Lecithin oleogel for use as a fat system in a food product

Abstract

The present invention relates to a fat system for use in a food product, said fat system comprising 18-95 wt% of a vegetable oil which is liquid at a temperature below 25°C; 2-80 wt% of a high melting fat which is solid at a temperature below 25°C; 1-30 wt% of plant-based lecithin; and less than 30 wt% of one or more flavoring. The invention also relates to a food product comprising said fat system, use of said fat system and a method of making said fat system.

Description

[0001] Lecithin oleogel for use as a fat system in a food product

[0002] Technical Field

[0003] The present invention relates to a fat system for use in a food product, a food product comprising said fat system, use of said fat system for making a food product, and a method of making said fat system.

[0004] Background Art

[0005] There has been an increasing demand to reduce liquid fats, trans fats and saturated fats in food products for mitigating adverse health effects associated with excessive consumption of these fats. These fats play an important role in some properties such as flavor, texture, and palatability in food products, it has thus been a challenge for the food industry to reduce the amount of these fats while maintaining the preferred sensory and textural attributes of food products. Use of a fat system or structured fat such as oleogel has been investigated as one of promising solutions to replace liquid fats, trans fats and saturated fats in food products. However, the known fat systems available in the current market still rely on structuring agents or oleoglators such as phytosterols, polymers and cellulose, which are not preferred and recommended for nutritional aspects.

[0006] The food industry also faces challenges in retaining flavor in the final product, which can impact shelf life. Consumers seek tasty and sensory experiences, longer shelf life, sustainable flavor release, and enhanced flavor perception. Meeting these needs requires addressing technical challenges such as flavor retention, masking, and developing effective flavor delivery systems.

[0007] [Technical Challenges]

[0008] Flavor Retention: One of the major challenges faced by the food industry is ensuring that the desired flavor is retained throughout the production process. Factors such as processing methods, storage conditions, and packaging can affect the stability and longevity of flavors in the final product. Flavor Masking: In some cases, certain ingredients or processing techniques can result in the masking or overpowering of flavors. This poses a challenge in maintaining the intended flavor profile and ensuring that it is not compromised by other ingredients or processes.

[0009] Flavor Delivery Systems: Developing effective flavor delivery systems that can evenly distribute and release flavors in food and beverage products is another technical challenge. This involves finding the right balance between flavor intensity, release rate, and overall product quality.

[0010] [Consumer Needs]

[0011] Taste and Sensory Experience: Consumers expect food and beverage products to deliver a pleasurable taste and sensory experience. Flavor plays a crucial role in meeting these expectations by providing a delicious and enjoyable product.

[0012] Long Shelf Life: Consumers also value products with a longer shelf life, as it allows them to enjoy the flavors for an extended period. Loss of flavor over time can negatively impact the overall quality and consumer satisfaction.

[0013] Sustainability: There is an increasing consumer demand for sustainable products and production methods. This includes the need for technologies that promote sustainable flavor release, minimizing waste and environmental impact.

[0014] Enhanced Flavor Perception: Consumers desire products that offer an enhanced flavor perception, where the taste is more pronounced and enjoyable. This can be achieved through innovative technologies that optimize flavor release and intensity.

[0015] Summary of invention

[0016] In view of the above technical challenges and consumer needs, the present invention aims at providing a novel fat system which enables reduction of saturated or trans fats in food products while maintaining sensory and textural properties appealing to consumer, thus enabling a clean-labelled and healthier food product with comparable sensory and textural properties of saturated or trans fats with their reduced amounts. Notably, the present invention aims at providing a novel fat system which can be used as a novel flavor delivery system for a more sustainable and efficient flavor release and enhanced in-mouth perception. The invention relates to a fat system for use in a food product, said fat system comprising:

[0017] - 18-95 wt% of a vegetable oil which is liquid at a temperature below 25°C;

[0018] - 2-80 wt% of a high melting fat which is solid at a temperature below 25°C;

[0019] - 1-30 wt% of plant-based lecithin; and

[0020] - less than 30 wt% of one or more flavoring.

