Fat composition

Patent metadata

Field	Value
Publication number	US-10660342-B2
Application number	US-201715485924-A
Country	US
Kind code	B2
Filing date	Apr 12, 2017
Priority date	Feb 6, 2017
Publication date	May 26, 2020
Grant date	May 26, 2020

Abstract

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

First claim

What is claimed is:

1. A fat composition, comprising:
a. at least 70% by weight of the fat composition of a solid fat, the solid fat including at least 95% by weight of a blend including:
i. 55% to 90% by weight of the solid fat of a first lauric fat, and
ii. 5% to 45% by weight of the solid fat of a crystal modifier consisting of an interesterified blend of:
1. 10% to 18% by weight of the interesterified blend of a second lauric fat, the second lauric fat having an iodine value of 14 to 21; and
2. 80% to 90% by weight of the interesterified blend of a palmitic fat having an iodine value of from 25 to 40,

b. 5% to 30% by weight of the fat composition of a liquid oil, such that the solid fat and the liquid oil combine to comprise at least 95% of the fat composition;
the fat composition having a solid fat content (SFC) of about 5% to 15% at 26.7° C. and a Mettler Drop Point of about 30° C. to about 45° C.

2. The fat composition of claim 1 , wherein the fat composition has a Mettler Drop Point of about 32° C. to about 40° C.

3. The fat composition of claim 1 , wherein the fat composition is a beta prime crystal tending forming fat composition as determined by x-ray diffractometry (XRD).

4. The fat composition of claim 1 , wherein the first lauric fat is a non-hydrogenated whole coconut oil.

5. The fat composition of claim 1 , wherein the second lauric fat is non-hydrogenated palm kernel oil or a fraction thereof.

6. The fat composition of claim 1 , wherein the palmitic fat is a stearin fraction of palm oil.

7. The fat composition of claim 1 , wherein the palmitic fat is non-hydrogenated.

8. The fat composition of claim 1 , wherein first lauric fat and crystal modifier are not interesterified together.

9. The fat composition of claim 1 , wherein the fat composition includes the liquid oil in an amount of from about 7% to about 20% by weight of the fat composition.

10. The fat composition of claim 1 , wherein the liquid oil comprises a soy oil, a cottonseed oil, a sunflower oil, a canola oil, a safflower oil, an olein fraction of an oil, or a combination thereof.

11. The fat composition of claim 1 , wherein the liquid oil comprises a palm olein or super olein fraction.

12. The fat composition of claim 1 , wherein the fat composition has a percent solids content of 10% and 20% at a time of 90 seconds at 0° C. as determined by rate of crystallization (ROC) analysis.

13. The fat composition of claim 1 , wherein the fat composition has a percent solids content of less than 35% at a time of 215 seconds at 0° C. as determined by ROC analysis.

14. A food ingredient, comprising the fat composition of claim 1 and further comprising coconut flour.

15. A food product, comprising the fat composition of claim 1 , further comprising at least one food ingredient.

16. A food product, comprising the food ingredient of claim 14 and at least one additional food ingredient.

17. The food product of claim 15 , wherein the food product is a filling, a spread, a coating, a particulate, a topping, a baked good, or a frosting.

18. A food product comprising 30-40% by weight of the fat composition of claim 1 , 8-15% by weight coconut flour, and 40-62% by weight bulking agent.

19. The food product of claim 18 , wherein the bulking agent comprises sugar and a flour.

20. A method of making a fat composition comprising, tempering blended ingredients of the fat composition at 21° C. to 25° C. for 30 seconds to 300 seconds to produce the fat composition, where the fat composition comprises:
a. at least 70% by weight of a solid fat, including:
i. 55% to 90% by weight of the fat composition of a first lauric fat, and
ii. 5% to 45% by weight of the fat composition of a crystal modifier consisting of an interesterified blend of:
1. 10% to 18% by weight of the interesterified blend of a second lauric fat, the second lauric fat having an iodine value of 14 to 21; and
2. 80% to 90% by weight of the interesterified blend of a palmitic fat having an iodine value of from 25 to 40,

b. 5% to 30% by weight of the fat composition of a liquid oil, such that the solid fat and the liquid oil combine to comprise at least 95% of the fat composition;
wherein the fat composition is a beta prime crystal tending forming fat composition as determined by x-ray diffractometry (XRD).

21. The method of claim 20 , wherein the tempering comprises votation.

22. The method of claim 20 , wherein the tempering is done by votation at 22° C. to 24° C. at exit of the last cooling unit, where the entire votation process is performed for 100 seconds to 200 seconds.

23. The method of claim 20 , wherein first lauric fat and crystal modifier are not interesterified together.

24. The method of claim 20 , wherein the fat composition includes the liquid oil in an amount of from about 7% to about 20% by weight of the fat composition.

25. The method of claim 20 , wherein the liquid oil comprises a soy oil, a cottonseed oil, a sunflower oil, a canola oil, a safflower oil, an olein fraction of an oil, or a combination thereof.

26. The method of claim 20 , wherein the liquid oil comprises a palm olein or super olein fraction.

Assignees

• Gen Mills Inc

Inventors

• Davlin Catherine
• Marrin Ashley
• Seibold Jon Duke
• Allen Michael

Classifications

• A23D9/02

  characterised by the production or working-up · CPC title

• A23L9/20

  Cream substitutes · CPC title

• A21D13/28

  characterised by the coating composition · CPC title

• A21D2/16 Primary

  Fatty acid esters · CPC title

• A21D13/80

  Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies · CPC title