BE1029130B1 - Meat substitute - Google Patents

Abstract

Meat substitute product comprising, based on the total weight of the meat substitute product, 2.0 to 40 weight percent (wt.%) vegetable protein products, 2.0 to 35 wt.% of a glyceride composition, and 20 to 90 wt.% water, wherein the glyceride composition comprises, based on the total weight of glyceride composition: a) less than 50% by weight of saturated fatty acid residues (SAFA), b) less than 2.0% by weight of trans-unsaturated fatty acid residues (TFA) c) less than 2.0 wt.% of C12 saturated fatty acid residues (C12:0) d) less than 2.0 wt.% of C14 saturated fatty acid residues (C14:0) e) less than wt.% of C16 saturated fatty acid residues (C16:0) f) a weight ratio of (C16:0 + C14:0)/C18:0 of less than 0.8 with the glyceride composition, g) a solid fat content (SFC) at 20 °C of greater than or equal to 8% by weight, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150a method.

Description

4; BE2021/5121 Meat substitute The present invention relates to meat substitutes with good structural properties and improved nutritional qualities comprising glyceride compositions which are a full-fledged alternative to coconut oil, but with improved properties such as a healthy fatty acid profile, i.e. a reduced content of saturated fatty acids (SAFA). and fewer contaminants.

1. Background of the Invention.

There is an increased interest in meat substitutes due to concerns about ethical, social, health and environmental aspects.

According to European consumer research, meat analogues are mainly accepted in four major consumer groups. Namely, among consumers who seek a healthy, balanced diet and therefore reduce their meat consumption, consumers who are aware of animal welfare, sustainability and ethics, on the other hand, the convenience-oriented and cost-conscious consumers and consumers who are focused on pleasure and innovation.

Hence, both scientists and the food industry are actively looking for plant-based protein alternatives to animal protein. Proteins have important structure-function relationships in terms of hydration and solubility, emulsification and foaming, flavor binding, viscosity, gelation, texture and dough formation.

It is known that the fats/oils play an important role for the quality of meat products such as juiciness, tenderness, texture, mouthfeel, and taste experience of the product.

Animal fats contain a relatively high content of saturated fatty acids between 30% and 51% by weight. The main saturated fatty acids in meat are palmitic acid (C16:0) and stearic acid (C18:0) with a C16:0 content between 22 wt% and 27 wt% and a C18:0 content between 5 wt% and 23% by weight. The myristic acid (C14:0) content in meat ranges from about 1% to 6% by weight. The main unsaturated fatty acids in meat are oleic acid

(C18:1) and linoleic acid (C18:2) with a C18:1 content between 29 wt% to 44 wt% and a C18:2 content between 1 and 16 wt%.

In general, nutritionists, dieticians and government organizations have recommended dietary patterns that limit the consumption of saturated and trans fats, and promote the consumption of unsaturated fats. The link between saturated and trans fats with elevated bad (low-density lipoprotein) cholesterol levels and decreased good (high-density lipoprotein) cholesterol levels is the rationale that led to these recommendations. Depending on the types of fatty acids, there is an effect on the formation of LDL cholesterol. A distinction is made between (1) bad types, namely the B-type of fatty acid residues: C14:0 and C16:0 that have an increasing effect on the formation of LDL-cholesterol, (2) moderate types, namely the M- type of fatty acid residues: C12:0 which have a moderate effect on the formation of LDL-cholesterol, (3) neutral types, namely N-type of fatty acid residues: C8:0, C10:0, C18:0 which have a neutral effect have on the formation of LDL-cholesterol, (4) lowering types, namely D-type of fatty acid residues: mono- and polyunsaturated fatty acids have a lowering effect on the formation of LDL-cholesterol. Trans fatty acids lower the 'good' high-density lipoprotein (HDL) cholesterol and raise the 'bad' low-density lipoprotein (LDL) cholesterol.

Vegetable liquid oils are low in saturated fatty acids but differ significantly in their physicochemical properties from animal fats. This could negatively affect parameters such as aspect, texture, sensory attributes such as juiciness, mouthfeel and taste. The use of liquid oil in meat analogues may have a good nutritional profile from a fat point of view, but liquid oil scores less well because it does not solidify when added.

WO 2019/120960 A1 describes a molded vegetarian meat product which is characterized by a juicy appearance and texture similar to their meat based counterparts. The inventors of WO 2019/120960 A1 have discovered that the appearance of the vegetarian meat product can be improved if the product contains a significant amount of large oil droplets. This molded vegetarian meat product comprises a) 30-80 wt% water; b) 5-35 wt.% oil with a solid fat content at 20 degrees

Celsius (N20) of at least 1.5%; c) 2-25 wt% proteins; d) 0-40% by weight of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof, and wherein the vegetarian meat product contains at least 4% by volume of oil droplets having an equivalent spherical diameter in the range of 100 micrometers to 1000 micrometers. The oil in the formed vegetarian meat product consists mainly of a liquid vegetable oil in the presence of a small amount of a high-melting oil. The inventors have found that compared to oils which are completely liquid at 20 degrees Celsius, oils containing some solid fat at 20 degrees Celsius improve the storage stability of the formed vegetarian sausage. According to a particularly preferred embodiment, the oil in the formed vegetarian meat product has a solid fat content at 20 degrees Celsius (N2 O) of 2-20%, more preferably 2.5-8%. In a preferred embodiment, the oil in the formed vegetarian meat product contains 80-98% by weight of a liquid vegetable oil selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, olive oil and combinations thereof and 2-20% by weight of a high melting oil selected from hydrogenated vegetable oil, palm stearin, palm mid fraction, palm kernel stearin, coconut stearin, butter oil, butter stearin and combinations thereof. More preferably, the oil contains 90-97.5 wt% of the liquid vegetable oil and 2.5-10 wt% of the high melting oil. In Examples 1 and 3, vegetarian meat products are prepared on the basis of 96.5-97.0 wt.% rapeseed oil with 3.0-3.5 wt.% of fully hardened palm oil.

Palm oil contains C16:0 fatty acids that have a negative effect on LDL cholesterol, and in recent years palm oil has been under pressure due to environmental reasons contaminants that can be formed in the oil during the refining process (such as 3MCPD). WO 2019/120982 A1 of the same patentee describes a molded vegetarian smoked sausage without casing prepared on the basis of a recipe similar to the recipe in the product described above in WO 2019/120960. Specifically, the molded vegetarian smoked sausage without casing comprises: a) 30-80% by weight of water; b) 5-35 wt% oil; c) 2-25 wt% proteins; d) 0-40% by weight of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof, wherein the vegetarian sausage comprises less than 5% by volume of air bodies having an equivalent spherical diameter or greater than 30 microns.

