MOUTHFEEL AND USES THEREOF

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims benefit of U.S. Provisional Application 61 / 318,908, filed March 30, 2010, which is incorporated herein by reference in its entirety.

FIELD

[0002] The present disclosure relates generally to structured lipids. More particularly, the present disclosure relates to structured lipid compositions containing particular combinations of fatty acid residues to increase a fatty and creamy mouthfeel and their use in baked products.

BACKGROUND

[0003] Acceptability of food is highly governed by its flavor (aroma and taste) perception, flavor release, and mouthfeel. Fats or lipids in food are one component that can affect these acceptability factors. Flavor release is one factor governing overall smell and taste. Flavor release may depend upon the physicochemical composition of the food matrix. For example, flavor components may partially dissolve in a lipid phase of food, which may release the flavor slowly in the mouth and result in a pleasant aftertaste. Fat also may have an effect on the partition of volatile components between the food and air phase. In general, its partitioning effect may be greater than that of protein or thickeners. In addition to controlling flavor release, fat may also act as a thickener, lubricant, flavor sink, and may form coatings on the oral tissue. Fat may also contribute to the palatability and flavor of food, since most food flavors are fat-soluble, and to the satiety value, since fatty foods remain in the stomach for longer periods of time than do foods principally containing protein and carbohydrate. Furthermore, fat is a carrier of the fat-soluble vitamins A, D, E, and K and essential fatty acids, which have been shown to be important in growth and in the maintenance of many body functions. Thus, altering the type or total fat content of foods may affect the flavor release rate, the available fat concentration during consumption, or negatively affect many other organoleptic characteristics and/ or functionalities of the food.

[0004] Research efforts have focused on ways to produce food substances that provide similar functional and organoleptic properties as fats but which are not readily perceived as being synthetic by consumers. While many of these efforts have been successful, they often sacrifice wholly or in part the fatty and creamy mouthfeel properties associated with natural fats. Examples include fats and shortenings that have been reformulated to reduce and/ or remove trans-unsaturated fatty acids.

[0005] One sensory characteristic that fat contributes to food is a fatty perception or creaminess. Creaminess is a highly integrated perception which encompasses both flavor and texture sensations and may, in part, be related to the total fat content and/ or the level of trans-unsaturated fatty acids. For example, some studies report that increased fat content in foods may result in increased intensity of creaminess and fattiness. Other studies suggest that the fat content of custards, sauces and mayonnaises is strongly related to perceived fatty mouthfeel, fatty afterfeel, and oily and fatty flavor. With the fats and shortenings that have been reformulated to reduce and / or remove the trans-unsaturated fatty acids; however, there may also be a reduction in the creamy and buttery flavor perception associated with the fat or shortenings.

[0006] However, total fat content and trans fat content may not be the only factors which affects fatty and creamy mouthfeel perception. Studies have also reported that the solid fat content (SFC) or the solid fat index (SFI) may also impact fat perception. One study compared chocolates with identical fat concentrations but differing SFI profiles. The study reported that the SFI had an effect on the time-intensity of chocolate flavor and sweetness perception. Specifically, a lower SFI or SFC was associated with more intense flavor and sweetness and a more rapid perception of flavor. In this study, the total fat content, however, did not affect the results. Rather, the studies report that the ratio of solid to liquid fat affected the breakdown of the structure, the diffusion into saliva, and the accessibility of lipid-soluble molecules to oral receptor elements. An increasing amount of liquid was associated with greater accessibility to receptor sites, resulting in the rapid rise in sensation, greater intensity and longer duration of flavor. However, altering SFI or SFC may not always be desirable to alter a fat's properties because it may affect other properties or characteristics of the fat.

[0007] Butter fat is usually perceived as one fat having an enhanced creaminess and butter flavor aftertaste. The creaminess and buttery aftertaste may be due to both physical and chemical property differences from other fats as well as flavor component differences. For instance, butter fat has a very different fatty acid composition than vegetable oil, and butter fat has one of the more complex fatty acid compositions of the edible fats. Butter fat melts over a wide temperature range, from approximately -40°F (-40°C) to 104°F (40°C). At refrigerated temperatures, butter is approximately 50 percent solid, while at room temperature, butter is approximately 20 percent solid. During the consumption of foods including butter fat, some of the butter fat contained in the food may remain in its solid state before swallowing. While not wishing to be limited by theory, it is believed that such a melting profile of butter fat prevents the butter fat from fully performing its flavor release enhancement and fatty mouthfeel functions. Thus, even though butter fat may be perceived as providing an enhanced creamy and buttery flavor, its organoleptic characteristics in this regard are believed to still be limited.

