Non-hydrogenated palm-free plant-based edible oil-in-water emulsion

Abstract

Edible oil-in-water emulsion comprising (wt.% calculated on the total weight of the composition): 4 - 50 wt. % of a fat phase, optionally between 0.1 - 10 wt. % of a protein, the remainder being a water phase; wherein the fat phase comprises, wt.% calculated on the total weight of the fat phase, more than 0.8 wt.% SSS (glyceroltristearate) and and triacylglycerides of the HM2 type in an amount of 5 - 25 wt. %, wherein H is C16:0 and / or C18:0 and wherein M is C12:0 and / or C14:0; a process for the preparation thereof and a food product such as a whippable cream.

Description

[0001] Title: Non-hydrogenated palm-free plant-based edible oil-in-water emulsion

[0002] The present invention relates to an edible oil-in-water emulsion, to a method for the preparation of the edible oil-in-water emulsion, to use of the edible oil-in-water emulsion, and to a product comprising the edible oil-in-water emulsion.

[0003] Background Art

[0004] Dairy cream is a natural foodstuff which is much appreciated by both consumers and professionals for its diverse applications. Traditionally, dairy creams can be suitable for whipping, for cooking or can be used for whipping and cooking (multipurpose cream). In whipped form, dairy cream is for instance used as a topping on or filling in cakes, pastries, puddings, desserts, as a topping on beverages such as coffee and hot chocolate drinks, or on ice creams, or folded into mousses, purees, etc. Without whipping it may be used as an additive in many different sweet or savoury food products, such as beverages, soups, sauces, ice creams, puddings, confectionary, pralines, etcetera. In most of its applications, the dairy cream is valued for its contribution to the richness in taste, texture, and mouthfeel of the food it is consumed with or incorporated in.

[0005] However, dairy cream has several drawbacks: It is relatively expensive and can have a more limited shelf-life. It also shows fluctuations in its composition and hence in its properties. These fluctuations may lead to unexpected defects such as collapse of the whipped cream or phase separation (e.g. buttering or coagulation). These drawbacks have led to the development of substitute creams, so-called dairy cream alternatives (DCAs) that aim to be more cost-effective and / or more consistent in their composition and hence more predictable in their applicability.

[0006] Typical conventional DCAs are oil-in-water emulsions based on vegetable or dairy fats and / or oils, a source of protein (e.g. milk powder) and emulsifiers. However, as nowadays a growing number of consumers are lowering their meat and dairy intake, or are even adopting a fully vegan lifestyle, thus completely removing animal-derived products from their diet, vegetable based DCAs are preferred. Improvements on DCAs and especially on the fat components have been reported in WO2021048344 by focussing on certain TAG profiles.

[0007] Vegetable based multipurpose and / or whippable cream compositions were conventionally prepared with fat blends such as PK38, hydrogenated palm kernel stearin fraction having a slip melting point of 38 °C, or even fully hydrogenated palm kernel stearin fraction having a slip melting point of 39 °C, PK39. Nevertheless, hydrogenation is perceived by consumers as a non-natural way of adapting fat compositions. Incomplete or partial hydrogenation also results in products having increased levels of trans-fatty acids. Trans-fatty acids are considered less desirable in view of health considerations. Thus, nowadays there is a preference for non-hydrogenated fat fractions. It is therefore an objective of the present invention to provide emulsions that do not comprise hydrogenated fats.

[0008] In the art, alternative fat blends have been developed based on mixtures of palm oil stearin fractions and palm kernel stearin fractions that avoided the use of hydrogenated fats. However, the use of palm oil, high in saturated C16 (C16:0, palmitic acid) or enriched fractions thereof lies under scrutiny in view of the environmental demand that palm oil exerts. Hence there is a desire to use less palm oil based ingredients and the desire for using other sources of vegetable fats. Examples are the use of other plant-based fats like shea. It is a further objective of the present invention to provide DCAs that do not comprise palm oil-based ingredients.

[0009] Since it is desirable that DCAs can be used in a wide range of applications, there is a need for a formulation that can be used for a broad range of purposes without defects. Thus, a DCA should combine good behaviour in many different applications. That is, a DCA, such as a multipurpose and / or whippable composition, should meet as many as possible of the following requirements:

[0010] • no off-taste, neutral taste

[0011] • a neutral pH

[0012] • good whippability when whipped

[0013] • little post-hardening of the whipped product

[0014] • good stability of the whipped product at room temperature

[0015] • good stability against aggregation when heated when used as an additive (without whipping)

[0016] • good stability against aggregation when used as an additive at low pH (both at low and at high temperature)

[0017] Hence it is an objective of the present invention to provide for a neutral edible oil-in- water emulsion that is usable as a multipurpose and / or whippable composition. It is a further objective of the present invention to provide for a neutral edible oil-in-water emulsion that fulfils as many as possible of the above requirements for a multipurpose and / or whippable composition. It is another objective of the present invention to provide for a neutral edible oil- in-water emulsion which can be applied in a wide range of dishes and foodstuffs without the occurrence of defects, preferably within a wide range of temperatures. Furthermore, it is a particular objective of the present invention to provide for a neutral edible oil-in-water emulsion that has both good whipping properties and does not show aggregation or coagulation in hot acidic foodstuffs such as sour soups or wine sauces.

