A method for producing a spreadable food composition and a spreadable food composition

Abstract

A method for producing a food composition is disclosed. The method may comprise providing an oleogel, wherein the oleogel comprises a fat phase and a gelator; providing an aqueous phase; adding the aqueous phase to the oleogel with stirring such that the aqueous phase is absorbed in the oleogel, thereby obtaining a mixture of the oleogel and the aqueous phase; homogenizing the mixture; and allowing the mixture to anneal, thereby obtaining the food composition. A food composition is also disclosed.

Description

[0001] A METHOD FOR PRODUCING A SPREADABLE FOOD COMPOSITION AND A SPREAD- ABLE FOOD COMPOSITION

[0002] TECHNICAL FIELD

[0003] The present disclosure relates to a method for producing a food composition, a food composition, and a food product .

[0004] BACKGROUND

[0005] Substitutes for saturated and partially or fully hydrogenated fat , which are known to contribute to cardiovascular diseases when consumed in large amounts , are sought for various food products , such as table margarines and other spreadable food compositions .

[0006] Oleogels are a highly promising material to substitute saturated and hydrogenated fat in food compositions .

[0007] SUMMARY

[0008] This Summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description . This Summary is not intended to identify key features or essential features of the claimed subj ect matter, nor is it intended to be used to limit the scope of the claimed subj ect matter .

[0009] A method for producing a food composition is disclosed . The method may comprise providing an oleogel , wherein the oleogel comprises a fat phase and a gelator ; providing an aqueous phase ; adding the aqueous phase to the oleogel with stirring such that the aqueous phase is absorbed in the oleogel , thereby obtaining a mixture of the oleogel and the aqueous phase ; homogeni zing the mixture ; and allowing the mixture to anneal , thereby obtaining the food composition .

[0010] BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The accompanying drawings , which are included to provide a further understanding of the embodiments and constitute a part of this specification, illustrate embodiments and together with the description help to explain the principles. In the drawings:

[0012] FIG. 1 illustrates an embodiment of the method of producing a spreadable food composition; and

[0013] FIG. 2 shows an exemplary formulation of the food composition;

[0014] FIG. 3 shows another exemplary formulation of the food composition;

[0015] FIG. 4 shows an example of the cooling profile during the formation of the oleogel with a composition shown in Table 2, under static condition and during stirring. Shadowed area represents the max and min temperatures for each time point experienced by the s amp 1 e ;

[0016] FIG. 5 illustrates viscosity as a function of shear rate over time during the crystallization phase of the lipid phase (lipid phase was statically crystallized in ice bath and mixed with a spoon before measurements) ;

[0017] FIG. 6 shows storage (Gr) and loss (G' ') moduli as a function of strain amplitude for lipid phase before inclusion of water phase, spread soon after preparation, and spreads annealed for 24 h at 4 °C. Each number! is the flow point for each sample. The flow point (FP) corresponds to the strain at which the material's elastic behavior is equal to the material's viscous behavior (G'=G' ' ) , serving as a key parameter for understanding the mechanical stability;

[0018] FIG. 7 shows an example of microstructure of spread in polarized light;

[0019] FIG. 8 shows the thermal profile of the spread during heating;

[0020] FIGS. 9A, 9B, 9C, 9D, and 9E illustrate storage (G', filled dots) and loss (G' ', open dots) moduli as a function of strain amplitude for spread obtained by shearing the lipid phase during the formation of the oleogel for (A) 0 (reference sample with no shearing) , (B) 15, (C) 30, (D) 60, and (E) 90 min. The total time of resting of the lipid phase in the ice-water bath (sum of shearing time + resting time) was kept constant to 90 min;

[0021] FIGS. 10A and 10B show storage (G') and loss (G' ') moduli as a function of strain amplitude for (A) spreads sheared 1 h, 6 h, and 24 h after preparation and measured immediately after shearing or after 24 h ( 24 h sample ) , and (B) spreads sheared after 24 h after preparation and measured after a recovery time in the fridge of 5 h or 24 h . In both panels , reference spread which was unsheared is shown for comparison ; .

[0022] FIGS . 11A, 11B and 11C illustrate the products containing the waxes as described in Tables 3 and 4 ; and

[0023] FIG . 12 illustrates schematically an exemplary method for producing the food composition as a flowchart .

[0024] DETAILED DESCRIPTION

[0025] A method for producing a food composition is disclosed .

[0026] The method may comprise providing an oleogel , wherein the oleogel comprises a fat phase and a gelator ; providing an aqueous phase ; adding the aqueous phase to the oleogel with stirring such that the aqueous phase is absorbed in the oleogel , thereby obtaining a mixture of the oleogel and the aqueous phase ; homogeni zing the mixture ; and allowing the mixture to anneal , thereby obtaining the food composition .

[0027] With the method, it is possible to achieve a relatively low water content while maintaining the physical stability of the food composition . Otherwise , it is typically challenging or impossible to achieve a similar food composition containing a relatively low water content . For example , in the case of a mixture obtained by adding hot water to a molten oleogel , homogeni zing the mixture , and by allowing the molten mixture to cool , it does not seem possible to achieve such a low water content and, at the same time , maintain physical stability . The physical stability of the food composition achieved may thus be improved . The term "physical stability" may be understood as referring to the ability of the material to maintain and retain its integrity, such as structure , texture , appearance , and / or absence of phase separation over a period of time . The nutritional composition and value of the food composition may also be improved . For example , the food product may include more mono- and polyunsaturated fats . A food composition is also disclosed.

[0028] The food composition may be a spreadable food composition. The food composition may be a spreadable solid or semi-solid food composition.

[0029] The food composition may comprise

[0030] - about 40 - 92 % (w / w) of a fat phase;

[0031] - about 1 - 30 % (w / w) of a gelator;

[0032] - about 5 - 30 % (w / w) of water; and

[0033] - optionally one or more of a soluble fiber, a protein, salt, an organic acid, a food flavourant, an emulsifier, a nonlipid soluble material, or a food colourant.

[0034] Any embodiments or features described in this specification may relate to both the method and the food composition.

[0035] The food composition may be obtainable by the method according to one or more embodiments described in this specification .

[0036] A food composition obtainable by the method according to one or more embodiments described in this specification is also disclosed .

[0037] A food product comprising or prepared using the food composition according to one or more embodiments described in this specification is also disclosed.

[0038] The food product may be e.g. a spread or a margarine-type product, for example a table margarine.

[0039] In some previously available spreadable food compositions, solid fats are added as co-structurants , i.e. in order to obtain a desired texture.

[0040] The food composition according to one or more embodiments described in this specification may have desirable mechanical properties, even in the absence of solid fats as co-structurants. The food composition may thus have desirable nutritional properties.

[0041] At least in some embodiments, at most 1 % (w / w) (i.e. 0 - 1 % (w / w) ) of solid fat(s) may be added to and / or included in the food composition. At least in some embodiments, no solid fat is added to and / or included in the food composition. The term "solid fat" or "solid fats" may, at least in some embodiments, be understood as referring to a fat that is solid at room temperature. In some embodiments , only fats that are liquid in room temperature may be added to the fat phase and / or to the food composition . In other words , the fat phase and / or the food composition may comprise only fats that are liquid in room temperature . In some embodiments , at least 99 % (w / w) , or 100 % (w / w) of the fats that are added to the fat phase and / or included in the food composition are fats that are liquid in room temperature .

[0042] In the context of this specification, the term "room temperature" refers to the typical temperature range found in temperature controlled indoor environments . The room temperature may be understood as referring to a temperature in the range of about 20 -25 ° C .

[0043] In the context of this specification, the term "solid" may refer to solid at room temperature . The term "solid" may refer to a material that is self-supporting and difficult to deform when subj ected to a stress . In the context this specification, the term "liquid" may refer to liquid at room temperature .

[0044] In the context of this specification, the term "semisolid" may refer to semi-solid at room temperature . The term "semisolid" may refer to a material that is self-supporting but easily deforms when subj ected to a stress .

[0045] In the context of this specification, the term "food composition" may refer to an edible formulation comprising various ingredients intended for (human) consumption . It may for example be or be included in a food product that is a spread, a margarine , or a margarine-type product . The food composition may be a spreadable food composition, such that it has at least a semi-solid consistency that may be plastically deformed with a relatively low stress applied . It allows it to be easily spread, for example onto other foods such as bread . In the context of this specification, the term "margarine" refers to a spreadable food product typical ly made from vegetable oils , water, used e . g . as a substitute for butter . The food composition may be a solid or semi-solid, spreadable food composition . The food composition may be solid or semisolid ( and spreadable ) in room temperature .

