Coating or spraying with oil composition

Abstract

It relates to a process for preparing a coated food product wherein the process is comprising the following steps: spraying a coating oil composition on a food product; freezing the coated product; wherein the coating oil composition is having a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; and a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition. It further relates to a related coated food product and the use of the coating oil composition in a spraying process.

Description

COATING OR SPRAYING WITH OIL COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 24183551.1 filed June 20, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] A process for preparing a coated product with an oil composition used for spraying and reducing the stickiness.BACKGROUND OF THE INVENTION

[0003] There is a constant demand for new food products, but also for improved processing methods to make the products.

[0004] Food processing production processes are continuously increasing in speed and capacity, and this is requiring alternative food ingredients. In order to address these issues, the food industry is developing specialty ingredients.

[0005] Palm oil is too brittle and does not adhere properly to the product, while palm super olein is too liquid and smears off on production equipment. This oil crystallizes and accumulates on the equipment, causing unwanted production stops for cleaning.

[0006] Liquid oils are cry stallizing at much lower temperatures, typically from - 10°C, and at significant lower speed and will not produce fat accumulation after the freezing tunnel when transported and packed. However, the liquid will crystallize after the product is packed and stored in the freezer warehouse. This crystallisation process can impact the free-flowing properties of the fried product, and under certain conditions the par-fried product can clump together.

[0007] There is a need to develop a process allowing coating / spraying of a food product and having a reduction of stickiness of the oil during the production of the food product. The current invention provides such a solution.SUMMARY OF THE INVENTION

[0008] The current invention relates to a process for preparing a coated food product wherein the process is comprising the following steps: a) Spraying a coating oil composition on a food product;b) Freezing the coated product; wherein the coating oil composition is having i. a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; ii. a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; iii. a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0009] It relates to food product coated with a plant-based oil composition wherein the oil composition is having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition

[0010] It further relates to the use of coating oil composition to reduce the stickiness at temperature below 20°C, preferably below 15°C during the production, transport, and / or packaging of the coated, frozen food product; and the coating oil composition is having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.Detailed DescriptionProcess

[0011] The current invention relates to a process for preparing a coated food product wherein the process is comprising the following steps: a) Spraying a coating oil composition on a food product; b) Freezing the coated product; wherein the coating oil composition is having i. a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; ii. a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; iii. a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil compositionOil composition

[0012] The oil composition is plant-based.

[0013] The term ‘plant-based’ oil composition is an oil composition that does not comprise any fat that is originating from animals.

[0014] The term “oil composition” is an oil composition that is suitable to spray or coat a food product.

[0015] The “oil composition” is a composition comprising triglycerides, diglycerides, monoglycerides, and / or free fatty acids.Preferably, the “oil composition” is a composition comprising triglycerides and diglycerides.

[0016] The “oil composition” is a composition comprising at least 94 wt.% triglycerides, preferably at least 95 wt.% triglycerides. The remainder content is the sum of the content of diglycerides, and / or monoglycerides, and / or free fatty acids.

[0017] Preferably, the remainder content is the content of diglycerides. The amount of triglycerides such as S2U, SUS, SSU and SSS is expressed on the content of triglycerides present in the oil composition.

[0018] The term S2U describes the sum of symmetrical triglycerides SUS and asymmetrical triglycerides SSU.

[0019] The term SUS describes symmetrical triglycerides.

[0020] The term SSU describes asymmetrical triglycerides and is encompassing SSU and USS.

[0021] The term SSS (or S3) describes triglycerides having saturated fatty acids in all 3 positions.

[0022] The term UUU (or U3) describes triglycerides having unsaturated fatty acids in all 3 positions.

[0023] The term unsaturated triglycerides describe triglycerides having unsaturated fatty7acids with a carbon chain length in a range of Cl 8 to C24, having single or multiple double bonds.

[0024] The term saturated triglycerides describe triglycerides having saturated fatty acids with a carbon chain length in a range of C8 to C24, preferably the chain length C16 and C18.

[0025] The term “SAFA” means saturated fatty7acid residues, and the fatty7acid is having a carbon chain length in a range of C8 to C24, preferably the chain length is C16 and C18.

[0026] The term “MUFA” means mono-unsaturated fatty acid residues, and the fatty acid is having a carbon chain length in a range of C 16 to C24. Preferably the chain length is C16 and C18.

[0027] The term “PUFA” means poly -unsaturated fatty7acid residues and the fatty7acid is having a carbon chain length in a range of Cl 8 to C24, preferably the chain length is Cl 8.

