Aerated fat emulsion

Abstract

The aerated fat emulsion comprises 10% to 90% by weight of water and 10% to 90% by weight of a fat composition, the fat composition comprising: 75% to 99% by weight of lauric fat, comprising 35% to 65% lauric acid (C12:0) (the percentages being in relation to the lauric acid bound as an acyl group in the glyceride and based on the total weight of C8 to C24 fatty acids); 1% to 25% by weight of interesterified fat comprising stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 30% to 70% by weight, 1% to 10% by weight of palmitic acid (C16:0), and less than 2% by weight of lauric acid (C12:0) (the percentages of acids relate to the acids bound as acyl groups in the glycerides in the fat and are based on the total weight of C8 to C24 fatty acids), and 5% to 35% by weight of StStSt triglycerides and AStSt triglycerides (where St is stearic acid and A is arachidic acid) in a combined amount based on the total triglycerides present in the composition.

Description

[Technical Field]

[0001] The present invention relates to an aerated fat emulsion, a method for making an aerated fat emulsion, its uses and a confectionery or bakery product comprising an aerated fat emulsion. [Background technology]

[0002] Edible aerated oil-in-water emulsions, such as whipped cream, are well-known food products that contain a continuous aqueous phase and oil droplets suspended in the aqueous phase.

[0003] Fats and oils are important components of food. They may be subjected to a transesterification process that randomly redistributes the fatty acyl residues in the glyceride molecules. This process can change the physical properties of the fat or oil.

[0004] Lauric oils, such as coconut oil, are vegetable oils containing primarily short- and medium-chain fatty acids (caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0), and myristic acid (C14:0). Lauric oils are widely used in the food industry, where their applications include filling creams, ice cream, non-dairy whipped cream, coffee whiteners, cocoa butter substitutes, and medium-chain triglycerides (MCTs).

[0005] Sal fat is an edible oil extracted from the seeds of the sal tree. Shea butter is a fat obtained from the shells of the shea tree. Both fats are relatively rich in stearic acid (C18:0) and oleic acid (C18:1) and can be fractionated to produce a stearin fraction rich in StOSt (1,3-distearoyl-2-oleoylglyceride), which is often used as a cocoa butter equivalent.

[0006] EP(A1)0667104 discloses a low-fat cream that can be produced without the need to use large amounts of specific emulsifiers, even when the fat content is as low as 40% or less, and a fat used to produce this cream, which fat comprises at least 30% SUS-type glycerides and 5-60% lauric fat.

[0007] EP(A1)3466278 relates to an oil-in-water food emulsion comprising 15 to 45% by weight of a fatty phase, based on the total weight of the emulsion, the fatty phase comprising glycerides, at least 65% of the chains derived from fatty acids having 18 carbon atoms, based on the total weight of the chains, and at least one emulsifier.

[0008] WO2012 / 052471(A1) provides an edible product comprising 15-80% by weight of triglycerides, 20-85% by weight of a filler, and up to 15% by weight of water, wherein the triglycerides contain, as acid residues, 20-70% by weight of total SAFA and up to 5% by weight of TFA, whereby C8, C10 and C12 are contained in a weight ratio of at least 10% (C8+C10+C12) / total SAFA and at least 5% (C8+C10) / C12, whereby the weight ratio D / B is at least 1.5 and the weight ratio B / total SAFA is up to 0.5, where D represents the total amount of all MUFA and PUFA and B represents the total amount of C14 and C16, and the triglyceride composition has at least 5% by weight of SFC at 20°C.

[0009] WO2016 / 150968(A1) relates to a food composition comprising a lipid-in-water emulsion in which gas is dispersed in the lipid in the form of bubbles.

[0010] WO2019 / 020714(A1) discloses a non-hydrogenated fat composition comprising, based on the total C8-C24 fatty acid residues, more than 28% by weight of stearic acid (C18:0) fatty acid residues, more than 44% by weight of oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, and comprising StOSt, StStO, StOO, and OStO triglycerides in a combined amount of more than 30% based on the total glycerides present in the composition, wherein the weight ratio of (StOSt + StStO) / (StOO + OStO) is from 0.6 to 1.5.

