Frying composition comprising behenic acid containing oil and process

Abstract

The invention relates to a process for frying a food product at a temperature of 150°C to 190°C using a frying medium comprising a fat composition having a slip melting point of 38°C to 46°C, measured according to AOCS method Cc 3–25. The fat composition comprises 0.8 to 3.0 wt.% C22:0 fatty acid residues and 43 to 54 wt.% C16:0 fatty acid residues and has a solid fat content as defined in the claims and measured according to IUPAC 2.150(a). The invention further relates to a fried food product obtainable by said process and to the use of the fat composition as a frying medium for reducing oil leakage and / or improving crustiness of the fried food product.

Description

PT-2131-WO-PCTFRYING COMPOSITION COMPRISING BEHENIC ACID CONTAINING OIL AND PROCESSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No25153033.3, filed January721, 2025, which is incorporated by reference herein in its entirety7.FIELD OF THE INVENTION

[0002] A process for frying a food product in a frying medium, the fry ing medium, the fried food product obtainable by the process and the use to reduce oil leakage and increase crustiness.BACKGROUND OF THE INVENTION

[0003] Bakery products such as donuts are commonly fried for immediate use or stored for several days in a packed form. There is different frying oils commonly used as alternative to partially hydrogenated oils. Examples of typical frying oils / fats are the palm oil, palm olein or blends thereof, liquid oils. However, these frying oils encounter issues severe oil loss, with soggy crust texture.

[0004] There is a need to develop a frying process that reduces these problems, by using a frying medium based on vegetable oils. The current invention provides such a solution.SUMMARY OF THE INVENTION

[0005] The current invention relates to a process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C in a frying medium; and the frying medium is a fat composition wherein the fat composition is having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:PT-2131-WO-PCTat 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

[0006] It relates to a food product obtainable by the process of the present invention.

[0007] It relates to a fat composition havinga. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

[0008] The present invention further relates to the use of the claimed fat composition as frying medium in frying process of food product.Detailed Description

[0009] The current invention relates to a process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C, in a frying medium; and the frying medium is a fat composition wherein the fat composition is having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;PT-2131-WO-PCTc. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.Frying medium

[0010] The fly ing medium is a fat composition, and the fat composition is having:a. a fatty7acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty7acid residues;b. a fatty acid profile of from 43 to 54 wt.% of C16:0 fatty acid residues; and c. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

[0011] Within the scope of this invention, the terms "oil" and "fat" will be used interchangeably.

[0012] In aspect of the invention, the fat composition is a blend of one or more palm fractions and one or more behenic acid containing oils.

[0013] In the present invention, the palm fractions have an iodine value of (IV) from 39 to 47. Preferably the palm fractions are palm soft stearin, soft palm mid fraction, or combinations thereof.

[0014] In a preferred aspect of the invention, the palm fraction is palm soft stearin.

[0015] Palm fractions are obtained through fractionation of palm oil.PT-2131-WO-PCT

[0016] Palm oil fractionation utilizes the differences in the crystallization properties of triglycerides to separate a mixture into a low melting liquid fraction and a high melting liquid fraction. There are three different types of fractionation: dry fractionation, detergent fractionation, and solvent fractionation.

[0017] Fractionation is a selective physical and / or thermo-mechanical process to separate an oil / fat into two or more fractions with distinct physical and chemical properties.

[0018] The palm soft stearin (= soft stearin) is obtained by two- step dry fractionation process of palm oil. Palm oil is fractionated into palm stearin IV 30-34 and palm olein IV 55-57.

[0019] The palm stearin fraction is further fractionated into super stearin IV 9-16 and soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 44.

[0020] In an aspect of the invention the soft stearin is having an iodine value (IV) of 40 to 50, preferably from 42 to 44.

[0021] Soft palm mid fraction in the process of the present invention is obtained by two-step dry fractionation process of palm oil. Palm oil is fractionated into palm stearin IV 30-34 and palm olein IV 55-57. The palm olein fraction is further fractionated into palm super olein having an iodine value (IV) of 62 to 64 and soft palm mid fraction IV 40 to 50 and, preferably from 42 to 44.

