MXPA98008513A - Food products containing triglycerides structure - Google Patents

Abstract

Compositions containing structured triglycerides of annual plants produced by genetic engineering and food products containing the same

Description

FOOD PRODUCTS CONTAINING STRUCTURED TRIGLYCERIDES FIELD OF THE INVENTION The present invention relates to edible compositions containing Lrig 1 structured ions obtained from non-tropical annual crops produced by genetic engineering.

BACKGROUND OF THE INVENTION The majority of the body of knowledge that has developed over the years with respect to the functionality of lipids in food systems is based on experiments designed about the variations of fats and oils that exist naturally. The functional realization of these fats, from any source, is related to specific analytical characteristics that still enjoy wide use in the industry, ie Solid Fat Index, Iodine Value and Fatty Acid Composition. In addition to these characteristic values, a number of analytical tests are carried out routinely on the fats that were indicators of their quality, or their capacity to resist the temperature tensions and requirements of time of useful life. These include free fatty acid content, peroxide value, color, odor, etc. None of these tests, however, relates the functional performance of fat with presence. (or absence) of any specific triglyceride that has a specific structure, ie, whose fatty acid structure was in the carbon structure of the glycerol structure. In cases, however, such knowledge should have been of academic interest only, since the availability of such structured fats in any large proportion within a given fat system is simply not available. In addition to cocoa butter and some other exotic tropical fats, fats used in foods consist of a random • triglyceride classification driven by the types and levels of fatty acids that make up their composition, in such a way that " such knowledge should have no direct relationship to the formulator's capabilities, cocoa butter accounts for about one third of the chocolate content, and is responsible for the much-appreciated characteristics of chocolate, such as hardness and brilliance of chocolate at room temperatures, dissolution rapid and complete to the palate, brightness, shelf life, aroma and taste.The carbon chain length of the fatty acids constituting the cocoa butter is believed as well as the symmetry of the acids placed on the portion. of glycerol. are responsible for the highly appreciated characteristics. In fact, three fatty acids completely dominate the composition of cocoa butter: palmitic acid, stearic acid and oleic acid. Virtually all oleic acids exist esterified at position two of the glycerol, with two fully saturated fatty acids, stearic and palmitic acids, which occupy the remaining two positions - positions one and three. As reported in Cocoa Bu t ter Al tern a t i ves, Karlshamns Oiis & Fats Academy, page 9, @ 1991 (incorporated herein by reference), this gives rise to three completely dominant symmetric triglycerides, POP (palmitate, oleate, palmitate), POST (palmitate, oleate, stearate) and STOST (stearate, oleate , stearate), which resemble each other a lot and make up al 80% of cocoa butter. Because of this symmetry, cocoa butter is considered a symmetric triglyceride. However, because cocoa butter is expensive, and its supply is limited, several researchers have consumed considerable amounts of time developing fats that could serve as alternatives to cocoa butter providing properties similar to its melting profile and content. of solids at different temperatures. Various kinds of alternatives have been developed, varying from "equivalents" of cocoa butter produced from selected mixtures of fractions of natural fats that are high in • specific triglyceride contents, and which are miscible in all proportions for cocoa butter, for the use of fats that contain totally different triglyceride distributions, but which mimic, in many ways, the melting behavior of the cocoa butter An example of the production of an "equivalent" of cocoa butter could involve the purification and fractionation of a series of fats. that exist in different natural form to obtain the appropriate proportion of the desired triglycerides having the desired structure, at the appropriate levels. The commonly used sources of these specialty fats and their triglyceride distributions are given in the following table. The majority of the POP portion required is obtained from the average palm fraction.

Recently, a large amount of effort has been wasted against the study of structured triglycerides in foods, and these have led to the introduction into the market of synthesized species that have been directed almost exclusively to the market of confectionery products. for the replacement of cocoa butter, with the additional benefit of producing reduced calorie products. These products take advantage of the effects of positional isomerism on the glycerin structure to direct the specific physical properties required in the final food product, in addition to using differences in the caloric contribution of the various fatty acids used to achieve a caloric intake more low. The disadvantage of these novel ingredients is that they are expensive to manufacture, and require a series of synthetic steps along with the requirement of purification procedures. The final price for the end user is still several dollars per kilo (pound). At this price, its fundamental use is restricted to specific marketing markets within the food industry rather than being able to make a significant step towards its use in a broad set of food products. The assignee of the present application has developed annual plants produced by genetic engineering that will selectively produce cauliflower oil. These plants are described in U.S. Patent 5,344,771, incorporated herein by reference.

In laurato oil canola, two fully saturated fatty acids of equal length occupy the positions', one and three of the glycerol portion in a majority of cases, and a fatty acid of C18 occupies position two- of the glycerol portion. substantially in all cases. Symmetry in the triglyceride produced by engineering is not as frequent as was found in cocoa butter, and for this reason, the triglycerides of the invention are considered structured triglycerides. In essence, the existing, preferred and dominant structured laurate oil can be observed that is similar to this one: C C12: 0 C18: X C12: 0 wherein X in the C18 fatty acid is 0, 1, 2 and 3 or the C18 fatty acid may be partially hydrogenated. The hydrogenation will be calculated by the variation in the profiles of the Solid Fat Index of the resulting fats. - The transferee has also produced a structured stearate oil, where, again, the fully saturated fatty acids of a carbon length of eighteen carbon atoms occupy positions one and three of the glycerol portion in a majority of the time and a C18 fatty acid is in position two substantially as long as it can or may not be partially hydrogenated. Such structured lipid is described in International Patent Application No. PCT / US91 / 01746, incorporated herein by reference. The transferee has now found that the replacement of the structured lipids for the fattening compositions in the food products increases a number of characteristics of such products.

BRIEF DESCRIPTION OF THE INVENTION A first embodiment of the present invention relates to the manufacture of various food products having improved properties such as increased whiteness or improved flavor release by replacing conventional unstructured or natural triglyceride lipids, traditionally used in such food products with structured lipids produced by genetic engineering.

A second embodiment of the invention is directed to compositions of reduced fat or lower fat utilizing the triglycerides produced by genetic engineering of the invention. A third embodiment of the present invention relates to the use of structured triglycerides in combination with conventional emulsifiers. Stable oil-in-water emulsions are produced using such systems and it has been found that the use of structured lipids allowed a reduction in the amount of the emulsifier required to create an oil-in-water emulsion, which is required using unstructured lipids. A fourth embodiment of the invention is directed to the use of structured lipids of the invention as replacements for cocoa butter in certain chocolate flavored coatings. These and other objects of the invention will become apparent by reference to the detailed description of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a graphical representation of the comparison of whiteness evidenced by transmittance. Figure 2 is a graphical representation of comparison of bread compression resistance during time intervals. Figure 3 is a graphical representation of comparison of cake compression strength. Figure 4 shows the effects of the hydration of the curves of the solid fat index of final fats. 'Figure 5 shows the effects of the hydration of a laurate oil, structured, particular.