[0046] In the context of this specification, the term "fat phase" may refer to a phase comprising one or more fats , such as a vegetable oil or a mixture of vegetable oils . The fat phase may be liquid at room temperature. Any references to a lipid phase in this specification may be understood as referring to the fat phase.

[0047] The oleogel may be solid or semi-solid, for example at room temperature.

[0048] In the context of the method, the oleogel may be provided such that the temperature of the oleogel is a temperature below the melting point of the gelator (as opposed to a molten oleogel) .

[0049] The fat phase may comprise or be a vegetable oil, a long- chain triacyl glycerol, a medium-chain triacyl glycerol, a shortchain triacyl glycerol, or any mixture thereof.

[0050] The vegetable oil may be selected from the group consisting of: soybean oil, sunflower oil, high oleic sunflower oil, walnut oil, flaxseed oil, extra virgin olive oil, olive oil, safflower oil, peanut oil, grape oil, hemp oil, rice bran oil, rapeseed oil, high oleic rapeseed oil, canola oil, palm oil, and a combination or mixture thereof.

[0051] The vegetable oil may be selected from the group consisting of: soybean oil, sunflower oil, walnut oil, flaxseed oil, extra virgin olive oil, olive oil, safflower oil, peanut oil, grape oil, hemp oil, high oleic sunflower oil, high oleic rapeseed oil, rice bran oil, rapeseed oil, canola oil, and a combination or mixture thereof .

[0052] The vegetable oil may, in some embodiments, comprise or be palm oil.

[0053] The vegetable oil and / or the fat phase may be enriched with vitamins.

[0054] The food composition may comprise e.g. about 40 - 92 % (w / w) of the fat phase; preferably about 50 - 80 % (w / w) of the fat phase. In some embodiments, the food composition may however comprise e.g. about 40 - 96 % (w / w) of the fat phase.

[0055] The proportion of each component in the food composition may be selected so that they add up to 100 % (w / w) . Any percentages of components in the food composition may be understood as being based on the total weight of the food composition.

[0056] The fat phase may comprise or be a vegetable oil.

[0057] The fat phase may comprise or be a vegetable oil enriched with vitamins. The fat phase may be liquid, for example liquid at room temperature .

[0058] The fat phase and / or the oleogel may further comprise an emulsifier, such as lecithin; a synthetic emulsifier, such as polyglycerol polyricinoleate, a sorbitan ester, a sucrose ester, or any combination or mixture thereof; or any combination or mixture thereof .

[0059] The emulsifier may be a compound or component (e.g. a mixture of compounds) that may alter, control and / or stabilize the crystallization and polymorphic transition of lipid-based materials. In the present disclosure, the emulsifier may be a compound or component capable of modulating the crystallization process of the gelator within the oleogel.

[0060] In the context of this specification, the term "emulsifier" may be understood as referring to a component or a compound that is not capable of gelling the fat phase and / or the vegetable oil. In particular, the emulsifier is not capable of gelling the fat phase and / or the vegetable oil, if included in an amount in the range of 0.01 - 5 % (w / w) based on the total weight of the fat phase and / or the oleogel. By contrast, the gelator (s) described in this specification may be capable of gelling the fat phase and / or the vegetable oil, for example if included in an amount in the range of 0.5 - 5 %, or e.g. 2 - 5 %, (w / w) based on the total weight of the fat phase and / or the oleogel.

[0061] Additionally or alternatively, further components can be added in the fat phase and / or the oleogel, such as a non-lipid soluble material. The non-lipid soluble material may be e.g. microcrystalline cellulose, powdered sugar, a plant-based protein, a salt, or any combination or mixture thereof. The non-lipid soluble material may be a non-fat soluble material.

[0062] The fat phase and / or the oleogel may comprise such additional components (i.e. an emulsifier and / or non-lipid soluble material) at an amount in the range of 0.01 - 5 % (w / w) based on the total weight of the fat phase and / or the oleogel.

[0063] With the method according to one or more embodiments described in this specification, little to no solid fats are necessary as co-structurants in preparation of the food composition. Solid fats are rich in saturated fatty acids and are solid at room temperature . Instead, vegetable oils , long-chain triacyl glycerols , medium-chain triacyl glycerols , short-chain triacyl glycerols , or any mixtures thereof that are liquid or predominantly liquid may be used as the fat phase .

[0064] In the context of this specification, the term "co-struc- turant" may refer to a substance or compound that may be used in combination with a primary gelator to enhance or modify the structural properties of the resulting oleogel , e . g . to produce a semisolid or solid structure at room temperature .

[0065] Further, vegetable oils may contain a varying proportion of saturated fatty acids , and not all vegetable oils are liquid at room temperature . Examples of vegetable oils liquid at room temperature are olive oil and rapeseed oil , whereas coconut oil is solid at room temperature . Coconut oil may have a large amount of saturated fat (up to 80 - 90 % ) , whereas rapeseed oil may have e . g . approximately 6 % of saturated fat . Therefore , the choice of the vegetable oil may affect how much and what type of gelator is needed to form a food composition that is spreadable .

[0066] A long-chain triacyl glycerol , a medium-chain triacyl glycerol , or a short-chain triacyl glycerol may be used in the fat phase . For example , vegetable oils contain mainly long-chain triacyl glycerol ( s ) .

[0067] In the context of this specification, the term "triacylglycerol" refers to a type of lipid molecule consisting of a glycerol molecule linked to three fatty acid chains through ester bonds . Other common terms for "triacylglycerol" are triglyceride or triacylglyceride . Triacylglycerols are the main form constituent of fats in animal and vegetable fats . Many subtypes of triacylglycerols exist , such as those containing saturated fatty acids , unsaturated fatty acids , mixed or mono-acid triacylglycerols , or types based on length of the fatty acid chains .

[0068] In the context of this specification, the term "long- chain triacyl glycerol" (LCTG) may refer to triacylglycerols composed predominantly of fatty acid chains with carbon chain lengths typically exceeding 12 carbon atoms . In the context of this specification, the LCTGs are edible . Such LCTGs may be commercial ly available as mixtures . In the context of this specification, the term "mediumchain triacyl glycerol" (MCTG) may refer to triacylglycerols primarily comprised of medium-chain fatty acid chains , typically containing 6 to 12 carbon atoms per chain . In the context of this specification, the MCTGs are edible . Such MCTGs may be commercially available as mixtures .

[0069] In the context of this specification, the term "shortchain triacyl glycerol" ( SCTG) may refer to triacylglycerols predominantly containing short-chain fatty acid chains having 2 to 5 carbon atoms per chain . In the context of this specification the SCTGs are edible commercially available mixtures .

[0070] In the context of this specification, the term "saturated fatty acid" refers to fatty acid molecule ( s ) / moiety / moieties in which there are no double bonds between the carbon atoms of the saturated fatty acid ( s ) . Compositions that are mixtures of triacylglycerols comprising at least 30 % of saturated fatty acids are typically solid at room temperature . Such solid fats are often added to food compositions to improve their structure and stability; however, reducing the amount of such solid fats or obviating the need to include them may improve the nutritional value of the food composition . Examples of saturated fatty acids include palmitic acid and stearic acid .

[0071] In the context of this specification, the term "unsaturated fatty acid" refers to a fatty acid molecule / moiety having at least one double bond between carbon atoms in the hydrocarbon chain . Unsaturated fatty acids can be further classi fied into monounsaturated fatty acids , containing one double bond, and polyunsaturated fatty acids , containing two or more double bonds . Compositions with primarily unsaturated fatty acids are typically liquid at room temperature . Such a composition may be e . g . a vegetable oil . Examples of unsaturated fatty acids include oleic acid (monounsaturated) and linoleic acid (polyunsaturated) .

[0072] In the context of this specification, the term "aqueous phase" may refer to water, or to an aqueous solution and / or mixture comprising water and one or more water-soluble components , such as salt , soluble fiber, protein, an organic acid, a food colourant and / or a food flavourant . It should be noted that not all food colourants and food flavourants are water-soluble ; such food colourants and food flavourants may be added to the fat phase and / or to the oleogel . The protein may not necessarily be soluble in water . Therefore the protein may be dispersed in the aqueous phase . Thus the aqueous phase may be an aqueous solution and / or dispersion . The aqueous phase may be in the form of a liquid, for example at room temperature . It may be in the form of a liquid, as opposed e . g . to an aqueous gel / hydrogel .

