Plant-based substitutes

Abstract

A non-animal derived fat composition comprises a non-interesterified blend of (a) an interesterified oil composition of one or more oils; and (b) a further composition comprising one or more oils; wherein the non-animal derived fat composition comprises from 2% to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; from 0.5% to 10% by weight of a total amount of caprylic acid (C8:0) and decanoic acid (C10:0) residues; from 25% to 50% by weight of palmitic acid (C16:0) residues; from 5% to 20% by weight of stearic acid residues (C18:0); and from 18% to 40% by weight of oleic acid residues (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Description

[0001] PLANT-BASED SUBSTITUTES

[0002] FIELD OF THE INVENTION

[0003] The invention relates to non-animal derived fat compositions and their use as plant-based substitutes and extenders in food products.

[0004] BACKGROUND OF THE INVENTION

[0005] The present invention relates to the field of plant-based substitutes. More particularly, the invention relates to a non-animal derived fat composition that can be used in food products as a replacement for milk fat or alongside milk fat as an extender composition.

[0006] Milk fat (dairy fat) occurs naturally in the milk of ruminant animals such as cows, goats and sheep. It is thus the principal fat component of dairy products such as cheeses, cream, butter, yoghurts and desserts including frozen desserts. Milk fat is also used in many other food products (typically in the form of butter) such as various bakery products, confectionary products, milk chocolate products, sauces and soups.

[0007] Milk fat is believed to be key in contributing to the pleasant organoleptic properties of dairy food products and food products containing butter such as those mentioned above. For example, dairy products often have a pleasant mouthfeel, a creamy texture and flavour and a desirable melt in the mouth sensation upon consumption.

[0008] There is an increasing demand for plant-based foods due to consumers’ increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat and dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons.

[0009] This has led to the development of various plant-based food products such as plant-based meats (meat analogue compositions) and plant-based dairy products which aim to mimic certain qualities of the animal-derived products, such as the texture, taste and / or appearance. Plant-based alternatives for many dairy products such as ice cream, cheese, yoghurts and whipping cream have thus been developed.

[0010] Due to the complex nature of milk fat, it has been found difficult to provide replacement plant derived fats that can effectively emulate its organoleptic properties when included in food products. The plant derived fats that have been used so far have different chemical profiles to milk fat and have not been found to effectively emulate the organoleptic profile of milk fat when included in food products.

[0011] A variety of plant derived oils have been proposed as milk fat substitutes. Certain low melting point vegetable oils and fats such as rapeseed oil have been used in plant-based dairy products. The use of these oils has been found by the inventors of the present invention to be functionally limited and undesirable. Specifically, it has been found that upon removal from the refrigerator for a short time, the vegetable oil present therein melts and separates from the matrix of the product. This defect is known as “oiling out” to those skilled in the art. This results in, for example, plant-based dairy compositions such as spreads losing their structure and oiling-out.

[0012] An approach for providing a harder, higher melting point fat for use in food products is to use a hydrogenated vegetable oil. Hydrogenation increases the saturated fatty acid moiety content of the oil and thus increases its melting point. Hydrogenation can be done either partly (thus leaving some unsaturated fatty acids present in the fat) or fully where 100% (or near) of the unsaturated fatty acid moieties present in the oil are converted to saturated fatty acids. However, a disadvantage of using partially hydrogenated fats is that they contain a high content of trans unsaturated fatty acids, which has been linked to an increased incidence of heart disease and higher cholesterol in consumers, amongst other conditions. A further disadvantage of using fully hydrogenated fats is that the resulting composition typically has a poor melting behaviour resulting in an undesirable and unpleasant “waxy” mouthfeel when included in food products, such as dairy analogue compositions. Consumers are also increasingly health conscious and are wary of foods that contain hydrogenated fats.

[0013] Coconut oil has also been proposed for use in dairy analogue compositions as a milk fat replacement. Coconut oil has a melting point of 24°C, which is higher than many other vegetable derived oils (such as sunflower oil and rapeseed oil) and so has the potential to mimic the properties of animal-derived fats with higher melting points. However, a problem with coconut oil is that it has a very steep melting curve and melts very quickly above its melting point meaning that it fails to provide suitable crystal lattice structure and lacks the ability to entrain liquid oil to fully mimic real dairy products at or above room temperature. Coconut oil is also brittle at colder temperatures below its melting point detracting from its ability to effectively mimic milk fat in food products at these temperatures. Palm oil and palm kernel oil have also been proposed for use as milk fat substitutes in dairy analogue food products in order to provide a crystal lattice structure at room temperature that provides structure retention to the food product and that prevents oiling out of liquid oil from the products. Certain interesterified blends of low melting point fats and high melting point fats such as blends of shea butter and sunflower oil have also been proposed forthis purpose. Despite these attempts at providing suitable milk fat substitutes, the fats known in the art forthis purpose have been found by the inventors to not effectively emulate the organoleptic profile of milk fat when used in food products such as dairy analogue food products. The art to date has primarily been focused on physical properties of the milk fat substitutes when used in food products such as providing spreadability and structure retention and minimising oiling out and phase separation in the food products as opposed to the organoleptic profile provided by the milk fat substitutes in food products. For example, WO2023 / 146460 discloses the use of interesterified coconut oil (optionally blended with liquid oils) as a milk fat substitute to provide improved spreadability, structure retention and thermal stability and reduced oiling out in food products. However, the document does not focus on providing milk fat substitutes that effectively mimic the organoleptic properties of milk fat when used in dairy analogue compositions such as the specific mouthfeel, creamy texture and flavour of dairy products and the desirable melt in the mouth sensation upon consumption.

[0014] There remains a need in the art for non-animal derived fat compositions that can effectively wholly or partially replace milk fat in food products and that can provide similar organoleptic properties to milk fat containing products upon consumption.

[0015] SUMMARY OF THE INVENTION

[0016] The present invention is based on the surprising finding that certain non-animal derived fat compositions can effectively emulate the organoleptic profile provided by milk fat when used in food products such as dairy analogue food products. When used in food products, the certain non-animal derived fat compositions can effectively provide the mouthfeel, creamy texture and flavour of food products containing milk fat and the desirable melt in the mouth sensation upon consumption typically associated with such food products. It has been found by the inventors that key to providing these sensory properties (in particular a dairy-like flavour) typically associated with the use of milk fat in food products is the presence of fatty acid moieties containing from 4 to 10 carbon atoms in the fat compositions. Non-animal derived milk fat substitutes known in the art do not contain these fatty acid moieties in significant enough quantities to be able to provide these desired sensory effects upon consumption when included in food products.

[0017] According to a first aspect of the invention, there is provided a non-animal derived fat composition comprising a non-interesterified blend of (a) an interesterified oil composition of one or more oils; and (b) a further composition comprising one or more oils; wherein the non-animal derived fat composition comprises from 2% to 10% by weight of a combination of butyric acid (C4:0) and caproic acid (C6:0) residues; from 0.5% to 10% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues; from 25% to 50% by weight of palmitic acid (C16:0) residues; from 5% to 20% by weight of stearic acid residues (C18:0); and from 18% to 40% by weight of oleic acid residues (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the non-animal derived fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the non- animal derived fat composition.

[0018] Typically, the non-animal derived fat composition comprises from 3% to 10% by weight of a combination of butyric acid (C4:0) and caproic acid (C6:0) residues; and preferably from 3% to 7% by weight of a combination of butyric acid (C4:0) and caproic acid (C6:0) residues.

[0019] Preferably, the non-animal derived fat composition comprises from 2% to 5% by weight of butyric acid (C4:0) residues. More preferably, the non-animal derived fat composition comprises from 2% to 4% by weight of butyric acid (C4:0) residues.

[0020] Preferably, the non-animal derived fat composition comprises from 1 % to 5% by weight of caproic acid (C6:0) residues; and more preferably from 1 % to 3% by weight of caproic acid (C6:0) residues.

[0021] Typically, the non-animal derived fat composition comprises from 3% to 10% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues; and preferably from 3% to 5% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues.

[0022] The word combination as used in the paragraphs above is not used to mean that both fatty acids present in the combination must be present. For example, where it is stated that the non-animal derived fat composition comprises from 3% to 10% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues, it will be understood that only one of these fatty acids need be present in the non-animal derived fat composition, but that the combined amount of (C8:0) and (C10:0) present in the nonanimal derived fat composition is from 3% to 10% by weight.

[0023] Preferably, the non-animal derived fat composition comprises from 2% to 5% by weight of caprylic acid (C8:0) residues; and more preferably from 2% to 3% by weight of caprylic acid (C8:0) residues.

[0024] Preferably, the non-animal derived fat composition comprises from 1 % to 5% by weight of decanoic acid (C10:0) residues; and more preferably from 1 % to 2% by weight of decanoic acid (C10:0) residues.

[0025] Preferably, the non-animal derived fat composition comprises from 2% to 10% by weight of lauric acid residues (C12:0); and more preferably from 4% to 8% by weight of lauric acid residues (C12:0).

[0026] Preferably, the non-animal derived fat composition comprises from 30% to 45% by weight of palmitic acid residues (C16:0); and more preferably from 34% to 42% by weight of palmitic acid residues (C16:0).

[0027] Preferably, the non-animal derived fat composition comprises from 8% to 18% by weight of stearic acid (C18:0) residues; and more preferably from 8% to 15% by weight of stearic acid residues (C18:0).

[0028] Preferably, the non-animal derived fat composition comprises from 22% to 30% by weight of oleic acid residues (C18:1 ).

[0029] Preferably, the non-animal derived fat composition comprises from 2% to 8% by weight of linoleic acid residues (C18:2) residues; and preferably from 4% to 8% by weight of linoleic acid residues.

[0030] Preferably, the non-animal derived fat composition comprises from 50% to 80% by weight of saturated fatty acid residues (SAFA); and more preferably from 60% to 80% by weight of saturated fatty acid residues (SAFA).

[0031] Typically, the non-animal derived fat composition comprises less than 2% by weight of trans fatty acids; preferably less than 1 % by weight of trans fatty acids; more preferably less than 0.5% by weight of trans fatty acids; and most preferably less than 0.2% by weight of trans fatty acids.

[0032] Typically, the non-animal derived fat comprises less than 2% by weight of palmitoleic acid (C16:1); preferably less than 1 % by weight of palmitoleic acid; more preferably less than 0.5% by weight of palmitoleic acid (C16:1 ); and most preferably less than 0.2% by weight of palmitoleic acid (C16:1).

[0033] Typically, the non-animal derived fat composition comprises one or more of the following features:

[0034] (i) the solid fat content of the non-animal derived fat composition at 10°C as determined according to IUPAC 2.150. b is from 30 to 50; and preferably from 35 to 45;

[0035] (ii) the solid fat content of the non-animal derived fat composition at 20°C as determined according to IUPAC 2.150. b is from 15 to 40; and preferably from 20 to 30;

[0036] (iii) the solid fat content of the non-animal derived fat composition at 25°C as determined according to IUPAC 2.150. b is from 10 to 30; and preferably from 15 to 25;

[0037] (iv) the solid fat content of the non-animal derived fat composition at 30°C as determined according to IUPAC 2.150. b is from 5 to 22; and preferably from 8 to 20;

[0038] (v) the solid fat content of the non-animal derived fat composition at 35°C as determined according to IUPAC 2.150. b is from 0 to 15; and preferably from 5 to 15; or

[0039] (vi) the solid fat content of the non-animal derived fat composition at 40°C as determined according to IUPAC 2.150. b is from 0 to 10; and preferably from 2 to 8.

[0040] Preferably, the non-animal derived fat composition is as defined by two or more of features

[0041] (i) to (vi) discussed above; more preferably the non-animal derived fat composition is as defined by three or more of features (i) to (vi); still more preferably the non-animal derived fat composition is as defined by four or more of features (i) to (vi); and most preferably the non-animal derived fat composition is as defined by five or more of features (i) to (vi).

[0042] Preferably, the non-animal derived fat composition comprises any one or more of the following features:

[0043] (i) the solid fat content of the non-animal derived fat composition at 10°C as determined according to IUPAC 2.150. b is from 35 to 45;

[0044] (ii) the solid fat content of the non-animal derived fat composition at 20°C as determined according to IUPAC 2.150. b is from 20 to 30;

[0045] (iii) the solid fat content of the non-animal derived fat composition at 25°C as determined according to IUPAC 2.150. b is from 15 to 25; (iv) the solid fat content of the non-animal derived fat composition at 30°C as determined according to IUPAC 2.150. b is from 8 to 20;

[0046] (v) the solid fat content of the non-animal derived fat composition at 35°C as determined according to IUPAC 2.150.b is from 5 to 15; or

[0047] (vi) the solid fat content of the non-animal derived fat composition at 40°C as determined according to IUPAC 2.150. b is from 2 to 8.

[0048] Preferably, the non-animal derived fat composition is as defined by two or more of features (i) to (vi) discussed above; more preferably the non-animal derived fat composition is as defined by three or more of features (i) to (vi); still more preferably the non-animal derived fat composition is as defined by four or more of features (i) to (vi); and most preferably the non-animal derived fat composition is as defined by five or more of features (i) to (vi).

[0049] Typically, the interesterified oil composition is an interesterified blend of two or more oils. Preferably, the interesterified oil composition is an interesterified blend of three or more oils.

