Hard cheese-analogue composition

Abstract

A hard cheese analogue composition comprising from 5 to 40% by weight of a fat composition; from 1 to 45% by weight of starch; from 0% to 15% by weight of non-animal protein; and from 30 to 85% by weight of water; wherein the fat composition comprises (a) shea stearin and (b) a vegetable liquid oil

Description

[0001] HARD CHEESE-ANALOGUE COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The invention relates to hard cheese analogue compositions comprising a fat composition, starch, water, and optionally non-animal protein, and the use of said hard cheese analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in hard cheese analogue compositions to improve various properties of the hard cheese 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. The inventors of the present invention have appreciated that there is a need for hard plant-based cheeses that are improved over the current state of the art.

[0007] The typical content of a cheese analogue composition is plant-based fat typically present in an amount of from 20 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.

[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 matured 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 the dairy flavours of the cheese and the delayed release flavour of the cheese.

[0009] 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 hard plant-based cheeses.

[0010] Current solutions in the cheese 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 composition due to the liquid nature of the oils. Properties such as textural properties are compromised, 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 for the 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 variousdesired properties of the cheese analogue, these desired sensory and textural properties are not reached, especially in hard and spreadable cheese analogue compositions. It has been found that coconut oil provides a very hard cream cheese texture that can be slightly gritty and brittle in appearance.

[0011] The inventors of the present invention have appreciated that generally, current solutions used in cheese analogue compositions, especially in hard cheese analogue compositions, often do not reach the intended sensory and textural properties.

[0012] WO2013 / 010037 discloses a method for producing a non-dairy cheese by (a) preparing an emulsion, which can be a non-dairy milk, comprising proteins and fats from plants or other non-animal sources, (b) inducing the emulsion to form a gel by enzymatic cross-linking of the proteins or denaturing the proteins, and (c) producing a cheese- replica from the gel. In particular, WO2013 / 010037 discloses cheese replicas production from curdled non-dairy milk using elements of the traditional cheese making process wherein, for example, the cheese may be scalded to create a replica of traditional Cheddar or other hard cheese.

[0013] Nevertheless, the inventors of the present invention have appreciated that current solutions used in hard cheese analogue compositions often do not reach the intended sensory and textural properties. Moreover, the sensory and textural properties of the traditional cheese analogues that have been found by the inventors to decrease in desirability over time (such as during storage prior to consumption) include, but are not limited to, sensory properties like hardness, adhesiveness, cohesiveness, resilience and springiness, dairy flavor, delayed release of flavors ; 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 of waste during slicing, reduction of waste during shredding, improved quality of sliced cheese and improved quality of shredded cheese.

[0014] The inventors have also found that mimicking the products and processes of traditional dairy cheese do not provide the desired flavor for hard plant-based cheeses. In particular, it has been found difficult to provide the dairy flavour in hard plant-based cheeses. Indeed, the inventors have found that the products and processes of traditional dairy cheese cannot be transposed to hard plant-based cheese. In other words, using plant-based versions of traditional dairy cheese products and using the same dairy cheese process do not provide the desired flavor. Additionally, the current processes for producing a hard plant-based cheeses have been found difficult to implement.

[0015] Hard plant-based cheeses must have properties which mimic traditional dairy based products, including firmness, hardness, and dairy flavor, with all attributes being important to consumers.There is a need to address and / or alleviate many of the problems discussed above associated with the conventional hard cheese analogue compositions by providing hard cheese analogue compositions having the desired sensory and textural properties. In particular, there is a need for providing hard cheese analogue compositions that mimic the sensory and functional properties of animal-derived dairy cheeses, especially firmness, hardness, texture, the dairy flavour and delayed release of flavors.

[0016] SUMMARY OF THE INVENTION

[0017] According to a first aspect of the invention, there is provided a hard cheese analogue composition comprising from 5 to 40% by weight of a fat composition; from 1 to 45% by weight of a starch; from 0 to 15% by weight of non-animal protein; and from 30 to 85% by weight of water; wherein the fat composition comprises (a) shea stearin and (b) a vegetable liquid oil.

[0018] The present invention is based upon the surprising finding that the use of certain fat compositions solve or alleviate many of the problems discussed above associated with the use of 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 due to having lower amounts of saturated fatty acid residues. Additionally, the inventors have found that the use of conventional fats cannot properly mimic the sensory and functional properties of animal-derived dairy cheeses mainly due to the nature of the conventional fat compositions. It is believed that the chemical composition of the conventional fats does not interact with the other components to mimic the biochemical reaction happening between enzymes and milk proteins to produce dairy cheeses. Thus, cheese analogue compositions comprising conventional fats lack the sensory properties, especially dairy flavours and the delayed release flavour, and functional properties of animal-derived dairy cheeses.

[0019] Surprisingly, the inclusion of a fat composition comprising shea stearin and a vegetable liquid oil in cheese analogue compositions in place of coconut oil has been found improve various properties of cheese analogue compositions such as various sensory and functional properties of the compositions. It has been found that one or more of the following properties can be improved for the following characteristics: firmness, hardness, texture, the dairy flavour and delayed release of flavors. In particular, it has been found that the firmness of the cheese analogue compositions can be improved compared to compositions containing coconut oil, meaning that cheese analogues containing the fat composition comprising shea stearin and a vegetable liquid oil are more suitable for hard cheese analogue products. Additionally, it is believed that the fat composition used according to the present invention interacts with the other ingredients of the hard cheese analogue composition to harden the cheese analoguecomposition. The inventors have found that the fat composition used according to the present invention is homogenously dispersed into the hard cheese analogue composition leading to a matrix of ingredients wherein the ingredients intimately collaborate together. It has also been found that the fat composition used according to the present invention in cheese analogue compositions in place of coconut oil enhances the dairy flavor. It is believed that the enhanced hardness, enhanced firmness and slower melt-away of the hard cheese analogue composition comprising the fat used according to the present invention also leads to a better dissolution of the flavouring ingredients in the fat composition. It is believed that an enhancement of the flavouring ingredients appears when the hard cheese analogue composition is consumed. The term “fat” as used herein refers to a fat that is semi-solid or solid at room temperature (e.g. 20°C). Such fats include coconut oil and shea stearin.

[0020] The term “liquid oil” as used herein refers to a liquid oil that is liquid at room temperature (e.g.

[0021] 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0022] The term “melted state” is the state obtained after melting a substance from a semi-solid or solid state to a liquid state, i.e. a state wherein the solid fat content (SFC) according to ISO 8292-1 is below 1%.

