Butter fat substitutes

Abstract

A dairy-analogue fat composition comprising a blend of an interesterif ied vegetable oil blend and an animal fat; wherein the dairy-analogue fat composition comprises from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

Description

[0001] BUTTER FAT SUBSTITUTES

[0002] FIELD OF THE INVENTION

[0003] The invention relates to vegetable oil and animal fat derived compositions and their use as butter fat substitutes and extenders in food products.

[0004] BACKGROUND OF THE INVENTION

[0005] The present invention relates to the field of milk fat substitutes. More particularly, the invention relates to vegetable oil and animal fat derived compositions 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 mouth feel, a creamy texture and flavour and a desirable melt in the mouth sensation upon consumption. Without being limited by theory, these desirable organoleptic properties are believed to be linked to the melting and crystallization behaviour of milk fat and its solid fat content at different temperatures. For example, the creaminess and melt in the mouth sensation provided by milk fat is believed to be linked to the effect of the solid fat present in milk fat at room temperature melting in the mouth upon consumption. Milk fat has a unique and complex chemical nature containing a wide variety of different triglycerides and fatty acids. The unique chemical make-up of milk fat is responsible for its physiochemical properties and the desired organoleptic properties discussed above. Milk fat contains trans fatty acids at concentrations of around 5% by weight. Trans fatty acids are present in fats derived from ruminant animals such as cows as they are produced in the animals’ rumens (part of their digestive tract) by bacterial fermentation. The presence of trans fatty acids in milk fat has an effect upon its physical properties such as melting and crystallization behaviour. It is thus believed that the trans fatty acids contribute to the organoleptic profile of milk fat and dairy products that contain it.

[0008] The supply of milk fat is often limited due to limited supply and ability to store fresh milk. For example, fresh milk can be difficult to store in countries with limited infrastructure or with hot climates. The limited supply of fresh milk can also cause the price of milk and milk fat to be high. Thus, products that contain milk fat such as dairy products may have an increased production cost which may increase the price for end consumers. There is thus a drive to reduce the costs of dairy products containing milk fat. Often, the milk fat of dairy products may be fully replaced by non-dairy fats, or partly replaced by non-dairy extender fat compositions. These dairy fat replacement and extender compositions are intended to mimic or at least partially mimic the properties of milk fat. There is also an increasing demand for milk fat replacements for use in traditional dairy food products such as cheeses, frozen desserts and whipping creams which aim to mimic certain qualities of animal-derived dairy products, such as the texture, taste and / or appearance. There is an increasing demand for these foods due to increasing costs and a desire to eat sustainably sourced food products. Such food products are also desirable for consumers who may be allergic to dairy products.

[0009] Due to the complex nature of milk fat, it has been found difficult to provide replacement fats that can effectively emulate its physical and organoleptic properties. There have been some attempts to make vegetable fat blends for use in replacing milk fat. However, these attempts have mostly focused on making food products healthier. These vegetable fat blends have different chemical profiles to milk fat and have not been found to effectively emulate the organoleptic profile of milk fat.

[0010] WO201 5 / 047170 discloses a fat composition for use in replacing milk fat in food products or as a milk fat extender composition in dairy products. The disclosed fat compositions were found to effectively emulate the organoleptic properties of milk fat in food products such as milk, cheese, yoghurt and cream. The disclosed compositions comprise a blend of vegetable oils and beef tallow, which are optionally interesterified. In the oil blends, the beef tallow is used to provide certain fatty acids present in milk fat such as stearic acid (C18:0), palmitic acid (C16:0), palmitoleic acid (C16:1 ) and oleic acid (C18:1), as well as a similar content of trans fatty acids. Beef tallow naturally contains trans fatty acids at similar levels to milk fat (around 5% to 10%) as it is also obtained from cows and was used as a means of seeking to attempt to mimic the fatty acid profile of milk fat.

[0011] A problem with the milk fat substitutes disclosed in WO2015 / 047170 is that large volumes of material are required to be processed, and therefore there are limitations on the volumes which can be produced in order to meet demand.

[0012] There remains a need in the art for improved methods of producing such 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. This is particularly due to consumers’ demands for products which are produce in more environmentally sensitive ways.

[0013] SUMMARY OF THE INVENTION

[0014] The present invention is based on the surprising finding that certain vegetable oil and animal fat derived compositions can be prepared in more efficient and environmentally friendly ways, whilst still retaining the properties which make them particularly useful as partial or full milk fat replacements in food products and effectively emulate the organoleptic profile of milk fat when used in those products.

[0015] It has surprisingly been found that the certain vegetable oil and animal fat derived fat compositions of the present invention have very similar physical and chemical properties such as melting and crystallization profiles to known milk fat substitutes such as those disclosed in WO2015 / 047170, despite being produced in a different manner, and which results in a more efficient and environmentally friendly process. This indicates that the certain non-animal derived fat compositions will provide very similar organoleptic properties to the known milk fat substitutes and to milk fat itself, when included in food products. This finding is surprising since previously (e.g. as taught in WO2015 / 047170), interesterified compositions of animal fats, such as beef tallow, and vegetable oils were used to provide a very similar trans fatty acid content, and the full interesterification was until now believed to be key to providing very similar physiochemical and organoleptic properties to milk fat whilst also preventing issues such a wetting out and poor crystallisation. Surprisingly, it has been found that the vegetable oil and animal fat derived fat compositions of the invention are able to mimic the physiochemical properties of milk fat and organoleptic properties of milk fat when used in food products, despite not interesterifying the animal fat with the vegetable oils and thought to be essential in order to mimic its properties. This is a particular benefit as the animal fat component forms a significant percentage of the overall fat composition and therefore forms a large part of the material being interesterified. This surprising finding means that the present milk fat replacement compositions can be produced by interesterifying less material during processing - which has many benefits including reducing the size of the machinery required to process material (allowing for reduced capex and improved utilisation of existing systems), allowing greater production throughput given the smaller amounts of material that need to be interesterified. In addition, by reducing the amount of materials which needs to be interesterified, there is a significant reduction in the amounts of catalyst which need to be used, as well as the cleaning steps associated with such processes such as washing, deodorisation and bleaching, which saves both significant operating costs as well as providing an improved environmental impact. Yet a further benefit of reducing the volumes being subjected to interesterification is a reduction in the amount of water which is required in producing the compositions of the present invention thus also adding to the improved environmental impact of the present invention.

[0016] According to a first aspect of the invention, there is provided a dairy-analogue fat composition comprising a blend of an interesterif ied vegetable oil blend and an animal fat; wherein the dairy-analogue fat composition comprises from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

[0017] The dairy-analogue fat composition may comprise from 2% to 6% by weight of a total amount of C36 containing triglycerides.

