Fat composition comprising vegetable fat phase free of palm oil and / or fractions thereof and wherein vegetable fat phase is derived from at least two different vegetable fat sources

Abstract

Disclosed are fat compositions comprising a vegetable fat phase wherein the vegetable fat phase is free of palm oil and / or fractions thereof, and wherein the vegetable fat phase is derived from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionery or chocolate or chocolate analog product comprising the fat composition, and a method for preparing the fat composition. The disclosed fat compositions show the likelihood of producing chocolate analog complexes without the use of palm-based vegetable fat phase without compromising quality.

Description

Technical Field

[0001] This invention relates to fat compositions comprising a vegetable fat phase, wherein the vegetable fat phase is free of palm oil and / or its fractions, and wherein the vegetable fat phase is derived from at least two different vegetable fat sources. This disclosure also relates to the use of the fat compositions, confectionery or chocolate or chocolate-like products comprising the fat compositions, and methods for preparing the fat compositions. Background Technology

[0002] Palm oil is an extremely versatile oil, possessing many different properties and functions that make it so useful and widely used. It is semi-solid at room temperature, thus keeping coatings spreadable; it is antioxidant, thus giving products a longer shelf life; it is stable at high temperatures, thus helping to give fried products a crispy texture; and it is also tasteless and colorless, so it does not alter the appearance or smell of food products.

[0003] Besides its wide range of uses, oil palm is a highly efficient crop compared to other vegetable oils, producing large quantities of oil almost year-round on a small area of ​​land. This makes it an attractive crop for growers and smallholders who can rely on the stable income provided by palm oil.

[0004] Palm oil is also an important component in cocoa butter equivalents (CBEs) and cocoa butter improvers (CBIs), which are used in the chocolate industry today. In CBEs, intermediate palm oil fractions are used as one of the more important components.

[0005] Unfortunately, palm oil has been, and will continue to be, a major driver of deforestation in some of the world's most biodiverse forests, destroying habitats for already endangered species such as orangutans, pygmy elephants, and Sumatran rhinoceroses. This deforestation, coupled with the conversion of carbon-rich peatlands, is releasing millions of tons of greenhouse gases into the atmosphere and contributing to climate change. The exploitation of workers and child labor also persists. These are serious problems that the entire palm oil industry needs to address.

[0006] Therefore, non-palm oil sources in the vegetable oil and fat industry have become an important issue as alternatives to oil palm. Thus, such alternatives are needed in this field.

[0007] Therefore, the main objective of this invention is to provide such an alternative. Summary of the Invention

[0008] This invention relates to fat compositions comprising a plant fat phase, wherein the plant fat phase comprises:

[0009] - Triglycerides, ranging from 85.0% to 100.0% by weight, compared to the total weight of the plant fat phase;

[0010] - 50.0% to 85.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0011] - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0012] - 4.0% by weight or less of POP+PPO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0013] - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0014] - 2.0 wt% to 6.0 wt% of StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the plant fat phase; and

[0015] - The weight ratio of SatSatO triglycerides to SatOSat triglycerides is 0.10 or less;

[0016] The vegetable fat phase contains no palm oil and / or its fractions;

[0017] The plant fat phase is derived from at least two different plant fat sources; and

[0018] Wherein Sat is a saturated fatty acid selected from C16 fatty acids, C18 fatty acids, C20 fatty acids, C22 fatty acids and / or C24 fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2).

[0019] The fat compositions disclosed herein demonstrate the possibility of producing chocolate analogue complexes without compromising quality, without using palm-based vegetable fat phases. Such products would provide consumers with the option of purchasing chocolate analogue complexes that do not contain palm oil and / or its fractions.

[0020] As can be seen from the examples provided herein, chocolates containing non-palm oil-based CBIs can be prepared, wherein the resulting chocolate or chocolate analogue products exhibit bloom stability as those made solely from cocoa butter. This implies that the invention disclosed herein can be used to produce chocolate analogue complexes that exhibit bloom stability as conventional chocolate or chocolate analogue complexes.

[0021] Furthermore, the CBI of this invention contains few or no asymmetric (SatSatO) TAGs. This has an additional advantage because the presence of asymmetric TAGs typically leads to lower temperature settings in the crystallization and outlet zones of the temperature control unit, which can negatively impact crystallization in the cooling channels. Additionally, the presence of asymmetric monosaturated TAGs in the fatty composition may also result in a slight effect on texture, tending towards a softer product.