[0011] WO2019 / 185444(A1) discloses a non-hydrogenated fat composition comprising 3.2% to 10% by weight of total caprylic (C8:0) and capric (C10:0) acid residues, 13% to 32% by weight of lauric acid, 20% to 45% by weight of stearic (C18:0) acid residues (the percentages of acids relate to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids), 7% to 15% by weight of CN46 triglycerides, 4% to 30% by weight of CN54 triglycerides, and 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides (the percentages of triglycerides refer to the total triglycerides present in the composition). [Prior art documents] [Patent documents]

[0012] [Patent Document 1] European Patent Application Publication No. 0667104 [Patent Document 2] European Patent Application Publication No. 3466278 [Patent Document 3] International Publication No. 2012 / 052471(A1) [Patent Document 4] International Publication No. 2016 / 150968(A1) [Patent Document 5] International Publication No. 2019 / 020714(A1) [Patent Document 6] International Publication No. 2019 / 185444(A1) Summary of the Invention [Problem to be solved by the invention]

[0013] There is still a need for aerated fat emulsions with improved aeration to improve organoleptic properties while product texture remains desirable. [Means for solving the problem]

[0014] According to the present invention, there is provided an aerated fat emulsion comprising 10% to 90% by weight of water and 10% to 90% by weight of a fat composition, wherein the fat composition is - 75% to 99% by weight of lauric fats, comprising 35% to 65% by weight of lauric acid (C12:0) (the said percentages relate to the lauric acid bound as acyl groups in the glycerides in the fat and are based on the total weight of C8 to C24 fatty acids); - 1% to 25% by weight of interesterified fats, stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 30% to 70% by weight, palmitic acid (C16:0) in an amount of 1% to 10% by weight, and lauric acid (C12:0) in an amount of less than 2% by weight, said percentages of acids relating to the acids bound as acyl groups in the glycerides of the fat and based on the total weight of C8 to C24 fatty acids, and an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 5% to 35% by weight based on the total triglycerides present in the composition, where St is stearic acid and A is arachidic acid; An aerated fat emulsion is provided, comprising:

[0015] It has been found that the aerated fat emulsions of the present invention are particularly advantageous when used in confectionery or bakery products, providing the improved aeration desired to obtain the desired organoleptic properties of the product. In particular, the aerated fat emulsions according to the present invention surprisingly also maintain good textural properties which enable the product to have a good appearance and to be processable and transportable. DETAILED DESCRIPTION OF THE INVENTION

[0016] The term "fat emulsion" refers to a mixture of at least a fat phase and an aqueous phase that are immiscible. Fat emulsions for aeration according to the present invention are typically oil-in-water emulsions.

[0017] The term "aerated" refers to the inclusion of a gas, typically air, in an emulsion. The term "fat" refers to a glyceride oil containing fatty acyl groups and does not imply any particular melting point. The term "oil" is used synonymously with "fat."

[0018] The term "fatty acid" refers to a straight-chain saturated or unsaturated (including mono- and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds can be represented as Cx:y. For example, palmitic acid can be represented as C16:0, and oleic acid can be represented as C18:1. The percentages of fatty acids in compositions referred to herein are based on the total weight of C8 to C24 fatty acids contained in the acyl groups in triglycerides, diglycerides, and monoglycerides present in the glycerides. The fatty acid profile (i.e., composition) can be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4.

[0019] The fat composition of the aerated fat emulsion of the present invention can be made from natural or synthetic fats, fractions of natural or synthetic fats, or mixtures thereof.

[0020] The amount of triglyceride specified herein is a weight percentage based on the total amount of triglycerides present in the fat composition. The designation triglyceride XYZ refers to a triglyceride having fatty acid acyl groups X, Y, and Z at any of the 1-, 2-, and 3-positions of the glyceride. The designation A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. Triglyceride content can be determined, for example, by GC (ISO 23275).

[0021] The term "lauric" refers to fats containing primarily lauric acid (C12:0), typically derived from sources such as coconut oil or palm kernel oil.

[0022] The term "interesterified fat" refers to fat that has been subjected to a random, non-specific redistribution of the fatty acid moieties present in a triglyceride oil onto its glycerol moieties.

[0023] The aerated fat emulsion according to the present invention preferably has an overrun of from 100% to 400%, more preferably from 150% to 300%, even more preferably from 200% to 300%.

[0024] The term "overrun" refers to the percentage increase in volume that occurs as a result of gas inclusion. Overrun is calculated as follows: (density of unwhipped cream in g / ml / density of whipped cream in g / ml) * 100%.

[0025] The aerated fat emulsion according to the present invention preferably comprises 20% to 80% by weight of water and 10% to 70% by weight of the fat composition. More preferably, the aerated fat emulsion according to the present invention comprises 30% to 70% by weight of water and 15% to 65% by weight of the fat composition. Even more preferably, the aerated fat emulsion according to the present invention comprises 35% to 65% by weight of water and 20% to 55% by weight of the fat composition. Most preferably, the aerated fat emulsion according to the present invention comprises 40% to 55% by weight of water and 25% to 50% by weight of the fat composition.