BRIEF DESCRIPTION OF THE DRAWINGS

[0008] FIG. 1 is a graph of solid fat content of fractions from butter fat;

[0009] FIG. 2 is a graph of solid fat content of fractions from anhydrous milk fat of butter oil;

[0010] FIG. 3 is a model illustrating the acyl carbon number (ACN) profile for a fatty acid blend including coconut oil;

[0011] FIG. 4 is a model illustrating the ACN profile for a fatty acid blend including hydrogenated soybean oil;

[0012] FIG. 5 is a graph illustrating the boiling points for various ACNs; and

[0013] FIG. 6 is a histogram illustrating the ACN profile for an enzymatically interestified fatty acid blend including hydrogenated soybean oil.

DETAILED DESCRIPTION

[0014] The present disclosure relates to lipid compositions useful in formulating food products where the lipid compositions impart enhanced fatty and creamy mouthfeel properties to the food product in which they are incorporated. As the fatty acid make-up of a triglyceride can affect its physical and functional properties, such as polarity, solubility, melting point, solid fat content at certain temperatures, and crystal structures, the lipid compositions herein are specifically structured to enhance fatty and creamy flavor notes without negatively affecting other functionalities of the fat. In one aspect, the lipid compositions herein can be used to provide an increased perception of fatty and creamy mouthfeel without the need to increase the total fat content of foods. The lipid compositions disclosed herein may be used in a variety of food applications as a whole or partial replacement for the fat. For instance, they may be used as a fat in dairy products (such as milk, cheese, and ice cream) in starches, baked goods, breads, biscuits, snacks, cookies, and numerous other food and beverage categories in which fat is a component and in which it may be desired to provide an enhanced fatty and creamy mouthfeel without increasing total fat content. By one approach, about 0.5 to about 50 percent (in other approaches, about 0.5 to about 5 percent) of the fat or shortening fraction in a foodstuff (such as a baked good for example) may be replaced with the lipid compositions herein to provide an enhanced fatty, creamy, and buttery mouthfeel. In another approach, the foodstuff may include about 0.1 to about 11 percent total of the lipid compositions herein. Such enhancement of the creamy and buttery mouthfeel may even occur when used in combination with oils having reduced, low, or no trans-unsaturated fatty acids.

[0015] The solubility of a flavor compound in a fat or oil is partially dependent upon the polarity of the specific triglyceride. Thus, the lipid compositions herein may also have enhanced constructions to provide a polarity to improve the solubility of flavor compounds. In another aspect, the lipid compositions herein may also be used as a robust flavor carrier solvent capable of dissolving and releasing a wide variety of flavors. Flavor solvents are typically used to dissolve, dilute, disperse and physically modify food additives (flavoring) without altering any chemical properties or the sensory impression of the flavor molecules. The lipid compositions disclosed herein may be used as flavor carrier solvents and may be especially useful where the flavoring contains both oil soluble and water soluble flavor components. The fat triglycerides herein can "bind" or solubilize considerable quantities of lipophilic and partially lipophilic flavor compounds. As the binding capacity of solid fats is lower than oils (liquid fats), the quantity of bound flavor substance in the fat is dependent upon the fatty acid chain length and the degree of saturation. For example, it is believed that triglycerides with long chain fatty acids bind less ethanol and ethyl acetate than those with short-chain fatty acids, and triglycerides with unsaturated fatty acid binds more flavor than those triglycerides bearing only saturated fatty acid. The triglyceride compositions herein are effective as a carrier for flavor components with both oil soluble and water- soluble portions.

