EP4654830A1

EP4654830A1 - Lecithin oleogel for use as a fat system in plant-based substitutes

Info

Publication number: EP4654830A1
Application number: EP24701443.4A
Authority: EP
Inventors: Daniël Petrus Wilhelmus KLAASSEN; Laurent Sagalowicz; Alicia GIRARDI; Charfedinne AYED
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 2023-01-27
Filing date: 2024-01-26
Publication date: 2025-12-03
Also published as: WO2024156889A1; IL322327A

Abstract

The present invention relates to a fat system for use in a food product, said fat system comprising unsaturated triglycerides, unsaturated phospholipid source and saturated monoglycerides. A method of making said fat system is also provided, said method comprising shear mixing, applying heat, and cooling down to allow gel formation.

Description

Lecithin oleogel for use as a fat system in plant-based substitutes

Introduction

Plant-based substitutes are a relatively new category of food products that are quickly growing in popularity because of their suitability to a vegetarian lifestyle. For example, plant-based meat substitutes (PBMS) have the advantage that they do not in general contain animal macromolecules that have been linked with an increased risk of cardiovascular diseases. Examples are saturated fatty acids and trans fats. Plant materials may contain much less or no harmful fats at all.

For the food industry, producing plant-based products, for example the plant-based meat substitutes, without the use of any animal-sourced materials presents major challenges. The different fat compositions and the important role that fats have in the overall structure, as well as the sensorial perception of meat products, make it impossible to simply add vegetable oils instead of the animal fat.

From a consumer point-of-view, it is important that the plant-based meat substitutes display similar textural and sensorial properties as in real meat, to ensure the consumers liking and acceptance. This means mimicking as many aspects of the role of fat in meat as possible. These aspects include carrying flavors, providing tenderness and a juicy mouthfeel.

Summary of invention

It has been found that oleogels composed of unsaturated triglycerides such as high oleic sunflower oil, saturated monoglyceride, lecithin and an aqueous phase have advantageous properties that make them suitable for use in plant-based burgers and other plant-based materials.

An increase in saturated monoglyceride content led to an oleogel with greater hardness. An increase of water content gave an oleogel with lower hardness. Surprisingly, the decrease in hardness was far greater when lecithin was not part of the oleogel composition. This suggests that lecithin is crucial for water incorporation and structuring in this oleogel.

An oleogel composition comprising lecithin, saturated monoglyceride and an aqueous phase showed very similar texture to beef fat with the texture analyzer. This oleogel was also assessed by a sensory panel to have a similar texture as a burger made with animal fat when incorporated in a plant-based burger. Embodiments of the invention

The invention relates to a fat system for use in a food product, said fat system comprising unsaturated triglycerides, unsaturated phospholipid source and saturated monoglycerides. In one embodiment, the fat system comprises an aqueous phase. In one embodiment, the fat system comprises up to 20 wt% aqueous phase. In one embodiment, the aqueous phase comprises flavors. The flavors may be, for example, Maillard reaction precursors and/or odor active compounds. In one embodiment, the Maillard reaction precursors comprise amino acids and reducing sugars.

In one embodiment the water is present in the fat system at a concentration between 0% and 50%, preferably between 0.1% and 40%, preferably between 0.5% and 30%, preferably between 1% and 20%, more preferably between 2% and 18%, even more preferably between 2% and 10%, even more preferably between 2% and 9%.

In another embodiment an aqueous phase comprising Maillard reaction precursors and/or odor active compounds, is present in the fat system at a concentration between 0% and 50%, preferably between 0.1% and 40%, preferably between 0.5% and 30%, preferably between 1% and 20%, even more preferably between 2% and 19%.

In another embodiment an unsaturated phospholipid source is present in the fat system at a final concentration of between 0.1 wt% to 30 wt%, preferably between 0.5% and 20%, even more preferably between 0.8% and 18%.

In one embodiment, the unsaturated phospholipid source has a phospholipid concentration greater than 45% phospholipid, preferably greater than 85% phospholipid. In one embodiment, the unsaturated phospholipid source has a phospholipid concentration between 55 to 99 wt%.

