WO2021107856A1

WO2021107856A1 - Non-hydrogenated fat composition

Info

Publication number: WO2021107856A1
Application number: PCT/SE2020/051140
Authority: WO
Inventors: Jeroen Demeurisse; Laure-Anne MERCKAERT
Original assignee: Aak Ab
Priority date: 2019-11-29
Filing date: 2020-11-27
Publication date: 2021-06-03
Also published as: EP4065676A1; EP4065676A4

Abstract

A non-hydrogenated fat composition comprises a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues. Also provided are a process for producing the composition, a dough comprising the non-hydrogenated fat composition and various food products comprising the non-hydrogenated fat composition.

Description

NON-HYDROGENATED FAT COMPOSITION

Field of the Invention

The present invention relates to non-hydrogenated fat compositions, especially edible compositions, processes for producing such compositions and various edible products comprising such compositions.

Background to the Invention

Fat compositions are used in various food products. Non-hydrogenated fat compositions are generally preferred for their health advantages over hydrogenated fats, which in the case of a partial hydrogenation contain higher levels of trans fats. In order to ensure low levels of trans fats, many food products contain saturated fatty acids, such as palm oil, rather than partially hydrogenated fats. Palm oil has a good combination of properties for use in many food products, but the widespread production of palm oil has been the subject of environmental concern. It has also been found that excessive intake of palmitic acid, which is the primary fatty acid residue in palm oil, increases blood levels of low-density lipoprotein and total cholesterol, and so increases risk of cardiovascular diseases. Accordingly, alternatives to palm oil are sought.

The development of alternative fat compositions is not a straightforward task, however. When a fat composition is used in a dough for producing a baked product such as a biscuit or pastry, the fat composition should provide a dough which is not crumbly and has a smooth, non-sticky texture, so as to ensure that problems do not arise when cutting or laminating the dough. Moreover, the dough should not suffer from excessive “oiling out” and the baked product should itself have a smooth surface and an even colour. When a fat composition is used as a filling fat, it should have a good texture, be fast-melting and be non-waxy, so as to provide a good mouthfeel.

A further issue which can affect some products is fat blooming. This occurs when fats of one crystal form recrystallize in a different crystal form on the surface of chocolate confectionary, or when fat migrates from the interior to the surface of a coated product and crystallizes there. In either case, recrystallization of the fat, a polymorphic transition or a crystallisation in the wrong polymorphic form causes the formation of visible spots at the surface of the product, a loss of shine, altered product texture and/or softening. It would be beneficial to provide fat compositions which do not suffer from blooming, or reduce blooming.

When mixtures of fats are used, the issues of compatibility and stability also arise. In particular, blends of different fat compositions can form eutectic mixtures, which have a lower melting point than either individual component of the blend. In such cases, the solid fat content of the composition is disadvantageously lowered, which can result in a texture which is less desirable in various applications.

In other cases, and in particular when using fats high in symmetrical triglycerides (SUS, in which S indicates saturated fatty acid residue, U indicates unsaturated fatty acid residue), there is a risk of the formation of large beta crystals. These crystals have a negative impact on the texture of the fat, and can also have undesirable results in baked products, especially in laminated products where it is desirable for the layers of fat to be smooth and uniform. Moreover, in filling fats these big crystals can be felt as grains in the mouth.

Summary of the Invention

The present invention provides fat compositions which can be used as alternatives to palm oil and which provide a desirable combination of properties when used in doughs or batters for baked products, as filling fats, as laminating fats or in emulsified compositions. These fat compositions also have health and environmental advantages.

According to a first aspect of the invention there is provided a non-hydrogenated fat composition comprising a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non- hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues.

According to a second aspect of the invention, there is provided a process for producing a non-hydrogenated fat composition comprising: blending an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non- hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues.

In further aspects, a dough or batter, and an edible product, each comprising the non- hydrogenated fat composition, are provided, as well as methods for producing these. An emulsified composition, a whipped edible product and a filling fat composition are also provided, as is the use of the non-hydrogenated fat composition for inhibiting the formation of bloom on the surface of an edible product.

The non-hydrogenated fat compositions disclosed herein are appropriate alternatives to palm oil for use in various baked products, emulsified compositions and filling fats. In baked products, the compositions provide a good quality dough or batter which can be easily worked or processed. The baked products produced using such a dough are also of high quality and have a thickness and diameter for a given weight of baked biscuit, which is similar to that achieved with the use of palm oil. The compositions also have good properties for use as laminating fats, such as an appropriate texture and solid fat content.

In filling fats, non-hydrogenated fat compositions disclosed herein have good whipping properties, are fast-melting, have a non-waxy texture and provide a good mouthfeel. The fat compositions disclosed herein also have health advantages. In particular, they have a higher ratio of C18:0 fatty acid residues, which are believed to have a neutral effect of cholesterol, to C16:0 fatty acid residues, which are known to increase blood levels of cholesterol. The level of saturated fatty acid residues can also be decreased as compared with palm oil.

