Fat spread product, process to produce such a product, and use of such a product as table spread or use of such a product on bread

Abstract

To provide a healthy fat spread that is useful as table spread or for usage on bread.SOLUTION: A fat spread product includes at least 5 wt.% of water and 10-95 wt.% of fat composition. The fat composition comprises 20-100 wt.% of intramolecularly ester exchanged HSHO sunflower oil, 80 wt.% or less of one kind of liquid oil, and 3 wt.% or less of at least one fat-soluble additive and the HSHO sunflower oil in the fat composition contains 14-27 wt.% of stearic acid (C18:0).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fat spread product, its uses and a process for producing a fat composition suitable for the preparation of said fat spread product. [Background technology]

[0002] Fat spreads, such as margarines and table spreads, have been available for over 100 years. Fat spreads consist of a water-in-oil (or water-in-fat) emulsion, in which small droplets of water are uniformly dispersed throughout the fat phase. The fat phase is either partially crystalline or structured in such a way that the emulsion structure remains stable under storage conditions.

[0003] Emulsification is carried out at a temperature where the fat blend and emulsifiers are liquid. The aqueous phase is added to the liquid fat phase to obtain a fat continuous emulsion. The final product obtained is a fat continuous spread. The resulting emulsion mixture is then crystallized and processed to obtain the desired texture. The crystallization conditions depend mainly on the fat phase composition.

[0004] In some alternative processes, fat continuous spreads are produced using a phase inversion process, in which an emulsion is initially water continuous and then converted during the process to a fat continuous emulsion and final margarine.

[0005] The aqueous phase generally consists of water, milk, milk proteins, sour milk or other milk preparations or milk proteins, or mixtures thereof, to which further water-soluble ingredients such as salts, preservatives, water-soluble flavors or pH adjusters are added.

[0006] The fat phase (also called fat blend) generally comprises liquid or semi-liquid oils or fats and structure-forming fats, generally called "hard stocks", to which further fat-soluble additives such as emulsifiers, vitamins and / or fat-soluble flavours are added.

[0007] However, there is growing concern about the use of hydrogenated fats and palm fat in fat spreads. Many studies have linked palm oil consumption to heart disease and cardiovascular disease, suggesting that excess saturated and / or trans fats in the diet are major risk factors for cardiovascular events.

[0008] When developing a new fat spread composition, attention should be paid to its nutritional value. Most fat spread compositions on the market have high nutritional value due to their high content of unsaturated fatty acids (such as oleic acid), but their stearic acid content is relatively low.

[0009] Despite their high oleic acid content, oils with increased stearic acid content have been reported for use in fat and spread compositions. High stearic-high oleic (commonly referred to as "HSHO") sunflower oil is one example of such an oil. Such oils are considered "natural" since they are obtained by traditional hybridization techniques. HSHO sunflower oil can be further fractionated to obtain different stearic and oleic fractions. The fractions can be used in various food applications such as baking, confectionery, frying or ice cream.

[0010] Patent document 1 relates to a plant seed containing an oil having an oleic acid content of more than 40% by weight and a stearic acid content of more than 12% by weight, relative to the total fatty acid content, in which a maximum of 10% by weight of the fatty acid groups at the sn-2 position of the TAG molecules constituting the oil are saturated fatty acid groups.

[0011] Patent Document 2 describes sunflower seeds containing sunflower oil with increased stearic acid content compared to wild-type seeds, which can be obtained by treating parent seeds with a mutagenic agent for a period and at a concentration sufficient to induce one or more mutations in genetic traits involved in stearic acid biosynthesis and increase the production of stearic acid, germinating the treated seeds, cultivating progeny plants from the seeds, harvesting and analyzing the progeny seeds, selecting seeds that have acquired the desired genetic traits, and repeating the cycle of germinating, cultivating and harvesting the seeds as necessary.

