Composition of cocoa butter tolerant fat, compound comprising and uses thereof in the manufacture of food products.

Abstract

A fat composition tolerant to cocoa butter is disclosed. A fat composition comprising saturated fatty acids, ostosymmetrical triglycerides, and sat2o triglycerides selected from ststo, stost, pop, ppo, post, stpo, and / or psto is disclosed. The fat composition has a ratio of asymmetrical unsaturated triglyceride to symmetrical unsaturated triglyceride of at least 0.7. A compound comprising such a fat composition and the use of such a fat composition in the manufacture of chocolate-like compounds and products, especially for human consumption, is further disclosed.

Description

Composition of cocoa butter tolerant fat, compound comprising and uses thereof in the manufacture of food products. TECHNICAL FIELD OF THE INVENTION

[001] The present invention relates to a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides and Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, wherein the composition has a ratio of asymmetrical unsaturated triglyceride to symmetrical unsaturated triglyceride of at least 0.7. The present invention further relates to a compound comprising such fat compositions and to the use of such fat compositions in the manufacture of chocolate-like compounds and products. BACKGROUND OF THE INVENTION

[002] When manufacturing confectionery products, for example, chocolate or chocolate-like products, it is highly important to produce a product with good bloom stability, good shape stability, while maintaining the characteristic melting and flavor of chocolate.

[003] In confectionery products, cocoa butter (CB) is a well-known ingredient. The main part of the triglycerides in cocoa butter is of the symmetrical SatUSat type (Sat being saturated fatty acids, U being unsaturated fatty acids) or more specifically, StOSt, POSt and POP (P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1)).

[004] Cocoa butter equivalents (CBEs) can be used to replace some of the cocoa butter in a chocolate recipe. The production of CBEs is based on fat fractions containing the same triglycerides as cocoa butter, for example, palm oil, shea butter, illipe butter, etc. By doing so, beneficial characteristics can be achieved, characteristics that cannot be achieved with cocoa butter. Petition 870260048261, dated 05 / 20 / 2026, p. 12 / 45 2 / 29 can be achieved using only cocoa butter (CB), for example, increased bloom stability. Several standard CBEs already exist on the market. Unfortunately, a CBE-based compound may have high cocoa butter tolerance and a lower cost, but at the same time it has a much more complicated production line because CBEs require much longer tempering and cooling tunnel processes, which can mean a new production line, higher cost and a less efficient production line.

[005] Alternatively, a cocoa butter substitute (CBR) or a cocoa butter replacement (CBS) can be used. Both CBR and CBS have limited compatibility with cocoa butter; however, they are also untempered solutions, meaning they do not require the tempering process to produce stable compounds.

[006] CBS can generally be blended with less than 5% CB (or CBE), while CBR can generally be blended with less than 10% CB (or CBE). The compound industry, however, needs cocoa to achieve the chocolate flavor, and the compromise so far has been to use cocoa powder with a low cocoa butter content (there is approximately between 10 and 12% by weight of CB in cocoa powder) in order to be able to add cocoa to compound products to obtain the chocolate flavor.

[007] WO2017179455 addresses some of the problems of providing an oil or fat for untempered chocolates, which allows the mixing of cocoa butter in high concentration. However, WO2017179455 reveals the need for an untempered lauric chocolate. Additionally, it reveals the addition of a USatU type triglyceride with a content suitable for a hard lauric butter. In this way, the mixing of cocoa butter in high concentration in a chocolate prepared with a hard lauric butter Petition 870260048261, dated 05 / 20 / 2026, p. 13 / 45 3 / 29 becomes possible.

[008] From the above, it appears that there is a need for fat compositions that maintain a recognizable melting profile of cocoa butter, that do not have a waxy taste, and that have good bloom stability. It is preferred that bloom stability is also present at a lower temperature, so that the resulting compound can be stored at a lower temperature or transported at lower temperatures without bloom occurring, i.e., bloom resistance is achieved at relatively lower storage temperatures than normal.

[009] Consequently, the main objective of the invention is to provide fat compositions that provide good bloom stability at lower temperatures, such as temperatures of 20°C or lower.

[010] Another objective is to provide fat compositions with greater tolerance to CB, which do not have a waxy taste. SUMMARY OF THE INVENTION

[011] The present invention relates to a fat composition comprising at least 50% by weight of saturated fatty acids (Sat), and in which the fat composition: a) 0 to 25% by weight are C4-C14 fatty acids, b) 0 to 5% by weight are trans unsaturated fatty acids, c) 0 to 20% by weight are triunsaturated triglycerides (SatSatSat), d) 1 to 20% by weight are symmetrical OStO triglycerides, (e) 45 to 99% by weight are Sat2U triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and f) the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.7. Petition 870260048261, dated 05 / 20 / 2026, page 14 / 45 4 / 29

[012] The present invention, therefore, relates to a CBR, where the CB tolerance is increased by the addition of OStO. By means of this, it is possible to add more cocoa powder or even a small amount of liquid cocoa or cocoa butter to the composition of the compound and thus make a melting and flavor more similar to chocolate, without compromising the very short bloom stability, especially at lower storage temperatures, such as temperatures equal to or below 20°C.

[013] The fat composition of the present invention shows a relatively higher tolerance to cocoa butter, while at the same time maintaining a recognizable melting of cocoa butter. In addition, the fat composition of the present invention does not have a waxy taste and, furthermore, the fat composition of the present invention shows improved bloom stability of a resulting composite product.

