Vegetable fat composition comprising C14 fatty acids

Abstract

A vegetable fat composition is disclosed, comprising at least two different triglycerides containing fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one triglyceride contains a C14- fatty acid. In addition to the multiple uses of such a composition, a method for producing such a vegetable fat composition is also disclosed. In addition to being a cost-effective vegetable fat composition, the disclosed vegetable fat composition also has some properties from cocoa butter substitutes and some properties from cocoa butter substitutes combined in one product.

Description

Technical Field

[0001] The present invention relates to a vegetable fat composition comprising different triglycerides, wherein at least one triglyceride comprises a C14 fatty acid. The present invention also relates to the use of the vegetable fat composition in bakery, dairy or confectionary applications, or in chocolate or chocolate-like coatings, and to a method for producing the vegetable fat composition. Background Art

[0002] The main dietary source of industrial trans-unsaturated fatty acids is partially hydrogenated vegetable oils, and the World Health Organization believes that removing partially hydrogenated vegetable oils from the food supply would have significant health benefits.

[0003] After determining in June 2015 that partially hydrogenated oils (PHOs) were no longer "generally recognized as safe" for use in human food, the United States Food and Drug Administration gave food manufacturers until June 2018 to remove PHOs from their products.

[0004] There is currently no EU legislation regulating the trans-unsaturated fatty acid content of food products or requiring their labelling. Therefore, if a product contains partially hydrogenated oils (and therefore, potentially trans-unsaturated fatty acids), its labelling should indicate this, but the labelling will not indicate the exact amount of trans-unsaturated fatty acids present in the product.

[0005] However, a growing number of EU member states are setting legal limits on industrially produced trans-unsaturated fatty acids in food, and pressure is growing to establish this as EU-wide practice. This legislative trend toward non-trans-unsaturated fatty acids is not only present in the EU and the US, but is also spreading worldwide. In Russia, effective January 2018, legislation changed the safety parameter for "trans isomers of fatty acids" from 20% to 2% of a product's fat content.

[0006] The increasing global shift from high-trans cocoa butter replacers (CBR) to low / no-trans CBR due to legislation will be a huge challenge for high-trans CBR confectionery manufacturers, especially in limiting / eliminating trans-containing applications while maintaining the good properties of such products.

[0007] Furthermore, consumers who have switched from high-trans CBR to low-trans CBR solutions appear not to be fully satisfied with the different solutions from oil and fat producers.

[0008] The use of high-trans CBR has the advantages of short setting time, high gloss, high cocoa butter (CB) tolerance, and non-lauric acid products (ie, fatty acids do not contain lauric acid), but it has the obvious disadvantage of high trans unsaturated fatty acid content.

[0009] The advantages of using low-trans (or non-trans) CBR are low to no trans-unsaturated fatty acid content and similar saturated fatty acid (SAFA) content compared to CB, but its disadvantages are: longer solidification time, lower gloss of the final product, lower cocoa butter tolerance, and worse meltdown compared to high-trans CBR.

[0010] The advantages of using high-end cocoa butter substitutes (CBS) are very short setting time, high gloss of the final product, and good melting properties, while the disadvantages are: low CB tolerance; high amount of SAFA, 90 wt.% or more; potential risk of soapy off flavor if process control on the compounding line is poor due to relatively high amount of lauric fatty acid (C12:0); and poor flexibility in interchangeability of CBR and CBS products on the same compounding line due to the risk of contamination of CBR products by CBS products.

[0011] For the above reasons, vegetable oil producers themselves are currently looking for products that combine the best features from CBS (such as fast setting time and high gloss) with the attractive features from CBR (such as no risk of soapy taste, lower SAFA content, and the ability to maintain a clean label (i.e. low to no trans-unsaturated fatty acid content)).

[0012] Therefore, it is a main object of the present invention to provide a vegetable fat product that can combine the best functionalities from CBS with the attractive functionalities from CBR.

[0013] Another object is to provide a vegetable fat product in the form of a vegetable fat composition comprising at least two different triglycerides with a low risk of soap off-flavor and at a comparable price.

[0014] Yet another object is to provide multiple applications for such fat compositions. SUMMARY OF THE INVENTION

[0016] The present invention relates to a vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated (S) fatty acids and unsaturated (U) fatty acids and at least one triglyceride comprises C14-fatty acids, and wherein the vegetable fat composition comprises 3% to 97% by weight of C14-fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil.

[0017] The vegetable fat composition of the present invention combines in one product some of the properties of CBS, such as fast crystallization speed and high gloss, and some of the properties of CBR, such as no or low risk of soapy taste due to the relatively low content of lauric acid (C12:0) and lower molecular weight fatty acids (such as C10 and C8). In addition, the disclosed vegetable fat composition is also a cost-effective vegetable fat composition, which has a price that is at least comparable to products on the market today.

[0018] The present invention also relates to a cocoa butter replacer (CBR) comprising a vegetable fat composition.

[0019] The present invention also relates to a method for producing a vegetable fat composition, wherein the method comprises the following steps:

[0020] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0021] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0022] c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0023] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0024] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0025] f) optionally bleaching and filtering the crude vegetable fat composition; and

[0026] g) optionally removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

[0027] The reaction vessel can be any container suitable for carrying out a chemical reaction. Such a container can be, for example, but is not limited to, a flask, a jar, a tube, an Erlenmeyer flask, a laboratory flask, a round-bottom flask, a three-necked flask, a two-necked flask, a single-necked flask, a PCR tube, a glass flask, a metal flask, or an Eppendorf tube.

[0028] Also disclosed herein is the use of the vegetable fat composition for baking, dairy, or confectionery applications; or in a coating or encapsulation for baking or confectionery applications; or in a chocolate or chocolate analog coating.

[0029] Furthermore, disclosed herein is the use of the vegetable fat composition in fillings, such as baked fillings and confectionery fillings; or in the manufacture of processed food products; or as a fat component to be incorporated into food products.

[0030] Furthermore, there is provided the use of the vegetable fat composition for chocolate or chocolate analogue spreads which are spreadable at room temperature.

[0031] The present invention also relates to a confectionery or chocolate or chocolate analogue product comprising 10 to 70 wt.%, such as 20 to 65 wt.%, such as 25 to 40 wt.% by weight of the vegetable fat composition of the present invention.

[0032] definition

[0033] As used herein, the term "vegetable" is understood to mean derived from a plant or a unicellular organism. Thus, if all the fatty acids used to obtain a vegetable fat or vegetable triglyceride are of plant or unicellular organism origin, the triglyceride or fat should still be understood as a vegetable fat or vegetable triglyceride.

[0034] S means saturated fatty acids, and U means unsaturated fatty acids. The fatty acids contained in the triglycerides of the formula SSU, SUS, etc., and the fatty acids mentioned in the ratio SSU / SUS, may be the same or different saturated and unsaturated fatty acids.