[0022] The present invention also relates to the use of the fat compositions according to the invention for baking, dairy or confectionery applications; or in coatings or glazes for baking or confectionery applications such as those selected from biscuits, cakes, muffins, donuts, pastries or bread; or for chocolate and chocolate analogue applications, such as chocolate and chocolate analogue coatings, or chocolate and chocolate analogue moldings, such as block moldings.

[0023] In addition, confectionery or chocolate or chocolate analogue products are disclosed having 20% ​​to 60% by weight of fat contents, wherein the fat contents comprise 5% to 50% by weight of a fat composition according to the invention, relative to the total weight of the fat contents.

[0024] This document also discloses a method for preparing a fat composition according to the invention, wherein a first plant fat source is blended with a second plant fat source to obtain a fat composition.

[0025] definition

[0026] In the context of this invention, unless otherwise defined elsewhere in the specification, the following terms are intended to include the following.

[0027] As used herein, the term "vegetable" should be understood as originating from a plant or a single-celled organism. Therefore, if all fatty acids used to obtain plant triglycerides or plant fats are of plant or single-celled organism origin, the fats or triglycerides should still be understood as plant fats or plant triglycerides.

[0028] As used herein, the term “triglyceride” is used interchangeably with the term “triacylglycerol” and should be understood as an ester derived from glycerol and three fatty acids. “Triglyceride” may be abbreviated as TG or TAG.

[0029] Saturated fatty acids (SAFAs) are chains of carbon atoms linked by single bonds, with the largest number of hydrogen atoms bonded to each carbon atom. Unsaturated fatty acids are chains of carbon atoms linked by single bonds and varying numbers of double bonds, and do not have a full share of bonded hydrogen atoms. Unsaturated fatty acids can exist in two forms (cis and trans). The double bonds can exhibit one of two possible configurations: trans or cis. In the trans configuration (trans fatty acids), the carbon chain extends from opposite sides of the double bond, while in the cis configuration (cis fatty acids), the carbon chain extends from the same side of the double bond.

[0030] Using the nomenclature CX means that the fatty acid contains X carbon atoms. For example, C14 fatty acids have 14 carbon atoms, while C8 fatty acids have 8 carbon atoms.

[0031] Using the nomenclature CX:Y means that the fatty acid contains X carbon atoms and Y double bonds. For example, C14:0 fatty acid has 14 carbon atoms and 0 double bonds, while C18:1 fatty acid has 18 carbon atoms and 1 double bond.

[0032] Triglycerides are typically represented using the "sn" notation, which stands for stereotactic number. In the Fischer projection of natural L-glycerol derivatives, the secondary hydroxyl group is shown to the left of C-2; then the carbon atom above it becomes C-1, and the one below becomes C-3. The prefix "sn" precedes the stem name of the compound.

[0033]

[0034] Random distribution refers to fatty acids being randomly distributed across the three sn sites. Randomly distributed compositions can be obtained through esterification, chemical transesterification, or enzymatic transesterification. All naturally occurring fatty acid compositions, such as virgin olive oil, palm kernel oil, coconut oil, or rapeseed oil, have non-randomly distributed fatty acids on the glycerol backbone.

[0035] The term "plant lipid phase" refers to a combination of at least two different plant lipid sources derived from plants or single-celled organisms. Plant lipid phases can be, for example, selected from shea butter or sal oil, blends thereof, and / or fractions thereof. They can also be selected from transesterified, fractionated, and / or hydrogenated variants of shea butter, and / or sal oil, blends thereof, and / or fractions thereof.

[0036] As used herein, unless otherwise specified, “%” or “percentage” refers to weight percentage, i.e., weight % (wt.% or wt.-%).

[0037] The sum of any given component in a vegetable fat composition can never exceed 100% by weight; for example, the sum of all fatty acids in a vegetable fat composition can never exceed 100% by weight.

[0038] As used herein, unless otherwise stated, “oil” and “fat” are used interchangeably.

[0039] As used herein, unless otherwise stated, “vegetable oil” and “vegetable fat” are used interchangeably.

