WO2025017031A1

WO2025017031A1 - Palm-free edible fat powders

Info

Publication number: WO2025017031A1
Application number: PCT/EP2024/070164
Authority: WO
Inventors: Irene Erica Smit-Kingma; Sema YONSEL; Wai Seng Wong
Original assignee: Upfield Europe BV
Current assignee: Flora Food Global Principal BV
Priority date: 2023-07-17
Filing date: 2024-07-16
Publication date: 2025-01-23
Anticipated expiration: 2026-01-17

Abstract

The invention relates to an edible fat composition comprising an interesterified blend of fats wherein the fats in the blend to be interesterified do not contain palm oil or palm oil- derived fractions, and/or do not contain hydrogenated oil or fat or fractions thereof. The composition is in the form of a fat powder, which preferably is a porous micronized fat powder and more preferably is a micronized fat powder obtainable by supercritical melt micronization.

Description

Palm-free edible fat powders

Field of the invention

The invention relates to palm-free edible fat powders and use of such edible fat powders to prepare fat continuous low fat spreads.

Background of the invention

Fat continuous food products are well known in the art and include for example water in oil spreads like margarine comprising a fat phase and an aqueous phase. Similar to butter, margarine can have a fat content of 80% or more. Spreads on the other hand are low fat (thus less than 80% fat) equivalents of margarine. Low fat spreads contain about 15 - 48 wt.% fat.

Spreads are water-in-oil (w/o) emulsions which typically contain blends of structuring fats or solid fats and oil (often vegetable oil). The structuring or solid fats provide the structure and texture to the resulting emulsion by crystallisation of the triglycerides in the blend. The solid fat helps to stabilize the aqueous phase by forming a fat crystal network. Typically, structuring fats contain more saturated and longer-chain fatty acids. Vegetable oils typically contain more unsaturated fatty acids and are usually liquid at room temperature. In order to incorporate suitable amounts of fats and oils in spreads, blends are made from solid fats (structuring fats) and oils wherein the solid fat (also known in the art as hard stock) provides the structure to incorporate oil into the emulsion.

For an edible fat-containing emulsion such as a spread, ideally the structuring fat has such properties that it melts or dissolves at mouth temperature. Otherwise the product may have a heavy and/or waxy mouthfeel. An important indicator is the temperature at which a spread breaks up in the mouth. Preferably this ‘break up temperature’ is below the in-mouth temperature. Furthermore, the overall organoleptic impression should be smooth and preferable no perceivable grains should be present upon ingestion as this may result in what is generally known as a ‘sandy mouthfeel’.

The majority of structuring fats are palm oil-based. The use of palm oil, high in saturated C16 (C16:0, palmitic acid) or enriched fractions thereof lies under scrutiny in view of the environmental demand that palm oil exerts. Hence there is a desire to use less palm oil based ingredients and the desire for using other sources of vegetable fats for structuring fats increases. Examples are the use of other plant-based fats like shea. It is an objective of the present invention to provide a structuring fat and low fat spreads thereof that do not comprise palm oil-based ingredients.

In general, a structuring fat has a high content of saturated fatty acids. Conventional palm oil-based structuring fats or hard stocks have a high saturated content such as in the form of POP (palmitic-oleic-palmitic), PPO (palmitic-palmitic-oleic) or SOS (stearic-oleic- stearic) triglycerides. Structuring fats having a high content of these saturated triglycerides suffer from what is known in the art as graininess or sandiness, an unpleasant mouthfeel and appearance. The effect is attributed to the formation of fat crystals. Furthermore, SSS (tristearic acid glyceride) triglycerides are also seen as cumbersome as in food applications in view of a waxy mouthfeel. Products that express these effects generally experience a lower consumer acceptance level. It is a further objective of the present invention to provide low fat spreads comprising triglyceride fats that have a relative low level of POP, PPO, SOS and/or SSS to avoid the disadvantages thereof or ameliorate the effects thereof. More generally, it is an objective of the present invention to provide low fat spreads with comparable, and preferably improved palatability compared to prior art spreads. It is an objective of the present invention to provide low fat spreads with a favourable taste and/or intense experience of salt.

Hydrogenation is a process of hardening fats and oils by converting unsaturated fatty acids in fats and oils to saturated fats. Hardening of fats is an efficient way of improving the structuring properties of fat and oils. Hydrogenation is perceived by consumers as a nonnatural way of adapting fat compositions. Hydrogenation of fats to improve the structure of the resulting fat is less preferred as consumers are increasingly focused on having products that have a more natural origin. Incomplete or partial hydrogenation also results in products having increased levels of trans-fatty acids. Trans-fatty acids are considered less desirable in view of health considerations. It is an objective of the present invention to provide a structuring fat and low fat spreads thereof with a low level of trans fatty acids.

Furthermore, there is also a desire to reduce the relative amount of saturated fatty acids in spreads in favour of unsaturated fatty acids in view of general healthcare issues attributed to diets high in saturated fats. It is thus a further objective of the present invention to provide a structuring fat and low fat spreads thereof with a low level of saturated fatty acids.

While hard fats are necessary in order to provide structure to spreads, they require effort and resources to produce, unlike natural oils which can be used without extensive further processing. It is therefore a further objective of the present invention to provide low fat spreads with a low amount of hard fat in order to produce the spreads in an environmentally friendly and cost efficient fashion.

Especially for low fat spreads, achieving a stable emulsion is challenging. The high amount of water and low amount of structuring fat renders it difficult to provide sufficient stability. Often strong emulsifiers are used and/or thickening agents to produce a product that at least has a droplet size (D3,3) and distribution value (e-sigma) that is in an acceptable range at the point of production and maintains an acceptable value over time (i.e. stability). Altering one or more of the combination of the structure providing components (structuring fat, thickener, emulsifier) is hence a challenge for the skilled person. It is therefore a further objective of the present invention to provide low fat spreads which are stable.

Other important aspects of an edible fat-continuous spread are for example hardness, spreadability, storage stability and ability to withstand temperature cycling. Temperature cycling means that the product is subjected to low and high temperatures (e.g. when the consumer takes the product out of the refrigerator and leaves it for some time at the table prior to use). This may have a negative influence on the structure of the spread (like for example destabilization of the emulsion, oil-exudation or crystal growth).

Generally, spreads are prepared according to known processes that encompass the following steps:

1. Mixing of the liquid oil, the structuring fat and the aqueous phase at a temperature at which the structuring fat is liquid;

2. cooling of the mixture under high shear to induce crystallization of the structuring fat to create an emulsion;

3. formation of a fat crystal network to stabilize the resulting emulsion and give the product some degree of firmness;

4. modification of the crystal network to produce the desired firmness, confer plasticity and reduce the water droplet size.

