WO2010060712A1

WO2010060712A1 - Fat containing emulsion comprising palm oil and sorbitan fatty acid ester

Info

Publication number: WO2010060712A1
Application number: PCT/EP2009/064172
Authority: WO
Inventors: Antonius Franciscus Maria Van Akkeren; Brigitta Boer; Georg Christian Dol; Eckhard Flöter; Karina Zimerfeld-Cukier
Original assignee: Unilever Nv; Unilever Plc; Hindustan Unilever Limited
Priority date: 2008-11-28
Filing date: 2009-10-28
Publication date: 2010-06-03
Also published as: WO2010060714A1

Abstract

An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides, wherein H is palmitic or stearic acid and O is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to 0.27, the ratio HOO/HHH is from 3 to 8 and wherein HOH the palmitic acid level in the H fractions is at least 60 % and wherein the emulsifier comprises sorbitan ester of fatty acid wherein at least 40 % of the sorbitan ester of fatty acid is a sorbitan mono ester of fatty acid.

Description

Fat containing emulsion comprising palm oil and sorbitan fatty acid ester

Field of the invention The present invention relates to fat containing emulsions comprising palm oil and sorbitan fatty acid ester.

Background of the invention

Edible emulsions such as margarine contain a fat phase and a water phase. The fat phase often is a mixture of a liquid fat or oil and a fat which is solid at room and/or ambient temperature. The crystallisation behaviour of the fat phase has a large impact on the structure and stability of the product.

Fats can crystallise in several polymorphic forms. The least stable polymorph α converts quickly to the β' form. This β' form is characterised by small needle or rod shaped crystals.

It results in a fine crystal network that is appreciated in margarine as it provides good spreadability and plasticity.

Some fats will with time change from the β' to the β form which are large plate-like crystals, leading to a loss of gloss and a dull appearance of the margarine.

Palm oil is quite often used in margarine. It is an attractive option as it has a high productivity, low price, and high thermal and oxidative stability. Palm oil also tends to crystallise in the β' polymorph, which gives small crystals, giving the margarine smooth and shiny appearance and a good texture .

However, formulations containing palm oil are slow to crystallise which cause inhomogeneous and brittle products and cause difficulties in continuous packaging operations (Idris Nor Aini Eur. J. Lipid Sci. Technol. 109 (2007) 422-432) . Producing products based on palm oil and its fractions can typically only be achieved by low throughput in order to avoid substantial post-crystallisation that results in brittle and inhomogeneous product structures. The high throughput for palm oil based formulations is also impeded by the lack of sufficient product viscosity at filling. Furthermore upon storage there is an increase in solid fat content (post hardening) which is undesirable as the margarine should stay smooth and spreadable over a period of time. In addition, the β' polymorph crystallises to the stable β form after processing (Duns JAOCS 62(2) 1985) . The β crystals are large and coarse giving the spread a grainy texture.

Often interesterification of the palm oil is used to alleviate these problems. However, nowadays there is a trend towards more natural ingredients and modification of the fats, such as interesterification and hydrogenation, is not appreciated.

Sorbitan esters have been known to the food industry. They are derived from a reaction between sorbital and fatty acids (e.g. stearic, palmitic, lauric, oleic) to form esters. Most sorbitan esters are monoester, but also di- and tri-esters exist. The products are known as Span followed by a number indicating the fatty acid and the esterification degree, e.g. Span 40 is sorbitan mono-palmitate, and span 65 is sorbitan tri-stearate . Spans are known for their polymorphic retardation effects, see e.g. Sato and Kuroda JAOCS 64(1) 1987 p 124-127; Garti et al JAOCS 66(8) 1989 p 1085-1089; Lee and deMan Fette Seifen Anstrichmittel 86(12) 1984 460-465; Cottrell and van Peij , in Emulsifiers in food technology, chapter 7 p 162-185. JP2000262213 is directed to provide emulsified fat compositions comprising palm oil that do not develop coarse crystal grains. The compositions comprise sorbitan fatty acids esters.

JP2007124948 is directed to a method to suppress granular crystals in emulsified fat compositions comprising palm oil. The compositions comprise sorbitan fatty acids esters with a degree of esterification between 20% and 50%.

Objects of the invention

An object of the present invention is to provide a fat containing emulsion comprising palm oil. A further object of the present invention is to provide a fat containing emulsion comprising palm oil that does not show graininess. Another object of the present invention is to provide a fat containing emulsion comprising palm oil that does not show post hardening. Yet another object of the present invention is to provide a fat containing emulsion comprising palm oil that does not show brittleness. Furthermore an object of the present invention is to provide a fat containing emulsion comprising palm oil that shows good filling viscosity. In addition, an object of the present invention is to provide a fat containing emulsion comprising palm oil that shows a fast increase in viscosity after filling so that a faster throughput in continuous production is possible. Another object of the present invention is to provide a fat containing emulsion comprising palm oil that shows good mouthfeel. Yet another object of the invention is to provide a fat containing emulsion comprising palm oil with low level of saturated fatty acids (SAFA) . Moreover another object of the present invention is to provide a fat containing emulsion comprising palm oil that does not need modification such as interesterification and/or hydrogenation . Summary of the invention

Surprisingly one or more of the above mentioned objects are attained by an emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides (TAG) wherein H is palmitic or stearic acid and 0 is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to 0.27, the ratio HOO/HHH is from 3 to 8 and wherein HOH the palmitic acid level in the H fractions is at least 60 % and wherein the emulsifier comprises sorbitan ester of fatty acid wherein at least 40% of the sorbitan ester of fatty acid is a sorbitan mono ester of fatty acid.