[0023] The term “melted fat” as used herein is thus used to refer to a fat composition that is a solid or semi-solid at 20°C; and that has been heated to above 20°C so as to have a solid fat content of less than 1% as determined by ISO 8292-1.

[0024] The term “melted fat” is not used to refer to a liquid oil that is liquid at room temperature (e.g.

[0025] 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0026] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 4 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 C4 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0027] Triglyceride content may be determined for example based on molecular weight differences (Carbon Number (CN)) byAOCS Ce 5-86. The notation triglyceride CNxx denotes triglycerideshaving xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (CN) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0028] In preferred embodiments, the fat composition comprises (a) from 5 to 80% by weight of shea stearin and from 20 to 95% by weight of a vegetable liquid oil, such as (a) from 20 to 80% by weight of shea stearin and (b) from 20 to 80% of a vegetable liquid oil, preferably (a) from 40 to 80% by weight of shea stearin and (b) from 20 to 60% by weight of a vegetable liquid oil, and (a) more preferably from 50% to 70% by weight of shea stearin and (b) from 30 to 50% by weight of a vegetable liquid oil. It is believed that these amounts enhance the sensory and textural properties of the cheese analogue compositions.

[0029] In preferred embodiments, the fat composition comprises less than 80% by weight of saturated fatty acid residues; from 5 to 50% by weight of stearic acid residues (C18:0); less than 35% by weight of linoleic acid residues (C18:2); and less than 15% by weight of a-linolenic acid residues (C18:3); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition. The inventors have found that this composition further improves the nutritional profile of the cheese analogue compositions.

[0030] In preferred embodiments, the fat composition comprises from 10 to 70% by weight of saturated fatty acid residues; from 15 to 65% 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 70% by weight of saturated fatty acids residues. Notably, the fat compositions for use 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%, whereas a typical saturated fat content of compositions for use in the invention is lower at around 67%. Accordingly, fat compositions for use in the invention typically have lower saturated fat content than cheese analogues containing solely coconut oil. This means that the fat compositions for use in the invention can be used to reduce the saturated fat content of cheese analogues to be within the range typically found in conventional cheeses, compared to coconut oil cheese analogues that have a higher fat content.

[0031] In one or more embodiments, the fat composition comprises less than 30% by weight of lauric acid residues (C12:0); preferably, the composition comprises less than 25% by weight of lauricacid residues (C12:0); more preferably, the composition comprises less than 2% by weight of lauric acid residues (C12:0), or from 10 to 30% by weight of lauric acid residues (C12:0); and advantageously the composition does not comprise lauric acid residues (C12:0).

[0032] In one or more embodiments, the fat composition comprises from 10 to 40% by weight stearic acid (C18:0); such as from 10 to 25% by weight stearic acid (C18:0) or from 25 to 40% by weight stearic acid (C18:0).

[0033] In one or more embodiments, the fat composition comprises from 2 to 15% by weight of linoleic acid residues (C18:2); preferably from 2 to 10% by weight of linoleic acid residues (C18:2); more preferably from 2 to 9% by weight of linoleic acid residues (C18:2).

[0034] In one or more embodiments, the fat composition comprises less than 0.8% by weight of a-linolenic acid residues (C18:3); and more preferably, less than 0.5% by weight of a-linolenic acid residues (C18:3); such as less than 0.1 % by weight of a-linolenic acid residues (C18:3). Alternatively, the fat composition comprises from 1 to 15% by weight of a-linolenic acid residues (C18:3); and more preferably, from 1 to 8% by weight of a-linolenic acid residues (C18:3); such as from 1 to 5% by weight of a-linolenic acid residues (C18:3).

[0035] In one or more embodiments, the fat composition comprises less than 5% by weight of transfatty acids; preferably, less than 3% by weight of trans-fatty acids; more preferably, less than 1% by weight of trans-fatty acids; and advantageously, the fat composition does not comprise trans-fatty acids.

[0036] In one or more embodiments, the fat composition comprises 20% by weight or less; preferably 10% by weight or less of palmitic acid (C16:0); and most preferably 5% by weight or less of palmitic acid (C16:0).

[0037] 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.

[0038] The fat composition preferably is a non-hydrogenated fat composition.

[0039] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements for compositions discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.In preferred embodiments, (a) shea stearin and / or (b) the vegetable liquid oil are non-interesterified. Preferably, the fat composition is a non-interesterified fat composition.

[0040] In preferred embodiments, the fat composition comprises an interesterified fat, and preferably the fat composition comprises an interesterified fat blend. The interesterified fat or interesterified fat blend may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0041] In some embodiments, the interesterified fat or interesterified fat blend is produced by an enzymatic interesterification reaction which does not reach an equilibrium product distribution. It has been found that these embodiments provide a fat composition product with optimum properties for use in a cheese analogue composition, such as the properties discussed above. In some embodiments, the fat composition comprises interesterified shea stearin and the vegetable oil. In this embodiment, the vegetable oil is not interesterified.

[0042] In some embodiments, the fat composition comprises shea stearin and an interesterified vegetable oil. In this embodiment, shea stearin is not interesterified.

[0043] In some embodiments, the fat composition comprises an interesterified fat blend of shea stearin and the vegetable oil. In this embodiment, a blend comprising shea stearin and the vegetable oil is interesterified.

[0044] In some embodiments, the fat composition comprises a fat blend of interesterified shea stearin and an interesterified vegetable oil. In this embodiment, shea stearin and the vegetable oil are interesterified separately from each other and then blend together.

[0045] 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 Handbook 3rd Edition, pages 285 - 300 (F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007). In preferable embodiments, the vegetable liquid oil is selected from rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice brand oil, camelina oil, sesame oil, walnut oil, or any oil derived thereof and any mixture thereof.

[0046] In one or more embodiments, the fat composition a blend of (a) shea stearin and (b) rapeseed oil and / or a blend of (a) shea stearin and (b) high oleic rapeseed oil.Alternatively, or in addition, the fat composition does not comprise rapeseed oil and / or high oleic rapeseed oil.

[0047] In one or more embodiments, the fat composition comprises a blend of (a) shea stearin and (b) high oleic sunflower oil and / or a blend of (a) shea stearin and (b) soybean oil.