[014] Greater tolerance to cocoa butter will also make production more flexible with regard to cleaning procedures between compost production and chocolate production.

[015] The present invention also relates to a compound comprising a fat mixture comprising cocoa butter and the fat composition according to the present invention, wherein the compound comprises 20 to 50% by weight of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition.

[016] The use of the fat composition for the manufacture of a processed food product for human consumption, as well as an ingredient in a confectionery product, as an ingredient in coating compounds for a confectionery product and / or as an ingredient in a chocolate-like product is also disclosed in the present invention. Petition 870260048261, dated 05 / 20 / 2026, page 15 / 45 5 / 29 DEFINITIONS

[017] In the context of the present invention, the following terms are intended to include the following, unless defined elsewhere in the description.

[018] Saturated fatty acids (Sat) are chains of carbon atoms linked by single bonds, with the maximum number of hydrogen atoms bonded to each carbon atom in the chain. Unsaturated fatty acids are chains of carbon atoms linked by single bonds and a variable number of double bonds, which do not have their full quota of hydrogen atoms bonded. An unsaturated acid can exist in two forms, the cis form and the trans form. A double bond can have one of two possible configurations: trans or cis. In the trans configuration (a trans unsaturated fatty acid), the carbon chain extends from opposite sides of the double bond, while in the cis configuration (a cis unsaturated fatty acid), the carbon chain extends from the same side of the double bond. The trans unsaturated fatty acid is a straighter molecule. The cis unsaturated fatty acid is a curved molecule.

[019] A trisaturated triglyceride is a triglyceride comprising three identical or different fatty acids, in which all three fatty acids are saturated fatty acids.

[020] Using the CX nomenclature means that the fatty acid comprises X carbon atoms, for example, a C14 fatty acid has 14 carbon atoms, while a C8 fatty acid has 8 carbon atoms and C4 fatty acids have 4 carbon atoms.

[021] Using the CX:Y nomenclature means that the fatty acid comprises 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.

[022] For a ratio between StStO + PPO + StPO + PStO and StOSt + POP + POSt Petition 870260048261, dated 05 / 20 / 2026, p. 16 / 45 6 / 29 means that the total weight (the sum) of StStO + PPO + StPO + PStO is divided by the total weight (the sum) of StOSt + POP + POSt, that is, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt).

[023] The ratio can be measured / calculated in the composition. A ratio between StStO + PPO + StPO + PStO and StOSt + POP + POSt means that the weight of StStO + PPO + StPO + PStO triglycerides is divided by the weight of StOSt + POP + POSt triglycerides, where P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1 cis-9-cis unsaturated between carbon 9 and 10, counting from the carbonyl group). StStO / PPO / StPO / PStO are asymmetric unsaturated triglycerides, in which a saturated fatty acid (here palmitic acid and / or stearic acid) occupies the sn1 and sn2 positions, and an unsaturated fatty acid (here oleic acid) occupies the sn3 position; Either a saturated fatty acid (here palmitic acid and / or stearic acid) occupies the sn2 and sn3 positions, and an unsaturated fatty acid (here oleic acid) occupies the sn1 position.StOSt / POP / POSt are symmetrical unsaturated triglycerides, in which a saturated fatty acid (here palmitic acid and / or stearic acid) occupies the sn1 and sn3 positions, and an unsaturated fatty acid (here oleic acid) occupies the sn2 position.

[024] Snl / sn2 / sn3: H HC-OOCR' position sn-1 RCOO-CH position sn-2 H—C- OOCR' position sn-3 i H Fischer projection of a natural derivative of L-glycerol.

[025] In general, triglycerides use an sn notation, which means stereospecific numbering. In a Fischer projection of a natural derivative of L-glycerol, the secondary hydroxyl group is shown to the left of C2; the carbon atom above becomes Cl and the one below becomes C-3. The prefix 'sn' Petition 870260048261, dated 05 / 20 / 2026, page 17 / 45 7 / 29 is placed before the name of the compound's radical.

[026] OStO means a symmetrical diunsaturated triglyceride, in which an unsaturated fatty acid (here oleic acid) occupies the sn1 and sn3 positions, and a saturated fatty acid (here stearic acid) occupies the sn2 position.

[027] As used in the present invention, % by weight refers to the percentage by weight, i.e., % by weight, w.% or w.-%. For example, at least 50% by weight of saturated fatty acids means that at least 50% by weight of the total weight of fatty acids in the fat composition is saturated fatty acids and 1 to 20% by weight of symmetrical OStO triglycerides means that between 1 and 20% by weight of the total weight of triglycerides in the fat composition is symmetrical OStO triglycerides. The weight amounts given in the fat composition are calculated from a composition containing approximately 100% triglycerides, however, compositions containing up to 10% by weight of minor components such as free fatty acids, mono- and / or diglycerides may also be included. Additionally, a fat composition may comprise added milk fat up to 30% by weight, which is not accounted for in the calculations of the present invention.

[028] As used in the present invention, the term and / or is intended to mean the 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. For example, in the context above, “up to 10% by weight of mono- and / or diglycerides” is therefore intended to mean “up to 10% by weight of monoglycerides”, “up to 10% by weight of diglycerides” or “up to 10% by weight (in total) of monoglycerides and diglycerides”.

[029] The terms about, around, or approximately are intended to indicate, for example, measurement uncertainty commonly Petition 870260048261, dated 05 / 20 / 2026, page 18 / 45 8 / 29 experienced in the state of the art, which can be on the order of magnitude of, for example, + / - 1, 2, 5, 10%, etc.