[0012] Patent Document 3 relates to a triglyceride fat containing a stearin fraction of high stearic acid / high oleic acid sunflower oil, and a margarine fat phase containing a mixture of said stearin and a liquid vegetable oil in a weight ratio of 20:80 to 80:20.

[0013] US Patent No. 5,399,633 teaches a method for modifying one or more triglycerides in a fat or oil, which involves carrying out an intraesterification process on an oil or fat selected from the group consisting of high stearic-high oleic sunflower oil, high stearic-high oleic soybean oil, high stearic-high oleic rapeseed oil, and high stearic-high oleic cottonseed oil. In the intraesterification process, the fatty acids of the triglycerides of the oil or fat are randomly redistributed between the triglycerides to obtain an oil or fat with a modified fat solids content (SFC) profile, where the amount of SUS, SSU and SSS triglycerides is increased.

[0014] Patent document 5 describes a triglyceride fat comprising HUU triglycerides and at least 18% by weight of HOH and HLH triglycerides, with a HOH:HLH ratio ranging from 30 / 70 to 85 / 15, characterized in that the fat comprises at least 20% by weight of HUU and 8 to 30% by weight of SOO triglycerides, where O represents a residue of oleic acid, S represents stearic acid, L represents linoleic acid, U represents oleic acid or linoleic acid, and H represents a residue of a saturated fatty acid having more than 15 carbon atoms, with the proviso that at least 50% by weight of the saturated fatty acids in HOH, HLH and HUU is stearic acid.

[0015] Patent Document 6 relates to a shortening composition comprising high stearic acid / high oleic acid sunflower oil, hard fat, and optionally cellulose fiber, wherein the hard fat is other than palm fat. [Prior art documents] [Patent documents]

[0016] [Patent Document 1] International Publication WO00 / 74470 [Patent Document 2] International Publication WO95 / 20313 [Patent Document 3] European Patent Application Publication No. 1290119 [Patent Document 4] European Patent Application Publication No. 2880142 [Patent Document 5] US Patent Application Publication No. 2003 / 0161934 [Patent Document 6] US Patent Application Publication No. 2017 / 0049121 [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 shows a crystallization thermogram obtained by differential scanning calorimetry. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] There is a continuing demand for healthier fat spreads with reduced levels of saturated fatty acids (SAFA) whilst maintaining acceptable structure, texture, appearance and organoleptic properties over a shelf life of several months.

[0019] There also remains a demand for healthier fat spreads with improved crystallization behavior, especially those with short crystallization times and high crystallization onset temperatures, to facilitate easier processing and handling of the fat spreads.

[0020] According to the present invention, At least 5% by weight of water; 10 to 95% by weight of a fat composition; A fat spread product comprising: 10 to 100% by weight of an intramolecularly or intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil; 85% by weight or less of one liquid oil or a mixture of liquid oils; 5% by weight or less of at least one fat-soluble additive; Including, Fat spread products are offered.

[0021] The fat spread according to the invention has been found to be particularly healthy and surprisingly useful as a table spread or in bakery applications. The fat spread according to the invention not only has particularly low palmitic and saturated acid levels, but also surprisingly favorable physical and organoleptic properties. In particular, the fat spread according to the invention has good shelf life performance and crystallization properties.

[0022] In the context of the present invention, The term "fat spread" refers to any product that is in the form of a solid, malleable emulsion, mainly of the water-in-oil type, derived from solid and / or liquid vegetable and / or animal fat suitable for human consumption, with a milk fat content not exceeding 3% fat content. Preferably, "fat spread" refers to margarine, three-quarter fat margarine, half fat margarine, table spread or fat spread X% as specified in the addendum to Annex XV of EC Regulation 1234 / 2007.

[0023] The terms "fats" and "fats" refer to glyceride fats and oils containing fatty acyl groups, but do not imply any particular melting point. The term "oil" is synonymous with "fats" and "fats."