It is also believed that the use of milk fat, and in particular the short chain fatty acid residues contained therein, such as C4:0 and C6:0 fatty acid residues, in combination with the interesterified triglyceride comprising stearic acid fatty acid residues, reduces fat blooming in chocolate-coated products, and increases crystallisation speed in filling fats, resulting in an improved texture.

Blends of non-hydrogenated fats which comprise stearic acid (C18:0) fatty acid residues with milk fat can form eutectic mixtures, which can lower the melting point of the mixture below those of both of the components individually. This problem has been solved by the provision of a non-hydrogenated fat composition, which comprises an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat. Interesterification has been found to avoid the formation of a eutectic mixture, which in turn increases the solid fat content of the blend.

Brief Description of the Figures

Figure 1 is a graph which shows the solid fat content, at various temperatures, of a blend which comprises milk fat having a melting point of 41 °C and shea butter.

Figure 2 is a graph which shows the solid fat content, at various temperatures, of a blend which comprises milk fat having a melting point of 41 °C and interesterified shea olein.

Description of Various Embodiments The fat composition of the present invention is a non-hydrogenated composition. The term “non-hydrogenated” has its usual meaning in the art that the fat composition, or any of its component fats, has not been subjected to a hydrogenation process. Typically, non-hydrogenated fat compositions disclosed herein comprise less than 1% by weight trans fatty acid residues, preferably less than 0.5% by weight trans fatty acid residues, based on the total C4-C24 fatty acid residues.

The term “fatty acid residue”, as used herein, refers to a C4-C24 fatty acid chain of a triglyceride. The fatty acid composition of an oil or fat can be determined by a gas chromatographic analysis of the methyl ester derivatives, prepared by transesterification. The technique of gas-liquid chromatography (GLC), also referred to as gas chromatography (GC), is a form of partition chromatography in which the mobile phase is a gas and the stationary phase is a liquid. The sample is volatilised during injection and an equilibrium is formed between the gas phase and the liquid phase, which is fixed at the inner wall of the column. When the sample contains different components, they diffuse into the liquid phase to varying degrees according to their individual equilibrium constant, and so travel down the column at different rates. This results in different retention times, and thus a physical separation. The separated components emerge from the end of the column exhibiting peaks of concentration, ideally with a Gaussian distribution. These peaks are detected by the Flame Ionization Detector (FID), which converts the concentration of the component in the gas phase into an electrical signal, which is amplified and passed to a continuous recorder, so that the progress of the separation can be monitored and quantified. A suitable method is lUPAC method 2.304.

The non-hydrogenated fat composition disclosed herein comprises at least 10% by weight stearic acid (C18:0) fatty acid residues. Preferably, the composition comprises at least 15%, more preferably at least 20%, and most preferably at least 25% by weight stearic acid (C18:0) fatty acid residues, based on the total C4-C24 fatty acid residues. Typically the composition comprises at most 60% or more usually at most 45% by weight stearic acid (C18:0) fatty acid residues, based on the total C4-C24 fatty acid residues. The presence of a higher level of stearic acid (C18:0) fatty acid residues allows good properties to be achieved in doughs, baked products, filling fats and margarines, without the need for high levels of palmitic acid (C16:0) fatty acid residues. Use of fats with high levels of stearic acid (C18:0) fatty acid residues rather than palmitic acid (C16:0) fatty acid residues has the advantage that stearic acid (C18:0) fatty acid residues are believed to have a neutral effect on cholesterol levels, whereas excessive intake of palmitic acid (C16:0) is known to raise blood cholesterol levels.

Conversely, therefore, it is preferred that the non-hydrogenated fat composition comprises a low level of palmitic acid (C16:0) fatty acid residues. Preferably, the composition comprises palmitic acid (C16:0) fatty acid residues in an amount from 2% to 30%, preferably from 5% to 20%, more preferably from 7% to 12% by weight, based on the total C4-C24 fatty acid residues.

The ratio of stearic acid (C18:0) fatty acid residues to palmitic acid (C16:0) fatty acid residues in the non-hydrogenated fat composition is preferably in the range 0.5:1 to 15:1 , more preferably in the range 0.8:1 to 10:1 , still more preferably in the range 1 :1 to 5:1 , most preferably in the range 1 :1 to 4:1.

The non-hydrogenated fat compositions disclosed herein also typically contain a lower level of saturated fatty acid residues than similar solutions based on palm oil, which are known to increase blood levels of low-density lipoprotein and total cholesterol. The total amount of saturated fatty acid residues in the non-hydrogenated fat composition is preferably from 25 to 65%, more preferably from 30% to 50%, most preferably from 30% to 45% by weight, based on the total C4-C24 fatty acid residues.