In one embodiment, the phospholipid source is deoiled lecithin. In one embodiment, the phospholipid source is fluid lecithin. In one embodiment, the lecithin is from a plant source. In one embodiment, the lecithin is an unsaturated lecithin. In one embodiment, unsaturated deoiled lecithin is present in the fat system at a concentration between 0.1 wt% to 25 wt%. In one embodiment, unsaturated fluid lecithin is present in the fat system at a concentration between 0.1 wt% to 50 wt%.

In one embodiment, the saturated monoglyceride comprises at least 50% of saturated fatty acids. In one embodiment, the saturated monoglyceride is present at a final concentration of between 0.1 wt% to 40 wt%, preferably between 5% to 39%, even more preferably between 10% to 38%.

In one embodiment, the unsaturated triglyceride is high oleic sunflower oil.. In one embodiment, unsaturated triglycerides are present at a final concentration of between 30 wt% to 95 wt%, or between 30 wt% to 75 wt%. In one embodiment, unsaturated triglycerides contains between 1% and 40% of saturated triglycerides, preferably between 1% and 35% saturated triglycerides, preferably between 1% and 30% saturated triglycerides, even more preferably between 1% and 20% saturated triglycerides.

The invention further relates to a method of making a fat system for use in a food product, said method comprising (i) shear mixing unsaturated triglycerides, unsaturated phospholipid source, and saturated monoglycerides, (ii) applying heat, and (iii) cooling down to allow gel formation.

In one embodiment, heat is applied at a minimum temperature of 65°C in step (ii).

In one embodiment, heat is applied separately to the saturated monoglyceride before shear mixing in step (i).

In one embodiment, an aqueous phase is added to the fat system. In one embodiment, a 20 wt% aqueous phase is added to the fat system. In one embodiment, the aqueous phase comprises flavors, for example Maillard reaction precursors and/or odor active compounds. In one embodiment, the Maillard reaction precursors comprise amino acids and reducing sugars.

In one embodiment, the oleogel shows no phase separation with water, indicated by no peak related to freezing of water when cooled down with DSC when cooling from 85 °C to -40 °C at a rate of 5 °C/min.

In one embodiment the oleogel shows no phase separation with water, when inspected visually. In one embodiment, an unsaturated phospholipid source is added to the fat system at a final concentration of between 0.1 wt% to 30 wt%. In one embodiment, the unsaturated phospholipid source has a phospholipid concentration greater than 45% phospholipid, preferably greater than 85% phospholipid. In one embodiment, the unsaturated phospholipid source has a phospholipid concentration between 55 to 99 wt%.

In one embodiment, the unsaturated phospholipid source is deoiled lecithin or fluid lecithin, preferably deoiled lecithin. In one embodiment, the lecithin is from a plant source. In one embodiment, the lecithin is an unsaturated lecithin. In one embodiment, unsaturated deoiled lecithin is present in the fat system at a concentration between 0.1 wt% to 25 wt%. In one embodiment, unsaturated fluid lecithin is present in the fat system at a concentration between 0.1 wt% to 50 wt%.ln one embodiment, the saturated monoglyceride comprises at least 50% of saturated fatty acids. In one embodiment, the saturated monoglyceride is present at a final concentration of between 0.1 wt% to 50 wt%. In one embodiment, the triglyceride is high oleic sunflower oil. In one embodiment, said fat system further comprises saturated triglycerides. In one embodiment, triglycerides are present at a final concentration of between 30 wt% to 95 wt%, or between 30 wt% to 75 wt%.

The invention further relates to use of a fat system according to the invention in a food or petfood product. In one embodiment, the food product is a plant based product, for example a plant based burger.

Definitions

Phospholipids

Phospholipids are very well-known molecules for the person skilled in the art. They contain a hydrophilic group and two fatty acids. For food applications, most phospholipids hydrophilic group are made of choline, ethanolamine, serine, or inositol. Phospholipids also contain a lipophilic part made of two fatty acids. Note that phospholipids can be hydrolysed, meaning that one of the fatty acids has been removed. Phospholipids can also be partially hydrolysed meaning that some phospholipids contain one fatty acid and some phospholipids contain two fatty acids.

