FIELD OF INVENTION The present invention relates to a process. In particular, the present invention relates to a process for controlling the crystallisation of a triglyceride. The improvement can be form example to accelerate or enhance the crystallisation of a triglyceride or, if desired, to retard the crystallisation of a triglyceride. BACKGROUND

During the processing of fats in food production, fats are often heated to elevated temperatures to allow for ease of processing, for example to allow for them to become liquid. These fats which are either at room or elevated temperatures may often require cooling and this is typically performed under accelerated conditions to minimise the processing time of the food product and to therefore minimise processing costs. For example cooling rates of 5° C, 10° C, 20° C or 35° C per minute are not unusual. These cooling rates contrast with the more usual rate of 1 ° C per minute used in the scientific investigation of fat crystallisation. These forced cooling rates of processing apparatus can often result in undesirable fat characteristics. The degree, extent and/or type of fat crystallisation may be sub optimal. This may be to the detriment of the properties of the final food product.

To address these problems the art of food production utilises additive materials which may act in a number of ways. In one method of addressing the problem, additives are provided which lower the onset temperature of fat crystallisation. This allows for rapid cooling of the food product close to the desired temperature before the fat crystallisation temperature is reached and the problems of rapid crystallisation are encountered. Materials such as polyglycerol polyricinoleic acid (PGPR) may be used to decrease the onset temperature of fat crystallisation. An additional or alternative approach is to provide a material which may act as a nucleating medium. Such a nucleation material allows for a more structured recrystallisation of the fat. Which approach is chosen or whether both approaches are chosen will depend on the fat blend and the cooling profile to be used. A yet further or alternative approach is to provide an additive material which stabilises the fat crystallisation process and therefore allows for rapid crystallisation resultant from the rapid cooling while maintaining the fat characteristics which would have been observed from a slower cooling of the fat.

In view of the above, it would be desirable to produce a food grade materia! which may be used to accelerate or retard crystallisation of a triglyceride.

-SUMMARY ASPECTS OF THE PRESENT INVENTION

In one aspect, the present invention provides a process for controlling the crystallisation of a triglyceride, the process comprising the steps of

(i) providing a triglyceride

(ii) contacting the triglyceride with a mono or di ester of glycerol and Moringa oil.

In one aspect, the present invention provides use of a mono or di ester of glycerol and Moringa oi! to control the crystallisation of a triglyceride.

In one aspect, the present invention provides use of a mono or di ester of glycerol and Moringa oil to increase onset temperature of crystallisation of a triglyceride compared to the triglyceride in the absence of the mono or di ester of glycerol and Moringa oil.

It will be appreciated by one skilled in the art that by 'control crystallisation' or 'controlling crystallisation' it is meant that the rate or degree of crystallisation of the triglyceride can be increased or retarded. The terms 'control crystallisation' or 'controlling crystallisation' encompass increasing the rate of crystallisation, increasing the extent of crystallisation, decreasing the rate of crystallisation and decreasing the extent of crystallisation.

It has been surprisingly found that oil from plants from the genus Moringa may be used in the preparation of mono or di esters of glycerol, commonly known to one skilled in the art as mono and di glycerides, which has particular advantages in controlling the crystallisation of triglycerides. The present applicants have surprisingly found that Moringa mono and di glycerides may in some aspects be used to increase the rate of crystallisation and/or increase the extent of crystallisation of triglycerides. The present applicants have also found that Moringa mono and di glycerides may in some aspects be used to decrease the rate of crystallisation and/or decrease the extent of crystallisation of triglycerides. We have further found that as well as being an effective crystallisation modifier, the mono or di ester of glycerol and Moringa oil is particularly advantageous as a source of oil to prepare the mono and di glycerides because the plant has been known as a source of edible materials for many years. Therefore the oil obtained from the plant may be regarded as safe for consumption. The use of mono and di glycerides prepared from Moringa oil for controlling crystallisation of a triglyceride has not previously been taught.

Moringa is the sole genus in the flowering plant family Moringaceae. The 13 species it contains are from tropical and subtropical climates and range in size from tiny herbs to very large trees. Moringa may therefore be grown in many climates in which cash crops may not currently be cultivated. Moringa cultivation is promoted as a means to combat poverty and malnutrition and the plant grows quickly in many types of environments. The seeds contain 30-50% oil and may produce 100-200 gai/acre/year. Moringa species are drought-resistant and can grow in a wide variety of poor soils, even barren ground, with soil pH between 4.5 and 9.0.

DETAILED DESCRIPTION

As discussed above, in one aspect, the present invention provides a process for improving the crystallisation of a triglyceride, the process comprising the steps of (i) providing a triglyceride (ii) contacting the triglyceride with a mono or di ester of glycerol and Moringa oil.

Moringa

It will be appreciated by one skilled in the art that the term 'Moringa' refers to the sole genus in the flowering plant family Moringaceae.

As discussed in Pandey A., Pradheep, K., Gupta.R., Roshini Nayar, E., Bhandari, D.C., (2010) Drumstick tree, Moringa oleifera Lam, a multipurpose potential species in India,

Genetic Resources and Crop Evolution, Springer, the genus Moringa Adans. (family

Moringaceae) has more than 13 species (Verdcourt 1985), of which two species viz. M. oleifera Lam. (syn. M. pterygosperma Gaertn.) and M. concanensis Nimmo occur in India.