It is also already known to use harder oils/fats such as coconut oil and palm oil, and a combination of these harder oils/fats with liquid oils in the preparation of meat analogues.

WO 2012/075088 A1 discloses a meat substitute product consisting of starch, hydrocolloid and vegetable oil. This invention allows the production of a meat substitute product without sacrificing sensory properties. The vegetable oil used in this invention is described very generally. Suitable vegetable oils can be selected from a long list such as soybean, olive oil, rapeseed, avocado, palm, palm kernel, coconut, cocoa, peanut, corn, flax, sunflower, safflower and cottonseed.

The use of coconut oil in the preparation of vegetable meat substitutes mimicking ground meat with improved texture is described, for example, in WO 2015/153666 A1 and EP 3 508 067 A1.

WO 2017/070303 A1 describes the use of canola oil in combination with coconut oil or palm oil in the preparation of meat-like food products having the structure, texture and other properties of animal meat.

Coconut oil is a lauric fat. Palm kernel oil is another example of a lauric fat. These are characterized by a high content of lauric acid. The content of lauric acid or C12:0 — fatty acid in coconut oil according to Codex Alimentarius is 45.1 to 55.0%. Furthermore, the main fatty acids are caprylic acid (C8:0), capric acid (C10:0), myristic acid (C14:0), palmitic acid (C16:0) and oleic acid (C18:1). Coconut oil is highly saturated (about 91%), which is a disadvantage. The coconut oil has a certain solid fat content depending on the temperature, but from a nutritional point of view this has the disadvantage that it contains a very high content of saturated fatty acids. Another disadvantage of coconut oil is the contaminants that can be found in it. In particular, the so-called PAHs (polyaromatic hydrocarbons) are known, which are produced during the drying of coconut flakes. Recently, another contaminant has emerged that is gaining in importance, namely the presence of trace amounts of mineral oil. In the field, a distinction is made between aromatic hydrocarbons derived from mineral oil, designated as MOAH (Mineral Oil

Aromatic Hydrocarbons) and non-aromatic hydrocarbons named as MOSH (Mineral Oil Saturated Hydrocarbons). The chain length of these molecules is mainly situated between the C10 and C50 carbon atoms. Several studies are still being conducted on toxicity, but the MOAH is given the most attention in this regard.

From the foregoing it appears that there is a need for meat substitutes with a glyceride composition that has an improved nutritional quality than coconut oil, in particular this alternative glyceride composition should suffer much less from mineral oil contamination and preferably the alternative is also less saturated, but at the same time retaining the desired properties such as texture, aspect, stability.

2. Summary of the Invention.

The inventors have now surprisingly found that it is possible to obtain meat substitutes having a glyceride composition meeting the above-mentioned needs.

It is thus an object of the present invention to provide a meat substitute product comprising, based on the total weight of the meat substitute product, a) 2.0 to 40 wt% (wt%) vegetable protein products b) 2.0 to 35 wt% of a glyceride composition, and c) 20 to 90% by weight of water, wherein the glyceride composition comprises, based on the total weight of glyceride composition: d) less than 50% by weight of saturated fatty acid residues (SAFA), e) less than 2.0 wt% of trans-unsaturated fatty acid residues (TFA) f) less than 2.0 wt% of C12 saturated fatty acid residues (C12:0) g) less than 2.0 wt% of C14 saturated fatty acid residues (C14:0) h ) less than 10% by weight of C16 saturated fatty acid residues (C16:0) ij) a weight ratio of (C16:0 + C14:0)/C18:0 of less than 0.8 with the glyceride composition,

j a solid fat content (SFC) at 20°C of greater than or equal to 8% by weight, the SFC value being measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150a method.

3. Detailed description of the invention.

Within the scope of the present invention, the term "meat substitute product" is intended to refer to a foodstuff made from non-meat products.

A meat substitute product is also referred to as a meat-free, meat alternative, meat analogue, fake meat, imitation meat or (where applicable) vegetarian meat or vegan meat product.

The glyceride composition contained in the meat replacement product of the present invention may comprise mono- and/or diglycerides, but these will typically be present in lesser amounts than the triglycerides.

According to a preferred embodiment of the present invention, the meat substitute comprises, based on the total weight of the meat substitute, from 8 to 32% by weight of the glyceride composition, more preferably from 10 to 30% by weight.

According to certain embodiments of the present invention, the glyceride composition comprises the diglycerides in an amount of at most 15 wt%, preferably at most 10 wt%, more preferably at most 6 wt%, based on the total weight of the glyceride composition.

According to a preferred embodiment, the glyceride composition of the present invention is characterized by a 3-monochloropropane-1,2-diol (i.e. 3-MCPD content) content of less than 1.5 ppm, preferably less than 1.0 ppm, more preferably less than 0.8 ppm, based on the total weight of the glyceride composition. 3-MCPD is a so-called process contaminant that can form when refining a fat or a fat blend. Palm oil and derived fractions are especially sensitive to this because the precursors are more abundant in this oil.

The inventors have now found that the glyceride composition contained in the meat replacement product, as described above, is characterized by a healthy nutritional profile, as described below.

The low SAFA content, which is less than 50 wt%, and the low TFA content, less than 2.0 wt%, the low C14 content of less than 2.0 wt%, and the low C16 content of less than 10% by weight, in the glyceride composition of the meat substitute product of the present invention, provide a healthy nutritional profile to the meat substitute product of the present invention.

According to certain embodiments of the present invention, the SAFA content in the glyceride composition of the meat substitute product is equal to or less than 47% by weight, preferably equal to or less than 45% by weight, preferably equal to or less than 43 wt%, preferably equal to or less than 40 wt%, based on the total weight of the glyceride composition.

According to certain embodiments of the present invention, the SAFA content in the glyceride composition is preferably in the range of 20 to 50% by weight, more preferably in the range of 25 to 47% by weight, even more preferably in the range of range from 30 to 45 wt%, based on the total weight of the glyceride composition.

According to certain embodiments of the present invention, the TFA content in the glyceride composition of the meat substitute product of the present invention is less than 1.5 wt%, more preferably less than 1.0 wt%, based on the total weight of the glyceride composition.

According to certain preferred embodiments of the present invention, the glyceride composition is substantially free of hydrogenated fat components.

