Cocoa butter tolerant fat composition

Abstract

Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides and Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO. The ratio between asymmetrical di-saturated triglycerides and symmetrical di-saturated triglycerides of the fat composition is at least 0.7. Also disclosed are compounds comprising such a fat composition and the use of such a fat composition in the manufacture of compounds and chocolate-like products, especially for human consumption.

Description

Technical Field

[0001] 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 ratio between asymmetrical di-saturated triglycerides and symmetrical di-saturated triglycerides of the composition is at least 0.7. The present invention also relates to a compound comprising such a fat composition and the use of such a fat composition in the manufacture of a compound and a chocolate-like product. Background Art

[0002] When manufacturing confectionery products such as chocolate or chocolate-like products, it is very important to produce a product with good bloom stability, good shape stability while maintaining the characteristic chocolate melt and flavor.

[0003] Cocoa butter (CB) is a well-known ingredient in confectionery products. The main part of triglycerides in cocoa butter is of symmetrical SatUSat type (Sat is saturated fatty acid, U is unsaturated fatty acid) 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)).

[0004] Cocoa butter equivalents (CBE) can be used to replace part of the cocoa butter in the chocolate recipe. The production of CBE is based on a fat part containing the same triglycerides as CB, such as palm oil, shea butter, illipe, etc. By doing so, beneficial properties can be achieved that cannot be achieved using only cocoa butter (CB), such as the property of improved bloom stability. Some standard CBEs already exist on the market. Unfortunately, CBE-based compounds can contain high cocoa butter tolerance and lower costs, but at the same time have a much more complicated production line, because CBE requires a tempering process and a longer cooling channel, which may mean a new production line, higher costs and a less efficient production line.

[0005] Alternatively, cocoa butter replacers (CBR) or cocoa butter substitutes (CBS) may be used. Both CBR and CBS have limited compatibility with cocoa butter; however, they are also non-tempering solutions, i.e., no tempering process is required to produce a stable complex.

[0006] CBS can usually be mixed with less than 5% CB (or CBE), while CBR can usually be mixed with less than 10% CB (or CBE). However, the compound industry needs cocoa to obtain chocolate flavor, and the compromise so far has been to use cocoa powder with a low cocoa butter content (about 10% to 12% CB by weight present in the cocoa powder) in order to be able to add cocoa to compound products to obtain chocolate flavor.

[0007] WO2017179455 addresses some of the problems of providing an oil or fat for non-tempered chocolate that enables cocoa butter to be blended in high concentrations. However, WO2017179455 discloses a need for lauric acid non-tempered chocolate. It also discloses adding USatU type triglycerides to lauric hard butter in appropriate amounts. In this way, it becomes possible to blend cocoa butter in high concentrations into chocolate prepared using lauric hard butter.

[0008] From the above, it seems that there is a need for a fat composition that maintains a recognizable cocoa butter melt profile, does not have a waxy taste, and has good bloom stability. Preferably, bloom stability is also present at lower temperatures, so that the resulting compound can be stored at lower temperatures or transported at lower temperatures without blooming, i.e., bloom resistance is achieved at a storage temperature relatively lower than normal temperature.

[0009] It is therefore a primary object of the present invention to provide a fat composition which provides good bloom stability at relatively low temperatures, for example at 20°C or lower.

[0010] Another object is to provide a higher CB tolerance fat composition without waxy taste. Summary of the invention

[0011] The present invention relates to a fat composition comprising at least 50% by weight of saturated (Sat) fatty acids, and wherein in the fat composition:

[0012] a) 0 to 25% by weight of C4-C14 fatty acids,

[0013] b) 0 to 5% by weight of trans-unsaturated fatty acids,

[0014] c) 0 to 20% by weight of trisaturated triglycerides (SatSatSat),

[0015] d) 1 to 20% by weight of symmetrical OStO triglycerides,

[0016] e) 45 to 99 wt. % of Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and

[0017] f) the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 0.7.

[0018] Thus, the present invention relates to CBRs in which the CB tolerance is increased by the addition of OStO. Thus, it is possible to add more cocoa powder or even a small amount of cocoa liquor or cocoa butter to the complex composition and thus achieve a more chocolate-like melt and flavor without compromising on too short bloom stability, especially at lower storage temperatures, for example at temperatures at or below 20°C.

[0019] The fat composition of the present invention exhibits a relatively high cocoa butter tolerance while simultaneously maintaining discernible cocoa butter melting. Furthermore, the fat composition of the present invention does not have a waxy taste and furthermore, the fat composition of the present invention exhibits an improved bloom stability of the resulting composite product.

[0020] Higher cocoa butter tolerance will also allow production to be more flexible with regard to cleaning procedures between compound production and chocolate production.

[0021] The present invention also relates to a complex comprising a fat mixture containing cocoa butter and a fat composition according to the present disclosure, wherein the complex 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% of the fat composition.

[0022] Also disclosed herein is the use of the fat composition for the manufacture of processed food products for human consumption, as well as the use as an ingredient in confectionery products, as an ingredient in a sugar coating compound for confectionery products, and / or as an ingredient in chocolate-like products.

[0023] definition

[0024] In the context of the present invention, unless defined elsewhere in this specification, the following terms are meant to include the following.

