EP4683515A1

EP4683515A1 - A filling comprising an oil composition

Info

Publication number: EP4683515A1
Application number: EP23927978.9A
Authority: EP
Inventors: Yaobin SI; Guifang CHANG; Yun GE; Saiyan DING; Haiyong SHEN
Original assignee: Cargill Inc
Current assignee: Cargill Inc
Priority date: 2023-03-21
Filing date: 2023-03-21
Publication date: 2026-01-28
Also published as: CN121263066A; WO2024192661A1; WO2024192661A8

Abstract

A filling comprises an oil composition wherein the oil composition is comprising a liquid oil and from 3 wt% to 40 wt % of mono-and di-glycerides, based upon total weight of the oil composition and the method for preparing the same. An use of the oil composition is described herein for reducing the content of saturated fatty acid moieties in a filling comprising the oil composition.

Description

A FILLING COMPRISING AN OIL COMPOSITION

FIELD OF THE INVENTION

The present invention relates to a filling comprising an oil composition. In particular, the present invention relates to use of the oil composition for reducing the content of saturated fatty acid moieties in the filling.

BACKGROUND

The food industry requires that oil and fats have good plasticity. For some special applications, such as fillings, it requires a wide range of operating temperatures and fine crystallization texture.
WHO, along with CDC and FDA, urges people to limit their intake of saturated fats, as many experts have linked it with cardiovascular diseases. A diet high in saturated fats may lead to high cholesterol, which in turn may lead to atherosclerosis, coronary heart disease, and stroke. Saturated fat intake raises one’s low density lipoprotein level and the low density lipoprotein is called “bad” cholesterol. WHO recommended that the fat intake is no more than 30%of total calories per day and the saturated fat intake is no more than 10%of total calories per day.
Most technologies focused on esterification processes or using hydrogenated oil to make fillings recently. It is difficult for the fillings to get soft at low temperature and have a low saturated fatty acid content simultaneously since no such technology was found in this area currently.
There are needs to provide oil compositions that have a lower saturated fatty acid content and fillings including the oil compositions which possess good mouthfeel without greasiness and has good spread ability. There are also needs to provide fillings that have a lower saturated fatty acid content and maintain a stable shape, good mouthfeel and fine texture.
SUMMARY
To overcome the deficiencies as discussed above, the present invention provides an oil composition with a low saturated fatty acid content (e.g. 5-50 wt. %based on the total fatty acid profile) and free of trans fats. The present invention also provides a filling comprising the oil composition which can be used in a wide range of operating temperatures.
The invention provides an oil composition comprising liquid oil and from 3 wt. %to 40 wt. %of mono-and di-glycerides, based upon total weight of the oil composition.
The present invention provides a filling comprising at least one food ingredient and the oil composition discussed herein.
The present invention provides use of the oil composition discussed herein for reducing the content of saturated fatty acid moieties in a filling comprising the oil composition.
The present invention provides a method for preparing a filling discussed herein, comprising the following steps:
a. disperse a milk-based ingredient in water for preparing a water-phase
b. mix the water-phase of step a) with the oil composition discussed herein.
The invention provides a filling comprising an oil composition discussed herein.
The present invention provides use of the oil composition described herein for reducing the content of saturated fatty acid moieties in a filling comprising the oil composition.
The present invention provides a method for preparing a filling described herein, comprising the following steps:
a. dispersing at least one food ingredient selected from a milk-based ingredient, water, sugar, glucose syrup or a combination of two or more thereof for preparing a water-phase;
b. taking an oil composition comprising a liquid oil and from 3 wt. %to 40 wt. %of mono-and di-glycerides, based upon total weight of the oil composition,
c. adding the water-phase of step a) to the oil composition.
Other example embodiments are discussed herein.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 shows the crystallization form of Sample 2, Sample 3, Sample 7, Sample 8 and Sample 9 of oil compositions, respectively.
Figure 2 shows the appearance of Filling A, Filling B, Filling C, Filling D and Filling E after maintaining at 4℃ for 7 days.
Figure 3 shows the appearance of Filling A, Filling B, Filling C, Filling D and Filling E that have been placed in a bottle starting at 4℃ and after maintaining at 30℃ for 4 hours and 8 hours.