[0024] The term "intramolecularly interesterified fats" refers to fats in which the position of fatty acids within the triglyceride molecule has been changed by chemical or enzymatic processes, modifying the chemical, physical and / or nutritional properties of the triacylglycerol. Intramolecular interesterification is performed on a single fat.

[0025] The term "interesterified fat blends" refers to fat blends in which the position of fatty acids within the triglyceride molecule has been changed by chemical or enzymatic processes, modifying the chemical, physical and / or nutritional properties of the triacylglycerols. Interesterification is the process by which different fats are combined to produce a fat blend. or on a mixture of different fractions of fat.

[0026] The term "liquid oil" refers to any edible oil that is liquid at room temperature.

[0027] The term "fat soluble additive" refers to a secondary fat soluble ingredient that is added to a fat formulation and has a functional, taste or nutritional effect in the final fat spread. Examples of fat soluble additives include emulsifiers, vitamins, fat soluble flavors, etc.

[0028] As used herein, the term "fatty acid" refers to a linear saturated or unsaturated (including mono- and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having n carbon atoms and x double bonds may be expressed as Cx:y. For example, palmitic acid may be expressed as C16:0, and oleic acid may be expressed as C18:1. The percentage of fatty acids in the composition described herein is based on the total amount of C8 to C24 fatty acids, including acyl groups in tri-, di-, and monoglycerides of the glycerides. The fatty acid profile (i.e., composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography in accordance with ISO12966-2 and ISO12966-4.

[0029] The terms "saturated fatty acids" (SAFA) and "saturated fat" both refer to saturated acids that have between 8 and 24 carbon atoms and have no double bonds between the individual carbon atoms of the fatty acid chain (i.e., the carbon atom chain is fully "saturated" with hydrogen atoms).

[0030] The term "fraction derived from HSHO sunflower oil" refers to an oil or fat obtained from HSHO sunflower oil by one or more steps of dry or wet fractionation, techniques well known in the art.

[0031] The term "TAG" refers to a triacylglycerol molecule that has a glycerol backbone with three fatty acids esterified to the backbone. TAG is named by three letters that represent the fatty acids esterified onto the glycerol molecule at three different positions. The fatty acids are saturated ([S]) or unsaturated ("U").

[0032] "S" represents saturated fatty acids such as palmitic acid, stearic acid, arachidic acid and behenic acid.

[0033] "U" represents unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid.

[0034] "SSS" stands for trisaturated TAG calculated from detailed TAG species results.

[0035] "UUU" represents triunsaturated TAG calculated from detailed TAG species results.

[0036] "SUU" stands for di-unsaturated TAG calculated from detailed TAG species results.

[0037] "SUS" stands for disaturated TAG calculated from detailed TAG species results.

[0038] The amount of triglyceride described herein is expressed as a weight percent based on the total triglycerides present in the fat composition. The notation triglyceride XYZ represents a triglyceride having fatty acyl groups X, Y, and Z at either the 1st, 2nd, or 3rd position of the glyceride. The notation A2B includes both AAB and ABA. AB2 includes both ABB and BAB. Triglyceride content can be determined, for example, by GC. When referring to triglycerides, "P", "St", "O", "L", "Ln", "A" and "B" stand for palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, oleic acid, lin ... Arachidic acid and behenic acid are represented. Each GC peak contains triglycerides with the same fatty acid at different positions. For example, POSt is in the same signal peak as PStO.

[0039] "SFC" refers to fat solids measured as the mass fraction of fat in the solid state by NMR (nuclear magnetic resonance) according to the method set out in ISO 8292-1:2008 for unstabilized fats.

[0040] The term "X% or less" refers to the range of 0 to X%.

[0041] Unless otherwise stated, all percentages are by weight.

[0042] The present invention relates to a fat spread product comprising at least 5% by weight of water and 10-95% by weight of a fat composition comprising 10-100% by weight of an intramolecularly interesterified fat or an intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil, up to 85% by weight of one liquid oil or a mixture of liquid oils and up to 5% by weight of at least one fat soluble additive.

