Lipid compositions for fried and non-fried foods

Abstract

Disclosed herein are lipid compositions for application to fried and non-fried foods. The lipid compositions may comprise a continuous phase comprising one or more fluid oils and an oleogel particulate comprising one or more fluid oils and one or more solid fats that is suspended in the continuous phase. Also disclosed herein are methods of making the lipid compositions.

Description

LIPID COMPOSITIONS FOR FRIED AND NON-FRIED FOODSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 551 ,232, filed February 8, 2024, which is incorporated herein by reference in its entirety.FIELD

[0002] This disclosure relates to lipid compositions for application to fried and non-fried foods. The lipid compositions may comprise a continuous phase comprising one or more fluid oils and an oleogel particulate comprising one or more fluid oils and one or more solid fats that is suspended in the continuous phase. The disclosure also relates to methods of making the lipid compositions.INTRODUCTION

[0003] A positive consumer perception of freshly deep fried, coated (dusted, flour, breading, batter, crumb coated) foods is associated with a desirable crispy / crunchy crust texture and the lack of “old” or rancid notes from the frier oil. Within minutes of frying, sensory quality in the crust of deep-fried foods begins to decline as the texture loses its crispness / crunchiness. Also, if the oil used to fry the foods is degraded, old or rancid flavors infiltrate the crust leaving consumers with a negative taste perception.

[0004] For decades, efforts have been made to address undesirable sensory aspects in fried foods. The general approach to prolonging crust crispness / crunchiness is to create a film or moisture barrier between the crust and food product before or during the frying process. Despite advances in this field, the crust layer still softens and loses crispness / crunchiness in a short time. On the other hand, fryer oil degradation is generally addressed by periodic use of special filters before frying. While these practices enable repeated use of cooking oil, off flavors will still develop and can impair fried food flavor if the operator does not filter the oil in a timely fashion.

[0005] In deep fried food applications, an exterior crust is typically comprised in part of a starch-based (e.g., amylose + amylopectin) coating. During cooking, the coating layer undergoes numerous chemical and physical changes as it develops a porous macrostructure that is supported by starch-based scaffolding. Below a critical water activity level, thescaffolding exhibits a brittle fracture upon deformation, which is due in part to its high glass transition temperature. Brittle failure of the scaffolding is one aspect that gives the product its crispy / crunchy texture. The porosity of the crust layer also influences perceived crispness / crunchiness. There are three types of pores in the crusts of fried foods: interconnected, isolated, and dead-end or blind pores.

[0006] The loss of crispy / crunchy texture has been studied for decades. It is widely accepted that loss of crispness / crunchiness occurs as moisture migrates through capillaries of the interconnected pores of fried food crust. As the starch-based scaffolding absorbs the migrating moisture, its glass transition temperature shifts downward, and the brittle texture is lost.

[0007] Thus, there is a need for mitigation of moisture migration and moisture sorption to prolong perceived crispness / crunchiness of food products.SUMMARY

[0008] In an aspect, the disclosure relates to a lipid composition for application to a food, wherein the composition comprises: a continuous phase comprising one or more fluid oils; and an oleogel particulate comprising one or more fluid oils and one or more solid fats; wherein the oleogel particulate is suspended in the continuous phase and the solid fats of the oleogel particulate have a melting temperature of from about 5°C to about 86°C. In an embodiment, a ratio of the one or more fluid oils in the continuous phase to the oleogel particulate is from about 99:1 to about 70:30. In another embodiment, the continuous phase comprises from about 99 wt.% to about 70 wt.% of the one or more fluid oils. In another embodiment, the oleogel particulate comprises from about 5 wt.% to about 90 wt.% of the one or more solid fats. In another embodiment, the one or more fluid oils are one or more plant or vegetable oils. In another embodiment, the one or more plant or vegetable oils are selected from the group consisting of soybean oil, canola oil, cotton seed oil, olive oil, peanut oil, grape seed oil, sesame seed oil, corn oil, avocado oil, sunflower seed oil, safflower oil, rapeseed oil, algae oil, hemp seed oil, and combinations thereof. In another embodiment, the one or more solid fats are selected from the group consisting of palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, hydrogenated plant or vegetable oil, and combinations thereof. In another embodiment, the hydrogenated plant or vegetable oil is selected from the group consisting of soybean oil, cottonseed oil, palm oil, palm kernel oil, corn oil, fractionated fats of soybean oil, fractionated fats of cotton seed oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of corn oil, and combinations thereof. In another embodiment, the waxes are selected from the group consisting of beeswax, sunflower wax, carnauba wax, rice bran wax, and combinations thereof. In another embodiment, the one or more solid fats have a melting temperature of from about 5°C to about 86°C. In another embodiment, the lipid composition has a total saturated fatty acid content of from about 1 wt.% to about 30 wt.%. In another embodiment, the lipid composition further comprises an encapsulated flavor chelating or masking compound that is suspended in the one or more fluid oils of the oleogel particulate or the continuous phase. In another embodiment, the encapsulated flavor chelating or masking compound comprises one or more flavor maskers. In another embodiment, the encapsulated flavor chelating or masking compound is encapsulated in a coating comprising palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, lecithin, hydrogenated plant or vegetable oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of coconut oil, or combinations thereof. In another embodiment, the coating has a melting temperature of from about 5°C to about 86°C. In another embodiment, the lipid composition further comprises additional flavoring agents. In another embodiment, the additional flavoring agents comprise non-fat particulates or a fatsoluble flavor. In another embodiment, the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.

[0009] In a further aspect, the disclosure relates to a method of preserving crispiness and freshness of a fried food comprising a crust, wherein the method comprises applying the lipid composition described herein to the fried food from about 1 second to about 240 minutes after frying. In an embodiment, applying the lipid composition to the fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing. In another embodiment, the lipid composition is at a temperature of from about 1 ,7°C to about 38.0°C. In another embodiment, the one or more solid fats melt upon contact with the fried food. In another embodiment, the fried food is at a temperature of from about 162°C to about 204°C. In another embodiment, the lipid composition enters pores of the crust and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier. In another embodiment, the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats. In another embodiment, the portion of the one or more solid fats recrystallizewhen the fried food is at a temperature that is greater than from about 1 ,7°C to about 65°C. In another embodiment, a batter for the crust is at a temperature of about 95°C to about 160°C. In another embodiment, when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the crust. In another embodiment, the flavor chelator or masker reduces the perception of rancid flavors within the pores of the crust during mastication.

[0010] Another aspect of the disclosure provides a fried food comprising the lipid composition described herein. In an embodiment, the lipid composition increases crispness and decreases rancid flavors of the fried food as compared to a fried food that does not comprise the lipid composition. In another embodiment, the food product is a meat, a vegetable, a fruit, a dessert, or a bread.

[0011] Another aspect of the disclosure provides a method of making the lipid composition described herein, comprising: contacting a cold fluid oil stream with a hot stream comprising a melted solid fat or gelator and a fluid oil, wherein contacting the cold fluid oil stream with the hot stream causes crystallization of the melted solid fat or gelator, forming a combined stream comprising a portion of the fluid oil entrapped in the solid fat or the gelator; mixing and agitating the combined stream, forming an oleogel particulate within the fluid oil having a particle size distribution; and mixing and agitating the fluid oil comprising the oleogel particulate to shift the particle size distribution, forming the lipid composition. In an embodiment, the method further comprises blending the lipid composition with non-fat particulates or an oil-soluble flavor, thereby suspending the non-fat particulates in the continuous phase of the lipid composition. In another embodiment, the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof. In another embodiment, the cold fluid oil stream is at a temperature of less than 30°C. In another embodiment, the hot stream is at a temperature of from about 40°C to about 86°C. In another embodiment, a ratio of the cold fluid oil stream to the hot stream is from about 99:1 to about 70:30. In another embodiment, the cold fluid oil stream has a flow rate of from about 0.70 gal / min to about 99 gal / min. In another embodiment, the hot stream has a flow rate of from about 0.01 gal / min to about 30 gal / min. In another embodiment, the lipid composition has a flow rate of from about 1 gal / min to about 100 gal / min. In another embodiment, a ratio of the continuous phase of the lipid composition to the non-fat particulates is from about 50:50 to about 80:20.

[0012] Another aspect of the disclosure provides a method of preserving crispiness and freshness of a non-fried food, wherein the method comprises applying the lipid composition described herein to the non-fried food. In an embodiment, applying the lipid composition to the non-fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing. In another embodiment, the lipid composition is at a temperature of from about 1 ,7°C to about 38.0°C. In another embodiment, the one or more solid fats melt upon contact with the non-fried food. In another embodiment, the non-fried food is at a temperature of from about 1 ,7°C to about 65°C. In another embodiment, the lipid composition enters pores of the non-fried food and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier. In another embodiment, the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats. In another embodiment, the portion of the one or more solid fats recrystallize when the non-fried food is at a temperature that is greater than 1.7 °C. In another embodiment, when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the non-fried food. In another embodiment, the flavor chelator or masker reduces the perception of rancid flavors within the pores of the non-fried food during mastication.

[0013] Another aspect of the disclosure provides a non-fried food comprising the lipid composition described herein. In an embodiment, the lipid composition increases crispness and decreases rancid flavors of the non-fried food as compared to a non-fried food that does not comprise the lipid composition. In another embodiment, the non-fried food product is a pizza crust, a pie crust, an empanada, a puff pastry, baked french fries, a pan-seared meat, a dessert, or a bread.

[0014] The disclosure provides for other aspects and embodiments that will be apparent in light of the following detailed description and accompanying figures.BRIEF DESCRIPTION OF THE DRAWINGS

[0015] FIG. 1 is a diagram showing an example of a method of making a lipid composition as described herein. Cold fluid oil flow volume and hot blend of fluid oil with gelator flow volume can be adjusted as needed, weight percent of the gelator (e.g., GMS) can be shifted, and the ratio of lipid suspension (i.e. , the lipid composition) to non-fat particulates (e.g., spices) can be shifted. “GMS” stands for glycerol monostearate.

[0016] FIG. 2 is a graph showing a differential scanning calorimetry (DSC) curve of an exemplary lipid composition containing 20% oleogel (21.4:78.6 HSBO:SBO) and 80% soy bean oil (SBO). The top line represents a heating curve. The bottom line represents a cooling curve.

[0017] FIG. 3 is a phase diagram showing lipid compositions comprised of various ratios of Starplex®:SBO oleogels. Degree of solidification was categorized as fluid (light grey), thick fluid (dark gray), or solid (black).DETAILED DESCRIPTION

[0018] Described herein are new approaches to enhance the sensory experience of fried and non-fried food consumption. Herein, it was found that a pourable thermo-reversible lipid suspension comprised of a fluid oil with discrete oleogel structured fat particulates, which can enrobe flavor masking compounds, applied lightly to a food post frying or preparation can be used to further extend the crispy / crunchy texture lifespan of a food product while simultaneously masking perceived rancid oil flavor notes.1. Definitions

[0019] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The meaning and scope of the terms should be clear. In case of conflict, the present document, including definitions, take precedent over any dictionary or extrinsic definition. Further, unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular. Preferred methods and materials are described below, although methods and materials similar or equivalent to those described herein can be used in practice or testing of the present invention. All publications, patent applications, patents and other references mentioned herein are incorporated by reference in their entirety. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.