These steps are usually conducted in a process that involves an apparatus that allows heating, cooling and mechanical working of the ingredients, such as the churn process or the votator process. The churn process and the votator process are described in the Ullmans Encyclopaedia, Fifth Edition, Volume A 16, pages 156-158. The choice of fats that can practically be used as structuring fat may be limited. If the melting point of the structuring fat is too high, the melting properties in the mouth are unsatisfactory. If on the other hand, the melting point is too low, the emulsion stability will be negatively affected.

A disadvantage of the abovementioned processes is that the complete composition (including the liquid oil, structuring fat and if present the aqueous phase) is subjected to a heating step and a cooling step. This requires a lot of energy. For a spread comprising for example 6 wt.% structuring fat the whole composition (100 wt.%) has to be heated and cooled.

Alternative processes have been described wherein the structuring fat is added as fat powder (i.e. crystallized fat) thereby eliminating the need to heat the whole composition to above the melting temperature of the structuring fat.

WO 2010/069746 A1 and WO 2010/069750 disclose edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and methods of preparing a fat continuous spread comprising the use of the edible fat powders. It was found that using fat powder to make a fat continuous spread like for example a low fat spread may not always result in a spread of predictable and/or acceptable quality for the consumer on aspects like for example stability, structure or nutrition, and depends at least in part on the quality of the fat powder itself.

It is an object of the present invention to provide a structuring fat in a form that can be used to make a fat continuous food product of predictable quality, more specifically to make a fat continuous spread, like for example a margarine or low fat spread, of predictable quality.

Another object of the invention is to provide a structuring fat in a form that can be used to make a fat continuous food product with improved properties like spreadability and/or heat stability and/or hardness, more specifically to make a fat continuous spread, even more specifically a low fat spread, with improved properties like spreadability and/or stability and/or texture and/or taste.

Summary of the invention

Thereto, the present invention provides in a first aspect an edible fat composition comprising an interesterified blend of fats wherein the fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, and/or hydrogenated oil or fat or fractions thereof, wherein the composition is in the form of a fat powder, preferably a porous micronized fat powder, more preferably a micronized fat powder obtainable by supercritical melt micronization.

The invention in a further aspect provides an edible fat-containing product comprising an aqueous phase and 15 - 48 wt.% of a fat phase, wt.% calculated on the weight of the product, wherein the fat phase comprises a liquid vegetable oil and 5 - 90 wt.% of a fat composition according to the invention in the first aspect , wt.% calculated on the fat phase.

The invention particularly provides an edible fat-containing product comprising an aqueous phase and 15 - 48 wt.% of a fat phase, wt.% calculated on the weight of the product, wherein the fat phase comprises a liquid vegetable oil and 5 - 90 wt.% of a structuring fat, wt.% calculated on the fat phase, wherein the structuring fat is an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 50 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat, wherein the fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, hydrogenated oil or fat or fractions thereof, wherein the liquid vegetable oil does not contain hydrogenated oil or fat or fractions thereof, and wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.%, wherein the structuring fat is in the form of a fat powder, preferably a porous micronized fat powder, more preferably a micronized fat powder obtainable by supercritical melt micronization.

The invention further provides a method for preparing an edible fat-containing product according to the invention, comprising (a) mixing the fat powder and the liquid vegetable oil to provide a slurry, (b) providing an aqueous phase, and (c) mixing the slurry and the aqueous phase to form an oil continuous emulsion.

The edible fat-containing product according to the invention comprises 15 - 48 wt.% of a fat phase. The remainder of the product is an aqueous phase up to 100 wt.%, wherein the weight percentages are based on the total weight of the product. Preferably, the edible fatcontaining product comprises 20 - 40 wt.% of the fat phase. The edible fat-containing product may comprise 15 - less than 30 wt.% of the fat phase, such as 20 - less than 30 wt.% of the fat phase.

Surprisingly, the edible fat composition of the invention being in the form of a fat powder and applied in an edible fat containing product (i.e. a low fat spread), resulted in low fat spreads with improved spreadability, texture, salt and taste release, and improved storage and cycling stability.

It was found that an edible fat composition according to the invention, being in the form of a fat powder, can be produced with a more predictable quality than prior art fat powders. This results in a better control of the processing of the fat powder as well as a more predictable quality of products prepared with the fat powder. Without wishing to be bound by theory, it is believed that the origin of the fats in the blend to be interesterified results in less variation in the fatty acid composition of the interesterified blend of fats, and therewith less variation in the properties and quality of the fat powder, ultimately leading to a spread with more predictable properties.

It was further found that the edible fat composition according to the invention is stable during storage and transport. The stability during storage and transport was found to be at least comparable to that of prior art fat powders. The composition I fat powder according to the invention can surprisingly incorporate relatively high levels of medium chain fatty acids without losing out on processability properties. This is remarkable, as generally the presence of medium chain fatty acids in a fat reduces the slip melting point. Fats with lower slip melting points generally are more difficult to process and transport, as slight changes in processing conditions, such as the ambient temperature, may result in softening of the fat and thereby clotting of the fat and clogging of equipment lines. It is to be noted however that the invention is not limited to fat powders with high levels of medium chain fatty acids.

As the fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, the structuring fat does not contain palm oil or palm oil-derived fractions (not more than 2 wt.% on the fat phase). As the fats in the blend to be interesterified do not contain hydrogenated oil or fat of fractions thereof, the structuring fat does not contain hydrogenated oil or fat of fractions thereof (not more than 2 wt.% on the fat phase). Preferably, the fat phase does not contain hydrogenated oil or fat or fractions thereof (not more than 2 wt.% on the fat phase). Preferably, the fat phase does not contain palm oil or palm oil-derived fractions (not more than 2 wt.% on the fat phase).

Definitions

The edible fat composition of the invention is in the form of a fat powder. Fat powders according to the invention are powders at a temperature of about 5 °C. The term 'powder' is defined as generally understood by the skilled person. The edible fat-containing products of the invention are spreads, in particular low fat spreads, i.e. spreads with a fat content of 15 - 48 wt.%. Spreads are generally sold in tubs and are suitable as butter replacements.

The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5 °C. Preferably the solid fat content of the liquid oil is 0 at 20 °C, more preferably it is 0 at 15 °C.

The term “fat”, is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. A fat is typically used for structuring a fat composition, i.e. to provide a structure and texture in admixture with an oil or other fat. It can also be indicated as a structuring fat or hard stock fat. The fat may comprise two or more different hard fats (a blend), but is preferably a single fat. The fat may be an interesterified mixture of one or more fats.

'Fat-containing product” is herein understood as a product containing a fat and/or oil. The terms “fat” and “oil” are used interchangeably. In general a “fat” is solid at standard ambient temperature and pressure (20 °C and 1.01 bar) and an oil is liquid under these conditions. An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat.