DETAILED DESCRIPTION OF THE INVENTION The following terms used in the present description are defined as follows: Structured triglyceride or lipid produced by engineering - any triglyceride produced by an annual plant produced by genetic engineering wherein the majority of the fatty acids at positions one and three of the portion of glycerol are similar; that is to say of equal length of carbon and substantially and completely saturated, and the fatty acid in position two is substantially a fatty acid of C18: X, where X is 0, 1, 2 and 3 or the fatty acid of C18 can be partially hydrogenated Lipids not produced by engineering or natural - any triglyceride produced by plants not produced by genetic engineering such as soybeans, rapeseed and rapeseed, cotton, coconut, cocoa, illipe, shea, etc. Although cocoa and other tropical growth trees can produce symmetric lipids, these lipids are not produced by annual plants, and thus are not included in the definition immediately in the above. Form ß '- a crystalline form of fatty acids showing two peaks of variable intensity at 3.9 and 4.2 Angstrom. CNO - Coconut oil. IV - Iodine value, a measure of the degree of unsaturated fat. Lower values indicate high saturation. PKO - Palm seed oil.

SFI Solid Fat Index, a measure related to a percentage of solid fats found at a specified temperature. A graphical representation of specific volume versus temperature is used to calculate the percentage of solid fat at any given temperature. Oiling - an edible fat or triglyceride that may contain one or more additives. The manufacture of food products using lipids-structured by engineering generally does not require special techniques. One simply replaces the fatliquoring produced by engineering by conventional lubrication of the technique. What is special and surprising is that it is based on hedonic marking, reflectance measurements, and other objective and subjective tests, applicants have unexpectedly found that food products containing engineered lipids have, inter alia, improved flavor release, good palatability, excellent spreading properties, and superior bleaching capacity. The food compositions of the invention will include a genetically engineered structured triglyceride or lipid.These compounds include triglycerides having the formula C-C-CI! R ': 0 C18: XR: 0 wherein R1 and R2, less for a majority of the fatty acids in these positions, they have carbon lengths of twelve or greater, are substantially and completely saturated and are of equal chain length, preferably R1 and R2 are lauric and stearic acid, but may include the acids fatty acids of myristic and palmitic acid or in general fatty acids of C12 or higher In general, R1 and R2 comprise 66% by mole of triglyceride fatty acids and C18: X comprises 33% by mole of fatty acids. for example, up to 40% by weight and preferably up to 58% by weight or greater of R1 and R2 in laurato canola oils are s-hardened fatty acids of C12 and C14 (substantially C12), and for a majority of The oil produced by plants produced is engineered, it has been found that R1 and R2 constitute approximately 36-38% by weight of the triglyceride fatty acids. See International Application Number PCT / US95 / 03997 incorporated herein by reference. The quantities of the structural laurate oils obtained lately from the seeds of the plants can reach 99%. A C18: X fatty acid is in position two substantially exclusive of other fatty acids; C18: X represents a fatty acid of eighteen carbon atoms in such a way that X = 0, 1, 2 and 3, or C18: X is partially hydrogenated. In this way, the fatty acid found in position two can be a mixture of stearic, oleic, linoleic and linolenic fatty acids, and, if not partially hydrogenated, will be predominantly unsaturated. The selective hydrogenation of this oil, then, is left alone for the detailed control of the melting properties of the resulting triglyceride, and for manipulating the solid profiles of the final fat system. What is observed when these new fats are used in typical formulated food systems is that the flavor release offered by these systems was far superior to those offered by the corresponding tropical lauric acids. In general, the food compositions of the invention will include, in addition to the triglyceride produced by genetic engineering, one or more of the following: salts, sweeteners, water,. protein sources, starches, - other oils and fats, emulsifying amounts of oil-in-water emulsifiers, dyes. food, vitamins, antioxidants, gums, artificial flavor and the like, as well as combinations thereof. Although the present invention is not limited in its broadest aspect to specifying ingredients or ranges, generally the sweetener will be present in amounts of up to 10-70% by dry weight of the formulation. The sweetener can be any of those conventionally used in the preparation of food products. Preferably, a substantial portion of the sweetener is dry corn syrup solids. Other suitable sweeteners include maltodextrin, sucrose, fructose, dextrose, etc. The protein will comprise 4-25% _ of the formulation. Such proteins include, for example, soy protein, fat-free milk solids, whey solids / fish protein, a water-soluble or dispersible calcium salt such as calcium caseinate or sodium caseinate, or a seed protein of cotton, yeast protein, etc. Flours include wheat such as semolina or other wheat flour, rice flour, legume flour, oatmeal, rye flour, cornmeal, etc. The flour can be present in the quantities of 15-50%. The lipid produced by genetic engineering is present in amounts of 1-99%. The above percentages do not exclude the presence of minor ingredients in the formulation such as flavoring agents, buffers and / or stabilizers. Minor amounts of an antioxidant such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), citric acid, propyl gallate, and tocopherols such as vitamin E can be used. The TBHQ is preferred. Emulsifiers which can be used with the triglycerides of the invention include crystallizable emulsifiers such as an alkali metal or alkaline earth metal salt of an acyl lactylate, such as sodium and calcium tearyl-2-lacrylate. Any normally hard or soft mono and diglyceride having a monoglyceride content of from about 30 to about 90% can be used.