[0016] Generally, the lipid compositions include a mixture of edible triglycerides having fatty acids Ri, R2, and R3 esterified to a glycerol moiety of general formula (A) wherein each Ri, R2, and R3 independently comprises a fatty acid residue having 2 to 18 carbon atoms inclusive. The triglyceride composition includes a unique blend of specific structured triglycerides so that the composition has specific amounts of triglycerides having an acyl carbon number (ACN) that falls within the range of 34 to 38 in order to achieve the enhanced fatty and creamy mouthfeel. ACN is the sum of the carbon atoms in the fatty acid residue of each of the three fatty acids on the glycerol moiety (i.e., ACN = Ri + R2 + R3). In one particular approach, the triglyceride composition includes about 35 to about 93% of its triglycerides having ACN values that fall within the range of 34 to 38. In another approach, the triglyceride composition also includes about 1 to about 62% of its triglycerides having ACN values that are less than 34 (i.e., 32 or less) and 0 to about 57% of its triglycerides having ACN values that are greater than 38 (i.e., 40 or more). In yet another approach, the triglyceride composition includes about 47 to about 62% of its triglycerides having ACN values that fall within the range of 34 to 38 and between about 2 and about 16% of its triglycerides having ACN values less than 34 and between about 21 and 50% of its triglycerides having ACN values greater than 38. In yet another approach, the triglyceride composition includes about 40 to about 95% (preferably, 92%) of its triglycerides having ACN values between 34 and 38 and about 1 to about 6% of its triglycerides with ACN values less than 34 and 2 to about 7% of its triglycerides with ACN values greater than 38. Such lipid compositions provide enhanced fatty and creamy mouthfeel.

[0017] By one approach and to achieve such ACN compositions, the triglyceride composition includes unique blends of the triglycerides composed of one short chain fatty acid (C2-C10), one medium chain fatty acid (C12-C14), and one long chain fatty acid

(C16-C18). In a particular approach, the short chain fatty acid may include 4 carbon atoms and be supplied from acetic acid or butyric acid. The medium chain fatty acid may include 12 or 14 carbon atoms and be supplied from lauric acid or Myristic acid. The long chain fatty acid may include 16 or 18 carbon atoms and be supplied from oleic acid, linoleic acid, linolenic acid, or palmitic acid. By another approach, the triglycerides include one short chain fatty acid, and two long chain fatty acids. The short chain fatty acid may comprise acetic acid or butyric acid, while the long chain fatty acid may comprise oleic acid or palmitic acid.

[0018] By another approach, the triglyceride composition comprises no more than 50% of its triglycerides having ACN values of 32 or 40. In another approach, the triglyceride composition comprises no more than 40% of its triglycerides having ACN values of 32 or 40, more preferably no more than 25%, and most preferably no more than 20% . In another approach, the triglyceride composition comprises no more than 30% of its triglycerides having ACN values less than 30 or no more than about 30% greater than 42. In another approach, the triglyceride composition comprises no more than 15% of its triglycerides having ACN values less than 30 or greater than 42, more preferably no more than 10%, and most preferably no more than 5%.

[0019] Examples of triglyceride compositions and a breakdown of the triglyceride ACN values are provided in Table 1 below. Each composition of Table 1 gave enhanced fatty and creamy mouthfeel properties.

[0020] Table 1: Exemplary Triglyceride Compositions

[0021] Not only do the lipid compositions herein have the unique ACN profiles set forth above, the lipid compositions also exhibit targeted solid fat content profiles in combination with the unique ACN profiles. By one approach, the lipid compositions herein also have solid fat profiles exemplified in Table 1A below.

[0022] Table 1A: Exemplary Solid Fat Content Profiles

[0023] By another approach, triglyceride having the desired ACN profile and solid fat content may be synthesized via enzymatic interesterification of various combinations of fatty acids.

[0024] In one approach, three way combinations of 8, 10, 12, 14, 16 and 18 carbon acids and coconut oil may be combined to shift the resulting composition to higher molecular weight triacylglcerols, thereby targeting a higher percentage the ACN profile between the desire range of 34 and 38. A model illustrating one exemplary proposed fatty acid blend is shown in FIG. 3 along with the possible fatty acid combinations. FIG. 3 represents the structure glycerol ester type where S, M, L and U represent short, medium, long and unsaturated long chain triacylglycerols as defined previously. In this potential approach, the ACN profile is shifted to target higher molecular weight triacylglycerols. The components having an ACN less than 34 and / or greater than 38 may then be separated from the blend using a stripping or separation process, if desired.

[0025] In yet another approach, three way combinations of 8, 10, 16 and 18 carbon acids and hydrogenated soybean oil may be combined via enzymatic interesterification to maintain the shift to higher molecular weight triacylglcerols, but also decreasing the ACN profile between 40 and 54, thereby targeting even a larger portion of the triglycerides with the ACN between 34 and 38. A model illustrating the proposed fatty acid blend is shown in FIG. 4. The components having an ACN less than 34 and / or greater than 38 may then be separated from the blend using a stripping or separation process, if desired.

