Field of invention

The present invention is directed to edible aerated fat-continuous compositions as well as to a process to manufacture such compositions. Furthermore, the invention is related to the use of particulate silicon dioxide to improve the stability of aerated fat-continuous compositions.

Background of invention

Edible fat-continuous compositions, such as butter, margarines and liquid oils are well known. These compositions are for example commonly used as frying medium, as fat-ingredient in baking or even consumed directly (e.g. applied as topping on bread, toast or pancakes).

The fat phase of edible fat-continuous compositions is typically a mixture of liquid oil (i.e. fat that is liquid at ambient temperature) and ^' fat which is solid at ambient temperature. The solid fat, also called structuring fat or hardstock fat, serves to structure the fat phase and may help to stabilize the aqueous phase if present (e.g. in the form of droplets) by forming a fat crystal network. Ideally the structuring fat has such properties that it melts or dissolves at mouth

temperature otherwise the composition may have a heavy and/or waxy mouth feel.

Health conscious consumers nowadays desire fat-continuous compositions with a reduced amount of fat and/or calories per serving. In addition there is an ongoing need of manufactures to reduce costs. One way to achieve this is by replacing part of the fat with water. However, water may negatively affect the performance of fat-continuous products in some applications. For example, when used as frying medium the presence of water can lead to spattering, which is undesirable. For example hot oil spatters can lead to skin burns. Also it will take more time and energy for the frying medium to reach frying

temperatures (e.g. 160 to 90 degrees Celsius) as first the water needs to be boiled off.

An alternative way to reduce the amount of fat and/or calories per serving (and reduce cost), without the above drawbacks, is to replace part of the fat with edible gas. Edible aerated food compositions are known, such as mousses, ice cream, and whipped cream. In such compositions the gas is present as dispersed gas bubbles. However, in particular in case of aerated fat-continuous compositions it was found that the stability can be poor. For example, during storage coarsening of the gas-phase can occur, as well as oil exudation, creaming and (other) changes in visual appearance of the composition. In creaming, gas bubbles migrate in the product and tend to accumulate somewhere, usually at the top. This type of instability leads to in-homogenous distribution of the gas-phase. Ostwald ripening and coalescence are instability problems which lead to uncontrolled growth of gas bubbles which in turn can lead to the presence visual defects, such as visible holes. In particular, coalescence refers to merging of air bubbles by rupture of the film in between them, while Ostwald refers to growth of large gas-bubble at the expense of smaller once. Unstable fat-continuous compositions can even show formation of visible cracks (e.g. on the surface) during storage.

Therefore there is a need to provide aerated fat-continuous compositions, which have good stability.

EP2052628 discloses a method to improve the overrun of aerated W/O emulsions, which involves the use of hydrophobins. In particular, the use of hydrophobins reduces the appearance of disproportionate and coalesced gas bubbles. EP 375 238 A2 discloses aerated fatty composition containing at least 5 wt% of fat substitute selected from the group consisting of sugar fatty acid polyesters and sugar alcohol fatty acid polyesters. The examples disclose the use of sucrose octa-esters and sucrose hepta-esters. The fatty composition may be used as a table spread, albeit not in the form of an emulsion, but as a water-free spread.

EP 410 507 A2 discloses polyol fatty acid polyesters for use in aerated fat- continuous compositions. The fat blend of the continuous phase comprises at least 50% of the polyol fatty acid polyesters. A preferred polyol is sucrose. The fat compositions may be used in chocolate-like food compositions.

Some consumers consider the consumption of non-natural (synthetic) ingredients such as polyol fatty acid polyesters, sugar (alcohol) fatty acid polyesters and hydrophobins as unhealthy. Therefore, the presence of such ingredients in aerated fat-continuous compositions can lead to reduced consumer acceptance. Also the consumption of sugar (alcohol) fatty acid polyesters has been associated with digestibility problems (e.g. anal leakage) and thus have low consumer acceptance on this account as well.