Surprisingly the combination of the specific fat blend characterised as above and sorbitan mono ester gives a product that does not show post hardening, has a good filling viscosity and quickly stiffens up after filling, enabling a high speed through-put in the process line. The quick increase in viscosity provides a viscous product in the tub which can withstand fast movements of the tub without any spilling.

In addition, the products according to the invention show good oral properties such as good melting behaviour with excellent brake-up of the water phase, without any graininess. The absence of graininess is surprising as the fat blend as characterised in this invention is outside the scope of

WO96/39855. This document discloses the ranges wherein palm oil based fat blends should be to avoid tropical graininess. The fat as characterised by claim 1 is outside these ranges. Moreover the product according to the invention does not show post hardening. Post hardening is often seen in palm oil based fat products. Post hardening is due to the slow crystalisation of the β' polymorph to the β polymorph after processing.

Surprisingly it was found that the products according to the invention are in the β polymorph state directly after filling. This is surprising as palm oil tends to crystallise in the β' form. Furthermore the product according to the invention comprises sorbitan fatty acid ester which are known to retard or even inhibit the transformation of β' into the β polymorph.

Detailed description of the invention

In this specification all parts, proportions and percentages are by weight; the amount of fatty acids in an oil or fat is based on the total amount of fatty acids in said oil or fat unless otherwise stated.

The terms "fat" and "oil" are used in this specification as synonyms. The term "hardstock" refers to a fat that is solid at room temperature. The hardstock may comprise two or more different hard fats, but is preferably a single fat.

The fat phase of the emulsion according to the invention may be a blend of different oils or fats and may includes a hardstock and a liquid oil. The term "liquid oil" is used in this specification for fats that are liquid at room temperature preferably also liquid at temperature below room temperature such as below 15, 10 or 5°C. Preferably the solid fat content of the liquid oil is 0 at 20⁰C, more preferably it is 0 at The present invention relates to an emulsion comprising 20-85 % of a fat phase and an emulsifier. The fat phase comprises HHH, HOH, HOO triacylglycerides (TAG) . The H may be palmitic acid or stearic acid and 0 is oleic acid. TAG and fatty acid content of fats may be suitably be determined as indicated in the experimental section and are well within the skill of a skilled person. The TAGs HHH, HOH, HOO are expressed in wt% and are based on total fat.

Some examples of HHH TAGs are the mono-acyl TAGs PPP

(tripalmitine) , SSS (tristearine) , but also the mixed TAGs PSP, PPS, SPS, and PSS. The order of the fatty acid in the denotation of the TAGs indicates the symmetry of the TAGs. PSP and SPS are symmetrical TAGs having the same fatty acid on the 1- and 3- position. PPS and PSS are asymmetrical TAGs having different types of fatty acids on the 1- and 3- position. HHH is the total sum of all HHH-type TAGs as described above in the fat.

The TAG HOH represents TAGs with on the middle position an oleic acid. The H may be palmitic or stearic, but is not necessarily the same in a single TAG. The group of HOH TAGs comprises POS, POP, and SOS. HOH is the total sum of the HOH- type TAGs present in the fat.

HOO TAGs are TAGs that have two oleic acid residues, one in the middle position, and one on one of the outer (1- or 3-) position of the glycerol ester. The HOO TAG also contains 1 H residue on one of the outer positions, being either palmitic or stearic acid. Thus two types of HOO TAGs may be present, POO and SOO. HOO is the total sum of HOO TAGs as described above present in the fat. HHH is the total sum of all HHH-type TAGs as described above and HOH is the total sum of the HOH-type TAGs as described above present in the fat.

The ratio of HHH /HOH is from 0.05 to 0.27, and the ratio HOO/HHH is from 3 to 8. Preferably the ratio of HHH /HOH is from 0.10 to 0.25, more preferably from 0.15 to 0.20. In a preferred embodiment the ratio HOO/HHH is from 3.25 to 6, and more preferred from 3.25 to 5.75.

In another preferred embodiment, in the HOH TAGs the level of palmitic acid of the H fractions is at least 60%; this means that of all H in the total HOH group at least 60% of the H residues is palmitic acid. More preferably at least 70% is palmitic acid, and most preferred at least 80% is palmitic.

Suitable emulsions according to the present invention may also comprise HHO TAGs. HHO TAGs consist of TAGs with one oleic acid on one of the terminal positions and one H residue in the middle position and one H residue on one of the terminal positions. H may be palmitic acid or stearic acid. The group of HHO TAGS comprises PPO, SSO, SPO, and PSO. In a preferred embodiment the ratio of HOH/HHO is more than 3, preferably more than 4, more preferably between 3 and 7, and most preferably between 4 and 7.