[0022] Behenic acid containing oil can be sourced from either peanuts, moringa seeds, sunflower, rapeseed (canola) or combinations of two or more thereof.

[0023] In a preferred aspect of the invention, the behenic acid containing oil is sourced from high erucic rapeseed that is fully hydrogenated.

[0024] High-erucic acid rapeseed oils have a high variation in erucic acid concentration.

[0025] This variation can be influenced by factors such as the specific cultivar of rapeseed, growing conditions, and processing methods. The erucic acid levels (C22:l) can be between 30 and 50 wt.%.

[0026] High-erucic acid rapeseed oils are modified in the hydrogenation process to reduce completely the erucic acid level by saturation with hydrogen (fully or complete hydrogenation).

[0027] As a results behenic acid (C22:0) is formed.

[0028] The level of behenic acid in the fully hydrogenation of rapeseed oil used for this invention is higher than 30 wt. %, preferably higher than 35 wt. %, most preferably higher than 40 wt. %.

[0029] The “fat composition’" is a composition comprising triglycerides, diglycerides, and very low amounts of free fatty acids.PT-2131-WO-PCT

[0030] In the Behenic acid containing oil the majority of the behenic acid is present as fatty acid residues of tri- or diglycerides, preferably triglycerides.

[0031] In an aspect of the invention, the frying medium is a blend of one or more palm fractions, with one or more behenic acid containing oils.

[0032] In an aspect of the invention, the one or more behenic acid containing oils is fully- hydrogenated high erucic acid rapeseed oil containing from 42 to 50 wt.% behenic acid.

[0033] In an aspect of the invention, the frying medium is a blend of one or more palm fractions, with one or more behenic acid containing oils, and the behenic acid containing oil is present in an amount of from 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the fry ing medium.

[0034] In an aspect of the invention, the frying medium is a blend of one or more palm fractions, with one or more behenic acid containing oils, and the behenic containing oil is present in an amount of from 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the frying medium and wherein the behenic containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.

[0035] In an aspect of the invention, the palm fractions are palm soft stearin, soft palm mid fraction and combinations thereof.

[0036] In a preferred aspect of the invention, the frying medium is a blend of palm soft stearin and behenic acid containing oil.

[0037] In a preferred aspect of the invention, the frying medium is a blend of palm soft stearin and behenic acid oil wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated, and the fully hydrogenated high erucic acid rapeseed oil is containing from 42 to 50 wt.% behenic acid.

[0038] In an aspect of the invention, the frying medium is a blend of palm soft stearin and behenic acid containing oil, and the behenic acid containing oil is present in an amount of 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the frying medium.

[0039] In an aspect of the invention, the frying medium is a blend of palm soft stearin and behenic acid containing oil. and the behenic acid containing oil is present in an amount of 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the frying medium and wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.

[0040] In an aspect of the invention, the frying medium has a slip melting point (SMP) of from 38°C to 46°C, preferably of from 39°C to 44°C.PT-2131-WO-PCT

[0041] In an aspect of the invention, the frying medium has a solid fat content (SFC) at 10°C of from 65 to 73 %.

[0042] In an aspect of the invention, the frying medium has a SFC at 20°C of from 42 to 47 %.

[0043] In an aspect of the invention, the frying medium has a SFC at 25°C of from 25 to 32 %.

[0044] In an aspect of the invention, the frying medium has a SFC at 30°C of from 15 to 22 %.

[0045] In an aspect of the invention, the frying medium has a SFC at 35°C of from 10 to 14 %.

[0046] In an aspect of the invention, the frying medium has a SFC at 40°C of from 4 to 8 %.

[0047] In an aspect of the invention, the fry ing medium has a solid fat content (SFC) of:at 10°C of from 65 to 73 %.at 20°C of from 42 to 47 %.at 25°C of from 25 to 32 %.at 30°C of from 15 to 22 %.at 35°C of from 10 to 14 %.at 40°C of from 4 to 8 %.

