Technical field of the invention

The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component and between 15 and 98% by weight of a vegetable fat composition.

The present invention also relates to uses of the food product and the vegetable fat composition.

Background of the invention

Vegetable fat fractions such as Palm Mid Fractions (PMFs) with 25-95% by weight POP triglycerides are widely applied as the major fat component in fat continuous products in the confectionery and bakery industry. When a vegetable fat fraction with 25-95% by weight POP constitute a major part of a fat continuous product, the product needs to be tempered during the production process due to the polymorphic nature of the PMF.

The ideal process of tempering a fat continuous product comprises: 1. Lowering the temperature under constant shear of the fat or the fat continuous food product to a temperature at which the fat partially crystallizes;

2. Reheating the fat or the fat continuous confectionery product under constant shear to a temperature at which the unstable fat crystals melt whereas the most stable of the formed crystals remain.

This tempering of the fat continuous product leads to an increased viscosity because of the formed crystals.

The viscosity of a fat continuous product is an important parameter in the production process, and the viscosity needs to be controlled within narrow ranges. The viscosity of a fat continuous product is depending on several parameters, among others: • The fat content - the lower the fat content, the higher the viscosity.

• The solid fat content at the measuring point - the higher the solid fat content the lower the viscosity.

• The temperature of the product - the lower the temperature of the product, the higher the viscosity.

The optimal way of processing a polymorphic filling based on a PMF before the filling is used in a final application, is to temper it in a tempering machine to a well- tempered filling. Controlling that the filling is well-tempered is easy for the person skilled in the art by testing the tempered filling on a commercially available temper- meter. During production, however, many manufacturers experience problems with a too high viscosity of the filing, making it difficult to handle the polymorphic filling when using the above-mentioned optimal processing. To solve these problems, the manufacturers tend to adjust the tempering process towards a less than optimal tempering process by creating fewer crystals in the cooling process (the first step) and/or heating the filling to a too high temperature in the second step of the tempering process. These changes will, however, result in a final product with much shorter shelf-life and a changed sensory experience, compared to a product made under optimal conditions.

Therefore, there is a need for a food product comprising a polymorphic fat composition, which results in the same optimal sensory experience, structure, and stability as using the optimal process, but which at the same time is easier to handle in the production line.

Accordingly, the main object of the invention is to provide a new food product comprising such a polymorphic fat composition, which is easy to handle, and which will be usable in production of fillings for a confectionary or bakery product.

Summary of the invention By the present invention, it has surprisingly been found that a continuous fat product containing a vegetable fat composition with 25-95% by weight POP and 1-20% by weight StOSt and/or POSt and/or their positional isomers, and a SatOSat / SatSatO ratio of 12 or more has a lower viscosity. At the same time, the inflection point of the temper curve (i.e. the point where the tempering curve flattens out/reaches a plateau) is higher, indicating that the crystallization during the subsequent cooling process will occur at a higher temperature, i.e. faster crystallization is achieved. Hence, the present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof; wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. The vegetable fat composition is a polymorphic vegetable fat composition comprising a low content of tri-saturated triglycerides (TAGs) and a low content of mono-unsaturated asymmetric TAGs.

The vegetable fat composition comprised in the food product can be regarded as an alternative palm mid fraction composition.

In the vegetable fat composition, the amount of tri-saturated TAGs and of mono- unsaturated asymmetric TAGs is lower than in a standard polymorphic vegetable fat composition. That the amount of mono-unsaturated asymmetric TAGs is low can be seen by the high ratio between SatOSat / SatSatO which is higher than in a standard polymorphic vegetable fat composition.

Altogether, the food product of the invention, comprising the herein defined vegetable fat composition incorporated in the food product, has improved line capacity and improved distribution of filling in the final application, while still having maintained the properties of a well-tempered product.

The present invention further relates to the use of the food product in the manufacture of a food product for human consumption; as an ingredient in a food product; as an ingredient in a confectionary product; and/or as an ingredient in a chocolate or chocolate-like product.