[0026] The fat composition of the aerated fat emulsion according to the present invention comprises 75% to 99% by weight of lauric fat, preferably 80% to 99% by weight, more preferably 85% to 99% by weight, even more preferably 90% to 99% by weight.

[0027] The lauric fat of the fat composition of the aerated fat emulsion according to the invention comprises 35% to 65% by weight, preferably 40% to 60% by weight, more preferably 42% to 58% by weight, even more preferably 43% to 55% by weight of lauric acid (this percentage relates to the lauric acid bound as an acyl group in the glycerides in said fat and is based on the total weight of C8 to C24 fatty acids).

[0028] The lauric fat of the fat composition of the aerated fat emulsion according to the invention is preferably selected from coconut oil, palm kernel oil, fully hydrogenated coconut oil, fully hydrogenated palm kernel oil, fractions thereof and mixtures thereof, more preferably the lauric fat of the fat composition of the aerated fat emulsion according to the invention consists of coconut oil.

[0029] The fat composition of the aerated fat emulsion according to the present invention comprises from 1% to 25% by weight, preferably from 1% to 20% by weight, more preferably from 1% to 15% by weight, even more preferably from 1% to 10% by weight of interesterified fat.

[0030] The interesterified fat of the fat composition of the aerated fat emulsion according to the invention comprises stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 30% to 70% by weight, palmitic acid (C16:0) in an amount of 1% to 10% by weight, and lauric acid (C12:0) in an amount of less than 2% by weight (the percentages of these acids relate to the acids bound as acyl groups in the glycerides in the fat and are based on the total weight of C8 to C24 fatty acids). Preferably, the interesterified fat of the fat composition of the aerated fat emulsion according to the invention comprises stearic acid (C18:0) and arachidic acid (C20:0) in a total amount between 35% and 68% by weight, palmitic acid (C16:0) between 1% and 9% by weight, and lauric acid (C12:0) between 0.0% and 1.5% by weight (the percentages of these acids relate to the acids bound as acyl groups in the glycerides in the fat and are based on the total weight of C8 to C24 fatty acids). More preferably, the interesterified fat of the fat composition of the aerated fat emulsion according to the invention comprises stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 40% to 65% by weight, palmitic acid (C16:0) from 1% to 8% by weight and lauric acid (C12:0) from 0.1% to 1.0% by weight (these acid percentages relate to the acids bound as acyl groups in the glycerides in the fat and are based on the total weight of C8 to C24 fatty acids).

[0031] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention comprises StStSt triglycerides and AStSt triglycerides (wherein St is stearic acid and A is arachidic acid) in a combined amount of 5% to 35% by weight, preferably 7% to 30% by weight, more preferably 8% to 28% by weight, even more preferably 9% to 26% by weight, based on the total triglycerides present in the composition.

[0032] In a preferred embodiment, the aerated fat emulsion comprises 20% to 80% by weight of water and 10% to 70% by weight of a fat composition, the fat composition being - 80% to 99% by weight of lauric fats, comprising 40% to 60% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides in the fat and is based on the total weight of C8 to C24 fatty acids), - 1% to 20% by weight of interesterified fats, 35% to 68% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 9% by weight of palmitic acid (C16:0), and 0.0% to 1.5% by weight of lauric acid (C12:0), an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 7% to 30% by weight based on the total amount of triglycerides present in the composition, where St is stearic acid and A is arachidic acid; Includes.

[0033] In a more preferred embodiment, the aerated fat emulsion comprises 30% to 70% by weight of water and 15% to 65% by weight of a fat composition, the fat composition comprising: - 85% to 99% by weight of lauric fats, which contain 42% to 58% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides in the fat and is based on the total weight of C8 to C24 fatty acids), - 1% to 15% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 8% to 28% by weight based on the total triglycerides present in the composition, where St is stearic acid and A is arachidic acid; Includes.

[0034] In an even more preferred embodiment, the aerated fat emulsion comprises 35% to 65% by weight of water and 20% to 55% by weight of a fat composition, the fat composition comprising: - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 9% to 26% by weight based on the total triglycerides present in the composition, where St is stearic acid and A is arachidic acid; Includes.

[0035] The interesterified fat of the fat composition of the aerated fat emulsion according to the invention preferably has a weight ratio StOSt:StOO of less than 2.5, more preferably between 0.5 and 2.3, where St is stearic acid and O is oleic acid.