[0040] As used herein, the term "single-cell oil" should refer to oil derived from oleogenetic microorganisms, including species of yeasts, molds (fungi), bacteria, and microalgae. These single-cell oils are produced intracellularly and, in most cases, during a quiescent growth phase under specific growth conditions (e.g., nitrogen limitation with an excess of carbon source). Examples of oleogenetic microorganisms include, but are not limited to, *Mortierella alpineea*, *Yarrowialipolytica*, *Schizochytrium*, *Nannochloropsis*, *Chlorella*, *Crypthecodinium cohnii*, and *Shewanella*.

[0041] As used herein, "cocoa butter equivalent" or CBE is intended to refer to edible fats that have very similar chemical and physical properties and are compatible with cocoa butter. In both cocoa butter and cocoa butter equivalents, the main fatty acids are typically palmitic acid, stearic acid, and oleic acid. The triglycerides are typically 2-oleic acid disaturated (SatOSat(Sat2O)). Although they are similar to cocoa butter, cocoa butter equivalents can be detected in chocolate by the triglyceride ratio of the equivalent, which is significantly different from that in cocoa butter.

[0042] As used herein, "cocoa butter improver" or CBI refers to a harder variant of cocoa butter equivalents (i.e., with a higher solid fat content) due to its higher content of high-melting-point SatOSat triglycerides (such as StOSt triglycerides and / or StOA triglycerides). It is typically used in chocolate formulations with a high milk fat content or those intended for tropical climates. It improves the heat stability of soft cocoa butter varieties, adding more solid fat and thus increasing the hardness of the chocolate product.

[0043] As used in this article, “edible” means something suitable for use as food or as part of a food product (such as dairy chocolate or confectionery).

[0044] For products and methods in the confectionery field, see “Chocolate, Cocoa and Confectionery”, BW Minifie, Aspen Publishers Inc., 3rd edition, 1999.

[0045] Food products are products intended for human consumption.

[0046] Chocolate or chocolate-like products are defined as products that are at least perceived by consumers as chocolate or as having sensory properties common to chocolate (e.g., melting characteristics, taste, etc.). Some chocolates typically contain a large amount of cocoa butter, while some chocolate-like products can be produced with a small amount of cocoa butter, or even without cocoa butter, for example, by substituting cocoa butter with cocoa butter equivalents, cocoa butter substitutes, etc. Furthermore, many chocolate or chocolate-like products contain cocoa powder or cocoa mass, but some chocolate or chocolate-like products, such as typical white chocolate, can be produced without cocoa powder, instead deriving their chocolate flavor, for example, from cocoa butter. Depending on the country and / or region, various restrictions may exist on products that can be sold as chocolate.

[0047] A compound refers to a product made from a combination of cocoa butter and (vegetable) fat. Compounds may also contain milk fat in varying amounts. They are used as a low-cost alternative to real chocolate because they use cheaper hard (vegetable) fat instead of more expensive cocoa butter. When used as a coating for confectionery or sweets, they can also be called a "compound coating" or "chocolate-flavored coating."

[0048] The terms “comprising” or “including” should be interpreted as indicating the presence of the stated part, step, feature or component, but not excluding the presence of one or more additional parts, steps, features or components.

[0049] As used herein, the term “and / or” is intended to mean both combined (“and”) and exclusive (“or”) use, i.e., “A and / or B” is intended to mean “A alone, or B alone, or A and B together”. Detailed Implementation

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

[0051] This invention relates to fat compositions comprising a plant fat phase, wherein the plant fat phase comprises:

[0052] - Triglycerides, ranging from 85.0% to 100.0% by weight, compared to the total weight of the plant fat phase;

[0053] - 50.0% to 85.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0054] - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0055] - 4.0% by weight or less of POP+PPO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0056] - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the plant fat phase;

[0057] - 2.0 wt% to 6.0 wt% of StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the plant fat phase; and

[0058] - The weight ratio of SatSatO triglycerides to SatOSat triglycerides is 0.10 or less;

[0059] The vegetable fat phase contains no palm oil and / or its fractions;

[0060] The plant fat phase is derived from at least two different plant fat sources; and

[0061] Wherein Sat is a saturated fatty acid selected from C16 fatty acids, C18 fatty acids, C20 fatty acids, C22 fatty acids and / or C24 fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2).

[0062] The fat compositions disclosed herein demonstrate the possibility of producing chocolate analogue complexes without compromising quality, without using palm-based plant fat phases.