The term "hydrogenated fat components" refers to fat components that have been subjected to a hydrogenation process.

For the purpose of the present invention, the term substantially free of hydrogenated fat components means that the content of hydrogenated fat components, relative to the total weight of the glyceride composition, is less than 2.5% by weight, in particular less than 2.0% by weight. %.

Furthermore, the presence of fatty acids with an unhealthy profile is limited by the low content of C14:0 and C16:0 and the limitation of the weight ratio of (C14:0 + C16:0)/C18:0 fatty acid residues of less than

0.8 in the glyceride composition of the meat substitute product of the present invention.

According to certain embodiments of the present invention, the weight ratio of (C14:0 + C16:0)/C18:0 fatty acid residues in the glyceride composition of the meat substitute product of the present invention is less than 0.7, more preferably less than 0.6.

According to certain embodiments of the present invention, the glyceride composition comprises C14:0 fatty acid residues in an amount of less than 1.5 wt%, more preferably less than 1.0 wt%, based on the total weight of the glyceride composition.

According to certain embodiments of the present invention, the glyceride composition comprises C16:0 fatty acid residues in an amount of less than 8.0% by weight, more preferably less than 5.5% by weight, based on the total weight of the glyceride composition.

The presence of lauric fats is limited by keeping the content of C12:0 fatty acid residues in the glyceride composition low to less than 2.0 wt%. Lauric fats are highly saturated.

According to certain embodiments of the present invention, the glyceride composition comprises C12:0 fatty acid residues in an amount of less than 1.5 wt%, more preferably less than 1 wt%, based on the total weight of the glyceride composition.

According to certain embodiments of the present invention, the glyceride composition comprises a MOSH content, which is the content of saturated hydrocarbons derived from mineral oil having a chain length greater than ten carbon atoms (>C10) and equal to or less than 50 carbon atoms (<C50) , less than 20 ppm, preferably less than 18 ppm, more preferably less than 15 ppm, and most preferably less than 10 ppm, based on the total weight of the glyceride composition.

As mentioned above, the toxicity of MOAH is still under investigation, but it is already known that MOAH is more suspect than MOSH from a toxic point of view. The inventors have now found that the glyceride composition of the present invention is a full-fledged coconut alternative with a drastic improvement in MOAH, as demonstrated in the examples described below. Levels of MOAH below the detection limit of 1.0 ppm. The content of MOSH and MOAH can be determined by analytical methods known in the art. Preferably, the LC-GC-FID technique is used in accordance with the German BfR (Bundesinstitut für Risikobewertung) standard method (2012), known in the field.

In the glyceride composition of the present invention, as described above, the specification requires that the solid fat content (SFC) at 20°C is greater than or equal to 8% by weight, preferably greater than or equal to 15% by weight, at preferably more or equal than 20 wt%, preferably more or equal than 25 wt%, preferably more or equal than 30 wt%, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry ) 2,150a method.

It is further preferred that the glyceride composition of the present invention comprises in the meat substitute product at least one hard or semi-hard fat component and at least one liquid component.

Within the scope of the present invention, the term "at least one hard or semi-hard fat component" is intended to refer to one or a mixture of two or more hard fat components or one or a mixture of two or more semi-hard fat components as well as a mixture of one or more hard fat components and one or more semi-hard fat components.

Within the scope of the present invention, the liquid component is at least one liquid oil or a mixture of two or more liquid oils.

For the purpose of the present invention, the term "a hard or semi-hard fat" is intended to denote a fat which is a solid or semi-solid fat at a temperature of 20°C, preferably with a melting point of at least 25°C.

For the purpose of the present invention, the term "a semi-solid fat" is intended to denote a fat which, at room temperature, comprises a visible portion of solid fat along with a visible portion that is liquid.

Thus, it is understood that a hard fat is a fat that has a uniform hard structure at room temperature, while a semi-hard fat at room temperature comprises at least a substantial amount of visible solid fat.

For the purposes of the present invention, the term "a liquid oil" is intended to denote an oil which is perfectly liquid at room temperature.

The amounts of hard or semi-hard fat component and liquid oil component may vary, mainly depending on the hardness of the hard or semi-hard fat selected as the component.

Preferably, in the glyceride composition of the meat substitute product according to the present invention, the amount of the hard or semi-hard fat component present is in the range of 22 to 75% by weight, preferably from 30 to 70% by weight, preferably from 35 to 65 wt%, and the amount of the at least one liquid oil present in the range from 78 to 25 wt%, preferably from 70 to 30 wt%, preferably from 65 to 35 wt%. %, where all ranges are based on the total weight of the glyceride composition.

The liquid oil selected as the liquid oil component or as part of the liquid oil component is preferably a vegetable oil selected from the group of sunflower oil, rapeseed oil, soybean oil, cottonseed oil, olive oil, hazelnut oil, peanut oil, rice oil, safflower oil, sesame oil, liquid fractions of shea butter, a mixture of two or more of these liquid oils. This also includes varieties of these liquid oils, such as, for example, but not limited to, high oleic sunflower oil and high oleic rapeseed oil. High oleic sunflower oil and high oleic rapeseed oil are preferred because of their strong oxidation stability. Another advantage of these oils is that on average they have a lower level of contamination with hydrocarbons from mineral oil than oils or fractions of oils, of tropical origin, such as palm oil, palm kernel oil or coconut oil. Preferably, the liquid oil contained in the glyceride composition of the meat substitute product does not contain olein fractions.

The hard or semi-hard fat selected as the hard or semi-hard fat component or as part of the hard or semi-hard fat component is preferably a vegetable fat selected from the group comprising shea butter, salfat or salstearin, mango fat or mangostearin, illipe butter, kokum butter, allanblackia fat, at least one stearin fraction of the above fats, or enzymatically prepared fat or a mixture of two or more of the above fats and/or fractions thereof.

The inventors have now surprisingly found that it is the specific combination of at least one stearic fraction of a non-lauric fat component with at least one liquid component that makes the formed glyceride composition, as described above, a good coconut alternative and, moreover, also has a substantial reduction in the saturated fatty acid content (SAFA) and in the contamination level of MOSH and/or MOAH.

It is also understood within the scope of the present invention that the term "vegetable protein products" refers to "flour", "protein concentrates", or "protein isolates" or a combination thereof, in textured or non-textured form.

It is understood within the scope of the present invention that flour typically contains a protein content equal to or greater than 50% by weight, calculated on a moisture-free basis.

