WO1995006414A1

WO1995006414A1 - An edible fat blend containing fish oil

Info

Publication number: WO1995006414A1
Application number: PCT/IE1994/000044
Authority: WO
Inventors: John Maguire; Carmel Cronin; Conor Hyde; Francis Kelliher
Original assignee: Charleville Research Limited
Priority date: 1993-08-31
Filing date: 1994-08-31
Publication date: 1995-03-09
Also published as: IE940673A1; IES62578B2; IES940674A2; AU7507394A

Abstract

An edible fat blend is prepared from unhydrogenated fish oil and a hardstock fat to provide a firm structure to the blend. The hardstock fat is a relatively low in trans fatty acids, and typically comprises palm oil, palm oil fractions and coconut oil which have been interesterified. The fat blend also includes fats which are relatively high in oleic acid, for example, sunflower oil. Because the unhydrogenated fish oil is relatively high in long chain n-3 polyunsaturated fatty acids, a fat blend which is relatively high in long chain n-3 polyunsaturated fatty acids and relatively low in trans fatty acids is provided. A spread is prepared from a water-in-oil emulsion, which comprises the fat blend.

Description

"An edible fat blend containing fish oil"

The present invention relates to an edible fat blend containing fish oil, and to an edible water-in-oil emulsion containing the fat blend, and in particular, though not limited, to a spread prepared from the water-in-oil emulsion.

Recent medical research indicates that there are significant health benefits to be obtained from the consumption of long chain n-3 polyunsaturated fatty acids (hereinafter referred to as "n-3 LCPUFA"), and in particular C20:5 n-3, Eicosapentaenoic Acid (EPA), and C22:6 n-3, Docosahexaenoic Acid (DHA). Unhydrogenated fish oil is relatively high in n-3 LCPUFA. However, unhydrogenated fish oil, in general, is liquid at room temperature, and thus, without a hardstock fat to provide a firm structure, it is not possible to prepare a spread of the margarine or butter substitute type solely from fish oil. In general, hardstock fats of the type which are suitable for providing a firm structure to a spread are relatively high in trans fatty acids. Thus, spreads containing unhydrogenated fish oil which have been proposed, while they may provide a health benefit by virtue of the fact that they contain n-3 LCPUFA, would suffer from the serious disadvantage that they are relatively high in trans fatty acids which it is now known are undesirable from a health point of view.

There is therefore a need for a spread which is relatively high in n-3 LCPUFA, while at the same time is low in trans fatty acids. There is also a need for an edible water-in-oil emulsion which is relatively high in n-3 LCPUFA, and which is relatively low in trans fatty acids. There is also a need for a method for preparing such a spread and water-in-oil emulsion. Further, there is a need for an edible fat blend which is relatively high in n-3 LCPUFA and is relatively low in trans fatty acids.

The present invention is directed towards providing such a spread, a water-in-oil emulsion and an edible fat blend, as well as a method for preparing such a spread and/or water-in-oil emulsion.

According to the invention there is provided an edible fat blend comprising fish oil and a hardstock fat for providing structure to the blend, the hardstock fat being relatively low in trans fatty acids.

The edible fat blend according to the invention has many advantages. It is particularly suitable for use in the preparation of a spread, and it is also particularly useful as a bakery shortening. When used in the preparation of a spread, the spread provides many health benefits. Firstly, the spread containing fish oil is relatively high in n-3 LCPUFA which provides significant health benefits. By virtue of the fact that the fat blend is relatively low in trans fatty acids, any adverse effect which the spread could otherwise have if the trans fatty acids content were high are significantly minimised, and virtually eliminated. Similar health benefits are achieved when other uses are made of the edible fat blend, for example, when the edible fat blend is used as a bakery shortening.

In one aspect of the invention the hardstock fat constitutes between 10% and 60% by weight of the fat blend. Preferably, the hardstock fat constitutes between 15% and 40% by weight of the fat blend. Advantageously, the hardstock fat constitutes between 20% and 40% by weight of the fat blend. In one aspect of the invention the hardstock fat constitutes between 18% and 37% by weight of the fat blend and advantageously, the hardstock fat constitutes between 25% and 37% by weight of the fat blend.

By maintaining the proportion of hardstock fat to a minimum, the health benefits of the spread are further enhanced. In particular, where the hardstock fat constitutes in the range of 18% to 35% by weight, a fat blend with particularly good health benefits is achieved, while at the same time the fat blend, in general, is provided with a sufficiently firm structure.

In another aspect of the invention the hardstock fat is selected from any one or more of the following fats: palm oil, coconut oil, palm kernel oil, and/or fractions of any of the above oils.

Preferably, the hardstock fat is palm oil or a fraction thereof.

Palm oil or its fractions have been found to be particularly low in trans fatty acids, and accordingly, when the hardstock fat is provided by palm oil and/or its fractions the edible blend exhibits significant health benefits, and does not suffer from the adverse health effects of fat blends known heretofore which are relatively high in trans fatty acids.