[0035] Saturated fatty acids are chains of carbon atoms connected by single bonds, where the chain has a maximum number of hydrogen atoms attached to each carbon atom. Unsaturated fatty acids are chains of carbon atoms connected by single bonds and varying numbers of double bonds, where the hydrogen atoms attached do not meet their full quota. Unsaturated acids can exist in two forms, cis and trans. Double bonds can assume one of two possible configurations: trans or cis. In the trans configuration (trans fatty acids), the carbon chains extend from opposite sides of the double bond, while in the cis configuration (cis fatty acids), the carbon chains extend from the same side of the double bond. Trans fatty acids are straighter molecules. Cis fatty acids are curved molecules.

[0036] The term CX is used to indicate that the fatty acid contains X carbon atoms, for example a C14 fatty acid has 14 carbon atoms, while a C8 fatty acid has 8 carbon atoms.

[0037] The term CX:Y is used to indicate that the fatty acid contains X carbon atoms and Y double bonds, for example a C14:0 fatty acid has 14 carbon atoms and 0 double bonds, while a C18:1 fatty acid has 18 carbon atoms and 1 double bond.

[0038] The ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids means the weight of C14-fatty acids divided by the sum of C8-, C10-, C12- and C14-fatty acids (C14 / C8+C10+C12+C14).

[0039] If not otherwise stated, "%" or "percentage" as used herein refers to percentage by weight, ie wt.% or wt.-%.

[0040] As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise indicated.

[0041] The term "single cell oil" as used herein should refer to oil from oleaginous microorganisms, which are yeasts, molds (fungi), bacteria and microalgae species. These single cell oils are produced in the cell and, in most cases, are produced during the steady growth phase under specific growth conditions (e.g., with an excess carbon source simultaneously under nitrogen restriction). Examples of oleaginous microorganisms include, but are not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii and Shewanella.

[0042] As used herein, "cocoa butter substitute" is intended to mean an edible fat having a triglyceride composition significantly different from cocoa butter. Cocoa butter substitutes have high to low trans fatty acids in their triglyceride composition, and even no trans fatty acids. Cocoa butter substitutes can be mixed with cocoa butter only in a medium to small ratio. In addition, compared to chocolate, compounds based on cocoa butter substitutes do not need to be treated (called tempering) at different temperatures before molding, coating or coating to obtain a final product with an acceptable shelf life.

[0043] As used herein, "edible" is something that is suitable for use as food or as a part of a food product, such as a dairy product or a confectionery product.

[0044] For products and methods in the confectionery field, reference is made to "Chocolate, Cocoa and Confectionery", BW Minifie, Aspen Publishers Inc., 3rd edition 1999.

[0045] Food products are products intended for human consumption. An important group of products are those in which cocoa butter and cocoa butter-like fats are used.

[0046] A chocolate or chocolate analogue product is a product that is experienced by consumers as at least chocolate or as a confectionery product that shares organoleptic properties with chocolate (e.g., melting properties, flavor, etc.). Some chocolates typically contain significant amounts of cocoa butter, while some chocolate analogue products can be produced with low amounts of cocoa butter or even without cocoa butter, for example, by replacing cocoa butter with cocoa butter analogues, cocoa butter substitutes, etc. In addition, many chocolate or chocolate analogue products contain cocoa powder or cocoa mass, but some chocolate or chocolate analogue products, such as typical white chocolate, can be produced without cocoa powder but derive their chocolate flavor, for example, from cocoa butter. Depending on the country and / or region, there may be different restrictions on products that can be sold as chocolate.

[0047] The terms “comprises / includes” and variations thereof should be understood to specify the presence of stated parts, steps, features or components, but do not preclude the presence of more of one of the additional parts, steps, features or components.

[0048] As used herein, the term "and / or" is intended to mean both combinatorial ("and") and exclusive ("or") usage, i.e., "A and / or B" is intended to mean "A alone, or B alone, or A and B together." Thus, for example, in the case of "a cold trap and / or a condenser," it means "a reaction vessel further comprising a cold trap," "a reaction vessel further comprising a condenser," or "a reaction vessel further comprising a cold trap and a condenser." Detailed Description of the Invention

[0050] When describing the following embodiments, the present invention contemplates all possible combinations and permutations of the below described embodiments and aspects disclosed above.

[0051] The present invention relates to: a vegetable fat composition, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is 0.40 to 1.00; uses of the vegetable fat composition; and a method for producing the vegetable fat composition.

[0052] In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is from 0.50 to 1.00.

[0053] In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is from 0.60 to 1.00.

[0054] In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is from 0.70 to 1.00.

[0055] In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is from 0.80 to 1.00.

[0056] In any of the above embodiments, the ratio of SSU to SUS in the triglyceride can be from 0.2 to 6.0, wherein SSU is an asymmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as an asymmetric isomer, and wherein SUS is a symmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as a symmetric isomer.

[0057] The SSU / SUS ratio can be measured / calculated in a plant composition. The SSU to SUS ratio refers to the weight of SSU triglyceride divided by the weight of SUS triglyceride (SSU / SUS), where S refers to saturated fatty acids and U refers to unsaturated fatty acids. SSU is an asymmetric di-saturated triglyceride in which saturated fatty acids occupy the sn1 and sn2 positions and unsaturated fatty acids occupy the sn3 position, or saturated fatty acids occupy the sn2 and sn3 positions and unsaturated fatty acids occupy the sn1 position. SUS is a symmetric di-saturated triglyceride in which saturated fatty acids occupy the sn1 and sn3 positions and unsaturated fatty acids occupy the sn2 position.

[0058] Sn1 / sn2 / sn3:

[0059]

[0060] Fischer projection of natural L-glycerol derivatives.

[0061] Generally, triglycerides are designated using "sn," which stands for stereospecific numbering. In the Fischer projection of natural L-glycerol derivatives, the secondary hydroxyl group is shown to the left of C-2; the carbon atom above it thus becomes C-1, and the carbon atom below it becomes C-3. The prefix "sn" precedes the compound's stem name.

[0062] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 0.2 to 5.0.

[0063] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 0.2 to 4.0.

[0064] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 0.2 to 3.0.

[0065] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 0.5 to 3.0.

[0066] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 0.5 to 2.5.

[0067] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 1.0 to 2.5.

[0068] In one or more embodiments, the ratio of SSU to SUS in the triglycerides is from 1.5 to 2.5.

[0069] In one or more embodiments, the triglycerides comprise at least 20 wt.% saturated fatty acids.

[0070] At least 20 wt.% saturated fatty acids means that at least 20% of the total weight of fatty acids in the triglycerides comes from saturated fatty acids.

[0071] In one or more embodiments, the triglycerides comprise at least 25 wt.% saturated fatty acids.

[0072] In one or more embodiments, the triglycerides comprise 35 wt.% to 90 wt.% saturated fatty acids.

[0073] In one or more embodiments, the triglycerides comprise 55 wt.% to 85 wt.% saturated fatty acids.

[0074] In one or more embodiments, the triglycerides comprise 60 wt.% to 80 wt.% saturated fatty acids.

[0075] In one or more embodiments, the triglycerides contain saturated fatty acids comparable to cocoa butter.

