Dairy-analogue composition

Abstract

A dairy analogue composition comprising from 1 to 90% by weight of a fat composition; from 0 to 45% by weight of a starch; from 0 to 30% by weight of non-animal protein; and from 10 to 90% by weight of water; wherein the fat composition comprises interesterified shea olein.

Description

[0001] DAIRY-ANALOGUE COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The invention relates to dairy analogue compositions comprising a fat composition, starch, water, and optionally non-animal protein, and the use of said dairy analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in dairy analogue compositions to improve various properties of the dairy analogue compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] There is an increasing demand for plant-based foods due to consumers’ increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat and dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons.

[0006] This has led to the development of various plant-based food products such as plant-based meats (meat analogue compositions) and plant-based cheeses (cheese analogue compositions) which aim to mimic certain qualities of the animal-derived meat and cheese products, such as the texture, taste and / or appearance. Plant-based alternatives for other dairy applications such as ice cream and other frozen desserts and whipping cream have also been developed.

[0007] The typical content of a cheese analogue composition is plant-based fat typically present in an amount of from 15% to 30% by weight of the composition, starch, non-animal protein and water, along with additives such as flavourings and colourings. Typically, the total amount of starch and non-animal protein present in the compositions remains constant between different cheese analogue compositions. Softer cheese analogue compositions such as spreads and soft cheeses will typically contain relatively more water and less starch and protein, with the opposite being the case for hard cheese analogues.

[0008] However, it has been found difficult in the art for plant-based cheeses to effectively mimic the sensory and functional properties of animal-derived dairy cheeses. This challenge is increased by the many different dairy cheeses in existence with different properties (such as hard cheeses; pizza cheese; brie-type cheeses; spreadable cheeses etc.) meaning that many different systems of plant-based cheese with different properties are desired to mimic the many corresponding types of dairy cheese. In dairy based cheeses, the properties of the cheese are determined by many factors. A key factor is the nature of the fat and proteins present in the cheese.Dairy cheese is produced from milk and contains animal milk-derived fats and animal-milk derived proteins such as casein which are key in providing the desired properties of the dairy cheeses. In dairy cheese making, animal milk is usually using cultures to acidify it. Then, coagulation, usually containing a proteolytic enzyme, of milk fats and proteins occurs to produce the cheese as a result of destabilisation of casein micelles present in the milk. In particular, said enzymes coagulate milk proteins biochemically, which separates curds from whey. Different types of cheese can be formed by processing the curds. Some of the flavorful cheeses can be aged from the surface and down through to the past of the cheese itself, a process wherein enzymes and cultures decompose animal-milk derived proteins such as casein and animal milk-derived fats into flavor compounds giving different cheese varieties. All the steps of producing a traditional dairy cheese contribute to create a good environment so the cultures and the enzymes can collaborate to enhance sensory properties of the cheese. It has been found challenging in the art to provide chemical systems derived entirely from nonanimal sources that can provide compositions with all the properties (and the ability to tailor said properties depending on cheese type) of dairy cheese. In particular, it has been found difficult to provide a non-animal derived fat suitable for use in cheese analogue compositions that is suitable for providing all of the desired properties for each of the many different types of cheese analogue composition. Depending on the specific type of cheese analogue composition desired, properties that may need to be tailored and optimised include, but are not limited to, sensory properties like hardness, adhesiveness, cohesiveness, resilience and springiness; functional behavior like ability to slice, ability to handle sliced cheese, ability to handle shredded cheese, ability for the cheese to stretch when heated (for example in pizza applications), reduction ofwaste during slicing, reduction ofwaste during shredding, improved quality of sliced cheese and improved quality of shredded cheese.

[0009] Current solutions in the dairy analogue field involve using the nature of the fat and the relative amounts of fat, water and starch in the composition to provide and tailor the sensory and functional properties of the cheese analogue compositions. Coconut oil, palm oil, sunflower oil and rapeseed oil are examples of conventional vegetable derived fats that have been proposed for use in plant-based cheese. Coconut oil and palm oil have a higher melting point than many other vegetable derived oils (such as sunflower oil) and so is better than these other vegetable oils at mimicking the properties of animal-derived fats. Animal derived fats typically have higher melting points than vegetable oils. Of these oils, coconut oil is typically preferred due to the negative environmental effects associated with the production of palm oil. Furthermore, the use of alternative oils lower in saturated fatty acid residues such as sunflower oil and rapeseed oil has been found to compromise desirable properties of cheese analogue compositions due to the liquid nature of the oils. Properties such as textural properties arecompromised, and the liquid nature of the oils means that there is no structuring potential for the cheese analogue composition resulting in oily cheese products. As a result, coconut oil remains the industry standard forthe fat used in dairy analogue compositions. Furthermore, sensory properties, in particular dairy flavor and delayed release of flavors, have been almost non-existent. Additionally, the inventors of the present invention have appreciated that where coconut oil is used in cheese analogue compositions to contribute to the provision of various desired properties of the cheese analogue, these desired sensory and textural properties are not reached, for example, it has been found that coconut oil provides a very hard cream cheese texture that can be slightly gritty and brittle in appearance.

[0010] The inventors of the present invention have also appreciated that there is a need in the art for further fat compositions that are suitable for use in other plant-based dairy applications such as plant-based whipping cream; frozen desserts such as ice cream; drinks such as milk and fermented dairy applications such as yoghurt. In applications such as ice cream, it is vital that the non-dairy ice cream has similar sensory properties to dairy ice cream when consumed. For example, it is important that non-dairy ice cream has a similar melting profile to dairy ice cream compositions as this will affect the mouth feel when consumed. If the ice cream composition melts too fast, then the ice cream composition will be unsuitable for use as a frozen dessert as it will melt rapidly when removed from the freezer. In contrast, if the frozen dessert composition melts too slowly in relation to comparable dairy ice cream compositions, then the ice cream will not melt sufficiently quickly when consumed and could result in a waxy sensation when consumed in comparison to a dairy ice cream. The sensory properties of dairy ice creams are typically affected by the milkfats and proteins in the composition. Af at included in a non-dairy ice cream should desirably be able to mimic the properties of the dairy ice cream. The majority of non-dairy ice cream compositions contain coconut oil which aids in providing the above-described effects.

[0011] Non-dairy whipping creams are also known in the art. To be suitable for use as a whipping cream, whipping cream compositions must have various properties such as short whipping time, a good overrun (the volume of air whipped into the product), a firm and stable foam and a good mouthfeel. In whipped creams, the cream is typically stabilised by fat globules. In dairy whipped creams, good whipping properties are achieved by desorption of milk proteins from the fat globules which causes the fat particles to agglomerate causing partial coalescence of the fat particles. Partial coalescence of the fat globules aids in stabilisation of foam upon whipping. In order to achieve these effects, the nature of the fat composition is important. Emulsifiers are also often important to aid in the stabilisation of the emulsion present which aids in the necessary coalescence of the fat particles. In non-dairy whipped creams which do not contain animal proteins, often, interfacially active hydrocolloids such as cellulose esterproducts are used to provide similar effects to protein in fat particle coalescence. It is also necessary for whipping cream compositions to have storage stability which prevents them thickening when stored in containers priorto use. The selection of the specific fat to include in non-dairy whipping cream is also important in the achievement of the effects described above such as particle coalescence and stability against thickening. Currently, partly or fully hydrogenated palm kernel oil (FH PKO) orcoconut oil is commonly used to achieve the abovedescribed effects in many non-dairy whipping cream formulations.

[0012] Drinks such as milk and fermented dairy analogue applications such as yoghurt must have various properties such as a low viscosity and a good mouthfeel to mimic the dairy products. In drinks, such as milk, the drinks are typically emulsions comprising a high content of water and a low content of fat. It is important that the emulsions are stabilized over time and that the texture of the drinks such as milks mimic the sensory properties of the dairy products. The inventors have also appreciated that fermented dairy analogue applications such as yoghurt often do not reach the sensory and functional properties of dairy products.

[0013] There is a need to address and / or alleviate many of the problems discussed above associated with conventional dairy compositions by providing dairy analogue compositions; in particular cheese substitutes, frozen desserts, whipping creams, yoghurts, creamers, milks or margarines; having the desired sensory and textural properties. In particular, there is a need to provide dairy analogue compositions that mimic the sensory and functional properties of animal-derived dairy cheeses, especially firmness, spreadability, texture, and the taste. SUMMARY OF THE INVENTION

[0014] According to a first aspect of the invention, there is provided a dairy analogue composition comprising from 1 to 90% by weight of a fat composition; from 0 to 45% by weight of a starch; from 0 to 30% by weight of non-animal protein; and from 10 to 90% by weight of water; wherein the fat composition comprises interesterified shea olein.

[0015] The present invention is based upon the surprising finding that the fat compositions used according to the inventions solve oralleviate many of the problems discussed above, such as those associated with the use conventional fats such as coconut oil or palm oil in cheese analogue compositions. It has been found that the fat compositions used according to the present invention have an improved nutritional profile relative to coconut oil or milkfat due to having lower amounts of saturated fatty acid residues. Additionally, the inventors have found that the use of conventional fats such as coconut oil or sunflower oil cannot properly mimic the sensory and functional properties of animal-derived dairy products mainly due to the conventional fat compositions. It is believed that the chemical composition of conventional fatsdoes not interact with the other components to mimic the biochemical reactions happening between all the ingredients to produce dairy products. Furthermore, it is believed that conventional fats such as sunflower oil cannot provide the desired texture of dairy products. Thus, dairy analogue compositions comprising conventional fats lack the sensory properties and functional properties of animal-derived dairy products.