Unsaturated phospholipids

Unsaturated phospholipids typically comprise more than 45 wt% unsaturated fatty acids, preferably more than 70 wt% unsaturated fatty acids, in reference to total fatty acids content. Unsaturated lecithin can be hydrolyzed such that some or all phospholipids have only one fatty acid. The other one has been removed using for example enzymatic hydrolysis or chemical means.

Lecithin

Lecithin is a term given to a collection of different amphiphilic compounds present in the fatty part of animal or vegetable tissue or in other parts of biological materials such as membranes, for example cell membranes, which are primarily phospholipids, for example phosphatidylcholine, and phosphatidylethanolamine.

Plant-based lecithins are obtained as a side stream in the production of vegetable oils, for example from soy, sunflower, or rapeseed. Plant-based lecithins are obtained by adding water to the vegetable oil, upon which the lecithin swells and precipitates due to water incorporation by the amphiphilic compounds to yield a plant-based lecithin. Plant-based lecithin typically comprises between 40 wt% to 70wt% of phospholipids, with the remaining part consisting mostly of triglycerides captured in it, as well as some other minor compounds. These products can be referred to as fluid lecithins.

A further processing step can be added, in which the product is purified, by removing as much vegetable oil as possible. A powder is obtained, and this product is referred to as deoiled lecithin. Typically, deoiled lecithin comprises between 90 to 99 wt% phospholipids, with the remaining typically being other minor solid compounds. In unsaturated lecithin, the phospholipids typically comprise more than 50 wt% unsaturated phospholipids, preferably more than 70 wt% unsaturated phospholipids.

Lecithins exist that have undergone another processing step, which consists in hydrolyzation or chemical transformation. By this process, one of the two fatty acids of phospholipids present in the lecithin has been removed. These products are referred to as hydrolyzed lecithins.

Saturated lecithin is hydrogenated and comprises two saturated fatty acids.

Maillard reaction precursors

Maillard reaction precursors are a mixture or substance comprising reducing sugars and amino acids. Compounds falling in these two classes are typically reacting with each other upon increasing temperature, in a complex cascade of reactions called the Maillard reaction.

Mesophase

A mesophase is a semi-solid structure that can be formed by mixing amphiphilic compounds with water and/or fats. They form spontaneously and are known alternatively as lipid self-assembly structures. Examples are micelles, lamellar liquid crystalline phase, reversed bi-continuous cubic phase, reversed hexagonal phase, reversed micellar cubic phase, and the like.

Saturated monoglyceride

Saturated monoglyceride is a monoglyceride comprising at least 50% saturated fatty acids and less than 50% unsaturated fatty acids. It may comprise more than 50% saturated fatty acids having a chain length greater than that of myristic acid (C14:0), or more than 50% saturated fatty acids which are either palmitic acids (C16:0) or stearic acids (C18:0), or more than 50% saturated fatty acids which are stearic acids (C18:0), or more than 40% saturated fatty acids which are palmitic acids (C16:0).

Oleogel

An oleogel is obtained when a lipid-based continuous phase is structured to have a three-dimensional network that entraps the bulk continuous phase. Oleogels have a gel-like solid structure. When a composition is described herein in terms of wt%, this means a mixture of the ingredients on a moisture free basis, unless indicated otherwise.

As used herein, the term "about" or "substantially" is understood to refer to numbers in a range of numerals, for example the range of -30% to +30% of the referenced number, or -20% to +20% of the referenced number, or -10% to +10% of the referenced number, or -5% to +5% of the referenced number, or -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the compositions of the present invention may be combined with the method or uses of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to in this specification.

EXAMPLES

Example 1

An oleogel was prepared by melting 0.975 gram of saturated monoglyceride (rich in stearic acid and/or palmitic acid) at 95 °C. To this, 3.10 gram of high oleic sunflower was added, and the mixture was shortly shear mixed. Then, 0.55 gram of a commercial source of deoiled soy lecithin was added to this mixture, after which it was shear mixed again. The mixture was allowed to cool down to 65 °C, and 0.375 gram of MilliQ water was added. The mixture was sheared again and then left to cool down to room temperature. The final concentrations were unsaturated lecithin 11%, saturated monoglyceride 19.5%, triglycerides 62%, and aqueous phase 7.5%.