[0063] The fat compositions disclosed herein can be used to produce chocolate analogue complexes based on non-palm oil sources, which are as stable in bloom as or even better than products made solely with cocoa butter.

[0064] Furthermore, some of the SFC properties of the compositions (also known as blends) disclosed herein are similar to those of cocoa butter, strongly suggesting the potential of fat compositions as a partial substitute for cocoa butter in chocolate applications.

[0065] In one or more embodiments, the vegetable fat phase does not contain enzymatic transesterification components. Therefore, this means that in one or more embodiments, the vegetable fat phase is prepared without the use of one to three specific enzymatic transesterifications. Thus, the fat compositions disclosed herein also demonstrate the possibility of producing chocolate analogue complexes without the use of one to three specific enzymatic transesterifications without compromising quality.

[0066] In one or more embodiments, the vegetable fat phase comprises 95.0% to 99.0% by weight of triglycerides, compared to the total weight of the vegetable fat phase.

[0067] In one or more embodiments, the plant fat phase comprises: 55.0% to 82.0% by weight of SatOSat+SatSatO triglycerides, for example, 57.0% to 80.0% by weight, or for example, 60.0% to 77.0% by weight of SatOSat+SatSatO triglycerides, compared to the total weight of triglycerides in the plant fat phase.

[0068] In one or more embodiments, the plant fat phase comprises: 42.0% to 63.0% by weight of StOSt+StStO triglycerides, or for example, 45.0% to 61.0% by weight of StOSt+StStO triglycerides, compared to the total weight of triglycerides in the plant fat phase.

[0069] In one or more embodiments, the plant fat phase comprises 3.0% by weight or less of POP+PPO triglycerides compared to the total weight of triglycerides in the plant fat phase, for example, 2.0% by weight or less, or 1.2% by weight or less of POP+PPO triglycerides compared to the total weight of triglycerides in the plant fat phase.

[0070] In one or more embodiments, the plant fat phase further comprises: 4.0% to 15.0% by weight of POSt+PStO+StPO triglycerides, for example, 5.0% to 10.0% by weight, or 6.0% to 9.5% by weight of POSt+PStO+StPO triglycerides, compared to the total weight of triglycerides in the plant fat phase.

[0071] In one or more embodiments, the plant fat phase comprises: 5.0% to 12.0% by weight of StOA+StAO+AStO triglycerides, for example, 6.0% to 10.5% by weight, or for example, 6.0% to 9.0% by weight of StOA+StAO+AStO triglycerides, compared to the total weight of triglycerides in the plant fat phase.

[0072] In one or more embodiments, the plant fat phase comprises: 2.2% to 5.8% by weight of StLiSt+StStLi triglycerides, or for example, 2.5% to 5.5% by weight of StLiSt triglycerides, compared to the total weight of triglycerides in the plant fat phase.

[0073] In one or more embodiments, the weight ratio of SatSatO triglycerides to SatOSat triglycerides in the plant fat phase is 0.07 or less, 0.04 or less, 0.02 or less, or 0.01 or less.

[0074] In one or more embodiments, the weight ratio of SatSatO triglycerides to SatOSat triglycerides in the plant fat phase is 0.00 to 0.10, for example 0.00 to 0.07, for example 0.00 to 0.04, for example 0.00 to 0.02, or for example 0.00 to 0.01.

[0075] Examples clearly demonstrate that compositions containing plant fat sources derived from shea butter and / or its fractions and plant fat sources derived from sal tree oil and / or its fractions can be used as substitutes for palm fractions to prepare non-palm CBI compositions.

[0076] In one or more embodiments, at least two different plant fat sources are comprised of at least a first plant fat source and a second plant fat source; wherein the first plant fat source is derived from shea butter and / or its fractions; and wherein the second plant fat source is derived from sal tree oil and / or its fractions.

[0077] In one or more embodiments, the first plant fat source is derived from shea butter; and the second plant fat source is derived from sal tree oil and / or its fractions.

[0078] In one or more embodiments, the first plant fat source is derived from shea butter and / or its fractions; and the second plant fat source is derived from sal tree oil.

[0079] In one or more embodiments, the first plant fat source is derived from shea butter; and the second plant fat source is derived from salsa stearin.

[0080] In one or more embodiments, the first plant fat source is derived from shea butter stearin; and the second plant fat source is derived from sal tree oil.

[0081] In one or more embodiments, the amount of the first plant fat source is 30% to 70% by weight of the sum of the first and second plant fat sources.