[0026] Portions of the fatty acid blend may be stripped off or otherwise removed as desired. For example, the blend may be distilled to remove various portions of the blend. In one approach, boiling points were analyzed for various ACN ranges, as illustrated in FIG. 5. The resulting boiling points for various ACN ranges are listed below in Table IB.

[0027] Table IB: Boiling Points for ACN Ranges

[0028] In another exemplary application, triglyceride compositions exhibiting an enhanced creamy and buttery mouthfeel with a desired solid fat content may be prepared using saturated fatty acids, unsaturated fatty acids, combinations thereof and the like to target both a desired ACN range, as described above, as well as a desired solid fat content. For example, a triglyceride composition may be prepared using primarily unsaturated fatty acids to form a mixture having an ACN profile concentrated between 34 and 38, noting that components below and / or above this range may have been removed. A second triglyceride composition may then be prepared using saturated fatty acids or a mixture of saturated and unsaturated fatty acids to form a second mixture having an ACN profile concentrated between 34 and 38 (again noting that components below and/ or above this range may have been removed). Both the first and second mixtures may then be combined in blends effective to form an overall composition with ACN between 34 and 38 and, at the same time, to achieve the desired solid fat content range. Such blended composition may have a lower amount of saturated fatty acids, a lower fat content and generally the same, or enhanced, mouthfeel and buttery and creamy flavors as butter fat.

[0029] In one exemplary application, the structured lipids herein are suitable for whole or partial replacement of the fat or shortening fraction in baked goods, such as but not limited to, biscuits, cookies, crackers, breads, and the like. By one approach, the structured lipids herein may partially replace up to about 50 percent of the fat or shortening fraction in such foods. By another approach, the structure lipids herein may replace about 0.5 to about 50 percent of the fat or shortening and, in yet other cases, about 0.5 to about 5 percent of the fat or shortening. At such levels of incorporation, the baked good may include about 0.1 to about 11 percent total of the structured lipids described herein. It is expected, with such levels of the structured lipids, that the baked goods will exhibit increased perceptions of fatty and creamy flavor notes without needing to increase total fat content. It is further believed that this enhancement of fatty and creaminess can be achieved even with the fat or shortening having reduced, low, or substantially no levels of trans-unsaturated fatty acids, such as the fat having less than about 8 percent trans-unsaturated fatty acids. At higher levels of the structured triglycerides, it is believed that the texture of the baked goods may be negatively affected.

EXAMPLES

[0030] Advantages and embodiments of the triglyceride compositions described herein are further illustrated by the following Examples. However, the particular conditions, processing schemes, materials, and amounts thereof recited in these Examples, as well as other conditions and details, should not be construed to unduly limit the compositions described herein. All percentages are by weight unless otherwise indicated.

[0031] Example 1

[0032] At the laboratory scale (50 mL), butter fat was fractionated and evaluated to select fractions that may possess enhanced mouthfeel properties and be capable of replacing fat in foods. Using a laboratory scale supercritical fluid extractor (Applied Separations, Spe-ed supercritical fluid extractor), butter fat (OMIRA BodenseeMilch GmbH) was fractionated into 13 subtractions in multiple steps under the conditions listed in Table 2. An expert sensory panel then evaluated each fraction to determine what fractions resulted in a creamy and fatty mouthfeel enhancement. The results of this direct comparison sensory test are also shown in Table 2.

[0033] Table 2: Supercritical Fractionation Conditions and Results

a Charged temperature during fractionation was 176°F (80°C)

b High pressure used to collect remainder of sample

* Direct mouthfeel comparison to anhydrous milk fat ("AMF") which measures the fatty

coating impression and oily lingering time in mouth

¹ Watery impression; less holding time in mouth than butter fat

² Waxy, does not coat in mouth; part of fat stays solid in mouth

[0034] Fat fractions were also evaluated to determine their SFC by pulse NMR (Maran Ultra Resonance pulse NMR, Oxford Instrument, 8403 Cross Park Drive, Austin, Texas, 78754). Samples were melted completely in an oven at 140°F (60°C). NMR tubes were prepared, and samples were returned to the oven (140°F) for 10 minutes until fully melted. The samples were then cooled to and held at 32°F (0°C) for 60 minutes. SFC readings were then taken of all samples. Tubes were then placed into a second temperature bath (i.e., at 50°F), held for 30 minutes, and SFC readings taken again. This procedure was repeated until all samples had 0% solids (at a final water bath temperature of 113°F). The results are shown below in Table 3. As shown in Table 3 and also in Figure 1, the 13 fractions showed a wide range of melting profiles. For example, at 50°F, fraction 2 had a SFC of 5.4% while fraction 13 had a SFC of 74% .