Other oleogels were prepared in which the deoiled soy lecithin was replaced by (i) an alternative commercial source of deoiled soy lecithin, and (ii) a commercial source of hydrolyzed deoiled soy lecithin. A reference oleogel was prepared using a similar method in which no lecithin was dissolved in the high oleic sunflower oil. It was compensated for by using a higher amount of saturated monoglyceride (from 0.975 to 1.525 gr). The final concentrations were lecithin 0%, saturated monoglyceride 30.5%, triglycerides 62%, and aqueous phase 7.5%.

As other references, coconut fat and high oleic sunflower oil were used, to which also 7.5% of MilliQ water was added. Figure 1 shows that when an aqueous phase is added to the reference sample fat systems not containing lecithin, water cannot be incorporated and so phase separation occurs. Oleogels containing lecithin do not show phase separation. Phase separation is not occurring in sample A, when 7.5% aqueous phase is added to an oleogel containing both lecithin and monoglyceride. While the oleogel with only monoglyceride (sample B) shows phase separation upon addition of 7.5% aqueous phase, as well as high oleic sunflower oil (sample C) and coconut fat (sample D).

Between 5 to 20 milligrams were taken of 4 selected samples. These 4 samples were subjected to a double heating and cooling temperature program (from 85 °C to -40 °C at a rate of 5 °C/min) while being analyzed with Differential Scanning Calorimetry (DSC). Cooling curves were generated.

Figure 2 shows the cooling curve of the reference oleogel without any added lecithin. A large exothermal effect attributed to the freezing of water occurred at around -25 °C. It occurred at this temperature rather than at the usual 0 °C because of undercooling. This indicates that this type of oleogel is not stable, and therefore less preferred. A cooling curve of oleogel made with only saturated monoglyceride at 7.5% aqueous phase addition is shown. A sharp peak for freezing of free water was seen at about -25 °C.

Figure 3, Figure 4 & Figure 5 show oleogels according to the invention made with both saturated monoglyceride and lecithin. They show no peak for the freezing of water at around -25 °C, indicating that they have a stable and not phase separated structure. Figure 3 shows a cooling curve of oleogel made with both saturated monoglyceride and lecithin (commercial deoiled soy lecithin 1) at 7.5% aqueous phase addition. No peak for freezing of free water was seen. Figure 4 shows a cooling curve of oleogel made with both saturated monoglyceride and lecithin (commercial deoiled soy lecithin 2) at 7.5% aqueous phase addition. No peak for freezing of free water was seen. Figure 5 shows a cooling curve of oleogel made with both saturated monoglyceride and lecithin (commercial hydrolyzed deoiled soy lecithin) at 7.5% aqueous phase addition. No peak for freezing of free water was seen.

Example 2

Two oleogel samples were prepared by adding 67.0 gram of high oleic sunflower oil to 12.0 gram of deoiled soy lecithin. One oleogel was made with commercial deoiled soy lecithin 1, and another one with commercial deoiled soy lecithin 2. The mixtures were sheared at medium shear for 2 minutes. 21.0 gram of saturated monoglyceride (rich in stearic acid and/or palmitic acid) was added after which they were put in a water bath at 85 °C. After the saturated monoglycerides had melted, the mixtures were sheared again and allowed to gel. This was done by pouring the hot mixtures in metal rings (diameter 32 mm, height 20 mm) and leaving these rings overnight at room temperature. The final concentrations were lecithin 12%, monoglyceride 21% and triglycerides 67%.

Other oleogel samples were prepared by adding 65.0 gram of high oleic sunflower oil to 12.0 gram of deoiled soy lecithin (one made with commercial deoiled soy lecithin 1, and another one with commercial deoiled soy lecithin 2). These mixtures were sheared at medium shear for 2 minutes. 20.5 gram of saturated monoglyceride (rich in stearic acid and/or palmitic acid) was added after which the mixtures were put in a water bath at 85 °C. After the saturated monoglycerides had melted, the mixtures were sheared again and allowed to cool down to 65 °C. 2.5 gram of MilliQ water was then added after which the samples were briefly sheared. They were then allowed to cool down to room temperature to gel in the same metal rings. The final concentrations were unsaturated lecithin 12%, saturated monoglyceride 20.5%, triglycerides 65% and aqueous phase 2.5%.