[0082] In one or more embodiments, the amount of the second plant fat source is 30% to 70% by weight of the sum of the first and second plant fat sources.

[0083] In one or more embodiments, the plant fat phase is derived from and consists of two different plant fat sources.

[0084] In one or more embodiments, the fat composition is a cocoa butter modifier (CBI) composition.

[0085] Cocoa butter modifiers are typically made from a mixture of intermediate palm fractions and fractions of shea butter stearin, or additional oil fractions rich in SatOSat triglycerides, wherein Sat is a saturated fatty acid with a chain length of C16 or longer, such as C16 and C18. However, by means of the present invention, it has been shown that non-palm cocoa butter modifiers can be prepared.

[0086] The CBI disclosed herein demonstrates improved heat-related frosting stability (in the examples, better shelf life at 25°C).

[0087] The use of the fat composition according to the invention is also disclosed for: baking, dairy or confectionery applications; or in coating or glazing for baking or confectionery applications such as those selected from biscuits, cakes, muffins, donuts, pastries or bread applications; or for chocolate and chocolate analogue applications, such as chocolate and chocolate analogue coatings, or for chocolate and chocolate analogue molding, such as block molding.

[0088] In one or more embodiments, the use of the fat composition according to this disclosure for injection molding applications, such as blocks, is also disclosed.

[0089] In addition, confectionery or chocolate or chocolate analogue products having 20% ​​to 60% by weight of fat contents, wherein the fat contents comprise 5% to 50% by weight of a fat composition according to the present disclosure, relative to the total weight of the fat contents.

[0090] In one or more embodiments, the fat contents comprise: 10% to 40% by weight of a fat composition, for example, 15% to 35% by weight of a fat composition, relative to the total weight of the fat contents.

[0091] This document also discloses a method for preparing a fat composition according to the present disclosure, wherein the method includes blending a first plant fat source with a second plant fat source to obtain a fat composition.

[0092] The present invention is further illustrated by the following embodiments, which should not be construed as limiting the scope of protection.

[0093] Example

[0094] Example 1 - CBI Composition

[0095] Table 1 shows typical selected triglyceride compositions of shea butter, shea butter stearin IV 36, salsa oil, salsa stearin, and West African cocoa butter as measured by AOCS method Ce 5b-89. Asymmetric isomers are included in the specified amounts for each TAG in the examples because the method used (AOCS Ce 5b-89) does not measure differences in the isomeric states of the TAGs. Therefore, for example, when POSt is written in the table, its isomers are also included; PStO and StPO.

[0096] The content of SatSatO was determined by a commercial laboratory using known methods. The amount of asymmetric SatSatO isomers was measured using an absolute method. Subsequently, the triglyceride ratio SatSatO / SatOSat was calculated.

[0097] The solid fat content, measured by IUPAC 2.150b, is also shown in Table 1.

[0098]

[0099] *Measured using AOCS Ce5b-89

[0100] Table 2 shows the selected triglyceride composition of West African cocoa butter compared to four CBIs made from a blend of shea butter stearin and salsa oil.

[0101]

[0102] *Measured using AOCS Ce5b-89

[0103] There are significant differences in SatOSat composition between cocoa butter and CBI I through CBI IV. Compared to cocoa butter, CBI has significantly lower POP and POSt content, while having higher StOSt and StOA content. This is the main reason for the difference in SFC melting characteristics between CBI and cocoa butter. Compared to cocoa butter, CBI exhibits significantly higher SFC at 30°C and 35°C.

[0104] Table 3 shows the selected triglyceride composition of West African cocoa butter compared to four CBEs made from blends of shea butter and salsa stearin.

[0105]

[0106] *Measured using AOCS Ce5b-89

[0107] Similar to the comparison between CBI I to CBI IV and cocoa butter (Table 2), there are significant differences in SatOSat composition between cocoa butter and CBI V to CBI VIII. Compared to cocoa butter, CBI has significantly lower POP and POSt content, while having higher StOSt and StOA content. This is the main reason for the difference in SFC melting characteristics between CBI and cocoa butter. Compared to cocoa butter, CBI has significantly higher SFC at 30°C and 35°C, although the SFC at 35°C is lower than the corresponding SFC of CBI I to CBI IV at 35°C.