A “margarine fat” is a fat blend which is suitable for use as a fat in spreads, both fat- continuous and water-continuous. Such a margarine fat usually includes a fat and a liquid oil.

The fat fraction can also be characterized by a triacylglyceride or TAG profile. In the TAG profile and throughout this application, the following abbreviations can be used:

In this specification all parts, proportions and percentages are by weight. The amount of fatty acids in an oil, fat or blend is based on the total amount of fatty acids in the oil, fat or blend. The amount of fat in a fat composition is based on the total weight of the fat composition. The amount of fat in a fat-containing product is based on the total weight of the fat-containing product. The amount of fatty acids in an oil, fat or blend at a specific position of the glycerol backbone is based on the total amount of fatty acids at the specific position of the glycerol backbone in the oil, fat or blend, unless otherwise stated.

The solid fat content (SFC) in this description and claims is expressed as N-value, essentially as defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The stabilisation profile applied is heating to a temperature of 80 °C, keeping the oil for at least 10 minutes at 60 °C or higher, keeping the oil for 16 hours at 0 °C and then 30 minutes at the measuring temperature, except where indicated otherwise.

Non-hydrogenated means that the fat or oil has not undergone hydrogenation treatment. This entails the fats as well as blends and interesterified mixtures of the fats. Nonhydrogenated fats have essentially no trans-fatty acids. Preferably the fat of the invention has less than 5 wt.%, preferably less than 2 wt.%, of trans fatty acids, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art).

Conventionally partially hardened fat typically has as one of its disadvantages a relative high level of trans fat. Conventionally partially hardened fats are made by partial hydrogenation of an oil, typically a highly unsaturated oil. A highly unsaturated oil, such as sunflower oil, contains a high amount of unsaturated fatty acids (typically more than 90%), also at the 2-position. Partial hardening through hydrogenation is known to lead to the formation of trans-fatty acids, also at the 2-position. The structuring fat of the invention is obtained by transesterification or glycerolysis with saturated free fatty acids. This avoids trans-fat formation and leads to a fat that has an inherently lower trans-fat level, also on the 2- position. In the known highly saturated fats, the fat has appeared to crystallize as coarse grains, which are unacceptable for a spread which ought to possess a smooth appearance and mouthfeel. Such effect is known in the art as sandiness or graininess.

In the case of sandiness, the particles have higher melting points, they do not melt so readily when rubbing them between the fingers. The well-known graininess consists of particles which also melt at relatively low temperature but the particle sizes are much smaller. It is known in the art that such effects are caused by fats that contain POP an PPO and in certain ratio’s. By increasing the level of stearic acid overall, especially at the 2-position of the triglycerides of the structuring fat, and/or reducing the level of palmitic acid overall, and especially at the 2-position, the presence of POP, PPO and SOS is reduced. The resulting fat blend and edible fat containing products of the invention thus avoid or reduce the risk of sandiness or graininess. This is determinable for instance by mouthfeel or by microscopy. At the same time due to the presence of a certain amount of unsaturation, the waxiness mouthfeel known from other fats that are highly saturated such as SSS or fully saturated sunflower oil (SF69) can be avoided.

Interesterification and transesterification are methods for adapting the fatty acid composition of a fat composition.

Interesterification as used in the present disclosure and distinguished in the present disclosure from transesterification, refers to the exchange of fatty acids between triglycerides in a triglyceride mixture. In interesterification, the total fatty acid composition of the triglyceride mixture remains substantially the same, yet the distribution of the fatty acids over the glycerol backbone may be different. Interesterification typically results in a redistribution of the fatty acids over the glycerol backbone. Interesterification in the present invention can be catalytical, chemical or enzymatically. Methods therefore are known in the art and described herein.

Transesterification, as used in the present disclosure and distinguished in the present disclosure from interesterification, refers to the exchange of fatty acids between fatty acids (or fatty acid esters) and triglycerides. In transesterification, the total fatty acid composition of the triglyceride mixture changes. Transesterification results in a different fatty acid composition of the triglyceride mixture.

When a range is given, the range is meant to include both values, unless specifically indicated otherwise. Thus, unless indicated otherwise, a range of "10 - 30” also written as a range of “from 10 to 30” includes the value of 10 as well as 30. A range of “10 up to but not including 30” also written as “10 to less than 30” on the other hand specifically excludes the value of 30 from the range. Thus, an amount of “less than 30” also specifically excludes the value of 30. A value of “at least 10” includes the value of 10, whereas a value of “more than 10” excludes the value of 10. Detailed description of the invention

Structuring Fat

The edible fat composition according to the invention comprises a structuring fat. The structuring fat is an element of the fat phase of the edible composition according to the invention. The structuring fat used in the present invention is an interesterified blend of fats. Preferably one of the fats in the blend (commonly indicated herein as the feedstock or FS) that is interesterified has a very high C18:0 content (>50 wt.% of the fatty acids are C18:0) and/or very low C16:0 content (<10 wt.% of the fatty acids are C16:0). This can be interesterified with another fat (such as coconut oil, shea and/or other vegetable oils) that can provide mid-range fatty acids such as C12:0 and C14:0.

Preferably, the fats in the blend of fats to be interesterified are non-hydrogenated and/or non-fractionated. Preferably, the fat to be interesterified with the feed stock is a natural fat, more preferably a non-fractionated natural fat.

The structuring fat according to the invention preferably comprises an amount of C18:0 (stearic acid) from 30 to 70 wt.%, more preferably from 40 to 60 wt.%, most preferably from 45 - 55 wt.%, calculated on the amount fatty acids of the triglycerides of the fat.

The structuring fat according to the invention preferably comprises an amount of C12:0 (lauric acid) from 7 to 41 wt.%, preferably from 17 - 31 wt.%, more preferably from 21 - 27 wt.%, calculated on the amount fatty acids of the triglycerides of the fat.

The structuring fat according to the invention preferably comprises an amount of C16:0 (palmitic acid) less than 40 wt.%, preferably less than 25 wt.%, more preferably less than 10 wt.%, calculated on the amount fatty acids of the triglycerides of the fat.

The structuring fat according to the invention preferably comprises an amount of C18:0 (stearic acid) at the 2-position of the glycerol backbone (2-C18:0) from 30 to 70 wt.%, preferably from 40 to 60 wt.%, more preferably from 45 - 55 wt.%, calculated on the total amount of fatty acids on the 2-position of the glycerol backbone of the structuring fat.