DETAILED DESCRIPTION

Reference will now be made in detail to certain embodiments of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.
Throughout this document, values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a range of “about 1-about 100 %” or “about 1-100 %” should be interpreted to include not just about 1 to about 100 %, but also the individual values (e g., 1, 2, 3, 4, 5…10, 11…98, 99, and 100 %) and the sub-ranges (e.g., 2-99, 3-87, 10-90 %, etc. ) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y, ” unless indicated otherwise.
As used herein, the singular forms "a, " "an, " and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a composition" encompasses a single composition as well as two or more compositions, and the like. It is understood that any term in the singular may include its plural counterpart and vice versa.
As used herein, the terms "for example, "for instance, ” "such as, " “e.g. ” , or "including" are meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure, and are not meant to be limiting in any fashion.
The term “about” as used herein can allow for a degree of variability in a value or range, for example, within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2%, or within 1%of a stated value or of a stated limit of a range, and includes the exact stated value or range.
Oil composition
The present invention provides an oil composition comprising liquid oil and from 3 wt. %to 40 wt. %of mono-and di-glycerides, based upon total weight of the oil composition.
In one aspect, the oil composition comprises from about 5 wt. %to about 38 wt. %, from about 7 wt. %to about 35 wt. %, from about 10 wt. %to about 30 wt. %, from about 15 wt. %to about 25 wt. %of mono-and di-glycerides, based upon total weight of the oil composition. In a preferred aspect, the oil composition comprises from about 15 wt. %to about 25 wt. %of mono-and di-glycerides, based upon total weight of the oil composition.
In one aspect, the liquid oil is non-hydrogenated. In one aspect, the liquid oil is selected from soybean oil, sunflower oil, canola oil, high oleic sunflower oil, high oleic canola oil, corn oil, or blends of two or more thereof. In a preferred aspect, the liquid oil is high oleic sunflower oil or canola oil. In another aspect, the liquid oil is high oleic canola oil.
In one aspect, the mono-and di-glycerides are based upon hydrogenated oil. In one aspect, the mono-and di-glycerides are based upon hydrogenated rapeseed oil, or hydrogenated palm oil stearin. In one aspect, the mono-and di-glycerides are based upon hydrogenated palm oil stearin and hydrogenated rapeseed oil. In one aspect, the oil composition does not include hydrogenated oil.
In one aspect, the mono-and di-glycerides comprise about 5 to about 99 wt. %, about 10 to about 90 wt. %, about 5 to about 80 wt. %, or about 15 to about 80 wt. %of mono-glycerides based upon the total weight of the mono-and di-glycerides. In a preferred aspect, the mono-and di-glycerides comprise about 5 to 30 wt. %, or about 10 to about 25 wt. %of mono-glycerides based upon the total weight of the mono-and di-glycerides.
In one aspect, the mono-and di-glycerides have a fatty acid profile comprising about 0.3 wt. %to about 50 wt. %, about 0.5 wt. %to about 40 wt. %, or about 0.7 wt. %to about 30 wt. %of C22 fatty acid based on the total fatty acid profile of the mono-and di-glycerides. In a preferred aspect, the mono-and di-glycerides have a fatty acid profile comprising about 15 wt. %to about 50 wt. %, or about 36 wt. %to about 48 wt. %of C22: 0 fatty acid based on the total fatty acid profile of the mono-and di-glycerides.
In one aspect, the oil composition comprises about 70 to about 90 wt. %of the liquid oil and about 10 to about 30 wt. %of the mono-and di-glycerides, based upon the total weight of the oil composition. In another aspect, the oil composition comprises about 71 to about 84 wt. %of the liquid oil and about 16 to about 29 wt. %of the mono-and di-glycerides, based upon the total weight of the oil composition. In another aspect, the oil composition comprises about 75 to about 80 wt. %of the liquid oil and about 20 to about 25 wt. %of the mono-and di-glycerides, based upon the total weight of the oil composition.