[0108] Several blends of cocoa butter and CBI I to CBI VIII were prepared. Table 4 shows the SFC characteristics of blends of 15.0% and 30.0% CBI with cocoa butter for CBI I to CBI VIII.

[0109]

[0110] A comparison of the SFC properties of CBI I to CBI VIII and blends of CBI I to CBI VIII with cocoa butter clearly demonstrates that the SFC at 35°C is significantly reduced in CBI and cocoa butter blends. Furthermore, the SFC properties of blends based on 15% CBI and 85% cocoa butter are similar to those of cocoa butter, strongly suggesting the potential of CBI I to CBI VIII as a partial substitute for cocoa butter in chocolate applications.

[0111] For blends with 30% CBI and 70% cocoa butter, the increase in SFC at 35°C suggests that such fat compositions in chocolate applications may be perceived as slightly more waxy compared to cocoa butter-based analogue applications.

[0112] Example 2 - Formulation and manufacturing of dark chocolate with CBI composition

[0113] The entire process of dark chocolate production follows this procedure:

[0114] All ingredients except lecithin and a portion of the fat are mixed to the consistency of almond paste on a teddy mixer with a heating jacket. The mixture is then refined on a three-roll Bühler refiner to an average particle size of 20 microns. The material is then dry-refined at 65°C for 3 hours, followed by the addition of the remaining fat and a 3-hour wet refining process. Lecithin is added half an hour before the refining is complete. The chocolate is then transferred to an Aasted AMC 50 three-zone temperer for optimal tempering.

[0115] Place the dark chocolate into a 50g preheated mold and place it in a three-zone cooling tunnel for 30 minutes. Adjust the temperature in zones 1 and 3 to 15°C and the temperature in zone 2 to 12°C. After unmolding, keep the chocolate blocks at 20°C for one week, then transfer them to 20°C and 25°C cabinets for isothermal storage. Once a week, a trained panel of experts will assess the visible bloom on the blocks. The number of weeks until significant bloom appears on the surface of the chocolate blocks is marked as the shelf-life result (see Table 7 below).

[0116] The dark chocolate recipe and fat composition are given in Table 5.

[0117]

[0118] Example 3 - Sensory Evaluation

[0119] 50 g blocks were tasted by a trained sensory panel, and the melt texture was evaluated using the following criteria:

[0120] A pleasant and pure melt-in-your-mouth texture. Comparable to cocoa butter-based chocolate.

[0121] B. Acceptable melt texture. Slightly waxy melt texture, but close to that of cocoa butter-based chocolate.

[0122] C. Poor melt-in-your-mouth texture. The waxy melt-in-your-mouth texture cannot be compared to cocoa butter-based chocolate.

[0123]

[0124] The sensory evaluations in Table 6 clearly demonstrate that the increased CBI content in the fat phase of chocolate affects the overall melt texture for dark chocolate applications. However, chocolate with 30% cocoa butter replaced by CBI VIII still exhibits an acceptable melt texture.

[0125] Example 4 - Shelf life assessment

[0126] The shelf-life results are given in Table 7. The results indicate that chocolates containing CBI, based on a blend of shea butter stearin and salsa oil or a blend of shea butter and salsa stearin, can be prepared, and when stored at 20°C, the shelf-life performance of these CBI-containing chocolates is at least as good as that of cocoa butter-based chocolates. However, compared to cocoa butter, the higher total content of StOSt and StOA in CBI results in greater heat stability in terms of shelf life when stored at 25°C.

[0127]

Claims

1. Fat composition comprising a vegetable fat phase, wherein the vegetable fat phase comprises: - 85.0 wt% to 100.0 wt% triglycerides compared to the total weight of the vegetable fat phase; - 50.0 wt% to 85.0 wt% SatOSat + SatSatO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase; - 40.0 wt% to 65.0 wt% StOSt + StStO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase; - 4.0 wt% or less POP + PPO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase; - 4.0 wt% to 13.0 wt% StOA + StAO + AStO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase; - 2.0 wt% to 6.0 wt% StLiSt + StStLi triglycerides compared to the total weight of the triglycerides in the vegetable fat phase; and - a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides of 0.10 or less; wherein the vegetable fat phase is free of palm oil and / or fractions thereof; wherein the vegetable fat phase is derived from at least two different vegetable fat sources; and wherein Sat is a saturated fatty acid selected from C16 fatty acid, C18 fatty acid, C20 fatty acid, C22 fatty acid, and / or C24 fatty acid, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2).

