Use of olein as milk fat replacer

Abstract

It relates to palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%; the process for making it and the use as anhydrous milk fat replacer in a food product.

Description

PT-2193-WO-PCTUSE OF OLEIN AS MILK FAT REPLACERCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 25156231.0 filed February 6, 2025 which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to an olein from interesterified palm oil, a process for the production of it, and its use as milk fat replacer.BACKGROUND

[0003] Anhydrous milk fat (AMF) is a dairy product with high content of fat (typically at least 99.8% milk fat). It is produced by removing most of the water and the non-fat solids from milk or cream. It is widely used in the food industry, such as in beverages, chocolate and confectionary, ice cream and bakery products.

[0004] Often it is applied in combinations with other fats, such as vegetable oils. While it is widely used, AMF has some significant drawbacks, such as relative high costs but more of a concern is the high content of saturated fatty acids.

[0005] Various approaches have been developed to make AMF replacer. One approach is to use exotic fats such as cocoa butter, shea butter, or fat with high saturated fatty acid like coconut oil to provide the closer melting profile to AMF. However, oil with high saturated fatty acids will provide unhealthy perception for customer and exotic fats require supply chain development. Another approach is the use of oleogels like emulsifier, polymers, vegetable waxes or starch to add structure to liquid oil. The drawbacks of these materials are not label friendly and show negative impact on flavor release.

[0006] There still remains a need for a suitable replacer of anhydrous milk fat. The present invention provides such a product and the process for preparing it.PT-2193-WO-PCTSUMMARY OF THE INVENTION

[0007] The present invention relates to palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

[0008] It further relates to a process for the production of the claimed palm olein and the process comprising the steps of:i) enzymatic interesterification of a deodorized palm oil having an iodine value (IV) of between 51 and 54 to produce a randomly interesterified palm oil (IE palm oil),ii) fractionation of the IE palm oil produced in step i) and obtaining at a crystallization temperature of 34°C to 38°C olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 % and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

[0009] It further relates to the use of the claimed olein as an anhydrous milk fat replacer in a food product.

[0010] Finally, it relates to a beverage comprising a beverage ingredient and 1 to 6 wt.% of the claimed olein.DETAILED DESCRIPTION

[0011] The present invention is elucidated below with a detailed description. When used in this specification and claims, the terms "comprises" and "comprising" and variations thereof mean that the specified features, steps or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps or components.

[0012] The term " oil" and " fat" will be used interchangeably.PT-2193-WO-PCT

[0013] The “deodorized palm oil” is a refined, bleached, and deodorized (RBD) palm oil; or neutralised, bleached, and deodorized (NBD) palm oil; or palm oil subjected to at least a deodorization step; or mixtures of two or more thereof.

[0014] The “iodine value (IV)”, also referred to as also iodine absorption value, iodine number or iodine index, is the common parameter used to identify the amount of unsaturated fatty acids.

[0015] In the context of the present invention, it is understood that M means myristic acid, P means palmitic acid, St means stearic acid, O means oleic acid and L means linoleic acid.

[0016] When the sum of triglycerides under a certain category is reported (for example SSS, S2U, SU2, UUU), the U represents the unsaturated fatty acid residues having from 16 to 24 carbon atoms and S represents a saturated fatty acid residues having from 6 to 24 carbon atoms.Product

[0017] The present invention relates to palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

[0018] In an aspect of the invention, the olein from interesterified palm oil has solid fat content (SFC) at 30°C of from 4 to 8%.

[0019] In an aspect of the invention, the olein from interesterified palm oil is characterized in that the saturated fatty acids (SAFA) content is from 40 to 50 wt.%.

[0020] In an aspect of the invention, the olein from interesterified palm oil is characterized in that the content of S2U (SSU+SUS) triglycerides is from 38 % to 50 %, preferably from 40 % to 48 %.

[0021] In an aspect of the invention, the olein from interesterified palm oil is characterized in that the content of UUU triglycerides is from 7 % to 14 %, preferably from 9 % to 11 %.PT-2193-WO-PCT

[0022] In an aspect of the invention, the olein from interesterified palm oil is characterized in that the content of SSS triglycerides is from 1 % to 8 %, preferably from 1.5 % to 7 %.

[0023] In an aspect of the invention, the olein from interesterified palm oil is characterized in that the content of PPP triglycerides is from 1.5 % to 5 %.