Therefore there is a need to provide aerated fat-continuous compositions, which have good stability, but preferably are not made with ingredients such as hydrophobins, polyols and /or sucrose fatty acid esters. More preferably the fat- continuous compositions are made with natural ingredients. Natural ingredients for example can be readily found in nature (e.g. in terms of basic chemical composition) and preferably have a long history of use with foods and human nutrition. For example, lecithin is a common emulsifier naturally found in eggs. For example, mono- and diglycerides are emulsifiers which naturally occur in (crude) plant oils. Also there is a long history of use of eggs and plant oils as part of human diet and nutrition. However, it was found there is a need to improve the stability of aerated fat- continuous compositions comprising either lecithin or mono-, diglycerides as emulsifier. For example, such composition can develop visible cracks in the surface of the composition during storage. Such surface imperfections are undesirable as it may lead consumers to think that the composition has spoiled. This of course reduces acceptance of the composition and can result in loss of (future) sales.

It is an object of the present invention to provide edible aerated fat-continuous composition which has improved stability and in particular a reduced amount of visible crack formation (in the surface or otherwise) during storage.

It is a further object of the present invention to provide edible aerated fat- continuous composition which has improved stability, and wherein the ingredients are perceived as natural.

Summary of the invention

One or more of the above objectives is achieved by an edible aerated fat- continuous composition having a specific amount of particulate silicon dioxide. It was surprisingly found that aerated fat-continuous compositions comprising particulate silicon dioxide showed no surface cracks even after storage for 1 week at 30 degrees Celsius. Furthermore, coarsening and oil-exudation were also greatly reduced. In contrast, similar compositions, but wherein the particulate silicon dioxide was replaced with lecithin, glycerol monostearate or citric acid ester of mono-, diglycerides (i.e. citric acid esters of partial

glycerides), were less stable. For example, these showed surface cracks, a greater degree of coarsening and more oil exudation after storage.

Therefore the invention relates in a first aspect to an edible aerated fat- continuous composition comprising: • from 55 to 99 wt. % of liquid oil;

• from 0.1 to 20 wt. % of hardstock fat;

• an overrun of 5 to 500 %; and

• from 0.1 to 5 wt. % of particulate silicon dioxide.

The edible aerated fat-continuous composition according to the invention can be made using any suitable process known in the art.

In a second aspect the invention relates to a process for the manufacture of edible aerated fat-continuous composition according to the invention comprising the steps of:

a) mixing liquid oil and hardstock fat at a temperature of at least the melting point of the hardstock fat;

b) mixing the mixture provided at step a) at a temperature below the melting point of the hardstock fat;

wherein the addition of the remaining ingredients takes place at step a) or step b) or at a combination of step a) and step b); and wherein aeration takes place at step a) or after step a) or at a combination thereof.

In a third aspect the invention relates to the use of particulate silicon dioxide in an aerated fat-continuous composition to improve stability.

Brief description of the Figures

Figure 1 : Aerated fat-continuous product (according to the invention and Example 1) showing a smooth surface, free of visible cracks.

Figure 2: Aerated fat-continuous product (not according to the invention and according to Comparative D) showing visible cracks on the surface, which developed during storage. Detailed description of the invention

Weight percentage (wt. %) is based on the total weight of the composition unless otherwise stated. It will be appreciated that the total weight amount of ingredients will not exceed 00 wt. % of the total weight of the composition.

The terms 'fat' and 'oil' are used interchangeably. Where applicable the prefix 'liquid' or 'solid' is added to indicate if the fat or oil is liquid or solid at ambient temperature as understood by the person skilled in the art. Ambient

temperature is considered to be a temperature of 20 degrees Celsius.

Hardstock fat refers to a fat that is solid at ambient temperature as understood by the person skilled in the art.

Fat as used in the present invention refers to edible triglyceride based fat as understood by the person skilled in the art. The terms 'triacylglycerols', 'TAGs', and 'triglycerides' are used interchangeably; they refer to esters of glycerol and three fatty acids. The fatty acid (moieties) of the TAGs may vary in length. The length of a fatty acid is commonly indicated by their carbon number. The fatty acid (moieties) may be saturated, monounsaturated or polyunsaturated.