[0048] In highly preferred embodiments, the fat composition comprises a blend of (a) shea stearin and (b) high oleic sunflower oil. Advantageously, the fat composition comprises from 50 to 70% by weight of (a) shea stearin and from 30 to 50% by weight of (b) high oleic sunflower oil, or from 70 to 90% by weight of (a) shea stearin and from 10 to 30% by weight of (b) high oleic sunflower oil. The inventors have found that this blend used in cheese analogue products shows similar textural properties such as firmness when compared to dairy products having the same content of coconut oil while having lower saturated fatty acid contents. It has been found that these fat compositions have an improved nutritional profile relative to fats, such as coconut oil, due to having lower amounts of saturated fatty acid residues. Surprisingly, these fat compositions improve various properties of dairy analogue compositions such as various sensory properties of the compositions in comparison to dairy analogue compositions made using liquid oils. The fat compositions thus improve both the nutritional value when compared to fats, such as coconut oil, and sensory properties of the finished plant-based dairy analogue products when compared to liquid oils such as rapeseed oil.

[0049] Typically, the fat composition has:

[0050] i). a solid fat content (SFC) N10 of from 30 to 80, preferably from 35 to 65, such as from 35 to 50 or from 55 to 70, as measured on the unstabilised fat according to ISO 8292-1 ;

[0051] ii). a solid fat content (SFC) N20 of from 20 to 65, preferably from 30 to 60, such as from 30 to 45 or from 45 to 65 as measured on the unstabilised fat according to ISO 8292-1 ;

[0052] iii). a solid fat content (SFC) N30 of from 20 to 55, preferably of from 20 to 35 or from 35 to 55, as measured on the unstabilised fat according to ISO 8292-1 ; and / or

[0053] iv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, more preferably less than 2 measured on unstabilised fat according to ISO 8292-1. In preferred embodiments, the fat composition has each of properties i) to iv).In some embodiments, the fat composition comprises from 10 to 30% by weight of (a) shea stearin and from 70 to 90% by weight of (b) high oleic sunflower oil, or from 30 to 50% by weight of (a) shea stearin and from 50 to 70% by weight of (b) high oleic sunflower oil.

[0054] The fat composition may have:

[0055] i). a solid fat content (SFC) N10 of less than 30, preferably from 8 to 30, such as from 8 to 18 or from 18 to 35, as measured on the unstabilised fat according to ISO 8292-1 ;

[0056] ii). a solid fat content (SFC) N20 of less than 25, preferably from 3 to 25, such as from 3 to 15 or from 15 to 25 as measured on the unstabilised fat according to ISO 8292-1 ;

[0057] iii). a solid fat content (SFC) N30 of less than 18, preferably of from 1 to 5 or from 5 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / or

[0058] iv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, more preferably less than 2 measured on unstabilised fat according to ISO 8292-1. In preferred embodiments, the fat composition has each of properties i) to iv).

[0059] In preferred embodiments, the fat composition further comprises (c) a vegetable fat; preferably wherein the fat composition comprises a blend of (a) shea stearin, (b) the vegetable liquid oil and (c) the vegetable fat.

[0060] In preferred embodiments, the fat composition comprises from 5 to 60% by weight of (a) shea stearin, from 5 to 50% by weight of (b) a vegetable liquid oil and from 5 to 60% of (c) a vegetable fat; preferably from 15 to 50% by weight of (a) shea stearin, from 10 to 40% by weight of (b) a vegetable liquid oil and from 20 to 50% by weight of (c) a vegetable fat; more preferably from 30 to 50% by weight of (a) shea stearin and from 15 to 30 by weight of (b) a vegetable liquid oil and from 30 to 50% of (c) a vegetable fat.

[0061] In one or more embodiments, the fat composition further comprises a vegetable fat selected from palm fat, coconut fat, shea butter, shea olein, 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, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

[0062] In preferred embodiments, the vegetable fat is coconut oil.In preferred embodiments, the fat composition comprises a blend of (a) shea stearin, (b) high oleic sunflower oil and (c) coconut oil.

[0063] In preferred embodiments, the fat composition comprises from 5 to 60% by weight of (a) shea stearin, from 5 to 50% by weight of (b) high oleic sunflower oil and from 5 to 60% of (c) coconut oil; preferably from 15 to 50% by weight of (a) shea stearin, from 10 to 40% by weight of (b) high oleic sunflower oil and from 20 to 50% by weight of (c) coconut oil; more preferably from 30 to 50% by weight of (a) shea stearin and from 15 to 30% by weight of (b) high oleic sunflower oil and from 30 to 50% of (c) coconut oil.

[0064] Typically, the fat composition may have:

[0065] i). a solid fat content (SFC) N10 of from 30 to 80, preferably from 40 to 65, such as from 42 to 60, as measured on the unstabilised fat according to ISO 8292- 1 ;

[0066] ii). a solid fat content (SFC) N20 of from 10 to 40, preferably from 15 to 35, such as from 15 to 30 as measured on the unstabilised fat according to ISO 8292-1 ; iii). a solid fat content (SFC) N30 of less than 20, preferably of from 5 to 20 or from 5 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / or

[0067] iv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, more preferably less than 2 measured on unstabilised fat according to ISO 8292-1. In preferred embodiments, the fat composition has each of properties i) to iv).

[0068] In one or more embodiments, the fat composition is present in the hard cheese analogue composition in an amount of from 15 to 40% by weight, preferably from 20 to 40% by weight. In preferred embodiments, the fat composition is in a form of a blend. Advantageously, (a) shea stearin, the (b) vegetable liquid oil; and optionally (c) the vegetable fat are mixed together. In preferred embodiments, the fat composition is homogeneous. In preferred embodiments, the fat composition is in a melted state. In these embodiments, the inventors have found that the melted fat composition in the form of a blend can easily be mixed with the other ingredients to enhance the properties of the dairy analogue composition.

[0069] Cheese 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 cheese analogue compositions. Examples of starches that can be included include non-modified 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.

[0070] Specific examples of starches and modified starches that can be included in the cheese analogue compositions include a mixture of oxidised starch E1404 and starch sodium octenyl succinate E1450 where the modified starches are derived from potato starch; SIMPLISTICA™ 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, hydroxypropylated 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 MG 160 which comprises modified potato starch.

[0071] Without being limited by theory, it is believed that the starch is important for contributing to the various sensory and functional properties of the cheese analogues such as how hard the cheese is, as discussed in further detail below, and also various functional properties of the cheese such as its stretchability on heating (an important function in the case of pizza cheese), and sliceabillity.

[0072] 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.

[0073] The starches are present in the hard cheese analogue composition in an amount of from 1 to 45% by weight of the cheese analogue composition, such as 3 to 30% by weight. Typically, the starch is present in an amount of from 3 to 20%, preferably from 5 to 15%, by weight of the cheese analogue composition.