It is understood within the scope of the present invention that a protein concentrate typically contains a protein content equal to or greater than 65% by weight, calculated on an anhydrous basis.

It is understood within the scope of the present invention that a protein isolate typically contains a protein content equal to or greater than 85% by weight, calculated on an anhydrous basis.

It is understood within the scope of the present invention that vegetable protein products in textured form encompass a wide variety of textures obtainable by various processing technologies known to those skilled in the art. Non-limiting examples of such known processes are extrusion, thermal extrusion, fiber spinning (dry, wet), freeze texturization, high pressure texturization, steam texturization, chemical texturization, and enzymatic texturization. The texturizing of vegetable protein products, as described above, can mainly be understood as creating, i.e. restructuring, the three-dimensional structure of these vegetable protein products. For example, texturizing includes denaturation, unfolding, realignment and crosslinking, and the like, of the vegetable protein products due to shear, temperature, pressure, and cooling during the process of texturizing the vegetable protein products. Depending on the intended application, typical three-dimensional structures may include fibers, chips, chunks, chunks, granules, discs, or other shapes.

Within the scope of the present invention, the terms "vegetable proteins" or "vegetable protein products" or "vegetable proteins" are used interchangeably.

Non-limiting examples of vegetable protein sources are selected from the group consisting of legumes, potato, grains, seeds, aquatic plants, and egg protein.

Non-limiting examples of legumes are soy, peas such as chickpeas, lupine, and field beans.

Non-limiting examples of textured vegetable protein products for use in the present invention are textured soy flour, textured soy concentrate, textured wheat proteins, textured pea proteins, textured potato proteins, combinations thereof, and textured blends of soy and wheat. Preferably, the textured vegetable protein product is textured soy flour, textured soy concentrate, or combinations thereof.

According to a preferred embodiment of the present invention, the meat substitute comprises, based on the total weight of the meat substitute, from 8 to 32 wt% vegetable protein products, more preferably from 10 to 30 wt%.

According to a preferred embodiment of the present invention, the meat substitute product comprises, based on the total weight of the meat substitute product, from 30 to 80 wt% water, more preferably from 40 to 80 wt%, most preferably from 50 up to 70% by weight of water.

The meat substitute product of the present invention may further optionally comprise at least one ingredient such as flavoring agents such as salt, sugar, spices; dyes, fibres, vitamins, preservatives, antioxidants, maltodextrin, dextrin, acids, binders such as methylcellulose, starch, or emulsifiers such as lecithin or fractions of lecithin. When present, the total amount of the at least one ingredient in the meat substitute product of the present invention is less than 15% by weight, preferably less than 10% by weight, more preferably less than 5% by weight, based on the total weight of the meat substitute product.

According to a preferred embodiment of the present invention, the meat substitute product is selected from the group consisting of meat substitute coarsely ground meat, meat substitute sausage, prepared and coated meat substitute products.

Non-limiting examples of meat substitute coarse ground meats are burgers and meatballs.

Non-limiting examples of meat substitute products are sausages.

Non-limiting examples of prepared and coated meat substitute product are nuggets.

For producing the meat substitute product of the present invention, various methods can be suitably used.

It is further understood that all definitions and preferences as described above apply equally to this embodiment and all further embodiments, as described below.

In a preferred embodiment of the present invention, the method for producing the meat substitute product as described above comprises the steps of mixing, based on the total weight of the meat substitute product, a) from 2.0 to 40% by weight preferably from 8 to 32% by weight, more preferably from 10 to 30% by weight, vegetable protein products;

b) from 2.0 to 35% by weight, preferably from 8 to 32% by weight, more preferably from 10 to 30% by weight, of the glyceride composition as defined above; and c) from 20 to 90% by weight, preferably from 30 to 80% by weight, more preferably from 40 to 80% by weight, most preferably from 50 to 70% by weight of water.

Another aspect of the present invention is a glyceride composition suitable for the production of the meat substitute product of the present invention as described above, wherein the glyceride composition comprises, based on the total weight of the glyceride composition: a) less than 50% by weight of saturated fatty acid residues (SAFA), preferably equal to or less than 47% by weight, preferably equal to or less than 45% by weight, preferably equal to or less than 43% by weight, preferably equal to or less than 40 wt%, b) less than 2.0 wt% of trans-unsaturated fatty acid residues (TFA), preferably less than 1.5 wt%, more preferably less than 1.0 wt%, c) less than 2.0 wt.% of C12 saturated fatty acid residues (C12:0), preferably less than 1.5 wt.%, more preferably less than 1.0 wt.%, d) less than 2.0 wt.% of C14 saturated fatty acid residues (C14 :0), preferably less than 1.5% by weight, more preferably less than 1.0 g wt%, e) less than 10 wt% of C16 saturated fatty acid residues (C16:0), preferably less than 8.0 wt%, more preferably less than 5.5 wt%, f) a weight ratio of (C16: 0 + C14:0)/C18:0 of less than 0.8, preferably less than 0.7, more preferably less than 0.6.

g) optionally less than 20 ppm of saturated hydrocarbons from mineral oil with a chain length of more than ten carbon atoms (>C10) and equal to or less than 50 carbon atoms (< C50) (hereinafter MOSH content), preferably less than 18 ppm, more preferably less than 15 ppm, and most preferably less than 10 ppm, wherein the glyceride composition has h) a solid fat content (SFC) at 20°C of greater or equal than 8% by weight, preferably greater or equal than 15 wt%, more preferably more or equal than 20 wt%, preferably more or equal than 25 wt%, preferably more or equal than 30 wt%, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry)

2.150a method.

According to certain embodiments of the present invention, the SAFA content in the glyceride composition is preferably in the range of 20 to 50% by weight, more preferably in the range of 25 to 47% by weight, even more preferably in the range of range from 30 to 45 wt%, based on the total weight of the glyceride composition.

The inventors have now found that the glyceride composition of the present invention is a full-fledged coconut alternative with a drastic improvement in MOAH, as demonstrated in the examples described below. Levels of MOAH below the detection limit of 1 ppm.

Another aspect of the present invention is the use of the glyceride composition as described above for the production of the meat replacement product of the present invention as described above.

4. Examples All mixing ratios, contents and concentrations in this text are given in weight units and weight percent unless otherwise stated.

In the experimental part regarding the present invention, the following vegetable fat compositions or oils from Comparative Examples 1-5 and Examples 6-8 were used.

Comparative Example 1: High oleic sunflower oil was used as Comparative Example 1. This refined sunflower oil is commercially available on the market.