Surface crack formation during storage in aerated fat-continuous compositions can be observed in many types of compositions, such as solid or semi-solid compositions, but even in compositions which are considered liquid. For example, many liquid aerated fat-continuous compositions are liquid (when mechanically agitated), but behave as a solid or semi-solid compositions during storage. In this sense they behave ketchup-like and can form surface cracks during storage.

Compositions with a certain yield stress at 30 degrees Celsius are preferred to provide good mouth feel and spoonability. Preferably the aerated fat-continuous composition according to the invention has a yield stress of greater than 0 to 500 Pa, more preferably of 1 to 400 Pa, even more preferably of 5 to 300 Pa, still even more preferably of 15 to 200 Pa, still even more preferably of 25 to 150 Pa and still even more preferably of 30 to 00 Pa, as measured at 30 degrees Celsius.

The Yield stress preferably is measured as set-out below in the Examples section under 'Rheology'.

Preferably the compositions according to the invention are non-liquid and solid or semi-solid compositions at 20 degrees Celsius.

Preferably the aerated fat-continuous composition according to the invention has a Stevens value, as measured at 5 degrees Celsius, of from 20 to 250, more preferably from 35 to 200, even more preferably from 40 to 175 and still even more preferably from 50 to 100. This Stevens value is measured using a Stevens penetrometer (Brookfield LFRA Texture Analyzer (LFRA 500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 4.4 mm and operated in "normal" mode. The probe is pushed into the composition at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 0 mm. The force required is read from the digital display and is expressed in grams.

Particulate silicon dioxide

Particulate silicon dioxide as employed in the present invention refers to finely divided forms including amorphous fumed silica, silicon dioxide, amorphous silica gel, silica hydrogel, precipitated silica, colloidal silica, silica aerogel and crystalline silica.

Silicon dioxide as chemical composition is widely found in nature and

characterized by the basic structure of the Si02-moiety. Mineral silica is also considered to be an essential physiological mineral in animals for bone and cartilage formation. It is naturally present in a typical human diet and can be found for example as mineral in fruits, vegetables. There, it is typically present in the form of particulate silicon dioxide, silica gel and/or soluble silicic acid. Silica as added food ingredient is generally recognized as safe (GRAS). A general description of (amorphous) silicon dioxide can be found in Villota et.al. 'Food applications and the toxological and nutritional implications of amorphous silicon dioxide', CRC Critical Reviews in Food Science and Nutrition, volume 23, Issue 4, pages 289-320.

Food grade particulate silica according to the invention is commercially available, such as in the form of fumed silica and silica gel. Fumed silica is typically an amorphous form of silica with an average particle size diameter of less than 1 micrometer. A conventional way to produce fumed silica (also referred to as pyrogenic silica) is by hydrolysis of chlorosilanes (e.g. silica tetrachloride) in a flame of hydrogen and oxygen at high temperatures (e.g. 1800 degrees Celsius). Fumed silica is commercially available, such as under the trade name 'Aerosil' or 'Cab-O-SiT (Supplier: the Cabot Corporation,

Tuscola, IL). Fumed silica particles tend to form extended hydrogen-bonded chains and loose aggregates (via the silanol Si-OH groups), particularly in non- polar non-hydrogen bonding liquids. Fumed silica can have a varying degree of porosity. Silica gel materials are generally considered to be microporous. Finely divided micro-particulate silica gel is commercially available under the trade name 'Syloid' (diameter, 3-4 microns), or 'Sylox' (diameter, 2 microns) (Supplier GraceDavison, Inc. (Baltimore, MD).