In a preferred embodiment of the present invention the ratio of HOO/ (HOH+HHH) is from 0.65 to 0.8, more preferably from 0.65 to 0.75 and most preferably from 0.65 to 0.7. The ratio HOO/ (HOH+HHH) is the ratio of all HOO TAGs present in the fat to the combined sum of all HOH TAGs and all HHH TAGs present in the fat. The composition according to the invention comprises emulsifier. The emulsifier comprises sorbitan ester of fatty acid. Sorbitan ester of fatty acid, maybe mono-, di, or tri- ester .

Suitably the fatty acid in the sorbitan ester of fatty acid is selected from the group comprising, lauric acid, myristic acid, palmitic acid, stearic acid, or oleic acid. The sorbitan fatty acid ester in the present invention may be a mix of sorbitan esters with different fatty acids. In a preferred embodiment the fatty acid in the sorbitan ester of fatty acid is a ratio of stearic to palmitic fatty acid between 3 to 1 and 1 to 3, more preferred between 2 to 1 and 1 to 2, and most preferred between 6 to 4 and 4 to 6. Another preferred embodiment of the invention is that the degree of esterification of the sorbitanesters is such that in the sum of mono-, di-, and tri- esters the mono-esters account for at least 40 %, more preferred at least 50% and most preferred for at least 60%. In a preferred embodiment the combined amount of steraric acid and palmitic acid in the sorbitan ester of fatty acid is at least 40% of the total amount of fatty acids in the sorbitan ester .

Emulsions according to the invention comprise 20-85 wt% fat, preferably 40-80 wt% fat, and more preferably 50 to 65 wt% of fat.

Preferably 0.05 to 2 wt% of sorbitan ester of fatty acid is present in the emulsion according to the invention. More preferably 0.1 to 1 wt%, most preferably 0.2 to 0.5 wt% of sorbitan ester of fatty acid is present in the emulsion according to the invention. The amount of sorbitan ester of fatty acid is calculated on total emulsion. Suitable emulsions have an a fat phase with an N-line with N5 between 10% and 30% and N20 between 2.5% and 8.5% as measured by pulse NMR as described in the experimental section.

Preferred emulsions according to the present invention are fat continuous .

Emulsions with low saturated fatty acid (SAFA) level are preferred. Preferably the fat phase has a SAFA level of between 15wt% and 45wt%, preferably between 20wt% to 40wt% and most preferably between 24wt% and 38wt%.

Preferred emulsions according to the invention comprises palm oil olein. Fats from which higher melting constituents have been removed will be indicated as "olein fractions". An olein fraction for the purpose of this description is defined as a triglyceride mixture or fat blend from which at least 10% of the higher melting constituents have been removed by some kind of fractionation, e.g. dry fractionation, multi-stage countercurrent dry fractionation or solvent fractionation. Preferably the palm oil olein is a dry fractionated palm oil olein. The higher melting constituents are indicated as "stearin fraction". Suitably the palm oil olein has an iodine value (IV) of between 65 and 40.

Suitably the fat phase of the emulsion according to the present inventions comprises palm oil and palm oil olein and the ratio of palm oil to palm oil olein is preferably from 3:2 to 4:1, more preferably from 5:3 to 3:1.

Preferably at least 60 wt% of the fat phase is in the β polymorph, more preferably at least 80 wt% and most preferably at least 90 wt%. In a preferred embodiment, substantially all the fat phase is in the β polymorph. Although the fat is in the β polymorph, no graininess is detected. In a preferred embodiment, the fat phase is in the β state but without graininess. The crystalisation state of a fat composition may be determined by Differential Scanning Calorimetry (DSC) or Differential thermal analysis (DTA) , or by other known methods like e.g. X-ray diffraction as known to the skilled person.

In another preferred embodiment of the present invention the emulsifier comprises lecithin. Preferably 0.01 to 3 wt% of lecithin is present, more preferably 0.1 to 2 wt% and most preferably 0.5 to 1 wt% of lecithin is present.

The present invention is suitable for more natural products. More natural means that the product has undergone less modifications or preferably even no modifications other than refining and purification. Natural also encompasses the use of non-chemical variants of treatments, for example dry (non solvent) fractionation instead of wet (solvent) fractionation, with e.g. acetone, hexane or lanza and enzymatic rearrangement instead of chemical randomisation.

In preferred emulsion according to the invention, the fats are non-hydrogenated. Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. This entails the starting ingredients as well as blends and interesterified mixtures and even fractions of fats. Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the fat has less than 5 wt% of trans fatty acids, more preferably less than 1 wt% or even 0 wt%. In preferred emulsion according to the invention, the fats are non-interesterified. Non-interesterified means that the fat or oil have not undergone any interesterification treatment. This entails the starting ingredients as well as blends and even fractions of fats.