[0050] It is preferred that the interesterified oil composition (a) comprises the majority of the butyric acid (C4:0) and caproic acid (C6:0) present in the non-animal derived fat composition. It is also preferred that the interesterified oil composition (a) comprises the majority of the caprylic acid (C8:0) and decanoic acid (C10:0) residues present in the non- animal derived fat composition. The process of interesterification rearranges and redistributes the fatty acids present in the interesterified oil composition between different triglyceride molecules to provide a composition with the same fatty acid profile but different triglyceride profile than prior to interesterification. As a result, the butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0) and decanoic acid (C10:0) residues present are typically redistributed into triglycerides of slightly higher molecular weight and that also comprise longer chain fatty acids rather than triglycerides comprising only the shorter chain fatty acids. This is desirable as it has surprisingly been found by the inventors that when the non-animal derived fat composition is deodorised after synthesis (as is a common well known step in the preparation of oils for use in food products to remove unwanted impurities which may taint the taste or smell of the oils), less butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0) and decanoic acid (C10:0) residues are lost in the process than if these fatty acids are not present in an interesterified oil component. Deodorization involves subjecting the non-animal derived fat composition to high temperatures. Without being limited by theory, it is believed that where the shorter chain fatty acids are present in very low molecular weight triglycerides (such as triglycerides with a carbon number of less than 20 or less than 10), the higher volatility of the lower molecular weight triglycerides causes greater evaporation and loss of these triglycerides during the deodorization process leading to reduced yield of the shorter chain fatty acids in the final product and in particular butyric acid (C4:0) and caproic acid (C6:0). In contrast, after interesterification, due to more of the shorter chain fatty acids being present in triglycerides of higher molecular weight with lower volatility, less triglycerides containing these fatty acids are lost in the deodorization process.

[0051] Accordingly, preferably, at least 80% of the butyric acid (C4:0) residues and at least 80% of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; and more preferably at least 90% of the butyric acid (C4:0) residues and at least 90% of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition.

[0052] Still more preferably, substantially all of the butyric acid (C4:0) residues and substantially all of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; and most preferably all of the butyric acid (C4:0) residues and all of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition.

[0053] Preferably, at least 80% of the caprylic acid (C8:0) residues and at least 80% of the decanoic acid (C10:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; and more preferably at least 90% of the caprylic acid (C8:0) residues and at least 90% of the decanoic acid (C10:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition.

[0054] Still more preferably, substantially all of the caprylic acid (C8:0) residues and substantially all of the decanoic acid (C10:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; and most preferably all of the caprylic acid (C8:0) residues and all of the decanoic acid (C10:0) residues present in the non- animal derived fat composition are present in the interesterified oil composition.

[0055] As discussed above, the process of interesterification redistributes fatty acids within the composition to provide a composition with the same fatty acid profile but different triglyceride profile than the composition prior to interesterification. The interesterification process can thus be used to provide a composition with a greater number of triglycerides with a desired carbon number in the non-animal derived fat compositions. Without being limited by theory, it is believed by the inventors of the present invention that triglycerides with certain carbon numbers contribute to the non-animal derived fat composition being able to effectively mimic the organoleptic profile of milk fat. In particular, it is believed that the dairy-like mouthfeel, creamy texture and flavour, and desirable melt in the mouth sensation upon consumption associated with food products comprising the non-animal derived fat composition of the invention is contributed to by the non-animal derived fat composition having a relatively high number of triglycerides with carbon numbers in the range of 32 to 46 and in particular 36 to 40 (i.e. C32 to C46 triglycerides and C36 to C40 triglycerides). The majority of triglycerides with these carbon numbers are present in the interesterified oil composition (a). These triglycerides are also the triglycerides that comprise the majority of the butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0) and decanoic acid (C10:0) residues of the non-animal derived fat composition of the invention and also most lauric acid (C12:0) residues present in the non-animal derived fat composition of the invention.

[0056] Accordingly, preferably, the non-animal derived fat composition comprises C32 to C46 triglycerides in a total amount of at least 35%; and more preferably from 35% to 55% by weight of triglycerides present in the non-animal derived fat composition.

[0057] Preferably, the non-animal derived fat composition comprises C36 to C40 triglycerides in a total amount of at least 15% by weight of triglycerides present in the non-animal derived fat composition; more preferably from 20% to 35% by weight of triglycerides present in the non-animal derived fat composition; and most preferably from 20% to 25% by weight of triglycerides present in the non-animal derived fat composition.

[0058] Interesterification also can be used to reduce the relative amount of C48 to C54 triglycerides present in the non-animal derived fat composition. When the interesterified oil composition (a) is interesterified, fatty acids from these triglycerides are replaced with shorter chain fatty acids as discussed above meaning that the amount of these triglycerides in the interesterified oil composition (a) is reduced.

[0059] Accordingly, preferably, the non-animal derived fat composition comprises C48 to C54 triglycerides in a total amount of less than 60% by weight of triglycerides present in the non-animal derived fat composition. More preferably, the non-animal derived fat composition comprises C48 to C54 triglycerides in a total amount of from 35% to 55% by weight of triglycerides present in the non-animal derived fat composition. Most preferably, the non-animal derived fat composition comprises C48 to C54 triglycerides in a total amount of from 40% to 50% by weight of triglycerides present in the non-animal derived fat composition.

[0060] The non-animal derived fat composition of the invention typically comprises C26 to C30 triglycerides in a total amount of at least 4.0%; and preferably from 4.5% to 7.5% by weight of triglycerides present in the non-animal derived fat composition.

[0061] The abbreviation C followed by a number stands for the total carbon number of the fatty acid moieties present in the triglyceride molecule. For example, a triglyceride comprising two stearic acid residues and one lauric acid residue would have a total carbon number of 48 (18+18+12).

[0062] Triglyceride content may be determined for example based on molecular weight differences (Carbon Number (CN)) by AOCS Ce 5-86. The notation triglyceride Cxx denotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. C54 includes tristearin.

[0063] The interesterified oil composition (a) is produced by interesterification of the oil components of the blend. Any suitable interesterification process known in the art can be used to produce the interesterified oil composition (a). Suitable process conditions for interesterification are known. For example, the interesterification process conditions discussed in EP2196094 can be used.

[0064] Typically, the interesterified oil composition (a) has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof. Preferably, the interesterified oil composition (a) has been produced by chemical interesterification.

[0065] As discussed above, preferably, the interesterified oil composition (a) is deodorised after interesterification.

[0066] Interesterified oil composition (a)

[0067] The interesterified oil composition (a) may be present in the non-animal derived fat composition in any suitable amount. Preferably, the interesterified oil composition (a) is present in the non-animal derived fat composition in an amount of from 40% to 90% by weight of the non-animal derived fat composition; and more preferably in an amount of from 50% to 80% by weight of the non-animal derived fat composition. Preferably, the interesterified oil composition (a) comprises an interesterified oil blend of at least: (a1) one or more triglyceride oils comprising at least 30% by weight of a combination of butyric acid residues (C4:0) and caproic acid residues (C6:0); and (a2) one or more lauric fats or fractions thereof; or a blend of one or more lauric fats or fractions thereof with one or more oils; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil.

[0068] Typically, the one or more triglyceride oils of component (a1) comprise from 10% to 90% by weight of butyric acid (C4:0) and from 10% to 90% by weight of caproic acid (C6:0). Preferably, the one or more triglyceride oils of component (a1 ) comprise from 50% to 80% by weight of butyric acid (C4:0) and from 20% to 50% by weight of caproic acid (C6:0). Examples of such triglyceride oils include short chain triglyceride (SCT) oils. Such oils can easily be prepared using methods known in the art such as esterification of mixtures of butyric acid (C4:0) and caproic acid (C6:0) with glycerol. The one or more oils of component (a1 ) may be present in any suitable amount. Preferably, the one or more oils of component (a1 ) are present in the interesterified oil composition in a total amount of from 2% to 15% by weight of the interesterified oil composition (a).

[0069] The blend of one or more lauric fats or fractions thereof with one or more oils of component (a2) can be an interesterified blend or a non-interesterified blend.

[0070] Typically, the one or more triglyceride oils of component (a2) comprise one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil.

[0071] Typically, the one or more lauric fats or fractions thereof of component (a2) comprise palm kernel oil, coconut oil, babassu oil, or a fraction thereof. Preferably, the one or more lauric fats of component (a2) comprise palm kernel oil or a fraction thereof.

[0072] The one or more lauric fats can be present in any suitable amount. The one or more lauric fats or fractions thereof of component (a2) may be present in the interesterified oil composition (a) in any suitable amount. Preferably, the one or more lauric fats or fractions thereof are present in a total amount of from 5% to 25% by weight of the interesterified oil composition (a).

[0073] Typically, the one or more triglyceride oils of component (a2) that comprise palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight comprise palm oil or a fraction thereof ; preferably palm stearin; and more preferably palm stearin with an iodine value of from 10 to 40 as determined according to AOCS Cd 1c-85. These oils may be present in any suitable amount. The one or more triglyceride oils of component (a2) that comprise palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight may be present in any suitable amount. Preferably, these oils of component (a2) are present in a total amount of from 15% to 80% by weight of the interesterified oil composition (a).

[0074] Optionally, the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, and additional component (a3) as described in further detail below. Component (a3) is one or more triglyceride oils comprising at least 30% by weight of a combination of caprylic acid residues (C8:0) and decanoic acid residues (C10:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil. Typically, the one or more triglyceride oils of component (a3) comprise from 20% to 80% by weight of caprylic acid (C8:0) and from 20% to 80% by weight of decanoic acid (C10:0). Preferably, the one or more triglyceride oils of component (a3) comprise from 45% to 70% by weight of caprylic acid (C8:0) and from 30% to 50% by weight of decanoic acid (C10:0). Such oils can easily be prepared using methods known in the art such as esterification of mixtures of caprylic acid (C8:0) and decanoic acid (C10:0) with glycerol. Examples of such oils include oils known in the art as MCT oils (medium chain triglyceride oils). These oils can be present in interesterified oil composition (a) in any suitable amount. Typically, the one or more oils of component (a3) are present in interesterified oil composition (a) in an amount of from 2% to 15% by weight of the interesterified oil composition (a).

[0075] Optionally, the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, and additional component (a4) as described in further detail below. More preferably, in these embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1), (a2) and (a3) as defined above, and additional component (a4) as described in further detail below. Component (a4) is component (a4-1 ) or component (a4-2). Component (a4-1 ) is one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil. Component (a4-2) is a blend of one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1 ) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight, and one or more lauric fats; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil. The blend of component (a4-2) can be an interesterified or non-interesterified blend.

[0076] Typically, the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0 to 10% by weight of component (a4) comprises a stearin fraction of an interesterified blend of palm oil or fractions thereof and shea butter or fractions thereof.

[0077] Typically, the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0 to 10% by weight of component (a4) are present in an amount of up to 60% by weight of the interesterified oil composition (a).

[0078] Component (a1 ) is typically included in the interesterified oil composition (a) in order to provide butyric acid (C4:0) and caproic acid (C6:0) to the non-animal derived fat composition. Component (a3), if present, is included in the interesterified oil composition (a) in order to provide caprylic acid residues (C8:0) and decanoic acid residues (C10:0) to the non-animal derived fat composition. As discussed above, including these fatty acids in an interesterified component reduces the extent to which these fatty acids are lost during subsequent deodorization of the interesterified oil composition (a) or final fat composition. Interesterification also provides a higher number of the preferred triglycerides discussed above that are believed by the inventors to be key in contributing to the final fat composition effectively mimicking the organoleptic profile of milk fat when used in food products.

[0079] The one or more lauric fats or fractions thereof of component (a2) or component (a4-2) are principally included as a source of lauric acid (C12:0) for the fat composition. Lauric fats also contribute to the palmitic acid (C16:0) and oleic acid (C18:1) content of the fat composition.

[0080] The one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight of component (a2) are of course included principally to provide these fatty acids to the non-animal derived fat composition.

[0081] The one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1 ) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight are of course included principally to provide these fatty acids to the non-animal derived fat composition.

[0082] Embodiments of interesterified oil composition (a) are described in further detail below. In a first set of embodiments (embodiment A), the interesterified oil composition (a) is typically an interesterified blend of one or more oils that are not themselves interesterified. In a second set of embodiments (embodiment B), the interesterified oil composition (a) is typically an interesterified blend of one or more oil blends that are themselves interesterified.

[0083] Embodiment A

[0084] In some embodiments, the interesterified oil composition (a) comprises an interesterified oil blend of at least:

[0085] (a1 ) one or more triglyceride oils comprising at least 30% by weight of a total amount of butyric acid residues (C4:0) and caproic acid residues (C6:0);

[0086] (a2) one or more lauric fats or fractions thereof; (a5) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight; and optionally:

[0087] (a3) one or more triglyceride oils comprising at least 30% by weight of a total amount of caprylic acid residues (C8:0) and decanoic acid residues (C10:0); and / or

[0088] (a4-1 ) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight; and / or wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in each component and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in each component.

[0089] Preferably, components (a1 ), (a2), (a3), and / or (a4-1 ) are as described above. The one or more one or more triglyceride oils comprising at least 30% by weight of a total amount of butyric acid residues (C4:0) and caproic acid residues (C6:0) of component (a1 ) are preferably present in an amount of from 2% to 15% by weight of interesterified oil composition (a).