[0048] In an aspect of the invention, the frying medium has a fatty acid profile of from 43 to 54 wt.% of C16:0 fatty7acid residues, preferably of from 48 to 52 wt.% of C16:0 fatty7acid residues.

[0049] In an aspect of the invention, the frying medium has a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues, preferably of from 0.8 to 2.1 wt.% of C22:0 fatty7acid residues.

[0050] In an aspect of the invention, the fry ing medium has an iodine value of 37 to 47, preferably from 40 to 46.

[0051] In an aspect of the invention, the frying medium is comprising from 95 wt.% to 99 wt. % one or more palm fractions and from 1 wt.% to 5 wt .% one or more behenic acid containing oils, preferably 96 wt.% to 97 wt. % one or more palm fractions and from 3 wt. % to 4 wt.% one or more behenic acid containing oils.PT-2131-WO-PCT

[0052] In an aspect of the invention, the frying medium is comprising from 95 wt.% to 99 wt. % palm soft stearin and from 1 wt.% to 5 wt.% behenic acid containing oil, preferably 96 wt.% to 97 wt. % palm soft stearin and from 3 wt. % to 4 wt.% behenic acid containing oil and wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.Frying process

[0053] The frying process for frying a food product is using a frying medium; and the fr ing medium is a fat composition wherein the fat composition is having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of C16:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

[0054] This frying medium is heated to a temperature of from 150°C and 190°C.

[0055] In an aspect of the invention, the frying process is conducted at a temperature of from 170°C to 185°C.

[0056] Once the frying medium has reached the frying temperature, the food product is carefully added to the frying medium.

[0057] The frying medium rapidly cooks the exterior of the food product, thus creating a crispy crust while sealing moisture in the food product.

[0058] The frying medium is kept at a temperature of at least 170°C, allowing and ensuring an even cooking process and preventing that the food product is becoming greasy.

[0059] The frying process is continued until the food product reaches a golden-brown color and / or the desired level of crispiness.PT-2131-WO-PCT

[0060] The frying process usually takes about a few minutes, also depending upon the size and type of the product.

[0061] Finally, the fried food product is removed from the frying medium.

[0062] In an aspect of the invention, the food product that is used in the process of the present invention, is a par-fried food product.

[0063] In an aspect of the invention, the food product is a par-fried dough product.

[0064] The term ”par-fry“ refers to partially cooking or partial frying of food products in hot oil. After the partial fry ing, the par-fried food product is typically frozen for later use. Parfrying may help in reducing the final cooking time and may ensure a consistent product quality.

[0065] Typically, the par-frying is conducted at a temperature of between 150°C and 190°C. Amongst others, the purpose of par-frying is to reduce the finish-cooking time, to enhance the storage life time, and / or to improve stability by inactivating enzymes, microbes and the like.

[0066] After the par-frying, the par-fried food product may be de-oiled, wherein the excess of the oil is removed. It involves managing the moisture, oil content and texture of the par-fried food product to achieve a desirable quality in par-fried product.

[0067] The par-fried food product is frozen at a temperature from -1°C to -20°C. this will help to slow down the quality' deterioration during storage.

[0068] The par-fried product may be used as the starting food product subjected to the processof the present invention.Fried Food Product

[0069] The present invention relates to a fried food product obtained by the process of the precent invention.

[0070] In an aspect of the invention, the fried food product is a fried dough product.

[0071] In an aspect of the invention, the fried food product is a fried donut or fried beignet, preferably a fried donut.

[0072] The fried food product, preferably the fried donuts can be further coated, filled and / or topped according to known methods on the art and depending upon the desired end use.

[0073] The fried food product may be coated in a sugar glaze, or dusted with powdered sugar, cinnamon, and the like. At the same time or alternatively, the fried food product such as fried donuts may be filled with custard and / or fruit jams.PT-2131-WO-PCT

[0074] The fried food product can be consumed hot, immediately after fry ing or after reheating in oven or microwave, or cold at about room temperature.