N-Value gives the percentage of fat which is solid or in the crystallized form at a given temperature. For example, N20=35 indicates that 35%of the fat is in crystallised form at 20℃ (the amount of solids at that temperature) . In one aspect, N10 value of the oil composition is about 5 to about 35, about 10.7 to about 31.4, about 16.0 to about 26.1, about 20.9 to about 31.4, about 20.9 to about 26.1, or about 26.1 to about 31.4. In one aspect, N20 value of the oil composition is about 4 to about 30, about 9.2 to about 29.1, about 14.1 to about 24.1, about 19 to about 29.1, about 19 to about 24.1, or about 24.1 to about 29.1. In one aspect, N25 value of the oil composition is about 4 to about 30, about 8.9 to about 28.3, about 13.8 to about 23.3, about 18.7 to about 28.3, about 18.7 to about 23.3, or about 23.3 to about 28.3. In one aspect, N30 value of the oil composition is about 3 to about 30, about 8.3 to about 27.8, about 13.3 to about 22.8, about 17.9 to about 27.8, about 17.9 to about 22.8, or about 22.8 to about 27.8. In one aspect, N35 value of the oil composition is about 2 to about 30, about 7.1 to about 27, about 11.8 to about 21.7, about 16.7 to about 27, about 16.7 to about 21.7, or about 21.7 to about 27.
In one aspect, (N10-N35) /N10 value of the oil composition is about 0.05 to about 1, about 0.1 to about 0.3, about 0.1 to about 0.2, or about 0.2 to about 0.3.
In one aspect, the saturated fatty acid content of the oil composition is about 10%to about 40%, about 18.0%to about 36.04%, about 22.5%to about 31.51%, about 26.98%to about 36.04%, about 26.98%to about 31.51%, or about 31.51%to about 36.04%.
The oil composition described herein has a lower saturated fatty acid content (such as lower than 50wt%or 40wt%or 35wt%) and also has fine crystallization form under room temperature. In addition, it has been discovered that the solid fat content of the oil composition is substantially stable as temperature changes. In other words, the solid fat content of the oil composition changes little as the temperature changes.
Filling
The present invention provides a filling comprising the oil composition discussed therein.
In one aspect, the oil composition in the filling is present in an amount of from about 20 wt. %to about 60 wt. %, from about 25 wt. %to about 55 wt. %, from about 38 wt. %to about 42 wt. %, from about 20 wt. %to about 50 wt. %, from about 25 wt. %to about 40 wt. %, or from about 40 wt. %to about 60 wt. %based upon total weight of the filling.
In one aspect, the filling further comprises at least one food ingredient. In one aspect, the filling further comprises milk-based ingredient as the at least one food ingredient.
In one aspect, the milk-based ingredient is condensed milk. In one aspect, the milk-based ingredient is milk powder. In one aspect, the milk-based ingredient includes condensed milk and milk powder. In one aspect, the milk-based ingredient is present in an amount of from about 8 wt. %to about 16 wt. %, from about 8 wt. %to about 12 wt. %, or from about 12 wt. %to about 16 wt. %based upon total weight of the filling.
In one aspect, the milk-based ingredient comprises condensed milk and/or milk powder. In one aspect, the condensed milk is present in an amount of from about 5 wt. %to about 9 wt. %, from about 5 wt. %to about 7 wt. %, or from about 7 wt. %to about 9 wt. %based upon total weight of the filling. In another aspect, the milk powder is present in an amount of from about 3 wt. %to about 7 wt. %, from about 3wt. %to about 5 wt. %, or from about 5 wt. %to about 7 wt. %based upon total weight of the filling.
In one aspect, the filling further comprises water as the at least one food ingredient. In one aspect, water is present in an amount of from about 5 wt. %to about 20 wt. %, from about 10 wt. %to about 16 wt. %, from about 5 wt. %to about 13 wt. %, or from about 13 wt. %to about 20 wt. %based on the total weight of the filling.
In one aspect, the filling further comprises sugar as the at least one food ingredient. In one aspect, the sugar is present in an amount of from about 5 wt. %to about 9 wt. %, from about 5 wt. %to about 7 wt. %, or from about 7 wt. %to about 9 wt. %based on the total weight of the filling.
In one aspect, the filling further comprises glucose syrup as the at least one food ingredient. In one aspect, the glucose syrup is present in an amount of from about 20 wt. %to about 35 wt. %, from about 20 wt. %to about 28 wt. %, from about 25 wt. %to about 32 wt. %, or from about 28 wt. %to about 35 wt. %based on the total weight of the filling.
In one aspect, the content of saturated fatty acids of the fatty acid profile in the filling is from about 5 wt. %to about 50 wt. %, from about 10 wt. %to about 45 wt.%, or from about 12 wt. %to about 40 wt. %based on the total fatty acid profile. In one aspect, the filling is free of trans fatty acid.