The selection of an oil / water emulsifier for the fattening of the present invention is within the skill of the art. In this regard, the emulsifier can be any emulsifier used in the preparation of oil / water emulsions. The emulsifier must be soluble or dispersible fat when used at the level necessary for the desired emulsification. Any normally hard or soft mono- and diglyceride having a monoglyceride content of about 30 to about 90, the remainder being mainly di- and tri-glycerides, and an IV of about 4 to about 83. See, for example, example, U.S. Patent No. 4,239,786, incorporated herein by reference. The amount of the emulsifier employed must be sufficient to maintain an oil / water emulsion of, for example, a bleaching formulation. For this purpose, a plastic emulsifier is preferably used. At functional levels, hard emulsifiers could cause excessive viscosity setting of the fluid fatliquoring formulation. With an emulsifier such as a mono- and diglyceride, for a dry spray product, about 9-10% based on the weight of the fattening keeps the bleaching formulation as an emulsion form until the spray drying is carried out . Another suitable emulsifier is Dur-Em 114 (registered trademark, SCM Corporation), a mono- and diglyceride derived from soybean oil having a monoglyceride content of about 40% ', and IV of 70-75 and a Capillary Fusion Point of about 3.33 ° -48.88 ° C (110 ° -120 ° F). For a liquid bleach, it is preferred to employ a mixture of emulsifiers, such as EC-117, (trademark, SCM Corporation), a mixture of mono- and diglycerides and lactyl esters of fatty acids. Such an emulsifier has an ICLA (Combined Water Insoluble Lactic Acid) of about 4.8% (minimum), a mono-diglyceride content of about 24-32%, and a Capillary Fusion Point of about 50.55 ° -56.11 ° (123 °) -133 ° F). This emulsifier provides cold melt e-stability for liquid bleach. For a liquid bleach suitable for storage in refrigeration, where the stability of cold melting is not necessary, a mono-diglyceride can be used in the form of a drop or white bubble from hydrogenated vegetable oils (containing citric acid) that it has a monoglyceride content of about 40% (minimum), an IV of about 5 max, and a Capillary Fusion Point of about 62.77o-65.55 ° C (145 ° -150 ° F). Other soluble fat or dispersible emulsifiers which may be used in the grease and coffee bleaching compositions of the present invention include distilled monoglycerides: ethoxylated fatty acid esters such as ethoxylated mono- and diglycerides; acyl lactylates such as stearoyl-2-lactyla or sodium or calcium; succinylated mono- and diglycerides; propylene glycol monoesters; and fatty acid esters containing polyoxyethylene such as p'olysorbate 60, sorbitan esters and ethoxylated sorbitan esters. For a dry spray product, mixtures of emulsifiers that can be used include, for example, a mono- and diglyceride with a lactyl ester of a fatty acid. The ethoxylated fatty acid esters, and their manufacture, are described in US Pat. No. 3,433,645 to Egan, incorporated herein by reference. The fatty acid radicals are higher fatty acid chains, preferably having from about 12 to about 18 carbon atoms. The ethoxylated mono- and diglycerides are polyethoxylated fatty acid esters of glycerol and can be conveniently described as mixtures of stearate, palmitate and minor amounts of glycerin myristate partial esters condensed with about 18 to 22 moles of ethylene oxide per mol d a-monoglyceride. Santelle EOM is manufactured from hydrogenated vegetable oils and has a maximum acid value of 2, a hydroxyl value of 60-80, and an IV number based on the maximum 3 fatty acid content and an oxyethylene content of 60.5-65.0%. Useful polyoxyethylene fatty acid esters are polysorbates such as polyoxyethylene sorbitol distearate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monolaurate, as well as other similar ethoxylated fatty acid esters. An example of a monoester. of suitable propylene glycol is Myverol P-06 (trademark, Eastman Chemical) having an IV of about 5 and a freezing point of about 113. The mixing of the structured triglyceride and the described emulsifiers can be achieved in a monomer as described in U.S. Patent No. 4,239,786, incorporated herein by reference. Which is considerable in the fact that the emulsifiers can be used in small amounts with structured triglycerides as compared to the amounts needed to maintain the oil emulsions. in water with natural triglycerides or triglycerides not produced by engineering. Of course, the compositions will be consumed at the end by means of a food product. For bleaches, the product can be a beverage, for example, one produced from leaves, seeds, pods, grains, bark, fruit or roots of a plant, such as coffee or tea, etc. . The following examples illustrate the present invention. A conventional coffee bleaching formulation has the following composition: Vegetable Fat 10.00% Corn Syrup Solids (35 DE) • 10.00% Sodium Caseinate (Erie 400) 1.25% Emulsifier (DUR-Em44) 0.2-1.0% Shock Absorber 0.1-0.5% Stabilizer 0.02-0.5% Other 0.4% Water The rest About half of the solids of a typical coffee bleaching formulation is vegetable fat, wherein the fat may include partially hydrogenated vegetable oils such as palm kernel, soybean and cottonseed. A vegetable oil product is sold by Van Den Dergh as Paramount X.

E-j loos All the following examples describing specific triglycerides should be used as guides and not as absolutes, as many can be used. structured triglycerides composed of different fatty acid ratios. The bleaching of; for example, as it relates to a coffee bleach, it occurs as a result of the light that is reflected from the surface of the finely divided fat globules within the product, the engineered, industrially produced lipid or triglycerides used in the compositions of the invention produce crystals that improve the bleaching properties of the product. This increased bleaching is left for the production of the reduced fat formulations. The liquid bleaches of the invention are prepared by co-fusing the structured triglyceride produced by engineering the invention with an emulsifier and adding this molten composition to dipotassium phosphate (buffer) in cold water. A dry mixture of corn syrup solids, sodium caseinate, lactylate and carrageenan are added to the aqueous mixture with additional water, if necessary, and with vigorous mixing to dissolve all solids. The mixture is heated to 48.88 ° C (120 ° F) and the remaining ingredients are added according to the conventional formulation. The mixture is pasteurized at 71.11 ° C (160 ° F) for 30 minutes, homogenized at 2500 + 500 psi and cooled rapidly to 4.44 ° C (40 ° F). The composition is allowed to remain refrigerated between use. The following formulations of fat and reduced fat are produced.

Example 1 Example 2 Formulation of Full Fat Formulation. % Reduced Fat. % Water 77.35 80.35 Engineering Structured Lipids 10.00 7.00 Corn Syrup Solids, 35 FROM 10.00 io.oo Sodium Caseinate '1.25 1.25 Emulsifier 2 0.50 0.50 Dipotassium Phosphate 0.30 0.30 Carrageenan 3 0.20 0.20 Stearoyl Sodium Lactylate4 0.40 0.40 Sources: 1. Erie Foods, Erie 400 2. Van Den Bergh, Dur-Em 114 3. FMC, Viscarin GP 109 4. American Ingredients Co.

The structured triglyceride produced by engineering the complete fat formulation that is used as an example of a structured triglyceride in Example 1 is a laurate oil canola; has a melting point of 35 ° C (95 ° F) an IV of 45 and is further characterized as: Fatty Acid% by Weight C8.0 0.0 C10: 0 0.1 C12.0 34.8 C14-.0 3.8 C16: 0 3.0 C18.0 5.5 C18: 45.8 C18: 2"3.3 C18: 3 0.8 C20: 0 0.6 C22: 0 0.6 C24: 0 0.1 Other 1.6 Solid Profile Temp ° F% Solids 50 34.5 70 15.5 80 1.6 92 0.3 100 0.1 104 0.1 Saturated Total Saturated Profile 49.0 Total Monosaturated 46.9 Total Polyunsaturated 4.1 Of course, this example using a specific triglyceride is for the purposes of illustration and explanation and should not be interpreted as limiting the Invention in any way. Preferably, the C12: 0 and C14: 0 fatty acids of the structured triglycerides used in the present invention are present in the triglycerides in amounts of 30-40 percent by weight and up to 59% or more. These percentages by weight are obtained from plants produced by genetic engineering that produce structured triglycerides. The structured triglyceride produced by engineering the reduced fat formulation (Example 2) is a laurate oil canola, has an IV of 35, a melting point of 37.77 ° C (100 ° F), and is further characterized as' follows : Fatty Acid% by Weight C8: 0 0.0 C10: 0 0.1 C12: 0 35.3 C14: 0 3.5 C16: 0 3.2 C18: 0. 18.7 C18: l 37.1 C18: 2 0.2 C18: 3 0.3 C20: 0 0.8 C22: 0 0.6 C24: 0 0.1 Other 0.1 Solids Profile Temp ° F% Solids 50 59.7 70 49.6 80 38.8 92 20.7 100 0.0 104 0.0 Saturated Saturated Total Profile 49.0 Total Monosaturated 46.9 Total Polyunsaturated 4. 1 Again, this is a non-limiting example. Figure 1. is a comparison of the percentage of transmittance of the mixtures of 7-10% of oil laurato canola as the vegetable oil component in a coffee bleach, as compared to "Paramount X", an oil of partially hydrogenated palm seed with lecithin recommended by Van Den Bergh. As shown, 9 and 10% of laurato oil mixtures show less transmission; that is, greater reflectance, than the Paramount X (control) and in this way imparts greater whiteness. Also as shown, reduced fat compositions containing canola laurate oils are carried out in a manner similar to Paramount, especially at the longer wavelengths.