[0025] Saturated fatty acids (Sat) are chains of carbon atoms connected by single bonds in which the largest number of hydrogen atoms are attached to each carbon atom in the chain. Unsaturated fatty acids are chains of carbon atoms connected by single bonds and different numbers of double bonds, which do not have their full share of hydrogen atoms attached. Unsaturated acids can exist in two forms (cis and trans). Double bonds can show one of two possible configurations: trans or cis. In the trans configuration (trans unsaturated fatty acids), the carbon chain extends from the opposite side of the double bond, and in the cis configuration (cis unsaturated fatty acids), the carbon chain extends from the same side of the double bond. Trans unsaturated fatty acids are straighter molecules. Cis unsaturated fatty acids are crooked molecules.

[0026] Trisaturated triglycerides are triglycerides comprising three identical or different fatty acids, wherein all three fatty acids are saturated fatty acids.

[0027] By using the nomenclature CX it is meant 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, and a C4 fatty acid has 4 carbon atoms.

[0028] By using the nomenclature CX:Y it is meant 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.

[0029] The ratio of StStO+PPO+StPO+PStO to StOSt+POP+POSt means the total weight (sum) of StStO+PPO+StPO+PStO divided by the total weight (sum) of StOSt+POP+POSt, that is, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt).

[0030] The ratio can be measured / calculated in the composition. The ratio of StStO+PPO+StPO+PStO to StOSt+POP+POSt means the weight of StStO+PPO+StPO+PStO-triglyceride divided by the weight of StOSt+POP+POSt-triglyceride, wherein 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 carbon 10, counting from the carbonyl group). StStO / PPO / StPO / PStO is an asymmetric di-saturated triglyceride, wherein saturated fatty acids (here palmitic acid and / or stearic acid) occupy the sn1 and sn2 positions, and unsaturated fatty acids (here oleic acid) occupy the sn3 position; or saturated fatty acids (here palmitic acid and / or stearic acid) occupy the sn2 and sn3 positions, and unsaturated fatty acids (here oleic acid) occupy the sn1 position. StOSt / POP / POSt are symmetrical disaturated triglycerides, in which saturated fatty acids (here palmitic acid and / or stearic acid) occupy the sn1 and sn3 positions and an unsaturated fatty acid (here oleic acid) occupies the sn2 position.

[0031] Sn1 / sn2 / sn3:

[0032]

[0033] Typically, triglycerides use the "sn" notation, which stands for stereospecific numbering. In a Fischer projection of a natural L-glycerol derivative, the secondary hydroxyl group is shown to the left of C-2; the carbon atom above it then becomes C-1, and the one below becomes C-3. The prefix "sn" is placed before the stem name of the compound.

[0034] OStO means a symmetrical diunsaturated triglyceride in which unsaturated fatty acids (here oleic acid) occupy the sn1 and sn3 positions and a saturated fatty acid (here stearic acid) occupies the sn2 position.

[0035] As used herein, "wt%" refers to percentage by weight, i.e., wt%, wt.% or wt.-%. For example, at least 50 wt% saturated fatty acids means that at least 50 wt% of the total weight of fatty acids in the fat composition comes from saturated fatty acids, and 1 wt% to 20 wt% symmetric OStO triglycerides means that 1 wt% to 20 wt% of the total weight of triglycerides in the fat composition comes from symmetric OStO triglycerides. The weights given in the fat composition are calculated based on a composition comprising about 100% triglycerides, however, compositions containing up to 10 wt% of minor components such as free fatty acids, monoglycerides and / or diglycerides may also be included. In addition, the fat composition may contain up to 30 wt% of added milk fat, which is not taken into account in the calculations herein.

[0036] 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." For example, in the above context, "up to 10 wt. % monoglycerides and / or diglycerides" is therefore intended to mean "up to 10 wt. % monoglycerides," "up to 10 wt. % diglycerides," or "up to 10 wt. % (total) monoglycerides and diglycerides."

[0037] The terms "about," "approximately," or "approximately" are meant to represent, for example, measurement uncertainties commonly experienced in the art, which may be on the order of, for example, + / -1%, + / -2%, + / -5%, + / -10%, etc.

[0038] As used herein, "cocoa butter substitute" (CBR) is intended to mean an edible fat having a triglyceride composition significantly different from cocoa butter. It is possible to have cocoa butter substitutes ranging from high to low and even without trans fatty acids in their triglyceride composition. Cocoa butter substitutes are miscible with cocoa butter only in moderate to small ratios. In addition, compared to chocolate, compounds based on cocoa butter substitutes do not need to be subjected to treatment at different temperatures (called tempering) before molding, coating or enrobe to obtain a final product with an acceptable shelf life.

[0039] As used herein, "edible" or "human consumption" is something suitable for use as food or as part of a food product, such as a dairy product or a confectionery product.

[0040] For products and methods in the field of confectionery, reference is made to "Chocolate, Cocoa and Confectionery", BW Minifie, Aspen Publishers Inc., Edition 3.1999.

[0041] Food products are products for human consumption. An important group of products are those in which cocoa butter and cocoa butter-like fats are used.

[0042] Compound means a product made from a combination of cocoa butter and (vegetable) fats. Compounds may also contain milk fat in varying amounts. Since they use cheaper hard vegetable fats instead of more expensive cocoa butter, they are used as a low-cost alternative to real chocolate. When used as a glaze for sweets or candies, they may also be called "compound glaze" or "chocolate-flavored glaze."