[0018] Furthermore, besides stability of the oil-in-water emulsion when applied, either when whipped and / or used as an additive, stability of the oil-in-water emulsion during storage and transport is equally important. It is especially important that the properties of the applied product (either when whipped or used as additive) are not adversely affected by storage and / or transport conditions of the emulsion. During storage and transport the emulsion may be exposed to different temperatures. It is therefore a further objective of the present invention to provide an edible oil-in-water emulsion of which the properties of the applied product are not adversely affected by temperature cycling of the emulsion.

[0019] Summary of the invention

[0020] Thereto, the present inventions provides an edible oil-in-water emulsion comprising (wt.% calculated on the total weight of the composition):

[0021] 4 - 50 wt.% of a fat phase, optionally between 0.1 - 10 wt.% of a protein, the remainder (up to 100 wt.%) being a water phase, wherein the fat phase comprises more than 0.8 wt.% SSS (glyceroltristearate), calculated on the triglycerides in the fat phase, wherein the fat phase preferably does not contain palm oil or palm oil-derived fractions and / or hydrogenated oil or fat or fractions thereof.

[0022] It has surprisingly been found that the edible oil-in-water emulsion according to the invention is more stable when subjected to temperature cycling than its palm-based or hydrogenated counterparts. Without being bound by theory, it is believed that the structuring effect of the long-chain (H) saturated fatty acids in general and in particular at the 2-position play an important role here, in particular the presence of SSS. It is also believed that the fat blends used in the present invention distinguish from prior art (palm oil and derivatives-containing) fat blends in having increased levels of C18:0 (S, stearic acid) versus C16:0 (P, palmitic acid) and in particular higher levels of trisaturated fats (H3) having two or three stearic acids on the glycerol backbone i.e. (SSS or PSS) versus trisaturated fats (H3) having two or three palmitic acids on the glycerol backbone i.e. (PPS or PPS). Furthermore, the whipping behaviour (firmness vs. whipping time) is surprisingly more comparable to dairy based products than that of palm-based counterparts. It was also found that the fat composition used in the present invention allows for structuring protein-containing emulsions in general, both dairyprotein containing as well as plant-based protein containing.

[0023] The fat used in the fat phase of the present invention is characterised by a relatively high level of long chain saturated fatty acids (H), especially a high level of C18:0 and / or a relatively low level of saturated medium chain fatty acids (C12:0, C14:0). The inventors have found that using fats that have an increased level of saturation (saturated fatty acids) at the 2-position and in particular of C18:0 at the 2-position (2-C18:0) are capable of providing improved stability to the emulsions of the present invention. The fat used in the fat phase of the invention also has a triglyceride profile (TAG profile) that improves the characteristics of the resulting product. The structuring fat used in the invention is typically an interesterified fat. The structuring fat used in the invention has increased structuring capabilities and can hence be used in lower amounts. This low amount of structuring fat allows for the use of increased amounts of fats and oils of natural origin (such as coconut, rapeseed oil or sunflower oil), thus increasing the level of naturalness of the product and enhances consumer acceptance.

[0024] Detailed description of the invention

[0025] Definitions

[0026] The term “oil” is typically used for triglyceride compositions that are liquid at room temperature. The term “fat”, is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. Where applicable the prefix ‘liquid’ or ‘solid’ is added to indicate if the fat or oil is liquid or solid at ambient temperature as understood by the person skilled in the art.

[0027] A fat is typically used for structuring a fat composition, i.e. to provide a structure and texture in admixture with an oil or other fat. It can also be indicated as a structuring fat or hard stock fat. The fat may comprise two or more different hard fats (a blend), but is preferably a single fat. The fat may be an interesterified mixture of one or more fats (an interesterified fat).

[0028] An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat.

[0029] A fat can also be characterized by a triacylglyceride or TAG profile. In the TAG profile and throughout this application, the following abbreviations can be used:

[0030] In this specification all parts, proportions and percentages are by weight unless otherwise indicated. Except in the examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and / or use are to be understood as modified by the word “about”. Unless specified otherwise, numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

[0031] The amount of fatty acids in an oil, fat or blend is based on the total amount of fatty acids in the oil, fat or blend. The amount of fat in a fat composition is based on the total weight of the fat composition. The amount of fat in a fat-containing product is based on the total weight of the fat-containing product. The amount of fatty acids in an oil, fat or blend at a specific position of the glycerol backbone is based on the total amount of fatty acids at the specific position of the glycerol backbone in the oil, fat or blend, unless otherwise stated.

[0032] The solid fat content (SFC) in this description and claims is expressed as N-value, essentially as defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The stabilisation profile applied is heating to a temperature of 80 °C, keeping the oil for at least 10 minutes at 60 °C or higher, keeping the oil for 16 hours at 0 °C and then 30 minutes at the measuring temperature, except where indicated otherwise. A suitable way to determine the solid fat content of an oil-in-water emulsion is by NMR using standard pulse methods.