M. oleifera (the drumstick tree, horse radish tree, West Indian Ben) is a fast-growing, medium sized and drought-resistant tree distributed in the sub-Himalayan tracts of northern India (Singh et al. 2000; Hsu et al. 2006). The species of Moringa are further discussed in Bennet, R. ., Mellon, F.A., Foidl, N., Pratt, J.H., DuPont, M.S., Perkins, L.,and roon, P.A. (2003) "Profiling gluconsinolates and p enolics in vegetatitve and reproductive tissues of the multi-purpose trees, Moringa oleifera L (horseradish tree) and Moringa stenopetalia L." Journal of Agriculural and Food Chemistry 51 (12) 3546- 3553. M oleifera (locally called shobhanjana, murungai, soanjna, shajna, sainjna) is considered to be the best known and widely distributed tree species among the genus (Morton 1991 ; Fuglie 1999). This is the only species in this genus which has been accorded some research and development at the world level. For completeness, the current known species of the plant family Moringaceae are

Moringa arborea Verde. (Kenya), Moringa borziana Mattel, Moringa concanensis Nimmo, Moringa drouhardii Jum. - Bottle Tree (southwestern Madagascar), Moringa hildebrandtii Engl. - Hildebrandt's Moringa (southwestern Madagascar), Moringa longituba Engl., Moringa oleifera Lam. (syn. M. pterygosperma) - Horseradish Tree (northwestern India), Moringa ovalifolia Dinter & Berger, Moringa peregrina (Forssk.) Fiori, Moringa pygmaea Verde, Moringa ruspoliana Engl., Moringa rivae (Kenya, Ethiopia and Somalia) and Moringa stenopetala (Baker f.) Cufod.

In a preferred aspect the Moringa is a plant of the species Moringa oleifera. iWono or Di Ester Of Glycerol And Moringa Oil

The process for making mono or di esters of fatty acids and glycerol, in other words mono and diglycerides and the process for making distilled monoglycerides are well known to the person skilled in the art. For example information can be found in "Emulsifiers in Food Technology", Blackwell Publishing, edited by R. J. Whitehurst, page 40-58.

Mono- and diglycerides are generally produced by interesterification (glycerolysis) of triglycerides with glycerol, see fig. below: CaOCOR _j CH ₂ OH

I

CHOCOR, ₊ CHOH

I

CH ₂ OCOR ₃ CH ₂ OH

Glycerolysis: Ch^OCO _j L CaOCOR _f

i ^"

CH,OCOR, CH ₂ OH CHOH CHOCORa

! - !

CHOCO R, CHOH CH ₂ OCOR ₂ CH ₂ OH

I !

CH ₂ OCOR ₃ CH ₂ OH 13-cSiglycericles 1,2-diglycersdes

TiigiycericSes Glycerol

CH,OCOR, C|H ₂ OH

I ^"

CHOH CHOCOR, i I

CH ₂ OH CH ₂ OH

1-monoglycerides 2-monoglycerides

Triglycerides react with glycerol at high temperaiure (200-250°C) under alkaline conditions, yielding a mixture of monoglycerides, diglycerides and triglycerides as well as unreacted glycerol. The content of monoglycerides vary typically from 10-60% depending on the glycerol/fat ratio. Alternatively mono- and diglycerides may also be prepared via direct esterification of glycerol with a fatty acid mixture.

If glycerol is removed from the mixture above by e.g. distillation, the resulting mixture of monoglycerides, diglycerides and triglycerides is often sold as a "mono-diglyceride" and used as such. Distilled monoglyceride may be separated from the mono-diglyceride by molecular or short path distillation .

Usage

The mono or di ester of glycerol and Moringa oil may be contacted with the triglyceride in the desired amount to achieve the desired function of the mono or di ester of glycerol and Moringa oil, namely to control crystallisation. !n one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.01 % w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.02% w/w based on the total weight of the triglyceride, !n one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.03% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.04% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.05% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at [east about 0.075% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.1 % w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.15% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.2% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.3% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.4% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 0.5% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 1.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 2.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 3.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of at least about 5.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the trig!yceride in an amount of at least about 10.0% w/w based on the total weight of the triglyceride.

In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.01 to about 2.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.01 to about 1.8% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.01 to about 1.5% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of giycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.05 to about 1.5% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.075 to about 1.5% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.1 to about 1.5% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.1 to about 1.2% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.1 to about 1.0% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.1 to about 0.8% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.1 to about 0.6% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.2 to about 0.6% w/w based on the total weight of the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from about 0.3 to about 0.6% w/w based on the total weight of the triglyceride.

In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of no greater than 2.0wt% based on the triglyceride. In one embodiment, mono or di ester of glycerol and Moringa oil is contacted with the triglyceride in an amount of from 0.5 to 1.0 wt% based on the triglyceride. Us©

In addition to providing a process for improving the crystallisation of a triglyceride, by contacting the triglyceride with a mono or di ester of glycerol and Moringa oii, the present invention provides a use of a mono or di ester of glycerol and Moringa oil. There is provided a use of a mono or di ester of glycerol and Moringa oil to control the crystallisation of a triglyceride There is further provided use of a mono or di ester of glycerol and Moringa oil to increase onset temperature of crystallisation of a triglyceride compared to the triglyceride in the absence of the mono or di ester of glycerol and Moringa oil. in the process of the preset invention the mono or di ester of glycerol and Moringa oil may be contacted with triglyceride in any suitable means, In one aspect, the triglyceride is part of or may be incorporated into an emulsion. A suitable emulsion includes an oil in water emulsion or a water in oil emulsion. In this aspect, the mono or di ester of glycerol and Moringa oil may be contacted with the triglyceride by any suitable route. It will be appreciated that in such an emulsion, the triglyceride will constitute a fat phase of the emulsion. The mono or di ester of glycerol and Moringa oil may be added to one or both of the (i) fat phase; and (ii) aqueous phase prior to the contact of the (i) fat phase; and (ii) aqueous phase and thereby be present on contact of the (i) fat phase; and (ii) aqueous phase. Alternatively, the mono or di ester of glycerol and Moringa oil may be added to the (i) fat phase; and (ii) aqueous phase once they have been combined or as they are combined.

In a further aspect, the present process and use further comprises contacting the triglyceride with polyglycerol polyricinoleic acid (PGPR). The contact with the PGPR may be prior to, subsequent to or simultaneously with the contact of the triglyceride with the mono or di ester of glycerol and Moringa oil.

Monoglyceride of Saturated Fatty Acid

The present inventors have further identified that the presence of a monoglyceride of a saturated C16 to C26 fatty acid may assist in the achievement of the desired function of the mono or di ester of glycerol and Moringa oil, namely to control crystallisation. Thus in a further aspect, the present invention further provides * a process for controlling the crystallisation of a triglyceride, the process comprising the steps of

(i) providing a triglyceride

(ii) contacting the triglyceride with (a) a mono or di ester of glycerol and Moringa oil; and (b) a monoglyceride of a saturated C16 to C26 fatty acid

• use of (a) a mono or di ester of glycerol and Moringa oil and (b) a monoglyceride of a saturated C16 to C26 fatty acid, to control the crystallisation of a triglyceride.