[0024] In an aspect of the invention, the claimed olein is obtainable from a fractionation of interesterified palm oil.

[0025] In an aspect of the invention, the claimed olein is obtainable from a fractionation of enzymatic interesterified palm oil.Process

[0026] The present invention relates to a process for the production of the claimed olein and the process comprising the steps ofi) enzymatic interesterification of a deodorized palm oil having an iodine value (IV) of between 51 and 54 to produce a randomly interesterified palm oil (IE palm oil);ii) fractionation of the IE palm oil produced in step i) and obtaining at a crystallization temperature of 34°C to 38°C a palm olein olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

[0027] More details regarding the steps i), and ii), of the process according to the invention are disclosed below.Step i)

[0028] Step i) of the process of the present invention is enzymatic interesterification of a deodorized palm oil having an iodine value (IV) of between 51 and 54.

[0029] The “deodorized palm oil” is defined before. It is obtained by commonly known refining processes that are used to remove impurities and unwanted substances.PT-2193-WO-PCT

[0030] In an aspect, the random interesterification of step i) according to the invention is performed with an enzymatic esterification step using a lipase enzyme.

[0031] Typically lipases or esterases are used. The method may offer higher selectivity, yielding desired products with fewer unwanted by-products.

[0032] In a further aspect, the lipase enzyme used in step ii) according to the invention is obtained from a species selected from the group consisting of Thermomyces lanuginosus, Candida antarctica lipase B, Candida cylindracea, Penicillium roqueforti or Burkaholderia cepaciaz, Rhizomucor miehei, Rhizopus oryzea, Rhizopus niveus, Rhizopus delemar and a combination of two or more lipase enzymes obtained from two or more species thereof, preferably from Thermomyces lanuginosus, more preferably from Thermomyces lanuginosus, which is immobilized.

[0033] Immobilization of these enzymes is using commonly known process, such as using a carrier, cross-linking technology, entrapment technology and the like.Step ii)

[0034] Step ii) of the process of the present invention is fractionation of the IE palm oil obtained in step ii) and obtain at a crystallization temperature of 34°C to 38°C a palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

[0035] In an aspect of the invention, the fractionation step is conducted at the temperature of from 35°C to 37°C.Use of the olein

[0036] The olein from interesterified palm oil according to the invention can be used in food product.

[0037] The olein from interesterified palm oil according to the invention can be used in food product such as ready-to-drink beverage (milk), liquid non-dairy creamer, whipping cream, shortening, baked goods, dairy alternatives, spreads, confectionery products.PT-2193-WO-PCT

[0038] This claimed olein has a solid fat content that is similar to anhydrous milk fat (AMF).

[0039] In an aspect of the invention, the claimed olein can act as 100% replacement of AMF in all applications, such as Ready-to-drink beverage (RTD), whipping cream and other application comprising milk fat.

[0040] In an aspect of the invention, it relates to the use of the claimed olein to partially or completely replace the AMF in a food product.

[0041] It further relates to a beverage comprising a beverage ingredient and 1 to 6 wt.% of the claimed olein from fractionation step of interesterified palm oil.

[0042] In an aspect of the invention, the claimed olein is having a solid fat content that is suitable for use as filling fat in bakery and confectionery applications.

[0043] In an aspect of the invention, it relates to a shortening comprising the claimed olein.

[0044] In an aspect of the invention, it relates to a frying fat comprising 20 wt.% to 100 wt.% of the claimed olein.

[0045] In an aspect of the invention, the claimed olein is blended with any vegetable oil and the claimed olein is present in an amount of 20 wt.% to 90 wt. % in the blend. This blend can be used in food product such as ready-to-drink beverage (milk), liquid non-dairy creamer, whipping cream, shortening, baked goods, dairy alternatives, spreads, confectionery products.

[0046] In an aspect of the invention, it relates to the claimed use wherein the SAFA content of the food product is reduced with at least 10%, preferably at least 20%, more preferably at least 25%.