[0033] Non-hydrogenated means that the fat or oil has not undergone hydrogenation treatment. This entails the fats as well as blends and interesterified mixtures of the fats. Nonhydrogenated fats have essentially no trans-fatty acids.

[0034] Conventionally partially hardened fat typically has as one of its disadvantages a relatively high level of trans fat. Conventionally partially hardened fats are made by partial hydrogenation of an oil, typically a highly unsaturated oil. A highly unsaturated oil, such as sunflower oil, contains a high amount of unsaturated fatty acids (typically more than 90%), also at the 2-position. Partial hardening through hydrogenation is known to lead to the formation of trans-fatty acids, also at the 2-position.

[0035] Interesterification and transesterification are methods for adapting the fatty acid composition of a fat composition. Interesterification as used in the present disclosure and distinguished in the present disclosure from transesterification, refers to the exchange of fatty acids between triglycerides in a triglyceride mixture. In interesterification, the total fatty acid composition of the triglyceride mixture remains substantially the same, yet the distribution of the fatty acids over the glycerol backbone may be different. Interesterification typically results in a redistribution of the fatty acids over the glycerol backbone. Interesterification in the present invention can be catalytical, chemical or enzymatically. Methods therefore are known in the art and described herein.

[0036] Transesterification, as used in the present disclosure and distinguished in the present disclosure from interesterification, refers to the exchange of fatty acids between fatty acids (or fatty acid esters) and triglycerides. In transesterification, the total fatty acid composition of the triglyceride mixture changes. Transesterification results in a different fatty acid composition of the triglyceride mixture.

[0037] We now describe the various elements and embodiments that make up the invention. It is noted that in order to capture the full relevance of the invention, the various elements each have their own embodiments and variants. It is noted that various (preferred) embodiments of one element can be combined with can be combined with various (preferred) embodiments of another element without adding subject matter. These combinations are considered within the present invention.

[0038] Fat phase The fat phase is an essential element of the edible emulsion of the invention. Such a fat phase typically comprises edible fats and oils.

[0039] The edible oil-in-water emulsion of the present invention comprises 4 to 50 wt.% of the fat phase (wt.% drawn on the total emulsion). The edible oil-in-water emulsion of the present invention preferably comprises 20 to 45 wt.%, more preferably 20 to 38 wt.% of the fat phase. For example, the preferred embodiments of the edible oil-in-water emulsion comprise 21 - 27 wt.% or 28 - 34 wt.% or 32 - 38 wt.% of the fat phase.

[0040] Fats and oils

[0041] There is a strong preference for non-hydrogenated fats and oils. Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. Preferably, the oils and fats in the fat phase contain at most 2 wt.% hydrogenated fat (wt.% drawn on the total fat phase), preferably no hydrogenated fat or fractions thereof.

[0042] This entails the starting ingredients as well as blends and interesterified mixtures and even fractions of fats. Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the oils and fats in the fat phase have less than 5 wt.%, preferably less than 2 wt.%, of trans fatty acids, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non- detectable using analysis methods common in the art).

[0043] The fat phase preferably comprises a sufficient amount of solid fat at low temperatures in order to yield a desired emulsion composition. Simultaneously, in order to instil desirable organoleptic properties in terms of mouthfeel and appearance, the fat phase preferably essentially melts in the mouth upon consumption. These solid fat contents are given in wt.% with respect to the fat phase.

[0044] Sources of fat and oils

[0045] The fat phase of the edible oil-in-water emulsion composition according to the present invention comprises vegetable oil or vegetable fat or a combination thereof. The vegetable fats or oils may suitably be derived from coconut oil, rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof. The fat phase phase does not contain more than 2 wt.%, calculated on the fat phase, of palm oil or palm oil-derived fractions and is preferably free of palm oil or palm oil-derived fractions.

[0046] The fat phase of the emulsion of the invention may comprise a liquid oil fraction and a (solid) fat fraction. Liquid oil fraction

[0047] The fat phase may comprise from 0 (absent) up to 50 wt.% of liquid oil, drawn on the fat phase, preferably from 5 to 45 wt.%, more preferably from 10 to 40 wt.%. The liquid oil fraction can be an element of the fat phase of the edible emulsion. The liquid oil fraction can be selected from the group consisting of rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof, preferably selected from the group consisting of rapeseed oil and sunflower oil and mixtures thereof. There are embodiments in which there is no liquid oil and wherein the fat fraction hence constitutes the fat phase.

[0048] Fat fraction

[0049] The fat fraction is an element of the fat phase of the edible composition. The fat phase may comprise from 30 to 100 wt.% of fat fraction (wt.% drawn on the fat phase), preferably from 40 to 70 wt.%, more preferably from 50 to 65 wt.%.

[0050] The fat fraction used in the present invention preferably comprises, and in some embodiments consists, of a structuring fat, which can be an (interesterified) blend of fats wherein one of the fats in the blend has a very high C18:0 content (>50 wt.% of the fatty acids are C18:0) and / or very low C16:0 content (<10 wt.% of the fatty acids are C16:0). This can be blended and / or interesterified with another fat (such as coconut oil, shea and / or other vegetable oils) that can provide mid-range fatty acids such as C12:0 and C14:0. The advantage associated with the use of a first fat that is relative low in C16:0 and relative high in C18:0 is believed to reside in the increased capability of C18:0 of forming a structuring scaffold wherein the second fat that is blended and / or interesterified with the first fat to form the structuring fat can contain a higher amount of mid-range fatty acids to form a suitable structuring fat to be used in fat blends of the spreads of the invention. This is thought to lead to increased cycling stability of the resulting fat blends and / or the need for less structuring fat (and possibility to incorporate more oil) in the blend while still achieving the desired spread or cream properties.