Comparative Example 2: Coconut oil was used as Comparative Example 2. This refined coconut oil is commercially available on the market. Comparative Example 3: The fat blend 1 was prepared by mixing the fractionated palm fractions listed below: 63 wt% Palm Mid Fraction (PMF) IV

43.6 wt.% palm stearin fraction with IV between 33 - 36.3% wt.% palm stearin fraction IV 11, and 28 wt.% transesterified palm oil. Comparative Example 4: The fat blend 2 was prepared by mixing 44.5 wt% shea stearin, and 55.5 wt% hard Palm Mid Fraction (PMF) with IV 35.

Comparative Example 5: The fat blend 3 was prepared by mixing the fractionated palm fractions listed below: 80 wt% hard Palm Mid Fraction (PMF) with IV 35, 20 wt% Palm Mid Fraction (PMF) with IV 43.

Example 6: Production of a glyceride composition according to the present invention (fat blend 4) for producing a meat substitute.

The fat blend 4 was prepared by mixing 29.5 wt.% shea stearin, and 70.5 wt.% high oleic sunflower oil.

Example 7: The fat blend 5 was prepared by mixing 47 wt.% shea stearin, and 53 wt.% high oleic sunflower oil. Example 8: The fat blend 6 was prepared by mixing 55 wt.% shea stearin, and 45 wt.% high oleic sunflower oil.

The characteristics of Comparative Examples 1-5 and Examples 6-8 with respect to the fatty acid residue concentrations, the solid fat content (SFC), and the presence of MOSH and MOAH, are shown below in Table 1.

Analytical methods used for the characterization of the fat or oil The SFC value is measured according to the standard method IUPAC

2,150 a.

The content of MOSH and MOAH can be determined by analytical methods known in the art. Preferably, the LC-GC-FID technique is used in accordance with the German BfR (Bundesinstitut für Risikobewertung) standard method (2012), known in the field.

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Meat-free hamburger recipe For the preparation of meat-free hamburgers based on the vegetable fat compositions or oils of Comparative Examples 1 - 5 and Examples 6 - 8, the following recipe as shown in Table 2 below was used: Table 2 The content of proteins in this textured soy protein amounts to

52.3 wt%. Methylcellulose was purchased from Solina.

The aforementioned recipe in Table 2 was specially developed with the aim of clearly highlighting the differences by using the different vegetable fat compositions or oils from Comparative Examples 1 - 5 and Examples 6 - 8. In the aforementioned recipe, only the type vegetable fat or oil varied. All other parameters were kept constant.

The high oleic sunflower oil, i.e. Comparative Example 1, was added in liquid form, while all the other fats, i.e.

Comparative Examples 2-5 and Examples 6-8 were added in solid form. All oils and fats were stored at 14°C for one day before use.

Production process meat-free hamburger The meat-free hamburgers as end product were prepared as follows: 25 wt% textured soy protein was mixed with 57.5% wt water at 22°C and this whole was hydrated for 30 minutes. The following ingredients were then added separately: 1.5% by weight salt, 1% by weight methylcellulose, and 15% by weight of the vegetable fat compositions or oils. The whole was mixed with a spoon. The mixture formed was then ground by passing said mixture through a meat mincer equipped with a 4 mm plate. The molding step consisted of compressing said mixture into molds of desired shape (120 g/piece).

The raw meat-free burgers were refrigerated immediately after preparation and molding and stored at 14°C until these raw meat-free burgers were then evaluated for its characteristic parameters. Baking procedures meat-free hamburgers Baking procedure a: a first number of the meat-free hamburgers were baked in an industrial oven (Rational Climaplus Combi CPC 61) for 10 minutes at 220°C, immediately after preparation.

Baking procedure b: a second number of the meat-free burgers were initially frozen and stored at -18°C, and then baked in an oven (MIWEecono, Peeters) for 20 minutes at 200°C.

Baking procedure c: A third of the meat-free hamburgers were initially frozen and stored at -18°C, and then thawed for 85 minutes until the temperature inside the meat-free hamburger was 7-9°C. Thereafter, these meat-free burgers were baked in an oven (MIWEecono, Peeters) for 15 minutes at 200°C. The corresponding results are shown below in Table 3.

Analytical methods used to test meat-free hamburger Texture The texture, i.e. a parameter for the firmness and hardness, of the meat-free hamburgers was measured before and after the cooking process by means of an SMS texture meter typeTA.XT. Furthermore, a probe with a diameter of 10 mm, a probe penetration speed of 0.5 mm/sec, and a depth of 10 mm was used.

Loss during cooking (Baking procedure a) Meat-free hamburgers were baked in an industrial oven (Rational Climaplus Combi CPC 61) according to the above described Baking procedure a.

The total baking loss was quantified by the weight loss.

For each meat-free hamburger preparation, the corresponding fry loss of three samples was determined.

Loss during baking (Baking procedure b and Baking procedure c) Frozen meat-free hamburgers were baked in an oven (MIWEecono, Peeters) according to the above described Baking procedure b or according to the above described Baking procedure c.

The total baking loss was quantified by the weight loss.

For each meat-free hamburger preparation, the corresponding fry loss of one or two samples was determined.

Physical Stability The physical stability of the raw and fried meat-free hamburger analogs was determined by measuring water and fat losses caused by forced destabilization by centrifugation.

For the determination of the physical stability of the raw meat-free hamburger batter, 30 + 1 gram of raw hamburger batter was transferred to a centrifuge tube and centrifuged at 9526 g for five minutes at room temperature.

In addition, the physical stability of the heated meat-free hamburger was determined.

To this end, centrifuge tubes containing 30 + 1 g of raw hamburger batter were heated at 90°C for thirty minutes, after which these centrifuge tubes were centrifuged at 9526 g for five minutes.

In both cases described above, the percentage of the total droplet loss was calculated as follows: Droplet loss (%) = mass of the droplet loss 100 Initial sample mass Next, the composition of the droplet loss was further characterized by determining the percentage of water and fat in the droplet loss.

For this, aluminum dishes with the respective droplet loss were heated in an oven at 65°C for two days in order to allow the water to evaporate.

Then the aluminum dishes were reweighed to calculate the respective amount of water and fat in the droplet loss.

Bold (96) = Pass brake mdr. 100 Water (95) = mass of droplet loss before re-drying mass after drying | 100

For each meat-free hamburger preparation, the corresponding droplet loss of raw and fried meat-free hamburger analogues was determined on three samples.

