AU2013339762B2

AU2013339762B2 - Fat system for use in foods, cosmetics or pharmaceuticals

Info

Publication number: AU2013339762B2
Application number: AU2013339762A
Authority: AU
Inventors: Rene Baumann; William Hanselmann; Heiko Spitzbarth; Erich J. Windhab; Dirk Zwanzig
Original assignee: Florin AG; Eidgenoessische Technische Hochschule Zurich ETHZ; Mifa AG Frenkedorf
Current assignee: Florin AG; Eidgenoessische Technische Hochschule Zurich ETHZ; Mifa AG Frenkedorf
Priority date: 2012-10-29
Filing date: 2013-10-24
Publication date: 2016-07-28
Anticipated expiration: 2033-10-24
Also published as: EP2879506B1; WO2014067637A1; DK2879506T3; HK1217413A1; AU2013339762A1; EP2879506A1; DE102012021545A1; CN105142415B; CN105142415A

Abstract

The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjustable, techno-functional and/or nutritionally physiological relevant properties.

Description

Fat system for use in foods, cosmetics or pharmaceuticals

Description Generic part

The invention relates to a fat system, e.g. a food fat system.

Furthermore, the invention relates to a fat system, e.g. a cosmetic fat system, in addition, the invention relates to a fat system, e.g. a pharmaceutical fat system.

Finally, the invention relates to a product for use in fat.-containing foods, cosmetics and pharmaceuticals.

All the applications according to the invention, i.e. the food fat systems, the cosmetic fat systems, the pharmaceutical fat systems and the products of the invention, are subject to a single inventive concept, namely the structuring/substructuring of multiphase fatty substances which, over a certain wide temperature range, exhibit a consistency and stability that is, as far as possible, temperature-independent and possess properties that are adjustable, technofunctional and/or relevant to nutrition physiology.

State of the art

Fats or fatty substances can be used in most diverse forms in foods, pharmaceuticals and cosmetics. They can be used directly by the consumer, for example, as butter, margarine, skin creams, and ointments, or can be processed as semi finished products by industry, e.g. puff-pastry margarine for the production of puff pastry.

Generally speaking, such fat systems consist mainly of a mixture of crystallized fat fractions and liquid fat at a specific temperature, e.g. room temperature. Here, the crystallized fat fraction is referred to as hard fat or structuring fat. These hard fats can take on various functions. They have a direct influence on the flow behavior of the final product. This is a very important quality factor when applying a cream to the skin by hand, working thin layers of puff-pastry fat into a dough, or even when consuming such fatty substances directly. Important elements of a hard fat are the nature and melting point of the fat, the percentage of hard fat in the total fat system and the crystal size or structure of a crystal network. Depending on the product and application, the proportion of hard fat is between 20-80% w/w of the total fat.

In order to adjust the plastic properties or calorie content of such fatty substances, an aqueous phase can also be dispersed in the liquid fat phase (= oil phase). A w/o emulsion is formed, the structure of which can be additionally stabilized by the hard fat crystal particles suspended in the oii phase.

Generally speaking, the consistency and flow properties of fat systems are highly temperature-sensitive. Depending on the temperature, fat fractions in the overall system can crystallize out or dissolve. This can result in very large macro-structural fluctuations, accompanied by a change in properties, within the range of a few degrees Celsius. Precisely when applying a cream to the surface of the skin or working puff-pastry fats into a dough, the most consistent plastic behavior of the substance is the decisive quality factor.

As a rule, hard fats have high contents of saturated fatty acids and trans fatty acids. Recent research proves that such components have a negative effect on cardiovascular health. Furthermore, palm oil-based hard fats have come in for public criticism on account of rainforest deforestation as a result of the establishment of large palm plantations. Added to this is the fact that obesity has become an increasingly serious health problem, not only in the industrialized world, but also in urban regions of developing countries. For this reason, reducing the calories in foods is an important selling factor, particularly in the case of fat systems with their typically high energy density.

All previous strategies for reducing calories consisted in introducing a dispersed aqueous phase into the continuous fluid oil phase, which contains hard fat particles. WO 2010/069747 describes a reduced-fat spread {< 40% total fat) with non-gelling proteins in the dispersed aqueous phase. In WO 2010/069752 this aqueous phase is gelled to form a reduced fat spread (< 45% total fat).