[0073] The food composition, the aqueous phase and / or the oleogel may comprise a food colourant . The food colourant may comprise or be e . g . [3-carotene . As a skilled person will understand, [3- carotene may function both as a food colourant and as an antioxidant .

[0074] The food composition, the aqueous phase and / or the oleogel may comprise a food flavourant . The food flavourant may comprise or be e . g . butter aroma .

[0075] The food composition may comprise an antioxidant .

[0076] In the context of this specification, the term "antioxidant" may refer to a compound that is capable of reducing oxidative stress and damage caused by free radicals by neutrali zing free radicals . Various antioxidants may be contemplated, such as vitamins C, E and / or A . For example , tocopherols are a class of organic compounds comprising various methylated phenols that have vitamin E activity . Tocopherols are commonly used supplements in food and are commonly found in vegetable oils and leafy greens . The antioxidant may comprise or be e . g . a tocopherol or a mixture of tocopherols ( for example , mixtures that contain tocopherols and also green tea extracts are commercially available ) ; p-carotene ; ascorbyl palmitate ; ascorbyl stearate ; and / or a synthetic antioxidant , such as butylated hydroxytoluene (BHT ) and / or butylated hydroxyanisole (BHA) .

[0077] In the context of this specification, the term "oleogel" may refer to a composition having a gel-like or semi-sol id consistency formed by the structuring of a fat phase , for example , liquid oil , with a gelator (gelling agent ) . The oleogel may be obtainable by heating a mixture comprising the fat phase and the gelator ( and any optional components ) to a temperature above the melting point of the gelator and cooling the mixture , resulting in a semi-solid or solid structure at room temperature . The mixture comprising the fat phase and the gelator (and any optional components) may be heated e.g. using a steam jacket around a tank or container containing the mixture, by immersing a resistance to the mixture, or a heat exchanger. In addition to the fat phase and the gelator, the oleogel may further comprise one or more of an antioxidant, a food flavourant, an emulsifier, a non-lipid soluble material, and a food colourant. In other words, the oleogel may further comprise an antioxidant, a food flavourant, an emulsifier, a non-lipid soluble material, and / or a food colourant.

[0078] In the context of this specification, the term "gelator" may refer to a substance capable of forming a crystalline matrix when forming an oleogel comprising the fat phase and the gelator, thereby imparting a solid or semi-solid consistency to the oleogel. The gelator may form a crystalline matrix or polymer network, e.g. form physical molecular interactions such as hydrogen bonding, van der Waals and hydrophobic forces with fatty acids of the fat phase. The gelator may form crystals. The crystals together with the fat phase may form growing crystals that then continue to grow when cooling, thus forming the crystalline network.

[0079] In the context of this specification the gelator is edible .

[0080] The gelator may comprise or be a monoglyceride, a diglyceride, a fatty acid, a fatty alcohol, a natural wax, or any mixture or combination thereof. The term "a gelator" or "the gelator" may thus be understood as referring to one or more gelators .

[0081] The gelator may comprise or be a monoglyceride, a diglyceride, a fatty acid, a fatty alcohol, or any mixture or combination thereof.

[0082] In this context, the term "a monoglyceride" may be understood as referring to one or more monoglycerides. Likewise, the term "a diglyceride" may be understood as referring to one or more diglycerides.

[0083] In this context, the term "natural wax" may be understood as referring to a plant-based wax, an animal-based wax, and / or any mixture or combination thereof. The natural wax may be derived from a plant and / or an animal. The term "natural wax" thus does not include synthetic waxes, i.e. the natural wax is not a synthetic wax. The natural wax may refer to a mixture comprising fatty acids, fatty alcohols, hydrocarbons, and / or fatty acid- alcohol esters. The natural wax may include various functional groups, such as fatty acids, primary and secondary alcohols, ketones, aldehydes and / or fatty acid esters. The natural wax, i.e. the fatty acids, fatty alcohols, hydrocarbons, and / or fatty acid- alcohol esters, may include carbon chains with a length in the range of 2 to 60 carbon atoms, including both even and odd carbon chain lengths and saturation levels ranging from fully saturated to polyunsaturated. While there may be legislation or regulations in place in some countries / regions that may limit their use in foods, natural waxes are also edible.

[0084] The gelator may optionally further comprise one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof. The one or more plant sterols, such as beta-sitosterol, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof, may also function as gelators; however, as the sole gelator, they may be required to be present in the oleogel as relatively high concentrations. They may additionally have other functions in the food composition. For example, the one or more plant sterols may comprise or be e.g. a mixture of plant sterols, wherein betasitosterol is the most abundant molecule.

[0085] The food composition may comprise e.g. about 1 - 30 % (w / w) , preferably about 3 - 15 % (w / w) , or about 3 - 10 % (w / w) of the gelator.

[0086] For example, in embodiments in which the gelator comprises or is e.g. a monoglyceride, a diglyceride, a fatty acid, a fatty alcohol, a natural wax, or any mixture or combination thereof, the food composition may comprise e.g. about 3 - 10 % (w / w) of the gelator.

[0087] The gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride and optionally one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof. In the case of such mixtures, the amount of the gelators may be higher, and the food composition may comprise e.g. about 1 - 30 % , or about 3 - 15 % (w / w) of the gelator.

[0088] The ratio of the monoglyceride ( s ) to the diglyceride ( s ) may be e.g. in the range of 20:80 to 95:5. The ratio of monoglycerides and / or diglycerides to the one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof in the fat phase may be e.g. in the range of 1:9 to 9:1, preferably in the range of 3:7 to 8:2. Higher amounts of the one or more plant sterols may yield a stiffer food composition. The ratio of the monoglycerides and diglycerides to the one or more plant sterols may be e.g. in the range of 1:9 to 9:1, preferably in the range of 3:7 to 8:2.

[0089] The gelator may comprise or be a mixture comprising a monoglyceride and a diglyceride, or a mixture comprising monoglycerides and diglycerides. For example, commercial monoglyceride preparations may often be a mixture of mono- and diglycerides.

[0090] The gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, and one or more plant sterols, or a mixture comprising monoglycerides, diglycerides and one or more plant sterols.

[0091] The gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, and beta-sitosterol, or a mixture comprising monoglycerides, diglycerides and beta-sitosterol. For example, the gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, and a mixture of plant sterols, wherein beta-sitosterol is the most abundant plant sterol in the mixture of the plant sterols.

[0092] The gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, a plant sterol, and one or more fatty acid esters of a plant sterol, or a mixture comprising monoglycerides, diglycerides, a plant sterol, and one or more fatty acid esters of a plant sterol.

[0093] The gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, beta-sitosterol, and one or more fatty acid esters of beta-sitosterol, or a mixture comprising monoglycerides, diglycerides, beta-sitosterol, and one or more fatty acid esters of beta-sitosterol. For example, the gelator may comprise or be a mixture comprising a monoglyceride, a diglyceride, and a mixture of plant sterols and / or fatty acid esters thereof, wherein beta-sitosterol is the most abundant plant sterol in the mixture of the plant sterols and / or fatty acid ester thereof.

[0094] The ratio of the monoglyceride ( s ) to the diglyceride ( s ) in the gelator may be in the range of 3:17 to 19:1.

[0095] The ratio of monoglycerides to diglycerides in the gelator may be in the range of 1:4 to 19:1.

[0096] The ratio of monoglycerides to diglycerides in the gelator may be in the range of 2:8 to 6:4.

[0097] The amount of the gelator may be selected to be such that allows for the formation of an oleogel. Mono- and diglycerides as the gelator may be well suited and may provide a more plastic and better performing food composition, such as a spread or a margarine .

[0098] The food composition may comprise 0 - 10 % (w / w) , or 0 - 5 % (w / w) , or 0.1 - 5 % (w / w) , or preferably 1.5 - 5 % (w / w) of the one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof.

[0099] The food composition may comprise 0 - 10 % (w / w) , or 0 - 5 % (w / w) , or 0.1 - 5 % (w / w) , or preferably 1.5 - 5 % (w / w) of the one or more plant sterols.

[0100] The food composition may comprise 0 - 10 % (w / w) , preferably 2.5 - 10 % (w / w) , or more preferably 2.5 - 7 % (w / w) of the fatty acid esters of plant sterols. The food composition may comprise 3 - 10 % (w / w) , preferably 3 - 7 % (w / w) of the fatty acid esters of plant sterols.