Preferably, the hardstock fat is interesterified. A particularly important advantage is achieved by interesterifying the hardstock fat or fats, in that a desirable fat blend is provided which is particularly suitable for use in the preparation of a spread, for example, a spread of the type which would normally be spread on bread and the like. Some hardstock fats, in particular, palm oil and its fractions when used in reasonable quantities in the fat blend may cause a textural defect in the fat blend known as "sandiness". This is particularly undesirable where the edible fat blend is to be used in the preparation of a spread. Edible fat blends and spreads which suffer from "sandiness" tend to have a relatively poor and undesirable mouth feel. They tend to feel "sandy" or "gritty" in the mouth. It has been found that by interesterifying such fats which cause a "sandiness" textural defect, the "sandiness" is eliminated. During interesterification of the hardstock fat the position of the fatty acid components on the glycerol back bone of the triacylglycerol is altered to prevent the "sandiness". It has been found that the step of interesterifying may be applied to the hardstock fats individually where more than one hardstock fat is used, or to the mixture of hardstock fats, or indeed to the edible fat blend.

In one aspect of the invention the edible fat blend comprises at least one other fat having a relatively high level of cis monounsaturated fatty acid.

Preferably, the at least one other fat having a relatively high level of cis monounsaturated fatty acid is a fat which is relatively high in oleic acid (C18:l n-9) , and preferably, has an oleic acid content of at least 45% by weight of the said at least one other fat. Advantageously, the oleic acid content is at least 50% by weight of the at least one other fat containing oleic acid, and ideally, the oleic acid content of the at least one other fat containing oleic acid is at least 55% by weight of the said at least one other fat containing oleic acid.

The advantages of including one or more fats containing oleic acid is that the health benefits of the fat blend are further enhanced. Oleic acid (C18:1 n-9) has a relatively high concentration of cis monounsaturated fatty acid. Cis monounsaturated fatty acids in a diet are desirable in that while they tend to reduce the level of low density lipoproteins in the blood, they tend to leave high density lipoproteins unaffected. These lipoproteins have an important role in cholesterol metabolism. Low density lipoproteins are involved in transporting cholesterol to cells in the body, whereas high density lipoproteins are involved in transporting cholesterol from cells in the body to the liver where it is broken down.

Advantageously, the at least one other fat containing oleic acid is a vegetable fat. In one aspect of the invention the at least one other fat containing oleic acid is liquid at room temperature.

Ideally, the at least one other fat containing oleic acid is selected from any one or more of the following fats: rapeseed oil , canola oil , olive oil , sunflower oil relatively high in oleic acid, peanut oil , and/or fractions of any of the above oils.

Preferably, the at least one other fat containing oleic acid is sunflower oil, and advantageously, is a sunflower oil which is sold under the trade name TRISUN.

Alternatively, or additionally, the at least one other fat containing oleic acid is low erucic acid rapeseed oil, which is sometimes referred to as Canola oil.

Rapeseed/Canola oil is relatively high in oleic acid, and accordingly, provides a particularly advantageous edible fat blend, and when the fat blend comprises a mixture of sunflower oil and rapeseed/Canola oil, a fat blend with relatively enhanced health benefits is provided.

In one aspect of the invention the at least one other fat containing oleic acid constitutes in the range of 25% to 80% by weight of the fat blend. Preferably, the at least one other fat containing oleic acid constitutes in the range of 30% to 80% by weight of the fat blend. Advantageously, the at least one other fat containing oleic acid constitutes in the range of 25% to 65% by weight of the fat blend.

By maintaining the one or more fats which are relatively high in oleic acid in the range of 25% to 65% by weight of fat blend provides particularly optimum results, in that the fat blend can contain a reasonably high proportion of fish oil as well as the oleic acid fats, and at the same time a proportion of a hardstock fat or fats sufficient to provide the edible fat blend with a firm structure..

Ideally, the fish oil is unhydrogenated fish oil.

The use of unhydrogenated fish oil provides an edible fat blend with significant health benefits. By virtue of the fact that the fish oil is unhydrogenated, the fish oil is relatively high in n- 3 LCPUFA, thereby providing a fat blend rich in n-3 LCPUFA.

Accordingly, a spread or bakery shortening prepared from the fat blend is likewise rich in n-3 LCPUFA which provides many health benefits.

In one aspect of the invention the fish oil is a fish oil sold under the trade name "ROPUFA "30" n-3 EPA Oil" by Roche Products Limited.

In another aspect of the invention the fish oil constitutes at least 2% by weight of the fat blend. Preferably, the fish oil constitutes at least 4% by weight of the fat blend. Advantageously, the fish oil constitutes at least 5% by weight of the fat blend. It is preferable that the fish oil constitutes not more than 50% by weight of the fat blend. Ideally, the fish oil constitutes not more than 15% by weight of the fat blend.

The n-3 LCPUFA content of the edible fat blend is increased by increasing the proportion of fish oil in the fat blend. However, by virtue of the fact that the fish oil, in general, is liquid at room temperature, in particular, where the fish oil is unhydrogenated fish oil, there is a limit over which the proportion of fish oil cannot exceed, otherwise, the edible fat blend would lack the necessary structure to provide a good quality spread or bakery shortening. It has been found that by selecting appropriate hardstock fats that in many cases the proportion of fish oil can be as high as 50% by weight of the edible fat blend, however, in general, it has been found preferable to maintain the proportion of fish oil at or below 15% by weight of the edible fat blend.