[0016] Surprisingly, the inclusion of the fat composition comprising interesterified shea olein in dairy analogue compositions in place of conventional fats such as coconut oil or sunflower oil has been found to improve various properties of dairy analogue compositions such as various sensory and functional properties. It has been found that one or more of the following propertiescan be improved, or the extent to which a desirable property reduces over time is reduced for the following characteristics: sensory properties like hardness, firmness and spreadability, resilience and springiness; and functional behavior. In particular, the inventors have found that the fat composition according to the present invention has the ability to mimic the properties of the dairy fat in dairy products while offering an improved nutritional value due to a low saturated fatty acid contents.

[0017] Additionally, it has surprisingly been found by the inventors that the fat compositions used according to the present invention are suitable for use in providing the desired properties for a variety of different types of dairy analogue compositions (for example all of cheese; yoghurt; frozen dessert; creamers; milks; etc.). Some prior known fats are only suitable for use in some of these dairy analogue applications, but not all. As an additional advantage, if desired, the specific properties of the fat compositions, such as solid fat content, can be optimized for each of the different types of dairy analogue composition.

[0018] In preferred embodiments, the fat composition comprises interesterified shea olein mixed with another vegetable oil. In highly preferred embodiments, the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of a vegetable oil, preferably from 20 to 60% by weight of interesterified shea olein and from 40 to 80% by weightof a vegetable oil, and more preferably from 20 to 40% by weight of interesterified shea olein and from 60 to 80% by weight of a vegetable oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of a vegetable oil. It is believed that these amounts enhance the sensory and textural properties of the dairy analogue compositions.

[0019] I n pref erred embodiments, the fat composition comprises less than 80% by weight of saturated fatty acid residues; from 10 to 75% by weight of saturated fatty acid residues; from 15 to 75% by weight of saturated fatty acids residues, such as from 15% to 45% by weight of saturated fatty acid residues; or such as from 45 to 75% by weight of saturated fatty acids residues.Notably, the fat compositions used in compositions of the invention have a lower saturated fat content than coconut oil, meaning that said fat compositions improve the nutritional profile of compositions of the invention compared to those containing solely coconut oil. The saturated fat content of coconut oil is typically around 90%. Accordingly, fat compositions used in the invention typically have lower saturated fat content than dairy analogues containing solely coconut oil. This means that the fat compositions used in the invention can be used to reduce the saturated fat content of dairy analogues to be within the range typically found in conventional dairy products or even lower, compared to dairy analogues comprising coconut oil.

[0020] Preferably, the fat composition comprises less than 10% by weight of palm oil, more preferably less than 5% by weight of palm oil, and still more preferably less than 2% by weight of palm oil. Most preferably the composition does not comprise palm oil.

[0021] The fat composition preferably is a non-hydrogenated fat composition.

[0022] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with ‘fat’ herein.

[0023] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C8 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl esteranalysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0024] Triglyceride content may determined for example based on molecular weight differences (Carbon Number(CN))byAOCS Ce 5-86. The notation triglyceride CNxxdenotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (ON) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0025] The fat composition comprises interesterified shea olein. The interesterified shea olein may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof. Processes for the preparation of the fat compositions such as the interesterification reactions discussed above are known in the art, and are discussed in, for example, Dijkstra,A. J. Interesterification. In: The Lipids Handbook3rd Edition, pages285-300(F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007). In preferred embodiment, the vegetable oil is a non-interesterified vegetable oil or an interesterified vegetable oil. In preferred embodiment, the vegetable oil is a non-interesterified vegetable oil. In preferred embodiments, the vegetable oil is selected from high oleic sunflower oil, canola oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, linseed oil, olive oil, corn oil, cottonseed oil, linseed oil, olive oil, corn oil, cottonseed oil, carinataoil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice brand oil, camelina oil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, shea olein, shea stearin, cocoa butter, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat, coconut oil stearin, coconut oil olein, palm kernel olein, palm olein, palm kernel stearin, avocado oil, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

[0026] In preferred embodiments, the fat composition comprises a blend interesterified shea olein and coconut oil. Preferably, the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of coconut oil, preferably from 20 to 60% by weight of interesterified shea olein and from 40 to 80% by weight of coconut oil, and more preferably from 20 to 40% by weight of interesterified shea olein and from 60 to 80% by weight of coconut oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of coconut oil. In this embodiment, the inventors have appreciated that the sensory and functional properties of the dairy analogue composition are further enhanced.

[0027] In preferred embodiments, the fat composition comprises a blend of interesterified shea olein and interesterified coconut oil; preferably the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of interesterified coconut oil, preferablyfrom10to60% by weight of interesterified shea olein and from 40 to 90% by weight of interesterified coconut oil, and more preferably from 10 to 30% by weight of interesterified shea olein and from 70 to 90% by weight of interesterified coconut oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of interesterified coconut oil. In this embodiment, the inventors have appreciated that the sensory and functional properties of the dairy analogue composition are further enhanced.

[0028] Advantageously, the fat composition is present in the dairy analogue composition in an amount of from 5 to 50% by weight, preferably from 15 to 40% by weight and more preferably from 15 to 35% by weight. The inventors have found that this blend used in dairy analogue productsshows similar textural properties such as hardness or firmness when compared to dairy products having the same content of milkfat while having lower saturated fatty acid contents. Preferably, the fat composition contains a substantially major portion of fat with very little water (i.e. the fat composition consists essentially of fat molecules). However, in some embodiments, the fat composition may contain water and be present in the form of an emulsion such as an oil-in-water emulsion ora water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges provided above for the amount that the fat composition is present in the cheese analogue composition refers to only fat molecules present in the fat composition, and not any water present in the composition. Similarly, the weight percentages given above for the amount of water present in the cheese analogue composition refers to both water added in its own right during manufacture of the cheese analogue composition, and also to any water present in other components of the cheese analogue composition (such as water present in an emulsified fat composition), or water bound to any protein, as discussed in further detail below.

[0029] In preferred embodiments, the amount of non-animal protein is from 0 to 20% by weight relative to the total weight of the dairy analogue composition, preferably from 0 to 15% by weight, more preferably from 0 to 10% by weight, and advantageously from 1.0 to 4.90% by weight and such as 1 .0 to 3.0% by weight.

[0030] The dairy analogue compositions of the invention may comprise one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or a combination thereof. Typically, the non-animal protein comprises plant protein. In preferred embodiments, the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflowerseed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof. In preferred embodiments, the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

[0031] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above.As discussed above, the weight percentage ranges referred to above for water present in the dairy analogue compositions include both water added in its own right and water present in other components of the dairy analogue composition such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given belowforthe amount of nonanimal protein present in the dairy analogue composition refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0032] The plant protein used in the preparation of the dairy analogue composition may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the dairy analogue composition, such as carbohydrates, fibre and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated prior to and / or during the formation of the dairy analogue composition. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 5 wt.% water, preferably less than 2 wt.% water, more preferably less than 1 wt.% water, even more preferably that it is substantially free from water. In other preferred embodiments, the aw of the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0033] In this respect, when protein is included in the dairy analogue compositions, the protein included is used as a replacement for starch. The protein may also carry out the same role as starch discussed above in the dairy analogue compositions.

[0034] The dairy-analogue composition comprises water, which may be added as a separate component to the composition, or derive from other components of the composition as discussed above. The amount of water is not particularly limited and, as the skilled person will appreciate, will vary depending on the intended consistency of the dairy-analogue composition, as discussed in further detail below. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the composition where the water is a condensate from steam used to heat the various components or combination of components of the dairy analogue composition during manufacture.

[0035] The starches maybe present in the dairy analogue composition in an amount of from 2 to 35% by weight of a starch relative to the total weight of the dairy analogue composition, preferablyfrom 2 to 25% by weight, more preferably from 4 to 20% by weight, and advantageously from 4 to 16% by weight of the dairy analogue composition.

[0036] Dairy analogue compositions of the invention comprise one or more starches. The starches may comprise any suitable type of starch such as those starches known in the art for inclusion in dairy analogue compositions. Examples of starches that can be included include nonmodified starches, modified starches, or a combination thereof. In some embodiments, the starch comprises non-modified or modified vegetable starch, rice starch, tapioca starch, or a combination thereof. In one embodiment, the starch comprises modified starch derived from potatoes. Preferably, the starch comprises potato starch, waxy maize starch, tapioca starch, modified potato starch or a combination thereof.

[0037] Specific examples of starches and modified starches that can be included in the dairy analogue compositions include a mixture of oxidised starch E1404 and starch sodium octenyl succinate E1450 where the modified starches are derived from potato starch; SI M PLISTICA™ VCP 1214 OG which comprises starch derived from potato, maize and tapioca; KaTech NDG 1098.72 which comprises potato starch and carrageenan; Perfectasol TM D500 which comprises enzymatically modified potato starch and potato protein, modified waxy maize starch (E1450); and Perfectasol TM D510 which comprises acid treated potato starch, hyd roxy pro pylated distarch phosphate of potato origin, and pregelatinized starch sodium octenyl succinate of potato origin; a mixture of Etenia TM 457 which comprises potato starch and Eliane TM MC 160 which comprises modified potato starch.

