Edible compositions

Abstract

The present invention relates to edible compositions derived from plant and / or algae protein isolates that can be used as a vegan-friendly and environmentally-friendly fat substitute. The fat substitute disclosed herein exhibits remarkable thermal stability and can therefore be incorporated in a variety of food products that can withstand temperatures ranging from freezing to baking and frying temperatures.

Description

EDIBLE COMPOSITIONSTECHNICAL FIELD

[0001] The present disclosure is directed to edible compositions having enhanced thermal stability and food products comprising same.BACKGROUND

[0002] In recent years there is a growing demand for natural food substitutes in order to minimize the environmental damage caused by greenhouse gas emissions in large-scale industrial production of animal products, such as milk and meat. In addition, global awareness has substantially grown with respect to animal suffering in factory farms and animal rights. The desire for healthier vegan diet has also contributed to the need for the development of dairy and meat substitutes. These substitutes, however, often have taste or texture that are different from the natural product thereby restricting their use.

[0003] Fat substitutes are designed to simulate the chemical and physical properties of fats and oils. They can be based on carbohydrates, proteins, fatty acids, and / or triglycerides depending on the desired properties including appearance, taste, texture, behavior under heating or cooling, and the final products into which they are incorporated. Teng and Campanella (Gels 2023, 9, 393) describe a plant-based animal fat analog in the form of a gelled emulsion based on sodium alginate, 15% to 70% (w / w) soybean oil (SO), and pea protein isolate.

[0004] WO 2023 / 161812 describes a plant-only composition for a food product, comprising: about 5% to about 60% weight by volume of one or more fruits; about 2% to about 30% weight by volume of one or more plant-derived oils; about 5% to about 60% weight by volume of a plant-derived cream; and about 10% to about 60% weight by volume of a plant mucilage, wherein the plant-only composition substitutes a fat ingredient in the food product.

[0005] WO 2024 / 189615 describes plant protein isolates comprising a first protein fraction characterized by a molecular weight between 5kDa and 17kDa, and a secondprotein fraction characterized by a molecular weight between 85kDa and 105kDa, and methods of use thereof as whitening agents of food products.

[0006] WO 2021 / 183047 describes a composition for forming a fat replacement emulsion for food products comprising: 5 to 60 weight percent insoluble fiber; at least two hydrocolloid forming polysaccharides each having 0.2 to 10 weight percent; and 20 to 85 weight percent emulsifying agent, the weight percentages being based on the total composition.

[0007] U.S. 2021 / 244041 describes a baking ingredient that can be used as a fat replacement in dough compositions and baked goods, the baking ingredient has a melting point between 0° C. and 37° C., and comprising: a. 2% to 15% by weight gelatin or low methoxyl pectin; b. 5% to 60% by weight fat; and c. 40% to 93% by weight water.

[0008] TW 202316974 describes a gel composition which includes an oleogel dispersed within an aqueous gel which is continuous phase, the oleogel comprising either a plant-based oil in liquid state at room temperature and a wax, or a plant-based oil in non-liquid state at room temperature, and the aqueous gel comprising water and at least one of protein and polysaccharide.

[0009] CN 116473131 describes a pectin-based fat substitute composition, which is characterized by comprising the following components in parts by mass: 1 to 7.5 parts of vegetable oil, 0.5 to 8.5 parts of emulsifying agent, 1 to 4 parts of sodium caseinate, 5 to 15 parts of pectin, and 8 to 20 parts of water.

[0010] U.S. 2023 / 180780 describes a composition comprising water, an oil, an alginate salt, and a hydrocolloid, a method for obtaining same, and use thereof as a substitute for animal fat.

[0011] WO 2020 / 089444 describes a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives.

[0012] WO 2022 / 210450 describes an oil-in-water emulsion containing water, edible fats and oils other than animal fats and oils, and starch, wherein the hardness of the oil-in-water emulsion is 500 to 1800 g at 5° C., 200 to 1200 g at 20° C., and 150 at25° C. Vegetable lard replacement composition, characterized in that it weighs ~400 g(1 cm diameter circular plunger, table speed 50 mm / min).

[0013] CN 114794251 describes a vegetable oil gel fat substitute characterized by: the vegetable oil gel fat substitute is a gel system consisting of a composite gel and vegetable oil.

[0014] CN 110881521 describes a fat-substitute composition, a preparation method and application thereof, and specifically the composition comprises the following components in percentage by weight: 60-85% of micronized protein, 15-45% of starch, and 3-5% of stabilizer.

[0015] CN 105454437 describes a fat substitute composition, the composition consists of the following components by weight: 20-70% of protein particles, 5-60% of starch, and 2-30% of enzymolysis fat products.

[0016] U.S. 2016 / 021905 describes a product useful as a fat substitute in the form of an oil-in-water emulsion, the emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion.

[0017] WO 2015 / 097417 describes a lipid composition which is an oil-in-water emulsion, characterized in that: the palm oil content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 99; 90; 80; 60; 40; 20; 10; 5; 3; 2; 1; 0.1; 0.01; 0.001; the saturated fatty acid content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 30; 25; 20; 15; 12; 10; the Brookfield viscosity thereof at 20°C is greater than or equal to 50 000 mPa.s and, preferably, less than or equal to 120000 mPa.s; it comprises at least one oil other than palm oil, water, at least one emulsifier based on lecithin, preferably based on egg yolk, and at least one thickener, preferably based on starch, and even more preferentially based on native starch.

[0018] U.S. 2014 / 113013 describes a soybean-derived raw material-containing food or beverage comprising a soybean emulsion composition or an acidic soybean material obtained by acidification of a material comprising the soybean emulsion composition with a lactic acid fermentation or an addition of acid, wherein the soybeanemulsion composition comprises a protein at a content of 25 wt. % or more in terms of dry basis, and a fat at a content of 100 wt. % or more (as an extract with a chloroform / methanol mixed solvent) relative to the protein content, and wherein the soybean emulsion composition has an LCI value of 55% or more.

[0019] TW 201325465 describes a substitute for fat within meat, wherein the forming composition thereof includes: at least one edible gum, at least one starch; and water, wherein the at least one edible gum is present in an amount of 0.5-20 parts by weight, at least one starch is present in an amount of 0.5-10 parts by weight, and the water is present in an amount of 60-99 parts by weight.

[0020] JP 2012223133 describes an oil and fat composition for roux which is obtained by emulsifying an aqueous solution containing a casein digest, and oil and fat, in a water-in-oil type.

[0021] EP 0651950 describes a fat substitute composition comprising apricot puree, pulp, paste or liquid extract which may also contain an edible emulsifier. The composition may further include additional water, acidity stabilizers, sugars or a combination of two or more thereof.

[0022] There is an unmet need for the development of fat substitutes that can mimic animal-derived fat and be incorporated in a variety of food products.SUMMARY

[0023] The present invention provides edible compositions comprising plant- or algae-derived protein isolates, an oily phase, and an aqueous phase, the compositions can be used as fat substitutes in a variety of food products.

[0024] The present invention is based, in part, on the surprising discovery of an edible composition containing very low amounts of a protein isolate from a non-animal source which is thermally stable over a wide temperature range in the absence of any gel-forming agents or emulsifying agents. This unexpected stability of maintaining the consistency of the composition over a temperature range of -40°C-350°C without notable texture changes enables its incorporation in a variety of food products that can undergo multiple cycles of freezing-thawing as well as cooking, baking, or frying and the like.

[0025] According to a first aspect, there is provided an edible composition comprising: 0.03-3% w / w of a plant- or algae-derived protein isolate, wherein the protein isolate is characterized by at least one of (i) a ratio of the content of leucine and glutamic acid to threonine of less than 4, and (ii) a ratio of the content of leucine to threonine of less than 1.7; 20%-98% w / w of an oily phase, wherein the oily phase is characterized by at least one of (i) a content of a-linolenic acid of less than 20 wt.% of the total weight of the oily phase, and (ii) a content of punicic acid of less than 50 wt.% of the total weight of the oily phase; and 2-80% w / w of an aqueous phase, wherein the aqueous phase is characterized by an ionic strength of at least 0.045M.

[0026] According to some embodiments, the composition comprises 0.05-2.5% w / w of a plant- or algae-derived protein isolate, including each value within the specified range. According to other embodiments, the composition comprises 0.1-2% w / w of a plant- or algae-derived protein isolate, including each value within the specified range. According to specific embodiments, the composition comprises 0.3- 1% w / w of a plant- or algae-derived protein isolate, including each value within the specified range.

[0027] According to one embodiment, the protein isolate is characterized by a ratio of the content of leucine and glutamic acid to threonine of 3-3.9, including each value within the specified range. According to another embodiment, the protein isolate is characterized by a ratio of the content of leucine to threonine of 0.5 - 1.6, including each value within the specified range. According to various embodiments, the protein is a food-grade protein. According to further embodiments, the protein isolate is derived from soybean, pea, lentil, chickpea, lupine, oat, rapeseed, wheat, rice, quinoa, chia, spirulina, or combinations thereof. Each possibility represents a separate embodiment.

[0028] According to some embodiments, the composition comprises 30-90% w / w of an oily phase, including each value within the specified range. According to other embodiments, the composition comprises 40-80% w / w of an oily phase, including each value within the specified range. According to specific embodiments, the composition comprises 45-75% w / w of an oily phase, including each value within the specified range.