In preferred embodiment the emulsion of the present invention comprises an aqueous phase. The pH of the aqueous phase can be set to the desired value, among others to influence acidic or basic taste impression and to influence microbial stability. Preferably the pH of the aqueous phase in food products according to the invention is from 4.0 to 5.5.

Optionally some protein is added to the product according to the invention. Protein may be added to beneficially influence the taste, flavour and nutritional value of the food product and also may be added to increase browning of food stuff when the current composition is used as a medium for shallow frying,

Preferably the protein source is selected from the group comprising milk powders such as skim milk powder, butter milk powder, sodium caseinate, sour whey, denatured whey, or a combination thereof.

Preferably at least 0.3 wt% of protein is present in the emulsion, more preferably from 0.3 to 1 wt%.

In a preferred embodiment according to the emulsion no protein is present.

The emulsion according to the invention optionally contain other ingredients such as preservatives, vitamins, taste and flavour components, colorants such as beta-carotene, antioxidants .

Example s

SFC measurements :

The solid fat content (SFC) in this description and claims is expressed as N-value, as defined in Fette, Seifen

Anstrichmittel 8_0 180-186 (1978) . The stabilisation profile applied is heating to a temperature of 80⁰C, keeping the oil for at least 10 minutes at 60⁰C or higher, keeping the oil for 1 hour at 0⁰C and then 30 minutes at the measuring temperature, except where indicated otherwise.

Triacylglyceride determination

Determination fatty acids composition

Fatty acids are converted to FAME by sodium methanolate. Methylated fatty acids (FAME) are separated on a capillary gas chromatography column with a high polarity stationary phase

(CP-SiI 88) . Detection is based on flame ionization detector

(FID) response and quantification is obtained after correction for theoretical FID response factors. Fatty acid analysis by Methyl esters can performed according to:

Duchateau et al . , Analysis of cis- and trans-fatty acid isomers hydrogenated and refined vegetable oil by capillary Gas-liquid chromatography, JOACS vol 73, no 3 (1996),

AOCS Official method Ce lc-89: Fatty acid composition by GLC, cis and trans isomers revised 1990, revised 1991, revised 1992, updated 1992 updated 1995,

AOCS Official method Ce lf-96, Trans fatty acids in oils and fats by capillary GLC, 1996,

AOCS official method Ce 2-66, Preparation of methyl esters of long-chain fatty acids revised 1969, re-approved 1986, updated

1992. Determination of 2 position in triglycerides

Triglycerides are partially hydrolysed by lipase-D immobilised on accurel to give a mixture of diacylglycerol (DG) and mono- acylglycerol (MG) . As the lipase is 1-3 specific the MGs are monoglycerides with a fatty acids on the 2-position. MGs are isolated by HPLC on a diol column using isocratic elution. The collected MGs are converted to FAME with trimethylsulfonium hydroxide (TMSH) and analysed as described above.

Determination of triglyceride classes

The triglyceride classes in terms of degree of saturation HHH, HOH, HHO, HOO and so forth can be determined by either Silverphase Liquid Chromatography (AgLC) or Thin Layer Chromatography (TLC) . To determine the fatty acid composition within such a class the recovered fraction has to be subjected to subsequent FAME- analysis. A detailed description is given in The lipid handbook, eds . Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra. -- 3rd ed., CRC press, 2007. Chapter 6.4.2. P. 429 to 447, in particular p. 438-439 and p. 444- 447.

Line pressure measurement

Line pressure is measured by standard manometers as commonly used in spreads production units for safety and process control reasons. The pressure is monitored after the pumping unit and reflects the force/energy needed to push the product through the complete votator line at a given throughput. If the throughput is kept constant it is a direct measure for the apparent viscosity of the product stream. Largest contribution to the residence to flow is stemming from the product at the end of the manufacturing process since here the viscosity is the highest because of the low temperatures and the presence of crystalline material. Potential of crystallisation calculation

To understand the possible contribution of solid fat on the line pressure/product viscosity at fill the potential solid material at the filling temperature is assessed. To assess the potential of solid material which could be crystallised during the spreads processing a simple analysis of the triglyceride class profile is performed. For a filling temperature of 6-8 ⁰C it is assumed that the triacylglycerides of the classes HHH, HOH, HHO, HLH, and HOO could be crystalline. Alternatively the line pressure could be primarily a function of the HHH fraction as this is crystallizing typically at the highest temperatures.

Texture Profile Analysis Equipment: TA-XT2i Texture Analyser

Manufacturer: Stable Micro Systems

Probe: cylindrical probe, diameter 6.35 mm

Penetration depth: 10 mm

Penetration speed: 2 mm/s Load cell capacity: 25 kg

Trigger: 5 grams

Measuring procedure

The procedure is based on the measurement and recording of the force that a probe experiences when it is pushed into a sample, and when it is pulled out of the sample. The maximum force exerted on the probe during its first penetration is equivalent to the Stevens hardness measurement.

Detailed description

A sample is placed under the measuring device. The probe lowers to the surface of the sample at a speed of 2 mm/s. When the force on the probe exceeds the trigger value (5 g) the measurement is started.

