Food products containing structured triglycerides

A composition imparting improved flavor release to a food, comprising:

• (i) a structured lipid produced from a genetically engineered non-tropical annual and (ii) other edible ingredients, wherein the structured lipid is a .beta.'-forming triglyceride, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0, 1, 2 or 3, or the C18 fatty acid may be partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A dough for making crackers having improved flavor release, comprising flour, malt syrup, at least one leavening agent, water, and a .beta.'-forming triglyceride, at least a majority of the fatty acids at positions one and three of the triglyceride are alike and the fatty acid at position 2 is substantially C18:X wherein X=0, 1, 2 and 3, or the C18 fatty acid may be partially hydrogenated, wherein the triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

An icing having superior flavor release comprising at least one emulsifier, sucrose, corn syrup, vanilla, salt and a .beta.'-forming triglyceride, wherein at least a majority of the fatty acids at positions 1 and 3 of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0, 1, 2 or 3, or the C18 fatty acid is partially hydrogenated, wherein the triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A vegetable dairy cream cheese having enhanced flavor release comprising water, a water dispersible milk protein and a .beta.'-forming triglyceride, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0, 1, 2 or 3, or the C18 fatty acid is partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A cream filling having enhanced flavor release comprising sucrose, milk solids and a .beta.'-forming triglyceride which is at least partially hydrogenated, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0, 1, 2 or 3. or the C18 fatty acid is partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A composition comprising an emulsifier and at least one structured lipid produced from a genetically engineered non-tropical annual for use in a food composition having an oil-in-water emulsion, the emulsifying properties of the emulsifier being increased by the structured lipid allowing for use of less emulsifier than if a non-structured lipid were used, wherein the structured lipid is a .beta.'-forming triglyceride, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0,1,2 or3 or the C18 fatty acid may be partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A method for increasing the emulsifying properties of an emulsifier in an oil-in-water or a water-in-oil emulsion comprising using a structured lipid or a symmetrical lipid in substitution for a non-structured lipid to increase the emulsifying properties, wherein the structured lipid is a .beta.'-forming triglyceride produced from a genetically engineered non-tropical annual, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position two is substantially C18:X, wherein X=0, 1, 2 or 3, or the C18 fatty acid is partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined, wherein the symmetrical lipid is cocoa butter, a cocoa butter equivalent, and/or the structured lipid produced from a genetically engineered non-tropical annual.

A method for improving the whiteness of a edible product containing a lipid by preparing the edible product with a structured lipid produced by a genetically engineered annual, wherein the structured lipid is a .beta.'-forming triglyceride, at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position 2 is substantially C18:X, wherein X=0,1,2 or 3, or the C18 fatty acid may be partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A confectionery product comprising cocoa butter or a cocoa butter equivalent and a structured lipid produced from a genetically engineered non-tropical annual, wherein the structured lipid is a .beta.'-forming triglyceride, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position two is substantially C18:X, wherein X=0, 1,2 or 3, or the C18 fatty acid is partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.

A milk chocolate type compound coating comprising powdered sugar, cocoa powder, non-fat milk powder and at least one structured .beta.'-forming triglyceride produced from a genetically engineered annual, wherein at least a majority of the fatty acids at positions one and three of the .beta.'-forming triglyceride are alike and the fatty acid at position two is substantially C18:X, wherein X=0, 1, 2 or 3, or the C18 fatty acid is partially hydrogenated, wherein the .beta.'-forming triglyceride comprises 30 to 59 weight % of C12:0 and C14:0 fatty acids combined.