[030] As used in the present invention, cocoa butter substitute (CBR) is intended to mean an edible fat with a triglyceride composition significantly different from cocoa butter. Cocoa butter substitutes may have high to low and even no trans fatty acids in their triglyceride composition. Cocoa butter substitutes can only be mixed with cocoa butter in medium to small proportions. Furthermore, unlike chocolate, cocoa butter substitute-based compounds do not need to undergo a treatment at different temperatures, known as tempering, before molding, coating or coating, in order to obtain a final product with an acceptable shelf life.

[031] As used in the present invention, edible or for human consumption is something that is suitable for use as food or as part of a food product, such as dairy products or confectionery products.

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

[033] A food product is a product for human consumption. An important group of products is that in which cocoa butter and cocoa butter-like fats are used.

[034] By compound means a product made from a combination of cocoa butter and (vegetable) fats. A compound may also comprise milk fat in varying amounts. It is used as a low-cost alternative to real chocolate, as it uses less expensive hard vegetable fats in place of the more expensive cocoa butter. It may also be Petition 870260048261, dated 05 / 20 / 2026, p. 19 / 45 9 / 29 known as compound coating or chocolate coating when used as a topping for confectionery or sweets.

[035] By chocolate-like product means a product that is at least experienced by the consumer as chocolate or as a confectionary product with sensory attributes common to chocolate, such as, for example, melting profile, flavor, etc. Some chocolates comprise cocoa butter, typically in substantial quantities, whereas some chocolate-like products may be produced with a low quantity of or even without cocoa butter, for example, by substituting cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. In addition, many chocolates or chocolate-like products comprise cocoa powder or cocoa mass, although some chocolate or chocolate-like products, such as typical white chocolates, may be produced without cocoa powder but, for example, by deriving their chocolate flavor from cocoa butter.Depending on the country and / or region, there may be various restrictions on products that can be marketed as chocolate.

[036] The term comprising or including should be interpreted as specifying the presence of the indicated parts, steps, resources or components, but does not exclude the presence of one or more additional parts, steps, resources or components.

[037] By a compound comprising a fat mixture comprising cocoa butter and the fat composition, wherein the compound comprises, for example, 20 to 50% by weight of the fat mixture and wherein the fat mixture comprises, for example, 1 to 20% cocoa butter and 80 to 99% of the fat composition”, means that the compound comprises between 20 and 50% by weight of the fat mixture, and of the total weight Petition 870260048261, dated 05 / 20 / 2026, page 20 / 45 10 / 29 of this fat mixture is 1 to 20% cocoa butter, and the rest of the fat mixture is the fat composition. An example could be that the compound comprises 30% by weight of the fat mixture, of which 8% is cocoa butter fat, meaning that the rest of the fat mixture, i.e., 92%, is the fat composition, giving a total of 100%. The fat composition may also contain milk fat, and therefore the fat mixture may also contain milk fat.

[038] As used in the present invention, the term triglycerides may be used interchangeably with the term triacylglycerides and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated as TG or TAG. A single triglyceride molecule, with a specific molecular formula, is of vegetable or non-vegetable origin. Some triglycerides, such as StOSt triglycerides, may be obtained from vegetable and / or non-vegetable sources. Thus, a fat phase comprising StOSt triglycerides may comprise StOSt triglycerides obtained only from vegetable sources, or StOSt triglycerides obtained only from non-vegetable sources, or a combination thereof, i.e., said fat phase may comprise some StOSt triglyceride molecules obtained from vegetable sources and some StOSt triglyceride molecules obtained from non-vegetable sources.

[039] As used in the present invention, vegetable oil and vegetable fat are used interchangeably unless otherwise specified. As used in the present invention, the term vegetable should be understood as originating from a plant that retains its original chemical structure / composition. Therefore, vegetable fat or vegetable triglycerides should still be understood as vegetable fat or vegetable triglycerides after fractionation, etc., provided that the chemical structure of the fat or triglyceride components does not Petition 870260048261, dated 05 / 20 / 2026, page 21 / 45 11 / 29 should be changed. When plant triglycerides are, for example, transesterified, they should no longer be understood as plant triglycerides in the present context.

[040] Similarly, the term non-vegetable in the context of non-vegetable triglyceride or non-vegetable fat, when used in the present invention, is intended to mean obtained from sources other than native vegetable oils or fractions thereof, or obtained after transesterification. Examples of non-vegetable triglycerides may be, for example, but are not limited to, triglycerides obtained from animal fat and / or transesterification.

[041] As used in the present invention, the term single-cell oil shall mean oil from oleaginous microorganisms, which are species of yeasts, molds (fungi), bacteria or microalgae. These single-cell oils are produced intracellularly in the stationary growth phase under specific growth conditions (e.g., under nitrogen limitation with simultaneous excess of a carbon source). Examples of oleaginous microorganisms are, but are not limited to: fungi - Mucor and Mortierella (various species, e.g. M. alpina); oleaginous yeast Yarrowia lipolytica; Algea - Schizochytrium, Nannochloropsis, Chlorella (various species); dinoflagellate microalgae - Crypthecodinium cohnii; marine bacteria - Shewanella.

