Fat composition, fat blend and water-in-oil emulsion

Abstract

The present invention relates to a fat composition comprising at least 30 wt% of stearic acid (C18:0) and at least 45 wt% of saturated fatty acids (SAFA); and wherein the fat composition comprises 1.0 to 8.0 wt% of SSS triglycerides and at most 10.0 wt% of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides of the fat composition is 6.0 to 20.0 and the weight ratio of S2O triglycerides to S2L triglycerides is at most 30.0; wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid. The present invention further relates to a fat blend comprising the fat composition as hard stock, wherein the fat blend is further used in a water-in-oil emulsion product, such as a margarine or a spread.

Description

[0001] This invention relates to the use of fat compositions, fat blends, water-in-oil emulsions, and water-in-oil emulsions, methods for preparing the fat compositions, and methods for preparing the water-in-oil emulsions. Background Technology

[0002] Fats and oils are important components of food and are widely used in the food industry. Fats and oils are used, for example, in water-in-oil emulsions (such as margarine or spreads), which contain a fat phase as a continuous phase and an aqueous phase as a dispersed phase dispersed within the continuous phase.

[0003] The aqueous phase typically includes water, milk, milk proteins, milk powder, vegetable milk, salt, preservatives, flavorings, pH adjusters, and colorings. The fatty phase, also known as a fat blend, typically contains liquid or semi-liquid oils or fats, as well as a structurally forming fatty composition, often referred to as the hard component. The properties of the structurally forming fatty composition in the fat blend strongly influence the structure, texture, and sensory properties of water-in-oil emulsions (such as margarine or spreads). Furthermore, monoglycerides and diglycerides, distilled monoglycerides, and lecithin are commonly used as emulsifiers in such water-in-oil emulsions.

[0004] EP-A-3 100 613 relates to the use of shea butter stearin as a conditioning agent in water-in-oil emulsions. WO 2015 / 110388 also relates to the use of shea butter stearin in margarine or spreads. However, it is well known that the use of fats (such as shea butter stearin, shea butter oil, or cocoa butter) as is without any modification in fat blends has a significant post-crystallization effect in margarine or spreads, resulting in undesirable hardness, poor spreadability, and texture during storage and use.

[0005] EP-A-3 245 876 ​​discloses a spreadable food composition comprising transesterified cocoa butter as a hardener. However, it has been observed that by using such a fully transesterified hardener, margarine products will have undesirable brittleness, irregular structure, and even a tendency to be grainy, which ultimately leads to poor spreadability and sensory properties.

[0006] EP-A-3 466 278 discloses an oil-in-water food emulsion, such as whipped cream using cocoa butter and transesterified cocoa butter. Oil-in-water emulsions (such as whipped cream) relate to a different technical field than water-in-oil emulsions (such as margarine or spreads).

[0007] WO 2019 / 020714 relates to a non-hydrogenated fatty acid composition derived from shea butter and shea butter extract, for use in confectionery products or as a shortening for puff pastry applications. However, no disclosure relates to water-in-oil emulsion products.

[0008] WO 2019 / 166598 discloses a high-stearic acid oilseed stearin fat and a method for preparing the same. However, it only provides a method for providing solid stearin with increased levels of di- and trisaturated triglycerides, stearic acid, arachidic acid, and benzalkonium chloride. No disclosure relates to water-in-oil emulsion products.

[0009] There is still a need for a suitable fat composition and fat blend for use in spreadable water-in-oil emulsions (such as margarine or spreads) that has improved appearance, desired texture and hardness, and excellent sensory properties, while unpleasant brittleness, graininess, irregular structure, poor spreadability, and undesirable post-hardening are largely limited and suppressed. Summary of the Invention

[0010] According to the present invention, a fat composition is provided comprising at least 30% by weight of stearic acid (C18:0) and at least 45% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bonded acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids, and wherein the fat composition comprises 1.0% to 8.0% by weight of SSS triglycerides and up to 10.0% by weight of UUU triglycerides, based on the total triglycerides present in the fat composition; and wherein the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.0 to 20.0 and the weight ratio of S2O triglycerides to S2L triglycerides is up to 30.0, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0011] The fat compositions of the present invention have been found to be particularly useful for producing fat blends for use in water-in-oil emulsions (such as margarine or spreads) with improved appearance and good sensory properties. In particular, it is believed that spreadable water-in-oil emulsion products using the fat compositions and fat blends according to the present invention generally exhibit significantly reduced undesirable brittleness, limited tendency to particulate matter, but with desired hardness and excellent spreadability due to the triglyceride composition as defined in the fat compositions of the present invention.

[0012] The term "fat" refers to glycerides of fatty acids and oils, and does not imply any specific melting point. The term "oil" is used synonymously with "fat".

[0013] The term "triglyceride" refers to a glycerol ester consisting of three fatty acid chains covalently bonded to a glycerol molecule. Unless otherwise specified, the amount of triglycerides specified herein is based on the weight percentage of total triglycerides present in a fatty acid composition. The symbols triglyceride XYZ indicate a triglyceride having fatty acid acyl groups X, Y, and Z at any one of the 1-, 2-, and 3-positions of the triglyceride. The symbol A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. The triglyceride composition can be determined, for example, by GC (ISO 23275).

[0014] The term "SSS" refers to a trisaturated triglyceride, where the triglyceride contains three saturated fatty acids. The term "UUU" refers to a triunsaturated triglyceride, where the triglyceride contains three unsaturated fatty acids. The term "S2U" refers to a disaturated-monounsaturated triglyceride, where the triglyceride contains two saturated fatty acids and one unsaturated fatty acid at any of the 1-, 2-, and 3- positions, regardless of their positions within the triglyceride. The term "SU2" refers to a monosaturated-diunsaturated triglyceride, where the triglyceride contains one saturated fatty acid and two unsaturated fatty acids at any of the 1-, 2-, and 3- positions, regardless of their positions within the triglyceride. The term "S2O" refers to a monooleic-disaturated triglyceride, where the triglyceride contains two saturated fatty acids and one oleic acid at any of the 1-, 2-, and 3- positions, regardless of their positions within the triglyceride. The term "S2L" refers to monolinoleic acid-disaturated triglyceride, where the triglyceride contains two saturated fatty acids and one linoleic acid at any of the 1-, 2-, and 3- positions within the triglyceride, regardless of their positions within the triglyceride. In this document, S represents saturated fatty acids, U represents unsaturated fatty acids, O represents oleic acid, and L represents linoleic acid.