Preferably the particulate silicon dioxide is very fine such that its consumption leads to little or no grainy texture in the mouth. Preferably at least 80 volume % of the particulate silicon dioxide is derived from particles having a diameter of at most 2 mm, more preferably from 1 mm to 0.01 micrometer, even more preferably from 500 micrometer to 0.05 micrometer and still even more

preferably from 100 micrometer to 0.1 micrometer. The average size and size distribution of the particulate silicon dioxide is typically known to the Supplier. If need be the average size and size distribution can also be measured by the skilled person using techniques known in the art. For example, the volume distribution of the particle sizes can also be measured in liquid oil by use of a HELOS laser diffraction sensor in combination with a Lixell Dispersion unit (Supplier: Sympatec GmbH, Germany). The machine is then operated, and the samples prepared, according to Supplier protocols. To convert the measured diffraction spectra into a volume distribution of the particles Mie Theory is applied.

Preferably the particulate silicon dioxide according to the invention has an amorphous shape or has a hydrophilic nature and more preferably has both an amorphous shape and a hydrophylic nature.

Preferably the particulate silicon dioxide according to the invention has a surface area of at least 50 m ² /gram, more preferably of at least 100 m ² /gram, even more preferably of at least 150 m ² /gram, still even more preferably of from 170 to 300 m ² /gram and still even more preferably of form 180 to 250 m ² /gram.

The hydrophobic or hydrophilic nature, the shape and surface area of the particulate silicon dioxide is typically known by the Supplier.

Aeration and overrun

The term "aerated" means that gas has been intentionally incorporated into a composition, for example by mechanical means. The gas can be any food- grade gas and preferably is air, nitrogen, helium, carbon dioxide or a

combination thereof. Hence the term 'aeration' is not limited to aeration using air and encompasses the 'gasification' with other gases as well.

The overrun (expressed in %) is the increase in volume of an aerated

composition (Vtotai) as a percentage compared to the initial volume (Vinitiai) of the composition before aeration and is described with the use of: OV = overrun = - ^LL ^. , IQO% (1)

Overrun is measured at (standard) atmospheric pressure, unless otherwise indicated.

The volume fraction of gas (Φ) in an aerated composition (expressed in vol. %) is determined by:

Φ = 1 . (2)

Wherein msus is the weight per volume of the unaerated composition, and mp the weight per volume of the aerated composition.

The overrun of an aerated composition and the volume fraction of gas in the aerated composition generally relate in the following way.

Preferably the edible aerated fat-continuous composition according to the invention has an overrun from 7 to 400 %, more preferably from 10 to 300 %, even more preferably from 20 to 200 % and still even more preferably from 50 to 150 %.

Liquid oil

The liquid oil of the aerated fat-continuous composition according to the invention may be single oil or a mixture of different oils. Preferably at least 50 wt. % of the oil, based on total amount of oil, more preferably at least 60 wt. %, even more preferably at least 70 wt. %, even more preferably at least 80 wt. %, even more preferably at least 90 wt. % and still even more preferably at least 95 wt. %, is of vegetable origin. Most preferably the oil essentially consists of oil of vegetable origin. The liquid oil fraction preferably comprises unmodified vegetable oil such as soybean oil, sunflower oil, linseed oil, low erucic rapeseed oil (Canola), corn oil (maize oil), olive oil, algae oil and blends of vegetable oils. For the purpose of this invention algae oil is considered vegetable oil.

Preferably the edible aerated fat-continuous composition according to the invention comprises from 60 to 98 wt. %, more preferably from 75 to 97 wt. %, even more preferably from 80 to 96 wt. % and still even more preferably from 80 to 95 wt. % of liquid oil.

Hardstock fat

The edible aerated fat-continuous composition according to the invention comprises hardstock fat. The hardstock fat may be a single fat or a mixture of different fats. The hardstock fat may be of vegetable, animal or marine origin. The hardstock may comprise conventional oils and fats which may be of both . animal and vegetable origin. Examples of sources of conventional oils and fats include coconut oil, palm kernel oil, palm oil, marine oils, lard, tallow fat, butter fat, soybean oil, safflower oil, cotton seed oil, rapeseed oil, poppy seed oil, corn oil, sunflower oil, olive oil, algae oil and blends thereof. For the purpose of this invention, algae oils are considered vegetable oils. Preferably at least 50 wt. % of the hardstock fat, more preferably at least 70 wt. %, even more preferably at least 80 wt. % and even more preferably at least 95 wt. %, based on total weight amount of hardstock fat, is of vegetable origin. Still even more preferably the hardstock fat essentially consists of hardstock fat of vegetable origin. Preferably the hardstock fat comprises or essentially consists of fat derived from palm fat, allanblackia, pentadesma, shea butter, coconut oil, soybean oil, rapeseed oil, dairy fat or any combination thereof.