The structuring fat according to the invention preferably comprises an amount of C16:0 (palmitic acid) at the 2-position of the glycerol backbone (2-C16:0) of less than 35 wt.%, preferably less than 25 wt.%, more preferably less than 15 wt.%, most preferably less than 10 wt.%, calculated on the total amount of fatty acids on the 2-position of the glycerol backbone of the structuring fat. To optimize the structuring capacity and/or impression of the spread in the mouth structuring fats having a certain solid fat content are preferred. Therefore, the structuring fat as present in the edible fat powder preferably has a solid fat content N10 from 50 to 100, N20 from 26 to 95 and N35 from 5 to 60.

Edible fat powder

Edible fat powders according to the invention are fat powders suitable for structuring a fat continuous spread. When used for making a spread, the edible fat powder serves to structure the spread by providing at least part of the structuring fat for the spread. The fat powder thus comprises structuring fat. Structuring fat as commercially available may comprise minor amounts of other components like for example monoglycerides that are naturally present and may likewise be present in the fat powder.

In addition to these naturally present components the edible fat powder may comprise additional components like for example emulsifier or liquid oil. It will be appreciated that care may be taken to prevent the properties of the fat powder to be detrimentally affected. For example, the presence of liquid oil may affect the ability to form a powder (e.g. may result in a sticky powder or no recognizable powder), depending on the structuring fat and the liquid oil as well as the amounts thereof. It is within the reach of the skilled person to determine without undue burden how much of the additional components may be present using common general knowledge.

As the purpose of the fat powder is to provide structure to the spread it may be preferred not to include too many and/or too much of additional components that do not primarily add to the structuring ability of the fat powder, like for example protein and carbohydrates. Preferably the fat powder comprises not more than 20 wt.% of protein and/or carbohydrates, more preferably not more than 15, even more preferably not more than 10, and still more preferably not more than 5. Most preferably no protein and carbohydrates are present.

The fat powder comprises structuring fat and preferably comprises at least 80 wt.% of structuring fat, more preferably at least 85 wt.%, even more preferably at least 90 wt.%, still more preferably at least 95 wt.% and most preferably at least 98 wt.%. Most preferably the edible fat powder essentially consists of structuring fat. The fat powder according to the invention may comprise an emulsifier, such as lecithin, preferably lecithin from soy, sunflower or rapeseed origin. For example the porous micronized fat powder may comprise 0.2 - 10 wt.%, such as 0.2 - 2 wt.% of emulsifier by weight on the fat powder.

Preferably, the fat powder comprises less than 5%, more preferably less than 2%, most preferably less than 1 % by weight on the porous micronized fat powder of water.

The structuring fat may be a single fat or a mixture of different fats. The structuring fat may be of vegetable, animal or marine origin. Preferably at least 50 wt.% of the structuring fat (based on total amount of structuring fat) is of vegetable origin, more preferably at least 60 wt.%, even more preferably at least 70 wt.%, still more preferably at least 80 wt.%, even still more preferably at least 90 wt.% and even still more further preferably at least 95 wt.%. Most preferably the structuring fat essentially consists of structuring fat of vegetable origin.

The amount of fat powder used is suitably chosen such that the required structuring (i.e. stable emulsion) is obtained. It will be appreciated that the amount of fat powder depends on the amount of structuring fat in the fat powder and the desired amount of structuring fat on total product. Preferably the amount of structuring fat on total amount of product (i.e. low fat spread) is 1 to 20 wt.%, more preferably 2 to 10 wt.% and even more preferably 2.5 to 5.0 wt.%.

Full Width at Half Maximum (FWHM)

The Full Width at Half Maximum (FWHM) of the first order long spacing X-ray diffraction peak of the edible fat powder according to the invention is derived from the Small Angle X-ray Scattering measurement (SAXS) of the fat powder. The FWHM used, is the FWHM that has been corrected for instrumental line broadening. By correcting for the equipment dependent instrumental line broadening the FWHM is made equipment independent. Thus, the FWHM as recited in the claims is the equipment independent FWHM value.

Instrumental line broadening is accounted for by correcting the measured FWHM of the fat powder with the FWHM of a reference material. For the correction, the FWHM values as measured for the fat powders are corrected by subtracting the FWHM value of the reference material. For the purpose of the present invention the instrumental line broadening is determined by measuring the 1 1 1 Si reflection of NIST Standard Reference Material 640.

Small angle X-ray scattering (SAXS) The FWHM is measured on a Bruker D8 Discover X-ray diffractometer with GADDS (General Area Detector Diffraction System) in a theta/theta configuration as described in full in the experimental section.

It may be that the SAXS measurement results in more than one diffraction peak. If this is the case and the diffraction peaks are present as single peaks then the FWHM of each of these peaks is determined. If at least one FWHM complies with the FWHM as claimed the edible fat powder is a fat powder according to the present invention, subject to the required other features.

If more than one diffraction peak is present and one peak (partly) overlaps with another peak the SAXS measurement should be repeated on an X-ray system providing more resolution to separate the peaks. For example an X-ray system with a longer sample-detector distance and/or a higher detector resolution and/or a higher brilliance. For example using a synchrotron facility. The measuring conditions should be similar to those as described in the experimental section. That is, the measurement may be done in transmission mode at 5 °C with a wavelength of 0.15418 nm. The X-ray system dependent conditions, such as the required measuring time, are easily determined by the person skilled in the art.

Fat powders according to the invention preferably have a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees, such as from 0.17 to 0.70 degrees or 0.19 to 0.65 degrees. More preferably the FWHM is from 0.40 to 0.70, and still more preferably 0.45 to 0.65, such as from 0.46 to 0.64, or from 0.47 to 0.59.

The FWHM can be derived from the Small Angle X-ray Scattering measurement (SAXS) of the fat powder; the measurement is done in transmission mode at 5 degrees Celsius with a wavelength of 0.15418 nm; the FWHM is corrected for instrumental line broadening; and the instrumental line broadening is determined by measuring the 1 1 1 Si reflection of NIST Standard Reference Material 640.

Fat powders according to the invention preferably have a free flowing density of 10 to 350 g/l. More preferably the free flowing density is from 20 to 300 g/l, yet more preferably 25 to 250 g/l, even more preferably 30 to 200 g/l, still more preferably 35 to 180 g/l and most preferably 40 to 150 g/l, like for example 45 to 140 g/l.

Fat powders according to the invention preferably have a specific surface area (SSA) of at least 25 m²/g, preferably of at least 30 m²/g, more preferably of at least 35 m²/g. Preferably the SSA is between 25 m²/g to 65 m²/g, more preferably from 30 - 60 m²/g, most preferably from 35 - 55 m²/g. Fat powders according to the invention preferably have an average crystal thickness (ACT) of 5 to 40 nm, more preferably of 10 to 35 nm, most preferably of 15 to 25 nm. Preferably, the ACT is below 30 nm.

Typically SSA and ACT parameters can be derived by known means in the art based on XRPD (X-Ray Powder Diffraction) data.

