Packaged food or nutritional compositions with limited or no fatmediated packaging defects

Abstract

The invention relates a packaged food or nutritional composition with limited or no fat-mediated packaging defects. In particular, it comprises a) a food or nutritional composition which comprises free fatty acids (FFAs) and less than 20wt.% of a free fatty acid adsorbent and b) a packaging comprising at least one wall comprising lipophilic ink and which is made of a fat-permeable material. The invention also relates to fat-containing composition suitable for the preparation of such packaged food or nutritional composition. The invention also relates to a method for removing or decreasing free fatty acid in a fat-containing composition. The invention also relates to a method for preventing or decreasing ink plasticization, packaging delamination, packaging breakage and / or packaging staining in a packaging of a packaged food product.

Description

[0001] PACKAGED FOOD OR NUTRITIONAL COMPOSITIONS WITH LIMITED OR NO FAT- MEDIATED PACKAGING DEFECTS

[0002] TECHNICAL FIELD

[0003] The present invention relates generally to the field of packaged food or nutritional compositions which comprise fat. In particular, the present invention relates to packaged food or nutritional compositions; fat-containing compositions; a method for removing or decreasing free fatty acid in a fat-containing composition; a method for preventing or decreasing ink plasticization, packaging delamination, packaging breakage and / or packaging staining; fat-containing compositions obtained thereof, and packaged food or nutritional compositions comprising such fat-containing compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] Fat is a crucial macronutrient that plays a vital role in the nutrition of both humans and pets. It serves various functions in the body, making it an essential component of a well- rounded diet. For instance, fat acts as a concentrated source of energy, providing fuel during periods of fasting or intense physical activity. It also aids in the absorption of fat-soluble vitamins, ensuring their effective utilization by the body. Additionally, fat is necessary for the formation and maintenance of cell membranes, contributing to the structural integrity of cells and regulating cellular processes.

[0006] Considering the importance of balanced nutrition, packaged foods or nutritional products designed for both humans and pets typically include a source of fat. However, certain types of fat can have undesirable effects on packaging. Specifically, these fats can cause plasticization of ink on packaging and staining of packaging, which can ultimately lead to packaging delamination and / or breakage. This is particularly the case when the packaging is made of a material permeable to fat. For example, this can be observed for packaged kibbles, wherein kibbles are prepared with chicken fat.

[0007] Packaged foods or nutritional products whose packaging exhibits signs of staining, ink plasticization, delamination can be perceived as unappealing, potentially leading to doubts about the product's quality and safety. This ultimately raises significant concern for consumers and so needs to be addressed.

[0008] It would therefore be desirable to provide solutions for preparing packaged food or nutrition compositions prepared with fat wherein ink plasticization, packaging staining, packaging delamination and / or breakage of the packaging mediated by fat is limited or prevented.

[0009] Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

[0010] SUMMARY OF THE INVENTION

[0011] The object of the present invention is to improve the state of the art, and in particular to provide a packaged food or nutritional compositions, fat-containing compositions and methods that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

[0012] The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0013] Accordingly, a first aspect of the invention proposes a packaged food or nutritional composition, which comprises: a food or nutritional composition which comprises free fatty acids and less than 20wt.% of a free fatty acid adsorbent, a packaging comprising one or more walls, said one or more walls comprising an inner surface and an outer surface, wherein at least one wall comprises lipophilic ink, and wherein said at least one wall is made of a fat-permeable material, wherein the food or nutritional composition is contained in said packaging, and wherein the food or nutritional composition is in contact with the inner surface of said at least one wall of the packaging.

[0014] A second aspect of the invention proposes a fat-containing composition which comprises free fatty acids and [free fatty acid adsorbent- free fatty acid] complexes.

[0015] A third aspect of the invention proposes a method for removing or decreasing free fatty acid in a fat-containing composition, wherein the method comprises the steps of:

[0016] (a) providing a fat-containing composition, said fat-containing composition comprising free fatty acid, (b) contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes,

[0017] (c) optionally, removing partially or totally from the fat-containing composition: the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbent that are free,

[0018] (d) collecting the fat-containing composition after step (b) or (c).

[0019] A fourth aspect of the invention proposes a method for preventing or decreasing ink plasticization, packaging delamination, packaging breakage and / or packaging staining, wherein the method comprises the steps of:

[0020] (a) providing a fat-containing composition, said fat-containing composition comprising free fatty acid,

[0021] (b) contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes,

[0022] (c) optionally, removing partially or totally from the fat-containing composition: the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbent that are free.

[0023] (d) optionally, combining the fat-containing composition obtained after step (b) or (c) with other ingredients to form a fat-enriched food composition or adding the fat-containing composition obtained after step (b) or (c) in a food composition to form a fat-enriched food composition,

[0024] (e) packaging the fat-containing composition obtained after step (b) or (c) or the fat- enriched food composition of step (d) into a packaging, said packaging comprising at least one wall, said wall comprising an inner surface and an outer surface, wherein the wall comprises lipophilic ink, and wherein the wall of the packaging is made of a fat-permeable material, and wherein after step (e), the fat-containing composition obtained after step (b) or (c) or the fat- enriched food composition of step (d) is contained in said packaging and in contact with the inner surface of said packaging.

[0025] A fifth aspect of the invention proposes a fat-containing composition obtained according to the method of the third aspect of the invention. A sixth aspect of the invention proposes a packaged food or nutritional composition, which comprises:

[0026] - a food or nutritional composition comprising a fat-containing composition according to any one of second or sixth aspect of the invention,

[0027] - a packaging comprising at least one wall, said wall comprising an inner surface and an outer surface, wherein the wall of the packaging comprises lipophilic ink, and wherein the wall of the packaging is made of a fat-permeable material, wherein the food or nutritional composition is contained in said packaging, and wherein the food composition is in contact with the inner surface of said packaging.

[0028] It has been observed by the inventors that free fatty acids (FFAs) were mainly responsible for fat-mediated packaging defects in packaged food or nutritional products, in particular ink plasticization, packaging staining, packaging delamination and / or breakage of the packaging mediated by fat. Accordingly, the inventors show that the use of FFA adsorbent in the preparation of packaged food or nutritional products or fat-containing ingredients allow to significantly decrease or prevent the abovementioned fat-mediated packaging defects, even when the packaging is made of fat permeable material and comprises lipophilic ink. The invention offers the potential to mitigate or overcome fat-mediated packaging defects without requiring modifications to the packaging composition / structure.

[0029] These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

[0030] BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 shows ink rub test results. Figure 1A displays the results of the pure chicken fat (non-treated). Figure IB displays the results of the same chicken fat treated with calcium silicate (mixed with CaSiO3 and filtered).

[0032] Figure 2 shows bond strength results for non-treated chicken fat. "A" represents the area not in contact with the fat, while "B" represents the area in on which the fat was applied.

[0033] Figure 3 shows bond strength results for CaSiO3-treated chicken fat. "A" represents the area not in contact with the fat, while "B" represents the area on which the fat was applied. DETAILED DESCRIPTION OF THE INVENTION

[0034] As used herein, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense. Likewise, the terms "include," "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Nevertheless, the products and compositions disclosed herein may lack any element that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" the components identified.

[0035] All numerical ranges should be understood to include each integer, whole or fractions, within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

[0036] All percentages expressed herein are by weight of the total weight of the composition unless expressed otherwise.

[0037] As used herein, "about," and "approximately" are understood to refer to numbers in a range of numerals, for example the range of -10% to +10% of the referenced number, preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, most preferably -0.1% to +0.1% of the referenced number.

[0038] As used in the specification, the term "substantially free" means that no more than about 0.1 weight percent of the excluded material remains. "Entirely free" typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present.

[0039] As used herein, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a fat component" or "the fat component" includes one fat component but also two or more fat components.

[0040] Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0041] As used herein, the term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y.". Similarly, "at least one ofX or Y" should be interpreted as "X," or "Y," or "both X and Y.". For example, "hydrogen bonds and / or electrostatic interactions" means "hydrogen bonds" or "electrostatic interactions" or "both hydrogen bonds and electrostatic iterations".

[0042] As used herein, the terms "non-limiting example", "example", "e.g." and "such as," particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term "example" and "such as" includes a disclosure of embodiments where the terms are exclusive and / or comprehensive.