[0036] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention preferably has a solid fat content at 10°C, measured on unstabilised fat according to ISO 8292-1, of between 45.0 and 68.0, more preferably between 48.0 and 67.5.

[0037] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention preferably has a solid fat content at 25°C, measured on unstabilised fat according to ISO 8292-1, of between 15.0 and 70.0, more preferably between 20.0 and 65.0.

[0038] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention preferably has a solid fat content at 30°C, measured on unstabilised fat according to ISO 8292-1, of between 15.0 and 59.0, more preferably between 20.0 and 55.0.

[0039] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention preferably has a solid fat content at 35°C, measured on unstabilised fat according to ISO 8292-1, of between 10.0 and 55.0, more preferably between 15.0 and 50.0.

[0040] The interesterified fat of the fat composition of the aerated fat emulsion according to the present invention preferably has a solid fat content at 40°C, measured on unstabilised fat according to ISO 8292-1, of between 5.0 and 45.0, more preferably between 10.0 and 40.0.

[0041] In a preferred embodiment, the aerated fat emulsion comprises 30% to 70% by weight of water and 15% to 65% by weight of a fat composition, the fat composition being - 85% to 99% by weight of lauric fats, comprising 42% to 58% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 15% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 8% to 28% by weight based on the total triglycerides present in the composition; and an interesterified fat having a weight ratio of StOSt:StOO of less than 2.5, where St is stearic acid, A is arachidic acid, and O is oleic acid; Includes.

[0042] In a preferred embodiment, the aerated fat emulsion comprises 35% to 65% by weight of water and 20% to 55% by weight of a fat composition, the fat composition being - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), The composition comprises a total amount of StStSt triglycerides and AStSt triglycerides of 9% to 26% by weight based on the total triglycerides present in the composition, and an interesterified fat having a weight ratio of StOSt:StOO of 0.5 to 2.3, where St is stearic acid, A is arachidic acid, and O is oleic acid; Includes.

[0043] In an even more preferred embodiment, the aerated fat emulsion comprises 30% to 70% by weight of water and 15% to 65% by weight of a fat composition, the fat composition comprising: - 85% to 99% by weight of lauric fats, comprising 42% to 58% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 15% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 8% to 28% by weight based on the total triglycerides present in the composition; having a weight ratio of StOSt:StOO of less than 2.5, where St is stearic acid, A is arachidic acid, and O is oleic acid; and Interesterified fat having a solid fat content at 10°C of 45.0 to 68.0, a solid fat content at 25°C of 15.0 to 70.0, a solid fat content at 30°C of 15.0 to 59.0, a solid fat content at 35°C of 10.0 to 55.0, and a solid fat content at 40°C of 5.0 to 45.0, measured on unstabilized fat according to ISO 8292-1; Includes.

[0044] In a most preferred embodiment, the aerated fat emulsion comprises 35% to 65% by weight of water and 20% to 55% by weight of a fat composition, the fat composition being - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 9% to 26% by weight based on the total triglycerides present in the composition; having a weight ratio of StOSt:StOO of 0.5 to 2.3, where St is stearic acid, A is arachidic acid, and O is oleic acid; and and interesterified fats having a solid fat content at 10°C of 48.0 to 67.5, a solid fat content at 25°C of 20.0 to 65.0, a solid fat content at 30°C of 20.0 to 55.0, a solid fat content at 35°C of 15.0 to 50.0, and a solid fat content at 40°C of 10.0 to 40.0, measured on unstabilized fats according to ISO 8292-1.

[0045] The interesterified fats of the fat composition of the aerated fat emulsion according to the invention are preferably selected from interesterified shea butter, interesterified shea stearin, interesterified sal butter, interesterified sal stearin, interesterified kokum butter, interesterified kokum butter stearin, interesterified cocoa butter, interesterified cocoa butter stearin and mixtures thereof, more preferably the interesterified fats of the fat composition of the aerated fat emulsion according to the invention are selected from interesterified sal butter, interesterified shea stearin and mixtures thereof.

[0046] The aerated fat emulsion according to the present invention preferably comprises 35% to 65% by weight of water, 20% to 55% by weight of a fat composition, and 5% to 25% by weight of sugar, and more preferably comprises 40% to 55% by weight of water, 25% to 50% by weight of a fat composition, and 10% to 20% by weight of sugar.