The hardstock fat may be modified fat, such as fat which is produced by fractionation, hydrogenation and/or interesterification. In particular fractionation and hydrogenaiion can be used to alter the melting profile and N-line profile of a fat. Preferably the edible aerated fat-continuous composition of the invention comprises hardstock fat which does not contain partially hydrogenated fats.

Preferably the edible aerated fat-continuous composition according to the invention comprises from 0.5 to 15 wt. %, more preferably from 1 to 10 wt. %, even more preferably from 3 to 8 wt. % and still even more preferably from 4 to 7 wt. % of hardstock fat.

The presence of both the hardstock fat and the particulate silicon dioxide in the composition according to the invention provides a further improved stability of the aerated composition, when compared to an aerated composition comprising either hardstock fat or particulate silicon dioxide.

Preferably the hardstock fat according to the invention has a melting point of at least 40 degrees Celsius, more preferably of at least 45 degrees Celsius, even more preferably of at least 50 degrees Celsius, still even more preferably of at least 55 degrees Celsius and still even more preferably of at least 60 degrees Celsius. Preferably the hardstock fat is derived from fully hydrogenated vegetable oil and more preferably is fully hydrogenated rapeseed oil. Fully hydrogenated high erucic rapeseed oil (shortly denoted as fully hardened rapeseed oil or RP70) is a well known hardstock fat which complies with the above specification.

Water-phase

If a water-phase is present in the aerated fat-continuous composition according to the invention, then preferably the fat-continuous composition according to the invention is a water-in-oil emulsion. The water-phase (if present) is prepared according to the standard way in accordance with the chosen ingredients. The water-phase may suitably contain food grade ingredients, such as sodium chloride, acidulant, preservative, water-soluble flavoring, polysaccharides, minerals and water-soluble vitamins. The water-phase may also comprise gelling and/or thickening agents like for example starches, vegetable gums, pectin and gelling proteins suitable for such use like gelatin. Preferably the aerated fat-continuous composition according to the invention comprises at most 45 wt. %, more preferably at most 25 wt. %, even more preferably at most 10 wt. %, still even more preferably at most 5 wt. % of water-phase and still even more preferably comprises essentially no water-phase.

Other ingredients

Hydrophobins are described in EP2052628A1 on paragraphs [0025] to [0038] and are relatively novel food additives and unknown by the average consumer, obtained from bacterial and/or fungal sources. Thus hydrophobins are not perceived as natural by consumers. Preferably the aerated fat-continuous composition according to the invention comprises less than 0.01 wt. % of hydrophobic more preferably at most 0.005 wt. % of hydrophobin and even more preferably comprises essentially no hydrophobin.

Preferably the aerated fat-continuous composition according to the invention comprises at most 2 wt. %, more preferably at most 0.5 wt. %, even more preferably at most 0.1 wt. % of sugar (alcohol) fatty acid polyesters, and still even more preferably comprises essentially no sugar (alcohol) fatty acid polyesters. Sugar (alcohol) fatty acid polyesters are described in EP0375238 A2.

Preferably the aerated fat-continuous composition according to the invention comprises at most 5 wt. %, more preferably at most 0.5 wt. %, even more preferably at most 0.1 wt. % of polyol fatty acid polyesters, and still even more preferably comprises essentially no polyol fatty acid polyesters. Polyol fatty acid polyesters are described in EP0410507 A2.