[0090] The one or more triglyceride oils comprising at least 30% by weight of a total amount of caprylic acid residues (C8:0) and decanoic acid residues (C10:0) of component (a3) are preferably present in an amount of from 2% to 15% by weight of interesterified oil composition (a).

[0091] The one or more lauric fats or fractions thereof of component (a2) may be present in any suitable amount. Preferably, the one or more lauric fats or fractions thereof of component (a2) is present in an amount of 2% to 35% by weight of the interesterified oil composition (a).

[0092] Typically, the one or more triglyceride oils (a5) comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight may be present in any suitable amount. Preferably, the one or more triglyceride oils (a5) comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight are present in a total amount of from 0.5% to 85% by weight of the interesterified oil composition (a); and preferably from 10% to 60% by weight of interesterified oil composition (a).

[0093] Typically, the one or more triglyceride oils (a5) comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight comprise palm oil or a fraction thereof; preferably palm oil stearin; and more preferably palm oil stearin with an iodine value of from 10 to 35 as determined according to AOCS Cd 1c-85.

[0094] Preferably, component (a4-1 ) is present in interesterified oil composition (a). Preferably, the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight of component (a4-1 ) are present in a total amount of from 0.5% to 60% by weight of the interesterified oil composition (a); and preferably from 10% to 50% by weight of interesterified oil composition (a).

[0095] Preferably, the lauric fat ora fraction thereof of component (a2) comprises palm kernel oil, coconut oil, babassu oil, a fraction thereof or a mixture thereof.

[0096] Preferably, the lauric fat ora fraction thereof of component (a2) comprises palm kernel oil. Preferably, the palm kernel oil is present in an amount of from 2% to 20% by weight of interesterified oil composition (a).

[0097] Preferably, the lauric fat or fraction thereof of component (a2) comprises palm kernel oil stearin. Preferably, the palm kernel oil stearin has an iodine value of from 5 to 10 as determined according to AOCS Cd 1 c-85.

[0098] Preferably, the palm kernel oil stearin (optionally with an iodine value of from 5 to 10 as determined according to AOCS Cd 1c-85) is present in an amount of from 1 % to 15% by weight of interesterified oil composition (a).

[0099] Most preferably, the lauric fat or a fraction thereof of component (a2) comprises palm kernel oil and palm kernel oil stearin (optionally with an iodine value of from 5 to 10 as determined according to AOCS Cd 1c-85). In these embodiments, preferably, the palm kernel oil is present in an amount of from 2% to 20% by weight of interesterified oil composition (a) and the palm kernel oil stearin (optionally with an iodine value of from 5 to 10 as determined according to AOCS Cd 1 c-85) is present in an amount of from 1 % to 15% by weight of interesterified oil composition (a).

[0100] Preferably, interesterified oil composition (a) comprises at least component (a1 ), (a2), (a5) and (a3) as described above; or at least components (a1), (a2), (a5) and (a4-1 ) as described above. More preferably, interesterified oil composition (a) comprises at least component (a1), (a2), (a5), (a3) and (a4-1) as described above.

[0101] Embodiment B

[0102] In other embodiments, the interesterified oil composition (a) comprises an interesterified oil blend of at least the following components:

[0103] (a1) one or more triglyceride oils comprising at least 30% by weight of a combination of butyric acid residues (C4:0) and caproic acid residues (C6:0);

[0104] (a2) an oil blend of at least one or more lauric fats or fractions thereof, and one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight; and optionally:

[0105] (a3) one or more triglyceride oils comprising at least 30% by weight of a total amount of caprylic acid residues (C8:0) and decanoic acid residues (C10:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in each respective component and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in each respective component.

[0106] Typically, components (a1 ), (a2) and (a3) are as described above.

[0107] Typically, the oil blend of (a2) is an interesterified oil blend.

[0108] The one or more lauric fats or fractions thereof of component (a2) are present in interesterified oil composition (a) in any suitable amount. Typically, the one or more lauric fats or fractions thereof of component (a2) are present in a total amount of from 2% to 20% by weight of the interesterified oil composition (a).

[0109] Typically, the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight of component (a2) are present in a total amount of from 0.5% to 40% by weight of the interesterified oil composition (a).

[0110] Typically, the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight of component (a2) comprise palm oil or a fraction thereof; preferably palm oil stearin; and more preferably palm oil stearin with an iodine value of from 10 to 35 as determined according to AOCS Cd 1c-85.

[0111] In some embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1) and (a2), component (a4) as defined above, and optionally component (a3) as described above. Preferably, in these embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1) and (a2) as described above, component (a4-2) as defined above, and optionally component (a3) as described above. More preferably, in these embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1) (a2), (a4-2) and (a3) as described above.

[0112] In embodiments where the interesterified oil composition (a) is an interesterified blend of at least components (a1 ), (a2) and (a4-2), the one or more lauric fats or fractions thereof of component (a4-2) are typically present in a total amount of from 0.5% to 15% by weight of the interesterified oil composition (a).

[0113] In embodiments where the interesterified oil composition (a) is an interesterified blend of at least components (a1 ), (a2) and (a4-2), the one or more lauric fats or fractions thereof of component (a4-2) typically comprise palm kernel oil, coconut oil, babassu oil, a fraction thereof, or a combination thereof; preferably palm kernel stearin; and more preferably palm kernel stearin with an iodine value of from 5 to 15 as determined according to AOCS Cd 1 c-85.

[0114] In embodiments where the interesterified oil composition (a) is an interesterified blend of at least components (a1 ), (a2) and (a4-2), preferably, the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1 ); from 2% to 15% by weight of component (a3); from 20% to 45% by weight of component (a2); and from 45% to 65% by weight of component (a4-2). In embodiments where the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 20% to 45% by weight of component (a2); and from 45% to 65% by weight of component (a4-2), component (a2) preferably comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 15% to 25% by weight of palm oil or a fraction thereof by weight of interesterified oil composition (a).

[0115] In embodiments where the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 20% to 45% by weight of component (a2); and from 45% to 65% by weight of component (a4-2), component (a4-2) preferably comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 40% to 60% by weight of a stearin fraction of an interesterified blend of palm oil or fractions thereof and shea butter or fractions thereof by weight of interesterified oil composition (a).

[0116] In embodiments where the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 20% to 45% by weight of component (a2); and from 45% to 65% by weight of component (a4-2), the one or more oils of component (b) are preferably present in the fat composition in a total amount of from 30% to 50% by weight of the fat composition; and wherein the interesterified oil composition (a) is preferably present in the fat composition in an amount of from 50% to 70% by weight.

[0117] In other embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, additional component (a6), and optionally component (a3) as described above; wherein additional component (a6) comprises one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 65% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 20% to 45% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil. Preferably, in these embodiments, the interesterified oil composition (a) is an interesterified blend of at least components (a1 ), (a2), (a3) and (a6). Preferably, component (a6) comprises palm oil or a fraction thereof; more preferably palm stearin; and most preferably palm stearin with an iodine value of from 30 to 40 as determined according to AOCS Cd 1c-85.

[0118] In embodiments where the interesterified oil composition (a) is an interesterified blend of at least components (a1 ), (a2) and (a6), preferably, the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1 ); from 2% to 15% by weight of component (a3); from 25% to 45% by weight of component (a2); and from 40% to 60% by weight of component (a6).

[0119] In embodiments where the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 25% to 45% by weight of component (a2); and from 40% to 60% by weight of component (a6), preferably, component (a2) comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 20% to 30% by weight of palm oil or a fraction thereof by weight of interesterified oil composition (a). Preferably, the palm oil or fraction thereof comprises palm oil stearin with an iodine value of from 10 to 35 as determined according to AOCS Cd 1c-85.

[0120] In embodiments where the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 25% to 45% by weight of component (a2); and from 40% to 60% by weight of component (a6), preferably, the one or more oils of component (b) are present in the non-animal derived fat composition in a total amount of from 10% to 30% by weight of the non-animal derived fat composition; and wherein the interesterified oil composition (a) is preferably present in the non-animal derived fat composition in an amount of from 70% to 90% by weight.

[0121] The further composition (b) comprising one or more oils

[0122] For all embodiments discussed above, the one or more oils of component (b) may be present in the non-animal derived fat composition in any suitable amount. Preferably, the one or more oils of component (b) are present in the non-animal derived fat composition in a total amount of from 10% to 60% by weight of the non-animal derived fat composition such as from 10% to 50% or 10% to 30% by weight of the non-animal derived fat composition; and more preferably in a total amount of from 20% to 50% by weight of the non-animal derived fat composition.

[0123] Preferably, the one or more oils of component (b) are non-interesterified, although this is not essential. Typically, the one or more oils of component (b) comprise one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 20% by weight; stearic acid (C18:0) in an amount of from 20% to 60% by weight; oleic acid (C18:1 ) in an amount of from 35% to 65% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight; wherein said percentages of fatty acid residues ref ers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil.

[0124] Preferably, the one or more oils of component (b) comprise one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 6% by weight; stearic acid (C18:0) in an amount of from 20% to 40% by weight; oleic acid (C18:1 ) in an amount of from 50% to 65% by weight; and linoleic acid (C18:2) in an amount of from 5% to 15% by weight; wherein said percentages of fatty acid residues ref ers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil.

[0125] Preferably, the one or more oils of component (b) comprise shea butter, illipe butter, sal seed fat, any fraction thereof, or any combination thereof. More preferably, the one or more oils comprise shea olein, and most preferably non-interesterified shea olein.

[0126] Typically, the one or more oils of component (b) are added to the non-animal derived fat composition principally as a triglyceride source of stearic acid (C18:0). The one or more oils of component (b) also contribute to the oleic acid (C18:1) and linoleic acid (C18:2) content of the final non-animal derived fat composition. An advantage of using shea olein and in particular non-interesterified shea olein as the one or more oils of component (b) is that it is a source of stearic acid (C18:0) that has also been found to provide a final non- animal derived fat composition with a desirable melting profile to effectively mimic milk fat. Non-interesterified shea olein is particularly preferred as it has a lower solid fat content than interesterif ied shea olein and other fractions of shea butter.

[0127] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with “fat” herein.

[0128] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 4 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1 . Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C8 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0129] Preferably, the non-animal derived fat composition contains a substantially major portion of fat with very little water (i.e. the non-animal derived fat composition consists essentially of fat molecules). However, in some embodiments, the non-animal derived fat composition may contain water and be present in the form of an emulsion such as an oil-in-water emulsion or a water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges described below forthe amount that the non- animal derived fat composition is present in food products refers to only fat molecules present in the non-animal derived fat composition, and not any water present in the non- animal derived fat composition. Similarly, the weight percentages described below forthe amount of water present in the food products refers to both water added in its own right during manufacture of the food products, and also to any water present in other components of the food products (such as water present in an emulsified non-animal derived fat composition), or water bound to any protein, as discussed in further detail below.

[0130] The term non-animal derived fat composition as used herein is used to refer to a fat composition where no components of the fat composition are derived or obtained from animals. For example, all components of the non-animal derived fat composition may be obtained from plant or microbial sources. Preferably, the fat molecules of the non-animal derived fat composition consist essentially of fat molecules derived from plant sources.

[0131] The term milk fat as used herein is used synonymously with the term butter fat.

[0132] According to a second aspect of the invention, there is provided a food product, animal feed product, infant formula product or nutraceutical product comprising a non-animal derived fat composition according to the first aspect of the invention. Typically, the food product is a meat analogue food product; a seafood analogue food product; a dairy analogue food product; a dairy food product; a confectionary food product; a chocolate food product; a chocolate-like food product; or a bakery food product; or the animal feed product is a farm animal feed food product; or a pet food product. Preferably, the food product is (i) a dairy analogue food product or a dairy food product; or (ii) a confectionary food product, a chocolate food product, a chocolate-like food product, or a bakery food product.

[0133] In preferable embodiments, the food products, animal feed products, infant formula products or nutraceutical products of the invention are suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the food products, animal feed products, infant formula products or nutraceutical products are substantially free of animal protein, and more preferably, the food products, animal feed products, infant formula products or nutraceutical products are free of animal protein.

[0134] In preferable embodiments, the food products, animal feed products, infant formula products or nutraceutical products are substantially free of animal-derived products, and more preferably, the food products, animal feed products, infant formula products or nutraceutical products are free of animal-derived products.

[0135] However, in some embodiments, the food products, animal feed products, infant formula products or nutraceutical products may comprise animal-derived products such as animal derived proteins. Accordingly, in some embodiments, the food products, pet feed products, infant formula products or nutraceutical products further comprise one or more animal-derived products such as animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, ora combination thereof. In these embodiments, the food products, animal feed products, infant formula products or nutraceutical products may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These food products, animal feed products, infant formula products or nutraceutical products are suitable for consumption by vegetarians since they do not include fats or proteins derived from meat. However, it will of course be understood that such food products, animal feed products, infant formula products or nutraceutical products are not suitable for consumption by vegans.

[0136] In embodiments where the food products, animal feed products, infant formula products or nutraceutical products comprise one or more animal-derived products, the one or more animal-derived products are typically present in the food products, animal feed products, infant formula products or nutraceutical products in an amount of from 0.1 % to 20% by weight of the food products; such as 1 % to 20% (with 5 to 15% also being contemplated) by weight of the food products.