[0074] 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 or a 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 hard 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 hard cheese analogue composition refers to both water added in its own right duringmanufacture of the cheese analogue composition, and also to any water present in other components of the hard cheese analogue composition (such as water present in an emulsified fat composition), or water bound to any protein, as discussed in further detail below.

[0075] The cheese 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. Preferably, 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, faba bean protein, potato protein, rice protein, soy protein, sunflower seed 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.

[0076] In preferred embodiments, the weight percent of non-animal protein in the hard cheese analogue composition is less than 30% and preferably less than 20%, more preferably less than 10%, more preferably less than 5%.

[0077] 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.

[0078] As discussed above, the weight percentage ranges referred to above for water present in the cheese analogue compositions include both water added in its own right and water present in other components of the hard cheese analogue composition such as in vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given below for the amount of non-animal protein present in the hard cheese analogue composition refer to dry weight of protein, and do not include water bound to the non-animal protein.

[0079] The plant protein used in the preparation of the hard cheese 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 cheese 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 cheese 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 awof 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.

[0080] In this respect, when protein is included in the cheese 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 cheese analogue compositions.

[0081] The cheese-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 cheese-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 hard cheese analogue composition during manufacture.

[0082] For example, in some embodiments, water is present in the hard cheese analogue composition in an amount of from 30 to 70% by weight, preferably from 40 to 60% by weight. The hard cheese analogue composition typically comprises one or more additional ingredients. Whilst these one or more additional ingredients may be preferable to include in the cheese analogue compositions, it will be understood that the inclusion of the one or more additional ingredients is not essential.

[0083] In preferred embodiments, the hard cheese 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 mono and diglycerides, phospholipids such as lecithin, sorbitan monostearates, or combinations thereof.

[0084] 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 degradationand / or the phase separation of the hard cheese analogue composition. It is believed that the dairy analogue composition comprising lecithin mimics the nutritional properties of the 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 hard cheese analogue composition. 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 for the present invention. Typical 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.

[0085] In preferred embodiments, the hard cheese analogue composition comprises one or more emulsifier(s) in an amount of from 0.01 to 5.0% 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.

[0086] In some embodiments, the hard cheese analogue composition further comprises culture(s). In preferred embodiments, culture(s) are 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 Brevibacterium linens, Lactobacillus paracasei, Pediococcus acidilactici, Propionibacterium freudenreichii , ora mixture thereof. In one or more embodiments, the culture is present in the hard cheese 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.

[0087] In one or more embodiments, the hard cheese analogue composition further comprises gum(s). In preferred embodiments, gum(s) are 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, or a combination thereof.Some of the gums are hydrocolloids, i.e. substances which form a gel in the presence of water. The hydrocolloids comprise, for example, xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, gum arabic, and a combination thereof.

[0088] In one or more embodiments, the gum is present in the hard cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

[0089] In one or more embodiments, the hard cheese analogue composition further comprises sugar. In preferred embodiments, sugar is selected from sucrose, glucose, fructose, maltose, or a mixture thereof.

[0090] In one or more embodiments, sugar is present in the hard cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

[0091] Preferably, the hard cheese analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1 to 5% by weight of the cheese analogue composition.

[0092] Preferably, the hard cheese analogue composition comprises one or more colouring additives, preferably 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.

[0093] In some embodiments, the hard cheese analogue composition further comprises one or more of: i) 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; and ii) hydrocolloids.

[0094] Examples of other additives that may be included in the cheese analogue compositions include a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid antioxidants, liquid acidity regulators, acidity regulators (lactic acid, citric acid), liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives (potassium sorbate), sweeteners, oxidising agents, reducing agents, antioxidants, acidity regulators, or combinations thereof.

[0095] In preferable embodiments, the hard cheese analogue composition is substantially free of enzymes, and more preferably, the hard cheese analogue composition is free of enzymes.In preferable embodiments, the hard cheese analogue is suitable for consumption by vegetarians and vegans. Accordingly, in preferable embodiments, the hard cheese analogue composition is substantially free of animal protein and / or animal fats, and more preferably, the hard cheese analogue composition is free of animal protein and / or animal fats.

[0096] In preferable embodiments, the hard cheese analogue composition is substantially free of animal-derived products, and more preferably, the hard cheese analogue composition is free of animal-derived products. In these embodiments, the cheese analogue compositions 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 cheese analogue compositions are suitable for consumption by vegetarians since they do not include fats or proteins derived from animals. However, it will of course be understood that such cheese analogue compositions are not suitable for consumption by vegans.

[0097] However, in some embodiments, the cheese analogue compositions may comprise animal-derived products such as animal derived proteins or fats. Accordingly, in some embodiments, the hard cheese 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 embodiments where the cheese analogue compositions comprise one or more animal-derived products, the one or more animal-derived products are typically present in the hard cheese analogue composition in an amount of from 0.1 to 90%, preferably from 0.1 to 50%, and more preferably from 20% by weight of the cheese analogue composition.

[0098] The specific properties of the hard 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 hard cheese analogue composition may be tailored and optimised 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.

[0099] In preferable embodiments, the hard cheese analogue composition comprises from 30 to 60% by weight of water, from 8 to 35%, preferably from 20 to 35% by weight of fat composition; and wherein the weight percent of starch in the hard cheese analogue composition is from 20% to 30%; preferably, wherein the hard cheese analogue composition is a hard cheeseanalogue composition selected from grana Padano cheese, pecorino romano cheese, parmesan cheese cheese, or similar-type cheese analogue compositions.

[0100] In preferable embodiments, the hard cheese analogue composition comprises from 45 to 75% by weight of water; and wherein the combined weight percent of starch and non-animal protein in the hard cheese analogue composition is from 20 to 35%. Typically, the fat composition will be present in an amount of from 5 to 35%, preferably from 20% to 35% by weight of the composition. Typically, such hard cheese analogue composition is a Cheddar cheese, gouda cheese, edam cheese, Emmental cheese, gruyere cheese, or similar-type cheese analogue compositions.

[0101] According to a second aspect of the invention, there is provided a food product comprising a hard cheese analogue composition according to the first aspect of the invention.

[0102] Preferably, the food product is a vegetarian or vegan food substitute product.

[0103] Preferably, the food product comprises grana Padano cheese, pecorino romano cheese, parmesan cheese, gouda cheese, emmental cheese, Cheddar cheese, edam cheese, gruyere cheese, or similar-type cheese analogue compositions.