[0076] Comparable to cocoa butter means that the level of saturated fatty acids in the vegetable fat composition is similar to the level of saturated fatty acids present in cocoa butter.

[0077] In one or more embodiments, the vegetable fat composition is not derived from a single-cell organism.

[0078] In one or more embodiments, the vegetable fat composition comprises 10 wt.% or less C12-fatty acids.

[0079] In one or more embodiments, the vegetable fat composition comprises 5 wt.% or less C12-fatty acids.

[0080] In one or more embodiments, the vegetable fat composition comprises 1 wt.% or less C12-fatty acids.

[0081] In one or more embodiments, the vegetable fat composition is substantially free of C12-fatty acids.

[0082] Substantially free means that the composition comprises 1 wt.% or less, eg is almost completely free of C12-fatty acids.

[0083] All non-lauric acid products currently available on the market result in reduced capacity when compared to high-trans CBR products. Alternative products to high-trans CBR could be CBS products; however, the increased risk of CBS products imparting a soapy taste in the final product due to poor handling / processing by compound producers may deter some producers from using CBS products in place of high-trans CBR products.

[0084] In one or more embodiments, the triglycerides contain 15 wt.% or less trans-unsaturated fatty acids.

[0085] In one or more embodiments, the triglycerides contain 10 wt.% or less trans-unsaturated fatty acids.

[0086] In one or more embodiments, the triglycerides contain 5 wt.% or less trans-unsaturated fatty acids.

[0087] In one or more embodiments, the triglycerides contain 2 wt.% or less trans-unsaturated fatty acids.

[0088] In one or more embodiments, the triglycerides contain 1 wt.% or less trans-unsaturated fatty acids.

[0089] In one or more embodiments, the vegetable fat composition is a non-hydrogenated vegetable fat composition.

[0090] Hydrogenation is the process that wherein makes unsaturated fatty acid part saturation.Non-hydrogenated means not having hydrogenation or not hydrogenated.By unsaturated fatty acid being carried out hydrogenation process (for example relating to the combination of catalyst, hydrogen and heating), double bond is opened, and hydrogen atom is combined with carbon atom, thereby makes double bond saturation.Although most of unsaturated oil will maintain original state (maintain its double bond structure) or be converted into corresponding saturated fatty acid, some double bonds can be opened during hydrogenation process, and are closed again with another double bond configuration subsequently, thereby cis fatty acid is converted into trans fatty acid, and vice versa.Non-hydrogenated vegetable fat composition is the composition that only comprises non-hydrogenated fatty acid, and this means that the fatty acid in described composition has not yet carried out hydrogenation process.

[0091] A vegetable fat composition that is a non-hydrogenated vegetable fat composition is a vegetable fat composition that maintains a clean label while still obtaining the properties from CBS and some properties from CBR.

[0092] In one or more embodiments, the C14-fatty acid is a saturated fatty acid (C14:0). C14:0 fatty acid is also known as myristic acid.

[0093] In one or more embodiments, the vegetable fat composition comprises 3% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0094] In one or more embodiments, the vegetable fat composition comprises 5 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0095] In one or more embodiments, the vegetable fat composition comprises 5 to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0096] In one or more embodiments, the vegetable fat composition comprises 5 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0097] In one or more embodiments, the vegetable fat composition comprises 7 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0098] In one or more embodiments, the vegetable fat composition comprises 10% to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0099] In one or more embodiments, the vegetable fat composition comprises 10% to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0100] In one or more embodiments, the triglycerides comprise at least 5 wt.% unsaturated fatty acids.

[0101] At least 5 wt.% unsaturated fatty acids means that at least 5% of the total weight of fatty acids in the triglycerides comes from unsaturated fatty acids.

[0102] In one or more embodiments, the triglycerides contain 80 wt.% or less unsaturated fatty acids.

[0103] In one or more embodiments, the triglycerides contain 75 wt.% or less unsaturated fatty acids.

[0104] In one or more embodiments, the triglycerides comprise 10 wt.% to 65 wt.% unsaturated fatty acids.

[0105] In one or more embodiments, the triglycerides comprise 15 wt.% to 45 wt.% unsaturated fatty acids.

[0106] In one or more embodiments, the triglycerides comprise 20 wt.% to 40 wt.% unsaturated fatty acids.

[0107] In one or more embodiments, the triglycerides comprise at least 1 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

[0108] At least 1 wt.% C16-fatty acids means that at least 1% of the total weight of fatty acids in the triglycerides comes from C16-fatty acids, wherein the C16-fatty acids are selected from palmitic acid, palmitoleic acid, or a combination thereof.

[0109] In one or more embodiments, the triglycerides comprise at least 5 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

[0110] In one or more embodiments, the triglycerides comprise at least 5 wt.% C18-fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or a combination thereof.

[0111] At least 5 wt.% C18-fatty acids means that at least 5% of the total weight of fatty acids in the triglyceride comes from C18-fatty acids, wherein the C18-fatty acids are selected from stearic acid, oleic acid, linoleic acid, or a combination thereof.

[0112] In one or more embodiments, the triglycerides comprise at least 10 wt.% C18-fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or combinations thereof.

[0113] In one or more embodiments, the vegetable fat composition is used in baking, dairy, or confectionery applications.

[0114] In one or more embodiments, the baking or confectionery application is selected from a biscuit, cake, muffin, donut, pastry, or bread application.

[0115] In one or more embodiments, the vegetable fat composition is used in molded, coated, enrobed, or filled chocolate or chocolate analog applications.

[0116] The vegetable fat composition can be used as fillings, such as baked fillings and confectionery fillings.

[0117] In one or more embodiments, the vegetable fat composition is used as a chocolate or chocolate analog coating.

[0118] In one or more embodiments of the process of the present invention, optional step f) of decolorizing and filtering the crude vegetable fat composition is performed before optional step g) of removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure.

[0119] In one or more embodiments of the process of the present invention, optional step g) of removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, is performed before optional step f) of decolorizing and filtering the crude vegetable fat composition.

[0120] In one or more embodiments of the method of the present invention, the method comprises the following steps:

[0121] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0122] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0123] c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0124] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0125] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0126] f) decolorizing and filtering the crude vegetable fat composition to obtain a final vegetable fat composition comprising triglycerides.

[0127] In one or more embodiments of the method of the present invention, the method comprises the following steps:

[0128] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0129] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0130] c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0131] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0132] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0133] f) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

[0134] In one or more embodiments of the method of the present invention, the method comprises the following steps:

[0135] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0136] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0137] c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0138] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0139] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0140] f) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure; and

[0141] g) decolorizing and filtering the crude vegetable fat composition to obtain a final vegetable fat composition comprising triglycerides.

[0142] In one or more embodiments of the method of the present invention, the method comprises the following steps:

[0143] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0144] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0145] c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0146] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0147] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0148] f) decolorizing and filtering the crude vegetable fat composition; and

[0149] g) removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

[0150] In one or more embodiments of the process of the invention, the second glycerol and fatty acid mixture is heated in step d) to at least 190°C for a predetermined amount of time, such as to at least 200°C, such as at least 210°C, or such as at least 220°C for a predetermined amount of time.