EXAMPLE 3 The cookies can be prepared from partially hydrogenated vegetable oils of the invention having excellent crepitation or crunching, improved flavor release on biscuits containing conventional greasings, desirable tender palates, and with minimal mixing of fats in the surface of the cookie. These cookies can be produced, for example, with the ingredients as shown in the following table: Batch Inquired% by Weight Weight in plows Sponge cake Flour, moisture 8.8% (1) 50.73 650.80 Lipid Produced by Genetic Engineering 10.13 130.00 Distilled water @ 100 ° F '16.91 216.90 Yeast 0.17 2.20 Malt syrup 0.78 10.00 Paste Flour, moisture 8.8% 16.76 215.00 Salt 0.67 8.60 Sodium Bicarbonate / Sodium Bicarbonate 0.34 4.30 Calcium Phosphate 0.16 2.10 Distilled Water 3.35 43.00 The spongy cake is prepared by heating the water to 37.77 ° C (100 ° F) and dissolving the yeast in the water. The engineered triglyceride used in Example 1 is heated to 65.55 ° C (150 ° F). The triglyceride, produced by engineering and the hot water with the yeast are combined, the malt syrup and the flour are added. The ingredients are then mixed and molded into a coherent paste. The sponge cake is placed in a bowl, covered, and placed in a tester at 26.66 ° C (80 ° F) for eighteen hours. After this, the sponge cake is removed and mixed with the ingredients of the paste from Table 1 for 4 minutes, and then the mixture is placed in a covered bowl in a tester for four hours. The paste is spread in sheets of one millimeter and folded several times to obtain sixteen layers. The sheet-fed dough is stowed on both sides, cut to be placed on an aluminum baking sheet, and then baked at 260 ° C (500 ° F) in a convection oven for 4.5 minutes. The cookies are cooled and then sealed in a plastic bag. As discussed in the foregoing, these cookies have excellent crepitation, improved flavor release as compared to cookies containing conventional fatliquors, desirable soft palate sensation, and minimal fat drainage on the surface of the cookies.

Examples 4 and 5 Sugar layers or alcorzas and layers of reduced fat sugar can be produced based on the engineered structured triglycerides produced by the invention. The formulations suggested to produce sugar layers are established in the following.

Example 4 Example 5 Standard Formula Fat Formula-% by weight Reduced% by weight Ingredients Sugar, 6X 70.10 70.10 Oil Produced by Genetic Engineering 19.50 - Oil Produced by Genetic Engineering - 14.50 Water 5.80 10.80 Mono and diglycerides (l 2.00 2.00 Corn Syrup, 42 FROM 1.95 1.95 Vanilla, 2X 0.40 0.40 Salt 0.25 0.25 Van Den Bergh, Dur-lo ™ The sugar layers are prepared by combining the structured triglyceride produced by engineering with the Van Den Bergh emulsifier and heating it until both are well fused. After this, add salt and sugar that are mixed in dry and corn syrup and the fat mixture. The ingredients are mixed for three or four minutes at slow speed. Water and flavoring such as vanilla can be added, and the composition mixed until smooth. Example 4 is prepared with the triglyceride produced by genetic engineering of Example 1 and the reduced fat formula of Example 5 is produced with the triglyceride produced by genetic engineering of Example 2. Both the standard formula and the reduced fat formula exhibit excellent Properties to spread, excellent palatal sensation and superior flavor release. It is also observed that the triglycerides produced by genetic engineering provide the formulator with the opportunity to produce reduced fat versions without sacrificing the quality of the product.

Example 6 Vegetable milk cream cheese containing triglycerides produced by genetic engineering. A vegetable milk cheese product is obtained by combining the following ingredients: Ingredients% by Weight Water 62.00 Lipid Produced by Engineering 32.00 Genetics Caseinate Sodium (!) 4.50 Carob Gum 0.50 Sai, NaCI 0.50 Emulsifier (3> 0.50 Flavor, .s.

Sources: (1) Erie Foods, Ene 400 (2) Hercules, FL-50-50 (3) Van Den Bergh, Dur-Em 1 14 The cheese is prepared by means of dry-mix sodium caseinate, locust bean gum and salt. This dry blend is added to the triglyceride produced by genetic engineering of Example 2 which is maintained at 71.11 ° C (160 ° F) in amounts as set forth in the above table. This mixture is added to water that was preheated to 71.11 ° C (160 ° F). The mixture is homogenized at 2,000 + 500 psi. The homogenized mixture is heated to 170 ° F (7.6 ° C) and an emulsifier is added. The mixture is pasteurized at 70 ° C (170 ° F) for 30 minutes. After this, antioxidants such as anhydrous citric acid and lactone glucono delta are added and the composition is homogenized again at 2000 + 500 p.s.i. A cream cheese with vegetable base 'is hot packed and stored at 4.44 ° C (40 ° F). The cheese exhibits excellent palatability and superior flavor release. The pH of the cream cheese based on vegetable oil should be 4.2-4.3 after 24 hours of storage at 4.44 ° C (40 ° F). . Cream fillings and reduced fat cream fillings can be prepared with the triglyceride of the present invention. The following formulations of whole or full fat and reduced fat are prepared.

Example 7 Example 8 Fat Formulation 1: Fat Ormulation - Complete Ingredients. % by weight Reduced% by weight Standard Filling Grease 25.60 Oil Produced by Genetic Engineering - 2.50 Emulsifier (l) 2.50 2.50 Sugar, 6X 45.90 45.90 Dairy Solids 6.00 6.00 Salt 0.20 0.20 Water at 70 ° F, 1a. Addition 3.70 5.70 Water at 70 ° F, 2a. Addition 9.30 11.30 70 ° F, 3a. Addition 6.80 9.20 Taste t.s. «...: Sources: Van Den Bergh, Dur-lot To prepare the cream fillings, -the dry ingredients are mixed at low speed for one minute. Structured triglyceride produced by genetic engineering or fattening are added to the mixture at low speed for one minute. The first addition of water is added and the ingredients are mixed at an average speed for five minutes. The bowl is then scraped. A second addition of water is added at an average speed for 5 minutes and again the bowl is scraped. A third addition of water is added at medium speed for five minutes. Cream fillings have improved flavor and palatability. As shown, cream fillings can be produced by reducing the amount of triglyceride by 25%. The triglyceride used in both Examples 7 and 8 was the triglyceride of Example 1. In another surprising embodiment of the invention, it was found that the genetically engineered triglycerides of the invention can be combined with cocoa butter, which is particularly surprising is that it can be used when cocoa butter makes up more than three percent of flavored confectionery coatings. chocolate. In fact, it is known in the art that all lauric fats differ from cocoa butter and other non-lauric oils and fats in the composition. Due to this difference in composition, cocoa butter and lauric fats are incompatible. In view of this incompatibility, the lauric fats could only be used, prior to the present invention. As substitutes for cocoa butter. In practice, cocoa butter substitutes, such as major lauric acids, can only be used together with lower fat cocoa powder (10% to 12% fat content) as the miscibility of these two is poor. fats On the other hand, the replacers of cocoa butter such as oils rich in. C16 / C18 are very miscible with cocoa butter. This compatibility allows a chocolate manufacturer to use cocoa powder with higher fat content or a chocolate flavored liqueur in its formulas, creating confectionery with excellent chocolate flavor. No such taste advantage is found with lauric fats. However, it has been found, surprisingly, by the present inventors, that the structured triglycerides produced by C12 genetic engineering of the invention can be used as replacers of cocoa butter as they exhibit good miscibility with cocoa butter. In fact, cocoa butter can be used in amounts greater than 3%, up to 6%, and possibly even in greater amounts, with the structured laurate triglycerides of the invention while imparting an excellent chocolate flavor to the jams.