[0018] The dairy-analogue fat composition may comprise from 3% to 6% by weight of a total amount of C38 containing triglycerides. The dairy-analogue fat composition may comprise from 25% to 35% by weight of a total amount of C52 containing triglycerides, preferably from 28% to 32% by weight of a total amount of C52 containing triglycerides.

[0019] The dairy-analogue fat composition may comprise from 14% to 18% by weight of a total amount of C54 containing triglycerides.

[0020] The diary-analogue fat composition may comprise from 1 % to 6% by weight of a total amount of C40 containing triglycerides, preferably from 2% to 4% by weight of a total amount of C40 containing triglycerides.

[0021] The dairy-analogue fat composition may comprise from 0.5% to 2.5% by weight of a total amount of C42 containing triglycerides, preferably from 1 % to 2% by weight of a total amount of C42 containing triglycerides.

[0022] The diary-analogue fat composition may comprise from 1 % to 4% by weight of a total amount of C46 containing triglycerides.

[0023] The dairy-analogue fat composition may comprise from 10 to 20% by weight of a total amount of C16 to C34 containing triglycerides. Such triglycerides are considered to be important in mimicking the properties of dairy fat such as butterfat.

[0024] Preferably said animal fat is selected from tallow, lard and a mixture thereof. More preferably said animal fat is tallow, such as beef tallow.

[0025] The interesterified vegetable oil blend may comprise from 5% to 15% by weight of a total amount of C36 containing triglycerides in the interesterified vegetable oil blend, preferably from 7.5% to 10% by weight of a total amount of C36 containing triglycerides in the interesterified vegetable oil blend.

[0026] The interesterified vegetable oil blend may comprise from 5% to 15% by weight of a total amount of C38 containing triglycerides in the interesterified vegetable oil blend, preferably from 7.5% to 10% by weight of a total amount of C38 containing triglycerides in the interesterified vegetable oil blend.

[0027] The interesterified vegetable oil blend may comprise from 5% to 15% by weight of a total amount of C52 containing triglycerides in the interesterified vegetable oil blend, preferably from 8% to 11 % by weight of a total amount of C52 containing triglycerides in the interesterified vegetable oil blend. The interesterified vegetable oil blend may comprise from 2% to 6% by weight of a total amount of C54 containing triglycerides in the interesterified vegetable oil blend, preferably from 3% to 5% by weight of a total amount of C54 containing triglycerides in the interesterified vegetable oil blend.

[0028] The interesterified vegetable oil blend may comprise from 3% to 8% by weight of a total amount of C40 containing triglycerides in the interesterified vegetable oil blend, preferably from 5% to 7% by weight of a total amount of C40 containing triglycerides in the interesterified vegetable oil blend.

[0029] The interesterified vegetable oil blend may comprise from 0.5% to 4% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend, preferably from 1.5% to 3% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend.

[0030] The interesterified vegetable oil blend may comprise from 1 .5% to 6% by weight of a total amount of C46 containing triglycerides in the interesterified vegetable oil blend, preferably from 3% to 5% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend.

[0031] In accordance with present invention the interesterified vegetable oil blend may comprise a blend of three or more plant derived oils.

[0032] Typically, the interesterified vegetable oil blend comprises from 1 % to 5% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; and preferably from 2% to 4% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues.

[0033] Typically, the interesterified vegetable oil blend comprises any one or more of the following features:

[0034] (i) the fat composition comprises from 1 % to 7% by weight of butyric acid (C4:0) residues; and preferably from 1 % to 3% by weight of butyric acid (C4:0) residues; and / or

[0035] (ii) the fat composition comprises from 1 % to 5% by weight of caproic acid (C6:0) residues; and preferably from 1 % to 3% by weight of caproic acid (C6:0) residues.

[0036] Typically, the interesterified vegetable oil blend comprises from 0.5% to 10% by weight of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; and preferably from 0.5% Typically, the interesterified vegetable oil blend 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).

[0037] Typically, the interesterified vegetable oil blend comprises from 30% to 45% by weight of palmitic acid residues (C16:0).

[0038] Typically, the interesterified vegetable oil blend comprises from 2.5% to 12% by weight of stearic acid (C18:0) residues; or from 5% to 10% by weight of stearic acid (C18:0) residues.

[0039] Typically, the interesterified vegetable oil blend comprises from 25% to 35% by weight of oleic acid residues (C18:1 ).

[0040] Typically, the interesterified vegetable oil blend comprises from 2% to 15% by weight of linoleic acid residues (C18:2) residues; and preferably from 5% to 10% by weight of linoleic acid residues.

[0041] The interesterified vegetable oil blend may comprise from 50% to 75% by weight of saturated fatty acid residues (SAFA); preferably wherein the interesterified vegetable oil blend comprises from 55% to 70% by weight of saturated fatty acid residues (SAFA).

[0042] Typically, the interesterified vegetable oil blend comprises less than 3% by weight of trans fatty acids; preferably wherein the interesterified vegetable oil blend comprises less than 2% by weight of trans fatty acids; more preferably wherein the interesterified vegetable oil blend comprises less than 1 % by weight of trans fatty acids; still more preferably wherein the interesterified vegetable oil blend comprises less than 0.5% by weight of trans fatty acids; and most preferably, wherein the interesterified vegetable oil blend comprises less than 0.2% by weight of trans fatty acids.

[0043] Typically, the interesterified vegetable oil blend comprises less than 2% by weight of palmitoleic acid (C16:1); preferably less than 1 % by weight of palmitoleic acid (C16:1); and more preferably less than 0.5% by weight of palmitoleic acid (C16:1 ).

[0044] Typically, at least 80% of the butyric acid (C4:0) residues and at least 80% of the caproic acid (C6:0) residues present in the dairy-analogue fat composition are present in the interesterified vegetable oil blend; 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 dairyanalogue fat composition are present in the interesterified vegetable oil blend. Typically, substantially all of the butyric acid (C4:0) residues and substantially all of the caproic acid (C6:0) residues present in the dairy-analogue fat composition are present in the interesterified vegetable oil blend; preferably wherein all of the butyric acid (C4:0) residues and all of the caproic acid (C6:0) residues present in the dairy-analogue fat composition are present in the interesterified vegetable oil blend.

[0045] Typically, the interesterified oil blend is present in the dairy-analogue fat composition in an amount of from 25% to 45% by weight of the dairy-analogue fat composition; and preferably in an amount of from 30% to 40% by weight of the dairy-analogue fat composition.