[0038] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the dairy analogues such as how hard or soft the dairy product is, as discussed in further detail below, and also various functional properties of especially the cheese such as its stretchability on heating (an important function in the case of pizza cheese), and sliceabillity.

[0039] The starches are believed to help aid in providing the effects provided by casein in dairy cheeses, such as providing the requisite properties for various different applications. In preferred embodiments, the amount of water is from 40 to 85% by weight relative to the total weight of the dairy analogue composition, preferably from 40 to 80% by weight.

[0040] In preferred embodiments, the dairy analogue composition comprises one or more emulsifier(s). Typically, the emulsifier is selected from sodium steroyl lactylate, diacetyltartaric acid esters of monoglycerides, diglycerides, propylene glycol fatty acid esters, polyglycerol esters of fatty acids, polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of

[0041] iomono and diglycerides, phospholipids such as lecithin, sorbitan monostearates, or combinations thereof.

[0042] In highly preferable embodiments, in the emulsifier comprises lecithin such as egg lecithin, soy lecithin and / or sunflower lecithin. In this embodiment, the inventors have found that lecithin further improves the stability of the dairy analogue composition and prevents the degradation and / or the phase separation of the dairy analogue composition. It is believed that the dairy analogue composition comprising lecithin mimics the nutritional properties of animal fat allowing a high increase of the fat composition content while reducing the risk of phase separation and ensuring a stable, reproducible and cohesive plant-based dough. Typically, lecithin may be obtained by degumming the extracted oil of the seeds. The lecithin comprises a mixture of diverse phospholipids, and its composition depends on the origin of the lecithin. Any lecithin is well-suited forthe present invention. T ypical lecithin sources are known to those skilled in the art. Examples for major sources of lecithin are soybean oil, sunflower oil, and / or egg yolk. In this embodiment, the process is sustainable since the lecithin is a natural component derivable from vegetable oils or animals. This is advantageous as it means that the food products can desirably be marketed as clean label products. Alternatively, lecithin used can be prepared synthetically.

[0043] In preferred embodiments, the dairy analogue composition comprises one or more emulsif ier(s) in an amount of from 0.01 to 2.0% by weight of the dairy analogue composition; preferably from 0.01 to 1 .0% by weight; and more preferably from 0.1 to 0.5% by weight. In one or more embodiments, the dairy analogue composition further comprises culture(s). In one or more embodiments, the dairy analogue composition further comprises culture(s) selected from Lactococcus lactis lactis, Leuconostoc mesenteroides cremoris, Lactococcus lactis cremoris, Pediococcus pentosaceus, Clostridium butyricum, Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Staphylococcus xylosus, Lactococcus lactis biovar diacetylactis, Lactobacillus acidophilus, Penicillium roquefortacidi, Penicillium candidum, Penicillium camemberti, Penicillium nalgiovensis Debaryomyces hansenii, Geotrichumcandidum, Streptococcus thermophiles, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Bifidobacterium lactis, Candida utilis, Rhodosporidum infirmominiatum and Brevi bacterium linens, Lactobacillus paracasei, Pediococcus acidilactici, Propionibacterium freudenreichii , or a mixture thereof.

[0044] In one or more embodiments, the culture is present in the dairy analogue composition in an amount of from 0.005 to 1 .0% by weight, preferably from 0.005 to 0.5% by weight and more preferably from 0.01 to 0.1% by weight.In preferred embodiments, the dairy analogue composition furthercomprises sugar. In one or more embodiments, the dairy analogue composition comprises sugar selected from com syrup, glucose syrup, sucrose, dextrose, glucose, fructose, maltose, galactose, dextrin, ora mixture thereof. Typically, sugar may be present in the dairy analogue composition in an amount of from 0.05 to 45% by weight, preferably from 0.05 to 40% by weight and such as from 0.10 to 2% by weight or from 20 to 35% by weight.

[0045] In preferred embodiments, a plant-based milk is present in the composition in an amount of from 0.1 to 15% by weight; and preferably 1 to 10% by weight.

[0046] In one or more embodiments, the dairy analogue composition further comprises additives selected from:

[0047] (i). flavouring additives;

[0048] (ii). colouring additives;

[0049] (iii). one or more of: a) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; b) hydrocolloids; and c) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya; and

[0050] (iv). a polyhydroxy compound, milk, skim milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, and acidity regulators.

[0051] In one or more embodiments, the amount of one or more of flavouring additives is from 0.5 to 5% by weight; preferable from 0.5 to 2.0% by weight.

[0052] In one or more embodiments, the amount of one or more colouring additives is from 0.001 to 5% by weight, preferably from 0.005 to 5% by weight.

[0053] Cheese & cheese analogue food productsThe specific properties of the cheese analogue compositions may be tailored by tailoring the relative amounts of the fat composition, water, starch, and protein (if present), in the compositions. The properties of the cheese analogue composition may be tailored and optimized so as to provide different types of cheese analogue compositions. For example, there are many types of cheese analogue compositions in existence with very different properties. As will be appreciated by the skilled person, different properties are desirable for different applications. For example, a spreadable cheese (such as a cream cheese analogue) will desirably be soft and spreadable and have very different properties than for example a parmesan cheese analogue which will desirably be hard but grateable into small particles, or sandwich cheese which must be more resilient but easily sliceable. Other properties that the cheese analogue may be desirable to have include stretchiness at elevated temperature such as mozzarella pizza cheese analogues.

[0054] When optimising and tailoring the physical properties of a particular cheese analogue, typically, the weight percentage of the fat composition in the cheese analogue composition will remain similar between the different types of cheese analogue. For example, both cream cheese and hard cheese would typically contain similar amounts of the fat composition, such as in an amount of from 20% to 30% by weight of the cheese analogue composition. In contrast, the water content of the cheese analogue compositions and the combined protein and starch content of the compositions are typically varied and optimised for providing different sorts of cheese compositions. Typically, for harder cheese analogue compositions, the compositions contain a relatively lower water content and a relatively higher combined protein and starch content. The opposite is the case for softercheese. Spreadable cheeses such as cream cheese analogueswill have the highest water content and lowest relative combined starch and protein content.

[0055] In some embodiments, the cheese analogue composition comprisesf rom 35 to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar, protein in the cheese analogue composition is from 25 to 35%. Typically, the fat composition will be present in an amount of from 5 to 30% by weight, preferably from 20 to 30% by weight of the composition. Typically, such cheeseswill have the desired properties of harder cheeses and the cheese analogue compositionswill be compositions such as a Cheddar cheese, gouda, Emmental, parmesan cheese, feta cheese, sandwich cheese, orsimilar-type cheese analogue compositions.

[0056] In other embodiments, the cheese analogue composition comprises from 45 to 55% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 20 to 35%. Typically, the fat composition will be present in anamount of from 5 to 30% by weight, preferably from 20 to 30% by weight of the composition. Typically, such cheeseswill have the desired properties of softer cheeses and the cheese analogue composition will be a brie or brie-type cheese, pizza cheese, or similar-type cheese analogue composition.

[0057] In otherembodiments, the cheese analogue composition comprisesfrom 50 to 65% by weight of water; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 5 to 25%. Typically, the fat composition will be present in an amount of from 5 to 30% by weight, preferably from 20 to 30% by weight of the composition. T ypically, such cheeseswill have the desired properties of spreadable cheeses such as cream cheeses and the like, and the cheese analogue compositions will be spreadable cheese analogue compositions.

[0058] In preferred embodiments, where the cheese analogue product is a spreadable cheese analogue product as discussed above, the fat composition comprises interesterified shea olein. In other preferred embodiments, where the cheese analogue product is a spreadable cheese analogue product, the fat composition comprises from 20 to 40% of interesterified shea olein and from 60 to 80% of coconut oil; orf rom 40 to 60% of interesterified shea olein and from 40 to 60% of coconut oil.

[0059] As discussed above, surprisingly, it has been found that the fat compositions described for use herein are suitable for use in all of the different types of cheese analogue composition discussed above, and can provide the desired properties of each type of cheese analogue. This is in contrast to certain fats known in the art for use in cheese analogue compositions that can provide the desired properties for some types of cheese analogue compositions, but not others.

[0060] Frozen dessert compositions

[0061] In some instances, the dairy analogue composition comprises a frozen dessert analogue composition.

[0062] Typically, the frozen dessert analogue products are formed from 1 to 20% by weight of fat; from 10 to 40% by weight sugar; and from 30 to 80% by weight of water. In preferred embodiments, the frozen dessert analogue composition is formed from 50 to 70% by weight of water, from 1 to 15% by weight of fat (such as 1 to 10%); and from 20 to 35% by weight sugar.In preferred embodiments, a fat composition comprises interesterified shea olein and optionally any vegetable oil can be included in the frozen dessert compositions.