[0043] Preferably, the present invention relates to a fat spread product as described above having the following characteristics alone or in combination:

[0044] The fat spread product comprises 15-95% by weight of the fat composition, more preferably 25-90% by weight of the fat composition, even more preferably 35-85% by weight of the fat composition.

[0045] The fat spread product contains from 5 to 90% by weight of water, more preferably from 10 to 80% by weight of water, even more preferably from 20 to 70% by weight of water.

[0046] The fat composition comprises 20-100 wt. % of an intramolecularly interesterified fat or an intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil.

[0047] The fat composition comprises 10 to 100% by weight of intramolecularly interesterified HSHO sunflower oil, more preferably 20 to 100% by weight of intramolecularly interesterified HSHO sunflower oil.

[0048] The HSHO sunflower oil in the fat composition used in the fat spread products contains 14-27% by weight of stearic acid (C18:0), more preferably 16-25% by weight of stearic acid (C18:0).

[0049] - The HSHO sunflower oil in the fat composition used in the fat spread product contains 20-35% by weight of saturated fatty acids (SAFA), more preferably 22-33% by weight of SAFA.

[0050] The fat composition comprises up to 80% of at least one liquid oil.

[0051] The fat composition has a fat solids content of 2-10% at 10° C. and 1-4% at 20° C. More preferably, the fat composition has a fat solids content of 4-6% at 10° C. and 2-3% at 20° C.

[0052] - the fat composition has a triglyceride content of at least 0.2 times the total triglycerides present in the fat composition % StStSt and not more than 32% StOO by weight relative to the total triglycerides present in the fat composition. More preferably, the fat composition comprises at least 0.4% StStSt by weight relative to the total triglycerides present in the fat composition and not more than 30% StOO by weight relative to the total triglycerides present in the fat composition.

[0053] The liquid oil is selected from rapeseed oil, canola oil, sunflower oil, high oleic sunflower oil, HSHO sunflower oil, soybean oil, olive oil, corn oil, safflower oil, sesame oil, peanut oil and camelina oil.

[0054] The fat composition contains not more than 2.5% of fat-soluble additives, preferably not more than 1%.

[0055] The fat-soluble additives are selected from emulsifiers, vitamins, preservatives, antioxidants and fat-soluble flavorings.

[0056] Besides the fat composition and water, the fat spread according to the invention may further comprise some conventional ingredients such as dairy ingredients such as milk, cream, yoghurt and quark, emulsifiers such as mono- and diglycerides (E471), lectins, polyglycerol polyricinoleate (E476), esters of mono- and diglycerides (E472a-f), propylene glycol esters of fatty acids (E477) and polyglycerol esters of fatty acids (E475), annatto or beta-carotene, vitamin A, vitamin D, vitamin E, salt, preservatives such as citric acid, sorbic acid or its salts and EDTA, thickeners such as gelatine, starch and pectin, flavourings, antioxidants such as tocopherol.

[0057] The present invention also relates to the use of the fat spread product according to the invention as a table spread or for bakery applications, in a preferred embodiment the bakery application is a pastry, cake, donut or cookie.

[0058] The fat spread of the present invention may be used as a table spread by itself. The table spread may consist of oils and fats, milk, water, emulsifiers, vitamins and other ingredients.

[0059] The fat spread of the present invention may also be used, for example, in the manufacture of bread products. The bread products may have a laminated structure. The fat spread of the present invention may be combined with flour and water to form a dough. The dough preferably comprises flour in an amount of 30-60% by weight, water in an amount of 10-40% by weight, fat spread or laminated fat in an amount of 20-40% by weight, and emulsifier in an amount of 0.04-0.75% by weight, based on the weight of the dough. If necessary, one or more further ingredients such as salt and flour modifiers may be included in the dough. Bread products may be produced from the dough. The dough preferably has a laminated structure. Bread products include, for example, puff pastry, croissants, Danish pastries, and pies.