Such fat systems can be produced in many different ways. The most common method of production includes the following steps: 1. Mixing the liquid hard fat with the liquid oil phase and, if available, the aqueous fraction, in order to produce a preliminary emulsion. 2. Cooling this preliminary emulsion with mechanical energy input to produce a w/o emulsion and crystallize out the hard fat. 3. Setting the necessary plasticity by further fine dispersions of the water droplets and hard fat crystals, e.g. in a pin mixer. 4. Building up a crystal network in a temperature-controlled "holding tube". 5. Shaping and packing the product.

The above process described is extremely energy-intensive and the crystallization of the hard fat is affected by the eutectic behavior in the mixture of hard fat and liquid oil. In addition, as a result of energy dissipation, caused by the large amount of mechanically introduced energy, hard fat dissolves again so that during storage and/or transport, the hard fat is uncontrollably, structurally re-crystallized. This has a massive influence on the plasticity of the resulting product, which can lead to serious issues, e.g. when processing puff pastry.

In another manufacturing process, hard fat that has already been crystallized out and is in the form of a powder, is mixed with the liquid oil phase. This alternative production method results in big energy savings. In addition, re-crystallization during storage and distribution is reduced to a minimum. Such a fat powder can be manufactured by cold spraying (EP 1 285 584), by supercritical melt micronization (WO 2010/069752) or by phase inversion (EP 0 293 908).

In WO 2006/087090, disc-shaped primary particles (thickness 0.01-0.5 pm) were agglomerated to form 0.5-10 mm granules by means of liquid oil or w/o emulsions. By incorporating them into liquid oil, these granules again break down into the primary particles and then develop their effect as structural agents. The upstream agglomeration stage is beneficial to improved handling of the fat powder. A process for producing aqueous, frozen or solidified, storage-stable, free-flowing powder micro capsules has previously been described in DE 197 50 479 Al. Patent claim 11 describes a process having the features of claim 1, whereby by spraying an O/W/O emulsion into the dispersed water droplets containing the fat/oil spray droplets, said spray droplets, for their part, show a second fat/oil phase which is also finely dispersed in droplet form, where the total drop is solidified when the outer fat/oil phase solidifies and the internal second fat/oil phase, in its melted or partially melted state, may be present at storage temperature, unlike the outer fat/oil phase. DE 697 36 679 T2 relates to the manufacture of a free-flowing fat in specific weight ratios with fillers, which are very specialized.

The discussion of documents, acts, materials, devices, articles and the like is included in this specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all of these matters formed part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed before the priority date of each claim of this application.

Where the terms "comprise", "comprises", "comprised" or "comprising" are used in this specification (including the claims) they are to be interpreted as specifying the presence of the stated features, integers, steps or components, but not precluding the presence of one or more other features, integers, steps or components, or group thereof.

The invention is based on the general issue of setting the consistency, flow and stability behavior of food-grade, cosmetic and pharmaceutical product fat systems, as well as the products required for this, in a way that is more application-specific and to incorporate new structure-forming properties that improve texture in such products.

In particular, one aspect of the invention is creating fat systems, e.g. food fat systems with significantly reduced temperature-dependent consistency, flow and stability properties and, from preference, calorie-reduced and functionalized fat systems for food, which during manufacture lead to improved sensory and technofunctional texture properties.

Furthermore, another aspect of the invention is creating cosmetic fat systems with significantly reduced temperature-dependent consistency, flow and stability properties and, from preference, calorie-reduced and functionalized fat systems with improved texturing properties for cosmetics.

In addition, another aspect of the invention is creating, within the total, pharmaceutical fat systems with significantly reduced temperature-dependent consistency, flow and stability properties and, from preference, calorie-reduced and functionalized fat systems for pharmaceutical products with improved texturing properties.

Finally, a further aspect of the invention is creating a product, with significantly reduced temperature-dependent consistency, flow and stability properties and which can be specifically functionalized for food, cosmetic and pharmaceutical fat systems.

In all these fat systems, efforts are simultaneously made, on the one hand, to reduce the calorie density and on the other, to include targeted functional properties, preferably in a hard fat phase. In this case the total hard fat percentage is to be reduced, without losing its structuring properties in the fat system, where the fat compound should remain consistently free-flowing and/or malleable or stable over a specific temperature range and introduce novel texture-forming properties in the resulting final products to improve their manufacturing, consumption and application properties.