The probe is pushed into the sample at a speed of 2 mm/s. The force on the probe is continuously recorded. When the probe has penetrated the sample 10 mm, the probe is pulled out of the sample at a speed of 2 mm/s. Also during this phase of the measurement the force on the probe is recorded.

The profile of the curve is a good description of the product structure. Variation of the force that is necessary to penetrate the sample at a constant rate is an excellent measurement of the product homogeneity and of fracturing of different type of crystal bonds.

Expert sensory panel assessment

The panel consisted of a number of highly trained and experienced assessors selected from top 10% of population after screening on sensory abilities and sensitivities.

Spreading: Spreading quality of products is assessed by using a standard flexible knife. With the knife about 30 g of product is scooped out of the tub. This product mass is transferred to a waxed paper. After 8 continuous spreading swings back and forward the product is assessed. Aspects such as homogeneity of the film, loosing of water, rupture of the film, gloss of the surface are scored. Scores are from 1 to 5 and are assigned based on a scheme of comparative standard photos. 1 excellent spreading 3 acceptable spreading and 5 not acceptable spreading.

Melting: To assess the melting behaviour in the mouth a teaspoon of product is taken in the mouth (teaspoon size 12g of product) the oral perception with respect to melting is compared to a standard product. Scoring table 1-5 with 1 very good melt, 3 acceptable melt and 5 no melt, with the reference product as calibration being "acceptable".

Taste release Taste release is assessed identical to melting sensation. However, the taste release is related to the inversion or break-up of the emulsion while the melting is related to the dissolution/melt of the bulk of the solid fat these are independent properties. Scoring table 1-5 with 1 very good inversion/brake-up, 3 acceptable inversion/brake-up and 5 no inversion/brake-up.

Example 1

Processing conditions Votator sequence: A-A-A-C-C

Temperatures A-units: 20 - 14 - 6°C. All A-units running at 800 rpm, C-units at 100 rpm.

Total residence time in C-units: 108 seconds

Volume of single A-unit: 75 ml Volume of first C-unit: 75 ml

Volume of second C-unit: 150 ml

Throughput: 7.5 kg/h

Here A unit denotes a scraped surface heat exchanger, and C- unit is a pin stirrer.

Product 1, according to the invention:

Composition of product:

Fatphase: 60% fatblend,

0.25% Span 60 0.10% Monoglycerides (Dimodan HP)

0.10% Lecithin (Sunlec M)

Water phase 39.15% water

0.4% salt Span 60 characteristics:

Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 61.5 % mono esters

34 % di esters

4.5 % tri esters Composition of fatty acid moieties

54 % palmitic acid 44 % stearic acid

2 % oleic acid

Fatblend: is mix of 24% palm oil 12% of a dry fractionated palm olein (iodine value 55), and 64% of sunflower oil. The oil is characterised by the following:

Triglyceride profile HHH 1.9 % (w/w) , HOH 11.4% (w/w), HHO 2.1 % (w/w) , HLH 5 % (w/w) , HOO 9.2 % (w/w)

Ratios of triglycerides

HHH/HOH 0.167 OR HOH/HHH 6 HHH/HOO 0.207 OR HOO/HHH 4.84 HOO/ (HHH+HOH) 0.69

H being palmitic acid or stearic acid O is oleic acid and L is linoleic acid 90% of H in HOH is palmitic acid

Solid fat content at 5°C is 16.3 %, SFC at 20⁰C is 3.8%. Level of saturated fatty acids is 25.8 % (w/w) Symmetry ratio of the H20 triglycerides HOH/HHO is 5.4

Product Characteristics The product is filled into tubs at the end of the production line. Even though the product has a low level of solid, a substantial viscosity is present. This is illustrated by the line pressure of 4.2 bar. This pressure is the back pressure in the production line and measured close to the pump. The maximum potential crystallization of the triglycerides at filling temperature of 6 ⁰C (HHH+HOH+HHO+HLH=HOO) is 29.6% (w/w) at filling. The level of HHH is 1.9 %.

The product has a good filling viscosity, as indicated by the backpressure of 4.2 bars. After the filling product 1 has a quick increase in viscosity and stiffens up within minutes. Both characteristics are advantageous for filling at high speed. The product 1 is liquid enough at filling to provide a good filling pattern, but has sufficient viscosity after filling so that the tubs can move with high speed without spilling the content.

Structure assessment via TPA and panel assessment. The products are stored at 5°C for 1 month. Products are taken out of the refrigerator and measured within the 5 minutes of being exposed to room temperature (below 20⁰C) .

Figure 1 illustrates a plastic structure without brittleness. There is practically no deviation from a smooth line of force when penetrating the product. Maximum hardness is reflecting a force of 20Og. The retraction of the probe from the product also indicates a highly plastic and homogeneous structure. Panel assessment

A panel of 6 trained people judged the oral properties of the product. The product was stored for 1 month at 5°C when it was assessed.

Spreading

Product is spreading nicely scoring 1.5 on a range from 1 excellent to 5 non acceptable.