[0046] Preferably, the interesterified oil blend comprises an interesterified oil blend of at least: (i) 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); (ii) one or more lauric fats or fractions thereof; and (iii) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 35% 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.

[0047] Typically, the 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 (i) 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 (i) comprise from 50% to 85% by weight of butyric acid (C4:0) and from 15% 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. Oils such as those described above are included in the interesterified oil blend in order to provide butyric acid (C4:0) and caproic acid (C6:0) to the fat composition. These fatty acids are present in milk fat and are believed to contribute to the organoleptic profile of milk fat such as providing a creamy flavour and mouth feel.

[0048] Typically, the 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 (i) are present in the interesterified oil blend in a total amount of from 5% to 30% by weight of the interesterified oil blend; and preferably from 10% to 30% by weight of the interesterified oil blend.

[0049] The one or more lauric fats or fractions thereof of component (ii) of the interesterified blend typically comprise palm kernel oil, coconut oil, babassu oil, any hydrogenated derivative thereof, any fraction thereof, or any combination thereof. Preferably, the one or more lauric fats or fractions thereof of component (ii) comprise fully hydrogenated palm kernel oil, fully hydrogenated coconut oil, fully hydrogenated babassu oil, or a combination thereof.

[0050] Typically, the one or more lauric fats or fractions thereof comprise palm kernel oil, a fraction thereof, any hydrogenated derivative thereof, or any combination thereof. Most preferably, the one or more lauric fats comprise fully hydrogenated palm kernel oil.

[0051] The one or more lauric fats are included in the interesterified blend to provide a similar lauric acid (C12:0) content to milk fat. By fully hydrogenating the one or more lauric fats, oleic acid (C18:1) present in the lauric fat is converted to stearic acid (C18:0) by hydrogenation. The fully hydrogenated lauric fats can thus be used to provide a similar stearic acid (C18:0) content to milk fat. It is preferred that the fat compositions of the invention do not comprise partially hydrogenated vegetable oils as these typically contain significant quantities of trans fatty acids which are typically considered undesirable for inclusion in food products due to the negative health implications associated with these fatty acids. The one or more lauric fats can also be used to provide caprylic acid (C8:0) and capric acid (C10:0) to the non-animal derived fat compositions.

[0052] The term “fully hydrogenated vegetable oil” as used herein is used to refer to a vegetable oil that has undergone hydrogenation so as to convert its unsaturated fatty acid residues into saturated fatty acid residues. Suitable process conditions and methods for hydrogenating vegetable oil are known in the art. Any suitable fat hydrogenation process known in the art can be used to produce the fully hydrogenated vegetable oils for use in the present invention. For example, hydrogenation processes discussed in EP2196094 can be used. The term fully hydrogenated as used herein is used to distinguish the hydrogenated vegetable oils from partially hydrogenated vegetable oils which typically contain a significant quantity of trans fatty acid residues. In full hydrogenation, the hydrogenation process is allowed to continue to such an extent that all or substantially all of the unsaturated fatty acid residues present in the molecule are converted to saturated fatty acid residues. Accordingly, in some embodiments, the fully hydrogenated lauric fats discussed above comprise less than 4% by weight of trans fatty acids, more preferably less than 2% by weight of trans fatty acids; more preferably less than 1 % by weight of trans fatty acids; and most preferably less than 0.5% by weight of trans fatty acids, wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fully hydrogenated vegetable oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fully hydrogenated vegetable oil. In some instances, the fully hydrogenated lauric fats comprise less than 0.2% by weight of trans fatty acids or less than 0.1 % by weight of trans fatty acids.

[0053] Typically, the one or more lauric fats are present in the interesterified vegetable oil blend in an amount of from 10% to 50% by weight, preferably from 20 to 40% by weight of the interesterified oil blend.

[0054] The one or more triglyceride oils of component (iii) that comprise palmitic acid (C16:0) in an amount of from 35% to 65% by weight; stearic acid (C18:0) in an amount of from 1 % to 7.5% 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 typically comprise palm oil or a fraction thereof; and preferably palm oil stearin. Component (iii) is thus typically used to provide oleic acid (C18:1) and palmitic acid (C16:0) to the non-animal derived fat composition so that the composition comprises similar amounts of these fatty acids to milk fat.

[0055] Preferably, the one or more triglyceride oils of component (iii) as defined above are present in the interesterified vegetable oil blend in an amount of from 30% to 70% by weight, and preferably from 40% to 60% by weight of the interesterified vegetable oil blend.

[0056] Preferably, the interesterified oil blend is an interesterified blend of at least the following components (i) 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); (ii) one or more lauric fats or fractions thereof; and (iii) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 35% 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, optionally wherein components (i), (ii) and (iii) are as defined above.

[0057] More preferably, the interesterified oil blend is an interesterified product of an oil blend consisting essentially of the following components: (i) 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); (ii) one or more lauric fats or fractions thereof; and (iii) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 35% to 65% by weight; stearic acid (C18:0) in an amount offrom 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 components (i), (ii) and (iii) are as further described above.

[0058] The dairy-analogue fat composition according to the present invention typically comprises from 1 to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues, preferably from 1 % to 5% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues, and more preferably from 2% to 4% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; 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.

[0059] The dairy-analogue fat composition may comprise any one or more of the following features:

[0060] (i) the fat composition comprises from 1 % to 7% by weight of butyric acid (C4:0) residues; and preferably from 1 % to 3% by weight of butyric acid (C4:0) residues; and / or

[0061] (ii) the fat composition comprises from 1 % to 5% by weight of caproic acid (C6:0) residues; and preferably from 1 % to 3% by weight of caproic acid (C6:0) residues; wherein said percentages of fatty acid residues ref ers 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.

[0062] The dairy-analogue fat composition may comprise from 0.25% to 5% by weight of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; and preferably from 0.5% to 3% of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; wherein said percentages of fatty acid residues ref ers 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.

[0063] The dairy-analogue fat composition may comprise from 2% to 10% by weight of lauric acid residues (C12:0); preferably from 4% to 8% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues ref ers 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.

[0064] The dairy-analogue fat composition may comprise from 20 to 45% by weight of a total amount of palmitic acid (C16:0) residues, preferably from 25 to 35% by weight of a total amount of palmitic acid (C16:0) residues, more preferably from 25 to 30% by weight of a total amount of palmitic acid (C16:0) residues; 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.

[0065] The dairy-analogue fat composition may comprise from 8 to 20% by weight of a total amount of stearic acid (C18:0) residues, preferably from 10 to 15% by weight of a total amount of stearic acid (C18:0) residues; 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.