2. Fat composition according to claim 1, wherein the vegetable fat phase is free of enzymatic interesterification components.

3. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 95.0 wt% to 99.0 wt% triglycerides compared to the total weight of the vegetable fat phase.

4. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 55.0 wt% to 82.0 wt% SatOSat + SatSatO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase, such as 57.0 wt% to 80.0 wt%, or such as 60.0 wt% to 77.0 wt% SatOSat + SatSatO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase.

5. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 42.0 wt% to 63.0 wt% StOSt + StStO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase, such as 45.0 wt% to 61.0 wt% StOSt + StStO triglycerides compared to the total weight of the triglycerides in the vegetable fat phase.

6. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 3.0 wt% or less POP+PPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, such as 2.0 wt% or less, or such as 1.2 wt% or less POP+PPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

7. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase further comprises 4.0 wt% to 15.0 wt% POSt+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, such as 5.0 wt% to 10.0 wt%, or such as 6.0 wt% to 9.5 wt% POSt+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

8. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 5.0 wt% to 12.0 wt% StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, such as 6.0 wt% to 10.5 wt%, or such as 6.0 wt% to 9.0 wt% StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

9. Fat composition according to any one of the preceding claims, wherein the vegetable fat phase comprises 2.2 wt% to 5.8 wt% StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase, such as 2.5 wt% to 5.5 wt% StLiSt triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

10. Fat composition according to any one of the preceding claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.07 or less, 0.04 or less, 0.02 or less, or 0.01 or less.

11. Fat composition according to any one of the preceding claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.00 to 0.10, such as 0.00 to 0.07, such as 0.00 to 0.04, such as 0.00 to 0.02, or such as 0.00 to 0.

01.

12. Fat composition according to any one of the preceding claims, wherein the at least two different vegetable fat sources consist of at least a first vegetable fat source and a second vegetable fat source; wherein the first vegetable fat source is derived from shea oil and / or fractions thereof; and wherein the second vegetable fat source is derived from sal oil and / or fractions thereof.

13. Fat composition according to claim 12, wherein the first plant fat source is derived from shea oil; and wherein the second plant fat source is derived from sal oil and / or fractions thereof.

14. Fat composition according to claim 12, wherein the first plant fat source is derived from shea oil and / or fractions thereof; and wherein the second plant fat source is derived from sal oil.

15. Fat composition according to claim 12, wherein the first plant fat source is derived from shea oil; and wherein the second plant fat source is derived from sal stearin.

16. Fat composition according to claim 12, wherein the first plant fat source is derived from shea stearin; and wherein the second plant fat source is derived from sal oil.

17. Fat composition according to any one of claims 12 to 16, wherein the amount of the first plant fat source is 30 to 70 wt% of the sum of the first plant fat source and the second plant fat source.

18. Fat composition according to any one of claims 12 to 17, wherein the amount of the second plant fat source is 30 to 70 wt% of the sum of the first plant fat source and the second plant fat source.

19. Fat composition according to any one of the preceding claims, wherein the plant fat phase is derived from and consists of two different plant fat sources.

20. Fat composition according to any one of the preceding claims, wherein the fat composition is a cocoa butter improver (CBI) composition.

21. Use of a fat composition according to any one of claims 1 to 20 for use in a bakery, dairy or confectionery application; or in a coating or glaze for a nut, bakery or confectionery application, for example a bakery or confectionery application selected from a biscuit, cake, muffin, donut, pastry or bread application; or for a chocolate and chocolate analogue application, for example a chocolate and chocolate analogue coating, or a chocolate and chocolate analogue deposit, for example a block deposit.

22. A confectionery or chocolate or chocolate analogue product having a fat content of 20 to 60 wt%, wherein the fat content comprises: 5 to 50 wt% of a fat composition according to any one of claims 1 to 20, compared to the total weight of the fat content.

23. Confectionery or chocolate or chocolate analogue product according to claim 22, wherein the fat content comprises: 10 to 40 wt% of the fat composition, for example 15 to 35 wt% of the fat composition, compared to the total weight of the fat content.

24. A process for preparing a fat composition according to claims 12 to 20, wherein a first plant fat source is blended with a second plant fat source to obtain the fat composition.

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