[0020] The terms “comprise(s),” “include(s),” “having,” “has,” “can,” “contain(s),” and variants thereof, as used herein, are intended to be open-ended transitional phrases, terms, or words that do not preclude the possibility of additional acts or structures. The singular forms “a,” “and,” and “the” include plural references unless the context clearly dictates otherwise. The present disclosure also contemplates other embodiments “comprising,” “consisting of,” and“consisting essentially of,” the embodiments or elements presented herein, whether explicitly set forth or not.

[0021] For the recitation of numeric ranges herein, each intervening number there between with the same degree of precision is explicitly contemplated. For example, for the range of 6-9, the numbers 7 and 8 are contemplated in addition to 6 and 9, and for the range 6.0-7.0, the number 6.0, 6.1 , 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, and 7.0 are explicitly contemplated.

[0022] The term “about” or “approximately” as used herein as applied to one or more values of interest, refers to a value that is similar to a stated reference value, or within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, such as the limitations of the measurement system. In certain aspects, the term “about” refers to a range of values that fall within 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11 %, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or less in either direction (greater than or less than) of the stated reference value unless otherwise stated or otherwise evident from the context (except where such number would exceed 100% of a possible value). Alternatively, “about” can mean within 3 or more than 3 standard deviations, per the practice in the art. Alternatively, such as with respect to biological systems or processes, the term “about” can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value.

[0023] The term “fried food” refers to any food that is cooked by submerging it in hot oil or fat, resulting in a crispy / crunchy exterior while retaining moisture inside. Common examples include french fries, fried chicken, onion rings, doughnuts, and the like.

[0024] The term “modifying” or “modified” as used herein refers to transforming a structure, flavor, or texture of a food product from its original form. “Modifying” also includes improving the stability of a structure as compared to its original stability prior to any treatment or modification. In an embodiment, a composition as described herein may alter the diffusivity of crust pores, crust stability, and crust flavor of a food product as described herein.

[0025] “Non-fried food” refers to foods that are prepared without frying, such as by baking, grilling, searing, steaming, toasting, air-frying, broiling, convection cooking, and the like.

[0026] “Oleogel” as used herein refers to structured fat systems that may be a thermo- reversible semi-solid material in which a fluid oil is entrapped within a three-dimensionalnetwork. The continuous network is created by a gelator molecule or higher melting fat. An oleogel is a class of an organogel.

[0027] “Organogel” as used herein refers to a class of gels made by entrapment of an organic liquid.

[0028] As used herein, the term “sensory enhancement” refers to a product that enables consumers to experience multiple sensory experiences such as, smell, taste, mouthfeel, visual effect, etc. as a result of a composition as described herein that are not commonly experienced without the composition.

[0029] 2. Compositions

[0030] The lipid composition(s) described herein, also known as “Crust Keeper”, may be a tailored pourable thermo-reversible lipid suspension that may comprise a continuous fluid oil phase with discrete oleogels of structured fat particulates. The presence of discrete oleogel particles in the continuous fluid oil phase enables the lipid composition to be flowable. If a hard fat was added to the lipid composition as in traditional methods of making oleogels, then at low levels the whole lipid composition would become a soft solid and would not be flowable. It is critical that the lipid composition is flowable to allow for proper application to and permeation of food products. In application, the pourable / flowable suspension may be applied (e.g., tossed, brushed, or sprayed) onto a food that is at a temperature above the melting point of the fat with the highest melting temperature in the lipid composition. The pourable / flowable suspension may be applied onto a fried food immediately after frying, a food at room temperature (i.e. , from about 20°C to about 22°C), or a food at refrigerated temperature (i.e., from about 5°C to about 8°C). For example, the food temperature may be from about 5°C to about 204°C when the pourable / flowable suspension is applied to the food. The pourable / flowable suspension may be room temperature. The pourable / flowable suspension may be refrigerated temperature. The suspension then permeates into the food, such as into the crust of a fried food, where a gelator (i.e., solid fat phase) of the discrete oleogel particulate melts upon contact with the food surface. The gelator concentration may then be diluted as it dissolves into the continuous oil phase. Notably, if a flavor masker was entrapped within the oleogel it would be released into the continuous fluid oil phase once the oleogel melts. When the lipid composition in the food cools, the gelator concentration is sufficient to reform a soft oleogel (e.g., recrystallize) in the food,such as in the food crust. The lipid composition recrystallizes at a temperature that is below the melting temperature of the fat with the highest melting temperature in the lipid composition (e.g., the lipid composition may recrystallize at about 10°C below the melting point). For example, the lipid composition may reform in the crust as a confluent oleogel or a lipid blend comprising a higher melting point than the fluid oil alone. As such, the compositions herein may use a twopronged approach to maintain food and / or crust sensory properties: moisture migration reduction and / or timed release of the flavor masker.

[0031] Provided herein are lipid compositions. The lipid compositions may be applied to a food such as a fried food. The lipid composition is a suspension that may include one or more fluid oils in a continuous phase that suspends an oleogel particulate comprised of one or more fluid oils and one or more solid fats. As used herein, “solid fat” may be used interchangeably with “gelator” with regard to an oleogel. The lipid composition may comprise a ratio of the one or more fluid oils in the continuous phase to the oleogel particulate of from about 99:1 to about 70:30, about 95:5 to about 70:30, about 90:10 to about 70:30, about 85:15 to about 70:30, about 80:20 to about 70:30, about 75:25 to about 70:30, about 99:1 to about 75:25, about 99:1 to about 80:20, about 99: 1 to about 85: 15, about 99: 1 to about 90: 10, or about 99: 1 to about 95:5.

[0032] The continuous phase of the lipid composition may comprise from about 99 wt.% to about 70 wt.%, about 95 wt.% to about 70 wt.%, about 90 wt.% to about 70 wt.%, about 85 wt.% to about 70 wt.%, about 80 wt.% to about 70 wt.%, about 75 wt.% to about 70 wt.%, about 99 wt.% to about 75 wt.%, about 99 wt.% to about 80 wt.%, about 99 wt.% to about 85 wt.%, about 99 wt.% to about 90 wt.%, or about 99 wt.% to about 95 wt.% of the one or more fluid oils.

[0033] The one or more fluid oils may be one or more plant or vegetable oils. The one or more plant or vegetable oils may be soybean oil, canola oil, cotton seed oil, olive oil, peanut oil, grape seed oil, sesame seed oil, corn oil, avocado oil, sunflower seed oil, safflower oil, rapeseed oil, algae oil, hemp seed oil, or combinations thereof.

[0034] The lipid composition may comprise from about 1 wt.% to about 30 wt.%, about 5 wt.% to about 30 wt.%, about 10 wt.% to about 30 wt.%, about 15 wt.% to about 30 wt.%, about 20 wt.% to about 30 wt.%, about 25 wt.% to about 30 wt.%, about 1 wt.% to about 25 wt.%, about 1 wt.% to about 20 wt.%, about 1 wt.% to about 15 wt.%, about 1 wt.% to about 10 wt.%, or about 1 wt.% to about 5 wt.% of the oleogel particulate.

[0035] The oleogel particulate may comprise one or more fluid oils and one or more solid fats. The ratio of the one or more fluid oils to the one or more solid fats may be from about 10:90 to about 95:5. The oleogel particulate may comprise from about 10 wt.% to about 95 wt.%, about 20 wt.% to about 95 wt.%, about 30 wt.% to about 95 wt.%, about 40 wt.% to about 95 wt.%, about 50 wt.% to about 95 wt.%, about 60 wt.% to about 95 wt.%, about 70 wt.% to about 95 wt.%, about 80 wt.% to about 95 wt.%, about 10 wt.% to about 85 wt.%, about 10 wt.% to about 75 wt.%, about 10 wt.% to about 65 wt.%, about 10 wt.% to about 55 wt.%, about 10 wt.% to about 45 wt.%, about 10 wt.% to about 35 wt.%, or about 10 wt.% to about 25 wt.% of the one or more fluid oils.

[0036] The one or more fluid oils of the oleogel may be one or more plant or vegetable oils. The one or more plant or vegetable oils may be soybean oil, canola oil, cotton seed oil, olive oil, peanut oil, grape seed oil, sesame seed oil, corn oil, avocado oil, sunflower seed oil, safflower oil, rapeseed oil, algae oil, hemp seed oil, or combinations thereof.

[0037] The oleogel particulate may comprise from about 5 wt.% to about 90 wt.%, about 15 wt.% to about 90 wt.%, about 25 wt.% to about 90 wt.%, about 35 wt.% to about 90 wt.%, about 45 wt.% to about 90 wt.%, about 55 wt.% to about 90 wt.%, about 65 wt.% to about 90 wt.%, about 75 wt.% to about 90 wt.%, about 85 wt.% to about 90 wt.%, about 5 wt.% to about 80 wt.%, about 5 wt.% to about 70 wt.%, about 5 wt.% to about 60 wt.%, about 5 wt.% to about 50 wt.%, about 5 wt.% to about 40 wt.%, about 5 wt.% to about 30 wt.%, about 5 wt.% to about 20 wt.%, or about 5 wt.% to about 10 wt.% of the one or more solid fats.

[0038] The one or more solid fats may have a crystallization temperature of from about 1 ,7°C to about 81 ,0°C, about 4.0°C to about 81 ,0°C, about 8.0°C to about 81 ,0°C, about 12.0°C to about 81.0°C, about 16.0°C to about 81.0°C, about 20.0°C to about 81.0°C, about 24.0°C to about 81 ,0°C, about 28.0°C to about 81 ,0°C, about 32.0°C to about 81 ,0°C, about 36.0°C to about 81 ,0°C, about 40.0°C to about 81 ,0°C, about 44.0°C to about 81 ,0°C, about 48.0°C to about 81 ,0°C, about 52.0°C to about 81 ,0°C, about 56.0°C to about 81 ,0°C, about 60.0°C to about 81 ,0°C, about 64.0°C to about 81 ,0°C, about 68.0°C to about 81 ,0°C, about 72.0°C to about 81 ,0°C, about 76.0°C to about 81 ,0°C, about 80.0°C to about 81 ,0°C, about 1 ,7°C to about 77.0°C, about 1 ,7°C to about 73.0°C, about 1 ,7°C to about 69.0°C, about 1 ,7°C to about65.0°C, about 1 ,7°C to about 61 ,0°C, about 1 ,7°C to about 57.0°C, about 1 ,7°C to about53.0°C, about 1 ,7°C to about 49.0°C, about 1 ,7°C to about 45.0°C, about 1 ,7°C to about41 ,0°C, about 1 ,7°C to about 37.0°C, about 1 ,7°C to about 33.0°C, about 1 ,7°C to about29.0°C, about 1.7°C to about 25.0°C, about 1.7°C to about 21.0°C, about 1.7°C to about 17.0°C, about 1.7°C to about 13.0°C, about 1.7°C to about 9.0°C, or about 1.7°C to about 5.0°C.