[0029] According to specific embodiments, the oily phase is characterized by a content of a-linolenic acid of 0-18 wt.% of the total weight of the oily phase, includingeach value within the specified range. According to one embodiment, the oily phase is characterized by a content of a-linolenic acid of less than 15 wt.% of the total weight of the oily phase. According to particular embodiments, the oily phase is characterized by a content of punicic acid of 0-45 wt.% of the total weight of the oily phase, including each value within the specified range. According to further embodiments, the oily phase is characterized by a content of punicic acid of less than 40 wt.% of the total weight of the oily phase. According to various embodiments, the oily phase comprises a foodgrade oil. According to further embodiments, the oil is selected from olive oil, vegetable oil, cottonseed oil, almond oil, canola oil, coconut oil, corn oil, grape seed oil, peanut oil, saffron oil, sunflower oil, rice oil, sesame oil, soybean oil, and combinations thereof. Each possibility represents a separate embodiment.

[0030] According to some embodiments, the composition comprises 5-70% w / w of an aqueous phase, including each value within the specified range. According to other embodiments, the composition comprises 10-60% w / w of an aqueous phase, including each value within the specified range. According to specific embodiments, the composition comprises 15-55% w / w of an aqueous phase, including each value within the specified range. According to one embodiment, the aqueous phase is characterized by an ionic strength of at least 0.1M. According to another embodiment, the aqueous phase is characterized by an ionic strength of at least 0.5M. According to specific embodiments, the aqueous phase is characterized by an ionic strength of 0.05- 10M, including each value within the specified range. According to various embodiments, the aqueous phase comprises monovalent cations. According to other embodiments, the aqueous phase comprises divalent cations. According to yet other embodiments, the aqueous phase comprises ions selected from the group consisting of sodium, potassium, calcium, magnesium, and combinations thereof. Each possibility represents a separate embodiment. According to further embodiments, the aqueous phase comprises calcium ions. According to particular embodiments, the aqueous phase comprises calcium ions at a concentration of 0.01-10 wt.% of the total weight of the aqueous phase, including each value within the specified range. According to other embodiments, the aqueous phase comprises sodium ions. According to yet other embodiments, the aqueous phase comprises sodium ions at a concentration of 0.01-10 wt.% of the total weight of the aqueous phase, including each value within the specified range.

[0031] According to some embodiments, the composition is substantially devoid of gel-forming agents and / or emulsifying agents.

[0032] According to some embodiments, the composition is in the form of an oil- in-water emulsion. According to certain embodiments, the composition is in the form of an oil-in-water emulgel. According to other embodiments, the composition is in the form of a water-in-oil emulsion. According to yet other embodiments, the composition is in the form of a water-in-oil emulgel. According to further embodiments, the composition has thermal stability at a temperature range of about -40°C to about 350°C, including each value within the specified range.

[0033] According to some embodiments, the composition further comprises a source of saturated fat. According to certain embodiments, the saturated fat source comprises at least one of butter, shea butter, cocoa butter, margarine, palm oil and fractions thereof, palm kernel oil and fractions thereof, cotton seed oil and fractions thereof, and coconut oil. Each possibility represents a separate embodiment.

[0034] According to some embodiments, there is provided a food product or a premix or intermediate thereof comprising the composition disclosed herein. According to various embodiments, the food product is selected from bakery products, dairy products, dairy substitute products, confectionaries, meat or poultry products, meat or poultry substitute products, fish products, fish substitute products, snack foods, and sauces. Each possibility represents a separate embodiment.

[0035] According to particular embodiments, the food product comprises bakery products selected from bread, bread sticks, puff pastry, choux pastry, croissant, muffin, biscuit, pastries, mallawach, bourekas, brioche, pizza, tortillas, pound cake, and cookies. Each possibility represents a separate embodiment. According to certain embodiments, the food product comprises dairy products selected from milk, cheese, yogurt, pudding, mousse, desert, cream, and ice cream. Each possibility represents a separate embodiment. According to further embodiments, the food product comprises dairy substitute products selected from soy / rice / almond / oats-based milk, cheese, yogurt, pudding, mousse, desert, cream, and ice cream. Each possibility represents a separate embodiment. According to additional embodiments, the food product comprises confectionaries selected from chocolates, protein bars, pudding, and candies. Each possibility represents a separate embodiment. According to other embodiments,the food product comprises meat or poultry products selected from hamburgers, meatballs, sausages, meatloaf, kebab, and nuggets. Each possibility represents a separate embodiment. According to specific embodiments, the food product comprises meat or poultry substitute products selected from non-animal derived hamburgers, meatballs, sausages, meatloaf, kebab, and nuggets. Each possibility represents a separate embodiment. According to certain embodiments, the food product comprises fish products selected from burgers, nuggets, and sticks. Each possibility represents a separate embodiment. According to further embodiments, the food product comprises fish substitute products selected from non-animal derived burgers, nuggets, and sticks. Each possibility represents a separate embodiment. According to other embodiments, the food product comprises snack foods selected from chips and crackers. Each possibility represents a separate embodiment. According to yet other embodiments, the food product comprises sauces selected from ketchup and mayonnaise. Each possibility represents a separate embodiment.

[0036] Certain embodiments of the present disclosure may include some, all, or none of the above advantages. One or more technical advantages may be readily apparent to those skilled in the art from the figures, descriptions and claims included herein. Moreover, while specific advantages have been enumerated above, various embodiments may include all, some or none of the enumerated advantages.

[0037] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by study of the following detailed descriptions.BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 depicts an image of an emulsion composition obtained from green peas isolate according to embodiments of the present invention.

[0039] Figure 2A depicts the temperature-dependent functions of storage modulus G' and loss modulus G" under constant shear conditions.

[0040] Figures 2B-2C depict the thermal resistance assessment through pan-frying at a temperature of 250°C. (2B) before heating; (2C) after heating.

[0041] Figure 2D depicts the thawing profiles of the emulgel according to embodiments of the present invention as compared to butter, coconut oil, and cocoa butter.

[0042] Figure 3A depicts a light micrograph of an O / W emulsion. Magnification: x40.

[0043] Figure 3B depicts a light micrograph of an O / W emulgel. Magnification: xlOO.

[0044] Figures 4A-4C depict images of brioche prepared with butter (4A), a fat substitute according to embodiments of the present invention (4B), and sunflower oil (4C).

[0045] Figures 5A-5C depict images of a semi-hard cheese prepared with a fat substitute according to embodiments of the present invention. (5A) grated and baked cheese; (5B) grated cheese; (5C) cut and baked cheese.

[0046] Figures 6A-6B depict images of TVP sausages prepared using coconut fat vs. the composition according to embodiments of the present invention.

[0047] Figure 7 depicts an image of a ready to eat non-dairy ice cream at a temperature of -13°C.

[0048] Figures 8A-8F depict images of blended / hybrid meat containing meat cuts adjacent to the composition according to embodiments of the present invention.

[0049] Figures 9A-9D depict images of croissant filled with regular chocolate (9B and 9C), and chocolate containing the composition according to embodiments of the present invention (9 A and 9D).

[0050] Figures 10A-10C depict images of water-in-oil compositions according to embodiments of the present invention. (10A) composition A; (10B) composition B; (10C) composition C.

[0051] Figure 11 depicts images of pound cakes prepared with margarine (as a reference) and compositions according to embodiments of the present invention. Left to right: commercial margarine, composition X, composition A, composition B, and composition C.

[0052] Figure 12 depicts an image of blended meat comprising a composition according to embodiments of the present invention.

[0053] Figure 13 depicts the phase separation of a mixture of commercial pea protein isolate, an aqueous calcium chloride solution, and sunflower oil.

[0054] Figure 14 depicts the phase separation of a mixture containing pea protein isolate, an aqueous calcium chloride solution, and hemp seed oil containing 21% a- linolenic acid.DETAILED DESCRIPTION

[0055] In the following description, various aspects of the disclosure will be described. For the purpose of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the disclosure. However, it will also be apparent to one skilled in the art that the disclosure may be practiced without specific details being presented herein. Furthermore, well- known features may be omitted or simplified in order not to obscure the disclosure.

[0056] Before the present disclosure is described in greater detail, it is to be understood that this disclosure is not limited to particular embodiments described, and as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting.

[0057] The present invention provides an edible composition comprising a protein concentrate or isolate derived from plant or algae, an oily phase, and an aqueous phase. The present invention further provides the use of the composition in food products or intermediates thereof, for example as a fat substitute, a stabilizer, and / or an emulsifier.

[0058] The present invention discloses for the first time a composition which can be utilized, inter alia, as a fat alterative. As many of the animal-based fat such as butter impose health risks stemming from high contents of saturated fat, there is a growing need for fat replacements. Fat alternatives would also be beneficial to minimize environmental damages and animal suffering. However, the hitherto known fat alternatives such as plant-based tropical oils including coconut, cocoa, palm, and chia, often suffer from inadequate thermal stability which restricts their incorporation in food products that undergo heating or cooling. In particular, these products may undergophase separation and loss of consistency during exposures to heat or when thawed. Obtaining fat alternatives that mimic the taste and texture of animal-derived fat remains a challenge for these products.