Mouthfeel

Mouthfeel was assessed in terms of melting properties of the product and the break-up of the emulsion relates to the taste release. For melting sensation the product 1 scored very good and the taste release was assessed to be very good.

Comparative example A Composition of product A: Fatphase: 67% fatblend,

0.15% Sorbitan ester 0.10% Monoglycerides (Dimodan HP)

0.10% Lecithin Water phase 32.2% water

0.4% salt

Sorbitan ester characteristics Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 37.6 % mono esters 44 % di esters 18.4 % tri esters Composition of fatty acid moieties 68 % palmitic acid 32 % stearic acid 0 % oleic acid Fatblend is a blend of 24% palm oil, 24% of a palm oil olein 32% of soybean oil and 20% of rapeseed oil. The fatblend is characterised by the following

HHH 2. 0 % (w/w) ,

HOH 18 .3 % (w/w) ,

HHO 2. 3 % (w/w) ,

HLH 6 O O (w/w) , HOO 16 .4 % (w/w)

HHH/HOH 0. 1 06 OR HOH/HHH 9.3

HHH/HOO 0. 1 19 OR HOO/HHH 8.34

HOO/ (HHH-hHOH ) 0. 8 11

H being palmitic acid or stearic acid 0 is oleic acid and L is linoleic acid 90% of H in HOH is palmitic acid

The fat blend was further characterised by a solid fat content at 5°C of 23.6 %, and a SFC at 20⁰C of 4.6% and a level of saturated fatty acids of 29.5 % (w/w) The symmetry ratio of the H2O triglycerides HOH/HHO is 7.4

Characteristics

The comparative example A was manufactured in the same way as product 1.

Recorded line pressure: 3.0 bar. The maximum potential crystallization of the triglycerides at filling temperature of 6°C (HHH+HOH+HHO+HLH=HOO) is 45% (w/w) at filling. The level of

HHH is 2.0 %. Surprisingly, comparative product A, even though the maximum potential crystallisation of the triglycerides is much higher than in product 1 (45% compared to 29.6%), does not have a good viscosity at filling. This is also illustrated by the significantly lower line- or backpressure (3.0 bar compared to 4.2 bar) . Product A is almost liquid at filling and flows in the tub if the tub is moved quickly, as is done in any industrial filling line. The lack of viscosity is such that the product tends to spill when the tub is moved. Furthermore product A has a much slower increase of viscosity than product 1.

Structure assessment via TPA and panel evaluation Products are stored at 5°C for 1 month. Products are taken out of the refrigerator and measured within the first 5 minutes of being exposed to room temperature (below 20⁰C) .

Figure 2 illustrates that the structure of the comparative product is characterized by strong variation of force that needs to be applied to maintain the penetration speed during the first penetration. The force varies in a bandwidth of more than 20Og. This variable force reflects a structure variation of 30% with respect to the final hardness of 60Og. This indicates that the product does not have a homogenous hardness. This is typical of post crystallisation often seen for palm oil based fat blends. Furthermore the overall hardness is much higher in product A than in product 1. The substantially higher hardness compared to product 1 according to the invention is also related primarily to the post crystallization behaviour of palm oil. Product A is thus inhomogeneous and characterized by a high degree of brittleness and absence of plasticity. In contrast, product 1 has a high homogeneity and good plasticity.

Product A contains sorbitan esters which are known to retard the β' -^ β transformation. However, as the comparative example shows, any sorbitan ester is by itself not enough to prevent post crystallisation.

Panel assessment

A panel of 6 trained people judged the oral properties of the comparative product A, 1 month stored at 5°C.

Spreading Product 2 does not spread nicely due to its brittleness and ruptures. This yields a score 3 on a range from 1 excellent to 5 non acceptable.

Mouthfeel Mouthfeel was assessed in terms of melting properties of the product and the break-up of the emulsion relates to the taste release. For melting sensation the product 2 scored very good (1) and taste release was assessed to be very good (1) .

Conclusion Example 1

Product 1 according to the invention has a smooth homogenous and plastic structure, delivering a quick melting and good emulsion break-up for an excellent mouthfeel. In addition, product 1 according to the invention displays good filling viscosity and a quick increase in viscosity after filling. This increased viscosity allows a rapid filling of tubs without disturbing the filling pattern and without spilling of the products out of the tub caused by movement of the tub in the filling line.

In contrast comparative example A has an inhomogeneous and brittle structure. The filling viscosity and slow increase of viscosity after filling for comparative example A impede the filling and movement of the tubs in the filling line due to spilling .