The following formulations represent recommended starter formulations for use in chocolate flavored jams for coating or molding applications. Variations in the types and levels of cocoa butter used will affect the final flavors of the finished product. Two different types of structured C12 triglycerides produced by genetic engineering are used in the following examples. The mixing ratios of these triglycerides can significantly affect the melting and texture profiles of the finished products. A person with ordinary skill in the art will be able to adjust the ratio based on the melting points and the SFI of the blends for those narrow joint processing and organoleptic needs of a particular product.

Example 9 A coating of a compound of the milk chocolate type will contain the following ingredients.

Ingredient% by Weight Sugar, 6X 49.60 Cocoa Powder, Natural (10-12) 11.00 Fatless Milk Powder 8.00 Lipid Produced by Genetic Engineering 28.00 Lipid Produced by Genetic Engineering 3.00 Lecithin 0.30 Vanillin 0.10 Processing includes dry blending ingredients such as sugar and cocoa powder, and nonfat milk powder. After this, lecithin is added to a structured lipid engineered and melted. Sufficient milk is added to the mixing powders to form a refined paste. The pasta is refined in a three-roll mill at approximately 20 microns. The mixture is kneaded at the base overnight and then molded into bars. The engineered lipid present in large quantities is a laurato canola oil that has a melting point of 104 ° and an IV of 25. It is further characterized as follows: Fatty Acid% by Weight Saturated Profile C8: 0 0.0 Total Saturates% 69.7 C10: 0 0.1 Total Monounsaturates% 30.0 C12: 0 34.9 Total Polyunsaturates% 0.3 C14: 0 3.5 Total 100.0 C16: 0 3.3 C18: 0 26.2 C18: 30.0 C18: 2 0.1 C18: 3 0.1 C20-.0 1.0 C22: 0 0.6 C24: 0 0.1 Other 0.1 Total 100.0 Profile of Solids Temp ° F% of Solids 50 66.2 70 59.2 80 52.0 92 30.6 100 2.2 104 0.0 Again, the fatty acid composition of this example and those that follow are intended for illustration and do not limit the percentage by weight of the fatty acids in any form. The second triglyceride, that is, the only one present in quantities of three percent by weight, has an IV of 15 and is further characterized by the following: Fatty Acid% by Weight Profile of Saturated Totals% 84.5 C8: 0 0.0 Total Monounsaturates% 15.0 C10: 0 0.1 Total Polyunsaturates% Q? C12: 0 36.0 Total 100.0 C14: 0 4.0 C16: 0 1.5 C18: 0 41.5 C18: 12.5 C18: 2 0.1 C18: 3 0.2 C20: 0 1.2 C22-.0 0.1 C24: 0 0.1 Other 2.7 Total 100.0 Solids Profile Temperature ° F% of Solids 50 75.7 70 75.2 80 73.8 92 67.8 100 45.0 104 21.3 Most lauric fats are crystallized in the form of beta prime, without the need to go through any tempering stage made during the coating paste process. Through the X-ray crystallogr, it was found that the laurato oil canola crystallizes in a beta-prime crystal, with no polymorphism exhibited. With this knowledge, the product of Example 9 is evaluated in a standard confectionery coating formulation against commercial lauryl fats based on both PKO and CNO. The results of these experimental evaluations reveal some significant differences between the laurato canola coatings and those made using fat systems based on PKO or CNO, which include: • Significant increased flavor impact with laurato cañola. • Increased coating service life (decreased brightness), when laurato canopy is used. • Sensation to the preferred palate on standard lauric. Typical lauric fats have limited compatibility with cocoa butter, and tend to produce eutectic effects in mixtures that create softer fats than either of the two base fats alone. This is mainly caused by the interference of the crystallization path of the lauric fat in the crystallization dynamics of the cocoa butter. The addition of only a small percentage of cocoa butter in a typical lauric fat will result in this softening effect, causing the resulting fat mixture to be unsuitable for use in coating applications. With laurato cañola, however, such negative interactions are mixed with cocoa butter, which does not occur until significant levels of cocoa butter (approximately 40% on an oil base). This means that the sources of "chocolate" flavor, typically those high in cocoa butter, can now be used to impart most of the desired flavor to the finished products. when the laurato cane is used as the base grease for the coating. The current mechanism of this co-crystallization effect has not yet been determined, but the functional effects of such mixtures, as interpreted through the SFI curves of the. systems of laurato canola / cocoa butter, is clear. In general, one can combine different combinations of laurato canola oils, that is, oils of different hydrogenation. Figure 4 shows that the slopes of the Solid Grease index curves become more inclined as the level of C12 increases. It is also apparent that the rear of the curves towards the major fusion end (the so-called wax-like portion of the curve) is minimized as the C12 content increases. Figure 5 shows that, in the examination of a specific canola laurate that has approximately 38% C12 content with several degrees of hydrogenation, that is, varying the content of C18: 0 against C18, the unsaturates that occupy the position sn- 2, the following effects are observed in the curve of SFI (Solid Fat Index). For reference, SFI is also provided for palm seed stearin. The solid profile that this provides is classified by two products of laurato canola, one with an IV of 25 and one with an IV of 35. With this data, one can effectively match the profile of solids, at least in the range of fusion around body temperature, which most manufacturers require for their products.

Example 10 Coatings of the milk chocolate type can be prepared for coating using the following ingredients.

Ingredient% oor Weight Sugar, 6X 49.60 Cocoa Powder, Natural (10-12) 11.00 Fatless Milk Powder 8.00 Lipid Produced by Genetic Engineering 31.00 Lecithin 0.10 Vanillin 0.10 The procedures for manufacturing such coatings are the same as in the above. The products can be molded into bars for subsequent use, or used directly for application in baked goods. These products have excellent flavor release, good compatibility with cocoa butter, do not require tempering, exhibit excellent shelf life and superior texture (palatability and melting). The products also exhibit excellent crepitation and shine. The triglyceride produced by engineering of Example 10 is the triglyceride used in smaller amounts in Example 9. 4 EXAMPLE 11 In an attempt to better quantify the flavor release properties of the structured lipids of the invention against other conventional oils when used in the food systems model, by testing the taste perception using a standard butter flavor. suspends in the structural lipids of the invention at equal levels. The following are the results of these tests: METHOD USED: 1. They were popped with air rosettes or popcorn without flavor. 2. In each of the tests the oil was melted and a controlled amount of butter flavor was mixed. 3. The popcorn rosettes that were burst were weighed in 50 g portions. 4. The melted oil / flavor mixture was sprayed on the corn rosettes while they were being stirred. 5. The corn rosettes and the oil mixture were weighed after the oil application to ensure that the oil was on the corn rosettes and the amount on the walls of the mixing bowl is not included. 6. Flavored corn rosettes were tested using an armored test panel from five experienced testers.

FORMULAS AND MATERIALS USED Ingredient Source% byWeight Orville Reddenbacher cornbread 89.13 Morton 's Refined Salt Popcorn Salt 00.36 Tastemaker Butter Flavor 330568 00.32 Variable Oil 10.20 Variables: Test 1: a: structured lipid IV 45 b: Code 321 (VDB) Test 2: a: Structured lipid IV 45 b: Structured lipid IV 35 c: Satin 34 (VDB) d: Code 321 (VDB) RESULTS Test 1: Lipid IV 45 - is strongly preferred against code 321 (a high stability spray oil). 4 of the 5 panelists preferred the taste of -IV 45, while the 5th. panelist had no preference.