[0047] In an aspect of the invention, it relates to the claimed use wherein the SAFA content of the food product is reduced with at least 10%, preferably at least 20%, more preferably at least 25%; relative to an otherwise identical reference food product in which the fat phase consists of anhydrous milk fat (AMF) instead of the palm olein.Advantages of the present invention■ The fat composition has lower saturated fatty acid content (SAFA) than AMF but still able to provide solid fat content similar to AMF;PT-2193-WO-PCT■ a palm olein suitable as an AMF replacer, with a specific AMF-like SFC profile at 20-35°C while maintaining lower SAFA than AMF and a moderate IV;■ retain a controlled, low amount of PPP (1 to 6%, preferably 1.5-5%) in the olein to tailor SFC and melting behavior to mimic AMF;■ The beverage made with the claimed olein provides similar mouthfeel to the beverage made with AMF;■ The beverage, in particular chocolate milk beverage, comprising claimed olein has a good stability similar to the beverage made with AMF.

[0048] Although certain aspects of the invention have been described, the scope of the appended claims is not intended to be limited solely to these specific aspects. The claims are to be construed literally, purposively, and / or to encompass equivalents. The scope of the present invention is defined by the appended claims. One or more of the objects of the invention are achieved by the appended claims.EXAMPLES

[0049] The present invention is further elucidated based on the examples below which are illustrative only and not considered limiting to the present invention.1. Analysis methods

[0050] The triglycerides content was determined according to the ISO 23275-1 :2012 method.

[0051] The carbon number (CN) was calculated based on the results obtained with the ISO 23275-1:2012 method.

[0052] In particular the content of CN48, CN50, and CN52 triglycerides was determined with this method.

[0053] The CN52 triglycerides is the sum of POSt, POO, PLSt, PLO, PLL.

[0054] The CN50 triglycerides is the sum of PPSt, POP, MOO, PLP, MLO.

[0055] The CN48 triglycerides is the sum of PPP, MOP, MLP.

[0056] The ISO 23275-1:2012 method allows to measure the total content of triglycerides but does not distinguish between the positional isomers, meaning the total content of triglycerides cover symmetrical and asymmetrical triglycerides.

[0057] The IV value was determined according the AOCS Cd ld-92 method.PT-2193-WO-PCT

[0058] The Fatty Acid Composition was determined according to the method AOCS Ce lh-05.

[0059] The Solid Fat Content was determined according to the method IUPAC 2.150(a). The Viscosity was determined according to the method: flow test shear rate ramp was used, at 25 °C, from 0.1 reciprocal second to 100 reciprocal second. The used equipment for viscosity measurement was Anton Paar rheometer MCR 102, probe DG42.

[0060] The Color was determined according to the method (WET measurement method): the samples were measured 3 times to get the average L*, a*, b* values. L* defines black at 0 and white at 100. The a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow. The equipment used for color measurement was Hunter Lab Colour Flex EZ (CFEZ2915).

[0061] The slip melting point (SMP) was determined according to the method AOCS Cc 3-25.

[0062] The instability index was determined according to the Lumisizer method (RPM: 3000; duration: 2 hours; temperature 25°C).2. Materials

[0063] RBD Palm Oil with IV 52.5 was obtained from Cargill Palm Product Sdn Bhd, Malaysia. Lipozyme ® TL IM was purchased from Novozyme.3. Example according to the invention

[0064] Step i) Random interesterification (IE) of the RBD palm oil

[0065] A commercially available RBD Palm Oil was used as the feed oil.The interesterification of the palm oil was performed by using a packed bed reactor (packed with Lipozyme® TLIM). The RBD palm oil was heated to 50°C (5 kg of feed oil), blended with 20 gram of enzyme (Lipozyme® TLIM) and pumped through the column in the continuous flow at a feed rate of 2 kg oil / kg enzyme / hour.

[0066] The thus obtained interesterified palm oil (IE palm oil) has am IV value of 52.5.PT-2193-WO-PCT

[0067] Step ii) Fractionation of the interesterified palm oil

[0068] The interesterified palm oil (IE palm oil) from step ii) was (re)heated to 60°C in a crystallizer. The heated IE palm oil was held at 60°C for 60 minutes and was then allowed to gradually cool down to a temperature of 36°C (see cooling profile shown below). The obtained crystals in a slurry were subsequently filtered off to obtain a stearin fraction and the remaining liquid fraction is the claimed olein (Example 1).Table 1. Cooling ProfileComparative example 1

[0069] The AMF sample is Comparative example 1. The characterisation can be seen in Table 3.Example 1