Example 2

Product 2, according to the invention: Composition of product: Fatphase: 60% fatblend,

0.25% Span 60 0.10% Monoglycerides (Dimodan HP)

0.10% Lecithin Water phase 39.15% water

0.4% salt

Span 60 characteristics:

Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 61.5 % mono esters 34 % di esters 4.5 % tri esters

Composition of fatty acid moieties 54 % palmitic acid 44 % stearic acid 2 % oleic acid

Fatblend: is mix of 33% palm oil 16% of a dry fractionated palm olein (iodine value 55), and 51% of sunflower oil. The oil is characterised by the following: Triglyceride profile HHH 2.7 % (w/w) , HOH 15.5% (w/w), HHO 2.8 % (w/w) , HLH 5.9 % (w/w) , HOO 12.2 % (w/w)

Ratios of triglycerides HHH/HOH 0.174 OR HOH/HHH 5.7 HHH/HOO 0.22 OR HOO/HHH 4.52 HOO/ (HHH+HOH) 0.67

Solid fat content 5°C is 22.0 %, SFC at 20⁰C is 6.1%. Level of Saturated fatty acids is 30.6 % (w/w)

Symmetry ratio of the H2O triglycerides HOH/HHO is 5.5

Product Characteristics

The product 2 was manufactured in the same way as the other products.

The maximum potential crystallization of the triglycerides at filling temperature of 6°C (HHH+HOH+HHO+HLH=HOO) is 39.1% (w/w) at filling. The level of HHH is 2.7 %.

The product is filled into tubs at the end of the production line. Even though the product has a low level of solid, a substantial viscosity is present. The maximum potential crystallization of the triglycerides at filling temperature of 6 C (HHH+HOH+HHO+HLH=HOO) is 39.1% (w/w) at filling. The level of HHH is 2.7 %.

The product has a good filling viscosity and quickly increases in viscosity and stiffens up within minutes. Both characteristics are advantageous for filling at high speed. The product 1 is semi-liquid enough at filling to provide a good filling pattern, but has sufficient viscosity so that the tubs can move with high speed without spilling the content.

Figure 3 illustrates a plastic structure without brittleness. There is practically no deviation from a somewhat fractured line of force when penetrating the product. However, relative deviations from smooth line still indicate a quite homogeneous structure. Maximum hardness is reflecting a force of 815 g. The retraction of the probe from the product also indicates a plastic and homogeneous in structure.

Panel assessment A panel of 6 trained people judged the oral properties of the product. The product was stored for 1 month at 5°C when it was assessed.

Spreading Product is spreading nicely score 1.0 on a range from 1 best to 5 non acceptable.

Mouthfeel Mouthfeel was assessed in terms of melting properties of the product and the break-up of the emulsion relates to the taste release. For melting sensation the product 1 scored very good and the taste release was assessed to be 2 good.

Comparative example B Fatphase: 60 % fatblend,

0.4 % Sorbitan ester 0.10% Monoglycerides (Dimodan HP) 0.10% Lecithin

Water phase 39.0 % water

0.4% salt

Sorbitan ester characteristics Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol

61.5 % mono esters

34 % di esters

4.5 % tri esters Composition of fatty acid moieties

54 % palmitic acid

44 % stearic acid

2 % oleic acid

Fatblend is a blend of 50% palm oil, 50% of sunflower oil. The fatblend is characterised by the following

HHH 3 . 8 \ > (w/w) ,

HOH 14 . 1 % (w/w) , HHO 2 . 9 % > (w/w) ,

HLH 5 . 6 \ > (w/w) ,

HOO 11 . 1 % (w/w) HHH/HOH 0.27 OR HOH/HHH 3.71

HHH/HOO 0 .34 OR HOO/HHH 2 .92

HOO/ (HHH+HOH) 0 .62

H being palmitic acid or stearic acid O is oleic acid and L is linoleic acid 91.5% of H in HOH is palmitic acid

The fat blend was further characterised by a solid fat content at 5°C of 23.7 %, and a SFC at 20⁰C of 7.4% and a level of saturated fatty acids of 31.8 % (w/w) The symmetry ratio of the H2O triglycerides HOH/HHO is 4.86.

Characteristics The comparative example B was manufactured in the same way as the other products.

The maximum potential crystallization of the triglycerides at filling temperature of 6°C (HHH+HOH+HHO+HLH=HOO) is 37.5% (w/w) at filling. The level of HHH is 3.8 %.

Not surprisingly, seen the solid levels and in particular the

HHH level also comparative product 4 does have a good viscosity at filling.

Structure assessment via TPA and panel evaluation

Products are stored at 5°C for 1 month. Products are taken out of the refrigerator and measured within the first 5 minutes of being exposed to room temperature (below 20⁰C) .

Figure 4 illustrates that the structure of the comparative product is characterized by very strong variation of force that needs to be applied to maintain the penetration speed during the first penetration. The force varies in a bandwidth of more than 30Og. This variable force reflects a structure variation of 30% with respect to the final hardness of 79Og. This indicates that the product does not have a homogenous structure. This is typical of post crystallisation often seen for palm oil based fat blends. Even though the HHH triglycerides as well as the total amount of potentially solid triglycerides are similar for product 2 and comparative product B, the latter is more prone to develop inhomogenieties . This despite the fact that similar levels of final hardness are reached.

Panel assessment

A panel of 6 trained people judged the oral properties of the product, 1 month stored at 5°C.

Spreading

Comparative B does not spread nicely due to its brittleness and ruptures and free water. This yields a score 4 on a range from

1 excellent to 5 non acceptable.