An additional taste test was conducted to isolate the flavor release properties of individual fats - at least on an organoleptic basis - from those effects that could be caused by differences in solids at body temperature. Test 2: Test 1 was repeated with the additional inclusion of two additional fats: IV 35 (SFI @ 33.33 ° C (92 ° F) = 10.7%) and Satin 34 (VDB, SFI @ 33.33 ° C (92 ° F) = 1.0%). The previous fats included were IV 45 (SFI @ 33.33 ° C (92 ° F) = 0.3%) and Code 321 (SFI @ 33.33 ° C (92 ° F) = 3% - 8%). The marking of Test 2 is shown in the following, with the lower numbers representing the most preferred fat based on the terms of flavor release (the hedonic labeling was 1 = intensely pleasant, 4 = intensely unpleasant). The current marks given represent the total sums of all the panelists.

Fat SFI Brand (cb 92F Satina 34 6 1.0 structured lipid 10 0.3 IV 45 Code 321 16 3-8 structured lipid 18 10.7 IV 35 The results of this test confirm (directionally) the preference for the flavor release provided by the structured lipid IV 45 against Code 321, a grease currently sold as a spray to spread the flavor., however, that SFI at 33.33 ° C (92 ° F) is a determinant or participant in the flavor release process. To provide more objective data with respect to flavor release, the tests were conducted to determine the release rate of three aromatic compounds, ethyl acetate, ethyl caprolate and limonenc, in three food model systems: an oil system pure, an emulsion of oil in water, and a water-in-oil emulsion, where the oil was either structured laurato oil or a random laurato oil. The release rates were determined using a flame ionization detector in a GC system. Pure structured oil (Laurico) appears to retard or encourage the release of greatly customized ethyl acetate. which is compared with random lauric oil. The type of structured or random oil has less effect on the flavor release for ethyl hexanoate and limonene. It appears that ethyl hexanoate was released more slowly from the random oil between 1 and about 3 minutes, but had a very similar release profile compared to the structured oil, either before or after the period. Limonene was generally released more slowly from the randomized oil. The data from these experiments were very reproducible. Differences in release were observed for oil-in-water and water-in-oil systems, but were not as dramatic as those found for pure oil systems. The remaining examples are directed to food compositions containing engineered engineered oils or triglycerides prepared from structured triglycerides other than lauric cane oil. In general, 'loaves and cakes emulsified with structured stearate oil showed softer crumb at the end of the test periods than controls produced with conventional oils. The loaves with structured stearate oil produced by non-emulsified engineering and conventional non-emulsified cannon oil were carried out almost identically. Emulsified engineered stearate oils have a milder crumble through all the tests. The oil and emulsifier levels used throughout the tests resulted in a narrow crumb texture range, resulting in a more uniform product and acceptable to the consumer.

EXAMPLE 12 BREADS The breads can be prepared from the oils of the invention. These breads can be produced as follows: FORMULAS Irrelevant Weight of the Percentage. % Lot, g Cake Flour Sponge, Pan dß 175.1 35.10 Distilled water 123.7 24.79 Yeast 5.0 1.00 Food for Yeast 1.2 0.24 Flour Paste, Bread 116.7 23.39 Distilled Water 30.9 6.19 Sugar for Bakery 19.9 3.99 Dry Milk Without Fat 5.0 0.98 Salt 5.0 1.00 Calcium Pro 0.3 0.06 Oil, Variable of 16.2 3.25 1 Total: 498.9 100.00 Oil Variables All the oils were used at the same level. 1. Van den Bergh Food's Beta Plus ™ 2. Canola oil, product sold by Wesson with sodium stearyl lactilats (95% oil, 5% SSL).

Canola oil, Wesson with emulsifiers (Oil at 79.6%, Van den Bergh 's Tally 100MR at 15.4%, SSL at 5%). Cañóla Steam Oil from Calgene (95% oil, 5% SSL). 5. Calgene oil with emulsifiers [Oil at 79.6%, Tally 100MR at 15.4%, SSL at 5%) The emulsifiers were mixed in the oils and heated to 76.66 ° C (170 ° F), mixed to a homogeneous point and cooled to room temperature before use. The breads were prepared by mixing together the ingredients for the sponge cake except for the yeast. The water was heated to 37.77 ° C (100 ° F) and the yeast dissolved in the water. Water and yeast were added after that to the dry ingredients. The ingredients were mixed until a cohesive paste was obtained. The paste was placed with a plastic cover, placed in an insulated box and left to ferment for four hours. After four hours of fermentation, the paste for the sponge cake was removed. This was an inflated, thin and sticky dough, and gently kneaded to place it in a Farinograph. The sponge cake paste, the ingredients of the paste, and the water were placed in the Farinograph. The cover was closed and started for 30 seconds and stopped while the sides were discarded. After this, mixing was continued for about 6.5 additional minutes. The pasta was removed, cut into balls of 225 gram portions. The portions were rolled, turned and folded three times. In the final roll, the roll was squeezed into a cylinder sized pup mold where air was excluded as much as possible from the mold. The paste was then placed in a mold and the mold was baked at 29.44 ° C (85 ° F) in a test cabinet. The dough was allowed to rise 1.5 inches above the mold (for approximately 90 minutes). A convection oven was preheated to 182.22 ° C (, 360 ° F) and the pasta was baked for seventeen minutes. The bread was removed from the mold. The bread was left to cool and sealed in plastic bags. Slices of one-inch bread were tested for compressive strength on days 1 ,. 3, 5 and 7, with a texture analyzer TA-XT2. The results are shown in Figure 2.

RESULTS / DATA Compression Variable Resistance in Grams Dial. Day 3 Day 5 Day 7 Van den Bergh Beta Plus 253 433 634 656 Oil from Cañóla, Sold by Wesson 319 519 900 871 Oil from Cañóla, emulsified 256 480 722 769 High Stearate Oil from Calgene 294 501 917 867 Calgene oil, emulsified 146 324 470 550 Discussion Oil from laureate cane from non-emulsified Calgene and conventional canola oils were carried out almost identically on the loaves while the test lasted. The Beta PlusMR control and the emulsified Wesson barrel loaves had almost the same smoothness at 1 day, but the Beta PlusMR bread was significantly softer by day 7. The loaves made with the emulsified Calgene laurato cañola oil started softer and They remained smoother throughout the entire trial period. There is some variability in the handling of the training method used in this test that can result in inconsistencies that can impact the results (ie, the incorporation of air spaces, slightly denser crumb structure areas, and "firm" ridges in the joints of the roll). We tried to minimize these variables as much as possible.

