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US 2024/0268407 A1Published application
Foodstuffs and methods for making the same
AssigneePlanted Foods AG
InventorsKim MISHRA, Judith WEMMER, Michael MÜLLER, Reed A. NICHOLSON, Saeed Mirzaee GHAZANI, Alejandro G. MARANGONI
Life of this patent
Estimating the term…
Abstract
The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.
Claims37
A method for preparing a foodstuff comprising a structured fat, the method comprising:
- (i) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and
- (b) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- or
- (ii) providing a structured fat comprising 10-50 wt % monoacylglycerols (MAGs), 30-70 wt % diacylglycerols (DAGs) and 5-40 wt % triacylglycerols (TAGs), wherein the DAG content is greater than the MAG content in the structured fat;
- and
- (iii) preparing a foodstuff comprising the structured fat of (i) or (ii), wherein the foodstuff is a baked good, dairy analogue, spread, confectionery product, food emulsion or a sausage,
- wherein the baked good is selected from bagels, brioche, barmbrack, biscotti, biscuits, bread rolls, brownies, buns, biscuits, cornbread, crackers, croissants, crumpets, crusts, cupcakes, doughnuts, waffles, English muffins, flatbreads, muffins, pandesals, pastries, pies, pittas, potato breads, pretzels, puff pastries, quick breads, scones,
- shortbread, soda breads, sourdoughs, tarts, tortes, toasts, twice-baked foods and viennoiseries,
- wherein the spread is not a nut butter, paste, frosting, cream, or topping,
- wherein the confectionery product is chocolate, fudge, soft or hard caramel, milk candies, butterscotch or toffee.
10 more elements
A method for preparing a foodstuff comprising a fat-like composition:
- (i) providing a fat-like composition using a method comprising:
- (a) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a′) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and optionally cooling the structured fat, wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- and
- (b′) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b) providing an aqueous phase;
- and
- (c) combining said structured fat and said aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition;
- wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature of step (c);
- or
- (ii) providing a fat-like composition according to steps (a) to (c) further characterized by an endothermic transition below 55° C.,
- and
- (iii) preparing a foodstuff comprising the fat-like composition of (i) or (ii), wherein the foodstuff is a baked good, dairy analogue, spread, food emulsion, confectionery product or a sausage.
12 more elements
A method for preparing a foodstuff comprising a fat-like composition with a third phase:
- (i) preparing a fat-like composition with a third phase using a method comprising:
- (a) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a′) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and optionally cooling the structured fat, wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b′) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b) providing an aqueous phase;
- and
- (c) combining said structured fat and said aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition;
- wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature of step (c);
- (ii) combining the fat-like composition with a third phase to form the fat-like composition comprising a third phase;
- and
- (iii) preparing a foodstuff comprising the fat-like composition with a third phase of (i) or (ii), wherein the foodstuff is a baked good, dairy analogue, spread, food emulsion, confectionery product or a sausage.
10 more elements
A foodstuff comprising
- (i) a structured fat comprising 10-50 wt % monoacylglycerols (MAGs), 30-70 wt % diacylglycerols (DAGs) and 5-40 wt % triacylglycerols (TAGs), wherein the DAG content is greater than the MAG content in the structured fat;
- (ii) a structured fat produced by a method comprising
- (a) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a′) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and
- (b′) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- wherein the foodstuff is a baked good, dairy analogue, spread, confectionery product, food emulsion or a sausage,
- wherein the baked good is selected from bagels, brioche, barmbrack, biscotti, biscuits, bread rolls, brownies, buns, biscuits, cornbread, crackers, croissants, crumpets, crusts, cupcakes, doughnuts, waffles, English muffins, flatbreads, muffins, pandesals, pastries, pies, pittas, potato breads, pretzels, puff pastries, quick breads, scones,
- shortbread, soda breads, sourdoughs, tarts, tortes, toasts, twice-baked foods and viennoiseries,
- wherein the spread is not a nut butter, paste, frosting, cream, or topping,
- wherein the confectionery product is chocolate, fudge, soft or hard caramel, milk candies, butterscotch or toffee.
9 more elements
A foodstuff comprising
- (i) a fat-like composition produced by a method comprising
- (a) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a′) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and optionally cooling the structured fat, wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b′) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b) providing an aqueous phase;
- and
- (c) combining said structured fat and said aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition;
- wherein the fat-like composition has a higher viscosity than the viscosity of the structured
- fat or the aqueous phase at the predetermined temperature of step (c);
- (ii) a fat-like composition comprising a structured fat comprising 10-50 wt % monoacylglycerols (MAGs), 30-70 wt % diacylglycerols (DAGs) and 5-40 wt % triacylglycerols (TAGs), wherein the DAG content is greater than the MAG content in the structured fat and an aqueous phase;
- optionally further characterized by an endothermic transition below 55° C.
- or
- (iii) a fat-like composition comprising a third phase produced by a method comprising
- (a) converting an oil or oil mixture having a first monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) and free fatty acid (FFA) content into the structured fat by enzymatic glycerolysis comprising the steps of:
- (a′) exposing the oil or oil mixture to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the TAG to MAG and/or DAG to yield the structured fat having a second MAG, DAG, TAG and free fatty acid content;
- and optionally cooling the structured fat, wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b′) optionally cooling the structured fat,
- wherein the fatty acid composition of the oil or oil mixture is essentially retained in the structured fat;
- (b) providing an aqueous phase;
- and
- (c) combining said structured fat and said aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition;
- (d) combining the fat-like composition with a third phase to form the fat-like composition comprising a third phase;
- (iv) a fat-like composition comprising a third phase comprising a fat-like composition of (iii) and a third phase,
- wherein the foodstuff is a baked good, dairy analogue, spread, food emulsion, confectionery product or a sausage.
23 more elements
-40. (canceled)
Dependencies are inferred from the claim text.