[0137] Dairy analogue compositions and dairy fat compositions

[0138] Preferably, the food product of the invention is a dairy analogue food product or a dairy food product. Preferably, the dairy analogue food product or dairy food product is a cheese analogue food product; a dairy yoghurt orfermented drink food product; a dairy analogue yoghurt or dairy analogue fermented drink food product; a dairy butter food product; a dairy analogue margarine food product; a dairy frozen dessert food product; a dairy analogue frozen dessert food product; a dairy whipped cream food product; a dairy milk food product; or a plant-based milk food product.

[0139] In some instances, the food product is a vegetarian or vegan dairy substitute food product such as a vegan or vegetarian cheese substitute, frozen dessert substitute, spread, or whipping cream substitute food product.

[0140] In some instances, the food product is an extended dairy product that comprises milk fat and also a fat composition of the invention. Such extended dairy products comprise less milk fat than their corresponding non-extended dairy food products. The extended milk products may thus be cheaper than their corresponding non-extended dairy equivalent products in scenarios where the supply of milk fat is restricted or cost of milk fat high.

[0141] In some instances, the dairy analogue or dairy food product comprises the non-animal derived fat composition of the invention as the only source of fat present in the food product.

[0142] Typically, the dairy or dairy analogue food product comprises the non-animal derived fat compositions of the invention in an amount of from 1 % to 95% by weight. Preferably, the food product comprises the non-animal derived fat composition in an amount of from 2% to 90% by weight; more preferably from 2% to 50% by weight and most preferably from 5% to 30% by weight. Also contemplated are ranges of 5 to 20% and 10 to 15%.

[0143] Typically, the dairy or dairy analogue food product comprises water in an amount of up to 98% by weight; and preferably in an amount of from 20% to 80% by weight. The weight percentage ranges referred to above for water present in the dairy or dairy analogue food products include both water added in its own right and also water present in other components of the dairy or dairy analogue food products such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below for the amount of non-animal protein present in the dairy or dairy analogue food products refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0144] Preferably, the dairy or dairy analogue food product comprises the non-animal derived fat composition of the invention in an amount of from 2% to 50% by weight; and water in an amount of from 20% to 80% by weight.

[0145] Typically, the dairy food product or dairy analogue food product further comprises from 0.1 % to 50% by weight of sugar; and preferably from 10% to 30% by weight of sugar.

[0146] The dairy food product may further comprise from 1 % to 30% by weight of milk.

[0147] A suitable total fat content for a given food product will be apparent to the skilled person given the benefit of the present disclosure. For example, products such as margarine and butter will typically have a higher fat content than cheeses, cheese analogues and frozen dessert compositions.

[0148] Cheese food products and cheese analogue food products

[0149] In some instances, the food product is a cheese analogue food product or a cheese food product comprising from 15% to 30% by weight of the non-animal derived fat composition; from 0% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 70% by weight of water.

[0150] In some embodiments, the food products are dairy cheese food products comprising the non-animal derived fat composition in an amount of from 2% to 30% by weight of the food product. In this regard, standard dairy cheese food products may be adapted and extended by the addition of a non-animal derived fat composition of the invention to the food product. In doing so, dairy cheeses with lower than typical dairy fat / butterfat contents may be used and fortified with the non-animal derived fat compositions so that the total fat content of the cheeses are comparative to similar dairy cheeses that do not comprise the non-animal derived fat composition.

[0151] The cheese analogue food products of the invention may comprise one or more non- animal proteins, such as one or more proteins derived from fungi, plants, microorganisms, or a combination thereof.

[0152] Typically, the non-animal protein comprises plant protein. Preferably, the plant protein is selected from algae protein, black bean protein, canola protein, wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

[0153] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, the weight percentage ranges referred to above for water present in the cheese analogue food products include both water added in its own right and water present in other components of the cheese analogue food products such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below forthe amount of non-animal protein present in the cheese analogue food products refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0154] The plant protein used in the preparation of the cheese analogue food products may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the cheese analogue food products, such as carbohydrates, fibre and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated prior to and / or during the formation of the cheese analogue food product. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 5 wt.% water, preferably less than 2 wt.% water, more preferably less than 1 wt.% water, even more preferably that it is substantially free from water. In other preferred embodiments, the aw of the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0155] If present in the cheese analogue food products, the non-animal proteins are typically present in the cheese analogue food products in an amount of up to 15% by weight of the cheese analogue products. Preferably, the non-animal protein is present in an amount of 12.5% or less by weight of the cheese analogue products, such as 10% by weight or less of the cheese analogue products. Cheese analogue products of the invention comprise one or more starches. The starches may comprise any suitable type of starch such as those starches known in the art for inclusion in cheese analogue products. Examples of starches that can be included include non-modified starches, modified starches, or a combination thereof. In some embodiments, the starch comprises non-modified or modified vegetable starch, rice starch, tapioca starch, wheat starch, or a combination thereof. In one embodiment, the starch comprises modified starch derived from potatoes. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

[0156] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the cheese analogues such as how hard or soft the cheese is, as discussed in further detail below, and also various functional properties of the cheese such as its stretch ability on heating (an important function in the case of pizza cheese), and sliceabillity. The starches are believed to help aid in providing the effects provided by casein in dairy cheeses, such as providing the requisite properties for various different applications.

[0157] The starches are preferably present in the cheese analogue food products in an amount of from 1 % to 45% by weight of the cheese analogue product, such as 5% to 40% by weight. Typically, the starch is present in an amount of from 20% to 30% by weight of the cheese analogue product.

[0158] As discussed above, if the cheese analogue products contain protein, the protein is typically present in the compositions in amount of up to 15% by weight of the cheese analogue products.

[0159] Typically, the combined weight percent of starch and non-animal protein in the cheese analogue products does not exceed 45%. Preferably, the combined weight percent of starch and non-animal protein in the cheese analogue products is less than 35% and preferably from 20% to 30%. In these embodiments, the non-animal protein is typically present in an amount of less than 12.5% by weight of the cheese analogue products such as from 5% to 12.5%, orfrom 5% to 10% (6 to 8% also being contemplated) by weight of the cheese analogue products, although it will be appreciated that even less protein may be present, or in some embodiments protein may be completely omitted from the products.

[0160] In this respect, when protein is included in the cheese analogue products, the protein included is used as a replacement for starch, since the combined amount of protein and starch does not exceed the limits discussed above. The protein may also carry out the same role as starch discussed above in the cheese analogue products.

[0161] The cheese-analogue product comprises water, which may be added as a separate component to the product, or derive from other components of the product as discussed above. The amount of water is not particularly limited and, as the skilled person will appreciate, will vary depending on the intended consistency of the cheese-analogue product, as discussed in further detail below. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the composition where the water is a condensate from steam used to heat the various components or combination of components of the cheese analogue product during manufacture.

[0162] The cheese analogue product typically comprises one or more additional ingredients. Whilst these one or more additional ingredients may be preferable to include in the cheese analogue product, it will be understood that the inclusion of the one or more additional ingredients is not essential.

[0163] Preferably, the cheese analogue product comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1 % to 5% by weight of the cheese analogue product.

[0164] Preferably, the cheese analogue product comprises one or more colouring additives, preferably wherein the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the cheese analogue product.

[0165] In some embodiments, the cheese analogue product further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

[0166] Examples of other additives that may be included in the cheese analogue products include an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acidity regulators, or combinations thereof.

[0167] The specific properties of the cheese analogue products may be tailored by controlling the relative amounts of the non-animal derived fat composition, additional fat (if present), water, starch, and protein (if present), in the compositions. The properties of the cheese analogue product may be tailored and optimised so as to provide differenttypes of cheese analogue products. For example, there are many types of cheese analogue products in existence with very different properties. As will be appreciated by the skilled person, different properties are desirable for different applications. For example, a spreadable cheese (such as a cream cheese product) will desirably be soft and spreadable and have very different properties than forexample a parmesan cheese product which will desirably be hard but grateable into small particles, or sandwich cheese which must be more resilient but easily sliceable. Other properties that the cheese analogue may be desirable to have include stretchiness at elevated temperature such as mozzarella pizza cheese analogues.

[0168] When optimising and tailoring the physical properties of a particular cheese analogue, typically, the weight percentage of the fat in the cheese analogue product will remain similar between the different types of cheese analogue. For example, both cream cheese and hard cheese would typically contain similar amounts of the non-animal derived fat composition of the invention, such as in an amount of from 15% to 30% by weight of the cheese analogue product. In contrast, the water content of the cheese analogue products and the combined protein and starch content of the compositions are typically varied and optimised for providing different sorts of cheese products. Typically, for harder cheese analogue products, the compositions contain a relatively lower water content and a relatively higher combined protein and starch content. The opposite is the case for softer cheese. Spreadable cheeses such as cream cheese products will have the highest water content and lowest relative combined starch and protein content.

[0169] In some embodiments, the cheese analogue product comprises from 35% to 55% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 25% to 35%. Typically, the non-animal derived fat composition of the invention will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of harder cheeses and the cheese analogue products will be cheeses such as a Cheddar cheese, parmesan cheese, pizza type cheese, sandwich cheese, or similar-type cheese analogue products.

[0170] In other embodiments, the cheese analogue product comprises from 45% to 55% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 20% to 35%. Typically, the non-animal derived fat composition of the invention will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of softer cheeses and the cheese analogue product will be a brie or brie-type cheese, feta cheese, or similar-type cheese analogue product.

[0171] In other embodiments, the cheese analogue product comprises from 50% to 65% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the cheese analogue product is from 5% to 25%. Typically, the non-animal derived fat composition will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeses will have the desired properties of spreadable cheeses such as cream cheeses and the like, and the cheese analogue products will be spreadable cheese analogue products.

[0172] The additives and components described above for use in cheese analogue products may also be used in the dairy cheese compositions of the invention, where desired.

[0173] Frozen dessert compositions

[0174] In some embodiments, the dairy analogue food product or dairy food product is a frozen dessert product.

[0175] Typically, the food product is a frozen dessert product comprising from 1 % to 30% by weight of the non-animal derived fat composition; from 5% to 50% by weight of sugar; and from 20% to 80% by weight of water.

[0176] Preferably, the food product is a frozen dessert food product comprising from 1 % to 20% by weight of the non-animal derived fat composition; from 10% to 40% by weight sugar; and from 30% to 80% by weight of water. More preferably, the food product comprises from 50% to 70% by weight of water, from 1 % to 10% by weight of the non-animal derived fat composition; and from 20% to 35% by weight sugar. Examples of frozen dessert products include ice cream compositions. In some embodiments, the frozen dessert product is a vegan ice cream composition being free of dairy fats and also other animal derived material such as animal derived proteins such as casein. In other embodiments, the frozen dessert products are dairy frozen dessert products and may further comprise dairy products such as milk fat or protein such as casein. Whilst preferred, the frozen dessert products of the invention are not limited to ice cream products, and may be any frozen dessert product that contains fat.

[0177] The term frozen as used herein refers to products that are solidified under freezing conditions. The ice content of the frozen confection should be more than 15% but less than 45% when measured at -18°C. The frozen confection is preferably a water- continuous emulsion.

[0178] The frozen confection of the invention is preferably aerated, i.e., it has an overrun of more than 20 percent and preferably less than 200%. Most preferably the product is a product having an overrun of from 20-100%. Overrun is defined by the following equation and is measured at atmospheric pressure: Overrun % = ((density of mix - density of frozen confection) / density of frozen confection) x 100.

[0179] The frozen dessert product preferably comprises protein, optionally wherein the protein is present in the product in an amount of from 0.1 % to 10% by weight of the product. Preferably, the protein is present in an amount of from 1 % to 5% by weight of the food product. Preferably the protein is a non-animal protein. Any suitable protein may be used such as those discussed above. Particular types of protein that can be used include pea protein, chickpea protein, soy protein, rice protein, potato protein, and wheat protein. In some embodiments, the frozen dessert product further comprises an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0180] The frozen dessert product may comprise solids derived from nuts or fruit, which are typically present in an amount of from 1 % to 10% by weight of the product, and preferably from 2% to 7.5% by weight of the food product. Sources for nut solids include almonds, cashews, pecans, peanuts, macadamia nuts, brazil nuts, pine nuts, coconuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios, and mixtures thereof, although it will be understood that any suitable solids derived from nuts or fruit may be included. The frozen dessert products may comprise one or more sugars. Typically, the sugars are present in an amount of from 10% to 40% by weight of the product and preferably from 15% to 30% by weight of the food product. Sources of sugar include corn syrup, glucose syrup, glucose, fructose, sucrose, maltose, galactose, lactose, dextrose, dextrin, or a combination thereof, although it will be understood that other similar sugars and sources of sugar may be included in the products.

[0181] Typically, the frozen dessert products further comprise one or more hydrocolloid stabilisers, wherein the one or more hydrocolloid stabilisers are typically present in an amount of up to 1 % by weight of the dairy analogue product, and preferably in an amount of from 0.1 % to 0.5% by weight of the food product. Examples of hydrocolloid stabilisers include gums such as guar gum and locust bean gum and alginate and carrageenan. Stabilisers are useful so as to ensure adequate properties of the composition such as suitable aeration, mouthfeel and viscosity as well as provide stability to the product.

[0182] Typically, the frozen dessert products comprise one or more emulsifiers, which one or more emulsifiers are typically present in an amount of up to 1 % by weight of the food product, and preferably in an amount of from 0.1 % to 0.5% by weight of the food product. Examples of emulsifiers that can be used include proteins and phospholipids such as lecithin and mono- and diglycerides.