[0101] In some embodiments, the composition may develop changes in texture, for example sandiness (i.e. perception of fine, gritty particles in the mouth) , during storage and during repeated oscillations in temperature (for example, between 4 °C and 20 °C over a period of 8 h) , if the content of phytosterols is high, for example above 5 % . Thus the amount of phytosterols may be selected such that a desired texture is obtained, and that the composition does not exhibit such quality defects. Additionally or alternatively, the phytosterol (s) may be selected such that a desired texture is obtained, and that the composition does not exhibit such issues . With some phytosterols available e . g . commercially, the food composition may comprise 3 - 5 % (w / w) of the fatty acid esters of plant sterols . Or, in some embodiments , the total combined proportion of campesterol and stigmasterol of the phytosterols included in the composition may be at most 10 % (w / w) . In such embodiments , the food composition may comprise 3 - 10 % (w / w) of the fatty acid esters of plant sterols ( as long as the total combined proportion of campesterol and stigmasterol of the phytosterols included in the composition is at most 10 % (w / w) ) . It appears that if the combined proportion of campesterol and stigmasterol of all of the phytosterols in the composition exceeds 10 % (w / w) , sandiness may appear .

[0102] An example of a suitable gelator may be e . g . a commercially available mono- and diglyceride mixture from fully hydrogenated palm oil , fully hydrogenated rapeseed oil or fully hydrogenated sunflower oil that may comprise monoglycerides to diglycerides at a ratio of about 15 : 85 to 95 : 5 . The ratio of monoglycerides to diglycerides may affect the structure of the food composition . A higher ratio of monoglycerides to diglycerides may provide a stiffer, more rigid spread compared to lower ratios , which may provide a softer and more plastically deformable spread . A ratio in the range of 2 : 8 to 6 : 4 of monoglycerides to diglycerides may be preferable for a spreadable food composition . The benefit of such a ratio may be that it may provide a food composition that is more easily shaped or moulded .

[0103] In the context of this specification, the term "monoglyceride" may refer to a type of fat molecule consisting of one glycerol molecule esterified with one fatty acid molecule . Two chemical structures of monoglycerides may be formed; 1 -monoacyl- glycerols where the fatty acid is attached to a primary alcohol , or a 2 -monoacylglycerols where the fatty acid is attached to the secondary alcohol . Monoglycerides are naturally present in seed oils (e . g . olive oil , rapeseed oil ) and are industrially produced by glycerolysis of triglycerides and glycerol . The term "monoglyceride" or "a monoglyceride" may be understood as referring to at least one monoglyceride , i . e . it may also refer to a mixture of different monoglyceride molecules . Monoglycerides may be well suited to be gelators . In the context of this specification, the term "diglyceride" may refer to a type of fat molecule consisting of one glycerol molecule esterified with two fatty acid molecules . Two chemical structures of diglycerides may be formed, 1 , 2 -diacylglyc- erols and 1 , 3-diacylglycerols . Diglycerides are naturally present in seed oils (e . g . cottonseed oil ) and are industrially produced by glycerolysis of triglycerides and glycerol . The term "diglyceride" or "a diglyceride" may be understood as referring to at least one diglyceride , i . e . it may also refer to a mixture of different diglyceride molecules . Diglycerides may be well suited to be gelators .

[0104] In the context of this specification, the term "plant sterol" may refer to a subgroup of phytosterols , which are naturally occurring steroid compounds found in plants . Plant sterols , such as beta-sitosterol ( [3-sitosterol ) , campesterol , and / or stig- masterol , structurally resemble cholesterol and can competitively inhibit the absorption of dietary cholesterol in the intestine , thus contributing to the reduction of blood cholesterol levels in a subj ect ingesting them .

[0105] In the context of this specification, the term "plant stand" may refer to a class of phytosterols predominantly sourced from plants . Plant stands may be recogni zed for their potent hypocholesterolemic effects due to their structural similarity to cholesterol , which enables them to competitively inhibit cholesterol absorption in the intestine .

[0106] In the context of this specification, a "fatty alcohol" may refer to a long-chain aliphatic alcohol derived from a fatty acid .

[0107] In the context of this specification, a "fatty acid ester of plant stand" may refer to a molecule formed through an esterification reaction between a plant stand molecule and a fatty acid molecule . In the context of this specification, a "fatty acid ester of plant sterol" may refer to a molecule formed through an esterification reaction between a plant sterol molecule and a fatty acid molecule .

[0108] The oleogel may be formed by mixing and heating the fat phase and the gelator, and optionally the antioxidant , food flavourant , emulsifier, non-lipid soluble material , and / or food colourant, to a temperature above the melting point of the gelator to obtain a molten oleogel; and allowing the molten oleogel to cool, thereby forming the oleogel.

[0109] The fat phase and the gelator, and optionally the antioxidant, food flavourant, emulsifier, non-lipid soluble material, and / or food colourant, may be mixed together. Several ways of mixing are possible. The mixture is then heated above the melting point of the gelator. The melting point depends on the gelator. Several methods of heating are possible, and the mixture may be stirred or otherwise agitated during the heating.

[0110] The fat phase, the gelator and optionally the antioxidant, food flavourant, emulsifier, non-lipid soluble material, and / or food colourant may be mixed together and heated to a temperature in the range of 60 - 150 °C. This may allow for the gelator to also be in the molten state. The temperature, in particular the lower end point of the range, may be such that it is above the melting point of the gelator.

[0111] In some embodiments, the fat phase, the gelator and optionally the antioxidant, food flavourant, emulsifier, non-lipid soluble material, and / or food colourant may be mixed together and heated to a temperature in the range of 80 - 100 °C, for example to 90 °C.

[0112] It should be understood that the time the molten oleogel needs to cool depends on the amount of the oleogel, the initial temperature of the molten oleogel, the chemical composition of the oleogel, and the chosen cooling method. Several ways of cooling are also possible.

[0113] The molten oleogel may be allowed to cool without stirring .

[0114] The molten oleogel may be subjected to stirring and / or shearing while it is allowed to cool. With the stirring and / or shearing, the formation of the crystalline matrix may be affected, such that a softer oleogel is obtained. The molten oleogel may be subjected to the stirring while it is allowed to cool e.g. with a stirring in the range of 10 - 1500 rpm, preferably in the range of 50 - 800 rpm, or more preferably 50 - 350 rpm (e.g. using a paddle mixer) , or stirring equivalent thereto. The molten oleogel may be subjected to the shearing while it is allowed to cool e.g. with a shear rate in the range of 0.001 - 1000 s-1, or preferably in the range of 0.1 - 100 s-1.

[0115] The cooling of the molten oleogel may be performed as a continuous process, for example using a scraped surface heat exchanger (i.e. a votator) .

[0116] The mixing of the fat phase, the gelator and optionally the antioxidant, food flavourant, emulsifier, non-lipid soluble material, and / or food colourant may be done e.g. with a blender.

[0117] The molten oleogel may be cooled to a temperature in the range of -40 - 30 °C, or to a temperature in the range of 0 - 30 °C, or to a temperature in the range of 0 °C - room temperature, or e.g. to a temperature in the range of 0 - 4 °C.

[0118] The cooling may trigger the crystallization of the gelator, such that the oleogel is obtained. After cooling the oleogel may be a gel-like structure also at room temperature. In other words, during the cooling, the gelator may crystallize at least partially .

[0119] In the context of this specification, the term "melting point" refers to the temperature at which a substance, such as the gelator, transitions from a solid phase to a liquid phase under standard atmospheric conditions. At this temperature, the structure of the solid substance breaks and allows the particles to move more freely, resulting in a liquid state. The melting point is substance specific and depends on the physical properties of the substance.

[0120] The optional antioxidant, food flavourant, emulsifier, non-lipid soluble material, and / or food colourant may, in some embodiments, be added to the oleogel.

[0121] The aqueous phase may comprise water and optionally one or more of a soluble fiber, a protein, salt, an organic acid, a food flavourant, or a food colourant.

[0122] The aqueous phase may comprise or be water.

[0123] The aqueous phase may comprise water and salt.

[0124] The aqueous phase may comprise water, a soluble fiber, and salt.

[0125] The aqueous phase may comprise water, a protein, and salt.

[0126] The aqueous phase may comprise water and a protein. The aqueous phase may comprise water, a soluble fiber, a protein, and salt.

[0127] The aqueous phase may comprise an organic acid. The organic acid may be e.g. citric acid, ascorbic acid, lactic acid, sorbic acid, or any mixture or combination thereof. The organic acid may be added as a pH regulator of the aqueous phase.