Example 13 CAKES Seven series of cakes were prepared with the following ingredients: FORMULAS Series 1,2,3,4,5 Series 6 Series 7 Ingredient we grams grams aramos. - Flour for Pastel 288.0 22.40 288.0 22.57 288.0 22.75 Sugar for Bakery 330.0 25.66 330.0 25.87 330.0 26.07 Dry Milk Without Fat 36.0 2.80 36.0 2.82 36.0 2.84 Salt 9.0 0.70 9.0 0.71 9.0 0.71 Baking Powder 18.8 1.46 18.8 1.47 18.8 1.49 White, Dry Egg 27.0 2.10 27.0 2.12 27.0 2.13 Distilled Water 477.0 37.10 477.0 37.39 477.0 37.68 Grease, Variable 100.0 7.78 90.0 7.05 80.0 6.32 TOTAL: 1285.8 100.0 1275.8 100.0 1265.8 100.00 Variables Van den Bergh Food 's Fluid Flex MR Nive l de ut i l i z a l a l 7. 7 8%. Steam oil Cañóla Alto de Calgene. Utilization level at 7.78%. . Calgene oil with emulsifier (65% oil, 28% EC-25 ™, Dur-Em 114KMR 7%). Utilization level at 7.78%. . Calgene oil with low emulsifier levels (Oil at 73.75%, EC-25MR at 21%, Dur-Em 114KMR at 5.25%). Utilization level at 7.78%. . Calgene oil with lower emulsifier levels (82.5% oil, 14% EC-25MR, Dur-Em 114KMR 3.5%). Utilization level at 7.78%. 6. Calgene oil with emulsifier levels in no. 3 previous. Utilization level at 7.05%. 7. . Calgene oil with emulsifier levels in no. 3 previous. Utilization level at 6.32%.

The emulsifier was placed in oil and heated to 76.66 ° C (170 ° F), mixed homogeneously and cooled to room temperature before use.

Method 1. Place the dry ingredients in a Hobart mixing bowl. 2. Add oil (or oil). 3. Add 60% water. 4. Mix at speed 1 for 30 seconds. 5. Scrape the bowl and stir. 6. Mix at speed 2 for 4 minutes. 7"Scrape the bowl and stir 8. Add 20% water 9. Mix at speed 1 for 30 seconds 10. Scrape the bowl 11. Mix at speed 2 for 2 minutes 12. Scrape the bowl 13 Add at least 20% water 14. Mix at speed 1 for 30 seconds 15. Scrape the bowl 16. Mix at speed 2 for 2 minutes 17. Empty 425 grams of butter in greased 8"molds. , enharinadas, 4xxxx preserved, lined with parchment paper. 18. Cover the filled molds in a counter ten times to deaerate. 19 Bake the cakes until finished (internal temperature above 93.33 ° C (200 ° F)). The Vulcan convection oven at 162.77 ° C (325 ° F) for 25 minutes, low fan speed, high load placement. 20. Remove from the oven. 21. Cool for 30 minutes.

Remove the cake from the mold. The cold cakes are sealed in plastic bags. The cakes are measured for volume with • a tempered cake layer measurement, Method AACC 10-91. The cakes were tested for compression strength with a TA-XT2 texture analyzer on days 1, 3, 5 and 7.

The results are shown in Figure 3.

RESULTS / DATA Variable No. Pastry Volume Index Smoothness Density, a / 100ml 1 74.5 81.52 2 69.5 116.84 3 104: 5 53.36 4 103.4 62.96 5 108.0 88.48 6 111.0 56.04 7 107.0 57.36 PACKAGING COMPRESSION RESISTANCE ía. No. of Variable Day l Day 3 Day 5 Day 7 1 949 1402 1827 1992 2 1376 2279 2850 2946 3 372 541 640 772 4 490 595 730 790 5 541 743 824 919 6 399 579 626 661 7 374 551 651 665 DISCUSSION The softness of the cakes was made with Fluid Flex which was about. average between those facts • with non-emulsified Calgene stearate oil and those made with stearate oils. of Calgene emulsified throughout the experiment.

. The softness of the cake crumble was made with the emulsified Calgene stearate oils which falls within a fairly narrow range in the oil and emulsifier levels used in this test. 3. The cake volume index was significantly higher for all emulsified Calgene oils.

The results are illustrated in Figure 3.

Cakes made with structured non-emulsified stearate oils (Calgene oils) were harder than cakes made with "Fluid Flex". However, the emulsified structural stearate oils produced softer cakes. The softness of pastry crumbs made with emulsified structured stearate oils falls within a fairly narrow range at the oil and emulsifier levels used. The cake volume index was significantly higher for all structured emulsified oils.

Claims (68)

2 CLAIMS

1. A method for improving the flavor release of a food product characterized in that it comprises adding to the food product at least one structured lipid produced from a non-tropical annual plant produced by genetic engineering.

2. The method according to claim 1, characterized in that the structured lipid is a triglyceride of ß 'formation, at least a majority of the fatty acids in the one and three positions of the triglyceride are the same and the fatty acid in position 2 it is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid can be partially hydrogenated.

3. The method according to claim 2, characterized in that X is not 0.

4. The method according to claim 2, characterized in that a majority of the fatty acids in positions one and three have chain lengths of 12 or greater.

5. The method according to claim 2, characterized in that a majority of the fatty acids in positions one and three is lauric acid.

6. The method according to claim 2, characterized in that a majority of the fatty acids in positions one and three is myristic acid.

7. The method according to claim 2, characterized in that a majority of the fatty acids in positions one and three is stearic acid.

8. The method according to claim 2, characterized in that a majority of the fatty acids, at positions one and three, is palmitic acid.

9. A composition that imparts improved flavor release to a food, characterized in that it comprises: (i) a structured lipid produced from an annual non-tropical plant produced by genetic engineering (ü) other edible ingredients.

10. The composition according to claim 9, characterized in that the structured lipid is a triglyceride of ß 'formation, at least a majority of the fatty acids in positions one and three of the triglyceride are the same and the fatty acid in the 2-position is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid may be partially hydrogenated.

11. The composition according to claim 9, characterized in that a majority of the fatty acids in positions one and three have chain lengths of twelve or greater.

12. The composition according to claim 9, characterized in that the edible product is a beverage produced from leaves, seeds, pods, grains, bark, fruit or roots of a plant.

13. The composition according to claim 12, characterized in that the beverage is brown.

14. The composition according to claim 12, characterized in that the beverage is tea.

15. The composition according to claim 9, characterized in that the edible product contains flour.

16. The composition according to claim 15, characterized in that the edible product is added.

17. The composition according to claim 15, characterized in that the edible product is added with yeast.

18. The composition according to claim 9, characterized in that the edible product contains a sweetener.

19. The composition according to claim 18, characterized in that the sweetener is sugar (sucrose).

20. The composition according to claim 9, characterized in that the edible product contains a milk protein or a salt of a milk protein.

• 21. A composition useful as a coffee bleach characterized in that it comprises as main ingredients: one or more structured lipids produced from a non-tropical annual plant produced by genetic engineering; a sweetener, a protein dispersible in water; and water.

22. The composition according to claim 21, characterized in that one or more structured lipids are triglycerides that form the β ', at least a majority of the fatty acids in the one and three positions of the triglycerides are the same and the fatty acid in the position two is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid can be partially hydrogenated.

23. The composition according to claim 22, characterized in that a majority of the fatty acids at positions one and three have chain lengths of 12 or greater.

24. The composition according to claim 21, characterized in that the sweetener is corn syrup and the water dispersible protein is sodium caseinate.

25. A composition useful as a coffee whitener characterized in that it comprises, in approximate percentages by weight: Water 70-85% Structured lipid 5-15% Sweetener 5-23% Sodium caseinate 0.5-1.75% where the structured lipid is forming triglyceride of β ', at least a majority of the fatty acids at positions one and three of the triglyceride are the same and the fatty acid at position 2 is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid can be partially hydrogenated.

26. The composition according to claim 25, characterized in that the structured lipid contains about 36-40% by weight of C12: 0 and C14: 0 fatty acids.

