RU2787000C2 - Oil-fat composition for filling and sauce - Google Patents

Abstract

FIELD: fat and oil industry.

SUBSTANCE: oil-fat composition contains 75-97% of liquid oil, 3-25% of solid fat, and 2-10% of an emulsifier in terms of the total weight of the oil-fat composition, or contains 75-97% of liquid oil and 3-25% of solid fat in terms of the total weight of the oil-fat composition. The composition has following characteristics: (1) content of solid fat of 8-15% at 10°C; (2) content of solid fat of 2-15% at 20°C; and (3) content of solid fat of 2-15% in isothermal crystallization at 10°C for 4 minutes. The oil-fat composition contains 10-40% of C16:0, 20-50% of C18:1C, and 10-50% of C18:2C in terms of the total weight of fatty acids included in the composition. Sauce containing the above-mentioned oil-fat composition or obtained using the above-mentioned oil-fat composition as part or all oil and fat is chocolate sauce or Mixi sauce. Filling for chocolate products or baking products contains the oil-fat composition or sauce. A food product contains the oil-fat composition, or sauce, or filling. The use of the oil-fat composition for the manufacture of sauce for obtainment of filling of a chocolate product or a baking product is described. The use of the oil-fat composition for the preparation of a chocolate product or a baking product is also described. The use of the oil-fat composition for improvement of resistance to oil separation at a high temperature of sauce or filling after baking is described, where sauce is chocolate sauce or Mixi sauce, and filling is filling for chocolate products or baking products.

EFFECT: invention allows for obtainment of a low-saturated oil-fat composition, which has good stability and does not become oily at a high temperature.

13 cl, 4 dwg, 6 tbl, 19 ex

Description

Technical field

This description of the invention relates to oil and fat compositions for fillings or sauces.

Prior Art

Currently, the combination of chocolate and baked goods is a hit with consumers, and the consumption of fillers, dipping sauces and baked goods spreads is also increasing every year. According to Mintel, over the past 5 years, the consumption of chocolate fillings and spreads in the US bakery market has increased at an annual growth rate of 7% (Kelsy Lindsay, The secrets of producing fillings and spreads, Manufacturing Confectioner, 2016, 12(96):76-80) .

Fillers and spreads can also be referred to as an emulsion system in which oil and fat are treated as a continuous phase and sugar, milk powder, cocoa powder, nuts, etc. are considered as dispersed phases that are dispersed in the fat-and-oil crystalline skeleton and fill it, thus forming a stable crystalline network structure. Therefore, fats and oils play a very important role in processing, shelf life and quality of fillings and spreads (see Kelsy Lindsay, supra.) and to some extent spreads and fillings can be used interchangeably. Ideal spreads and fillings should, over a wide temperature range, have a suitable texture that cannot be too hard to spread and cannot have oil and fat segregation.

US 5,762,990 A shows that in a filling containing nuts or a high oil content, the low melting point component will move into the outer layer of chocolate or into the outer layer of cereal products such as cakes and breads, thereby causing a product with poor organoleptic characteristics. and palatability, for example, migration of oil and fat from the filling causes cloudy or oily spots on the chocolate crust and drying of base substances in bread, waffles and other baked goods, which affects taste and appearance. Thus, in US 562990 A, sucrose esters with a low HLB (hydrophilic-lipophilic balance) score are added to the oil and fat to prevent the liquid butter from migrating from the filling into the chocolate shell.

WO 2016038155 A used tempered butter such as shea stearin mixed with liquid butter for chocolate filling and baked goods. A filling that crystallizes quickly must be heat treated and no fat bloom or separation occurs when stored at 18-30°C. However, the filling must be tempered and the temperature of the baked goods must be close to the temperature of the tempered filling.

In hot weather, such as summer, commercially available conventional chocolate fillings and spreads are prone to segregation of oil and fat, which affects the quality of the product. Toppings commonly used in baked goods such as breads and cakes are added after baking. Fillings that ferment along with the dough and are also stable after baking are rarely used. If the filling is baked at a high temperature, the butter and fat will melt into the pores of the dough and be absorbed by the dough, causing the filling to dry out.

Brief summary of the invention

In the present invention, a low-saturated, high-temperature-stable fat-and-oil filling composition is obtained by mixing the filling raw oils. Therefore, one of the objectives of the present invention is to provide a fat and oil composition with a low level of saturated fatty acids. The sauce made from such a composition is relatively stable, the separation of oils is difficult at high temperature, the sauce can be used in baked goods such as bread, biscuits and cakes, and the sauce is stable after baking, and the filling does not dry out easily.

The oil and fat composition of the present invention optionally contains an emulsifier and has the following characteristics:

(1) the solid fat content is greater than or equal to 8% at 10°C;

(2) the solid fat content is greater than or equal to 2% at 20°C; and

(3) the solid fat content is greater than or equal to 2% by isothermal crystallization at 10° C. for 4 minutes.

In one or more embodiments, the oil and fat composition of the present invention does not contain an emulsifier and has the following characteristics:

(1) the solid fat content is greater than or equal to 10% at 10°C;

(2) the solid fat content is greater than or equal to 5% at 20°C; and

(3) the solid fat content is greater than or equal to 3% by isothermal crystallization at 10° C. for 4 minutes.

In one or more embodiments, the solid fat content of the fat-and-oil composition that does not contain an emulsifier is 10% to 50% at 10°C, preferably 10% to 30%, more preferably 10% to 20%, and more preferably 10 % up to 15%.

In one or more embodiments, the solid fat content of the fat-and-oil composition that does not contain an emulsifier is 5% to 20% at 20° C., preferably 5% to 15%, more preferably 5% to 10%, and more preferably 5% up to 8%.

In one or more embodiments, the solid fat content of the fat-and-oil composition, which does not contain an emulsifier, upon isothermal crystallization at 10°C for 4 minutes, is from 3% to 20%, preferably from 3% to 15%, more preferably from 3% to 10%, more preferably 5% to 8%, and more preferably 5% to 6%.

In one or more embodiments, the oil and fat composition that does not contain an emulsifier also has one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 50%, preferably greater than or equal to 70%;

(5) a solid fat content greater than or equal to 0.5%, preferably greater than or equal to 1.5%, more preferably greater than or equal to 3%;

(6) content of saturated fatty acids (SAFA) ≤60%, preferably ≤55%, preferably 20% to 50%;

(7) a solid fat content of 2% to 10% at 25° C., preferably 3% to 7%, more preferably 4% to 6%;

(8) a solid fat content of 1% to 8% at 30° C., preferably 2% to 6%, more preferably 3% to 5%;

(9) a solid fat content of 1% to 5% at 35° C., preferably 1% to 4%, more preferably 2% to 3%; and

(10) solid fat content of 0.5% to 2% at 40°C, preferably 0.8% to 1.5%.

In one or more embodiments, the oil and fat composition contains an emulsifier and has the following characteristics: (1) a solid fat content greater than or equal to 8% at 10°C; (2) the solid fat content is greater than or equal to 2% at 20°C; and (3) a solid fat content greater than or equal to 2% upon isothermal crystallization at 10° C. for 4 minutes. Preferably, such a fat and oil composition is a non-hydrogenated fat and oil composition.

In one or more embodiments, the solid fat content of the fat-and-oil composition containing the emulsifier is 8% to 50% at 10°C, preferably 8% to 30%, more preferably 8% to 15%, and more preferably 8% to 12%.

In one or more embodiments, the solid fat content of the fat-and-oil composition containing the emulsifier is 2% to 20% at 20° C., preferably 2% to 10%, and more preferably 2% to 5%.