[0021] The fat system according to the invention can be used in food products, resulting in reduction of saturated and trans fats while maintaining the preferred sensory and textural properties. The fat system according to the invention also provides a stability to oil- or fat-based food products, preventing phase separation and thus extending the shelf life of food products. Advantageously, the fat system according to the invention does not substantially contain artificial or industrial monoglycerides or monoacylglycerols. As such, the fat system according to the present invention provides clean-labelled food products with enhanced perception and sustained release of flavors. The fat system according to the invention also provides outstanding texture, creaminess, juiciness, melting behavior, mouthfeel and mouthcoating. The fat system according to the invention may contain a very small amount of water entrapped in the lipidic phase, which gives an ability of dissolving hydrophilic compounds, and it may not be liquid but may have a solid or semi-solid texture at room temperature, that is advantageous in productivity and operability.

[0022] It was surprisingly found that the fat system according to the invention can host various flavorings with different characteristics (structure, size, hydrophobicity, odors properties etc.), and can provide sustained released of flavors. It is also found that they can be very efficient, when Maillard precursors (sugars and amino acids or proteins) are present to generate in a fast and efficient way the desired flavor. Without wishing to be bound by theory, the fat system according to the invention contains small domains which are either lipophilic, amphiphilic or hydrophilic, that leads to better solubilization and sustained release of flavors. Moreover, they can deliver outstanding juiciness and mouthfeel.

[0023] Brief description of the drawings Figure 1 shows mint aroma loss measured after 15 days by measuring the volatiles contained in the headspace using SPME-GC-MS for oleogel food products (O) and control food products (C).

[0024] Figure 2a is a picture of sample 2L showing a homogeneous browning and no phase separation.

[0025] Figure 2b is a picture of control sample 2C showing a non-homogeneous browning and phase separation.

[0026] Figure 3a is a picture of sample 4L showing a homogeneous browning and no phase separation.

[0027] Figure 3b is a picture of control sample 4C showing a non-homogeneous browning and phase separation.

[0028] Detailed description of the invention

[0029] The invention is now described in more detail and in a non-limiting manner in the description which follows.

[0030] The invention relates in general to a fat system for use in a food product, said fat system comprising:

[0031] - 18-95 wt% of a vegetable oil which is liquid at a temperature below 25°C;

[0032] - 2-80 wt% of a high melting fat which is solid at a temperature below 25°C;

[0033] - 1-30 wt% of plant-based lecithin; and

[0034] - less than 30 wt% of one or more flavoring.

[0035] In one embodiment, the concentration of monoglyceride in the fat system is less than 1 wt%, preferably less than 0.5 wt%, more preferably less than 0.1 wt%.

[0036] The high melting fat which is solid at a temperature below 25°C may refer to a fat which does not flow under gravity at a temperature below 25°C.

[0037] The vegetable oil which is liquid at a temperature below 25°C may refer to an oil which flows under gravity at a temperature below 25°C. In one embodiment, the high melting fat which is solid at a temperature below 25°C is selected from the group consisting of cocoa butter, palm oil, shea butter, coconut oil, palm Kernel oil, mango oil, beef fat, pork fat, palm stearin, shea stearin, mango stearin oil, beef stearin, and combinations thereof.

[0038] In one embodiment, the vegetable oil which is liquid at a temperature below 25°C is present in the fat system at a final concentration of between 19 wt% and 90 wt%, or between 20 wt% and 85 wt%, or between 21 wt% and 80 wt%, or between 22 wt% and 75 wt%, or between 23 wt% and 70 wt%, or between 24 wt% and 67 wt%.

[0039] In one embodiment, the high melting fat which is solid at a temperature below 25°C is present in the fat system at a final concentration of between 2.5 wt% and 75 wt%, or between 5 wt% and 70 wt%, or between 10 wt% and 65 wt%, or between 15 wt% and 65 wt%, or between 17 wt% and 62 wt%.

[0040] In one embodiment, the plant-based lecithin is selected from the group consisting of soy lecithin, rapeseed lecithin, sunflower lecithin and combinations thereof.