In one aspect, the solid fat content of the oil composition is flat, which does not vary significantly upon temperature changes, thus the filling is not hard at low temperature (e.g. 4℃) and resist heat at high temperature (e.g. 30℃) , thereby allowing the different applications of the filling in a wide range of operating temperatures. In addition, the filling of the present invention provides good mouthfeel (e.g. soft and smooth texture) without greasiness and maintains good shape without oil water separation.
The present invention provides use of the oil composition describe herein for reducing the content of saturated fatty acid moieties in a filling comprising the oil composition.
The present invention provides a method for preparing a filling described herein, comprising the following steps:
a. dispersing at least one food ingredient selected from a milk-based ingredient, water, sugar, glucose syrup or a combination of two or more thereof for preparing a water-phase;
b. taking an oil composition comprising a liquid oil and from 3 wt. %to 40 wt. %of mono-and di-glycerides, based upon total weight of the oil composition; and
c. adding the water-phase of step a) to the oil composition.
In one aspect, the milk-based ingredient in step a) comprises condensed milk and/or milk powder.
In one aspect, the water in step a) has a temperature of from 45 to 65℃, from 45-55℃, or from 55-65℃.
In one aspect, the filling of the present invention can be easily produced under a simple blending process, in which special homogenization and texturization are not required. Therefore, the production cost of the filling can be reduced compared to other processes that involve esterification, homogenization and texturization.
EXAMPLES
The following examples are presented to further illustrate and explain the present invention and should not be taken as limiting in any regard.
Example 1
Oil compositions with different components have been prepared. The composition and the solid fat content of the oil composition samples have been summarized in below Table 1.
Table 1
DMG 1 comprises 10 wt. %-25 wt. %of mono-glycerides and have a fatty acid profile comprising 36 wt. %-48 wt. %of C22: 0 fatty acid based on the total fatty acid profile of the mono-and di-glycerides.
Sample 7 and Sample 8 have lower solid fat content slope determined by (N10-N35) /N10 which means the solid fat content changed little as temperature changed. The crystallization form of the oil composition samples are shown in Figure 1. Sample 7 and Sample 8 also demonstrate fine crystallization state under room temperature.
Example 2
The same experimental methods, conditions and components have been adopted as Example 1, except for high oleic sunflower oil being replaced with canola oil in Example 2.
The results show that samples “80%canola oil +20%DMG1” and “75%canola oil +25%DMG1” have solid fat content slope determined by (N10-N35) /N10 as low as samples 7-8 of Example 1 and exhibit fine crystallization state under room temperature as samples 7-8 of Example 1.
Example 3
Preparation of filling
The 5 fillings (namely Filling A, Filling B, Filling C, Filling D, and Filling E) were prepared by the following procedures.
1. Water phase: disperse sugar, Glucose syrup, milk power and condensed milk in about 55℃ water
2. Add oil phase in eggbeater and whisk at a high speed (about 10-15s) ; add water phase in oil phase with a low speed in eggbeater.
Continue whisking until the mixture looks smooth and creamy (about 20s) .
The compositions of the Fillings are listed in Table 2 below.
Table 2
The appearance of Filling A, Filling B, Filling C, Filling D and Filling E after maintaining at 4℃ for 7 days is shown in Figure 2 to illustrate the stability of the Fillings. It can be seen that Fillings A, B and C are very stable, and there exists obvious oil water separation for Filling D, and a little oil water separation for Filling E.
The appearance of Filling A, Filling B, Filling C, Filling D and Filling E that have been placed in a bottle starting at 4℃, and after maintaining at 30℃ for 4 hours and 8 hours is shown in Figure 3 (from left to right: A-E) . It can be observed that Fillings A and B and C are smooth and have fine texture; and Fillings D and E have grainy and coarse texture.
A series of assays were carried out to characterize the stability of the fillings at 4℃ for 7 days, shape holding under high temperature (30℃ for 8 hours) , mouth feeling and greasiness. The definition of the score for the assessment criteria is listed in Table 3 and the assessment results of the samples are shown in Table 4.
Table 3
Table 4
Table 4 shows that Fillings A, B and C exhibit better stability, shape holding, and mouth feeling and less greasiness, compared to Filings D and E. Filling E is more stable and maintains a better shape than Filling D.