[0028] In an aspect of the invention the claimed process is using a plant-based oil composition having a SAFA content from 35 to 47 wt.% wherein the SAFA content is expressed on the weight of the oil composition; and having a ratio of symmetrical triglycerides SUS over asymmetrical triglycerides SSU (SUS / SSU) in the range of from 2 to 7; wherein SUS and SSU are expressed on the content of triglycerides present in the oil composition; and a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0029] In an aspect of the invention the claimed process is using a plant-based oil composition having a SAFA content from 35 to 47 wt.%, preferably from 36 to 46 wt.%, more preferably from 37 to 45 wt.%, expressed on the weight of oil composition.

[0030] The term “SUS / SSU” or “SSU / SUS” describes a ratio of triglycerides, wherein “S” represents saturated fatty7acids and “U” represent the unsaturated fatty acids, bound onto the glycerol backbone of the triglycerides of the oil composition.

[0031] Typically, the abbreviation “S” is used to denote a saturated fatty acid residue having 8 to 24 carbon atoms. The abbreviation “U” denotes an unsaturated fatty7acid residue having 8 to 24 carbon atoms.

[0032] A randomly interesterified oil can be obtained by means of a process of chemical or enzymatic interesterification.

[0033] A chemical interesterification is performed by using an acidic or basic catalyst, preferably a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide.

[0034] An enzymatic interesterification is obtained by means of a lipase enzyme. The lipase will generally be non-selective for the positions on the glyceride backbone in order to achieve the optimum random interesterification. Alternatively, selective lipases may be used, provided that the reaction conditions are such that no significant selectivity is observed, for example by running the reaction for extended periods of time. Suitable lipases include the lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa. Preferably, the lipase is suitable for use with food products.

[0035] A randomly interesterified oil may be characterized by the position of the saturated (S) and / or unsaturated (U) fatty acids bound onto the glycerol backbone of the triglycerides of the fat.

[0036] The ratio of SUS over SSU (SUS / SSU) of a fully randomized oil composition is ty pically about 0.5, whereas the SUS / SSU ratio of a non-randomized triglyceride is typically about 9.

[0037] In an aspect of the invention, the claimed process is using an oil composition wherein the ratio of SUS over SSU (SUS / SSU) is in a range of from 2 to 7, preferably in a range of from 3 to 5.

[0038] In an aspect of the present invention the claimed process is using an oil composition wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7, c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition. In an aspect of the invention, the claimed process is using an oil composition having a content of S2U (is sum of asymmetrical SSU and symmetrical SUS) in a range of from 35 to 55 wt.%, preferably from 35 to 45 wt.%.

[0039] In an aspect of the invention, the oil composition has a content of SUS (symmetrical) in a range of from 13 to 40 wt.%, preferably from 22 to 38 wt.%, or more preferably from 31 to 36 wt.%.

[0040] In an aspect of the invention, the oil composition has a content of SSU (asymmetrical) in a range of from 2 to 15 wt.%, preferably from 3 to 12 wt.%, or more preferably from 4 to 9 wt.%.

[0041] In an aspect of the present invention the claimed process is using an oil composition having a content of SSS (trisaturates) in a range of from 1 to 7 wt.%, preferably from 1 to 5 wt.%, or more preferably from 1 to 4 wt.%.

[0042] In an aspect of the invention, the claimed process is using an oil composition having a content of SSS (trisaturates) in a range of from 1 to 4 wt.%.

[0043] In an aspect of the present invention, the claimed process is using an oil composition having a content of UUU (or U3) (tn-unsaturates) in a range of from 6 to II wt.%. preferably from 8.5 to 9.3 wt.%.

[0044] In an aspect of the invention, the claimed process is using an oil composition has a content of SSS (trisaturates) and S2U (is sum of asymmetrical SSU and symmetrical SUS) in a range of from 36 to 62 wt.%, preferably 36 to 59 wt.%, more preferably from 39 to 46 wt.%.

[0045] In an aspect of the invention, the claimed process is using an oil composition having a content of PUFA content in a range of from 9 to 14 wt.%, preferably from 10 to 13 wt.%.

[0046] In an aspect of the invention, the claimed process is using an oil composition having a content of Cl 2:0 content in a range of from 0 to 2 wt.%, preferably from 0 to 1.5 wt.%, more preferably 0.1 to 0.5 wt.%.

[0047] In an aspect of the present invention the claimed process is using an oil composition having an SFC at 0°C of from 15 to 35%, preferably from 16 to 32%, more preferably 18 to 30%.