[0015] The term "fatty acid" refers to a straight-chain saturated or unsaturated (including monounsaturated and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds can be represented as Cx:y. For example, palmitic acid can be represented as C16:0 and oleic acid can be represented as C18:1. Fatty acid profiles can be determined by gas chromatography using fatty acid methyl ester analysis (FAME) according to ISO 12966-2 and ISO 12966-4. Therefore, the percentage of fatty acids (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) in the compositions mentioned herein includes both acyl groups (such as triglycerides, diglycerides, and monoglycerides) and free fatty acids and is based on the total weight of C8 to C24 fatty acid residues.

[0016] The fat compositions according to the invention can be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that meet the requirements defined herein. Preferably, the fat composition is one or more vegetable or animal fats, or derived from one or more vegetable or animal fats. More preferably, the fat composition is one or more vegetable fats, or derived from one or more vegetable fats. It is also preferred that the fat compositions according to the invention are non-hydrogenated fats, or derived from non-hydrogenated fats. The term "non-hydrogenated" means that the fat composition is not prepared from fats that have been hydrogenated to convert unsaturated fatty acyl groups into saturated fatty acyl groups.

[0017] The term "SN-2% of SAFA" refers to the percentage of saturated fatty acid (SAFA) present at the 2-position of triglycerides relative to the total saturated fatty acid (SAFA) in the fat sample. The distribution of fatty acids in triglycerides can be determined based on the JOCS / AOCS Joint Official Method Ch 3a-19. It can also be determined by chemical degradation with Grignard reagents as well known in the art. The percentage of SAFA residues at the 2-position was determined by: (a) determination of the total SAFA content in the fat sample by GC-FAME (ISO 12966-2 and ISO 12966-4); and (b) determination of the SAFA content at the 2-position of 2-glycerol monoester by GC-FAME (ISO 12966-2 and ISO 12966-4) after transesterification of triacylglycerol with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. Therefore, the Sn-2% of SAFA is ((b) x 100) / ((a) x 3)%.

[0018] In the fatty composition according to the invention, the saturated fatty acid at the second position of the triglyceride preferably accounts for 6.0% to 25.0% of the total saturated fatty acids (Sn-2% of SAFA), more preferably 6.0% to 22.0%, even more preferably 6.5% to 20.0%, and most preferably 7.0% to 19.0%.

[0019] The fat composition of the present invention preferably contains up to 5% by weight, more preferably 0% to 4% by weight, even more preferably 0% to 3% by weight, and most preferably 0% to 2% by weight of lauric acid (C12:0); the percentage of acid refers to the acid as an acyl-bonded acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0020] The fat composition of the present invention preferably contains up to 30% by weight, more preferably 0% to 29% by weight, even more preferably 1% to 28% by weight, and most preferably 2% to 27% by weight of palmitic acid (C16:0); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0021] The fat composition of the present invention comprises at least 30% by weight, preferably 30% to 60% by weight, more preferably 31% to 55% by weight, even more preferably 32% to 52% by weight, and most preferably 33% to 50% by weight of stearic acid (C18:0); the percentage of acid refers to the acid as an acyl-bonded acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0022] The fat composition of the present invention preferably contains 20% to 55% by weight, more preferably 23% to 53% by weight, even more preferably 25% to 50% by weight, and most preferably 28% to 48% by weight of oleic acid (C18:1); the percentage of acid refers to the acid as an acyl-bonded acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0023] The fat composition of the present invention comprises at least 45% by weight, preferably 45% to 80% by weight, more preferably 45% to 75% by weight, even more preferably 45% to 70% by weight, and most preferably 46% to 65% by weight of saturated fatty acids (SAFA); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0024] In a preferred embodiment, the fatty composition according to the invention comprises up to 5% by weight of lauric acid (C12:0), up to 30% by weight of palmitic acid (C16:0), 30% to 60% by weight of stearic acid (C18:0), 20% to 55% by weight of oleic acid (C18:1), and 45% to 80% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bonded acids in the triglycerides of the fatty composition and is based on the total weight of C8 to C24 fatty acids; and the percentage of saturated fatty acid at the second position of the triglycerides in the fatty composition as a percentage of the total saturated fatty acids (SN-2 of SAFA) is 6.0% to 25.0%.

[0025] In a more preferred embodiment, the fatty composition according to the invention comprises 0% to 4% by weight of lauric acid (C12:0), 0% to 29% by weight of palmitic acid (C16:0), 31% to 55% by weight of stearic acid (C18:0), 23% to 53% by weight of oleic acid (C18:1), and 45% to 75% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bonded acids in the triglycerides of the fatty composition and is based on the total weight of C8 to C24 fatty acids; and the percentage of saturated fatty acid at the second position of the triglycerides in the fatty composition as a percentage of the total saturated fatty acids (SN-2 of SAFA) is 6.0% to 22.0%.

[0026] In even more preferred embodiments, the fatty composition according to the invention comprises 0% to 3% by weight of lauric acid (C12:0), 1% to 28% by weight of palmitic acid (C16:0), 32% to 52% by weight of stearic acid (C18:0), 25% to 50% by weight of oleic acid (C18:1), and 45% to 70% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bonded acids in the triglycerides of the fatty composition and is based on the total weight of C8 to C24 fatty acids; and the percentage of saturated fatty acid at the second position of the triglycerides in the fatty composition as a percentage of the total saturated fatty acids (SN-2 of SAFA) is 6.0% to 20.0%.

[0027] In the most preferred embodiment, the fatty composition according to the invention comprises 0% to 3% by weight of lauric acid (C12:0), 1% to 28% by weight of palmitic acid (C16:0), 32% to 52% by weight of stearic acid (C18:0), 25% to 50% by weight of oleic acid (C18:1), and 45% to 70% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bonded acids in the triglycerides of the fatty composition and is based on the total weight of C8 to C24 fatty acids; and the percentage of saturated fatty acid at the second position of the triglycerides in the fatty composition as a percentage of the total saturated fatty acids (SN-2 of SAFA) is 6.0% to 20.0%.

[0028] The fat composition according to the invention preferably has a trans fatty acid residue content of less than 2% by weight, more preferably less than 1.5% by weight, and even more preferably less than 1.0% by weight; the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0029] The fat composition according to the invention preferably has an iodine value of 25 to 60, more preferably 28 to 55, even more preferably 30 to 53, and most preferably 31 to 52. The term "iodine value" refers to the number of grams of iodine that can be added to 100g of oil. Based on the total weight of C8 to C24 fatty acids, the iodine value can be calculated according to AOCS Cd 1c-85, based on the total acid as acyl-bound in the glycerides of the fat composition. The iodine value can also alternatively be measured by AOCS method Cd 1-25.

[0030] The fat composition according to the invention comprises 1.0 wt% to 8.0 wt%, preferably 1.5 wt% to 7.5 wt%, more preferably 2.0 wt% to 7.0 wt%, even more preferably 2.3 wt% to 6.8 wt%, and most preferably 2.5 wt% to 6.5 wt% of SSS triglycerides; based on the total triglycerides present in the fat composition, wherein S is saturated fatty acid.