[0151] In one or more embodiments of the process of the invention, in step d) the second glycerol and fatty acid mixture is heated to at least 230°C for a predetermined amount of time, such as to at least 240°C for a predetermined amount of time, or such as at least 250°C.

[0152] In one or more embodiments of the process of the present invention, the second glycerol and fatty acid mixture is heated in step d) to a temperature of 180°C to 250°C for a predetermined amount of time, such as to 190°C to 250°C, such as 200°C to 240°C, or such as 210°C to 230°C for a predetermined amount of time.

[0153] In one or more embodiments of the process of the invention, the reduced pressure of step b) is a pressure below 600 mbar, such as below 400 mbar, such as below 200 mbar, such as below 100 mbar, such as below 50 mbar, such as below 40 mbar.

[0154] In one or more embodiments of the method of the present invention, the reaction vessel further comprises a cold trap and / or condenser heated to at least 40°C, such as at least 50°C.

[0155] In one or more embodiments of the method of the invention, the predetermined amount of time of step b) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.

[0156] In one or more embodiments of the method of the invention, the predetermined amount of time of step c) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.

[0157] In one or more embodiments of the method of the present invention, the predetermined amount of time of step d) is at least 1 hour, such as at least 2 hours.

[0158] In one or more embodiments of the method of the invention, the predetermined amount of time of step e) is at least 2 hours, such as at least 4 hours, such as at least 6 hours, such as at least 8 hours, such as at least 10 hours, such as at least 12 hours, such as at least 14 hours.

[0159] In one or more embodiments of the method of the present invention, a catalyst is added in step a). The addition of a catalyst can increase the reaction rate and thus reduce the total reaction time required to obtain the crude vegetable fat composition. The catalyst can be any catalyst known to be beneficial in esterification processes, and zinc oxide is particularly preferred as a catalyst. Therefore, in one or more embodiments of the method of the present invention, zinc oxide (ZnO) is added as a catalyst in step a).

[0160] As known to those skilled in the art, if a catalyst is used, the predetermined amount of time in step e) required to maintain the second glycerol and fatty acid mixture at the temperature of step d) to obtain the crude vegetable fat composition will be reduced. If a catalyst is used, the predetermined amount of time in step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.

[0161] In one or more embodiments of the process of the present invention, zinc oxide (ZnO) is added as a catalyst in step a), and the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.

[0162] Determining the amount of catalyst required for the process is well within the skill of the skilled artisan. In one or more embodiments of the present method, the amount of catalyst added is at least 0.8‰, such as at least 0.9‰, for example, 1‰. A skilled artisan will also appreciate that higher amounts of catalyst can be added, which will result in faster reaction times, although there is a natural upper limit to how much catalyst should be added. In one or more embodiments of the present method, no more than 2% catalyst is added, such as no more than 1%, for example no more than 0.5%.

[0163] When describing embodiments, not all possible combinations and permutations of the embodiments are explicitly described. However, the mere fact that certain measures are recited in mutually different dependent claims or described in different embodiments does not indicate that a combination of these measures cannot be used to advantage. The present invention contemplates all possible combinations and permutations of the described embodiments.

[0164] The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of protection. Example

[0165] Example 1 - Esterification of glycerol and free fatty acids

[0166] Glycerol and fatty acid are mixed to provide the reaction mixture shown in Table 1.Then each reaction mixture is placed in a 6L three-necked flask equipped with a vacuum inlet, a cold trap heated to 50 ℃ and a condenser. The reaction mixture is heated to 160 ℃ under a reduced pressure of 33 mbar in 30 minutes. The reaction mixture is kept at 160 ℃ for 30 minutes, and then the temperature is raised to 210 ℃ over a 2-hour period. Once the final reaction temperature is reached, the reaction mixture is placed for 15 hours. Crude oil can be obtained by decolouring and filtering, and then excessive free fatty acids are distilled at 240 ℃ under reduced pressure to obtain the final product. However, in the present embodiment, the excessive free fatty acids in the crude oil obtained are removed by distilling at 240 ℃ under reduced pressure, and subsequently decolouring and filtering to obtain the final product as shown in Table 1. Table 1 shows the feed composition (feed composition) and fatty acid composition (fatty acid composition) of triglyceride (TAG) product.

[0167] Table 1: Feed composition and FAC for TAG products

[0168]

[0169] Table 1 shows the composition of the TAG products produced in Example 1, each of which has a high TAG content (94 to 95%) and a low free fatty acid (FFA), monoglyceride (MAG) and diglyceride (DAG) content. This is highly beneficial because it means that the TAG products obtained are of high purity with very few contaminants to be removed. The fatty acid composition of the TAG portion of the product has a myristic acid content of 30 to 78 wt.%. In addition, the SAFA content is 78 to 82 wt.%. The TAG composition of the TAG product shows a randomized distribution of fatty acids on glycerol, as also observed for the fatty acid distribution of vegetable oils after chemical interesterification.

[0170] The composition products were analyzed using AOCS Cd 22-91. The fatty acid composition of the TAG products was analyzed using IUPAC 2.301 (methylation) and IUPAC 2.304 (GLC). The TAG composition of the TAG products was calculated using 100% random chemical interesterification conditions.

[0171] Example 2 - Formulation and manufacture of milk and dark chocolate analogue complexes.

[0172] Table 2 shows the recipe of the dark chocolate compound used.

[0173] Table 2: Composition of dark chocolate analog complex

[0174] Vegetable fat (%w / w) 30.0 Cocoa powder (10 to 12% CB) (% w / w) 15.0 Sugar (% w / w) 48.6 Skim milk powder (% w / w) 6.0 Lecithin 0.4 Total fat content (% w / w) 31.7 Fat composition distribution in the formula Vegetable fat (%) 94.6 Cocoa butter (%) 5.2 Milk fat (%) 0.2

[0175] Example 3 - Crystallization Rate and Gloss of Samples 3A, 3B, 3C, 3D, 3E, 3F, Reference 1, Reference 2, and Reference 3

[0176] Dark compounds with the formulations shown in Table 2 were produced based on the vegetable fats of TAG products A, B, C, D, E and F from Example 1. In addition, three commercially available reference compounds from AAK-AB were also produced. Reference 1 is a dark compound sold under the trade name AKOPOL TM NH 30 partially lauric acid type cocoa butter replacer (CBR) complex, reference 2 is the trade name AKOPOL TM LT 03 is a low trans CBR, and reference 3 is a trade name AKOPOL TM MC 80's high trans CBR.

[0177] All ingredients of the black compound were mixed in a Hobart N-50 mixer at 65° C. for 10 minutes and refined in a Bühler SDY-300 three-roll refiner to a particle size of approximately 20 μ. Thereafter, the black compound was refined in a Hobart mixer at 65° C. for 6 hours.