As reference samples, two oleogels were prepared by adding 33.0 gram and 32.5 gram of saturated monoglyceride (product of Danisco, sold under the name Dimodan HR) to 67.0 and 65.0 gram of high oleic sunflower oil, respectively. The mixtures were then put in a water bath at 85 °C. After the saturated monoglycerides had melted, the mixture with 67.0 gram of high oleic sunflower oil and 33.0 gram of saturated monoglyceride was sheered at medium shear for 2 min and then allowed to cool down to room temperature to gel in the same metal rings. The mixture with 65.0 gram of high oleic sunflower oil and 32.5 gram of saturated monoglyceride was sheared at medium shear for 2 min and then cooled down to 65 °C. Then, 2.5 gram of MilliQ water was added after which the sample was briefly sheared again and then allowed to cool down to room temperature to gel in the same metal rings. The final concentrations were lecithin 0%, saturated monoglyceride 33% and triglycerides 67%, and lecithin 0%, monoglyceride 32.5%, triglycerides 65% and aqueous phase 2.5%.

The 4 different oleogels were analyzed with a texture analyzer using the texture profile analysis (TPA) method. This method consists of a double compression and withdrawal, at 75% strain. The results are shown in Figure 6. The addition of water to the oleogel with only monoglyceride has a very big effect in lowering the parameter hardness. At 0% water, the oleogel with only monoglyceride has a greater hardness than the oleogel made with both lecithin and monoglyceride, but at 2.5% water this is no longer the case. The addition of water was found to have a much bigger effect on the oleogels containing only monoglyceride. This is thought to be linked to the stability of the fat systems, where addition of water disrupts the structure of oleogels that do not contain lecithin, thereby lowering their hardness (and therefore are not of interest for the invention). Oleogels with lecithin appear to be less impacted by water, since water does not disrupt the structure to the same extent, and therefore they still have a high hardness after addition of water. Figure 6 shows the textural parameter hardness as obtained by Texture Profile Analysis (TPA) for oleogels containing no aqueous phase (A) and at 2.5% aqueous phase (B). It can be seen that without water, the oleogel with only saturated monoglycerides has a greater hardness than the ones made with both saturated monoglycerides and lecithin. At 2.5% aqueous phase, the opposite is observed as the oleogels with both saturated monoglyceride and lecithin now have a greater hardness. This demonstrates that addition of an aqueous phase disrupts the network of oleogels with only monoglyceride, making them lose structure and become soft, and that lecithin addition mitigates this effect by incorporating the aqueous phase homogeneously.

Example 3

An oleogel sample was prepared according to the composition given in Table 1.

Table 1

The commercial source of deoiled soy lecithin was dissolved in the high oleic sunflower oil under shear mixing. Then the saturated monoglyceride was added to this mixture after which the mixture was heated to 85 °C in a water bath. After the saturated monoglycerides had melted, the mixture was sheared again and allowed to cool down to 65 °C. Then the Maillard precursor mix was added, after which the sample was briefly sheared. It was then allowed to cool down to gel and stored at -20 °C.

The oleogel product was added as small ground up pieces to a plant-based lean burger mass containing no flavor. The oleogel was added at 8.5% of the total food product, resulting in 0.55% flavor in the total product. The food product was mixed and molded by hand. A control food product was prepared in which a mixture of canola oil and coconut fat was added to a plant-based lean burger mass containing meaty flavor (at 4% of total product). The control food product was further handled the same as the food product.

For sensory evaluation, the food product and control food product were baked in a hot pan, until a core temperature of 71 °C was reached for 2 minutes (or equivalent). The products were then assessed by a trained external sensory panel. The food product, compared to the control food product, scored significantly higher on the attributes "fatty" and "oily mouthcoating". Furthermore, despite the hugely lowered amount of flavor (=85%), the flavor attribute "beef identity" of the product was rated not significantly different to the control product. This is attributed to the formation of mesophases in which Maillard reaction yield is increased.