[0060] The dough, including the fat spread, may be refrigerated, frozen or otherwise stored before use. The frozen dough may be packaged and sold to customers. To form a bread product, the dough is preferably baked in an oven.

[0061] Cakes can be produced by baking a batter. Cake batters usually contain fat spreads, emulsifiers, sugar, flour, milk and eggs. The amount of fat spread in the batter usually ranges from 3 to 40% by weight.

[0062] Doughnuts are usually produced by frying a flour dough. Doughnuts usually contain fat spread, flour, water, leavening, eggs, milk, sugar, oil and flavourings. In addition, various toppings and flavourings such as sugar, chocolate or glazing may be used. The amount of fat spread in the batter is usually in the range of 5-30% by weight.

[0063] Cookies may also be produced by baking a dough. The cookie batter usually contains confectionery products such as fat spread, sugar, milk, flour, salt, flour, or optionally chocolate. The amount of fat spread in the batter is usually in the range of 5-30% by weight.

[0064] The present invention also relates to a process for producing the fat composition contained in the fat spread product according to the present invention, which process therefore also comprises a step of combining an intra- or intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil, a liquid oil or a mixture of liquid oils and at least one fat-soluble additive.

[0065] Preferably, the step of combining comprises: Providing a fat or fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil; subjecting a fat or fat blend to enzymatic intermolecular interesterification to produce an intramolecularly interesterified fat or an intermolecularly interesterified fat blend; This is carried out by.

[0066] The process of the present invention may also include a step of bleaching and / or deodorization, usually after intramolecular or intermolecular interesterification, and before or after blending and any optional fractionation.

[0067] The fat spread according to the invention can be prepared according to conventional processes known to those skilled in the art. preparing concentrated water soluble ingredients such as salts, acids, thickeners, dairy solids, preservatives and flavors dissolved in an aqueous phase in a desired ratio in a metering tank; emulsification of the aqueous phase thus obtained and the fat blend according to the invention in a stirred tank by adding the aqueous phase to the fat phase in a ratio of 10 / 90 to 85 / 15 (fat content: 15-90%, water: 85-10%) or, alternatively, mixing the fat blend according to the invention and the aqueous phase using a metering pump; heating the resulting emulsion to ensure complete microbial safety of the final product; Cooling the emulsion in a dedicated facility to allow crystallization while applying high shear forces to allow the necessary fat crystals to grow; It can be prepared by a process comprising:

[0068] Any preference or option for any aspect, embodiment, feature or parameter of the invention should be considered as being stated in combination with all preference or option for all other aspects, embodiments, features and parameters of the invention, unless expressly stated otherwise.

[0069] The present invention is illustrated by the following non-limiting examples, which are not intended to limit the scope of the invention. In the examples and throughout the specification, all percentages, parts and ratios are by weight unless otherwise specified.

[0070] Working Example Example 1 High stearic acid sunflower oil and enzymatically intramolecularly interesterified high stearic acid sunflower oil High stearic sunflower oil (HSHO) can be obtained from high stearic sunflower seeds using standard oil extraction, refining and deodorization processes. The deodorized HSHO oil can be used as an ingredient in fat spreads or as a raw material for preparing intramolecularly interesterified EIE HSHO (by enzymatic intramolecular interesterification). The intramolecularly interesterified EIE HSHO can also be used as an ingredient in fat spreads.

[0071] The enzymatic intramolecular interesterification of high stearic acid sunflower oil (EIE HSHO) was carried out according to the protocol described in Table 1 below.

[0072] [Table 1]

[0073] As another starting material for intermolecular interesterification, fractions of HSHO sunflower oil and their mixtures can be used to obtain similar properties.In particular, stearin from HSHO sunflower oil is useful.An example of a method suitable for dry and wet fractionation of HSHO sunflower oil is described in Bootello MA et al., Food Chem.2015 Apr 1;172:710-7.