[0047] The aerated fat emulsion according to the present invention preferably further comprises 0.5% to 2% by weight, more preferably 0.8% to 1.2% by weight, of sodium caseinate. Thus, the aerated fat emulsion according to the present invention preferably comprises 40% to 55% by weight of water, 25% to 50% by weight of the fat composition, 10% to 20% by weight of sugar, and 0.8% to 1.2% by weight of sodium caseinate.

[0048] Thus, in a preferred embodiment, the aerated fat emulsion comprises 35% to 65% by weight of water, 5% to 25% by weight of sugar, and 20% to 55% by weight of a fat composition, the fat composition being - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 9% to 26% by weight based on the total triglycerides present in the composition; having a weight ratio of StOSt:StOO of 0.5 to 2.3, where St is stearic acid, A is arachidic acid, and O is oleic acid; and an interesterified fat having a solid fat content at 10°C of 48.0 to 67.5, a solid fat content at 25°C of 20.0 to 65.0, a solid fat content at 30°C of 20.0 to 55.0, a solid fat content at 35°C of 15.0 to 50.0, and a solid fat content at 40°C of 10.0 to 40.0, measured on unstabilized fat according to ISO 8292-1; Includes.

[0049] The aerated fat emulsion according to the present invention is preferably a whipped cream.

[0050] Thus, in a preferred embodiment, the whipped cream comprises 35% to 65% by weight of water, 5% to 25% by weight of sugar, and 20% to 55% by weight of a fat composition, the fat composition comprising: - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage relates to the lauric acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1% to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 9% to 26% by weight based on the total triglycerides present in the composition; having a weight ratio of StOSt:StOO of 0.5 to 2.3 (where St is stearic acid, A is arachidic acid, and O is oleic acid); and an interesterified fat having a solid fat content at 10°C of 48.0 to 67.5, a solid fat content at 25°C of 20.0 to 65.0, a solid fat content at 30°C of 20.0 to 55.0, a solid fat content at 35°C of 15.0 to 50.0, and a solid fat content at 40°C of 10.0 to 40.0, measured on unstabilized fat according to ISO 8292-1; Includes.

[0051] The present invention also provides a method of making an aerated fat emulsion, comprising the steps of: a) providing a mixture comprising 10% to 90% by weight of water and 10% to 90% by weight of a fat composition, wherein the fat composition is - 75% to 99% by weight of lauric fats, which contain 35% to 65% by weight of lauric acid (C12:0); - 1% to 25% by weight of interesterified fats, stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 30% to 70% by weight, palmitic acid (C16:0) in an amount of 1% to 10% by weight, and lauric acid (C12:0) in an amount of less than 2% by weight (the percentages of these acids relate to the acids bound as acyl groups in the glycerides of the fat and are based on the total weight of C8 to C24 fatty acids); an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 5% to 35% by weight based on the total triglycerides present in the composition, where St is stearic acid and A is arachidic acid; and b) pasteurizing and homogenizing the mixture obtained in step a); c) stabilizing the pasteurized and homogenized mixture obtained in step b) preferably at 3°C ​​to 7°C for at least 6 hours; d) aerating the stabilized mixture obtained in step c); The present invention relates to a method, comprising:

[0052] Preferably, the aerated fat emulsion produced by the process of the present invention is an aerated fat emulsion according to the present invention.

[0053] In a preferred embodiment, there is provided a method of making an aerated fat emulsion, comprising the steps of: a) providing a mixture comprising 35% to 65% by weight of water, 5% to 25% by weight of sugar, and 20% to 55% by weight of a fat composition, wherein the fat composition is - 90% to 99% by weight of lauric fats, comprising 43% to 55% by weight of lauric acid (C12:0) (this percentage of acid relates to the acid bound as an acyl group in the glycerides of the fat and is based on the total weight of C8 to C24 fatty acids); - 1% to 10% by weight of interesterified fats, 40% to 65% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a total amount, 1% to 8% by weight of palmitic acid (C16:0), and 0.1 to 1.0% by weight of lauric acid (C12:0), StStSt triglycerides and AStSt triglycerides in a combined amount of 9% to 26% by weight based on the total triglycerides present in the composition; having a weight ratio of StOSt:StOO of 0.5 to 2.3, where St is stearic acid, A is arachidic acid, and O is oleic acid; and Interesterified fat having a solid fat content at 10°C of 48.0 to 67.5, a solid fat content at 25°C of 20.0 to 65.0, a solid fat content at 30°C of 20.0 to 55.0, a solid fat content at 35°C of 15.0 to 50.0, and a solid fat content at 40°C of 10.0 to 40.0, measured on unstabilized fat according to ISO 8292-1; and b) pasteurizing and homogenizing the mixture obtained in step a); c) stabilizing the pasteurized and homogenized mixture obtained in step b) at 3°C ​​to 7°C for 6 to 12 hours; d) aerating the stabilized mixture obtained in step c).