[0051] Typically, the structuring fat used contains from about 5 to 60 wt.% of C18:0. The structuring fat may further contain between 2 to 25 wt.% of C16:0. Preferably, the fats in the blend of fats that may be interesterified are non-hydrogenated and / or non-fractionated. Preferably, the fat to be blended and / or interesterified with the first fat is a natural fat, more preferably a non-fractionated natural fat.

[0052] Proteins

[0053] Proteins may impart desirable structure, taste and stabilising properties to the oil-in-water emulsion compositions and may enhance or contribute to application parameters such as whippability, hardening or acid stability of the emulsion. The protein preferred in this invention is a plant-based protein. A plant-based protein is obtained from plants, including parts such as fruits or seeds, leaves, stems, roots etc. The plant-based protein of the present invention can be selected from amongst legumes, oil seeds, nuts and cereals. Good results in terms of the edible emulsions of the present invention have been obtained with plant-based proteins or isolates from pea (Pisum sativum L), broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), canola (B,. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus), preferably in an amount of 0.5-1.5 wt.% protein or protein isolate drawn on the total emulsion.

[0054] Therefore, the proteins included in the edible oil-in-water emulsion composition according to the present invention preferably comprise (and more preferably (substantially) consist of) broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), canola (8. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus) proteins. Preferably, the protein comprised in the oil-in-water emulsion composition of the present invention substantially consists (up to 99 wt.%, drawn on the total amount of plant-based protein in the emulsion) of broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), canola (B. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus) proteins.

[0055] It was found that that edible oil in water emulsions could be prepared using the plant-based proteins described herein. The emulsions can be suitably used as multipurpose creams and / or as whipped creams with the preferred plant-based proteins of broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), canola (8. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus) .

[0056] In embodiments of the invention that draw on dairy-based proteins, the level of dairy protein is preferably between 5 and 10 wt.%.

[0057] We have found that the proteins are functional for obtaining a satisfactory multipurpose DCA. In particular, they impart the right whippability characteristics to the dairy cream alternative and / or provide the necessary stability in case of a multipurpose cream. Moreover, they contribute to the taste and stability of the emulsion.

[0058] Emulsifiers

[0059] An edible oil-in-water emulsion composition according to the present invention may also comprise other emulsifiers or mixtures of emulsifiers. For instance, substantially fatsoluble emulsifiers may improve the whipping properties of an emulsion composition. Therefore, an edible oil-in-water emulsion composition according the present invention may further comprise 0.01 to 0.4 wt.% of fat-soluble emulsifiers, drawn on the total composition of the emulsion. Preferably, the fat-soluble emulsifiers are selected from monoglycerides, diglycerides, lecithins. There is a preference for small molecule emulsifiers with high hlb- values, like hlb-values above 12.

[0060] Monoglycerides and diglycerides are partial esters of fatty acids and glycerol. Lecithins may for instance be derived from egg lecithin, soy lecithin, or sunflower lecithin. Lecithins may be used in crude or in refined form. Similar substances like phospholipids or phosphatidylcholines may also be used.

[0061] Lactic acid and tartaric esters of mono- and diglycerides of fatty acids also known as Lactem or Dactem (foaming agents) are less preferred. Preferably the emulsion according to the invention does not contain such foaming agents. Preferably the emulsion of the invention contains only natural or nature derived emulsifiers, i.e. is free of fully synthetic emulsifiers such as polysorbates. It is even more preferred that the emulsion of the invention is emulsifier free.

[0062] Thickeners

[0063] Thickeners may be applied to further regulate the viscosity of the emulsion composition, or to suppress phase separation and / or creaming. Therefore, the edible oil-in- water emulsion composition according to the present invention may comprise 0.3 to 2.5 wt.% of thickeners, drawn on the total composition of the emulsion, preferably selected from starches and gums. The composition preferably comprises 0.3 to 2 wt.% starch and 0.01 to 0.5 wt.% gums, drawn on the total composition of the emulsion.

[0064] Starches may be derived from natural starches, including for instance maize, rice, tapioca or potato starches. The starches may also be selected from modified starches. Gums may for instance be selected from gums like guar gum, locust bean gum, carrageenan, xanthan gum, agar agar, alginates and combinations thereof.

[0065] Preferably, the gums are selected from guar gum, locust bean gum, carrageenan and combinations thereof.

[0066] Other hydrocolloids or oligosaccharides with similar properties may also be applied, for instance pectins, gelatins, celluloses, collagens, or citrus fibres.