[0043] A chocolate-like product means a product that is at least experienced by the consumer as chocolate or as a confectionery product that has sensory attributes in common with chocolate, such as, for example, melting appearance, flavor, etc. Some chocolates contain cocoa butter, usually in large amounts, wherein some chocolate-like products may be produced with small amounts or even without cocoa butter, for example, by replacing cocoa butter with cocoa butter equivalents, cocoa butter substitutes, etc. In addition, many chocolates or chocolate-like products contain cocoa powder or cocoa mass, although some chocolates or chocolate-like products, such as typical white chocolate, may 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 various restrictions on the products that can be sold as chocolate.

[0044] The terms “comprising” or “including” should be interpreted as indicating the presence of stated parts, steps, features or components, but not excluding the presence of one or more additional parts, steps, features or components.

[0045] "A compound comprising a fat mixture containing cocoa butter and a fat composition, wherein the compound comprises, for example, 20% to 50% by weight of a fat mixture and wherein the fat mixture comprises, for example, 1% to 20% cocoa butter and 80% to 99% of a fat composition" means that the compound comprises 20% to 50% by weight of a fat mixture and that 1% to 20% of the total weight of the fat mixture comes from cocoa butter and the remainder of the fat mixture comes from the fat composition. An example could be that the compound comprises 30% by weight of a fat mixture, of which 8% is fat from cocoa butter, meaning that the remainder of the fat mixture, i.e. 92%, is the fat composition, for a total of 100%. Included in the fat composition may also be milk fat, and thus the fat mixture may also comprise milk fat.

[0046] As used herein, the term "triglyceride" can be used interchangeably with the term "triacylglyceride" and should be understood as an ester derived from glycerol and three fatty acids. "Triglyceride" can be abbreviated as TG or TAG. A single triglyceride molecule with a specific molecular formula is of plant origin or non-plant origin. Some triglycerides, such as, for example, StOSt-triglycerides, can be obtained from both plant and / or non-plant sources. Therefore, the fat phase containing StOSt-triglycerides can contain StOSt-triglycerides obtained only from plant sources, or StOSt-triglycerides obtained only from non-plant sources, or a combination thereof, i.e., the fat phase can contain some StOSt-triglyceride molecules obtained from plant sources and some StOSt-triglyceride molecules obtained from non-plant sources.

[0047] As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise specified. As used herein, the term "vegetable" is to be understood as being derived from a plant that retains its original chemical structure / composition. Thus, a vegetable fat or vegetable triglyceride is still to be understood as a vegetable fat or vegetable triglyceride after fractionation, etc., as long as the chemical structure of the fat component or triglyceride is not changed. For example, when a vegetable triglyceride is transesterified, it is no longer to be understood as a vegetable triglyceride in this context.

[0048] Similarly, when used herein, the term "non-vegetable" in the context of "non-vegetable triglycerides" or "non-vegetable fats" is intended to mean obtained from sources other than natural vegetable oils or fractions thereof, or obtained after interesterification. Examples of non-vegetable triglycerides may be, for example but not limited to, triglycerides obtained from animal fats and / or interesterification.

[0049] As used herein, the term "single cell oil" shall mean oil from an oleaginous microorganism, which is a species of yeast, mold (fungus), bacteria or microalgae. These single cell oils are produced in cells in the stationary growth phase under specific growth conditions (e.g., under nitrogen limitation and simultaneously excessive carbon sources). Examples of oleaginous microorganisms include, but are not limited to, fungi-Mucor and Mortierella (different species, such as M.alpina); oleaginous yeast-Yarrowia lipolytica; algae-Schizochytrium, Nannochloropsis, Chlorella (different species); Dinoflagellate microalgae-Crypthecodinium cohnii; marine bacteria-Shewanella.

[0050] In the present context, the term "bloom resistance" refers to the property of chocolate to resist bloom formation. Thus, in the present context, increasing or improving bloom resistance in chocolate means that the chocolate has a higher resistance to bloom, which can be observed as a white / grey fat layer on the surface. DETAILED DESCRIPTION

[0051] When describing the following embodiments, the present invention contemplates all possible combinations and permutations of the below described embodiments with aspects disclosed above.

[0052] The present invention relates to a fat composition comprising saturated fatty acids, 0 to 25% by weight of C4-C14 fatty acids, 0 to 5% by weight of trans-unsaturated fatty acids, 0 to 20% by weight of trisaturated triglycerides, 1 to 20% by weight of symmetric OStO triglycerides, 45 to 99% by weight of Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and a ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) of at least 0.7.

[0053] The fat composition may contain up to 10% by weight of minor components such as free fatty acids, monoglycerides and / or diglycerides. The weights given in the fat composition are calculated based on a composition containing about 100% triglycerides, however, compositions containing up to 10% by weight of monoglycerides and / or diglycerides may also be included.

[0054] In one or more embodiments, the fat composition does not include any milk fat.

[0055] In one or more embodiments, the fat composition may further comprise milk fat. In one embodiment, the content of milk fat is 30 wt % or less of the total fat content, such as 20 wt % or less of the total fat content, such as 15 wt % or less of the total fat content, such as 10 wt % or less of the total fat content. In one embodiment, the content of milk fat is 0 wt % to 20 wt % of the total fat content, such as 0 wt % to 15 wt % of the total fat content, such as 0 wt % to 10 wt % of the total fat content, such as 0 wt % to 5 wt % of the total fat content.

[0056] In one or more embodiments, at least 60 wt% are saturated acids, such as at least 70 wt% are saturated acids, such as at least 80 wt% are saturated acids, or such as at least 90 wt% are saturated acids.