Preferably the aerated fat-continuous composition according to the invention comprises essentially no hydrophobins, sugar fatty acid polyesters, sugar alcohol fatty acid polyesters or polyol fatty acid polyesters.

The aerated _, fat-continuous composition according to the invention may comprise other ingredients, such as flavors (e.g. salt), coloring, herbs and spices, emulsifiers and anti-oxidants.

Preferably the aerated fat-continuous composition according to the invention comprises 0.05 to 5 wt. % salt. The salt can be any food grade salt. Preferably the salt comprises sodium chloride, potassium chloride, calcium chloride or combinations thereof and more preferably the salt essentially consists of potassium chloride. More preferably the aerated fat-continuous composition according to the invention comprises from 0.1 to 4 wt. %, even more preferably from 0.2 to 3 wt. %, still even more preferably from 0.3 to 2 wt. % and still even more preferably from 0.4 to 1.5 wt. % of salt. To assess the amount of salt in the composition according to the invention account is taken only of mineral salts (e.g. sodium chloride and potassium chloride, but not hydrocarbon salts, such as salts of food-grade acidifiers like citrate). Preferably the aerated fat-continuous composition according to the invention comprises one or more coloring agents. The amount and types of coloring agents required to obtain a specific color is known to the person skilled in the art and/or by the (commercial) supplier. Preferably the one or more coloring agents used are of a suitable type and amount to provide a yellowish/golden hue, such as to approximate the color of natural dairy butter. This can for example be achieved by adding a suitable amount of (beta)-carotene. An important advantage for using (beta-)carotene as additive is that it is believed that its consumption can contribute to consumer heath, for example as a source of pro-vitamin A. More preferably the one or more coloring agents according to the invention comprises (or essentially is) carotene and more preferably beta- carotene. Even more preferably the aerated fat-continuous composition according to the invention comprises beta-carotene in an amount is from 0.5 to 500 mg/kg (i.e. mg beta-carotene per kg emulsion), still even more preferably from 1 to 100 mg/kg and still even more preferably from 5 to 50 mg/kg. Beta- carotene is commercially available in concentrated form (30 % oily suspension) (Supplier: BASF, DSM).

Process

The aerated fat-continuous composition according to the invention can be manufactured using well established methods as known in the art. The process may simply involve combining all ingredients and mixing under sufficient shear and for a sufficient period of time to homogenize the ingredients.

In a second aspect the invention relates to a process for the manufacture of edible aerated fat-continuous composition according to the invention comprising the steps of:

a) mixing liquid oil and hardstock fat at a temperature of at least the melting point of the hardstock fat;

b) mixing the mixture provided at step a) at a temperature below the melting point of the hardstock fat; wherein the addition of the remaining ingredients takes place at step a) or step b) or at a combination of step a) and step b); and wherein aeration takes place at step a) or after step a) or at a combination thereof.

For example part of the particulate silicon dioxide may be added during the mixing and melting of the hardstock fat at step a) and the remaining part may be added during the mixing at step b). For example, alternatively the whole of the particulate silicon dioxide may be added during the mixing at step b).

For example, aeration may take place at step a) of the mixture comprising liquid oil and melted hardstock fat, or at step b) or even after step b) such as when post-aerating the composition. For example, alternatively aeration may take place at more than one step in the process (e.g. during step a), step b) and even after step b) ).

It will be appreciated that the suitable temperature at step a) depends on the type (i.e. melting point) of the hardstock fat used. Preferably the temperature at step a) is from 50 to 100 degrees Celsius, more preferably from 60 to 90 degrees Celsius and even more preferably from 65 to 85 degrees Celsius.

The mixing at step b) is at a temperature which allows the hardstock fat to (substantially) crystallize and provide structure to the fat phase (and gas- phase). Preferably the mixing at step b) is at a temperature which is well-below the melting point of the hardstock fat. Preferably the temperature at step b) is from 2 to 30 degrees Celsius, more preferably from 4 to 20 degrees Celsius, even more preferably from 5 to 15 degrees Celsius and still even more preferably from 6 to 10 degrees Celsius.