The present invention further relates to the use of a vegetable fat composition in the manufacture of a food product for human consumption; as an ingredient in a food product; as an ingredient in a confectionary product; and/or as an ingredient in a chocolate or chocolate-like product; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof; wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.

Definitions

In the context of the present invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.

The terms “about”, “around”, or “approximately” are meant to indicate e.g. the measuring uncertainty commonly experienced in the art, which can be in the order of magnitude of e.g. +/- 1 , 2, 5, 10%, etc.

The term "comprising" or “to comprise” is to be interpreted as specifying the presence of the stated parts, steps, features, or components, but does not exclude the presence of one or more additional parts, steps, features, or components. The terms “oils” and “fats” are used for esters between fatty acids and glycerol. One molecule of glycerol can be esterified to one, two, and tree fatty acid molecules resulting in a monoglyceride (MAG), a diglyceride (DAG), or a triglyceride (TAG), respectively. Usually fats consist of mainly triglycerides and minor amounts of lecithin, sterols, etc. If the fat is liquid at room temperature, it is normally called oil. If the fat is semisolid at room temperature and of exotic origin it is referred to as butter, e.g. shea butter. If it is solid at room temperature, it is called a fat. As used herein, “vegetable oil” and “vegetable fat” is used interchangeably, unless otherwise specified. As used herein, the term “vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition. Thus, vegetable fats or vegetable triglycerides are still to be understood as vegetable fats or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered. When vegetable triglycerides are for example transesterified, they are no longer to be understood as a vegetable triglyceride in the present context. With respect to oils, fats, and related products in this context, reference is made to “Physical and Chemical Characteristics of Oils, Fats and Waxes”, AOCS, 1996, as well as “Lipid Glossary 2”, F.D. Gunstone, The Oily Press, 2004.

Sat means a saturated fatty acid, and U means an unsaturated fatty acid. The fatty acids, which are comprised in the triglycerides of formulae Sat U, SatUSat, etc., may be identical, or different, saturated and unsaturated fatty acids.

St means stearic acid/stearate (C18:0), O means oleic acid/oleate (C18:1 ), P means palmitic acid (C16:0).

As used herein, the term “triglycerides” may be used interchangeably with the term “triacylglycerides” and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated TG or TAG. The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method which is a standard method for determining triglycerides in vegetable oils by HPLC. This method does not distinguish the different positional isomers of a given TAG, thus e.g. PPO and POP are measured as one. In the embodiments where there is a need for determining the individual positional isomers (such as the determination of the SatOSat / SatSatO ratio) the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD). The sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined by means of High Performance Liquid Chromatography (HPLC) on Silver Ion columns and detected by ELSD. These methods are known, and suitable methods are available at commercial laboratories, such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis.

As used herein “% by weight” relates to weight percentage i.e. wt%, wt.% orwt.-%. The given weight amounts in the fat composition is calculated from a composition containing approximately 100% triglycerides, however compositions containing up to 10 wt% minor components like free fatty acids, mono- and/or diglycerides may also be included.

By a ratio of SatOSat / SatSatO is meant that the total weight (the sum) of all SatOSat TAGs is divided by the total weight (the sum) of all SatSatO TAGs.

As used herein a “chocolate” is to be understood as a chocolate and/or chocolate like product. By a chocolate-like product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like products may be produced with a low amount of or even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. In addition, many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter. Depending on the country and/or region there may be various restrictions on which products may be marketed as chocolate.

“Viscosity” as discussed in the present invention relates to the measurement of a substance's resistance to motion under an applied force. Viscosity measurements are used in the food industry to maximize production efficiency and cost effectiveness. It affects the rate at which a product travels through a pipe, how long it takes to set or dry, and the time it takes to dispense the fluid into packaging. The viscosity of a product will influence the production process, which have to be designed with the viscosity of the product in mind. Viscosity is typically expressed in centipoise (cP), which is the equivalent of 1 mPa s (millipascal second).

“Food products” comprise products for human consumption. Important groups of products are those where cocoa butter and cocoa butter-like fats are used.