[0057] In one or more embodiments, at least 55 wt% are saturated acids, such as at least 65 wt% are saturated acids, such as at least 75 wt% are saturated acids, or such as at least 85 wt% are saturated acids.

[0058] In one or more embodiments, 0% to 20% by weight are C4-C14 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.

[0059] Using higher amounts of lauric fatty acid (C12:0) has the disadvantage of lower cocoa butter tolerance and the risk of a possible soapy taste.

[0060] In one or more embodiments, 0.5 wt% to 25 wt% are C4-C14 fatty acids, such as 0.5 wt% to 20 wt% are C4-C14 fatty acids, such as 0.5 wt% to 10 wt% are C4-C14 fatty acids, or such as 0.5 wt% to 5 wt% are C4-C14 fatty acids.

[0061] In one or more embodiments, 1 wt% to 10 wt% are C4-C14 fatty acids, for example 1 wt% to 5 wt% are C4-C14 fatty acids, for example 1.5 wt% to 4 wt% are C4-C14 fatty acids, or for example 1.5 wt% to 3 wt% are C4-C14 fatty acids.

[0062] In one or more embodiments, 2 wt% to 3 wt% are C4-C14 fatty acids.

[0063] 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.

[0064] In one or more embodiments, 0.2 wt% to 4 wt% are trans-unsaturated fatty acids, such as 0.2 wt% to 3 wt% are trans-unsaturated fatty acids, or such as 0.2 wt% to 2 wt% are trans-unsaturated fatty acids.

[0065] In one or more embodiments, 0.2 wt% to 2.0 wt% are trans-unsaturated fatty acids.

[0066] In one or more embodiments, 0.2 wt% to 1.0 wt% are trans-unsaturated fatty acids.

[0067] In one or more embodiments, 0% to 15% by weight are trisaturated triglycerides, such as 0% to 10% by weight are trisaturated triglycerides, or such as 0% to 8% by weight are trisaturated triglycerides.

[0068] In one or more embodiments, 0.5 wt% to 15 wt% are trisaturated triglycerides, such as 0.5 wt% to 10 wt% are trisaturated triglycerides, or such as 0.5 wt% to 8 wt% are trisaturated triglycerides.

[0069] In one or more embodiments, 2% to 10% by weight are trisaturated triglycerides.

[0070] In one or more embodiments, 5% to 10% by weight are trisaturated triglycerides.

[0071] In one or more embodiments, 1 wt% to 15 wt% are symmetrical OStO triglycerides, such as 1 wt% to 10 wt% are symmetrical OStO triglycerides, such as 1 wt% to 8 wt% are symmetrical OStO triglycerides, such as 1 wt% to 5 wt% are symmetrical OStO triglycerides, such as 1 wt% to 4 wt% are symmetrical OStO triglycerides, such as 1 wt% to 3 wt% are symmetrical OStO triglycerides, or such as 1 wt% to 2 wt% are symmetrical OStO triglycerides.

[0072] In one or more embodiments, 2 wt% to 15 wt% are symmetric OStO triglycerides, such as 3 wt% to 15 wt% are symmetric OStO triglycerides, such as 4 wt% to 15 wt% are symmetric OStO triglycerides, or such as 5 wt% to 15 wt% are symmetric OStO triglycerides.

[0073] In one or more embodiments, 2 wt% to 10 wt% are symmetric OStO triglycerides.

[0074] In one or more embodiments, 5 to 10 wt% are symmetric OStO triglycerides.

[0075] From the examples it is shown that for moulded bars at 15°C the complex based on fat blend B with a high cocoa butter content (complex V) shows a significantly longer bloom stability than the reference fat blends A and C (complexes IV and VI).

[0076] The same trend can be seen for the coated biscuits upon storage at 20°C. It is believed that the reason for this huge difference in bloom stability between the different fat blends is the co-crystallization between OStO and symmetric triglycerides in cocoa butter. This co-crystallization will inhibit the recrystallization of symmetric triglycerides in cocoa butter at lower temperatures. Fat blend B has more than four times the amount of OStO when compared to the amount of OStO of the two reference fat blends A and C. Adding more cocoa butter to the recipe of Table 2 in the examples would necessitate the addition of even greater amounts of OStO. It is expected that at 10.4% cocoa butter level, more OStO addition would improve bloom stability even more. Therefore, the amount of OStO added may be a compromise between the desired bloom stability and the amount of cocoa butter required in the recipe.

[0077] In one or more embodiments, 45% to 90% by weight is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, for example, 45% to 80% by weight is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, for example, 45% to 75% by weight is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, or for example, 45% to 70% by weight is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0078] In one or more embodiments, 50 wt% to 90 wt% is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, for example, 50 wt% to 85 wt% is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, for example, 50 wt% to 80 wt% is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, or for example, 50 wt% to 75 wt% is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0079] It is preferred to have a Sat2O content relatively close to that found in standard chocolate compositions to try to ensure a similar good and quick melting and sensation as associated with chocolate.

[0080] In one or more embodiments, 50 wt% to 60 wt% is Sat2O triglyceride selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0081] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 0.8.

[0082] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.0.

[0083] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.2.

[0084] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.5.

[0085] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.8.

[0086] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is in the range of 0.7 to 10.

[0087] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is in the range of 1 to 5.

[0088] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is in the range of 1.5 to 5.

[0089] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is in the range of 1.5 to 3.

[0090] The present invention also relates to a compound comprising a fat mixture containing cocoa butter and a fat composition according to the present disclosure, 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% of the fat composition.