[042] In this context, the term bloom resistance refers to a property of chocolate to resist the formation of blooms. Increased or improved bloom resistance in a chocolate in the present context therefore implies that the chocolate has a greater resistance to blooming, which can be observed as a layer of white / grey fat on the surface. DETAILED DESCRIPTION OF THE INVENTION

[043] In describing the embodiments below, the present invention considers Petition 870260048261, dated 05 / 20 / 2026, p. 22 / 45 12 / 29 all possible combinations and permutations of the modalities described below with the aspects revealed above.

[044] The invention relates to a fat composition comprising saturated fatty acids, 0 to 25% by weight of C4C14 fatty acids, 0 to 5% by weight of trans unsaturated fatty acids, 0 to 20% by weight of triunsaturated triglycerides, 1 to 20% by weight of symmetrical OStO triglycerides, 45 to 99% by weight of Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.7.

[045] The fat composition may contain up to 10% by weight of minor components such as free fatty acids, mono- and / or diglycerides. The amounts by weight given in the fat composition are calculated from a composition containing approximately 100% triglycerides; however, compositions containing up to 10% by weight of mono- and / or diglycerides may also be included.

[046] In one or more embodiments, the fat composition does not comprise any milk fat.

[047] The fat composition may, in one or more embodiments, additionally comprise milk fat. In one embodiment, the milk fat content is 30% by weight or less of the total fat content, such as 20% by weight or less of the total fat content, such as 15% by weight or less of the total fat content, such as 10% by weight or less of the total fat content. In another embodiment, the milk fat content is between 0 and 20% by weight of the total fat content, such as between 0 and 15% by weight of the total fat content, such as between 0 and 10% by weight of the total fat content, such as between 0 and 5% by weight of the total fat content.

[048] In one or more embodiments, at least 60% by weight are acids Petition 870260048261, dated 05 / 20 / 2026, page 23 / 45 13 / 29 saturated, such as at least 70% by weight are saturated acids, such as at least 80% by weight are saturated acids, or such as at least 90% by weight are saturated acids.

[049] In one or more embodiments, at least 55% by weight are saturated acids, such as at least 65% by weight are saturated acids, such as at least 75% by weight are saturated acids or such as at least 85% by weight are saturated acids.

[050] In one or more embodiments, 0 to 20% by weight are C4C14 fatty acids, such as 0 to 10% by weight are C4-C14 fatty acids or such as 0 to 5% by weight are C4-C14 fatty acids.

[051] Using a higher amount of lauric fatty acids (C12:0) has the disadvantages of lower cocoa butter tolerance and a potential risk of leaving a soap-like taste.

[052] In one or more embodiments, 0.5 to 25% by weight are C4-C14 fatty acids, such as 0.5 to 20% by weight are C4-C14 fatty acids, such as 0.5 to 10% by weight are C4-C14 fatty acids or such as 0.5 to 5% by weight are C4-C14 fatty acids.

[053] In one or more embodiments, 1 to 10% by weight are C4C14 fatty acids, such as 1 to 5% by weight are C4-C14 fatty acids, such as 1.5 to 4% by weight are C4-C14 fatty acids or such as 1.5 to 3% by weight are C4-C14 fatty acids.

[054] In one or more forms, 2 to 3% by weight are C4C14 fatty acids.

[055] In one or more embodiments, 0 to 4% by weight are trans unsaturated fatty acids, such as 0 to 3% by weight are trans unsaturated fatty acids or such as 0 to 2% by weight are trans unsaturated fatty acids.

[056] In one or more forms, 0.2 to 4% by weight are fatty acids Petition 870260048261, dated 05 / 20 / 2026, page 24 / 45 14 / 29 trans unsaturated fatty acids, such as 0.2 to 3% by weight are trans unsaturated fatty acids or such as 0.2 to 2% by weight are trans unsaturated fatty acids.

[057] In one or more forms, 0.2 to 2.0% by weight are trans unsaturated fatty acids.

[058] In one or more forms, 0.2 to 1.0% by weight are trans unsaturated fatty acids.

[059] In one or more embodiments, 0 to 15% by weight are triunsaturated triglycerides, such as 0 to 10% by weight are triunsaturated triglycerides or such as 0 to 8% by weight are triunsaturated triglycerides.

[060] In one or more embodiments, 0.5 to 15% by weight are triunsaturated triglycerides, such as 0.5 to 10% by weight are triunsaturated triglycerides or such as 0.5 to 8% by weight are triunsaturated triglycerides.

[061] In one or more forms, 10% by weight are triunsaturated triglycerides.

[062] In one or more forms, 10% by weight are triunsaturated triglycerides.

[063] In one or more forms, 15% by weight are triglycerides. symmetrical OStO, such as 1 to 10% by weight are symmetrical OStO triglycerides, such as 1 to 8% by weight are symmetrical OStO triglycerides, such as 1 to 5% by weight are symmetrical OStO triglycerides, such as 1 to 4% by weight are symmetrical OStO triglycerides, such as 1 to 3% by weight are symmetrical OStO triglycerides, or such as 1 to 2% by weight are symmetrical OStO triglycerides.

[064] In one or more embodiments, 2 to 15% by weight are symmetrical OStO triglycerides, such as 3 to 15% by weight are symmetrical OStO triglycerides, such as 4 to 15% by weight are symmetrical OStO triglycerides or such as 5 to 15% by weight are symmetrical OStO triglycerides.

[065] In one or more forms, 2 to 10% by weight are triglycerides Petition 870260048261, dated 05 / 20 / 2026, p. 25 / 45 15 / 29 symmetrical OStO.

[066] In one or more forms, 5 to 10% by weight are symmetrical OStO triglycerides.