[0043] The compositions and products of the present disclosure, including the many embodiments described herein, can comprise, consist of, or consist essentially of the elements disclosed herein, as well as any additional or optional ingredients, components, or elements described herein or otherwise useful in a diet.

[0044] As used herein, the term "pet" means any animal which could benefit from or enjoy the compositions / products provided by the present disclosure. For example, the pet can be an avian, bovine, canine, equine, feline, hircine, lupine, murine, ovine, or porcine animal, but the pet can be any suitable animal. The term "companion animal" means a dog or a cat.

[0045] As used herein, the term "aged" or "elderly" in the context of a human means an age from birth of at least 50 years, preferably above 55 years, more preferably above 60 years, even more preferably above 63 years, more preferably above 65 years, and most preferably above 70 years.

[0046] As used herein, the term "infant" means a child under the age of 12 months. The expression "young child" or "toddler" means a child aged between one and less than three years. The expression "child" means a between three and seven years of age.

[0047] As used herein, a "preterm" or "premature" means an infant or young child who was not born at term. Generally, it refers to an infant or young child born prior 37 weeks of gestation.

[0048] As used herein, an "oral nutritional supplement" or "ONS" is a composition comprising at least one macronutrient and / or at least one micronutrient, for example in a form of sterile liquids, semi-solids or powders, and intended to supplement other nutritional intake such as that from food. Non-limiting examples of commercially available ONS products include MERITENE®, BOOST®, NUTREN® and SUSTAGEN®. In some embodiments, an ONS can be a beverage in liquid form that can be consumed without further addition of liquid, for example an amount of the liquid that is one serving of the composition. As used herein, the term "food for special medical purpose (FSMP)" refers to formula foods specially processed and prepared in order to meet special needs for nutrient or diet of those suffering from food intake restriction, disorder of digestive absorption, disorder of metabolic or certain diseases. Such foods shall be used alone or together with other foods under the guidance of a doctor or clinical nutritionist. FSMP is special dietary food, not medicine, but not ordinarily eaten by normal people. It is specially developed by clinicians and nutritionists based on scientific facts after extensive medical research.

[0049] As used herein, the expression "infant formula" as used herein refers to a foodstuff intended for particular nutritional use by infants during the first months of life and satisfying by itself the nutritional requirements of this category of person (Article 2(c) of the European Commission Directive 91 / 321 / EEC 2006 / 141 / EC of 22 December 2006 on infant formulae and follow-on formulae). It also refers to a nutritional composition intended for infants and as defined in Codex Alimentarius (Codex STAN 72-1981) and Infant Specialities (incl. Food for Special Medical Purpose). The expression "infant formula" encompasses both "starter infant formula" and "follow-up formula" or "follow-on formula".

[0050] As used herein, a "follow-up formula" or "follow-on formula" is given from the 6th month onwards. It constitutes the principal liquid element in the progressively diversified diet of this category of person.

[0051] As used herein, the expression "baby food" means a foodstuff intended for particular nutritional use by infants or young children during the first years of life.

[0052] As used herein, the expression "infant cereal composition" means a foodstuff intended for particular nutritional use by infants or young children during the first years of life.

[0053] As used herein, the expression "growing-up milk" (orGUM) refers to a milk-based drink generally with added vitamins and minerals, that is intended for young children or children.

[0054] As used herein, the term "fortifier" refers to liquid or solid nutritional compositions suitable for fortifying or mixing with human milk, infant formula, growing-up milk or human breast milk fortified with other nutrients. Accordingly, the fortifier of the present invention can be administered after dissolution in human breast milk, in infant formula, in growing-up milk or in human breast milk fortified with other nutrients or otherwise it can be administered as a stand-alone composition. When administered as a stand-alone composition, the milk fortifier of the present invention can be also identified as being a "supplement". In one embodiment, the milk fortifier of the present invention is a supplement. As used herein, the term "paediatric supplement" refers to a product which is intended to supplement the general diet of an infant, a young child or a child.

[0055] In a first aspect, the invention relates to a packaged food or nutritional composition. The packaged food or nutritional composition comprises a food or nutritional composition and a packaging.

[0056] The food or nutritional composition may be selected from the list consisting of pet food, beverage, coffee and / or tea-containing beverage, coffee, cocoa and / or malt containing- beverage, sauce, dressing, bouillon, confectionery, ice cream, spread, creamer, baked food, dairy product, plant-based dairy product analogue, meat, plant-based meat analogue, prepared meal, snack bar, pudding, dessert, protein shake, powder suitable for sport nutrition, infant formula, dietary supplement, complete nutritional composition, incomplete nutritional composition, growing-up milk, baby food, infant cereal composition, fortifier, supplement or nutritional composition for pregnant or lactating women, paediatric supplement, pharmaceuticals, medical food, nutraceuticals, powdered nutritional product to be reconstituted in water or milk before consumption, food additive, food for special medical purpose (FSMP), medicaments, tablet, oral nutritional supplement (ONS), tube feeding and combinations thereof. In a preferred embodiment, the food or nutritional composition may be selected from the list consisting of pet food, beverage, coffee and / or tea-containing beverage, coffee, sauce, dressing, bouillon, confectionery, ice cream, spread, creamer, baked food, dairy product, plant-based dairy product analogue, meat, prepared meal, plant-based meat analogue, infant formula and combinations thereof. In a more preferred embodiment, the food or nutritional composition is a food composition selected from the list consisting of pet food, beverage, creamer, coffee and / or tea-containing beverage, meat, prepared meal, coffee, bouillon and mixture thereof.

[0057] The food or nutritional composition comprises free fatty acids. Preferably, the food or nutritional composition comprises less than 7wt.%, preferably less than 3wt.%, more preferably less than lwt.% free fatty acids. In a more preferred embodiment, the food or nutritional composition is substantially free from free fatty acids.

[0058] In addition, the food or nutritional composition comprises less than 20%, preferably less than 15wt.%, more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0. lwt.% free fatty acid adsorbent.

[0059] In a preferred embodiment, the food or nutritional composition comprises 0.001wt.% to 40%, preferably 0.001wt.% to 25%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.% free fatty acid adsorbent.

[0060] It has been observed that the limitation of the free form of fatty acids: free fatty acids (FFAs) using free fatty acid adsorbents effectively limits or prevent, ink plasticization, packaging delamination and / or breakage of packaging, and packaging staining mediated by fat. Without wishing to bound by theory, these adsorbents have the ability to bind, capture and neutralize FFAs, thereby mitigating FFAs migration into the packaging structure and so their potential negative effects on packaging.

[0061] In some preferred embodiment, the free fatty acid adsorbent is selected from the list consisting of calcium silicate, magnesium silicate, aluminium silicate, rhyolite, silicon dioxide (also called silica), aluminium hydroxide, aluminium oxide (also called alumina), silicate salt, zinc acetate, zinc sulfate, calcium carbonate, magnesium carbonate, activated carbon and a mixture thereof.

[0062] In a further preferred embodiment, the free fatty acid adsorbent comprises, preferably consists of any one of calcium silicate, magnesium silicate, aluminium silicate, rhyolite, silicon dioxide (also called silica) and mixture thereof. In an even further preferred embodiment, the free fatty adsorbent comprises calcium silicate, more preferably consists of calcium silicate.

[0063] As shown in the examples, silicate salts, especially calcium silicate is particularly effective to bind free fatty acids and limit / prevent ink plasticization, packaging staining, delamination of packaging, and / or packaging breakage mediated by fat.

[0064] In some preferred embodiment, the free fatty acid adsorbent is non-nano, i.e. the particle size of the free fatty adsorbent above 100pm.

[0065] In some embodiment, the food or nutritional composition comprises at least 5wt.%, preferably 5 to 40wt.%, more preferably 5 to 20wt.% fat.

[0066] In some embodiment, the food or nutritional composition may further comprise an ingredient selected from the list consisting of proteins, fibres, carbohydrates, vitamins, minerals, colorant, flavours, antioxidants, texturizing agent, surfactant, fruit, vegetables, solid inclusions, flours, meat powders, fish powders, free amino acid, prebiotic, probiotic, postbiotic, synbiotic, low molecular weight surfactant, pharmaceutically acceptable carrier, carrier matrix, bioactive agent, cocoa, coffee, malt extract, spices, herbs, palatants and mixture thereof.