[0066] The dairy-analogue fat composition may comprise from 15 to 40% by weight of a total amount of oleic acid (C18:1 ) residues, preferably from 25 to 35% by weight of a total amount of oleic acid (C18:1) residues; 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.

[0067] The dairy-analogue fat composition may comprise from 0.25 to 8% by weight of a total amount of oleic acid (C18:2) residues, preferably from 0.5 to 5% by weight of a total amount of oleic acid (C18:2) residues; 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.

[0068] Typically, the dairy-analogue fat composition comprises one or more of the following features:

[0069] (i) a solid fat content of the fat composition at 10°C as determined according to I UPAC 2.150.b of from 30 to 55; and preferably from 40 to 50; (ii) a solid fat content of the fat composition at 20°C as determined according to IUPAC

[0070] 2.150. b of from 15 to 40; and preferably from 25 to 35;

[0071] (iii) a solid fat content of the fat composition at 30°C as determined according to IUPAC

[0072] 2.150. b of from 5 to 25; and preferably from 10 to 20; and

[0073] (iv) a solid fat content of the fat composition at 35°C as determined according to IUPAC

[0074] 2.150. b of from 3 to 15; and preferably from 5 to 10; and

[0075] (v) a solid fat content of the fat composition at 40°C as determined according to IUPAC

[0076] 2.150. b of from 0 to 10; and preferably from 1 to 5.

[0077] Typically, the dairy-analogue fat composition comprises two or more of features (i) to (v); preferably wherein the fat composition comprises three or more of features (i) to (v); more preferably wherein the fat composition comprises four or more features (i) to (v); and most preferably wherein the composition comprises all of the features (i) to (v).

[0078] Typically, the non-animal derived fat composition has a slip melting point of from 35°C to 45°C; and preferably from 38°C to 42°C. The slip melting point may be determined using any suitable method known in the art such as ISO 6321 :2021 .

[0079] Typically, the interesterified oil blends described herein have been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0080] The interesterified blend 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 blend. Suitable processes conditions for interesterification are known. For example, the interesterification process conditions discussed in EP2196094 can be used.

[0081] Typically, the interesterified oil blend is deodorised and / or bleached after interesterification. Any suitable deodorisation and / or bleaching process known in the art may be used.

[0082] It has been found to be important that the vegetable oil blend of the interesterified blend is interesterified. Interesterification has been found to reduce the solid fat content of the oil blend at temperatures in the range of 10°C to 40°C which has been found important for the inventors in providing a final fat composition with a solid fat content comparable to that of milk fat in the temperature range of 10°C to 40°C. The dairy-analogue fat composition may be, although it is not essential, deodorised and / or bleached after interesterification. Again, any suitable deodorisation and / or bleaching process known in the art may be used.

[0083] 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.

[0084] 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 be denoted C16:0, oleic acid may be denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and monoglycerides 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.

[0085] Preferably, the fat composition contains a substantially major portion of fat with very little water (i.e. the fat composition consists essentially of fat molecules). However, in some embodiments, the 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 for the amount that the fat composition is present in food products refers to only fat molecules present in the fat composition, and not any water present in the composition. Similarly, the weight percentages described below for the 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 fat composition), or water bound to any protein, as discussed in further detail below.

[0086] The term milk fat as used herein is used synonymously with the term butter fat.

[0087] According to a second aspect of the invention, there is provided a food product or animal feed product comprising a dairy-analogue fat composition according to the first aspect of the invention. Typically, the food product is a dairy-analogue food product; a dairy food product; a confectionary food product; a chocolate food product; a confectionary product; a chocolate-like food product; a bakery food product; a farm animal feed food product; or a pet food product.

[0088] 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.

[0089] The food products may comprise animal-derived products such as animal derived proteins. Accordingly, in some embodiments, the food 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.

[0090] In embodiments where the food products further comprise one or more animal-derived products, the one or more animal-derived products are typically present in the food 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.

[0091] Dairy analogue compositions and dairy fat compositions

[0092] Preferably, the food product of the invention is a dairy analogue-food product or a dairy food product. Preferably, the dairy-analogue food productor 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.

[0093] In some instances, the food product is an extended dairy product that comprises milk fat and also a dairy-analogue 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. In some instances, the dairy analogue or dairy food product comprises the dairy-analogue fat composition of the invention as the only source of fat present in the food product.

[0094] Typically, the dairy or dairy analogue food product comprises the dairy-analogue fat compositions of the invention in an amount of from 1 % to 95% by weight. Preferably, the food product comprises the dairy-analogue 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%.

[0095] 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 forwater 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.

[0096] Preferably, the dairy or dairy analogue food product comprises the dairy-analogue 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.

[0097] 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.

[0098] The dairy food product may further comprise from 1 % to 30% by weight of milk.

[0099] The total amount of dairy-analogue fat present in the dairy food product or dairy analogue food product may be any suitable amount of fat known in the art to be included in such food products. For example, the total fat content of the dairy analogue food product or dairy food product may typically be from 1 % to 95% by weight of the food product; preferably from 2% to 90% by weight of the food product; more preferably from 2% to 50% by weight of the food product; still more preferably from 5% to 40% by weight of the food product; still further preferably from 7.5% to 30% by weight of the food product; such as10% to 30% by weight of the food product.

[0100] 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.

[0101] Frozen dessert compositions

[0102] In some embodiments, the dairy analogue food product or dairy food product is a frozen dessert product.

[0103] Typically, the food product is a frozen dessert product comprising from 1 % to 30% by weight of the fat composition; from 5% to 50% by weight of sugar; and from 20% to 80% by weight of water.

[0104] Preferably, 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. More preferably, 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.

[0105] 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.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] 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.

[0110] 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.

[0111] 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, mouth feel and viscosity as well as provide stability to the product.

[0112] 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. 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.

[0113] 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.

[0114] Butters and margarines

[0115] The food product of the invention may also be a butter or margarine composition.

[0116] Accordingly, in some embodiments, the food product is a margarine food product, comprising from 60% to 95% by weight of the dairy-analogue fat composition preferably from 80% to 90% by weight of the fat composition; and up to 20% by weight of water. More preferably, the margarine food product has a fat content of from 80% to 85% by weight.

[0117] The margarine compositions may also comprise any suitable margarine 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.

[0118] In some embodiments, the food product may be a dairy butter food product. Accordingly, in some embodiments, the food product is a butter food product, and wherein the food product comprises from 2% to 50% by weight of the fat composition; up to 20% by weight of water; and butterfat; wherein the food product has a total fat content of from 60% to 95% by weight of the food product; and preferably a total fat content of from 80% to 90% by weight of the food product. More preferably, the total fat content of the butter is from 80% to 85% by weight.