[067] From the examples it is shown that the compound based on the mixture of fat B with a high cocoa butter content (compound V) shows significantly longer bloom stability than the reference fat mixtures A and C (compounds IV and VI) for bars molded at 15°C.

[068] When stored at 20°C, the same trend can be observed for coated biscuits. It is believed that the reason for this large difference in bloom stability between the different fat blends is a co-crystallization between OStO and the symmetrical triglycerides in cocoa butter. This co-crystallization will inhibit the symmetrical triglycerides in cocoa butter from recrystallizing at lower temperatures. Fat blend B has more than four times the amount of OStO compared to the two reference fat blends A and C. Adding more cocoa butter to the recipe in Table 2 in the examples will necessitate adding an even greater amount of OStO. It is expected that at the 10.4% cocoa butter level, a greater addition of OStO would have improved bloom stability even further. The amount of OStO added may therefore be a trade-off between the required bloom stability and the amount of cocoa butter needed in the recipe.

[069] In one or more embodiments, 45 to 90% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, just as 45 to 80% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, just as 45 to 75% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO Petition 870260048261, dated 05 / 20 / 2026, p. 26 / 45 16 / 29 and / or PStO, or as 45 to 70% by weight, are Sat2U triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[070] In one or more embodiments, 50 to 90% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, such as 50 to 85% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, such as 50 to 80% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO or such as 50 to 75% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[071] It is preferable to have a Sat2O content relatively close to the Sat2O content found in the standard composition of chocolate in order to try to ensure a pleasant and quick melting and sensation similar to those associated with chocolate.

[072] In one or more forms, 50 to 60% by weight are triglycerides Sat2O selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[073] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.8.

[074] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.0.

[075] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.2.

[076] In one or more modes, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.5.

[077] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.8.

[078] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is in the range of 0.7 to 10. Petition 870260048261, dated 05 / 20 / 2026, p. 27 / 45 17 / 29

[079] In one or more modes, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is in the range of 1 to 5.

[080] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is in the range of 1.5 to 5.

[081] In one or more forms, the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is in the range of 1.5 to 3.

[082] The present invention also relates to a compound comprising a fat mixture comprising cocoa butter and the fat composition according to the present invention, wherein the compound comprises 20 to 50% by weight of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition.

[083] In one or more embodiments, the compound comprises 20 to 40% by weight of the fat mixture.

[084] In one or more embodiments, the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition.

[085] In one or more embodiments, the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition.

[086] In one or more embodiments, the compound may additionally comprise vegetable fat and / or single-cell oil in small amounts, for example, up to 15% by weight.

[087] In describing the modalities, the combinations and permutations of all possible modalities have not been explicitly described. However, the mere fact that certain measures are recited in mutually different dependent claims or described in different modalities does not indicate that a combination of these measures cannot be used to advantage. The present invention provides all possible combinations and permutations of the modalities. Petition 870260048261, dated 05 / 20 / 2026, p. 28 / 45 18 / 29 described.

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

[089] In the examples, isothermal storage at 15°C, 20°C and 23°C are used as representative temperatures.

[090] Three different fat compositions were mixed. These are shown in Table 1. Table 1 Fat A Fat B Fat C Methods OStO 0.30 1.26 0.24 * OPO 2.00 2.06 1.43 Sum of C4-C14 fatty acids 2.40 2.04 1.2 IUPAC 2.301 and 2.304 Sum of trans fatty acids 0.50 0.43 2.8 IUPAC 2.301 and 2.304 Sum of triunsaturated TAGs 8.70 7.46 7.7 AOCS Ce 5b-89** Ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) 2 2 2 * Sum of StStO, StOSt, POP, PPO, POSt, StPO and / or PStO 59.70 52.54 66.51 AOCS Ce 5b-89 ** * The analysis can be performed using any method known to a commercial laboratory. **The percentage (%) of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC. Petition 870260048261, dated 05 / 20 / 2026, page 29 / 45 19 / 29

[091] The three different fat compositions from Table 1 were used to produce six different compounds with two different amounts of cocoa butter content. These six compounds are shown in Table 2. Table 2 All values ​​are in % by weight. Compounds I II III IV V VI Sugar 47.9 47.9 47.9 47.9 47.9 47.9 Cocoa powder (11%) 14.25 14.25 14.25 14.25 14.25 14.25 Skimmed milk powder 5.7 5.7 5.7 5.7 5.7 5.7 Lecithin 0.40 0.40 0.40 0.40 0.40 0.40 Cocoa butter 0.00 0.00 0.00 1.90 1.90 1.90 Fat A 31.75 0.0 0.0 29.85 0.0 0.0 Fat B 0.0 31.75 0.0 0.0 29.85 0.0 Fat C 0.0 0.0 31.75 0.0 0.0 29.85 Total fat content 33.32 33.32 33.32 33.32 33.32 33.32 Cocoa butter content of total fat content* 4.70 4.70 4.70 10.4 10.4 10.4 *Note: Part of the fat content in the composition is from cocoa powder.

[092] For each mixture, after mixing all the ingredients from Table 2, except the lecithin and part of the fat, the mixture is mixed in a Teddy mixer with a heat guard until it reaches the consistency of marzipan. Then, each mixture Petition 870260048261, dated 05 / 20 / 2026, page 30 / 45 20 / 29 is refined in a three-roller Bühler cylinder to an average particle size of 20 microns. All six mixtures are dry conched for three hours before the remaining fat is added, followed by wet conching for three hours. Half an hour before the end of conching, the lecithin is added.