[0067] The packaging comprises one or more walls, said one or more walls comprising an inner surface and an outer surface, wherein at least one wall comprises lipophilic ink, and wherein the said at least one wall of the packaging is made of a fat-permeable material. The food or nutritional composition is contained in said packaging, and wherein the food or nutritional composition is in contact with the inner surface of said at least one wall (i.e. the at least one wall who comprises lipophilic ink and is made of a fat-permeable material) of said packaging.

[0068] In some embodiment, the lipophilic ink is located on the outer surface of the at least one wall (e.g. ink applied by surface printing) and / or is located within the at least one wall between the outer surface and the inner surface of the at least one wall (e.g. ink applied by lamination printing).

[0069] When there is more than one wall, the food or nutritional composition may be in contact with the inner surface of said at least one wall (i.e. the at least one wall who comprises lipophilic ink and is made of a fat-permeable material) and further be in contact with one or more of the other walls of said packaging (i.e. other walls different from the at least one wall who comprises lipophilic ink and is made of a fat-permeable material).

[0070] When there is more than one wall, for each wall that comprises lipophilic ink, the lipophilic ink is located on the outer surface of said wall (e.g. ink applied by surface printing) and / or is located within said wall between the outer surface and the inner surface of said wall (e.g. ink applied by lamination printing).

[0071] In some embodiment, the packaging may comprise at least 2, at least 3, at least 4, at least 5 or at least 6 walls, said walls comprising an inner surface and an outer surface. In some embodiment, the at least 2, at least 3, at least 4, at least 5 or at least 6 walls of the packaging are made of a fat-permeable material. In a further embodiment, the at least 2, at least 3, at least 4, at least 5 or at least 6 walls of the packaging made of a fat-permeable material and comprise lipophilic ink. In this embodiment or this further embodiment, for each wall that comprises lipophilic ink, the lipophilic ink is located on the outer surface of said wall (e.g. ink applied by surface printing) and / or is located within said wall between the outer surface and the inner surface of said wall (e.g. ink applied by lamination printing). In this embodiment or this further embodiment, the food or nutritional composition may be in contact with the inner surface of one or more of said at least 2, 3, 4, 5 or 6 walls of the packaging.

[0072] In some embodiment, all the walls of the packaging are made of a fat-permeable material. In a further embodiment, all the walls of the packaging are made of a fat-permeable material and comprise lipophilic ink. In this embodiment or this further embodiment, the lipophilic ink is located on the outer surface of said wall (e.g. ink applied by surface printing) and / or is located within said wall between the outer surface and the inner surface of said wall (e.g. ink applied by lamination printing). In this embodiment or this further embodiment, the food or nutritional composition may be in contact with the inner surface of one or more of all walls of the packaging.

[0073] It has been observed that the invention of packaging limits or prevents packaging staining, ink plasticization, packaging delamination and / or breakage mediated by fat in packaged food products with sensitive packaging, i.e. packaging made of fat-permeable material and comprising lipophilic ink.

[0074] In some embodiment, the one or more walls of the packaging comprise one or several layer(s) of material. In some embodiment, the one or more walls of the packaging are multilayered and comprise at least two, at least three, at least four, at least five, at least six, at least seven, at least eight layers of material. The different layers of material have generally different composition, structure and / or properties. In particular, they are selected and arranged to provide desired characteristics to the packaging, e.g. strength, flexibility, moisture resistance, gas barrier properties, and visual appearance. The different layers of the one or more walls of the packaging are adhered or stuck together to create a cohesive structure. The different layers of material of the one or more walls of the packaging may be adhered or stuck together by any well-known method in the art, such as by the use of adhesives, heat sealing, welding and the like. In a preferred embodiment, all the layers of materials of the one or more walls are made of fat-permeable material. In some embodiment, at least one, at least two, at least three, at least four or at least five layers of materials of the one or more walls are made of fat-permeable material and comprise lipophilic ink. In some embodiment, all the layers of materials of the one or more walls are made of fat-permeable material and comprise lipophilic ink.

[0075] In a preferred embodiment, the fat-permeable material is selected from the list consisting of polyolefin, paper-based material and mixture thereof. In a more preferred embodiment, the fat-permeable material is polyolefin. In an embodiment, the polyolefin is selected from the list consisting of polypropylene, polyethylene and mixture thereof.

[0076] For example, the polypropylene is selected from the list consisting of bi-axially oriented polypropylene (BOPP), Cast polypropylene (CPP), Machine Direction Oriented polypropylene (MDO-PP), melt-blown polypropylene and mixture thereof. For example, the polypropylene-based film is selected from the list consisting of bi-axially oriented polyethylene (BOPE), Cast polyethylene (CPE), Machine Direction Oriented polyethylene (MDO-PE), melt-blown polyethylene and mixture thereof.

[0077] In a preferred embodiment, the lipophilic ink is selected from the list consisting of polyvinyl butyral based ink (PVB), polyurethan based ink (PU), nitrocellulose-based inks (NC), polyacrylic-based ink, and mixture thereof.

[0078] In some embodiment, the packaging is free from fat barrier. A "fat barrier" refers to a layer of material in the packaging that prevents fat migration between the food or nutritional composition and the successive layers of material or section of the packaging (i.e. section of packaging or layers of materials between the fat barrier and the outer surface of the packaging). The invention allows to limit or prevent ink plasticization, packaging staining, packaging delamination and / or breakage of packaging mediated by fat even in the absence of fat barrier. This eliminates the need for additional fat barrier materials, reducing the overall materials used in the packaging. Additionally, the simplified structure of the packaging reduces complexity and cost in manufacturing.

[0079] Moreover, the technology does not necessitate any modifications to the packaging itself to achieve these benefits. This versatility allows for its application in various types of packaged food or nutritional compositions, regardless of the packaging used, including cases where a fat barrier is not present.

[0080] In some embodiment, the packaging is made of recyclable material. In other words, the packaging is recyclable. "Recyclable" means that the material can be treated or processed to make it suitable for reuse or a different use. This has the advantage that by eliminating the need for conventional waste disposal, energy usage can be reduced, greenhouse gas emission can be reduced, the consumption of fresh raw materials is reduced, and / or air pollution and water pollution (, e.g., from land filling) is reduced.

[0081] In a further embodiment of the present invention, the recyclable material of the packaging is biodegradable and / or compostable. In other words, the packaging is biodegradable and / or compostable. Biodegradable materials break down and decompose into natural elements. Consequently, biodegradation helps to reduce the buildup of waste. Compostable materials also break down and decompose into natural elements within a relatively short time after disposal and provide the earth with nutrients once the material has completely broken down. Typically, such materials can be added to compost sites with specific biological conditions.

[0082] In a second aspect, the invention relates to a fat-containing composition.

[0083] In some embodiment, the fat-containing composition is rich in or consists of fat. In particular, the fat-containing composition comprises more than 50wt.%, preferably more than 60wt.%, more preferably more than 70wt.%, even more preferably 80wt.%, even more preferably more than 90wt.%, even more preferably more than 95wt.%, even more preferably more than 98wt.%, even more preferably more than 99wt.% fat. In a more preferred embodiment, the fat-containing composition consists of fat.

[0084] In some embodiment, the fat of the fat-containing composition consists of one or more of animal fat, microbial fat, vegetable fat, algal fat and mixture thereof. Preferably, the fat of the fat-containing composition consists of one or more of animal fat, vegetable fat, and mixture thereof. More preferably, the fat of the fat-containing composition consists of animal fat.

[0085] The microbial fat may be any fat which is derived from microorganisms, and which is suitable for human or pet consumption. In particular, the microbial fat may be fat derived from one or more of microalgae, bacteria, yeast, fungi and mixture thereof.

[0086] The vegetable fat may be any fat derived from plants and which is suitable for human or pet consumption. Examples of vegetable fat include

[0087] The animal fat may be any fat which is derived from animal, and which is suitable for human or pet consumption. For example, the animal fat may be selected from porcine fat, avian fat, ovine fat, bovine fat, fish fat, milk fat, and mixture thereof. Examples of avian fat include chicken fat.