The non-hydrogenated fat composition disclosed herein also comprises butyric acid (C4:0) fatty acid residues, and caproic acid (C6:0) fatty acid residues, each in an amount of at least 0.2% by weight, based on the total C4-C24 fatty acid residues. The presence of these short chain fatty acid residues, even in small amounts, in combination with the interesterified triglyceride comprising stearic acid fatty acid residues, is believed to provide a reduction of fat blooming in chocolate-coated products, and an increase in crystallisation speed in filling fats, resulting in an improved texture. These short chain fatty acid residues are not generally found in vegetable fats, but are present in milk fat. Preferably, the amount of butyric acid (C4:0) fatty acid residues in the composition is from 0.2% to 4%, more preferably from 0.2% to 2%, most preferably from 0.3% to 1% by weight, based on the total C4-C24 fatty acid residues. Likewise, the amount of caproic acid (C6:0) fatty acid residues in the composition is preferably from 0.2% to 4%, more preferably from 0.2% to 2%, most preferably from 0.3% to 1% by weight, based on the total C4-C24 fatty acid residues.

The non-hydrogenated fat compositions disclosed herein typically contain a significant amount of oleic acid (C18:1) fatty acid residues. The non-hydrogenated fat composition preferably comprises oleic acid (C18:1) fatty acid residues in an amount from 20% to 60%, more preferably from 30% to 55% by weight, based on the total C4-C24 fatty acid residues. Oleic acid fatty acid residues are advantageously more stable than other unsaturated fatty acid residues.

The non-hydrogenated fat composition disclosed herein is a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat. These components are blended at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5. The ratio is typically in the range 60:40 to 95:5, more typically in the range 70:30 to 90:10.

In a preferred embodiment, the non-hydrogenated fat composition contains less than 1% by weight, or is entirely free of fatty acid residues from palm oil, or palm oil fractions.

The solid fat content of the non-hydrogenated fat composition at 35°C is preferably less than 15% by weight, more preferably less than 10% by weight and most preferably less than 8% by weight, based on the total weight of the composition. The solid fat content can be measured using Nuclear Magnetic Resonance (NMR) spectroscopy, as described in the lUPAC Standard Method lUPAC 2.150a or AOCS Official Method Cd 16b-93. A low solid fat content at 35°C is associated with a non-waxy mouthfeel when the composition is used as a filling fat. The interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues can be produced by chemical or enzymatic interesterification methods as are known in the art. For example, interesterification can be carried out in the presence of a chemical catalyst such as sodium methylate, or in the presence of an enzyme (lipase) as the catalyst. Usually the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is produced using a chemical interesterification process. Interesterified triglycerides comprising stearic acid (C18:0) fatty acid residues can typically be characterised by their StStO/StOSt triglyceride ratio, where St is a stearic acid residue and O is an oleic acid residue. This ratio can be determined by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD). The sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined by means of High Performance Liquid Chromatography (HPLC) on Silver Ion columns and detected by ELSD. These methods are known and suitable methods are available at commercial laboratories, such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis.

Triglycerides which have been subjected to a complete randomization process tend towards a statistical ratio of 2, whereas for natural triglycerides, which have not been subjected to an interesterification process, the ratio is usually in the range 0.1 to 0.2. The interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues which is used in the present invention generally comprises StStO triglycerides and StOSt triglycerides, and the triglyceride ratio StStO/StOSt in the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is usually at least 0.8, preferably at least 1.2, more preferably at least 1.5 and even preferably at least 1.8. In an embodiment, the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is fully interesterified and therefore has a triglyceride ratio StStO/StOSt of 2.

Since it is not necessary for the non-hydrogenated milk fat to be interesterified, the triglyceride ratio StStO/StOSt in the non-hydrogenated fat composition can be lower, but it is usually at least 0.4, preferably at least 0.8, more preferably at least 1.2, even more preferably at least 1.5 and most preferably at least 1.8. The interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues which is used in the present invention can be obtained by subjecting a non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues to an interesterification process as discussed above. The non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues can be any which comprises sufficient stearic acid (C18:0) fatty acid residues to provide the desired amount of such residues in the non-hydrogenated fat composition. Typically, the non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues comprises 15 to 60%, more typically 20 to 40% by weight stearic acid (C18:0) fatty acid residues, based on the total C4-C24 fatty acid residues in this component. The interesterification process does not affect the amount of stearic acid (C18:0) fatty acid residues which are present. Accordingly, the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues also typically comprises 15 to 60%, more typically 20 to 40% by weight stearic acid (C18:0) fatty acid residues, based on the total C4-C24 fatty acid residues in this component.