» use of (a) a mono or di ester of glycerol and Moringa oil and (b) a monoglyceride of a saturated C16 to C26 fatty acid, to increase onset temperature of crystallisation of a triglyceride compared to the triglyceride in the absence of the mono or di ester of glycerol and Moringa oil.

The saturated fatty acid of the monoglyceride may have a carbon chain length of from 16 to 26 carbon atoms. In one aspect the saturated fatty acid of the monoglyceride may have a carbon chain length of from 16 to 24 carbon atoms. In one aspect the saturated fatty acid of the monoglyceride may have a carbon chain length of from 16 to 22 carbon atoms. In one aspect the saturated fatty acid of the monoglyceride may have a carbon chain length of from 18 to 22 carbon atoms. In one aspect the saturated fatty acid is C16 saturated fatty acid. In one aspect the saturated fatty acid is C18 saturated fatty acid. In one aspect the saturated fatty acid is C20 saturated fatty acid. In one aspect the saturated fatty acid is C22 saturated fatty acid. In one aspect the saturated fatty acid is C24 saturated fatty acid. In one aspect the saturated fatty acid is C26 saturated fatty acid.

Preferably the saturated fatty acid of the monoglyceride has a carbon chain length of from 18 to 22 carbon atoms. Preferably the saturated fatty acid of the monoglyceride has a carbon chain length of 18 carbon atoms. Preferably the saturated fatty acid of the monoglyceride has a carbon chain length of 22 carbon atoms.

In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at least about 0.01 % w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at least about 0.02% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at least about 0.05% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at ieast about 0.1 % w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at Ieast about 0.2% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at Ieast about 0.5% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at least about 1.0% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at least about 2.0% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at Ieast about 3.0% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at Ieast about 5.0% w/w based on the total weight of the dispersion. In one embodiment, the monoglyceride of a saturated C16 to C26 fatty acid is present in the dispersion in an amount of at Ieast about 10.0% w/w based on the total weight of the dispersion.

Polyglycerol Polyncino!eic Acid (PGPR)

Polyglycerols

Polyglycerols are substances consisting of oligomer ethers of glycerol. Polyglycerols are usually prepared from an alkaline polymerisation of glycerol at elevated temperatures.

1 ,2' diglycerol

Scheme 1 - Overview of the production of polyglycerols

The processes for making polyglycerols are well known fo the person skilled in the art and can be found, for example, in "Emulsifiers in Food Technology", Blackwell Publishing, edited by RJ Whithurst, page 1 10 to 130.

It will be understood that the degree of polymerisation can vary. It will be understood that polyglycerol is typically a mixture of polyglycerols of varying degrees of polymerisation. In one embodiment, the polyglycerol used to form the polyglycerol ester of a polymerised fatty acid is a mixture of polyglycerols selected from diglycerol, triglycerol, tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, octaglycerol, nonaglycerol and decaglycerol. In one preferred embodiment triglycerol is the most abundant polyglycerol in the mixture of polyglycerols. In one preferred embodiment tetraglycerol is the most abundant polyglycerol in the mixture of polyglycerols. In one preferred embodiment the mixture of polyglycerols contains triglycerol in an amount of 30-50 wt% based on the total weight of polyglycerols and contains tetraglycerol in an amount of 10-30 wt% based on the total weight of polyglycerols. In one embodiment, the polyglycerol is considered to be a diglycerol. In one embodiment, the polyglycerol is considered to be a triglycerol. In one embodiment, the polyglycerol is considered to be a tetraglycerol. In one embodiment, the polyglycerol is considered to be a pentaglycerol. In one embodiment, the polyglycerol is considered to be a hexaglycerol. In one embodiment, the polyglycerol is considered to be a heptaglycerol. In one embodiment, the polyglycerol is considered to be an octaglycerol. In one embodiment, the polyglyceroi is considered to be a nonaglycero!. !n one embodiment, the polyglyceroi is considered to be a decaglycerol.

Preferably the polyglyceroi is considered to be a triglycerol. Preferably the polyglycero! is considered to be a tetraglyeerol.

In one embodiment, the polyglyceroi moiety shall be composed of not less than 75% of di-, tn - and tetraglycerols and shall contain not more than 10% of polyglycerols equal to or higher than heptaglyceroi.

Polyglycerols may be linear, branched or cyclic in structure. Typically, all three types of polyglyceroi structure are present in the composition of the present invention.

Fatty acids

Fatty acids are well known in the art. They typically comprise an "acid moiety" and a "fatty chain". The properties of the fatty acid can vary depending on the length of the fatty chain, its degree of saturation, and the presence of any substituents on the fatty chain. Examples of fatty acids are palmitic acid, stearic acid, oleic acid, and ricinoleic acid.

The fatty acid used according to this aspect of the present invention is ricinoleic acid.

Ricinoleic acid is a chiral molecule. Two steric representations of ricinoleic acid are given below:

Ricinoleic acid Ricinoleic acid (R)-12-hydroxy-(Z)-9-octadecenoic acid (R)-12- ydroxy-(Z)-9-ociadecenoic acid

Scheme 2 ~ Configurations of ricinoleic acid. The ricinoleic acid used in the present invention may be prepared by any suitable means known to the person skilled in the art. Typically, fatty acids are produced from a parent oil via hydrolyzation and distillation. Triglyceride

The triglyceride contacted with the mono or di ester of glycerol and Moringa oil may be any suitable triglyceride. The triglyceride may be obtained from any suitable oil from a plant source, oil from an animal source or oil from a marine source . Oils from a marine source include fish oils and oils from marine algae. Preferably the triglyceride is obtained from any suitable plant oil. In one preferred aspect the triglyceride is obtained from a plant oil selected from hard oils, soft oils and mixtures thereof and in particular is selected from palm oil, rape seed oil, sunflower oil, soybean oils, coconut oils, rice bran oils, dag oils, beef tallow, allanblackia oils and shea fat. Preferably the triglyceride is selected from palm oil, palm stearine and palm olein.