[0091] In one or more embodiments, the complex comprises 20% to 40% by weight of the fat mixture.

[0092] In one or more embodiments, the fat mixture comprises 1% to 15% cocoa butter and 85% to 99% fat composition.

[0093] In one or more embodiments, the fat mixture comprises 5% to 15% cocoa butter and 85% to 95% fat composition.

[0094] In one or more embodiments, the complex may also include vegetable fats and / or single cell oils in small amounts, such as up to 15% by weight.

[0095] When describing embodiments, not all possible combinations and permutations of 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 invention contemplates all possible combinations and permutations of the described embodiments.

[0096] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of protection.

[0097] Example

[0098] In the examples, isothermal storage at 15°C, 20°C, and 23°C was used as representative temperatures.

[0099] Three different fat compositions were blended. These are shown in Table 1.

[0100] Table 1

[0101]

[0102] *Analysis can be performed by any known method by commercial laboratories.

[0103] **The % amount of triglycerides (TAG) was determined using the AOCS Ce 5b-89 method which is a standard method for the determination of triglycerides in vegetable oils by HPLC.

[0104] The three different fat compositions from Table 1 were used to produce six different compounds with two different amounts of cocoa butter content. The six compounds are shown in Table 2.

[0105] Table 2

[0106]

[0107] *Note: Some of the fat content in the fat composition comes from cocoa powder.

[0108] For each mixture, after mixing all ingredients except lecithin and some fat from Table 2, the mixture was mixed on a Teddy mixer with a heating jacket to the consistency of almond paste (marcipan). Afterwards, each mixture was refined on a three-roll Bühler refiner to an average particle size of 20 microns. All six mixtures were dry chonced for three hours before the remaining fat was added, and then wet chonching (wetchonching) for three hours. Lecithin was added half an hour before completing choncing.

[0109] The compound was cooled to 45°C and used for coating biscuits and molded bars. Both coated biscuits and molded bars were cooled in a Blumen three-zone cooling tunnel for 30 minutes. The temperature was adjusted to 15°C in zones 1 and 3, and to 12°C in zone 2. The molded bars and coated biscuits were kept at 20°C for one week and then moved to 15°C, 20°C and 23°C cabinets for isothermal storage.

[0110] It is desirable to avoid the formation of strong blooms, as consumers react by rejecting bloomed products as low quality, inferior products. All products were assessed weekly by a trained panel of experts for visible blooming, and when strong visible blooming was assessed, the number of days was recorded as the shelf life result. The results are shown in Table 3, which shows the shelf life of different compounds before strong blooming occurs.

[0111] Table 3

[0112]

[0113] Compared to complex I, complex II and complex III, complex IV, complex V and complex VI have more than twice the cocoa butter content in their fat phase. More than 4% to 6% by weight of cocoa butter in the fat composition of the known complexes significantly reduces the blooming 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 complex I, complex II and complex III (three fat compositions with only 4.7% by weight of cocoa butter) have very long blooming stability at all storage temperatures. If it is compared with the three complexes (complex IV, complex V and complex VI) composed of 10.4% cocoa butter content, significant differences in blooming stability when stored at, for example, 15°C are observed for both coated biscuits and molded bars.

[0114] At 15°C, for moulded bars, the complex based on fat blend B with a high cocoa butter content (Complex V) shows significantly longer bloom stability than the reference fat blends A and C (Complex IV and Complex VI).

[0115] The same trend can be seen for the coated biscuits upon storage at 20°C. It is believed that the reason for this large difference in bloom stability between the different fat blends is the co-crystallization between OStO and symmetric triglycerides in cocoa butter. This co-crystallization will inhibit the recrystallization of symmetric triglycerides in cocoa butter at lower temperatures. Fat blend B has more than four times the amount of OStO when compared to the amount of OStO of the two reference fat blends A and C. Adding more cocoa butter to the recipe of Table 2 would necessitate the addition of even greater amounts of OstO. It is expected that at a cocoa butter level of 10.4%, more OStO addition would improve bloom stability even more. Therefore, the amount of OStO added may be a compromise between the desired bloom stability and the amount of cocoa butter required in the recipe.

[0116] The invention is further described in the following non-limiting items.

[0117] 1. A fat composition comprising at least 50% by weight saturated (Sat) fatty acids, and wherein in the fat composition:

[0118] a) 0 to 25% by weight of C4-C14 fatty acids,

[0119] b) 0 to 5% by weight of trans-unsaturated fatty acids,

[0120] c) 0 to 20% by weight of trisaturated triglycerides (SatSatSat),

[0121] d) 1 to 20% by weight of symmetrical OStO triglycerides,

[0122] e) 45 to 99 wt. % of Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and

[0123] f) the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 0.7.

[0124] 2. The fat composition according to item 1, wherein at least 60% by weight is saturated acid.

[0125] 3. The fat composition according to any of the preceding items, wherein at least 70% by weight are saturated acids.

[0126] 4. The fat composition according to any of the preceding items, wherein at least 80% by weight are saturated acids.

[0127] 5. The fat composition according to any of the preceding items, wherein at least 90% by weight are saturated acids.

[0128] 6. The fat composition according to any one of the preceding items, wherein 0 to 20 wt% are C4-C14 fatty acids.

[0129] 7. The fat composition according to any one of the preceding items, wherein 0 to 10 wt% are C4-C14 fatty acids.

[0130] 8. The fat composition according to any one of the preceding items, wherein 0 to 5 wt% are C4-C14 fatty acids.