It is preferable that the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 5% by weight of the hardstock fat. Preferably, the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 3% by weight of the hardstock fat. Advantageously, the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 2% by weight of the hardstock fat.

It is preferable that the trans fatty acids content of the edible fat blend does not exceed 2.5% by weight of the fat blend.

Preferably, the trans fatty acids content of the edible fat blend does not exceed 1.5% by weight of the fat blend. Advantageously, the trans fatty acids content of the edible fat blend does not exceed 1% by weight of the fat blend.

In general, the fat blend comprises an emulsifier, which may be provided by mono and di-glycerides of fatty acids. The fat blend may also comprise a colouring agent, which may be selected from any one or more of the following agents: annatto, beta carotene, and curcumin.

The fat blend may also comprise added vitamins.

The invention also provides an edible water-in-oil emulsion comprising a continuous fat phase and a discontinuous aqueous phase dispersed in the fat phase, wherein the fat phase is derived from the edible fat blend according to the invention. The aqueous phase may comprise any one or more of the following ingredients: salt, potassium sorbate, potassium chloride, lactic acid, citric acid, sodium alginate, maltodextrine, and vegetable fibre inulin.

Preferably, where the water-in-oil emulsion is being prepared as a relatively low fat spread, for example, a spread of which the fat content is in the order of 40% by weight of the water-in-oil emulsion, the aqueous phase should comprise a stabiliser, a preferred stabiliser is sodium alginate, and preferably, an alginate which is sold under the trade name SOBALG FD 120 by Grindsted Products of Denmark.

In one aspect of the invention the water-in-oil emulsion is prepared with any one or more of the following ingredients omitted: skimmed milk, skimmed milk powder, whey, whey powder, butter milk, butter milk powder, sodium caseinate, and any other milk derived protein containing materials.

It has been found that by excluding the above ingredients from the aqueous phase a spread prepared from the water-in-oil emulsion of particularly good quality is provided, and in particular, the spread has been found to have a relatively long shelf life, without any deterioration of the taste of the spread. For example, it has been found that if the spread is stored at 10°C, the spread has a shelf life of approximately sixteen weeks, and in many cases a shelf life of twenty-four weeks is achievable. It is believed that some or all of the above ingredients may react with or act as a catalyst in a reaction with the fish oil or a component thereof which may cause deterioration in the taste of a spread prepared from the water- in-oil emulsion.

Additionally, the edible spread comprising a water-in-oil emulsion derived from the water-in-oil emulsion according to the invention.

Additionally, the invention provides a method for preparing the water-in-oil emulsion according to the invention, wherein the method comprises the steps of preparing a fat phase by mixing all the ingredients of the edible fat blend according to the invention, preparing the aqueous phase, and then dispersing the aqueous phase in the fat phase to form the water-in-oil emulsion. Preferably, the water-in-oil emulsion is prepared using a margarine process.

Further, the invention provides a method for preparing the water- in-oil emulsion according to the invention, the method comprising the steps of preparing the fat phase by mixing all the ingredients of the edible fat blend according to the invention with the exception of the fish oil, preparing the aqueous phase, dispersing the aqueous phase in the fat phase to form a first water-in-oil emulsion, and then adding the fish oil to the first water-in-oil emulsion.

Preferably, the fish oil is injected into the first water-in-oil emulsion. Advantageously, the fish oil is injected into the first water-in-oil emulsion while the first water-in-oil emulsion is flowing through a pipeline. Preferably, the first water-in- oil emulsion is pasteurised and cooled prior to adding the fish oil. Advantageously, the fats with the exception of the fish oil are blended at a temperature at which the fats become liquid.

It has been found that by subjecting the fish oil to the minimum amount of working and processing, a water-in-oil emulsion, and in particular, a spread prepared from the water-in-oil emulsion of particularly good quality and which is rich in n-3 LCPUFA is provided. It is believed that by minimising the work to which the fish oil is subjected, deterioration of the n-3 LCPUFA content of the fish oil is minimised. Further, it is believed that by minimising the work to which the fish oil is subjected during the preparation of the water-in-oil emulsion the shelf life of the water-in-oil emulsion, and in particular, spreads prepared from the water-in-oil emulsion is particularly enhanced. Accordingly, by deferring mixing of the fish oil into the water- in-oil emulsion until after the water-in-oil emulsion has been pasteurised and subsequently cooled provides a water-in-oil emulsion, and in turn, a spread with particularly enhanced health benefits and with a relatively long shelf life. It has been found that if the spread is stored at 10°C, the spread has a shelf life of approximately sixteen weeks and in many cases a shelf life of twenty-four weeks is achievable.

Additionally, the invention provides a method for preparing the oil-in-water emulsion according to the invention, the method comprising the steps of preparing a fat phase by mixing all the ingredients of the edible fat blend according to the invention with the exception of the fish oil, preparing the aqueous phase, preparing an oil-in-water emulsion by dispersing the fat phase in the aqueous phase, subjecting the oil-in-water emulsion to phase inversion to form a first water-in-oil emulsion, and then adding the fish oil to the first water-in-oil emulsion. Preferably, the fish oil is injected into the first water-in-oil emulsion. Advantageously, the fish oil is injected into the first water-in- oil emulsion while the first water-in-oil emulsion is flowing through a pipeline. Ideally, the first water-in-oil emulsion is pasteurised and cooled prior to adding the fish oil.