27. The composition according to claim 25 and the fatty acid profile, characterized in that it comprises: C12: 34.8-35.3 C14: 3.5-3.8 C16: 3.0-3.2 C18: 5.5-18.7 C18: 37.1-45.8 C18: 0.2-3.3 C18 : 0.3-0.8 Another 1.7-3.0 and the value of IV is between 35 and 45.

28. The composition according to claim 27, characterized in that the structured lipid is present in the composition in amounts of 7.0% by weight.

29. A cookie dough having improved taste release, characterized in that it comprises flour, malt syrup, at least one addition agent of yeast, water and a triglyceride of ß 'formation, at least a majority of the acids fatty acids in positions one and three of the triglyceride 'are the same and the fatty acid in the 2-position is substantially C18: X, where X = 0, 1, 2 and 3, or the fatty acid is partially hydrogenated.

30. A sugar or alcorza layer having superior flavor release characterized in that it comprises at least one emulsifier, sucrose, corn syrup, vanilla / salt and a β 'formation triglyceride, at least a majority of the fatty acids in position 1 and 3 of the triglyceride are the same and the fatty acid at position 2 is substantially C18: X, where X = 0, 1, 2 and 3, or. the C18 fatty acid is partially hydrogenated.

31. The sugar layer according to claim 30, characterized in that the fatty acid composition of the β-formation triglyceride comprises approximately 34.8-40.0% of C12: 0 and C14: 0 fatty acids.

32. The sugar layer, according to claim 30, characterized in that the fatty acid composition of the β-formation triglyceride comprises the following profile: C12: 3 .8-35.3 C14: 3.5-3.8 C16: 3.0-3.2 C18: 5.5-18.7 C18: 37.1-45.8 C18: 0.2-3.3 C18: 0.3-0.8 Other 1.7-3.0

33. A vegetable milk cream cheese having improved flavor release characterized in that it comprises water, a milk protein dispersible in water and a β-formation triglyceride, at least a majority of the fatty acids in positions one and three of the triglyceride they are the same and the fatty acid at position 2 is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid is partially hydrogenated.

34. The vegetable milk cream cheese according to claim 33, characterized in that the water is present in an amount of about 62.0% by weight, the β-formation triglyceride is present in an amount of about 32%, and the protein of Milk is present in an amount of about 4.5% by weight.

35. The vegetable milk cream cheese according to claim 34, characterized in that the fatty acid profile of the triglyceride contains about 35.3-40% of C12: 0 and C14: 0 fatty acids.

36. A creamy filling having improved flavor release characterized in that it comprises sucrose, milk solids and a β-formation triglyceride which is at least partially hydrogenated.

37. The creamy filling according to claim 36, characterized in that the β-formation triglyceride is present in an amount of about 19.00%.

38. The creamy filler according to claim 37, characterized in that the fatty acid profile of the triglyceride contains approximately 34.8-40% of C12: 0 and C14: 0 fatty acids.

39. A composition characterized in that it comprises an emulsifier and at least one structured lipid produced from a non-tropical annual plant produced by genetic engineering for use in a food composition having an oil-in-water emulsion, the emulsifying properties of the emulsifier that are improved by the structure of the lipid allowing to be used less than the emulsifier, than if an unstructured lipid is used.

40. A method for improving the emulsifying properties of an emulsifier in an oil-in-water emulsion or a water-in-oil emulsion characterized in that it comprises using a structured lipid or symmetric lipid as a substitute enhancer for an unstructured lipid.

41. The method according to claim 40, characterized in that the symmetric lipid is cocoa butter, an equivalent. of cocoa butter and / or a structured lipid produced from a non-tropical annual plant produced by genetic engineering.

42. The method according to claim 41, characterized in that the structured lipid is a triglyceride of ß 'formation, at least a majority of the fatty acids in positions one and three' of the triglyceride are equal and the fatty acid in the position two is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid is partially hydrogenated.

43. The method according to claim 42, characterized in that a majority of the fatty acids in positions one and three have chain lengths of 12 or greater.

44. The method according to claim 42, characterized in that a majority of the fatty acid at positions one and three is lauric acid.

45. The method according to claim 42, characterized in that a majority of the fatty acid at positions one and three is myristic acid.

46. The method according to claim 42, characterized in that a majority of the fatty acid at positions one and three is stearic acid.

47. The method according to claim 42, characterized in that a majority of the fatty acid at positions one and three is palmitic acid.

48. A method for improving the whiteness of an edible product characterized in that it contains a lipid by preparing the edible product with a structured lipid produced by an annual plant produced by genetic engineering.

49. The method according to claim 48, characterized in that the structured lipid is a triglyceride of ß 'formation, at least a majority of the fatty acids in positions one and three of the triglyceride are the same and the fatty acid in the 2-position is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid is partially hydrogenated.

50. The method according to claim 49, characterized in that a majority of the fatty acids in positions one and three have chain lengths of 12 or greater.

51. The method according to claim 49, characterized in that a majority of the acid in positions one and three is lauric acid.

52. The method according to claim 49, characterized in that a majority of the acid in positions one and three is myristic acid.

53. The method according to claim 49, characterized in that a majority of the acid in positions one and three is stearic acid.

54. The method according to claim 49, characterized in that a majority of the acid in positions one and three is palmitic acid.

55. A confectionery product characterized in that it comprises cocoa butter or an equivalent of cocoa butter and a structured lipid produced from a non-tropical annual plant produced by genetic engineering.

56. The confectionery product according to claim 55, characterized in that it comprises cocoa butter and a structured lipid produced from non-tropical annuals produced by genetic engineering.

57. The confectionery product according to claim 55, characterized in that the cocoa butter is present in amounts greater than 1%.

58. The confectionery product according to claim 55, characterized in that the cocoa butter is present in amounts greater than 3% by weight.

59. The product according to claim 57, characterized in that the structured lipid is a triglyceride of ß 'formation, at least a majority of the fatty acids in the one and three positions of the triglyceride are the same and the fatty acid in the 2-position is substantially C18: X, where X = 0, 1, 2 and 3, or C18 is the partially hydrogenated fatty acid.

60. The product in accordance with. claim 59, characterized in that a majority of the fatty acids at positions one and three have chain lengths of 12 or greater.

61. The product according to claim 60, characterized in that a majority of the acid in positions one and three is lauric acid.

62. The product according to claim 60, characterized in that a majority of the acid in positions one and three is myristic acid.

63. The product according to claim 60, characterized in that a majority of the acid in positions one and three is stearic acid.

64. The product according to claim 60, characterized in that a majority of the acid in positions one and three is palmitic acid.

65. A coating of a compound of the milk chocolate type characterized in that it comprises powdered sugar, cocoa powder, nonfat milk powder and at least one triglyceride of ß 'structured formation produced from an annual plant produced by. genetic engineering, at least a majority of the fatty acids at positions one and three of the triglyceride are the same and the fatty acid at position 2 is substantially C18: X, where X = 0, 1, 2 and 3, or the C18 fatty acid is partially hydrogenated.

66. The coating according to claim 65, characterized in that two triglycerides of different structured ß 'are present.

67. The coating according to claim 66, characterized in that a first β-formation triglyceride is an oil of laurate canola, and its IV is 25.

68. The coating according to claim 66, characterized in that a first β-forming triglyceride is an oil of laurate canola, and its IV is 15.