The non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues is preferably shea butter, or a shea fraction such as shea stearin or shea olein, most preferably shea olein. Accordingly, the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is preferably interesterified shea butter, or an interesterified shea fraction such as interesterified shea stearin or interesterified shea olein, most preferably interesterified shea olein. The use of shea or a shea fraction is particularly advantageous due to its high level of stearic acid (C18:0) fatty acid residues and low level of palmitic acid (C16:0) fatty acid residues.

The other required component of the blend is non-hydrogenated milk fat. Preferably, the non-hydrogenated milk fat is anhydrous non-hydrogenated milk fat, which typically comprises less than 1wt% water, preferably less than 0.5wt% water, more preferably less than 0.2wt% water.

Preferably, the non-hydrogenated milk fat is a relatively high melting point milk fat fraction. Such fractions have been found to provide particularly good texturizing properties when used in the non-hydrogenated fat composition disclosed herein. Accordingly, it is preferred that the non-hydrogenated milk fat has a melting point of at least 32°C, more preferably at least 36°C, most preferably at least 40°C. The non-hydrogenated fat composition can consist entirely or essentially of the blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat. Alternatively, other components may be present, such as further non-hydrogenated fats. Such further non-hydrogenated fats could be those high in stearic acid residues, such as e.g. cocoa butter, sal fat, illipe fat, or mango kernel fat. Alternatively, the further non-hydrogenated fat can be a liquid oil such as e.g. sunflower oil or rapeseed oil. When present, such further non-hydrogenated fats are typically present in an amount up to 50wt%, preferably up to 40wt%, more preferably up to 30wt%, still more preferably up to 20wt% and most preferably up to 10wt%, based on the total weight of the non-hydrogenated fat composition.

The non-hydrogenated fat composition disclosed herein can be used in various applications.

In one aspect, the composition can be used as a laminating fat. When used as a laminating fat, it is preferred that the fat has a plastic consistency, similar to that of the dough with which it is used. In order to provide such a consistency, it is preferred that the composition comprises at least 1wt% water, more preferably at least 2wt% water. It is also preferred that the non-hydrogenated fat composition is crystallised. Crystallisation can be carried out by means of a scraped surface heat exchanger, for example. Crystallising the composition can also be advantageous in other circumstances, such as when the composition is used as a component of a dough.

In another aspect, the composition can be used in an emulsion. Such emulsions can be used as spreads or in baking. An emulsified composition according to the present disclosure comprises water emulsified in the non-hydrogenated fat composition, wherein the amount of water in the emulsified composition is 5 to 20% by weight based on the total weight of the emulsified composition.

The emulsified composition is typically a water-in-oil emulsion. The composition is similar to margarine, but unlike margarine it contains milk fat, which may provide an improvement in flavour. The emulsified composition can be produced in the same way as margarine. Such processes are well known in the art.

In a further aspect, there is provided a dough or a batter for forming an edible product, wherein the dough or batter comprises a non-hydrogenated fat composition as disclosed herein.

In an embodiment, the dough or batter comprises: (i) 5% to 40% by weight, based on the total weight of the dough or batter, of a non-hydrogenated fat composition as disclosed herein; (ii) 5% to 75% by weight, based on the total weight of the dough or batter, of flour; and (iii) 0% to 50% by weight, based on the total weight of the dough or batter, of sugar. It has been found that doughs as disclosed herein are of high quality and can be easily worked.

In accordance with the present disclosure the term "dough", is considered to encompass both soft and stiff dough, which types of dough are well known in this field.

The dough or batter preferably comprises 10% to 35% by weight, more preferably from 15% to 30% by weight, based on the total weight of the dough or batter, of a non- hydrogenated fat composition as disclosed herein.

The dough or batter preferably comprises flour in amount of between 10 wt% to 70 wt%, such as 20 wt% to 65 wt%. Preferably, the flour is selected from cereal flour, wheat flour (strong flour, medium flour, soft flour, and the like), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, and the like.

In a preferred embodiment of the present invention, the dough or batter may comprise sugar in an amount of between 10 wt% and 40 wt% sugar, for example between 15 wt% and 35 wt%. In accordance with the present invention, the term "sugar" is considered to encompass both sugars and sugar substitutes, such as artificial sweeteners.

The dough or batter may also comprise one or more further wet ingredients. In an embodiment, the dough or batter further comprises one or more further ingredients selected from eggs, water, liquid emulsifier, liquid sugar and syrups, milk, liquid flavours, liquid colourants, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators and liquid enzymes. In particular, a batter as disclosed herein may comprise wet ingredients selected from water, eggs and milk, and mixtures thereof, in an amount from 20% to 90%, based on the total weight of the batter.

The dough or batter may also comprise one or more further dry ingredients. In an embodiment, the dough or batter further comprises one or more further ingredients selected from milk powder, sugar, sugar substitutes, protein, emulsifiers, starch, salt, spices, flavour components, powdered colourants, cocoa, thickening and gelling agents, egg powder, enzymes, gluten, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants and acidity regulators.