[0031] The fat composition according to the invention comprises up to 10.0% by weight, preferably from 0.1% to 9.9% by weight, more preferably from 0.2% to 9.8% by weight, even more preferably from 0.3% to 9.7% by weight, and most preferably from 0.5% to 9.5% by weight of UUU triglycerides; wherein U is an unsaturated fatty acid, based on the total triglycerides present in the fat composition.

[0032] The fat composition according to the invention preferably comprises 20.0% to 95.0% by weight, more preferably 25.0% to 90.0% by weight, even more preferably 30.0% to 88.0% by weight, and most preferably 35.0% to 85.0% by weight of S2U triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

[0033] The fat composition according to the invention preferably comprises 2.0% to 50.0% by weight, more preferably 4.0% to 45.0% by weight, even more preferably 5.0% to 42.0% by weight, and most preferably 6.0% to 41.0% by weight of SU2 triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

[0034] The weight ratio of S2U triglycerides to SSS triglycerides in the fat composition according to the invention is 6.0 to 20.0, preferably 6.5 to 19.0, more preferably 6.5 to 18.0, even more preferably 7.0 to 17.0, and most preferably 7.0 to 16.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

[0035] The fat composition according to the invention preferably comprises 30.0% to 85.0% by weight, more preferably 32.0% to 82.0% by weight, even more preferably 35.0% to 80.0% by weight, and most preferably 38.0% to 80.0% by weight of S2O triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and O is oleic acid.

[0036] The fat composition according to the invention preferably contains 0.0% to 20.0% by weight, more preferably 1.0% to 15.0% by weight, even more preferably 2.0% to 12.0% by weight, and most preferably 3.0% to 10.0% by weight of S2L triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and L is linoleic acid.

[0037] The weight ratio of S2O triglycerides to S2L triglycerides in the fat composition according to the invention is at most 30.0, preferably 1.0 to 25.0, more preferably 1.5 to 20.0, even more preferably 2.0 to 18.0, and most preferably 2.5 to 15.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

[0038] In a preferred embodiment, the fat composition according to the invention comprises 1.5 wt% to 7.5 wt% of SSS triglycerides, 0.1 wt% to 9.9 wt% of UUU triglycerides, 20.0 wt% to 95.0 wt% of S2U triglycerides, 2.0 wt% to 50.0 wt% of SU2 triglycerides, 30.0 wt% to 85.0 wt% of S2O triglycerides, and 0.0 wt% to 20.0 wt% of S2L triglycerides; and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 19.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 1.0 to 25.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0039] In a more preferred embodiment, the fat composition according to the invention comprises 2.0 wt% to 7.0 wt% of SSS triglycerides, 0.2 wt% to 9.8 wt% of UUU triglycerides, 25.0 wt% to 90.0 wt% of S2U triglycerides, 4.0 wt% to 45.0 wt% of SU2 triglycerides, 32.0 wt% to 82.0 wt% of S2O triglycerides, and 1.0 wt% to 15.0 wt% of S2L triglycerides; and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 18.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 1.5 to 20.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0040] In even more preferred embodiments, the fat composition according to the invention comprises 2.3% to 6.8% by weight of SSS triglycerides, 0.3% to 9.7% by weight of UUU triglycerides, 30.0% to 88.0% by weight of S2U triglycerides, 5.0% to 42.0% by weight of SU2 triglycerides, 35.0% to 80.0% by weight of S2O triglycerides, and 2.0% to 12.0% by weight of S2L triglycerides; and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 17.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 2.0 to 18.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0041] In the most preferred embodiment, the fat composition according to the invention comprises 2.5 wt% to 6.5 wt% of SSS triglycerides, 0.5 wt% to 9.5 wt% of UUU triglycerides, 35.0 wt% to 85.0 wt% of S2U triglycerides, 6.0 wt% to 41.0 wt% of SU2 triglycerides, 38.0 wt% to 80.0 wt% of S2O triglycerides, and 3.0 wt% to 10.0 wt% of S2L triglycerides; and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 16.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 2.5 to 15.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0042] The fat composition according to the invention preferably contains up to 20.0% by weight, more preferably up to 18.0% by weight, even more preferably up to 16.0% by weight and 0.0 to 15.0% by weight of POP triglycerides; based on the total triglycerides present in the fat composition, wherein P is palmitic acid and O is oleic acid.

[0043] The fat composition according to the invention preferably contains up to 45.0% by weight, more preferably 0.1% to 42.0% by weight, even more preferably 1.0% to 40.0% by weight, and most preferably 3.0% to 38.0% by weight of POSt triglycerides; based on the total triglycerides present in the fat composition, wherein P is palmitic acid, O is oleic acid and St is stearic acid.

[0044] The fat composition according to the invention preferably contains 15.0% to 60.0% by weight, more preferably 20.0% to 55.0% by weight, even more preferably 20.0% to 50.0% by weight, and most preferably 22.0% to 45.0% by weight of StOSt; based on the total triglycerides present in the fat composition, wherein O is oleic acid and St is stearic acid.

[0045] The fat composition according to the invention preferably contains up to 10.0% by weight, more preferably up to 6.0% by weight, even more preferably 0.1% to 4.0% by weight, and most preferably 0.5% to 3.0% by weight of AOSt triglycerides; based on the total triglycerides present in the fat composition, wherein A is arachidic acid, O is oleic acid and St is stearic acid.

[0046] In a preferred embodiment, the fat composition comprises 30% to 60% by weight of stearic acid (C18:0) and 45% to 80% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bound acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids; and wherein the fat composition comprises 1.5% to 7.5% by weight of SSS triglycerides and 0.1% to 9.9% by weight of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 19.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 1.0 to 25.0; based on the total triglycerides present in the fat composition, wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0047] In a more preferred embodiment, the fat composition comprises 31% to 55% by weight of stearic acid (C18:0) and 45% to 75% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bound acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids; and wherein the fat composition comprises 2.0% to 7.0% by weight of SSS triglycerides and 0.2% to 9.8% by weight of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 18.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 1.5 to 20.0; based on the total triglycerides present in the fat composition, wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0048] In even more preferred embodiments, the fat composition comprises 32% to 52% by weight of stearic acid (C18:0) and 45% to 70% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bound acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids; and wherein the fat composition comprises 2.3% to 6.8% by weight of SSS triglycerides and 0.3% to 9.7% by weight of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 17.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 2.0 to 18.0; based on the total triglycerides present in the fat composition, wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0049] In the most preferred embodiment, the fat composition comprises 33% to 50% by weight of stearic acid (C18:0) and 46% to 65% by weight of saturated fatty acids (SAFA); the percentage of acids refers to acids as acyl-bound acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids; and wherein the fat composition comprises 2.5% to 6.5% by weight of SSS triglycerides and 0.5% to 9.5% by weight of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 16.0 and the weight ratio of S2O triglycerides to S2L triglycerides is 2.5 to 15.0; based on the total triglycerides present in the fat composition, wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid.