[0088] In a most preferred embodiment, the fat-containing composition consists of animal fat, preferably avian fat, more preferably chicken fat.

[0089] Accordingly, in some advantageous embodiment, the fat-containing composition is not fried. In particular, the fat-containing composition has not undergone heating for at least 1 minute, preferably at least 5 minutes at a temperature above 170°C. The fat-containing composition of the invention is intended for consumption stand alone or suitable for formulation in food and nutritional composition. For these applications it is generally desired to maintain the full functional properties of the original fat-containing composition. Hence, frying should be avoided. Indeed, frying alters negatively the functional, sensory and nutritional properties of fat-containing composition. In particular, frying typically results in the formation of polymerized fat, which are generally undesirable as they reduce the quality of the fat-containing composition (e.g. appearance of dark color, appearance of rancid off-notes, significant reduction of the functional properties etc.). Accordingly, in some embodiment, the fat-containing composition is free from polymerized fat, i.e. fat molecules comprising more than 100 atoms of carbon.

[0090] The fat-containing composition comprises [free fatty acid adsorbent- free fatty acid] complexes.

[0091] The [free fatty acid adsorbent- free fatty acid] complexes refer to molecular structure wherein free fatty acids are adsorbed to the free fatty acid adsorbent. The free fatty acid adsorbent of the [free fatty acid adsorbent- free fatty acid] complexes may be any free fatty acid adsorbent as describe in the first aspect of the invention.

[0092] In [free fatty acid adsorbent-free fatty acid] complexes, the free fatty acids are adsorbed to the free fatty acid adsorbent via hydrogen bonds and / or electrostatic interactions and / or acid-base interactions.

[0093] The free fatty acid adsorbents bind, capture and neutralize the FFAs in the fatcontaining composition by the formation of [free fatty acid adsorbent- free fatty acid] complexes. These complexes are key as they limit the content of FFAs (i.e. fatty acid in free form) in the fat-containing composition. As a consequence, as the level of FFAs may be limited to acceptable level in the fat-containing composition, the fat-containing composition can be packaged stand alone or used in the formulation of packaged food or nutritional composition while limiting or preventing packaging staining, ink plasticization, packaging delamination and / or breakage of the packaging mediated by fat, even when the packaging is made of fat- permeable material and / or comprises lipophilic ink.

[0094] The fat-containing composition may further comprise free fatty acid adsorbents which are free. This corresponds to free fatty acid adsorbents that do not interact or react with free fatty acid to form [free fatty acid adsorbent- free fatty acid] complexes.

[0095] The free fatty acid adsorbent may be kept in the fat-containing composition as it is edible. Alternatively, the free fatty acid adsorbent, even if it is edible, may be removed from the fat-containing composition, for example via filtration and / or decantation and / or centrifugation. For example, the removal of the free fatty acid adsorbent may be desired to limit the number of ingredients in the fat-containing composition and / or for clean label reasons. When free fatty adsorbent is removed, it may still remain trace amount of free fatty adsorbent in the fat-containing composition.

[0096] Accordingly, in some embodiment, the total content of free fatty acid adsorbent of the fat-containing composition is less than 20%, preferably less than 15wt.%, more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0.1wt.% free fatty.

[0097] In a preferred embodiment, the total content of free fatty acid adsorbent of the fatcontaining composition is of 0.001wt.% to 40%, preferably 0.001wt.% to 25%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%, even more preferably 0.01 to 0.1, even more preferably 0.03 to 0.1.

[0098] The total content of free fatty adsorbent corresponds to the content in free fatty adsorbents which are free plus the content of complexed free fatty adsorbents, i.e. free fatty adsorbents in [free fatty acid adsorbent- free fatty acid] complexes.

[0099] In view of the formation of [free fatty acid adsorbent- free fatty acid], the fatcontaining composition comprises limited levels of free fatty acid. This ultimately limits or prevents packaging staining, ink plasticization, packaging delamination and / or breakage of the packaging mediated by fat. In particular, in some embodiment, the fat-containing composition comprises less than 7wt.%, preferably less than 3wt.%, more preferably less than lwt.% free fatty acids. In a preferred embodiment, the fat-containing composition is substantially free from free fatty acids.

[0100] In some embodiment, the weight ratio of free fatty acid adsorbent to free fatty acid in the fat-containing composition is of 0.1 to 10.

[0101] In a third aspect, the invention relates to a method for removing or decreasing free fatty acid in a fat-containing composition.

[0102] The method comprises the step (a) of providing a fat-containing composition.

[0103] The fat-containing composition provided in step (a) comprises free fatty acid, in particular a significant content of free fatty acid. In particular, in some embodiment, the fat- containing composition of step (a) comprises more than 0.05wt.%, preferably 0.1 to 15wt.%, more preferably 0.25 to 10wt.%, more preferably 1 to 10wt.% free fatty acid.

[0104] In some embodiment, the fat-containing composition in step (a) comprises more than 50wt.%, preferably more than 60wt.%, more preferably more than 70wt.%, even more preferably 80wt.%, even more preferably more than 90wt.%, even more preferably more than 95wt.%, even more preferably more than 98wt.%, even more preferably more than 99wt.% fat. In a more preferred embodiment, the fat-containing composition consists of fat.

[0105] In some embodiment, the fat of the fat-containing composition in step (a) consists of one or more of animal fat, microbial fat, vegetable fat, algal fat and mixture thereof. Preferably, the fat of the fat-containing composition in step (a) consists of one or more of animal fat, vegetable fat, and mixture thereof. More preferably, the fat of the fat-containing composition in step (a) consists of animal fat.

[0106] The microbial fat may be any fat which is derived from microorganisms, and which is suitable for human or pet consumption. In particular, the microbial fat may be fat derived from one or more of microalgae, bacteria, yeast, fungi and mixture thereof.

[0107] The vegetable fat may be any fat derived from plants and which is suitable for human or pet consumption. Examples of vegetable fat include

[0108] The animal fat may be any fat which is derived from animal, and which is suitable for human or pet consumption. For example, the animal fat may be selected from porcine fat, avian fat, ovine fat, bovine fat, fish fat, milk fat, and mixture thereof. Examples of avian fat include chicken fat.

[0109] In a most preferred embodiment, the fat-containing composition in step (a) consists of animal fat, preferably poultry fat, more preferably chicken fat.

[0110] Accordingly, in some advantageous embodiment, the fat-containing composition in step (a) is not fried. In particular, the fat-containing composition in step (a) has not undergone heating for at least 1 minute, preferably at least 5 minutes at a temperature above 170°C.

[0111] The fat-containing composition of the invention is intended for consumption stand alone or suitable for formulation in food and nutritional composition. For these applications it is generally desired to maintain the full functional properties of the original fat-containing composition. Hence, frying should be avoided. Indeed, frying alters negatively the functional, sensory and nutritional properties of fat-containing composition. In particular, frying typically results in the formation of polymerized fat, which are generally undesirable as they reduce the quality of the fat-containing composition (e.g. appearance of dark colour, appearance of rancid off-notes, significant reduction of the functional properties etc.). Accordingly, in some embodiment, the fat-containing composition in step (a) is substantially free, preferably entirely free from polymerized fat, i.e. fat molecules comprising more than 100 atoms of carbon.

[0112] The fat-containing composition may be liquid or solid. If the fat-containing composition is solid, the solid fat-containing composition is melted into a liquid fat-containing composition before step (b). The melting of the solid fat-containing composition is made by heating the solid fat-containing composition at a temperature above its melting point. If the fat-containing composition is solid, the fat-containing composition is maintained at a temperature above its melting point during step (b), (c), (d) and / or (e) to maintain it in liquid state.

[0113] The method further comprises a step (b) of contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes.

[0114] The free fatty acid adsorbent is as disclosed in the first aspect of the invention. In [free fatty acid adsorbent- free fatty acid] complexes, the free fatty acids are adsorbed to the free fatty acid adsorbent via hydrogens bond and / or electrostatic interactions and / or acid-base interactions.

[0115] In some embodiment, the level of free fatty acid adsorbent contacted with the fatcontaining composition in step (b) is of at least 0.5wt.%, preferably 2 to 40wt.%, more preferably 2% to 25%, even more preferably 2wt.% to 15wt.% free fatty acid adsorbent.

