one or more additives that provide further nutritional value and / or health benefits. In certain examples, the lipid composition of the present invention can improve one or more of the following properties of the food to which it is added: nutritional profile, texture, color, taste, aroma and appearance.

[0071] In one aspect of the present invention, the food whose properties are improved by the lipid composition of the present invention is selected from the group consisting of white bread, croissants, puff pastries, Danish pastries, and galettes. In another aspect of the present invention, the lipid composition of the present invention is added to food as a laminated fat. For example, the lipid composition may be rolled up and folded into a dough layer to create a laminated dough.

[0072] Another aspect of the present invention relates to a method for producing laminated dough using the lipid composition of the present invention, comprising folding the lipid composition into a flour dough. In one aspect of the present invention, the method further comprises the step of subjecting the flour dough incorporating the lipid composition to a process consisting of rolling, folding, sheeting, and two or more combinations thereof. This method is particularly useful for producing bakery products, in particular those made from laminated dough.

[0073] Exemplary Example The following examples are conducted to investigate the technical effects of various components and their content in the lipid composition of the present invention.

[0074] In all examples, the first lipid components 1 and 2 are a blend of the following oils, which are then subjected to chemical transesterification. [Table 1]

[0075] The first lipid component, the emulsifier, and the second lipid component have the following SFA content and average molecular weight. [Table 2]

[0076] The fatty acid composition is determined from their methyl esters by gas-liquid chromatography-mass spectrometry according to ISO 15304 (ISO, 2002). SFC is determined at 40°C according to AOCS Cd16 / 81 (Firestone, 1989) based on NMR results. The melting point is determined according to AOCS Cc 3-25. The average molecular weight of lipid components and emulsifiers is determined by gel permeation chromatography.

[0077] The hardness of the lipid composition is determined by measuring the "penetration ability" and "adhesion" (penetration test) at 5°C and 25°C, respectively, using a Texture Analyzer. A 5 mm cylinder probe is used to penetrate the sample lipid composition at a rate of 2 mm / second to 75% of its original height.

[0078] The lipid compositions tested in the following examples are prepared by a process commonly used to produce water-in-oil emulsions. Specifically, a first lipid component(s), a second lipid component(s), an emulsifier(s), and optionally an antioxidant(s) are added to a lipid phase tank. The lipid phase components are heated until they melt. The lipid phase components are vigorously stirred and mixed to form the lipid phase. The lipid phase is then pumped into an emulsion tank and continuously stirred at a temperature of 50-70°C. Water, a sweetener, and optionally powdered milk and flavoring salts are added to an aqueous phase tank and heated and stirred at a temperature of 50-60°C until the solid components dissolve to form the aqueous phase. The aqueous phase is then pumped into an emulsion tank and mixed with the lipid phase while stirring at a temperature of 50-60°C to obtain a water-in-oil emulsion. In this example, salt is also used as a natural preservative. Optionally, additional flavorings, antioxidants, nutritional fortifiers, preservatives, and / or colorants may be added to the emulsion or individual lipid / aqueous phases.

[0079] The emulsion is subjected to a plate heat exchanger for sterilization at a temperature of 65-85°C for 10-40 minutes, and then cooled to 50-60°C. Next, the emulsion is pumped to a cooling device such as a scraped surface heat exchanger using a Kombinator®, Votator®, or Prefector® for crystallization. The crystallized emulsion is then subjected to a standing tube and subsequently extruded as a sheet or strip at 10-30°C. The extruded sheets or strips are packaged, tempered for 1-5 days, and stored at a temperature of 0-10°C.

[0080] Although this application describes only one manufacturing process, those skilled in the art should understand that the lipid compositions of the present invention can be produced using any manufacturing process suitable for producing a water-in-oil emulsion.