As discussed herein, by 'control crystallisation' or 'controlling crystallisation' it is meant that the rate or degree of crystallisation of the triglyceride can be increased or retarded. In one aspect the mono or di ester of glycerol and Moringa oil increases the rate of crystallisation of a triglyceride. In one aspect the mono or di ester of glycerol and Moringa oil increases the extent of crystallisation of a triglyceride.

!n one aspect the mono or di ester of glycerol and Moringa decreases the rate of crystallisation of a triglyceride

In one aspect the mono or di ester of glycerol and Moringa decreases the extent of crystallisation of a triglyceride.

In one aspect the mono or di ester of glycerol and Moringa increases the rate of crystallisation of a triglyceride

In one aspect the mono or di ester of glycerol and Moringa increases the extent of crystallisation of a triglyceride. In one aspect the mono or di ester of glycerol and Moringa increase onset temperature of crystallisation of the triglyceride compared to the triglyceride in the absence of the mono or di ester of glycerol and Moringa oil. Preferably the increase of onset temperature of crystallisation is at least 1°C. Preferably the increase of onset temperature of crystallisation is at least 2°C. Preferably the increase of onset temperature of crystallisation is at least 3°C. Preferably the increase of onset temperature of crystallisation is at least 4°C.

In one aspect the mono or di ester of glycerol and Moringa decrease onset temperature of crystallisation of the triglyceride compared to the triglyceride in the absence of the mono or di ester of glycerol and Moringa oil. Preferably the decrease of onset temperature of crystallisation is at least 1°C. Preferably the decrease of onset temperature of crystallisation is at least 2°C. Preferably the decrease of onset temperature of crystallisation is at least 3°C. Preferably the decrease of onset temperature of crystallisation is at least 4°C. Although the present invention primarily relates to controlling crystallisation of a triglyceride, the triglyceride may contain further materials the crystallisation of which may also be controlled by the present mono- and diglycerides. These further materials include and are preferably selected from waxes, phytosterols, stanol esters and cholesterols. It will therefore be appreciated by one skilled in the art that the present invention provides for the control of crystallisation of a triglyceride and the control of crystallisation of a material selected from waxes, phytosterols, stanol esters and cholesterols.

In some aspects the mono or di ester of glycerol and Moringa may be used to control crystallisation of a material selected from waxes, phytosterols, stano! esters and cholesterols independently of any control of crystallisation of a triglyceride. Thus in further broad aspects the present invention provides:

• a process for controlling the crystallisation of a material selected from waxes, phytosterols, stanol esters and cholesterols, the process comprising the steps of (i) providing a material selected from waxes, phytosterols, stanol esters and cholesterols (ii) contacting the material selected from waxes, phytosterols, stanol esters and cholesterols with a mono or di ester of glycerol and Moringa.

• use of a composition comprising a mono or di ester of glycerol and Moringa to control the crystallisation of a material selected from waxes, phytosterols, stanol esters and cholesterols.

· use of a composition comprising a mono or di ester of glycerol and Moringa to increase onset temperature of crystallisation of a material selected from waxes, phytosterols, stanol esters and cholesterols compared to the material selected from waxes, phytosterols, stanol esters and cholesterols in the absence of the of a composition comprising monoglycerides and diglycerides.

® use of a composition comprising a mono or di ester of glycerol and oringa to increase onset temperature of crystallisation of a materia! selected from waxes, phytosterols, stano! esters and cholesterols compared to the material selected from waxes, phytosterols, stanol esters and cholesterols in the absence of the composition comprising monoglycerides and diglycerides as described herein. The material selected from waxes, phytosterols, stanol esters and cholesterols is preferably selected from bees wax, carnauba wax, vegetable waxes, rice bran wax, sunflower wax, jojoba wax, heRP70 (fatty acid composition containing 5% C16:0, 40% C18:0, 9% C20:0, and 43% C22:0, more than 99.5% of the fats of which are saturated), candelilla wax, ursolic acid, oleanolic acid, phytosterols, beta sitosterol, gamma oryzanoi, cyclodextrins, sphingolipids, 1 ,2-hydroxystearic acid, ricineiaidic acid, phospholipids of lecithin, phosphatidylinositol (PI), lysophosphatidylcholine (LPC), and phosphatidylcholine (PC).

BRIEF DESCRIPTION OF FIGURES

Figure 1 and 2 show graphs;

Figure 3 show an image;

Figures 4 to 6 show graphs; and

Figure 7 show an image.

EXAMPLES

The present invention will now be defined with reference to the following non-limiting examples.

EXAMPLE

The relationship of lower crystallisation onset temperatures with increasing cooling rates is demonstrated in these Examples for Monoglycerides of Moringa, GRINDSTED® PGPR 90, DIMODAN HP and GRINDSTED® CRYSTALLIZER 1 10. This was studied via rheology measurements which were performed at 1 °C per minute for DIMODAN HP and at 1 °C, 10°C and 30°C per minute for ail other samples. For combinations of

Monoglycerides of Moringa and GRINDSTED® PGPR 90 with GRINDSTED®

CRYSTALLIZER 110 the onset temperatures fell from 42.5X to 37°C to 32°C respectively for the three cooling rates above. DIMODAN HP exhibited an onset temperature of 28°C

GRINDSTED® CRYSTALLIZER 1 10 is a fully saturated long chain monogiyceride based on C _{22 0} . GRINDSTED® PGPR 90 is Polyglycerol Polyricinoleate. DIMODAN HP is a distilled monogiyceride made from edible, refined, hydrogenated palm oil.

The bulk fat blend showed onset of crystallisation at lower temperatures than

Monoglycerides of Moringa or GRINDSTED® PGPR 90 combined with GRINDSTED® CRYSTALLIZER 1 10, and always maintained a difference, i.e. even at the high cooling rate of 30°C there is still structural benefits to be gained from the combinations.

However, at the high cooling rates the combination samples and bulk fat profiles converge at lower temperatures.