[0035] Table 3: SFC Profile of Fractions

* The SFC of fraction 1 was not measurable

[0036] The 13 fat fractions were also evaluated for their ACN profile by high

temperature capillary gas chromatography (HTCGC). Analysis of the triglyceride standard and the fat fractions was carried out with a Hewlett Packard 6890 series GC with on-column injection and a flame ionization detector ("FID"). The analysis followed the procedure published in Anshun Huang, G. M. Delano, A. Pidel, L. E. Janes, B. J. Softly, and G. J.

Templeman, Characteristics of Triscylglycerols in Saturated Lipid Mixtures with Application to SALATRIM 23CA., Journal of Agricultural Food Chemistry, Vol. 42, 453-460 (1994), which is incorporated herein by reference. The separation was accomplished with a Chrompack SIM-DIST CB fused silica column (5m x 0.32 mm i.d., 0.1 μιη film thickness, Chrompack Inc., Raritan, NJ). Hydrogen was used as carrier gas with constant flow rate operating at 5.5 psi, 284°F (140°C). The FID was operated at 707°F (375°C). A 2000 ppm solution of the fat fraction sample was prepared using undecane/ toluene (95/5 v/v). A l-μΐ injection volume was used. Table 4A shows the results of the ACN analysis for the fat fractions obtained in this Example. [0037] Calibration was done using known triglyceride standards mixtures for ACN values from 21 to 66. All standards were obtained from Sigma Chemical, Inc. A 2000 ppm solution of the triglyceride standard mixture was prepared using undecane/ toluene (95/5 v/v). A l-μΐ injection volume was used. The ACN of the 13 fat samples was calculated by comparison with retention times of the standards. Their corresponding concentration was calculated from area count.

[0038] Table 4A: ACN Distribution of Fractions

a Fraction 1 could not be analyzed due to a sample solubility problem

b Due to incomplete GC separation of triglycerides with an ACN over 52, all

triglycerides with an ACN over 50 were included in the group >52 for fractions 10-12

[0039] Each fraction was then evaluated by a five person panel to select fractions with enhanced mouthfeel property. The sensory panel member evaluated each fraction for their fatty mouth coating property and "hang-time" in mouth after swallowing. Anhydrous milk fat (AMF) was used as a control sample. A sample was determined to have a fatty mouthfeel "enhancement" property if the sample had more of a mouth-coating impression and a longer "hang-time" as compared to that of the control AMF sample.

[0040] Fractions 4, 5, 6, and 7 were determined to have fatty mouth-coating

enhancement properties, as shown in Table 3 above. These compositions contain a majority of triglycerides with ACN values between 32 and 40. Fractions 2 and 3 were determined to have less fatty mouth coating property and shorter hang-time than the control AMF sample. These fractions were evaluated as having a watery mouthfeel and their taste dissipated quickly in the mouth after swallowing. Notably, both fractions 2 and 3 have a majority of triglycerides with ACN less than 30, while fractions 8 and above have a majority of triglycerides with ACN more than 40. Fractions 10, 11, 12, and 13 were determined to have less mouth coating property due to their waxy mouthfeel. They also failed to completely mix with saliva before swallowing. The majority of triglycerides in fractions 1, 2, and 3 had ACN values less than 32, while the majority of triglycerides in fractions 8-13 had ACN values greater than 40. In comparison, the ACN profile of butter fat and soy oil are provided below in Table 4B.