[0183] In some embodiments, the frozen dessert product further comprises milk, milk powder, or skimmed milk powder; preferably wherein the milk, milk powder or skimmed milk powder is present in the food product in an amount of from 1 % to 15% by weight of the food product, and preferably in an amount of from 2% to 10% by weight of the food product.

[0184] Other additives that can be included will be familiar to the skilled person and include preservatives, artificial sweeteners, salts, bulking agents, flavourings, and inclusions such as fruit pieces, chocolate and biscuit pieces etc.

[0185] Margarines and spreads

[0186] The food product of the invention may also be a margarine or spread composition.

[0187] Accordingly, in some embodiments, the food product is a margarine or spread food product, comprising from 40% to 95% by weight of the non-animal derived fat composition and up to 60% by weight water. For example, the food product can be a margarine food product comprising from 80% to 90% by weight of the non-animal derived fat composition; and up to 20% by weight of water. More preferably, the margarine food product comprises from 80% to 85% by weight of the non-animal derived fat composition.

[0188] The margarine and spread compositions may also comprise any suitable margarine or spread additive known in the art. Such additives will be apparent to the skilled person given the benefit of the present disclosure and include milk, milk powder, emulsifiers such as lecithin or similar food grade emulsifiers, salt, acidulants such as citric acid or lactic acid, and preservatives.

[0189] In some embodiments, the food products of the invention may be extended butter products that comprise both milk fat and a replacement fat (the non-animal derived fat composition of the invention). For example, such food products may comprise up to 20% water; from 10% to 90% by weight of the non-animal derived fat composition; and from 5% to 85% by weight butterfat.

[0190] The butter food product may also comprise other typical butter ingredients such as salt and milk solids such as milk derived proteins. The butter may also comprise certain of the ingredients discussed above in the context of margarine food products. Additives suitable for inclusion in butter products will be apparent to the skilled person given the benefit of the present disclosure.

[0191] Whipped cream compositions

[0192] The food products of the invention may be whipping cream products such as non-dairy whipping cream analogue products or dairy whipping cream products.

[0193] Typically, the food product is a whipping cream food product comprising from 5% to 40% by weight of the non-animal derived fat composition and up to 95% by weight of water; preferably, wherein the whipping cream food product is formed from 10% to 35% by weight of the non-animal derived fat composition.

[0194] The whipping cream compositions may further comprise protein, such as non-animal protein. When included, the protein is preferably present in the whipping cream food products in an amount of from 0.1 % to 5% by weight of the composition, and preferably from 1 % to 3% by weight of the composition. In alternative embodiments, the whipping cream food products may be free of protein.

[0195] The whipping cream food products typically comprise one or more emulsifiers. Preferably the one or more emulsifiers are present in an amount of up to 1 % by weight of the food products, and preferably from 0.1 % to 0.8% by weight. Any suitable emulsifier may be included. For example, an anionic emulsifier may be included such as sodium steroyl lactylate, diacetyltartaric acid esters of monoglycerides or diglycerides, polyglycerol esters of fatty acids, polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono and diglycerides, lecithins, sorbitan monostearates, or combinations thereof. Such emulsifiers are often important in contributing to the whipping properties of the whipped cream food products.

[0196] The whipping cream food products typically comprise one or more hydrocolloid stabilisers. Preferably, the one or more hydrocolloid stabilisers are present in the food products in an amount of up to 1 % by weight of the dairy analogue food products and preferably in an amount of from 0.1 % to 0.8% by weight. Hydrocolloid stabilisers may be added to the food products to further improve the stability of the whipped cream and improve whipping properties such as overrun and foam firmness. Hydrocolloid stabilisers may be particularly desirable when the whipping cream food products are free of protein. Examples of suitable hydrocolloid stabilisers include cellulose ether products such as methyl cellulose, hydroxypropylmethyl cellulose and hydroxypropyl cellulose.

[0197] The term whipping cream as used herein is used to referto an oil-in-water emulsion, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure.

[0198] The whipping cream food products may include additional additives such as sugars, sweeteners, bulking agents, flavourings, salts, and other additives known in the art for inclusion in such compositions.

[0199] In some embodiments, the whipped cream food products furthercomprise an animal milk- derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0200] The whipped cream food products can be used in any suitable application known in the art such as dessert toppings or accompaniments or ice cream.

[0201] Other food products

[0202] The food product of the invention may be a confectionary food product, a chocolate food product, or a chocolate-like food product. Preferably, in these instances, the food product comprises one or more of cocoa solids, fats such as cocoa butter, sugar, milk powder, condensed milk, milk, water, or one or more additional ingredients. It will be appreciated that the food product in these instances may comprise any suitable additional ingredient known in the art for inclusion in confectionary, chocolate, and chocolate-like food products. It will also be apparent to the skilled person given the benefit of the present disclosure which respective amounts of the above-mentioned ingredients are to be used in different types of confectionary chocolate, and chocolate-like products.

[0203] The food product of the invention may also be a bakery food product such as a cake, bread, pastry, croissant, or other type of bakery product. Emulsions of fat (such as milk fat) and water are often included in such food products either in the doughs themselves (for example margarine) or in fillings of the products such as cake or pastry fillings. The bakery food products typically comprise one or more of flour, water, salt, sugar, yeast, eggs or a combination thereof. It will be apparent to the skilled person given the benefit of the present disclosure which respective amounts of the above-mentioned ingredients are to be used in different types of bakery products. Other additional bakery ingredients and additives may also be used in bakery food products of the invention.

[0204] The food product of the invention may also be a meat analogue food product or a meat food product comprising from 2% to 81 % by weight of the non-animal derived fat composition; from 18% to 70% by weight of water; and from 1 % to 30% by weight of a non-animal protein.

[0205] Typically, the meat or meat analogue food product is a vegetarian or vegan meat substitute food product; preferably wherein the vegetarian or vegan meat substitute food product is a burger, sausage, meat ball, nugget, patty, mince product, meatloaf, or other product intended to mimic conventional meat-based food products.

[0206] The meat analogue food product typically comprises protein derived from fungi, plants, bacteria, or a combination thereof; preferably, wherein the non-animal protein comprises plant protein, more preferably, wherein the non-animal protein is selected from algae protein, black bean protein, canola protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, protein isolates or concentrates thereof, or any combination thereof.

[0207] Typically, the meat or meat analogue food product further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

[0208] The term food product as used herein is also used to encompass liquid drinkable food products such as beverage products.

[0209] General properties of food products

[0210] The properties of the food products may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, mouthfeel, coldness, iciness, rate of melt, smoothness, creaminess, mouthcoating, sweetness, flavour and resilience. Such means include taste testers, which can provide feedback on properties of the food product such as juiciness (or dryness), texture, chewiness and hardness. Typically multiple testers will be asked to mark one or more properties of the food product, such as on a scale from 1 to 15. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0211] Properties of the food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, from which the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C., Food TechnoL, 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis test, Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein.

[0212] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0213] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle. Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples.

[0214] Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time fromthe beginning of the compression at force = 0 g or N to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0215] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. Tensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess.

[0216] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In order to obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.

[0217] Infant formula products The infant formula products of the invention may comprise any typical component of infant formula products known in the art. The infant formula products may be liquid infant formula products or solid infant formula products such as powders suitable for mixture with water to form drinkable liquid formulas.

[0218] The non-animal derived fat composition may be present in the infant formula products in any suitable amount. Typically, the non-animal derived fat composition is present in an amount of from 20% to 40% by weight of the infant formula.

[0219] In some instances, the infant formula may further comprise milk fat in addition to the non-animal derived fat composition.

[0220] Typically, the infant formula products comprise one or more phospholipids. The one or more phospholipids may be derived from any suitable source such as lecithin or protein concentrate present in the infant formula. For example, the one or more phospholipids may comprise vegetable phospholipids, marine phospholipids, animal phospholipids, single cell organism phospholipids, or any combination thereof.

[0221] The one or more phospholipids may be present in any suitable amount in the infant formula products. Typically, the one or more phospholipids may be present in an amount of up to 2% by weight of the infant formula; and preferably from 0.5% to 1.5% by weight of the infant formula.

[0222] Typically, the infant formula comprises docosahexaenoic acid and / or arachidonic acid in any suitable amount known for inclusion in infant formula products.

[0223] Typically, the infant formula comprises cholesterol. The cholesterol may be present in any suitable amount. Preferably, the cholesterol is present in an amount of from 1750 ppm to 4000 ppm by weight of the infant formula; and more preferably in an amount of from 2500 ppm to 3500 ppm by weight of the infant formula.

[0224] Typically, the infant formula products comprise one or more proteins. The one or more proteins may be present in the infant formula in any suitable amount. Typically, the one or more proteins are present in the infant formula in an amount of from 5% to 20% by weight of the infant formula; preferably an amount of from 7.5% to 17% by weight of the infant formula; and more preferably in an amount of from 9% to 11 % by weight of the infant formula. Typically, the one or more proteins comprise one or more animal proteins, one or more vegetable proteins, or a combination thereof. In some instances, the one or more proteins comprise one or more milk proteins such as casein, whey powder, or a combination thereof.

[0225] Typically, the infant formula products comprise one or more sugars. The one or more sugars may be present in the infant formula in any suitable amount. Typically, the one or more sugars are present in the infant formula in an amount of from 5% to 20% by weight of the infant formula and preferably in an amount of from 50% to 60% by weight of the infant formula.

[0226] Any suitable sugar for inclusion in infant formula products may be included. Preferably, the one or more sugars comprise lactose.

[0227] The infant formula products may comprise any other suitable additives known in the art for inclusion in infant formulas such as one or more minerals; one or more tocopherols; one or more free amino acids; one or more bioactive compounds such as immunoglobulin, lactoferrin, gangliosides, sialic acid; one or more vitamins such as vitamin B12 and / or folic acid; or any combination thereof.

[0228] Nutraceutical products & animal feed products

[0229] The animal feed products and nutraceutical products of the invention may comprise any suitable components known in the art for inclusion in such products. The term nutraceutical product as used herein is used to referto any solid or liquid product intended for oral consumption that is intended to be a medically or nutritionally functional food or supplement. The term nutraceutical product as used herein thus encompasses all of nutritional compositions, nutritional complete formulas, functional foods, dietary supplements, powders for addition to water for beverage formation, meal replacements, nutritional bars, infant nutritional products and enteral nutrition products.

[0230] Personal care products

[0231] According to a third aspect of the invention, there is provided a personal care or cosmetic product comprising a non-animal derived fat composition according to the first aspect of the invention and one or more additional components.

[0232] Preferably, the one or more additional components comprise: water, one or more emulsifiers, one or more preservatives, one or more thickeners, one or more emollients, one or more colouring agents, one or more perfumes, one or more pH stabilisers, or any combination thereof.

[0233] In preferable embodiments, the personal care or cosmetic products are substantially free of animal-derived products, and more preferably, the personal care or cosmetic products are free of animal-derived products.

[0234] However, in some embodiments, the personal care or cosmetic products may comprise animal-derived products. Accordingly, in some embodiments, the personal care or cosmetic products further comprise one or more animal-derived products.

[0235] In embodiments where the personal care or cosmetic products comprise one or more animal-derived products, the one or more animal-derived products are typically present in the personal care or cosmetic products in an amount of from 0.1 % to 20% by weight of the personal care or cosmetic products; such as 1 % to 20% (with 5 to 15% also being contemplated) by weight of the personal care or cosmetic products.

[0236] Uses of fat compositions of the invention in food products

[0237] According to a fourth aspect of the invention, there is provided the use of non-animal derived fat compositions according to the first aspect of the invention in food products to mimic the taste, mouthfeel, texture, appearance and / or nutritional profile of butter or butter fat. Typically, the food products are food products according to the second aspect of the invention. Preferably, the food products are dairy food products or dairy analogue food products, such as those discussed above in accordance with the second aspect of the invention.

[0238] Preferably, the use comprises using the non-animal derived fat compositions of the invention to provide improved mimicry of butter flavour, creaminess, firmness and / or texture relative to an analogous food product comprising the same amount by weight of coconut oil.

[0239] In some instances, the use may comprise using the non-animal derived fat composition as an extender in dairy food products that comprise milk fat.

[0240] In other instances, the use may comprise using the non-animal derived fat composition in a dairy analogue product as a total replacement for milk fat. In other instances, the use may comprise using the non-animal derived fat composition in confectionary, chocolate or chocolate-like products as a partial or total replacement for butter fat in said products (for example in milk chocolate).

[0241] Methods of making food products & fat compositions

[0242] The food products of the invention may be manufactured by any suitable process known in the art for manufacturing said types of food product. Suitable processes for each type of food product will be apparent to the skilled person given the benefit of the present disclosure.

[0243] The non-animal derived fat compositions of the invention described above can be manufactured using any suitable technique known in the art for manufacturing fat compositions.

[0244] According to a fifth aspect of the invention, there is provided a process for manufacturing a non-animal derived fat composition according to the first aspect of the invention; wherein the process comprises:

[0245] (i) forming an oil composition comprising a blend of at least: (a1) one or more triglyceride oils comprising at least 30% by weight of a combination of butyric acid residues (C4:0) and caproic acid residues (C6:0); and (a2) one or more lauric fats or fractions thereof; or a blend of one or more lauric fats or fractions thereof with one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight, wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil;

[0246] (b) interesterifying the oil composition formed in step (i) to provide an interesterified oil composition (a);

[0247] (c) blending the interesterified oil composition (a) with (b) a composition comprising one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 20% by weight; stearic acid (C18:0) in an amount of from 25% to 60% by weight; oleic acid (C18:1 ) in an amount of from 35% to 65% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil; so as to form a precursor fat composition; and

[0248] (d) deodorizing the precursor fat composition formed in step (c) so as to provide the fat composition according to the first aspect of the invention.