[0041] In one embodiment, the plant-based lecithin is fluid lecithin, deoiled lecithin, or unsaturated lecithin. Preferably, the plant-based lecithin is unsaturated deoiled lecithin. Preferably, the plant-based lecithin is unsaturated deoiled soy lecithin.

[0042] In one embodiment, the plant-based lecithin is present in the fat system at a final concentration of between 1 wt% and 25 wt%, or between 1 wt% and 20 wt%, or between 1 wt% and 15 wt%, or between 1 wt% and 12.5 wt%, or between 1.5 wt% to 25 wt%, or between 1.5 wt% and 20 wt%,or between 1.5 wt% and 15 wt%, or between 1.5 wt% and 12.5 wt%, or between 2 wt% and 25 wt%, or between 2 wt% and 20 wt%, or between 2 wt% and 15 wt%, or between 2 wt% and 12.5 wt%, or between 3 wt% and 25 wt%, or between 3 wt% and 20 wt%, or between 3 wt% and 15 wt%, or between 3 wt% and 12.5 wt%, or between 5 wt% and 25 wt%, or between 5 wt% and 20 wt%, or between 5 wt% and 15 wt%, or between 5 wt% and 12.5 wt%, or between 7.5 wt% and 25 wt%, or between 7.5 wt% and 20 wt%, or between 7.5 wt% and 15 wt%, or between 7.5 wt% and 12.5 wt%.

[0043] In one embodiment, the flavoring is present in the fat system at a concentration between 0 wt% and 30 wt%, or between 0.01 wt% and 30 wt%, or between 0.05 wt% and 30wt%, or between 0.1 wt% and 30 wt%, or between 0.01 wt% and 25 wt%, or between 0.05 wt % and 25 wt%, or between 0.1 wt% and 25 wt%, or between 0.01 wt% and 20 wt%, or between 0.05 wt % and 20 wt%, or between 0.1 wt% and 20 wt%, or between 0.01 wt% and 19 wt%, or between 0.05 wt% and 18 wt%, or between 0.1 wt% and 17 wt%, or between 0.1 wt% and 16 wt%, or between 0.1 wt% and 15 wt%, or between 0.1 wt% and 10 wt%, or between 0.1 wt% and 5.5 wt%.

[0044] In one embodiment, the fat system further comprises an aqueous phase, preferably up to 30 wt% of an aqueous phase, or more preferably up to 20 wt% of an aqueous phase.

[0045] In one embodiment, the aqueous phase is present in the fat system at a concentration between 0.01 wt% and 30 wt%, or between 0.05 wt% and 30 wt%, or between 0.1 wt% and 30 wt%, or between 0.01 wt% and 20 wt%, or between 0.05 wt% and 20 wt%, or between 0.1 wt% and 20 wt%, or between 0.5 wt% and 20 wt%, or between 1 wt% and 20 wt%, or between 2 wt% and 20 wt%, or between 5 wt% and 20wt%.

[0046] In one embodiment, the vegetable oil which is liquid at a temperature below 25°C is selected from the group consisting of high oleic sunflower oil, sunflower oil, high oleic canola or rapeseed oil, canola or rapeseed oil, soy oil, olive oil, corn oil, sesame oil, grape seed oil, palm olein, shea olein, safflower oil and combinations thereof.

[0047] In one embodiment, the flavoring is selected from the group consisting of Maillard reaction precursors, odor active compounds and taste active compounds, the Maillard reaction precursors comprising amino acids and reducing sugars.

[0048] In one embodiment, the fat system further comprises up to 30 wt% of an aqueous phase, preferably up to 20 wt% of an aqueous phase, wherein the aqueous phase contains the Maillard reaction precursors.

[0049] In one embodiment, an aqueous phase comprising any one or more of Maillard reaction precursors, odor active compounds and taste active compounds is present in the fat system at a concentration between 0.01 wt% and 30 wt%, or between 0.05 wt% and 30 wt%, or between 0.1 wt% and 30 wt%, or between 0.01 wt% and 20 wt%, or between 0.05 wt% and 20 wt%, or between 0.1 wt% and 20 wt%, or between 0.5 wt% and 20 wt%, or between 1 wt% and 20 wt%, or between 2 wt% and 20 wt%, or between 5 wt% and 20 wt%.