It is understood that Monoglycerides of Moringa possess a bi-functionai role of template nucleating capability with surface stabilising activity - a role rendering them with commercially attractive and beneficial properties over and above not being limited in dosage or usage, as is PGPR.

We investigated fat blend systems in terms of large scale deformatory rheology and examined if there were similarities in behaviour between GRINDSTED® PGPR 90 and Monoglycerides of Moringa. Cooling rate of the rheological experiments was varied between 1 °C per minute to 30°C per minute. With cooling rates going as high as 30°C per minute, it can be argued that supercooling is being performed. Schematically, it can be viewed as in Figure 1 which shows the energy barrier to crystallisation and the relative amount of structure formed as a function of cooling temperature.

Figure 1 clearly shows that although supercooling has its uses, there comes a point when the benefits are no longer apparent despite the increases in the cooling temperature, or indeed the cooling rate.

MATERIALS & METHODS The Moringa monoglyceride and distilled Moringa monoglyceride were prepared in several batches in accordance with the processes described below.

2472/173: fi/tono-dialyceride based on moringa oil. InteresterifSeatSon.

fMono-diglyceride 1 3; Moringa Hone-el iglycersde 173 Moringa 173; Mil 173)

Refined moringa oil (Code: 126089, Batch Nr: DEO5040243, EO Ref: SO4903823/1 , from Earth Oil Plantations Limited). 2550g. The moringa oil was extracted from Moringa oleifera (also known as Moringa pterygosperma).

Glycerol 625g.

1.300g 50% solution of NaOH.

Above ingredients were charged to a 5L 3-necked round bottomed flask, with mechanical stirring, heating mantel with temperature control, nitrogen blanketing, condenser, in a set-up analogous to the below example:

The temperature was raised to 240°C under stirring and nitrogen blanketing. The mixture was heated at 240°C until it became clear. When clear, the mixture was heated for further 30 min.

The mixture was then neutralised with 1.25g H ₃ P0 ₄ (85%) at 240°C. After neutralisation the mixture was cooled to about 90°C.

The mixture was deodorised in order to remove the free glycerol. The set-up around the 3- necked flask was therefore changed to look like the below example of a deodorisation set- up:

Water vapours were introduced to the mixture via a glass tube at the bottom of the 3 necked flask below surface level of the mixture, a cold trap cooled by acetone/C0 ₂ bath was used and connected to a vacuum pump.

At 90°C full vacuum (<0,5 mm Hg) was supplied to the set-up from the vacuum pump. This caused thorough mixing of the product mixture. Then the mixture was heated to 140°C and kept at this temperature for 30 min. Water vapours were passing through the mixture thereby removing free glycerol which was condensed on the cold trap and collected in the receiver flask.

After 30 min the product was cooled to 90° and pressure equalised with nitrogen. Optionally the filtered mono-diglyceride can be protected with antioxidants if the mono- diglyceride is the end product. Antioxidants were added and the mixture stirred for 15-30 min under nitrogen blanketing at 80-90 .

Yield 2870g.

The mono-diglyceride was fiitered through filteraid (Clarcell) and paper filter (AGF 165- 1 10). 2472/191 : Distilled monogiyceride based on moringa o'l.

(Mcno-digiyceride 191 ; Moringa Mcno-digiyceride 191 ; Moringa 191 ; MM 191 )

Mono-diglyceride (2472/173) 2 80g The mono-diglyceride was distilled on a short path distillation apparatus.

The distillation temperature was 210°C.

Reservoir temp, before heated surface 85°C.

Condenser was 85°C.

Rotor speed 302 rpm.

Pressure: 1 x 10 ^"3 mBar

Distillate 1373g

Residue 1 107g

Time 212 min.

Flow: 701 g/h

The distillate was added antioxidant Grindox 349 0,68g.

Analysis of the distilled monogiyceride determined by GC:

Table 1 : composition of monogiyceride based on moringa oil The fatty acid composition of both the starting material, moringa oil, and the resulting monoglycende was also analysed:

Table 2: Fatty acid composition of moringa oil and the resulting monoglycende.

This analysis was done in order to confirm that the fatty acid composition of the monoglycende had not changed too much from the starting material.

Moringa oil contains 10-12% of saturated fatty acids above C18. In order to keep these high melting fatty acids in the distilled monoglycende the distillation temperature had to be chosen sufficiently high such that these at least were distilled. As can be seen from the above table this was accomplished. Transferring the highest boiling monoglyceride components however results in the monoglyceride as such having a higher content of diglyceride than is usually seen with distilled monoglycerides, but that is merely a consequence of the broad fatty acid composition in the moringa oil, and that the heavier monoglycerides were prioritised due to their also higher melting points.

2559/102: Mono-diglyceride based on morincsa oil, interesterification.

(Mono-diglyceride 102; Moringa Mono-diglyceride 102; Moringa 102; MM 102) Refined moringa oii (Code: 126089, Batch Nr: DEO5040243, EO Ref: SO4903823/1 , from Earth Oil Plantations Limited). 2072g.

Glycerol 51 Sg

1.C82g 50% solution of NaOH

The experiment was carried out as for above interesterification (2472/173).

After the interesterification, the mixture was neutralised with 1.04g H ₃ P0 ₄ (85%) at 240°C. After neutralisation the mixture was cooled to about 90°C and the mixture was deodorised and filtered as for above interesterification (2472/173).

Yield: 2313g.

Analysis of mono-diglyceride:

Table 3: Composition of mono-diglyceride based on moringa oil

2559/103: Mono-diglyceride based on moringa oil Interesterification

(Mono-diglyceride 103; Moringa Mono-diglyceride 103; Moringa 103; MM 103)

(repetition of 2559/102)

Refined moringa oil (Code: 126089, Batch Nr: DEO5040243, EO Ref: SO4903823/1 , from Earth Oil Plantations Limited). 2146g.

Glycerol 537g

1.110g 50% solution of NaOH

The experiment was carried out as for above interesterification (2472/173). After the interesterification, the mixture was neutralised with 1.07g H ₃ P0 ₄ (85%) at 240°C. After neutralisation the mixture was cooled to about 90° C and the mixture was deodorised and filtered as for above interesterification (2472/173). Yield: 2412g.