[0249] Preferably, the interesterified oil composition (a), the composition (b) comprising one or more oils, or the oil composition formed in step (i) are as described above in accordance with the first aspect of the invention.

[0250] Suitable processes for deodorization and interesterification that may be used are known in the art and will be apparent to the skilled person given the benefit of the present disclosure.

[0251] The process may also comprise one or more additional steps used in the preparation of food grade oils such as neutralization, bleaching, degumming, and / or winterization. Suitable processes for these steps are known in the art and will be apparent to the skilled person given the benefit of the present disclosure.

[0252] According to a sixth aspect of the present invention, there is provided a process f orf orming a food product according to the second aspect of the invention; or a personal care or cosmetic product according to the third aspect of the invention; wherein the process comprises combining a fat composition according to the first aspect of the invention with one or more additional components so as to form the food product or personal care or cosmetic product.

[0253] DESCRIPTION OF THE DRAWINGS

[0254] Figure 1 depicts photographs of a cream cheese composition of the invention and a reference cream cheese composition.

[0255] Figure 2 depicts a photograph of a cream cheese composition of the invention.

[0256] Figure 3 depicts a photograph of a reference hard cheese composition.

[0257] Figure 4 depicts photographs of hard cheese compositions of the invention.

[0258] Figure 5 depicts graphs of cohesiveness and hardness for hard cheese compositions of the invention and reference hard cheeses. Figure 6 depicts graphs of firmness, adhesiveness, springiness and gumminess for various hard cheese compositions of the invention and reference hard cheese compositions.

[0259] DETAILED DESCRIPTION OF THE INVENTION

[0260] The following examples are for illustrative purposes only, and are not intended to limit the scope of the invention in any way.

[0261] Example 1

[0262] The non-animal derived fat compositions shown below in Table 1 were prepared.

[0263] Table 1

[0264] = reference compositions

[0265] ** Oil 1 is a stearin fraction of a randomly interesterified fat blend of palm and shea fractions

[0266] • SOT oil comprises from 50% to 80% by weight of butyric acid (C4:0) and from 20% to 50% by weight of caproic acid (C6:0).

[0267] • MCT oil comprises from 45% to 70% by weight of caprylic acid (C8:0) and from 30% to 50% by weight of decanoic acid (C10:0).

[0268] • POST IV 34 is palm oil stearin with an iodine value of 34.

[0269] • Fat compositions EX-2; EX-4; EX-12; EX-13 and EX-14 are according to the invention and were prepared by chemical interesterification of all “A” components as indicated in Table 1 ; followed by blending with the “B” component shea olein; and then deodorization of the final composition.

[0270] • Fat compositions EX-6 and EX-8 are reference compositions that were prepared simply by blending all of the oil components. No interesterification or deodorization was carried out.

[0271] • Fat compositions EX-9 and EX-10 are reference compositions that were prepared by blending all of the component oils and then deodorization of the final compositions. No chemical interesterification of the “A” components was carried out.

[0272] • Other than the process differences discussed above, as shown above in Table 1 , compositions EX-2, EX-6 and EX-9 are composed of the same oils blended in the same amount. This is also the case for compositions EX-4, EX-8 and EX-10.

[0273] The fatty acid profile of fat compositions EX-2, EX-4, EX-9, EX-10, EX-12, EX-13 and EX- 14 mentioned above is shown below in Table 2. The fatty acid profile of fat compositions EX-6 and EX-8 is shown below in Table 3. The fatty acid profile of anhydrous milk fat (AMF) and coconut oil (CNO) is included for reference in Table 2. Table 4 shows the triglyceride profile and solid fat content of fat compositions EX-2, EX-4, EX-9, EX-10, EX- 6, EX-8, coconut oil and anhydrous milk fat.

[0274] Table 2

[0275] nd = not determined

[0276] Table 3

[0277]

[0278] Table 4

[0279]

[0280] Comparison of the fatty acid profile of fat compositions EX-2 and EX-6 shows that the compositions have similar amounts of butyric acid (C4:0) and caproic acid (C6:0). This is expected as interesterification and deodorization are not typically expected to alter the fatty acid profile of the composition. However, when compositions EX-2 and EX-9 are compared, it can be seen that composition EX-9 has a much lower butyric acid (C4:0) and caproic acid (C6:0) content. Both compositions EX-2 and EX-9 are deodorized after formation. However, the “A” components (as defined in Table 1) of composition EX-2 are chemically interesterified prior to deodorization whereas the “A” components of composition EX-9 are not. It can be concluded from this that the butyric acid (C4:0) and caproic acid (C6:0) are lost from the fat composition upon deodorization since the “A” components are not interesterified beforehand. As discussed above, this is believed to be because chemical interesterification redistributes the butyric acid (C4:0) and caproic acid (C6:0) from the SCT oil into triglycerides comprising at least one longer chain fatty acid. This decreases the volatility of the triglyceride molecule meaning that it is not lost during deodorization to the same extent where the triglycerides are exposed to high temperatures. The same conclusion can be drawn by comparing compositions EX-4, EX- 8 and EX-10. The data thus demonstrates that interesterification of the oil composition (a) is important for retention of the butyric acid (C4:0) and caproic acid (C6:0) residues in the composition where the composition is to be deodorized after manufacture (as is typically the case for food grade oils). This is important since these fatty acids are believed by the inventors to be important for enabling the fat composition to emulate the organoleptic profile of milk fat in dairy products. Comparison of the solid fat contents of compositions EX-2 and EX-9 shows that interesterification of oil composition (a) reduces the solid fat content of the composition at high temperatures. Composition of the invention EX-2 also has a much more similar solid fat content at all temperatures to milk fat then the comparative non-interesterified composition EX-9. A similar trend is observed when comparing the solid fat content of compositions EX-4 and EX-10.

[0281] Comparison of the triglyceride profiles of fat compositions EX-2, EX-6 and EX-9 shows that compositions EX-6 and EX-9 both have large amounts of triglycerides with a carbon number of C44 to C54 and lower amounts of triglycerides with a carbon number of C32 to C46 relative to composition of the invention EX-2. This shows that chemical interesterification of composition (a) as carried out to fat composition EX-2 increases the amount of triglycerides with a carbon number of C32 to C46 and decreases the amount of triglycerides with a carbon number of C44 to C54. As discussed above, it is believed by the inventors of the present invention that triglycerides with a carbon number of C32 to C46 contribute to the fat composition being able to effectively emulate the organoleptic profile of milk fat in dairy products. After chemical interesterification, most of the butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0) and decanoic acid (C10:0) is present in the C32 to C46 triglycerides. Where chemical interesterification is not carried out, most of these fatty acids are found in much shorter chain triglycerides (for example C12 to C18 triglycerides present in e.g. SCT oil or C24 to C30 triglycerides present in e.g. MCT oil). These short chain triglycerides are more easily lost during deodorization as discussed above as they are more volatile. Additionally, it is believed that these fatty acids do not contribute as significantly to the emulation of the organoleptic profile of milk fat when included in food products where they are present in shorter chain triglycerides.

[0282] Example 2

[0283] Two plant-based cream cheese compositions were prepared. One of these comprised fat composition EX-2 from Example 1 and the other composition EX-4 from Example 1 . A cream cheese comprising anhydrous milk fat (AMF) was also prepared. A photograph of the cream cheese comprising AMF and fat composition EX-2 are shown in Figure 1 with the AMF composition top left and the EX-2 composition top right. A photograph of the EX- 4 cream cheese is shown in Figure 2. It can be seen that these cream cheese compositions are all of similar appearance.

[0284] Each cream cheese composition was tested by a panel of testers. It was found by the panel that each cheese had a comparable smooth and creamy texture upon consumption and a comparable melt off sensation when consumed.

[0285] The cream cheeses were each evaluated in a Texture Analyzer (Stable Micro Systems) using a TTC spreadability rig attachment. The cream cheese is deposited into a female cone. The male cone probe is inserted into the sample until a depth of 25 mm with a test speed of 3 mm / s and retracted, recording the necessary force. The parameters firmness, shear strength and stickiness were analyzed. The results of these tests are shown in Table

[0286] 5 along with a reference cream cheese comprising a reference plant-derived oil. For each of these properties, it was found that the cream cheeses comprising AMF, EX-2 and EX- 4 reacted in a similar way. The reference cream cheese scored lower for firmness, work of shear and stickiness.

[0287] Table 5

[0288] Example 3

[0289] Two plant-based hard cheese compositions were prepared. One of these comprised fat composition EX-2 from Example 1 and the other composition EX-4 from Example 1 . A hard cheese comprising anhydrous milk fat (AMF) was also prepared. A photograph of the hard cheese comprising AMF is shown in Figure 3. A photograph of the EX-2 and EX- 4 hard cheeses is shown in Figure 4. It can be seen that these hard cheese compositions are all of similar appearance. Each hard cheese composition was tested by a panel of testers. It was found by the panel that each cheese had a comparable flexibility, buttery taste, and creamy mouthfeel upon consumption.

[0290] The hard cheeses were each tested by texture profile analysis (TPA). Hard cheese was sliced into cubes of 2 by 2 cm. The cubes were compressed two times at a test speed of 8.3 mm / s by a 50 mm cylindrical probe to 15 mm depth with 5 seconds waiting time in between compressions.

[0291] The results for hardness and cohesiveness of hard cheeses made with AMF, EX-2 and EX-4 fat and two reference fats are shown in Figure 5. The cheeses made with EX-2 and EX-4 show very similar values for hardness and cohesiveness to AMF, as well as reference 1 ; while the cheese containing reference 2 shows lower hardness and cohesiveness.

[0292] Example 4

[0293] Bread cubes were fried in three separate melted fat compositions. The three fat compositions were EX-2 and EX-4 from Example 1 and anhydrous milk fat (AMF). The fried bread cubes were tasted by a panel. All samples had a comparable buttery flavour indicating that fat compositions of the invention can impart a buttery flavour to food products comprising the fat compositions.

[0294] Example 5

[0295] The organoleptic properties of the fats EX-2, EX-4, EX-9 and EX-10 were compared with anhydrous milk fat (AMF) and coconut oil (CNO) by a panel of testers. Various properties of the fats we re given a quantitative score, with a higher score indicating a higher intensity. The results are shown below in Table 6.

[0296] Table 6

[0297] It can be seen that for butter smell and taste intensity, anhydrous milk fat scored highest which was expected. The two compositions of the invention scored much higher than coconut oil for butter smell and taste. Without being limited by theory, it is believed by the inventors of the invention that this is due to the compositions of the invention comprising short and medium chain fatty acids which contribute to the effective mimicking of the organoleptic properties of milk fat. This is supported by a comparison of fat compositions EX-2 and EX-4 with those of EX-9 and EX-10. The fat compositions of the invention are much closer to milk fat in their scores for buttery smell and taste. As shown above in Table 2, fat compositions EX-9 and EX-10 have much lower butyric acid (C4:0) and caproic acid (C6:0) amounts than the fat compositions EX-2 and EX-4. The short chain fatty acids are believed to be lost from fat compositions EX-9 and EX-10 during deodorization as discussed above as they are present in volatile low molecular weight triglycerides.

[0298] Example 6

[0299] Four cream cheese compositions of the invention were prepared that respectively comprised fat compositions EX-2, EX-4, EX-9 and EX-10 from Example 1. A reference cream cheese composition comprising anhydrous milk fat (AMF) and a reference cream cheese composition comprising coconut oil were also prepared.

[0300] The content of each cream cheese composition is as shown below in Table 7.

[0301] Table 7

[0302] * Perfectasol D500 Avebe is a commercially available potato-derived hydrocolloid Certain cream cheese compositions of the above compositions were tested by a panel of testers forvarious sensory properties. Each sensory property tested was allocated a score out of 10. The results are shown below in tables 8 and 9.

[0303] Table 8

[0304] As shown in Table 8, compositions of the invention that comprise EX-2 and EX-4 have comparative granularity and stickiness to the composition comprising anhydrous milk fat, indicating that the compositions of the invention can effectively mimic these sensory properties of milk fat when included in cream cheese compositions. A comparison of the cream cheeses containing EX-2 and EX-4 with those of EX-9 and EX-10 shows interesterification of the “A” components (as defined in Table 1) of the composition is important for achieving comparative stickiness and granularity on consumption to cream cheeses containing milk fat.

[0305] As shown in Table 9, compositions of the invention that comprise EX-2 and EX-4 have comparative creaminess to milk fat and scored more highly than the composition comprising coconut oil for this sensory property. For buttery flavour, whilst the compositions of the invention did not score as well as the cream cheese containing milk fat, the compositions of the invention scored much more highly than coconut oil indicating that the compositions of the invention provide an improved buttery sensation on consumption when compared to food products containing state of the art milk fat substitute fat compositions such as coconut oil.

[0306] Example 7

[0307] Four hard cheese compositions of the invention were prepared that respectively comprised fat compositions EX-2, EX-4, EX-9 and EX-10 from Example 1. A reference hard cheese composition comprising anhydrous milk fat (AMF) and a reference hard cheese composition comprising coconut oil were also prepared.