Example 4

Four oleogel samples were prepared, each made with a different source of unsaturated triglycerides. One oleogel was made with a commercial high oleic sunflower oil, another was made with a commercial rapeseed oil, another was made with a commercial soy oil, and another was made with a commercial olive oil. First, 325.0 gram of each source of unsaturated triglycerides was weighed in a mixer. Then, 102.5 gram of saturated monoglyceride (rich in stearic acid and/or palmitic acid) was added to each oleogel sample, after which the mixture was heated at 105 °C, while sheared at low shear for 10 minutes. The heating temperature was then decreased to 85 °C. To each oleogel sample, 60 gram of commercial deoiled soy lecithin 1 was added and sheared at low shear speed for 5 minutes. Then, the heating temperature was decreased to 75 °C. Demineralized water was stepwise added to the mixture, while being under medium shear, in steps of about 2 gram, to a total of 12.5 gram.

After water addition, the mixtures were allowed to gel. This was done by pouring the hot mixtures in metal rings (diameter 32 mm, height 20 mm) and leaving these rings overnight at room temperature. The final concentrations were unsaturated lecithin 12%, saturated monoglyceride 20.5%, triglycerides 65% and aqueous phase 2.5%.

The 4 different oleogels were analyzed with a texture analyzer using the texture profile analysis (TPA) method. This method consists of a double compression and withdrawal, at 75% strain. The results, the extracted parameter "hardness" as obtained with this TPA, are shown in Figure 7.

It can be seen that changing the source of triglyceride has little to no effect on the hardness of the obtained oleogel/invention. No significant differences are perceived between high oleic sunflower oil, rapeseed oil and olive oil. Soy oil has a slightly greater hardness, which indicates an even stronger network structuring the oleogel.

Figure 7 shows the textural parameter hardness as obtained by Texture Profile Analysis (TPA) for 4 oleogels made according to the same composition (containing unsaturated triglycerides, saturated monoglycerides, lecithin and water), only changing the source of unsaturated triglycerides (sunflower oil, rapeseed oil, soy oil or olive oil). It can be seen that changing the plant source of the unsaturated triglycerides does not impact this textural parameter of the resulting oleogel. Example 5

Two oleogel samples were prepared, each made with a different type of commercial saturated monoglyceride. One oleogel was made with a commercial saturated monoglyceride that is richer in monostearin, another was made with a commercial saturated monoglyceride richer in monopalmitin. First, 325.0 gram of high oleic sunflower oil was weighed in a mixer. Then, 102.5 gram of the different saturated monoglycerides was added to each oleogel sample, after which the mixture was heated at 105 °C, while sheared at low shear for 10 minutes. The heating temperature was then decreased to 85 °C. To each oleogel sample, 60 gram of commercial deoiled soy lecithin 1 was added and sheared at low shear speed for 5 minutes. Then, the heating temperature was decreased to 75 °C. Demineralized water was stepwise added to the mixture, while being under medium shear, in steps of about 2 gram, to a total of 12.5 gram.

After water addition, the mixtures were allowed to gel. This was done by pouring the hot mixtures in metal rings (diameter 32 mm, height 20 mm) and leaving these rings overnight at room temperature. The final concentrations were unsaturated lecithin 12%, saturated monoglyceride 20.5%, triglycerides 65% and aqueous phase 2.5%. The two different oleogels were analyzed with the texture profile analysis (TPA) method. Figure 8 shows the textural parameter hardness as obtained by Texture Profile Analysis (TPA) for oleogels made according to the same composition, only changing the type of commercial saturated monoglycerides. It can be seen that the hardness of both oleogels is slightly different, with the product richer in monopalmitin having a slightly greater hardness.