[0131] 9. The fat composition according to any one of the preceding items, wherein 0.5 to 25 wt% are C4-C14 fatty acids.

[0132] 10. The fat composition according to any one of the preceding items, wherein 0.5 to 20 wt% are C4-C14 fatty acids.

[0133] 11. The fat composition according to any one of the preceding items, wherein 0.5 to 10 wt% are C4-C14 fatty acids.

[0134] 12. The fat composition according to any one of the preceding items, wherein 0.5 wt% to 5 wt% are C4-C14 fatty acids.

[0135] 13. The fat composition according to any one of the preceding items, wherein 1 to 10 wt% are C4-C14 fatty acids.

[0136] 14. The fat composition according to any one of the preceding items, wherein 1 to 5 wt% are C4-C14 fatty acids.

[0137] 15. The fat composition according to any of the preceding items, wherein 1.5 to 4 wt% are C4-C14 fatty acids.

[0138] 16. The fat composition according to any of the preceding items, wherein 1.5 to 3 wt% are C4-C14 fatty acids.

[0139] 17. The fat composition according to any of the preceding items, wherein 2 to 3 wt% are C4-C14 fatty acids.

[0140] 18. The fat composition according to any one of the preceding items, wherein 0 to 4 wt% are trans-unsaturated fatty acids.

[0141] 19. The fat composition according to any one of the preceding items, wherein 0 to 3 wt% are trans-unsaturated fatty acids.

[0142] 20. The fat composition according to any one of the preceding items, wherein 0 to 2 wt% are trans-unsaturated fatty acids.

[0143] 21. The fat composition according to any one of the preceding items, wherein 0.2 to 4 wt% are trans-unsaturated fatty acids.

[0144] 22. The fat composition according to any one of the preceding items, wherein 0.2 to 3 wt% are trans-unsaturated fatty acids.

[0145] 23. The fat composition according to any one of the preceding items, wherein 0.2 to 2 wt% are trans-unsaturated fatty acids.

[0146] 24. The fat composition according to any of the preceding items, wherein 0 to 15 wt% are trisaturated triglycerides.

[0147] 25. The fat composition according to any one of the preceding items, wherein 0 to 10 wt% are trisaturated triglycerides.

[0148] 26. The fat composition according to any of the preceding items, wherein 0 to 8 wt% are trisaturated triglycerides.

[0149] 27. The fat composition according to any of the preceding items, wherein 0.5 to 15 wt% are trisaturated triglycerides.

[0150] 28. The fat composition according to any of the preceding items, wherein 0.5 to 10 wt% are trisaturated triglycerides.

[0151] 29. The fat composition according to any of the preceding items, wherein 0.5 to 8 wt% are trisaturated triglycerides.

[0152] 30. The fat composition according to any of the preceding items, wherein 2 to 10 wt% are trisaturated triglycerides.

[0153] 31. The fat composition according to any of the preceding items, wherein 5 to 10 wt% are trisaturated triglycerides.

[0154] 32. The fat composition according to any of the preceding items, wherein 1 to 15 wt% are symmetric OStO triglycerides.

[0155] 33. The fat composition according to any of the preceding items, wherein 1 to 10 wt% are symmetric OStO triglycerides.

[0156] 34. The fat composition according to any of the preceding items, wherein 1 to 8 wt% are symmetric OStO triglycerides.

[0157] 35. The fat composition according to any of the preceding items, wherein 1 to 5 wt% are symmetric OStO triglycerides.

[0158] 36. The fat composition according to any of the preceding items, wherein 1 to 4 wt% are symmetric OStO triglycerides.

[0159] 37. The fat composition according to any of the preceding items, wherein 1 to 3 wt% are symmetric OStO triglycerides.

[0160] 38. The fat composition according to any of the preceding items, wherein 1 to 2 wt% are symmetric OStO triglycerides.

[0161] 39. The fat composition according to any of the preceding items, wherein 2 to 15 wt% are symmetric OStO triglycerides.

[0162] 40. The fat composition according to any of the preceding items, wherein 3 to 15 wt% are symmetric OStO triglycerides.

[0163] 41. The fat composition according to any of the preceding items, wherein 4 to 15 wt% are symmetric OStO triglycerides.

[0164] 42. The fat composition according to any of the preceding items, wherein 5 to 15 wt% are symmetric OStO triglycerides.

[0165] 43. The fat composition according to any of the preceding items, wherein 2 to 10 wt% are symmetric OStO triglycerides.

[0166] 44. The fat composition according to any of the preceding items, wherein 5 to 10 wt% are symmetric OStO triglycerides.

[0167] 45. The fat composition according to any of the preceding items, wherein 45 to 90 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0168] 46. ​​The fat composition according to any of the preceding items, wherein 45 to 80 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0169] 47. The fat composition according to any of the preceding items, wherein 45 to 75 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0170] 48. The fat composition according to any of the preceding items, wherein 45 to 70 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0171] 49. The fat composition according to any of the preceding items, wherein 50 to 90 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0172] 50. The fat composition according to any of the preceding items, wherein 50 to 85 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0173] 51. The fat composition according to any of the preceding items, wherein 50 to 80 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0174] 52. The fat composition according to any of the preceding items, wherein 50 to 75 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0175] 53. The fat composition according to any of the preceding items, wherein 50 to 60 wt% are Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO.

[0176] 54. The fat composition according to any of the preceding items, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 0.8.