[0039] The one or more solid fats may have a melting temperature of from about 5°C to about 86°C, about 8°C to about 86°C, about 10°C to about 86°C, about 12°C to about 86°C, about 14°C to about 86°C, about 16°C to about 86°C, about 18°C to about 86°C, about 22°C to about 86°C, about 26°C to about 86°C, about 30°C to about 86°C, about 34°C to about 86°C, about 38°C to about 86°C, about 42°C to about 86°C, about 46°C to about 86°C, about 50°C to about 86°C, about 54°C to about 86°C, about 58°C to about 86°C, about 62°C to about 86°C, about 66°C to about 86°C, about 70°C to about 86°C, about 74°C to about 86°C, about 78°C to about 86°C, about 82°C to about 86°C, about 5°C to about 82°C, about 5°C to about 78°C, about 5°C to about 74°C, about 5°C to about 69°C, about 5°C to about 65°C, about 5°C to about 61 °C, about 5°C to about 57°C, about 5°C to about 53°C, about 5°C to about 49°C, about 5°C to about 45°C, about 5°C to about 41°C, about 5°C to about 37°C, about 5°C to about 33°C, about 5°C to about 29°C, about 5°C to about 25°C, about 5°C to about 21 °C, about 5°C to about 17°C, about 5°C to about 13°C, or about 5°C to about 9°C.

[0040] The one or more solid fats may be of plant origin or vegetable origin or animal origin that include but are not limited to palm oil, palm kernel oil, coconut oil, milk fat (such as anhydrous milk fat (AMF)), butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes such as beeswax, sunflower wax, carnauba wax, candelilla wax, rice bran wax, lard, tallow, lecithin, hydrogenated plant or vegetable oil, or combinations thereof. The hydrogenated plant or vegetable oil may be soybean oil, cotton seed oil, palm oil, palm kernel oil, corn oil, fractionated fats of those listed (i.e., fractionated fats of soybean oil, fractionated fats of cotton seed oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of corn oil), or combinations thereof.

[0041] The lipid composition may have a total saturated fatty acid content of from about 1 wt.% to about 30 wt.%, about 5 wt.% to about 30 wt.%, about 10 wt.% to about 30 wt.%, about 15 wt.% to about 30 wt.%, about 20 wt.% to about 30 wt.%, about 25 wt.% to about 30 wt.%, about 1 wt.% to about 25 wt.%, about 1 wt.% to about 20 wt.%, about 1 wt.% to about 15 wt.%, about 1 wt.% to about 10 wt.%, or about 1 wt.% to about 5 wt.%.

[0042] The lipid composition may be at a temperature of from about 1 ,7°C to about 38.0°C, about 3.0°C to about 38.0°C, about 5.0°C to about 38.0°C, about 7.0°C to about 38.0°C, about 9.0°C to about 38.0°C, about 11.0°C to about 38.0°C, about 13.0°C to about 38.0°C, about 15.0°C to about 38.0°C, about 17.0°C to about 38.0°C, about 19.0°C to about 38.0°C, about21 ,0°C to about 38.0°C, about 23.0°C to about 38.0°C, about 25.0°C to about 38.0°C, about27.0°C to about 38.0°C, about 29.0°C to about 38.0°C, about 31 ,0°C to about 38.0°C, about33.0°C to about 38.0°C, about 35.0°C to about 38.0°C, about 37.0°C to about 38.0°C, about1 ,7°C to about 36.0°C, about 1 ,7°C to about 34.0°C, about 1 ,7°C to about 32.0°C, about 1 ,7°C to about 30.0°C, about 1 ,7°C to about 28.0°C, about 1 ,7°C to about 26.0°C, about 1 ,7°C to about 24.0°C, about 1 ,7°C to about 22.0°C, about 1 ,7°C to about 20.0°C, about 1 ,7°C to about 18.0°C, about 1.7°C to about 16.0°C, about 1.7°C to about 14.0°C, about 1.7°C to about 12.0°C, about 1.7°C to about 10.0°C, about 1.7°C to about 8.0°C, about 1.7°C to about 6.0°C, about 1.7°C to about 4.0°C, or about 1.7°C to about 2.0°C before contacting a food with the lipid composition.

[0043] The lipid composition may comprise an encapsulated flavor chelating or masking compound. In particular, the oleogel particulate may comprise an encapsulated flavor chelating or masking compound. The flavor chelating or masking compound may be suspended in the one or more fluid oils of the oleogel particulate. Alternatively, or in addition to the oleogel particulate, the continuous phase of the lipid composition may comprise an encapsulated flavor chelating or masking compound. The flavor chelating or masking compound may be suspended in the one or more fluid oils of the continuous phase.

[0044] The lipid composition may comprise from about 0.91 wt.% to about 18.0 wt.%, about 2.0 wt.% to about 18.0 wt.%, about 3.0 wt.% to about 18.0 wt.%, about 4.0 wt.% to about 18.0 wt.%, about 5.0 wt.% to about 18.0 wt.%, about 6.0 wt.% to about 18.0 wt.%, about 7.0 wt.% to about 18.0 wt.%, about 8.0 wt.% to about 18.0 wt.%, about 9.0 wt.% to about 18.0 wt.%, about 10.0 wt.% to about 18.0 wt.%, about 11.0 wt.% to about 18.0 wt.%, about 12.0 wt.% to about 18.0 wt.%, about 13.0 wt.% to about 18.0 wt.%, about 14.0 wt.% to about 18.0 wt.%, about 15.0 wt.% to about 18.0 wt.%, about 16.0 wt.% to about 18.0 wt.%, about 17.0 wt.% to about 18.0 wt.%, about 0.91 wt.% to about 17.0 wt.%, about 0.91 wt.% to about 16.0 wt.%, about 0.91 wt.% to about 15.0 wt.%, about 0.91 wt.% to about 14.0 wt.%, about 0.91 wt.% to about 13.0 wt.%, about 0.91 wt.% to about 12.0 wt.%, about 0.91 wt.% to about 11.0 wt.%, about 0.91 wt.% to about 10.0 wt.%, about 0.91 wt.% to about 9.0 wt.%, about 0.91 wt.% to about 8.0 wt.%, about 0.91 wt.% to about 7.0 wt.%, about 0.91 wt.% to about 6.0 wt.%, about 0.91 wt.% to about 5.0wt.%, about 0.91 wt.% to about 4.0 wt.%, about 0.91 wt.% to about 3.0 wt.%, or about 0.91 wt.% to about 2.0 wt.% of the flavor chelating or masking compound.

[0045] A food may comprise from about 0.1 wt.% to about 2.0 wt.%, about 0.5 wt.% to about 2.0 wt.%, about 1.0 wt.% to about 2.0 wt.%, about 1.5 wt.% to about 2.0 wt.%, about 0.1 wt.% to about 1.5 wt.%, about O.1 wt.% to about 1.0 wt.%, or about O.1 wt.% to about 0.5 wt.% of the flavor chelating or masking compound based on the total weight of the food.

[0046] The encapsulated flavor chelating or masking compound may be encapsulated in a coating comprising solid fat of plant origin or vegetable origin or animal origin that includes but is not limited to palm oil, palm kernel oil, coconut oil, milk fat (such as anhydrous milk fat (AMF)), butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes such as beeswax, sunflower wax, carnauba wax, candelilla wax, rice bran wax, or lard, lecithin, hydrogenated plant or vegetable oil, fractionated fats of the hydrogenated plant or vegetable oils disclosed herein, or a combination thereof. The coating may have a melting temperature of from about 5°C to about 86°C, about 8°C to about 86°C, about 10°C to about 86°C, about 12°C to about 86°C, about 14°C to about 86°C, about 16°C to about 86°C, about 18°C to about 86°C, about 22°C to about 86°C, about 26°C to about 86°C, about 30°C to about 86°C, about 34°C to about 86°C, about 38°C to about 86°C, about 42°C to about 86°C, about 46°C to about 86°C, about 50°C to about 86°C, about 54°C to about 86°C, about 58°C to about 86°C, about 62°C to about 86°C, about 66°C to about 86°C, about 70°C to about 86°C, about 74°C to about 86°C, about 78°C to about 86°C, about 82°C to about 86°C, about 5°C to about 82°C, about 5°C to about 78°C, about 5°C to about 74°C, about 5°C to about 69°C, about 5°C to about 65°C, about 5°C to about 61 °C, about 5°C to about 57°C, about 5°C to about 53°C, about 5°C to about 49°C, about 5°C to about 45°C, about 5°C to about 41°C, about 5°C to about 37°C, about 5°C to about 33°C, about 5°C to about 29°C, about 5°C to about 25°C, about 5°C to about 21°C, about 5°C to about 17°C, about 5°C to about 13°C, or about 5°C to about 9°C.

[0047] The encapsulated flavor chelating compound or flavor masker may be any flavor masker known in the art. The flavor masker may reduce perception of an undesirable flavor characteristic by providing other sensations (i.e. , a taste modifier), by competing with specific receptor sites (i.e., a taste suppressor), or accentuating other flavors (i.e., a taste enhancer). For example, the flavor masker may be a flavor masker produced by, but not limited to, Givaudan®, Vernier, Switzerland; Flavorchem®, Downers Grove, IL; Bell Flavors & Fragrances, Northbrook, IL; or Biospringer, Maisons-Alfort, France. Non-limiting examples of a flavorchelating or masking compound are Masker OS Nat Flavor 29.728 (FlavorChem, Downers Grove, IL), Nat Masking & Mouthfeel Flavor QD-099-810-4 (Givaudan, Vernier, Switzerland), Nat Masking & Mouthfeel Flavor ZK-774-361-1 (Givaudan, Vernier, Switzerland), and the like.

[0048] The lipid composition may include additional flavoring agents. In particular, the continuous phase of the lipid composition may comprise additional flavoring agents. The additional flavoring agents may comprise non-fat particulates or oil soluble flavors. The non-fat particulates may comprise salt, herbs, spices, acids, sugar, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.

[0049] The lipid composition may comprise from about 0.9 wt.% to about 18.0 wt.%, about 2.0 wt.% to about 18.0 wt.%, about 3.0 wt.% to about 18.0 wt.%, about 4.0 wt.% to about 18.0 wt.%, about 5.0 wt.% to about 18.0 wt.%, about 6.0 wt.% to about 18.0 wt.%, about 7.0 wt.% to about 18.0 wt.%, about 8.0 wt.% to about 18.0 wt.%, about 9.0 wt.% to about 18.0 wt.%, about 10.0 wt.% to about 18.0 wt.%, about 11.0 wt.% to about 18.0 wt.%, about 12.0 wt.% to about 18.0 wt.%, about 13.0 wt.% to about 18.0 wt.%, about 14.0 wt.% to about 18.0 wt.%, about 15.0 wt.% to about 18.0 wt.%, about 16.0 wt.% to about 18.0 wt.%, about 17.0 wt.% to about 18.0 wt.%, about 0.9 wt.% to about 17.0 wt.%, about 0.9 wt.% to about 16.0 wt.%, about 0.9 wt.% to about 15.0 wt.%, about 0.9 wt.% to about 14.0 wt.%, about 0.9 wt.% to about 13.0 wt.%, about 0.9 wt.% to about 12.0 wt.%, about 0.9 wt.% to about 11.0 wt.%, about 0.9 wt.% to about 10.0 wt.%, about 0.9 wt.% to about 9.0 wt.%, about 0.9 wt.% to about 8.0 wt.%, about 0.9 wt.% to about 7.0 wt.%, about 0.9 wt.% to about 6.0 wt.%, about 0.9 wt.% to about 5.0 wt.%, about 0.9 wt.% to about 4.0 wt.%, about 0.9 wt.% to about 3.0 wt.%, or about 0.9 wt.% to about 2.0 wt.% of the additional flavoring agents.