[0074] Example 2 Process for Preparing a Fat Spread Composition First, a fat phase consisting entirely of fat-soluble components and an aqueous phase consisting entirely of water-soluble components are prepared.

[0075] The fatty and aqueous phases are heated to 70° C. and the aqueous phase is added to the fatty phase under constant stirring to form an emulsion.

[0076] Crystallization of the emulsion is carried out in a standard pilot scale margarine process using a Gerstenberg & Agger pilot perfector.

[0077] Finally, the product was packaged in plastic containers (tubes) and stored at both 5°C and 10°C.

[0078] Example 3 Fat spread compositions A-J Fat spreads A to J were prepared according to the process of Example 2.

[0079] The composition of the resulting fat spread is shown in Tables 2 and 3 below.

[0080] Fat spreads A to E are examples of the present invention, and fat spreads F to J are comparative examples.

[0081] [Table 2]

[0082] [Table 3]

[0083] Example 4 Fatty acid composition of fat spreads A to J without using emulsifier The fatty acid composition (percentage (%) of total fat) of fat spreads A to J without emulsifier is shown in Table 4 below. Cx:y refers to fatty acid with x carbon number and y double bonds, and the level is determined by GC-FAME (ISO12966-2 and ISO12966-4).

[0084] [Table 4]

[0085] Example 5 Fat solids of fat compositions in fat spreads A, C, F, H and I The fat content (%) of the fat composition for fat spreads A and C, comparative fat spreads F, H and I, conventional butter and tub margarine is shown below in Table 5. Fat solids (%) were measured by NMR at 10, 20, 30, 35 and 40°C for unstabilized fats (ISO 8292-1).

[0086] [Table 5]

[0087] As can be seen from Table 5, the fat spread of the present invention contains significantly lower levels of solid fat at standard measurement temperatures of 10-40°C compared to standard butter and packaged margarine fat spreads.

[0088] Measuring fat solids is a standard analysis when assessing the spreadability of fat blends. The SFC results of <5% at 10°C and <3% at 20°C confirm the significant difference between fat spreads A and C of the present invention and the "packaged margarine fat blend". It would not have occurred to a person skilled in the art that fat spreads A and C of the present invention are suitable for preparing fat spreads without the addition of hard stock to obtain the desired structure.

[0089] However, also when the fat solids are less than 2% at 10°C and less than 1% at 20°C, such as comparative fat spreads F, H and I, the structure and texture of the fat spread may not be adequately maintained.

[0090] Example 6: Triglyceride composition of fat in fat spreads The composition of TAG species was analyzed by gas chromatography on an Agilent 7890 gas chromatograph equipped with a 30m Quadrex aluminum clad bonded methyl 65% phenyl silicone capillary column (0.25mm ID, 0.1 micron film thickness) using hydrogen as carrier gas and FID detector according to Fernandez-Moya et al., J. Agr. Food Chem. 2000, 48:764-769. The TAGs (SSS, SUS, SUU, UUU) were determined from the detailed TAG species results. Each GC peak contains triglycerides with the same fatty acid in different positions. For example, POSt is in the same signal peak as PStO.

[0091] [Table 6]

[0092] Example 7 Crystallization Thermogram FIG. 1 shows the crystallization thermogram obtained by differential scanning calorimetry (DSC) after applying the following program:

[0093] 1) Heat to 90°C at a rate of 20°C / min. 2) Incubate at 90℃ for 5 minutes. 3) Cool from 90°C to -80°C at a rate of 10°C / min. As shown in this figure, sample E-“HSHO portion” (combined EIE HSHO and HSHO, but without rapeseed oil and fat-soluble additives) and sample E-“total fat blend” (combined EIE HSHO, HSHO and rapeseed oil, but without fat-soluble additives) start to crystallize at a higher temperature than the non-intramolecularly interesterified fat (HSHO).