[0041] Table 4B: Comparative Fatty Acid Profile of Typical Butter Fat

Versus Typical Soybean Oil

[0042] The fractions 4, 5, 6, and 7, which exhibited "enhanced" properties, were subsequently incorporated into food products for evaluation. The following example is illustrative. [0043] Example 2

[0044] Fat fractions 2 through 10 from Example 1 and a control (anhydrous milk

AMF) were each made into reconstituted milk samples by adding about 2.7% (w/w) fat to reduced fat (1%) milk (Stop & Shop) to give a milk drink with a total fat of about 3.7% fat. Each sample was further homogenized by passing through a laboratory hand homogenizer twice at room temperature, and placed in an alumina block beaker holder. Samples in the alumina block were put in a refrigerator at 39°F (4°C) for about 1 hour before evaluation. The milk samples were served at temperatures of 39°F (4°C) which were maintained with the chilled alumina block. Samples were evaluated by a trained panel by a discrimination test and with an intensity rating test.

[0045] The discrimination test was used to determine whether panel members were capable of detecting the differences between two samples. All panel members were able to distinguish between the fractionated fat samples and the control sample. The intensity rating test was used to measure the size and the nature of differences in flavor and mouthfeel. An intensity scale from 0 to 10 was used to rate the intensity of each sensory attribute perceived by the panels.

[0046] The results, shown in Table 5 below, showed that samples of 1 % milk containing fraction 4 enhanced the creamy mouthfeel. Both fractions 5 and 6 enhanced the fatty coating, fatty mouthfeel, creamy mouthfeel, and creamy aftertaste. The milk sample with fraction 7 enhanced the fatty mouthfeel and creamy aftertaste. The difference in intensity ratings between the fractions and the control of anhydrous milk fat is significant at a 95% confidence level.

[0047] Table 5: Intensity Rating of Fat Fractions

Significant enhancement or (decrease) in the sensory property as compared to C (control

AMF)

a Fraction 1 was not evaluated due to bitterness in the sample

b Fractions 11-13 were not evaluated due to incomplete solubility of the fat in milk at 4°C [0048] While all of samples 4, 5, 6, and 7 showed enhanced fatty and creamy mouthfeel, these results indicated that fractions 5 and 6 have the greatest impact on fatty coating, creamy mouthfeel, and fatty mouthfeel among all fractions. Based upon the results in Table 4, about 92.4 and about 92.7 percent of the triglycerides in these two fractions, respectively, have ACN values between 34 and 38 and less than about 6 and about 7 percent (respectively) of its ACN values either above or below this range.

[0049] As also shown by the results in Table 5, the intensity rating and thus

enhancement of mouthfeel properties, greatly changed based upon the particular fraction. For example, when comparing fractions 3 and 6, a difference in fatty mouthfeel, creamy mouthfeel, and creamy aftertaste is seen. Similarly, when comparing fractions 9 and 6, a difference in fatty mouthfeel, fatty coating, creamy mouthfeel, and waxy mouthfeel is seen. When combining the data in Tables 4 and 5, it is seen that fractions 3 and 9 both contain triglycerides with ACN values that largely fall outside of the range of 34 to 38. While not wanting to be limited by theory, it is believed that the differing ACN values accounts for the change in mouthfeel and flavor properties. Surprisingly, even relatively small amounts of triglycerides with ACN values outside the preferred ACN range of 34 to 38 affect the resultant mouthfeel and flavor properties of a particular fat sample or fraction.

[0050] Within the ACN value range of 34 to 38, a limited number of combinations of short (C2-C10), medium (C12-C14), and long (C16-18) fatty acids are available for use as R groups. It is thus believed that triglyceride compositions that are wholly or largely comprised of (a) triglycerides bearing one long chain fatty acid (oleic acid, or palmitic acid), one medium chain fatty acid (lauric acid or Myristic acid) and one short chain fatty acid (acetic acid or butyric acid); and (b) triglyceride bearing two long chain fatty acid (oleic acid, or palmitic acid) and one short chain fatty acid (acetic acid or butyric acid) are effective for increasing creamy and fatty mouthfeel beyond that currently achievable by other fats, fat mimetics, and fat replacers.

[0051] Example 3

[0052] In order to obtain a larger quantity of targeted fractions to enable evaluation of mouthfeel and flavor release properties in a food product, a scale-up fractionation (500 mL) was carried out using an Applied Separations Spe-ed supercritical fluid extractor. The targeted fractions were those identified by the five-person panel as possessing mouthfeel enhancement properties which correspond generally to Samples 4, 5, 6, and 7 from Examples 1 and 2. Anhydrous milk fat (AMF) of butter oil was placed in a vertical cylindrical vessel and supercritical CO2 fluid was fed through the bottom. A stepwise fractionation was carried out according to the conditions in Table 6. The AMF was fractioned into four fractions.