Preferably, one of the fats in the blend to be interesterified has > 50 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat. More preferably, one of the fats in the blend to be interesterified has > 60 wt.% C18:0, such as > 70 wt.%, > 80 wt.%, or 90 wt.% C18:0. Most preferably, one of the fats in the blend to be interesterified has > 95 wt.% C18:0.

Preferably, one of the fats in the blend to be interesterified comprises an amount of C18:0 (stearic acid) at the 2-position of the glycerol backbone (2-C18:0) of > 50 wt.%, calculated on the total amount of fatty acids on the 2-position of the glycerol backbone. More preferably, one of the fats in the blend to be interesterified has > 60 wt.% 2-C18:0, such as > 70 wt.%, > 80 wt.%, or 90 wt.% 2-C18:0. Most preferably, one of the fats in the blend to be interesterified has > 95 wt.% 2-C18:0.

The porous micronized fat powder herein relates to a fat-based powder of which the particles have a microporous structure of submicron size and which can be prepared using a micronization process, such as described in EP 1651338 and in J. of Supercritical Fluids 43 (2007) 181-190, and which is known as the PGSS process (particles from gas-saturated solutions) or ScMM (supercritical melt micronization) process. In the referred patent in paragraph 21 it is explained that "a microporous structure with submicron particle sizes" relates to particles which consist of platelets with submicron dimensions. The thickness of the platelets should be submicron, preferably the thickness is on average 0.01 - 0.5 pm, more preferably 0.03 - 0.2 pm, even more preferably 0.06 - 0.12 pm. This thickness of the platelets can be measured with SAXS. "Fat-based" in this connection means comprising at least 70% by weight of a triglyceride fat.

Making of edible fat powders according to the invention

Fat powders according to the invention may be suitably made using Super Critical Melt Micronization (ScMM), also known as particles from gas saturated solutions (PGSS). This is a commonly known method and is for example described in J. of Supercritical Fluids 43 (2007) 181-190 and EP1651338. Suitable fat powders may be prepared using ScMM taking care that the amount of dissolved CO2 is relatively high like for example 20, 25, 30, 35, 40, 45 or 50 wt.%. This is a function of the pressure and temperature of the CCh-melt mixture. It is also important to keep the difference between the temperature of the nozzle and the crystallization temperature of the structuring fat close to each other. Furthermore, it is important that enough external cooling gas is used. Keeping this in mind it is within the reach of the skilled person to prepare edible fat powders according to the invention. Further details are given in the experimental section.

Fats and oils

The fat phase is an essential element of the edible fat-containing product of the invention. Such a fat phase typically comprises edible fats and oils. There is a strong preference for non-hydrogenated fats and oils. Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. Preferably, the oils and fats in the fat phase contain at most 0.01 wt.% hydrogenated fat (wt.% drawn on the total fat phase), preferably no hydrogenated fat. This entails the starting fats and oils as well as blends and interesterified mixtures and even fractions of fats. Non-hydrogenated fats have essentially no trans-fatty acids.

The fat phase preferably comprises a sufficient amount of solid fat at low temperatures in order to yield a desired composition. Simultaneously, in order to instil desirable organoleptic properties in terms of mouthfeel and appearance, the fat phase preferably essentially melts in the mouth upon consumption.

The fat phase comprises from 5 to 90 wt.% of structuring fat (wt.% calculated on the total weight of the fat phase), and preferably from 20 to 60 wt.%.

The fat phase preferably comprises an amount of C18:0 (stearic acid) from 5 to 25 wt.%. Without being bound by theory, it is believed that improved structuring effects of the structuring fat and hence on the products formulated therewith, may be provided by an increase of the C18:0 level (higher) versus the C16:0 level (lower).

The fat products of the present invention also preferably do not contain other plant- derived triglycerides that are capable of providing high amounts of stearic acid such as fat (fractions) derived from shea, allanblackia or (interesterified) blends thereof.

Sources of fat and oils

A suitable fat phase may be derived from many different fat sources. The fat phase of the product according to the present invention preferably comprises vegetable oil or vegetable fat or a combination thereof. It is preferred that the fat phase consists of vegetable oils and fats. The vegetable fats or oils may suitably be derived from coconut oil, rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof. The fat phase of a product according to the invention may comprise a liquid oil fraction and a (solid) structuring fat.

Liquid oil fraction

The fat phase may comprise from 0 (absent) up to 99 wt.% of liquid oil, drawn on the fat phase. The liquid oil fraction can be an element of the fat phase of the fat-containing product of the invention.

The liquid oil fraction can be selected from the group consisting of rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof, preferably selected from the group consisting of rapeseed oil, sunflower oil, linseed oil and mixtures thereof.

Spreads using fat powders

Fat-containing products can be characterized by their N-line, the amount of solid fat at a certain temperature (e.g. N5 (%) is the percentage of solid fat at 5 °C) as measured by NMR, to characterise the melting behaviour. Typically, spreads can be characterized by a an N-line as provided herein below. Typical fat phases can be characterized by solid fat content (SFC):

In a preferred embodiment the low fat spread, preferably as a w/o emulsion, has a fat phase with an N-line of N5 12-40 %, N10 9-30 %, N204-20 % and an N35 of <2.

The fat-containing product according to the invention may contain other ingredients as well, such as emulsifiers, flavoring agents, coloring agents, salt, preservatives, etc.

Spreads made with fat powders according to the invention show improved properties like hardness, spreadability, absence of free water after spreading, salt release, and water droplet size (D3,3).

Smaller water droplet sizes are preferred as this leads to increased microbiological stability. Important moments to measure the water droplet size of the spread are after storage and after subjecting the spread to elevated temperatures (i.e. heat stability test). The latter simulates the consumer behavior of taking the spread out of the refrigerator for use and after some time putting it back in the refrigerator. It will be appreciated that in both cases a small droplet size and/or a minimum increase in droplet size is preferred.

The water droplet size of a spread before the heat stability test is preferably below 15 micrometer. The water droplet size after the heat stability test should preferably stay below 20 micrometer.

Method for preparation of spread

The invention further relates to a method of preparing a fat continuous spread comprising the use of the edible fat powder according to the invention.

The process for the preparation of an edible fat continuous spread comprising an aqueous phase comprises the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the fat powder is edible fat powder according to the invention.

Preferably the slurry is kept at a temperature equal to or below 25 °C, and the aqueous phase is cooled prior to mixing to such an extent that the temperature of the mixture of slurry and aqueous phase is kept equal to or below 25 °C.

The oil in the slurry is liquid oil and may be single oil or a mixture of different oils, and may comprise other components. Preferably at least 50 wt.% of the oil (based on total amount of oil) is of vegetable origin, more preferably at least 60 wt.%, even more preferably at least 70 wt.%, still more preferably at least 80 wt.%, even still more preferably at least 90 wt.% and even still more further preferably at least 95 wt.%. Most preferably the oil essentially consists of oil of vegetable origin.