It has been found that by initially preparing an oil-in-water emulsion and phase inverting the oil-in-water emulsion to form a first water-in-oil emulsion provides a particularly desirable spread. By deferring the addition of the fish oil until after phase inversion, and preferably, until after pasteurisation and cooling of water-in-oil emulsion, the work to which the fish oil is subjected is minimised.

The invention will be more clearly understood from the following description of some non-limiting examples thereof which are set out below.

In each of Examples 1 to 3 below an edible spread according to the invention which is relatively high in n-3 LCPUFA, and relatively low in trans fatty acids is prepared from a water-in- oil emulsion, also according to the invention. The water-in-oil emulsion is prepared from an aqueous phase and a fat phase. In each of Examples 1 to 3 the fat phase is derived from an edible fat blend also according to the invention which comprises fish oil, and a hardstock fat or fats which are relatively low in trans fatty acids.

In all the examples the ingredients of the fat phase are set out as a percentage by weight of the fat blend forming the fat phase. The ingredients of the aqueous phase are set out as a percentage by weight of the aqueous phase.

EXAMPLE 1

Fat phase

Unhydrogenated Fish Oil 10.00%

Rapeseed Oil/Canola Oil 58.68%

Interesterified Hardstock comprising Palm Oil, Palm Oil fractions and

Coconut Oil 30.00% Beta-carotene 0.005%

Mono and Di-glycerides of fatty acids 1.25%

Aqueous phase

Water 98.12% Sodium Alginate 0.83%

Salt 0.83%

Citric Acid 0.05%

Potassium Sorbate 0.17%

The unhydrogenated fish oil in this example is an unhydrogenated fish oil sold by Roche Products Limited under the trade name

"R0PUFA "30" n-3 EPA Oil", which contains an overall n-3 LCPUFA level of 30%, an EPA level of 18% and a DHA level of 8%. The rapeseed oil/Canola oil is a vegetable oil relatively high in oleic acid, and thus maintains the level of oleic acid in the spread relatively high, and in turn, the level of cis monounsaturated fatty acids in the spread is also maintained high. The interesterified hardstock is a hardstock fat which is relatively low in trans fatty acids, and provides the spread with a firm structure. Beta-carotene is a colouring agent and mono and di-glycerides of fatty acids is an emulsifier.

The spread is prepared using a margarine process, the fat phase constitutes 40% by weight of the spread and the aqueous phase constitutes 60% by weight of the spread.

To prepare the fat phase, the palm oil, the palm oil fractions and the coconut oil in the proportions by weight 60%, 10% and 30%, respectively, of the hardstock fat are mixed together and then interesterified. The interesterified hardstock fat and the remaining ingredients of the fat phase, including the fish oil are placed in a mixing tank and raised to a temperature of approximately 45°C to 50°C, and are thoroughly mixed together.

The aqueous phase is prepared separately. The ingredients of the aqueous phase are dissolved in the water at a temperature of 75°C approximately and are thoroughly mixed together. The aqueous phase is cooled to a temperature of 50°C approximately and is dispersed throughout the fat phase to form a water-in-oil emulsion. The water-in-oil emulsion is then processed in a scraped surface heat exchanger and ancillary equipment to achieve pasteurisation. After pasteurisation, the water-in-oil emulsion is first cooled in a scraped surface heat exchanger to a temperature of approximately 40°C and is then further cooled in two or three stages through two or three scraped surface heat exchangers to a temperature of between 8°C and 10°C. The water- in-oil emulsion is then textuπ^'sed in a pin mixer, which causes the temperature of the texturised water-in-oil emulsion to increase to approximately 13°C to 15°C. At this temperature the water-in-oil emulsion, which is the spread is ready for packaging and is packed as desired in a foil, tubs or other suitable packaging. The packed spread is then placed in a cold store where its temperature is reduced to 2°C to 4°C over a few days.

The spread according to this Example 1 is of firm plastic structure at room temperature, and has a pleasant mouth-feel.

An analysis of the spread of Example 1 produced the following results.

Total fat - 40% by weight of the spread, of which

Saturated fatty acids constitute 10.06% by weight of the spread, cis monounsaturated fatty acids constitute approximately

19.37% by weight of the spread,

Polyunsaturated fatty acids constitute 9.18% by weight of the spread, trans fatty acids constitute approximately 1.0% by weight of the spread,

Eicosapentaenoic acid constitutes 0.72% by weight of the spread, Docosahexaenoic acid constitutes 0.32% by weight of the spread, and n-3 LCPUFA constitutes 1.2% by weight of the spread.

EXAMPLE 2 Fat phase

Unhydrogenated Fish Oil 6.67%

Rapeseed Oil/Canola Oil 63.33%

Interesterified Hardstock comprising Palm Oil, Palm Oil fractions and Coconut Oil 30.00%

Beta-carotene 0.005%

Mono and di-glycerides of fatty acids 0.82%

Aqueous phase

Water 98.68% Salt 1.25%

Citric Acid 0.075%

The unhydrogenated fish oil in this example is an unhydrogenated fish oil similar to that of Example 1.