[0050] The fat composition according to the invention preferably has a solid fat content of 20.0 to 95.0, more preferably 23.0 to 93.0, even more preferably 25.0 to 91.0, and most preferably 28.0 to 89.0 at 10°C; measured for unstable fats according to ISO 8292-1.

[0051] The fat composition according to the invention preferably has a solid fat content of 5.0 to 65.0, more preferably 6.0 to 60.0, even more preferably 8.0 to 55.0, and most preferably 10.0 to 52.0 at 20°C; measured for unstable fats according to ISO 8292-1.

[0052] The fat composition according to the invention preferably has a solid fat content of 2.5 to 20.0, more preferably 3.0 to 19.0, even more preferably 4.0 to 18.0, and most preferably 4.5 to 17.5 at 25°C; measured for unstable fats according to ISO 8292-1.

[0053] The fat composition according to the invention preferably has a solid fat content of 1.5 to 15.0, more preferably 2.0 to 13.0, more preferably 2.5 to 11.0, and even more preferably 3.0 to 10.0 at 30°C; measured for unstable fats according to ISO 8292-1.

[0054] The fat composition according to the invention preferably has a solid fat content of up to 10.0, preferably 1.0 to 9.0, more preferably 1.5 to 8.0, and even more preferably 2.0 to 7.0 at 35°C; measured for unstable fats according to ISO 8292-1.

[0055] The fat composition according to the invention preferably has a solid fat content of up to 7.0, preferably up to 6.0, more preferably 0.1 to 5.5, and even more preferably 0.3 to 5.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0056] In a preferred embodiment, the fat composition according to the invention has a solid fat content of 20.0 to 95.0 at 10°C; a solid fat content of 5.0 to 65.0 at 20°C; a solid fat content of 2.5 to 20.0 at 25°C; a solid fat content of 1.5 to 15.0 at 30°C; a solid fat content of up to 10.0 at 35°C; and a solid fat content of up to 7.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0057] In a more preferred embodiment, the fat composition according to the invention has a solid fat content of 23.0 to 93.0 at 10°C; a solid fat content of 6.0 to 60.0 at 20°C; a solid fat content of 3.0 to 19.0 at 25°C; a solid fat content of 2.0 to 13.0 at 30°C; a solid fat content of 1.0 to 9.0 at 35°C; and a solid fat content of up to 6.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0058] In even more preferred embodiments, the fat composition according to the invention has a solid fat content of 25.0 to 91.0 at 10°C; 8.0 to 55.0 at 20°C; 4.0 to 18.0 at 25°C; 2.5 to 11.0 at 30°C; 1.5 to 8.0 at 35°C; and 0.1 to 5.5 at 40°C; measured for unstable fats according to ISO 8292-1.

[0059] In the most preferred embodiment, the fat composition according to the invention has a solid fat content of 28.0 to 89.0 at 10°C; 10.0 to 52.0 at 20°C; 4.5 to 17.5 at 25°C; 3.0 to 10.0 at 30°C; 2.0 to 7.0 at 35°C; and 0.3 to 5.0 at 40°C, measured for unstable fats according to ISO 8292-1.

[0060] The fatty composition according to the invention preferably has a diglyceride content of up to 10.0%, more preferably 1.0% to 9.5%, even more preferably 1.5% to 9.0%, and most preferably 2.0% to 8.5%. The term "diglyceride" refers to a glycerol ester composed of two fatty acid chains covalently bonded to the glycerol molecule, and is not necessarily limited to a specific position (1,3- or 2-position) on the glycerol backbone. The diglyceride content can be determined, for example, by straight-phase HPLC or by high-performance size exclusion chromatography according to ISO 18395:2005(E).

[0061] The present invention also relates to a method for preparing a fat composition according to the invention, the method comprising blending a non-exchangeable fat or oil with an exchangeable fat or oil, wherein the fat or oil is selected from the group consisting of: cocoa butter, shea butter, illipe butter, sal butter, cane fruit fat, mango fat, high-stearic acid sunflower oil, high-stearic acid soybean oil, high-stearic acid rapeseed oil, high-stearic acid canola oil, Garcinia galanga fat, lard fat, sonchy fat, fractions thereof, and mixtures thereof. The weight ratio of the non-exchangeable fat or oil to the exchangeable fat or oil is at least 1.0, preferably 1.1 to 20.0, more preferably 1.1 to 15.0, and even more preferably 1.2 to 10.0. The term "exchangeable" refers to an oil or fat in which the fatty acid moiety present in a triglyceride oil undergoes a random, nonspecific redistribution on its glycerol moiety.

[0062] In a preferred embodiment, the method for preparing the fatty composition according to the invention comprises blending shea butter with transesterified shea butter, wherein the weight ratio of shea butter to transesterified shea butter is 1.1 to 20.0, more preferably 1.1 to 15.0, and even more preferably 1.2 to 10.0.

[0063] In another preferred embodiment, the method of preparing the fat composition according to the invention comprises blending cocoa butter with transesterified cocoa butter, wherein the weight ratio of cocoa butter to transesterified cocoa butter is 1.1 to 20.0, more preferably 1.1 to 15.0, and even more preferably 1.2 to 10.0.

[0064] In alternative embodiments of the method for preparing the fat composition according to the invention, the fat or oil is partially transesterified and is selected from the group consisting of: cocoa butter, shea butter, sage oil, sage oil, tamarisk fat, mango fat, high-stearic acid sunflower seed oil, high-stearic acid...

[0065] Soybean oil, high-stearic acid rapeseed oil, high-stearic acid rapeseed oil, Garcinia galanga fat, lard fat, sonchy fat, their fractions and mixtures thereof.

[0066] Partial transesterification is performed using 0.1% to 10% by weight, preferably 0.5% to 5% by weight, and more preferably 0.5% to 3% by weight of a lipase, based on the total amount of fat or oil to be reacted. The lipase is preferably an immobilized lipase. Preferably, the lipase is selected from *Rhizomucor miehei*, *Candida antarctica*, *Thermomyces lanuginosus*, *Rhizopus oryzae*, or combinations thereof. For example, 40086 is a commercially available immobilized lipase derived from Rhizopus oryzae immobilized on microporous anion exchange resin. 435 is a commercially available immobilized lipase derived from Candida antarctica immobilized on microporous acrylic resin. TL IM is a commercially available immobilized lipase derived from *Thermophilus sp.*, which is immobilized on an incompressible silica carrier.