[0067] Additional ingredients

[0068] The edible oil-in-water emulsion composition according the present invention may also comprise any other common ingredients, for instance selected from sugars, sweeteners, flavourings, aroma compounds and combinations thereof, to improve the organoleptic properties and any other properties. Additionally, the oil-in-water emulsion composition may also comprise antioxidants or preservatives to improve its shelf-life. Properties

[0069] A multipurpose composition according to the present invention can be a whipping cream alternative. Therefore, the edible oil-in-water emulsion composition according to the present invention is preferably whippable to an overrun of at least 120%, more preferably at least 150%.

[0070] Therefore, the present invention also relates to the composition according to the first aspect of our invention in the whipped state, having an overrun of at least 120%, more preferably at least 150%, and still more preferably between 150% and 250%.

[0071] The composition in the whipped state may also be used as an additive in foods.

[0072] A multipurpose composition preferably also is applicable as an additive without whipping in a wide variety of dishes and foodstuffs without showing defects. Therefore, the edible oil-in-water emulsion composition according to the present invention preferably does not aggregate or phase-separate upon dilution in a food product which may be heated and wherein the food product has a pH of between 3 and 8 (i.e. in the acidic range such as a white wine sauce or a polish soup). The food product may be a liquid food product. The composition preferably is applicable in acidic food products. Therefore, the food product may also have a pH of between 3 and 5.5, between 3.1 and 5 or between 3.3 and 4.5. The food product preferably has a temperature between about minus 20 °C and about 120 °C, more preferably between 0 °C and 100 °C, yet more preferably between 20 °C and 100 °C and even more preferably between 60 °C and 100 °C.

[0073] Examples

[0074] The invention is illustrated by the non-limiting examples and comparative examples described below.

[0075] Preparation

[0076] For each emulsion, the preparation takes place by a conventional emulsification process, comprising the following steps.

[0077] • The fat-phase ingredients are combined in a suitable container heated to 60 to 80 °C and mixed until the mixture is clear.

[0078] • In a separate container, the aqueous phase ingredients are added to water at 60 to 80 °C.

[0079] • The fat phase and the aqueous phase are combined, mixed with a high shear mixer for at least 5 minutes, and subsequently heated to 88 °C.

[0080] • The mixture is sterilised by treatment with steam (145 °C) for 4.8 seconds. • The emulsion thus obtained is cooled down to about 80 °C and homogenised (in a two-stage homogeniser) at a pressure of 100 bar.

[0081] • The resulting sterilised and homogenised product is cooled to 8 to 10 °C, packed into aseptic containers, sealed and stored at 5 °C.

[0082] Application tests

[0083] The compositions described above are tested for their suitability as multipurpose dairy cream alternatives and / or whipping cream by means of one or more of the following application tests.

[0084] Viscosity

[0085] Viscosity is determined using standard procedures for liquid food applications such as for instance with a Brookfield viscometer (Type: DV-II Pro; Supplier: Brookfield) suitable for making viscosity measurements of a 600 ml beaker, using for example a spindle-type 4. The spindle is attached to the lower shaft of the viscometer. Next the spindle is lowered in the emulsion until the fluid level reaches the immersion groove on the shaft of the spindle. The viscosity can be measured of the emulsion having a temperature of 5 degrees Celsius with the viscometer operating at 100 rpm.

[0086] Whippability

[0087] Typically, 0.5 to 1 liter of the emulsion composition was whipped using a professional mixer until the cream reached a maximum in volume and a sufficient firmness to adhere to the whisk. The whipping time required, and the Stevens value were recorded, as well as the obtained overrun.

[0088] Stevens values give an indication about the hardness (also called firmness) of a product. The Stevens value is determined according to the following protocol.

[0089] After stabilisation at either 5 or 20 “Celsius the hardness of the product is analysed at the stabilisation temperature with a TA-XT2 Texture Analyser (Stable Micro Systems, Godaiming, Surrey, UK) equipped with a perspex probe with a diameter of 25.4 mm. The probe is pushed into the product at a speed of 1 mm / s, from a distance of 4 mm. The force required is read from the digital display and is expressed in grams.

[0090] The overrun of the whipped composition is calculated from the following formula: Overrun % = 100x(V2 - V1) / V1 where V1 is the volume of the emulsion composition before whipping and V2 is the volume of the aerated emulsion composition upon whipping. Whippability is considered acceptable if a Stevens value of about 30 to 120 and / or an overrun of at least 120% were measured.

[0091] Room temperature stability of the whipped products

[0092] Room temperature stability of the whipped products is assessed by determining the Stevens values (as described above) at ambient temperature 2 hours after whipping. Also, rosettes which are piped from the whipped product immediately after whipping, are visually inspected after 4 hours for shape retention and occurrence of syneresis.

[0093] The room temperature stability of the product is considered acceptable if a Stevens value of between 10 and 30 is obtained and good if a Stevens value between 30 and 200 is measured and the piped rosettes retain their shape and do not show any sign of syneresis.

[0094] Post-hardening of the whipped products

[0095] The occurrence of post-hardening (i.e. undesired hardening upon standing) of the whipped products can be determined by measuring the Stevens values of the whipped product after storage at 5 °C for 2 hours and 24 hours respectively. The sample is stabilized at 5°C prior to measurement.

[0096] Also, rosettes are piped from the whipped product immediately after whipping.