In one or more embodiments, the solid fat content of the fat-and-oil composition containing the emulsifier, upon isothermal crystallization at 10°C for 4 minutes, is from 2% to 20%, preferably from 2% to 12%, more preferably from 2% to 8 %, and more preferably from 2% to 4%.

In one or more embodiments, the emulsifier-containing oil and fat composition also has one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 70%; for example, from 70% to 90% or from 75% to 85%;

(5) the solid fat content is greater than or equal to 3%; for example 8% to 30% or 10% to 25%;

(6) content of saturated fatty acids (SAFA) ≤60%, preferably ≤55%, preferably 20% to 50%;

(7) a solid fat content of 0.1% to 5% at 25° C., preferably 0.1% to 3%;

(8) a solid fat content of 0.1% to 3% at 30° C., preferably 0.1% to 1%;

(9) a solid fat content of 0.1% to 2% at 35° C., preferably 0.1% to 1%; and

(10) solid fat content 0 at 40°C.

In one or more embodiments, the fat-and-oil composition contains 10-40% C16:0, 20-50% C18:1C, and 10-50% C18:2C, based on the total weight of fatty acids in the composition.

In one or more embodiments, the liquid oil is an oil and fat with a melting point below 10°C and is selected from one or more of the group consisting of: natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil , rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, hickory oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil , as well as fractionated products or oils and fats modified by means of interesterification of natural vegetable oils and fats.

In one or more embodiments, solid fat refers to an oil and fat that is solid or semi-solid at room temperature and is selected from the group consisting of one or more of palm stearin, palm kernel stearin, fractionated cottonseed oil stearin, fractionated beef stearin fat, fractionated lard stearin, fractionated Chinese tallow seed stearin, shea butter and its fractionated stearin, Shorea butter and its fractionated stearin, and mango butter and its fractionated stearin, as well as each individual oil or mixture of these oils, interesterified oils, obtained by transesterification of each individual oil or mixture of these oils, fractionated oils of each individual oil or mixture of these oils, or fully hydrogenated oils and fats of the above liquid oils and fats.

The present invention also provides a sauce containing the fat-and-oil composition described herein, or made using the fat-and-oil composition described herein as part or all of the oil and fat of the sauce.

In one or more embodiments, the content of the oil and fat composition described herein is 20-50% by weight of the sauce.

In one or more embodiments, the sauce contains 20-50% of the fat-and-oil composition described herein and 50-80% of solids.

In one or more embodiments, the sauce is a chocolate sauce or Mixi sauce, where the chocolate sauce includes white chocolate sauce, milk/dark chocolate sauce, nut chocolate sauce, coffee chocolate sauce, etc., and the Mixi sauce includes pure sauce Mixi, Mixi sesame sauce, etc.

The chocolate sauce may contain the fat and oil composition of the invention, sugar, cocoa powder, milk powder, nuts, and a flavoring agent.

The Mixi sauce may contain an oil and fat composition according to the invention, sugar, Mixi powder, milk powder and a flavoring agent.

In one or more embodiments, the solid is selected from the group consisting of: sugar, cocoa powder, milk powder, nut butter, flavor powder, and emulsifying stabilizer.

In one or more embodiments, the flavoring powder is selected from the group consisting of: Mixi powder, peanut protein powder, soy protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, Chinese date powder, red bean powder and flour from golden beans.

In one or more embodiments, the sugar content is 20-60% by weight of the sauce.

In one or more embodiments, the cocoa powder content is 0-40%, such as 0-30% or 5-20% by weight of the sauce.

In one or more embodiments, the milk powder is selected from one or more of the group consisting of: whole milk powder, skimmed milk powder, and whey powder, and the total milk powder content is 0-30%, such as 0-20% or 5-15 %, by weight of the sauce.

In one or more embodiments, the content of the nut butter and flavoring powder is 0-40%, such as 0-30% or 5-20%, by weight of the sauce.

In one or more embodiments, the content of the emulsifying stabilizer is 0-10%, for example 0.4-5% by weight of the sauce.

In one or more embodiments, the emulsifying stabilizer is selected from one or more of the groups consisting of: soy lecithin, polyglycerol polyricinoleate, and polyglycerol fatty acid ester.

In one or more embodiments, the sauce has one or more of the following characteristics:

(1) storage at 35° C. for greater than or equal to 20 days without oil separation, such as greater than or equal to 25 days or greater than or equal to 30 days;

(2) hardness ≤1000g at 25°C, such as ≤700g or 100g to 650g; and

(3) Spreadability greater than or equal to 100 g.sec at 25° C., such as 200 g.sec. to 5000 g.sec. or 300 g.sec. to 3000 g.sec.

The present invention also provides a filling containing a fat-and-oil composition or sauce as described herein.

The present invention also provides a food product containing a fat-and-oil composition or a sauce or filling as described herein, preferably a chocolate product or a baked product.

The present invention also proposes the use of the fat-and-oil composition of the present invention in the preparation of a sauce for the preparation of a filling of a chocolate product or a baked product, or in the preparation of a chocolate product or a baked product.

The present invention also provides a process for producing an oil and fat composition comprising the step of mixing raw oils to obtain a mixture having the following characteristics:

(1) a solid fat content greater than or equal to 8% at 10° C., such as greater than or equal to 10%;

(2) a solid fat content greater than or equal to 2% at 20° C., such as greater than or equal to 5%; and

(3) the solid fat content is greater than or equal to 2% upon isothermal crystallization at 10° C. for 4 minutes, such as greater than or equal to 3%.

BRIEF DESCRIPTION OF GRAPHICS

On FIG. 1 shows the product status of the chocolate sauces of Examples 1-3 and Comparative Examples 1-3 stored at 35°C for 1 month. The condition of the products from Examples 1-3 is shown from left to right in the first row; the state of the products of Comparative Examples 1-3 is shown from left to right in the second row.

On FIG. 2 shows the effect of using the Mixi sauces of Example 4 and Comparative Example 4 in a bake-stable bread filling. Example 4 is shown on the left and Comparative Example 4 is shown on the right.

On FIG. 3 shows the effect of using the Mixi sauces of Example 5 and Comparative Example 5 in a bake-stable bread filling. Example 5 is shown on the left and Comparative Example 5 is shown on the right.

On FIG. 4 shows the result for chocolate sauces from Examples 6-8 and Comparative Examples 6-11 stored at 35°C for 1 month.

DETAILED DESCRIPTION OF THE INVENTION

It should be understood that within the scope of the present invention, the above technical features of the present invention and the technical features specifically described below (eg, embodiments) can be combined with each other, thereby forming a preferred technical solution.

In the present invention, a low-saturated fat-and-oil composition is obtained by mixing raw oils and optionally adding an emulsifier. The sauce obtained from the composition is relatively stable, oil segregation is difficult at high temperature, and the sauce can be used in baked goods such as bread, biscuits and cakes, and after baking, it is also stable and the filling is difficult to dry.

The oil and fat composition of the present invention has the following characteristics:

(1) the solid fat content is greater than or equal to 8% at 10°C;

(2) the solid fat content is greater than or equal to 2% at 20°C; and

(3) the solid fat content is greater than or equal to 2% by isothermal crystallization at 10° C. for 4 minutes. Preferably, the fat and oil composition of the present invention has a solid fat content of 8% to 50% at 10°C, such as 8% to 30%, 8% to 15%, 8% to 12%, or 10% to 50%. %, 10% to 30%, 10% to 20%, or 10% to 15%.