[0063] Examples of frozen dessert analogue products include non-dairy ice cream products and dairy ice cream products. In some embodiments, the frozen dessert analogue product is a vegan ice cream product being free of dairy fats and also other animal derived material such as animal derived proteins such as casein. Alternatively, the frozen dessert analogue product comprising dairy fats and also other animal derived material such as animal derived proteins such as casein. Whilst preferred, the frozen dessert analogue products of the invention are not limited to ice cream products, and may be any frozen dessert product that contains fat.

[0064] The term frozen as used herein refers to products that are solidified under freezing conditions. The ice content of the frozen confection should be more than 15% but less than 45% when measured at -18°C. The frozen confection is preferably a water-continuous emulsion.

[0065] The frozen confection is preferably aerated, i.e. , it has an overrun of more than 20 percent and preferably less than 200%. Most preferably the product is a product having an overrun of from 20 to 100%. Overrun is defined by the following equation and is measured at atmospheric pressure: Overrun % = ((density of mix - density of frozen confection) / density of frozen confection) x 100.

[0066] The frozen dessert analogue compositions preferably comprises protein, optionally the protein is present in the frozen dessert analogue composition in an amount of from 0.1 to 10% by weight of the product; preferably wherein the protein is a non-animal protein. Any suitable protein may be used such as those discussed above in the context of frozen analogue compositions. Particular types of protein that can be used include pea protein, chickpea protein, soy protein, rice protein, potato protein, and wheat protein. The percentages by weight of protein and water in the compositions are determined as discussed above in the context of frozen analogue compositions.

[0067] The frozen dessert composition may comprise solids derived from nuts or fruit, which are typically presentinan amount of from 1 to 10% byweightof the product. Sourcesfornut solids include almonds, cashews, pecans, peanuts, macadamia nuts, brazil nuts, pine nuts, coconuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios, and mixtures thereof, although it will be understood that any suitable solids derived from nuts or fruit may be included.

[0068] The frozen dessert compositions may comprise one or more sugars. T ypically, the sugars are presentinan amount of from 10% to 40% by weight of the product. In preferred embodiments,sources of sugar include corn syrup, glucose syrup, glucose, fructose, sucrose, maltose, galactose, dextrin, or a combination thereof.

[0069] Typically, the frozen dessert compositions comprise one or more emulsifiers, which one or more emulsifiers are typically present in an amount of up to 1 % by weight of the dairy analogue composition. In preferred embodiments, examples of emulsifiers that can be used include proteins and phospholipids such as lecithin and mono- and diglycerides.

[0070] Typically, the frozen dessert compositions further comprise one or more hydrocolloid stabilisers, wherein the one or more hydrocolloid stabilisers are typically present in an amount of up to 1% by weight of the dairy analogue product. Examples of hydrocolloid stabilisers include gums such as guar gum and locust bean gum and alginate and carrageenan. Stabilisers are useful so as to ensure adequate properties of the product such as suitable aeration, mouth feel and viscosity as well as provide stability to the product.

[0071] In some embodiments, the frozen dessert compositions further comprises an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0072] Other additives that can be included will be familiar to the skilled person and include preservatives, sweeteners, salts, bulking agents, flavourings, and inclusions such as nut pieces, fruit pieces, chocolate and biscuit pieces etc. Other suitable additiveswill be apparent to the skilled person given the benefit of the present disclosure.

[0073] Whipped cream compositions

[0074] The dairy analogue compositions may be whipping cream analogue compositions such as non-dairy whipping cream compositions or dairy whipping compositions.

[0075] Typically, the whipping cream compositions are formed from 1 to 40% by weight of fat and up to 80% by weight of water. Preferably, the whipping cream analogue food product comprises from 4 to 35% by weight of fat.

[0076] The whipping cream products may further comprise protein, such as non-animal protein. When included, the protein is preferably present in the whipping cream food product in an amount of from 0.1 to 5% by weight of the food product. In alternative embodiments, the whipping cream compositions may be free of protein. Suitable proteins include those discussed above in the context of cheese analogue food products. The percentages by weight of protein and water in the food products are determined as discussed above in the context of cheese analogue food products.The whipping cream compositions typically comprise one or more emulsifiers. Preferably the one or more emulsifiers are present in an amount of up to 1% by weight of the dairy analogue product. Any suitable emulsifier may be included. Any emulsifiers discussed herein can be included in the whipping cream compositions. Such emulsifiers are often important in contributing to the whipping properties of the whipped cream food products. The whipping cream products typically comprise one or more hydrocolloid stabilisers. Preferably, the one or more hydrocolloid stabilisers are present in the products in an amount of up to 1% by weight of the dairy analogue products. Hydrocolloid stabilisers may be added to the products to further improve the stability of the whipped cream and improve whipping properties such as overrun and foam firmness. Hydrocolloid stabilisers may be particularly desirable when the whipping cream products are free of protein. Examples of suitable hydrocolloid stabilisers include cellulose ether products such as methyl cellulose, hydroxypropylmethyl cellulose and hydroxypropyl cellulose.

[0077] The term whipping cream as used herein is used to referto an oil-in-water emulsion, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure.

[0078] The whipping cream products may include additional additives such as sugars, sweeteners, bulking agents, flavourings, salts, and other additives known in the art for inclusion in such products.

[0079] In some embodiments, the whipped cream analogue compositions further comprise an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

[0080] The whipped cream compositions can be used in any suitable application known in the art such as dessert toppings or accompaniments or ice cream.

[0081] The whipped cream analogue compositions comprise a fat composition comprising interesterified shea olein and optionally any vegetable oil.

[0082] Liquid creamer food compositions

[0083] The dairy analogue compositions may be liquid non-dairy creamer food products or liquid dairy creamer compositions.

[0084] Where the dairy analogue composition is a liquid non-dairy creamer product, the composition typically is formed from 5 to 50% by weight fat; and up to 90% by weightwater. Preferably, the food composition is formed from 5 to 25% fat; and up to 90% water, preferably up to 70% water.

[0085] In a preferred embodiment, the dairy analogue composition is formed from 5 to 15% by weight fat; and more preferably from 6.5 to 10% by weight fat.

[0086] In a preferred embodiment, the dairy analogue composition comprises up to 70% by weight of water.

[0087] Typically, the non-dairy creamer composition comprises one or more emulsifiers. Preferably, the one or more emulsifiers are present in the non-dairy creamer composition in an amount of up to 5% by weight, such as from 0.001 to 5% or even 0.01 to 5% by weight.

[0088] Typically, where the dairy analogue composition is a liquid non-dairy creamer product, the dairy analogue composition comprises one or more hydrocolloids; preferably, wherein the one or more hydrocolloids are present in the dairy analogue composition in an amount up to 5% by weight; more preferably from 0.1 to 5% by weight; and most preferably from 0.1 to 3% by weight.

[0089] Typically, where the dairy analogue composition is a liquid non-dairy creamer composition, the dairy analogue composition comprises one or more sugars. Preferably, the one or more sugars are present in the dairy analogue composition in an amount of from 1 to 35% by weight.

[0090] Suitable sugars, hydrocolloids, emulsifiers and other additives that may be used in the liquid non-dairy creamers include those known in the art for this purpose. Suitable emulsifiers and hydrocolloids are also discussed above in the context of different types of dairy analogue compositions such as frozen dessert compositions and whipping cream compositions.

[0091] Typically, where the food composition is a liquid creamer composition, the dairy analogue composition comprises one or more proteins. Preferably, the one or more proteins comprise casein and / or whey protein or a derivative thereof. More preferably, the one or more proteins comprise sodium caseinate. However, in alternative embodiments, where it is desired that the composition is completely free of animal derived products, the protein may comprise plant derived protein such as the plant derived proteins discussed above in the context of other types of dairy analogue compositions. The percentages by weight ofprotein and water in the food compositions are determined as discussed above in the context of cheese analogue food compositions.

[0092] In a preferred embodiment, the one or more proteins are present in the dairy analogue composition in an amount of from 0.1 to 5% by weight where the product is a non-dairy creamer composition.

[0093] The one or more oils used in the creamer food compositions can be any of the oils discussed above or any other suitable oil. Preferably, the one or more oils comprise shea butter, or a fraction thereof; and more preferably shea olein. In these embodiments, preferably, the liquid creamer composition is a liquid non-dairy creamer composition. In a preferred embodiment, the liquid creamer composition is a liquid non-dairy creamer composition.

[0094] However, in alternative embodiments, the liquid creamer composition may be a liquid dairy creamer composition. Typically, in these instances the composition comprises milk fat and / or one or more proteins derived from animals such as casein or sodium caseinate. Yoghurt food products

[0095] The dairy analogue or dairy food compositions may be yoghurt compositions.

[0096] Typically, the yoghurt composition is a dairy analogue yoghurt composition formed from 45 to 90% water; from 1 to 20% non-animal protein; and from 5 to 15% by weight of fat. Preferably, the water is present in the food product in an amount of from 70 to 90 by weight.

[0097] The dairy analogue composition may further comprise one or more hydrocolloids. Typically, the one or more hydrocolloids are present in the dairy analogue product in an amount of from 0.1 to 10% by weight. Preferably, the one or more hydrocolloids are present in the dairy analogue product in an amount of from 0.1 to 5% by weight; more preferably from 0.1 to 3% by weight; and most preferably from 1 to 3% by weight.

[0098] Typically, the one or more hydrocolloids comprise one or more gums, one or more starches, or a combination thereof.