Syneresis Drip loss during storage of the raw meat-free burgers was assessed.

For this purpose, raw meat-free hamburgers were packed under a modified gas atmosphere consisting of CO2/N: in a ratio 30/70 and stored for seven days at 4 °C.

During storage, the packages of the meat-free burgers were placed upright to prevent the loss of drips from re-penetrating into the meat-free burgers.

The droplet loss was quantified as follows: Droplet loss (%) = pass of the droplet loss ‚10 initial sample mass

For each meat-free hamburger preparation, syneresis was determined for three packaged meat-free hamburger analogues.

Taste/Sensory Test The fried meat-free burgers were sensory tested by an experienced panel familiar with the specific descriptors for sensory characterization of the respective burger products.

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Physical stability of the raw meat-free hamburger A low drip loss means a higher product stability in terms of water and fat retention of the raw meat-free hamburger with the result that a low drip loss is advantageous. A raw meat-free hamburger prepared with sunflower oil, i.e. Comparative Example 1, shows a significantly higher droplet loss compared to the other examples. To a lesser extent, this droplet loss is also observed in a raw meat-free hamburger prepared with coconut oil, i.e. Comparative Example 2. Furthermore, the droplet loss composition was relatively evenly distributed between fat and water.

The raw meat-free hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, show good stability, especially in comparison with the raw meat-free hamburgers based on Comparative Example 1 and Comparative Example 2.

Syneresis of the raw meat-free hamburger A low droplet loss during the storage of the raw meat-free hamburgers directly leads to consumer packaging with smaller amounts of unbound water. As a result, a low drop loss during the storage of the said meat-free hamburgers is advantageous. A raw meat-free hamburger prepared with sunflower oil, i.e. Comparative Example 1, shows a higher droplet loss during storage as compared to the other examples.

The droplet loss during storage of the meat-free burgers was relatively low for all samples. The raw hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, show a relatively lower droplet loss during storage, especially when compared to the raw meat-free hamburgers based on Comparative Example 1 and Comparative Example 2.

Loss During Baking A lower baking loss is advantageous as a lower baking loss is directly linked to an economic and sensory advantage of obtaining a juicier end product. The fried meat-free hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, demonstrate a lower frying loss for both Baking procedures a and b compared to the raw meat-free hamburgers based on Comparative Example 1 and Comparative Example 2. Texture meat-free hamburger (Baking procedure c) Regarding the texture of the raw meat-free hamburger via Baking procedure c, a raw meat-free hamburger was prepared with sunflower oil, ie. Comparative Example 1, most gentle. However, after baking and after cooling, the texture of the meat-free hamburger of Comparative Example 1 has become significantly harder.

The meat-free burgers based on the glyceride composition of the present invention, i.e. Examples 6-8, demonstrate good texture and hardness both before baking, as well as after baking and cooling. More specifically, the texture for frying the meat-free hamburgers based on the glyceride composition of the present invention is twice as hard as compared to the texture of the meat-free hamburger based on sunflower oil, i.e. Comparative Example 1. Also, the texture for frying is of the meat-free hamburgers based on the glyceride composition of the present invention are significantly softer as compared to the texture of the meat-free hamburger based on coconut oil, i.e. Comparative Example 2. Immediately after cooking, the texture of the meat-free hamburger based on the glyceride composition of Example 6 - 7 similar to the texture of the meat-free coconut oil hamburger, i.e. Comparative Example 2, and the texture of the meat-free hamburger based on the glyceride composition of Example 8 is similar to the texture of the meat-free hamburger based on sunflower oil, i.e. Comparative Example 1. After cooling, the texture of the meat-free hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, is harder compared to the texture of the meat-free hamburger based on coconut oil, i.e. Comparative Example 2, while the SAFA is significantly lower.

Aspect meat-free hamburger before baking The meat-free hamburgers from sunflower oil and coconut oil, ie. Comparative Examples 1 and 2, respectively, show homogeneous surfaces, while the meat-free hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, show a respective surface that is close to the surface of a classic hamburger prepared on the basis of of animal fat (visible pieces of fat).

Taste The meat-free hamburgers based on the glyceride composition of the present invention, i.e. Examples 6-8, show a better consistency in combination with a slightly increased greasy mouthfeel compared to the meat-free hamburger based on coconut oil, i.e. Comparative Example

2. Evaluation during the molding of the meat-free hamburgers During the molding of the meat-free hamburgers, notes were made to describe the formation of the meat-free hamburgers. The corresponding results are shown below in Table 4.

Table 4 Shapes / Texture General | Additional shaping | (firmness) impression comments Meat-free hamburger comprising: easy to use Comparative + + shapes; Example 1 very good binding easy to form Comparative + molding; Example 2 + very good binding easy to form Comparative ++ + shapes; Example 3 good binding very easy to form Comparative +4 ++ ++; Example 4 good binding very easy to form Comparative +4 ++ ++; Example 5 very good bond easy to form; Example 7 + + ++ very good binding very easy to form Example 8 ++ ++ ++; good binding 0 = acceptable + = desired ++ = very desirable Meat-free cooking sausage recipe For the preparation of meat-free cooking sausages on the basis of the vegetable fat compositions or oils from Comparative Examples 1 - 2 and Examples 6 - 8, the following recipe was as shown below in Table 5 used:

Table 5 The content of proteins in this soy protein isolate is 91.5% by weight. Salt was purchased in a local supermarket.

The aforementioned recipe in Table 5 was specially developed with the aim of clearly highlighting the differences by using the different vegetable fat compositions or oils from Comparative Examples 1 - 2 and Examples 6 - 8. In the aforementioned recipe, only the type vegetable fat or oil varied. All other parameters were kept constant.

The high oleic sunflower oil, i.e. Comparative Example 1, was added in liquid form, while all the other fats, i.e. Comparative Example 2 and Examples 6-8, were added in solid form (small fat pieces). All oils and fats were stored at 14°C for one day before use. Production process meat-free cooking sausage The meat-free cooking sausages as end product were prepared as follows using a vacuum meat bowl cutter that is standard used for this type of preparation: 15 wt% soy protein isolate was mixed with 68.5 wt% water at 4 °C and this whole was hydrated for 3.5 minutes. Then the following ingredients were added separately: 15% by weight of the vegetable fat compositions or oils, and 1.5% by weight salt. The whole was mixed with the meat bowl cutter. After the addition of the vegetable fat composition or oil, cutting was carried out for 2.5 minutes. After the addition of the salt, vacuum cutting was carried out to 25°C.