[0119] Such food products may be considered extended butter products that comprise both milk fat and a replacement fat (the fat composition of the invention).

[0120] The butterfat may be included in any suitable amount along with the fat composition to provide the desired total fat content of the food product. 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.

[0121] Whipped cream compositions

[0122] The food products of the invention may be whipping cream products such as non-dairy whipping cream analogue products or dairy whipping cream products.

[0123] Typically, the food product is a whipping cream food product comprising from 5% to 40% by weight of the 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 fat composition.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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.

[0128] 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.

[0129] In some embodiments, the whipped cream food products further comprise an animal milk- derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0130] 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.

[0131] Cheese food products and cheese analogue food products

[0132] 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 dairy-analogue 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.

[0133] In some embodiments, the food products are dairy cheese food products comprising the dairy-analogue 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 dairy-analogue fat composition of the invention to the food product. In doing so, dairy cheeses with lower than typical dairy fat / butter fat contents may be used and fortified with the fat compositions so that the total fat content of the cheeses are comparative to similar dairy cheeses that do not comprise the dairy-analogue fat composition. However, in such embodiments, the saturated fat content of the cheese product of the invention may be lower than that of the comparative dairy cheese product since it contains the dairy-analogue fat composition which is lower in saturated fat content than butterfat / dairy fat. The cheese analogue food products of the invention may comprise one or more nonanimal proteins, such as one or more proteins derived from fungi, plants, microorganisms, or a combination thereof.

[0134] 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.

[0135] 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.

[0136] 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, fiber 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.

[0137] 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.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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%, or from 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.

[0143] 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.

[0144] 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.

[0145] 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.

[0146] 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.

[0147] 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.

[0148] 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.

[0149] 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.

[0150] The specific properties of the cheese analogue products may be tailored by controlling the relative amounts of the 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 different types 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 for example 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.

[0151] 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 fat, 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.

[0152] 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 dairy-analogue fat will be present in a total amount of from 15% to 30% by weight of the product. Typically, such cheeseswill 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.

[0153] 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 dairy-analogue fat 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.

[0154] 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 dairy-analogue fat 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.

[0155] 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.

[0156] Other food products

[0157] 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.

[0158] 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.

[0159] General properties of food products

[0160] The properties of the food products may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, mouth feel, 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.

[0161] 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 T rinh 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. 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).

[0162] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0163] 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.

[0164] 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’.

[0165] 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.

[0166] 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.

[0167] Uses of fat compositions of the invention in food products

[0168] According to a third aspect of the invention, there is provided the use of a dairy-analogue fat composition according to the first aspect of the invention in a food product according to the second aspect of the invention to mimic the taste, mouth feel, texture, appearance and / or nutritional profile of butter or butter fat.

[0169] In some instances, the use may comprise using the dairy-analogue fat composition as an extender in dairy food products that comprise milk fat.

[0170] In other instances, the use may comprise using the dairy-analogue fat composition in a dairy analogue product as a total replacement for milk fat.

[0171] The dairy-analogue fat compositions of the invention described above can be manufactured using any suitable technique known in the art for manufacturing fat compositions.

[0172] Methods of making food products

[0173] 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.

[0174] According to a fourth aspect of the invention, there is provided a process for manufacturing a dairy-analogue fat composition according to the first aspect of the invention, wherein the process comprises:

[0175] (a) providing a blend of vegetable oils;

[0176] (b) interesterifying the blend provided in step (a) to provide an interesterified vegetable oil blend; and,

[0177] (c) blending the interesterified vegetable oil blend formed in step (b) with an animal fat to provide a dairy-analogue fat composition comprising from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

[0178] Preferably, any one or more of components used and / or formed in (a) to (c) are as defined above in the context of the first aspect of the invention. That is, the interesterified vegetable oil blend, animal fat and dairy-analogue fat composition are as defined above.

[0179] The process may comprise a step of deodorization and / or bleaching of the interesterified blend provided in step (b) prior to step (c).

[0180] The process may further comprise a step of deodorization and / or bleaching of the composition produced in step (c).

[0181] Typically, the step (b) comprises chemical interesterification, enzymatic interesterification, or a combination thereof.

[0182] More preferably, the process further comprises a step of deodorisation of the interesterified vegetable oil blend produced in step (b) to provide a deodorised interesterified vegetable oil blend; followed by a step of bleaching the deodorised interesterified vegetable oil blend to form a bleached and deodorised vegetable interesterified oil blend; prior to step (c).

[0183] In some instances, the process comprises providing to step (a) 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 (i) by esterifying butyric acid, caproic acid and glycerol.

[0184] In some instances, step (a) of the process comprises combining components (i) to (iii) in an amount of from 10% to 30% by weight of component (i); from 10% to 50% by weight of component (ii); and from 30% to 70% of component (iii), where the percentages are percentages by weight of the blend formed in step (a).

[0185] In other instances, step (a) of the process comprises combining components (i) to (iii) in an amount of from 1 % to 20% by weight of component (i); from 5% to 20% by weight of component (ii); and from 65% to 94% of component (iii), where the percentages are percentages by weight of the blend formed in step (a). DESCRIPTION OF THE DRAWINGS

[0186] Figure 1 depicts a synthetic scheme of the prior art for preparing a fat composition by blending, interesterification, deodorisation and bleaching.

[0187] Figure 2 depicts a synthetic scheme of the present invention for preparing fat compositions by blending, interesterification, blending, deodorisation and bleaching.

[0188] DETAILED DESCRIPTION OF THE INVENTION

[0189] The following examples are for illustrative purposes only, and are not intended to limit the scope of the invention in any way.

[0190] Example 1

[0191] A comparative fat composition that was not according to the present invention was prepared. The comparative fat composition was a fat composition disclosed in WO2015 / 047170 as being a milk fat replacement or extender fat composition. The comparative composition was prepared by the synthetic route shown in Figure 1. In step 1 of the synthetic route, a short chain fatty acid (SCT) fat was prepared by esterification of butyric acid (C4:0), caproic acid (C6:0) and glycerol. The SCT fat comprised from 60 to 75% by weight butyric acid (C4:0) and 25 to 35% by weight caproic acid (C6:0). In step 2, the SCT fat was blended with palm oil stearin, fully hydrogenated palm kernel oil and beef tallow in the following amounts:

[0192] Beef tallow 67 wt.%

[0193] Palm oil stearin 15 wt.%

[0194] Fully hydrogenated palm kernel oil 10 wt.%

[0195] SCT fat 7 wt.%

[0196] The oil blend was then deodorised in step 3; chemically interesterified in step 4; bleached in step 5; and then deodorised in step 6 to provide the composition.