[0116] In some embodiment, after step (b), the weight ratio of free fatty acid adsorbent to free fatty acid in the fat-containing composition is of 0.1 to 10.

[0117] The free fatty acid adsorbents bind, capture and neutralize the FFAs in the fatcontaining composition by the formation of [free fatty acid adsorbent- free fatty acid] complexes. These complexes are key as they limit the content of FFAs (i.e. fatty acid in free form) in the fat-containing composition. As a consequence, as the level of FFAs may be limited to acceptable level in the fat-containing composition, the fat-containing composition can be packaged stand alone or used in the formulation of packaged food or nutritional composition while limiting or preventing packaging staining, ink plasticization, packaging delamination and / or breakage of the packaging mediated by fat, even when the packaging is made of fat- permeable material and / or comprises lipophilic ink.

[0118] The method further comprises an optional step (c) of removing partially or totally from the fat-containing composition: the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbents that are free.

[0119] In a preferred embodiment, the step (c) is not optional.

[0120] The presence of a removal step is preferred for several reasons. This limit the number of ingredients in the fat-containing composition which is advantageous for clean labelling, technical, manufacturing and economical considerations. Additionally, it prevents the risk of desorption of [free fatty acid adsorbent - free fatty acid] complexes during storage, which could lead to the release of free fatty acids in free form and potentially cause the abovementioned packaging issues.

[0121] When the [free fatty acid adsorbent- free fatty acid] complexes and the free fatty acid adsorbent that are free are partially removed, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98% or 99% of the total of [free fatty acid adsorbent- free fatty acid] complexes and the free fatty acid adsorbents that are free are removed. In some embodiment, at most 99.9%, preferably at most 99.8% of the total of [free fatty acid adsorbent- free fatty acid] complexes and the free fatty acid adsorbents that are free are removed

[0122] In some embodiment, after step (b), the total content of free fatty acid adsorbent of the fat-containing composition is less than 40%, preferably less than 15wt.%, more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0.1wt.%.

[0123] In some embodiment, after step (c), the total content of free fatty acid adsorbent of the fat-containing composition is less than 20%, preferably less than 15wt.%, more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0. lwt.%.

[0124] In some preferred embodiment, after step (b), the total content of free fatty acid adsorbent of the fat-containing composition is of comprises 0.001wt.% to 40%, preferably 0.001wt.% to 25%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%, even more preferably 0.01 to 0. lwt.%, even more preferably 0.03 to 0. lwt.%.

[0125] In some preferred embodiment, after step (c), the total content of free fatty acid adsorbent of the fat-containing composition is of comprises 0.001wt.% to 40%, preferably 0.001wt.% to 20%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%, even more preferably 0.01 to 0. lwt.%, even more preferably 0.03 to 0. lwt.%.

[0126] The total content of free fatty adsorbent corresponds to the content in free fatty adsorbents which are free plus the content of complexed free fatty adsorbents, i.e. free fatty adsorbents in [free fatty acid adsorbent- free fatty acid] complexes.

[0127] In some embodiment, the removal step (c) is performed by filtration, and / or centrifugation and / or decantation. In a further embodiment, the filtration is performed with a filter having a mesh of 0.1 pm to 10 pm, preferably of 0.1 pm to 5 pm, more preferably 0.1 pm to 1 pm. In an embodiment, the filtration is performed under vacuum.

[0128] The method further comprises a step (d) of collecting the fat-containing composition after step (b) or (c).

[0129] In view of the successive formation of [free fatty acid adsorbent- free fatty acid] complexes and their removal in the method of the invention, the fat-containing composition collected in step (d) comprises limited levels of free fatty acids in free form. In particular, in some embodiment, the fat-containing composition collected in step (d) comprises less than 7wt.%, preferably less than 3wt.%, more preferably less than lwt.% free fatty acids. In a preferred embodiment, the fat-containing composition is substantially free from free fatty acids.

[0130] The method of the invention involves, inter alia, the formation of [free fatty acid adsorbent- free fatty acid] complexes and removal of such complexes. Hence, the method of the invention allows the preparation of fat-containing composition which has limited FFAs content. In particular, the method allows to limit or prevent any undesirable consequences associated with important FFA content. In particular, the fat-containing composition obtained by the method can be packaged stand alone or used in the formulation of packaged food or nutritional composition while limiting or preventing packaging staining, ink plasticization, packaging delamination and / or breakage of the packaging, even in presence of packaging made of fat-permeable material and / or comprising lipophilic ink.

[0131] In a fourth aspect, the invention relates to a method for preventing or decreasing ink plasticization, packaging delamination, packaging breakage and / or packaging staining in a packaging of a packaged food product. In particular, the invention relates to a method for preventing or decreasing fat-mediated ink plasticization, fat-mediated packaging delamination, fat-mediated packaging breakage and / or fat-mediated packaging staining in a packaging of a packaged food product.

[0132] "Ink plasticization" or "Ink solubilization" refers to the phenomenon where ink becomes liquid due to the presence of a plasticizer. As a consequence, the writing or visuals on the packaging may become illegible, and the original colors can be altered due to the dilution and mixing of different inks. A plasticizer is a solvent that does not evaporate, in particular at storage temperature of the packaging, e.g. ambient temperature. "Fat-mediated ink plasticization" or "fat-mediated ink solubilization" refers to ink plasticization or ink solubilization that results from the action of fat on the packaging. In particular, the plasticizer is fat. As shown by the inventors, the plasticizer is in particular free fatty acids.

[0133] "Packaging staining" refers to the phenomenon where stains, in particular fat stains appear on the surface of the packaging. "Fat-mediated packaging staining" refers to packaging staining that results from the action of fat on the packaging. As shown by the inventors, this refers to packaging staining that results in particular from the action of FFAs on the packaging

[0134] "Packaging delamination" refers to the phenomenon where multiple layers of a packaging separate or detach from each other, resulting in a loss of cohesion. When delamination happens, the layers of the packaging no longer remain securely bonded, potentially compromising the integrity and functionality of the packaging. "Fat-mediated packaging delamination" refers to packaging delamination that results from the action of fat on the packaging. As shown by the inventors, this refers to packaging delamination that results in particular from the action of FFAs on the packaging

[0135] "Packaging breakage" refers to the phenomenon where the packaging develops holes, cracks, fractures and / or any other physical damages, resulting in a loss of structural integrity. Packaging breakage can lead to product leakage, contamination, or damage, compromising the protection and presentation of the packaged good. "Fat-mediated packaging breakage" refers to packaging breakage that results from the action of fat, in particular free fatty acids on the packaging. As shown by the inventors, this refers to packaging breakage that results in particular from the action of FFAs on the packaging.

[0136] The method comprises a step (a) of providing a fat-containing composition, said fatcontaining composition comprising free fatty acid. The fat-containing composition of step (a) and its free fatty acid content is as provided for the fat-containing composition of step (a) in the second aspect of the invention.

[0137] The fat-containing composition may be liquid or solid. If the fat-containing composition is solid, the solid fat-containing composition is melted into a liquid fat-containing composition before step (b). The melting of the solid fat-containing composition is made by heating the solid fat-containing composition at a temperature above its melting point. If the fat-containing composition is solid, the fat-containing composition is maintained at a temperature above its melting point during step (b), (c) and / or (d) to maintain it in liquid state.

[0138] The method further comprises a step (b) of contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes.

[0139] The free fatty acid adsorbent is as disclosed in the first aspect of the invention. In [free fatty acid adsorbent- free fatty acid] complexes, the free fatty acids are adsorbed to the free fatty acid adsorbent via hydrogens bonds and / or electrostatic interactions and / or acid-base interactions.

[0140] In some embodiment, the level of free fatty acid adsorbent contacted with the fatcontaining composition in step (b) is of at least 0.5wt.%, preferably 2 to 40wt.%, more preferably 2% to 25%, even more preferably 2wt.% to 15wt.% free fatty acid adsorbent.

[0141] In some embodiment, after step (b), the weight ratio of free fatty acid adsorbent to free fatty acid in the fat-containing composition is of 0.1 to 10.