[0178] Gloss evaluation of black composite coating on biscuits

[0179] The cookies were coated with the black composite coating described in Example 2 above in a Nielsen coater at 45°C, followed by cooling in a three-zone cooling tunnel at 6°C, 6°C, and 15°C for 15 minutes. After storage at 20°C for one week, gloss was evaluated by visual inspection. The "+" number indicates gloss on a scale of "1+" to "4+," with higher numbers indicating higher gloss. "1+" is a dull surface, while "4+" is a high-gloss composite surface.

[0180] Crystallization rate of black composite coating on biscuits

[0181] The biscuits were coated with the black composite coating from Example 2 in a Nielsen coating machine at 45° C. and subsequently cooled in a three-zone cooling tunnel at temperatures of 6° C., 6° C., and 15° C. The black composite coating on the biscuits was subjectively evaluated at specific cooling times and the coating was rated using the following rating scale:

[0182] 1. On some parts of the cookie, the coating is still liquid, while other parts are semi-solid.

[0183] 2. The entire coating is semi-cured, but very sticky and very soft. There is no liquid coating part on the cookie anymore.

[0184] 3. The entire coating has cured, however, the coating is still sticky, soft, and not ready for packaging.

[0185] 4. The entire coating is hard and non-sticky. The product can be packaged, but the coating is still not fully cured.

[0186] A score value of 4 is the most important score as it indicates that the coated biscuits are ready for flow packing.

[0187] The results from the crystallization rate testing and gloss of the biscuit composite coatings are shown in Table 3.

[0188] Table 3: Black compound formulation, crystallization speed and gloss changes

[0189]

[0190] The five black composites, 3A, 3B, 3C, 3E, and 3F, showed very fast crystallization rates, with a coating value of 4 achieved after 75 seconds. Composite 3D was even faster, achieving a coating value of 4 after 60 seconds. This was slightly faster than the partially lauric acid CBR (Reference 1) and significantly faster than both the low-trans CBR (Reference 2) and high-trans CBR (Reference 3) composites. Furthermore, the glossiness of all six composites was as high as that of the partially lauric acid CBR (Reference 1) and significantly higher than both the low-trans CBR (Reference 2) and high-trans CBR (Reference 3) composites.

[0191] Fat blends of Examples 4-5

[0192] The A, B, C, D and E TAG products of Example 1 were blended with the mid-fraction from an interesterified blend of palm and shea fractions (Vegetable Fat Blend M). Table 4 shows the oil blend compositions.

[0193] Table 4: Vegetable Oil Blend Composition

[0194]

[0195] The intermediate fraction from the inter-esterified blend of palm and shea fractions (Vegetable Fat Blend M) contains a low myristic acid content of 1.1 wt.%. Therefore, the blends of TAG products A, B, C, D, and E with the intermediate fraction from the inter-esterified blend of palm and shea fractions (Vegetable Fat Blend M) result in a reduced myristic acid content in the final oil blend composition. In addition, a reduced SAFA content of the blends was observed compared to TAG products A, B, C, D, and E due to the lower SAFA content of Vegetable Fat Blend M.

[0196] Example 5 - Crystallization Rate and Gloss of Samples 5A1-2, 5B1-2, 5C1-2, 5D1-2, 5E1-2, 5M and Reference 1

[0197] A black composite based on the vegetable oil blend from Example 4 was produced with the formulation shown in Table 2. This composite was compared to a composite made with a commercially available partially lauric CBR (Reference 1). The results from the crystallization rate test and gloss of the biscuit composite coating are shown in Table 5.

[0198] Table 5: Black compound formulation, crystallization speed and gloss changes

[0199]

[0200] The addition of the intermediate fraction from the inter-esterified blend of palm and shea fractions (Vegetable Fat Blend M) to the vegetable oil blend resulted in a longer crystallization time for the composite in the cooling channel, resulting in a crystallization rate score of "4". Thus, a decrease in the crystallization rate was observed by adding the intermediate fraction from the inter-esterified blend of palm and shea fractions to TAG products A, B, C, D and E. However, the crystallization rates of all ten composites, 5A1, 5B1, 5C1, 5D1, 5E1, 5A2, 5B2, 5C2, 5D2 and 5E2, were still all higher than those of composite 5M based on the intermediate fraction from the inter-esterified blend of palm and shea fractions (Vegetable Fat Blend M). In addition, the crystallization rates of composites 5A1, 5B1, 5C1, 5D1 and 5E1 were comparable to those of partially lauric CBR (Reference 1).

[0201] The degree of glossiness of the finished composite coatings on the cookies decreased with the TAG containing reduced myristic acid, but all were glossier than Composite 5M.

[0202] Fat blends of Examples 6 and 7

[0203] The A, B and C TAG products of Example 1 were blended with Palm Mid Fraction IV 33 and / or Mid Fraction from an inter-esterified blend of Palm and Shea fractions (Vegetable Fat Blend M). Table 7 shows the oil blend compositions.

[0204] Table 6: Vegetable Oil Blend Composition

[0205]

[0206] Both the middle fraction from the inter-esterified blend of palm and shea fractions (vegetable fat blend M) and palm middle fraction IV 33 contain low myristic acid content. Therefore, blends of TAG products A, B, and C with palm middle fraction IV 33 and / or the middle fraction from the inter-esterified blend of palm and shea fractions (vegetable fat blend M) result in a reduced myristic acid content in the final oil blend composition. In addition, a reduced SAFA content of the blends was observed compared to TAG products A, B, and C due to the lower SAFA content of vegetable fat blend M and palm middle fraction IV 33.

[0207] Example 7 - Crystallization Rate and Gloss of Samples 7A3-4, 7B3-4, 7C3-4, 5M and Reference 2

[0208] A black composite based on the vegetable oil blend from Example 6 was produced with the formulation shown in Table 2. The composite was compared with a commercially available low trans CBR (Reference 2). The results from the crystallization rate test and gloss of the biscuit composite coating are shown in Table 7.

[0209] Table 7: Black compound formulation, crystallization speed and gloss changes

[0210]

[0211] The addition of palm intermediate fraction IV 33 and / or an intermediate fraction from an interesterified blend of palm and shea fractions (reference vegetable fat blend M) to the vegetable oil blend resulted in a longer crystallization time for the composites in the cooling channel, resulting in a crystallization rate score of "4". Thus, a decrease in the crystallization rate was observed. However, the crystallization rates of all six composites, 7A3, 7B3, 7C3, 7A4, 7B4, and 7C4, were higher than the crystallization rate of composite 5M, which was based on an intermediate fraction from an interesterified blend of palm and shea fractions (vegetable fat blend M). In addition, the crystallization rates of all six composites were comparable to the crystallization rate of low-trans CBR (reference 2).

[0212] The gloss levels of the finished composite coatings on the cookies were all slightly dull (2+ on the gloss scale) and were comparable to the slightly dull surface of the low-trans CBR coating (reference 2).

[0213] Example 8 - Esterification of glycerol with free fatty acids and ZnO.