[0097] The quality of the rosettes can be assessed after storage at 5, 20 and / or 25°C for 4 hours, 24 hours, 2 days and 4 days respectively, by a three person expert panel. The product is considered acceptable if the rosettes (i) show good shape retention, (ii) are not crumbling and (iii) do not show substantial post-firming upon storage for 24 hours.

[0098] Heat stability of the emulsion as an additive

[0099] A mushroom sauce is prepared by frying 100 grams of sliced mushrooms in 20 grams of butter until the mushrooms are transparent. 25 grams of white wine is added to the hot mushrooms and allowed to reduce. After addition of 200 grams of jus de veau lie, the mixture is brought to the boil and reduced until about half the original volume. 100 Grams of the Product is added. Subsequently, the sauce is reduced to a desired thickness is reached (approximately half the original volume).

[0100] The quality of the sauce is assessed by a three person expert panel. The dairy cream alternative product is considered acceptable if (i) no grease drops are present on the finished sauce, (ii) no visible aggregation or flocculation of the DCA occurs upon reduction of the sauce, and (iii) the sauce retains about the same thickness upon simmering at 85°C for 3 hours. The thickness is assessed by direct observation. Heat stability of the emulsion as an additive in acidic media

[0101] The heat stability of the emulsion composition as an additive in acidic media was tested by preparing an acidic Polish-style tomato soup and an acidic white wine reduction sauce.

[0102] Reduction sauce

[0103] A white wine reduction sauce with a pH of about 3.16 is prepared by melting 5 grams of butter together with 75 grams of finely chopped shallots, adding 125 ml of white wine and reduction of the mixture with moderate heating until almost all water liquid has evaporated.

[0104] Subsequently, 125 ml of fish fond (Unilever Food Solutions Garde d’Or liquid fond or similar) is added and the mixture is reduced again, until about half the original volume. Finally, 300 ml of the product is added, and again the sauce is reduced until about half the original volume.

[0105] The quality of the soup and the sauce is assessed by a three person expert panel. The product is considered acceptable if (i) both the soup and the reduction sauce display a homogeneous creamy texture and (ii) the product does not aggregate or flocculate upon addition to both the soup mixture and the reduction sauce mixture and (iii) the product does not aggregate or flocculate upon final reduction of the sauce. Ratings are given from 1 (very good) to 5 (bad).

[0106] Temperature cycling test

[0107] In a temperature cycling test, the product is subjected to a temperature program and various parameters are measured (viscosity, whippability, water layer, overrun etc.). The product is prepared and stored at 5 °C, kept at 25 °C for 4 hours and kept at 25°C for 48 hours. The product is cooled back to 5 °C prior to each measurement. The product meets specifications when the product is pourable out of the packing and whippable with an overrun of > 50%. The product does not meet specification if the products cannot be poured out of the packaging (too viscous) and / or is non-whippable (overrun < 50%).

[0108] Rating of the results

[0109] The results of the qualitative tests are rated according to the following table: Various structuring fats are tested, comparative palm-originated structuring fats and two nonpalm containing structuring fats which are interesterified blends of GTS (glyceroltristearate) with coconut oil (Fat 1), optionally combined with rapeseed oil (Fat 2).

[0110] Structuring fats

[0111] The structuring fats have been used to formulate (comparative) fat blends (FB):

[0112]

[0113] Emulsion testing of fat blends

[0114] Various fat blends are tested in fat emulsion products, whipping and firmness data are measured directly after production and after cycling at 4 hrs 20 and / or 25 degrees Celsius. Stevens Firmness and whipping time are determined.

[0115] Emulsions

[0116] Emulsions were prepared in a conventional manner by using 35, 31 or 24 wt.% of the fat blend, 1.1 wt.% of lentil or pea protein or ~7-8 % wt. dairy protein (BMP, Butter Milk Powder).

[0117] The emulsions were tested for overrun, firmness (Stevens value) and viscosity was measured.

[0118] Rosettes:

[0119] Reduced white wine test:

[0120] Paragraphs

[0121] 1. Edible oil-in-water emulsion comprising (wt.% calculated on the total weight of the composition):

[0122] 4 - 50 wt.% of a fat phase, optionally between 0.1 - 10 wt.% of a protein the remainder (up to 100 wt.%) being a water phase, wherein the fat phase comprises more than 0.8 wt.% SSS.

[0123] 2. Edible oil-in-water emulsion according to paragraph 1, wherein the fat phase does not contain palm oil or palm oil-derived fractions and / or hydrogenated oil or fat or fractions thereof.

[0124] 3. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase does not contain more than 2 wt.%, wt.% calculated on the total weight of fat phase, of palm oil or palm oil-derived fractions and / or hydrogenated oil or fat or fractions thereof.

[0125] 4. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is between 0.30-0.85.

[0126] 5. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is between 0.40-0.80.

[0127] 6. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is between 0.50-0.75.

[0128] 7. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.40.

[0129] 8. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.45.

[0130] 9. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.50.

[0131] 10. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.55.

[0132] 11. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.60.

[0133] 12. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is at least 0.65.

[0134] 13. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is not more than 0.70.

[0135] 14. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is not more than 0.75. 15. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of C18:0 / (C16:0+C18:0) is not more than 0.80.