One issue is addressed by the features of the present invention which provide a food fat system, cosmetic fat system or pharmaceutical fat system with clearly reduced temperature-dependent consistency and stability behavior and adjustable, technologically and/or nutritionally relevant functional properties, where high-melting, substructured fat particles are suspended in a low-melting fat phase, oil phase or water phase or water/oil emulsion, where, as a result of the separation into a low and high-melting oil or fat fraction and of the arrangement of the high-melting hard fat phase in the form of suspended, dispersed hard fat particles in the low-melting oil fraction phase, as well as the additional substructuring of the dispersed hard fat particles as a result of incorporated, dispersed water droplets and/or air bubbles or gas bubbles, the temperature dependency of the viscosity of the total system can be adjusted to a reduced extent within a temperature range of from 0 to 40 degrees Celsius, quantitatively described by the thermal viscosity coefficient—a change in viscosity in kPas per degree temperature change in °C—by a factor > 3.

Another issue is addressed by the features of the present invention which provide a product for a fat-containing food with a fat system as described above.

Some advantages

The multi-phase fat compounds, used in ali fat systems, i.e. in food, cosmetic and pharmaceutical fat systems and for the products, use, amongst other things, hard fats where the designation refers to a fat which is solid at a room temperature of approx. 20°C.

The present invention relates to the substructuring of hard fats in particle form with an inner substructure in fat compounds, which is characterized by a) improved structure stability adjustment, consistency and plastic flow properties over a wider temperature range, b) a reduction in calorie density, c) the creation of novel sensory and technofunctional texture features, and d) simplified functionalization with nutritional and/or cosmetic and/or pharmaceutical components.

The conventional process does not allow the hard fat to be structured in a sufficiently defined way, because at the start of production, the hard fat is likewise mixed in liquid form in the oil phase and as a rule eutectic effects influence the melting temperature range (e.g. lowering of the melting temperature) of the crystallizing-out hard fat fractions as a consequence of the miscibility or partial miscibility of hard fat and oil fractions.

Furthermore, conventional production of hard fat fractions rules out the integration of water or air/gas portions, for example, in such hard fat fractions.

By the substructuring according to the invention, the hard fat can be custom-structured without the interaction effects with the oii phase, and water and air/gas portions can also be integrated, which can significantiy improve the processing and application properties by novel texture formation. Over and above this, the substructured hard fat particles according to the invention allow the more efficient and simplified incorporation/encapsulation of functional components, which are relevant for sensory, nutritional and/or medical reasons. In addition, the hard fat portion or the fat portion in general can be significantly reduced in the end products as a consequence of substructuring, without having a negative effect on the customized melting, consistency, flow, stability and novel texture forming properties of the fat system. See Figure 3 of the drawing.

Hydrophobic and/or hydrophilic ingredients can be incorporated or encapsulated in the substructured hard fat fractions according to the invention, said ingredients being better protected against diffusion losses, for example, by a solid, crystalline hard fat envelope. Furthermore, the fat compounds thus produced exhibit improved structural stability over a greater temperature range. This is very important, for example, when working puff-pastry fats in doughs, because the greater structural stability can achieve an extended temperature range and even improved production stability and hence less faulty production. A further example from the cosmetics sector concerns the application behavior of a cream on the skin surface, which is kept constant over a temperature range relevant to the consumer.

New texture-improving properties according to the invention result, for example, from incorporating dispersed water droplets into the hard fat particles of a micro-structured composite food fat system according to the invention, which is preferably used as puff-pastry fat or puff-pastry margarine. The concentration and size of these incorporated water droplets, as well as the melting temperature range of the hard fat particles, enable the raising power of the puff-pastry margarine to be regulated during the baking process. Therefore, the water vapor produced during baking can be specifically adapted as a raising agent in the fat-based separation layer for the structure formation of the dough during the baking process, in other words for the gelatinizing temperature/kinetics and dough crumb solidification temperature/kinetics. in this way, the raising power and resulting baking volume are optimized and finer flakiness of the dough structure is produced in the baked product (see examples in Figures 5 and 6).