[0099] Preferably, the one or more hydrocolloids comprise one or more modified vegetable starches or non-modified vegetable starches. More preferably, the one or more hydrocolloids comprise rice starch, tapioca starch, wheat starch, ora combination thereof. Most preferably, the one or more hydrocolloids comprise tapioca starch.Alternatively, the one or more hydrocolloids comprise one or more gums. In these embodiments, preferably, the one or more gums comprise xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, gum Arabic, celluloses, cellulose derivatives, carrageenan, or a combination thereof.

[0100] The one or more hydrocolloids may function to add thickness and texture to the dairy analogue yoghurt food products so that the food products more closely resemble dairy products that the dairy analogue is intended to mimic. For example, hydrocolloid may be used to thicken the product so that it more closely resembles the appearance and texture of dairy yoghurts.

[0101] The non-animal protein may comprise any suitable non-animal protein for inclusion in food products. Typically, the non-animal protein comprises pea protein, chickpea protein, fava protein, lentil protein, oat protein, potato protein, rice protein, soy protein, ora combination thereof. Preferably, the non-animal protein comprises pea protein.

[0102] Typically, the non-animal protein is present in the yoghurt composition in a total amount of from 1 to 15% by weight, preferably from 1 to 10% by weight, and more preferably from 1 to 5% by weight. Typically, the non-animal protein comprises pea protein and the pea protein is present in the food product in an amount of from 1 to 15% by weight, preferably from 1 to 10% by weight, and more preferably from 1 to 5% by weight. The percentages by weight of protein and water in the compositions are determined as discussed above in the context of cheese analogue food products.

[0103] Typically, the dairy analogue food product further comprises sugar. Typically, the sugar is present in the yoghurt composition in an amount of from 0.1 to 15% by weight; preferably from 0.1 to 10% by weight; more preferably an amount of from 0.1 to 5% by weight; and most preferably from 1 to 5% by weight.

[0104] It is preferred that the yoghurt composition comprises sugar so that the yoghurt composition closely mimics dairy yoghurts. In dairy yogurts, the yoghurts are produced from fermenting milk. Lactose sugars present in the milk are fermented by bacteria to produce lactic acid which lowers pH of the milk. The lowered pH causes the casein milk proteins present in the milk to coagulate and the mixture to thicken which gives dairy yoghurt its thickened appearance and consistency.

[0105] Typically, the dairy analogue yoghurt food product further comprises a plant-based milk; preferably wherein the plant-based milk comprises oat milk, almond milk, coconut milk, rice milk, soy milk, or a combination thereof. The plant-based milk may impart flavour tothe food product. The plant-based milk may also be used as a source of sugar to be fermented by bacteria as discussed above.

[0106] Typically, the plant-based milk is present in the composition in an amount of from 0.1 to 15% by weight; and preferably 1 to 10% by weight.

[0107] The yoghurt composition also comprises water. Typically, the water is present in the food product in an amount of from 50 to 90% by weight; preferably from 70 to 90% by weight; and more preferably from 80 to 90% by weight.

[0108] The non-dairy yoghurt compositions may comprise interesterified shea olein or a blend of interesterified shea olein and coconut oil.

[0109] Where the food products are plant-based Greek yoghurt products or plant-based spoonable yoghurt products, it is preferable that the fat composition comprises coconut oil and interesterified shea olein; preferably from 20 to 40% of interesterified shea olein and from 60 to 80% of a vegetable oil; or preferably from 40 to 60% of interesterified shea olein and from 40 to 60% of a vegetable oil.

[0110] The yoghurt food compositions may alternatively be dairy yoghurt compositions. Such products typically comprise milk fat and proteins derived from milk fat such as casein and sodium caseinate. However, the dairy yoghurt products may also comprise any of the additives discussed above in the context of non-dairy yoghurt compositions.

[0111] Milks and milk-substitute food products

[0112] In some instances, the food product is a milk or milk-substitute food product comprising from 1 to 15% such as from 1 to 7.5% by weight of fat; from 1 to 10% by weight of nonanimal protein, and up to 90% by weight water.

[0113] The one or more proteins may be any of those discussed above in the context of other dairy or dairy analogue compositions. The percentages by weight of protein and water in the compositions are determined as discussed above in the context of cheese analogue compositions.

[0114] Other additives known to be suitable for inclusion in plant-based milks may also be included in the food products and will be apparent to the skilled person given the benefit of the present disclosure. Such additives include colorants, flavourants, sugars and other suitable additives.

[0115] The milk or milk-substitute products comprise the fat composition as described above.Butters and margarine compositions

[0116] In some instances, the food product is a butter or margarine composition, wherein the composition is formed from 45 to 90% by weight of fat; and from 10 to 25% by weight water.

[0117] Where the dairy analogue composition is a margarine composition, preferably, the total fat composition content of the margarine is from 45 to 85% by weight, preferably from 80 to 85% by weight.

[0118] The fat composition as described above is suitable for inclusion in margarine compositions.

[0119] The margarine compositions may also comprise any suitable margarine additive known in the art. Such additives will be apparent to the skilled person given the benefit of the present disclosure and include milk, milk powder, emulsifiers such as lecithin or similar food grade emulsifiers, salt, acidulants such as citric acid or lactic acid, and preservatives. In some embodiments, the dairy analogue composition may be a dairy butter composition. Accordingly, in some embodiments, the dairy analogue composition is a butter composition. In such embodiments, the fat composition present in the butter composition comprises milk fat in addition to the fat composition as discussed above.

[0120] Preferably, the total fat content of the butter is from 45 to 85% by weight, preferably from 80 to 85% by weight.

[0121] The butter compositions may also comprise other typical butter ingredients such as salt and milk solids such as milk derived proteins. The butter may also comprise certain of the ingredients discussed above in the context of margarine compositions. Additives suitable for inclusion in butter compositions will be apparent to the skilled person given the benefit of the present disclosure.

[0122] Other features of dairy analogue compositions

[0123] In preferred embodiments, the dairy analogue composition is suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the dairy analogue composition is substantially free of animal protein and / oranimal fats, preferably, wherein the dairy analogue composition is free of animal protein and / or animal fats.In preferred embodiments, the dairy analogue composition is substantially free of animal-derived products, and more preferably, the dairy analogue composition is free of animal-derived products.

[0124] However, in some embodiments, the dairy analogue composition may comprise animal-derived products such as animal derived proteins or fats. Preferably, the animal-milk derived protein comprises casein. Accordingly, in some embodiments, the dairy analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof. In these embodiments, the dairy analogue composition may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These dairy analogue compositions are suitable for consumption by vegetarians since they do not include fats or proteins derived from meat. However, it will of course be understood that such food products are not suitable for consumption by vegans.

[0125] In embodiments where the dairy analogue composition comprises one or more animal-derived products, the one or more animal-derived products are typically present in the dairy analogue compositions in an amount of from 0.1 to 90% by weight of the dairy analogue composition, preferably from 0.1 to 50%, more preferably from 0.1 to 20% by weight. According to a second aspect of the invention, there is provided a food product comprising a dairy analogue composition according to the first aspect of the invention.

[0126] In preferred embodiment, the food product is a vegetarian or vegan dairy substitute food product such as a vegan or vegetarian cheese substitute, frozen dessert substitute, whipping cream substitute food product, yoghurt food product, creamer food product, milk or milk substitute composition or margarine composition; and wherein the food product comprises optionally one or more animal-derived products.

[0127] In preferred embodiment, the cheese analogue food product comprises a Cheddar cheese, gouda, Emmental, parmesan cheese, feta cheese, sandwich cheese, brie or brie-type cheese, mozzarella, pizza cheese, spreadable cheese analogue composition such as a cream cheese or similar-type cheese analogue composition.

[0128] In preferred embodiment, the yoghurt food product is a plant-based Greek yoghurt food product.In preferred embodiment, the dairy analogue composition is substantially free of docosahexaenoic acid (DHA) oil; preferably the dairy analogue composition is free of docosahexaenoic acid (DHA) oil. There is a risk that with certain dairy analogue compositions, DHA oil may impact sensory properties of the dairy analogue products, in particular, it is believed that DHA-containing products may sometimes have a fishy flavour. In preferred embodiment, the dairy analogue composition is non-fermented dairy analogue composition.

[0129] The properties of the dairy-analogue composition or food products prepared using the composition may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, mouth feel, coldness, iciness, rate of melt, smoothness, creaminess, mouthcoating, sweetness, flavour and resilience. Such means include taste testers, which can provide feedback on properties of the composition orfood product such as juiciness (ordryness), texture, chewiness and hardness. Typically multiple testers will be asked to mark one or more properties of the composition or food product, such as on a scale from 1 to 15. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0130] Properties of the composition or food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, from which the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C., Food Techno , 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis tes , Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein.

[0131] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0132] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples. Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time fromthe beginning of the compression at force = 0 g or N to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0133] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. Tensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess. Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In order to obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.According to a third aspect of the invention, there is provided the use of a fat composition according to the present invention in a dairy analogue composition.

[0134] Preferably, the use further comprises using the dairy analogue composition in a food product, such as those discussed above.

[0135] Preferably, the dairy analogue composition and / or food product are as discussed above in accordance with the first and second aspects of the invention.

[0136] Preferably, the use comprises using the fat composition to improve the nutritional profile of the cheese analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil or milk fat.