[0075] The fried product may be stored and / or distributed for sale and / or consumed. The fried product may be stored below room temperature.Fat composition

[0076] The present invention relates to a fat composition having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25;b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty' acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

[0077] In an aspect of the invention, the fat composition is a blend of one or more palm fractions, with one or more behenic acid containing oils.

[0078] In an aspect of the invention, the fat composition is a blend of one or more palm fractions, and one or more behenic acid containing oils and the behenic acid oil is present in an amount of from 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the fat composition and wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.

[0079] In an aspect of the invention, the palm fractions are palm soft stearin, soft palm mid fraction and combinations thereof.

[0080] In a preferred aspect of the invention, the fat composition is a blend of palm soft stearin with behenic acid containing oil wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.PT-2131-WO-PCT

[0081] In an aspect of the invention, the fat composition is a blend of palm soft stearin and behenic acid containing oil. and the behenic acid containing oil is present in an amount of 1 to 5 wt.%, preferably from 3 to 4 wt.% based on the weight of the fat composition.

[0082] In an aspect of the invention, the fat composition is comprising fully hydrogenated high erucic acid rapeseed oil containing from 42 to 50 wt.% behenic acid as the one or more behenic acid containing oils.

[0083] In an aspect of the invention, the fat composition is a blend of palm soft stearin with one or more behenic acid containing oils, comprising from 95 wt.% to 99 wt. % of palm soft stearin having an iodine value (IV) of 40 to 50; and from 1 wt.% to 5 wt.% one or more behenic acid containing oils.

[0084] In an aspect of the invention, the fat composition has a solid fat content (SFC) at 10°C of from 65 to 73 %.

[0085] In an aspect of the invention, the fat composition has a SFC at 20°C of from 42 to 47 %.

[0086] In an aspect of the invention, the fat composition has a SFC at 25°C of from 25 to 32 %.

[0087] In an aspect of the invention, the fat composition has a SFC at 30°C of from 15 to 22 %.

[0088] In an aspect of the invention, the fat composition has a SFC at 35°C of from 10 to 14 %.

[0089] In an aspect of the invention, the fat composition has a SFC at 40°C of from 4 to 8 %.

[0090] In an aspect of the invention, the fat composition has a solid fat content (SFC) of:at 10°C of from 65 to 73 %.at 20°C of from 42 to 47 %.at 25°C of from 25 to 32 %.at 30°C of from 15 to 22 %.at 35°C of from 10 to 14 %.at 40°C of from 4 to 8 %.

[0091] In an aspect of the invention, the fat composition has a fatty acid profile of from 43 to 54 wt.% of C16:0 fatty acid residues, preferably of from 48 to 52 wt.% of C16:0 fatty acid residues.PT-2131-WO-PCT

[0092] In an aspect of the invention, the fat composition has a fatty acid profile of from 0.8 to 3 wt.% of C22:0 fatty acid residues, preferably of from 0.8 to 2.1 wt.% of C22:0 fatty acid residues.

[0093] In an aspect of the invention, the fat composition has a fatty acid profile of from 38 to 42 wt.% of C18:l fatty acid residues.

[0094] In an aspect of the invention, the fat composition has an iodine value of 37 to 47, preferably from 40 to 46.

[0095] In an aspect of the invention, the fat composition is comprising from 95 wt.% to 99 wt. % one or more palm fractions and from 1 wt.% to 5 wt.% one or more behenic acid containing oils, preferably 96 wt.% to 97 wt. % one or more palm fractions and from 3 wt. % to 4 wt.% one or more behenic acid containing oils.