[0059] The present invention overcomes these challenges by providing a stable fat alternative composition that mimics the qualities of animal-derived fat while preserving its properties, e.g., firmness, volume, consistency, and shape, upon heating and cooling. Surprisingly, maintenance of the properties is achieved even when utilizing a very small amount of a protein isolate and in the absence of gelling and / or emulsifying agents. The composition of the present invention can therefore be incorporated in a variety of food products including, in particular, bakery, as well as meat and dairy substitutes.

[0060] Within the scope of the present invention is an edible composition which has thermal stability such that it is resistant to phase separation, decomposition, and / or degradation within a temperature range of about -40°C to about 350°C, including each value within the specified range.

[0061] As used herein, the terms “edible composition” and “edible product” refer to a composition or product that is suited for human or animal, preferably human, consumption. Similarly, the term “food-grade” compositions and ingredients include compositions and ingredients which are acceptable for human consumption.

[0062] In some aspects and embodiments, the thermal stability is a freeze-thaw stability. As used herein, the term “freeze-thaw stability” refers to a property of the composition that shows a resistance to deterioration and phase separation after repeated temperature cycling at a temperature ranging from -40°C to room temperatures. In other aspects and embodiments, the thermal stability is a heat stability. As used herein, the term “heat stability” refers to a property of the composition that shows a resistance to deterioration and phase separation during and following heating to temperatures of up to 350°C, for example temperatures ranging from about 50°C to about 250°C, including each value within the specified range. When temperature fluctuations of heating or cooling occur, they typically result in several undesirable effects, including moisture migration, dehydration, syneresis, structural breakdown, phase separation, sedimentation, and the like. The composition according to embodiments of the present invention exhibits resistance to the aforementioned undesirable effects such that it can withstand cooling including multiple freeze-thaw cycles, for example 2 to 10 cycles, aswell as heating, for example cooking, baking, or frying, without losing its consistency, homogeneity, and texture. In certain embodiments, the composition is capable of retaining or enhancing the thermal stability of a food product into which it is incorporated to cooling or heating conditions as detailed above.

[0063] Further, as disclosed and exemplified herein, the compositions according to embodiments of the present invention advantageously exhibit the thermal stability without the necessity of any added gelling agents or emulsifying agents. As used herein, the term “gelling agents” refers to substances that are capable of forming a gel thereby enhancing the viscosity of the composition. Typically, gelling agents include polysaccharide gelling agents, polypeptide gelling agents as well as various polymers which can be used as gelling agents, such as carrageenan, xanthan gum, guar gum, acacia gum, locust bean gum, tara gum, tamarind gum, karaya gum, cassia gum, konjac, tracaganth, gellan, gelatin, curdlan, alginic acid, alginate, pectin, carboxymethylcellulose, methylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, ethyl methyl cellulose, cyclodextrin, polydextrose, polyvinylpyrrolidone, polyvinyl alcohol, and polyethylene glycol. The term “emulsifying agents” as used herein refers to substances that are amphiphilic compounds that are capable of stabilizing a water-oil interface. Typically, emulsifying agents include lecithin, fatty acid esters, and the like.

[0064] In the context of the food industry, the gelling agents or emulsifying agents refer to a group of food additives identified by code numbers within the range of E400- E499 (Codex Alimentarius). These include E400 - alginic acid, E401 - sodium alginate, E402 - potassium alginate, E403 - ammonium alginate, E404 - calcium alginate, E405- propane- 1,2-diol alginate, E406 - agar, E407 - carrageenan, E407a - processed eucheuma seaweed, E410 - locust bean gum, E412 - guar gum, E413 - tragacanth, E414- acacia gum, E415 - xanthan gum, E416 - karaya gum, E417 - tara gum, E418 - gellan gum, E420 - sorbitol, E421 - mannitol, E422 - glycerol, E425 - konjac, E430 - polyoxyethene stearate, E431 - polyoxyethene stearate, E432 - polyoxyethene sorbitan monolaurate, E433 - polyoxyethene sorbitan monooleate, E434 - polyoxyethene sorbitan monopalmitate, E435 - polyoxyethene sorbitan monostearate, E436 - polyoxyethene sorbitan tristearate, E440 - pectins, E441 - gelatin, E442 - ammonium phosphatides, E444 - sucrose acetate isobutyrate, E445 - glycerol esters of wood rosins, E450 - diphosphates, E451 - triphosphates, E452 - polyphosphates, E459 - 0-cyclodextrin, E460 - cellulose, E461 - methyl cellulose, E462 - ethyl cellulose, E463 - hydroxypropyl cellulose, E464 - hydroxy propyl methyl cellulose, E465 - ethyl methyl cellulose, E466 - carboxymethyl cellulose, E468 - crosslinked sodium carboxymethyl cellulose, E469 - enzymically hydrolyzed carboxymethylcellulose, E470a - sodium, potassium and calcium salts of fatty acids, E470b - magnesium salts of fatty acids, E471 - mono- and diglycerides of fatty acids, E472a - acetic acid esters of mono- and diglycerides of fatty acids, E472b - lactic acid esters of mono- and diglycerides of fatty acids, E472c - citric acid esters of mono- and diglycerides of fatty acids, E472d - tartaric acid esters of mono- and diglycerides of fatty acids, E472e - mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, E472f - mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, E473 - sucrose esters of fatty acids, E474 - sucroglycerides, E475 - polyglycerol esters of fatty acids, E476 - polyglycerol polyricinoleate, E477 - propane- 1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids, E478 - lactylated fatty acid esters of glycerol and propane- 1, E479b - thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids, E481 - sodium stearoyl-2-lactylate, E482 - calcium stearoyl-2-lactylate, E483 - stearyl tartrate, E491 - sorbitan monostearate, E492 - sorbitan tristearate, E493 - sorbitan monolaurate, E494 - sorbitan monooleate, and E495 - sorbitan monopalmitate.

[0065] Thus, in some embodiments, the compositions are substantially devoid of gelling agents and / or emulsifying agents as detailed above. In other embodiments, the compositions are devoid of gelling agents and / or emulsifying agents as detailed above. According to the principles of the present invention, the terms “devoid of gelling agents and / or emulsifying agents” or “substantially devoid of gelling agents and / or emulsifying agents” refer to compositions which contain less than 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.05% or 0.01% of gelling agents and / or emulsifying agents as detailed above, with each possibility representing a separate embodiment. In certain embodiments, the compositions are substantially devoid of wax. In further embodiments, the compositions are substantially devoid of starch.

[0066] According to some aspects and embodiments, there is provided an edible composition comprising 0.03-3% w / w of a plant- or algae-derived protein isolate, 20%- 98% w / w of an oily phase, and 2-80% w / w of an aqueous phase, including each value within the specified ranges. According to other aspects and embodiments, there is provided an edible composition consisting essentially of 0.03-3% w / w of a plant- oralgae-derived protein isolate, 20%-98% w / w of an oily phase, and 2-80% w / w of an aqueous phase, including each value within the specified ranges. According to yet other aspects and embodiments, there is provided an edible composition consisting of 0.03- 3% w / w of a plant- or algae-derived protein isolate, 20%-98% w / w of an oily phase, and 2-80% w / w of an aqueous phase, including each value within the specified ranges.

[0067] As used herein, the term “plant- or algae-derived protein isolate” refers to isolates obtained from a plant source or an algae source which include concentrates having less than 20%, preferably less than 10% of non-protein components on a dry weight basis. According to the principles of the present invention, the protein isolates are food-grade protein isolates suitable for human consumption. Protein isolates can be obtained by various methods known in the art, for example, precipitation, ultrafiltration, chromatography or suspended chromatography using a resin, and the like. Each possibility represents a separate embodiment.

[0068] In some embodiments, the protein isolates are produced by a process comprising a resin-mediated suspended chromatography. For example, without limitation, an aqueous extract of the plant or algae is passed through a resin comprising a polysaccharide to produce a protein permeate. In some embodiments, the protein permeate constitutes the protein isolate and aqueous phase or a portion thereof of the composition disclosed herein. In various embodiments, the protein permeate is subjected to a method selected from salting out (e.g., by addition of saturated ammonium sulfate solution), ethanol-based coagulation, and / or thermal treatment to produce a plant protein isolate and optionally the aqueous phase or a portion thereof of the composition disclosed herein. In certain embodiments, the preparation of the protein isolate of the invention further comprises a step of heat treatment, in which the permeate is heated under conditions sufficient to induce protein denaturation or partial protein denaturation. For example, a thermal treatment used in the preparation of a protein isolate may comprise heating the permeate at a temperature of up to 95 °C, e.g., 80-95 °C, including each value within the specified range, for up to 10 minutes. According to the principles of the present invention, the protein isolate can be obtained as a solution following chromatography with(out) a thermal treatment. In various embodiments, the permeate may be further dried to obtain a dry protein isolate powder. Suitable dehydration methods include, but are not limited to, spray drying, and lyophilization. Each possibility represents a separate embodiment. When dried, the resulting isolatemay be characterized by having a Loss on Drying (LOD) of 20% or less, preferably10% or less.

[0069] The plant or algae source, according to the principles of the present invention include, but are not limited to, soybean, pea (including green pea, yellow pea), lentil (including red lentil, green lentil, yellow lentil, black lentil, and brown lentil), chickpea, lupine, oat, rapeseed, wheat, rice, quinoa, chia, spirulina, and combinations thereof. Each possibility represents a separate embodiment.