[0128] The aqueous phase may further comprise a food flavourant and / or a food colourant.

[0129] The aqueous phase may be heated and cooled before being added to the oleogel. The aqueous phase may be heated e.g. using a steam jacket around a tank or container containing the aqueous phase, by immersing a heating coil in the aqueous phase, or a heat exchanger .

[0130] The food composition may comprise about 3 - 35 %, or preferably 3 - 12 % (w / w) of the soluble fiber.

[0131] In some embodiments, the food composition may comprise about 5 - 35 %, or preferably 6 - 12 % (w / w) of the soluble fiber.

[0132] The food composition may comprise about 0.1 to 10 % (w / w) the protein, for example 0.1 to 2 % (w / w) of the protein.

[0133] The food composition may comprise e.g. about 0.1 to 1.5 % of the salt. It should be noted that salt may be included in the fat phase and / or oleogel; in the aqueous phase; or in both. The amount of the salt may thus include salt included in the fat phase and / or oleogel; in the aqueous phase; or in both.

[0134] The water and optionally the protein, salt, and / or soluble fiber may be mixed to form an even mixture. In such a mixture, the salt and the soluble fiber may dissolve completely, while the protein may or may not dissolve. The aqueous phase may optionally be heated and then cooled e.g. to room temperature. The heating of the aqueous phase may improve the solubility of the salt, soluble fiber, and / or protein and provide a more even mixture. The soluble fiber and / or protein may improve the nutritional qualities of the final food composition. The soluble fiber may be a mixture of different soluble fibers (for example soluble fiber from oat, wheat and / or corn) . The soluble fiber may further affect the structure and composition of the food product.

[0135] In the context of this specification, the term "soluble fiber" may refer to a type of dietary fiber that is capable of dissolving or swelling in water . Soluble fibers , such as betaglucans , pectins , and certain hemicelluloses , form viscous gels or solutions when hydrated, which can help regulate blood sugar levels , lower cholesterol , and promote gastrointestinal health by slowing the digestion and absorption of nutrients . The soluble fiber may comprise or be , for example , soluble corn fiber, soluble wheat fiber, or soluble oat beta-glucan .

[0136] The protein may comprise or be e . g . an edible protein concentrate and / or isolate , for example a vegetable protein concentrate and / or isolate . Examples of edible protein concentrates or isolates may be those made of pea , sunflower, faba bean, chickpea, oats , or any mixtures or combinations thereof . Examples of edible protein concentrates or isolates may be those made of pea, sunflower, faba bean, chickpea, or oats . Proteins are des irable components in food compositions for both taste and nutritional reasons .

[0137] In the context of this specification, the term "salt" may refer to table salt ( i . e . NaCl ) .

[0138] The method may comprise breaking the structure of the oleogel at least partially by stirring . The structure of the oleo- gel may be broken at least partially by stirring, and subsequently adding the aqueous phase into the oleogel with stirring such that the aqueous phase is absorbed in the oleogel , thereby obtaining a mixture of the oleogel and the aqueous phase . Or, the aqueous phase may be added into the oleogel with stirring such that the structure of the oleogel is broken at least partially and the aqueous phase is absorbed in the oleogel , thereby obtaining a mixture of the oleogel and the aqueous phase .

[0139] In an embodiment , the stirring may be gentle manual stirring, for example stirring with a spoon . In other embodiments , the stirring may be stirring using e . g . a twin screw mixer, a mixing tank, a paddle mixer, or a blade mixer .

[0140] The aqueous phase may be added gradually . Stirring may be continued till the aqueous phase is completely absorbed into the oleogel . The stirring should preferably not be as vigorous as for example using a mechanical blender used at a high speed . Instead, the stirring may be gentle , such as by stirring with a spoon, or mixing using a paddle mixer at a low speed ( low rpm) . In some embodiments, the stirring and homogenizing may be done simultaneously.

[0141] Unexpectedly, when the aqueous phase is added into the oleogel with the stirring such that the aqueous phase is absorbed in the oleogel, the food composition may remain stable even if it has a relatively low water content.

[0142] Compositions with low water content, made with molten oleogels, are not possible. The method according to one or more embodiments described in this specification may overcome the problem of low water content by first crystallizing (or partially crystallizing) the oleogel and then adding the aqueous phase to it .

[0143] The food composition may be considered to be stable when no substantial oil and / or water leakage (i.e. separation) from the food composition is observed during storage for a period of time of at least a week.

[0144] The homogenizing may be done e.g. using an immersion blender or a high speed mixer. Or, the homogenizing may be done e.g. using a high shear homogenizer, such as an in-line or batch stator-rotor homogenizer at an ambient or low pressure (vacuum) , a disperser, or a twin-screw mixer.

[0145] It should be noted that the time the sample may require to be homogenized, and / or to achieve a homogeneous consistency, depends on the amount of lipid phase and aqueous phase to be processed, the type of homogenizer, and / or the stirring speed. The homogenizing may be done e.g. for a time period of up to a minute.

[0146] During the homogenizing, while not to be bound by theory, it may be that water droplets are reduced in size, and gelator crystals formed in the oleogel are broken at least partially. The gelator crystals that are broken may cover the water droplets and stabilize them. The mixture may be considered, at least in some embodiments, to be a water-in-oleogel emulsion.

[0147] The mixture may be in semi-solid or more liquid-like state at this stage. When the mixture is allowed to anneal, it may harden. This is because the gelator crystals that have been broken prior to the annealing will anneal. Uncrystallized gelator in the homogenized mixture may then also anneal / crystallize, fully forming a crystalline network. When the mixture is allowed to anneal, the gelator present in the mixture will fully form a crystalline network. The mixture may thus be allowed to fully crystallize, i.e. finish crystallizing.

[0148] The mixture may be allowed to anneal e.g. at a temperature in the range of 0 - 30 °C, or at room temperature, thereby obtaining the food composition. Low temperatures may however be beneficial. For example, the mixture may be allowed to anneal at a temperature in the range of 0 - 4 °C, thereby obtaining the food composition.

[0149] The mixture may be allowed to anneal e.g. for 16 - 24 hours .

[0150] The mixture may be allowed to anneal without stirring.

[0151] The mixture may be subjected to stirring and / or shearing when it is allowed to anneal.

[0152] The mixture may be subjected to stirring and / or shearing while it is allowed to anneal. The mixture may be subjected to the stirring while it is allowed to anneal e.g. with a stirring in the range of 10 - 1500 rpm, preferably in the range of 50 - 800 rpm, or more preferably 50 - 350 rpm (e.g. using a paddle mixer) , or stirring equivalent thereto. The mixture may be subjected to the shearing while it is allowed to anneal e.g. with a shear rate in the range of 0.001 - 1000 s-1, or preferably in the range of 0.1 - 100 s’1.

[0153] The food composition thus obtained may be e.g. divided into portions and packaged.

[0154] The food composition may comprise about 5 - 30 %, or about 10 - 30 % , or preferably about 10 - 20 % (w / w) of water.

[0155] The food composition may comprise about 40 - 92 % (w / w) of the fat phase;

[0156] - about 1 - 30 %, or 3 - 15 % , (w / w) of the gelator;

[0157] - about 5 - 30 % (w / w) of water;

[0158] - optionally an antioxidant;

[0159] - optionally a soluble fiber;

[0160] - optionally a protein;

[0161] - optionally salt;

[0162] - optionally an organic acid;

[0163] - optionally a food flavourant;

[0164] - optionally an emulsifier;

[0165] - optionally a non-lipid soluble material; and - optionally a food colourant.

[0166] With the method according to one or more embodiments described in this specification, a stable food composition that has a water content in the range of about 5 - 30 %, or in the range of about 10 - 30 % , or in the range of about 10 - 20 % (w / w) , can be achieved. The relatively low water content may affect the consistency and properties of the food composition, such as texture or melting point of the food composition; it may, for example, extend shelf life.

[0167] In an embodiment, the food product is a spread or a margarine-type product.

[0168] With such a food composition, different applications may be possible depending on the exact composition of the final food composition. A low-water content margarine may have a different texture, melting point, and be less likely to separate especially during heating. It may be for example that baking with a specific spread or margarine produces different results than with another spread or margarine.