Furthermore, with a puff-pastry fat, produced according to the invention, it is possible to produce puff-pastry dough, which unlike conventional puff-pastry doughs can also be baked in a microwave. This advantage over conventional products is again attributable to the fact that the dispersed water phase, which is introduced into the hard fat, particles as a substructuring phase, can be specifically adjusted to the baking conditions in the microwave through water concentration, water droplet size distribution, and hard fat melting temperature range. The result is a puff pastry that is comparable to a product baked in the oven. Against this, the new type of rational baking in the microwave results in extremely unattractive product structures with conventionally produced puff pastry (using conventional puff-pastry fat or puff-pastry margarine) (see, for example, Figures 7 and 8).

Substructuring the hard fat powder

Hard fat can be substructured by a cold-spray method but is not limited to this. A fat-based suspension, emulsion or foam, consisting of the liquid hard fat component and the (i) solid(s), (ii) aqueous phase(s) or (iii) gas phases dispersed therein, is sprayed by a jet into a cold gas phase. The liquid hard fat crystallizes out and encloses the phases dispersed inside it. Macroscopically, a free-flowing hard fat powder is formed. The hard fat has the melting temperature range set by the fat composition and combined forming, consistency and flow properties.

Biopolymers, such as edible proteins or polysaccharides, including, for example, indigestible celluloses, may be included in the hard fat phase. In addition, further ingredients can be dispersed in the hard fat phase. Without claiming completeness, these may be, for example, vitamins, minerals, flavorings, alcohol, cocoa, and pieces or purees of fruits, vegetables, nuts, meats or fish. Emulsifiers may also be used for substructuring the hard fat. The proportion of non-hard fat materia! in the total hard fat spray powder product can be between 0.01% and 70%. Macroscopicaliy, we have a free-flowing powder in the application temperature range.

In another embodiment of the subject of the invention, the hard fat phase can also be substructured with a further liquid phase. This liquid, aqueous phase is dispersed/emulsified in the liquid hard fat and then cold-sprayed. The aqueous phase may consist, for example, of water, milk, fruit or vegetable juices, coffee or tea extracts. The aqueous phase can also be largely substructured by a gas or fat phase or by solid particles. Suitable emulsifiers are used for this. The proportion of non-hard fat materia! may again be between 0.01% and 70%. Macroscopicaliy, a free-flowing hard fat spray powder product is produced.

In another embodiment of the subject of the invention, the hard fat phase may be substructured by a gas. Here, a gas is dispersed into the liquid hard fat phase and this dispersion is then cold-sprayed. The ratio of gas to hard fat may vary between 0.1 and 3:1. Macroscopicaliy, a free-flowing hard fat powder is again produced.

Generally speaking, such a substructured hard fat powder has round particles within the diameter range of 0.1-500 pm that can be adjusted by the spray parameters. The particle morphology may, however, also exhibit other geometrical forms, such as ellipsoidal, platelet, or irregular forms.

EXAMPLE

Puff-pastry fat with a 50% (w/w) water content.

The hard fat was produced from the components described in table 1 and was liquefied at SOT.

Table 1: Example recipe for the continuous hard fat phase to produce a typical, substructured hard fat powder.

5% (w/w) polyglycerol polyricinoleate (PGPR) was added as an emulsifier. This hard fat component mixture was mixed in a rotor/stator mixer at 6,000 rpm for 2 minutes and then 40% (w/w) water was continuously dispersed during further mixing. Following the addition of water, the emulsion was mixed/dispersed for a further 15 minutes. This emulsion was then cold-sprayed (14 l/h) using a spray nozzle. The air temperature was -2Q°C and was set by vaporizing liquid nitrogen. The hard fat powder substructured in this way was removed from the process area at the foot of the cold spray tower.

The substructured hard fat was then dispersed in a w/o emulsion. The continuous emulsion phase consisted of the following components (Table 2).

Table 2: Recipe for continuous w/o emulsion

The emulsion was stabilized with 5% (w/w) PGPR. To produce this emulsion, water was continuously added to the rapeseed oil phase using a rotor/stator mixer at. 6,000 rpm and agitated for a further 10 minutes.

The substructured hard fat system was then dispersed in this w/o emulsion by agitating at 25°C in a ratio of 3:1.