[0142] The free fatty acid adsorbents bind, capture and neutralize the FFAs in the fatcontaining composition by the formation of [free fatty acid adsorbent- free fatty acid] complexes. These complexes are key as they limit the content of FFAs (i.e. fatty acid in free form) in the fat-containing composition. As a consequence, as the level of FFAs may be limited to acceptable level in the fat-containing composition, the fat-containing composition can be packaged stand alone or used in the formulation of packaged food or nutritional composition while limiting or preventing ink plasticization, packaging staining, packaging delamination and / or breakage of the packaging mediated by fat, even when the packaging is made of fat- permeable material and / or comprises lipophilic ink.

[0143] The method further comprises an optional step (c) of removing partially or totally from the fat-containing composition:

[0144] -the [free fatty acid adsorbent- free fatty acid] complexes, and, -the free fatty acid adsorbents that are free.

[0145] In a preferred embodiment, the step (c) is not optional. The presence of a removal step is preferred for several reasons. This limits the number of ingredients in the fat-containing composition which is advantageous for clean labeling, technical, manufacturing and economical considerations. Additionally, it prevents the risk of desorption of [free fatty acid adsorbent - free fatty acid] complexes during storage, which could lead to the release of free fatty acids in free form and potentially cause the abovementioned packaging issues.

[0146] When the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbent that are free are partially removed, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98% or 99% of the total of [free fatty acid adsorbent- free fatty acid] complexes and the free fatty acid adsorbents that are free are removed. In some embodiment, at most 99.9%, preferably at most 99.8% of the total of [free fatty acid adsorbent- free fatty acid] complexes and the free fatty acid adsorbents that are free are removed

[0147] In some embodiment, after step (b), the total content of free fatty acid adsorbent of the fat-containing composition is less than 40%, preferably less than 20%, more preferably less than 15wt.%, even more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0. lwt.%.

[0148] In some embodiment, after step (c), the total content of free fatty acid adsorbent of the fat-containing composition is less than 20%, preferably less than 15wt.%, more preferably less than 10wt.%, even more preferably less than 7wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0. lwt.%.

[0149] In some preferred embodiment, after step (b), the total content of free fatty acid adsorbent of the fat-containing composition is of comprises 0.001wt.% to 40%, preferably 0.001wt.% to 20%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%, even more preferably 0.01 to 0. lwt.%, even more preferably 0.03 to 0. lwt.%.

[0150] In some preferred embodiment, after step (c), the total content of free fatty acid adsorbent of the fat-containing composition is of comprises 0.001wt.% to 20%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%. In some embodiment, the removal step (c) is performed by filtration and / or decantation and / or centrifugation. In a further embodiment, the filtration is performed with a filter having a mesh of 0.1 pm to 10 pm, preferably of 0.1 pm to 5 pm, more preferably 0.1 pm to 1 pm. In an embodiment, the filtration is performed under vacuum.

[0151] The method further comprises the optional step (d) of combining the fat-containing composition obtained after step (b) or (c) with other ingredients to form a fat-enriched food or nutritional composition or adding the fat-containing composition obtained after step (b) or (c) in a food or nutritional composition to form a fat-enriched food or nutritional composition.

[0152] The other ingredients may be an ingredient selected from the list consisting of proteins, fibres, carbohydrates, vitamins, minerals, colorant, flavours, antioxidants, texturizing agent, surfactant, fruit, vegetables, solid inclusions, flours, meat powders, fish powders, free amino acid, prebiotic, probiotic, postbiotic, synbiotic, low molecular weight surfactant, pharmaceutically acceptable carrier, carrier matrix, bioactive agent, cocoa, coffee, malt extract, spices, herbs, palatants and mixture thereof.

[0153] In some embodiment, the fat-enriched food or nutritional composition may comprise at least at least 5wt.%, preferably 5 to 40wt.%, more preferably 5 to 20wt.% fat-containing composition. In some further embodiment, the fat-enriched food or nutritional composition may comprise at least 5wt.%, preferably 5 to 40wt.%, more preferably 5 to 20wt.% fat.

[0154] The fat-enriched food or nutritional composition may be a food or nutritional composition as provided in the first aspect of the invention.

[0155] The method further comprises a step (e) of packaging the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) into a packaging which comprises one or more walls, said one or more walls comprising an inner surface and an outer surface, wherein at least one wall comprises lipophilic ink, and wherein the said at least one wall of the packaging is made of a fat-permeable material and wherein after step (e), the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) is contained in said packaging and in contact with the inner surface of said at least one wall (i.e. the at least one wall who comprises lipophilic ink and is made of a fat-permeable material) of said packaging.

[0156] When there is more than one wall, the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) may be in contact with the inner surface of said at least one wall (i.e. the at least one wall who comprises lipophilic ink and is made of a fat-permeable material) and further be in contact with one or more of the other walls of said packaging (i.e. other wall(s) different from the at least one wall who comprises lipophilic ink and is made of a fat-permeable material).

[0157] The packaging of step (e), its walls, the number of walls, composition of the walls, number of layers of material in the walls, composition of the layers of material, arrangement of walls and layers, the lipophilic ink, the fat permeable material may be as provided in the first aspect of the invention.

[0158] In some embodiment, the lipophilic ink is located on the outer surface of the at least one wall (e.g. ink applied by surface printing) and / or is located within the at least one wall between the outer surface and the inner surface of the at least one wall (e.g. ink applied by lamination printing).

[0159] When there is more than one wall, for each wall that comprises lipophilic ink, the lipophilic ink is located on the outer surface of said wall (e.g. ink applied by surface printing) and / or is located within said wall between the outer surface and the inner surface of said wall (e.g. ink applied by lamination printing).

[0160] When the packaging comprises at least 2, at least 3, at least 4, at least 5 or at least 6 walls, the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) may be in contact with the inner surface of one or more of said at least 2, 3, 4, 5 or 6 walls of the packaging.

[0161] When all the walls of the packaging are made of a fat-permeable material or are made of a fat-permeable material and comprise lipophilic ink, the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) may be in contact with the inner surface of one or more of all walls of the packaging.

[0162] In some embodiment, the packaging is free from fat barrier. A "fat barrier" refers to a layer of material in the packaging that prevents fat migration between the food or nutritional composition and the successive layers of material or section of the packaging (i.e. section of packaging or layers of materials between the fat barrier and the outer surface of the packaging). The invention allows to limit or prevent packaging staining, ink plasticization, packaging delamination and / or breakage of packaging mediated by fat even in the absence of fat barrier. This eliminates the need for additional fat barrier materials, reducing the overall materials used in the packaging. Additionally, the simplified structure of the packaging reduces complexity and cost in manufacturing.

[0163] Moreover, the technology does not necessitate any modifications to the packaging itself to achieve these benefits. This versatility allows for its application in various types of packaged food or nutritional compositions, regardless of the packaging used, including cases where a fat barrier is not present.

[0164] In some embodiment, the packaging is made of recyclable material. In other words, the packaging is recyclable. "Recyclable" means that the material can be treated or processed to make it suitable for reuse or a different use. This has the advantage that by eliminating the need for conventional waste disposal, energy usage can be reduced, greenhouse gas emission can be reduced, the consumption of fresh raw materials is reduced, and / or air pollution and water pollution (, e.g., from land filling) is reduced.

[0165] In a further embodiment of the present invention, the recyclable material of the packaging is biodegradable and / or compostable. In other words, the packaging is biodegradable and / or compostable. Biodegradable materials break down and decompose into natural elements. Consequently, biodegradation helps to reduce the buildup of waste. Compostable materials also break down and decompose into natural elements within a relatively short time after disposal and provide the earth with nutrients once the material has completely broken down. Typically, such materials can be added to compost sites with specific biological conditions.

[0166] In a fifth aspect, the invention relates to a fat-containing composition obtained according to the method of third aspect of the invention. The fat-containing composition may have the same features as described in the second or third aspect of the invention.

[0167] The resulting fat-containing composition has limited FFAs content, which allows to limit or prevent any undesirable consequences associated with important FFA content. In particular, the fat-containing composition obtained by the method can be packaged stand alone or used in the formulation of packaged food or nutritional composition while limiting or preventing ink plasticization, packaging staining, packaging delamination and / or breakage of the packaging, even in presence of packaging made of fat-permeable material and / or comprising lipophilic ink.