[093] The compounds are cooled to 45°C and used for coating biscuits and molded bars. Coated biscuits and molded bars are cooled in a Blumen three-zone cooling tunnel for 30 minutes. Temperatures are set to 15°C in zones 1 and 3 and 12°C in zone 2. Molded bars and coated biscuits are kept at 20°C for one week and then moved to insulated storage cabinets at 15°C, 20°C and 23°C.

[094] It is desirable to avoid the formation of strong bloom, because the consumer reacts by rejecting the product with bloom as a weak product of inferior quality. Every week, all products are evaluated for visible bloom by a trained panel of experts and, when strong visible bloom is evaluated, the number of days is noted as a result of the shelf life. The results are shown in Table 3, which shows the shelf life of the different compounds before the appearance of strong bloom. Table 3 Application Storage Compounds (days before strong bloom) I II III IV V VI Molded bars 15°C > 305 > 305 > 305 250 > 305 255 20°C > 305 > 305 > 305 > 305 > 305 > 305 23°C > 305 > 305 > 305 > 305 > 305 > 305 Coated biscuits 15°C > 305 > 305 > 305 28 56 32 20°C > 305 > 305 > 305 238 > 305 235 23°C > 305 > 305 > 305 > 305 > 305 > 305 Petition 870260048261, dated 05 / 20 / 2026, page 31 / 45 21 / 29

[095] Compounds IV, V, and VI have more than twice the cocoa butter content in their fat phase compared to compounds I, II, and III. It is known that more than 4 to 6% by weight of cocoa butter in a compound's fat composition significantly decreases bloom stability, especially at lower storage temperatures, such as at or below 20°C. Table 3 shows exactly this well-known phenomenon, as it is observed that compounds I, II, and III (the three fat compositions with only 4.7% by weight of cocoa butter) all have very long bloom stability at all storage temperatures. If this is compared with the three compounds made with a cocoa butter content of 10.4% (compounds IV, V, and VI), a significant difference in bloom stability, for example, at 15°C storage, is observed for the coated biscuits and molded bars.

[096] The compound based on the B fat blend with a high cocoa butter content (compound V) shows significantly longer bloom stability than the reference fat blends A and C (compound IV and VI) for bars molded at 15°C.

[097] When stored at 20°C, the same trend can be observed for coated biscuits. It is believed that the reason for this large difference in bloom stability between the different fat blends is a co-crystallization between OStO and the symmetrical triglycerides in cocoa butter. This co-crystallization will inhibit the symmetrical triglycerides in cocoa butter from recrystallizing at lower temperatures. Fat blend B has more than four times the amount of OStO compared to the two reference fat blends A and C. Adding more cocoa butter to the recipe in Table 2 will necessitate adding an even greater amount of OstO. It is expected that at the 10.4% cocoa butter level, a greater addition of Petition 870260048261, dated 05 / 20 / 2026, pp. 32 / 45 22 / 29 OStO would have improved bloom stability even further. The amount of OStO added may therefore be a trade-off between the required bloom stability and the amount of cocoa butter needed in the recipe.