[0070] Within the scope of the present invention are compositions comprising 0.03- 3% w / w of a plant- or algae-derived protein isolate, for example 0.05-2.5% w / w of the plant- or algae-derived protein isolate, 0.1-2% w / w of a plant- or algae-derived protein isolate, or 0.3-1% w / w of a plant- or algae-derived protein isolate, including each value within the specified ranges. Thus, in some embodiments, the composition comprises about 0.25% w / w of a plant- or algae-derived protein isolate. In other embodiments, the composition comprises about 0.5% w / w of a plant- or algae-derived protein isolate. In yet other embodiments, the composition comprises about 0.75% w / w of a plant- or algae-derived protein isolate. In further embodiments, the composition comprises about 1% w / w of a plant- or algae-derived protein isolate. In additional embodiments, the composition comprises about 1.25% w / w of a plant- or algae-derived protein isolate. In certain embodiments, the composition comprises about 1.5% w / w of a plant- or algae- derived protein isolate. In various embodiments, the composition comprises about 1.75% w / w of a plant- or algae-derived protein isolate. In specific embodiments, the composition comprises about 2% w / w of a plant- or algae-derived protein isolate. In one embodiment, the composition comprises about 2.25% w / w of a plant- or algae- derived protein isolate. In another embodiment, the composition comprises about 2.5% w / w of a plant- or algae-derived protein isolate. In yet another embodiment, the composition comprises about 2.75% w / w of a plant- or algae-derived protein isolate. In alternative embodiments, the composition comprises about 3% w / w of a plant- or algae- derived protein isolate.

[0071] According to some aspects and embodiments, the protein isolate is characterized by a ratio of the content of leucine and glutamic acid to threonine of less than 4, for example between 3 and 3.9, including each value within the specified range. Non-limiting ratios of leucine and glutamic acid to threonine in the protein isolateaccording to embodiments of the present invention include, about 3.0, about 3.1, about 3.2, about 3.3, about 3.4, about 3.5, about 3.6, about 3.7, about 3.8, or about 3.9, with each possibility representing a separate embodiment. According to other aspects and embodiments, the protein isolate is characterized by a ratio of the content of leucine to threonine of less than 1.7, for example between 0.5 and 1.6, including each value within the specified range. Non-limiting ratios of leucine to threonine in the protein isolate according to embodiments of the present invention include, about 0.5, about 0.6, about 0.7, about 0.8, about 0.9, about 1.0, about 1.1, about 1.2, about 1.3, about 1.4, about 1.5, or about 1.6, with each possibility representing a separate embodiment.

[0072] According to additional aspects and embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid, histidine, and arginine to tryptophane of less than 4, for example between 3 and 3.9, including each value within the specified range. According to yet other aspects and embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid and arginine to tryptophane of less than 3.8, for example between 2.5 and 3.7, including each value within the specified range.

[0073] According further aspects and embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid to histidine of less than 5, for example between 4 and 4.9, including each value within the specified range. According to particular embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid to tryptophane of less than 15, for example between 5 and 9.5 or between 5 and 8.5, including each value within the specified ranges. According to other particular embodiments, the protein isolate is characterized by a ratio of the content of arginine to lysine of less than 1, for example between 0.01 and 0.9 or between 0.1 and 0.9, including each value within the specified ranges. According to additional embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid to lysine of less than 2, for example between 0.5 and 1.9, including each value within the specified range. According to some embodiments, the protein isolate is characterized by a ratio of the content of histidine and arginine to tryptophane of less than 2.5, for example less than 1.7, preferably between 1 and 1.6, including each value within the specified range. According to other embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid, histidine and arginine to proline of less than 6, for example between 3 and 5, including each value within the specifiedrange. According to yet other embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid and histidine to proline of less than 4, for example between 2 and 3.9, including each value within the specified range. According to various embodiments, the protein isolate is characterized by a ratio of the content of glutamic acid and arginine to proline of less than 5, for example between 3 and 4.5, including each value within the specified range.

[0074] Within the scope of the present invention is the incorporation of additional proteins and isolates thereof into the edible composition of the present invention. Nonlimiting examples of such proteins and isolates include those derived from byproducts of wine or beer production such as, but not limited to, yeast autolysates and hydrolysates as well as from plant protein hydrolysates, animal protein hydrolysates, and dairy byproducts generated during cheese production and dairy beverages production. The additional protein sources include, but are not limited to, whey proteins, soy proteins, oat proteins, and the like. Each possibility represents a separate embodiment.

[0075] According to some aspects and embodiments, the edible composition disclosed herein comprises 20%-98% w / w of an oily phase, for example 30-90% w / w of an oily phase, 40-80% w / w of an oily phase, or 45-75% w / w of an oily phase, including each value within the specified ranges. As used herein, the term “oily phase” refers to a water-immiscible phase. According to the principles of the present invention, the water-immiscible phase comprises food-grade oil. It typically contains fatty acids including, but not limited to, short chain fatty acids, medium chain fatty acids and long chain fatty acids as well as triglycerides. The term “short chain fatty acid” refers to fatty acids having 2 to 7 carbon atoms. Representative short chain fatty acids include, but not limited to, butyric acid and caproic acid. The term “medium chain fatty acid” refers to fatty acids having 8 to 14 carbon atoms. Representative medium chain fatty acids include, but not limited to, caprylic acid, capric acid, and lauric acid. The term “long chain fatty acid” refers to fatty acids having at least 15 carbon atoms, typically 15 to 24 carbon atoms, according to some embodiments. Representative long chain fatty acids include, but not limited to, myristic acid, palmitic acid, stearic acid, linoleic acid, oleic acid, and arachidonic acid. The term “triglyceride” as used herein refers to an ester derived from glycerol and three fatty acids.

[0076] Oils constituting the oil-phase within the scope of the present invention include, but are not limited to, olive oil, vegetable oil, cottonseed oil, almond oil, canola oil, coconut oil, corn oil, grape seed oil, peanut oil, saffron oil, sunflower oil, rice oil, sesame oil, soybean oil, and combinations thereof. Each possibility represents a separate embodiment.

[0077] According to some aspects and embodiments, the oily phase is characterized by a content of a-linolenic acid of less than 20 wt.% of the total weight of the oily phase, for example 0-18 wt.% of the total weight of the oily phase, including each value within the specified range. According to some aspects and embodiments, the oily phase is characterized by a content of a-linolenic acid of less than 18 wt.% of the total weight of the oily phase. According to other aspects and embodiments, the oily phase is characterized by a content of a-linolenic acid of less than 15 wt.% of the total weight of the oily phase. According to yet other aspects and embodiments, the oily phase is characterized by a content of a-linolenic acid of less than 14 wt.% of the total weight of the oily phase. According to additional aspects and embodiments, the oily phase is characterized by a content of a-linolenic acid of 13 wt.% or less of the total weight of the oily phase. As used herein, the term “a-linolenic acid” refers to all-cis-9, 12,15- octadecatrienoic acid also referred to by the lipid number, 18:3.

[0078] According to further aspects and embodiments, the oily phase is characterized by a content of punicic acid of less than 50 wt.% of the total weight of the oily phase, for example a content of punicic acid of 0-45 wt.% of the total weight of the oily phase, a content of punicic acid of 0-35 wt.% of the total weight of the oily phase, a content of punicic acid of 0-25 wt.% of the total weight of the oily phase, a content of punicic acid of 0-15 wt.% of the total weight of the oily phase, a content of punicic acid of 0-10 wt.% of the total weight of the oily phase, or a content of punicic acid of 0-5 wt.% of the total weight of the oily phase, including each value within the specified ranges. As used herein, the term “punicic acid” refers to a conjugated linolenic acid identified by the chemical name of (9Z,l lE,13Z)-octadeca-9,ll,13-trienoic acid.

[0079] According to some aspects and embodiments, the edible composition disclosed herein comprises 2%-80% w / w of an aqueous phase, for example 5-70% w / w of an aqueous phase, 10%-60% w / w of an aqueous phase, or 5-55% w / w of an aqueous phase, including each value within the specified ranges. As used herein, the term“aqueous phase” refers to a water-miscible phase, typically water which comprises at least one ionic species including, but not limited to, monovalent cations and divalent cations. Typically, the aqueous phase comprises cations selected from sodium, potassium, calcium, magnesium, and combinations thereof. Each possibility represents a separate embodiment. In one embodiment, the aqueous phase comprises calcium ions.

[0080] According to the principles of the present invention, the aqueous phase is characterized by an ionic strength of at least 0.045M, for example 0.05M, 0.06M, 0.07M, 0.08M, 0.09M, 0.1M, 0.15M, 0.2M, 0.25M, 0.3M, 0.35M, 0.4M, 0.45M, 0.5M, 0.55M, 0.6M, 0.65M, 0.7M, 0.75M, 0.8M, 0.85M, 0.9M, 0.95M, IM, 2M, 3M, 4M, 5M, 6M, 7M, 8M, 9M, or 10M. Each possibility represents a separate embodiment. According to particular aspects and embodiments, the aqueous phase comprises calcium ions at a concentration of 0.01-10 wt.%, for example 0.01 wt.%, 0.02 wt.%, 0.03 wt.%, 0.04 wt.%, 0.05 wt.%, 0.06 wt.%, 0.07 wt.%, 0.08 wt.%, 0.09 wt.%, 0.1 wt.%, 0.2 wt.%, 0.3 wt.%, 0.4 wt.%, 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1 wt.%, 1.5 wt.%, 2 wt.%, 2.5 wt.%, 3 wt.%, 3.5 wt.%, 4 wt.%, 4.5 wt.%, 5 wt.%, 5.5 wt.%, 6 wt.%, 6.5 wt.%, 7 wt.%, 7.5 wt.%, 8 wt.%, 8.5 wt.%, 9 wt.%, 9.5 wt.%, or 10 wt.%. Each possibility represents a separate embodiment.