[0048] In an aspect of the present invention the claimed process is using an oil composition having an SFC at 10°C of from 5 to 25%, preferably from 6 to 20%. more preferably 7 to 17%.

[0049] In an aspect of the present invention the claimed process is using an oil composition having an SFC at 15°C of from 1 to 15%, preferably from 2 to 12%, more preferably 3 to 10%.

[0050] In an aspect of the present invention the claimed process is using an oil composition having an SFC at 20°C of from 0.5 to 10%. preferably from 1 to 7%, more preferably 2 to 6%.

[0051] In an aspect of the present invention the claimed process is using an oil composition having a difference in SFC at 0°C and SFC at 20°C (= SFCO -SFC20) of from 15 to 25%, preferably from 17 to 23%.

[0052] In an aspect of the present invention the claimed process is using an oil composition having a difference in SFC at 0°C and SFC at 10°C ((= SFCO -SFC10) of from 8 to 18%. preferably from 10 to 15%.

[0053] In an aspect of the present invention the claimed process is using an oil composition having a ratio of SUS over SSU (SUS / SSU) in a range of from 2 to 7, and the oil composition is comprising a vegetable oil and a randomly interesterified oil.

[0054] In an aspect of the invention, the oil composition is free of sorbitan fatty acid esters.

[0055] In an aspect of the invention, the oil composition is free of sorbitan fatty acid esters which is containing one or more palmitic acid moieties.

[0056] The vegetable oil is selected from the group consisting of palm-based oil and blends thereof.

[0057] The term "‘palm-based oil’ in the present invention is encompassing palm oil, fractions obtained from palm oil. such as palm oil olein, palm oil super olein, palm oil stearin, palm oil super stearin, palm oil mid-fraction, and blends of one or more thereof. Palm oil and each of the fractions can be identified with an iodine value (IV).

[0058] Palm fractions (palm oil fractions) are obtainable by fractionation processes commonly known in the art, such as dry fractionation and / or solvent fractionation.

[0059] Palm olein (palm oil olein) is commonly known as a palm oil fraction obtained from the first fractionation step and it has an IV between 54 and 56, preferably IV of about 55.

[0060] Palm super olein (palm oil super olein) is commonly known as a palm oil fraction obtained from 2ndfractionation step and it has an IV between 60 and 62, preferably IV of about 62.

[0061] In an aspect of the invention, the claimed process is using an oil composition is comprising 5 to 40 wt.%, preferably 15 to 30 wt.%, of one or more interesterified oils, and wherein at least one of the oils is a palm-based oil.

[0062] In an aspect of the invention, the claimed process is using an oil composition is comprising 5 to 40 wt.%, preferably 15 to 30 wt.%, of palm based interesterified oils.

[0063] The interesterified palm-based oil is selected from the group consisting of interesterified palm oil; interesterified blend of palm oil and palm fractions; interesterified palm olein; interesterified palm super olein; interesterified blend of palm olein and palm super olein; and blends of two or more thereof.

[0064] In an aspect of the invention the claimed process is using an oil composition comprising interesterified palm olein and is free of sorbitan fatty acid esters.

[0065] In an aspect of the invention, the claimed process is using a plant-based oil composition comprising 5 to 40 wt.% of one or more interesterified oils and the oil composition is further comprising 60 to 95 wt.% of a palm-based oil or blends thereof.

[0066] In an aspect of the invention, the claimed process is using an oil composition comprising 15 to 30 wt.% of one or more interesterified palm-based oils and the oil composition is further comprising 70 to 85 wt.% of a non-interesterified palm-based oil or blends thereof.

[0067] In an aspect of the invention, the claimed process is using an oil composition comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil.

[0068] In an aspect of the invention, the claimed process is using an oil composition comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm super olein; more preferably 80 wt. % palm super olein and 20 wt.% interesterified palm super olein.

[0069] In an aspect of the invention, the claimed process is using an oil composition comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt.% to 25 wt.% interesterified (palm olein and palm super olein in a ratio 80 / 20); more preferably 80 wt. % palm super olein and 20 wt.% interesterified (palm olein and palm super olein in a ratio 80 / 20).

[0070] In an aspect of the invention, the claimed process is using an oil composition comprising from 60 wt.% to 95 wt. % palm super olein and from 5 wt.% to 40 wt.% interesterified palm olein, preferably 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm olein; more preferably 80 wt. % palm super olein and 20 wt.% interesterified palm olein.