[0054] In step c) of the process according to the invention, the homogenization is preferably carried out in one single stage. The pressure during homogenization is preferably at least 100 bar, more preferably between 30 bar and 100 bar, even more preferably between 50 bar and 80 bar.

[0055] In step d) of the process according to the invention, the aeration is preferably carried out for at least 1 minute, more preferably for 3 to 7 minutes. Suitable equipment for aeration, such as mixers, is well known.

[0056] The present invention also relates to the use of the aerated fat emulsion according to the invention in confectionery or bakery products.

[0057] The present invention also relates to a confectionery product, or bakery product, comprising an aerated fat emulsion according to the invention.

[0058] The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0059] Preferences and options for a given aspect, embodiment, feature, or parameter of the invention should be considered as disclosed in combination with any and all preferences and options for all other aspects, embodiments, features, and parameters of the invention, unless the context indicates otherwise.

[0060] The following non-limiting examples illustrate the present invention but in no way limit its scope. In the examples, and throughout the specification, all percentages, parts, and proportions are by weight unless otherwise indicated. [Example]

[0061] Example 1 Sal butter is chemically interesterified using sodium methoxide as a catalyst. After chemical interesterification, the interesterified sal is physically refined.

[0062] Shea butter is fractionated using a solvent to obtain shea stearin, which is then chemically interesterified using sodium methoxide as a catalyst. After chemical interesterification, the interesterified shea stearin is physically refined.

[0063] The analytical results of interesterified sal butter, interesterified shea butter, sal butter, and shea stearin are shown in Table 1. [Table 1-1] [Table 1-2]

[0064] In the above table, Cx:y refers to fatty acids with x carbon atoms and y double bonds, levels determined by GC-FAME (ISO 12966-2 and ISO 12966-4); SAFA stands for saturated fatty acids MUFA stands for monounsaturated fatty acids, PUFA stands for polyunsaturated fatty acids, IV FAME refers to the iodine number calculated according to AOCS Cd 1c-85, TRANS refers to trans fatty acids, that is, unsaturated fatty acids with double bonds in the trans configuration. CNxx refers to triglycerides with xx carbon atoms (carbon atoms from glycerol are excluded as standard practice), levels were determined by GC with a final pretreatment to remove diglycerides (AOCS Ce 5-86); O, P, St, L and A refer to oleic acid, palmitic acid, stearic acid, linoleic acid and arachidic acid, respectively. Triglyceride composition: POSt and other triglycerides were measured by GC (ISO23275), and each GC peak contained triglycerides with the same fatty acid at various positions (e.g., POSt was present in the same signal peak as PStO and StPO). Nx refers to the solid fat content as determined by NMR measured at x°C according to ISO 8292-1 for unstabilized fat.

[0065] Example 2 Whipped cream is prepared according to the recipe shown in Table 2. [Table 2]

[0066] Creamwhip 414 is a blend of stabilizers: microcrystalline cellulose E460(i), cellulose gum E466, carrageenan E407, and guar E412. It is used to improve the stability of whipped cream, preventing drainage from the foam and thereby increasing its storage stability.

[0067] The whipped cream is made in the following steps: The fat is completely melted and the emulsifier is added to the fat to form the fat phase. The other powdered ingredients are dissolved in lukewarm water. The water phase is heated to above 60°C. The fat phase is added to the water phase, pasteurized and homogenized (single stage homogenization at 70 bar). The cream is stabilized overnight at 5°C for at least 8 hours. The cream is whipped in a Hobart and the overrun and texture are measured.

[0068] Calculate overrun as follows: (density of unwhipped cream in g / ml / density of whipped cream in g / ml)*100%.

[0069] Texture is measured using a Brookfield TexturePro CT 3-4500, Probe TA5, flat probe 38 mm at a speed of 0.5 mm / s and a depth of 5 mm. The value (g) is a measure of the force required to achieve a given deformation.

[0070] Example 3 Two fat compositions, fat A and fat B, are obtained by blending coconut oil and interesterified sal butter. Fat A consists of 98% by weight of coconut oil and 2% by weight of interesterified sal butter. Fat B consists of 96% by weight of coconut oil and 4% by weight of interesterified sal butter. In addition, fully hydrogenated palm kernel oil is used as a reference fat (reference fat C). 100% coconut oil is also used as a reference fat (reference fat D). In addition, a comparative fat composition is made with 70% by weight of coconut oil and 30% by weight of interesterified sal butter (comparative fat E).