Preferably, the solid fat content of the oil and fat composition of the present invention at 20° C. is 2% to 20%, such as 2% to 10%, 2% to 5%, or 5% to 20%, 5% to 15%. %, from 5% to 10%, or from 5% to 8%.

Preferably, the solid fat content of the oil and fat composition of the present invention is from 2% to 20% when the composition is isothermally crystallized at 10°C for 4 minutes, for example, from 2% to 12%, from 2% to 8%, from 2% to 4 %, or 3% to 20%, 3% to 15%, 3% to 10%, 5% to 8%, or 5% to 6%.

Preferably, the saturated fatty acid (SAFA) content of the oil and fat composition of the present invention is ≤60%, preferably ≤55%, preferably 20% to 50%.

Preferably, the fat and oil composition of the present invention has a solid fat content of 0.1% to 10% at 25°C, such as 0.1% to 3%, 3% to 7%, or 4% to 6%.

Preferably, the solid fat content of the oil and fat composition of the present invention at 30° C. is from 0.1% to 8%, for example, from 1% to 8%, from 2% to 6%, from 3% to 5%, or from 0.1 % to 3%, from 0.1% to 1%.

Preferably, the solid fat content of the oil and fat composition of the present invention at 35°C is from 0.1% to 5%, for example, from 1% to 5%, from 1% to 4%, from 2% to 3%, or from 0.1 % to 2%, from 0.1% to 1%.

Preferably, the solid fat content of the oil and fat composition of the present invention at 40° C. is 0% to 2%, such as 0.5% to 2%, 0.8% to 1.5%, or 0%.

Preferably, the oil and fat composition of the present invention contains 10-40% (eg 18-40%) C16:0, 20-50% C18:1C and 10-50% C18:2C, based on the total weight of the fatty acids included in the composition.

The oil and fat composition of the present invention may be derived from one or more vegetable oils. The raw oil can be any edible vegetable oil and its fractionated or modified products, and the oil can be used alone or in combination, if the resulting composition meets the requirements of the present invention for solid fat content (SFC) at different temperatures and solid fat content at isothermal crystallization at 10°C for 4 minutes.

For example, the oil and fat composition of the present invention may contain liquid oil and solid fat. The liquid oil here is an oil and fat with a melting point below 10°C and can be selected from the group consisting of: natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, hickory oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil, and from fractionated or interesterified products oils and fats derived from natural vegetable oils and fats. Solid fat is an oil and fat that appear solid or semi-solid at room temperature and may be selected from the group consisting of: one or more of fractionated palm oil stearin, fractionated palm kernel oil stearin, fractionated cottonseed oil stearin, fractionated stearin from beef tallow, from fractionated lard stearin, from fractionated tallow seed stearin, from shea butter and its fractionated stearin, from shoreya butter and its fractionated stearin, from mango butter and its fractionated stearin, and from each individual oil or mixture of these oils , interesterified oils obtained by interesterification of each individual oil or mixture of these oils, from fractionated oils of each individual oil or mixture of these oils, or fully hydrogenated fats and oils of the above liquid oils and fats. A mixture of any one or more of the above liquid oils may be used, as well as a mixture of any one or more of the above hard fats.

In the oil and fat composition of the present invention, the content of liquid oil and fat may be 50% or more, for example 70% or more, 80% or more, 85% or more, even 90% or more. In some embodiments, the content of liquid oil and fat in the oil and fat composition of the present invention is 50-98%, for example 70-98%, 80-98%, 85-98%, 75-97%, 70-90%, or 75-85% .

In the oil and fat composition of the present invention, the solid fat content is greater than or equal to 0.5%, preferably greater than or equal to 1.5%, preferably 3% or more, such as 8% or more, or 10% or more. In some embodiments, the solid fat content of the fat and oil composition of the present invention is 3-25%, such as 3-22%, 3-15%, or 10-25%.

In some embodiments, the oils and fats used to prepare the oil and fat composition of the present invention contain, in particular, any one or more liquid oils and fats, and any one or more solid fats selected from the group consisting of palm olein, soybean oils, fractionated palm oil stearin, fully hydrogenated rapeseed oil and fully hydrogenated soybean oil.

Typically, the iodine value (IV) of the palm oil or fraction thereof used to prepare the oil and fat composition of the present invention may be 30 or more, such as 35 or more, 40 or more, or 45 or more. For example, the IV of the palm olein used may be greater than or equal to 50, such as greater than or equal to 60, or from 55 to 70; The IV of the fractionated palm oil stearin may be greater than or equal to 35, such as greater than or equal to 45, or 40 to 60. A fractionated medium melting palm oil product may also be used, preferably with an IV greater than or equal to 40, such as 40 to 55.

An emulsifier suitable for the present invention may be an oil and fat emulsifier known in the art, including, without limitation, one or more of monoglycerides, mono- and diglycerides, as well as a mixture of emulsifiers formed by mono- and diglycerides, as well as triglycerides.

Preferably, the emulsifier fatty acids are any 4-22 carbon saturated or unsaturated fatty acids. Typically, the emulsifier content is greater than or equal to 2%, preferably in the range of 2-20%, 2-10% or 3-6%, based on the total weight of the oil and fat composition.

In some embodiments, the oil and fat composition of the present invention does not contain an emulsifier and has the following characteristics:

(1) the solid fat content is greater than or equal to 10% at 10°C;

(2) the solid fat content is greater than or equal to 5% at 20°C; and

(3) the solid fat content is greater than or equal to 3% by isothermal crystallization at 10° C. for 4 minutes.

Preferably, the solid fat content of the oil and fat composition which does not contain an emulsifier is 10% to 50% at 10°C, preferably 10% to 30%, more preferably 10% to 20%, and more preferably 10% to 15%. %.

Preferably, the solid fat content of the oil and fat composition which does not contain an emulsifier is 5% to 20% at 20°C, preferably 5% to 15%, more preferably 5% to 10% and more preferably 5% to 8%. .

Preferably, the solid fat content of the fat-and-oil composition, which does not contain an emulsifier, upon isothermal crystallization at 10° C. for 4 minutes, is 3% to 20%, preferably 3% to 15%, more preferably 3% to 10%, more preferably 5% to 8% and more preferably 5% to 6%.

For example, in some embodiments, the oil and fat composition, which does not contain an emulsifier, contains from 10% to 20% solid fat at 10°C, preferably from 10% to 15%; contains from 5% to 10% solid fat at 20°C, preferably from 5% to 8%; and contains from 5% to 8% solid fat, preferably from 5% to 6% when isothermally crystallized at 10°C for 4 minutes.

In some embodiments, the oil and fat composition that does not contain an emulsifier also has one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 50%, preferably greater than or equal to 70%; for example 80% to 98% or 85% to 98%;

(5) a solid fat content greater than or equal to 0.5%, preferably greater than or equal to 1.5%, more preferably greater than or equal to 3%; for example 1.5% to 15% or 3% to 15%;

(6) content of saturated fatty acids (SAFA) ≤60%, preferably ≤55%, preferably 20% to 50%;

(7) a solid fat content of 2% to 10% at 25° C., preferably 3% to 7%, more preferably 4% to 6%;

(8) a solid fat content of 1% to 8% at 30° C., preferably 2% to 6%, more preferably 3% to 5%;

(9) a solid fat content of 1% to 5% at 35° C., preferably 1% to 4%, more preferably 2% to 3%;

(10) a solid fat content of 0.5% to 2% at 40° C., preferably 0.8% to 1.5%; and

(11) the fat-and-oil composition contains 10-40% C16:0, 20-50% C18:1C and 10-50% C18:2C, based on the total weight of fatty acids included in the composition.