[0081] According to some aspects and embodiments, the aqueous phase comprises sodium ions at a concentration of 0.01-10 wt.%, for example 0.01 wt.%, 0.02 wt.%, 0.03 wt.%, 0.04 wt.%, 0.05 wt.%, 0.06 wt.%, 0.07 wt.%, 0.08 wt.%, 0.09 wt.%, 0.1 wt.%, 0.2 wt.%, 0.3 wt.%, 0.4 wt.%, 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1 wt.%, 1.5 wt.%, 2 wt.%, 2.5 wt.%, 3 wt.%, 3.5 wt.%, 4 wt.%, 4.5 wt.%, 5 wt.%, 5.5 wt.%, 6 wt.%, 6.5 wt.%, 7 wt.%, 7.5 wt.%, 8 wt.%, 8.5 wt.%, 9 wt.%, 9.5 wt.%, or 10 wt.%. Each possibility represents a separate embodiment. In one embodiment, the counterions are chloride ions.

[0082] The pH of the aqueous phase typically ranges between about 4 to about 7, including each value within the specified range. For example, the pH of the aqueous phase may be selected from 4, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, or 7. Each possibility represents a separate embodiment.

[0083] According to some aspects and embodiments, the edible composition of the present invention can be employed in the food industry as a fat alternative composition.In this context, the term “fat alternative composition” refers to any non-animal fatty composition, which can be used in food products to provide a similar taste, texture and function as animal-derived fat. When used as a fat alternative composition, the composition typically mimics the oral experience of the individual to resemble to the experience obtained upon consumption of animal-derived fat. The oral experience typically stems from various organoleptic properties. The term “organoleptic properties” refers to the aspects of food or a consumable product that create an individual experience via the senses, including, but not limited to, taste, sight, smell, and touch. Encompassed by the present invention is the resemblance between the edible composition of the present invention and animal-derived fat in at least one of taste, aroma, flavor, savor, and other related properties. Each possibility represents a separate embodiment.

[0084] According to other aspects and embodiments, the edible composition of the present invention can also be employed in the food industry as a stabilizing agent, an emulsifier, a thickener, a texturizer, a gelling agent, a moisturizer, and a firming agent. Each possibility represents a separate embodiment. According to additional aspects and embodiments, the edible composition of the present invention can also be employed in the food industry as a carrier for multiple groups of molecules, compounds, and mixtures, including, but not limited to, omega 3, water soluble vitamins and provitamins, water soluble minerals, oil soluble vitamins and provitamins, water soluble pigments, oil soluble pigments, water soluble colorants, oil soluble colorants, isolated amino acids, peptides, and the like. Each possibility represents a separate embodiment. Without being bound by any theory or mechanism of action, the ability of the edible composition disclosed herein to act as a carrier is based on the hydrophilic and / or hydrophobic groups as well as the electric charge of the molecules and compounds. In addition, the edible composition disclosed herein can interact with proteins and other molecules which constitute the food product or a premix or intermediate thereof into which it is incorporated. For example, it may interact with plant-based proteins such as soy proteins and gluten, and animal-based proteins such as milk proteins. Without being bound by any theory or mechanism of action, these interactions may affect the properties of the food product or a premix or intermediate thereof, the processing steps required to achieve the desired characteristics of the food product or a premix or intermediate thereof, and the additives used for its processing.

[0085] While the edible compositions of the present invention may be incorporated in food products as is, the present invention further encompasses the addition of foodgrade additives thereto. These may include agents designed to impart certain characteristics to the compositions or facilitate their incorporation in the various food products or intermediates thereof as disclosed herein. The additives may be antioxidants and preservatives, flavoring agents, nutrients, sweeteners, colorants, antifoaming agents, acidity regulators, and a mixture or combination thereof. Each possibility represents a separate embodiment. Suitable additives include, but are not limited to, antioxidants and preservatives such as nisin, potassium sorbate, sodium benzoate, sodium nitrate, sodium nitrite, benzoic acid, natural extracts of rosemary, oregano, celery, thyme etc., and a mixture or combination thereof; flavoring agents such as various natural and artificial compounds which contain the flavoring constituents derived from a spice, fruit juice, vegetable or vegetable juice, edible yeast, herb, bud, bark, root, leaf, fruit or similar plant material, meat, seafood, poultry, eggs, dairy products or fermentation products thereof, whose main function in food is imparting flavoring rather than nutrition. Examples include e.g., vanillin, benzaldehyde, cinnamic acid esters (exotic fruit), cinnamaldehyde (cinnamon), eugenol (clove), methyl benzoate (dry fruit), benzyl acetate (jasmine), y-decalactone, aliphatic and terpenic esters, and 2,3-butanedione (diacetyl); nutrients such as carbohydrates, lipids, proteins, vitamins, and minerals; sweeteners such as acesulfame potassium, aspartame, cyclamic acid and cyclamates, isomalt, saccharin, sucralose, alitame, thaumatin, neohesperidine dihydrochalcone, salt of aspartame-acesulfame, maltitol, lactitol, xylitol, steviol glycosides, and mogrosides; colorants such as curcumin, turmeric, riboflavin, lactoflavin, riboflavin-5'-phosphate, riboflavin-5-sodium phosphate, tartrazine, chrysoine resorcinol, quinoline yellow, fast yellow AB, yellow 2G, sunset yellow FCF, orange yellow S, FD&C yellow 6, orange GGN, cochineal, carminic acid, carmines, natural red 4, orcein, orchil, carmoisine, azorubine, amaranth, ponceau 4R, cochineal red A, brilliant scarlet 4R, ponceau SX, scarlet GN, ponceau 6R, erythrosine (FD&C Red 3), red 2G, Allura red AC, indanthrene blue RS, patent blue V, indigo carmine, indigotine, FD&C blue 2, brilliant blue FCF, chlorophylls, chlorophyllins, greens S, fast green FCF, plain caramel, caustic sulfite caramel, ammonia caramel, sulphite ammonia caramel, black PN, brilliant black BN, black, carbon black, vegetable carbon, brown FK, kipper brown, brown HT, chocolate brown HT, a-carotene, P-carotene, y-carotene, annatto, bixin, norbixin, paprika extract, capsanthin, capsorubin, lycopene, 0- apo-8'-carotenal, ethyl ester of 0-apo-8'-carotenic acid, flavoxanthin, lutein, cryptoxanthin, rubixanthin, violaxanthin, rhodoxanthin, canthaxanthin, zeaxanthin, citranaxanthin, astaxanthin, beetroot red, betanin, anthocyanins, calcium carbonate, chalk, titanium dioxide, iron oxides and hydroxides, aluminum, silver, gold pigment rubine, lithol rubine BK, tannin; anti-foaming agents such as dimethyl polysiloxane, mineral oil; and acidity regulators such as acetic acid, acetates, malic acid, maleates, fumaric acid, fumarates, lactic acid, lactates, citric acid, citrates, succinic acid, succinates, adipic acid, adipate, carbonic acid, carbonates, tartaric acid, tartrates, hydroxides, and sulfates. Each possibility represents a separate embodiment.

[0086] When additives are added, they typically constitute not more than 20%, for example 10% or less, of the total weight of the composition. It is to be understood, however, that the additives and the amounts at which they are incorporated in the compositions of the invention are advantageously selected such that they do not substantially alter or adversely affect the properties of the compositions disclosed herein and their advantageous attributes.

[0087] According to some aspects and embodiments, the edible compositions of the present invention may further include a saturated fat source and additives comprising saturated fat. Suitable saturated fat sources and additives comprising same include, but are not limited to, butter, shea butter, cocoa butter, margarine, palm oil and fractions thereof, palm kernel oil and fractions thereof, cotton seed oil and fractions thereof, and coconut oil. Each possibility represents a separate embodiment. When saturated fat sources or additives comprising same are included, they typically constitute between 10% and 80% of the total weight of the composition, including each value within the specified range.

[0088] According to certain aspects and embodiments, the edible compositions of the present invention are in the form of an oil-in-water emulsion comprising oil droplets dispersed in a continuous aqueous medium. According to other aspects and embodiments, the edible compositions of the present invention are in the form of an oil- in-water emulsion gel (emulgel). According to yet other aspects and embodiments, the edible compositions of the present invention are in the form of a water-in-oil emulsion comprising water droplets dispersed in a continuous oily phase. According to furtheraspects and embodiments, the edible compositions of the present invention are in the form of a water-in-oil emulgel. As used herein the term “emulgel” refers to an emulsion characterized by rheological properties of a gel. According to some aspects and embodiments, the term “emulgel” refers to emulsion compositions having a viscosity of 500 to 50,000 cps, including each value within the specified range. According to one embodiment, the composition is not in the form of an oleogel. According to other aspects and embodiments, the comprising is in the form of a spreadable semisolid composition.