Preferably, the liquid vegetable oil does not contain hydrogenated oil or fat or fractions thereof. Preferably, the liquid vegetable oil does not contain palm oil or palm oil-derived fractions.

Preferably, the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.%. Examples Characterization

The fat powder is preferably analyzed within 4 weeks after production and is preferably stored, if applicable, at a temperature of 5 °C or lower. The fat powder may not be subjected to temperatures above 5 °C to prevent modification of the fat powder. The fat powder may not be subjected to extensive vibrations or the like to prevent the free flowing density of the powder to be affected as suitably known to the skilled person.

The products of the invention were analyzed using the following analytical methods:

Free flowing density

The free flowing density of the fat powder is measured according to the following protocol.

• A 1000 ml plastic measuring cylinder (width 64 mm, height of the one liter mark is 330 mm), a wide mouth plastic funnel (conical 15 cm, cylindrical 2.5 cm) and a metal scoop are cooled for at least 1 hour at 5 °C.

• The cylinder is placed on a balance and the balance is reset to zero.

• The funnel is placed on the cylinder and the fat powder is added till the cylinder is full (i.e. 1000 ml) in about 3 to 4 scoops.

• The funnel is carefully removed as to minimize any vibrations.

• The cylinder with the fat powder is weighed. This weight is the free flowing density of the fat powder (i.e. the weight of the cylinder with fat powder minus the weight of the empty cylinder).

Full Width at Half Maximum (FWHM) measured by mall angle X-ray scattering (SAXS)

The Full Width at Half Maximum (FWHM) of the first order long spacing X-ray diffraction peak of the edible fat powder according to the invention is derived from the Small Angle X-ray Scattering measurement (SAXS) of the fat powder according to the following protocol.

The FWHM of the fat powder was measured on a Bruker D8 Discover X-ray diffractometer with GADDS (General Area Detector Diffraction System) (ex Bruker AXS, Delft, NL) (Part No: 882-014900 Serial No: 02-826) in a theta/theta configuration. A copper anode was used, and the K- alpha radiation with wavelength 0.15418 nm was selected.

The X-ray source and the GADDS-detector were positioned at 0 degrees 2 Theta, to realize transmission measurements. To prevent the detector from being hit by the primary beam a lead beam stopper was precisely positioned in the middle and just in front of the detector.

The fat powder was measured at 5 °C using a Linkam temperature stage (model THMS 600, from Linkam Scientific Instruments Ltd, UK). The fat powder sample was enclosed by X-ray Mylar film (Chemplex Cat. NO: 100 (2.5pm), from Chemplex Industries Inc) in the sample holder of the Linkam stage by using a spacer having a thickness of 2.5 mm and a diameter of 8.5 mm. The Linkam stage was modified such that the hole is sufficiently big to allow the diffraction beam to reach the detector. The removable tray of the Linkam stage and the spacer were cooled in a refrigerator to 5 °C prior to the measurement. The spacer was filled at 5 °C with fat powder with a metal spatula that was cooled to 5 °C prior to use. The Linkam stage was positioned on the x,y,z table of the D8 Discover and the liquid nitrogen pump and heating module were placed in the cabinet during measurements.

Table 1 : D8 Discover instrumental parameters for fat powder measurements

In a 2-Theta range from 1 degree to 10 degrees the diffraction signal was measured.

One dimensional X-ray diffraction patterns were determined from the 2D images using the GADDS software (version 4.1.28). The obtained X-ray diffraction patterns were imported in the Bruker EVA software (version 12.0) and the FWHM was determined.

The FWHM of the fat powder samples as measured with the Bruker D8 was corrected for instrumental line broadening. The correction factor is determined using the FWHM of the 1 1 1 Si reflection of NIST Standard Reference Material 640.

The correction factor for the Bruker D8 Discover X-ray diffractometer with GADDS as used was determined to be 0.180 degrees. Average Crystal Thickness (ACT)

The average crystallite thickness in nm is calculated using the Scherrer formula:

L= KA I pcosO wherein 0 and A are the Bragg angle and X-ray diffraction wavelength in nanometer, respectively, p is the line breadth (FWHM) intensity of the peak in radians corrected for instrumental broadening. K, A and 0 are 1 , 0.15418 nm and 1.1°, respectively. The Scherrer equation shows an inverse relationship between crystallite size and peak width: the wider the peak, the smaller the crystallites.

Specific Surface Area (SSA)

From the ACT, the area that can be covered by the crystals (presuming 100% crystal release) can be calculated. The SSA in m²/g can be calculated according to

SSA = (FWHM-0.18) * 1.23 * [Solid ScMM] m²/g wherein [Solid ScMM] is the added percentage ScMM minus the dissolved part (Sol): [Solid ScMM ] = ScMM% - Sol%

Stevens value

Stevens values give an indication about the hardness (also called firmness) of a product. The Stevens value is determined according to the following protocol.

Freshly prepared products are stabilized at 5 °C. The hardness of the product is measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 6.35 mm and operated in "normal" mode. The probe is pushed into the product at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 10 mm. The force required is read from the digital display and is expressed in grams.

FA analysis

For starting fat or fat-containing products, the overall fatty acid analysis and the triglyceride composition are determined using conventional procedures in the art such as FAME analysis, GLC/Carbon number method and HPLC silver phase method such as described for example in EP78568, EP652289, JOACS (19914), 68(5), 289-293 and Hammond E.W.J., Chromatography, 203, 397, 1981.

Solid Fat Content (SFC) measurements

The solid fat content (SFC) in this description and claims is expressed as the N-value, as defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The N-Value gives the percentage of fat which is solid or in the crystallised form at a given temperature. For example, N20 = 35 indicates that 35% of the fat is in crystallised form at 20 °C (the amount of solids at that temperature).

The stabilization profile applied is heating to a temperature of 80 °C, keeping the oil for at least 10 minutes at 60 °C or higher, keeping the oil for 1 hour at 0 °C and then 30 minutes at the measuring temperature (tempered). An alternative method is described in IIIPAC 2.150 method, serial, non-tempered.

2-Position analysis

The method is based on the Joint JOCS/AOCS Official Method Ch 3a-19 (2019). This method provides a procedure for the determination of the composition of fatty acids which are esterified at the sn-2 position (B (beta) or internal position) of the triacylglycerol molecules in animal and vegetable fats and oils. The method is comprised of the 1(3)-position selective transesterification of the triacylglycerols with ethanol by Candida antarctica lipase to yield 2- monoacylglycerols, followed by the separation of the 2-monoacylglycerols by silica-gel chromatography, and determination of their fatty acid composition by gas chromatography.