For products and methods in the confectionery areas, reference is made to “Chocolate, Cocoa and Confectionery”, B. W. Minifie, Aspen Publishers Inc., 3. Edition 1999. Palm Mid Fraction (PMF) is produced by multiple fractionations of palm oil. Its main characteristic is a very high content in symmetrical di-saturated triglycerides (mainly POP). In the present disclosure Palm Mid Fraction and PMF is used interchangeably.

Brief description of the drawings The invention is further illustrated by the drawings, wherein

Fig. 1 : shows the visual difference in viscosity between filling A and B, A left and B right. 50 g of both fillings are filled directly from tempering machine into a plastic container and the containers are tipped over at the same time at room temperature.

Fig 2: shows the difference in viscosity between the three well-tempered fillings. Filling C left, filling D mid, and filling E right. 50 g of each fillings are filled into plastic containers and the containers are tipped over at the same time at room temperature. Fig 3: shows viscosity curves for all three fillings C, D, and E. All three well- tempered fillings, produced according to table 6, are transferred directly after tempering to small sample adapters on a Brookfield Rheometer HA DV III. A preheated SC 27 spindle is inserted, and the viscosity is measured every 30 second at a shear rate at 3.4/s during 30 minutes. Detailed description of the invention

The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof; and wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.

The vegetable fat composition comprised in the food product of the present invention can be viewed as an alternative Palm Mid Fraction (PMF) composition.

As a higher content of crystallized fat at a given temperature also increases the viscosity of the tempered fat continuous product, it is a further advantage if the fat fraction with 25-95% POP has a low content of tri-saturated triglycerides (SatSatSat) such as PPP, such as 2.9% or less, such as 2% or less, such as1% or less, or 0.5% or less.

Saturated fatty acids (Sat) may be selected from any saturated fatty acid. Saturated fatty acids are chains of carbon atoms joined by single bonds, with the maximum number of hydrogen atoms attached to each carbon atom in the chain, However, in one embodiment, the saturated fatty acid is selected from C16:0, C18:0, or combinations hereof, i.e. in one embodiment, Sat is C16:0 and/or C18:0.

The tri-saturated triglycerides are in one or more embodiments referring to the sum of all tri-saturated triglycerides in the vegetable fat composition, wherein Sat is selected from P and St, i.e. åPPP, PPSt, PStP, PStSt, StPSt, and StStSt triglycerides. Thus, in one or more embodiments, the vegetable fat composition comprises 2.9% by weight or less of tri-saturated triglycerides. In one or more embodiments, the total content of tri-saturated triglycerides of the vegetable fat composition is from 0.01 to 2.9% by weight, such as from 0.05 to 2.9% by weight, such as from 0.1 to 2.9% by weight, such as from 0.5 to 2.9% by weight, such as from 0.5 to 1 .9% by weight, such as from 0.5 to 1.5%, or such as from 0.5 to 1.2% by weight. In one or more embodiments, the ratio of SatOSat / SatSatO is at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, or such as at least 20, such as at least 21 , such as at least 22, such as at least 23, such as at least 24, or such as at least 25.

In one or more embodiments, the ratio of SatOSat / SatSatO is between 12 and 50, such as between 14 and 50, such as between 15 and 50, such as between 16 and 50, such as between 17 and 50, such as between 18 and 50, or such as between 20 and 50.

That the amount of mono-unsaturated asymmetric TAGs is low can be seen by the high ratio between SatOSat / SatSatO, which is higher than in a standard polymorphic vegetable fat composition. It was surprising how much effect a higher ratio in SatOSat / SatSatO effected tempering properties, viscosity, and the crystallization rate of a temper fat composition.