[0071] In an aspect of the invention, the claimed process is using an oil composition comprising from 60 wt.% to 95 wt. % palm super olein and from 5 wt.% to 40 wt.% interesterified palm olein, wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 6 to 11 wt.% expressed on the content of triglycerides present in the oil composition.

[0072] In an aspect of the invention, the claimed process is using an oil composition comprising from 75 wt.% to 85 wt. % palm super olein and from 15 wt. % to 25 wt.% interesterified palm olein wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 3 to 5; c) a U3 content of from 6 to 11 wt.% expressed on the content of triglycerides present in the oil composition.

[0073] In an aspect of the invention, the claimed process is using an oil composition comprising 80 wt. % palm super olein and 20 wt.% interesterified palm olein whereina) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 3 to 5; c) a U3 content of from 8.5 to 9.3 wt.% expressed on the content of triglycerides present in the oil composition.

[0074] In an aspect of the invention, the claimed process is using an oil composition is comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0075] In an aspect of the invention, the claimed process is using an oil composition is comprising from 75 wt.% to 85 wt. % palm-based oil and from 15 wt. % to 25 wt.% interesterified palm-based oil; more preferably 80 wt. % palm-based oil and 20 wt.% interesterified palm-based oil wherein a) the SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) the SUS / SSU is in the range of from 2 to 7; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition; d) SFC at 0°C of from 15 to 35%; e) SFC at 10°C of from 5 to 25%.

[0076] Surprisingly it has been found by the inventors of the present invention that the claimed process using the oil composition provides for a suitable fat crystallisation speed, providing suitable fat adhesion to the product during cooling below- 20°C, and at the same time reduce fat stickiness to production equipment (anti-adhesion), and packaging material. It has been found that the claimed process using the plant-based oil composition allows that the oil composition is sticking to the product at temperatures below 20°C. preferably below 15°C, and at the same time it is not sticking to the production line and / or packaging material allowing for an easy handling of the products.

[0077] Without being bound by a specific theory-, it is observed that by having one or more interesterified oils in the oil composition, and wherein at least one of the interesterified oils andthe non-interesterified oil is a palm-based oil, it is noticed that the cry stallization pattern is modified in such a way that the smearing-off (stickiness) of the fat on the production equipment is reduced. Furthermore, is surprisingly found that the oil composition is providing good adhesion to the food product itself after spraying or coating.Food product

[0078] The present invention relates to a food product coated with an oil composition having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0079] Categories of par-fried and / or fried products: frozen vegetables, in particular potato-based products; protein-based-products; meat-based products, fish-based products; shellfish-based products.

[0080] In an aspect of the invention, the claimed food product is frozen, and packed.

[0081] In an aspect of the invention, the claimed food product food product is a bakery product, a confectionary’ product, an ice cream.

[0082] In a further aspect of the invention, the claimed food product is a par-fried product selected from vegetables, meat-based products, fish-based products; shellfish-based products.

[0083] In an aspect of the invention, the food product is a starch containing product, more particularly the food product is potato-based product.

[0084] Par-fried and frozen potato-based food products, available in several formats and shapes, wafflers, strips, commonly referred to as fries, are widely7applied in the foods industry. These potato products are conventionally prepared by cutting whole potatoes into desired format, preferably elongated strips of a desired size and shape, and then partially cooking the potato strips by blanching in hot water or steam. Thereafter, the potato strips are typically dewatered or partially dried, followed by partial frying, or par-frying, in hot cooking oil.

[0085] The par-fried potato strips are then frozen for packaging, shipping and / or storage.

[0086] In an aspect of the invention, the food product of the present invention is a potato product, and more particularly a par-fried frozen potato product. It is prepared for finish-frying at a later time.Process for Preparing a food product

[0087] The present invention relates to the claimed process wherein the food product in step a) is a par-fried and / or fried product.

[0088] The present invention relates to the claimed process wherein the food product in step a) is a (par)-fried and frozen product.

[0089] The food product can be any product that is partially or fully fried before being frozen.

[0090] The term “par-fry’’ refers to partially cooking or partial frying of food products in hot oil.

[0091] Par-frying is a process step where the food product is partially cooked by frying in the claimed oil composition. Typically, the par-frying is conducted at a temperature of between 150°C and 190°C. Amongst others, the purpose of par-frying is to reduce the finish-cooking time, to enhance the storage lifetime, and / or to improve stability by inactivating enzy mes, microbes and the like.

[0092] After the par-frying, the par-fried food product may be de-oiled, wherein the excess of the oil is removed. It involves managing the moisture, oil content and texture of the par-fried food product to achieve a desirable quality in par-fried product.