[0137] The term analogous dairy analogue composition as used herein is used to refer to an equivalent weight of a dairy analogue composition that is identical to the dairy analogue composition of the invention, with the exception of the nature of the fat present therein. The analogous dairy analogue composition contains the same amount by weight of coconut oil as the dairy analogue composition of the invention contains the fat composition. The nutritional profile of the dairy analogue composition of the invention may be improved in comparison to coconut oil or milk fat since it contains a lower total amount of saturated fatty acid residues per unit weight than coconut oil or milk fat. Coconut oil contains around 90% saturated fatty acid residues. Milkfat contains around 67% saturated fatty acid residues. Without being limited by theory, it is believed that fats with higher saturated fatty acid contents increase the risk of heart disease, high blood pressure and associated conditions, and also have a detrimental effect upon the cholesterol levels of consumers. Accordingly, in some embodiments, the use comprises using the fat composition to improve the effect on in vivo cholesterol levels in a consumer of the dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil or to a dairy composition comprising the same amount by weight of milk fat.

[0138] Typically, the use comprises using the fat composition to improve spreadability of the dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil. It is believed that the fat composition according to the present invention interacts with the other ingredients of the dairy analogue composition to soften the dairy analogue composition. The cheese analogue composition comprises a matrix wherein the ingredients are well dispersed to collaborate together leading to an enhanced spreadability.

[0139] In preferred embodiments, the use comprises using the fat composition to improve the firmness of the dairy analogue composition when compared to an analogous dairy analoguecomposition comprising the same amount by weight of coconut oil. The inventors have found that the fat composition according to the present invention homogenously dispersed into the dairy analogue composition results in an improved firmness and a better tasting experience for the customers.

[0140] In preferred embodiments, the use comprises using the fat composition to reduce the hardness of the dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil.

[0141] According to a fourth aspect of the invention, there is provided a process of manufacturing a dairy analogue composition according to the first aspect of the invention, or a food product according to the second aspect of the invention, wherein the process comprises combining a fat composition as defined above, water, optionally starch, and optionally non-animal protein and / or one or more additional components to form the dairy analogue composition, and optionally forming the dairy analogue composition into food products.

[0142] The process of the invention may comprise any suitable process known in the art for forming dairy analogue compositions and food products comprising said compositions.

[0143] In some embodiments, the process comprises combining the ingredients at a temperature of from 40 to 100°C, and preferably from 40 to 90°C. At such temperatures, the fat compositions will melt and be able to be mixed intimately and uniformly with the water, optionally starch and optionally protein and other components if present so as to form a uniform system. The componentscan be mixed with each other in any suitable order, as will be appreciated by those skilled in the art.

[0144] On combining, the ingredients of the composition are typically mixed with a shear mixer. T ypically, a higher shear is used to mix the ingredients when the dairy analogue composition is a softer composition such as a cream cheese or other spreadable cheese analogue composition. A relatively lower shear is typically used for dairy cheese analogue compositions.

[0145] Preferably, the process further comprises a step of homogenization of the dairy analogue composition. More preferably, the homogenization is performed underpressure; preferably, wherein the homogenization is performed under a pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa. The mixture may be homogenized using any suitable equipment known by those skilled in the art to provide an evenly and smooth structure to the dairy analogue composition, for example, using a homogenizer or a shear pump. In some aspects, homogenization provides a homogenous mixture and may distribute ingredients, such as the stabilizer, evenly throughout the product.In one or more embodiments, the process further comprises a step of fermentation performed at a temperature of from 30 to 50°C for 1 to 20 hours. During the fermentation, it is believed that the cultures chemically react with the other components to release alcohol or acid. In particular, it is believed that starch and / or sugar are converted to alcohol or acid by cultures.

[0146] In one or more embodiments, the process further comprises one or more steps including storing of the dairy analogue composition or the food product. Preferably, the storage is performed at a temperature of from 1 to 20°C, preferably from 1 to 10°C, more preferably from 2 to 6°C, for example for at least 15 hours, preferably at least 20 hours.

[0147] In one or more embodiments, the process furthercomprises a step of maturation performed at a temperature of from 1 to 20 °C, preferably from 5 to 15°C, for example for a period of at least 60 days, preferably at least 80 days.

[0148] Alternatively, or in addition, the process comprises high moisture extrusion. In this embodiment, the ingredients are at least partially combined and / or at least partially formed by high moisture extrusion. Preferably, the high moisture extrusion is performed using the methods described in WO2023 / 249549, SE2430544-3 or SE2430545-0.

[0149] Whilst the above-described steps are preferable stepsformanufacturing the cheese analogue compositions or food products described herein, it will be appreciated that other suitable processes may also be used to manufacture the cheese analogue compositions and food products.

[0150] DETAILED DESCRIPTION OF THE INVENTION

[0151] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0152] Example 1

[0153] Fat A is high oleic sunflower oil.

[0154] Fat B is coconut oil.

[0155] Fat C is a refence composition comprising anhydrous milkfat (AMF).

[0156] Fat D is interesterified shea olein.

[0157] Fat E is a blend of 70% by weight of coconut oil and 30% by weight of interesterified shea olein.

[0158] Fat F is a blend of 50% by weight of coconut oil and 50% by weight of interesterified shea olein.Fat G is a blend of 85% by weight of interesterified coconut oil and 15% by weight of interesterified shea olein.

[0159] Fat H is a blend of 50% by weight of interesterified coconut oil and 50% by weight of interesterified shea olein.

[0160] The fat compositions of Fat B to Fat F and Fat H are shown in Table 1 below.

[0161] Table 1

[0162]

[0163] Fat D to Fat H have an improved nutritional profile relative to Fat B due to having lower amounts of saturated fatty acid residues. Fat D, Fat F and Fat H have an improved nutritional profile relative to Fat C due to having lower amounts of saturated fatty acid residues. Fat E has a similar amount of saturated fatty acid residues as Fat C.

[0164] Example 2

[0165] Method for preparation of plant-based cream cheeses

[0166] Cream cheeses were made from cheese analogue compositions comprising Fat A, Fat B and Fat D.

[0167] The following procedure was used for the preparation of the Cream cheeses of the following examples:

[0168] 1 . Water, salt and citric acid were heated to 60°C.

[0169] 2. Potato starch, modified potato starch, fava bean protein were added to the mixture and mixed for 10 minutes at 60°C.

[0170] 3. Fat A, Fat B, or Fat D were added while the mixture was heated to reach 60°C Fat B and Fat D were previously melted.

[0171] 4. The mixture was pasteurized at 75°C.

[0172] 5. The mixture was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa

[0173] 6. The cream cheeses were cooled down, packaged, and store refrigerated.

[0174] The compositions of the cream cheeses are shown below in Table 2.Table 2

[0175]

[0176] Firmness

[0177] The cream cheeses were each evaluated in a T exture Analyzer (Stable MicroSystems) using a T A-54 puncture probe. The probewas inserted into the cream cheese cup to a sample depth of 23 mm with a test speed of 3 mm / s. The force applied at that maximum depth of 23 mm was recorded. The maximum force correspondsto the firmness value. The results of these tests are shown in Table 3.Table 3

[0178]

[0179] It was found that Sample 3 has a slightly higherfirmness than Comparative Sample 1 . Sample 3 has a significantly higherfirmness than Comparative Sample 2. Sample 3 shows a very good firmness compared to Comparative Examples 1 and 2 which most likely mimic a dairy cream cheese while having a reduced content of saturated fatty acid (Example 1).

[0180] Example 3

[0181] Method for preparation of plant-based cream cheeses

[0182] Cream cheeses were made from cheese analogue compositions comprising Fat A to Fat E.

[0183] 1 . Water and potassium sorbate were heated to 60°C.

[0184] 2. Potato starch, modified potato starch, salt, and additives 1 (flavor) were added to the mixture and mixed for 20 minutes at 60°C.

[0185] 3. After 20 minutes, the mixture was heated to 85°C.

[0186] 4. Fat A to Fat E were added while the mixture was heated to reach 85°C. When the temperature of 85°C was reached, the mixture was held for 1 minute at this temperature.

[0187] 5. Additives 2 (flavor) were added and the mixture was mixed for 30 seconds. 6. The mixture was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa

[0188] 7. The cream cheeses were packaged, and store refrigerated.

[0189] The compositions of the cream cheeses are shown below in Table 4.Table 4

[0190]

[0191] Firmness and Creaminess

[0192] The cream cheeses were each evaluated in a T exture Analyzer (Stable MicroSystems) using a TA-54 puncture probe. The probewas inserted into the cream cheese cup to a sample depth of 13 mm with a test speed of 2 mm / s. The force applied at that maximum depth of 13 mm overtime was recorded. Acurve of theforce applied overtime was made. The maximum force corresponds to the firmness value. The positive work was also determined. The positive work is the factor of the force of the penetration overtime. It corresponds to the area under the curve.Table 5

[0193]

[0194] It was found that Samples 7 and 8 have a significantly higher firmness and positive work than Comparative Sample 4. Samples 7 and 8 are softer than Comparative Sample 5 which is a benefit. Samples 7 and 8 have a similar firmness and positive work as Reference 6. Samples 7 and 8 more closely mimic a dairy cream cheese while having a reduced content of saturated fatty acid (Example 1).