[0081] Example 1 In this example, the effect of the content of a second lipid component on the melting point of the lipid phase of the composition is tested. The experimental results are summarized below. [Table 3]

[0082] From the above, it can be seen that when the content of the second lipid component(s) is higher than 11% by weight, the melting point of the lipid phase is higher than 48°C. Furthermore, the SFC of the lipid phase at 40°C in such examples is higher than 12% by weight, which is not beneficial for providing a good mouthfeel when the lipid phase is used in baked goods such as Danish pastries. This is because, as mentioned above, SFC is related to the plasticity of lipids. Therefore, if the SFC is too high, the lipid composition is expected to be too hard to work with. In addition, the lipid composition is expected to have a waxy mouthfeel.

[0083] Example 2 In this example, the effect of the content of a second lipid component on the melting point of the lipid phase of the composition is tested. [Table 4]

[0084] From the above, it can be seen that when the content of the second lipid component is higher than 11% by weight, the melting point of the lipid phase is higher than 46°C. In this case as well, the SFC of the lipid phase in such examples at 40°C is higher than 12% by weight, which is not beneficial for providing a good mouthfeel to the baked article. As mentioned above, a high SFC is also expected to impair the handling properties of the lipid composition.

[0085] Example 3 In this example, the effect of the content of a second lipid component on the hardness of the lipid composition is investigated. [Table 5] [Table 6]

[0086] From the above, it can be seen that if the content of the second lipid component is 1.5% by weight or less, and / or the molar amount of the second lipid component accounts for less than 2.2 mol% of the total molar amount of the lipid phase (i.e., the first and second lipid components and emulsifiers(s)), the lipid composition is too soft (<200g) at 25°C.

[0087] Example 4 In this embodiment, the relationship between the content of the second lipid component and the texture characteristics of the lipid composition is further investigated. [Table 7] [Table 8]

[0088] From the above, it can be seen that when the content of the second lipid component is 1.5% to 11% by weight, and the molar amount of the second lipid component accounts for less than 2.2 mol% of the total molar amount of the lipid phase (i.e., the first and second lipid components and emulsifiers(s)), the texture quality of the lipid composition is significantly improved. Such a lipid composition has a desirable hardness over a temperature range of 5 to 25°C. Specifically, the lipid composition not only exhibits a desirable hardness of 800g to 1800g at 5°C, but also has a comparable good hardness of 200g to 500g at 25°C. In other words, the lipid composition of the present invention exhibits better temperature tolerance compared to the prior art.

[0089] Unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as generally understood by those skilled in the art in the field to which the aspects of the present invention belong. Terms as defined in commonly used dictionaries should be interpreted as having the meaning consistent with their meanings in the relevant art and in the context of this disclosure, and it will be further understood that they should not be interpreted in an idealized or overly formal sense unless expressly defined herein.

[0090] While this disclosure has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various modifications can be made and elements can be replaced with equivalents without departing from the scope of this disclosure. In addition, many modifications can be made to adapt the teachings of this disclosure to specific circumstances or materials without departing from the essential scope of this disclosure. Thus, this disclosure is not limited to any particular embodiment disclosed as the best form intended for carrying out this disclosure, and is intended to include all embodiments that fall within the scope of the appended claims.