[0096] In an aspect of the invention, the fat composition is comprising from 95 wt.% to 99 wt. % palm soft stearin and from 1 wt.% to 5 wt.% behenic acid containing oil, preferably 96 wt.% to 97 wt. % palm soft stearin and from 3 wt. % to 4 wt.% behenic acid containing oil and wherein the behenic acid containing oil is sourced from high erucic rapeseed oil that is fully hydrogenated.Use

[0097] The present invention further relates to the use of a fat composition as frying medium in frying process of food product, and the fat composition is having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.PT-2131-WO-PCT

[0098] In an aspect of the invention, it relates to the use wherein the frying medium has a fatty acid profde of from 43 to 54 wt.% of C16:0 fatty acid residues.

[0099] In an aspect of the invention, it relates to the use wherein the frying medium has a fatty acid profde of from 43 to 54 wt.% of Cl 6:0 fatty acid residues, and from 0.8 to 3.0 wt.% of C22:0 fatty acid residues, preferably of from 0.8 to 2.1 wt.% of C22:0 fatty acid residues.

[0100] The present invention further relates to the use of the claimed fat composition in frying process of food product to reduce oil leakage and / or improve crustiness of a food product fried in a frying medium comprising said fat composition.

[0101] In an aspect of the invention, it relates to the use wherein the oil leakage of a food product fried in the claimed fat composition is reduced.

[0102] In an aspect of the invention, it relates to the use wherein the oil leakage of a food product fried in the claimed fat composition is reduced compared to the food product fried in palm oil as frying medium.

[0103] In an aspect of the invention, it further relates to the use wherein the sensory properties of a food product fried in the claimed fat composition are improved.

[0104] In an aspect of the invention, it further relates to the use wherein crustiness of a food product fried in the claimed fat composition is improved.

[0105] Crust is defined as crispy outer layer with soft interior. Crustiness is a sensory7description of crisp exterior shell of the fried food product, such as the fried donut.

[0106] The present invention demonstrates that by using the claimed fat composition as fry ing medium, the crustiness of the fried food product is improved.

[0107] In aspect of the invention, the invention relates to the use of a fat composition as fry ing medium wherein the color of the frying medium is lighter than palm oil during a frying period of 7 days at temperatures from 150°C to 190°C.

[0108] In an aspect of the invention, the color of the fried product is not increasing when comparing fried food products after using the same frying medium in several frying cycles.

[0109] This color may have an effect on the oil lifetime of the fry ing medium and can be used for a longer period before needing partial (topping off) or complete replacement.

[0110] Advantages of the present invention:1) The frying medium used in the present invention can be used longer (extended oil life) compared to using palm oil as frying medium, as can be seen from the TPM results and / or the color of the fry ing medium;PT-2131-WO-PCT2) Improved sensory perception of the donuts (such as improved flavor and crustiness, compared to fried donuts using palm oil as frying medium;3) Improved (less) oil leakage of fried food products such as fried donuts, compared to fried food products (such as donuts) using palm oil as frying medium.

[0111] The invention will hereunder be illustrated in following examples.ExamplesAnalytical Methods, frying procedure and evaluation methods

[0112] Fatty acid profile is measured according to the AOCS Ce lh-05 method.

[0113] Free fatty acid (FFA) was measured A.O.C.S. Ca 5a-40.

[0114] Color of the tested oil, before fry ing and after 7 days frying was measured with Lovibond, in a cuvette of F’.

[0115] Total polar material (TPM) was measured on the tested oil, before fr ing and after 7 days frying, with the calibrated Testo 270. The measurement was done in triplicate and was reported as average.

[0116] The solid fat content (SFC) was measured according to IUPAC 2.150 (a) method.

[0117] The iodine value (IV) was measured according to using AOCS method Cd ld-92.

[0118] Slip Melting Point (SMP) was measured according to using AOCS method Cc 3 -25.Oil leakage test

[0119] Oil leakage test was performed with both types of donuts: par-fried donut (brand: Nani’s) and fresh handmade donut. Frying test was done at 180 °C for 2 minutes for par fried donut and for 3 minutes for fresh donut. Frying was done in 4 replications for each type of donut and for each frying medium (oil). After fry ing, the donuts were allowed to cool down at room temperature on a grid tray for 20 minutes and then transferred on the plate with filter paper. The amount (weight) of oil taken up by the filter paper was determined and expressed on the weight of the donuts.