In particular, the temperature of the raw batter was raised to 25°C under vacuum in order to obtain a better emulsification and to remove air from the raw batter. Subsequently, the raw batter was packed in a plastic bag under vacuum to further remove the air from the raw batter.

Afterwards, this plastic bag containing the raw batter was stored at 14°C.

Subsequently, the emulsified raw batter was placed in the cylinder of a filling machine, i.e. hydraulic stuffer, and filled into casings.

The raw sausage was pasteurized for 180 minutes at 90°C and then refrigerated for 20 minutes at 0°C.

Analytical methods used to test meat-free cooked sausages Texture The texture, i.e. a parameter for the firmness and hardness, of the meat-free cooked sausages was measured by a penetration test using a Texture Analyzer (Model LF plus, Lloyd Instruments). A sample of the meatless cooked sausage with a thickness of 5 cm was penetrated at 1 mm/s of the original thickness using a probe with a diameter of 12.5 mm to simulate the human chewing movement.

Then the maximum force required to realize this notch was recorded accordingly.

For each cooked sausage preparation, the corresponding texture was determined for three cooked sausages, including three incisions per cooked sausage sample.

Cooking Loss After cold storage of the cooked sausage analogues, the casings were removed and the separation of fat and jelly was removed.

The cooking loss was quantified and calculated as follows: Cooking loss (%) = ES * 100 For each cooked sausage preparation, the corresponding cooking loss was determined on three samples.

Syneresis The drop loss during storage of the meat-free cooked sausages was assessed.

For this purpose, the meat-free cooked sausages were sliced and packaged under a modified gas atmosphere consisting of CO2/N2 in a ratio of 30/70 and stored at 4°C for seven days.

During storage, the packs were placed upright to prevent the loss of drips from re-penetrating into the meat-free cooked sausage.

The droplet loss was quantified as follows: Droplet loss (%) = mass of not C10 PE vorios the droplet loss, 100 initial sample mass. For each meat-free cooked sausage preparation, the syneresis was determined for three packaged meat-free cooked sausage analogues.

Cuttability The cutability of the cooked sausage products was assessed.

In this slicability assessment, the cooked sausage product was sliced as thin as possible (< 3 mm thickness).

Subsequently, a cutability score was given based on the minimum thickness resulting in an acceptable structure.

In addition, the following factors were also considered in the final cutability score: cut elasticity, consistency, jelly or fat deposition, and insufficient binding of the matrix.

Taste / Sensory Test The emulsified cooked sausage analogs were sensory tested by an experienced panel familiar with the specific descriptors for sensory characterization of the respective cooked sausage products.

The experienced panel was trained to assess emulsified analogues of cooked sausage.

In a preliminary phase, relevant descriptors were defined by the aforementioned panel.

Examples 6-8, according to the present invention, were compared to Comparative Examples 1-2. For all examples, the syneresis was relatively small (0.4-0.6%). The meat-free cooked sausages based on the glyceride composition of the present invention, i.e.

Examples 6-8 show a similar cooking loss, also similar to the cooking loss of the meat-free cooked sausage based on Comparative Example 1 (0.1%). The cooking loss of the coconut oil based meat-free cooking sausage, i.e. Comparative Example 2, shows a slightly higher cooking loss (0.2%). Furthermore, the meat-free cooked sausages based on the glyceride composition of the present invention, i.e. Examples 6-8, show a harder texture (10-11 g) compared to the meat-free cooking sausages based on sunflower oil, i.e. Comparative Example 1 (9 g) , and a softer texture compared to the meat-free coconut oil cooked sausage, i.e. Comparative Example 2 (12 g). The sensory evaluation shows similar mouth feel for all samples.

With regard to the slicability of the meat-free cooking sausages, the meat-free cooking sausage based on sunflower oil, i.e. Comparative Example 1, shows signs of smearing during cutting, in contrast to the meat-free cooking sausages based on the glyceride composition according to the present invention, i.e. Examples 6 — 8, which do not show these signs of smearing during cutting.

Claims (1)