[0168] In a sixth aspect, the invention relates to a packaged food or nutritional composition, which comprises a food or nutritional composition comprising a fat-containing composition according to the second or fifth aspect of the invention. The food or nutritional composition may be a food or nutritional composition as provided in the first aspect of the invention. In some embodiment, the food or nutritional composition may comprise at least 5wt.%, preferably 5 to 40wt.%, more preferably 5 to 20wt.% fat-containing composition. In some further embodiment, the food or nutritional composition may comprise at least 5wt.%, preferably 5 to 40wt.%, more preferably 5 to 20wt.% fat.

[0169] The packaged food or nutritional compositions further comprises a packaging comprising one or more walls, said one or more walls comprising an inner surface and an outer surface, wherein at least one wall comprises lipophilic ink, and wherein said at least one wall is made of a fat-permeable material.

[0170] The food or nutritional composition is contained in said packaging, and wherein the food or nutritional composition is in contact with the inner surface of the at least one wall (i.e. the at least one wall who comprises lipophilic ink and is made of a fat-permeable material) of said packaging.

[0171] The packaging, its walls, the number of walls, composition of the walls, number of layers of material in the walls, composition of the layers of material, arrangement of walls and layers, the lipophilic ink, the fat permeable material may be as provided in the first aspect of the invention.

[0172] In some embodiment, the lipophilic ink is located on the outer surface of the at least one wall (e.g. ink applied by surface printing) and / or is located within the at least one wall between the outer surface and the inner surface of the at least one wall (e.g. ink applied by lamination printing).

[0173] When there is more than one wall, for each wall that comprises lipophilic ink, the lipophilic ink is located on the outer surface of said wall (e.g. ink applied by surface printing) and / or is located within said wall between the outer surface and the inner surface of said wall (e.g. ink applied by lamination printing).

[0174] When the packaging comprises at least 2, at least 3, at least 4, at least 5 or at least 6 walls, the food or nutritional composition may be in contact with the inner surface of one or more of said at least 2, 3, 4, 5 or 6 walls of the packaging.

[0175] When all the walls of the packaging are made of a fat-permeable material or are made of a fat-permeable material and comprise lipophilic ink, the food or nutritional composition may be in contact with the inner surface of one or more of all walls of the packaging.

[0176] In some embodiment, the packaging is free from fat barrier. A "fat barrier" refers to a layer of material in the packaging that prevents fat migration between the food or nutritional composition and the successive layers of material or section of the packaging (i.e. section of packaging or layers of materials between the fat barrier and the outer surface of the packaging). The invention allows to limit or prevent packaging staining, ink plasticization, packaging delamination and / or breakage of packaging mediated by fat even in the absence of fat barrier. This eliminates the need for additional fat barrier materials, reducing the overall materials used in the packaging. Additionally, the simplified structure of the packaging reduces complexity and cost in manufacturing.

[0177] Moreover, the technology does not necessitate any modifications to the packaging itself to achieve these benefits. This versatility allows for its application in various types of packaged food or nutritional compositions, regardless of the packaging used, including cases where a fat barrier is not present.

[0178] In some embodiment, the packaging is made of recyclable material. In other words, the packaging is recyclable. "Recyclable" means that the material can be treated or processed to make it suitable for reuse or a different use. This has the advantage that by eliminating the need for conventional waste disposal, energy usage can be reduced, greenhouse gas emission can be reduced, the consumption of fresh raw materials is reduced, and / or air pollution and water pollution (, e.g., from land filling) is reduced.

[0179] In a further embodiment of the present invention, the recyclable material of the packaging is biodegradable and / or compostable. In other words, the packaging is biodegradable and / or compostable. Biodegradable materials break down and decompose into natural elements. Consequently, biodegradation helps to reduce the buildup of waste. Compostable materials also break down and decompose into natural elements within a relatively short time after disposal and provide the earth with nutrients once the material has completely broken down. Typically, such materials can be added to compost sites with specific biological conditions.

[0180] 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 methods of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

[0181] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. EXAMPLES

[0182] Example 1: Non-filtered Chicken Fat with calcium silicate.

[0183] • Materials:

[0184] -Chicken Fat (CF) used in Kibbles (FFA Content = 7.4%)

[0185] - FFA Adsorbents: Calcium Silicate (CaSiO3)

[0186] -Printed BOPP (Biaxially-Orientied Polypropylene) layer with PVB ink (ink used in woven bags that generally display delamination).

[0187] • Sample preparation:

[0188] Mixture of adsorbents and fat: 10% w / w of adsorbent added to CF, 24h mixing under magnetic stirrer at room temperature.

[0189] • Analysis:

[0190] 1. Ink rub test

[0191] One droplet of fat was placed on an PVB ink-printed BOPP layer for 1 min. The surface was rubbed with a tissue paper 10 times. The result was visually analyzed, if the ink is solubilized (also called plasticized) due to the fat in contact with it the background behind the ink can be observed.

[0192] • Results:

[0193] 1. Ink rub test

[0194] Non-treated chicken fat plasticized the ink, thus making it liquid, after 10 rubs.

[0195] On the contrary, the chicken fat with calcium silicate did not create any ink solubilization after 10 rubs.

[0196] Example 2: Filtered CF previously treated with calcium silicate.

[0197] • Materials:

[0198] -Chicken Fat (CF) (FFA Content = 7.4%)

[0199] -FFA Adsorbents: Calcium Silicate (CaSiO3)

[0200] -Printed BOPP layer with PVB ink (ink used in woven bags that generally display delamination).

[0201] -Woven mono-polypropylene bags. With a structure from interior to exterior of woven mono-PP laminate, extrusion lamination layer, ink and OPP layer. Sample preparation:

[0202] Mixture of adsorbents and fat: 10% w / w of adsorbent (CaSiO3) added to CF, 24h mixing under magnetic stirrer at room temperature.

[0203] Filtration: Samples were filtered under vacuum (mesh size 0,45 pm).

[0204] • Analysis:

[0205] 1. Ink rub test

[0206] One droplet of fat was placed on an ink-printed OPP layer for 1 min. The surface was rubbed with a tissue paper 10 times. The result was visually analyzed, if the ink is solubilized (also called plasticized) due to the fat in contact with it the background behind the ink can be observed.

[0207] 2. Bond Strength

[0208] Two drops of liquid Chicken Fat are placed on the external OPP layer of a woven bag mono-polypropylene laminate (20x10cm) and a cylindrical weight of 1 kg is placed on top of them. The samples were incubated in an oven at 60 °C for 48 h.

[0209] Bond strength was analyzed by the standardized method DIN EN ISO 527-3.

[0210] 3. FFA Analysis

[0211] The free fatty acid content of the non-treated and calcium silicate-treated fats was analyzed applying the ISO methodology for determination of acid value and acidity (NF EN ISO 660). This method has been used to determine free fatty acid content in different scientific publications such as the one from EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), et al. of 2022 (Safety of partially defatted house cricket (Achetadomesticus) powder as a novel food pursuant to Regulation (EU) 2015 / 2283).

[0212] 4. Remaining particles in the system

[0213] The remaining particles in the filtered chicken fat were analyzed and quantified. Specifically, Calcium (Ca) was analyzed by ICP-OES (Agilent 5100) according to Official Method AOAC 2011.14.

[0214] • Results:

[0215] 1. Ink rub test Non-treated chicken fat plasticized the ink, thus making it liquid, after 10 rubs as shown in figure 1A, in which the background can be seen due to ink getting liquid by the free fatty acids present in the fat.

[0216] On the contrary, the chicken fat treated with calcium silicate did not create any ink solubilization, as shown in figure IB.

[0217] 2. Bond Strength

[0218] The bond strength results of the bag samples in which non-treated fat was applied displayed a sudden decrease of the bond strength. The area that was not in contact with the non-treated chicken fat displayed a standard force value of around 5 N, while the area on which fat was applied had a bond strength of around 0 N, displaying a total loss of the bond strength due to ink plasticization, meaning that the ink became liquid.

[0219] On the contrary, the results of the bag samples in which chicken fat treated with calcium silicate was applied, the decrease in bond strength was significantly smaller. The bond strength in the area in which fat was not put in contact was of around 7 N, and where the fat was applied the bon strength was around 3 N. This indicates a slightly weaker, but still present, bond strength between layers of the packaging material, thus, the fat affected in a significantly lower degree the ink plasticization.