It will be appreciated that the types and amounts of wet and dry components incorporated into the dough or batter composition will dependent on the edible food product to be formed. It is considered that a person of skill in the art in this field would be able to select the necessary components, and their relative amounts, according to the desired final product.

In a further aspect, there is provided a process for forming the dough or batter. The process comprises blending the components (i), (ii) and (iii). It will be understood that the components of the dough can be combined using any known techniques in the art. Suitable mixing devices are well known in the art and include those, for example, sold by Hobart, Fimar, GAM, Sirman, and Sammic.

The dough or batter can be used to form an edible product. Thus in a further aspect, there is provided an edible product, such as a baked edible product, formed from the dough or batter disclosed herein. The edible product can be a biscuit, cake, muffin, donut or pastry, for example. Preferably, the edible product is a biscuit. These baked products are of high quality and have a thickness and diameter for a given weight of baked biscuit, which is similar to that achieved with the use of palm oil.

In an embodiment, the edible product is coated, preferably with chocolate. The non- hydrogenated fat composition disclosed herein can be used in such products for inhibiting the formation of bloom on the surface of the product.

In a further aspect, there is provided a process for forming such an edible product, which comprises cooking the dough or batter.

In a further aspect, the invention provides a filling fat, which comprises the non- hydrogenated fat composition and sugar. Preferably, the non-hydrogenated fat composition is present in an amount of 5-95wt%, based on the total weight of the filling fat, and the sugar is present in an amount of 5-95wt% based on the total weight of the filling fat. Preferably, the filling fat further comprises an emulsifier.

In a further aspect, the invention provides a whipped edible product, which comprises the non-hydrogenated fat composition. Preferably, the whipped product further comprises sugar. The whipped product may further comprise an emulsifier, such as lecithin.

These filling fats and whipped products have good whipping properties, are fast-melting, have a non-waxy texture and provide a good mouthfeel. The filling fat or the whipped edible product can be used as a filling in various products, such as biscuits, doughnuts and cakes.

The attractiveness of a filling is largely determined by its sensory properties and its appearance (hardness consistency, melt-off and flavor release). It is also important that these sensory properties are maintained over time. Accordingly, the non-hydrogenated fat compositions disclosed herein are particularly suitable for use in filling fats.

Examples

The following non-limiting Examples illustrate the present invention.

Example 1

A non-hydrogenated fat composition (Composition A) was produced by blending 85wt% interesterified shea olein with 15wt% anhydrous milk fat having a melting point of 41 °C. Interesterification of the shea olein can be carried out by the following method:

The shea olein is vacuum dried for at least 2 hours at 125 ° C, and then cooled to 85 °C. 0.2-0.3% sodium methylate is added and the oil is stirred for 1 hour under vacuum. The reaction is stopped by adding 10% (based on the weight of the fat) of a 20% solution of phosphoric acid. The water and fat layers are separated. Warm water (70-80°C) is added continuously until the pH of the wash water is neutral. The water and fat layers are separated ( e.g . by centrifuge). The composition is then vacuum dried for 30 minutes at 90 °C with stirring. The composition is bleached with 2% bleached soil and with a 1 %o filter aid for 30 minutes at 80-90 °C. The composition is then filtered through a packed filter.

The interesterified shea olein had a triglyceride ratio StStO/StOSt of 1.7 (6.3 wt% StStO and 3.8 wt% StOSt, as determined by HPLC-ELSD). The following comparative compositions were also produced:

Composition 1 : Palm oil

Composition 2: 50wt% anhydrous milk fat having a melting point of 41 °C blended with 50wt% high oleic sunflower oil

Composition 3: 30wt% anhydrous milk fat having a melting point of 41 °C blended with 70wt% high oleic sunflower oil

Composition 4: Interesterified palmolein IV56

The compositions are shown below:

Table 1

In the above table:

Cx:y refers to a fatty acid residue having x carbon atoms and y double bonds. T indicates the presence of a trans double bond. The level is determined using fatty acid methyl esters prepared from the composition, according to lUPAC method 2.304;

MU FA refers to monounsaturated fatty acid residues;

PUFA refers to polyunsaturated fatty acid residues; SAFA refers to saturated fatty acid residues;

Trans refers to trans fatty acid residues;

SFCz°C refers to the solid fat content of the composition at temperature z, measured according to lUPAC 2.150a.

Composition A has higher level of C18:0 fatty acid residues and a lower level of C16:0 fatty acid residues than Compositions 1 , 2, 3 and 4.

Example 2

Compositions A, 1 , 2 and 3 were used to produce short pastry biscuits and chocolate chip biscuits according to the following methods.