[0136] 16. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount between 2 - 10 wt.%,

[0137] 17. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount between 3-9 wt.%.

[0138] 18. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount between 4-8 wt.%.

[0139] 19. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount of at most 10 wt.%.

[0140] 20. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount of at most 9 wt.%.

[0141] 21. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount of at most 8 wt.%.

[0142] 22. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C16:0 in an amount of at most 7 wt.%.

[0143] 23. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount between 3 - 22 wt.%.

[0144] 24. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount between 4-21 wt.%.

[0145] 25. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount between 8-20 wt.%.

[0146] 26. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount between 10-18 wt.%.

[0147] 27. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 3 wt.%.

[0148] 28. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 5 wt.%.

[0149] 29. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 7 wt.%.

[0150] 30. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 10 wt.%.

[0151] 31. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 12 wt.%.

[0152] 32. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises C18:0 in an amount of at least 15 wt.%. 33. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises triacylglycerides of the HM2 type, in an amount between 5 - 25 wt.%.

[0153] 34. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises triacylglycerides of the HM2 type, in an amount between 6-22 wt.%.

[0154] 35. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises triacylglycerides of the HM2 type, in an amount between 7-20 wt.%.

[0155] 36. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises triacylglycerides of the HM2 type, in an amount between 8-18 wt.%.

[0156] 37. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is between 1 and 8.

[0157] 38. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is between 2 and 7.

[0158] 39. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is between 3 and 6.

[0159] 40. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is at least 1.5.

[0160] 41. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is at least 2.

[0161] 42. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is at least 2.5.

[0162] 43. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the ratio of H3+ H2M+ H2U triglycerides to HM2 + M3 triglycerides ((H3+H2M+H2U) / (H2M+M3) in the fat phase is at least 3.

[0163] 44. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of 0.1 - 5 wt.%, calculated on the total amount of the fatty acids on the 2 position of the glycerol backbone. 45. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of 0.2-4.5 wt.%.

[0164] 46. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of 0.3 - 4 wt.%.

[0165] 47. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of more than 0.2 wt.%.

[0166] 48. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of 0.5 wt.%.

[0167] 49. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of 1.0 wt.%.

[0168] 50. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of at most 10 wt.%.

[0169] 51. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of at most 8 wt.%.

[0170] 52. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of at most 6 wt.%.

[0171] 53. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C16:0 in an amount of at most 5 wt.%.

[0172] 54. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of 1 - 25 wt.%, calculated on the total amount of the fatty acids on the 2 position of the glycerol backbone.

[0173] 55. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of 2-20 wt.%.

[0174] 56. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of 3-18 wt.%.

[0175] 57. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at least 1 wt.%.

[0176] 58. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at least 1.5 wt.%.

[0177] 59. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at least 2 wt.%.

[0178] 60. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at least 2.5 wt.%.

[0179] 61. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at most 15 wt.%.

[0180] 62. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at most 18 wt.%. 63. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at most 20 wt.%.

[0181] 64. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises 2-C18:0 in an amount of at most 22 wt.%.

[0182] 65. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.80 wt.% SSS (glyceroltristearate).

[0183] 66. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.85 wt.% SSS (glyceroltristearate).

[0184] 67. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.90 wt.% SSS (glyceroltristearate).

[0185] 68. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 1.00 wt.% SSS.

[0186] 69. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 1.50 wt.% SSS.

[0187] 70. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 2.00 wt.% SSS.

[0188] 71. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 2.50 wt.% SSS.

[0189] 72. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.8 and 4 wt.% SSS.

[0190] 73. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 1 and 3.5 wt.% SSS.

[0191] 74. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 1.5 and 3.1 wt.% SSS.

[0192] 75. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 1.9 and 3 wt.% SSS.

[0193] 76. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 1 and 4 wt.% SSS.

[0194] 77. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.50 wt.% PSS (glyceroldistearatemonopalmitate).

[0195] 78. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.6 wt.% PSS (glyceroldistearatemonopalmitate).

[0196] 79. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.80 wt.% PSS (glyceroldistearatemonopalmitate).

[0197] 80. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 1.0 wt.% PSS (glyceroldistearatemonopalmitate). 81. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.50 and 2 wt.% PSS

[0198] 82. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.60 and 1.8 wt.% PSS

[0199] 83. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.70 and 1.5 wt.% PSS.

[0200] 84. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.80 and 1.3 wt.% PSS.

[0201] 85. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.30 wt%. PPS (glycerolmonostearatedipalmitate).

[0202] 86. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.40 wt%. PPS .

[0203] 87. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.45 wt%. PPS .

[0204] 88. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises more than 0.50 wt%. PPS .

[0205] 89. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.3 and 0.7 wt.% PPS.

[0206] 90. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.35 and 0.65 wt.% PPS.

[0207] 91. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.4 and 0.6 wt.% PPS.

[0208] 92. Edible oil-in-water emulsion according to any of the preceding paragraphs, wherein the fat phase comprises between 0.45 and 0.55 wt.% PPS.

[0209] 93. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is more than 1.3 wt.%.