[0169] The food composition may have a hardness in the range of about 0.1 - 40 N, preferably in the range of 1 - 15 N, more preferably in the range of 9 - 12 N. The hardness may be measured at 4-5 °C e.g. using a TA.XTplusC texture analyzer (Stable Micro Systems, UK) equipped with a 5 N load cell. A two-cycle penetration test may be performed using a cylindrical probe (12.5 mm diameter) , allowing 10 mm penetration depth at a speed of 1 mm / s, to obtain a force versus time curve, and the hardness may be determined as the maximum force measured during the first penetration cycle.

[0170] Any parameters described in this specification may be measured at room temperature, unless otherwise indicated.

[0171] EXAMPLES

[0172] Reference will now be made in detail to various embodiments, an example of which is illustrated in the accompanying drawings .

[0173] The description below discloses some embodiments in such a detail that a person skilled in the art is able to utilize the embodiments based on the disclosure. Not all steps or features of the embodiments are discussed in detail, as many of the steps or features will be obvious for the person skilled in the art based on this specification.

[0174] FIG. 1 illustrates an example embodiment of the method for producing a food composition. It is apparent to a person skilled in the art that any suitable tools, equipment, and / or materials may be used to implement the method of FIG. 1.

[0175] In the example embodiment illustrated in FIG 1, an oleogel is provided at 101. The provided oleogel comprises a fat phase, a gelator, and optionally an antioxidant, a food flavourant, an emulsifier, a non-lipid soluble material, and / or a food colourant. In an example embodiment, the fat phase is comprised of a vegetable oil and the gelator. The gelator may be e.g. a mixture of monoglycerides and diglycerides. The gelator may crystallize and thereby solidify the fat phase into a gel-like consistency when heated to over the melting point of the gelator and then cooled, forming the oleogel. The mixture of the fat phase and gelator may be heated e.g. to 90 °C and cooled in an ice bath. Therefore, the oleogel at 101 may be already cooled and in gel-like form in room temperature when it is provided.

[0176] An aqueous phase is provided at 102. The aqueous phase comprises water, and optionally a soluble fiber, a protein, and / or salt. In an example embodiment, the aqueous phase is liquid at room temperature. The aqueous phase may be heated and then cooled before the following operation.

[0177] At 103, the structure of the oleogel is broken at least partially by stirring. In an example embodiment, the oleogel is at room temperature, or in the temperature to which it was cooled, e.g. in the range of 0 °C - room temperature. In an example embodiment the stirring is stirring with a spoon. Many technical alternatives to such stirring exist and may be used by the person skilled in the art.

[0178] At 104, the aqueous phase is added to the at least partially broken oleogel and mixed, thereby obtaining a mixture of the oleogel and aqueous phase. In an example embodiment, the aqueous phase is added to the oleogel and then mixed therein. In an example embodiment, the mixing is done with a spoon. Many technical alternatives to mixing exist and may be used by the person skilled in the art. Although in this embodiment the structure of the oleogel is preliminarily broken at least partially by stirring at 103, it may be possible to proceed from 102 directly to 104 and add the aqueous phase to the oleogel and stir, thereby breaking the structure of the oleogel at least partially and have the aqueous phase absorbed in the oleogel.

[0179] At 105, the mixture is homogenized. In one embodiment, the homogenization is done with an immersion blender. The homogenization may result in an even mixture. Many technical alternatives exist and may be used by the person skilled in the art. The time and force of the homogenization depend on, among others, the temperature, consistencies, and amount of the mixture.

[0180] At 106, the mixture is left to anneal at a cool temperature, thereby obtaining the food composition. In one embodiment, the annealing is done by cooling the mixture at 0 - 4 °C overnight. The cooling may be done with many technical alternatives, such as a fridge, a cold room, or a cooler. In one embodiment, the food composition is a spreadable food composition or a margarine.

[0181] EXAMPLE 1 - Preparation of a food composition

[0182] Ingredients: Water, any vegetable oil, monoglycerides and diglycerides

[0183] 1) Rapeseed oil and monoglyceride (MG) and diglyceride (DG) were added to a pot, mixed, and heated to around 90 °C (carefully, so as not to overheat the mixture) .

[0184] 2) The pot was placed in an ice bath to cool. Around 150 g of molten oleogel containing MG:DG with 9:1 or higher ratio took 30 min to crystallize, those with ratios of 6:4 or 2:8 took 90 min. An oleogel was formed.

[0185] 3) Water was added on top of the oleogel (optionally the oleogel may be preliminarily broken by mixing it with a spoon) and mixed until the water was absorbed.

[0186] 4) The mixture was blended using an immersion blender for 20-30 s. 5) The mixture was stored in the fridge for overnight annealing .

[0187] After refrigeration the food composition was spreadable and solid. The food composition was stable during storage in the fridge. The food composition comprised 21.7 % water, 5.16 % MG, 0.34 % DG, and 72.8 % rapeseed oil (Formulation 1, Table 1) .

[0188] EXAMPLE 2 - Preparation of a food composition comprising pea proteins and soluble fiber

[0189] Several formulations of food compositions with varying ingredients and amounts of ingredients summarized in Table 1 were prepared .

[0190] Ingredients: Water, any vegetable oil, monoglycerides, diglycerides, pea protein concentrate or isolate, salt (table salt) , a mixture of plant sterols containing beta sitosterol as the main component (available e.g. as a commercial product sold under the trade name CardioAid XF) , fatty acid esters of the plant sterols (available e.g. as a commercial product sold under the trade name CardioAid S) , soluble corn fiber, soluble oat betaglucan, antioxidants (mixture of tocopherols) .

[0191] 1) An aqueous suspension was formed by adding water, proteins, salt, and soluble fiber in a container. The suspension was stirred with a spoon until the fiber and salt were completely dissolved. Proteins did not dissolve .

[0192] 2) Rapeseed oil and monoglyceride (MG) and diglyceride (DG) , optionally beta sitosterol, fatty acid esters of beta-sitosterol, or antioxidants were added to a pot, mixed, and heated to around 90 °C.

[0193] 3) The pot was placed in an ice bath to cool. An oleogel was formed.

[0194] 4) The aqueous suspension was heated in a microwave at maximum power for 20-30 s. In this step, the dispersion reaches almost the boiling point, and the proteins formed a foam over the solution. The aqueous suspension was then left to cool down at room temperature.

[0195] 5) The aqueous suspension was mixed with a spoon and then added on top of the oleogel and mixed until the aqueous suspension was absorbed.

[0196] 6) The mixture was blended using an immersion blender for 20-30 s.

[0197] 7) The mixture was stored in the fridge for overnight annealing .

[0198] After refrigeration the food compositions formed through this method had varying consistencies and features (Formulations 1-8, Table 1) .

[0199] Table 1. Examples of formulations. Formulations (short- ened to Form) are presented in no particular order.

[0200] Form Form Form Form Form Form Form Form

[0201] 1 2 3 4 5 6 7 8

[0202] The formulations with different ingredients and ratios of ingredients had different consistencies and characteristics (Table 1) . Visually observed Formulation 2 was stiff, spreadable, and stable in storage in the fridge for more than 10 days. Formulation 3 was a plastic and spreadable consistency, that was stable in the fridge for more than 10 days. Formulation 4 was a very plastic and very spreadable consistency, stable in the fridge for more than 10 days. Formulation 5 was a very soft consistency. Formulation 6 had a soft consistency. Formulation 7 was a plastic and spreadable consistency. Formulation 8 had good structure and spreadability.

[0203] General observations could be made on the effect of the different ingredients and their amounts thereof.

[0204] Water concentration: The higher the water content the softer the obtained spread, also at 40% water content the resulting spread becomes unstable during storage and releases part of the water (syneresis) . Better results were obtained between 10% and 30%.

[0205] Oil concentration and type: The higher the oil content the softer the spread. No noticeable differences were observed by changing the oil (extra virgin olive oil, rapeseed, mixture of oils with vitamins) .

[0206] MG:DG ratio and concentration: In general, the higher the concentration of the gelator, the higher the stiffness of the material. Higher MG:DG ratio yielded a stiffer spread compared to lower ratios. A ratio of 6:4 and 2:8 yielded a more plastic spread where the lowest ratio yielded the most plastic spread obtained. Two mixtures were tested at 9:1 ratio, obtained from fully hydrogenated palm oil and fully hydrogenated rapeseed or sunflower oil. The spread containing MG:DG mixture from palm origin was somewhat softer than the one from sunflower or rapeseed origin.

[0207] Plant sterol (PS) concentration: Higher concentration of plant sterols yielded to a stiffer spread. Between 1.5% to 5% plant sterols with a MG+DG:PS ratio of 1:1 to 7:3 was tested.