Short pastry biscuits

Compositions A, 1 , 2 and 3 were crystallised using a scraped surface heat exchanger. Short pastry biscuits were then produced according to the following recipe and method:

Table 2

Method:

Mix the fat composition, sugar and salt using a Hobart mixer (5I bowl) and paddle for 1 minute at speed 1. Scrape down the bowl. Mix another minute at speed 2. Scrape down the bowl. Add the water and inverted sugar syrup while mixing, for 1 minute at speed 2. Scrape down the bowl. Mix for another 30 seconds at speed 2. Scrape down the bowl. Add the flour (together with baking powder and skimmed milk powder) and mix 1 for minute at speed 1. Scrape down the bowl. Sheet the dough to 5 mm using a laminating machine (Roll-fix 60). Cut cookies with a metal ring of 50 mm diameter. Bake in a deck oven for 15 minutes at 180°C.

Chocolate chip biscuits Compositions A, 1 , 2 and 3 were crystallised using a scraped surface heat exchanger. Chocolate chip biscuits were then produced according to the following recipe and method:

Table 3

Method:

Blend the fat composition, wheat flour, sugar, salt, vanilla and caramel for 1 minute at speed 1 in Hobart with paddle. Add the water during the last 10 seconds. Blend further for 1.5 minutes at speed 2. Add the chocolate chips and blend 30 seconds at speed 1. Make small dough pieces of 20g with ice scoop. Bake in deck oven for 15 minutes at 200°C (top) / 180°C (down). Example 3

Various properties of the dough and the baked biscuits were measured as follows:

Dough firmness

A penetration test is used to measure the firmness of the dough. The force necessary to achieve a penetration depth of 10 mm, under defined conditions, is measured.

Measurement device: TA.XT₂, Load cell: 5kg; Probe: 4.4 mm cylinder probe aluminium - - P/4

TA.XT₂-settings: Pre-test speed: 1mm/s, Test speed: 2mm/s, Post-test speed: 2mm/s, compression depth: 10mm

Sample preparation: laminate the dough to a thickness of 20 mm and cut out with metal ring of 50 mm diameter.

Dough quality

Dough quality is assessed on a scale of 1-5 as follows:

1 - Very sticky - difficult to laminate or cut

2

3 - Too dry - crumbly dough - lumpy dough - not holding together

4

5 - Smooth - not sticky during laminating or cutting.

Oiling out

Three filter papers (Whatmann #4 110 mm) were weighed. The dough was laminated to a thickness of 20 mm circles cut out with a dough cutter. Each sample was placed on a filter paper for 1h. After 1 hour, the dough pieces were taken off the paper and the empty filter papers were left to rest for another hour, so the water can evaporate and only the fat is left. The three filter papers were then weighed together again and the difference vs the starting weight was calculated. The amount of oil released divided by the weight of the dough samples provides the g oil release/kg dough.

Biscuit hardness

Texture is an important element of short pastry quality in terms of consumer acceptance. To measure this parameter, a snapping technique, known as 3-point bending test is used to evaluate hardness and crispiness of short pastry. The force necessary to achieve a snap, under defined conditions, is measured.

Measurement device: TA.XT₂, Load cell: 5kg; Probe: 3-Point Bending Rig (HDP/3PB) TA.XT₂-settings: Pre-test speed: 1mm/s, Test speed: 3mm/s, Post-test speed: 10mm/s, distance: 5mm

Sample preparation: Fresh samples (2 hours after baking) are measured without being stored in a container.

Surface smoothness

Surface smoothness is assessed by visual observation, based on a scale of 1-5 as set out below:

1 - Very uneven - large bubbles - large lumps

2

3 - Small grains - slightly sandy feeling - small bubbles

4

5 - Even - smooth - no bubbles

Biscuit thickness and diameter/baked biscuit weight

Biscuit thickness and diameter are measured using calipers. The diameter can be divided by the weight of the biscuit to provide the diameter/baked biscuit weight.

Spread factor

The spread factor can be calculated by dividing the biscuit diameter by the biscuit thickness.

The results were as follows:

Table 4

Table 5

Composition A provides good results, demonstrating that it can be used as an alternative to palm oil. In particular, the thickness/baked weight biscuit and diameter/baked weight cookie (mm/g) are similar for Composition A and palm oil (Composition 1). Moreover, Composition A appears to provide overall improved dough quality and oil binding, as compared with alternatives based on the combination of non-hydrogenated milk fat with high oleic sunflower oil (Compositions 2 and 3).

Example 4

Two vanilla filling fats were made using Composition A and Composition 4, according to the following recipe:

Table 6

The fat composition was heated to 45°C. Sugar, vanillin and soy lecithin were then added. The temperature of the filling was kept at 30°C by means of a water bath.

The filling fat was then whipped at speed 1 for 1 minute, after which the filling fat was scraped down from the sides of the bowl.