[0089] According to some aspects and embodiments, the present invention provides a food product or a premix or intermediate thereof which comprises the composition disclosed herein as a fat alternative, a stabilizing agent, an emulsifier, a thickener, a texturizer, a gelling agent, a moisturizer, a firming agent, and / or a carrier. The food product may be of any type including, but not limited to, bakery products, dairy products, dairy substitute products, confectionaries, meat or poultry products, meat or poultry substitute products, fish products, fish substitute products, snack foods, and sauces. Each possibility represents a separate embodiment.

[0090] Suitable bakery products within the scope of the present invention include, but are not limited to, bread (e.g., white bread, whole wheat bread, sourdough bread, challah, baguette, cornbread, rice bread, banana bread, potato bread, rye bread, multigrain bread, barley bread, pumpernickel, paratha, multigrain bread, flatbread, brioche, focaccia, bagels, naan, pita, soda bread, and bread sticks), puff pastry, choux pastry, croissant, muffin, biscuit, pastries (e.g., cakes, tarts, pies, pound cake, and cookies), mallawach, bourekas, pizza, and tortillas. Each possibility represents a separate embodiment.

[0091] According to certain aspects and embodiments, the food product comprises dairy products including, but not limited to, milk, cheese, yogurt, butter, pudding, desert, mousse, cream, and ice cream. Each possibility represents a separate embodiment. As used herein, the dairy products further incorporating the edible compositions disclosed herein are referred to as “hybrid or blended dairy products”.

[0092] Within the scope of the present invention are dairy substitute products. The terms “dairy alternative”, “dairy substitute”, and “dairy alternative product” as used herein are interchangeable and refer to products similar to dairy products in perceptionbut produced without the use of animal ingredients such as milk. These products may be formed for example from soy, rice, almond, oats, and the like. Each possibility represents a separate embodiment. Such products may replace animal-based products in one’s diet by attempting to resemble or mimic the rheologic and / or organoleptic properties of traditional animal-milk-based products. Dairy alternative products include, but are not limited to, milk substitute, yogurt substitute, cheese substitute (e.g., cream cheese substitute, ricotta substitute, cheddar substitute etc.), pudding substitute, mousse substitute, desert substitute, cream substitute, ice cream substitute, butter substitute, and the like. Each possibility represents a separate embodiment.

[0093] According to some aspects and embodiments, the food product comprises confectionaries including, for example, chocolates, protein bars, pudding, marshmallow, gums, and candies. Each possibility represents a separate embodiment.

[0094] Encompassed by the present invention are meat or poultry products that incorporate the edible compositions disclosed herein (i.e., hybrid or blended meat or poultry products). Suitable meat or poultry products include, but are not limited to, hamburgers, meatballs, sausages, meatloaf, kebab, and meat or chicken nuggets. Each possibility represents a separate embodiment.

[0095] According to various aspects and embodiments, the food product comprises meat or poultry substitute products. The terms “meat or poultry alternative”, “meat or poultry substitute”, and “meat or poultry alternative product” as used herein are interchangeable and refer to products similar to meat or poultry products in perception but produced without the use of animal ingredients. Various meat or poultry alternatives may replace animal-based products in one’s diet by attempting to resemble or mimic the rheologic and / or organoleptic properties of traditional animal-based products. Meat or poultry alternative products include, but are not limited to, cow meat substitute (e.g., steak, meatbail, hamburgers, sausages, meatloaf, kebab, meat nuggets, and the like), chicken meat substitute, turkey meat substitute, pork meat substitute, sheep meat substitute, goat meat substitute, duck meat substitute, goose meat substitute, internal organ substitutes of any of these animals and the like. Each possibility represents a separate embodiment.

[0096] According to some aspects and embodiments, the food product comprises fish products or fish substitute products including, but not limited to, burgers, nuggets,and sticks. Each possibility represents a separate embodiment. Fish within the scope of the present invention include, but are not limited to, salmon, trout, tuna, catfish, halibut, and substitutes thereof. Each possibility represents a separate embodiment.

[0097] According to other aspects and embodiments, the food product comprises snack foods including, but not limited to, chips and crackers. Each possibility represents a separate embodiment.

[0098] According to yet other aspects and embodiments, the food product comprises sauces and dressings including, but not limited to, ketchup, mayonnaise, tahini, hollandaise, mustard, salsa, pesto, chimichurri, and vinaigrette. Each possibility represents a separate embodiment.

[0099] Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower Emit of that range and any other stated or intervening value in that stated range, is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges, and are also encompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the invention.

[0100] The term “about” as used herein refers to ±10% of a specified value.

[0101] Throughout the description and claims, the words “comprise” and “contain” and variations of the words, for example “comprising” and “comprises”, mean “including but not limited to”, and are not intended to (and do not) exclude other moieties, additives, components, integers or steps.

[0102] As used herein, the singular forms “a”, “an”, and “the” include plural forms unless the context clearly dictates otherwise. Thus, for example, reference to “an oil” also includes a plurality of oils.

[0103] As used herein, the term “and” or the term “or” include “and / or” unless the context clearly dictates otherwise.

[0104] Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples.EXAMPLES

[0105] Example 1: Preparation

[0106] Pea protein isolate (0.5%) and red lentils isolate (0.5%) were obtained from green pea flour and red lentils flour, respectively, through resin-mediated suspended chromatography as detailed hereinabove. The amino acid compositions of the isolates were determined (Table 1). The isolates were characterized by a ratio of leucine and glutamic acid to threonine of 3.4 and 3.6 for the green peas and red lentils, respectively.Each isolate was then mixed with a calcium chloride solution to a total volume of 100 gr and calcium ions concentration of 0.35% (0.1M).

[0107] Table 1.

[0108] 100 gr of sunflower oil which contains 0% a-linolenic acid was added to the calcium chloride and protein isolate aqueous mixture, followed by mixing using a high shear mixer for 30 seconds to obtain a homogenized emulsion. The emulsion was then subjected to a thermal treatment at 85-95°C and was left to set overnight at 4°C. The thus obtained emulgel is shown in Figure 1. The obtained emulgel is a white, tasteless, odorless, and stable semi-solid.

[0109] Example 2: Temperature effect

[0110] The rheological behavior of the emulgel composition as described inExample 1 was evaluated using an MCR302 Anton Paar Rheometer. A temperature sweep test was performed to determine the storage modulus G' and loss modulus G" under heating and constant shear conditions. As can be seen in Figure 2 A, the emulgeldid not exhibit a crossover point in which G' = G" indicating that the material did not undergo melting within the measured temperature range.

[0111] The thermal resistance was assessed under intense heat conditions through pan-frying at a temperature of 250°C. As can be seen in Figures 2B and 2C, not only did the emulgel resist melting but it also underwent roasting, maintaining both its shape and volume. Remarkably, there was no shape deformation or decrease in volume. Instead, the sample underwent a roasting process, resulting in a crust reminiscent of halloumi cheese.

[0112] The thermal resistance to freezing of the emulgel was examined and compared to butter, coconut oil, and cocoa butter. All samples were frozen in identical shapes and volumes (95 ml) for 24 hours. Subsequently, the thawing profiles were recorded for 280 minutes. As can be seen in Figure 2D, after one hour, only the emulgel according to embodiments of the present invention remained frozen at 0°C while the other samples did not maintain freezing temperature and were characterized by a higher temperature. The emulgel composition was left at room temperature for additional 24 hours, during which no observed deformation in shape or alteration in volume were detected.

[0113] Example 3: Structure characterization

[0114] Pea protein isolate (0.5%) was obtained from green pea flour through suspended chromatography. The isolates was characterized by a ratio of leucine and glutamic acid to threonine of 3.4. The proteins were labeled with FITC. The isolate was then mixed with 30 gr calcium chloride aqueous solution (0.35%; 0.1M).

[0115] 70 gr of sunflower oil which contains 0% n-linolenic acid was added. The mixture was blended using a high shear mixer for 30 seconds to obtain a homogenized emulsion. The emulsion was then subjected to a thermal treatment at 85-95°C and was left to set overnight at 4°C.

[0116] The emulsion and emulgel were stained with Nil Red and imaged using a confocal microscope, Yokogawa Spinning Disk Field Scanning Confocal microscope (CSU-W1, Nikon Ti-2E).

[0117] Figure 3A show a confocal image of the stable oil-in-water emulsion and Figure 3B shows a confocal image of the stable emulgel.

[0118] Example 4: Baking and cooking applications

[0119] Brioche dough was prepared with the composition according to embodiments of the present invention and was compared to butter or sunflower oil as the fat source. The composition contained a pea protein isolate and an oil to aqueous phase weight ratio of 70:30 as described in Example 3. The ratio of fat to flour in the brioche dough was kept at 40-43%. The dough was prepared by dry blending, followed by liquid addition. Then, the fat substitute according to embodiments of the present invention or butter or sunflower oil were added until a uniform dough was formed. Low speed kneading was applied to 8 minutes followed by medium speed kneading for 5 minutes. Proofing 1: 75 minutes @25°C; Proofing 2: 20 hours @4°C; Proofing 3: 60 minutes @25°C; and Baking: 13 minutes @ 170°C.

[0120] While the brioche made with the composition according to embodiments of the present invention (Figure 4B) was outstandingly very similar to the reference made with butter (Figure 4 A) in terms of taste, mouthfeel, texture and size, the brioche made with sunflower oil (Figure 4C) showed poorer results with 10% less humidity, drier mouthfeel, and larger uneven proofing bubbles. Advantageously, without compromising the attributes of taste, mouthfeel, and texture, the total saturated fat in the brioche made with the composition according to the embodiments of the present invention was calculated to be 3.4%. This constitutes a significant reduction in saturated fat from the brioche made with butter which had a total calculated saturated fat of 12.1%.