[0050] In one embodiment, the odor active compounds comprise one or more of terpenoid, pyrazine, pyrrole, ketone, aldehyde, ester, alcohol, furan, and derivatives thereof. The invention also relates to a food product comprising at least 0.5 wt% of the abovedescribed fat system. In one embodiment, the food product comprises 1 wt%, 2 wt%, 3 wt%, 5 wt% or 10 wt% of the above-described fat system.

[0051] The invention further relates to use of the above-described fat system for making a food product.

[0052] In one embodiment, the food product is a confectionery product, a plant-based meat or fish analogue, a spread, a sauce, a culinary aid, a dough, an extrudate, or a pet food. For example, the fat system according to the invention may be used as a filling in a confectionery product such as chocolate, candy, or pastry.

[0053] The invention further relates to a method of making the above-described fat system, comprising steps of:

[0054] (i) mixing the vegetable oil, the high melting fat, the plant-based lecithin and optionally the flavoring;

[0055] (ii) applying heat; and

[0056] (iii) cooling down to allow gel formation.

[0057] In one embodiment, heat is applied at a minimum temperature of 30°C in step (ii).

[0058] In one embodiment, the step (ii) of applying heat is performed before, during and / or after the mixing step (i).

[0059] In one embodiment, heat is applied to a mixture of the vegetable oil, the plant-based lecithin and the high melting fat before mixing the flavoring to said mixture.

[0060] In one embodiment, the method further comprises a step of applying heat separately to the high melting fat before mixing in step (i).

[0061] In one embodiment, the mixing step (i) is performed by shear mixing.

[0062] In one embodiment, an aqueous phase is added to the fat system.

[0063] In one embodiment, up to 30 wt% of an aqueous phase, preferably up to 20 wt% of an aqueous phase is added to the fat system, wherein the aqueous phase contains the flavoring comprising the Maillard reaction precursors. In one embodiment, the aqueous phase comprising any one or more of Maillard reaction precursors, odor active compounds and taste active compounds is added to the fat system in the mixing step (i).

[0064] In one embodiment, an aqueous phase comprising any one or more of Maillard reaction precursors, odor active compounds and taste active compounds is present in the fat system at a concentration between 0.01 wt% and 30 wt%, or between 0.05 wt% and 30 wt%, or between 0.1 wt% and 30 wt%, or between 0.01 wt% and 20 wt%, or between 0.05 wt% and 20 wt%, or between 0.1 wt% and 20 wt%, or between 0.5 wt% and 20 wt%, or between 1 wt% and 20 wt%, or between 2 wt% and 20 wt%, or between 5 wt% and 20 wt%.

[0065] In one embodiment, the fat system is an oleogel.

[0066] Definitions

[0067] Fat system

[0068] As used herein, the term "fat system" refers to an edible system or food system in which a continuous fat or oil matrix surrounds other components of said system that are dispersed in the fat or oil matrix. Preferably, the fat system is or comprises an oleogel.

[0069] Oleogel

[0070] An oleogel is obtained when a lipid-based continuous phase is structured to have a three-dimensional network that entraps the bulk continuous phase. Oleogels have a gel-like solid structure.

[0071] Phospholipids

[0072] Phospholipids are very well-known molecules for the person skilled in the art. They contain a hydrophilic group and two fatty acids. For food applications, most phospholipids hydrophilic group are made of choline, ethanolamine, serine, or inositol. Phospholipids also contain a lipophilic part made of two fatty acids. Note that phospholipids can be hydrolysed, meaning that one of the fatty acids has been removed. Phospholipids can also be partially hydrolysed meaning that some phospholipids contain one fatty acid and some phospholipids contain two fatty acids.

[0073] Unsaturated phospholipids Unsaturated phospholipids typically comprise more than 45 wt% unsaturated fatty acids, preferably more than 70 wt% unsaturated fatty acids, in reference to total fatty acids content. Unsaturated lecithin can be hydrolyzed such that some or all phospholipids have only one fatty acid. The other one has been removed using for example enzymatic hydrolysis or chemical means.