[0067] The reaction can be carried out as a discontinuous process, such as in a batch reactor, or as a continuous process, such as in a packed bed reactor. Partial transesterification is carried out at a temperature of 50°C to 80°C, preferably 55°C to 70°C, and more preferably 55°C to 65°C. The partial transesterification takes place for a period of 0.5 hours to 12 hours, preferably 1 hour to 8 hours, and more preferably 1.5 hours to 7.5 hours. This time period refers to the reaction time in a batch reactor. In a packed bed reactor, this time period refers to the residence time. The combination of these parameters can be selected based on the desired fatty composition according to the invention and the results obtained through the reactor. For example, a longer time period generally results in a higher transesterification conversion. A higher amount of lipase used in the reaction generally results in a higher reaction rate.

[0068] The present invention also relates to a fat blend suitable as the fat phase in a water-in-oil emulsion, the fat blend comprising 5% to 95% by weight, preferably 10% to 90% by weight, more preferably 15% to 85% by weight, even more preferably 20% to 80% by weight, and most preferably 25% to 75% by weight of the fat composition according to the invention, and 5% to 95% by weight, preferably 10% to 90% by weight, more preferably 15% to 85% by weight. Oils selected from the group consisting of: coconut oil, sunflower oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia seed oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

[0069] In a preferred embodiment, the fat blend according to the invention comprises 20% to 80% by weight of the fat composition according to the invention and 80% to 20% by weight of an oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil or combinations thereof; and 2% to 12% by weight of coconut oil.

[0070] In a more preferred embodiment, the fat blend according to the invention comprises 60% to 80% by weight of the fat composition according to the invention and 10% to 30% by weight of oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil or combinations thereof; and 2% to 12% by weight of coconut oil.

[0071] In a more preferred embodiment, the fat blend according to the invention is substantially composed of or consists of: 60% to 80% by weight of the fat composition according to the invention and 10% to 30% by weight of oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil or combinations thereof; and 2% to 12% by weight of coconut oil.

[0072] In a preferred embodiment, the fat blend according to the invention comprises 30% to 70% by weight of the fat composition according to the invention and 70% to 30% by weight of an oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil, or a combination thereof.

[0073] In a more preferred embodiment, the fat blend according to the invention comprises 32% to 68% by weight of the fat composition according to the invention and 68% to 32% by weight of oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil, or a combination thereof.

[0074] In a more preferred embodiment, the fat blend according to the invention is substantially composed of or consists of 32% to 68% by weight of the fat composition according to the invention and 68% to 32% by weight of oil selected from rapeseed oil, sunflower oil, canola oil, soybean oil, high-oleic sunflower oil or a combination thereof.

[0075] The fat blends according to the invention preferably have a solid fat content of 8.0 to 55.0, more preferably 9.0 to 50.0, even more preferably 10.0 to 48.0, most preferably 11.0 to 45.0, and particularly most preferably 17.0 to 44.0 at 10°C; measured for unstable fats according to ISO 8292-1.

[0076] The fat blends according to the invention preferably have a solid fat content of 2.0 to 30.0, more preferably 3.0 to 25.0, even more preferably 3.5 to 22.0, most preferably 4.0 to 20.0, and particularly most preferably 11.0 to 18.0 at 20°C; measured for unstable fats according to ISO 8292-1.

[0077] The fat blends according to the invention preferably have a solid fat content of up to 15.0, more preferably 1.0 to 12.0, even more preferably 2.0 to 10.0, and most preferably 2.5 to 9.0 at 25°C; measured for unstable fats according to ISO 8292-1.

[0078] The fat blends according to the invention preferably have a solid fat content of up to 10.0, preferably up to 8.0, more preferably 0.5 to 7.0, even more preferably 1.0 to 6.0, and most preferably 1.5 to 4.5 at 30°C; measured for unstable fats according to ISO 8292-1.

[0079] The fat blends according to the invention preferably have a solid fat content of up to 8.0, preferably up to 7.0, more preferably 0.5 to 6.0, even more preferably 0.5 to 5.0, and most preferably 1.0 to 2.5 at 35°C; measured for unstable fats according to ISO 8292-1.

[0080] The fat blends according to the invention preferably have a solid fat content of up to 5.0, preferably up to 4.0, more preferably up to 3.0, and even more preferably 0.1 to 2.5 at 40°C; measured for unstable fats according to ISO 8292-1.

[0081] In a preferred embodiment, the fat blend according to the invention has a solid fat content of 8.0 to 55.0 at 10°C; a solid fat content of 2.0 to 30.0 at 20°C; a solid fat content of up to 15.0 at 25°C; a solid fat content of up to 10.0 at 30°C; a solid fat content of up to 8.0 at 35°C; and a solid fat content of up to 5.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0082] In a more preferred embodiment, the fat blend according to the invention has a solid fat content of 9.0 to 50.0 at 10°C; a solid fat content of 3.0 to 25.0 at 20°C; a solid fat content of 1.0 to 12.0 at 25°C; a solid fat content of up to 8.0 at 30°C; a solid fat content of up to 7.0 at 35°C; and a solid fat content of up to 4.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0083] In even more preferred embodiments, the fat blends according to the invention have a solid fat content of 10.0 to 48.0 at 10°C; a solid fat content of 3.5 to 22.0 at 20°C; a solid fat content of 2.0 to 10.0 at 25°C; a solid fat content of 0.5 to 7.0 at 30°C; a solid fat content of 0.5 to 6.0 at 35°C; and a solid fat content of up to 3.0 at 40°C; measured for unstable fats according to ISO 8292-1.

[0084] In the most preferred embodiment, the fat blend according to the invention has a solid fat content of 11.0 to 45.0 at 10°C; a solid fat content of 4.0 to 20.0 at 20°C; a solid fat content of 2.5 to 9.0 at 25°C; a solid fat content of 1.0 to 6.0 at 30°C; a solid fat content of 0.5 to 5.0 at 35°C; and a solid fat content of 0.1 to 2.5 at 40°C; measured for unstable fats according to ISO 8292-1.

[0085] In a particularly preferred embodiment, the fat blend according to the invention has a solid fat content of 17.0 to 44.0 at 10°C; 11.0 to 18.0 at 20°C; 2.5 to 9.0 at 25°C; 1.5 to 4.5 at 30°C; 1.0 to 2.5 at 35°C; and 0.1 to 2.5 at 40°C; measured for unstable fats according to ISO 8292-1.