Example 6

An oleogel sample was prepared with a commercial fluid sunflower lecithin (62% phospholipids). First, 247.5 gram of high oleic sunflower oil was weighed in a mixer. Then, 150.0 gram of saturated monoglyceride (rich in stearic acid and/or palmitic acid) was added, after which the mixture was heated at 105 °C, while sheared at low shear for 10 minutes. The heating temperature was then decreased to 85 °C. Next, 90 gram of the commercial fluid sunflower lecithin was added and sheared at medium shear speed for 5 minutes. Then, the heating temperature was decreased to 75 °C. Demineralized water was stepwise added to the mixture, while being under medium shear, in steps of about 2 gram, to a total of 12.5 gram.

After water addition, the mixture was allowed to gel. This was done by pouring the hot mixture in metal rings (diameter 32 mm, height 20 mm) and leaving these rings overnight at room temperature. The final concentrations were unsaturated lecithin 18% (corresponding to about 11% phospholipid), saturated monoglyceride 30%, triglycerides 49.5% and aqueous phase 2.5%.

The oleogel was analyzed with a texture analyzer using the texture profile analysis (TPA) method. This method consists of a double compression and withdrawal, at 75% strain. The results, the extracted parameter "hardness" as obtained with this TPA, is shown in Figure 9.

It can be seen that the hardness of this oleogel is increased as a result of changing the type of lecithin as well as changing the ratios of the other ingredients, compared to the recipes made with different deoiled soy lecithins as described in Example 2.

Example 7

Two oleogel samples were prepared according to different compositions. For oleogel 1, no lecithin was used (not part of invention). First, 3.25 gram of high oleic sunflower oil was weighed in a test tube. Then, 1.625 gram of saturated monoglyceride was added and the test tube was heated to 85 °C. After the monoglyceride had visually melted (all white granules disappeared and transparent solution obtained), the mixture was briefly vortexed at medium shear. The heating temperature was then decreased to 75 °C. When this temperature was reached, 0.125 gram of MilliQ water was added and the mixture was sheared once again. The final concentrations were unsaturated lecithin 0%, saturated monoglyceride 32.5%, triglycerides 65% and aqueous phase 2.5%.

For oleogel 2, 0.05 gram of commercial deoiled soy lecithin 1 was weighed in a test tube, after which 3.25 gram of high oleic sunflower oil was added. This mixture was vortexed/mixed at high shear for 10 seconds. Then, 1.575 gram of saturated monoglyceride was added and the test tube was heated to 85 °C. After the monoglyceride had visually melted (all white granules disappeared and transparent solution obtained), the mixture was briefly vortexed at medium shear. The heating temperature was then decreased to 75 °C. When this temperature was reached, 0.125 gram of MilliQ water was added and the mixture was sheared once again. The final concentrations were unsaturated lecithin 1%, saturated monoglyceride 31.5%, triglycerides 65% and aqueous phase 2.5%.

Between 5 to 20 milligrams were taken of both oleogels. These samples were subjected to a double heating and cooling temperature program (from 85 °C to -40 °C at a rate of 5 °C/min) while being analyzed with Differential Scanning Calorimetry (DSC). Cooling curves were generated.

It can be seen in Figure 10 (0% lecithin, 2.5% water) that oleogel 1 shows a freezing peak indicating free water (visible at about -20 °C). Figure 11 (1% lecithin, 2.5% water) shows that oleogel 2 does not have this peak. The 1% of lecithin is sufficient to help incorporating the amount of water. Example 8

An oleogel sample was prepared with an aqueous phase containing Maillard precursors (water content of 33%). First, 106.0 gram of high oleic sunflower oil was weighed in a Schott bottle. Then, 20.0 gram of the commercial deoiled soy lecithin 1 was added and sheared at medium shear speed for 5 minutes. On the side, a Schott bottle with saturated monoglyceride (rich in stearic acid and/or palmitic acid) was heated in a water bath set at a temperature of 90 °C until fully melted. To the oleogel sample, 45 gram of the molten saturated monoglyceride was added and this was briefly sheared at low shear. This Schott bottle/mixture was then placed in a water bath at 68 °C. Once at this temperature, 40 gram of Maillard reaction precursor mix was added to the mixture, and it was briefly sheared at medium shear. The mixture was then allowed to gel by cooling down to room temperature. The final concentrations were unsaturated lecithin 9.5%, saturated monoglyceride 21.3%, triglycerides 50.2% and aqueous phase 19.0%. This sample did not show any phase separation and was completely homogeneous.