In this description of the invention SAFA refers to all saturated fatty acids with a number of carbon atoms 4-24; SFC at isothermal crystallization at 10°C for 4 minutes refers to the solid fat content when fully melted butter and fat are isothermally crystallized at 10°C for 4 minutes.

In some embodiments, the oil and fat composition that does not contain the emulsifier of the present invention may have the following characteristics (1)-(3):

(1) solid fat content from 12% to 15% at 10°C;

(2) a solid fat content of 5% to 7% at 20°C; and

(3) solid fat content of 5% to 6% with isothermal crystallization at 10° C. for 4 minutes; and

may have any one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 80%, such as 85% to 98%;

(5) a solid fat content greater than or equal to 3%, such as 3% to 15%;

(6) content of saturated fatty acids (SAFA) from 35% to 45%;

(7) solid fat content of 4% to 6% at 25°C;

(8) solid fat content from 3% to 5% at 30°C;

(9) solid fat content of 2% to 3% at 35°C;

(10) solid fat content from 0.8% to 1.5% at 40°C; and

(11) this oil and fat composition contains 30-40% C16:0, 40-50% C18:1C and 10-20% C18:2C, based on the total weight of the fatty acids included in the composition.

In some embodiments, the oil and fat composition that does not contain the emulsifier of the present invention has the following characteristics:

(1) solid fat content from 10% to 13% at 10°C;

(2) a solid fat content of 5% to 7% at 20°C; and

(3) solid fat content of 5% to 6% with isothermal crystallization at 10° C. for 4 minutes; and

possibly has any one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 80%, such as 85% to 98%;

(5) a solid fat content greater than or equal to 10%, such as 3% to 15%;

(6) content of saturated fatty acids (SAFA) from 20% to 30%;

(7) solid fat content of 4% to 6% at 25°C;

(8) solid fat content from 3% to 5% at 30°C;

(9) solid fat content from 1.5% to 2.5% at 35°C;

(10) solid fat content from 0.8% to 1.5% at 40°C; and

(11) the fat-and-oil composition contains 10-20% C16:0, 20-30% C18:1C and 40-50% C18:2C, based on the total weight of fatty acids included in the composition.

In some embodiments, the oil and fat composition that does not contain the emulsifier of the present invention is a mixture of palm olein, fractionated palm oil stearin and fully hydrogenated rapeseed oil, and their weight ratio may be in the range of 20-25:1-3:1. In some embodiments, the oil and fat composition is a mixture of palm olein and fully hydrogenated soybean oil, and their weight ratio may be in the range of 95-99:1-5. In some embodiments, the oil and fat composition is a mixture of soybean oil, fractionated palm oil stearin and fully hydrogenated rapeseed oil, and their weight ratio may be in the range of 20-25:1-3:1.

The present inventor has found that, in some embodiments, if an emulsifier is added to a fat and oil composition of the present invention having an oil and fat or consisting of an oil and fat described herein, the solid fat content of the fat and oil composition at 10°C can be as low as 8%, the solid fat content at 20°C can be as low as 2%, and the solid fat content at isothermal crystallization at 10°C for 4 minutes can be as low as 2%, and the sauce made from the oil and fat composition still has very good stability and separation of the oil at high temperatures is difficult.

Thus, the present invention proposes an oil and fat composition containing an emulsifier, and this composition has the following characteristics: (1) a solid fat content greater than or equal to 8% at 10°C; (2) the solid fat content is greater than or equal to 2% at 20°C; and (3) a solid fat content greater than or equal to 2% upon isothermal crystallization at 10° C. for 4 minutes. Preferably, the fat and oil composition is a non-hydrogenated fat and oil composition.

Preferably, the solid fat content of the oil and fat composition containing the emulsifier is 8% to 50% at 10° C., preferably 8% to 30%, more preferably 8% to 15%, and more preferably 8% to 12%.

Preferably, the solid fat content of the oil and fat composition containing the emulsifier is 2% to 20% at 20° C., preferably 2% to 10%, and more preferably 2% to 5%.

Preferably, the solid fat content of the fat-and-oil composition containing the emulsifier upon isothermal crystallization at 10°C for 4 minutes is 2% to 20%, preferably 2% to 12%, more preferably 2% to 8%, and more preferably from 2% to 4%.

For example, in some embodiments, the oil and fat composition containing the emulsifier has a solid fat content of 8% to 15% at 10° C., preferably 8% to 11%; a solid fat content of 2% to 10% at 20° C., preferably 2% to 5%; and a solid fat content of 2% to 8%, preferably 2% to 4% with isothermal crystallization at 10° C. for 4 minutes.

In some embodiments, the emulsifier-containing oil and fat composition also has any one or more of the following characteristics:

(4) the liquid oil content is greater than or equal to 70%; for example, from 70% to 90% or from 75% to 85%;

(5) the solid fat content is greater than or equal to 8%; for example 8% to 30% or 10% to 25%;

(6) content of saturated fatty acids (SAFA) ≤60%, preferably ≤55%, preferably 20% to 50%;

(7) a solid fat content of 0.1% to 5% at 25° C., preferably 0.1% to 3%;

(8) a solid fat content of 0.1% to 3% at 30° C., preferably 0.1% to 1%;

(9) a solid fat content of 0.1% to 2% at 35° C., preferably 0.1% to 1%;

(10) solid fat content is 0 at 40°C; and

(11) this oil and fat composition contains 18-40% C16:0, 20-50% C18:1C and 10-50% C18:2C, based on the total weight of the fatty acids included in the composition.

In some embodiments, the oil and fat composition containing the emulsifier of the present invention may have the following characteristics (1)-(3):

(1) solid fat content of 8% to 15% at 10°C;

(2) solid fat content from 2% to 10% at 20°C; and

(3) the content of solid fat from 2% to 8% with isothermal crystallization at 10°C for 4 minutes; and

possibly has one or more of the following characteristics:

(4) liquid oil content from 70% to 90%;

(5) solid fat content from 10% to 25%;

(6) content of saturated fatty acids (SAFA) from 20% to 50%;

(7) solid fat content from 0.1% to 3% at 25°C;

(8) solid fat content from 0.1% to 1% at 30°C;

(9) solid fat content from 0.1% to 1% at 35°C;

(10) solid fat content is 0 at 40°C; and

(11) this oil and fat composition contains 18-40% C16:0, 20-50% C18:1C and 10-50% C18:2C, based on the total weight of the fatty acids included in the composition.

In some embodiments, the emulsifier-containing oil and fat composition of the present invention has the following characteristics: (1) a solid fat content of 8% to 12% at 10°C;

(2) a solid fat content of 2% to 5% at 20°C; and

(3) a solid fat content of 2% to 4% with isothermal crystallization at 10° C. for 4 minutes; and

possibly has one or more of the following characteristics:

(4) liquid oil content from 75% to 85%;

(5) solid fat content from 10% to 25%;

(6) content of saturated fatty acids (SAFA) from 20% to 50%;

(7) solid fat content from 0.1% to 3% at 25°C;

(8) solid fat content from 0.1% to 1% at 30°C;

(9) solid fat content from 0.1% to 1% at 35°C;

(10) solid fat content 0 at 40°C; and

(11) this oil and fat composition contains 18-35% C16:0, 25-50% C18:1C and 10-45% C18:2C, based on the total weight of the fatty acids in the composition.