[0086] The fat blend according to the invention preferably contains up to 5.0% by weight, more preferably up to 4.0% by weight, even more preferably 0.1% to 3.0% by weight, and most preferably 0.2% to 2.0% by weight of CN48 triglycerides, based on the total triglycerides present in the fat blend.

[0087] The fat blend according to the invention preferably contains up to 15.0% by weight, more preferably 0.5% to 13.0% by weight, even more preferably 1.0% to 12.0% by weight, and most preferably 1.2% to 11.0% by weight of CN50 triglycerides, based on the total triglycerides present in the fat blend.

[0088] The fat blend according to the invention preferably contains 5.0% to 45.0% by weight, more preferably 6.0% to 40.0% by weight, even more preferably 7.0% to 38.0% by weight, and most preferably 8.0% to 35.0% by weight of CN52 triglycerides, based on the total triglycerides present in the fat blend.

[0089] The fat blend according to the invention preferably contains 45.0% to 85.0% by weight, more preferably 48.0% to 80.0% by weight, even more preferably 50.0% to 79.0% by weight, and most preferably 52.0% to 78.0% by weight of CN54 triglycerides, based on the total triglycerides present in the fat blend.

[0090] The fat blend according to the invention preferably contains at least 2.0% by weight, more preferably at least 2.5% by weight, even more preferably from 2.5% to 5.0% by weight, and most preferably from 2.5% to 4.5% by weight of CN56 triglycerides, based on the total triglycerides present in the fat blend.

[0091] The triglyceride composition can be determined, for example, by GC (AOCS Ce 5-86) based on differences in molecular weight (number of carbons (CN)). The symbol triglyceride CNxx indicates a triglyceride having xx carbon atoms in the fatty acyl group; for example, CN54 includes tristearate. As is customary in the art, the amount of triglyceride specified by each carbon number (CN) is based on the weight percentage of total triglycerides CN26 to CN62 present in the fatty composition.

[0092] In a preferred embodiment, the fat blend according to the invention comprises up to 5.0 wt% of CN48 triglyceride, up to 15.0 wt% of CN50 triglyceride, 5.0 wt% to 45.0 wt% of CN52 triglyceride, 45.0 wt% to 85.0 wt% of CN54 triglyceride, and at least 2.0 wt% of CN56 triglyceride, based on the total triglycerides present in the fat blend.

[0093] In a more preferred embodiment, the fat blend according to the invention comprises up to 4.0 wt% of CN48 triglyceride, 0.5 wt% to 13.0 wt% of CN50 triglyceride, 6.0 wt% to 40.0 wt% of CN52 triglyceride, 48.0 wt% to 80.0 wt% of CN54 triglyceride, and at least 2.5 wt% of CN56 triglyceride, based on the total triglycerides present in the fat blend.

[0094] In even more preferred embodiments, the fat blend according to the invention comprises 0.1 wt% to 3.0 wt% of CN48 triglyceride, 1.0 wt% to 12.0 wt% of CN50 triglyceride, 7.0 wt% to 38.0 wt% of CN52 triglyceride, 50.0 wt% to 79.0 wt% of CN54 triglyceride, and 2.5 wt% to 5.0 wt% of CN56 triglyceride, based on the total triglycerides present in the fat blend.

[0095] In the most preferred embodiment, the fat blend according to the invention comprises 0.2 wt% to 2.0 wt% of CN48 triglyceride, 1.2 wt% to 11.0 wt% of CN50 triglyceride, 8.0 wt% to 35.0 wt% of CN52 triglyceride, 52.0 wt% to 78.0 wt% of CN54 triglyceride, and 2.5 wt% to 4.5 wt% of CN56 triglyceride, based on the total triglycerides present in the fat blend.

[0096] The fat blends of the present invention preferably contain 12.0% to 50.0% by weight, more preferably 14.0% to 45.0% by weight, and even more preferably 15.0% to 35.0% by weight of stearic acid (C18:0); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0097] The fat blends of the present invention preferably contain 30.0% to 70.0% by weight, more preferably 35.0% to 65.0% by weight, and even more preferably 45.5% to 60.0% by weight of oleic acid (C18:1); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0098] The fat blends of the present invention preferably contain 5.0% to 30.0% by weight, more preferably 7.0% to 25.0% by weight, and even more preferably 8.6% to 20.0% by weight of linoleic acid (C18:2); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0099] The fat blends of the present invention preferably contain 10% to 55% by weight, more preferably 15% to 50% by weight, even more preferably 16% to 45% by weight, and most preferably 18% to 43% by weight of saturated fatty acids (SAFA); the percentage of acid refers to the acid as an acyl-bound acid in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0100] The fat blends according to the invention preferably have a trans fatty acid residue content of less than 2% by weight, more preferably less than 1.5% by weight, and even more preferably less than 1.0% by weight; the percentage of acid refers to the acid that is acyl-bound in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

[0101] The fatty acid blends according to the invention preferably have an iodine value of 40 to 95, more preferably 45 to 93, even more preferably 50 to 92, and most preferably 55 to 91. The term "iodine value" refers to the number of grams of iodine that can be added to 100g of oil. Based on the total weight of C8 to C24 fatty acids, the iodine value can be calculated according to AOCS Cd 1c-85, based on the total acid as acyl-bound in the glycerides of the fatty acid composition. The iodine value can also be alternatively measured by AOCS method Cd 1-25.

[0102] The present invention also relates to a water-in-oil emulsion comprising 5% to 95% by weight of a fatty acid blend according to the invention and 5% to 95% by weight of an aqueous phase. Preferably, the water-in-oil emulsion of the present invention comprises 10% to 90% by weight of the fatty acid blend according to the invention and 10% to 90% by weight of an aqueous phase. More preferably, the water-in-oil emulsion of the present invention comprises 15% to 85% by weight of a fatty acid blend according to the invention and 15% to 85% by weight of an aqueous phase.

[0103] The term "water-in-oil emulsion" refers to an emulsion in which water, as the dispersed phase, is distributed into oil, as the continuous phase, as is well known in the art. The aqueous phase typically comprises or is (essentially) composed of water and / or other components such as milk, milk derivatives (such as whey, buttermilk, or cream), or plant milk (such as rice milk, soy milk, oat milk, or almond milk), and their derivatives.

[0104] The water-in-oil emulsion according to the invention is preferably an edible spreadable emulsion. More preferably, the water-in-oil emulsion according to the invention is margarine or a spread. These products are generally considered to be alternatives or substitutes for vegetable or vegan butter, intended for use in various food applications (such as confectionery, baking, or cooking applications) in the same manner as butter.

[0105] The water-in-oil emulsion according to the invention preferably contains 5% to 75% by weight, more preferably 10% to 70% by weight, even more preferably 15% to 65% by weight, and most preferably 20% to 60% by weight of the fat composition according to the invention.