[0120] All donuts were kept for observation at 25-30°C.Sensory evaluationPT-2131-WO-PCT

[0121] Sensory evaluation of the donuts was performed using the single blind descriptive ranking test.

[0122] Single blind: panel did not know the donut sample belongs to which frying medium.

[0123] Donuts were served within 30 minutes after frying.

[0124] Descriptive: panel was asked to give comment for each sample presented and qualitative data were recorded. Descriptive observations from panel were recorded, such as appearance, texture, flavor, aftertaste & overall acceptability.

[0125] Ranking test: the panel was asked to rank the samples presented for specific attributes such as crustiness.

[0126] Texture was determined by the crust of the donut. Crust is defined as crispy outer layer with soft interior.

[0127] Best crust = Very distinguishable crispy exterior with soft interior.

[0128] Acceptable crust = No obvious difference.

[0129] Flavor was determined by considering the presence of oil note imparted by frying medium (oil).

[0130] Best flavor / clean = Only donut flavor is detected, oil does not affect the flavour.

[0131] Acceptable flavor = Flavor of oil is detected in donut.

[0132] Greasy mouthfeel (negative attribute) was determined by the greasiness precepted at palate after tasting the donut.

[0133] Acceptable greasiness = Minimal greasy mouthfeel. No mouthcoating.

[0134] Unacceptable greasiness = Mouthcoating. Waxy mouthfeel.

[0135] When ‘‘overall acceptability” was evaluated, all attributes above were taken into account.

[0136] Best = Most preferred donut with best overall sensory experience.

[0137] Acceptable = Good, but not as preferred.Donut Frying tests

[0138] The frying medium was used for 70 frying cycles, 10 cycles per day (7 frying days).

[0139] The used substrates (food products) were non-par fry donuts (brand: D’kochet).

[0140] Fryers Fry mas ter full vats 23kg was used for frying tests.

[0141] Each time, three frozen donuts were fried at 180°C for 2 minutes.PT-2131-WO-PCT

[0142] The fry' load was -0.43 (lOkg / day in 23kg frying medium). The oil top-up was done on day 4 (~800g).Comparative example 1

[0143] Palm Oil (RBD) was used as frying medium for the frying tests.Example 1

[0144] A blend of 97% Palm soft stearin and 3% Behenic acid containing oil was made.

[0145] Palm soft stearin yvas obtained by 2 step dry fractionation process of palm oil IV 52. Palm oil was fractionated into palm stearin IV 33 and palm olein IV 56. The palm stearin fraction yvas further fractionated into super stearin IV 15 and soft stearin IV 44. The soft stearin was then further used to make the fat composition.

[0146] Behenic acid containing oil yvas obtained by fully hydrogenation of high erucic rapeseed oil (the common hydrogenation process was targeted to achieve below 1% trans fatty acid content).ResultsFry ing medium - before fry ing

[0147] The characteristics of the frying medium are shown in Table 1.Table 1PT-2131-WO-PCTFry ing medium - after fryingTable 2: Delta between (Day 7 - Day 0) for different parametersTotal Polar Material (TPM) results of the Frying Medium

[0148] Delta TPM results ofthefrying oils between (day 7 offrying- day 0, before frying) was observed to be lower for example 1 compared to Comparative example 1.FFA results of the Frying Medium

[0149] Delta FFA results of the frying medium between (day 7 of frying - day 0, before 1'iy ing) was observed to be slightly lower for example 1 than for comparative example 1, when using non-par fried donuts as food product.Color Results of the Frying MediumTable 3: Color resultsPT-2131-WO-PCT

[0150] The color result of the frying medium was observed to be higher for comparative example 1 than for example 1, after 7 days of frying.Fried food product (donuts)Oil leakage