By having a higher ratio of SatOSat / SatSatO a significant lower viscosity in the final product is achieved and a composition can be obtained which will crystalize faster. Such a vegetable fat composition will improve the properties of the whole range of polymorphic filling fats, which traditionally are based fully or partly on PMFs.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 30 and 70% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 40 and 95% by weight is POP, such as between 40 and 90% by weight, such as between 40 and 80% by weight, such as between 40 and 75% by weight, or such as between 40 and 70% by weight. In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 45 and 95% by weight is POP, such as between 45 and 90% by weight, such as between 45 and 80% by weight, such as between 45 and 75% by weight, or such as between 45 and 70% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 35 and 75% by weight is POP, such as between 40 and 75% by weight, such as between 45 and 75% by weight, or such as between 50 and 75% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 35 and 70% by weight is POP, such as between 40 and 70% by weight, such as between 45 and 70% by weight, or such as between 50 and 70% by weight.

The fat composition may contain up to 10% by weight of minor components like free fatty acids, mono- and/or diglycerides.

In one or more embodiments, the vegetable fat composition comprises monoglycerides (MAG) and/or diglycerides (DAG) in a total amount of 10% by weight or less, such as 8% by weight or less, such as 6% by weight or less, such as 5% by weight or less, or such as 4% by weight or less.

In one or more embodiments, the edible component comprises at least one compound, wherein the compound is selected from sugar, non-sugar sweeteners, sugar alcohols, cocoa, milk based dry powders, dry non-milk powders, hazelnut paste, peanut paste, almond paste, or combinations hereof.

In one or more embodiments, the food product is a filling fat for confectionary or bakery products.

In one or more embodiments, the food product is a filling for a chocolate or chocolate-like product In one or more embodiments, the vegetable fat composition is a Palm Mid Fraction. In one embodiments, the Palm Mid Fraction comprises monoglycerides (MAG) and/or diglycerides (DAG) in a total amount of 10% by weight or less, such as 8% by weight or less, such as 6% by weight or less, such as 5% by weight or less, or such as 4% by weight or less.

The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein in the manufacture of a food product for human consumption.

The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a confectionary product. The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a chocolate or chocolate-like product.

The present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a confectionary product.

The present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a chocolate or chocolate-like product.

The sensory, texture, melting profile, contraction, tempering behaviour, bloom stability, and heat stability of a chocolate or chocolate-like product is closely related to a variety of properties of the fat, e.g. the Sat 0 TAGs and the ratio between the three TAGs POP, POSt, and StOSt; and their isomers. The present inventor has discovered new parameters affecting the abovementioned characteristics of filing fats for confectionary and bakery products.

The attractiveness of a filling is largely determined by its sensory properties and its appearance (hardness consistency, melt-off and flavor release). Other ingredients also contribute to the overall flavor, such as nuts and cocoa and/or milk powder. All the ingredients need to work well together in order for the filling to be attractive.

Examples

Example 1 - filling fats Two fillings are made based on recipe A and B - see table 1 below.

All ingredients, except a part of the fat and lecithin, are mixed on a Teddy Mixer with heat jacket at 50 °C to a texture like marzipan. Every mixture is refined afterwards on a three rolls BCihler refiner to an average particle size at 20 micron. The refined mass is chonched together with the remaining fat for 6 hours at 50 °C on a Teddy mixer. 0.5 hours before the chonching is finished, lecithin is added. Fillings are then transferred to an Aasted AMC 50 three zones tempering machine (automatic tempering machine) to be optimally tempered. Tempering settings are adjusted until a well temper curve with the highest possible inflection point is obtained on an Exotherm 7400 Temper Meter. The inflection point correlates to the crystallization point of the product.

Table 1 :

All used ingredients are from the same batch except the vegetable oils used, the composition of which are specified in the below table 2. Table 2:

^* The analysis can be done by any known method by a commercial laboratory.

^** The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC.

^*** The % amount of MAG and DAG is determined using the AOCS Cd 22-91 method, which is a standard method. The chemical composition of the two vegetable fats of the formulations are identical, except for the ratio SatOSat / SatSatO and the content of tri-saturated TAGs (Sat ₃ ).