[0197] Example 2

[0198] A composition was prepared according to the present invention using a different synthetic route. The synthetic route is shown in Figure 2. In the Example 2 composition, the SCT fat also comprised 60 wt% to 75 wt% butyric acid (C4:0) and 25% to 35% caproic acid (C6:0). In step 2, a vegetable oil blend composition was prepared that comprised the following components. Vegetable oil composition

[0199] Palm oil stearin 49 wt.%

[0200] Fully hydrogenated palm kernel oil 30 wt.%

[0201] SCT-fat 21 wt.%

[0202] The vegetable oil composition was interesterified, bleached and deodorised before being blended with beef tallow to form the final composition. The interesterified vegetable oil blend was blended with the beef tallow in a weight ratio of 67 wt.% beef tallow to 33 wt.% pre-blend.

[0203] The triglyceride profile of the final fat compositions of Examples 1 and 2 are shown below in Table 2.

[0204] Table 1

[0205] As can be seen in Table 1 , the triglyceride profile of the fat compositions of Examples 1 and 2 are very different. This is as a direct result of the improved process used in the manufacture of the dairy-analogue fats of the present invention.

[0206] Such a different triglyceride profile would be expected to result in the fats having very different physical properties, and indeed a loss of the favourable aspects of the fat described in WO2015 / 047170.

[0207] In fact, the dairy-analogue fat composition of the present invention also comprises more C16 to C34 triglycerides than that of the WO2015 / 047170 composition. This is considered to be yet an additional benefit as these triglycerides are thought to be important in mimicking the organoleptic properties of butterfat.

[0208] Of note, in the dairy-analogue fats of the present invention there are significantly different amounts of C36, C38, C52 and C54 triglycerides. As can be seen, there are significantly more of the heavier triglycerides of C52 and C54, with there also being less C36 and C38 triglycerides. Such a difference would be expected to significantly alter the SFC profile of the dairy-analogue fat produced, and therefore the organoleptic properties of the diaryanalogue fat composition when used in food products.

[0209] The solid fat content and melting point of the final fat compositions of Examples 1 and 2 have however been found to be comparable (see Table 2 below), and indeed the compositions of Examples 1 and 2 have been found to be surprisingly interchangeable.

[0210] Table 2 As such, the solid fat contents of the fat compositions of Examples 1 and 2 at various temperatures are very similar. Importantly the dairy-analogue fat composition of the present invention is able to emulate the solid fat content of milk fat at temperatures such as 10°C, 20°C, 30°C, 35°C and 40°C. The compositions also have a similar melting point. This finding is surprising due to the different triglycerides present in the fat compositions of the invention. As discussed above, it would be expected that the Example 2 fat composition would have a markedly different solid fat content to the Example 1 composition at the various temperatures due to the significantly different triglycerides in the composition.

[0211] It can be concluded that the dairy-analogue fat compositions of the invention surprisingly have very similar melting and crystallization behaviour to the fat compositions disclosed in WO2015 / 047170. The fat compositions disclosed in W02015 / 047170 represent the state of the art for compositions that are milk fat substitutes that effectively emulate the fatty acid profile, physiochemical properties such as melting and crystallization behaviour and thus organoleptic properties of milk fat.

[0212] However, compositions of the invention can be considered to be preferred milk fat replacements over the compositions disclosed in WO2015 / 047170 as they can be derived using more efficient manufacturing processes which alleviate the need to interesterify the entire fat composition and also surprisingly avoiding issues such a wetting out and poor crystallisation in the resulting fat composition. Indeed, in W02015 / 047170 the animal fat component forms a significant percentage of the overall fat composition and therefore forms a large part of the material being interesterified.

[0213] By interesterifying less material during processing it is possible to reduce the necessary capacity of the machinery used to process the materials and also allows for greater production throughput given the smaller amounts of material that need to be interesterified (particularly in existing systems). In addition, by reducing the amount of materials which needs to be interesterified, there is a significant reduction in the amounts of catalyst which need to be used, as well as the cleaning steps associated with such processes such as washing, deodorisation and bleaching, which saves both significant operating costs as well as providing an improved environmental impact. Yet a further benefit of reducing the volumes being subjected to interesterification is a reduction in the amount of water which is required in producing the compositions of the present invention thus also adding to the improved environmental impact of the present invention.

Claims

CLAIMS1. A dairy-analogue fat composition comprising a blend of an interesterified vegetable oil blend and an animal fat; wherein the dairy-analogue fat composition comprises from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

2. A dairy-analogue fat composition according to Claim 1 , wherein the fat composition comprises from 2% to 6% by weight of a total amount of C36 containing triglycerides.

3. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 3% to 6% by weight of a total amount of C38 containing triglycerides.

4. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 25% to 35% by weight of a total amount of C52 containing triglycerides, preferably from 28% to 32% by weight of a total amount of C52 containing triglycerides.

5. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 14% to 18% by weight of a total amount of C54 containing triglycerides.

6. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 1 % to 6% by weight of a total amount of C40 containing triglycerides, preferably from 2% to 4% by weight of a total amount of C40 containing triglycerides.

7. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 0.5% to 2.5% by weight of a total amount of C42 containing triglycerides, preferably from 1 % to 2% by weight of a total amount of C42 containing triglycerides.

8. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 1 % to 4% by weight of a total amount of C46 containing triglycerides.

9. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition comprises from 10 to 20% by weight of a total amount of C16 to C34 containing triglycerides.

10. A dairy-analogue fat composition according to any preceding claim, wherein said animal fat is selected from tallow, lard and a mixture thereof.

11. A dairy-analogue fat composition according to Claim 10, wherein said animal fat is tallow, such as beef tallow.

12. A dairy-analogue fat composition according to any preceding claim, wherein said interesterified vegetable oil blend comprises from 5% to 15% by weight of a total amount of C36 containing triglycerides in the interesterified vegetable oil blend, preferably from 7.5% to 10% by weight of a total amount of C36 containing triglycerides in the interesterified vegetable oil blend.

13. A dairy-analogue fat composition according to any preceding claim, wherein said interesterified vegetable oil blend comprises from 5% to 15% by weight of a total amount of C38 containing triglycerides in the interesterified vegetable oil blend, preferably from 7.5% to 10% by weight of a total amount of C38 containing triglycerides in the interesterified vegetable oil blend.

14. A dairy-analogue fat composition according to any preceding claim, wherein said interesterified vegetable oil blend comprises from 5% to 15% by weight of a total amount of C52 containing triglycerides in the interesterified vegetable oil blend, preferably from 8% to 11 % by weight of a total amount of C52 containing triglycerides in the interesterified vegetable oil blend.