[0091] All references specifically cited herein are incorporated herein by reference in their entirety. However, the citation or incorporation of such references does not necessarily constitute an endorsement of their suitability, citationability, and / or availability as prior art to / for the present invention. Clause Clause 1. Lipid composition, (a) The lipid composition comprises a first lipid component in an amount of 30% to 70% by weight, (b) A sweetening substance in an amount of 10% to 40% by weight of the lipid composition, (c) The lipid composition contains 5% to 20% by weight of water, (d) An emulsifier in an amount of 0.1% to 1.2% by weight of the lipid composition, having an SFA content of less than 90% by weight, (e) A second lipid component comprising 1.5% to 11% by weight of the lipid composition, wherein the second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid component, and the molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component, The lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of 16 or more carbon atoms account for at least 12.5% ​​by weight of the SFA in the lipid composition. Texture analysis, which measures the lipid composition by penetrating 75% of its original height using a 5mm cylinder probe at 2mm / second, indicates that it has a hardness of 200g to 500g at 25°C. A lipid composition containing less than 2% TFA. Clause 2. The lipid composition according to Clause 1, wherein the lipid composition has an SFA content of 40% to 60% by weight, or an SFA content of 43% to 57% by weight, or an SFA content of 45% to 55% by weight. Clause 3. The lipid composition according to Clause 1 or 2, wherein the lipid composition has a C18:0 content of 4.5% to 9% by weight, or a C18:0 content of 4.7% to 8.5% by weight, or a C18:0 content of 5% to 8.3% by weight. Clause 4. The lipid composition according to any one of Clauses 1 to 3, wherein the lipid component has a C22:0 content of 0.1% to 1.5% by weight, or a C22:0 content of 0.3% to 1.3% by weight, or a C22:0 content of 0.4% to 1.1% by weight. Clause 5. The lipid composition according to any one of Clauses 1 to 4, wherein the lipid composition comprises at least 1% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component, or at least 1.5% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component, or at least 2% by weight of a fully saturated fatty acid having a carbon chain longer than 16 carbons derived from a second lipid component. Clause 6. The lipid composition according to any one of Clauses 1 to 5, wherein the second lipid component has a C18:0 content of 30% to 50% by weight, or a C18:0 content of 35% to 45% by weight. Clause 7. The lipid composition according to any one of Clauses 1 to 6, wherein the second lipid component is 1.5% to 10% by weight, or 1.5% to 7% by weight, of the total weight of the lipid composition. Clause 8. A lipid composition according to any one of Clauses 1 to 7, wherein the lipid composition has a hardness of 800g to 1800g or 900g to 1500g at 5°C, as measured by texture analysis, which is performed using a 5mm cylinder probe to penetrate 75% of the original height of the lipid composition at a rate of 2mm / second. Clause 9. The lipid composition according to any one of Clauses 1 to 8, wherein the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and combinations thereof. Clause 10. The lipid composition according to Clause 9, wherein the oil is processed by a technique selected from the group consisting of fractionation, transesterification, blending, and combinations thereof. Clause 11. The lipid composition according to any one of Clauses 1 to 10, further comprising an additive selected from the group consisting of antioxidants, nutritional fortifiers, flavoring agents, preservatives, colorants, and combinations thereof. Clause 12. The lipid composition according to any one of Clauses 1 to 11, wherein the molar amount of the second lipid component accounts for 2.5 mol% to 13.5 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component, or 2.55 mol% to 13.2 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component, or 2.7 mol% to 13 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component, or 5.2 mol% to 12.95 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component. Clause 13. A lipid composition according to any one of Clauses 1 to 12, wherein the lipid composition does not contain partially hydrogenated lipids. Article 14. A food comprising a lipid composition as described in any one of Articles 1 to 13. Clause 15. A food comprising the lipid composition of the present invention and at least one other nutrient that is not a lipid or lipid composition. Clause 16. Foods as described in Clause 14 or 15, which are bakery products made from layered dough. Clause 17. Food products as described in Clause 14 or 15, wherein the bakery product is selected from the group consisting of sliced ​​bread, croissants, puff pastries, Danish pastries and galettes. Clause 18. A process for producing a lipid composition as described in any one of Clauses 1 to 13, (A) By weight of lipid composition, (i) A first lipid component in an amount of 30% to 70% by weight, (ii) A second lipid component in an amount of 1.5% to 11% by weight, wherein the second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 33.3% by weight of the SFA content of the second lipid component, and the molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier and second lipid component, (iii) An emulsifier in an amount of 0.1% to 1.2% by weight, having an SFA content of less than 90% by weight, is mixed with an emulsifier. The steps of generating the lipid phase and (B) By weight of the lipid composition, (i) 5% to 20% by weight of water, (ii) Mix with 10% to 40% by weight of a sweetening agent, A step of generating an aqueous phase, (C) A step of mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion, (D) The step of cooling the water-in-oil emulsion with a cooling device to produce a crystallized emulsion, The lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbon atoms account for at least 12.5% ​​by weight of the SFA content of the lipid composition. Texture analysis, which measures the lipid composition by penetrating 75% of its original height using a 5mm cylinder probe at 2mm / second, indicates that it has a hardness of 200g to 500g at 25°C. A process in which the lipid composition contains less than 2% TFA. Clause 19. The process described in Clause 18, further comprising adding a lipophilic additive to the lipid phase before mixing with the aqueous phase. Clause 20. The process according to Clause 18 or 19, further comprising adding a water-soluble additive to the aqueous phase before mixing with the lipid phase. Clause 21. The process described in Clause 19 or 20, wherein the additive is selected from the group consisting of antioxidants, nutritional enhancers, flavoring agents, preservatives, colorants, and combinations thereof. Clause 21. Crystallize the emulsion using the following steps: (A) Suspension; (B) Extrusion, and (C) Any process described in any one of Clauses 18 to 21, further comprising subjecting to one or more of the tempering processes. Clause 23. Use of any one of Clauses 1 to 16 to improve the properties of a food by a method including adding the lipid composition to the food. Clause 24. Use as described in Clause 23, wherein the characteristics are selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance and combinations thereof. Clause 25. Use as described in Clause 23 or 24, wherein the food is selected from the group consisting of sliced ​​bread, croissants, puff pastries, Danish pastries and galettes. Clause 26. The use described in Clause 23 or 24, wherein the lipid composition is added as a laminated fat. Clause 27. A method for producing a laminated dough, comprising folding a lipid composition described in any one of Clauses 1 to 13 into a flour dough. Clause 28. The method according to Clause 27, further comprising subjecting a powder dough incorporating a lipid composition to a process consisting of rolling, folding, sheeting, and combinations thereof.