[0053] Table 6: Extraction Conditions and Yields

[0054] Two fractions from step 1 and step 4 were discarded and only fraction A (step 2) and fraction B (step 3) were selected for further evaluation. Fractions A and B were evaluated by pulse NMR to determine their melting profile (SFC) and by HTCGC to determine their ACN profile using methods described in Example 1.

[0055] The SFC results for fractions A and B and a butter fat control are shown in Table 7, below, and in Figure 2. Both fractions A and B have solid fat content lower than AMF at 32°F (0°C). Unlike butter fat, both fractions were completely liquid at 86°F (30°C). See Fig. 2. Thus, the melting profile for both fractions would indicate improved mouthfeel and flavor release over regular butter fat.

[0056] Table 7: Solid fat content of butter fat control, Fraction A, and Fraction B

[0057] The ACN analysis is shown below in Table 8. Based on the analysis, fraction A is predominately triglycerides with ACN values falling between 32 and 38 while fraction B has triglycerides with ACN values falling between 34 and 40. [0058] Table 8: ACN Analysis of Fractions A and B

[0059] Based upon the limited number of ways in which the available fatty acid residues may be combined to reach ACN of 34-38, the majority of components are

(a) triglyceride bearing one long chain fatty acid (oleic acid lenoleic acid, or palmitic acid), one medium chain fatty acid (lauric acid or Myristic acid) and one short chain fatty acid (acetic acid or butyric acid); and (b) triglyceride bearing two long chain fatty acid (oleic acid, or palmitic acid) and one short chain fatty acid (acetic acid or butyric acid).

[0060] Direct sensory evaluation of fraction A, fraction B, and a control (AMF) were done at room temperature by five expert panel members. The results, shown in Table 9, indicate that fractions A and B exhibited enhanced mouthfeel impression and hang-time both by direct evaluation and when compared with the control.

[0061] Table 9: Direct sensory evaluation

[0062] Example 4

[0063] Fractions A and B of Example 3 were incorporated into samples of milk for evaluation of sensory properties. Three reconstituted milk samples were compared: (a) 1% reduced fat milk with 2.7% fractionated fat A added to make up to about 3.7% total fat, (b) 1% reduced fat milk with 2.7% fractionated fat B added to make up to about 3.7% total fat, and (c) control milk with 1% reduced fat milk and about 2.7% butter fat added to make up to about 3.7% total fat. Each sample was further homogenized by passing the reconstituted milk through a laboratory hand homogenizer twice at room temperature, and placed in an alumina block beaker holder. Samples were refrigerated for 1 hour before evaluation 39°F (4°C), and served and maintained at temperatures of 39°F (4°C).

[0064] Samples were first evaluated by a discrimination test. All panel members were able to distinguish between sample (a) and (c) as well as between samples (b) and (c). As described above, the discrimination test may be used to determine whether panel members are able to detect the differences between two samples. The discrimination test confirmed that differences can be detected. An intensity ranking test was then used to measure the size and the nature of differences in flavor and mouthfeel. An intensity scale from 0 to 10 was used to rate the intensity of each sensory attribute perceived by the panels. The results are shown in Table 10, below.

[0065] Table 10: Flavor intensity rating test results

[0066] The milk samples containing fraction A enhanced the fatty coating, fatty mouthfeel, creamy flavor, creamy mouthfeel, and creamy aftertaste. The milk sample containing fraction B enhanced the fatty mouthfeel, creamy flavor, and creamy aftertaste. The difference of intensity rankings between the fractions and the control is significant at a 95% confidence level. [0067] Example 5

[0068] Butter fat and the fractionated fat samples A and B of Example 3 were added to low fat cream cheese for evaluation. All samples were made with light cream cheese (Kraft Foods) with about 12% total fat, but different in fat types. They were (1) a control with light cream cheese made with 12% butter fat, (2) light cream cheese made with 8% butter fat and 4% fraction A triglyceride added, and (3) light cream cheese made with 8% butter fat and 4% fraction B triglyceride added. Samples were sensory tested at 11 weeks of aging in a refrigerator at 4°C. A comparison of sensory evaluation results is shown in Table 11 below. The results show the samples with fraction A and B directly and significantly increasing the sticky by hand impression (measured by the resistance and elasticity of the food product when pulling a spoon out of the product), fatty mouthfeel, and lower moist mouthfeel in low fat cream cheese. The total aroma, buttery/ creamy aroma, milk aroma, firm mouthfeel, sticky mouthfeel, and fatty residuals were also increased, but not at statistically significant levels.