[098] The invention is further described in the following non-limiting items. 1. A fat composition comprising at least 50% by weight of saturated fatty acids (Sat), and in which the fat composition: a) 0 to 25% by weight are C4-C14 fatty acids, b) 0 to 5% by weight are trans unsaturated fatty acids, c) 0 to 20% by weight are triunsaturated triglycerides (SatSatSat), d) 1 to 20% by weight are symmetrical OStO triglycerides, (e) 45 to 99% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and f) the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.7. 2. The fat composition according to item 1, in which at least 60% by weight are saturated fatty acids. 3. The fat composition conforms to any of the preceding items, in which at least 70% by weight are saturated fatty acids. 4. The fat composition conforms to any of the preceding items, in which at least 80% by weight are saturated fatty acids. 5. The fat composition conforms to any of the preceding items, in which at least 90% by weight are saturated fatty acids. 6. The fat composition according to any of the previous items, where 0 to 20% by weight are C4-C14 fatty acids. 7. The fat composition according to any of the previous items, where 0 to 10% by weight are C4-C14 fatty acids. Petition 870260048261, dated 05 / 20 / 2026, pp. 33 / 45 23 / 29 8. The fat composition according to any of the previous items, where 0 to 5% by weight are C4-C14 fatty acids. 9. The fat composition according to any of the previous items, where 0.5 to 25% by weight are C4-C14 fatty acids. 10. The fat composition, according to any of the previous items, in which 0.5 to 20% by weight are C4-C14 fatty acids. 11. The fat composition according to any of the previous items, where 0.5 to 10% by weight are C4-C14 fatty acids. 12. The fat composition according to any of the previous items, where 0.5 to 5% by weight are C4-C14 fatty acids. 13. The fat composition according to any of the previous items, where 1 to 10% by weight are C4-C14 fatty acids. 14. The fat composition according to any of the previous items, where 1 to 5% by weight are C4-C14 fatty acids. 15. The fat composition according to any of the previous items, where 1.5 to 4% by weight are C4-C14 fatty acids. 16. The fat composition according to any of the previous items, where 1.5 to 3% by weight are C4-C14 fatty acids. 17. The fat composition according to any of the previous items, where 2 to 3% by weight are C4-C14 fatty acids. 18. The fat composition according to any of the previous items where 0 to 4% by weight are trans unsaturated fatty acids. 19. The fat composition according to any of the previous items, where 0 to 3% by weight are trans unsaturated fatty acids. 20. The fat composition according to any of the previous items, where 0 to 2% by weight are trans unsaturated fatty acids. 21. The fat composition according to any of the items Petition 870260048261, dated 05 / 20 / 2026, pages 34 / 45 24 / 29 previous, in which 0.2 to 4% by weight are trans unsaturated fatty acids. 22. The fat composition according to any of the previous items, wherein 0.2 to 3% by weight are trans unsaturated fatty acids. 23. The fat composition according to any of the previous items, wherein 0.2 to 2% by weight are trans unsaturated fatty acids. 24. The fat composition according to any of the previous items, where 0 to 15% by weight are triunsaturated triglycerides. 25. The fat composition according to any of the previous items, where 0 to 10% by weight are triunsaturated triglycerides. 26. The fat composition according to any of the previous items, where 0 to 8% by weight are triunsaturated triglycerides. 27. The fat composition according to any of the previous items, where 0.5 to 15% by weight are triunsaturated triglycerides. 28. The fat composition according to any of the previous items, where 0.5 to 10% by weight are triunsaturated triglycerides. 29. The fat composition according to any of the previous items, where 0.5 to 8% by weight are triunsaturated triglycerides. 30. The fat composition according to any of the previous items, where 2 to 10% by weight are triunsaturated triglycerides. 31. The fat composition according to any of the previous items, where 5 to 10% by weight are triunsaturated triglycerides. 32. The fat composition according to any of the previous items, wherein 1 to 15% by weight are symmetrical OStO triglycerides. 33. The fat composition according to any of the previous items, wherein 1 to 10% by weight are symmetrical OStO triglycerides. 34. The fat composition according to any of the previous items, where 1 to 8% by weight are symmetrical OStO triglycerides. Petition 870260048261, dated 05 / 20 / 2026, pages 35 / 45 25 / 29 35. The fat composition according to any of the previous items, wherein 1 to 5% by weight are symmetrical OStO triglycerides. 36. The fat composition according to any of the previous items, wherein 1 to 4% by weight are symmetrical OStO triglycerides. 37. The fat composition according to any of the previous items, wherein 1 to 3% by weight are symmetrical OStO triglycerides. 38. The fat composition according to any of the previous items, wherein 1 to 2% by weight are symmetrical OStO triglycerides. 39. The fat composition according to any of the previous items, wherein 2 to 15% by weight are symmetrical OStO triglycerides. 40. The fat composition according to any of the previous items, wherein 3 to 15% by weight are symmetrical OStO triglycerides. 41. The fat composition according to any of the previous items, wherein 4 to 15% by weight are symmetrical OStO triglycerides. 42. The fat composition according to any of the previous items, wherein 5 to 15% by weight are symmetrical OStO triglycerides. 43. The fat composition according to any of the previous items, wherein 2 to 10% by weight are symmetrical OStO triglycerides. 44. The fat composition according to any of the previous items, wherein 5 to 10% by weight are symmetrical OStO triglycerides. 45. The fat composition according to any of the preceding items, wherein 45 to 90% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 46. ​​Fat composition according to any of the above items, where 45 to 80% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 47. The fat composition according to any of the items Petition 870260048261, dated 05 / 20 / 2026, pp. 36 / 45 26 / 29 previous, where 45 to 75% by weight are Sat2U triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 48. The fat composition according to any of the above items, where 45 to 70% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 49. The fat composition according to any of the above items, where 50 to 90% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 50. The fat composition according to any of the above items, where 50 to 85% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 51. The fat composition according to any of the above items, where 50 to 80% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 52. The fat composition according to any of the above items, where 50 to 75% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 53. The fat composition according to any of the above items, where 50 to 60% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. 54. The fat composition according to any of the above items, where the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.8. 55. The fat composition according to any of the above items, where the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.0. 56. The fat composition according to any of the items Petition 870260048261, dated 05 / 20 / 2026, pp. 37 / 45 27 / 29 above, where the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.2. 57. The fat composition according to any of the above items, where the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.5. 58. The fat composition according to any of the above items, where the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.8. 59. The fat composition according to any of the above items, where in the fat composition: a) 2 to 3% by weight are C4-C14 fatty acids, b) 0.2 to 1% by weight are trans unsaturated fatty acids, c) 5 to 10% by weight are triunsaturated triglycerides (SatSatSat), d) 1 to 2% by weight are symmetrical OStO triglycerides, (e) 50 to 60% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and f) the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.8. 60. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 30% by weight or less of the total fat content. 61. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 20% by weight or less of the total fat content. 62. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 15% by weight or less of the total fat content. Petition 870260048261, dated 05 / 20 / 2026, pp. 38 / 45 28 / 29 63. The fat composition according to any of the above items, where the fat composition comprises milk fat in an amount of 10% by weight or less of the total fat content. 64. A compound comprising a fat mixture comprising cocoa butter and the fat composition according to any one of items 1 to 63, wherein the compound comprises 20 to 50% by weight of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition. 65. The compound according to item 64, wherein the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition. 66. The compound according to item 64, wherein the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition. 67. The compound according to item 64, wherein the compound comprises 20 to 40% by weight of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% of the fat composition. 68. The compound according to item 67, wherein the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition. 69. The compound according to item 67, wherein the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition. 70. The compound according to any of items 64 to 69, where the compound is a coating compound or a chocolate-like compound. Petition 870260048261, dated 05 / 20 / 2026, pp. 39 / 45 29 / 29 71. Use of a fat composition in accordance with any of items 1 to 63 for the manufacture of a processed food product for human consumption. 72. Use of a fat composition according to any of items 1 to 63 as an ingredient in a confectionery product. 73. Use of a fat composition according to any of items 1 to 63 as an ingredient in coating compounds for a confectionery product. 74. Use of a fat composition according to any of items 1 to 63 as an ingredient in a chocolate-like product.