[0214] Glycerol, fatty acid and ZnO (1.0‰) are mixed to provide the reaction mixture shown in table 8.Then each reaction mixture is placed in a 6L three-necked flask equipped with a vacuum inlet, a cold trap heated to 70 ℃ and a condenser. The reaction mixture is heated to 160 ℃ under a reduced pressure of 33 mbar in 30 minutes. The reaction mixture is kept at 160 ℃ for 30 minutes, then the temperature is raised to 210 ℃ in a 2-hour period. Once the final reaction temperature is reached, the reaction mixture is placed for 5 hours. Crude oil can be obtained by decolouring and filtering, and then excessive free fatty acids are distilled at 240 ℃ under reduced pressure to obtain the final product. However, in the present embodiment, the excessive free fatty acids in the crude oil obtained are removed by distilling at 240 ℃ under reduced pressure, and decolouring and filtering subsequently, to obtain the final product as shown in table 8. Table 8 shows the feed composition and the fatty acid composition of triglyceride (TAG) product.

[0215] Table 8: Feed composition and FAC for TAG products

[0216]

[0217] Table 8 shows the composition of the TAG products produced in Example 8, each of which has a high TAG content (94 to 95%) and low free fatty acid (FFA), monoglyceride (MAG), and diglyceride (DAG) content. This is highly beneficial because it means that the TAG products obtained are of high purity with minimal contaminants to be removed. The TAG composition of the TAG products shows a randomized distribution of fatty acids on the glycerol, as also observed for the fatty acid distribution of vegetable oils after chemical interesterification.

[0218] The composition products were analyzed using AOCS Cd 22-91. The fatty acid composition of the TAG products was analyzed using IUPAC 2.301 (methylation) and IUPAC 2.304 (GLC). The TAG composition of the TAG products was calculated using 100% random chemical interesterification conditions.

[0219] The invention is further described in the following non-limiting clauses.

[0220] 1. A vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated (S) fatty acids and unsaturated (U) fatty acids and at least one of the triglycerides comprises C14-fatty acids, and wherein the vegetable fat composition comprises 3% to 97% by weight of C14-fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14-fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil.

[0221] 2. The vegetable fat composition according to item 1, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is from 0.50 to 1.00.

[0222] 3. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is from 0.60 to 1.00.

[0223] 4. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14- fatty acids in the vegetable fat composition is from 0.70 to 1.00.

[0224] 5. The vegetable fat composition according to any preceding item, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14- fatty acids in the vegetable fat composition is from 0.80 to 1.00.

[0225] 6. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglyceride is from 0.2 to 6.0, wherein SSU is an asymmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as an asymmetric isomer, and wherein SUS is a symmetric di-saturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as a symmetric isomer.

[0226] 7. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 0.2 to 4.0.

[0227] 8. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 0.2 to 4.0.

[0228] 9. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 0.2 to 3.0.

[0229] 10. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 0.5 to 2.5.

[0230] 11. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 1.0 to 2.5.

[0231] 12. The vegetable fat composition according to any preceding item, wherein the ratio of SSU to SUS in the triglycerides is from 1.5 to 2.5.

[0232] 13. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 20 wt.% saturated fatty acids.

[0233] 14. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 25 wt.% saturated fatty acids.

[0234] 15. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 35 wt.% to 90 wt.% saturated fatty acids.

[0235] 16. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 55 wt.% to 85 wt.% saturated fatty acids.

[0236] 17. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 60 wt.% to 80 wt.% saturated fatty acids.

[0237] 18. In one or more embodiments, the triglycerides contain saturated fatty acids comparable to cocoa butter.

[0238] 19. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition is not derived from a single-cell organism.

[0239] 20. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 10 wt.% or less of C12-fatty acids.

[0240] 21. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 wt.% or less of C12-fatty acids.

[0241] 22. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 1 wt.% or less of C12-fatty acids.

[0242] 23. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition is substantially free of C12-fatty acids.

[0243] 24. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 15 wt.% or less of trans-unsaturated fatty acids.

[0244] 25. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 10 wt.% or less of trans-unsaturated fatty acids.

[0245] 26. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 5 wt.% or less of trans-unsaturated fatty acids.

[0246] 27. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 2 wt.% or less of trans-unsaturated fatty acids.

[0247] 28. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 1 wt.% or less of trans-unsaturated fatty acids.

[0248] 29. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition is a non-hydrogenated vegetable fat composition.

[0249] 30. The vegetable fat composition according to any preceding item, wherein the C14-fatty acid is a saturated fatty acid (C14:0).

[0250] 31. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 3% to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0251] 32. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0252] 33. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0253] 34. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 5 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0254] 35. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 7 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0255] 36. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 10 to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0256] 37. The vegetable fat composition according to any preceding item, wherein the vegetable fat composition comprises 10 to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0257] 38. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 5 wt.% unsaturated fatty acids.

[0258] 39. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 80 wt.% or less of unsaturated fatty acids.

[0259] 40. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 75 wt.% or less unsaturated fatty acids.

[0260] 41. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise from 10 wt.% to 65 wt.% unsaturated fatty acids.

[0261] 42. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 15 to 45 wt.% unsaturated fatty acids.

[0262] 43. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise 20 wt.% to 40 wt.% unsaturated fatty acids.

[0263] 44. The vegetable fat composition according to any preceding item, wherein the triglyceride comprises at least 1 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

[0264] 45. The vegetable fat composition according to any preceding item, wherein the triglycerides comprise at least 5 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

[0265] 46. ​​A vegetable fat composition according to any preceding item, wherein the triglyceride comprises at least 5 wt.% C18-fatty acids, the C181 fatty acids being selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or a combination thereof.

[0266] 47. A vegetable fat composition according to any preceding item, wherein the triglyceride comprises at least 10 wt.% C18-fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or a combination thereof.

[0267] 48. A vegetable fat composition according to any preceding clause for use in baking, dairy or confectionery applications.

[0268] 49. The vegetable fat composition according to item 48, wherein the bakery or confectionery application is selected from biscuits, cakes, muffins, donuts, pastries or bread applications.

[0269] 50. Vegetable fat composition according to any one of items 1 to 47 for use in moulded, coated, enrobed or filled chocolate or chocolate analogue applications.

[0270] 51. Vegetable fat composition according to any one of items 1 to 47 for use as a chocolate or chocolate analogue coating.

[0271] 52. Cocoa butter replacer (CBR) comprising the vegetable fat composition according to any one of items 1 to 47.

[0272] 53. Process for producing a vegetable fat composition according to any one of items 1 to 47, wherein said process comprises the following steps:

[0273] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0274] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0275] c) maintaining the glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0276] d) heating the second glycerol and fatty acid mixture to at least 230° C. for a predetermined amount of time;

[0277] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0278] f) optionally bleaching and filtering the crude vegetable fat composition; and

[0279] g) optionally removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

[0280] 54. Method for producing a vegetable fat composition according to any one of items 1 to 47, wherein said method comprises the following steps:

[0281] a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14;

[0282] b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time;

[0283] c) maintaining the glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture;

[0284] d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time;

[0285] e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition;

[0286] f) optionally bleaching and filtering the crude vegetable fat composition; and

[0287] g) optionally removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

[0288] 55. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 190°C for a predetermined amount of time.