[0151] The results are presented in Table 4.Table 4: Oil leakage (wt.%)

[0152] The oil leakage was measured after 15 minutes, 60 minutes and 1 day. The fried donuts prepared according to the process of the present invention (example 1), showed less oil leakage, in all the conducted tests.Appearance of Donuts after 7 Davs Frying Trials

[0153] The appearance of the donuts was evaluated after using the fry ing medium for 7 days of frying.PT-2131-WO-PCT

[0154] The fried donuts prepared according to the process of the present invention (example 1) had a lighter color than the fried donuts prepared in a process using palm oil as frying medium.Table 5. Sensory evaluation of the fried donutsScore: x = least; xxxxx=most

[0155] The fried donuts of example 1 scored overall as the best, provided better flavour, with a crustier outer layer compared to the fried donuts of comparative example 1.General benefits:1) Due to the use of current fat composition, the shelflife of the frying process of the present invention is extended.2) Improved sensory perception of the donuts (improved flavor and crustiness).3) Improved oil leakage.

Claims

PT-2131-WO-PCTCLAIMS1. A process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C in a frying medium; and the frying medium is a fat composition;wherein the fat composition is having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

2. The process of claim 1 wherein the fat composition is having an iodine value of 37 to 47, preferably from 40 to 46, and wherein iodine value (IV) is measured according to using AOCS method Cd ld-92.

3. The process of claim 1 or 2 wherein the frying medium has a solid fat content (SFC) at 20°C of from 42 to 47%.

4. The process of anyone of preceding claims wherein the frying medium has a SFC at 35°C of from 10 to 14%.

5. The process of anyone of preceding claims wherein the one or more behenic acid containing oils is fully hydrogenated high erucic acid containing from 42 to 50 wt.% behenic acid.PT-2131-WO-PCT6. The process of anyone of preceding claims wherein the frying medium is comprising one or more behenic acid containing oils in an amount of 1 to 5 wt.%, preferably from 3 to 4 wt.%.

7. The process of anyone of preceding claims wherein the fat composition is a blend of palm soft stearin, with one or more behenic acid containing oils.

8. The process of anyone of preceding claims wherein the food product is a dough product, preferably the dough product is a frozen donut dough or frozen beignet dough.

9. A fried food product obtainable by the process of anyone of the preceding claims.

10. A fat composition having:a. a slip melting point (SMP) of from 38°C to 46°C; wherein the slip melting point (SMP) is measured according to AOCS method Cc 3 - 25b. a fatty acid profile of from 0.8 to 3.0 wt.% of C22:0 fatty acid residues;c. a fatty acid profile of from 43 to 54 wt.% of Cl 6:0 fatty acid residues; and d. wherein the fat composition exhibits a solid fat content (SFC), measured according to IUPAC 2.150(a), of:at 10°C of from 60 to 75 %;at 20°C of from 38 to 52 %;at 25°C of from 23 to 35 %;at 30°C of from 13 to 23 %;at 35°C of from 7 to 15 %;at 40°C of from 3 to 10%.

11. The fat composition according to claim 10 wherein the one or more behenic acid containing oils is fully hydrogenated high erucic acid rapeseed oil containing from 42 to 50 wt.% behenic acid.

12. The fat composition according to claim 10 or 11 wherein the fat composition is a blend of palm soft stearin with one or more behenic acid containing oils, comprising from 95 wt.% to 99 wt. % of palm soft stearin having an iodine value (IV) of 40 to 50; and from 1 wt.% to 5 wt.% one or more behenic acid containing oils.PT-2131-WO-PCT13. Use of fat composition according to claim 10 or 11 as frying medium in frying process of food product.

14. The use according to claim 12 wherein the oil leakage of a food product fried in fat composition according to claim 10 or 11, is reduced, compared to the food product fried in palm oil as frying medium.

15. The use according to claim 12 or 13 wherein crustiness of a food product fried in fat composition according to claim 10 or 11 is improved.

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