[0195] Example 4

[0196] Method for preparation of plant-based pizza topping

[0197] Plant based pizza topping were made from cheese analogue compositions comprising Fat B, Fat D and Fat F.

[0198] The following procedure was used for the preparation of the Plant based pizza topping of the following examples:

[0199] 1 . The dry ingredients (potato starch, salt, flavors and colors) were mixed.

[0200] 2. Water was added to the ingredients and heat up to 50°C.

[0201] 3. Fat B, Fat D, or Fat F were melted at 60°C.

[0202] 4. Fat B, Fat D, or Fat F and additives were added while the mixture was heated to reach 50°C. When the temperature of 50°C was reached, the mixture was held for 2 minutes at this temperature.

[0203] 5. The mixture was homogenized under a pressure of 150.105Pa and then, under a pressure of from 50.105Pa.

[0204] 6. The mixture was pasteurized at a temperature of 85°C for 90seconds.7. The pizza topping cheeses were store refrigerated.

[0205] The compositions of the cream cheeses are shown below in Table 6.

[0206] Table 6

[0207]

[0208] Hardness

[0209] The pizza toppings were each evaluated in a Texture Analyzer (Stable MicroSystems) using a probe P6. The probe was inserted into the pizza toppings cup to a sample depth of 12 mm with a test speed of 1 mm / s. The force applied at that maximum depth of 12 mm was recorded. The maximum force corresponds to the hardness value. The results of these tests are shown in Table 7.

[0210] Table 7

[0211]

[0212] It was found that Sample 10 has a similar hardness than Comparative Sample 8. Sample 9 has a slightly lower hardness than Comparative Sample 8. Samples 9 and 10 show a good hardness which most likely mimic a pizza topping cheese while having a reduced content of saturated fatty acid (Example 1).Example 5

[0213] Method for preparation of plant-based ice cream

[0214] Cream cheeses were made from ice cream compositions comprising Fat A, FatG and Fat H. The following procedure was used for the preparation of the ice creams of the following examples:

[0215] 1. All the dry ingredients were mixed all together.

[0216] 2. Water ang glucose syrup mixed and heated to 60°C.

[0217] 3. The dry ingredients were added to the mixture and mixed for 10 minutes.

[0218] 4. The mixture was pasteurized at 60°C for 30 minutes.

[0219] 5. The emulsifier was dissolved into Fat A, Fat G, or Fat H to obtain fat-emulsifier blends. Fat G, or Fat H were previously melted.

[0220] 6. Fat-emulsifiers blends were added in the mixture and mixed to the mixture. 7. The ice creams were cooled down and store frozen.

[0221] The compositions of the ice creams are shown below in Table 2.

[0222] Table 8

[0223]

[0224]

[0225] Sensory panel

[0226] Several testers were asked to rank the plant-based ice creams food product based on various attributes. Seven testers were asked to rank the attribute based on its intensity from 0 to 5; 5 corresponding to the highest intensity of the attribute. Results are shown in Table 9 below. Table 9

[0227]

[0228] It can be seen that Sample 12 and Sample 13 had a higher score when compared to Reference 1 in terms of hardness. Additionally, Sample 12 and Sample 13 had a lower score when compared to Reference 1 in terms of creaminess, rate of melt and mouthcoating. Indeed, Sample 12 and Sample 13 had a creamier texture than Comparative Example 11 which has been found to be very icy while keeping their texture thanks to the rate of melt leading to a mouthfeel effect and a longer lasting taste in mouth which was really appreciated by the testers.

Claims

CLAIMS1 . A dairy analogue composition comprising from 1 to 90% byweightof a fat composition; from Oto 45% by weight of a starch; from 0 to 30% byweightof non-animal protein; and from 10 to 90% by weight of water; wherein the fat composition comprises interesterified shea olein.

2. The dairy analogue composition according to Claim 1 , wherein the fat composition comprises interesterified shea olein mixed with another vegetable oil.

3. The dairy analogue composition according to Claim 1 or 2, wherein the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of a vegetable oil, preferably from 20 to 60% by weight of interesterified shea olein and from 40 to 80% by weight of a vegetable oil, and more preferably from 20 to 40% by weight of interesterified shea olein and from 60 to 80% by weight of a vegetable oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of a vegetable oil.

4. The dairy analogue composition according to any preceding claim, wherein the fat composition comprises less than 80% by weight of saturated fatty acid residues; from 10 to 75% by weight of saturated fatty acid residues; from 15 to 75% by weight of saturated fatty acids residues, such as from 15 to 45% by weight of saturated fatty acid residues; or such as from 45 to 75% by weight of saturated fatty acids residues.

5. The dairy analogue composition according to any preceding claim, wherein the fat composition comprises less than 10% by weight of palm oil, preferably, wherein the composition comprises less than 5% by weight of palm oil, more preferably, wherein the composition comprises less than 2% byweightof palm oil, and most preferably wherein the composition does not comprise palm oil.

6. The dairy analogue composition according to any preceding claim, wherein the fat composition is a non-hydrogenated fat composition.

7. The dairy analogue composition according to any one of claims 2 to 6, wherein the vegetable oil is a non-interesterified vegetable oil or an interesterified vegetable oil.

8. The dairy analogue composition according to any preceding claim, wherein the vegetable oil is selected from high oleic sunflower oil, canola oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, linseed oil, olive oil, com oil, cottonseed oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice brand oil, camelinaoil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, shea olein, shea stearin, cocoa butter, cocoa olein,allanblackia fat, kokumfat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat, coconut oil stearin, coconut oil olein, palm kernel olein, palm olein, palm kernel stearin, avocado oil, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

9. The dairy analogue composition according to any preceding claim, wherein the fat composition comprises a blend of interesterified shea olein and coconut oil; preferably the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of coconut oil, preferably from 20 to 60% by weight of interesterified shea olein and from 40 to 80% by weight of coconut oil, and more preferably from 20 to 40% by weight of interesterified shea olein and from 60 to 80% by weight of coconut oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of coconut oil.

10. The dairy analogue composition according to any preceding claim, wherein the fat composition comprises a blend of interesterified shea olein and interesterified coconut oil; preferably the fat composition comprises from 10 to 70% by weight of interesterified shea olein and from 30 to 90% by weight of interesterified coconut oil, preferably from 10 to 60% by weight of interesterified shea olein and from 40 to 90% by weight of interesterified coconut oil, and more pref erably from 10 to 30% by weight of interesterified shea olein and from 70 to 90% by weight of interesterified coconut oil; or more preferably from 40 to 60% by weight of interesterified shea olein and from 40 to 60% by weight of interesterified coconut oil.

11. The dairy analogue composition according to any preceding claim, wherein the fat composition is present in the dairy analogue composition in an amount of from 5 to 50% by weight, preferably from 15 to 40% by weight and more preferably from 15 to 35% by weight.

12. The dairy analogue composition according to any of the preceding claims, wherein the amount of non-animal protein isf rom 0 to 20% by weight relative to the total weight of the dairy analogue composition, preferably from 0 to 15% by weight, more preferably from 0 to 10% by weight, and advantageously from 1 .0 to 4.90% by weight and such as 1 .0 to 3.0% by weight.

13. The dairy analogue composition according to any of the preceding claims, wherein the non-animal protein comprises plant protein such as algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; or wherein the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derivedmilk products, or a combination thereof.

14. The dairy analogue composition according to any of the preceding claims, wherein the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

15. The dairy analogue composition according to any one of the preceding claims, wherein the amount of starch is from 2 to 35% by weight of a starch relative to the total weight of the dairy analogue composition, preferably from 2 to 25% by weight, more preferably from 4 to 20% by weight, and advantageously from 4 to 16% by weight.

16. The dairy analogue composition according to any one of the preceding claims, wherein the starch comprises non-modified starch, modified starch, or a combination thereof; preferbaly wherein the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

17. The dairy analogue composition according to any of the preceding claims, wherein the amount of water is from 40 to 85% by weight relative to the total weight of the dairy analogue composition, preferably from 40 to 80% by weight.

18. The dairy analogue composition according to any of the preceding claims, wherein the dairy analogue composition comprises one or more emulsifier(s).

19. The dairy analogue composition according to any of the preceding claims, wherein the dairy analogue composition comprises one or more emulsifier(s) selected from sodium steroyl lactylate, diacetyltartaric acid esters of monoglycerides, diglycerides, propylene glycol fatty acid esters, polyglycerol esters of fatty acids, polysorbates, monoglycerides, monodiglycerides, lactic acid esters of mono and diglycerides, phospholipids such as lecithin, sorbitan monostearates, or combinations thereof.

20. The dairy analogue composition according to any of the preceding claims, wherein the dairy analogue composition comprisesone or more emulsifier(s) comprises lecithin such as egg lecithin, soy lecithin and / or sunflower lecithin.

21. The dairy analogue composition according to any of the preceding claims, wherein the dairy analogue composition comprises one or more emulsifier(s) in an amount of from 0.01 to 2.0% by weight of the dairy analogue composition; preferably from 0.01 to 1 .0% by weight; and more preferably from 0.1 to 0.5% by weight.

22. The dairy analogue composition according to any preceding claims, wherein the dairy analogue composition further comprises culture(s).