[0289] 56. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 200°C for a predetermined amount of time.

[0290] 57. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 210°C for a predetermined amount of time.

[0291] 58. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 220°C for a predetermined amount of time.

[0292] 59. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 230°C for a predetermined amount of time.

[0293] 60. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 240°C for a predetermined amount of time.

[0294] 61. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to at least 250°C for a predetermined amount of time.

[0295] 62. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 180 to 250°C for a predetermined amount of time.

[0296] 63. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 190 to 250°C for a predetermined amount of time.

[0297] 64. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 200 to 240°C for a predetermined amount of time.

[0298] 65. Process for producing a vegetable fat composition according to item 54, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 210 to 230°C for a predetermined amount of time.

[0299] 66. Process for producing a vegetable fat composition according to any one of items 53 to 65, wherein optional step f) is performed before optional step g) or wherein optional step g) is performed before optional step f).

[0300] 67. Process for producing a vegetable fat composition according to any one of items 53 to 66, wherein the reduced pressure of step b) is a pressure below 600 mbar, such as below 400 mbar, such as below 200 mbar, such as below 100 mbar, such as below 50 mbar, such as below 40 mbar.

[0301] 68. Process for producing a vegetable fat composition according to any one of items 53 to 67, wherein the reaction vessel further comprises a cold trap and / or condenser heated to at least 40°C, such as at least 50°C.

[0302] 69. Process for producing a vegetable fat composition according to any one of items 53 to 68, wherein said predetermined amount of time of step b) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.

[0303] 70. Process for producing a vegetable fat composition according to any one of items 53 to 69, wherein said predetermined amount of time of step c) is at least 10 minutes, such as at least 20 minutes, such as at least 30 minutes.

[0304] 71. Process for producing a vegetable fat composition according to any one of items 53 to 70, wherein said predetermined amount of time of step d) is at least 1 hour, such as at least 2 hours.

[0305] 72. Method for producing a vegetable fat composition according to any one of items 53 to 71, wherein the predetermined amount of time of step e) is at least 2 hours, such as at least 4 hours, such as at least 6 hours, such as at least 8 hours, such as at least 10 hours, such as at least 12 hours, such as at least 14 hours.

[0306] 73. Process for producing a vegetable fat composition according to any one of items 53 to 72, wherein a catalyst is added in step a).

[0307] 74. Process for producing a vegetable fat composition according to any one of items 53 to 73, wherein zinc oxide (ZnO) is added as a catalyst in step a).

[0308] 75. Process for producing a vegetable fat composition according to any one of items 73 to 74, wherein when a catalyst is added in step a), said predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.

[0309] 76. Method for producing a vegetable fat composition according to any one of items 53 to 75, wherein zinc oxide (ZnO) is added as a catalyst in step a) and the predetermined amount of time of step e) is at least 1 hour, such as at least 2 hours, such as at least 3 hours, such as at least 4 hours, such as at least 5 hours.

[0310] 77. Process for producing a vegetable fat composition according to any one of items 73 to 76, wherein the amount of added catalyst is at least 0.8‰, such as at least 0.9‰, such as 1‰.

[0311] 78. Process for producing a vegetable fat composition according to any one of items 73 to 77, wherein not more than 2% of a catalyst is added, such as not more than 1%, such as not more than 0.5%.

[0312] 79. Use of the vegetable fat composition according to any one of items 1 to 47 for baking, dairy or confectionery applications.

[0313] 80. Use of the vegetable fat composition according to any one of items 1 to 47 in a coating or encapsulation for baking or confectionery applications.

[0314] 81. Use of a vegetable fat composition according to any one of items 79 or 80, wherein the bakery or confectionery application is selected from biscuits, cakes, muffins, donuts, pastries or bread applications.

[0315] 82. Use of the vegetable fat composition according to any one of items 1 to 47 in fillings, such as bakery fillings and confectionery fillings.

[0316] 83. Use of the vegetable fat composition according to any one of items 1 to 47 for chocolate or chocolate analogue coating.

[0317] 84. Use of the vegetable fat composition according to any one of items 1 to 47 for the manufacture of a processed food product.

[0318] 85. Use of a vegetable fat composition according to any one of items 1 to 47 as a fat component to be incorporated into a food product.

[0319] 86. Use of a vegetable fat composition according to any one of items 1 to 47 for a chocolate or chocolate analogue spread that is spreadable at room temperature.

[0320] 87. Confectionery or chocolate or chocolate analogue product comprising 10 to 70 wt.%, such as 20 to 65 wt.%, such as 25 to 40 wt.% by weight of the vegetable fat composition according to any one of items 1 to 47.

Claims

1. A vegetable fat composition comprising at least two different triglycerides, wherein the triglycerides comprise fatty acids selected from saturated fatty acids and unsaturated fatty acids and at least one of the triglycerides comprises C14 fatty acids, and wherein the vegetable fat composition comprises 3% to 97% by weight of C14 fatty acids compared to the total weight of fatty acids, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14- fatty acids in the vegetable fat composition is from 0.40 to 1.00, and wherein the vegetable fat composition is not selected from nutmeg oil, wherein the ratio of SSU to SUS in the triglycerides is from 0.2 to 6.0, wherein SSU is an asymmetric disaturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as an asymmetric isomer, and wherein SUS is a symmetric disaturated triglyceride comprising two saturated fatty acids and one unsaturated fatty acid as a symmetric isomer.

2. The vegetable fat composition according to claim 1, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14-fatty acids in the vegetable fat composition is 0.50 to 1.

00.

3. The vegetable fat composition according to claim 1, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12- and C14- fatty acids in the vegetable fat composition is 0.60 to 1.

00.

4. The vegetable fat composition according to claim 1, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is 0.70 to 1.

00.

5. The vegetable fat composition according to claim 1, wherein the ratio of the weight of C14 fatty acids to the total weight of C8-, C10-, C12-, and C14-fatty acids in the vegetable fat composition is 0.80 to 1.

00.

6. The vegetable fat composition according to any one of claims 1 to 5, wherein the ratio of SSU to SUS in the triglyceride is 0.2 to 4.

0.

7. The vegetable fat composition according to any one of claims 1 to 5, wherein the ratio of SSU to SUS in the triglyceride is 0.2 to 3.

0.

8. The vegetable fat composition according to any one of claims 1 to 5, wherein the ratio of SSU to SUS in the triglyceride is 0.5 to 2.

5.

9. The vegetable fat composition according to any one of claims 1 to 5, wherein the ratio of SSU to SUS in the triglyceride is 1.0 to 2.

5.

10. The vegetable fat composition according to any one of claims 1 to 5, wherein the ratio of SSU to SUS in the triglyceride is 1.5 to 2.

5.

11. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides comprise at least 20 wt.% saturated fatty acids.

12. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides comprise at least 25 wt.% saturated fatty acids.

13. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides contain saturated fatty acids equivalent to cocoa butter.

14. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 10 wt.% or less of C12-fatty acids.

15. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 5 wt.% or less of C12-fatty acids.

16. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 1 wt.% or less of C12-fatty acids.

17. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition does not contain C12-fatty acids.

18. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides contain 15 wt.% or less of trans-unsaturated fatty acids.

19. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglyceride comprises 10 wt.% or less of trans-unsaturated fatty acids.

20. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides contain 5 wt.% or less of trans-unsaturated fatty acids.

21. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides contain 2 wt.% or less of trans-unsaturated fatty acids.

22. The vegetable fat composition according to any one of claims 1 to 5, wherein the triglycerides contain 1 wt.% or less of trans-unsaturated fatty acids.

23. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 3 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

24. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 5 to 95% by weight of C14-fatty acids compared to the total weight of fatty acids.

25. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 5 to 90% by weight of C14-fatty acids compared to the total weight of fatty acids.

26. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 5 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

27. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 7 to 80% by weight of C14-fatty acids compared to the total weight of fatty acids.

28. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 10 to 35% by weight of C14-fatty acids compared to the total weight of fatty acids.

29. The vegetable fat composition according to any one of claims 1 to 5, wherein the vegetable fat composition comprises 10 to 25% by weight of C14-fatty acids compared to the total weight of fatty acids.

30. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise 10 to 65 wt.% unsaturated fatty acids.

31. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise 15 to 45 wt.% unsaturated fatty acids.

32. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise 20 wt.% to 40 wt.% unsaturated fatty acids.

33. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise at least 1 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

34. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise at least 5 wt.% C16-fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid), or a combination thereof.

35. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise at least 5 wt.% C18-fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or a combination thereof.

36. The vegetable fat composition of any one of claims 1 to 5, wherein the triglycerides comprise at least 10 wt.% C18-fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), or a combination thereof.

37. The vegetable fat composition according to any one of claims 1 to 5, for use in baking applications, dairy applications or confectionery applications.

38. The vegetable fat composition according to claim 37, wherein the baking or confectionery application is selected from pastry applications.

39. The vegetable fat composition of claim 37, wherein the baking or confectionery application is selected from biscuit, cake or bread applications.

40. The vegetable fat composition of claim 37, wherein the bakery or confectionery application is selected from a muffin or donut application.

41. The vegetable fat composition according to any one of claims 1 to 5 for use in moulded, coated, enrobed or filled chocolate or chocolate analogue applications.

42. The vegetable fat composition according to any one of claims 1 to 5 for use as a chocolate or chocolate analogue coating.

43. Cocoa butter substitute comprising the vegetable fat composition according to any one of claims 1 to 42.

44. A method for producing a vegetable fat composition according to any one of claims 1 to 22 or 30 to 42, wherein the method comprises the following steps: a) mixing glycerol and fatty acids in a reaction vessel comprising a vacuum inlet, thereby obtaining a first glycerol and fatty acid mixture, wherein the fatty acids comprise 3% to 97% by weight of C14; b) heating the first glycerol and fatty acid mixture to at least 140° C. under reduced pressure for a predetermined amount of time; c) maintaining the first glycerol and fatty acid mixture at the temperature of step b) for a predetermined amount of time, thereby obtaining a second glycerol and fatty acid mixture; d) heating the second glycerol and fatty acid mixture to at least 180° C. for a predetermined amount of time; e) maintaining the second glycerol and fatty acid mixture at the temperature of step d) for a predetermined amount of time, thereby obtaining a crude vegetable fat composition; f) optionally bleaching and filtering the crude vegetable fat composition; and g) optionally removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160° C., optionally under reduced pressure, to obtain a final vegetable fat composition comprising triglycerides.

45. The method for producing a vegetable fat composition according to claim 44, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 180 to 250°C for a predetermined amount of time.

46. ​​The method for producing a vegetable fat composition according to claim 44, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 190 to 250°C for a predetermined amount of time.

47. The method for producing a vegetable fat composition according to claim 44, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 200 to 240°C for a predetermined amount of time.

48. The method for producing a vegetable fat composition according to claim 44, wherein in step d) the second glycerol and fatty acid mixture is heated to a temperature of 210 to 230°C for a predetermined amount of time.

49. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein optional step f) is performed before optional step g) or wherein optional step g) is performed before optional step f).

50. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 600 mbar.

51. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 400 mbar.

52. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 200 mbar.

53. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 100 mbar.

54. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 50 mbar.

55. Process for the production of a vegetable fat composition according to any one of claims 44 to 48, wherein the reduced pressure of step b) is a pressure below 40 mbar.

56. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step b) is at least 10 minutes.

57. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step b) is at least 20 minutes.

58. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step b) is at least 30 minutes.

59. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step c) is at least 10 minutes.

60. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step c) is at least 20 minutes.

61. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step c) is at least 30 minutes.

62. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step d) is at least 1 hour.

63. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step d) is at least 2 hours.

64. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 2 hours.

65. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 4 hours.

66. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 6 hours.

67. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 8 hours.

68. A method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 10 hours.

69. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 12 hours.

70. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein the predetermined amount of time of step e) is at least 14 hours.

71. The process for producing a vegetable fat composition according to any one of claims 44 to 48, wherein a catalyst is added in step a).

72. The method for producing a vegetable fat composition according to any one of claims 44 to 48, wherein zinc oxide (ZnO) is added as a catalyst in step a).

73. Use of the vegetable fat composition according to any one of claims 1 to 42 in baking applications, dairy applications or confectionery applications.

74. Use of the vegetable fat composition according to any one of claims 1 to 42 in a coating or encapsulation for baking or confectionery applications.

75. Use of a vegetable fat composition according to claim 73 or 74, wherein the baking or confectionery application is selected from pastry applications.

76. Use of a vegetable fat composition according to claim 73 or 74, wherein the baking or confectionery application is selected from biscuit, cake or bread applications.

77. Use of a vegetable fat composition according to claim 73 or 74, wherein the bakery application or confectionery application is selected from a muffin or donut application.

78. Use of a vegetable fat composition according to any one of claims 1 to 42 in a filling.

79. Use of the vegetable fat composition according to any one of claims 1 to 42 in baked and confectionery fillings.

80. Use of a vegetable fat composition according to any one of claims 1 to 42 for a chocolate or chocolate analogue coating.

81. Use of a vegetable fat composition according to any one of claims 1 to 42 for a chocolate or chocolate analogue spread that is spreadable at room temperature.

82. A confectionery or chocolate or chocolate analogue product comprising 10 to 70 wt.% by weight of the vegetable fat composition according to any one of claims 1 to 42.

83. A confectionery or chocolate or chocolate analogue product comprising 20 to 65 wt.% by weight of the vegetable fat composition according to any one of claims 1 to 42.

84. Confectionery or chocolate or chocolate analogue product comprising 25 to 40 wt.% by weight of the vegetable fat composition according to any one of claims 1 to 42.

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