[0074] Lecithin

[0075] Lecithin is a term given to a collection of different amphiphilic compounds present in the fatty part of animal or vegetable tissue or in other parts of biological materials such as membranes, for example cell membranes, which are primarily phospholipids, for example phosphatidylcholine, and phosphatidylethanolamine.

[0076] Plant-based lecithins are obtained as a side stream in the production of vegetable oils, for example from soy, sunflower, or rapeseed. Plant-based lecithins are obtained by adding water to the vegetable oil, upon which the lecithin swells and precipitates due to water incorporation by the amphiphilic compounds to yield a plant-based lecithin.

[0077] Plant-based lecithin typically comprises between 40 wt% to 70wt% of phospholipids, with the remaining part consisting mostly of triglycerides captured in it, as well as some other minor compounds. These products can be referred to as fluid lecithins.

[0078] A further processing step can be added, in which the product is purified, by removing as much vegetable oil as possible. A powder is obtained, and this product is referred to as deoiled lecithin. Typically, deoiled lecithin comprises between 90 to 99 wt% phospholipids, with the remaining typically being other minor solid compounds. In unsaturated lecithin, the phospholipids typically comprise more than 50 wt% unsaturated phospholipids, preferably more than 70 wt% unsaturated phospholipids.

[0079] Lecithins exist that have undergone another processing step, which consists in hydrolyzation or chemical transformation. By this process, one of the two fatty acids of phospholipids present in the lecithin has been removed. These products are referred to as hydrolyzed lecithins.

[0080] Saturated lecithin is hydrogenated and comprises two saturated fatty acids.

[0081] Flavors

[0082] The term "flavor" is used in the present application to indicate a combination of taste and aroma. The taste refers to the feeling of the flavor perceived in the mouth, and the aroma refers to the perception inside the nose. The terms "aroma", "fragrance" and "odor" are used interchangeably in the present application. From a chemical point of view, a "flavor" can be one or more flavor active molecules, one or more flavor molecules, or a mixture of such materials. Flavor active molecules are also designated as "flavorings". Some taste active molecules are also aroma, fragrance or odor active molecules.

[0083] Flavorings may comprise Maillard reaction precursors, odor active compounds and / or taste active compounds. Flavorings may also comprise salt, sugar and / or one or more spices.

[0084] Maillard reaction precursors

[0085] Maillard reaction precursors are a mixture or substance comprising reducing sugars and amino acids. Compounds falling in these two classes are typically reacting with each other upon increasing temperature, in a complex cascade of reactions called the Maillard reaction.

[0086] The reducing sugars may be any mono- or di-saccharide. Examples of the reducing sugars may be lactose, maltose, dextrose, fructose, rhamnose, fucose, xylose, arabinose, and combinations thereof.

[0087] Odor active compounds

[0088] An odor active compound may also be referred to as an aroma compound, odorant, aroma or fragrance. The odor active compound refers to any compound, substance, molecule or mixture thereof which gives a smell or odor and is sufficiently volatile to be transmitted via the air for the perception in the nose.

[0089] Examples of the odor active compounds may be terpenoid, pyrazine, pyrrole, ketone, aldehyde, ester, alcohol, furan, and derivatives thereof.

[0090] Taste active compounds

[0091] The taste active compound refers to any compound, substance, molecule or mixture thereof which has a taste-altering function. A relevant substance may act as a "taste-active compound" when it, for example by means of customary tests, has an effect in the end product by verifiably proving to be taste-altering compared to a control product having the identical composition to the tested product with the exception of the absence of said (potentially) tasteactive compound. Taste alterations may be enhancement or attenuation of one or more taste notes, masking of one or more taste notes or addition of one or more taste notes.

[0092] Examples of the taste active compounds may be as follows: Capsaicin: Responsible for the spicy and hot taste in chili peppers.

[0093] Ethyl Maltol: Adds a sweet and caramel-like taste, commonly used as a flavor enhancer.