In some embodiments, the oil and fat composition of the present invention containing the emulsifier is a mixture of palm olein and fractionated palm oil stearin, and their weight ratio can be 3-9, such as 4-8 or 4-7.54. In some embodiments, the oil and fat composition of the present invention containing the emulsifier is a mixture of soybean oil and fractionated palm oil stearin, and their weight ratio may be 1-5, such as 3-4.

For example, in some embodiments, the oil and fat composition of the present invention is a mixture of liquid oil (especially palm oil or soybean oil) and tallow (especially fractionated palm oil stearin) and an emulsifier, and their weight ratio may be in the range of 75-85:10- 25:2-5.

The inventor of the present invention has found that when a fat-and-oil composition with a solid fat content at 10°C, with a solid fat content at 20°C, and with a solid fat content, isothermally crystallized at 10°C for 4 minutes, controlled within the ranges described herein , is used to make a filling or sauce, the resulting filling and sauce are relatively stable, oil segregation at high temperature is difficult, and the filling can be used in baked goods such as bread, biscuits and cakes, and it is stable after baking and the filling dries with difficulties.

Thus, the present invention provides a method for producing an oil and fat composition, comprising the step of mixing raw oils so that the mixture obtained conforms to a solid fat content range at a temperature of 10°C, a solid fat content range at a temperature of 20°C, and a solid fat content range at isothermal crystallization at 10°C for 4 minutes, described in this description.

The feed oils may be various edible oils conventional in the art, including, but not limited to, the various liquid oils and solid fats described above. Preferably, the content of liquid oil and the content of solid fat in the resulting oil and fat composition are also in the range described here. The amount of raw oils can be adjusted according to the desired properties of the oil and fat, provided that the resulting oil and fat composition has a solid fat content at 10°C, a solid fat content at 20°C, and a solid fat content at isothermal crystallization at 10°C for 4 minutes in the ranges described here.

In some embodiments, it is preferable that the resulting mixture also has any one or more of the characteristics described in paragraphs (4)-(11) described in any of the above embodiments of the present description of the invention.

Based on the characteristics of the fat-and-oil composition to be obtained as a result of the present invention, a person skilled in the art can use conventional techniques in this field to obtain a fat-and-oil composition. For example, the oil and fat composition of the present invention can be obtained by selecting appropriate types and amounts of oils and fats according to the characteristics of the oil and fat composition to be obtained, and uniformly mixing them using a conventional method. If necessary, various quality parameters of the resulting oil and fat composition can be tested according to conventional techniques in the art or with reference to the various testing methods described herein to ensure that the prepared oil and fat composition has the various characteristics described here.

The oil and fat composition of the present invention can be used to replace some or all of the oils and fats traditionally used for sauces, and can also be used to make sauces or fillings. The sauce can be a filling, a spread, or a dipping sauce. The other sauce ingredients may remain unchanged and be the usual sauce ingredients. More specifically, the sauce typically contains the oil and fat composition of the present invention and a solid. The content of the fat-and-oil composition may be from 20% to 50%, and the solids content may be from 50% to 80%.

The solid in the sauce may be selected from one or more of the groups consisting of sugar, cocoa powder, milk powder, nut butter, flavor powder, and emulsifying stabilizer. The nut butter may include any one or any mixture of spreads derived from nuts such as hazelnuts, macadamia nuts, cashews, pistachios, pecans and almonds. The flavoring powder may be selected from one or more of the groups consisting of Mixi powder, peanut protein powder, soy protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, Chinese date powder, red bean powder and golden beans. The milk powder may be selected from one or more of the groups consisting of whole milk powder, skimmed milk powder and whey powder. The emulsifying stabilizer may be selected from one or more of the groups consisting of soy lecithin, polyglycerol polyricinoleate, and polyglycerol fatty acid ester.

As a rule, by weight of the sauce, the sugar content is 20-60%; the content of cocoa powder is 0-40%, for example 0-30% or 5-20%; the content of milk powder is 0-30%, for example 0-20% or 5-15%; the content of nut butter and flavoring powder is 0-40%, for example 0-30% or 5-20%; the content of the emulsifying stabilizer is 0-10%, for example 0.4-5% or 0.4-1%.

Sauce can be chocolate sauce or Mixi sauce, where chocolate sauce includes white chocolate sauce, milk/dark chocolate sauce, hazelnut chocolate sauce, coffee chocolate sauce, etc., Mixi sauce includes pure Mixi sauce, sesame sauce with fine crushed rice, etc. The chocolate sauce may contain the fat and oil composition of the present invention, sugar, cocoa powder, milk powder, nuts, and flavoring agent. The Mixi sauce may contain an oil and fat composition according to the invention, sugar, Mixi powder, milk powder and a flavoring agent.

A conventional ball mill or a three roll mill plus a refiner can be used to make the sauce of the present invention. Typically, a suitable amount of emulsifying stabilizer is added prior to processing.

The sauce of the invention may have one or more of the following characteristics:

(1) storage at 35° C. for greater than or equal to 20 days without oil separation, such as greater than or equal to 25 or greater than or equal to 30 days;

(2) hardness ≤1000g at 25°C, such as ≤700g, or 100g to 650g, or 200g to 400g, or 250g to 400g, or 300g to 400g, or from 200 g to 300 g; and

(3) spreadability greater than or equal to 100 g.sec at 25°C, for example, 200 g.sec to 5000 g.sec, 300 g.sec to 3000 g.sec, 500 g.sec to 1500 g.sec, or from 700 gs to 1200 gs, or from 500 gs to 800 gs, or from 600 gs to 700 gs.

The sauce of the present invention can be used to make fillings for products, including fillings for chocolate products or fillings for baked goods. Thus, the present invention provides a filling containing a fat-and-oil composition or sauce as described herein. The filling may be of a suitable shape and size.

The present invention also provides a food product containing a fat-and-oil composition as described herein, or a sauce or filling as described herein, preferably a chocolate product, baked goods or sauce-coated products. Baked goods can be various breads, biscuits, waffles and cakes, etc.

The present invention also proposes the use of the fat-and-oil composition of the present invention for preparing a sauce for preparing a filling for a chocolate product or baked goods, or for preparing a chocolate product or baked goods, or for improving or increasing the stability of sauces or fillings after baking, especially resistance to oil segregation. at high temperature.

Examples

In the following examples of the present invention, all vegetable oils used are from Kerry Specialty Fats (Shanghai) Ltd.

In the following examples, the following test methods are selected: Fatty acid composition: fatty acid methyl ester was obtained in accordance with AOCS Ce 2-66, chromatographic column: CP-Si 188 quartz capillary column (50 m × 0.25 mm, 0.2 m ); temperature increase program: hold at 80°C for 2 min, raise to 120°C at 10°C/min, raise to 180°C at 5°C/min, hold for 2 min, and then raise to 230°C C at 25°C/min, hold for 5 min; carrier gas rate (He) 1.5 ml/min, pressure 0.1 MPa, injected sample volume 0.2 μl; flow split ratio 75:1.

Solid fat curve: solid fat content (SFC) in the sample was determined using pulsed nuclear magnetic resonance (p-NMR). 4 ml of the sample was placed in a special glass tube for NMR, placed in a 60°C water bath for 30 minutes, transferred to a 0°C water bath and kept for 60 min, and then kept in water bath-thermostat boilers at 10, 20, 25, 30, 35 and 40°C for 30 minutes, respectively, and determined the SFC at various temperatures.