[0104] The properties of the cheese-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, and resilience. Such means include taste testers, which can provide feedback on properties of the composition or food product such as juiciness (or dryness), 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 5. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0105] 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 Technol., 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis test, Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein.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).

[0106] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0107] 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.

[0108] 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 from the 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’.

[0109] 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.

[0110] 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 ofmaximum 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.

[0111] According to a third aspect of the invention, there is provided the use of a fat composition according to the present invention in a hard cheese analogue composition.

[0112] Preferably, the use further comprises using the hard cheese analogue composition in a food product, such as those discussed above.

[0113] Preferably, the hard cheese analogue composition and / or food product are as discussed above in accordance with the first and second aspects of the invention.

[0114] Typically, the use comprises using the fat composition to improve one or more sensory properties and / or one or more functional properties of the hard cheese analogue composition when compared to an analogous hard cheese analogue composition comprising the same amount by weight of conventional fats, such as coconut oil, rapeseed oil or sunflower oil. It has been found that one or more properties can be improved, or the extent to which a desirable property reduces over time reduced for the following characteristics. Preferably, the one or more sensory properties comprise hardness, adhesiveness, cohesiveness, resilience, springiness, viscosity, flowability, spreadability, smoothness or a combination thereof. Preferably, the one or more functional properties comprise ability to slice, ability to handle, ability to stretch when heated (for example in pizza applications), reduction in waste during slicing, reduction of waste during shredding, improved quality of the cheese, or a combination thereof.

[0115] The term analogous cheese analogue composition as used herein is used to refer to an equivalent weight of a hard cheese analogue composition that is identical to the hard cheese analogue composition of the invention, with the exception of the nature of the fat present therein.

[0116] In preferable embodiments, the use comprises using the fat composition to improve the nutritional profile of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

[0117] In preferable embodiments, the use comprises using the fat composition to improve the effect of in vivo cholesterol levels in a consumer of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.The analogous cheese analogue composition contains the same amount by weight of coconut oil as the hard cheese analogue composition of the invention contains the fat composition. The nutritional profile of the hard cheese analogue composition of the invention may be improved in comparison to coconut oil since it contains a lower total amount of saturated fatty acid residues per unit weight than coconut oil. Coconut oil contains around 90% 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 hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil, although it will be appreciated that other health and wellbeing benefits may also be realised by the use of the fat compositions in cheese analogue compositions in place of coconut oil and similar fats.

[0118] In preferable embodiments, the use comprises using the fat composition to improve hardness of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. It is believed that the fat composition used according to the present invention interacts with the other ingredients of the hard cheese analogue composition to harden the cheese analogue composition. The hard cheese analogue composition comprises a matrix wherein the ingredients are well dispersed to collaborate together leading to an enhanced hardness.

[0119] In highly preferred embodiments, the use comprises using the fat composition to improve the firmness of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. In such embodiments, preferably, the use comprises using the hard cheese analogue composition in a spreadable cheese food product such as cream cheese. The inventors have found that the fat composition used according to the present invention homogenously dispersed into the hard cheese analogue composition results in a improve firmness and a better tasting experience for the customers.

[0120] In highly preferred embodiments, the use comprises using the fat composition to improve the dairy flavour of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil. Without being limited by theory, it is believed that the slower melt-away compared to coconut oil is believed to enhance the flavor delivery of the flavouring system used in the cheese analogue composition. Indeed, it has been found that the slower melt-away of the hard cheese analoguecomposition comprising the fat according to the present invention leads to a slower dissolution and slower release of the flavouring ingredients in the fat composition. The dairy flavor enhancement appears when the hard cheese analogue composition is consumed. Many flavour and flavouring additive compounds are fat soluble and so are dissolved within the fat of the cheese analogue composition.

[0121] According to a fourth aspect of the invention, there is provided a process of manufacturing a hard cheese 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, starch, and optionally non-animal protein and / or one or more additional components and; optionally forming the hard cheese analogue composition into food products.

[0122] The process of the invention may comprise any suitable process known in the art for forming cheese analogue compositions and food products comprising said compositions.

[0123] Typically, the ingredients of the composition are typically mixed with a shear mixer. For example, a higher shear is used to mix the ingredients when producing the hard cheese analogue composition. A relatively lower shear is typically used for harder cheese analogue compositions.

[0124] In one or more embodiments, the process comprises combining the ingredients at a temperature of of from 40 to 100°C, preferably from 70 to 90°C. At such temperatures, the fat composition will melt and be able to be mixed intimately and uniformly with the water, starch and optionally non-animal protein and other components if present so as to form a uniform system. The components can be mixed with each other in any suitable order, as will be appreciated by those skilled in the art.

[0125] Optionally, the process further comprises a step of homogenization of the cheese analogue composition. More preferably, the homogenization is performed under pressure; 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 cheese 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.

[0126] In one or more embodiments, the process further comprises a step of fermentation of the hard cheese analogue composition or the food product. Typically, the fermentation is performed ata 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.

[0127] In one or more embodiments, the process further comprises a step of storage of the hard cheese analogue composition or the food product. The storage may be performed at a temperature of from 1 to 20°C, preferably from 1 to 10°C, preferably from 2 to 6°C, for at least 15 hours, preferably at least 20 hours.

[0128] In one or more embodiments, the process further comprises a step of maturation of the hard cheese analogue composition or the food product. For example, the maturation is usually performed at a temperature of from 1 to 20 °C, preferably from 5 to 15°C, for a period of at least 60 days, preferably at least 80 days.

[0129] 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.

[0130] Whilst the above-described steps are preferable steps for manufacturing 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.

[0131] DETAILED DESCRIPTION OF THE INVENTION

[0132] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0133] Example 1

[0134] Fat A is coconut oil.

[0135] Fat B is a blend comprising 60% by weight of shea stearin and 40% by weight of high oleic sunflower oil.

[0136] Fat C is a blend comprising 40% by weight of shea stearin and 60% by weight of high oleic sunflower oil.

[0137] Fat D is a refence composition comprising anhydrous milk fat (AMF).

[0138] The fat compositions of Fat A to Fat C are shown in Table 1 below.Table 1

[0139]

[0140] Fat B and Fat C have an improved nutritional profile relative to Fat A and Fat B due to having lower amounts of saturated fatty acid residues.

[0141] Example 2

[0142] Method for preparation of plant-based sliced cheese

[0143] Sliced cheeses 1 and 2 were made from cheese analogue compositions comprising Fat B, or Fat D.