[0050] The lipid composition may comprise a nucleation aid. In particular, the oleogel particulate may comprise a nucleation aid. The nucleation aid may be suspended in the one or more fluid oils of the oleogel particulate. Alternatively, or in addition to the oleogel particulate, the continuous phase of the lipid composition may comprise a nucleation aid. The nucleation aid may be suspended in the one or more fluid oils of the continuous phase. The nucleation aid may be, but is not limited to, minor constituents such as free fatty acids, sterols, phospholipids, or thorough seeding by addition of powdered fat crystal of a higher melting point than the fluid oils and gelator.

[0051] A fried food may comprise a lipid composition as described herein. The lipid composition may reduce the rate of loss in perceived crispness / crunchiness and decrease perception of rancid flavors of the fried food as compared to a fried food that does not comprise the lipid composition. The fried food product may be a meat, a vegetable, a fruit, a dessert, or a bread. A non-fried food may comprise a lipid composition as described herein. The lipid composition may reduce the rate of loss in perceived crispness / crunchiness and decrease perception of rancid flavors of the non-fried food as compared to a non-fried food that does not comprise the lipid composition. The non-fried food product may be baked foods such as pizza crust, pie crust, empanada, puff pastry, baked french fries, pan-seared meat, a dessert, or a bread.3. Methods a. Methods of Preserving Crispiness / Crunchiness and Freshness of a Fried Food

[0052] Provided herein are methods of preserving perceived crispiness / crunchiness and freshness of a fried food comprising a crust. The methods may include applying the lipid composition as described herein to a fried food. A lipid composition that is at a temperature above refrigerated temperature (i.e. , greater than from about 5°C to about 8°C) may be applied to a frozen, refrigerated, or room temperature fried food. For the lipid composition to reduce the rate of loss in perceived crispiness / crunchiness and freshness of the fried food, the fried food must be heated to a temperature above the melting point of the gelator in the lipid composition. For example, applying the lipid composition to pre-cooked frozen deep-fried cheese curds and then reheating the deep-fried cheese curds in an oven.

[0053] The lipid composition may be applied to the fried food at any time following frying. For example, the lipid composition may be applied to the fried food from about 1 second to about 240 minutes, about 1 minute to about 240 minutes, about 10 minutes to about 240 minutes, about 19 minutes to about 240 minutes, about 28 minutes to about 240 minutes, about 37 minutes to about 240 minutes, about 46 minutes to about 240 minutes, about 55 minutes to about 240 minutes, about 64 minutes to about 240 minutes, about 73 minutes to about 240 minutes, about 82 minutes to about 240 minutes, about 91 minutes to about 240 minutes, about 100 minutes to about 240 minutes, about 109 minutes to about 240 minutes, about 118 minutes to about 240 minutes, about 127 minutes to about 240 minutes, about 136 minutes to about 240 minutes, about 145 minutes to about 240 minutes, about 154 minutes to about 240 minutes,about 163 minutes to about 240 minutes, about 172 minutes to about 240 minutes, about 181 minutes to about 240 minutes, about 190 minutes to about 240 minutes, about 199 minutes to about 240 minutes, about 208 minutes to about 240 minutes, about 217 minutes to about 240 minutes, about 226 minutes to about 240 minutes, about 235 minutes to about 240 minutes, about 1 second to about 230 minutes, about 1 second to about 220 minutes, about 1 second to about 210 minutes, about 1 second to about 200 minutes, about 1 second to about 190 minutes, about 1 second to about 180 minutes, about 1 second to about 170 minutes, about 1 second to about 160 minutes, about 1 second to about 150 minutes, about 1 second to about 140 minutes, about 1 second to about 130 minutes, about 1 second to about 120 minutes, about 1 second to about 110 minutes, about 1 second to about 100 minutes, about 1 second to about 90 minutes, about 1 second to about 80 minutes, about 1 second to about 70 minutes, about 1 second to about 60 minutes, about 1 second to about 50 minutes, about 1 second to about 40 minutes, about 1 second to about 30 minutes, about 1 second to about 20 minutes, about 1 second to about 10 minutes, or about 1 second to about 1 minute after frying.

[0054] The lipid composition may be applied to the fried food after the fried food is frozen and before or after the frozen fried food is reheated. The lipid composition may be applied to the frozen fried food from about 1 second to about 10 minutes, about 1 minute to about 10 minutes, about 2 minutes to about 10 minutes, about 3 minutes to about 10 minutes, about 4 minutes to about 10 minutes, about 5 minutes to about 10 minutes, about 6 minutes to about 10 minutes, about 7 minutes to about 10 minutes, about 8 minutes to about 10 minutes, about 9 minutes to about 10 minutes, about 1 second to about 1 minute, about 1 second to about 2 minutes, about 1 second to about 3 minutes, about 1 second to about 4 minutes, about 1 second to about 5 minutes, about 1 second to about 6 minutes, about 1 second to about 7 minutes, about 1 second to about 8 minutes, or about 1 second to about 9 minutes before or after the frozen fried food is reheated. Reheating the frozen fried food may comprise using a microwave, an oven, a toaster oven, stove, or a combination thereof.

[0055] Applying the lipid composition to the fried food may comprise tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing the lipid composition onto the fried food. The lipid composition may be at a temperature of from about 1.7°C to about 38.0°C, about 3.0°C to about 38.0°C, about 5.0°C to about 38.0°C, about 7.0°C to about 38.0°C, about 9.0°C to about 38.0°C, about 11.0°C to about 38.0°C, about 13.0°C to about 38.0°C, about 15.0°C to about 38.0°C, about 17.0°C to about 38.0°C, about 19.0°C to about 38.0°C, about 21 ,0°C to about 38.0°C, about 23.0°C to about 38.0°C, about 25.0°C to about 38.0°C, about27.0°C to about 38.0°C, about 29.0°C to about 38.0°C, about 31 ,0°C to about 38.0°C, about 33.0°C to about 38.0°C, about 35.0°C to about 38.0°C, about 37.0°C to about 38.0°C, about 1 ,7°C to about 36.0°C, about 1 ,7°C to about 34.0°C, about 1 ,7°C to about 32.0°C, about 1 ,7°C to about 30.0°C, about 1 ,7°C to about 28.0°C, about 1 ,7°C to about 26.0°C, about 1 ,7°C to about 24.0°C, about 1 ,7°C to about 22.0°C, about 1 ,7°C to about 20.0°C, about 1 ,7°C to about 18.0°C, about 1.7°C to about 16.0°C, about 1.7°C to about 14.0°C, about 1.7°C to about 12.0°C, about 1.7°C to about 10.0°C, about 1.7°C to about 8.0°C, about 1.7°C to about 6.0°C, about 1 ,7°C to about 4.0°C, or about 1 ,7°C to about 2.0°C before applying the lipid composition to the fried food.

[0056] The one or more solid fats may melt upon contact with the fried food. The fried food may be at a temperature of from about 162°C to about 204°C, about 172°C to about 204°C, about 182°C to about 204°C, about 192°C to about 204°C, about 162°C to about 194°C, about 162°C to about 184°C, or about 162°C to about 174°C.

[0057] The fried food may be at a temperature of from about -18°C to about 204°C, about - 10°C to about 204°C, about 0°C to about 204°C, about 10°C to about 204°C, about 20°C to about 204°C, about 30°C to about 204°C, about 40°C to about 204°C, about 50°C to about 204°C, about 60°C to about 204°C, about 70°C to about 204°C, about 80°C to about 204°C, about 90°C to about 204°C, about 100°C to about 204°C, about 110°C to about 204°C, about 120°C to about 204°C, about 130°C to about 204°C, about 140°C to about 204°C, about 150°C to about 204°C, about 160°C to about 204°C, about 170°C to about 204°C, about 180°C to about 204°C, about 190°C to about 204°C, about 200°C to about 204°C, about -18°C to about 200°C, about -18°C to about 190°C, about -18°C to about 180°C, about -18°C to about 170°C, about -18°C to about 160°C, about -18°C to about 150°C, about -18°C to about 140°C, about - 18°C to about 130°C, about -18°C to about 120°C, about -18°C to about 110°C, about -18°C to about 100°C, about -18°C to about 90°C, about -18°C to about 80°C, about -18°C to about 70°C, about -18°C to about 60°C, about -18°C to about 50°C, about -18°C to about 40°C, about -18°C to about 30°C, about -18°C to about 20°C, about -18°C to about 10°C, about -18°C to about 0°C, or about -18°C to about -10°C.

[0058] The lipid composition may enter pores of the crust and at least a portion of the one or more solid fats comprised by the oleogel particulate may recrystallize, creating a barrier. The portion of the one or more solid fats may be from about 1 wt.% to about 99 wt.%, about 10 wt.% to about 99 wt.%, about 20 wt.% to about 99 wt.%, about 30 wt.% to about 99 wt.%, about 40wt.% to about 99 wt.%, about 50 wt.% to about 99 wt.%, about 60 wt.% to about 99 wt.%, about 70 wt.% to about 99 wt.%, about 80 wt.% to about 99 wt.%, about 90 wt.% to about 99 wt.%, about 1 wt.% to about 90 wt.%, about 1 wt.% to about 80 wt.%, about 1 wt.% to about 70 wt.%, about 1 wt.% to about 60 wt.%, about 1 wt.% to about 50 wt.%, about 1 wt.% to about 40 wt.%, about 1 wt.% to about 30 wt.%, about 1 wt.% to about 20 wt.%, or about 1 wt.% to about 10 wt.% of the total amount of the one or more solid fats.

[0059] The portion of the one or more solid fats may recrystallize when the fried food is at a temperature that is greater than a temperature when the fried food is edible. The portion of the one or more solid fats may crystalize when the fried food is at a temperature of from about 27°C to about 54°C, about 32°C to about 54°C, about 37°C to about 54°C, about 42°C to about 54°C, about 47°C to about 54°C, about 52°C to about 54°C, about 27°C to about 49°C, about 27°C to about 44°C, about 27°C to about 39°C, about 27°C to about 34°C, or about 27°C to about 29°C.