[0071] The analytical results of coconut oil and total hydrogenated palm kernel are shown in Table 3. [Table 3]

[0072] Fat A, fat B, reference fat C, reference fat D and comparative fat E are used to produce whipped cream according to Example 2. The whipping time is 5 minutes. The overrun and texture results are shown in Table 4. [Table 4]

[0073] The results show that whipped creams made with fat A and fat B have higher overrun and therefore better air inclusion compared to reference fat D, but also better textural properties compared to reference fat C and comparative fat E. If the texture value is below 150, the texture is considered unacceptable.

[0074] Rosettes are also made with whipped cream. The piping of the whipped cream is evaluated and the shape of the rosettes is visually evaluated. The results are shown in Table 5. [Table 5]

[0075] The results show that the process of producing rosettes in whipped cream using fat A and fat B is particularly convenient and desirable, and the rosettes produced with whipped cream using fat A and fat B have a particularly desirable firm and hard texture.

[0076] Example 4 Fat composition Fat F is obtained by blending coconut oil and interesterified sal butter. Fat F consists of 94% by weight coconut oil and 6% by weight interesterified sal butter. A comparative fat composition is made by blending 94% by weight coconut oil and 6% by weight sal butter (comparative fat G).

[0077] Fat F and comparative fat G are used to produce whipped cream according to Example 2. The whipping time is 5 minutes. The overrun and texture results are shown in Table 6. [Table 6]

[0078] The results show that the whipped cream made with fat F has a higher overrun and therefore better air inclusion compared to the comparative fat G.

[0079] Example 5 Fat composition Fat H is produced by blending coconut oil and interesterified shea butter. Fat H consists of 96% coconut oil and 4% interesterified shea butter by weight. A comparative fat composition is made with 96% coconut oil and 4% shea stearin by weight (Comparative Fat I).

[0080] Fat H and comparative fat I are used to obtain whipped cream according to example 2. The whipping time is 5 minutes. The overrun and texture results are shown in Table 7. [Table 7]

[0081] The results show that whipped cream made with fat H has a higher overrun and therefore better air inclusion compared to comparative fat I.

Claims

1. 30% to 70% by weight of water; 15% to 65% by weight of a fat composition; 1. An aerated fat emulsion comprising: The fat composition - 75% to 99% by weight of lauric fat, comprising 35% to 65% by weight of lauric acid (C12:0), said value of % by weight of lauric acid relating to the amount of lauric acid bound as an acyl group in the glyceride and based on the total weight of C8 to C24 fatty acids contained in the lauric fat, - from 1% to 25% by weight of interesterified fats, 30% to 70% by weight of stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount, 1% to 10% by weight of palmitic acid (C16:0), and less than 2% by weight of lauric acid (C12:0), wherein the combined weight percentages of stearic acid and arachidic acid, palmitic acid, and lauric acid relate to the amount of fatty acids bound as acyl groups in glycerides in the interesterified fat and are based on the total weight of C8 to C24 fatty acids contained in the interesterified fat; and an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 5% to 35% by weight based on the total triglycerides present in the interesterified fat, where St is stearic acid and A is arachidic acid; 1. An aerated fat emulsion comprising:

2. 10. The aerated fat emulsion of claim 1 having an overrun of from 100% to 400%.

3. 3. An aerated fat emulsion according to claim 2 having an overrun of from 150% to 300%.

4. 4. An aerated fat emulsion according to any one of claims 1 to 3, wherein the fat composition comprises from 80% to 99% by weight of the lauric fat.

5. 5. The aerated fat emulsion of claim 4, wherein the fat composition comprises 90% to 99% by weight of the lauric fat.

6. 6. An aerated fat emulsion according to any one of claims 1 to 5, wherein the lauric fat of the fat composition comprises from 40% to 60% by weight of lauric acid (C12:0).

7. 7. An aerated fat emulsion according to any one of claims 1 to 6, wherein the lauric fat of the fat composition is selected from coconut oil, palm kernel oil, fully hydrogenated coconut oil, fully hydrogenated palm kernel oil, fractions thereof and mixtures thereof.

8. 8. The aerated fat emulsion of claim 7, wherein the lauric fat comprises coconut oil.

9. 9. An aerated fat emulsion according to any one of claims 1 to 8, wherein the fat composition comprises from 1% to 20% by weight of the interesterified fat.

10. 10. The aerated fat emulsion of claim 9, wherein the fat composition comprises from 1% to 15% by weight of the interesterified fat.