The spread of this example is prepared using a margarine process and the fat phase constitutes 60% by weight of the spread while the aqueous phase constitutes 40% by weight of the spread. To prepare the fat phase the interesterified hardstock fat is prepared as described in Example 1 and the proportions by weight of the hardstock fat of the palm oil, the palm oil fractions and the coconut oil are similar to those of the hardstock fat of

Example 1. The interesterified hardstock fat and the remaining ingredients including the fish oil are placed in a mixing tank and are raised to a temperature of approximately 45°C to 50°C and are thoroughly mixed together. As in Example 1 the aqueous phase is separately prepared. The ingredients of the aqueous phase are dissolved in the water at a temperature of 75°C approximately and are thoroughly mixed together, and after cooling to 50°C approximately, the aqueous phase is then dispersed throughout the fat phase to form a water-in-oil emulsion. The water-in-oil emulsion is then processed in a scraped surface heat exchanger and ancillary equipment to achieve pasteurisation, and is then subsequently cooled, and subjected to texturising and plasticising, in substantially similar fashion to that of Example 1. The spread is packed as desired in foil, tubs or other suitable packaging.

An analysis of the spread of Example 2 produced the following results:

Total fat - 60% by weight of the spread, of which

Saturated fatty acids constitute 13.91% by weight of the spread, cis monounsaturated fatty acids constitute approximately

30.19% by weight of the spread,

Polyunsaturated fatty acids constitute 14.47% by weight of the spread, and trans fatty acids constitute approximately 1.42% by weight of the spread,

Eicosapentaenoic acid constitutes 0.72% by weight of the spread,

Docosahexaenoic acid constitutes 0.32% by weight of the spread, and n-3 LCPUFA constitutes 1.2% by weight of the spread.

EXAMPLE 3 Fat phase

Unhydrogenated Fish Oil 7.5%

Rapeseed Oil/Canola Oil 58.5% Interesterified Hardstock comprising Palm Oil, Palm Oil fractions and Coconut Oil 32.75%

Beta-carotene 0.005% Mono and di-glycerides of fatty acids 1.25%

Aqueous phase

Water 93.95%

Salt 6.00% Citric Acid 0.05%

The spread of this example is prepared using a margarine process and the fat phase constitutes 80% by weight of the spread while the aqueous phase constitutes 20% by weight of the spread.

To prepare the fat phase the interesterified hardstock fat is prepared as described in Example 1, and the proportions by weight of the hardstock fat of the palm oil, the palm oil fractions and the coconut oil are similar to those of the hardstock fat of Example 1. The interesterified hardstock fat and the remaining ingredients including the fish oil are placed in a mixing tank and are raised to a temperature of approximately 40°C to 45°C and are thoroughly mixed together. The aqueous phase is separately prepared. The ingredients of the aqueous phase are dissolved in the water at a temperature of 75°C approximately, and are thoroughly mixed together, and then after cooling to a temperature of approximately 45°C the aqueous phase is dispersed throughout the fat phase to form a water-in-oil emulsion. The water-in-oil emulsion is then processed in a scraped surface heat exchanger and ancillary equipment to achieve pasteurisation, and is then subsequently cooled, and subjected to texturising and plasticising, as described with reference to Example 1. The spread is then packed as desired in foil, tubs or other suitable packaging and further cooled.

The spread of this Example 3 is of firm plastic structure at room temperature, and has a pleasant mouth-feel. An analysis of the spread of Example 3 produced the following results:

Total fat - 80% by weight of the spread, of which Saturated fatty acids constitute 24.07% by weight of the spread, cis monounsaturated fatty acids constitute approximately

35.38% by weight of the spread,

Polyunsaturated fatty acids constitute 18.57% by weight of the spread, and trans fatty acids constitute approximately 1.98% by weight of the spread,

Eicosapentaenoic acid constitutes 1.08% by weight of the spread, and Docosahexaenoic acid constitutes 0.48% by weight of the spread, and n-3 LCPUFA constitutes 1.8% by weight of the spread.

EXAMPLE 4

In this example an edible fat blend according to the invention is prepared for use as a bakery shortening fat and does not contain an aqueous phase. The edible fat blend is prepared from the following ingredients in the proportions set out below by weight of the fat blend.