Claims

1. 1. A lipid composition comprising: (a) 30% to 70% by weight of a first lipid component, by weight of the lipid composition; (b) 10% to 40% by weight of a sweet substance, based on the weight of the lipid composition; (c) 5% to 20% by weight of water, based on the weight of the lipid composition; (d) 0.1% to 1.2% by weight of the lipid composition of an emulsifier, wherein the emulsifier has an SFA content of less than 90% by weight; (e) 1.5% to 11% by weight of the lipid composition of a second lipid component, the second lipid component having an SFA content of at least 90% by weight, fully saturated fatty acids having a carbon chain length of more than 16 carbons accounting for at least 33.3% by weight of the SFA content of the second lipid component, and the molar amount of the second lipid component accounting for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier and the second lipid component; the lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbons account for at least 12.5% ​​by weight of the SFAs of the lipid composition; the lipid composition has a hardness of 200g to 500g at 25°C as measured by texture analysis using a 5mm cylinder probe at 2mm / sec to penetrate 75% of the original height of the lipid composition; A lipid composition, wherein the lipid composition comprises less than 2% TFA.

2. The lipid composition (A) an SFA content of 40% to 60% by weight, or an SFA content of 43% to 57% by weight, or an SFA content of 45% to 55% by weight, and / or (B) a C18:0 content of 4.5% to 9% by weight, or a C18:0 content of 4.7% to 8.5% by weight, or a C18:0 content of 5% to 8.3% by weight, and / or (C) A lipid composition according to claim 1, having a C22:0 content of 0.1% to 1.5% by weight, or a C22:0 content of 0.3% to 1.3% by weight, or a C22:0 content of 0.4% to 1.1% by weight.

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

4. The lipid composition (A) at least 1% by weight of fully saturated fatty acids having carbon chains longer than 16 carbons derived from the second lipid component, or at least 1.5% by weight of fully saturated fatty acids having carbon chains longer than 16 carbons derived from the second lipid component, or at least 2% by weight of fully saturated fatty acids having carbon chains longer than 16 carbons derived from the second lipid component; and / or (B) an additive selected from the group consisting of antioxidants, nutritional enhancers, flavorings, preservatives, colorants, and combinations thereof; and / or The lipid composition according to any one of claims 1 to 3, comprising (C) a lipid that is not partially hydrogenated.