[0177] 55. The fat composition according to any of the preceding items, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.0.

[0178] 56. The fat composition according to any of the preceding items, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.2.

[0179] 57. The fat composition according to any of the preceding items, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.5.

[0180] 58. The fat composition according to any of the preceding items, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.8.

[0181] 59. The fat composition according to any one of the preceding items, wherein in the fat composition:

[0182] a) 2 to 3% by weight of C4-C14 fatty acids,

[0183] b) 0.2% to 1% by weight of trans-unsaturated fatty acids,

[0184] c) 5 to 10% by weight of trisaturated triglycerides (SatSatSat),

[0185] d) 1 to 2% by weight of symmetrical OStO triglycerides,

[0186] e) 50 to 60 wt. % of Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and / or PStO, and

[0187] f) the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.8.

[0188] 60. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 30 wt% or less of the total fat content.

[0189] 61. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 20 wt% or less of the total fat content.

[0190] 62. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 15 wt% or less of the total fat content.

[0191] 63. The fat composition according to any of the preceding items, wherein the fat composition comprises milk fat in an amount of 10 wt% or less of the total fat content.

[0192] 64. A composite comprising a fat mixture containing cocoa butter and a fat composition according to any one of items 1 to 63, wherein the composite 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% of the fat composition.

[0193] 65. Complex according to item 64, wherein the fat mixture comprises from 1% to 15% cocoa butter and from 85% to 99% fat composition.

[0194] 66. Complex according to item 64, wherein the fat mixture comprises 5% to 15% cocoa butter and 85% to 95% fat composition.

[0195] 67. A complex according to item 64, wherein the complex 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% fat composition.

[0196] 68. Complex according to item 67, wherein the fat mixture comprises from 1% to 15% cocoa butter and from 85% to 99% fat composition.

[0197] 69. Complex according to item 67, wherein the fat mixture comprises 5% to 15% cocoa butter and 85% to 95% fat composition.

[0198] 70. The compound according to any one of items 64 to 69, wherein the compound is a sugar-coated compound or a chocolate-like compound.

[0199] 71. Use of the fat composition according to any one of items 1 to 63 for the manufacture of a processed food product for human consumption.

[0200] 72 Use of the fat composition according to any one of items 1 to 63 as an ingredient in a confectionery product.

[0201] 73. Use of the fat composition according to any one of items 1 to 63 as an ingredient in a glaze compound for a confectionery product.

[0202] 74. Use of the fat composition according to any one of items 1 to 63 as an ingredient in a chocolate-based product.

Claims

1. A fat composition comprising at least 50% by weight saturated (Sat) fatty acids, and wherein in the fat composition: a) 0 to 25% by weight of C4-C14 fatty acids, b) 0 to 5% by weight of trans-unsaturated fatty acids, c) 0 to 20% by weight of trisaturated triglycerides (SatSatSat), d) 1 to 20% by weight of symmetrical OStO triglycerides, e) 45 to 99 wt. % of 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 claim 1, wherein at least 60% by weight are saturated fatty acids.

3. The fat composition of claim 1, wherein at least 70% by weight are saturated fatty acids.

4. The fat composition of claim 1, wherein at least 80% by weight are saturated fatty acids.

5. The fat composition of claim 1, wherein at least 90% by weight is saturated fatty acids.

6. The fat composition according to any one of claims 1 to 5, wherein 0 to 20 wt% are C4-C14 fatty acids.

7. The fat composition according to any one of claims 1 to 5, wherein 0 to 10 wt% are C4-C14 fatty acids.

8. The fat composition according to any one of claims 1 to 5, wherein 0 to 5 wt% are C4-C14 fatty acids.

9. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 25 wt% are C4-C14 fatty acids.

10. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 20 wt% are C4-C14 fatty acids.

11. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 10 wt% are C4-C14 fatty acids.

12. The fat composition according to any one of claims 1 to 5, wherein 0.5 wt% to 5 wt% are C4-C14 fatty acids.

13. The fat composition according to any one of claims 1 to 5, wherein 1 to 10 wt% are C4-C14 fatty acids.

14. The fat composition according to any one of claims 1 to 5, wherein 1 to 5 wt% are C4-C14 fatty acids.

15. The fat composition according to any one of claims 1 to 5, wherein 1.5 to 4 wt% are C4-C14 fatty acids.

16. The fat composition according to any one of claims 1 to 5, wherein 1.5 to 3 wt% are C4-C14 fatty acids.

17. The fat composition according to any one of claims 1 to 5, wherein 2 to 3 wt% are C4-C14 fatty acids.

18. The fat composition according to any one of claims 1 to 5, wherein 0 to 4 wt% are trans-unsaturated fatty acids.

19. The fat composition according to any one of claims 1 to 5, wherein 0 to 3 wt% are trans-unsaturated fatty acids.

20. The fat composition according to any one of claims 1 to 5, wherein 0 to 2 wt% are trans-unsaturated fatty acids.

21. The fat composition according to any one of claims 1 to 5, wherein 0.2% to 4% by weight are trans-unsaturated fatty acids.

22. The fat composition according to any one of claims 1 to 5, wherein 0.2 to 3 wt% are trans-unsaturated fatty acids.

23. The fat composition according to any one of claims 1 to 5, wherein 0.2 wt% to 2 wt% are trans-unsaturated fatty acids.

24. The fat composition according to any one of claims 1 to 5, wherein 0% to 15% by weight are trisaturated triglycerides.