Water Droplet Size Distribution of Spreads (D3,3 Measurement)

The normal terminology for Nuclear Magnetic Resonance (NMR) is used throughout this method. On the basis of this method the parameters D3,3 and exp(o) of a lognormal water droplet size distribution can be determined. The D3,3 is the volume weighted mean droplet diameter and o is the standard deviation of the logarithm of the droplet diameter. A D3,3 < 27, is acceptable for a freshly produced low fat spread, but a D3,3 < 25 is preferred. A e-sigma of < 4 is desired.

The NMR signal (echo height) of the protons of the water in a water-in-oil emulsion are measured using a sequence of 4 radio frequency pulses in the presence (echo height E) and absence (echo height E*) of two magnetic field gradient pulses as a function of the gradient power. The oil protons are suppressed in the first part of the sequence by a relaxation filter. The ratio (R=E/E*) reflects the extent of restriction of the translational mobility of the water molecules in the water droplets and thereby is a measure of the water droplet size. By a mathematical procedure — which uses the log-normal droplet size distribution — the parameters of the water droplet size distribution D3,3 (volume weighed geometric mean diameter) and o (distribution width) are calculated. A Bruker magnet with a field of 0.47 Tesla (20 MHz proton frequency) with an air gap of 25 mm is used (NMR Spectrometer Bruker Minispec MQ20 Grad, ex Bruker Optik GmbH, DE).

Spreadability Spreadability is determined according to the following protocol.

A flexible palette knife is used to spread a small amount of the spread on to fat free paper. The spreading screen is evaluated according to standardized scaling. A score of 1 or ++ represents a homogeneous and smooth product without any defects, a 2 or + refers to the same product but then with small remarks as slightly inhomogeneous or some vacuoles, a 3 (+/-) refers to the level where defects become almost unacceptable, like loose moisture or coarseness during spreading. A score of 4 or 5 (- or - -) refers to unacceptable products, where the 4 (-) refers to a product still having some spreading properties, but an unacceptable level of defects.

Free Water

After spreading a sample of a fat spread, the stability of the emulsion after spreading is determined by using indicator paper (Wator, ref 906 10, ex Machery-Nagel, DE) which develops dark spots where free water is adsorbed. A stable product does not release any water and the paper does not change. Very unstable products release free water easily and this is indicated by dark spots on the paper.

A six point scale is used to quantify the quality of fat spread (DIN 10 311): 0 (zero) is a very stable and good product;

1 (one) is showing some loose moisture (one or two spots, or the paper changes a little in color as a total);

2 (two) as one but more pronounced;

3 (three) as one but to an almost unacceptable level;

4 (four) indicator paper is almost fully changing into a darker color;

5 (five) the paper changes completely and very fast into the maximum level of color intensity.

Spreads with a score of 4 or 5 are rejected for their stability. Spreads with a score of 0 or 1 show an acceptable quality with respect to free water.

Salt Release, Texture and Taste Release Salt release, texture, and taste release were determined by trained tasting panels, after which the salt release, texture, and taste release were given a rating ranging from ++ (very good) to - - (very poor).

Stability

Stability tests were performed after 2 weeks at a temperature of 5 °C. Droplet size, spreadability, free water, and a visual check were performed, after which the overall stability was given a rating ranging from ++ (very stable) to - - (very unstable). Cycling

The spreads were subjected to various temperature cycling experiments to test the behavior of the emulsion over time. In temperature cycling experiments the emulsion is stored for a period after production following by an emulation of conventional conditions simulating transport, storage and use. Droplet size, spreadability, free water, and a visual check were performed, after which the overall cycling stability was given a rating ranging from ++ (very stable) to - - (very unstable).

The ingredients used to prepare the fat-containing products are all commercially free available compounds and compositions.

Preparation of feed stock

A feed stock was obtained by the method disclosed in WO 2022/162026

Preparation of hard stock

The feedstock can be interesterified with other oils and fats (coconut oil) to produce a hard stock (Example 1) that can be applied e.g. in margarine fat, margarine and spreads production. Conventional palm-based hard stock is presented as Comparative Example 1. Interesterification can executed by chemical interesterification (CIE) with a catalyst (NaOCHs). Alternatively, hard stocks can be prepared by non-catalytic interesterification or by enzymatic interesterification. The ratio of the feedstock and the other oils and fats is selected to optimize the properties of the desired hard stock as an ingredient in a final spread.

Chemical Interesterification Procedure (CIE)

The feed stock is blended with other oils and fats in an appropriate ratio as specified to come to the desired hard stock. An amount of NaOH (50% w/w solution in water) is added to ensure FFA of the blend is <0.05% before catalyst dosing. Once the oil is free of FFA, the oil is dried under vacuum to eliminate any residual water (<100 ppm as measured by Karl Fisher titration). The catalyst is added (0.1% w/w sodium methoxide) and the blend brought under vacuum (25 mbar). The reaction starts when the color of the blend darkens (red/brownish). Once the reaction is started, the reaction is continued for 30 minutes at 90°C and 25 mbar. After completion of the reaction, the catalyst is inactivated by breaking the vacuum in the reactor and adding citric acid. The acid is dosed to ensure 20% molar excess vis-a-vis added catalyst. Citric acid is dosed as a 20% solution (w/w in water). The mixture is allowed to react for 15 minutes at 90°C at atmospheric pressure. The CIE hard stock is posttreated: bleached and deodorized. The resulting hard stock is analysed for TAG profile, N- line, 2-position FA analysis. Bleaching

The oil is heated to 85°C. A stoichiometric amount of citric acid (30% solution) is dosed to acidulate soaps and the mixture reacted for 15 minutes at atmospheric pressure. The oil is heated to 100°C under vacuum (50 mbar). Bleaching earth (1% - Tonsil 210FF or equivalent activated clay) is added. The slurry is agitated for 30 minutes, at 100°C and 50 mbar. The bleaching earth is filtered off.

Deodorization

The bleached oil is deodorized until FFA< 0.05% (indicative parameters: 240 °C - 3 mbar - 0.5-1% stripping steam). Cool down to 80°C followed by purging with nitrogen and storage of the hard stock in hermetically closed recipients.

Emulsification

Comparative fats and spreads are prepared by blending fats, oils and/or aqueous phases using conventional procedures such as described in handbooks like “Fats and Oils Handbook”, 1998, Michael Bockisch.

Example 1 Hard stock

Using the above general procedure for chemical interesterification, a mixture of 50 parts by weight feed stock, and 50 parts by weight of coconut oil (CN) are chemically interesterified. The results are presented in Table 1 and compared with Comparative Example 1 (C Ex 1). C Ex 1 is an interesterified mixture of 65% dry fractionated palm oil stearin with an Iodine value of 14 and 35% palm kernel oil.