[0144] The following procedure was used for the preparation of the sliced cheeses of the following examples:

[0145] 1. Fat B or D were melted and mixed with additives to obtain a melted fat blend. 2. Water and dry ingredients were mixed and heated to 60°C to obtain a water fat blend.

[0146] 3. The melted fat blend was combined to the water blend and heated to 85°C.

[0147] 4. The sliced cheese were molded, and store refrigerated.

[0148] The compositions of the sliced cheese are shown below in Table 2.Table 2

[0149]

[0150] Hardness

[0151] The sliced cheese samples were each evaluated using the TA.XTPIus texture analyzer. The TA-25 probe is pressed onto the samples at a depth of 12 mm, a test speed of 1 mm / sec, and a trigger force of 5 g. The force applied at 12 mm was recorded. The maximum force corresponds to the hardness value. The results of these tests are shown in Table 3.

[0152] Table 3

[0153]

[0154] It was found that Sample 1 closely matches the firmness Reference 2.

[0155] Six testers were asked to rank the sliced cheese based on the firmness, brittleness and overall preference. The cheese that had the higher numbers of testers was the most preferred one. Results are shown in Table 4 below.Table 4

[0156]

[0157] It can be seen that Sample 1 had a higher score when compared to Reference 2 in terms of Firmness and brittleness. Furthermore, Sample 2 and Reference had similar score in term of overall preference.

Claims

CLAIMS1. A hard cheese analogue composition comprising from 5 to 40% by weight of a fat composition; from 1 to 45% by weight of starch; from 0 to 15% by weight of non-animal protein; and from 30% to 85% by weight of water; wherein the fat composition comprises (a) shea stearin and (b) a vegetable liquid oil.

2. The hard cheese analogue composition according to Claim 1 , wherein the fat composition comprises (a) from 5 to 80% by weight of shea stearin and (b) from 20 to 95% by weight of a vegetable liquid oil, such as (a) from 20 % to 80% by weight of shea stearin and (b) from 20 to 80% of a vegetable liquid oil, preferably (a) from 40% to 80% by weight of shea stearin and (b) from 20 to 80% by weight of a vegetable liquid oil, and (a) more preferably from 50% to 70% by weight of shea stearin and (b) from 30 to 70% by weight of a vegetable liquid oil.

3. The hard cheese analogue composition according to Claim 1 or 2, wherein the fat composition comprises less than 80% by weight of saturated fatty acid residues; from 5% to 50% by weight of stearic acid residues (C18:0); less than 35% by weight of linoleic acid residues (C18:2); and less than 15 % by weight of a-linolenic acid residues (C18:3); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

4. The hard cheese analogue composition according to anyone of any preceding claim, wherein the fat composition comprises from 10 to 70% by weight of saturated fatty acid residues; from 15 to 65% 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 70% by weight of saturated fatty acids residues.

5. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 30% by weight of lauric acid residues (C12:0); preferably, wherein the composition comprises less than 25% by weight of lauric acid residues (C12:0); more preferably, wherein the composition comprises less than 2% by weight of lauric acid residues (C12:0), or from 10 to 30% by weight of lauric acid residues (C12:0); and advantageously wherein the composition does not comprise lauric acid residues (C12:0).

6. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 10% to 40% by weight stearic acid (C18:0); such as from 10% to 25% by weight stearic acid (C18:0) or from 25% to 40% by weight stearic acid (C18:0).

7. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 2 to 15% by weight of linoleic acid residues (C18:2); preferably from 2 to 10% by weight of linoleic acid residues (C18:2); more preferably from 2 to 9% by weight of linoleic acid residues (C18:2).

8. The hard cheese analogue composition according to the preceding claim, wherein the fat composition comprises less than 0.8% by weight of a-linolenic acid residues (C18:3); and more preferably, less than 0.5% by weight of a-linolenic acid residues (C18:3); such as less than 0.1% by weight of a-linolenic acid residues (C18:3).

9. The hard cheese analogue composition according to any one of claims 1 to 7, wherein the fat composition comprises from 1 to 15% by weight of a-linolenic acid residues (C18:3); and more preferably, from 1 to 8% by weight of a-linolenic acid residues (C18:3); such as from 1 to 5% by weight of a-linolenic acid residues (C18:3).

10. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises less than 5% by weight of trans-fatty acids; preferably, less than 3% by weight of trans-fatty acids; more preferably, less than 1 % by weight of trans-fatty acids; and advantageously, the fat composition does not comprise trans-fatty acids.11 . The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises 20% by weight or less; preferably 10% by weight or less of palmitic acid (C16:0); and most preferably 5% by weight or less of palmitic acid (C16:0).

12. The hard cheese 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% by weight of palm oil, and most preferably wherein the composition does not comprise palm oil.

13. The hard cheese analogue composition according to any preceding claim, wherein the fat composition is a non-hydrogenated fat composition.

14. The hard cheese analogue composition according to any preceding claim, wherein (a) shea stearin and (b) the vegetable liquid oil are non-interesterified; preferably, the fat composition is a non-interesterified fat composition.

15. The hard cheese analogue composition according to any one of claims 1 to 13, wherein the fat composition is an interesterified fat; preferably, the fat composition comprises an interesterified fat blend; optionally wherein the interesterified fat blend has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

16. The hard cheese analogue composition according to any one of claims 1 to 13, or 15, wherein the fat composition comprises (a) interesterified shea stearin and (b) the vegetable liquid oil.

17. The hard cheese analogue composition according to any one of claims 1 to 13, or 15 to 16, wherein the fat composition comprises (a) shea stearin and (b) an interesterified vegetable liquid oil.

18. The hard cheese analogue composition according to any one of claims 1 to 13, or 15 to 17, wherein the fat composition comprises an interesterified fat blend of (a) shea stearin and (b) the vegetable liquid oil.

19. The hard cheese analogue composition according to any one of claims 1 to 13, or 15 to 18, wherein the fat composition comprises a fat blend of interesterified (a) shea stearin and (b) an interesterified vegetable liquid oil.

20. The hard cheese analogue composition according to any preceding claim, wherein the (b) vegetable liquid oil is selected from rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice brand oil, camelina oil, sesame oil, walnut oil, or any oil derived thereof and any mixture thereof.21 . The hard cheese analogue composition according to any preceding claim, wherein the fat composition a blend of (a) shea stearin and (b) rapeseed oil and / or a blend of (a) shea stearin and (b) high oleic rapeseed oil.

22. The hard cheese analogue composition according to any preceding claim, wherein the fat composition does not comprise rapeseed oil and / or high oleic rapeseed oil.

23. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises a blend of (a) shea stearin and (b) high oleic sunflower oil; and / or a blend of a blend of (a) shea stearin and (b) soybean oil.

24. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 50 to 70% by weight of (a) shea stearin and from 30 to 50%by weight of (b) high oleic sunflower oil, or from 70 to 90% by weight of (a) shea stearin and from 10 to 30% by weight of (b) high oleic sunflower oil.

25. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises one or more of:i). a solid fat content (SFC) N10 of from 30 to 80, preferably from 35 to 65, such as from 35 to 50 or from 55 to 70, as measured on the unstabilised fat according to ISO 8292-1 ;ii). a solid fat content (SFC) N20 of from 20 to 65, preferably from 30 to 60, such as from 30 to 45 or from 45 to 65 as measured on the unstabilised fat according to ISO 8292-1 ;iii). a solid fat content (SFC) N30 of from 20 to 55, preferably of from 20 to 35 or from 35 to 55, as measured on the unstabilised fat according to ISO 8292-1 ; and / oriv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, more preferably less than 2 measured on unstabilised fat according to ISO 8292-1.

26. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 10 to 30% by weight of (a) shea stearin and from 70 to 90% by weight of (b) high oleic sunflower oil, or from 30 to 50% by weight of (a) shea stearin and from 50 to 70% by weight of (b) high oleic sunflower oil.

27. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises one or more of:i). a solid fat content (SFC) N10 of less than 30, preferably from 8 to 30, such as from 8 to 18 or from 18 to 35, as measured on the unstabilised fat according to ISO 8292-1 ;ii). a solid fat content (SFC) N20 of less than 25, preferably from 3 to 25, such as from 3 to 15 or from 15 to 25 as measured on the unstabilised fat according to ISO 8292-1 ;iii). a solid fat content (SFC) N30 of less than 18, preferably of from 1 to 5 or from 5 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / or iv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, morepreferably less than 2 measured on unstabilised fat according to ISO 8292-1.

28. The hard cheese analogue composition according to any preceding claim, wherein the fat composition further comprises (c) a vegetable fat; preferably wherein the fat composition comprises a blend of (a) shea stearin, (b) the vegetable liquid oil and (c) the vegetable fat.

29. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 5 to 60% by weight of (a) shea stearin, from 5 to 50% by weight of (b) a vegetable liquid oil and from 5 to 60% of (c) a vegetable fat; preferably from 15 to 50% by weight of (a) shea stearin, from 10 to 40% by weight of (b) a vegetable liquid oil and from 20 to 50% by weight of (c) a vegetable fat; more preferably from 30 to 50% by weight of (a) shea stearin and from 15 to 30% by weight of (b) a vegetable liquid oil and from 30 to 50% of (c) a vegetable fat.

30. The hard cheese analogue composition according to any preceding claim, wherein the fat composition further comprises a vegetable fat selected from palm fat, coconut fat, shea butter, shea olein, 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, any fractions thereof, any interesterified forms thereof, or any combinations thereof.31 . The hard cheese analogue composition according to any preceding claim, wherein the fat composition (c) a vegetable fat being coconut oil.

32. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises a blend of (a) shea stearin, (b) high oleic sunflower oil and (c) coconut oil.

33. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises from 5 to 60% by weight of (a) shea stearin, from 5 to 50% by weight of (b) high oleic sunflower oil and from 5 to 60% of (c) coconut oil; preferably from 15 to 50% by weight of (a) shea stearin, from 10 to 40% by weight of (b) high oleic sunflower oil and from 20 to 50% by weight of (c) coconut oil; more preferably from 30 to 50% by weight of (a) shea stearin and from 15 to 30% by weight of (b) high oleic sunflower oil and from 30 to 50% of (c) coconut oil.

34. The hard cheese analogue composition according to any preceding claim, wherein the fat composition comprises one or more of:i). a solid fat content (SFC) N10 of from 30 to 80, preferably from 40 to 65,such as from 42 to 60, as measured on the unstabilised fat according to ISO 8292-1 ;ii). a solid fat content (SFC) N20 of from 10 to 40, preferably from 15 to 35, such as from 15 to 30 as measured on the unstabilised fat according to ISO 8292-1 ;iii). a solid fat content (SFC) N30 of less than 20, preferably of from 5 to 20 or from 5 to 15, as measured on the unstabilised fat according to ISO 8292-1 ; and / oriv). a solid fat content (SFC) N40 of less than 10, preferably less than 5, more preferably less than 2 measured on unstabilised fat according to ISO 8292- 1.

35. The hard cheese analogue composition according to any preceding claim, wherein the fat composition is present in the hard cheese composition in an amount of from 15 to 40% by weight, preferably from 20 to 40% by weight.

36. The hard cheese analogue composition according to any preceding claim, wherein the fat composition is in a form of a blend; preferably, wherein (a) shea stearin, the (b) vegetable liquid oil; and optionally (c) the vegetable fat are mixed together.

37. The hard cheese analogue composition according to any preceding claim, wherein the fat composition is homogeneous.

38. The hard cheese analogue composition according to any preceding claim, wherein the fat composition is in a melted state.

39. The hard cheese analogue composition according to any preceding claim, wherein the starch comprises non-modified starch, modified starch, or a combination thereof.

40. The hard cheese analogue composition according to any preceding claim, 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, modified potato starch or a combination thereof.41 . The hard cheese analogue composition according to any preceding claim, wherein the weight percent of starch in the hard cheese analogue composition is from 3 to 30%, preferably from 3 to 20%, more preferably of from 5 to 15% by weight.

42. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition comprises one or more non-animal proteins, such as one or more proteins derived from fungi, plants, or a combination thereof.

43. The hard cheese analogue composition according to any preceding claim, 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, faba bean protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; and / 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 derived milk products, or a combination thereof.

44. The hard cheese analogue composition according to any preceding claim, wherein the weight percent of non-animal protein in the hard cheese analogue composition is less than 30% and preferably less than 20%, more preferably less than 10%, more preferably less than 5%.

45. The hard cheese analogue composition according to any preceding claim, wherein water is present in the hard cheese analogue composition in an amount of from 30 to 70% by weight, preferably from 40 to 60% by weight.

46. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition comprises one or more emulsifier(s).