Example 9

An oleogel was produced by adding 3.05 kg of high oleic sunflower oil to a double jacket tank and then adding 0.78 kg of commercial deoiled soy lecithin 1 to it, while under medium shear. Then 2.71 kg of saturated monoglyceride (rich in stearic acid and/or palmitic acid) was added to the mixture, and the heating of the double jacket was set at 89 °C. The temperature inside the mixture was monitored with an external thermometer, and as soon as this thermometer indicated 79 °C, the heating temperature of the double jacket was changed to 68 °C. Once the thermometer indicated a temperature of 69.0 °C, 0.46 kg of Maillard precursor (aqueous phase) was mixed in. The final concentrations were unsaturated lecithin 11.1%, saturated monoglyceride 38.7%, unsaturated triglycerides 43.6% and aqueous phase 6.6%. A nice and firm oleogel was obtained without phase separation.

Example 10

An oleogel sample was prepared according to the following method. First, 1.50 gram of deoiled soy lecithin 1 was weighed in a tube and 2.75 gram of high oleic sunflower oil was added. This mixture was sheared at high shear for at least 30 seconds. Then, 0.50 gram of a commercial saturated monoglyceride source high in monopalmitin was added to the tube and the tube was placed in a heating block at 95 °C. After 10 minutes, the heating temperature was decreased to 75 °C and the tube was briefly sheared at medium shear. When 75 °C was reached for a minimum of 5 minutes, 0.25 gram of demineralized water was added to the tube, and it was sheared again. The mixture was then left to cool down to room temperature to gel. The final concentrations were unsaturated lecithin 30%, saturated monoglyceride 10%, unsaturated triglycerides 55% and aqueous phase 5%. Between 5 to 20 milligrams was taken of the oleogel. The sample was subjected to a double heating and cooling temperature program (from 85 °C to -40 °C at a rate of 5 °C/min) while being analyzed with Differential Scanning Calorimetry (DSC). A cooling curve was generated. Inverted tube method shows the gelled state of this oleogel, as seen in Figure 12. DSC analysis shows the cooling curve in Figure 13. It can be seen that the oleogel shows no phase separation, as there is an absence of a curve for the freezing of free water.

Claims

1. A fat system for use in a food product, said fat system comprising unsaturated triglycerides, unsaturated phospholipid source and saturated monoglycerides.

2. A fat system according to claim 1, wherein said fat system comprises an aqueous phase.

3. A fat system according to claim 2, wherein the fat system comprises up to 20 wt% aqueous phase.

4. A fat system according to any one of claims 2 to 3, in which the aqueous phase comprises flavors, for example Maillard reaction precursors and/or odor active compounds, wherein the Maillard reaction precursors comprise amino acids and reducing sugars.

5. A fat system according to any one of claims 1 to 4, wherein the unsaturated phospholipid source is present in the fat system at a final concentration of between 0.1 wt% to 30 wt%.

6. A fat system according to any one of claims 1 to 5, wherein the unsaturated phospholipid source has a phospholipid concentration between 55 to 99 wt%.

7. A fat system according to any one of claims 1 to 6, wherein the unsaturated phospholipid source is deoiled lecithin or fluid lecithin, preferably deoiled lecithin.

8. A fat system according to any one of claims 1 to 7, wherein saturated monoglyceride is present at a final concentration of between 0.1 wt% to 50 wt%.

9. A fat system according to any one of claims 1 to 8, wherein unsaturated triglycerides are present at a final concentration of between 40 wt% to 80 wt%.

10. A method of making a fat system for use in a food product, said method comprising (i) shear mixing unsaturated triglycerides, unsaturated phospholipid source, and saturated monoglycerides, (ii) applying heat, and (iii) cooling down to allow gel formation.

11. The method according to claim 10, wherein heat is applied at a minimum temperature of 65°C in step (ii).

12. The method according to any one of claims 10 and 11, wherein heat is applied separately to the saturated monoglyceride before shear mixing in step (i).

13. Use of a fat system according to claims 1 to 9 in a food or petfood product.