[0060] A temperature when the fried food is edible may be from about 1 ,7°C to about 65.0°C, about 2.0°C to about 65.0°C, about 6.0°C to about 65.0°C, about 10.0°C to about 65.0°C, about 14.0°C to about 65.0°C, about 18.0°C to about 65.0°C, about 22.0°C to about65.0°C, about 26.0°C to about 65.0°C, about 30.0°C to about 65.0°C, about 34.0°C to about65.0°C, about 38.0°C to about 65.0°C, about 42.0°C to about 65.0°C, about 46.0°C to about65.0°C, about 50.0°C to about 65.0°C, about 54.0°C to about 65.0°C, about 58.0°C to about65.0°C, about 62.0°C to about 65.0°C, about 1 ,7°C to about 61 ,0°C, about 1 ,7°C to about 57.0°C, about 1 ,7°C to about 53.0°C, about 1 ,7°C to about 49.0°C, about 1 ,7°C to about 45.0°C, about 1 ,7°C to about 41 ,0°C, about 1 ,7°C to about 37.0°C, about 1 ,7°C to about 33.0°C, about 1 ,7°C to about 29.0°C, about 1 ,7°C to about 25.0°C, about 1 ,7°C to about 21.0°C, about 1.7°C to about 17.0°C, about 1.7°C to about 13.0°C, about 1.7°C to about 9.0°C, or about 1 ,7°C to about 5.0°C.

[0061] A batter for the crust may be at a temperature of about 95°C to about 160°C, about 105°C to about 160°C, about 115°C to about 160°C, about 125°C to about 160°C, about 135°C to about 160°C, about 145°C to about 160°C, about 155°C to about 160°C, about 95°C to about 150°C, about 95°C to about 140°C, about 95°C to about 130°C, about 95°C to about 120°C, about 95°C to about 110°C, or about 95°C to about 100°C.

[0062] When the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker may melt when the lipid compositionenters the pores of the crust. The flavor chelator or masker may sequester rancid flavors within the pores of the crust or reduce rancid flavor perception during mastication. b. Methods of Preserving Crispiness and Freshness of a Non-Fried Food

[0063] Provided herein are methods of preserving crispiness / crunchiness and freshness of a non-fried food. The non-fried food may or may not comprise a crust. The methods may include applying the lipid composition as described herein to a non-fried food. The lipid composition may be applied to the non-fried food at any time after the food is made.

[0064] Applying the lipid composition to the non-fried food may comprise tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing the lipid composition onto the nonfried food. The lipid composition may be at a temperature of from about 1.7°C to about 38.0°C, about 3.0°C to about 38.0°C, about 5.0°C to about 38.0°C, about 7.0°C to about 38.0°C, about 9.0°C to about 38.0°C, about 11.0°C to about 38.0°C, about 13.0°C to about 38.0°C, about 15.0°C to about 38.0°C, about 17.0°C to about 38.0°C, about 19.0°C to about 38.0°C, about21 ,0°C to about 38.0°C, about 23.0°C to about 38.0°C, about 25.0°C to about 38.0°C, about27.0°C to about 38.0°C, about 29.0°C to about 38.0°C, about 31 ,0°C to about 38.0°C, about33.0°C to about 38.0°C, about 35.0°C to about 38.0°C, about 37.0°C to about 38.0°C, about1 ,7°C to about 36.0°C, about 1 ,7°C to about 34.0°C, about 1 ,7°C to about 32.0°C, about 1 ,7°C to about 30.0°C, about 1 ,7°C to about 28.0°C, about 1 ,7°C to about 26.0°C, about 1 ,7°C to about 24.0°C, about 1 ,7°C to about 22.0°C, about 1 ,7°C to about 20.0°C, about 1 ,7°C to about 18.0°C, about 1.7°C to about 16.0°C, about 1.7°C to about 14.0°C, about 1.7°C to about 12.0°C, about 1.7°C to about 10.0°C, about 1.7°C to about 8.0°C, about 1.7°C to about 6.0°C, about 1 ,7°C to about 4.0°C, or about 1 ,7°C to about 2.0°C before applying the lipid composition to the non-fried food.

[0065] A lipid composition that is at a temperature above refrigerated temperature (i.e., greater than from about 5°C to about 8°C) may be applied to a frozen, refrigerated, or room temperature food. For the lipid composition to reduce the rate of loss of perceived crispiness / crunchiness and freshness, the food must be heated to a temperature above the melting point of the gelator in the lipid composition. For example, applying the lipid composition to pre-cooked frozen chicken nuggets and then reheating the nuggets in an oven.

[0066] The one or more solid fats may melt upon contact with the non-fried food. The nonfried food may be at a temperature of from about -18°C to about 232°C, about -14°C to about232°C, about -10°C to about 232°C, about -6°C to about 232°C, about -2°C to about 232°C, about 2°C to about 232°C, about 6°C to about 232°C, about 10°C to about 232°C, about 14°C to about 232°C, about 18°C to about 232°C, about 22°C to about 232°C, about 26°C to about 232°C, about 30°C to about 232°C, about 34°C to about 232°C, about 38°C to about 232°C, about 42°C to about 232°C, about 46°C to about 232°C, about 50°C to about 232°C, about 54°C to about 232°C, about 58°C to about 232°C, about 62°C to about 232°C, about 66°C to about 232°C, about 70°C to about 232°C, about 74°C to about 232°C, about 78°C to about 232°C, about 82°C to about 232°C, about 86°C to about 232°C, about 90°C to about 232°C, about 94°C to about 232°C, about 98°C to about 232°C, about 102°C to about 232°C, about 106°C to about 232°C, about 110°C to about 232°C, about 114°C to about 232°C, about 118°C to about 232°C, about 122°C to about 232°C, about 126°C to about 232°C, about 130°C to about 232°C, about 134°C to about 232°C, about 138°C to about 232°C, about 142°C to about 232°C, about 146°C to about 232°C, about 150°C to about 232°C, about 154°C to about 232°C, about 158°C to about 232°C, about 162°C to about 232°C, about 166°C to about 232°C, about 170°C to about 232°C, about 174°C to about 232°C, about 178°C to about 232°C, about 182°C to about 232°C, about 186°C to about 232°C, about 190°C to about 232°C, about 194°C to about 232°C, about 198°C to about 232°C, about 202°C to about 232°C, about 206°C to about 232°C, about 210°C to about 232°C, about 214°C to about 232°C, about 218°C to about 232°C, about 222°C to about 232°C, about 226°C to about 232°C, about 230°C to about 232°C, about - 18°C to about 228°C, about -18°C to about 224°C, about -18°C to about 220°C, about -18°C to about 216°C, about -18°C to about 212°C, about -18°C to about 208°C, about -18°C to about 204°C, about -18°C to about 200°C, about -18°C to about 196°C, about -18°C to about 192°C, about -18°C to about 188°C, about -18°C to about 184°C, about -18°C to about 180°C, about - 18°C to about 176°C, about -18°C to about 172°C, about -18°C to about 168°C, about -18°C to about 164°C, about -18°C to about 160°C, about -18°C to about 156°C, about -18°C to about 152°C, about -18°C to about 148°C, about -18°C to about 144°C, about -18°C to about 140°C, about -18°C to about 136°C, about -18°C to about 132°C, about -18°C to about 128°C, about - 18°C to about 124°C, about -18°C to about 120°C, about -18°C to about 116°C, about -18°C to about 112°C, about -18°C to about 108°C, about -18°C to about 104°C, about -18°C to about 100°C, about -18°C to about 96°C, about -18°C to about 92°C, about -18°C to about 88°C, about -18°C to about 84°C, about -18°C to about 80°C, about -18°C to about 76°C, about -18°C to about 72°C, about -18°C to about 68°C, about -18°C to about 64°C, about -18°C to about 60°C, about -18°C to about 56°C, about -18°C to about 52°C, about -18°C to about 48°C, about -18°C to about 44°C, about -18°C to about 40°C, about -18°C to about 36°C, about -18°C toabout 32°C, about -18°C to about 28°C, about -18°C to about 24°C, about -18°C to about 20°C, about -18°C to about 16°C, about -18°C to about 12°C, about -18°C to about 8°C, about -18°C to about 4°C, about -18°C to about 0°C, about -18°C to about -4°C, about -18°C to about -8°C, about -18°C to about -12°C, or about -18°C to about -16°C.

[0067] The lipid composition may enter pores of the non-fried food and / or its crust and at least a portion of the one or more solid fats comprised by the oleogel particulate may recrystallize, creating a barrier. The portion of the one or more solid fats may be from about 1 wt.% to about 99 wt.%, about 10 wt.% to about 99 wt.%, about 20 wt.% to about 99 wt.%, about 30 wt.% to about 99 wt.%, about 40 wt.% to about 99 wt.%, about 50 wt.% to about 99 wt.%, about 60 wt.% to about 99 wt.%, about 70 wt.% to about 99 wt.%, about 80 wt.% to about 99 wt.%, about 90 wt.% to about 99 wt.%, about 1 wt.% to about 90 wt.%, about 1 wt.% to about 80 wt.%, about 1 wt.% to about 70 wt.%, about 1 wt.% to about 60 wt.%, about 1 wt.% to about 50 wt.%, about 1 wt.% to about 40 wt.%, about 1 wt.% to about 30 wt.%, about 1 wt.% to about 20 wt.%, or about 1 wt.% to about 10 wt.% of the total amount of the one or more solid fats.

[0068] The portion of the one or more solid fats may recrystallize when the non-fried food is at a temperature that is greater than 1 ,7°C.

[0069] When the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker may melt when the lipid composition enters the pores of the non-fried food and / or its crust. The flavor chelator or masker may sequester rancid flavors within the pores of the non-fried food and / or its crust or reduce rancid flavor perception during mastication. c. Methods of Making a Lipid Composition

[0070] Provided herein are methods of making a lipid composition as described herein. The methods may include contacting a cold fluid oil stream with a hot stream comprising a blend of melted solid fat or gelator and a fluid oil, wherein contacting the cold fluid oil stream with the hot stream causes crystallization of the melted solid fat or gelator, forming a combined stream comprising a portion of the fluid oil entrapped in the solid fat or the gelator; mixing and agitating the combined stream to form an oleogel particulate within the cold fluid oil(s) having a particle size distribution; and mixing and agitating the fluid oils having the oleogel particulate to shift the particle size distribution to form the lipid composition.

[0071] The method may further comprise blending the lipid composition with non-fat particulates described herein.

[0072] The cold fluid oil stream may be at a temperature of less than 30°C, 28°C, 26°C, 24°C, 22°C, 20°C, 18°C, 16°C, 14°C, 12°C, 10°C, 8°C, 6°C, 4°C, 2°C, 0°C, -2°C, -4°C, -6°C, - 8°C, or -10°C. The cold fluid oil stream may have a flow rate of from about 0.70 gal / min to about 99 gal / min, about 1 gal / min to about 99 gal / min, about 10 gal / min to about 99 gal / min, about 20 gal / min to about 99 gal / min, about 30 gal / min to about 99 gal / min, about 40 gal / min to about 99 gal / min, about 50 gal / min to about 99 gal / min, about 60 gal / min to about 99 gal / min, about 70 gal / min to about 99 gal / min, about 80 gal / min to about 99 gal / min, about 90 gal / min to about 99 gal / min, about 0.70 gal / min to about 90 gal / min, about 0.70 gal / min to about 80 gal / min, about 0.70 gal / min to about 70 gal / min, about 0.70 gal / min to about 60 gal / min, about 0.70 gal / min to about 50 gal / min, about 0.70 gal / min to about 40 gal / min, about 0.70 gal / min to about 30 gal / min, about 0.70 gal / min to about 20 gal / min, about 0.70 gal / min to about 10 gal / min, or about 0.70 gal / min to about 1 gal / min.