The filling fat was then whipped at speed 2 for 30 seconds, after which the filling fat was scraped down from the sides of the bowl. This step was repeated three further times.

The resulting creams were then cooled using the following procedure:

The creams were filled into cups, which were then stored for 5 min at 15°C. The cups were then moved to 10°C for 5 min and finally to 5°C for another 5 min. After this cycle the filling has a temperature of 15°C.

Example 5 The properties of the creams were then tested before and after cooling as follows:

Specific volume

The specific volume (ml/g) is measured by dividing the volume (ml) by the weight (g). A sample cup with a volume of 100 ml can be used.

Firmness

A penetration test is used to measure the firmness. The force necessary to achieve a penetration depth of 10 mm, under defined conditions, is measured.

Measurement device: TA.XT₂, Load cell: 5kg; Probe: 25mm Cylinder Aluminium Probe - P/25

Sample preparation: Special volume measurement cups are used for the measurement. 100ml is filled and flattened at the top.

Stickiness

Stickiness is a parameter for textural analysis of a biscuit/wafer filling. This test can be used to measure the gluing power of a filling to a biscuit or wafer. The force necessary to achieve a withdrawal after 30 seconds exerting pressure on the surface of the sample, under defined conditions, is measured and used as an index of stickiness of a filling. The greater this (negative) force, the stickier the filling.

Measurement device: TA.XT₂, Load cell: 5kg; Probe: 25 mm cylinder probe aluminium - P/25; Platform: 20 cm x 10 cm

TA.XT₂-settings: Pre-test speed: 1mm/s, Test speed: 2mm/s, Post-test speed: 5mm/s, Force: 10Og, Distance: 15mm, Hold time: 30 sec Sample preparation: Fill sample cups. Eating properties

The mouthfeel, waxiness and taste are determined by tasting the product. Mouthfeel and waxiness indicate how much fat remains in the mouth after swallowing. When a greasy layer of fat sticks to the palate, the mouthfeel is bad. When the filling is very clean to eat, the mouthfeel score will be good.

The specific volume, firmness and stickiness of the creams were measured before the cooling step, with the following results: Table 7

The stickiness, and eating properties were assessed after cooling, with the following results:

Table 8

The eating properties for Composition 4 were described as oily, slow melting with some waxy feeling. The eating properties for Composition A were described as quick melting and improved mouthfeel. Example 6

Blends comprising milk fat having a melting point of 41 °C and shea butter were produced in which the percentage of each component varied from 0% to 100% at 10% intervals. The solid fat content of these compositions was measured at each of 10, 15, 20, 25, 30 and 35°C. The results are shown in Figure 1.

It can be seen in Figure 1, that the solid fat content of the blend reaches a minimum, which is lower than the solid fat content of either individual component of the blend. This indicates that the mixture is eutectic.

Example 7 Blends comprising milk fat having a melting point of 41 °C and interesterified shea olein were produced in which the percentage of each component varied from 0% to 100% at 10% intervals. The solid fat content of these compositions was measured at each of 10, 15, 20, 25, 30 and 35°C. The results are shown in Figure 2. It can be seen in Figure 2, that the solid fat content of the blend rises with increasing milk fat content. This indicates that the mixture is not eutectic.

Claims

1. A non-hydrogenated fat composition comprising a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues.

2. The non-hydrogenated fat composition of claim 1, wherein the non-hydrogenated fat composition comprises StStO triglycerides and StOSt triglycerides, and the triglyceride ratio StStO/StOSt in the non-hydrogenated fat composition is at least 0.4, preferably at least 0.8, more preferably at least 1.2, even more preferably at least 1.5 and most preferably at least 1.8.

3. The non-hydrogenated fat composition of claim 1 or claim 2, wherein the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is obtainable by subjecting a non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues to an interesterification process.

4. The non-hydrogenated fat composition of any preceding claim, wherein the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is interesterified shea butter, or an interesterified shea fraction such as interesterified shea stearin or interesterified shea olein, preferably interesterified shea olein.

5. The non-hydrogenated fat composition of any preceding claim, wherein the composition comprises at least 15%, preferably at least 20%, more preferably at least 25% by weight stearic acid (C18:0) fatty acid residues.

6. The non-hydrogenated fat composition of any preceding claim, wherein the composition comprises palmitic acid (C16:0) fatty acid residues in an amount from 2% to 30%, preferably from 5% to 20%, more preferably from 7% to 12% by weight, based on the total C4-C24 fatty acid residues.

7. The non-hydrogenated fat composition of any preceding claim, wherein the ratio of stearic acid (C18:0) fatty acid residues to palmitic acid (C16:0) fatty acid residues in the non-hydrogenated fat composition is in the range 0.5:1 to 15:1 , preferably in the range 0.8:1 to 10:1 , more preferably in the range 1:1 to 5:1 , most preferably in the range 1:1 to 4:1.