47. The hard cheese analogue composition according to any of the preceding claims, wherein the hard cheese 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, mono-diglycerides, lactic acid esters of mono and diglycerides, phospholipids such as lecithin, sorbitan monostearates, or combinations thereof; preferably wherein the hard cheese analogue composition comprises one or more emulsifier(s) comprises lecithin such as egg lecithin, soy lecithin and / or sunflower lecithin.

48. The hard cheese analogue composition according to any of the preceding claims, wherein the hard cheese analogue composition comprises one or more emulsifier(s) in an amount of from 0.01 to 5.0% 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.

49. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises culture(s).

50. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese 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 Brevibacterium linens, Lactobacillus paracasei, Pediococcus acidilactici, Propionibacterium freudenreichii , or a mixture thereof.51 . The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises culture(s) present 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 0.010 to 0.1% by weight.

52. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises gum(s).

53. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises gum(s) selected from xanthan gum, guar gum, locust bean gum, gellan gum, bean gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya, or a combination thereof.

54. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises gum(s) present in the hard cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

55. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises sugar.

56. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises sugar selected from sucrose, glucose, fructose, maltose, or a mixture thereof.

57. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises sugar present in the hard cheese analogue composition in an amount of from 0.05 to 5% by weight, preferably from 0.05 to 2% by weight and more preferably from 0.10 to 2% by weight.

58. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.1% to 5% by weight of the cheese analogue composition.

59. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition comprises one or more colouring additives, preferably 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.

60. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises one or more of: i) 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; and ii) hydrocolloids.61 . The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition further comprises a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, acidity regulators (lactic acid, citric acid), liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fiber, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives (potassium sorbate), sweeteners, oxidising agents, reducing agents, anti-oxidants, acidity regulators, or combinations thereof.

62. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition is substantially free of enzymes, preferably, wherein the hard cheese analogue composition is free of enzymes.

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

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

65. The hard cheese analogue composition according to any one of Claims 1 to 62, wherein the hard cheese 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 milk fats, or a combination thereof; preferably, wherein the one or more animal-derived products are present in the hard cheese analogue composition in an amount of from 0.1 to 90%, preferably from 0.1 to 50%, and more preferably from 20% by weight of the cheese analogue composition.

66. The hard cheese analogue composition according to any preceding claim, wherein the hard cheese analogue composition comprises from 30 to 60% by weight of water, from 8 to 35%, preferably from 20 to 35% by weight of fat composition; and wherein the weight percent of starch in the hard cheese analogue composition is from 20 to 30%; preferably, wherein the hard cheese analogue composition is grana Padano cheese, pecorino romano cheese, parmesan cheese cheese, or similar-type cheese analogue compositions.

67. The hard cheese analogue composition according to any one of claims 1 to 65, wherein the hard cheese analogue composition comprises from 45 to 75% by weight of water, from 5 to 35%, preferably from 20 to 35% by weight of fat composition; and wherein the weight percent of starch in the hard cheese analogue composition is from 20 to 35%; preferably, wherein the hard cheese analogue composition is a Cheddar cheese, gouda cheese, edam cheese, emmental cheese, gruyere cheese or similar-type cheese analogue composition.

68. A food product comprising a hard cheese analogue composition according to any preceding claim.

69. The food product according to Claim 68, wherein the food product is a vegetarian or vegan cheese substitute food product.

70. The food product according to Claim 68 or Claim 69, wherein the food product comprises grana Padano cheese, pecorino romano cheese, parmesan cheese cheese, gouda cheese, edam cheese, emmental cheese, Cheddar cheese, or gruyere cheese.71 . Use of a fat composition according to any one of claims 1 to 38 in a cheese analogue composition.

72. Use according to Claim 71 , wherein the use further comprises using the hard cheese analogue composition in a food product.

73. Use according to Claim 71 or Claim 72, wherein the hard cheese analogue composition and / or food product are as defined in any one of Claims 1 to 70.

74. Use according to any one of claims 71 to 73, wherein the use comprises using the fat composition to improve one or more sensory properties and / or one or more functional properties of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of conventional fats such as coconut oil, rapeseed oil or sunflower oil.

75. Use according to Claim 74, wherein the one or more sensory properties comprise hardness, adhesiveness, cohesiveness, resilience, springiness, viscosity, flowability, spreadability, smoothness, or a combination thereof.

76. Use according to Claim 74 or 75, wherein the one or more functional properties comprise ability to slice, ability to handle, ability to stretch when heated, reduction in waste during slicing, reduction of waste during shredding, improved quality of the cheese, or a combination thereof.

77. Use according to any one of Claims 74 to 76, wherein the use comprises using the fat composition to improve the nutritional profile of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

78. Use according to any one of Claims 74 to 77, wherein the use comprises using the fat composition to improve the hardness of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

79. Use according to any one of Claims 74 to 78, wherein the use comprises using the fat composition to increase the firmness of the hard cheese analogue composition when compared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.

80. Use according to any one of Claims 74 to 79, wherein the use comprises using the fat composition to improve the dairy flavor of the hard cheese analogue composition whencompared to an analogous cheese analogue composition comprising the same amount by weight of coconut oil.81 . A process of manufacturing a hard cheese analogue composition according to any one of Claims 1 to 67, or a food product according to any one of Claims 68 to 70, wherein the process comprises: Combining a fat composition as defined in any one of Claims 1 to 38, water, starch, and optionally non-animal protein and / or one or more additional components; and optionally, forming the hard cheese analogue composition into food products.

82. The process according to claim 81 , wherein the process further comprises a step of homogenization of the hard cheese analogue composition; preferably, wherein the homogenization is performed under pressure; preferably, wherein the homogenization performed under a pressure of from 100.105to 300.105Pa and then, under a pressure of from 20.105to 200.105Pa.

83. The process according to any one of claims 81 or 82, wherein the process further comprises a step of fermentation of the hard cheese analogue composition or the food product; preferably, wherein the fermentation is performed at a temperature of from 30 to 50 °C for 1 to 20 hours.

84. The process according to any one of claims 81 to 83, wherein the process further comprises a step of storage of the hard cheese analogue composition or the food product; preferably, wherein the storage is performed at a temperature of from 1 to 10°C, preferably from 2 to 6°C, for at least 15 hours, preferably at least 20 hours.

85. The process according to any one of claims 81 to 84, wherein the process further comprises a step of maturation of the hard cheese analogue composition or the food product; preferably, wherein the maturation is performed at a temperature of from 1 to 20°C, preferably from 5 to 15°C, for a period of at least 60 days, preferably at least 80 days.

86. The process according to any one of claims 81 to 85, wherein the process comprises high moisture extrusion.

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