11. 11. An aerated fat emulsion according to any one of the preceding claims, wherein the interesterified fat of the fat composition comprises stearic acid (C18:0) and arachidic acid (C20:0) in a combined amount of 35% to 68% by weight, 1% to 9% by weight of palmitic acid (C16:0), and 0.0% to 1.5% by weight of lauric acid (C12:0).

12. 12. An aerated fat emulsion according to any one of claims 1 to 11, wherein the interesterified fat of the fat composition comprises StStSt triglycerides and AStSt triglycerides in a combined amount of from 7% to 30% by weight based on the total amount of triglycerides present in the interesterified fat, where St is stearic acid and A is arachidic acid.

13. 13. An aerated fat emulsion according to any one of the preceding claims, wherein the interesterified fat of the fat composition has a weight ratio of StOSt:StOO, where St is stearic acid and O is oleic acid, of less than 2.

5.

14. 14. An aerated fat emulsion according to claim 13, wherein the interesterified fat of the fat composition has a weight ratio of StOSt:StOO, where St is stearic acid and O is oleic acid, of from 0.5 to 2.

3.

15. The interesterified fat of the fat composition has a viscosity of about 1000 saturates, as measured on an unstabilized fat according to ISO 8292-1: a solid fat content at 10°C of 45.0 to 68.0; and / or a solid fat content at 25°C of 15.0 to 70.0; and / or a solid fat content at 30°C of 15.0 to 59.0; and / or a solid fat content at 35°C of 10.0 to 55.0; and / or a solid fat content at 40°C of 5.0 to 45.0; 15. An aerated fat emulsion according to any one of claims 1 to 14, having the formula:

16. The interesterified fat of the fat composition has a viscosity of about 1000 saturates, as measured on an unstabilized fat according to ISO 8292-1: a solid fat content at 10°C of 48.0 to 67.5; and / or a solid fat content at 25°C of 20.0 to 65.0; and / or a solid fat content at 30°C of 20.0 to 55.0; and / or a solid fat content at 35°C of 15.0 to 50.0; and / or a solid fat content at 40°C of 10.0 to 40.0; 16. The aerated fat emulsion of claim 15, having the formula:

17. 17. An aerated fat emulsion according to any one of claims 1 to 16, wherein the transesterified fat of the fat composition is selected from transesterified shea butter, transesterified shea stearin, transesterified sal butter, transesterified sal stearin, transesterified kokum butter, transesterified kokum butter stearin, transesterified cocoa butter, transesterified cocoa butter stearin and mixtures thereof.

18. 18. The aerated fat emulsion of claim 17, wherein the interesterified fat of the fat composition is selected from interesterified sal butter, interesterified shea stearin, and mixtures thereof.

19. 35% to 65% by weight of water; 20% to 55% by weight of the fat composition; 5% to 25% by weight of sugar; 19. An aerated fat emulsion according to any one of claims 1 to 18, comprising:

20. 40% to 55% by weight of water; 25% to 50% by weight of the fat composition; 10% to 20% by weight of sugar; 20. The aerated fat emulsion of claim 19, comprising:

21. 21. An aerated fat emulsion according to any one of claims 1 to 20 which is a whipped cream.

22. 1. A method for producing an aerated fat emulsion, comprising: a) providing a mixture comprising 30% to 70% by weight of water and 15% to 65% by weight of a fat composition, The fat composition - 75% to 99% by weight of lauric fats, which contain from 35% to 65% by weight of lauric acid (C12:0), - from 1% to 25% by weight of interesterified fats, 30% to 70% by weight of the total of stearic acid (C18:0) and arachidic acid (C20:0), 1% to 10% by weight of palmitic acid (C16:0), and less than 2% by weight of lauric acid (C12:0). (wherein the weight percent value of each fatty acid relates to the amount of fatty acid bound as an acyl group of the glyceride in the lauric fat and interesterified fat, and is based on the total weight of C8 to C24 fatty acids), and an interesterified fat comprising StStSt triglycerides and AStSt triglycerides in a combined amount of 5% to 35% by weight based on the total triglycerides present in the interesterified fat, where St is stearic acid and A is arachidic acid; and b) pasteurizing and homogenizing the mixture obtained in step a); c) stabilizing the pasteurized and homogenized mixture obtained in step b); d) aerating the stabilized mixture obtained in step c); A method comprising:

23. Use of an aerated fat emulsion according to any one of claims 1 to 21 in a confectionery or bakery product.

24. A confectionery or bakery product comprising an aerated fat emulsion according to any one of claims 1 to 21.

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