Step a) can be performed using any suitable technique and equipment known in the art, such as in a heated stirred-vessel. Step b) can be performed with any suitable technique known in the art. For example, by use of a conventional scraped surface heat exchanger (e.g. an A-unit) which allows cooling and crystallizing the mixture of oil and hardstock fat under shear. Step b) can also be performed in a optionally cooled pin-stirrer (e.g. a C-unit).

Preferably in the process according to the invention, step b) involves one or more A-units C-units and more preferably step b) involves at least two A-units followed by at least one C-unit.

Aeration can be achieved by injecting gas followed by mixing. For example, at step b), nitrogen gas can be injected while the emulsion is mixed to incorporate the gas. Preferably aeration takes place by mixing in a C-un. Preferably in the process according to the invention gas is injected and mixed-in after step b) and more preferably by use of a C-unit.

In case the composition according to the invention comprises a water-phase, the water-phase is preferably prepared by dissolving all water-phase ingredients and pasteurization. Preferably the water-phase and the fat-phase are-combined at step b). For example, streams of the two tanks with either water-phase or fat- phase can be combined by pumping in the right ratio through e.g. one or more operating A-units and/or C-units to provide a fat-continuous water-in-oil emulsion, which is e.g. post-aerated in a Pin Stirrer (e.g. a C-unit).

Use of particulate silicon dioxide

In a third aspect the invention relates to the use of particulate silicon dioxide in aerated fat-continuous composition to improve stability. Preferably said use relates to reducing the formation of surface cracks during storage and more preferably during storage at ambient temperatures.

In particular it was surprisingly found that use of particulate silicon dioxide provides superior stability to aerated fat-continuous composition compared to the use of other ingredients like lecithin, mono- and diglycerides, and citric acid fatty acid esters of partial glycerides.

Preferred aspects of the invention disclosed herein in the context of one aspect of the invention are also applicable to the other aspect(s) as well, mutatis mutandis.

The invention is now illustrated by the following non limiting examples.

Examples

Aeration

The amount of gas that is trapped in the aerated fat-continuous composition can be described as the overrun or as volume fraction of air, as explained above. The volume fraction of gas (which is air in the below experiments) of each sample was determined gravimetrically. The mass of a vessel with a volume of 30 ml was filled with non-aerated fat-continuous composition to determine msus. The same vessel is then filled with aerated composition, and the mass measured again to determine IDF. The volume fraction of air can then be calculated.

Stability

To assess the stability of the aerated fat-continuous compositions during storage foam coarsening, oil exudation, (surface) crack formation and the rheology were measured.

Foam coarsening

Aerated fat-continuous compositions were scanned with a Turbiscan

(Formulation, France) to determine foam coarsening during storage. In particular from the turbidity (BS) the optical path length I by · ~Β5 ² through an aerated composition can be measured. The change in time of · (i.e. * (t)/ · (0) ) can be used as an indication of foam coarsening. For example, a value * (t)/ • (0) of 1 indicates that no foam coarsening has occurred over time (i.e. and indicates good stability). Values above 1 however indicate foam coarsening, wherein the higher the value the more the foam has coarsened and hence the lower the stability of the aerated composition.

Oil exudation

A sample of aerated fat-continuous composition was placed in a vial with a flat surface and vertical walls. Oil, which may phase-separate during storage typically forms a clear layer on the bottom of the vial, below the remainder of the aerated composition. This oil exudation layer can be easily distinguished from the rest of the aerated composition as the oil layer is typically transparent, while the aerated layer is typically opaque by the presence of gas bubbles. To quantify the amount of oil exudation, the height of the oil-layer is noted as % of the total height of the sample. As such the amount of oil exudation can range from 0 % (no visible separated oil layer) to 100 % (all the oil has accumulated in a separate layer, free from visible gas-bubbles).

Surface cracking

About 30 ml of aerated fat-continuous composition was placed in a plastic cup and the surface flattened. Next the cups were stored and the surface monitored for the appearance of visible cracks by eye. An example of a surface without cracks can be seen in Figure 1. An Example of a surface with surface cracks can be seen in Figure 2.