[0073] The hot stream may be at a temperature of from about 40°C to about 86°C, about 45°C to about 86°C, about 50°C to about 86°C, about 55°C to about 86°C, about 60°C to about 86°C, about 65°C to about 86°C, about 70°C to about 86°C, about 75°C to about 86°C, about 80°C to about 86°C, about 40°C to about 80°C, about 40°C to about 75°C, about 40°C to about 70°C, about 40°C to about 65°C, about 40°C to about 60°C, about 40°C to about 55°C, about 40°C to about 50°C, or about 40°C to about 45°C. The hot stream may have a flow rate of from about 0.01 gal / min to about 30 gal / min, about 0.1 gal / min to about 30 gal / min, about 1 gal / min to about 30 gal / min, about 5 gal / min to about 30 gal / min, about 10 gal / min to about 30 gal / min, about 15 gal / min to about 30 gal / min, about 20 gal / min to about 30 gal / min, about 25 gal / min to about 30 gal / min, about 0.01 gal / min to about 25 gal / min, about 0.01 gal / min to about 20 gal / min, about 0.01 gal / min to about 15 gal / min, about 0.01 gal / min to about 10 gal / min, about 0.01 gal / min to about 5 gal / min, about 0.01 gal / min to about 1 gal / min, or about 0.01 gal / min to about 0.1 gal / min.

[0074] A ratio of the cold fluid oil stream to the hot stream may be from about 99:1 to about 70:30, about 95:5 to about 70:30, about 90:10 to about 70:30, about 85:15 to about 70:30, about 80:20 to about 70:30, about 75:25 to about 70:30, about 99:1 to about 75:25, about 99:1 to about 80:20, about 99:1 to about 85:15, about 99:1 to about 90:10, or about 99:1 to about 95:5.

[0075] The lipid composition may have a flow rate of from about 1 gal / min to about 100 gal / min, about 10 gal / min to about 100 gal / min, about 20 gal / min to about 100 gal / min, about 30 gal / min to about 100 gal / min, about 40 gal / min to about 100 gal / min, about 50 gal / min to about 100 gal / min, about 60 gal / min to about 100 gal / min, about 70 gal / min to about 100 gal / min, about 80 gal / min to about 100 gal / min, about 90 gal / min to about 100 gal / min, about 1 gal / min to about 90 gal / min, about 1 gal / min to about 70 gal / min, about 1 gal / min to about 60 gal / min, about 1 gal / min to about 50 gal / min, about 1 gal / min to about 40 gal / min, about 1 gal / min to about 30 gal / min, about 1 gal / min to about 20 gal / min, or about 1 gal / min to about 10 gal / min.

[0076] A ratio of the continuous phase of the lipid composition to the non-fat particulates may be from about 50:50 to about 80:20, about 60:40 to about 80:20, about 80:40 to about 80:20, about 60:20 to about 80:20, about 60:40 to about 60:20, or about 60:40 to about 80:40.

[0077] A ratio of the lipid composition to the non-fat particulates may be from about 50:50 to about 80:20, about 60:40 to about 80:20, about 80:40 to about 80:20, about 60:20 to about 80:20, about 60:40 to about 60:20, or about 60:40 to about 80:40.4. Examples

[0078] The foregoing may be better understood by reference to the following examples, which are presented for purposes of illustration and are not intended to limit the scope of the invention. The present disclosure has multiple aspects and embodiments, illustrated by the appended non-limiting examples.Example 1Method of Making the Lipid Composition

[0079] The method used to create the pourable thermo-reversable oleogel suspension is also novel. Typically, oleogels or structured hard fats are created by direct dispersion or indirect methods. For, the direct dispersion method a liquid oil is combined with a melted hard fat or gelator then the blend is cooled to a target temperature to induce crystallization of the hard fat or gelator constituent. For the indirect method, the gelator is added to a water continuous emulsion, then the water is evaporated. Like the direct dispersion process, the process of making a composition described herein melts the gelator or hard fat with a liquid oil. This fluid blend, however, is then combined with a cold (<22°C) liquid oil phase under high shear and agitation in a ratio of about 20:80, respectively. The cold shock experienced by the blendfollowed by high shear forms discrete oleogel particulates (FIG. 1) that are suspended in a continuous fluid oil phase. Like the indirect method, oleogel particulates are generated, however the Crust Keeper technology does not use water to generate particles or evaporate the medium used to disperse the particles. Instead, the oleogel particles are suspended in the fluid lipid medium in which they were made. The particle size distribution of the suspended oleogels may then be optimized downstream by additional in-line shearing action. Finally, the suspension can optionally be blended with other solids such as spices.Example 2Effect of Lipid Composition Comprising Oleogel on Crispness / Crunchiness

[0080] Moisture migration through crust capillaries and interconnected pores can be addressed by changing the effective diffusivity of the water though capillaries. The water activity (aw) in a capillary structure can be related to the meniscus radius. A smaller capillary radius has a greater suction pressure which reduces the effective vapor pressure, and this decreases the a„. Therefore, the awof a food product could be reduced by engineering the crust of a food product to have pores with very small diameters. To this affect, it is known that the practice of par frying increases crispness / crunchiness as the crust pores are clogged with oil. The state of the fat phase is important in par frying. Fried foods are often cooked in peanut, soy, canola, or other similar oils that are in a liquid state at room temperature. In confections, it is known that over time, moisture will migrate through a liquid fat phase at a faster rate than a crystalline fat phase. The novelty in the compositions described herein is not that the lipid coating fills the interconnected pores of the crust. Rather, it is that after frying the pourable thermos-reversible suspension enters the crust pores and forms an oil gel that acts as a solid barrier.

[0081] To determine the impact of treatment with a lipid composition containing oleogel after frying on perceived crispness / crunchiness over time, a Directional Difference test was conducted on batter coated french fries.

[0082] Preparation of lipid composition. Hydrogenated soybean oil (HSBO) was heated to 90°C and blended with soybean oil (SBO) at 90°C in a 21.4:78.6 HSBO:SBO ratio. Next, SBO (10°C (± 3°C)) was sheared using Scott Turban Mixer at 15 Hz. While shearing, the HBSO:SBO blend was slowly poured into the chilled SBO. The final lipid composition mixturecontaining 20% oleogel and 80% SBO was held at room temperature (21°C (± 1°C)) until ready for use.

[0083] Sample preparation. Forty-eight ounces of frozen, pre-coated Checkers Rally’s Famous Fries (ConAgra Foods Inc, Kennewick, WA) were cooked in a commercial frier (Imperial, IFS-50) filled with fresh soybean oil (International Food Products, Fenton, MO) at 177°C for 3 minutes. After cooking, the frier basket was removed from the hot oil and shaken gently to allow excess oil to fall from the sample. The cooked fry batch was weighed and divided in half. Half of the sample was tossed in the lipid composition (12.5% w / w of the french fries). The remaining half served as untreated control. Treated and untreated samples were further divided in half and held either at ambient conditions (21 °C (± 1 °C)) or under a warming lamp for 60 minutes. Three batches in total were prepared.

[0084] Directional Difference testing. The sensory texture crispy / crunchy was defined as, a “combination of the type of sound, i.e., short snapping and longer cracking sounds and the force to bite and chew as perceived on the first bite” (Duizer and Winger, Journal of Texture studies 2006; 37.1 : 1-15). For testing, treated and untreated sample portions (~4 fries) were given to panelists (n=10) of proven ability to detect small changes in crispiness / crunchiness. Samples were presented in randomized order at ten-minute increments over the course of 60 minutes. Panelists were asked to select the sample perceived as crispier / crunchier. Panelists wore ear plugs to assist with sound focusing. Panelists also wore a blind fold to prevent any visual biases. The temperature of the french fries were monitored at the time of assessment using an infrared thermometer (Fluke, Fluke-561), and average values were recorded.

[0085] Sensory statistical analysis. For each time point, the number of panelists who identified the treatment as crispier / crunchier was tallied. Significance was determined using Table T8 of Sensory Evaluation Techniques (Meilgaard, Civille, & Caar, Sensory Evaluation Techniques, 1991 ; 2nd ed.: 339).

[0086] Crystallization temperature profile. Crystallization temperature curves were generated using differential scanning calorimetry (DSC) (NETZSCH, DSC 214 Polyma). Instrument control and data acquisition were accomplished using 32-Bit MS®-Windows™ Proteus® software and electronics system. Samples were purged with nitrogen gas at 40 mL / min and sealed in aluminum Concavus crucibles. Samples were heated from 18.33°C to 93.33°C at 20°C / min then cooled from 93.33°C to 18.33°C at 1.1 °C / min.

[0087] For french fries held in ambient conditions, the average french fry temperature, at the time of sensory assessment, decreased from 32°C to 21°C as the fries cooled post cooking (TABLE 1). French fries treated with the lipid composition comprising the oleogel were perceived as significantly crispier / crunchier than untreated french fries after 30, 40, 50 and 60 minutes of holding time in ambient conditions (TABLE 1). Under warm holding conditions however, the treated fries were perceived as significantly crispier / crunchier only at 20 and 30 minutes of holding (TABLE 1).TABLE 1. Average french fry temperature and percent of panelists who selected treatment as more crispy / crunchy over time.‘Indicates significance

[0088] During cooling, moisture is moving from the interior of the sample to the crust. For samples held in ambient conditions, it is interesting that it was only after the sample had cooled to about 21°C that the panelists perceived the treated fries as significantly crispier / crunchier. One explanation for this delay is that the treatment effects were more pronounced as hard fat from the melted oleogel began to re-crystallize. Based on differential scanning calorimetry (DSC) cooling curve, re-crystallization of this system begins at about 27.1°C and peaks at about 25.6°C and about 23.2°C (FIG. 2). Thus, for ambient samples, crispiness was more pronounced once fat crystals began to form within the crust. It is plausible that the re- crystalized fat could then act as a blockage to moisture migration in the ambient held samples.

[0089] During warm holding, the average french fry temperature decreased from about 60°C to about 38°C, as the fries cooled post cooking (TABLE 1). Opposite to the ambient held samples, treated samples were not perceived as crispier / crunchier after 30 minutes of warm holding. This shift was likely due to a combination of factors. First, the held fry temperature was above the re-crystallization of the oleogel’s hard fat. This means the lipid composition remained in a fluid state during warm holding and could not act as a barricade to migrating moisture. Second, the elevated temperature under the warming lamps is conducive toevaporation of moisture from the crust. The added oil to the fry surface could have reduced the rate of moisture evaporation from the crust. Therefore, moisture migrating to the treated fry crust surface would have lingered longer in the treated crust making the sample seem less crispy / crunchy.

[0090] Maintaining fried food crust crispiness / crunchiness is related to control of moisture migration. Herein, it was shown that formation of fat crystals can help maintain perceived crispy / crunchy texture at ambient holding conditions (21°C ± 1°C). Therefore, it is plausible that fat crystals created with a crust at elevated temperatures could similarly help to maintain perceived crispy / crunchy texture in warm holding conditions.

