Dairy cream alternative
The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.
1. A fermented food product comprising:
a water-continuous emulsion, being spoonable and non-liquid at a temperature of 5° C., having a pH-value between 3.5 and 5.8,
the food product comprising at least 60 wt % water, from 10 to 25 wt % fat, and from 0.05 to 15 wt % protein,
wherein the fat comprises a blend of 80-90 wt % of a palm oil midfraction and 10-20 wt % of an interesterified mixture of palm oil, palm kernel oil and palm oil stearin,
wherein the fat comprises from 0 to up to 60 wt % of saturated fatty acids (SAFA), at least 40 wt % P2U triglycerides and from 0 to up to 7 wt % P3 triglycerides, and the ratio of SAFA:P2U is up to 1.7, and
wherein P is palmitic acid and U is unsaturated fatty acid.
2. The food product of claim 1 wherein the interesterified mixture comprises 86% palm oil, 8% palm kernel oil and 6% palm oil stearin.
3. The food product of claim 1 wherein the ratio of SAFA:P2U is from 1 to 1.3.
4. The food product of claim 1 wherein the fat comprises up to 6 wt % P3 triglycerides.
5. The food product of claim 1 wherein the ratio of SAFA:P2U is up to 1.4.
6. The food product of claim 1 wherein U is the unsaturated fatty acid oleic acid (C18:1).
7. The food product of claim 1 wherein the fat is essentially free of dairy fat.
8. The food product of claim 1 wherein the food product has a Stevens value at 5° C. of up to 126.
9. The food product of claim 1 wherein the amount of protein is from 1 to 10 wt %.
10. The food product of claim 1 wherein at least 90 wt % of the protein is milk protein.
11. The food product of claim 1 having a pH-value between 4.0 and 5.8.
12. A process for preparing a fermented food product, comprising:
adding a palm-based fat comprising at least 40 wt % P2U triglycerides to a mixture comprising water,
acidifying the combined mixture using a bacterial culture comprising acidifying bacteria,
heating the combined mixture to inactivate the bacterial culture, and
obtaining an emulsion comprising the fermented food product;
wherein the fermented food product comprises a water-continuous emulsion, being spoonable and non-liquid at a temperature of 5° C., having a pH-value between 3.5 and 5.8,
the fermented food product comprising at least 60 wt % water, from 10 to 25 wt % fat, and from 0.05 to 15 wt % protein,
wherein the fat comprises a blend of 80-90 wt % of a palm oil midfraction and 10-20 wt % of an interesterified mixture of palm oil, palm kernel oil and palm oil stearin,
wherein the fat comprises from 0 to up to 60 wt % of saturated fatty acids (SAFA), at least 40 wt % P2U triglycerides and from 0 to up to 7 wt % P3 triglycerides, wherein the ratio of SAFA:P2U is up to 1.7,
wherein P is palmitic acid and U is unsaturated fatty acid.
13. The food product of claim 2 comprising from 12 to 18 wt % fat.
14. The food product of claim 3 wherein the fat comprises at least 45 wt % P2U triglycerides.
15. The food product of claim 4 wherein the fat comprises up to 4 wt % P3 triglycerides.
16. The food product of claim 7 wherein the fat comprises up to 5 wt % of dairy fat.
17. The food product of claim 9 wherein the amount of protein is from 2.5 to 4 wt %.
18. The food product of claim 1 wherein the food product has a Stevens value at 5° C. of 102 to 126.