[0094] • Quinine: Imparts a bitter taste, often found in tonic water.

[0095] • Monosodium Glutamate (MSG): Enhances umami taste, commonly used as a flavor enhancer.

[0096] • Sucrose: Provides a sweet taste, commonly found in sugar and sweetened products.

[0097] • Citric Acid: Found in citrus fruits like lemons and oranges, contributing to their sour taste.

[0098] • Sodium Chloride (Salt): The most common compound associated with salty taste.

[0099] It is to be noted that these are just a few examples, and there are numerous taste active compounds found in various foods and beverages. The perception of taste is complex and can vary based on individual sensitivity and preferences.

[0100] Monoglyceride

[0101] Monoglycerides are also referred to as acylglycerols or monoacylglycerols. Preferably, the fat system according to the invention does not substantially contain artificial or industrial monoglycerides.

[0102] When a composition is described herein in terms of wt%, this means a mixture of the ingredients on a moisture free basis, unless indicated otherwise.

[0103] As used herein, the term "about" or "substantially" is understood to refer to numbers in a range of numerals, for example the range of -30% to +30% of the referenced number, or - 20% to +20% of the referenced number, or -10% to +10% of the referenced number, or -5% to +5% of the referenced number, or -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range.

[0104] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the compositions of the present invention may be combined with the method or uses of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to in this specification. The invention will now be illustrated by way of examples, which should in no way be thought to limit the scope of the invention as herein described.

[0105] EXAMPLES

[0106] Example 1 - mint flavor oleogel sample

[0107] An oleogel sample was prepared according to the composition given in Table 1.

[0108] Table 1

[0109] Ingredient formula

[0110] The commercial source of deoiled soy lecithin was dissolved in the high oleic sunflower oil under shear mixing. Then the cocoa butter was added to this mixture after which the mixture was heated to 70 °C in a water bath. After the cocoa butter had fully melted, the mixture was sheared again and allowed to cool down to 60 °C. Then the mint flavoring was added, after which the sample was briefly sheared. It was then allowed to cool down to gel and stored at -20 °C.

[0111] The oleogel obtained as above was added to a sugar-based dough mass containing no flavoring to prepare an oleogel food product. The oleogel was added at 3.45% of the total oleogel food product, resulting in 0.1% flavoring in the total oleogel food product. The oleogel food product was placed in a mold until it sets and kept at room temperature. A control food product was prepared by adding a mint flavoring only to a sugar-based dough mass at 0.1% of the total control food product. The control food product was further handled the same as the oleogel food product.

[0112] After 15 days, the headspaces of the oleogel and control food products were assessed by Gas-Chromatography coupled with an Mass-Spectrometer (GC-MS). The headspace was trapped by using a Solid Phase Micro-Extraction (SPME).

[0113] Figure 1 shows mint aroma loss measured after 15 days by measuring the volatiles contained in the headspace (SPME-GC-MS). The graph shows loss (%) of amounts of menthone (a) and menthol (b) after 15 days for the control food product (C) and the oleogel food product (O). Menthone (a) and menthol (b) are key volatiles of mint aroma. After 15 days, the amount of menthone (a) and menthol (b) for the control food product (C) were 39.3% and 43.0% of the initial amount. Namely, 60.7% of menthone and 57% of menthol were lost after 15 days. The oleogel food product, compared to the control food product, losses significantly lower amount of key volatiles as shown on figure 1. Specifically, the amount of menthone (a) and menthol (b) for the oleogel food product (O) after 15 days were still as high as 83.4% and 77.9% of the initial amount. Furthermore, This is attributed to the structure of the oleogel in which a flavoring is more retained.

[0114] Example 2 - shea stearin-rich oleogel sample

[0115] A sample with lecithin (sample 2L) was prepared as follows. Shea stearin was first melted at 80°C. 10 g of molten shea stearin and 8 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reached approximately 80°C and a transparent solution was obtained. 2 g of deoiled soy lecithin were then added to the mixture and Vortex-mixed. 1.1 g of Maillard reaction precursor solution was added and Vortex-mixed again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 8 minutes.