23. The dairy analogue composition according to any preceding claims, wherein the dairy analogue composition further comprises culture(s) selected from Lactococcus lactis lactis, Leuconostoc mesenteroides cremoris, Lactococcus lactis cremoris, Pediococcus pentosaceus, Clostridium butyricum, Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Staphylococcus xylosus, Lactococcus lactis biovar diacetylactis, Lactobacillus acidophilus, Penicillium roquefortacidi, Penicillium candidum, Penicillium camemberti, Penicillium nalgiovensis Debaryomyces hansenii, Geotrichum candidum, Streptococcus thermophiles, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Bifidobacterium lactis, Candida utilis, Rhodosporidum infirmominiatum and Brevi bacterium linens, Lactobacillus paracasei, Pediococcus acidilactici, Propionibacterium freudenreichii , or a mixture thereof.

24. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition further comprises culture(s) in an amount of from 0.005 to 1.0% by weight, preferably from 0.005 to 0.5% by weight and more preferably from 0.01 to 0.1% by weight.

25. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition further comprises sugar.

26. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition comprises sugar selected from corn syrup, glucose syrup, sucrose, dextrose, glucose, fructose, maltose, galactose, dextrin, or a mixture thereof.

27. The dairy analogue composition according to any preceding claim, wherein sugar is present in the dairy analogue composition in an amount of from 0.05 to 45% by weight, preferably from 0.05 to 40% by weight and such as from 0.1 Oto 2% by weight; or from 20 to 35%by weight.

28. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition further comprises a plant-based milk; preferably wherein the plantbased milk is present in the food product in an amount of from 1 to 10% by weight.

29. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition comprises additives selected from:(i). flavouring additives;(ii). colouring additives;(iii). one or more of: a) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; b) hydrocolloids; and c) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya; and(iv). a polyhydroxy compound, milk, skim milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, and acidity regulators.

30. The dairy analogue composition according to claim 29, wherein the amount of one or more of flavouring additives isf rom 0.5 to 5% by weight; pref erable from 0.5 to 2.0% by weight.

31. The dairy analogue composition according to claim 29 or 30, wherein the amount of one or more colouring additives is from 0.001 to 5% by weight, preferably from 0.005 to 5% by weight.

32. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition is cheese analogue composition comprising from 35 to 55% by weight of water; from 5 to 30% by weight, preferably from 20 to 30% by weight of the composition of the fat composition; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 25 to 35%; preferably, wherein the cheese analogue composition is a Cheddar cheese, Gouda, Emmental, parmesan cheese, feta cheese, sandwich cheese, or similar-type cheese analogue composition.

33. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is cheese analogue composition comprising from 45 to 55% by weight of water; from 5 to 30% by weight, preferably from 20% to 30% by weight of the composition of the fat composition; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 20 to 35%; preferably, wherein thecheese analogue composition is a soft cheese analogue composition such as a brie or brietype cheese, mozzarella, pizza cheese, or similar-type cheese analogue composition.

34. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is cheese analogue composition comprising from 50 to 65% by weight of water; from 5 to 30% by weight, preferably from 20 to 30% by weight of the composition of the fat composition; and wherein the combined weight percent of starch, gum and sugar in the cheese analogue composition is from 5 to 25%; preferably, wherein the cheese analogue composition is a spreadable cheese analogue composition such as a cream cheese, or similar-type cheese analogue composition.

35. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is a frozen dessert composition comprising from 1 to 20% by weight of the fat composition; from 10 to 40% by weight sugar; and from 30 to 80% by weight of water; preferably, wherein the dairy analogue composition comprises from 50 to 70% by weight of water, from 1 to 10% by weight of the fat composition; and from 20 to 35% by weight sugar.

36. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is a whipping cream composition comprising from 1 to 40% by weight of the fat composition and up to 80% by weight of water; preferably, wherein the dairy analogue composition comprises from 4 to 35% by weight of the fat composition.

37. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is a yoghurt composition formed from 45 to 90% water; from 1 to 20% non-animal protein; and from 5 to 15% by weight of fat; preferably wherein the water is present in the composition in an amount of from 70 to 90% by weight.

38. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is a creamer composition; and wherein the creamer composition is formed from 5 to 50% fat, preferably from 5 to 25% by weight of fat; and up to 90% water, preferably up to 70% water.

39. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is milk or milk-substitute composition formed of from 1 to 15% by weight of fat; from 1 to 10% by weight of non-animal proteins, and up to 90% by weight water.

40. The dairy analogue composition according to any one of Claims 1 to 31 , wherein the dairy analogue composition is a margarine composition, and wherein margarinecomposition is formed from 45 to 90% by weight of fat; and from 10 to 25% by weight water.

41. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition is substantially free of animal protein and / or animal fats, preferably, wherein the dairy analogue composition is free of animal protein and / or animal fats.

42. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition is substantially free of animal-derived products, preferably, wherein the dairy analogue composition is free of animal-derived products.

43. The dairy analogue composition according to any one of claims 1 to 40, wherein the dairy analogue composition further comprises an animal milk-derived protein, preferably wherein the animal-milk derived protein comprises casein.

44. The dairy analogue composition according to any one of Claims 1 to 40, or 43, wherein the dairy analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof; preferably wherein the one or more animal-derived products comprise animal milk proteins, animal milkfats, or a combination thereof.

45. The dairy analogue composition according to any one of Claims 1 to 40, or 43 to 44, wherein the one or more animal-derived products are present in the dairy analogue composition in an amount of from 0.1 to 90% by weight of the dairy analogue composition, more preferably from 0.1 to 50% by weight of the dairy analogue composition, preferably from 0.1 to 20% by weight.

46. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition is substantially free of docosahexaenoic acid (DHA) oil; preferably wherein the dairy analogue composition is free of docosahexaenoic acid (DHA) oil.

47. The dairy analogue composition according to any preceding claim, wherein the dairy analogue composition is non-fermented dairy analogue composition.

48. A food product comprising a dairy analogue composition according to any preceding claim.

49. The food product according to claim 48, wherein the food product comprises a vegetarian or vegan dairy substitute food product such as cheese analogue food product, frozen dessert substitute, whipping cream substitute food product, yoghurt food product,creamer food product, milk or milk substitute composition or margarine composition; and wherein the food product comprises optionally one or more animal-derived products.

50. The food product according to claim 48 or 49, wherein the cheese analogue food product comprises a Cheddar cheese, Gouda, Emmental, parmesan cheese, feta cheese, sandwich cheese, brie or brie-type cheese, mozzarella, pizza cheese, spreadable cheese analogue composition such as a cream cheese or similar-type cheese analogue composition.

51. The food product according to any one of claims 48 to 50, wherein the yoghurt food product is a plant-based Greek yoghurt food product.

52. The food product according to any one of claims 47 to 51 , wherein the food product is a non-fermented product.

53. Use of a fat composition according to any one of claims 1 to 11 in a dairy analogue composition.

54. Use according to Claim 53, wherein the use further comprises using the dairy analogue composition in a food product.

55. Use according to Claim 53 or Claim 54, wherein the dairy analogue composition and / or food product are as defined in any one of Claims 1 to 52.

56. Use according to any one of Claims 53 to 55, wherein the use comprises using the fat composition to improve the nutritional profile of the dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil or to a dairy composition comprising the same amount by weight of milk fat.

57. Use according to any one of Claims 53 to 56, wherein the use comprises using the fat composition to improve the spreadability of a dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil.

58. Use according to any one of Claims 53 to 57, wherein the use comprises using the fat composition to improve the firmness of a dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil.

59. Use according to any one of Claims 53 to 58, wherein the use comprises using the fat composition to reduce the hardness of a dairy analogue composition when compared to an analogous dairy analogue composition comprising the same amount by weight of coconut oil.

60. A process of manufacturing a dairy analogue composition according to any one of Claims 1 to 47, or a food product according to any one of Claims 48 to 52, wherein the process comprises combining a fat composition as defined in any one of Claims 1 to 11, water, optionally starch, and optionally non-animal protein and / orone or more additional components to form the dairy analogue composition, and optionally forming the cheese analogue composition into food products.61 . A process according to Claim 60, wherein the combining is carried out at a temperature of from 40 to 100°C, preferably from 40 to 90°C.

62. The process according to claim 60 or 61 , wherein the dairy analogue is a cheese analogue, and the process comprises a homogenization step of the cheese analogue composition; preferably wherein the homogenization is performed under pressure, for example under a pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa.

63. The process according to anyone of claims 60 to 62, wherein the process comprises a fermentation step of the dairy analogue composition; preferably, wherein the fermentation is performed at a temperature of from 30 to 50°C for 1 to 20 hours.

64. The process according to anyone of claims 60 to 63, wherein the process comprises a storage step; wherein preferably the storage step is performed at a temperature of from 1 to 20°C, preferablyfroml to 10°C, morepreferablyfrom2to6°C,forat least 15 hours, preferably at least 20 hours.

65. The process according to any one of claims 60 to 64, wherein the process comprises a maturation; wherein preferably, the maturation step is performed at a temperature of from 1 to 20°C, preferably from 5 to 15°C, for example for a period of at least 60 days, preferably at least 80 days.

66. The process according to any one of claims 60 to 65, wherein the process comprises high moisture extrusion.

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