15. A dairy-analogue fat composition according to any preceding claim, wherein said interesterified vegetable oil blend comprises from 2% to 6% by weight of a total amount of C54 containing triglycerides in the interesterified vegetable oil blend, preferably from 3% to 5% by weight of a total amount of C54 containing triglycerides in the interesterified vegetable oil blend.

16. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 3% to 8% by weight of a total amountof C40 containing triglycerides in the interesterified vegetable oil blend, preferably from 5% to 7% by weight of a total amount of C40 containing triglycerides in the interesterified vegetable oil blend.

17. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 0.5% to 4% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend, preferably from 1 .5% to 3% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend.

18. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 1 .5% to 6% by weight of a total amount of C46 containing triglycerides in the interesterified vegetable oil blend, preferably from 3% to 5% by weight of a total amount of C42 containing triglycerides in the interesterified vegetable oil blend.

19. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises a blend of three or more plant derived oils.

20. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 1 % to 5% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; and preferably from 2% to 4% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues.

21. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises any one or more of the following features:(i) the fat composition comprises from 1 % to 7% by weight of butyric acid (C4:0) residues; and preferably from 1 % to 3% by weight of butyric acid (C4:0) residues; and / or(ii) the fat composition comprises from 1 % to 5% by weight of caproic acid (C6:0) residues; and preferably from 1 % to 3% by weight of caproic acid (C6:0) residues.

22. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 0.5% to 10% by weight of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; and preferably from 0.5% to 5% of a total of caprylic acid (C8:0) and capric acid (C10:0) residues.

23. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 2% to 10% by weight of lauric acidresidues (C12:0); preferably wherein the fat composition comprises from 4% to 8% by weight of lauric acid residues (C12:0).

24. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 30% to 45% by weight of palmitic acid residues (C16:0).

25. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 2.5% to 12% by weight of stearic acid (C18:0) residues; or from 5% to 10% by weight of stearic acid (C18:0) residues.

26. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 25% to 35% by weight of oleic acid residues (C18:1).

27. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 2% to 15% by weight of linoleic acid residues (C18:2) residues; and preferably from 5% to 10% by weight of linoleic acid residues.

28. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises from 50% to 75% by weight of saturated fatty acid residues (SAFA); preferably wherein the interesterified vegetable oil blend comprises from 55% to 70% by weight of saturated fatty acid residues (SAFA).

29. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises less than 3% by weight of trans fatty acids; preferably wherein the interesterified vegetable oil blend comprises less than 2% by weight of trans fatty acids; more preferably wherein the interesterified vegetable oil blend comprises less than 1 % by weight of trans fatty acids; still more preferably wherein the interesterified vegetable oil blend comprises less than 0.5% by weight of trans fatty acids; and most preferably, wherein the interesterified vegetable oil blend comprises less than 0.2% by weight of trans fatty acids.

30. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises less than 2% by weight of palmitoleic acid (C16:1 ); preferably less than 1 % by weight of palmitoleic acid (C16:1); and more preferably less than 0.5% by weight of palmitoleic acid (C16:1 ).

31. A dairy-analogue 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 dairy-analogue fat composition are present in the interesterified vegetable oil blend; 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 dairy-analogue fat composition are present in the interesterified vegetable oil blend.

32. A dairy-analogue fat composition 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 dairy-analogue fat composition are present in the interesterified vegetable oil blend; preferably wherein all of the butyric acid (C4:0) residues and all of the caproic acid (C6:0) residues present in the dairy-analogue fat composition are present in the interesterified vegetable oil blend.

33. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified oil blend is present in the dairy-analogue fat composition in an amount of from 25% to 45% by weight of the dairy-analogue fat composition; and preferably in an amount of from 30% to 40% by weight of the dairy-analogue fat composition.

34. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend comprises an interesterified oil blend of at least: (i) 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); (ii) one or more lauric fats or fractions thereof; and (iii) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 35% 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.

35. A dairy-analogue fat composition according to Claim 34, wherein the 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 (i) 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 (i) comprise from 50% to 85% by weight of butyric acid (C4:0) and from 15% to 50% by weight of caproic acid (C6:0), and wherein optionally the 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 (i) may themselves be interesterified prior to blending.

36. A dairy-analogue fat composition according to Claim 34 or Claim 35, wherein the 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 (i) are present in the interesterified vegetable oil blend in a total amount of from 10% to 30% by weight of the interesterified vegetable oil blend.

37. A dairy-analogue fat composition according to any of Claims 34 to 36, wherein the one or more lauric fats or fractions thereof of component (ii) comprise palm kernel oil, coconut oil, babassu oil, any hydrogenated derivative thereof, any fraction thereof, or any combination thereof; preferably wherein the one or more lauric fats or fractions thereof of component (ii) comprise fully hydrogenated palm kernel oil, fully hydrogenated coconut oil, fully hydrogenated babassu oil, or a combination thereof.

38. A dairy-analogue fat composition according to any of Claims 34 to 37, wherein the one or more lauric fats or fractions thereof comprise palm kernel oil, a fraction thereof, any hydrogenated derivative thereof, or any combination thereof; preferably wherein the one or more lauric fats comprise fully hydrogenated palm kernel oil.

39. A dairy-analogue fat composition according to any of Claims 34 to 38, wherein the one or more lauric fats or fractions thereof are present in the interesterified vegetable oil blend in a total amount of from 10% to 50% by weight; preferably from 20% to 40% by weight of the interesterified vegetable oil blend.

40. A dairy-analogue fat composition according to any of Claims 34 to 39, wherein the one or more triglyceride oils of component (iii) that comprise palmitic acid (C16:0) in an amount of from 35% to 65% by weight; stearic acid (C18:0) in an amount of from 1 % to 7.5% by weight; oleic acid (C18:1 ) in an amount offrom 20% to 45% byweight; and linoleic acid (C18:2) in an amount of from 3% to 15% by weight comprise palm oil or a fraction thereof; and preferably palm oil stearin.41 . A dairy-analogue fat composition according to any of Claims 34 to 40, wherein the one or more triglyceride oils of component (iii) comprising palmitic acid (C16:0) in an amount of from 35% 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 are present in the interesterified vegetable oil blend in a total amount of from 30% to 70%; and preferably from 40% to 60% by weight of the interesterified vegetable oil blend.