Claims

1. Fat composition, characterized in that it comprises at least 50% by weight of saturated fatty acids (Sat), and in which in the fat composition: a) 0 to 25% by weight are C4-C14 fatty acids, b) 0 to 5% by weight are trans unsaturated fatty acids, c) 0 to 20% by weight are triunsaturated triglycerides (SatSatSat), d) 1 to 20% by weight are symmetrical OStO triglycerides, e) 45 to 99% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and f) the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.

7.

2. Fat composition according to claim 1, characterized in that at least 60% by weight, such as at least 70% by weight, such as at least 80% by weight or such as at least 90% by weight are saturated fatty acids.

3. Fat composition according to claim 1 or 2, characterized in that 0 to 20% by weight are C4-C14 fatty acids, such as 0 to 10% by weight, such as 0 to 5% by weight or such as 0.5 to 25% by weight, such as 0.5 to 20% by weight, such as 0.5 to 10% by weight, such as 0.5 to 5% by weight or such as 1 to 10% by weight, such as 1 to 5% by weight or such as 1.5 to 4% by weight, such as 1.5 to 3% by weight or such as 2 to 3% by weight are C4-C14 fatty acids.

4. Fat composition according to any one of claims 1 to 3, characterized in that 0 to 4% by weight are trans unsaturated fatty acids, such as 0 to 3% by weight, such as 0 to 2% by weight or such as 0.2 to 4% by weight, such as 0.2 to 3% by weight, such as 0.2 to 2% by weight Petition 870260048261, dated 20 / 05 / 2026, p. 41 / 45 2 / 4 are trans unsaturated fatty acids.

5. Fat composition according to any one of claims 1 to 4, characterized in that 0 to 15% by weight are triunsaturated triglycerides, such as 0 to 10% by weight, such as 0 to 8% by weight or such as 0.5 to 15% by weight, such as 0.5 to 10% by weight, such as 0.5 to 8% by weight or such as 2 to 10% by weight or such as 5 to 10% by weight are triunsaturated triglycerides.

6. Fat composition according to any one of claims 1 to 5, characterized in that 1 to 15% by weight are symmetrical OStO triglycerides, such as 1 to 10% by weight, such as 1 to 8% by weight, such as 1 to 5% by weight, such as 1 to 4% by weight, such as 1 to 3% by weight, such as 1 to 2% by weight or such as 2 to 15% by weight, such as 3 to 15% by weight, such as 4 to 15% by weight, such as 5 to 15% by weight or such as 2 to 10% by weight, such as 5 to 10% by weight are symmetrical OStO triglycerides.

7. Fat composition according to any one of claims 1 to 6, characterized in that 45 to 90% by weight are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO, such as 45 to 80% by weight, such as 45 to 75% by weight, such as 45 to 70% by weight or such as 50 to 90% by weight, such as 50 to 85% by weight, such as 50 to 80% by weight, such as 50 to 75% by weight or such as 50 to 60% by weight are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

8. Fat composition according to any one of claims 1 to 7, characterized in that the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 0.8, such as at least 1.0, such as at least 1.2, such as at least 1.5 or such as at least 1.

8.

9. Fat composition according to any one of claims 1 to 8, characterized in that the fat composition: Petition 870260048261, dated 05 / 20 / 2026, p. 42 / 45 3 / 4 a) 2 to 3% by weight are C4-C14 fatty acids, b) 0.2 to 1% by weight are trans unsaturated fatty acids, c) 5 to 10% by weight are triunsaturated triglycerides (SatSatSat), d) 1 to 2% by weight are symmetrical OStO triglycerides, e) 50 to 60% by weight are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, ef) the ratio (StStO + PPO + StPO + PStO) / (StOSt + POP + POSt) is at least 1.

8.

10. Compound, characterized in that it comprises a fat mixture comprising cocoa butter and the fat composition defined in any one of claims 1 to 9, wherein the compound comprises 20 to 50% by weight of the fat mixture and wherein the fat mixture comprises 1 to 20%, such as 1 to 15%, such as 5 to 15% of cocoa butter, and 80 to 99%, such as 85 to 99%, such as 85 to 95% of the fat composition.

11. Compound according to claim 10, characterized in that the compound comprises 20 to 40% by weight of the fat mixture and in that the fat mixture comprises 1 to 20%, such as 1 to 15%, such as 5 to 15% of cocoa butter and 80 to 99%, such as 85 to 99%, such as 85 to 95% of the fat composition.

12. Compound according to claim 10 or 11, characterized in that the compound is a coating compound or a chocolate-like compound.

13. Use of a fat composition defined in any one of claims 1 to 9, characterized in that it is for the manufacture of a processed food product for human consumption.

14. Use of a fat composition defined in any of claims 1 to 9, characterized by being an ingredient in a confectionery product.

15. Use of a fat composition defined in any one of claims 1 to 9, characterized in that it is used as an ingredient in coating compounds for a confectionery product.

16. Use of a fat composition defined in any of claims 1 to 9, characterized in that it is used as an ingredient in a chocolate-like product.