[0094] The crystallization curve for Sample E has an intermediate onset of crystallization compared to HSHO (4.06° C.) and EIE HSHO (14.63° C.). The addition of liquid oil to "Sample E - total fat blend" reduces the onset of crystallization slightly (8.86° C.), but is still higher than the HSHO oil.

[0095] Therefore, the Fat Spread E of the present invention has an improved crystallization behavior with a high crystallization onset temperature, which shows good processability and stable behavior.

[0096] Example 8: Sensory evaluation of fat spreads A to J The spreadability, emulsion stability and melting behaviour of fat spreads A–E and comparative fat spreads F–J were sensorily evaluated and compared with commercial fat spreads of the same fat content, i.e., 40%, 60% and 80% fat, respectively.

[0097] The comparisons were carried out by sensory experts trained to evaluate the above attributes of fat spreads using a consensus scoring method for good products.

[0098] The sensory evaluation scores of fresh sample fat spreads A-E and comparative fat spreads F-J are comparable to the commercial products. Both fat spreads A-E and comparative fat spreads F-J have particularly smooth spreadability and no demulsification is observed. Also, fat spreads A-E and comparative fat spreads F-J have melting behavior comparable to the commercial samples with the same total fat content.

[0099] During the shelf life period (4-6 months) the sensory evaluation results for comparative fat spreads F-J appeared to be unacceptable and unsatisfactory. These fat spreads lost the proper texture and became "sandy". Their structure became unacceptable at the end of the shelf life. However, fat spreads A-E according to the invention still showed good structure, texture, appearance and organoleptic properties.

[0100] These results, taken together with those shown in Table 4, confirm that fat spreads A to E according to the invention are particularly stable in long-term shelf life tests compared to comparative fat spreads F to J, even though they have the same fatty acid composition.

[0101] Finally, the taste of fat spreads A–E (fresh and at the end of shelf life) was evaluated and judged to be comparable to commercial products with the same flavor-impacting ingredients (especially salt and flavors).

[0102] Example 9: Effects of fat spreads A-E and comparative fat spreads F-J on fatty acid composition and cholesterol levels The effect of fat spread compositions A-E and comparative fat spreads F-J on cholesterol levels was determined with reference to the fatty acid composition listed in Table 4. Since the cholesterol level effect is a result of the fatty acid composition, there is no difference between the manufacturing processes of the oils, and therefore HSHO and EIE HSHO oils have the same effect on cholesterol levels.

[0103] Calculation method The effects of high-stearic acid sunflower oil and several comparative fats / fat blends on cholesterol levels are reported in the Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the presence of trans fatty acids. acids in foods and the effect on human health of the consumption of trans fatty acids The effect of dietary carbohydrates on the changes in serum lipids and lipoproteins in a group of subjects was estimated using the factors described by the European Food Safety Authority (EPSA) in Food and Nutritional Acids, EFSA Journal (2004), 81, 1-49 (estimated effect on the changes in serum lipids and lipoproteins in a group of subjects when 1% of the energy in the diet from carbohydrates is isocalorically replaced by certain fatty acids).

[0104] According to this method, the cholesterol-lowering effect of a fat blend can be calculated using the following formula:

[0105] Total cholesterol (TC) mmol / L change = +0.031 x trans monounsaturated fatty acids +0.069 x lauric acid +0.059 x myristic acid +0.041 x palmitic acid -0.01 x stearic acid -0.006 x cis monounsaturated fatty acids -0.021 x cis polyunsaturated fatty acids Change in LDL mmol / L = +0.040 x trans monounsaturated fatty acids +0.052 x lauric acid +0.048 x myristic acid +0.039 x palmitic acid -0.004 x stearic acid -0.009 x cis monounsaturated fatty acids -0.019 x cis polyunsaturated fatty acids result The cholesterol-reducing effect was determined based on 100% fat, which represents the cholesterol-reducing effect of a fat or fat blend. The effect can also be determined for pre-made fat blends such as butterfat. This allows the effect of different fats / fat blends on cholesterol levels to be compared.