Obtaining a curve of isothermal crystallization of solid fat at 10°C: 4 ml of the sample was introduced into a special glass tube for NMR, kept in a 60°C water bath for 30 minutes, transferred to a 10°C water bath with a time reference, and SFC values were determined in different time points when isothermal crystallization occurred for 2, 4, 6, 8, 10, 15, 20, 25, 30 minutes.

Hardness at 25°C: 50g of chocolate sauce was directly put into a 100ml disposable pudding box, then placed at 20-25°C for 2-3 days to stabilize, then placed at 25°C for 2 weeks, and after that performed a hardness test. The hardness of the chocolate sauce was measured using a texture analyzer. The texture analyzer test conditions were as follows: HDP-SR sensor using dimple mode with a dimple depth of 10 mm, and a test speed of 1 mm/sec. The maximum force generated by the sensor during deepening was recorded as the hardness of the chocolate sauce.

Spreadability at 25°C: 50 g of chocolate sauce was directly put into a 100 ml disposable pudding box, then placed at 20-25°C for 2-3 days to stabilize, then placed at 25°C for 2 weeks and after of this, spreadability testing was performed. Spreadability was also measured using a texture analyzer and the test conditions corresponded to the hardness test conditions. The spreadability value was calculated using the peak area value of the indentation force versus time curve as the horizontal axis.

35°C Storage Experiment and Sensory Evaluation: 50g of chocolate sauce was directly injected into a 100ml disposable pudding box, then placed at 20-25°C for 2-3 days to stabilize. The stabilized chocolate sauce was stored in an incubator at 35°C. Sauce condition was monitored every two weeks and sensory assessments of chocolate sauce oil separation were made by 10 or more experts. Oil separation was rated as 0-40 points, where 0 means no oil separation; 10 means slight separation of oil along the edge; 20 means partial oil separation and uneven surface; 30 means the presence of oil separation in the form of a thin layer and an uneven surface; 40 means an obvious thick layer of oil. The lower the scores, the less segregation of sauce oil occurs, and the higher the scores, the greater the segregation of oil on the surface.

Production Example 1: Production and Quality Evaluation of an Oil and Fat Composition

Oil and fat composition 1: a mixture of palm olein (IV greater than or equal to 64), fractionated palm oil stearin (IV equal to 48) and fully hydrogenated rapeseed oil in a mass ratio of 22:2:1.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 1.

Oil and fat composition 2: a mixture of palm olein (IV greater than or equal to 64) and fully hydrogenated soybean oil in a mass ratio of 97:3.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 2.

Oil and fat composition 3: a mixture of soybean oil, fractionated palm oil stearin (IV equal to 48) and fully hydrogenated rapeseed oil in a mass ratio of 22:2:1.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 3.

Oil and fat composition 4: a mixture of palm olein (IV greater than or equal to 64) and a fraction of the average melting point (IV equal to 45) of palm oil in a mass ratio of 7:3.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 4.

Oil and fat composition 5: a mixture of palm olein (IV greater than or equal to 64) and fully hydrogenated rapeseed oil in a mass ratio of 98.5:1.5.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 5.

Oil and fat composition 6: a mixture of palm olein (IV equal to 54), soybean oil and fully hydrogenated rapeseed oil in a mass ratio of 59:40:1.

After melting and mixing, the fatty acid composition, solid fat content and SFC were determined by isothermal crystallization at 10°C for 4 minutes of oil and fat composition 6.

In fat-and-oil compositions 1-6, the compositions of fatty acids (FAC), SFC at different temperatures and SFC at isothermal crystallization at 10°C for 4 minutes were determined in accordance with the methods described above. The results are shown in Table 1 below.

Example 1

Chocolate sauce was made by combining fat-and-oil composition 1, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three-roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 1, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (first row, first picture).

Example 2

Chocolate sauce was made by combining fat-and-oil composition 2, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three-roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The weight percentages of fat-and-oil composition 2, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (first row, second picture).

Example 3

Chocolate sauce was made by combining fat-and-oil composition 3, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three-roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 3, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (first row, third picture).

Comparative Example 1

Chocolate sauce was made by combining fat and oil composition 4, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 4, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (second row, first picture).

Comparative Example 2

Chocolate sauce was made by combining fat and oil composition 5, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 5, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (second row, second picture).

Comparative Example 3

Chocolate sauce was made by combining fat-and-oil composition 6, sugar, prepared cocoa powder and skimmed milk powder using a ball mill or a three-roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 6, sugar, prepared cocoa powder and skimmed milk powder were 40%, 40%, 10% and 10%.

According to the methods described above, the results of the chocolate sauce storage experiment at 35°C were determined, the sensory evaluation of oil separation was carried out, and the hardness and spreadability of the chocolate sauce at 25°C were determined. The results are shown in Tables 2 and 3 below and in FIG. 1 (second row, third picture).

From Table 2 and Fig. 1 shows that the chocolate sauces from Example 1, Example 2 and Example 3 had no oil separation and the surfaces were still relatively bright and smooth; all chocolate sauces made in Comparative Example 1, Comparative Example 2 and Comparative Example 3 showed different degrees of oil separation, with Comparative Example 1 showing the most obvious oil separation, with a thick layer of oil on the surface. The oil and fat used in chocolate sauce needs a certain amount of thin oil to provide acceptable spreadability; some solid fat is also needed to maintain a suitable crystalline skeleton to keep the chocolate sauce stable. The chocolate sauces of Comparative Example 2 and Comparative Example 3 also show oil separation after storage at 35°C for 1 month.

Example 4

Mixi Sauce was made by combining Fat and Oil Composition 1, sugar and Mixi powder using a ball mill or three roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 1, sugar and Mixi powder were 40%, 42% and 18%. 20 g of Mixi sauce was stuffed with 50 g of bread dough, which was fermented at a temperature of 38°C for 40-50 minutes, and then baked at an upper temperature limit of 190°C and at a lower temperature of 175°C for 15-18 minutes in oven. The results are shown in the left figure of Fig. 2.

Example 5

The Mixi Sauce was made by combining Oil and Fat Composition 2, Sugar and Mixi powder using a ball mill or three roll mill plus refiner and adding 0.5% soy lecithin prior to discharge. The weight percentages of fat-and-oil composition 2, sugar and Mixi powder were 40%, 42% and 18%. 20 grams of Mixi sauce was stuffed into 50 grams of bread dough, which was fermented at 38°C for 40-50 minutes and then baked at a maximum temperature of 190°C and a lower temperature of 175°C for 15-18 minutes in the oven. The results are shown in the left figure of Fig. 3.

Comparative Example 4

The Mixi Sauce was made by combining Fat and Oil Composition 4, Sugar and Mixi powder using a ball mill or three roll mill plus refiner and adding 0.4% soy lecithin prior to discharge. The weight percentages of fat-and-oil composition 4, sugar and Mixi powder were 40%, 42% and 18%. 20 grams of Mixi Sauce were stuffed into 50 grams of bread dough that was fermented at 38°C for 40-50 minutes and then baked at a maximum temperature of 190°C and a lower temperature of 175°C for 15-18 minutes in the oven. Results shown in the right figure of Fig. 2.

Comparative Example 5

Mixi Sauce was made by combining Oil and Fat Composition 6, Sugar and Mixi powder using a ball mill or three roll mill plus refiner and adding 0.4% soy lecithin prior to discharge. The mass percentages of fat-and-oil composition 6, sugar and Mixi powder were 40%, 42% and 18%. 20 grams of Mixi Sauce were stuffed into 50 grams of bread dough that was fermented at 38°C for 40-50 minutes and then baked at a maximum temperature of 190°C and a lower temperature of 175°C for 15-18 minutes in the oven. Results shown in the right figure of Fig. 3.