42. A dairy-analogue derived fat composition according to any preceding claim, wherein the interesterified vegetable oil blend is an interesterified product of an oil blend consisting essentially of the following components: (i) 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); (ii) one or more lauric fats or fractions thereof; and (iii) one or more triglyceride oils comprising palmitic acid (C16:0) in an amount of from 35% to 65% by weight; stearic acid (C18:0) in an amount offrom 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; optionally wherein components (i), (ii) and (iii) are as further defined in any one or more of Claims 33 to 41 .

43. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 1 to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues, preferably from 1 % to 5% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues, and more preferably from 2% to 4% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; 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.

44. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises any one or more of the following features:(i) the fat composition comprises from 1 % to 7% by weight of butyric acid (C4:0) residues; and preferably from 1 % to 3% 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; and preferably from 1 % to 3% by weight of caproic acid (C6:0) residues; 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.

45. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 0.25% to 5% by weight of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; and preferably from 0.5% to 3% of a total of caprylic acid (C8:0) and capric acid (C10:0) residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat compositionand being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

46. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 2% to 10% by weight of lauric acid residues (C12:0); preferably from 4% to 8% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues ref ers 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.

47. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 20 to 45% by weight of a total amount of palmitic acid (C16:0) residues, preferably from 25 to 35% by weight of a total amount of palmitic acid (C16:0) residues, more preferably from 25 to 30% by weight of a total amount of palmitic acid (C16:0) residues; 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.

48. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 8 to 20% by weight of a total amount of stearic acid (C18:0) residues, preferably from 10 to 15% by weight of a total amount of stearic acid (C18:0) residues; 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.

49. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 15 to 40% by weight of a total amount of oleic acid (C18:1) residues, preferably from 25 to 35% by weight of a total amount of oleic acid (C18:1) residues; wherein said percentages of fatty acid residues ref ers 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.

50. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises from 0.25 to 8% by weight of a total amount of oleic acid (C18:2) residues, preferably from 0.5 to 5% by weight of a total amount of oleicacid (C18:2) residues; 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.

51. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition comprises any one or more of the following features:(i) a solid fat content of the fat composition at 10°C as determined according to IUPAC2.

150. b of from 30 to 55; and preferably from 40 to 50;(ii) a solid fat content of the fat composition at 20°C as determined according to IUPAC2.

150. b of from 15 to 40; and preferably from 25 to 35;(iii) a solid fat content of the fat composition at 30°C as determined according to IUPAC2.

150. b of from 5 to 25; and preferably from 10 to 20; and(iv) a solid fat content of the fat composition at 35°C as determined according to IUPAC2.

150. b of from 3 to 15; and preferably from 5 to 10; and(v) a solid fat content of the fat composition at 40°C as determined according to IUPAC2.

150. b of from 0 to 10; and preferably from 1 to 5.

52. A dairy-analogue fat composition according to Claim 51 , wherein the dairyanalogue fat composition comprises two or more of features (i) to (v); preferably wherein the fat composition comprises three or more of features (i) to (v); more preferably wherein the fat composition comprises fouror more features (i) to (v); and most preferably wherein the composition comprises all of the features (i) to (v).

53. A dairy-analogue fat composition according to any preceding claim, wherein the fat composition has a slip melting point of from 35°C to 45°C; and preferably from 38°C to 42°C, as measured using ISO 6321 :2021.

54. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

55. A dairy-analogue fat composition according to any preceding claim, wherein the interesterified vegetable oil blend is deodorised and / or bleached after interesterification.

56. A dairy-analogue fat composition according to any preceding claim, wherein the dairy-analogue fat composition is deodorised and / or bleached.

57. A food product or animal feed product comprising a dairy-analogue fat composition according to any preceding claim.

58. A food product or animal feed product according to Claim 57, wherein the food product is 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.

59. A food product according to Claim 57 or Claim 58, wherein the food product is a dairy-analogue food product or a dairy food product; preferably wherein the food product is 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; a dairy milk food product; or a plant-based milk food product.

60. A food product according to Claim 59, 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.61 . A food product according to Claim 60, 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.

62. A food product according to any of Claims 60 to 61 , 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; orwherein 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.

63. A food product according to Claim 59, wherein the food product is a frozen dessert food product comprising from 1 % to 20% by weight of the fat composition; from 10% to40% 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.

64. A food product according to Claim 63, wherein the sugar comprises corn syrup, glucose syrup, glucose, fructose, sucrose, dextrin, dextrose, or a combination thereof.

65. A food product according to Claim 59, wherein the food product is a whipping cream composition comprising from 5% to 40% by weight of the fat composition and up to 95% by weight of water; preferably, wherein the food product is formed from 10% to 35% by weight of the fat composition.

66. A food product according to any of Claims 63 to 65, 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.

67. A food product according to Claim 57 or Claim 58, 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.

68. A food product according to Claim 57 or Claim 58, 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.

69. A food product according to any of Claims 57 to 68, wherein the food 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.

70. A food product according to any one or more of Claims 57 to 69, wherein the one or more further animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

71. A food product according to Claim 69 or Claim 70, wherein the one or more animal- derived products are present in the food product in an amount of from 1 % to 20% by weight of the food product.

72. Use of a dairy-analogue fat composition according to any of Claims 1 to 56 in a food product according to any of Claims 57 to 71 to mimic the taste, mouth feel, texture, appearance and / or nutritional profile of butter or butter fat.

73. Use according to Claim 72, wherein the food product is a dairy analogue food product or dairy food product according to any one or more of Claims 57 to 71 .

74. Use according to Claim 72 or Claim 73, wherein the use comprises using the dairyanalogue fat composition as an extender in dairy food products that comprise milk fat; or wherein the use comprises using the dairy-analogue fat composition in a dairy-analogue product as a total replacement for milk fat.

75. A process for manufacturing a dairy-analogue fat composition according to any one or more of Claims 1 to 56, wherein the process comprises:(a) providing a blend of vegetable oils;(b) interesterifying the blend provided in step (a) to provide an interesterif ied vegetable oil blend; and,(c) blending the interesterified vegetable oil blend formed in step (b) with an animal fat to provide a dairy-analogue fat composition comprising from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

76. A process according to Claim 75, wherein the process comprises a step of deodorization and / or bleaching of the interesterified blend provided in step (b) prior to step (c).

77. A process according to Claim 75 or Claim 76, wherein the process further comprises a step of deodorization and / or bleaching of the composition produced in step (c).

78. A process according to any of Claims 75 to 77, wherein the interesterified vegetable oil blend, animal fat and dairy-analogue fat composition are as defined in any one or more of Claims 1 to 56.

79. A process according to any one or more of Claims 75 to 78, wherein step (b) comprises chemical interesterification, enzymatic interesterification, or a combination thereof.

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