[0208] Fatty acid ester of plant sterol concentration: By substituting part of the plant sterols esters with their fatty acid ester counterparts, the sample became more liquid or softer, depending on the total concentration of the plant sterols and mono- and diglycerides.

[0209] Fiber concentration and type: No noticeable differences were observed when using 0% to 12% soluble corn fiber. Soluble beta-glucan was tested at lower concentrations together with soluble corn fiber (1% oat beta-glucan and 5% soluble corn fiber) , the resulting sample was like that containing only soluble corn fiber .

[0210] Type of proteins and concentration: A better formulation was obtained with pea proteins than oat proteins. No effect on the structure but effect on taste between 0% and 2% proteins.

[0211] Salt: No effect on structure between 0% and 1% of the food composition.

[0212] Antioxidants: No noticeable effect on structure between 0% and 0.2% of the food composition.

[0213] FIG. 2 shows an exemplary spreadable food composition.

[0214] It was found that the texture of the food composition could become grainy, if subjected to cycling temperatures (i.e. brought repeatedly out of the refrigerator and back) ; no oil or water leakage was observed, however. Retaining the proportion of the plant sterols (CardioAid) lower, e.g. at about 3 % , obviated the issue, as did replacing the plant sterol component with another one .

[0215] EXAMPLE 3

[0216] Spread compositions as set out in Tables 2 and 3 were prepared as set out in Example 2.

[0217] Table 2. Formulation of regular spread Table 3. Formulation of spreads containing waxes

[0218] Hardness

[0219] Textural properties were measured at 4-5 °C using a TA.XTplusC texture analyzer (Stable Micro Systems, UK) equipped with a 5 N load cell. A two-cycle penetration test was performed using a cylindrical probe (12.5 mm diameter) , allowing 10 mm penetration depth at a speed of 1 mm / s . From the resulting force versus time curve, hardness was determined as the maximum force measured during the first penetration cycle.

[0220] Microscopy

[0221] Sample microstructure was visualized using a Zeiss Axio- scope 5 optical microscope (Oberkochen, Germany) , in bright-field or polarized light mode. A small portion of the sample was mounted on a glass slide, covered with a glass coverslip, and gently pressed. Microscopic observations were conducted at room temperature using 40* magnification. Images were captured and processed using ZEN 3.9 (Zeiss) application software.

[0222] Rheology and viscosity

[0223] Rheological tests were conducted using a MCR 301e rheometer (AntonPaar, Austria) with a data acquisition software (Rheo- Compass™, version 1.32.258, Anton Paar, Austria) .

[0224] A parallel plate geometry (50 mm diameter) was used to conduct an amplitude strain sweep test (1 rad / s frequency, 1 mm gap, 5 °C) from 0.01% to 100% to record the storage (G' ) and the loss (G' ') moduli. The flow point (FP) , the boundary between the gel and the liquid states, was determined as the strain at which G'=G' ' .

[0225] A rotational test using a concentric cylindric measuring geometry (CC27 / C-PTD200) was performed to determine the viscosity curves of the lipid phase during crystallization at 30, 60, 90 min and spread soon after preparation using a logarithmic shear rate ramp from 0.01 to 100 s-1. The temperature of the measurements was selected based on the recorded temperature of the sample before measurement (8 °C for 30 min, 5 °C for the other samples) .

[0226] DSC

[0227] The melting profile of spreads were analyzed using a DSC823e differential scanning calorimeter mounted with a TSO801RO sample robot (Mettler Toledo, Columbus, USA) . Samples were prepared by carefully weighing 6-9 mg in 40-pL aluminum DSC pans, closed with hermetic sealing. Selected samples were subjected to a temperature program consisting of an isothermal holding at 4 °C for 30 min followed by dynamic heating from 4 °C to 85 °C at 5 °C / min. Measurements were carried out under a nitrogen flow of 50 mL / min. Data were processed using STARe DB V9.00 software (Mettler Toledo, Columbus, USA) .

[0228] An example of the spreads is illustrated in Fig. 3.

[0229] Cooling profile

[0230] Figure 4 shows two examples of cooling profiles of the lipid phase during crystallization under static conditions and during stirring. The difference between the curves is attributed to the two methods of crystallization, where static condition shows a slower cooling rate in the first part of the figure and a more gradual reaching temperature below 10 °C compared to the stirred lipid phase. On the other hand, stirring the lipid phase during crystallization allowed to reach faster cooling rates in the first 10 min, and a faster reaching of temperatures below 10 °C, along with obtaining a homogeneous temperature distribution inside the mass .

[0231] Viscosity of oleogel during cooling

[0232] The evolution of viscosity of the oleogel with composition described in Table 2 is shown in Figure 5. During crystallization in the ice bath, the viscosity increased as the result of the formation of the crystal network formed by the mono- and diglycerides and phytosterols.

[0233] Rheology of oleogel and spread soon after preparation and during annealing

[0234] Changes in elastic (Gr) and loss (G, r) moduli soon after preparation of the spread and during 24 h annealing at 4 °C compared to the fresh oleogel obtained after 90 min resting in the ice bath using form 1 (Table 2) , as shown in Fig. 6. The incorporation of the aqueous phase together with the homogenization increased the strength of the material as indicated by the increase moduli values in the low strain area (< 0.1%) compared to the starting oleogel. Annealing increased the strength of the material as well. The flow point (where G' = G, r) increased progressively in the order: oleogel < fresh spread < annealed spread.

[0235] Microscopy

[0236] Example of microstructure of the spread (form 1, Table 2) after 24 h annealing in the fridge showing water droplet and crystals (bright areas) is shown in Fig. 7. The crystalline structures show different morphologies including spherulites and platelets of different dimensions.

[0237] Melting profile using DSC

[0238] Fig. 8 shows the melting profile of the spread. During heating, three main thermal events are visible at around 35 °C, 42 °C, and 65 °C, which can be associated with the melting of the different lipid crystal structures used in the formulation. These thermal events, between 35 °C and 42 °C, are responsible for the oral melting sensation, which is a desirable characteristic in a spreadable food formulation.

[0239] Effect of shear during crystallization

[0240] Shearing was applied to the lipid phase during crystallization for time intervals of 0 (reference sample) , 15, 30, 60, and 90 min using an impeller mixer at 100 rpm (Fig. 9A-E) . The total time for the crystallization process was 90 min, which means that for the 15-min sheared oleogel , the sample was sheared for 15 min from the start of the process and then cooled under static conditions for the remaining 75 min . Shearing for 15 min produces a material that is less resistant to deformation, with a lower flow point , and with a G ' value similar to the reference sample . Increasing the shear time ( 30 and 60 min) produces slightly softer material , as indicated by the decrease in G ' value , but with a flow point comparable to the unsheared sample . Lastly, shearing for the entire 90 min of cool ing resulted in a material with intermediate hardness and flow point properties .

[0241] Effect of shear during annealing

[0242] Fig . 10A shows the effect of shearing when it is applied to the already formed spread stored in the fridge at different times . In general , minor changes can be observed in Grcompared to the reference sample . However, the longer the time before the spread is sheared the bigger the reduction of Grin the linear viscoelastic region . To evaluate the capability of the spread to recover from the damage induced by shear, rheological measurements were carried out on spreads after 5 h or 24 h of storage in the fridge after shear was applied ( Fig . 10B) . The spread shows a marked capability to recover its original rheological properties as indicated by the increase of Grover storage time in the fridge .

[0243] Table 4 . Products made with waxes

[0244] Figs . 11A, 11B and 11C illustrate the products containing the waxes as described in Tables 3 and 4 . EXAMPLE 4

[0245] Fig . 12 illustrates an exemplary method for producing the food composition, which method is described in more detail below . The method may be applied e . g . as an industrial process . The product obtained may be e . g . a spread .

[0246] 1A. Preparation of the lipid (fat) phase

[0247] The oil is added to a container and the temperature is increased to 90 - 150 ° C . The increase in temperature can be obtained by a steam j acket around the tank or by immersing a heating coil in the oil . Before , during, or after reaching the target temperature , a mixture of gelators , along with possible solid fats , is added to the oil and mixed using a paddle mixer, a blade mixer, a high shear mixer, or any other type of mixer that can allow a homogeneous distribution of the gelators and keeps the mixture agitated during the melting and / or dissolution of the gelators and possible solid fat . Other examples of possible equipment used to heat or pre-heat the oil is by means of heat exchangers such as tube-in-tube or tubular heat exchangers . The oil is heated and then poured into a pre-heated container to add the rest of the liposoluble ingredients and melt or solubili ze them . Possible colorants and flavors are added at the end of the melting and / or dissolution process , soon before starting the crystalli zation phase ( step 2 ) .