[0116] A control sample without lecithin (sample 2C) was prepared as follows. Shea stearin was first melted at 80°C. 11.1 g of molten shea stearin and 8.9 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. 1.1 g of Maillard reaction precursor solution was added and Vortex-mixed again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 8 minutes.

[0117] Mixtures obtained from samples 2L and 2C were then compared. It can be seen that the mixture from sample 2L is very homogeneous while the mixture of sample 2C shows phase separation between aqueous and oil phases (figures 2a and 2b). The 2 Pyrex tubes were heated to 60°C, vortex-mixed for homogeneity and given to 7 non-trained panelists who were asked which of the 2 samples had the strongest smell. Six panelists found that sample 2L had the strongest smell while 1 panelist found sample 2C has the strongest smell. Example 3 - coconut fat-rich oleogel sample

[0118] A sample with lecithin (sample 3L) was prepared as follows. Coconut fat was first melted at 80°C. 9.45 g of molten coconut fat and 4.05 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. 1.5 g of deoiled soy lecithin were then added to the mixture and Vortex-mixed. 0.70 g of Maillard reaction precursor solution was added and Vortex-mixed again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 8 minutes.

[0119] A control sample without lecithin (sample 3C) was prepared as follows. Coconut oil was first melted at 80°C. 10.5 g of molten coconut fat and 4.5 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. 0.7 g of Maillard reaction precursor solution was added and Vortex again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 8 minutes.

[0120] Mixtures obtained from samples 3L and 3C were then compared. Mixture of sample 3L was very homogeneous while the mixture of control sample 3C showed phase separation between aqueous and oil phases. The 2 Pyrex tubes were heated to 60°C, vortex-mixed for homogeneity and given to 7 non-trained panelists who were asked which of the 2 samples had the strongest smell. Five panelists found that sample 3L had the strongest smell while 1 panelist found that sample 3L and control sample 3C both had similar smell intensity and 1 panelist found that control sample 3C has the strongest smell.

[0121] Example 4 - palm stearin-rich oleogel sample

[0122] A sample with lecithin (sample 4L) was prepared as follows. Palm stearin was first melted at 80°C. 8 g of molten palm stearin and 10 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. 2 g of deoiled soy lecithin were then added to the mixture and Vortex-mixed. 1.4 g of Maillard reaction precursor solution was added and Vortex-mixed again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 10 minutes.

[0123] A control sample without lecithin (sample 4C) was prepared as follows. Palm stearin was first melted at 80°C. 8.9 g of molten palm stearin and 11.1 g of high oleic sunflower oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. 1.4 g of Maillard reaction precursor solution was added and Vortex-mixed again to obtain a homogeneous mixture. The mixture was left cooled down to room temperature. The mixture was then introduced in an oven at 180°C for 10 minutes.

[0124] Mixtures obtained from samples 4L and 4C were then compared. It can be seen that the mixture of sample 4L is very homogeneous while the mixture of control sample 4C shows phase separation between aqueous and oil phases (figures 3a and 3b).

[0125] Example 5 - palm stearin-rich oleogel sample with flavoring

[0126] A sample with lecithin (sample 5L) was prepared as follows. Palm stearin was first melted at 80°C. 2.8 g of molten palm stearin and 8.8 g of liquid unsaturated soybean oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C and a solution was obtained. On top, 1.6 g of deoiled soy lecithin were then added to the mixture and Vortex-mixed. 0.3 g of water was added and Vortex-mixed again to obtain a homogeneous mixture. 2.4g of flavoring (made of sodium chloride and cheese flavor) was then introduced in the oleogel and mixed for 5 minutes at 80°C. The mixture was left cooled down to room temperature.

[0127] A control sample without lecithin and palm stearin (sample 5C) was prepared as follows. 13.2g of liquid unsaturated soybean oil were introduced in a 30 ml pyrex tube, which were Vortex-mixed and introduced in a heating block so that the temperature reaches approximately 80°C. 0.3 g of water was added and Vortex-mixed again to obtain a homogeneous mixture. 2.4g of flavoring (made of sodium chloride and cheese flavor) was then introduced in the oleogel and mixed for 5 minutes at 80°C. The mixture was left cooled down to room temperature.