[0093] The par-fried food product is frozen to a product temperature from -1°C to -20°C. This will help to slow down the quality deterioration during storage.

[0094] Prior to consumption the par-fried food product is further fried in hot oil. air fried, baked, or grilled.

[0095] Categories of par-fried products and / or fried products: frozen vegetables, in particular potato-based products; protein-based-products; meat-based products, fish-based products; shellfish-based products.

[0096] In an aspect of the invention, the food product is a starch containing product, more particularly the food product is potato-based product.

[0097] Par-fried and frozen potato-based food products, available in several formats and shapes, wafflers, strips, commonly referred to as fries, are widely applied in the foods industry'. These potato products are conventionally prepared by cutting whole potatoes into desired format,preferably elongated strips of a desired size and shape, and then partially cooking the potato strips by blanching in hot water or steam. Thereafter, the potato strips are typically dewatered or partially dried, followed by partial frying, or par-frying, in hot cooking oil.

[0098] The par-fried potato strips are then frozen for packaging, shipping and / or storage.

[0099] In an aspect of the invention, it relates to the claimed process wherein the parfrying of the food product is conducted with an oil composition of animal source, preferably duck fat.

[0100] Finally, in an aspect of the invention, the previously obtained par-fried product is refrigerated or frozen.

[0101] In an aspect of the invention, it relates to a process for preparing a coated food product and the process is comprising the following steps: a) Par-frying a food product in oil composition of animal source, preferably duck fat; b) Cooling and freezing of the par-fried food product; c) Spraying a coating oil composition on the par-fried food product; d) Freezing the coated product;Wherein the coating oil composition is having i. a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; ii. a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; iii. a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition

[0102] In an aspect of the invention the claimed process is further comprising the following steps: a) Transporting the frozen product to the packaging machine; b) Packaging the frozen product.[010.3] Prior to consumption, the par-fried and frozen product is subjected to a finishfrying (air fiying, oil frying, oven bake) at a later time.

[0104] Without being bound by a specific theory, the process of the present invention is more sustainable than a classic spraying (coating) process. Due to the use of plant-based oil composition in the claimed process, less energy' consumption and / or less deep cooling is required.Use

[0105] In an aspect of the invention, it relates to the use of a coating oil composition to reduce the stickiness at temperature below 20°C, preferably below 15°C during the production, transport, and / or packaging of the coated, frozen food product; and the coating oil composition is having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

[0106] It further relates to the use wherein the coating oil composition is applied in a spraying process of food products.Advantages• The present invention discloses a process allowing to use a fat blend composed solely of interesterified and non-interesterified palm-based oils such as olein or super olein, both of which are readily available products of the palm oil fractionation process.• There is no need for additional special fats, emulsifiers, or liquid oils from other sources thereby reducing formulation complexity, supply chain dependencies, and production costs.• The claimed process using the oil composition solely based upon palm-based oils ensures a better compatibility with existing palm-based frying systems and may simplify labeling requirements.• The claimed process using the oil composition provides an increased fat adhesion to the product at a temperature below 20°C. preferably below 15°C.• The claimed process using the oil composition prevents that the food product is sticking to the production line.• The claimed process using the oil composition prevents that the food product is sticking to the package.• The claimed process using the oil composition is suitable to avoid clogging together of food product in freezing conditions• The claimed process using the oil composition provides a balanced crystal lizati on profile, moderate stiffness, suggesting that it may offer better performance in applications requiring both structure and fl exibility, such as fat adhesion to the product during spraying and / or freezing.

[0107] The invention will hereunder be illustrated in following examples.ExamplesAnalytical Methods

[0108] Fatty acid profde is measured by GC (as fatty acid methyl esters).

[0109] Thermal behavior is measured with the DSC equipment: TA-Instruments -Discovery series - DSC250.Method: heat from 20°C to 60°C, rate 20°C / min, isotherm at 60°C for 2 minutes; cooling from 60°C to - 40°C, cooling rate 5°C / min, isotherm at - 40°C for 2 minutes and heating from - 40°C to 60°C, heating rate 5°C / min.

[0110] The solid fat content was measured according to ISO 8292-1 :2008(en), by pulsed NMR Part 1: Direct method.

[0111] The IV was calculated using AOCS method Cd lc-85 (triglyceride factor).

[0112] The triglyceride composition was determined using standard method.