Table 11: Sensory intensity comparisons of reduced fat cream cheese fortified with butter fat and fractionated fat

[0070] Example 6

[0071] Flavor solvents are typically used to dissolve, dilute, disperse and physically modify food additives (flavoring) without altering any technological function. The fractionated fats herein, due to their polarity, may also be used as flavor carrier solvent for flavoring having both oil soluble and water soluble flavor components in the formulation.

[0072] In this example, a mixture of flavor compounds with both water soluble and oil soluble favor compound (equal weight of diacetyl, ethyl acetate, vanillin, limonene, butyric acid, gamma-undecalactone, salicylic aldehyde, and vanillin) was prepared. The flavor mixtures were used to test their solubility in common vegetable oil such as commercial peanut oil, and medium chain triglycerides, such as Neobee oil (Stepan Chemical Co.) as compared to fractions A and B of Example 3.

[0073] The flavor mixture was soluble in both fractions A and B with 5% by weight of the flavor mixtures added. Under the same conditions, the flavor mixtures were not completely soluble in vegetable oil. This shows that the fraction A or B may be used as unique flavor carrier solvents when a triglyceride based single flavor carrier solvent system is needed.

[0074] Example 7

[0075] This Example outlines a potential comparison of chocolate chip cookies using a reduced trans vegetable oil to modified cookies substituting a portion of the oil with the structured triglycerides herein. Examples of a control and inventive cookie dough are provided in Table 12 below. It is expected that the control formula without the structured triglycerides described herein forms a cookie having a decreased mouthfeel with a generally lower perception of creaminess and freshness. A cookie formed out of the inventive dough replaces about 5 percent of the reduced trans oil with a structured lipid, such as the structured lipid from Example 3. It is expected that the inventive cookie demonstrates an enhanced perception of creaminess and freshness relative to the control.

[0076] Table 12

[0077] It will be appreciated that the amount of structured lipid in the Inventive sample may range from about 0.5 percent to about 50 percent. In other words, the inventive sample may contain about 20 to about 38 lbs of the reduced trans oil and about 0.2 to about

20 pounds of the structured lipid. It is expected such amounts of the structured lipid will provide an improved mouthfeel with enhanced creaminess and freshness perceptions. [0078] Example 8

[0079] This example was prepared to target an ACN profile of 34 to 38. Enzymatic interesterification was used to prepare a fatty acid blend from 3 starting triglycerides to enhance the levels of 34 to 38 ACN and to decrease the ACN profile over 38 (40 and above). In this regard, a combination of medium chain triglycerides and hydrolyzed soybean oil can be used to increase the ACN between 34 and 38 while decreasing the ACN profile of 40 and above. For example, a combination having 29% hydrogenated soybean oil, 33% Neobee 1053 and 38% of Neobee 1095 was prepared. After enzymatic interesterification, this blend results in an ACN profile over 38 that can be decreased while increasing the profile between 34 and 38. Moreover, the ACN weight percent adjacent the range of 34 to 38, such as at ACN of 32 and/ or 40, can be decreased. In this regard, by decreasing the ACN adjacent the range of 34 to 38, the components having an ACN below and/ or above this range may be removed while decreasing the components outside of the range that remain and decreasing the loss of the components within the range during the removal process.

[0080] For example, as described above, a combination having 29% hydrogenated soybean oil, 33% Neobee 1053 and 38% of Neobee 1095 may be enzymatically interesterified to form a blend with about 41.3% ACN between 34 and 38 and decreasing the ACN profile over 38 while decreasing the weight percent having an ACN of 32. The portion of the composition having an ACN below 34 may then be stripped off or otherwise removed to leave a composition having approximately 80% with an ACN between 34 and 38. The components having an ACN higher than 38 may also be removed if desired.

[0081] It will be understood that various changes in the details, materials, and arrangements of parts and components which have been herein described and illustrated in order to explain the nature of the methods and compositions may be made by those skilled in the art within the principle and scope as expressed in the appended claims.