[0308] The content of each hard cheese composition is as shown below in Table 10.

[0309] Table 10

[0310] * Perfectasol D500 Avebe is a commercially available potato-derived hydrocolloid

[0311] The hard cheese compositions were analysed by texture profile analysis for various properties such as firmness, adhesiveness, springiness and gumminess. The results of these tests are shown in Figure 6. For each of these properties, it was found that there was no difference between the hard cheeses of the invention and that containing anhydrous milk fat (AMF), indicating that the fat composition of the invention when included in hard cheeses can effectively mimic the texture of milk fat-containing hard cheese compositions. For adhesiveness and gumminess, the hard cheese containing EX- 10 showed dissimilar values, indicating a stickier cheese and a gummier product. This shows that interesterification of the “A” components (as defined in Table 1) of the composition is important for achieving comparative texture properties. The hard cheese containing coconut oil (CNO) shows lower springiness than the hard cheese containing anhydrous milk fat or the fats of the invention.

[0312] Certain hard cheese compositions of the above compositions were also tested by a sensory panel for various sensory properties. Each sensory property tested was allocated a score out of 10. The results are shown below in table 11 .

[0313] Table 11

[0314] As can be seen in Table 11 , the hard cheese comprising milk fat had the lowest firmness. The next lowest firmness were the hard cheeses comprising fat compositions of the invention EX-2 and EX-4 indicating that the fat compositions of the invention are better than the other fat compositions at emulating the firmness of milk fat when included in hard cheese compositions. Coconut oil had the highest firmness and most dissimilar to that of milk fat. The firmness of hard cheeses comprising EX-9 and EX-10 was higher and more dissimilar to milk fat than hard cheeses comprising the fat compositions of the invention, indicating the importance of interesterification in achieving the advantages of the invention. The same trend is also observed for mouth coating where the compositions of the invention more closely resembled the hard cheese comprising milk fat than the hard cheeses comprising the non-interesterif ied fats EX-9 and EX-10. For buttery flavour, the hard cheese comprising milk fat was the most buttery flavored cheese. The cheeses of the invention comprising EX-2 and EX-4 were found to have a more buttery flavour than the cheese comprising coconut oil.

Claims

CLAIMS1 . A non-animal derived fat composition comprising a non-interesterified blend of (a) an interesterified oil composition of one or more oils; and (b) a further composition comprising one or more oils; wherein the non-animal derived fat composition comprises from 2% to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; from 0.5% to 10% by weight of a total amount of caprylic acid (C8:0) and decanoic acid (C10:0) residues; from 25% to 50% by weight of palmitic acid (C16:0) residues; from 5% to 20% by weight of stearic acid residues (C18:0); and from 18% to 40% by weight of oleic acid residues (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

2. A non-animal derived fat composition according to Claim 1 , wherein the one or more oils of component (b) are non-interesterified.

3. A non-animal derived fat composition according to Claim 1 or Claim 2, wherein the interesterified oil composition is an interesterified blend of two or more oils; preferably wherein the interesterified oil composition is an interesterified blend of three or more oils.

4. A non-animal derived fat composition according to any preceding claim, wherein the non-animal derived fat composition comprises from 3% to 10% by weight of a combination of butyric acid (C4:0) and caproic acid (C6:0) residues; and preferably from 3% to 7% by weight of a combination of butyric acid (C4:0) and caproic acid (C6:0) residues.

5. A non-animal derived fat composition according to any preceding claim, wherein the non-animal derived fat composition comprises from 3% to 10% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues; and preferably from 3% to 5% by weight of a combination of caprylic acid (C8:0) and decanoic acid (C10:0) residues.

6. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises any one or more of the following features:(i) the fat composition comprises from 2% to 5% by weight of butyric acid (C4:0) residues;(ii) the fat composition comprises from 1 % to 5% by weight of caproic acid (C6:0) residues;(iii) the fat composition comprises from 2% to 5% by weight of caprylic acid (C8:0) residues;(iv) the fat composition comprises from 1 % to 5% by weight of decanoic acid (C10:0) residues.

7. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 2% to 10% by weight of lauric acid residues (C12:0); preferably wherein the fat composition comprises from 4% to 8% by weight of lauric acid residues (C12:0).

8. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 30% to 45% by weight of palmitic acid residues (C16:0).

9. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 8% to 18% by weight of stearic acid (C18:0) residues.

10. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 22% to 30% by weight of oleic acid residues (C18:1 ).

11. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 2% to 8% by weight of linoleic acid residues (C18:2) residues; and preferably from 4% to 8% by weight of linoleic acid residues.

12. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises from 50% to 80% by weight of saturated fatty acid residues (SAFA); preferably wherein the fat composition comprises from 60% to 80% by weight of saturated fatty acid residues (SAFA).

13. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises less than 2% by weight of trans fatty acids; preferably wherein the fat composition comprises less than 1 % by weight of trans fatty acids; and more preferably wherein the fat composition comprises less than 0.5% by weight of trans fatty acids.

14. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises any one or more of the following features:(i) the solid fat content of the fat composition at 10°C as determined according toIUPAC 2.

150. b is from 30 to 50; and preferably from 35 to 45;(ii) the solid fat content of the fat composition at 20°C as determined according toIUPAC 2.

150. b is from 15 to 40; and preferably from 20 to 30;(iii) the solid fat content of the fat composition at 25°C as determined according toIUPAC 2.150.b is from 10 to 30; and preferably from 15 to 25;(iv) the solid fat content of the fat composition at 30°C as determined according toIUPAC 2.

150. b is from 5 to 22; and preferably from 8 to 20;(v) the solid fat content of the fat composition at 35°C as determined according toIUPAC 2.

150. b is from 0 to 15; and preferably from 5 to 15; or(vi) the solid fat content of the fat composition at 40°C as determined according toIUPAC 2.

150. b is from 0 to 10; and preferably from 2 to 8.

15. A non-animal derived fat composition according to Claim 14, wherein the fat composition comprises any two or more of features (i) to (vi); preferably wherein the fat composition comprises any three or more of features (i) to (vi); more preferably wherein the fat composition comprises any four or more of features (i) to (vi); and most preferably wherein the fat composition comprises any five or more of features (i) to (vi).

16. A non-animal derived fat composition according to any preceding claim, wherein at least 80% of the butyric acid (C4:0) residues and at least 80% of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; preferably wherein at least 90% of the butyric acid (C4:0) residues and at least 90% of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition.

17. A non-animal derived fat composition according to any preceding claim, wherein substantially all of the butyric acid (C4:0) residues and substantially all of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition; preferably wherein all of the butyric acid (C4:0) residues and all of the caproic acid (C6:0) residues present in the non-animal derived fat composition are present in the interesterified oil composition.

18. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises C36 to C40 triglycerides in a total amount of at least 15%by weight of triglycerides present in the fat composition; preferably wherein the fat composition comprises C36 to C40 triglycerides in a total amount of from 20% to 35% by weight of triglycerides present in the fat composition; and more preferably wherein the fat composition comprises C36 to C40 triglycerides in a total amount of from 20% to 25% by weight of triglycerides present in the fat composition.

19. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises C48 to C54 triglycerides in a total amount of less than 60% by weight of triglycerides present in the fat composition; preferably, wherein the fat composition comprises C48 to C54 triglycerides in a total amount of from 35% to 55% by weight of triglycerides present in the fat composition; and more preferably wherein the fat composition comprises C48 to C54 triglycerides in a total amount of from 40% to 50% by weight of triglycerides present in the fat composition.

20. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises C26 to C30 triglycerides in a total amount of at least 4.0%; and preferably from 4.5% to 7.5% by weight of triglycerides present in the fat composition.

21. A non-animal derived fat composition according to any preceding claim, wherein the fat composition comprises C32 to C46 triglycerides in a total amount of at least 35%; and preferably from 35% to 55% by weight of triglycerides present in the fat composition.

22. A non-animal derived fat composition according to any preceding claim, wherein the one or more oils of component (b) are present in the fat composition in a total amount of from 10% to 60% by weight of the fat composition; preferably wherein the one or more oils of component (b) are present in the fat composition in a total amount of from 20% to 50% by weight of the fat composition.

23. A non-animal derived fat composition according to any preceding claim, wherein the one or more oils of component (b) comprise one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 20% by weight; stearic acid (C18:0) in an amount of from 20% to 60% by weight; oleic acid (C18:1) in an amount of from 35% to 65% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight; preferably, wherein the one or more oils of component (b) comprise one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 6% by weight; stearic acid (C18:0) in an amount of from 20% to 40% by weight; oleic acid (C18:1) in an amount of from 50% to 65% by weight; and linoleic acid (C18:2) in an amount of from 5% to 15% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acylgroups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil.

24. A non-animal derived fat composition according to any preceding claim, wherein the one or more oils of component (b) comprise shea butter, illipe butter, sal seed fat, any fraction thereof, or any combination thereof; preferably wherein the one or more oils comprise shea olein.

25. A non-animal derived fat composition according to any preceding claim, wherein the interesterified oil composition (a) is present in the fat composition in an amount of from 40% to 90% by weight of the fat composition; and preferably in an amount of from 50% to 80% by weight of the fat composition.

26. A non-animal derived fat composition according to any preceding claim, wherein the interesterified oil composition (a) comprises an interesterified oil blend of at least: (a1 ) one or more triglyceride oils comprising at least 30% by weight of a total amount of butyric acid residues (C4:0) and caproic acid residues (C6:0); and (a2) one or more lauric fats or fractions thereof, or a blend of one or more lauric fats or fractions thereof with one or more oils.

27. A non-animal derived fat composition according to Claim 26, wherein the blend of one or more lauric fats or fractions thereof with one or more oils is an interesterified blend or a non-interesterified blend.

28. A non-animal derived fat composition according to Claim 26 or Claim 27, wherein the one or more lauric fats or fractions thereof of component (a2) comprise palm kernel oil, coconut oil, babassu oil, or a fraction thereof; preferably wherein the one or more lauric fats of component (a2) comprise palm kernel oil or a fraction thereof.

29. A non-animal derived fat composition according to any one of Claims 26 to 28, wherein the one or more lauric fats or fractions thereof are present in an amount of from 5% to 25% by weight of the interesterified oil composition (a).

30. A non-animal derived fat composition according to any one of Claims 26 to 29, wherein the one or more oils of component (a2) are one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight.

31. A non-animal derived fat composition according to any one of Claims 26 to 30, wherein the one or more oils of component (a2) are palm oil or a fraction thereof; preferably palm stearin; and more preferably palm stearin with an iodine value of from 10 to 40 as determined according to AOCS Cd 1 c-85.

32. A non-animal derived fat composition according to any one of Claims 26 to 31 , wherein the one or more oils of component (a2) are present in an amount of from 15% to 80% by weight of the interesterified oil composition (a).

33. A non-animal derived fat composition according to any one of Claims 26 to 32, wherein the one or more triglyceride oils of component (a1) comprise from 10% to 90% by weight of butyric acid (C4:0) and from 10% to 90% by weight of caproic acid (C6:0); preferably, wherein the one or more triglyceride oils of component (a1 ) comprise from 50% to 80% by weight of butyric acid (C4:0) and from 20% to 50% by weight of caproic acid (C6:0).

34. A non-animal derived fat composition according to any one of Claims 26 to 33, wherein component (a1 ) of the interesterified oil composition (a) is present in the interesterified oil composition in an amount of from 2% to 15% by weight of the interesterified oil composition (a).

35. A non-animal derived fat composition according to any one of Claims 26 to 34, wherein the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, and additional component (a3), wherein component (a3) is one or more triglyceride oils comprising at least 30% by weight of a total amount of caprylic acid residues (C8:0) and decanoic acid residues (C10:0).

36. A non-animal derived fat composition according to Claim 35, wherein the one or more triglyceride oils of component (a3) comprise from 20% to 80% by weight of caprylic acid (C8:0) and from 20% to 80% by weight of decanoic acid (C10:0); preferably, wherein the one or more triglyceride oils of component (a3) comprise from 45% to 70% by weight of caprylic acid (C8:0) and from 30% to 50% by weight of decanoic acid (C10:0).

37. A non-animal derived fat composition according to any one of Claims 35 or 36, wherein component (a3) of the interesterified oil composition (a) is present in the interesterified oil composition in an amount of 2% to 15% by weight of the interesterified oil composition (a).

38. A non-animal derived fat composition according to any one of Claims 26 to 37, wherein the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, and component (a4); wherein component (a4) is (a4-1 ) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0% to 10% by weight; or (a4-2) a blend of one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% byweight; oleic acid (C18:1 ) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0 to 10% by weight, and one or more lauric fats.

39. A non-animal derived fat composition according to Claim 38, wherein the blend of component (a4-2) is an interesterified or non-interesterified blend.

40. A non-animal derived fat composition according to Claim 38 or Claim 39, wherein the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1 ) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0 to 10% by weight of component (a4) comprises a stearin fraction of an interesterified blend of palm oil or fractions thereof and shea butter or fractions thereof.

41. A non-animal derived fat composition according to any one of Claims 38 to 40, wherein the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 75% to 85% by weight; stearic acid (C18:0) in an amount of from 5% to 16% by weight; oleic acid (C18:1) in an amount of from 1 % to 10% by weight; and linoleic acid (C18:2) in an amount of from 0 to 10% by weight of component (a4) are present in an amount of up to 60% by weight of the interesterified oil composition (a).