Mouthfeel

Mouthfeel was assessed in terms of melting properties of the product and the break-up of the emulsion relates to the taste release. For melting sensation the product B scored acceptable (3) and taste release was assessed to be not acceptable (4) .

Conclusion example 2

In comparison of product 2 and B it is found that both products deliver a sufficient viscosity during the manufacturing process to pack the samples at industrial throughput. However, it is found that for comparative product B the effect of the fat composition is such that the resulting product is of insufficient quality. Despite the fact that the same emulsifier (sorbitan ester) is used as in the products according to the invention the benefits with respect to the product structure (homogeneity) and product performance on consumption (mouthfeel: melting and flavour release) could not be achieved. In contrast to this is product 2, according to the invention delivering good oral perception. This even though the level of Sorbitan ester in the product was increased to adequately interact with HHH triacylglcerides . The example 2 thus clearly documents that the specific combination of fully saturated (HHH) and mixed saturated-unsaturated triglycerides (HOH and HOO) with sorbitan esters is key to the surprising functionality found.

Example 3 Product 3, according to the invention Composition of product: Fatphase: 60% fatblend, 0.25% Span 60

0.10% Monoglycerides (Dimodan HP) 0.10% Lecithin

Water phase 39.15% water

0.4% salt

Span 60 characteristics Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol

61.5 % mono esters

34 % di esters

4.5 % tri esters Composition of fatty acid moieties

54 % palmitic acid

44 % stearic acid

2 % oleic acid Fatblend: is mix of 24% palm oil 12% of a dry fractionated palm olein (iodine value 55), and 64% of soybean oil. The oil is characterised by the following:

Triglyceride profile HHH 1.9 % (w/w) , HOH 10.6 % (w/w) , HHO 2.0 % (w/w) , HLH 5.6 % (w/w) , HOO 9.8 % (w/w)

Ratios of triglycerides

HHH/HOH 0.18 OR HOH/HHH 5.6 HHH/HOO 0.194 OR HOO/HHH 5.16 HOO/ (HHH+HOH) 0.78

H being palmitic acid or stearic acid 0 is oleic acid and L is linoleic acid 88.5 % of H in HOH is Palmitic acid

Solid fat content 5°C is 16.6 %, SFC at 20⁰C is 3.7%. Level of Saturated fatty acids is 27.1 % (w/w) Symmetry ratio of the H20 triglycerides HOH/HHO is 5.3.

Product Characteristics

The products 3 is manufactured as described above and applied to the other products. Samples are taken at the end of the votator line. The sample is rapidly (less than 5 minutes) transferred into a Rikagu X-ray machine. Measurement show that the sample is in the beta polymorph. The application of sorbitan esters to Palm oil based blends is proven in literature to hamper polymorphic transition of β' to β and thus is this result highly surprising.

On storage and temperature cycling 20⁰C for 24 hours and storage and 1 month storage at 5 degree no further change of polymorphic transition could be identified. This illustrates that we have identified a unique way to harness Palm oil containing compositions against re-crystallisation phenomena relating to polymorphic transitions.

Claims

1. An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides wherein H is palmitic or stearic acid and 0 is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to 0.27, the ratio HOO/HHH is from 3 to 8 and wherein HOH the palmitic acid level in the H fractions is at least 60 % and wherein the emulsifier comprises sorbitan ester of fatty acid wherein at least 40% of the sorbitan ester of fatty acid is a sorbitan mono ester of fatty acid.

2. Emulsion according to claim 1 wherein the fat phase has a saturated fatty acid (SAFA) level of between 15% and 45%, preferably between 20% to 40% and most preferably between 24% and 38%.

3. Emulsion according to any of claim 1 to 2 wherein the fat phase also comprises HHO and the ratio of HOH/HHO is more than 3, preferably more than 4, more preferably between 3 and 7, and most preferably between 4 and 7.

4. Emulsion according to claim 3 wherein the ratio of HOO/ (HOH+HHH) is from 0.65 and 0.8.

5. Emulsion according to any of claims 1 to 4 wherein the fat phase comprises palm oil olein.

6. Emulsion according to claim 5 wherein the fat phase comprises palm oil and the ratio of palm oil to palm oil olein is from 3:2 to 4:1.

7. Emulsion according to claim 5 or 6 wherein the palm oil olein is a dry fractionated palm oil olein.

8. Emulsion according to any of the claim 1 to 7 wherein the emulsion is fat continous.

9. Emulsion according to any of the claims 1 to 8 wherein at least 50% of the sorbitan ester of fatty acid is a sorbitan mono ester of fatty acid, preferably at least 60%.

10. Emulsion according to any of the claims 1 to 9 wherein the fatty acid in the sorbitan ester of fatty acid is selected from the group comprising, lauric acid, myristic acid, palmitic acid or stearic acid, oleic acid.

11. Emulsion according to claim 10 wherein the fatty acid is characterised by a ratio of stearic acid to palmitic acid between 3 to 1 and 1 to 3.

12. Emulsion according to any of the claims 1 to 11 wherein, sorbitan ester of fatty acid is present in an amount from 0.05 to 2 wt%.