In Examples 4 and 5 and Comparative Examples 4 and 5, respectively, different oil and fat compositions were used for bread fillings that were fermented and baked with bread dough, and the results are shown in FIG. 2 and 3. As can be seen from FIG. 2 and 3, the breads in Example 4 and Example 5 still have shiny and solid fillings after baking; while in Comparative Examples 4 and 5 the liquid oils in the baked bread filling were absorbed by the bread and the fillings became dry, dull and discontinuous.

Preparation Example 2: Preparation and determination of the quality of the oil and fat composition

Oil and fat composition a: palm olein (IV greater than or equal to 64), fractionated palm oil stearin (IV greater than or equal to 45) and monoglyceride were mixed in a mass ratio of 80:17:3.

After melting and mixing, the fatty acid composition, solid fat content and isothermal crystallization rate at 10° C. of oil and fat composition a were determined.

Oil and fat composition b: palm olein (IV greater than or equal to 64), fractionated palm oil stearin (IV greater than or equal to 45) and mono- and diglyceride were mixed in a mass ratio of 85:12:3.

After melting and mixing, the fatty acid composition, the solid fat content and the rate of isothermal crystallization at 10° C. of the oil and fat composition b were determined.

Oil and fat composition with: soybean oil, fractionated palm oil stearin (IV greater than or equal to 45) and mono - and diglyceride were mixed in a mass ratio of 75:22:3.

After melting and mixing, the fatty acid composition, the solid fat content and the isothermal crystallization rate at 10°C of the fat-and-oil composition c were determined.

Oil and fat composition d: palm olein (IV greater than or equal to 64) and a palm oil fraction of medium melting point (IV equal to 45) were mixed in a mass ratio of 70:30.

After melting and mixing, the fatty acid composition, solid fat content and isothermal crystallization rate at 10°C of the oil and fat composition were determined d.

Oil and fat composition e: palm olein (IV greater than or equal to 64) and a palm oil fraction of medium melting point (IV equal to 45) were mixed in a mass ratio of 98:2.

After melting and mixing, the fatty acid composition, solid fat content, and isothermal crystallization rate at 10°C of the fat-and-oil composition e were determined.

Oil and fat composition f: palm olein (IV greater than or equal to 64) and mono- and diglyceride were mixed in a mass ratio of 94.5:5.5.

After melting and mixing, the fatty acid composition, the solid fat content and the rate of isothermal crystallization at 10° C. of the oil and fat composition f were determined.

Oil and fat composition g: palm olein (IV greater than or equal to 64), fractionated palm oil stearin (IV greater than or equal to 45) and monoglyceride were mixed in a mass ratio of 80:18:2.

After melting and mixing, the fatty acid composition, solid fat content and rate of isothermal crystallization at 10° C. of the oil and fat composition g were determined.

Oil and fat composition h: palm olein (IV greater than or equal to 64), fractionated palm oil stearin (IV greater than or equal to 45) and mono- and diglyceride were mixed in a mass ratio of 86:13:1.

After melting and mixing, the fatty acid composition, solid fat content and isothermal crystallization rate at 10°C of the fat-and-oil composition h were determined.

Oil and fat composition i: palm olein (IV greater than or equal to 64), palm oil fraction of medium melting point (IV equal to 45) and monoglyceride were mixed in a mass ratio of 97:2:1.

After melting and mixing, the fatty acid composition, solid fat content and rate of isothermal crystallization at 10° C. of fat-and-oil composition i were determined.

Fatty acid composition, solid fat content and isothermal crystallization rate at 10° C. of oil and fat compositions a-i are shown in Table 4 below.

Example 6

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition a, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the chocolate sauce preparation method described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4

Example 7

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition b, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the chocolate sauce preparation method described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Example 8

Sample preparation: Chocolate sauce was prepared using a fat-and-oil composition with, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the chocolate sauce preparation method described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 6

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition d, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the method for preparing chocolate sauce described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 7

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition e, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the chocolate sauce preparation method described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 8

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition f, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the method for preparing chocolate sauce described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 9

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition g, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the method for preparing chocolate sauce described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 10

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition h, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the method for preparing chocolate sauce described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Comparative Example 11

Sample preparation: Chocolate sauce was prepared using fat-and-oil composition i, sugar, prepared cocoa powder and skimmed milk powder at 40%, 40%, 10% and 10% by weight according to the method for preparing chocolate sauce described above, and with the addition of 0.5% soy lecithin before unloading. The results of the chocolate sauce storage experiment at 35°C were determined, a sensory assessment of oil separation was performed, and the hardness and spreadability of the chocolate sauce at 25°C was determined. The results are shown in Table 5 below and in FIG. 4.

Oil and fat compositions a-i were prepared in the respective chocolate sauces. Experimental results for chocolate sauces stored at 35°C for 1 month are shown in Table 6 and in FIG. 4. The chocolate sauces of Examples 6-8 showed no oil separation and the surfaces were relatively smooth and bright; all the chocolate sauces from Comparative Examples 6-11 showed varying degrees of oil separation, with Comparative Example 6 having the most obvious oil separation, with a thick layer of oil on the surface. The content of liquid oil in all oil and fat compositions a-i was more than 70%. Each of the oil and fat compositions d, g and h of Comparative Examples 6, 9 and 10 had a solid fat content of more than 3%, while the oil and fat composition d did not contain monoglyceride and each of the oil and fat compositions g and h had a mono- and diglyceride content of less than 3% , and all corresponding chocolate sauces showed oil separation after storage at 35°C for 1 month. The oil and fat composition e of Comparative Example 7 had a solid fat content of less than 3% and did not contain mono- or diglyceride, and the corresponding chocolate sauce also showed oil segregation after storage at 35°C for 1 month. The oil and fat composition f of Comparative Example 8 had a mono- and diglyceride content of 5.5%, which is higher than 3%, and the corresponding chocolate sauce also showed oil separation after storage at 35°C. The oil and fat composition i of Comparative Example 11 had a hard fat content and a mono- and diglyceride content of less than 3%, and the corresponding chocolate sauce exhibited oil segregation after storage at 35°C for 1 month. Each of the fat and oil compositions a to c of Examples 6 to 8 has a liquid oil content of more than 70%, a solid fat content of at least 3%, and a mono- and diglyceride content of at least 3%, and the respective chocolate sauces were relatively stable and did not show oil separation. when stored at 35°C for 1 month. From Table 4 it can be seen that all oil and fat compositions a-i have a SAFA content of less than 55%, which is 20-50%. In general, the saturated acid content of fats and oils used in chocolate sauce or filling is low.

The SFC values of butter and fat at different temperatures can directly reflect the state of the resulting chocolate sauce. The higher the SFC, the harder the cooked sauce and the worse the spreadability. The rate of crystallization of oil and fat will also affect the rate of curdling of the sauce. For example, in the manufacture of wafer ball filling, the pouring sauce is introduced into two wafer hemispheres, and the sauce made from oil and fat, which crystallizes slowly, flows easily when the two wafer hemispheres are combined, which is inconvenient for handling. Therefore, chocolate sauce needs not only the right hardness and spreadability, but also a certain crystallization rate. According to Table 4, the oil and fat compositions a-c used in Examples 6-8 have an SFC (10°C) of more than 8%, that is, 8-30%; SFC (20°C) more than 2%; and SFC during isothermal crystallization at 10°C for 4 min more than 2%, that is, 2-20%. However, with respect to oil and fat compositions d-i of Comparative Examples 6-11, which show oil separation, except for oil and fat compositions f, g, and h, the SFC values of oil and fat compositions d, e, and i upon isothermal crystallization at 10°C for 3 minutes were not more than 2%, the SFC (10°C) of oil and fat composition f was less than 8%, and the SFC (20°C) of oil and fat compositions e and i was less than 2%.