Claims

A filling comprising an oil composition wherein the oil composition is comprising a liquid oil and from 3 wt. %to 40 wt. %of mono-and di-glycerides, based upon total weight of the oil composition.
The filling according to claim 1 wherein the liquid oil of the oil composition is non-hydrogenated.
The filling according to claim 1 or 2 wherein the liquid oil is selected from soybean oil, sunflower oil, canola oil, high oleic sunflower oil, high oleic canola oil, corn oil, or blends of two or more thereof.
The filling according to any one of the preceding claims wherein the mono-and di-glycerides comprise 5 to 99 wt. %of mono-glycerides based upon the total weight of the mono-and di-glycerides.
The filling according to any one of the preceding claims wherein the mono-and di-glycerides have a fatty acid profile comprising 0.3 wt. %to 50 wt.%of C22: 0 fatty acid based on the total fatty acid profile of the mono-and di-glycerides.
The filling according to any one of the preceding claims, further comprising at least one food ingredient.
The filling according to claim 6 wherein the filling is further comprising a milk-based ingredient as the at least one food ingredient.
The filling according to claim 6 or 7 wherein the filling is further comprising water as the at least one food ingredient.
The filling according to any one of claims 6-8 wherein the filling is further comprising sugar as the at least one food ingredient.
The filling according to any one of claims 6-9 wherein the filling is further comprising glucose syrup as the at least one food ingredient.
The filling according to any one of the preceding claims wherein the content of saturated fatty acids of the fatty acid profile is from 5 wt. %to 50 wt. %based on the total fatty acid profile.
Use of the oil composition as defined in any one of the preceding claims for reducing the content of saturated fatty acid moieties in a filling comprising the oil composition.
The use according to claim 12 wherein the oil composition is present in an amount from 20 wt. %to 60 wt. %based upon total weight of the filling.
A method for preparing a filling according to any one of claims 1-11, comprising the following steps:

a. dispersing at least one food ingredient selected from a milk-based ingredient, water, sugar, glucose syrup or a combination of two or more thereof for preparing a water-phase

b. taking an oil composition comprising a liquid oil and from 3 wt. %to 40 wt.%of mono-and di-glycerides, based upon total weight of the oil composition,

c. adding the water-phase of step a) to the oil composition.
The method according to claim 14 wherein in step a) the water has a temperature of from 45 to 65℃.