Table 1. Characterization

Preparation of fat powder

Fat powder was obtained using a supercritical melt micronization process similar to the process described in “Particle formation of ductile materials using the PGSS technology with supercritical carbon dioxide,” P.Munuklu, Ph. D. Thesis, Delft University of Technology, 16-12-2005, Chapter 4, pp. 41-51. Samples were stored for several different time periods at 4 °C until measurements were performed. The fat powder of Ex 2 was prepared from Ex 1 fat, and the fat powder of C Ex 2 was prepared from C Ex 1 fat. Table 2. Fat powder data

All examples had a free flowing density of about 100 g/l. The fat powders could be transported and stored using equipment common in the art and at temperatures of between 5 and 25 °C without resulting in clotting and/or clogging of lines.

Preparation of a spread

Spreads with a composition as in Table 3 were made according to the method as described below using edible fat powders of Ex 2 and C Ex 2.

Slurry preparation

In a mixing vessel the liquid oil was dosed. The mixing vessel was equipped with a high shear mixer and a loop (running from the bottom to the top of the vessel), fitted with a recirculation pump and dynamic mixer. The main body-space of the vacuum vessel was further fitted with an agitator. The recirculation pump was started, the dynamic mixer operated at 3000 rpm, the high shear mixer at 960 rpm and the agitator at 6 rpm. Subsequently the fat powder was added to the oil blend in the mixing vessel and mixed until a homogenous slurry was obtained with well-dispersed fat powder, while pressure was maintained in the mixing vessel at 0.1 bar, after which the vacuum was released to allow pressure to equalize to atmospheric levels.

Spread preparation

The slurries so-prepared were processed into spreads of the composition as in table 3, by the process as described below.

Preparation of the water phase

The water phase was prepared by dissolving the water soluble minors in the water and adjusting the pH to about 3.6 using 20 wt. % lactic acid solution.

Mixing the fat- and water phase

The fat slurries and water phase as prepared above were used to produce the fat continuous spreads. This was done by feeding the fat phase and water phase, after postdosing minors, to a C-unit (volume 1 .5 I) operating at a flow-rate of 100 kg per hour and at 2500 rpm. Tubs were filled and stored at 5 °C for a period of up to 1 week. After this storage period, the samples were subjected to cycle tests to test stability. Table 3. Spreads ingredients

Results

The droplet size and distribution (d3,3 and e-sigma) and the stability of the manufactured spreads were measured: after storage at 5°C for one week, after having been subjected to a heat-cycle tests: the 'B-cycle', in which spreads were stored for 2 days at 25 degrees Celsius, followed by 4 days at 15 degrees Celsius, followed by 1 day at 10 degrees Celsius before being measured.

Various properties of the spreads were rated by experienced tasting panels. It was found that the salt and taste release of Ex 3 was more progressive (i.e. slower/delayed and thus more balanced) than that of C Ex 3. The results are summarized in Table 4.

Table 4. Spreads performance

Claims

1 . Edible fat composition comprising a structuring fat, which is an interesterified blend of fats, wherein the fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, and/or hydrogenated oil or fat or fractions thereof, wherein the composition is in the form of a porous micronized fat powder, more preferably a micronized fat powder obtainable by supercritical melt micronization.

2. Edible fat composition according to claim 1 , wherein the structuring fat comprises, calculated on the amount fatty acids of the triglycerides of the fat an amount of C18:0 (stearic acid) from 30 to 70 wt.%, preferably from 40 to 60 wt.%, more preferably from 45 - 55 wt.%.

3. Edible fat composition according to claim 1 or 2, wherein the structuring fat comprises, calculated on the amount fatty acids of the triglycerides of the fat an amount of C16:0 (palmitic acid) less than 40 wt.%, preferably less than 25 wt.%, more preferably less than 10 wt.%.

4. Edible fat composition according to any one of the preceding claims, wherein the structuring fat comprises, calculated on the amount fatty acids of the triglycerides of the fat an amount of C12:0 (lauric acid) from 7 to 41 wt.%, preferably from 17 - 31 wt.%, more preferably from 21 - 27 wt.%.

5. Edible fat-containing product according to any one of the preceding claims, wherein the structuring fat comprises, calculated on the total amount of fatty acids on the 2-position of the glycerol backbone of the structuring fat an amount of C18:0 (stearic acid) at the 2-position of the glycerol backbone (2-C18:0) from 30 to 70 wt.%, preferably from 40 to 60 wt.%, more preferably from 45 - 55 wt.%

6. Edible fat-containing product according to any one of the preceding claims, wherein the structuring fat comprises, calculated on the total amount of fatty acids on the 2-position of the glycerol backbone of the structuring fat an amount of C16:0 (palmitic acid) at the 2-position of the glycerol backbone (2-C16:0) of less than 35 wt.%, preferably less than 25 wt.%, more preferably less than 15 wt.%, most preferably less than 10 wt.%.

7. Edible fat composition according to any one of the preceding claims, wherein the powder has a full width at half maximum (FWHM) of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees, preferably of 0.40 to 0.70 degrees, more preferably of 0.45 to 0.65 degrees.

8. Edible fat composition according to any one of the preceding claims, wherein the powder has a surface specific area (SSA) of at least 25 m²/g, preferably of at least 30 m²/g, more preferably of at least 35 m²/g.

9. Edible fat composition according to any one of the preceding claims, wherein the powder has an average crystal thickness (ACT) of 5 to 40 nm, preferably of 10 to 35 nm, more preferably of 15 to 25 nm.

10. Edible fat composition according to any one of the preceding claims, wherein the powder has a free flowing density of 10 to 350 g/l, preferably of 30 to 200 g/l, more preferably of 40 - 150 g/l.

11. Edible fat composition according to any one of the preceding claims, wherein one of the fats in the blend to be interesterified has > 50 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat.

12. Edible fat-containing product comprising an aqueous phase and 15 - 48 wt.% of a fat phase, wt.% calculated on the weight of the product, the product comprising an edible fat composition according to any one of the preceding claims.

13. Edible fat-containing product according to claim 12, wherein the fat phase comprises a liquid vegetable oil and 5 - 90 wt.% of the structuring fat, wt.% calculated on the fat phase.

14. Edible fat-containing product according to claim 12 or 13, wherein the liquid vegetable oil does not contain hydrogenated oil or fat or fractions thereof and/or wherein the liquid vegetable oil does not contain palm oil or palm oil-derived fractions.

15. Edible fat-containing product according to any one of claims 12 - 14, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.%.

16. Method for preparing an edible fat-containing product according to any one of claims 12 - 15, comprising a. mixing the fat powder and the liquid vegetable oil to provide a slurry, b. providing an aqueous phase, c. mixing the slurry and the aqueous phase to form an oil continuous emulsion.