High stearic acid marinade
A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSt 2 triglycerides based on total triglycerides present in the composition, and a weight ratio of PSt 2 :StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.
1. A marinade comprising from 50 to 99% by weight of a marinade oil blend and from 1 to 50% by weight of one or more other ingredients selected from herbs, spices, salt and vegetables, wherein the marinade oil blend comprises:
(i) from 1 to 10% by weight of a fat composition of comprising:
from 72% to 79% by weight stearic acid;
from 8% to 16% by weight oleic acid; and
from 4% to 8% by weight palmitic acid;
the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and
from 45% to 65% by weight of StStSt triglycerides and greater than 10% by weight of PSt 2 triglycerides based on total triglycerides present in the composition,
a weight ratio of PSt 2 :StStSt triglycerides from 0.20 to 0.35,
from 0.5% to 2% by weight of P 2 St triglycerides, and
less than 1% by weight of PPP triglycerides,
wherein P is palmitic acid and St is stearic acid, and
wherein the fat composition has an N0 value of from 80 to 95, an N10 value of from 80 to 90, an N20 value of from 80 to 90, an N35 value of from 65 to 85, and an N40 value of from 60 to 80, and
(ii) from 90 to 99% by weight of liquid oil, wherein the liquid oil is selected from rapeseed oil, canola oil, sunflower oil, olive oil, soybean oil, safflower oil, sesame oil, peanut oil, coconut oil, palm oil and mixtures thereof.
2. The marinade as claimed in claim 1 , wherein the marinade comprises up to 20% by weight vegetables, up to 15% by weight spices and from 1% to 10% by weight salt.
3. The marinade as claimed in claim 1 , wherein the fat composition comprises a stearin fraction of an interesterified shea olein.
4. The marinade as claimed in claim 1 , wherein the fat composition comprises a stearin fraction of an interesterified blend of fats selected from shea, shea olein, shea stearin, and mixtures thereof.
5. The marinade as claimed in claim 1 , wherein the marinade comprises from 2 to 6% by weight salt.
6. A method of preparing a food product which comprises contacting the marinade of claim 1 with food for cooking and cooking the marinated food.
7. The method as claimed in claim 6 , wherein the food contacted for cooking is raw meat.