42. A non-animal derived fat composition according to any of Claims 26 to 41 , wherein the interesterified oil composition (a) comprises an interesterified oil blend of at least the following components:(a1 ) one or more triglyceride oils comprising at least 30% by weight of a combination of butyric acid residues (C4:0) and caproic acid residues (C6:0);(a2) an oil blend of at least one or more lauric fats orfractions thereof, and one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 )in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight; and optionally:(a3) one or more triglyceride oils comprising at least 30% by weight of a total amount of caprylic acid residues (C8:0) and decanoic acid residues (C10:0); wherein said percentages of fatty acid residues ref ers to fatty acids bound as acyl groups in glycerides in each respective component and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in each respective component.

43. A non-animal derived composition according to Claim 42, wherein the oil blend of (a2) is an interesterified oil blend.

44. A non-animal derived fat composition according to any of Claims 42 to 43, wherein the one or more lauric fats or fractions thereof of component (a2) are present in a total amount of from 2% to 20% by weight of the interesterified oil composition (a); and wherein the one or more triglyceride oils (b) of component (a2) are present in a total amount of from 0.5% to 40% by weight of the interesterified oil composition (a).

45. A non-animal derived fat composition according to any of Claims 42 to 44, wherein the one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight of component (a2) comprise palm oil or a fraction thereof; preferably palm oil stearin; and more preferably palm oil stearin with an iodine value of from 10 to 35 as determined according to AOCS Cd 1 c-85.

46. A non-animal derived fat composition according to any one of Claims 42 to 45, wherein the interesterified oil composition (a) is an interesterified blend of at least components (a1) and (a2), component (a4) as defined in Claim 38, and optionally component (a3).

47. A non-animal derived fat composition according to any of Claims 42 to 46, wherein the interesterified oil composition (a) is an interesterified blend of at least components (a1 ) and (a2) as defined above, component (a6), and optionally component (a3); wherein component (a6) comprises one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 65% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1) in an amount of from 20% to 45% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight.

48. A non-animal derived fat composition according to Claim 47, wherein component (a6) comprises palm oil or a fraction thereof; preferably wherein component (a6) comprises palm stearin; more preferably wherein component (a6) comprises palm stearin with an iodine value of from 30 to 40 as determined according to AOCS Cd 1 c-85.

49. A non-animal derived fat composition according to any of Claims 42 to 48, wherein the interesterified oil composition (a) is an interesterified blend of at least components (a1) and (a2), component (a4-2) as defined in Claim 38, and optionally component (a3).

50. A non-animal derived fat composition according to Claim 49, wherein the one or more lauric fats or fractions thereof of component (a4-2) are present in a total amount of from 0.5% to 15% by weight of the interesterified oil composition (a).

51. A non-animal derived fat composition according to any one of Claims 49 to 50, wherein the one or more lauric fats or fractions thereof of component (a4-2) comprise palm kernel oil, coconut oil, babassu oil, a fraction thereof, ora combination thereof; preferably palm kernel stearin; and more preferably palm kernel stearin with an iodine value of from 5 to 15 as determined according to AOCS Cd 1 c-85.

52. A non-animal derived fat composition according to any one of Claims 49 to 51 , wherein the interesterified oil composition (a) comprises from 2% to 15% by weight of component (a1 ); from 2% to 15% by weight of component (a3); from 20% to 45% by weight of component (a2); and from 45% to 65% by weight of component (a4-2).

53. A non-animal derived fat composition according to Claim 52, wherein component (a2) comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 15% to 25% by weight of palm oil or a fraction thereof by weight of interesterified oil composition (a).

54. A non-animal derived fat composition according to any one of Claims 49 to 53, wherein component (a4-2) comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 40% to 60% by weight of a stearin fraction of an interesterified blend of palm oil or fractions thereof and shea butter or fractions thereof by weight of interesterified oil composition (a).

55. A non-animal derived fat composition according to any one of Claims 49 to 54, wherein the one or more oils of component (b) are present in the fat composition in a total amount of from 30% to 50% by weight of the fat composition; and wherein theinteresterif ied oil composition (a) is present in the fat composition in an amount of from 50% to 70% by weight.

56. A non-animal derived fat composition according to any one of Claims 42 to 48, wherein the interesterif ied oil composition (a) comprises from 2% to 15% by weight of component (a1); from 2% to 15% by weight of component (a3); from 25% to 45% by weight of component (a2); and from 40% to 60% by weight of component (a6).

57. A non-animal derived fat composition according to Claim 56, wherein component (a2) comprises from 5% to 15% by weight palm kernel oil or a fraction thereof by weight of interesterified oil composition (a); and from 20% to 30% by weight of palm oil or a fraction thereof by weight of interesterified oil composition (a); preferably, wherein the palm oil or fraction thereof comprises palm oil stearin with an iodine value of from 10 to 35 as determined according to AOCS Cd 1c-85.

58. A non-animal derived fat composition according to any one of Claims 56 to 57, wherein the one or more oils of component (b) are present in the non-animal derived fat composition in a total amount of from 10% to 30% by weight of the non-animal derived fat composition; and wherein the interesterified oil composition (a) is present in the non- animal derived fat composition in an amount of from 70% to 90% by weight.

59. A non-animal derived fat composition according to any preceding claim, wherein the one or more oils of component (b) are present in the non-animal derived fat composition in a total amount of from 10% to 60% by weight of the non-animal derived fat composition; and wherein the interesterified oil composition (a) is present in the non- animal derived fat composition in an amount of from 40% to 90% by weight; preferably, wherein the one or more oils of component (b) are present in the non-animal derived fat composition in a total amount of from 15% to 50% by weight of the non-animal derived fat composition; and wherein the interesterified oil composition (a) is present in the non- animal derived fat composition in an amount of from 50% to 85% by weight.

60. A non-animal derived fat composition according to any preceding claim, wherein the interesterified oil composition (a) has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

61. A non-animal derived fat composition according to any preceding claim, wherein the interesterified oil composition (a) is deodorised after interesterification.

62. A food product, animal feed product, infant formula product or nutraceutical product comprising a non-animal derived fat composition according to any preceding claim.

63. A food product or animal feed product according to Claim 62, wherein the product is a meat analogue food product; a seafood analogue food product; a dairy analogue food product; a dairy food product; a confectionary food product; a chocolate food product; a bakery food product; a farm animal feed food product; or a pet food product.

64. A food product according to Claim 63, wherein the food product is a meat food product or a meat analogue food product comprising from 2% to 81 % by weight of the fat composition; from 18% to 70% by weight of water; and from 1 % to 30% by weight of a non-animal protein.

65. A food product according to Claim 64, wherein the food product is a vegetarian or vegan meat substitute food product; preferably wherein the vegetarian or vegan meat substitute food product is a burger, sausage, meat ball, nugget, patty, mince product, meatloaf, or other product intended to mimic conventional meat-based food products.

66. A food product according to any of Claims 64 to 65, wherein the non-animal protein comprises protein derived from fungi, plants, bacteria, or a combination thereof; preferably, wherein the non-animal protein comprises plant protein, more preferably, wherein the non-animal protein is selected from algae protein, black bean protein, canola protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, protein isolates or concentrates thereof, or any combination thereof.

67. A food product according to any of Claims 64 to 66, wherein the food product further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof , agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

68. A food product according to Claim 62 or Claim 63, wherein the food product is a dairy analogue food product or a dairy food product; preferably wherein the food productis a cheese analogue food product; a dairy yoghurt or fermented drink food product; a dairy analogue yoghurt or dairy analogue fermented drink food product; a dairy butter food product; a dairy analogue margarine food product; a dairy frozen dessert food product; a dairy analogue frozen dessert food product; a dairy whipped cream food product; or a dairy analogue frozen dessert food product.

69. A food product according to Claim 68, wherein the food product is a cheese analogue food product or a cheese food product comprising from 15% to 30% by weight of the fat composition; from 0% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 70% by weight of water.

70. A food product according to Claim 69, wherein the starch comprises non-modified starch, modified starch, ora combination thereof; preferably wherein the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch, wheat starch, or a combination thereof; more preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.71 . A food product according to any of Claims 69 to 70, wherein the non-animal protein comprises plant protein such as legume protein, black bean protein, canola protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; or wherein the non-animal protein comprises seitan, mushroom protein, algae protein, laboratory produced protein , tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, or a combination thereof.

72. A dairy or dairy analogue food product according to Claim 68, wherein the food product is a frozen dessert food product comprising from 1 % to 20% by weight of the fat composition; from 10% to 40% by weight sugar; and from 30% to 80% by weight of water; preferably, wherein the food product comprises from 50% to 70% by weight of water, from 1 % to 10% by weight of the fat composition; and from 20% to 35% by weight sugar.

73. A dairy or dairy analogue food product according to Claim 72, wherein the sugar comprises corn syrup, glucose syrup, glucose, fructose, sucrose, dextrin, dextrose, or a combination thereof.

74. A dairy or dairy analogue food product according to Claim 68, wherein the food product is a whipping cream composition comprising from 5% to 40% by weight of the fatcomposition and up to 95% by weight of water; preferably, wherein the food product is formed from 4% to 35% by weight of the fat composition.

75. A food product according to any of Claims 72 to 74, further comprising any one or more of the following additional components:(i) one or more proteins, optionally wherein the protein is present in the food product in an amount of from 0.1 % to 10% by weight of the food product;(ii) one or more emulsifiers, preferably wherein the one or more emulsifiers is present in an amount of up to 1 % by weight of the food product;(iii) one or more hydrocolloid stabilisers, preferably wherein the one or more hydrocolloid stabilisers are present in an amount of up to 1 % by weight of the food product.

76. A food product according to Claim 62 or Claim 63, wherein the food product is a confectionary food product or a chocolate food product; preferably wherein the food product further comprises one or more of cocoa solids, cocoa butter, sugar, milk powder, condensed milk, milk, or water.

77. A food product according to Claim 62 or Claim 63, wherein the food product is a bakery food product; preferably wherein the food product further comprises one or more of flour, water, salt, sugar, yeast or eggs.

78. A personal care or cosmetic product comprising a fat composition according to any one or more of Claims 1 to 61 and one or more additional components; optionally wherein the one or more additional components comprise: water, one or more emulsifiers, one or more preservatives, one or more thickeners, one or more emollients, one or more colouring agents, one or more perfumes, one or more pH stabilisers, or any combination thereof.

79. A product according to any one or more of Claims 62 to 77 or a personal care or cosmetic product according to Claim 78, wherein the product or personal care or cosmetic product is substantially free of animal-derived products, preferably, wherein food product or personal care or cosmetic product is free of animal-derived products.

80. A product according to any one or more of Claims 62 to 77 or a personal care or cosmetic product according to Claim 78, wherein the product or personal care or cosmetic product further comprises one or more animal-derived products such as animal oils,marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof.81 . A product according to any one or more of Claims 62 to 77, 79 or 80 or a personal care or cosmetic product according to Claim 78, 79 or 80, wherein the one or more animal- derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

82. A product according to Claim 80 or Claim 81 , wherein the one or more animal- derived products are present in the product in an amount of from 1 % to 20% by weight of the food product.

83. Use of a fat composition according to any one or more of Claims 1 to 61 in a product according to any one or more of Claims 62 to 77 or 79 to 82 to mimic the taste, mouthfeel, texture, appearance and / or nutritional profile of butter or butter fat.

84. Use according to Claim 83, wherein the use comprises using the fat composition to provide improved mimicry of butter flavour, creaminess, firmness and / or texture relative to an analogous product comprising the same amount by weight of coconut oil.

85. Use according to Claim 84, wherein the product is a dairy analogue food product according to any one or more of Claims 69 to 71.

86. A process for manufacturing a fat composition according to any one or more of Claims 1 to 61 ; wherein the process comprises:(i) forming an oil composition comprising a blend of at least: (a1 ) one or more triglyceride oils comprising at least 30% by weight of a combination of butyric acid residues (C4:0) and caproic acid residues (C6:0); and (a2) one or more lauric fats or fractions thereof; or a blend of one or more lauric fats or fractions thereof with one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 40% to 85% by weight; stearic acid (C18:0) in an amount of from 1 % to 8% by weight; oleic acid (C18:1 ) in an amount of from 5% to 35% by weight; and linoleic acid (C18:2) in an amount of from 1 % to 15% by weight, wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil;(b) interesterifying the oil composition formed in step (i) to provide an interesterified oil composition (a);(c) blending the interesterified oil composition (a) with (b) a composition comprising one or more oils that comprise palmitic acid (C16:0) in an amount of from 0.5% to 20% by weight; stearic acid (C18:0) in an amount of from 25% to 60% by weight; oleic acid (C18:1 ) in an amount of from 35% to 65% by weight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in oil; so as to form a precursor fat composition; and(d) deodorizing the precursor fat composition formed in step (c) so as to provide the fat composition according to any one or more of Claims 1 to 61.

87. A process according to Claim 86, wherein the interesterified oil composition (a), the (b) composition comprising one or more oils, or the oil composition formed in step (i) are as defined in any one or more of Claims 23 to 60.

88. A process for forming a product according to any one or more of Claims 62 to 77 or Claims 79 to 82; or a personal care or cosmetic product according to any one or more of Claims 78 to 82; wherein the process comprises combining a fat composition according to any one or more of Claims 1 to 61 with one or more additional components so as to form the product or personal care or cosmetic product.

Images