Analysis of mono-diglyceride:

Table 4: Composition of mono-diglyceride based on moringa oil 2559/104: Distilled monoqiyceride based on moringa oil.

fMono-diglyceride 104; Moringa Mono-diglyceride 104; Moringa 104; MM 104)

The mono-diglyceride was distilled on a short path distillation apparatus as above (2472/191 ).

Mono-diglyceride (2559/102) + (2559/103) are both distilled.

The distillation temperature was 200-210°C.

Reservoir temp, before heated surface 85°C.

Condenser was 90°C.

Rotor speed 297 rpm.

Pressure: 4-5 x 10 ^"3 mBar

Distillate 2245g

Residue 1819g

Time 360 min.

Flow: 677 g/h

Analysis of distilled monoglyceride determined by GC: Glycerol 127

Digiyceroi 0.08

Free fatty acids 0.4

Monoglyceride 82.55

Diglyceride 15.67

Triglyceride 0.02

Table 5: Composition of monoglyceride based on moringa oi!

2859/105: Distilled moraocglyceride above based on moringa oil with added

antioxidant.

IMono-cisglyceride 105; Morioga Siono-digSycersde 105; Moringa 105; MM 105)

2559/104: 2245g

Grindox 349: 1 .12g

2589/132: Distilled monoglyceride based on moringa oil

fMono-digiyceride 132; Moringa Mono-diglyceride 132; Moringa 132; MM 132)

Mono-diglyceride prepared analogously to above mono-diglycerides (2472/173) and with the following analysis was used as raw material for the distillation.

Table 6: Composition of mono-diglyceride used as raw material for distillation.

The mono-diglyceride was distilled on a short path distillation apparatus as above (2472/191 ).

The distillation temperature was 210°C.

Reservoir temp, before heated surface 85°C.

Condenser was 85°C. Rotor speed 297 rpm.

Pressure: 1 -2 x 10 ^~3 m

Distillate 1506g

Residue 1092g

Time 21 1 min.

Flow: 739 g/h

Analysis of distilled monoglyceride determined by GC:

Table 7: Composition of monoglyceride based on moringa oil

2559/134: Distilled monoqiyceride based on moringa oil

(Mono-diglyceride 134; Moringa Mono-diglyceride 134; Moringa 134; MM 134)

Mono-diglyceride prepared analogously to above mono-diglycerides (2472/173) and with the following analysis was used as raw material for the distillation.

Table 8: Composition of mono-diglyceride used as raw material for distillation.

The mono-diglyceride was distilled on a short path distillation apparatus as above (2472/191 ).

The distillation temperature was 185°C. Reservoir temp, before heated surface 85°C.

Condenser was 85"C.

Rotor speed 290 rpm.

Pressure: 1-2 x 10 ^"3 mBar

Distillate 1407g

Residue 1444g

Time 223 min.

Flow: 767 g/h Analysis of distilled monoglyceride determined by GC:

Table 9: Composition of monoglyceride based on moringa oil.

A summary of the analyses of samples 2559/132 and 2559/134 is given in Table 10 below.

Table 10

Two fat blends with differing degrees of saturation were used as the solvent. First a blend consisting of 70% pa!m stearin (35 IV) and 30% palm olein (56 IV), then secondly a more unsaturated blend consisting of 70% palm olein (56 IV) and 30% palm stearin (35 !V), to which in both cases respectively, the emulsifiers GRINDSTED® CRYSTALLIZER 1 10, GRINDSTED® PGPR 90, and Monoglycerides of Moringa were added at 1 %, 0.5% and 1 % respectively. The fatty acid breakdown of the Monoglycerides of Moringa, Moringa 191 are given below.

Table showing fatty acid profiles for Moringa 191

All samples were run on a Rheometrics SR 5 controlled stress rheometer, which was operated in simulated controlled strain mode set to a constant target shear rate of 10s ^" The geometry was a set of 40mm parallel plates, where the gap was 1 mm. The temperature ramp for the experiment was 70°C to 25°C at a fixed cooling rate of either 1 °C, 10°C or 30°C. Before commencement of shear each sample was subject to a 2 minute waiting time with the temperature held at 70°C. Prior to the rheologicai experiment the fat blend / emulsifier samples were heated to 90°C to destroy any previous crystal history. RESULTS & DSgCUSSBON

The results in Figure 2a and Figure 2c show the entire curve for all the samples cooled at the rate of 1 °C per minute, with the exception of DIMODAN HP, where the control sample represents the base fat blend of 70% palm stearin / 30% palm olein and 70% palm olein / 30% palm stearin respectively. The remaining samples are combinations of the base fat blend and the emulsifiers under investigation, namely GRINDSTED® CRYSTALLIZER 1 10, GRINDSTED® PGPR 90, and Monoglycerides of Moringa. The results in Figure 2e show the entire curve for the sample cooled at the rate of 1 °C per minute containing 1wt% DIMODAN HP. Figure 2a shows a large portion of the graph from 70°C to about 45°C where there is only a gradual increase in viscosity. It is viewed that in this portion of the graph essentially nothing is happening to the fat based system due to the fact that it is regarded as a true melt, and therefore expected to behave in true Newtonian fashion. Below 45°C however, dramatic increases in viscosity can be seen, occurring at various temperatures depending on the nature of the sample in question. This dramatic increase in viscosity is possibly the onset of fat crystallisation, and indeed the values which can be taken from Figure 1 a correspond well with previous results for similar systems containing GRINDSTED® CRYSTALLIZER 1 10, where onset temperatures for GRINDSTED® CRYSTALLIZER 1 10 based samples also fell around 42°C.