Directly after the tempering process, an equal amount of filling A and filling B are transferred directly from the tempering machine into two plastic containers (50 g), and the plastic containers are tipped over immediately at the same time, at room temperature. Fig. 1 shows the difference in viscosity between the two well-tempered fillings. Filling A has a much higher viscosity than filling B, which could be seen simply by comparing the two tempered fillings visually. Fig. 1 shows the visual difference in viscosity between filling A and B, where A is left and B is right. Table 3 shows the plastic viscosity and the yield value for the two fillings A and B directly after tempering. Both are analysed on a Brookfield Rheometer HA DV III by using a small sample adapter and a SC27 spindle.

Table 3:

The data in Table 3 further underlines the findings described above and illustrated in figure 1.

The temper inflection point of filling A and filling B is measured by an Exotherm 7400 Temper Meter. Filling A has a temper inflection point at 17.22 °C, when it is well- tempered (slope 0,0) while the filling B has a temper inflection point significant higher at 17.66 °C when it is well-tempered (slope 0.0). Filling A thus need more cooling time to reach the 0.44 °C lower inflection point /crystallization point, if compared to filling B.

Conclusion:

The filling based on Fat B has a lower viscosity (see fig. 1 and table 3) making it easier to handle in production, and a higher inflection point making it crystallise at a higher temperature in the subsequent cooling process and therefore making crystallization happen faster in the cooling process.

Example 2 - filling fats

Three fillings are made based on recipe C, D, and E, see table 4 below.

All ingredients, except a part of the fat and lecithin, are mixed on a Teddy Mixer with heat jacket at 50 °C to a texture like marzipan. Every mixture is refined afterward on a three rolls BCihler refiner to an average particle size at 20 micron. The refined mass is chonched together with the remaining fat for 6 hours at 50 °C on a Teddy mixer. 0.5 hours before chonching is finished, lecithin is added. Table 4:

All used ingredients are from the same batch except the vegetable oils, which are specified in the below table 5.

Table 5:

^* The analysis can be done by any known method by a commercial laboratory.

^** The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC.

As can be seen from Table 5 the content of tri-saturated TAGs and the ratio between SatOSat / SatSatO is very different in the three fat compositions used. Filling C, D, and E (table 4) are all tempered by hand.

A small part of the filing is crystalized on a 20 ¾ marble table (in the following referred to as seeding material) and then mixed with the remaining part, which has been kept liquid at 22.0 °C in a Teddy Mixer with heat jacket. After mixing the crystalized part with the liquid part (see following table 6) a temper test is made by using Exotherm 7400 temper meter. Table 6 shows the tempering parameter for the well-tempered filling masses. Table 6:

50 g well-tempered fillings, produced according to table 6, are transferred to three plastic containers and the plastic containers are tipped over immediately at the same time at room temperature. Fig. 2 shows the difference in viscosity as visually perceived between the three well-tempered fillings. Filling C left, filling D mid, and filling E right.

Additionally, all three well-tempered fillings are transferred directly after tempering to three small sample adapters on a Brookfield Rheometer HA DV III. A preheated SC 27 spindle is inserted in the filling and the viscosity is measured every 30 second at a shear rate at 3.4/s over a period of 30 minutes. The viscosity curves for all three fillings is shown in Fig. 3. The higher the viscosity, the more difficult it is to handle the filling in the production line. An optimal result is when the fillings have a low viscosity with no/or only little change over time. The figure shows that filling C has the highest viscosity, followed by filling D, and with filling E having the lowest viscosity.

Conclusion

Fig. 2 and 3 illustrates clearly the very big difference in viscosity for the three fillings, C, D, and E. The only difference between the three fillings is the difference in the used vegetable oil, and the resulting change in viscosity can therefore be directly correlated to the SatOSat / SatSatO ratio and the difference in the content of tri- satu rated TAGs.

Table 6 also illustrates how test filling D and E are easier to temper than the standard filling C. This can be seen by the requirement of less seeding material and less crystallization time on marble table. Only 8 and 7% seeding material are needed, respectively, for test filling D and E, compared to 25% for the standard filling C. In addition, the crystallization time is significantly reduced from 10 minutes for the standard filling to 3 minutes for the two test fillings. The significant higher temper inflection point for test filling D and E (see Table 6) illustrates a much faster crystallization and thereby faster setting for filling D and E compared the standard filling C.