[0210] 94. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is more than 1.5 wt.%.

[0211] 95. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is more than 2 wt.%.

[0212] 96. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is more than 3 wt.%.

[0213] 97. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is between 1.3 and 5 wt.%.

[0214] 98. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is between 1.5 and 4.5 wt.%. 99. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS is between 2 and 4 wt.%.

[0215] 100. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is more than 1 .5 wt.%.

[0216] 101 . Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is more than 1 .5 wt.%.

[0217] 102. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is more than 2 wt.%.

[0218] 103. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is more than 2.5 wt.%.

[0219] 104. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is more than 3 wt.%.

[0220] 105. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is between 1.5 and 6 wt.%.

[0221] 106. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is between 2 and 5 wt.%.

[0222] 107. Edible oil-in-water emulsion according to any of the preceding paragraphs, in the fat phase the sum of SSS + PSS +PPS is between 2.5 and 5.5 wt.%.

[0223] 108. Edible oil-in-water emulsion according to claim 1 comprising 0.01 - 10 wt.% of a plant-based protein, calculated on the total composition.

[0224] 109. Edible oil-in-water emulsion according to any one of the preceding paragraphs

[0225] , wherein the plant-based protein has an average molecular weight in the range of SO- SOO kDa, preferably from 100-400 kDA, more preferably from 125-300 kDa.

[0226] 110. Edible oil-in-water emulsion according to any one of the preceding paragraphs , wherein the plant based protein is selected from Broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), Canola (B. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus), and Pea (Pisum sativum).

[0227] 111. Edible oil-in-water emulsion according to any one of the preceding paragraphs , wherein the plant-based protein is in the form of an plant-based protein isolate or concentrate.

[0228] 112. Edible oil-in-water emulsion according to any of the previous paragraphs , wherein the fat phase is present in an amount of 25 - 45 wt.% of the total composition, preferably 30 - 40 wt.%.

[0229] 113. Process for preparing a water-in-oil emulsion comprising the steps of providing a fat phase as defined in any of the previous paragraphs ; providing an aqueous phase as defined in any of the previous paragraphs ; adding the fat phase to the aqueous phase to obtain the water-in-oil emulsion.

[0230] 114. Use of a fat phase as defined in any one of the previous paragraphs in whippable cream and / or multipurpose cream. 115. Product comprising an edible water-in-oil emulsion according to any one of the previous paragraphs, preferably wherein the water-in-oil emulsion is whipped.

Claims

CLAIMS1. Edible oil-in-water emulsion comprising (wt.% calculated on the total weight of the composition):4 - 50 wt.% of a fat phase, optionally between 0.1 - 10 wt.% of a protein, wherein the fat phase comprises, wt.% calculated on the total weight of the fat phase, more than 0.8 wt.% SSS (glyceroltristearate) and triacylglycerides of the HM2 type in an amount of 5 - 25 wt.%, wherein H is C16:0 and / or C18:0 and wherein M is C12:0 and / or C14:

02. Edible oil-in-water emulsion according to claim 1, wherein the fat phase comprises C16:0 in an amount of 2 - 10 wt.%.

3. Edible oil-in-water emulsion according to claim 1 or 2, wherein the fat phase comprises C18:0 in an amount of 3 - 22 wt.%.

4. Edible oil-in-water emulsion according to any of the preceding claims, wherein the fat phase comprises 2-C16:0 in an amount of 0.1 - 5 wt.%, calculated on the total amount of the fatty acids on the 2 position of the glycerol backbone.

5. Edible oil-in-water emulsion according to any of the preceding claims, wherein the fat phase comprises 2-C18:0 in an amount of 1 - 25 wt.%.

6. Edible oil-in-water emulsion according to any of the preceding claims, comprising 0.01 - 10 wt.% of a (plant-based) protein, calculated on the total composition.

7. Edible oil-in-water emulsion according to any one of the preceding claims, wherein the plant-based protein has an average molecular weight in the range of 50-500 kDa, preferably from 100-400 kDA, more preferably from 125-300 kDa.

8. Edible oil-in-water emulsion according to any one of the preceding claims, wherein the plant based protein is selected from Broad bean (Vicia faba), Chickpea (Cicer arietinum), Lentil (Lens culinaris), Canola (B. napus subsp. napus) and / or almond (Prunus dulcis, syn. Prunus amygdalus), and Pea.

9. Edible oil-in-water emulsion according to any one of the preceding claims, wherein the plant-based protein is in the form of an plant-based protein isolate or concentrate.

10. Edible oil-in-water emulsion according to according to any of the preceding claims, wherein the fat phase is present in an amount of 25 - 45 wt.% of the total composition, preferably 30 - 40 wt.%.

11. Process for preparing a water-in-oil emulsion comprising the steps of providing a fat phase as defined in any of the preceding claims ; providing a water phase as defined in any of the preceding claims ;adding the fat phase to the water phase to obtain the water-in-oil emulsion.

12. Use of a fat phase as defined in any one of the previous claims in whippable cream and / or multipurpose cream.

13. Product comprising an edible oil-in-water emulsion according to any one of the previous claims, preferably wherein the oil-in-water emulsion is whipped.

Images