5. The second lipid component is (A) has a C18:0 content of 30% to 50% by weight, or a C18:0 content of 35% to 45% by weight, and / or (B) having a weight percentage of 1.5% to 10%, or 1.5% to 7%, by weight of the lipid composition; and / or (C) The first lipid component, the emulsifier, and the second lipid component, 2.5 mol% to 13.5 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component, or 2.55 mol% to 13.2 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component, or 2.7 mol% to 13 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component, or 5.2 mol% to 12.95 mol% of the total molar amount of the first lipid component, the emulsifier, and the second lipid component. The lipid composition according to any one of claims 1 to 4.

6. 6. The lipid composition of any one of claims 1 to 5, wherein the first lipid component is an oil selected from the group consisting of soybean oil, palm olein, palm stearin, palm kernel oil, and combinations thereof, and optionally the oil is processed by a technique selected from the group consisting of fractionation, interesterification, blending, and combinations thereof.

7. A food product comprising the fat composition according to any one of claims 1 to 6.

8. 8. The food product of claim 7, wherein the food product is a bakery product made from laminated dough and / or a bakery product selected from the group consisting of bread, croissants, puff pastry, Danish pastry and galettes.

9. 1. A process for producing a lipid composition, comprising: (A) by weight of the lipid composition, (i) 30% to 70% by weight of a first lipid component; (ii) 1.5% to 11% by weight of a second lipid component, the second lipid component having an SFA content of at least 90% by weight, fully saturated fatty acids having a carbon chain length of more than 16 carbons accounting for at least 33.3% by weight of the SFA content of the second lipid component, and the molar amount of the second lipid component accounting for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, the emulsifier and the second lipid component; (iii) 0.1% to 1.2% by weight of an emulsifier, the emulsifier having an SFA content of less than 90% by weight, forming a lipid phase; (B) mixing water and a sweetener to form an aqueous phase; (C) mixing the lipid phase and the aqueous phase to form a water-in-oil emulsion; (D) cooling the water-in-oil emulsion in a chiller to produce a crystallized emulsion; the lipid composition has an SFA content of at least 40% by weight, and fully saturated fatty acids having carbon chains of more than 16 carbons account for at least 12.5% ​​by weight of the SFA content of the lipid composition; the lipid composition has a hardness of 200g to 500g at 25°C as measured by texture analysis using a 5mm cylinder probe at 2mm / sec to penetrate 75% of the original height of the lipid composition; The process wherein the lipid composition contains less than 2% TFA.

10. 10. The process of claim 9, further comprising adding lipophilic and / or water-soluble additives to the lipid phase before mixing with the aqueous phase, preferably wherein the lipophilic and / or water-soluble additives are selected from the group consisting of antioxidants, nutritional fortifiers, flavorings, preservatives, pigments and combinations thereof.

11. The crystallized emulsion is subjected to the following steps: (A) Suspension; (B) extrusion, and 10. The process of claim 8 or 9, further comprising subjecting the mixture to one or more of the following: (C) tempering.

12. Use of a lipid composition according to any one of claims 1 to 6 for improving the properties of a food product by a process comprising adding said lipid composition to said food product.

13. (A) the characteristic is selected from the group consisting of nutritional profile, texture, color, taste, aroma, appearance, and combinations thereof; and / or (B) the food product is selected from the group consisting of bread, croissants, puff pastry, Danish pastry, and galettes; and / or (C) The use according to claim 12, wherein the lipid composition is added as a layered fat.

14. A method for producing a laminated dough comprising folding a lipid composition according to any one of claims 1 to 6 into a flour dough.

15. 15. The method of claim 14, further comprising subjecting the lipid composition-incorporated flour dough to a process consisting of the group consisting of rolling, folding, sheeting, and combinations thereof.

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