25. The fat composition according to any one of claims 1 to 5, wherein 0 to 10 wt% are trisaturated triglycerides.

26. The fat composition according to any one of claims 1 to 5, wherein 0 to 8 wt% are trisaturated triglycerides.

27. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 15 wt% are trisaturated triglycerides.

28. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 10 wt% are trisaturated triglycerides.

29. The fat composition according to any one of claims 1 to 5, wherein 0.5 to 8 wt% are trisaturated triglycerides.

30. The fat composition according to any one of claims 1 to 5, wherein 2 to 10 wt% are trisaturated triglycerides.

31. The fat composition according to any one of claims 1 to 5, wherein 5 to 10 wt% are trisaturated triglycerides.

32. The fat composition according to any one of claims 1 to 5, wherein from 1 wt% to 15 wt% are symmetric OStO triglycerides.

33. A fat composition according to any one of claims 1 to 5 wherein 1 to 10 wt% are symmetric OStO triglycerides.

34. A fat composition according to any one of claims 1 to 5 wherein from 1 to 8 wt% are symmetric OStO triglycerides.

35. The fat composition according to any one of claims 1 to 5, wherein 1 to 5 wt% are symmetric OStO triglycerides.

36. A fat composition according to any one of claims 1 to 5 wherein 1 to 4 wt% are symmetric OStO triglycerides.

37. A fat composition according to any one of claims 1 to 5 wherein 1 to 3 wt% are symmetric OStO triglycerides.

38. A fat composition according to any one of claims 1 to 5 wherein 1 to 2 wt% are symmetric OStO triglycerides.

39. The fat composition according to any one of claims 1 to 5, wherein 2 to 15 wt% are symmetric OStO triglycerides.

40. The fat composition according to any one of claims 1 to 5, wherein 3 to 15 wt% are symmetric OStO triglycerides.

41. A fat composition according to any one of claims 1 to 5 wherein 4 to 15 wt% are symmetric OStO triglycerides.

42. The fat composition according to any one of claims 1 to 5, wherein 5 to 15 wt% are symmetric OStO triglycerides.

43. A fat composition according to any one of claims 1 to 5 wherein 2 to 10 wt% are symmetric OStO triglycerides.

44. The fat composition according to any one of claims 1 to 5, wherein 5 to 10 wt% are symmetric OStO triglycerides.

45. The fat composition according to any one of claims 1 to 5, wherein 45 to 90 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

46. ​​The fat composition according to any one of claims 1 to 5, wherein 45 to 80 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

47. The fat composition according to any one of claims 1 to 5, wherein 45 to 75 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

48. The fat composition according to any one of claims 1 to 5, wherein 45 to 70 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

49. The fat composition according to any one of claims 1 to 5, wherein 50 to 90 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

50. The fat composition according to any one of claims 1 to 5, wherein 50 to 85 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

51. The fat composition according to any one of claims 1 to 5, wherein 50 to 80 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

52. The fat composition according to any one of claims 1 to 5, wherein 50 to 75 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

53. The fat composition according to any one of claims 1 to 5, wherein 50 to 60 wt% are Sat2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO and / or PStO.

54. Fat composition according to any one of claims 1 to 5, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 0.

8.

55. The fat composition according to any one of claims 1 to 5, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.

0.

56. Fat composition according to any one of claims 1 to 5, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.

2.

57. The fat composition according to any one of claims 1 to 5, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.

5.

58. The fat composition according to any one of claims 1 to 5, wherein the ratio (StStO+PPO+StPO+PStO) / (StOSt+POP+POSt) is at least 1.

8.

59. The fat composition according to any one of claims 1 to 5, wherein in the fat composition: a) 2 to 3% by weight of C4-C14 fatty acids, b) 0.2% to 1% by weight of trans-unsaturated fatty acids, c) 5 to 10% by weight of trisaturated triglycerides (SatSatSat), d) 1 to 2% by weight of symmetrical OStO triglycerides, e) 50 to 60 wt. % of 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. A complex comprising a fat mixture containing cocoa butter and a fat composition according to any one of claims 1 to 59, wherein the complex 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% of the fat composition.

61. The complex of claim 60, wherein the fat mixture comprises 1% to 15% cocoa butter.

62. The complex of claim 60, wherein the fat mixture comprises 5% to 15% cocoa butter.

63. The complex of claim 60, wherein the fat mixture comprises 85% to 99% fat composition.

64. The complex of claim 60, wherein the fat mixture comprises 85% to 95% fat composition.

65. The complex according to claim 60, wherein the complex 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% fat composition.

66. The complex of claim 65, wherein the fat mixture comprises 1% to 15% cocoa butter.

67. The complex of claim 65, wherein the fat mixture comprises 5% to 15% cocoa butter.

68. The complex of claim 65, wherein the fat mixture comprises 85% to 99% fat composition.

69. The complex of claim 65, wherein the fat mixture comprises 85% to 95% fat composition.

70. The compound according to any one of claims 60 to 69, wherein the compound is a glazed compound or a chocolate-like compound.

71. Use of a fat composition according to any one of claims 1 to 59 for the manufacture of a processed food product for human consumption.

72. Use of a fat composition according to any one of claims 1 to 59 as an ingredient in a confectionery product.

73. Use of a fat composition according to any one of claims 1 to 59 as an ingredient in a glaze compound for a confectionery product.

74. Use of a fat composition according to any one of claims 1 to 59 as an ingredient in a chocolate-based product.

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