Fecha de publicación: 19/01/2022 Fuente: Wipo "olive oil" FIELD: animal or vegetable oils.
SUBSTANCE: invention relates to the fat and oil industry. A method for producing a fat composition for inclusion in a food product as a fat substitute component or animal-based ingredients, wherein said fat composition does not contain saturated fats in an amount of more than 40 wt.%, trans fats, fully or partially hydrogenated oils or fats, interesterified fats, including the stages of: a) heating oil in an amount of 50 to 99 wt.% of the total mass of the fat composition, selected from the group consisting of sunflower oil with a high content of oleic acid, olive oil, unrefined olive oil from the first cold pressing (extra virgin olive oil), sunflower seed oil, rapeseed oil and grape seed oil, in a reactor to a temperature of 85°C to 90°C; b) adding an emulsifier of the type of mono- and diglycerides of fatty acids in an amount of 1 to 50 wt.% of the total mass of the fat composition, selected from E-471, E-472 or a mixture thereof, to the oil at stage a) until complete dissolution; c) cooling the mixture to a temperature of 60 to 70°C; d) packaging the hot product; on the condition that the amount of components added at stages a) and b) does not exceed 100%, wherein the fat composition is solid. A fat composition containing or consisting of the following components: oil in an amount of 50 to 99 wt.% of the total mass of the fat composition, selected from the group consisting of sunflower oil with a high content of oleic acid, olive oil, unrefined olive oil from the first cold pressing (extra virgin olive oil), sunflower seed oil, rapeseed oil and grape seed oil; emulsifier of the type of mono- and diglycerides of fatty acids, selected from E-471, E-472 or a mixture thereof, in an amount of 1 to 50 wt.% of the total mass of the fat composition; wherein said fat composition does not contain fats with a content of saturated fats of more than 40 wt.%, trans fats, fully or partially hydrogenated oils or fats, interesterified fats, on the condition that the amount of all components in the resulting composition does not exceed 100%, wherein the fat composition is solid. A food product containing the above fat composition, selected from biscuits, "ensaimadas", a cream filling for biscuits, cakes, cookies, crackers, chocolate creams, dry soup concentrates, stock cubes, semi-finished food products for fast food, puff pastry dough for pizza, for "empanadas", for shortcake, for quiche. An application of the fat composition as a fat substitute component or animal-based ingredients for inclusion in a food product.
EFFECT: invention allows for execution of the process at high temperatures, wherein said process can be reduced by a third or a quarter, since it does not require for the mixture to be supplied into the second reaction tank, and the resulting product is more stable and less oxidised.
18 cl, 5 ex