[0121] Tortilla dough was prepared with the composition according to embodiments of the present invention as described in Example 1 and was compared to vegetable shortening (100% fat) as the fat source. The fat content of the dough was 8.0- 9.0%. The dough was prepared by dry blending at a low speed for 1 minute followed by liquids addition at a low speed for 2 minutes, a medium speed for 1 minute, and a high speed for 4 minutes. Fat or fat substitute were added until a uniform dough was formed. Dividing to 30gr. Balls; Resting 5 minutes @25°C; and hot press for 15 seconds.

[0122] Tortillas made with the composition according to embodiments of the present invention showed uniform results in terms of extensibility (27-28) and pH (5.9) values with lower contents of water activity (Aw) and moisture as compared to thereference tortillas (20.1 vs. 24.2). Thus, it is contemplated that the tortillas made with the composition according to embodiments of the present invention exhibit a longer shelf life as compared with the reference product.

[0123] Example 5: Dairy and dairy alternative applications

[0124] A dairy alternative chocolate pudding was prepared as follows. A mixture containing 7.5% of a composition according to embodiments of the present invention as described in Example 1, 68.5% soy beverage (soy extract, water), 15% sugar, 6% cocoa powder, and 3% dark chocolate was made @40°C. The mixture was homogenized using a two-stage high pressure homogenizer @400 bar. The mixture was than filled into containers and chilled to 4°C.

[0125] Chocolate pudding with the composition according to embodiments of the present invention resulted in improved textural properties as compared to commercial chocolate pudding, using only physical force of the two-stage homogenizer and without using food additives such as stabilizers and emulsifiers that are typically used in the industry as texturizers. Viscosity before homogenization: 23 mPa*s; Viscosity after homogenization: 13,075 mPa*s; Gel Bloom Load at maximum load: 0.7 N @4°C.

[0126] A semi-hard cheese was prepared as follows. A mixture containing 22% of a composition according to embodiments of the present invention as described in Example 1 with soy beverage (soy extract, water), starches, salt, and lactic acid was prepared using a high-shear mixer @85°C. The mixture was cooled to 4°C.

[0127] The semi-hard cheese prepared with the composition according to embodiments of the present invention was characterized with a total saturated fat of 2.2 which is significantly lower than when using coconut oil (total saturated fat of 18). The sample showed good emulsion stability in both chilled conditions and after baking @230°C for 5 minutes, and also exhibited a firm texture (Figures 5A-5C).

[0128] Example 6: Meat alternative applications

[0129] A composition according to embodiments of the present invention as described in Example 1 was implemented in meat alternative products and demonstrated superior heat resistance as compared to commercial fats, for example derived from palm, coconut etc. (Figures 6A-6B). The heat resistance characteristics of the composition prevented fat bubbling in cased products such as sausages thuspreventing their burst. This enables the use of the composition in the preparation of precooked ready-to-heat plant-based sausages.

[0130] Example 7 : Ice cream applications

[0131] A non-dairy chocolate ice cream was prepared as follows. An ice cream containing 5-15% of a composition according to embodiments of the present invention as described in Example 1 was processed in a semi-industrial ice cream machine resulting in 1-3% saturated fat and similar textural properties as commercial non-dairy chocolate ice cream. The obtained ice cream showed resistance to high temperatures up to -13°C (vs. -21 °C in commercial ice cream) and resilience to temperature fluctuations up to -13°C with no effect on the texture (Figure 7). This unique property is in contrast to commercial ice cream that exerts severe irreversible changes in texture and mouthfeel when exposed to high temperatures (for example above -18°C). Having temperature resilience has tremendous impact on the supply chain of ice cream products and is particularly advantageous in preventing loses in the ice cream industry.

[0132] Example 8: Meat applications

[0133] Two approaches were employed to integrate a composition according to embodiments of the present invention containing a 50:50 ratio of oil to water and a protein isolate from peas as described in Example 1 into beef pieces thereby obtaining a meat hybrid or blended meat. The first method involved layering of thin rectangles of beef, each about 5 mm thick, with 2 mm thick layers of emulgel in between to result in a total of 4 layers of beef and 3 layers of emulgel as illustrated in Figures 8A-8B. In the second method, four thin sheets of beef, approximately 3 mm thick, were individually coated with a thin layer of a cream made from the emulgel, which was processed using a high shear homogenizer. These beef sheets were then stacked on top of each other, as depicted in Figures 8D-8E.

[0134] All samples were subjected to a hot pan at 250°C, where the pieces were meticulously seared from all directions until achieving a desirable caramelization. This process effectively fused the meat pieces together, creating a connection between the caramelized meat and the emulgel, as observed in Figures 8C and 8F. Post-frying, the emulgel demonstrated its ability to adhere the pieces together, necessitating the application of force for separation.

[0135] Example 9: Chocolate

[0136] Two types of commercial dark chocolate were compared. One consisting of regular chocolate with 50% cocoa solids and the other consisting of premium chocolate with 70% cocoa solids. The chocolates were melted, and new chocolate tablets were created, incorporating a composition according to embodiments of the present invention containing a 50:50 ratio of oil to water and a protein isolate from peas as described in Example 1. Plain chocolate was used as control. The varying percentage of solids in the original chocolate led to different amounts of gel being added. Each chocolate bar had a total weight of 300 grams. The data are summarized in Table 2.

[0137] Table 2.

[0138] The initial test focused on the effect of the emulgel on the chocolate after a minimum storage time of 25 days. Texture analysis, emphasizing graininess, shine, and snap (breakage), revealed consistent and satisfactory results for both the chocolate containing the emulgel according to embodiments of the present invention and the plain chocolate. This indicated that the emulgel had no negative impact on the chocolate.

[0139] Subsequently, a heat resistance test was conducted at temperatures ranging from 30-33°C for 90 minutes, simulating conditions along the chocolate supply chain. The chocolates containing the emulgel according to embodiments of the present invention, in both regular and premium types, exhibited positive effects, demonstrating increased shine, retained snap, and the absence of graininess compared to plain chocolate. Given the exposure of chocolate to such temperatures in the supply chain, these findings hold significance in reducing manufacturer complaints.

[0140] An additional test for chocolate croissants was performed. In particular, rectangular chocolate fingers were added to the croissants and baked at 200°C. Higher fat percentages in chocolate typically result in breakouts from the croissant dough. In samples with high-fat percentages (B and B+), the plain chocolate (B) burst out of the dough (Figure 9B), whereas the chocolate with the emulgel according to embodiments of the present invention (B+) retained the chocolate within the dough, as illustrated in Figure 9A.

[0141] The crust formed inside the croissant was further examined. In regular chocolate (P), the chocolate spread, melted, and occupied the entire inner contour of the dough, resulting in a burnt crust during baking (Figure 9C). Conversely, in the sample containing chocolate with the emulgel according to embodiments of the present invention (P+), the straight contour remained intact, and the chocolate finger's square shape was preserved without melting or changing, indicating that the addition of the emulgel stabilized the chocolate and improved its thermal behavior (Figure 9D).

[0142] Example 10: Short-crust cookies

[0143] Short-crust cookie dough was prepared using a commercial margarine (as a reference), and three different water-in-oil compositions containing a mixture of saturated fat and a composition according to embodiments of the present invention as the fat source. In particular, a yellow pea protein isolate characterized by a ratio of leucine and glutamic acid to threonine of 3.9 was mixed with sunflower oil containing 0% a-linolenic acid and an aqueous phase containing calcium chloride at a 70:30 ratio. A homogenized emulsion was obtained by mixing the isolate, oil and aqueous phase using a high shear mixer for 30 seconds. The emulsion was then subjected to a thermal treatment at 85-95°C and was left to set overnight at 4°C to obtain an emulgel (“composition X”). The obtained emulgel was mixed with margarine as outlined in Table 3. Images of the W / O compositions are depicted in Figures 10A-10C.

[0144] Table 3.

[0145] The ratio of fat:flour in the short-crust cookie dough was kept at 1:2 and the additional ingredients in the recipe remained identical using each of the compositions. The dough was prepared by dry blending, addition of egg yolk, addition of each of compositions A-C or margarine until a sandy crumb texture was formed, followed by the addition of ice water (2.3-4.4%) until the dough was collected. The doughs were cooled @0-4°C for 60 minutes, followed by their shaping and baking @ 180°C for 17 minutes.

[0146] While after resting the doughs containing compositions A-C were softer than the dough containing margarine as the fat source, following baking, the performance was very similar, namely a first hard bite that rapidly crumbled in the mouth. Oil loss was measured at 25°C, 60 minutes. The percent oil loss results that were obtained are as follows: 0.5% for the cookies prepared with margarine, 0.51% for the cookies prepared with composition A, 0.88% for the cookies prepared with composition B, and 1.87% for the cookies prepared with composition C.

[0147] Example 11 : Pound cake

[0148] Pound cake was prepared using either a commercial margarine (as a reference), composition X, or the three different water-in-oil compositions as described in Example 10 as the fat source. The fat content was kept at 22%. The egg content of the dough containing composition X was lower to maintain the fat:flour:moisture ratio constant.