Unhydrogenated Fish Oil 50.00% Rapeseed Oil/Canola Oil 8.00%

Interesterified Hardstock comprising Palm Oil, Palm Oil fractions and Coconut Oil 42.00%

The interesterified hardstock is prepared in similar fashion as described with reference to Example 1, the palm oil, palm oil fractions and coconut oil are first mixed together in the proportions similar to those of Example 1 and then interesterified. The interesterified hardstock, the fish oil and rapeseed oil are then placed in a mixing container, heated to a temperature in the range of 40°C to 45°C and thoroughly mixed together. The fat blend is then pasteurised and cooled. A fat blend of firm plastic structure is provided and may be sold in bulk, or packed in foil, tubs or any other suitable packaging. An analysis of the fat blend according to Example 4 produced the following results:

Total fat 100% by weight of the fat blend, of which

Saturated fatty acids constitute 48.27% by weight of the fat blend, cis monounsaturated fatty acids constitute 26.56% by weight of the fat blend,

Polyunsaturated fatty acids constitute 23.61% by weight of the fat blend,

Trans fatty acids constitute approximately 1.56% by weight of the fat blend,

Eicosapentaenoic acid constitute 9.0% by weight of the fat blend,

Docosahexaenoic acid constitute 4.0% by weight of the fat blend, n-3 LCPUFA constitute 15.0% by weight of the fat blend.

While the spreads of Examples 1 to 3 have been described as being prepared using a margarine process, the spreads may be prepared by using other methods, some of which may be according to the invention and some may not necessarily be according to the invention.

In the following examples other methods according to the invention for preparing spreads according to the invention are described. Example 5

In this example, an alternative method of preparing the spreads of Examples 1 to 3 is described. The spreads are prepared from similar ingredients to those described in Examples 1 to 3, and the ingredients are provided in similar proportions as described in Examples 1 to 3.

The method for preparing the spreads of Examples 1 to 3 comprises preparing the fat phase without the fish oil being present. The fat phase is prepared as already described with reference to Example 1 with the exception that the fish oil is not included in the fat phase. The hardstock fat is prepared by mixing the palm oil, the palm oil fractions and coconut oil together and then interesterifying the hardstock fat. The hardstock fat and remaining ingredients with the exception of the fish oil are placed in a mixing tank and raised to a temperature in the range of 40°C to 45°C and thoroughly mixed. The aqueous phase is prepared separately as described in Example 1. A first water-in- oil emulsion is prepared by dispersing the aqueous phase in the fat phase in which the fish oil has been omitted. The first water-in-oil emulsion is processed in a scraped surface heat exchanger and ancillary equipment to achieve pasteurisation and is then subsequently cooled. The cooled first water-in-oil is pumped through a pipe of internal bore of approximately 50 mm. The unhydrogenated fish oil is injected and metered into the first water-in-oil emulsion as the first water-in-oil emulsion is passing through the pipe to form the water-in-oil emulsion of the spread. The water-in-oil emulsion with the fish oil having been injected therein is then subjected to texturising and plasticising. The spread is packed as desired in foil, tubs or other suitable packaging.

By preparing the spread in this way the amount of work and processing to which the unhydrogenated fish oil is subjected is minimised, and it is believed that this significantly enhances the beneficial health aspects of the spread. Furthermore, it is believed that by minimising the work and processing to which the unhydrogenated fish oil is subjected the shelf life of the spread is significantly enhanced by minimising any deterioration of the unhydrogenated fish oil or the constituents thereof.

Example 6

The method of this example for preparing the spreads of any of Examples 1 to 3 comprises preparing the aqueous phase as described in Examples 1 to 3 and preparing the fat phase as described in Example 5 by omitting the unhydrogenated fish oil from the fat phase. An oil-in-water emulsion is then prepared by dispersing the fat phase with the fish oil omitted in the aqueous phase. The oil-in-water emulsion is pasteurised and cooled, and is then phase inverted to form a first water-in-oil emulsion. The fish oil is then injected and metered into the first water- in-oil emulsion as described in Example 5.

The water-in-oil emulsion including the fish oil is then subjected to texturising and plasticising to form the spread which is packed as desired in foil, tubs or other suitable packaging.

Needless to say, in this example the phase inversion may take place at any suitable stage of the process either before of after pasteurisation, and preferably, after pasteurisation and cooling as described in Example 6.

Example 7 In this example a further alternative method for preparing the spreads of Examples 1 to 3 is described. The method is substantially similar to that described in Example 6 with the exception that in preparing the fat phase prior to the preparation of the oil-in-water emulsion, the fish oil is placed in the mixing tank with all the other ingredients of the fat phase which are raised to a temperature in the range of 40°C to 45°C and then thoroughly mixed. Thereafter, the oil-in-water emulsion is prepared by dispersing the fat phase in the aqueous phase, and the oil-in-water emulsion is then pasteurised and cooled prior to phase inversion to form the water-in-oil emulsion of the spread. The water-in-oil emulsion is then texturised and plasticised and packed as already described.

While in Examples 5 and 6 the fish oil has been described as being injected into the first water-in-oil emulsion, the fish oil may be added to the first water-in-oil emulsion by any other method, and may be mixed into the first water-in-oil emulsion in a mixing vessel, although injection of the fish oil into the first water-in-oil emulsion is preferable. Further, the fish oil may be added to or injected into the first water-in-oil emulsion while the first water-in-oil emulsion is being cooled or prior to cooling, and even prior to pasteurisation, although, needless to say, it is preferable to add the fish oil at the lowest possible temperature to minimise exposure of fish oil to relatively high temperatures. This, it is believed minimises any deterioration which could occur to the n-3 LCPUFA, and furthermore, it is believed it enhances the shelf life of the spread subsequently prepared from the water-in-oil emulsion.