Rheoloqy

The rheological properties of the aerated fat-continuous compositions were characterized with a rotational rheometer (ARG2, TA Instruments) in parallel plate configuration. Sand paper with grade P150 was glued on both plates in order to suppress slip between the sample and the plate. The gap between the plates was 2 mm, and the temperature was set at 20 degrees Celsius. Before each test the sample was pre-sheared for 3 minutes at 60 s ^" .

As rheological test a shear ramp (steady deformation) was performed with a logarithmic increase of the shear rate from 0.1 to 00 s ^"1 . Here the shear stress (τ) was measured as a function of the shear rate ( γ ).

The results for τ(γ) were described with the Herschel-Bulkley (HB) rheological model:

τ = τ ₀ + Κγ" (2b)

, wherein τ ₀ is the yield stress and expressed in Pa, K is a parameter called consistency, n is the flow index. These parameters were determined by best fit of the experimental data to the HB-model.

Manufacture of aerated fat-continuous compositions

Aerated fat-continuous compositions were made with a composition as set out in Table 1 .

Table 1 . Composition of aerated fat-continuous compositions of Example 1 and Comparatives A to D (numbers represent wt. % for ingredients and % for overrun).

Ex. 1 Comp. A Comp. B Comp. C Comp. D

¹ RP70 6 6 6 6 6 particulate silicon 0.6 - dioxide

³ lecithin - 0.6 - - -

Glycerol 0.6

monosterate ⁴ Dimodan HP - - 0.6 -

Sunflower oil Balance Balance Balance Balance Balance

Overrun 49 50 52 53 62

¹ RP70: fully hydrogenated rapeseed oil, having a melting point of about 70 degrees Celsius.

Particulate silicon dioxide: Aerosill 200 ex Evonik Degussa BET surface area: 200+/- 15m ² /g

³ Lecithin: Soybean oil lecithin ex Sime Darby

Dimodan HP: molecularly distilled mono-/diglyceride mixture derived from fully hardened palm oil (90% monoglyceride) (Supplier: Danisco, Denmark).

All ingredients were combined into a plastic beaker, which was heated to 100 degrees Celsius until the hardstock fat (RP70) was dissolved. The solution was left to cool to 70 degrees Celsius and was subsequently pumped into an A-unit equipped with plastic vanes and with an internal volume of 25ml with flow rate of 80 ml/min and a rotation speed of 400rpm. The A-unit was cooled down with a Thermostating bath, set at -20 degrees Celsius. The temperature of the mixture coming out of the A-unit was 20 degrees Celsius. 150 g of the oil mixtures were aerated in a semi-professional kitchen mixer (Premier Chef KMC560 Kenwood, with Chef Sized Coated Whisk) for 10 minutes at maximum speed. The amounts of gas (air in this case) incorporated in the fat-continuous compositions after 10 minutes of whisking in a kitchen mixer were comparable and in the range of 49-62 vol. % (See Table 2).

Samples were stored for 1 week at 30 degrees Celsius, after which foam coarsening was determined, as well as the amount of oil exudation, surface cracking and the yield stress. Table 2. Analysis of the aerated fat-continuous compositions according to Example 1 and Comparatives A to D.

After 1 week of storage at 30 degrees Celsius, it is clear that the aerated fat- continuous composition according to the invention comprising the particulate silicon dioxide (Ex. 1) is more stable than those made with lecithin (Comp. A) or mono-, and/or diglycerides (Comp. B/C) or made with no additive (Comp. D).

The aerated fat-continuous composition according to the invention (Ex. 1 , Figure 1) shows good aeration, a reduced amount of foam coarsening, no surface cracks and a reduced amount of oil exudation. Also the yield stress is improved. Therefore the composition of Example 1 shows an improved stability in more than one aspect. The Comparatives did show surface cracking (e.g. see Comp. D, Figure 2) and also a greater degree of coarsening and oil exudation.