[0091] In the lipid composition containing oleogels herein, once the oleogel melts the hard fat of the oleogel would need to re-crystalize above 38°C in order to act as a barricade for moisture in fries held under a warming lamp. Adjusting the ratio of hard fats to oils and / or hard fat type would shift the re-crystallization point of the blend. For this reason, it is critical to understand what combinations of hard fat and oil would result in re-crystallization of the hard fat at elevated temperatures. For this, a phase diagram for a series of lipid compositions containing 1-30% (w / w) oleogels, which were comprised of 5:95, 25:75, 45:55, 65:35, 85:15 Starplex®:SBO was created (FIG. 3). Starplex® 590 is a proprietary blend of mono- and diglycerides with a melting point of 71-73 °C according to manufacturer specifications. The lipid compositions were heated to 100°C in test tubes then cooled to 50°C. After cooling to target temperature, test tubes were inverted to determine their degree of solidification. Degree of solidification was categorized as fluid (light grey; FIG. 3), thick fluid (dark gray; FIG. 3), or solid (black; FIG. 3). Lipid compositions classified as solid were considered as capable of recrystallization at 50°C post melting. Based on the phase diagram, several Starplex® 590:SBO oleogel ratios between 10-30% of the lipid composition could be suitable for forming moisture migration blockades at 50°C.Example 3Effect of Flavor Chelating Compounds on Rancidity / Off Flavor

[0092] In addition to extending the crispy / crunchy crust lifespan, the compositions described herein mask undesirable old or rancid oil flavor notes. Suspended in the liquid oil phase, a flavor masking compound may be encapsulated in the discrete oleogel particulate. As the pourable thermo-reversible suspension is applied (e.g., tossed, sprayed, brushed, ladled,squeezed from a bottle, or aerosolized) onto a fried food, the coating of the encapsulated flavor masker is released as the oleogel melts. The flavor masker can then disperse into the oil phase of the crust. Most flavoring systems applied to fried foods deliver some desirable flavor profile. However, the compositions described herein are unique in that the compositions mask undesirable rancid flavors within a porous crust of a food product.

[0093] To determine the effect of flavor chelating compounds delivered via a suspension of oleogels on perceived rancidity / off flavor of fried foods, a Directional Difference test will be conducted.

[0094] Preparation of lipid composition. Hydrogenated soybean oil (HSBO) will be heated to 90°C and blended with soybean oil (SBO) at 90°C in a 21.4:78.6 HSBO:SBO ratio. A flavor chelator will then be added to the hot blend between about 0.9% (w / w) and about 18% (w / w). Next, SBO (10°C (± 3°C)) will be sheared using a Scott Turbon® Mixer at 15 Hz. While shearing, the HBSO:SBO blend will be slowly poured into the chilled SBO. The final lipid composition mixture containing 20% oleogel with added flavor chelator and 80% SBO will be held at room temperature (21°C (± 1°C)) until ready for use.

[0095] Sample preparation. Forty-eight ounces of frozen, pre-coated Checkers Rally’s Famous Fries (ConAgra Foods Inc, Kennewick, WA) will be cooked in a commercial frier (Imperial, IFS-50) filled with rancid soybean oil (International Food Products, Fenton, MO) at 177°C for 3 minutes. After cooking, the frier basket will be removed from the hot oil and shaken gently to allow excess oil to fall from sample. The cooked fry batch will be weighed and divided in half. Half of the sample will be tossed in the flavor chelator containing lipid composition (12.5% w / w of the french fries)). The remaining half will serve as untreated control.

[0096] Directional Difference testing. For testing, treated and untreated sample portions (about 4 fries) will be given to panelists (n=10) of proven ability to detect rancidity / oxidation of oil, in randomized order. Panelists will be asked to select which sample was perceived as less rancid / oxidized.

[0097] Sensory statistical analysis. The null hypothesis will be Ho: rancidity / off flavor of control french fries = rancidity / off flavor of french fries treated with lipid composition containing oleogel with flavor chelator, with one-sided alternate hypothesis Ha: rancidity / off flavor of the control sample > rancidity / off flavor than french fries treated with lipid composition containing oleogel with flavor chelator. The number of panelists who identify the treatment as lessrancid / off flavor will be tallied. Significance will be determined using Table T8 Meilgaard et al., (1991) Sensory Evaluation Techniques, 2nd ed. (pp. 339).

[0098] The foregoing description of the specific aspects will so fully reveal the general nature of the invention that others can, by applying knowledge within the skill of the art, readily modify and / or adapt for various applications such specific aspects, without undue experimentation, without departing from the general concept of the present disclosure.Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed aspects, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance.

[0099] The breadth and scope of the present disclosure should not be limited by any of the above-described exemplary aspects, but should be defined only in accordance with the following claims and their equivalents.[000100] All publications, patents, patent applications, and / or other documents cited in this application are incorporated by reference in their entirety for all purposes to the same extent as if each individual publication, patent, patent application, and / or other document were individually indicated to be incorporated by reference for all purposes.[000101] For reasons of completeness, various aspects of the invention are set out in the following numbered clauses:[000102] Clause 1 . A lipid composition for application to a food, wherein the composition comprises: a continuous phase comprising one or more fluid oils; and an oleogel particulate comprising one or more fluid oils and one or more solid fats; wherein the oleogel particulate is suspended in the continuous phase and the solid fats of the oleogel particulate have a melting temperature of from about 5°C to about 86°C.[000103] Clause 2. The lipid composition of clause 1, wherein a ratio of the one or more fluid oils in the continuous phase to the oleogel particulate is from about 99:1 to about 70:30.[000104] Clause 3. The lipid composition of clause 1 or clause 2, wherein the continuous phase comprises from about 99 wt.% to about 70 wt.% of the one or more fluid oils.[000105] Clause 4. The lipid composition of any one of clauses 1-3, wherein the oleogel particulate comprises from about 5 wt.% to about 90 wt.% of the one or more solid fats.[000106] Clause 5. The lipid composition of any one of clauses 1-4, wherein the one or more fluid oils are one or more plant or vegetable oils.[000107] Clause 6. The lipid composition of clause 5, wherein the one or more plant or vegetable oils are selected from the group consisting of soybean oil, canola oil, cotton seed oil, olive oil, peanut oil, grape seed oil, sesame seed oil, corn oil, avocado oil, sunflower seed oil, safflower oil, rapeseed oil, algae oil, hemp seed oil, and combinations thereof.[000108] Clause 7. The lipid composition of any one of clauses 1-6, wherein the one or more solid fats are selected from the group consisting of palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, hydrogenated plant or vegetable oil, and combinations thereof.[000109] Clause 8. The lipid composition of clause 7, wherein the hydrogenated plant or vegetable oil is selected from the group consisting of soybean oil, cotton seed oil, palm oil, palm kernel oil, corn oil, fractionated fats of soybean oil, fractionated fats of cotton seed oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of corn oil, and combinations thereof.[000110] Clause 9. The lipid composition of clause 7 or clause 8, wherein the waxes are selected from the group consisting of beeswax, sunflower wax, carnauba wax, rice bran wax, and combinations thereof.[000111] Clause 10. The lipid composition of any one of clauses 1-9, wherein the one or more solid fats have a melting temperature of from about 5°C to about 86°C.[000112] Clause 11. The lipid composition of any one of clauses 1-10, wherein the lipid composition has a total saturated fatty acid content of from about 1 wt.% to about 30 wt.%.[000113] Clause 12. The lipid composition of any one of clauses 1-11 , wherein the lipid composition further comprises an encapsulated flavor chelating or masking compound that is suspended in the one or more fluid oils of the oleogel particulate or the continuous phase.[000114] Clause 13. The lipid composition of clause 12, wherein the encapsulated flavor chelating or masking compound comprises one or more flavor maskers.[000115] Clause 14. The lipid composition of clause 12 or clause 13, wherein the encapsulated flavor chelating or masking compound is encapsulated in a coating comprising palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, lecithin, hydrogenated plant or vegetable oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of coconut oil, or combinations thereof.[000116] Clause 15. The lipid composition of clause 14, wherein the coating has a melting temperature of from about 5°C to about 86°C.[000117] Clause 16. The lipid composition of any one of clauses 1-15, wherein the lipid composition further comprises additional flavoring agents.[000118] Clause 17. The lipid composition of clause 16, wherein the additional flavoring agents comprise non-fat particulates or a fat-soluble flavor.[000119] Clause 18. The lipid composition of clause 17, wherein the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.[000120] Clause 19. A method of preserving crispiness and freshness of a fried food comprising a crust, wherein the method comprises applying the lipid composition of any one of clauses 1-18 to the fried food from about 1 second to about 240 minutes after frying.[000121] Clause 20. The method of clause 19, wherein applying the lipid composition to the fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing.[000122] Clause 21. The method of clause 19 or clause 20, wherein the lipid composition is at a temperature of from about 1.7°C to about 38.0°C.[000123] Clause 22. The method of any one of clauses 19-21, wherein the one or more solid fats melt upon contact with the fried food.[000124] Clause 23. The method of clause 22, wherein the fried food is at a temperature of from about 162°C to about 204°C.[000125] Clause 24. The method of any one of clauses 19-23, wherein the lipid composition enters pores of the crust and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier.[000126] Clause 25. The method of clause 24, wherein the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats.[000127] Clause 26. The method of clause 24 or clause 25, wherein the portion of the one or more solid fats recrystallize when the fried food is at a temperature that is greater than from about 1.7°C to about 65°C.[000128] Clause 27. The method of any one of clauses 19-26, wherein a batter for the crust is at a temperature of about 95°C to about 160°C.[000129] Clause 28. The method of any one of clauses 19-27, wherein when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the crust.[000130] Clause 29. The method of clause 28, wherein the flavor chelator or masker reduces the perception of rancid flavors within the pores of the crust during mastication.[000131] Clause 30. A fried food comprising the lipid composition of any one of clauses 1-18.[000132] Clause 31. The fried food of clause 30, wherein the lipid composition increases crispness and decreases rancid flavors of the fried food as compared to a fried food that does not comprise the lipid composition.[000133] Clause 32. The fried food of clause 30 or clause 31 , wherein the food product is a meat, a vegetable, a fruit, a dessert, or a bread.[000134] Clause 33. A method of making the lipid composition of any one of clauses 1-18, comprising: contacting a cold fluid oil stream with a hot stream comprising a melted solid fat or gelator and a fluid oil, wherein contacting the cold fluid oil stream with the hot stream causes crystallization of the melted solid fat or gelator, forming a combined stream comprising a portion of the fluid oil entrapped in the solid fat or the gelator; mixing and agitating the combined stream, forming an oleogel particulate within the fluid oil having a particle size distribution; and mixing and agitating the fluid oil comprising the oleogel particulate to shift the particle size distribution, forming the lipid composition.[000135] Clause 34. The method of clause 33, wherein the method further comprises blending the lipid composition with non-fat particulates or an oil-soluble flavor, thereby suspending the non-fat particulates in the continuous phase of the lipid composition.[000136] Clause 35. The method of clause 34, wherein the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.[000137] Clause 36. The method of any one of clauses 33-35, wherein the cold fluid oil stream is at a temperature of less than 30°C.[000138] Clause 37. The method of any one of clauses 33-36, wherein the hot stream is at a temperature of from about 40°C to about 86°C.[000139] Clause 38. The method of any one of clauses 33-37, wherein a ratio of the cold fluid oil stream to the hot stream is from about 99:1 to about 70:30.[000140] Clause 39. The method of any one of clauses 33-38, wherein the cold fluid oil stream has a flow rate of from about 0.70 gal / min to about 99 gal / min.[000141] Clause 40. The method of any one of clauses 33-39, wherein the hot stream has a flow rate of from about 0.01 gal / min to about 30 gal / min.[000142] Clause 41. The method of any one of clauses 33-40, wherein the lipid composition has a flow rate of from about 1 gal / min to about 100 gal / min.[000143] Clause 42. The method of any one of clauses 34-41, wherein a ratio of the continuous phase of the lipid composition to the non-fat particulates is from about 50:50 to about 80:20.[000144] Clause 43. A method of preserving crispiness and freshness of a non-fried food, wherein the method comprises applying the lipid composition of any one of clauses 1-18 to the non-fried food.[000145] Clause 44. The method of clause 43, wherein applying the lipid composition to the non-fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing.[000146] Clause 45. The method of clause 43 or clause 44, wherein the lipid composition is at a temperature of from about 1.7°C to about 38.0°C.[000147] Clause 46. The method of any one of clauses 43-45, wherein the one or more solid fats melt upon contact with the non-fried food.[000148] Clause 47. The method of clause 46, wherein the non-fried food is at a temperature of from about 1.7°C to about 65°C.[000149] Clause 48. The method of any one of clauses 43-47, wherein the lipid composition enters pores of the non-fried food and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier.[000150] Clause 49. The method of clause 48, wherein the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats.[000151] Clause 50. The method of clause 48 or clause 49, wherein the portion of the one or more solid fats recrystallize when the non-fried food is at a temperature that is greater than 1.7 °C.[000152] Clause 51. The method of any one of clauses 43-50, wherein when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the non-fried food.[000153] Clause 52. The method of clause 51 , wherein the flavor chelator or masker reduces the perception of rancid flavors within the pores of the non-fried food during mastication.[000154] Clause 53. A non-fried food comprising the lipid composition of any one of clauses 1-18.[000155] Clause 54. The non-fried food of clause 53, wherein the lipid composition increases crispness and decreases rancid flavors of the non-fried food as compared to a non-fried food that does not comprise the lipid composition.[000156] Clause 55. The fried food of clause 53 or clause 54, wherein the non-fried food product is a pizza crust, a pie crust, an empanada, a puff pastry, baked french fries, a panseared meat, a dessert, or a bread.