While spreads and an edible fat blend have been described prepared from specific ingredients and specific portions of ingredients, it will be appreciated that spreads, and other fat blends of other ingredients and other proportions of ingredients may be prepared.

Furthermore, it will be appreciated that the edible fat blends from which the fat phases of the spreads of Example 1 to 3 are prepared may be used as edible fat blends in their own right, for example, for use as bakery shortening and the like.

Claims

1. An edible fat blend comprising fish oil and a hardstock fat for providing structure to the blend, the hardstock fat being relatively low in trans fatty acids.

2. An edible fat blend as claimed in Claim 1 characterised in that the hardstock fat constitutes between 10% and 60% by weight of the fat blend.

3. An edible fat blend as claimed in Claim 2 characterised in that the hardstock fat constitutes between 15% to 40% by weight of the fat blend.

4. An edible fat blend as claimed in Claim 3 characterised in that the hardstock fat constitutes between 20% and 40% by weight of the fat blend.

5. An edible fat blend as claimed in Claim 3 characterised in that the hardstock fat constitutes between 18% and 37% by weight of the fat blend.

6. An edible fat blend as claimed in Claim 5 characterised in that the hardstock fat constitutes between 25% and 37% by weight of the fat blend.

7. An edible fat blend as claimed in any preceding claim characterised in that the hardstock fat is selected from any one or more of the following fats: palm oil , coconut oil , palm kernel oil, and/or fractions of any of the above oils.

8. An edible fat blend as claimed in Claim 7 characterised in that the hardstock fat is palm oil or a fraction thereof.

9. An edible fat blend as claimed in any preceding claim characterised in that the hardstock fat is interesterified.

10. An edible fat blend as claimed in any preceding claim characterised in that the fat blend comprises at least one other fat having a relatively high level of cis monounsaturated fatty acid.

11. An edible fat blend as claimed in Claim 10 characterised in that the at least one other fat having a relatively high level of cis monounsaturated fatty acid is a fat which is relatively high in oleic acid.

12. An edible fat blend as claimed in Claim 11 characterised in that the at least one other fat containing oleic acid has an oleic acid content of at least 45% by weight of the at least one other fat containing oleic acid.

13. An edible fat blend as claimed in Claim 12 characterised in that the at least one other fat containing oleic acid has an oleic acid content of at least 50% by weight of the at least one other fat containing oleic acid.

14. An edible fat blend as claimed in Claim 13 characterised in that the at least one other fat containing oleic acid has an oleic acid content of at least 55% by weight of the at least one other fat containing oleic acid.

15. An edible fat blend as claimed in any of Claims 11 to 14 characterised in that the at least one other fat containing oleic acid is a vegetable fat.

16. An edible fat blend as claimed in any of Claims 11 to 15 characterised in that the at least one other fat containing oleic acid is liquid at room temperature.

17. An edible fat blend as claimed in any of Claims 11 to 16 characterised in that the at least one other fat containing oleic acid is selected from any one or more of the following fats: rapeseed oil , Canola oil , olive oil , sunflower oil relatively high in oleic acid, peanut oil , and/or fractions of any of the above oils.

18. An edible fat blend as claimed in Claim 17 characterised in that the at least one other fat containing oleic acid is sunflower oil .

19. An edible fat blend as claimed in Claim 18 characterised in that the sunflower oil is a sunflower oil which is sold under the trade name TRISUN.

20. An edible fat blend as claimed in any of Claims 17 to 19 characterised in that the at least one other fat containing oleic acid is low erucic acid rapeseed oil.

21. An edible fat blend as claimed in any of Claims 11 to 20 characterised in that the at least one other fat containing oleic acid constitutes in the range of 25% to 80% by weight of the fat blend.

22. An edible fat blend as claimed in any of Claims 11 to 21 characterised in that the at least one other fat containing oleic acid constitutes in the range of 30% to 80% by weight of the fat blend.

23. An edible fat blend as claimed in Claim 21 characterised in that the at least one other fat containing oleic acid constitutes in the range of 25% to 65% by weight of the fat blend.

24. An edible fat blend as claimed in any preceding claim characterised in that the fish oil is unhydrogenated fish oil.

25. An edible fat blend as claimed in any preceding claim characterised in that the fish oil is a fish oil sold under the trade name "ROPUFA "30" n-3 EPA oil" by Roche Products Limited.

26. An edible fat blend as claimed in any preceding claim characterised in that the fish oil constitutes at least 2% by weight of the fat blend.

27. An edible fat blend as claimed in Claim 26 characterised in that the fish oil constitutes at least 4% by weight of the fat blend.

28. An edible fat blend as claimed in Claim 27 characterised in that the fish oil constitutes at least 5% by weight of the fat blend.

29. An edible fat blend as claimed in any preceding claim characterised in that the fish oil constitutes not more than 50% by weight of the fat blend.

30. An edible fat blend as claimed in Claim 29 characterised in that the fish oil constitutes not more than 15% by weight of the fat blend.

31. An edible fat blend as claimed in any preceding claim characterised in that the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 5% by weight of the hardstock fat.

32. An edible fat blend as claimed in Claim 31 characterised in that the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 3% by weight of the hardstock fat.