[0106] Preferably, the water-in-oil emulsion according to the present invention further comprises one or more ingredients selected from the following: emulsifier, flavoring, milk, milk powder, coloring agent, salt, pH adjuster, sugar, syrup, cereals, legumes, seeds, fruits, nuts, plant extracts, vegetable juice, plant milk, plant protein, antioxidant, preservative, starch, modified starch, fiber, thickener, stabilizer, probiotics, and vitamins.

[0107] Preferably, the water-in-oil emulsion according to the invention comprises 0.05% to 5.0% by weight, more preferably 0.1% to 3.0% by weight, and even more preferably 0.2% to 2.0% by weight of at least one emulsifier. The at least one emulsifier is preferably selected from the group consisting of: monoglycerides and / or diglycerides of fatty acids, distilled monoglycerides, lecithin, organic esters of monoglycerides and / or diglycerides of fatty acids, polyglycerol esters, polyglycerol polyricinoleate, sucrose esters and sucrose glycerides, stearoyl lactate, 1-2 propylene glycol esters, sorbitan esters, and mixtures thereof.

[0108] The colorant is preferably selected from the group consisting of carotene, carmine, and mixtures thereof, more preferably β-carotene. The antioxidant is preferably tocopherol and / or natural extracts, such as natural extracts from tea or oregano. The preservative is preferably sorbic acid, sorbate, benzoate, or mixtures thereof. The plant protein is preferably selected from the group consisting of sunflower seed protein, broad bean protein, fava bean protein, lentil protein, chickpea protein, soy protein, pea protein, canola seed protein, wheat protein, rapeseed protein, and mixtures thereof.

[0109] The term "plant milk," also known as plant-based liquid, alternative milk, nut milk, or vegan milk, refers to a milk-like plant juice and is a synthetic non-dairy beverage made from water-based plant extracts for flavoring and aroma. Preferably, plant milk is selected from the group consisting of: almond milk, soy milk, coconut milk, rice milk, oat milk, pea milk, peanut milk, cashew milk, rye milk, wheat milk, barley milk, spelt wheat milk, millet milk, derivatives thereof, and mixtures thereof.

[0110] In a preferred embodiment, the water-in-oil emulsion of the present invention comprises 50% to 90% by weight of the fat blend according to the present invention, 10% to 50% by weight of water, 0.1% to 0.5% by weight of an emulsifier (such as lecithin or monoglycerides and diglycerides), 0.2% to 0.7% by weight of salt, and optionally 0.2% to 0.7% by weight of milk powder.

[0111] The present invention also relates to a method for preparing a water-in-oil emulsion according to the invention, the method comprising the steps of: a) preparing a fat blend according to the invention, the fat blend preferably containing fat-soluble components (such as emulsifiers, fat-soluble fragrances and fat-soluble colorants); b) preparing an aqueous phase, the aqueous phase preferably containing water-soluble components (such as milk, milk powder, pH adjusters, salts, vegetable milk and sugars); c) emulsifying the fat blend with the aqueous phase to obtain an emulsion; d) crystallizing the obtained emulsion; and e) optionally, during or after step d), pumping a gas into the emulsion, wherein the gas is preferably selected from the group consisting of nitrogen, carbon dioxide, argon, air or combinations thereof.

[0112] The present invention also relates to the use of the water-in-oil emulsion according to the invention in confectionery products, baked goods or cooking products.

[0113] The enumeration or discussion of previously disclosed documents in this specification should not be construed as an admission that such documents are part of current advanced technology or common knowledge.

[0114] Unless the context otherwise requires, preferences and options for a given aspect, embodiment, feature, or parameter of the invention should be considered as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features, and parameters of the invention.

[0115] The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout the specification, unless otherwise stated, all percentages, parts, and ratios are by weight.

[0116] Example

[0117] Throughout these examples:

[0118] US-Nx refers to the content of solid fats in unstable fats as determined by NMR at x℃ (ISO 8292-1);

[0119] Cx:y refers to fatty acids with x carbon atoms and y double bonds; its level is determined by GC-FAME (ISO 12966-2 and ISO 12966-4).

[0120] SAFA refers to saturated fatty acids;

[0121] MUFA refers to monounsaturated fatty acids;

[0122] PUFA refers to polyunsaturated fatty acids;

[0123] IV FAME refers to the iodine value calculated according to AOCS Cd 1c-85;

[0124] TRANS refers to trans fatty acids: unsaturated fatty acids with double bonds arranged in a trans configuration.

[0125] O, P, St, L, and A refer to oleic acid, palmitic acid, stearic acid, linoleic acid, and arachidic acid, respectively.

[0126] Triglyceride composition: POSt and other triglycerides were determined by GC (ISO 23275), wherein each GC peak included triglycerides with the same fatty acid at different positions, for example, POSt was at the same signal peak as PStO and StOP.

[0127] S refers to saturated fatty acids;

[0128] U refers to unsaturated fatty acids;

[0129] SSS refers to trisaturated triglycerides, which contain three saturated fatty acids.

[0130] UUU refers to triunsaturated triglycerides, which contain three unsaturated fatty acids.

[0131] S2U refers to disaturated-monounsaturated triglycerides, in which the triglycerides contain two saturated fatty acids and one unsaturated fatty acid, regardless of their positions in the triglyceride;

[0132] SU2 refers to monosaturated-diunsaturated triglycerides, which contain one saturated fatty acid and two unsaturated fatty acids, regardless of their positions within the triglyceride.

[0133] S2O refers to monooleic disaturated triglycerides, in which the triglycerides contain two saturated fatty acids and one oleic acid, regardless of their positions within the triglyceride;

[0134] S2L refers to monolinoleic acid-disaturated triglyceride, in which the triglyceride contains two saturated fatty acids and one linoleic acid, regardless of their positions in the triglyceride;

[0135] Diglycerides refer to the percentage of diglycerides in a composition as determined by direct-phase HPLC;

[0136] The SN-2% of SAFA refers to the percentage of saturated fatty acid (SAFA) present at the 2-position of triglycerides relative to the total saturated fatty acid (SAFA) in the fat sample. The distribution of fatty acids in triglycerides was determined based on the JOCS / AOCS joint official method Ch 3a-19. The percentage of SAFA residues at the 2-position was determined by: (a) determination of the total SAFA content in the fat sample by GC-FAME (ISO 12966-2 and ISO 12966-4); and (b) determination of the SAFA content at the 2-position in 2-glycerol monoesters by GC-FAME (ISO 12966-2 and ISO 12966-4) after transesterification of triacylglycerol with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. The Sn-2% of SAFA is ((b) x 100) / ((a) x 3)%, and

[0137] CNxx refers to triglycerides with xx carbon atoms (excluding carbon atoms in glycerol, which is standard practice), the levels of which are determined by GC and pretreated to ultimately remove diglycerides (AOCS Ce 5-86).