[0149] The batter was prepared by forming a dry blend and a wet blend. In a separate bowl, each of compositions A-C, X or margarine were mixed until the compositions became airy and soft. The wet blend was then added (high speed mixingfor 2 minutes) followed by the addition of the dry blend (medium speed mixing for 2 minutes). The batter was then weighed into baking pans followed by baking @ 170°C for 30 minutes for the batter containing composition X, or @ 150°C for 40 minutes for the batters containing margarine or compositions A-C. The percent weight loss, maximum height and Loss on Drying (LOD) are outlined in Table 4. Images of the pound cakes are depicted in Figure 11.

[0150] Table 4.

[0151] Example 12: Hybrid meat / Meat blend

[0152] Composition X according to embodiments of the present invention as described in Example 10 was blended with gelatin as a thickener and different sources of meat from fish, beef, or pork. The blend was kept at 0-4°C, overnight. The blend was used as the fat source in dry sausage, instead of pork backfat. The blend was grinded using a 6 mm grinding plate followed by the addition of additives including flavoring agents, preservatives, proteins and other ingredients and mixing for 3 minutes. The blend was packed in a sleeve and left for drying under controlled atmosphere for 21 days.

[0153] Assessment of the following attributes was then made as compared to using pork backfat as the fat source. No significant difference in the drying process, yield,and texture were observed (Figure 12). The final product was characterized by a pH in the range of 5.71-5.77.

[0154] Example 13: Dairy hybrid / blend

[0155] A dairy hybrid / blend (heavy cream 32% fat) was prepared as follows. Milk was prepared by reconstituting skim milk powder with water at a 1:9 ratio. A composition according to embodiments of the present invention was prepared as described in Example 10 but with an oil to aqueous phase weight ratio of 50:50. The composition was blended with the reconstituted milk at a 3: 1 ratio to form a cream. The cream was homogenized using a two-stage pressure homogenizer at 300 bar.

[0156] The homogenized cream was then mixed with sugar, stabilizers, caseinate, and salt to achieve a 32% fat, 19% sugar cream. The cream was pasteurized under pressure for 60 seconds at 100°C. The cream was cooled to 60°C and homogenized again using a two-stage pressure homogenizer at 140 bar. The cream was further cooled to 10°C and stored overnight at 4°C.

[0157] A reference sample was prepared using fully hydrogenated palm oil that was added to the other ingredients with the addition of emulsifiers. The cream was homogenized once (downstream).

[0158] The cream prepared from a composition according to embodiments of the present invention was characterized by a viscosity @ 5°C of 3,600 cps and a mean particle size of 20 pm. The cream had a good emulsion stability and saturated fat reduction of 85% as compared to the reference cream (4.16% instead of 28.16%).

[0159] Comparative Example 1 : Commercial pea protein isolate

[0160] Commercial pea protein isolate (0.5%) characterized by having an amino acid composition with a ratio of leucine and glutamic acid to threonine of 6.6 was mixed with calcium chloride to a total volume of 100 gr and calcium ions concentration of 0.35% (0.1M).

[0161] 100 gr of sunflower oil which contains 0% a-linolenic acid was added. The mixture was mixed using a high shear mixer for 30 seconds. No homogenized emulsion has been obtained and phase separation was observed as can be seen in Figure 13.

[0162] Comparative Example 2: Hemp oil

[0163] Pea protein isolate (0.5%) was obtained from green pea flour through suspended chromatography. The isolate was characterized by a ratio of leucine and glutamic acid to threonine of 3.4. The isolate was then mixed with calcium chloride to a total volume of 100 mL and calcium ions concentration of 0.35% (0. IM).

[0164] 100 gr hemp seed oil containing 21% a-linolenic acid was added. The mixture was mixed using a high shear mixer for 30 seconds. No homogenized emulsion has been obtained and phase separation was observed as can be seen in Figure 14.

[0165] Although the invention is described in conjunction with specific embodiments thereof, it is evident that numerous alternatives, modifications and variations that are apparent to those skilled in the art may exist. It is to be understood that the invention is not necessarily limited in its application to the details of construction and the arrangement of the components and / or methods set forth herein. Other embodiments may be practiced, and an embodiment may be carried out in various ways. Accordingly, the invention embraces all such alternatives, modifications and variations that fall within the scope of the appended claims.

Claims

CLAIMS1. An edible composition comprising:(a) 0.03-3% w / w of aplant- or algae-derived protein isolate, wherein the protein isolate is characterized by at least one of (i) a ratio of the content of leucine and glutamic acid to threonine of less than 4, and (ii) a ratio of the content of leucine to threonine of less than 1.7;(b) 20%-98% w / w of an oily phase, wherein the oily phase is characterized by at least one of (i) a content of a-linolenic acid of less than 20 wt.% of the total weight of the oily phase, and (ii) a content of punicic acid of less than 50 wt.% of the total weight of the oily phase; and(c) 2-80% w / w of an aqueous phase, wherein the aqueous phase is characterized by an ionic strength of at least 0.045M.

2. The composition according to claim 1 comprising 0.1-2% w / w of a plant- or algae-derived protein isolate.

3. The composition according to claim 1 or 2, wherein the protein isolate is characterized by a ratio of the content of leucine and glutamic acid to threonine of 3-3.9.

4. The composition according to any one of claims 1 to 3, wherein the protein isolate is characterized by a ratio of the content of leucine to threonine of 0.5- 1.6.

5. The composition according to any one of claims 1 to 4, wherein the protein is a food-grade protein.

6. The composition according to any one of claims 1 to 5, wherein the protein isolate is derived from soybean, pea, lentil, chickpea, lupine, oat, rapeseed, wheat, rice, quinoa, chia, spirulina, or combinations thereof.

7. The composition according to any one of claims 1 to 6 comprising 30-90% w / w of an oily phase.

8. The composition according to any one of claims 1 to 7, wherein the oily phase is characterized by a content of a-linolenic acid of 0-18 wt.% of the total weight of the oily phase.

9. The composition according to any one of claims 1 to 8, wherein the oily phase is characterized by a content of punicic acid of 0-45 wt.% of the total weight of the oily phase.

10. The composition according to any one of claims 1 to 9, wherein the oily phase comprises a food-grade oil.

11. The composition according to claim 10, wherein the oil is selected from olive oil, vegetable oil, cottonseed oil, almond oil, canola oil, coconut oil, corn oil, grape seed oil, peanut oil, saffron oil, sunflower oil, rice oil, sesame oil, soybean oil, and combinations thereof.

12. The composition according to any one of claims 1 to 11 comprising 10-60% w / w of an aqueous phase.

13. The composition according to any one of claims 1 to 12, wherein the aqueous phase is characterized by an ionic strength of 0.05-10M.

14. The composition according to any one of claims 1 to 13, wherein the aqueous phase comprises ions selected from the group consisting of sodium, potassium, calcium, magnesium, and combinations thereof.

15. The composition according to claim 14, wherein the aqueous phase comprises calcium ions.

16. The composition according to claim 15, wherein the aqueous phase comprises calcium ions at a concentration of 0.01-10 wt.% of the total weight of the aqueous phase.

17. The composition according to any one of claims 1 to 16, which is substantially devoid of gel-forming agents or emulsifying agents.

18. The composition according to any one of claims 1 to 17, which is in the form of an oil-in-water emulsion.

19. The composition according to any one of claims 1 to 17, which is in the form of an oil-in-water emulgel.

20. The composition according to any one of claims 1 to 17, further comprising a source of saturated fat.

21. The composition according to claim 20, wherein the saturated fat source comprises at least one of butter, shea butter, cocoa butter, margarine, palm oil and fractions thereof, palm kernel oil and fractions thereof, cotton seed oil and fractions thereof, and coconut oil.

22. The composition according to claim 21, which is in the form of a water-in-oil emulsion.

23. The composition according to any one of claims 1 to 22, which has thermal stability at a temperature range of about -40°C to about 350°C.

24. A food product comprising the composition according to any one of claims 1 to 23.

25. The food product according to claim 24, which is selected from bakery products, dairy products, dairy substitute products, confectionaries, meat or poultry products, meat or poultry substitute products, fish products, fish substitute products, snack foods, and sauces.

26. The food product according to claim 25, comprising bakery products selected from bread, bread sticks, croissant, puff pastry, choux pastry, muffin, biscuit, pastries, mallawach, bourekas, brioche, pizza, tortillas, pound cake, and cookies.

27. The food product according to claim 25, comprising dairy products selected from milk, cheese, yogurt, pudding, mousse, desert, cream, and ice cream.

28. The food product according to claim 25, comprising dairy substitute products selected from soy / rice / almond / oats-based milk, cheese, yogurt, pudding, mousse, desert, cream, and ice cream.

29. The food product according to claim 25, comprising confectionaries selected from chocolates, protein bars, pudding, and candies.

30. The food product according to claim 25, comprising meat or poultry products selected from hamburgers, meatballs, sausages, meatloaf, kebab, and nuggets.

31. The food product according to claim 25, comprising meat or poultry substitute products selected from non-animal derived hamburgers, meatballs, sausages, meatloaf, kebab, and nuggets.

32. The food product according to claim 25, comprising fish products selected from burgers, nuggets, and sticks.

33. The food product according to claim 25, comprising fish substitute products selected from non-animal derived burgers, nuggets, and sticks.

34. The food product according to claim 25, comprising snack foods selected from chips and crackers.

35. The food product according to claim 25, comprising sauces selected from ketchup and mayonnaise.

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