33. An edible fat blend as claimed in Claim 32 characterised in that the trans fatty acids content of the hardstock fat which is relatively low in trans fatty acids does not exceed 2% by weight of the hardstock fat.

34. An edible fat blend as claimed in any preceding claim characterised in that the trans fatty acids content of the edible fat blend does not exceed 2.5% by weight of the fat blend.

35. An edible fat blend as claimed in any preceding claim characterised in that the trans fatty acids content of the edible fat blend does not exceed 1.5% by weight of the fat blend.

36. An edible fat blend as claimed in any preceding claim characterised in that the trans fatty acids content of the edible fat blend does not exceed 1% by weight of the fat blend.

37. An edible fat blend as claimed in any preceding claim characterised in that the fat blend comprises an emulsifier.

38. An edible fat blend as claimed in Claim 37 characterised in that the emulsifier is mono and di-glycerides of fatty acids.

39. An edible fat blend as claimed in any preceding claim characterised in that the fat blend comprises a colouring agent.

40. An edible fat blend as claimed in Claim 39 characterised in that the colouring agent is selected from any one or more of the following agents: annatto, beta carotene, and curcumin.

41. An edible fat blend as claimed in any preceding claim characterised in that the fat blend comprises added vitamins.

42. An edible water-in-oil emulsion comprising a continuous fat phase and a discontinuous aqueous phase dispersed in the fat phase characterised in that the fat phase is derived from the edible fat blend as claimed in any preceding claim.

43. An edible water-in-oil emulsion as claimed in Claim 42 characterised in that the aqueous phase comprises any one or more of the following ingredients: salt, potassium sorbate, potassium chloride, lactic acid, citric acid, sodium alginate, maltodextrine, and vegetable fibre inulin.

44. An edible water-in-oil emulsion as claimed in Claim 42 or 43 characterised in that the aqueous phase comprises a stabiliser.

45. An edible water-in-oil emulsion as claimed in Claim 44 characterised in that the stabiliser is sodium alginate.

46. An edible water-in-oil emulsion as claimed in Claim 45 characterised in that the sodium alginate is an alginate which is sold under the trade name SOBALG FD 120 by Grindsted Products of Denmark.

47. An edible water-in-oil emulsion as claimed in any of Claims 42 to 46 characterised in that the water-in-oil emulsion is prepared with any one or more of the following ingredients omitted: skimmed milk, skimmed milk powder, whey, whey powder, butter milk, butter milk powder, sodium caseinate, and any other milk derived protein containing materials.

48. A edible spread comprising a water-in-oil emulsion characterised in that the water-in-oil emulsion is a water-in-oil emulsion as claimed in any of Claims 42 to 47.

49. A method for preparing the water-in-oil emulsion as claimed in any of Claims 42 to 47 characterised in that the method comprises the steps of preparing a fat phase by mixing all the ingredients of the edible fat blend of any of Claims 1 to 41, preparing the aqueous phase, and then dispersing the aqueous phase in the fat phase to form the water-in-oil emulsion.

50. A method as claimed in Claim 49 characterised in that the water-in-oil emulsion is prepared using a margarine process.

51. A method for preparing the water-in-oil emulsion as claimed in any of Claims 42 to 47, the method comprising the steps of preparing the fat phase by mixing all the ingredients of the edible fat blend according to any of Claims 1 to 41 with the exception of the fish oil, preparing the aqueous phase, dispersing the aqueous phase in the fat phase to form a first water-in-oil emulsion, and then adding the fish oil to the first water-in-oil emulsion.

52. A method as claimed in Claim 51 characterised in that the fish oil is injected into the first water-in-oil emulsion.

53. A method as claimed in Claim 52 characterised in that the fish oil is injected into the first water-in-oil emulsion while the first water-in-oil emulsion is flowing through a pipeline.

54. A method as claimed in any of Claims 51 to 53 characterised in that the first water-in-oil emulsion is pasteurised and cooled prior to adding the fish oil.

55. A method as claimed in any of Claims 51 to 54 characterised in that the fats with the exception of the fish oil are blended at a temperature at which the fats become liquid.

56. A method for preparing the oil-in-water emulsion as claimed in any of Claims 42 to 47, the method comprising the steps of preparing a fat phase by mixing all the ingredients of the edible fat blend as claimed in any of Claims 1 to 41 with the exception of the fish oil, preparing the aqueous phase, preparing an oil- in-water emulsion by dispersing the fat phase in the aqueous phase, subjecting the oil-in-water emulsion to phase inversion to form a first water-in-oil emulsion, and then adding the fish oil to the first water-in-oil emulsion.

57. A method as claimed in Claim 56 characterised in that the fish oil is injected into the first water-in-oil emulsion.

58. A method as claimed in Claim 57 characterised in that the fish oil is injected into the first water-in-oil emulsion while the first water-in-oil emulsion is flowing through a pipeline.

59. A method as claimed in any of Claims 56 to 58 characterised in that the first water-in-oil emulsion is pasteurised and cooled prior to adding the fish oil.

60. A method as claimed in any of Claims 56 to 59 characterised in that the fats with the exception of the fish oil are blended at a temperature at which the fats becomes liquid.