[0070] The Olein obtained from the fractionation of interesterified palm oil is identified in Example 1. The characterization of the starting material, the intermediate product and claimed olein can be seen in Table 2 and Table 3.Table 2. Characterization of the starting material, the intermediate product and claimed oleinPT-2193-WO-PCT*Carbon number calculated based on triglyceride compositionPT-2193-WO-PCTTable 3. Characterization of the AMF and of the claimed olein in terms of fatty acid composition, SMP and Solid Fat ContentPT-2193-WO-PCTProcedure to make chocolate milk

[0071] 10% Cocoa Solution was made using Thermomix at 90 °C for 30 minutes and cooled to 55°C. The functional system was hydrated and preblended with sugar using Silverson (3000 rpm) at 55 °C for 10 minutes. The milk powder was hydrated using Silverson (3000rpm) at 55 °C for 10 minutes. The fat was added, mixing was performed with Silverson (5000 rpm) at 55°C for 10 minutes, followed by addition of cocoa solution which was further mixed using Silverson (3000 rpm) at 55°C for 5 minutes.

[0072] The mixture was heated to 65°C, sieved and homogenized at 150 / 50 bar (total 200 bar). The drink was pasteurized in bottle at 90°C for 10 minutes and cooled to 25°C.

[0073] The corresponding chocolate milk recipe can be seen in Table 4.Comparative example 2

[0074] The AMF (comparative example 1) was used to make the Chocolate milk recipe (Comparative example 2).Example 2

[0075] The Olein obtained from the fractionation of interesterified palm oil Olein (AMF replacer, Example 1) was used as vegetable fat in the Chocolate milk recipe (Example 2).Table 4. Chocolate milk recipePT-2193-WO-PCT

[0076] The characterisation of the Chocolate milk recipes made with fat of Comparative example 1 and Example 1 can be seen in Table 5 and Table 6.Table 5. Characterisation of the Chocolate milk recipes (storage: day 1)Table 6. Characterisation of the Chocolate milk recipes (storage: 3 weeks)PT-2193-WO-PCTInstability Index (%)

[0077] The chocolate milk beverage made with the olein of the current invention (example 2) had a lower instability index, thus providing a more stable beverage (day 1), and good stability in time (3 weeks) compared to the sample made with AMF (Comparative example 2).

[0078] For a chocolate milk beverage, a more stable product (lower Instability Index) is desirable as it ensures a consistent texture and appearance, which is important for consumer satisfaction and shelflife.Viscosity results

[0079] The viscosities of Example 2 and Comparative Example 2 are close to each other, indicating that both chocolate milk beverages have similar mouthfeel.

Claims

1. PT-2193-WO-PCTCLAIMS1. A palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58;having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 % and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

2. The palm olein according to claim 1 wherein the solid fat content (SFC) at 30°C is from 4 to 8%.

3. The palm olein according to any one of claim 1 or 2 wherein the saturated fatty acids (SAFA) content is from 40 to 50 wt.%.

4. A process for the production of an olein according to any one of the claims 1 to 3 and the process comprising the steps of:i) enzymatic interesterification of a deodorized palm oil having an iodine value (IV) of between 51 and 54 to produce a randomly interesterified palm oil (IE palm oil);ii) fractionation of the IE palm oil provided in step i) and obtaining at a crystallization temperature of 34°C to 38°C olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%.

5. The process according to claim 4, wherein the random interesterification of step i) is an enzymatic esterification step performed using a lipase enzyme.

6. The process according to any one of claims 4 to 5, wherein the lipase enzyme used in step i) is obtained from a species selected from the group consisting ofPT-2193-WO-PCTThermomyces lanuginosus, Candida antarctica lipase B, Candida cylindracea, Penicillium roqueforti or Burkaholderia cepaciaz, Rhizomucor miehei, Rhizopus oryzea, Rhizopus niveus, Rhizopus delemar and a combination of two or more thereof, preferably from Thermomyces lanuginosus, more preferably from Thermomyces lanuginosus that is immobilized.

7. Use of the palm olein according to any one of claims 1 to 3 as an anhydrous milk fat replacer in a food product.

8. The use according to any one of claims 7 wherein the SAFA content of the food product is reduced with at least 10%, preferably at least 20%; relative to an otherwise identical reference food product in which the fat phase consists of anhydrous milk fat (AMF) instead of the palm olein.

9. A beverage comprising a beverage ingredient and 1 to 6 wt.% of the palm olein according to any one of claims 1 to 3.

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