However, for clarity and ease in observing the finer detail of the area of viscosity increase, Figures 2b and 2d show the expanded section of Figure 2a and 2c, where the data is expressed from 50°C and cooler. Figures 2b and 2d show that GRINDSTED® CRYSTALLIZER 1 10 alone begins the onset of viscosity increase at 40°C and 38°C respectively, whereas the samples with the Crystalliser molecule and GRINDSTED® PGPR 90 or Monoglycerides of Moringa show an onset at 42.5°C and 41 °C respectively. Figure 2d shows onset at 42°C and 38°C respectively. In isolation, Figure 2b shows GRINDSTED® PGPR 90 and Monoglycerides of Moringa first show an onset of viscosity rise at around 31-32°C, and the control sample increases from 34°C, Figure 2d shows GRINDSTED® PGPR 90 and Monoglycerides of Moringa first show an onset of viscosity rise at around 30-34°C, and the control sample increases from 27°C

The results from Figure 2b and 2d clearly suggest that when GRINDSTED® PGPR 90 and Monoglycerides of Moringa are used in isolation, they behave similarly, both showing the onset of viscosity increase to occur at essentially the same temperature.

When mixed together with GRINDSTED® CRYSTALLIZER 1 10, there is however a clear distinction between GRINDSTED® PGPR 90 and Monoglycerides of Moringa. The combination of GRINDSTED® CRYSTALLIZER 1 10 with GRINDSTED® PGPR 90 shows the earliest onset of viscosity rise, occurring at some 42.5°C. This can perhaps be attributed to two aspects of the characteristics of GRINDSTED® PGPR 90, crystal structure and surface activity respectively. It appears from micrographs that GRINDSTED® PGPR 90 possesses an inherent dendricity which manifests itself in the form of fern-like structures. In other words, at a cooling rate of 1 °C per minute clear and distinct crystal structures are being formed by the PGPR molecules, which may be argued could act as template to explain the early onset of the GRINDSTED® CRYSTALLIZER 1 10 / GRINDSTED® PGPR 90 system viscosity increase. The mode of action of PGPR is such that it tends, despite its high initial surface activity, to nucleate more in the bulk than necessarily at the interface (Ghosh & Rousseau, 2009). However, others suggest, a different mechanism. PGPR has a large adsorption capacity, and is possibly able to override Van der Waals attraction forces in the bulk, being less significant compared to interfacial structural forces (local polar interactions), and influenced by the presence of water, where the polar polyglycerol part of the molecule is strongly adsorbed to the water droplet surface. Strong molecular interaction kinetics (antifreeze behaviour) may influence the water droplet properties. Dealing with the bulk oil phase; investigations have demonstrated that only one layer of molecules is strongly affected at the surface (Claesson et al, 1997). Therefore a mechanism is proposed whereby a stabilised sub-micron crystalline formation, which is anchored by the non-polar polyricinoleate part of the PGPR occurs (Dedinaite &

Campbell, 2000). The reason for PGPR "crystals" not being optically visible could be attributed to sub-micron formations, which are in fact highly surface active (Rousseau, 2000). Crystals at submicron size can effectively stabilise emulsions with droplets ranging from 6 to 18 μηι in size. Larger crystals may not effectively adsorb to the interface and flocculate as free crystals in the continuous phase. As shown in Fig. 3, smaller crystals are likely to provide better coverage of the surface than larger crystals (Fig. 3a vs. c). The best will be obtained by fats which crystallise directly at the interface, as depicted in Fig. 3c.

Long range ordered structure may be less uniformly structured. While this is one possible explanation within a bulk liquid oil such as canola or triolein, it may not be the same mechanism if a more saturated solvent / mixture were used (Ghosh & Rousseau, 2009). Though not adequately explained here or understood, PGPR may lead to the creation of what can be thought of as a broken 'slush-ice' like structure, which result in adhesive properties, when mixed with another surfactant in the presence of water (Dedinaite & Campbell, 2000).

In the anhydrous bulk, parts of the mixed triglyceride (TAG) molecule are suggested to have different polarity. (Claesson et ai 1997). Ghosh & Rousseau (2010) discuss fat crystals as likely having different dielectric parts because in mixed TAG systems, the crystal shape will likely be irregular, but sites of high and low kinetic potential will be present. This is in agreement with Claesson et al (1997). Hence, the repulsion / attraction force due to dielectric potential will have effect. Therefore, depending on the solvent, (Wells 1998) / TAG structure, size, density, (plus any adsorption of surfactant/s to its surface); the energy input (temperature ramp) and shear; results with given water droplet sizes. In turn, this leads to a surface tension ratio to crystal kinetic potential. Clearly, each part of the mechanism leads to a complex number of variables.

In trying to explain the mechanism in the anhydrous bulk, PGPR adsorbs on a polar sites from anhydrous solution, giving rise to steric repulsive force. Dedinaite & Campbell (2000) showed that mixture of phospholipids (PE) and PGPR in anhydrous liquid vegetable oil (triolein), facilitated the adsorption of non-polar PE crystals on a polar surface. This may partially explain how PGPR is able to induce crystal kinetics in anhydrous oils blends containing a smaller molecular weight surfactant (e.g.

monoglyceride) Therefore, we suggest that PGPR has the potential to offer scaffold support to the crysta!liser molecule, but at the same time act as an emulsifier that has a preference to nucleate throughout the system's bulk (Marze 2009). Clearly though, the onset of viscosity occurs at higher temperatures with this combination than with GR!NDSTED® CRYSTALLIZER alone, or in combination with onoglycerides of

Moringa suggesting some kind of synergistic pro-structural mechanism.

Focussing now on the sample with GRINDSTED® CRYSTALLIZER 1 10 and

Monoglycerides of Moringa, it can be seen from Figure 2b that the onset of viscosity increase here is shifted to the slightly cooler temperature of 41 °C. Therefore, evidence suggests that the Monoglycerides of Moringa are behaving in a similar fashion to PGPR.

What is clear to suggest is thai the shift of 1 ,5°C to the lower temperature of 41 °C seems to indicate that the Monoglycerides of Moringa has similar physical response behaviour. It appears as if the Monoglycerides of Moringa are behaving and performing as a "mimic" of PGPR. There is still the clear benefit to the structuring as opposed to GRINDSTED® CRYSTALLIZER 1 10 alone, but less so than with GRINDSTED® PGPR 90.

Figure 2d shows similar response behaviour in the inherently less saturated oil blend (and 70% palm olein / 30% palm stearin)

The results of Figure 2e in which the sample cooled at the rate of 1 °C per minute contains 1 wt% DIMODAN HP, demonstrates a sudden and pronounced crystallisation of the fat blend at approximately 28°C. This unfavourably compares to the corresponding MM system in which crystallisation occurs and the biend forms structure at 31 -32°C.

