FAT-CONTAINING PRODUCT
Edible fat-containing product comprising 30-99 wt. % of a fat phase, wherein the product further comprises 0.01-3 wt. % of a plant-based protein and 0.05-3 wt. % of a sugar, the remainder being an aqueous phase up to 100 wt. %, wherein the weight percentages are based on the total weight of the product, a method for its preparation and the use of sugar in an edible fat-containing product as a browning agent.
1 . An edible fat-containing product which is
a water-in-oil emulsion comprising 40-95 wt. % of a fat phase or
a full fat product comprising 95-99 wt. % of the fat phase,
the remainder being an aqueous phase up to 100 wt. %, wherein the product further comprises
0.01-3 wt. % of a plant-based protein, wherein the plant-based protein is Broad bean ( Vicia faba ) protein, and
0.05-3 wt. % of glucose, preferably 0.05-1.6 wt. % of glucose,
wherein the weight percentages are based on the total weight of the product.
2 . The edible fat-containing product according to claim 1 , wherein the plant-based protein and/or the glucose are dispersed in the aqueous phase.
3 . The edible fat-containing product according to claim 1 , wherein the edible fat-containing product comprises a natural emulsifier.
4 . The edible fat-containing product according to claim 3 , wherein the natural emulsifier is lecithin.
5 . The edible fat-containing product according to claim 1 , wherein all or at least a part of the fat phase is enzymatically interesterified.
6 . The edible fat-containing product according to claim 1 , wherein the amount of plant based protein is from 0.05 2 wt. %, wherein the weight percentages are based on the total weight of the product.
7 . The edible fat-containing product according to claim 1 , wherein the amount of glucose is from 0.07 2 wt. %, wherein the weight percentages are based on the total weight of the product.
8 . The edible fat-containing product according to claim 1 , wherein a combined amount in wt. % of protein and glucose in the product of the invention is from 0.1 up to 5 wt. %.
9 . A method for the preparation of an edible fat-containing product according to claim 1 , comprising the steps of:
providing an aqueous component;
providing a plant protein component, wherein the plant protein is Broad bean ( Vicia faba ) protein;
providing a glucose component;
providing a fat phase;
mixing the aqueous component with the plant protein component and the glucose component to provide an aqueous phase; and
mixing the fat phase with the aqueous phase to obtain the edible fat-containing product.
10 . The method according to claim 9 , wherein the glucose component is provided as a powder or a liquid.
11 . A method of using an edible fat-containing product, comprising:
preparing a mixture comprising the edible fat-containing product of claim 1 and one or more additional components; and
frying, baking and/or broiling the mixture.
12 . The method of claim 1 , wherein the edible fat-containing product further comprises a plant protein component, preferably a plant protein isolate or -concentrate, wherein the plant protein is Broad bean ( Vicia faba ) protein.
13 . The edible fat-containing product according to claim 1 , wherein the plant-based protein is a plant-based isolate or concentrate.
14 . The edible fat-containing product according to claim 6 , wherein the amount of plant based protein is from 0.08-1.6 wt. %.
15 . The edible fat-containing product according to claim 7 , wherein the amount of glucose is from 0.1-1 wt. %.
16 . The method of claim 9 , wherein the plant component is a plant protein isolate or concentrate.