8. The non-hydrogenated fat composition of any preceding claim, wherein the composition comprises oleic acid (C18:1) fatty acid residues in an amount from 20% to 60%, preferably from 30% to 55% by weight, based on the total C4-C24 fatty acid residues.

9. The non-hydrogenated fat composition of any preceding claim, wherein the non- hydrogenated milk fat comprises less than 1wt% water, preferably less than 0.5wt% water, more preferably less than 0.2wt% water.

10. The non-hydrogenated fat composition of any preceding claim, wherein the non- hydrogenated milk fat has a melting point of at least 32°C, more preferably at least 36°C, most preferably at least 40°C.

11. The non-hydrogenated fat composition of any preceding claim, wherein the composition further comprises at least 1wt% water, or at least 2wt% water.

12. A process for producing a non-hydrogenated fat composition comprising: blending an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues.

13. The process of claim 12, wherein the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues comprises StStO triglycerides and StOSt triglycerides, and the triglyceride ratio StStO/StOSt in the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues is at least 0.8, preferably at least 1.2, more preferably at least 1.5, even more preferably at least 1.8 and most preferably about 2.

14. The process of claim 12 or claim 13, further comprising subjecting a non- hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues to an interesterification process to form the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues.

15. The process of any of claims 12-14, wherein the non-hydrogenated fat which comprises stearic acid (C18:0) fatty acid residues is shea butter, or a shea fraction such as shea stearin or shea olein, preferably shea olein.

16. The process of any of claims 12-15, wherein the non-hydrogenated fat composition comprises at least 15%, preferably at least 20%, more preferably at least 25% by weight stearic acid (C18:0) fatty acid residues.

17. The process of any of claims 12-16, wherein the non-hydrogenated fat composition comprises palmitic acid (C16:0) fatty acid residues in an amount from 2% to 30%, preferably from 5% to 20%, more preferably from 7% to 12% by weight, based on the total C4-C24 fatty acid residues.

18. The process of any of claims 12-17, wherein the ratio of stearic acid (C18:0) fatty acid residues to palmitic acid (C16:0) fatty acid residues in the non-hydrogenated fat composition is in the range 0.5:1 to 15:1 , preferably in the range 0.8:1 to 10:1 , more preferably in the range 1 :1 to 5:1, most preferably in the range 1:1 to 4:1.

19. The process of any of claims 12-18, wherein the non-hydrogenated fat composition comprises oleic acid (C18:1) fatty acid residues in an amount from 20% to 60%, preferably from 30% to 55% by weight, based on the total C4-C24 fatty acid residues.

20. An emulsified composition comprising water emulsified in a non-hydrogenated fat composition according to any of claims 1-11 , wherein the amount of water in the emulsified composition is 5 to 20% by weight based on the total weight of the emulsified composition.

21. A dough or a batter for forming an edible product, wherein the dough or batter comprises a non-hydrogenated fat composition according to any of claims 1-11.

22. The dough or batter of claim 21 , which comprises:

(i) 5% to 40% by weight, based on the total weight of the dough or batter, of a non-hydrogenated fat composition according to any of claims 1 to 11 ;

(ii) 5% to 75% by weight, based on the total weight of the dough or batter, of flour; and

(iii) 0% to 50% by weight, based on the total weight of the dough or batter, of sugar.

23. The dough or batter of claim 21 or claim 22, further comprising one or more further ingredients selected from eggs, water, liquid emulsifier, liquid sugar and syrups, milk, liquid flavours, liquid colourants, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators and liquid enzymes.

24. The dough or batter of any of claims 21-23, further comprising one or more further ingredients selected from milk powder, sugar, sugar substitutes, protein, emulsifiers, starch, salt, spices, flavour components, powdered colourants, cocoa, thickening and gelling agents, egg powder, enzymes, gluten, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants and acidity regulators.

25. An edible product, such as a baked edible product, formed from a dough or a batter according to any of claims 21-24.

26. An edible product, such as a baked edible product, comprising a fat composition according to any of claims 1-11.

27. An edible product according to claim 25 or claim 26, wherein the product is a biscuit, cake, muffin, donut or pastry.

28. A process for producing a dough or batter according to any of claims 22-24 comprising blending components (i), (ii) and (iii).

29. A process for forming an edible product according to any of claims 25-27, comprising cooking a dough or batter according to any of claims 21-24.

30. Use of a non-hydrogenated fat composition according to any of claims 1-11 for inhibiting the formation of bloom on the surface of an edible product.

31. A whipped edible product comprising a non-hydrogenated fat composition according to any of claims 1-11.

32. The whipped edible product of claim 31 , further comprising sugar.

33. A filling fat comprising a non-hydrogenated fat composition according to any of claims 1-11 and sugar.

34. The filling fat of claim 33, further comprising an emulsifier.