Figure 4a and 4b show the same rheological cooling profiles for the same samples, simply measured at the faster cooling rate of 10°C per minute. It is apparent that essentially the same trend is seen here, as was for the slower cooling rate of 1 °C per minute in Figures 2a and 2b. However, closer examination highlights a shift in onset temperature to lower values in Figure 4a and 4b. Figure 4a shows the entire cooling curve and again indicates that the profile is basically uninteresting between 70°C and 40°C, whereupon below this temperature range the viscosity increase is seen. Figure 4b therefore highlights a close up of the cooling curve starting at 45°C and down towards 25°C.

The results shown in Figure 4b for Monoglycerides of Moringa, and GRINDSTED® PGPR 90 again show that they behave similarly, until a temperature of 28°C whereupon differences in their profiles are seen. This manifests itself as a large 'kink' in the profile shape, where there is first a lowering of viscosity followed by another rise in viscosity. Given that the rheometer geometry is rotating throughout this experiment, such a profile may be attributed to an initial build up of viscosity (i.e. structure) which reached a critical point and is then broken by the continual applied shear. In other ^' words the sample can be thought of as being sheared through, somewhat akin to starch profiles on Brabender or R.VA type instruments (Corke, 2007).

Moving onto the samples from Figure 4b which contain GRINDSTED® CRYSTALLIZER 1 10, it is apparent thai the onset of the viscosity rise - essentially gelation - has reduced to between 36°C and 37.5°C at this faster cooling rate of 10°C per minute, compared to the onset temperatures of 41 °C to 42.5X from Figure 2b. The same trend from Figure 2b is seen that the crystalliser sample with GRINDSTED® PGPR 90 still has the onset at the highest temperature, here being 37.5°C compared to the crystalliser sample with Monoglycerides of Moringa (36°C). The profile for the GRINDSTED® CRYSTALLIZER 1 10 and Monoglycerides of Moringa/ GRINDSTED® CYSTALL!ZER 110 were essentially the same throughout the cooling regime of 10°C per minute, contrary to the results obtained for the slower cooling rate in Figure 2b.

The observation that the crystalliser based samples are showing delayed onset of confirmation of the above can be seen in Figure 5 and Figure 6 , which shows the Theological curves at the accelerated cooling rate of 32°C, and 29°C - 38°C per minute respectively.

In the case of higher saturation and faster cooling rates (Fig 5) and to isolate the

Monoglycerides of Moringa and GRINDSTED® PGPR 90 - show behavioural patterns that are the same (as seen at Sower temperature gradient), and basically follow the control sample, but the viscosity increase has dropped to lower temperatures. When used in combination with GRINDSTED® CRYSTALLIZER 1 10 we can see that the onset of viscosity increase - gelation has moved again to lower temperatures, but still maintaining a distinct gap from the control and individual samples. The new onset temperature for the combined Monoglycerides of Moringa with GRINDSTED®

CRYSTALLIZER 1 10 and GRINDSTED® PGPR 90 with GRINDSTED®

CRYSTALLIZER 1 10 is now the same at 32°C. There appears to be no difference between the sample containing GRINDSTED® PGPR 90 or Monoglycerides of Moringa.

Figure 6 (less saturation faster cooling rate) shows similar response behaviour. However, it is clear that examination of the Monoglycerides of Moringa and GRINDSTED® PGPR 90 as single additives cause quicker induction rates compared to the control (without additive). Further, we see again the benefit of combining both onoglycerides of Moringa with GRINDSTED® CRYSTALLIZER 110 and GRINDSTED® PGPR 90 with

GRINDSTED® CRYSTALLIZER. 1 10, In Figure 7 the blue PGPR molecules are 'blocking' the surface and only the presence of the additive penetrates the surface to lock onto the fat crystals. However, the inventors propose that the recently presented evidence suggests that Monoglycerides of Moringa could in fact fulfil combined roles of inducing crystallisation and retarding post crystallisation changes in crystal structure which may result in sandiness or graininess of the product. This would provide both stability and flexibility to the system in question.

CONCLUSION

We have demonstrated and established a clear link between cooling rate and onset of gelation (viscosity increase) of the system, in both highly saturated and less saturated oil blends. At a cooling rate of 1 °C per minute the onset for GRINDSTED® PGPR 90 / GRINDSTED® CRYSTALLIZER 1 10 was 42.5°C, whereas at a cooling rate of 10°C per minute was 37.5°C. At a cooling rate of 1 °C per minute the onset for DIMODAN HP was 28°C. The corresponding onset temperatures for Monoglycerides of Moringa /

GRINDSTED® CRYSTALLIZER 1 10 were 41 °C and 36°C respectively. At a cooling rate of 30°C per minute the onset temperature has fallen further to 32°C.

We have also shown that Monoglycerides of Moringa and GRINDSTED® PGPR 90 behave very similarly when used in the given fat blend alone, but in combination with GRINDSTED® CRYSTALLIZER 1 10 difference do occur within cooling rates of 1 °C per minute to 30°C per minute. These differences are explained via differences in surface activity because of either diffusion and/or rearrangement of molecular geometry of the tested surfactants. At the highest cooling rate studied, 30°C per minute, no difference was found between the Monoglycerides of Moringa or GRINDSTED® PGPR 90 when used in combination with GRINDSTED® CRYSTALLIZER 1 10 in the highly saturated oil blend. Whereas a study at the same cooling rate (30°C) in a less saturated oil blend, the same gelation patterns are as distinct those observed for 1 °C/min, although at lower onset temperature. Despite the falling onset temperature of the combined samples, the bulk fat and individual samples of Monoglycerides of Moringa and GRINDSTED® PGPR 90 also fell in onset temperature at the highest cooling rate of 30°C per minute, suggesting that there should always be a short term gain for the combined samples (synergies) over the individual samples irrespective of the cooling rate.

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Various modifications and variations of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry, biology or related fields are intended to be within the scope of the following claims.