[0106] The calculation results are shown in Table 7 below.

[0107] [Table 7]

[0108] The cholesterol-reducing effect of the fat spread according to the invention is greater than that of a commercial margarine with a lower saturated fat content (Vita Hjertego 70%), which indicates that the spread according to the invention has better health benefits.

Claims

1. At least 5% by weight of water; 10-95% by weight of a fat composition; 1. A fat spread product comprising: 10-100% by weight of an intramolecularly or intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil; 85% by weight or less of one liquid oil; 5% by weight or less of at least one fat-soluble additive; Including, Fat spread products.

2. 2. The fat spread product of claim 1, 15-95% by weight, more preferably 25-90% by weight, even more preferably 35-85% by weight of a fat composition; Fat spread products.

3. A fat spread product according to claim 1 or 2, 5 to 90% by weight of water, more preferably 10 to 80% by weight, even more preferably 20 to 70% by weight, Fat spread products.

4. A fat spread product according to any one of claims 1 to 3, The HSHO sunflower oil in the fat composition contains 14-27% by weight of stearic acid (C18:0), more preferably 16-25% by weight of stearic acid (C18:0); Fat spread products.

5. A fat spread product according to any one of claims 1 to 4, HSHO sunflower oil contains 20-35% by weight saturated fatty acids, more preferably 22-33% by weight saturated fatty acids. Fat spread products.

6. A fat spread product according to any one of claims 1 to 5, The fat composition comprises 10-100% by weight of intramolecularly interesterified HSHO sunflower oil. Fat spread products.

7. A fat spread product according to any one of claims 1 to 6, The fat composition comprises: 20-100 wt. % of intramolecularly interesterified HSHO sunflower oil; 80% by weight or less of at least one liquid oil; 3% by weight or less of at least one fat-soluble additive; Including, Fat spread products.

8. A fat spread product according to any one of claims 1 to 7, The liquid oil is selected from rapeseed oil, canola oil, sunflower oil, high oleic sunflower oil, HSHO sunflower oil, soybean oil, olive oil, corn oil, safflower oil, sesame oil, peanut oil and camelina oil; Fat spread products.

9. A fat spread product according to any one of claims 1 to 8, The fat-soluble additives are selected from emulsifiers, vitamins, preservatives, antioxidants and fat-soluble flavorings; Fat spread products.

10. A fat spread product according to any one of claims 1 to 9, The fat composition comprises: A fat solids content of 2-10%, preferably 4-6%, at 10°C; A fat solids content of 1-4%, preferably 2-3%, at 20°C; having Fat spread products.

11. A fat spread product according to any one of claims 1 to 10, The fat composition comprises: At least 0.2% by weight, more preferably at least 0.4% by weight, of StStSt based on the total triglycerides present in the fat composition; 32% by weight or less, more preferably 30% by weight or less, of StOO relative to the total triglycerides present in the fat composition; Including, Fat spread products.

12. Use of a fat spread product according to any one of claims 1 to 11 as a table spread or for bread applications, comprising: The bakery application is a pastry, cake, donut or cookie application; use.

13. A process for preparing the fat composition contained in a fat spread product according to any one of claims 1 to 11, comprising: an intramolecularly or intermolecularly interesterified fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil; a liquid oil or a mixture of liquid oils; At least one fat-soluble additive; The method includes the step of blending process.

14. A process for preparing the fat composition according to claim 13, comprising the steps of: The blending step comprises: Providing a fat or fat blend comprising HSHO sunflower oil or a fraction derived from HSHO sunflower oil; subjecting said fat or fat blend to enzymatic intermolecular interesterification to produce an intramolecularly interesterified fat or an intermolecularly interesterified fat blend; carried out by process.

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