According to the invention, a substructured fat powder is produced by cold -spraying a fat-based suspension, emulsion or foam. This solid powder is then dispersed in a further inventive step in a liquid oil, w/o emulsion, fat-based suspension, or fat-based foam. This produces a fat compound, which is mechanically stable over the set temperature range for the dispersed, or, as the case may be, substructured hard fat powder component, comprises a reduced hard fat component and offers a multiplicity of functionalizing possibilities by incorporating functional components into the various dispersed subphases. in the application documentation, the following terms are used as follows: a) Water/oil emulsion W/O emulsion = water in oil emulsion = water droplets as a dispersed phase in a continuous oil phase. b) O/W/O double emulsion

Oil in water in oil emulsion ~ (smaller) water droplets in (larger) oil droplets in continuous water phase surrounding the oil droplets c) As a rule, a fluid fat phase, which is completely liquid at room temperature (20°C), is described as oil. By contrast, at a higher temperature than room temperature, a melting fat and its fluid, dissolved state is not described as oil but simply as a (melted) fat phase. d) Oil/fat phase

This means oil or fat phase. e) Gas/air bubbles

Is translated by "or".

In figures 1 to 8 described below, the invention is illustrated in greater detail:

Figure 1 shows a schematic structure of a fat system according to the invention. Substructured hard fat particles are dispersed in the liquid oil phase. Substructuring may be effected by an aqueous phase, an emulsified o/w phase, a gas, hydrophilic or hydrophobic particles or functional components;

Figure 2 shows the possible combinations of hard fat particles, their substructuring by water and/or o/w emulsion, in oil and/or w/o emulsion;

Figure 3 shows the loss modulus "G" over the temperature for a conventionally produced fat compound and a fat compound according to the invention. Here, the fat compound in accordance with the invention behaves almost stably over the temperature range from 10° to 3Q°C. On the other hand, for a conventionally produced fat compound, a steep decline in structure may be detected in the same temperature range. The loss of structure is also reflected in the solid fat content (SFC) of the two masses.

To analyze the loss modulus, a rotational rheometer with a profiled plate-plate measuring geometry was used. The analysis parameters were selected as follows:

Measurements of the solid fat contents of the conventionally produced fat compound were carried out according to the direct AOCS method Cd 16b-93 using nuclear magnetic resonance (NMR). Measurement of the solid fat contents of the fat compounds according to the invention was also carried out using nuclear magnetic resonance at the respective temperatures of 10°C and 30°C.

The gradients of the regression lines correspond to the respective structural softening rates of the fat compounds shown as a result of heating from 10°C to SOT.

Gradient for conventionally produced fat compound: -5.7 kPa/C.

Gradient for fat compounds produced by new processes: -1.2 kPa/C SFC = solid fat content as a percentage of the respective fat compounds at the starting temperature (10T) and final temperature (30°C).

Figure 4 shows the flow point of 2 fat compounds over the water content in the continuous phase. In one case, the hard fat was substructured using an aqueous phase (40% w/w) and not in the other case. For both fat compounds, the flow points are close together. This makes the structures very similar, although in one case 40% of the hard fat was saved.

Results of the cone penetration carried out with a 30 cone (cone angle 30 degrees). This figure shows the flow point according to Haighton of various fat mixtures with different water contents in the continuous phase and with dispersed substructured particles. The solid points show the results with fat powder without added water and the open points show the results with substructured fat powder with 40% wt. % water component.

Figure 5 shows the cell structure of a puff-pastry dough, produced using a conventional puff-pastry fat;

Figure 6 shows the distinctly finer cell structure of a puff-pastry dough (compared to figure 5), produced using a substructured puff-pastry fat according to the invention, which contains dispersed water droplets incorporated in the hard fat particles.

Figure 7 - Puff-pastry mold containing conventionally produced puff-pastry fat baked in the microwave.

Figure 8 - Puff-pastry mold containing substructured puff-pastry fat according to the invention (hard fat particles with incorporated, dispersed water droplets) baked in the microwave.

Reference literature list DE 197 50 479 A1 DE 697 36 67912 WO 2006/087090 WO 2010/069747 WO 2010/069752 EP 1 285 584 EP 0 293 980

Claims

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:

1. Food fat system, cosmetic fat system or pharmaceutical fat system with clearly reduced temperature-dependent consistency and stability behavior and adjustable, technologically and/or nutritionally relevant functional properties, where high-melting, substructured fat particles are suspended in a low-melting fat phase, oil phase or water phase or water/oil emulsion, where, as a result of the separation into a low and high-melting oil or fat fraction and of the arrangement of the high-melting hard fat phase in the form of suspended, dispersed hard fat particles in the low-melting oil fraction phase, as well as the additional substructuring of the dispersed hard fat particles as a result of incorporated, dispersed water droplets and/or air bubbles or gas bubbles, the temperature dependency of the viscosity of the total system can be adjusted to a reduced extent within a temperature range of from 0 to 40 degrees Celsius, quantitatively described by the thermal viscosity coefficient—a change in viscosity in kPas per degree temperature change in °C—by a factor > 3.
2. Fat system according to claim 1, wherein the temperature dependency of the viscosity of the total system can be adjusted to a reduced extent within a temperature range of from 5 to 30 degrees Celsius.
3. Fat system according to claim 1, wherein the temperature dependency of the viscosity of the total system can be adjusted to a reduced extent within a temperature range of from 10 to 20 degrees Celsius.
4. Fat system according to any one of claims 1 to 3, wherein the thermal viscosity coefficient—a change in viscosity in kPas per degree temperature change in °C—by the factor >5.
5. Fat system according to any one of claims 1 to 4, wherein the thermal viscosity coefficient—a change in viscosity in kPas per degree temperature change in °C—by the factor >6.
6. Fat system according to any one of claims 1 to 5, wherein a melting point of the high-melting, dispersed, structured particle phase is > 20°C and a solidification point of the low-melting fat/oil phase is < 15°C.
7. Fat system according to any one of claims 1 to 6, wherein a melting point of the high-melting, dispersed, structured particle phase is > 40°C and a solidification point of the low-melting fat/oil phase is < 5°C.
8. Fat system according to any one of claims 1 to 7, wherein a melting point of the high-melting, dispersed, structured particle phase is > 60°C and a solidification point of the low-melting fat/oil phase is < 5°C.
9. Fat system according to claim 8, wherein the solidification point of the low-melting fat/oil phase is <0°C.
10. Fat system according to any one of claims 1 to 9, wherein the high-melting, dispersed structured particle fat phase is a solidified emulsion with inner, stabilized water droplets and/or the continuous low-melting fat or oil phase, is a water in oil emulsion with stabilized water droplets.
11. Fat system according to any one of claims 1 to 10, wherein the high-melting, dispersed particle phase is an oil/water/oil double emulsion, the outer oil phase (0) of which consists of a high-melting fat with melting temperatures of > 20°C, and/or the continuous, low-melting fat/oil phase is a water/oil emulsion or oil/water/oil emulsion, with an outer, continuous emulsion oil phase, which has solidification temperatures of < 15°C.
12. Fat system according to claim 11, wherein the outer oil phase (0) of which consists of a high-melting fat with melting temperatures of >40°C.
13. Fat system according to claim 11, wherein the outer oil phase (0) of which consists of a high-melting fat with melting temperatures of >60°C.
14. Fat system according to any one of claims 11 to 13, wherein the continuous, low-melting fat/oil phase is a water/oil emulsion or oil/water/oil emulsion, with an outer, continuous emulsion oil phase, which has solidification temperatures of <5°C.
15. Fat system according to any one of claims 11 to 13, wherein the continuous, low-melting fat/oil phase is a water/oil emulsion or oil/water/oil emulsion, with an outer, continuous emulsion oil phase, which has solidification temperatures of <0°C.
16. Fat system according to any one of claims 1 to 15, wherein the dispersed particle structure in its high-melting fat phase and/or the inner aqueous phase and/or the innermost oil/fat phase has antioxidants, polyunsaturated fatty acids and/or other nutritionally, health promoting and/or organoleptically relevant functional components.
17. Fat system according to any one of claims 1 to 16, wherein the continuous fluid phase, which corresponds to a low-melting fat/oil system with or without emulsion or double emulsion substructures, comprises antioxidants, polyunsaturated fatty acids and/or other nutritionally, health promoting and/or organoleptically relevant functional components and/or low-calorie filler components incorporated in dissolved and/or dispersed form.
18. Fat system according to any one of claims 1 to 17, wherein in one or more of the dispersed fat/oil phases and/or aqueous phases, nutritionally or health-promoting and/or organoleptically relevant functional components and/or low-calorie filler components are incorporated in dissolved and/or in dispersed form.