Claims

CLAIMSWhat is claimed is:

1. A lipid composition for application to a food, wherein the composition comprises: a continuous phase comprising one or more fluid oils; and an oleogel particulate comprising one or more fluid oils and one or more solid fats; wherein the oleogel particulate is suspended in the continuous phase and the solid fats of the oleogel particulate have a melting temperature of from about 5°C to about 86°C.

2. The lipid composition of claim 1 , wherein a ratio of the one or more fluid oils in the continuous phase to the oleogel particulate is from about 99:1 to about 70:30.

3. The lipid composition of claim 1 or claim 2, wherein the continuous phase comprises from about 99 wt.% to about 70 wt.% of the one or more fluid oils.

4. The lipid composition of claim 1 , wherein the oleogel particulate comprises from about 5 wt.% to about 90 wt.% of the one or more solid fats.

5. The lipid composition of claim 1 , wherein the one or more fluid oils are one or more plant or vegetable oils.

6. The lipid composition of claim 5, wherein the one or more plant or vegetable oils are selected from the group consisting of soybean oil, canola oil, cotton seed oil, olive oil, peanut oil, grape seed oil, sesame seed oil, corn oil, avocado oil, sunflower seed oil, safflower oil, rapeseed oil, algae oil, hemp seed oil, and combinations thereof.

7. The lipid composition of claim 1 , wherein the one or more solid fats are selected from the group consisting of palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, hydrogenated plant or vegetable oil, and combinations thereof.

8. The lipid composition of claim 7, wherein the hydrogenated plant or vegetable oil is selected from the group consisting of soybean oil, cotton seed oil, palm oil, palm kernel oil, corn oil, fractionated fats of soybean oil, fractionated fats of cotton seed oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of corn oil, and combinations thereof.

9. The lipid composition of claim 7 or claim 8, wherein the waxes are selected from the group consisting of beeswax, sunflower wax, carnauba wax, rice bran wax, and combinations thereof.

10. The lipid composition of claim 1 , wherein the one or more solid fats have a melting temperature of from about 5°C to about 86°C.

11. The lipid composition of claim 1 , wherein the lipid composition has a total saturated fatty acid content of from about 1 wt.% to about 30 wt.%.

12. The lipid composition of claim 1 , wherein the lipid composition further comprises an encapsulated flavor chelating or masking compound that is suspended in the one or more fluid oils of the oleogel particulate or the continuous phase.

13. The lipid composition of claim 12, wherein the encapsulated flavor chelating or masking compound comprises one or more flavor maskers.

14. The lipid composition of claim 12 or claim 13, wherein the encapsulated flavor chelating or masking compound is encapsulated in a coating comprising palm oil, palm kernel oil, coconut oil, milk fat, butterfat, monoglycerides, diglycerides, sterols, fatty acids, fatty alcohols, waxes, lard, tallow, lecithin, hydrogenated plant or vegetable oil, fractionated fats of palm oil, fractionated fats of palm kernel oil, fractionated fats of coconut oil, or combinations thereof.

15. The lipid composition of claim 14, wherein the coating has a melting temperature of from about 5°C to about 86°C.

16. The lipid composition of claim 1 , wherein the lipid composition further comprises additional flavoring agents.

17. The lipid composition of claim 16, wherein the additional flavoring agents comprise nonfat particulates or a fat-soluble flavor.

18. The lipid composition of claim 17, wherein the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.

19. A method of preserving crispiness and freshness of a fried food comprising a crust, wherein the method comprises applying the lipid composition of claim 1 to the fried food from about 1 second to about 240 minutes after frying.

20. The method of claim 19, wherein applying the lipid composition to the fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing.

21. The method of claim 19 or claim 20, wherein the lipid composition is at a temperature of from about 1.7°C to about 38.0°C.

22. The method of claim 19, wherein the one or more solid fats melt upon contact with the fried food.

23. The method of claim 22, wherein the fried food is at a temperature of from about 162°C to about 204°C.

24. The method of claim 19, wherein the lipid composition enters pores of the crust and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier.

25. The method of claim 24, wherein the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats.

26. The method of claim 24 or claim 25, wherein the portion of the one or more solid fats recrystallize when the fried food is at a temperature that is greater than from about 1.7°C to about 65°C.

27. The method of claim 19, wherein a batter for the crust is at a temperature of about 95°C to about 160°C.

28. The method of claim 19, wherein when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the crust.

29. The method of claim 28, wherein the flavor chelator or masker reduces the perception of rancid flavors within the pores of the crust during mastication.

30. A fried food comprising the lipid composition of claim 1.

31. The fried food of claim 30, wherein the lipid composition increases crispness and decreases rancid flavors of the fried food as compared to a fried food that does not comprise the lipid composition.

32. The fried food of claim 30 or claim 31 , wherein the food product is a meat, a vegetable, a fruit, a dessert, or a bread.

33. A method of making the lipid composition of claim 1 , comprising: contacting a cold fluid oil stream with a hot stream comprising a melted solid fat or gelator and a fluid oil, wherein contacting the cold fluid oil stream with the hot stream causes crystallization of the melted solid fat or gelator, forming a combined stream comprising a portion of the fluid oil entrapped in the solid fat or the gelator; mixing and agitating the combined stream, forming an oleogel particulate within the fluid oil having a particle size distribution; and mixing and agitating the fluid oil comprising the oleogel particulate to shift the particle size distribution, forming the lipid composition.

34. The method of claim 33, wherein the method further comprises blending the lipid composition with non-fat particulates or an oil-soluble flavor, thereby suspending the non-fat particulates in the continuous phase of the lipid composition.

35. The method of claim 34, wherein the non-fat particulates comprise salt, spices, herbs, sugar, acids, sucrose esters, colloids, starches, protein powders, polyols, sugar alcohols, or combinations thereof.

36. The method of claim 33, wherein the cold fluid oil stream is at a temperature of less than 30°C.

37. The method of claim 33, wherein the hot stream is at a temperature of from about 40°C to about 86°C.

38. The method of claim 33, wherein a ratio of the cold fluid oil stream to the hot stream is from about 99:1 to about 70:30.

39. The method of claim 33, wherein the cold fluid oil stream has a flow rate of from about 0.70 gal / min to about 99 gal / min.

40. The method of claim 33, wherein the hot stream has a flow rate of from about 0.01 gal / min to about 30 gal / min.

41. The method of claim 33, wherein the lipid composition has a flow rate of from about 1 gal / min to about 100 gal / min.

42. The method of claim 34, wherein a ratio of the continuous phase of the lipid composition to the non-fat particulates is from about 50:50 to about 80:20.

43. A method of preserving crispiness and freshness of a non-fried food, wherein the method comprises applying the lipid composition of claim 1 to the non-fried food.

44. The method of claim 43, wherein applying the lipid composition to the non-fried food comprises tossing, spraying, brushing, ladling, squeezing from a bottle, or aerosolizing.

45. The method of claim 43 or claim 44, wherein the lipid composition is at a temperature of from about 1.7°C to about 38.0°C.

46. The method of claim 43, wherein the one or more solid fats melt upon contact with the non-fried food.

47. The method of claim 46, wherein the non-fried food is at a temperature of from about 1.7°C to about 65°C.

48. The method of claim 43, wherein the lipid composition enters pores of the non-fried food and at least a portion of the one or more solid fats recrystallizes, creating a solid barrier.

49. The method of claim 48, wherein the portion of the one or more solid fats is from about 1 wt.% to about 99 wt.% of the total amount of the one or more solid fats.

50. The method of claim 48 or claim 49, wherein the portion of the one or more solid fats recrystallize when the non-fried food is at a temperature that is greater than 1.7 °C.

51. The method of claim 43, wherein when the lipid composition comprises the encapsulated flavor chelator or masker, the coating of the encapsulated flavor chelator or masker melts when the lipid composition enters the pores of the non-fried food.

52. The method of claim 51 , wherein the flavor chelator or masker reduces the perception of rancid flavors within the pores of the non-fried food during mastication.

53. A non-fried food comprising the lipid composition of claim 1.

54. The non-fried food of claim 53, wherein the lipid composition increases crispness and decreases rancid flavors of the non-fried food as compared to a non-fried food that does not comprise the lipid composition.

5. The fried food of claim 53 or claim 54, wherein the non-fried food product is a pizza crust, a pie crust, an empanada, a puff pastry, baked french fries, a pan-seared meat, a dessert, or a bread.

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