CONCLUSIONS 4. Viss substitute product falling over, based on the total weight of the viss substitute product, a) 2.0 to 40 wt% (wt%) vegetable protein products b} 8 to 32 wt% of sen glyceride composition, and 2) 20 to 50 wt.% of water, the glyceride composition comprising, based on the total weight of glyceride composition: €) less than 50 wt.% of saturated fatty acid residues (SAFA), 8) less than 2.0 wt.% of ians-unsaturated fatty acid residues (TFA) A less than 2.0 wt.% of C12 saturated fatty acid residues (CO 12:0) {à less than 2.0 wt.% of C14 saturated fatty acid residues (CO 14:0) fh} less than 10 wt.% of C16 saturated fatty acid residues (C16:0) a weight increase of (C16:0 + C14.0V018:0 of less than 0.8 where the glyceride composition has, D has a vascular content {SFC) at 20 °C greater than or equal to 8 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2,150a method. 2, Vises substitute product according to claim 1, characterized in that the glyceride composition is present in an amount of 10 to 30% by weight, based on the total weight of the dirty substitute product 3. Viges replacement product! according to claim 1 or 2, characterized in that the SAF A gene in the glyceride composition is equal to or less than 47 wt. based on the total weight of the glyceride composition. 4, Vises replacement product according to any one of claims 1 to 3, characterized in that the SAFA content in the glyceride composition is equal to or less than 45% by weight based on the total weight of the glyceride composition. 5. Vises replacement product according to any one of claims 1 toi à, characterized in that the SAFA content in the glyceride composition is equal to or less than 43% by weight, based on the total weight of the glyceride composition. A dirty substitute product according to any one of claims 1 to 5, characterized in that the TFA content in the glyceride composition is less than 1.5% by weight, based on the total weight of the glyceride composition. Dirty replacement product according to one of Claims 1 to 8, characterized in that ! that the glyceride composition comprises C12:0 fatty acid residues in an amount of less than 1.5% by weight, based on the total weight of the glyceride composition. 8. Viges replacement product according to one of claims 1 to 7, characterized by it! that the glyceride composition comprises C14:0 fatty acid residues in an amount of less than 1.5% by weight, based on the total weight of the glyceride composition. A dirty substitute product according to any one of claims 1 to 8, characterized in that the glyceride composition collapses C14:0 velic acid residues in an amount of less than 1.0% by weight based on the total weight of the glyceride composition. 10. Vises replacement product according to any one of claims 1 to 3, characterized in that the glyceride composition C18:0 overturns fatty acid residues in an amount of less than 8.0% by weight, based on the total weight of the glyceride composition. A dirty substitute product according to any one of claims 1 to 10, characterized in that the glyceride composition comprises C16:0 velic acid residues in an amount of less than 5.5 wt.%, based on the total weight of the glyceride composition. Dirty replacement product according to any one of claims 1 to 11, characterized in that the glyceride composition has a weight ratio (Ci4:0 4 CIS 0YCIE0 which is less than 9.7. Dirty substitute product according to any one of claims 1 to 12, characterized in that the glyceric composition has a weight ratio (Ci4:0 + CIGOVCIED which is less than C6. Dirty substitute product according to any one of claims 1 to 13, characterized in that the glyceride composition comprises less than 20 ppm of saturated hydrocarbons derived from mineral oil with a kinetic energy greater than tens of carbon dioxide (>C10) and equal to or less than 50 cage lolalomen {s C50) (hereinafter MOSH termed), based on the total weight of the gycerated composition. A dirty replacement product according to claim 14, characterized in that the MOSH genality of the glyceride composition is less than 15 ppm, based on the total weight of the glyceride composition. Vises replacement product according to claim 14 or 15, characterized in that the MOSH content of the glycerides composition is less than 15 ppm, based on the total weight of the glycerides composition. 17. Viges replacement product according to any one of claims 14 to 18, characterized in that the MOSH total of the glyceride composition is less than 10 nom, based on the total weight of the glyceride composition. 18. Vises replacement product according to one of claims 1 to 17, characterized in that the glyceride composition falls over less than 1.0 ppm of aromatic hydrocarbons derived from mineral vile (niera MOAH genalte), based on the total weight of the glyceride composition. 19. Dirty substitute product according to any one of claims 1 to 18, characterized in that the SFC at 20°C of the glyceride composition is more or less equal than 15% by weight, based on the total weight of the glyceride composition. A dirty substitute product according to any one of claims 1 to 19, characterized in that the glyceride composition covers at least one hard or semi-hard foil component and at least one tactile component. al. Vises replacement product according to claim 20, characterized in that in the glyceride composition the at least one hard or semi-hard fat component is present in the range of 22 to 75% by weight and the at least one liquid component is present in the range from 78 to 25% by weight based on the total weight of the glyceride composition. A dirty substitute product according to claim 20 or 21, characterized in that the at least one liquid component is selected from the group consisting of sunflower oil, rapeseed oil, soya oil, kalon seed oil, olive oil, hazelnut oil, sard nut oil, ristoile, sapphire oil, sesame oil, palpable fractions of shea butter, and a mixture of iwes or more of these components, Dirty substitute product according to any of claims 20 to 22, characterized in that the at least one hard or semi-hard skin component is selected from the group consisting of shea butter, salvet or saistearin, mango fat or mangostearin, oil butter, kokum butter, allanblackia fat, at least one sisarine fraction of the above mentioned fats, or enzymatically prepared sheet or a mixture of two or more of the above many ervoi fractions thereof. 24, Viges replacement product according to any one of claims 1 to 23, characterized in that the vegetable protein products are selected from the group consisting of flour, protein concentrates, protein isolates, and combinations thereof. 25, Vises replacement product according to any one of claims 1 to 24, characterized in that the vegetable protein products are selected from the group consisting of legumes, potato, grains, seeds, water seeds, and egg whites 28. Vises replacement product according to one of claims 1 to 25, characterized in that water is present in an amount of 30 to 60% by weight, based on the total weight of the vises replacement product 27. Dirty substitute product according to any one of claims 1 to 26, characterized in that the meat substitute product is selected from the group consisting of meat substitute grol ground meat, meat substitute sausage, prepared and cooked meat substitute products. 28, A method for producing the meat substitute product according to Sen of claims 1 lot 27, characterized in that the method comprises the steps of mixing based on the total weight of the meat substitute product. a) from 2.0 to 40 wt%, preferably from 8 to 32 wt%, more preferably from 10 to 30 wt%, vegetable protein products; b} from 8 to 32% by weight, more preferably from 10 to 30% by weight, of a glyceride composition; and c) from 20 to 90% by weight, preferably from 30 to 80% by weight, more preferably from 40 to 80% by weight, most preferably from 50 to 70% by weight of water. A glyceride composition suitable for producing the meat substitute product according to any one of claims 1 to 27, characterized in that the glyceride composition comprises, based on the total weight of the glyceride composition a) less than 50 wt. of saturated velic acid residues (SAFA) preferably equal to or less than 47% by weight, preferably equal to or less than 45% by weight, but preferably equal to or less than 43% by weight, bi less than 2.0% by weight of trans-unsaturated fatty acid residues (TFA), preferably less than 1.5% by weight, more preferably less than 1.0% by weight, c} less than 2.0% by weight of C12 saturated fatty acid residues (C1 2:01, preferably less than 1.5 wt%, more preferably less than 1.0 wt%, ©) less than 2.0 wt% of C14 saturated fatty acid residues {G14:0}, preferably less than 1.5 wt%, but more preferably less than 1.0 29% by weight, &) less than 10 wt. 76 of 218 saturated fatty acid residues (C16:05, preferably less than 8.0 wt%, more preferably less than 55 wt%, a weight ratio of (C16:0 + C14:0/C18:0 of less than 0, 8, preferably less than 0.7, more preferably less than 0.8. gd less than 20 ppm of saturated hydrocarbons from mineral com- munity with a chain length of more than ten cocioph atoms {>C103 and equal to or less than 50 carbon atoms (€ C50) (hereinafter MOSH content}, preferably less than 18 ppm, more preferably less than 15 ppm, and most preferably less than 10 ppm, wherein the olyceride composition has, h} a solid wheel alte (SFC) at 20°C of more or equal than 8 wt%, preferably more or equal than 15 wt%, more preferably more or equal than 20 wt%, preferably more or equal than 25 wt.%, preferably more or equal than 30 wt.%, wherein the SFC value is mixed according to the standard IUPAC (international Union of Pure and Anmied Chemistry) 2.150 a method, A glyceride composition according to claim 29, characterized in that the glyceride composition contains less than 1.0 µm of aromatic hydrocarbons derived from mineral oil (niema MOAH content), based on the total weight of the glyceride composition. Use of the glyceride composition according to claim 29 or for producing the meat substitute product according to any one of claims 1 to 27.