[0220] 3. FFA Analysis

[0221] The FFA results displayed a reduction in the free fatty acid content when the chicken fat is treated with calcium silicate. The following table 1 shows the FFA content of the nontreated chicken fat and the same chicken fat but treated with CaSiO3.

[0222] Table 1: FFA content on non-treated chicken fat and CaSiO3-treated chicken fat.

[0223] 4. Remaining calcium from CaSiO3 particles in the system

[0224] The remaining calcium from CaSiO3 particles measurement results displayed that the remaining calcium from CaSiO3 particles on the chicken fat treated with CaSiO3 are 294±4.8 mg / kg (cf. Table 2). This implies that the final fat has a presence of approximately 0.03wt% remaining CaSiO3. Table 2: Calcium concentration in the CaSiO3-treated chicken fat after filtration

[0225] These results also displayed that 99.71% of the CaSiO3 particles have been removed by the filtration treatment, since the addition of CaSiO3 was of 10wt%. The following equation wase used to display the results in terms of percentage of removal:

[0226] 294 mg CaSiO3 1 g 1 kg chicken fat

[0227] 1 - * - * - 100 = 99.71% removed particles

[0228] 1 kg chicken fat 1000 mg 100 g CaSiO3

Claims

CLAIMS1. A packaged food or nutritional composition, which comprises: a food or nutritional composition which comprises free fatty acids and less than 20wt.% of a free fatty acid adsorbent, a packaging comprising one or more walls, said one or more walls comprising an inner surface and an outer surface, wherein at least one wall comprises lipophilic ink, and wherein said at least one wall is made of a fat-permeable material, wherein the food or nutritional composition is contained in said packaging, and wherein the food or nutritional composition is in contact with the inner surface of said at least one wall of the packaging.

2. A packaged food or nutritional composition according to claim 1, wherein the fat- permeable material is selected from the list consisting of polyolefin, paper-based material and mixture thereof.

3. A packaged food or nutritional composition according to claim 2, wherein the polyolefin is selected from the list consisting of polypropylene, polyethylene and mixture thereof.

4. A packaged food or nutritional composition according to any one of the preceding claims, wherein the lipophilic ink the lipophilic ink is selected from the list consisting of polyvinyl butyral based ink (PVB), polyurethan based ink (PU), nitrocellulose-based inks (NC), polyacrylic-based ink, and mixture thereof.

5. A packaged food or nutritional composition according to any one of the preceding claims, wherein the lipophilic ink is located on the outer surface of said at least one wall and / or is located within said at least one wall between the outer surface and the inner surface of said at least one wall.

6. A packaged food or nutritional composition according to any one of the preceding claims, wherein the food or nutritional composition is selected from the list consistingof pet food, beverage, coffee and / or tea-containing beverage, coffee, cocoa and / or malt containing-beverage, sauce, dressing, bouillon, confectionery, ice cream, spread, creamer, baked food, dairy product, plant-based dairy product analogue, meat, plantbased meat analogue, prepared meal, snack bar, pudding, dessert, protein shake, powder suitable for sport nutrition, infant formula, dietary supplement, complete nutritional composition, incomplete nutritional composition, growing-up milk, baby food, infant cereal composition, fortifier, supplement or nutritional composition for pregnant or lactating women, paediatric supplement, pharmaceuticals, medical food, nutraceuticals, powdered nutritional product to be reconstituted in water or milk before consumption, food additive, food for special medical purpose (FSMP), medicaments, tablet, oral nutritional supplement (ONS), tube feeding and mixture thereof.

7. A packaged food or nutritional composition according to claim any one of the preceding claims, wherein the food or nutritional composition comprises less than 7wt.% free fatty acids.

8. A packaged food or nutritional composition according to claim any one of the preceding claims, wherein the food or nutritional composition comprises 0.001wt.% to 40%, preferably 0.001wt.% to 20%, more preferably 0.001wt.% to 15wt.%, more preferably 0.001wt.% to 10wt.%, even more preferably 0.001wt.% to 7wt.%, even more preferably 0.001wt.% to 5wt.%, even more preferably 0.001wt.% to lwt.%, even more preferably 0.001wt.% to 0. lwt.%, even more preferably 0.01 to 0. lwt.%, even more preferably 0.03 to 0. lwt.%. free fatty acid adsorbent.

9. A fat-containing composition which comprises free fatty acids and [free fatty acid adsorbent- free fatty acid] complexes.

10. A packaged food or nutritional composition according to any one of claims 1-8 or a fatcontaining composition according to claim 9, wherein the free fatty acid adsorbent is selected from the list consisting of calcium silicate, magnesium silicate, aluminium silicate, rhyolite, silicon dioxide, aluminium hydroxide, aluminium oxide, silicate salt,zinc acetate, zinc sulfate, calcium carbonate, magnesium carbonate, activated carbon and a mixture thereof.

11. A packaged food or nutritional composition according to any one of claims 1-8 or a fatcontaining composition according to claim 9, wherein the free fatty acid adsorbent comprises, preferably consists of calcium silicate, magnesium silicate, aluminium silicate, rhyolite, silica, silicon dioxide and mixture thereof.

12. A packaged food or nutritional composition according to any one of claims 1-8 or a fat-containing composition according to claim 9, wherein the free fatty acid adsorbent comprises, preferably consists of calcium silicate.

13. A method for removing or decreasing free fatty acid in a fat-containing composition, wherein the method comprises the steps of:(a) providing a fat-containing composition, said fat-containing composition comprising free fatty acid,(b) contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes,(c) optionally, removing partially or totally from the fat-containing composition: the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbent that are free,(d) Collecting the fat-containing composition after step (b) or (c).

14. A method for preventing or decreasing ink plasticization, packaging delamination, packaging breakage and / or packaging staining, wherein the method comprises the steps of:(a) providing a fat-containing composition, said fat-containing composition comprising free fatty acid,(b) contacting the fat-containing composition with a free fatty acid adsorbent to form [free fatty acid adsorbent- free fatty acid] complexes,(c) optionally, removing partially or totally from the fat-containing composition: the [free fatty acid adsorbent- free fatty acid] complexes, and the free fatty acid adsorbent that are free.(d) optionally, combining the fat-containing composition obtained after step (b) or (c) with other ingredients to form a fat-enriched food composition or adding the fat-containing composition obtained after step (b) or (c) in a food composition to form a fat-enriched food composition,(e) packaging the fat-containing composition obtained after step (b) or (c) or the fat- enriched food composition of step (d) into a packaging, said packaging comprising at least one wall, said wall comprising an inner surface and an outer surface, wherein the wall comprises lipophilic ink, and wherein the wall of the packaging is made of a fat- permeable material, and wherein after step (e), the fat-containing composition obtained after step (b) or (c) or the fat-enriched food composition of step (d) is contained in said packaging and in contact with the inner surface of said packaging.

15. A method according to claim 13 or 14, wherein the removal step (c) is not optional and / or is performed by filtration, preferably by filtration with a filter having a mesh of 0.1 pm to 10 pm.

16. A fat-containing composition obtained according to the method of any one of claims 13 or 15.

17. A fat-containing composition according to claim 9 or claim 16, which comprises less than 7wt.% free fatty acids and / or which has a weight ratio of free fatty acid adsorbent to free fatty acid of 0.1 to 10.

18. A fat-containing composition according to any one of claims 9, 16 or 17, wherein the fat of the fat-containing composition consists of one or more of animal fat, microbial fat, vegetable fat and algal fat.

19. A fat-containing composition according to any one of claims 9, 16-18, wherein the animal fat is selected from the list consisting of porcine fat, avian fat, ovine fat, bovine fat, fish fat, milk fat and mixture thereof.

20. A packaged food or nutritional composition, which comprises:a food or nutritional composition comprising a fat-containing composition according to any one of claims 16-19 or claim 9, a packaging comprising at least one wall, said wall comprising an inner surface and an outer surface, wherein the wall of the packaging comprises lipophilic ink, and wherein the wall of the packaging is made of a fat-permeable material, wherein the food or nutritional composition is contained in said packaging, and wherein the food composition is in contact with the inner surface of said packaging.

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