Chocolate sauce needs to have a specific crystalline skeleton to avoid oil segregation, and a proper crystalline skeleton will form a certain texture and spreadability. After obtaining chocolate sauces from fat-and-oil compositions, chocolate sauces from Examples 6-8 were stored at 35°C for more than 30 days without oil separation; Comparative examples 6, 7, 10 and 11 showed oil separation in less than 7 days; Comparative examples 8 and 9 showed oil separation in less than 1 month when stored at 35°C. According to Table 5, Examples 6-8, which did not show oil release, have a hardness of less than 700 g at 25°C, that is, 100-300 g, and a spreadability of 600-1000 g.sec at 25°C. Comparative examples 6, 7 and 11 showed oil separation after less than 7 days of storage at 35°C, and they have a hardness of 7-50 g and a spreadability of 10-100 g.sec at 25°C. When the hardness is too low and the spreadability value is too low, the sauce cannot prevent the crystalline skeleton from being broken at high temperature, and the liquid oil easily moves and the oil segregation occurs.

In conclusion, the oil and fat composition of the invention has the characteristics of low saturated fatty acids and high heat resistance. The chocolate soft sauce made from the oil and fat composition is relatively stable, the separation of the oil at high temperature, such as in summer, is difficult, while maintaining good taste, spreadability and texture, and the oil and fat composition is baking stable and can be used for baked goods. such as bread, biscuits and cakes, and the filling does not dry out easily.

Claims (43)

1. Oil and fat composition containing 75-97% liquid oil, 3-25% solid fat and 2-10% emulsifier, based on the total weight of the oil and fat composition, or containing 75-97% liquid oil and 3-25% solid fat, based on from the total mass of the fat-and-oil composition, and having the following characteristics: (1) solid fat content 8-15% at 10°C; (2) solid fat content 2-15% at 20°C; and (3) solid fat content of 2-15% with isothermal crystallization at 10° C. for 4 minutes; where the fat-and-oil composition contains 10-40% C16:0, 20-50% C18:1C and 10-50% C18:2C, based on the total mass of fatty acids included in the composition. 2. Oil and fat composition according to claim 1, where: (A) the oil and fat composition containing the emulsifier has the following characteristics: (1) solid fat content from 8% to 12% at 10°C; (2) a solid fat content of 2% to 8% at 20°C; and (3) the content of solid fat from 2% to 8% with isothermal crystallization at 10°C for 4 minutes; or (B) An emulsifier-free oil and fat composition has the following characteristics: (1) solid fat content of 10% to 15% at 10°C; (2) solid fat content of 5% to 10% at 20°C; and (3) solid fat content of 5% to 8% with isothermal crystallization at 10°C for 4 minutes. 3. Oil and fat composition according to claim 1 or 2, which also has any one or more of the following characteristics: (4) liquid oil content 75-90%; (5) solid fat content 10-25%; (6) content of saturated fatty acids (SAFA) not more than 60%; (7) solid fat content from 0.1% to 10% at 25°C; (8) solid fat content from 0.1% to 8% at 30°C; (9) solid fat content from 0.1% to 5% at 35°C; (10) solid fat content from 0% to 2% at 40°C; (11) the emulsifier is a monoglyceride, mono- and diglycerides, or a mixture of emulsifiers formed by mono- and diglycerides, as well as triglycerides; and (12) the emulsifier content is 2-6%. 4. Oil and fat composition according to claim 1, where: liquid oil is an oil and fat with a melting point below 10°C and is selected from the group consisting of: natural vegetable oils and fats such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil , safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, hickory oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil, and fractions or interesterified oils and natural fats vegetable oils and fats; solid fat is an oil and fat that are solid or semi-solid at room temperature and is selected from the group consisting of: one or more of fractionated palm oil stearin, fractionated palm kernel oil stearin, fractionated cottonseed oil stearin, fractionated beef tallow stearin, fractionated lard stearin, fractionated Chinese tallow seed stearin, shea butter and its fractionated stearin, Shorea butter and its fractionated stearin, mango butter and its fractionated stearin, and each individual oil or a mixture thereof, interesterified oils obtained by interesterification of each individual oil or mixtures of these oils, fractions of each individual oil, or mixtures of these oils or fully hydrogenated fats and oils of the liquid oils and fats mentioned above. 5. A fat-and-oil composition according to claim 1 or 2, wherein the emulsifier-free fat-and-oil composition is a blend of palm olein having an iodine value of at least 50, fractionated palm oil stearin having an iodine value of at least 35, and fully hydrogenated rapeseed oil, with their mass ratio of 20-25:1-3:1; or is a mixture of palm olein having an iodine value of at least 50 and fully hydrogenated soybean oil, in a weight ratio of 95-99:1-5; or is a mixture of soybean oil, fractionated palm oil stearin having an iodine value of at least 35, and fully hydrogenated rapeseed oil, in a weight ratio of 20-25:1-3:1; the fat-and-oil composition containing the emulsifier is a mixture of palm olein having an iodine value of at least 50, fractionated palm oil stearin having an iodine value of at least 35, and an emulsifier, where the mass ratio of palm olein to fractionated palm oil stearin is from 3 to 9; or is a mixture of soybean oil, fractionated palm oil stearin having an iodine value of at least 30, and an emulsifier, wherein the mass ratio of soybean oil to fractionated palm oil stearin is from 1 to 5. 6. Sauce containing oil and fat composition according to any one of paragraphs. 1-5, or obtained using oil and fat compositions according to any one of paragraphs. 1-5 as part or all of the oil and fat; where the sauce is chocolate sauce or Mixi sauce. 7. The sauce according to claim 6, where the sauce contains 20-50% by weight of the fat-and-oil composition and 50-80% by weight of the solid, and the solid contains: 20-60% sugar by weight of the sauce; 0-40% cocoa powder by weight of the sauce; 0-30% dry milk by weight of the sauce; 0-40% nut butter and flavoring powder by weight of the sauce; and 0-10% emulsifying stabilizer by weight of the sauce. 8. Sauce according to claim 6 or 7, which has one or more of the following characteristics: (1) storage at 35°C for at least 20 days without oil separation; (2) hardness not more than 1000 g at 25°C; and (3) spreadability of at least 100 g. sec at 25°C. 9. Filling for chocolate products or baked goods containing fat-and-oil composition according to any one of paragraphs. 1-5 or sauce according to any one of paragraphs. 6-8. 10. A food product containing an oil and fat composition according to any one of paragraphs. 1-5 or sauce according to any one of paragraphs. 6-8 or filling according to item 9. 11. The use of oil and fat composition according to any one of paragraphs. 1-5 for making a sauce for obtaining a filling of a chocolate product or a baked product. 12. The use of oil and fat composition according to any one of paragraphs. 1-5 for the preparation of a food product in the form of a chocolate product or a baked product. 13. The use of oil and fat composition according to any one of paragraphs. 1-5 to improve the high temperature oil segregation resistance of a sauce or filling after baking, where the sauce is chocolate sauce or Mixi sauce, and the filling is a filling for chocolate products or baked goods.

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