Fat composition

Patent metadata

Field	Value
Publication number	US-10660347-B2
Application number	US-201715425741-A
Country	US
Kind code	B2
Filing date	Feb 6, 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. 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 at least 95% by weight of a blend of:
a. 55% to 90% by weight of the fat composition of a first lauric fat, and
b. 5% to 45% by weight of the fat composition of a crystal modifier consisting of an interesterified blend of:
i. 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; and
ii. 80% to 90% by weight of the interesterified blend of a palmitic fat having an iodine value of from to 40,

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 2 , wherein the fat composition has a Metter Drop Point of about 35° C. to about 40° C.

4. 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).

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

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

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

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

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

10. The fat composition of claim 1 , wherein the fat composition has a percent solids content of 15% and 20% at a time of 90 seconds at 0° C. as determined by rate of crystallization (ROC) analysis.

11. 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.

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

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

14. A food product, comprising the at least one food ingredient of claim 13 and at least one additional food ingredient.

15. The food product of claim 13 , wherein the food product is a filling, a spread, a coating, a particulate, a topping, a baked good, or a frosting.

16. 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.

17. The food product of claim 16 , wherein the bulking agent comprises sugar and a flour.

18. (Withdrawn; Currently Amended) A method of making a fat composition comprising, tempering a blend of a first lauric fat and a crystal modifier at 21° C. to 25° C. for 30 seconds to 300 seconds to produce the fat composition, where the fat composition comprises at least 95% by weight of a blend of:
a. 55% to 90% by weight of the fat composition of a first lauric fat, and
b. 5% to 45% by weight of the fat composition of a crystal modifier consisting of an interesterified blend of:
i. 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
ii. 80% to 90% by weight of the interesterified blend of a palmitic fat having an iodine value of from 25 to 40,

c. wherein the fat composition is a beta prime crystal tending forming fat composition as determined by x-ray diffractometry (XRD).

19. The method of claim 18 , wherein the tempering comprises votation.

20. The method of claim 18 , 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.

21. The method of claim 18 , wherein first lauric fat and crystal modifier are not interesterified together.

Assignees

• Gen Mills Inc

Inventors

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

Classifications

• A23D9/00 Primary

  Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) · CPC title

• A23D9/04

  Working-up · CPC title

• A21D13/38

  characterised by the filling composition · CPC title

• A21D13/32

  filled or to be filled after baking, e.g. sandwiches · CPC title

• A23D7/04 Primary

  Working-up · CPC title