[0248] IB . Preparation of aqueous phase

[0249] Similarly to the lipid phase , water is added in a container and may be heated between 40 ° C and almost the boiling point . The increase in temperature may be done by the same means as described in 1A . Following al l water-soluble ingredients are added and mixed to disperse and / or solubili ze . The same equipment described in 1A can be used to disperse and mix the aqueous phase . Alternatively, water and water-soluble ingredients can be added together before the heating stage and after the dispersion and / or solubili zation is achieved, the temperature of the mixture then may be increased . The mixture is then cooled to room temperature or below ( 25-4 ° C) by using heat exchangers , a j acketed tank, or quiescently cooled to the temperature of the storage room in which the container or the aqueous phase is stored.

[0250] 2. Pre-crystallization

[0251] Following the melting and / or dissolution of liposoluble ingredients and the addition of the colorants and flavors, the lipid phase is then cooled to trigger the crystallization of the gelators. The methods used for this process can be continuous or in batch, and the target temperatures for crystallizing the gelators may be between 50 °C and 0 °C. For continuous process, scraped surface heat exchangers (SSHE, aka Votator) that operate between 1 rpm and 1500 rpm, optionally followed by a pin worker operating between 1 rpm and 1500 rpm and resting the material in static conditions using for example a resting tube for a time comprised between 0 min and 360 min can be used. Additionally, multiple SSHE can be connected in series to increase the heat transfer between the lipid phase and the coolant. The coolant used in SSHE can be ammonia, carbon dioxide, glycol, thermal oil, brine, Freon, or cold water, with temperatures between -50 °C and 20 °C. Alternatively, SSHE with larger surface area can be used. The cooling can alternatively be done in batch using resting tubes, barrels, or trays stored between -40 °C and 25 °C.

[0252] 3. Homogenization

[0253] The aqueous phase and the pre-crystallized lipid phase (oleogel) are then added together, mixed, and then homogenized. Mixing can be achieved using the same equipment described in 1A, such as paddle mixer, blade mixer, or any other type of mixer that can allow a homogeneous distribution of the aqueous phase in the lipid one. This step can be carried out at temperatures between 0 °C and 30 °C. Alternatively, the mixing step can be skipped, and the two phases can directly be fed to the homogenizer separately. The homogenization of the product is then obtained by using a high shear homogenizer such as in-line or batch stator-rotor homogenizers at ambient or low pressures (vacuum) , dispersers, or twin- screw mixers, operating between 10 rpm and 15000 rpm for a time necessary to obtain a well homogenized mixture at temperatures between 0 °C and 40 °C. 4 . Packing and annealing

[0254] After the mixture is homogeni zed, the product can be pumped and transferred into containers and packaged . After packaging, the product is allowed to anneal at temperatures between 0 ° C and 25 ° C for 0 h to 72 h before being consumed . Alternatively, the product after homogeni zation can be stored into containers , buffer tanks , or barrels , to partially anneal it in static or under shearing before being packaged . Consequently, the product is optionally mixed using a pin worked or a paddle or any other type of mixer and then pumped into the final package . A possible third method involves the use of SSHE after homogeni zation to partially anneal the product before further optionally mixing it or resting the product by using a resting tube and then packaging and storing to complete the anneal process .

[0255] It is obvious to a person skil led in the art that with the advancement of technology, the basic idea may be implemented in various ways . The embodiments are thus not limited to the examples described above ; instead, they may vary within the scope of the claims .

[0256] The embodiments described hereinbefore may be used in any combination with each other . Several of the embodiments may be combined together to form a further embodiment . A method, a product , or a use , disclosed herein, may comprise at least one of the embodiments described hereinbefore . It will be understood that the benefits and advantages described above may relate to one embodiment or may relate to several embodiments . The embodiments are not limited to those that solve any or all of the stated problems or those that have any or all of the stated benefits and advantages . It will further be understood that reference to ' an' item refers to one or more of those items . The term "comprising" is used in this specification to mean including the feature ( s ) or act ( s ) followed thereafter, without excluding the presence of one or more additional features or acts .

Claims

CLAIMS1. A method for producing a food composition, wherein the food composition is a spreadable food composition, wherein the method comprises providing an oleogel, wherein the oleogel comprises a fat phase and a gelator; providing an aqueous phase; adding the aqueous phase to the oleogel with stirring such that the aqueous phase is absorbed in the oleogel, thereby obtaining a mixture of the oleogel and the aqueous phase; homogenizing the mixture; and allowing the mixture to anneal, thereby obtaining the food composition; wherein at most 1 % (w / w) of solid fat is added to the food composition.

2. The method according to claim 1, wherein the fat phase comprises or is a vegetable oil, a long-chain triacyl glycerol, a medium-chain triacyl glycerol, a short-chain triacyl glycerol, or any mixture thereof; wherein the vegetable oil is optionally selected from the group consisting of: soybean oil, sunflower oil, high oleic sunflower oil, walnut oil, flaxseed oil, extra virgin olive oil, olive oil, safflower oil, peanut oil, grape oil, hemp oil, rice bran oil, rapeseed oil, high oleic rapeseed oil, canola oil, and / or a combination or mixture thereof, wherein optionally the vegetable oil is enriched with vitamins, and wherein the food composition optionally comprises about 40 - 92 % (w / w) of the fat phase .

3. The method according to claim 1 or 2, wherein the gelator comprises or is a monoglyceride, a diglyceride, a fatty acid, a fatty alcohol, a natural wax, or any mixture or combination thereof; wherein the gelator optionally further comprises one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof.

4. The method according to any one of claims 1 - 3, wherein the food composition comprises about 1 - 30 % (w / w) , preferably about 3 - 15 % (w / w) , of the gelator.

5. The method according to any one of claims 1 - 4, wherein the gelator comprises or is a mixture comprising a monoglyceride, a diglyceride and optionally one or more plant sterols, plant stands, fatty acid esters of plant sterols, fatty acid esters of plant stands, or any mixture and combination thereof, wherein the ratio of the monoglyceride ( s ) to the diglyceride ( s ) is optionally in the range of 20:80 to 95:5, and / or wherein optionally the ratio of monoglyceride and diglycerides to the one or more plant sterols in the fat phase is in the range of 3:7 to 8:2.

6. The method according to any one of claims 1 - 5, wherein the oleogel is formed by mixing and heating the fat phase and the gelator, and optionally an antioxidant, a food flavourant, an emulsifier, a non-lipid soluble material, and / or a food colourant, to a temperature above the melting point of the gelator to obtain a molten oleogel; and allowing the molten oleogel to cool, thereby forming the oleogel.

7. The method according to any one of claims 1 - 6, wherein the molten oleogel is subjected to stirring and / or shearing while it is allowed to cool; and / or wherein the mixture is subjected to stirring and / or shearing while it is allowed to anneal .

8. The method according to any one of claims 1 - 7, wherein the aqueous phase comprises water and optionally one or more of a soluble fiber, a protein, salt, an organic acid, a food flavourant, or a food colourant.

9. The method according to any one of claims 1 - 8, wherein the aqueous phase is in the form of a liquid.

10. The method according to any one of claims 1 - 9, wherein the mixture is allowed to anneal at a temperature in the range of 0 - 4 °C.

11. The method according to any one of claims 1 - 10, wherein the water content in the food composition is in the range of about 5 - 30 %, or in the range of about 10 - 20 % (w / w) .

12. The method according to any one of claims 8 - 11, wherein the food composition comprises about 5 - 35 %, or 6 - 12 % (w / w) of the soluble fiber.

13. A solid or semi-solid spreadable food composition, wherein the food composition comprises- about 40 - 92 % (w / w) of a fat phase;- about 1 - 30 % (w / w) of a gelator; - about 5 - 30 % (w / w) of water; and- optionally one or more of an antioxidant, a soluble fiber, a protein, salt, an organic acid, a food flavourant, an emulsifier, a non-lipid soluble material, or a food colourant ; wherein at most 1 % (w / w) of solid fat is included in the food composition.

14. The food composition according to claim 13, wherein the food composition is obtainable by the method according to any one of claims 1 - 12.

15. A food product comprising or prepared using the food composition according to any one of claims 13 - 14.

16. The food product according to claim 15, wherein the food product is a spread or a margarine-type product.

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