[0128] Mixtures obtained from samples 5L and 5C were then visually compared to check their homogeneity. It was observed that the mixture of sample 5L is very homogeneous without visible solid particles, while the mixture of control sample 5C shows a sedimentation of the flavoring at the bottom.

Claims

Claims1. A fat system for use in a food product, said fat system comprising:18-95 wt% of a vegetable oil which is liquid at a temperature below 25°C;2-80 wt% of a high melting fat which is solid at a temperature below 25°C;1-30 wt% of plant-based lecithin; and less than 30 wt% of one or more flavoring.

2. The fat system according to claim 1, wherein the concentration of monoglyceride in the fat system is less than 1 wt%, preferably less than 0.5 wt%, more preferably less than 0.1 wt%.

3. The fat system according to claim 1 or 2, wherein the high melting fat which is solid at a temperature below 25°C is selected from the group consisting of cocoa butter, palm oil, shea butter, coconut oil, palm Kernel oil, mango oil, beef fat, pork fat, palm stearin, shea stearin, mango stearin oil, beef stearin, and combinations thereof.

4. The fat system according to any one of claims 1 to 3, wherein the plant-based lecithin is selected from the group consisting of soy lecithin, rapeseed lecithin, sunflower lecithin and combinations thereof.

5. The fat system according to any one of claims 1 to 4, wherein the flavoring is present in the fat system at a concentration between 0.01 wt% and 30 wt%, or between 0.05 wt% and 30 wt%, or between 0.1 wt% and 30 wt%, or between 0.01 wt% and 25 wt%, or between 0.05 wt % and 25 wt%, or between 0.1 wt% and 25 wt%, or between 0.01 wt% and 20 wt%, or between 0.05 wt % and 20 wt%, or between 0.1 wt% and 20 wt%%, or between 0.01 wt% and 19 wt%, or between 0.05 wt% and 18 wt%, or between 0.1 wt% and 17 wt%, or between 0.1 wt% and 16 wt%, or between 0.1 wt% and 15 wt%, or between 0.1 wt% and 10 wt%, or between 0.1 wt% and 5.5 wt%.

6. The fat system according to any one of claims 1 to 5, wherein the vegetable oil which is liquid at a temperature below 25°C is selected from the group consisting of high oleic sunflower oil, sunflower oil, high oleic canola or rapeseed oil, canola or rapeseed oil, soy oil, olive oil, corn oil, sesame oil, grape seed oil, palm olein, shea olein, safflower oil and combinations thereof.

7. The fat system according to any one of claims 1 to 6, wherein the flavoring is selected from the group consisting of Maillard reaction precursors, odor active compounds and tasteactive compounds, the Maillard reaction precursors comprising amino acids and reducing sugars.

8. The fat system according to claim 7 , wherein the odor active compounds comprise one or more of terpenoid, pyrazine, pyrrole, ketone, aldehyde, ester, alcohol, furan, and derivatives thereof.

9. The fat system according to claim 7 or 8, further comprising up to 30 wt% of an aqueous phase, wherein the aqueous phase contains the Maillard reaction precursors.

10. A food product comprising at least 0.5 wt% of the fat system according to any one of claims 1 to 9.

11. Use of the fat system according to any one of claims 1 to 9 for making a food product.

12. The food product according to claim 10 or the use according to claim 11, wherein the food product is a confectionery product, a plant-based meat or fish analogue, a spread, a sauce, a culinary aid, a dough, an extrudate, or a pet food.

13. A method of making the fat system according to any one of claims 1 to 9, comprising steps of:(i) mixing the vegetable oil, the high melting fat, the plant-based lecithin and optionally the flavoring;(ii) applying heat; and(iii) cooling down to allow gel formation.

14. The method according to claim 13, wherein heat is applied at a minimum temperature of 30°C in step (ii).

15. The method according to claim 13 or 14, further comprising a step of applying heat separately to the high melting fat before mixing in step (i).

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