[0113] The tackiness or stickiness of oil blends was measured using the rheological method: equipment MCR301, plate PP25 geometry7diameter 24.985mm, gap was set at 100pm, the cooling water-bath was set at 5°C.Rheological method:*Segment 1 : 30 seconds, deflection angle Imrad, angular frequency Irad / s, temperature 50°C.*Segment 2: deflection angle Imrad, angular frequency Irad / s, temperature 50°C to -10°C, at cooling rate -4°C / minute.*Segment 3: deflection angle Imrad, angular frequency Irad / s, temperature -10°C.*Segment 4: speed -5000pm / s, temperature -10°C.A higher G* at low temperatures means the fat becomes more solid-like (stiffer) as it cools.Comparative example 1 :

[0114] Duck fat was used as reference fat.Comparative example 2:

[0115] Palm super olein was used for comparison.Example 1:

[0116] A blend of 20 wt.% palm super olein and 80 wt.% palm olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% of palm super olein.Example 2:

[0117] Palm super olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% palm super olein.Example 3:

[0118] Palm olein was chemically interesterified and refined. The interesterified fat was further blended with 80 wt.% palm super olein.

[0119] The characteristics of the oil compositions according to this invention and of the comparative example (duck fat) are shown in Table 1.Table 1Results:Thermal behavior DSC

[0120] The crystallization peak of the claimed oil composition (Example 2) occurs at a moderate temperature (-1 . 19°C), which is higher than that of duck fat (-3.9°C). This shows that less deep cooling is needed for the oil composition of the current invention compared to Comparative example 1 (duck fat). This is a further advantage for sustainability point of view: less energy consumption is needed.

[0121] Tackiness or stickiness resultsTable 2. Tackiness or stickiness resultsG*max (x 104Pa)

[0122] Comparative Example 1 has the lowest G*max (4.2 x 104Pa), indicating the least stiffness while the Comparative Example 2 shows the highest G*max (11.6 x 104Pa), suggesting it may be too brittle. The results for Example 1 and Example 3 indicate moderate stiffness, suggesting that it may offer better performance in applications requiring both structure and flexibility, such as fat adhesion to the product after spraying step and / or freezing.Temperature at G*max (°C):

[0123] Comparative Example 2 requires a lower temperature (-9.42°C) before reaching full crystallisation and more energy is needed to achieve crystallization. At the same time the crystals may become too big and may result in brittleness.

[0124] Examples 1 & 3 show a very close crystallization profde to duck fat (Comparative Example 1) which is an advantage when it comes to the use the plant-based oil composition of the invention as an alternative to duck fat without negatively impacting the process conditions.

Claims

CLAIMS1. A process for preparing a coated food product wherein the process is comprising the following steps: a) Spraying a coating oil composition on a food product; b) Freezing the coated product; wherein the coating oil composition is having i. a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; ii. a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; iii. a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

2. The process of claim 1 wherein the food product in step a) is a par-fried product.

3. The process of claim 1 wherein the food product in step a) is a par-fried and frozen product.

4. The process of claim 2 or 3 wherein the par-frying of the food product is conducted with an oil composition of animal source, preferably duck fat.

5. The process according to any one of preceding claims wherein coating oil composition is having a content of SSS (trisaturates) and S2U (is sum of asymmetrical SSU and symmetrical SUS) in the range of from 36 to 62 wt.%.

6. The process according to any one of preceding claims wherein coating oil composition is having a solid fat content (SFC) at 0°C of from 15 to 35%, preferably from 16 to 32%, more preferably 18 to 30%.

7. The process according to any one of preceding claims wherein the coating oil composition is comprising 5 to 40 wt.% of one or more interesterified oils, and wherein at least one of theinteresterified oils is a palm-based oil, and 60 to 95 wt% of a vegetable oil selected from palm-based oil, and blends thereof.

8. A food product coated with a plant-based oil composition wherein the oil composition is having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

9. The food product according to claim 8 wherein the food product is frozen and packed.

10. The food product according to claim 8 or 9 wherein the food product is a bakery product, a confectionary product, an ice cream.

11. The food product according to any one of claims 8 to 10 wherein the food product is a par- fried product selected from vegetables, meat-based products, fish-based products; shellfishbased products.

12. Use of coating oil composition to reduce the stickiness at temperature below 20°C, preferably below 15°C during the production, transport, and / or packaging of the coated, frozen food product; and the coating oil composition is having a) a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; b) a SUS / SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; c) a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition.

13. The use of claim 12 wherein the coating oil composition is applied in a spraying process of food products, preferably par-fried, frozen food products.

Images