19. Fat system according to any one of claims 1 to 18, wherein gas/air bubbles are incorporated in the continuous fat/oil phase and/or one or more of the dispersed fat/oil phases and/or aqueous phases, which form a gas dispersion or foam structure in the respective surrounding phase.
20. Fat system according to any one of claims 1 to 19, wherein the mass fraction of the substructured or non substructured, high-melting hard fat particles in the continuous, low-melting oil/fat phase, substructured as w/o emulsion or not substructured in this way, relative to the total mass, amounts to between 5% and 85%.
21. Fat system according to claim 20, wherein the mass fraction of the substructured or non substructured, high-melting hard fat particles in the continuous, low-melting oil/fat phase, substructured as w/o emulsion or not substructured in this way, relative to the total mass, amounts to between 10% and 75%.
22. Fat system according to any one of claims 1 to 21, wherein the mass fraction of the dispersed water droplets incorporated in the hard fat particles amounts to between 0% and 80% relative to the hard fat mass.
23. Fat system according to any one of claims 1 to 22, wherein the volume fraction of the dispersed gas/air bubbles incorporated in the hard fat particles amounts to between 0% and 75% relative to the hard fat volume.
24. Fat system according to any one of claims 1 to 23, wherein the mass fraction of dispersed water droplets incorporated in the low-melting continuous oil/fat phase, amounts to between 0% and 80% relative to the total mass of the continuous phase.
25. Fat system according to any one of claims 1 to 24, wherein the flow point x0,h of the total fat system established as the plasticity indicator using cone penetration measurement, with maximum deviations of +/- 5% from the measured mean, is largely independent of the percentage of aqueous fraction incorporated (i) in the hard fat particles and (ii) in the continuous, low-melting oil/fat phase by substructuring in the form of dispersed water droplets, in a range of said aqueous fraction of 0% to 80%.
26. Fat system according to any one of claims 1 to 25, wherein the fraction of the dispersed gas/air bubbles incorporated in the low-melting, continuous oil/fat phase amounts to between 0% and 75% relative to the total volume of this continuous phase.
27. Fat system according to any one of claims 1 to 26, wherein the total fat content is between 20% and 100%.
28. Fat system according to claim 27, wherein the total fat content is between 50% and 100%.
29. Fat system according to any one of claims 1 to 28, wherein the total calorie content is reduced during substructuring of the dispersed hard fat particle phase by incorporating dispersed water droplets and/or air/gas bubbles, is reduced by 50%.
30. Fat system according to claim 29, wherein the total calorie content is reduced during substructuring of the dispersed hard fat particle phase by incorporating dispersed water droplets and/or air/gas bubbles, is reduced by 60%.
31. Fat system according to any one of claims 1 to 30, wherein the total calorie content is reduced during substructuring of the dispersed hard fat particle phase and the continuous, low-melting oil/fat phase by incorporation of dispersed water droplets and/or air/gas bubbles is reduced by > 50%.
32. Fat system according to claim 31, wherein the total calorie content is reduced during substructuring of the dispersed hard fat particle phase and the continuous, low-melting oil/fat phase by incorporation of dispersed water droplets and/or air/gas bubbles is reduced by > 70%.
33. Fat system according to any one of claims 1 to 32, wherein total aqueous fractions of > 10% are incorporated in the hard fat particles and/or the low-melting, continuous oil/fat phase in the form of dispersed water droplets, this fat system, when used as puff-pastry fat in puff-pastry products using a conventional baking process, brings about beneficial, controlled release of the incorporated aqueous fraction in the form of water vapor, and hence allows significantly improved fine structuring of the puff-pastry product to be obtained.
34. Fat system according to claim 33, wherein total aqueous fractions of >20% are incorporated in the hard fat particles and/or the low-melting, continuous oil/fat phase in the form of dispersed water droplets, this fat system, when used as puff-pastry fat in puff-pastry products using a conventional baking process, brings about beneficial, controlled release of the incorporated aqueous fraction in the form of water vapor, and hence allows significantly improved fine structuring of the puff-pastry product to be obtained.
35. Fat system according to any one of claims 1 to 34,wherein total aqueous fractions of > 30% are incorporated in the hard fat particles and/or the low-melting, continuous oil/fat phase in the form of dispersed water droplets, this fat system, when used as puff-pastry fat in puff-pastry products using a new kind of treatment in a microwave baking process, brings about beneficial, controlled release of the incorporated aqueous fraction in the form of water vapor, and hence allows significantly improved fine structuring of the puff-pastry product to be obtained, in a significantly reduced baking time.
36. Product for a fat-containing food with a fat system according to any one of claims 1 to 35.