[0138] Example 1 - Preparation of Fat Composition

[0139] Refined shea butter underwent chemical transesterification using sodium methoxide as a catalyst. Following chemical transesterification, the transesterified shea butter was physically refined. Refined cocoa butter was also subjected to chemical transesterification using sodium methoxide as a catalyst. Following chemical transesterification, the transesterified cocoa butter was physically refined.

[0140] Fat composition 1 is a blend of 87.7% by weight refined shea butter and 12.3% by weight transesterified shea butter. Fat composition 2 is a blend of 57.7% by weight refined shea butter and 42.3% by weight transesterified shea butter. Fat composition 3 is a blend of 81.8% by weight refined cocoa butter and 18.2% by weight transesterified cocoa butter. Fat composition 4 is a blend of 71.4% by weight refined shea butter and 28.6% by weight transesterified shea butter.

[0141] Two comparative fat compositions were prepared. Comparative fat composition 1 was 100% by weight refined shea butter. Comparative fat composition 2 was 100% by weight transesterified shea butter.

[0142] The analytical results of fat composition 1, fat composition 2, fat composition 3, fat composition 4, comparative fat composition 1 and comparative fat composition 2 are shown in Table 1.

[0143] Table 1: Analytical results of fat composition 1, fat composition 2, fat composition 3, fat composition 4, comparative fat composition 1, and comparative fat composition 2

[0144]

[0145]

[0146] *SN-2 calculation of SAFA based on 100% shea butter (comparative fat composition 1) and 100% transesterified shea butter (comparative fat composition 2).

[0147] **Calculation based on diglyceride content of 100% shea butter (comparative fat composition 1) and 100% transesterified shea butter (comparative fat composition 2)

[0148] Four additional fatty acid compositions according to the invention were produced by partial transesterification. 100 g of refined shea butter was prepared in a glass bottle and mixed at 60°C and 250 rpm. The reaction was carried out by 2% by weight of immobilized lipase (…). The lipase, derived from *Thermomyces lanuginosus*, was catalyzed by TL-IM and was immobilized on a silica support. The reaction was stopped after 2 hours, and the reacted fat compositions were obtained after filtration. The same reaction was repeated, but stopped after 3, 6, and 7 hours, respectively. Fat composition 5 is the fat product after a 2-hour reaction; fat composition 6 is the fat product after a 3-hour reaction; fat composition 7 is the fat product after a 6-hour reaction; and fat composition 8 is the fat product after a 7-hour reaction.

[0149] The analytical results of fat compositions 5, 6, 7 and 8 are shown in Table 2.

[0150] Table 2: Analytical results of fat compositions 5, 6, 7 and 8

[0151]

[0152]

[0153]

[0154] It was observed that fat compositions 5 and 6 have compositions quite similar to those of fat compositions 1 and 7, and fat composition 8 has a composition quite similar to that of fat composition 2, although the methods used to produce these fat compositions 5 to 8 differ from those used for fat compositions 1 and 2. Furthermore, the SN-2% of SAFA in fat composition 5 is 8.3% and the SN-2% of SAFA in fat composition 6 is 9.1%, which is also close to that of fat composition 1. In conclusion, fat compositions according to the invention can be obtained by different methods to achieve the desired technical effects. As demonstrated herein, partial transesterification provides an alternative and advantageous methodological route for producing fat compositions for use in water-in-oil emulsions according to the invention. This methodological route is more efficient and simplified compared to methods involving blending different fat components.

[0155] Example 2 - Preparation of fat blends using prepared fat compositions

[0156] Fat blends for preparing topical emulsion products are prepared using prepared fat compositions. Fat blend 1 was prepared by blending 71.0 wt% of fat composition 1, 22.3 wt% of rapeseed oil, and 6.7 wt% of coconut oil. Fat blend 2 was prepared by blending 71.0 wt% of fat composition 2, 22.3 wt% of rapeseed oil, and 6.7 wt% of coconut oil. Fat blend 3 was prepared by blending 55.0 wt% of fat composition 3 and 45.0 wt% of rapeseed oil. Fat blend 4 was prepared by blending 37.1 wt% of fat composition 4 and 62.9 wt% of rapeseed oil.

[0157] Comparative fat blend 1 was prepared by blending 71.0 wt% of comparative fat composition 1, 22.3 wt% of rapeseed oil, and 6.7 wt% of coconut oil. Comparative fat blend 2 was prepared by blending 71.0 wt% of comparative fat composition 2, 22.3 wt% of rapeseed oil, and 6.7 wt% of coconut oil. Comparative fat blend 3 was prepared by blending 51.2 wt% of comparative fat composition 1 and 48.8 wt% of rapeseed oil. Reference fat blend 1 was prepared according to EP-A-3245 876 ​​by blending 20 wt% of transesterified cocoa butter and 80 wt% of soybean oil.

[0158] The analytical results of fat blend 1, fat blend 2, fat blend 3, fat blend 4, comparative fat blend 1, comparative fat blend 2, comparative fat blend 3 and reference fat blend 1 are shown in Table 3.

[0159] Table 3: Analytical results of fat blend 1, fat blend 2, fat blend 3, fat blend 4, comparative fat blend 1, comparative fat blend 2, comparative fat blend 3 and reference fat blend 1

[0160]

[0161]

[0162]

[0163] Example 3 - Production and Formulation of a Topical Emulsion Product Containing Approximately 80% Fat

[0164] Applyable emulsion products (Product 1, Product 2, Product 3, Comparative Product 1 and Comparative Product 2, as listed in Table 4) were prepared on a pilot-scale basis.

[0165] Table 4 - Overview of topical emulsion products containing approximately 80% fat

[0166]

[0167] The first step in preparing an emulsion product is to prepare a mixture of fat-soluble and water-soluble ingredients. The formulation of the topical emulsion product is presented in Table 5. The fat-soluble ingredients are a blend of fats, sunflower seed lecithin, butter flavoring, and beta-carotene. The water-soluble ingredients are water, buttermilk powder, salt, and citric acid.

[0168] Table 5 - Formulations of topical lotion products containing approximately 80% fat

[0169]

[0170]

[0171] Prior to emulsion preparation, the fat and aqueous phases were pasteurized separately. The emulsion was formed by mixing a heated water mixture (55°C) with a heated fat mixture (60°C) in an emulsion tank. Spreadable emulsion products were prepared using a Gerstenberg & Agger pilot perfector with a process setup including three cooling tubes, two of which were followed by an additional intermediate crystallizer and a settling tube. The spreadable emulsion products were packaged in bricks after the settling tube. Production rates and cooling settings remained constant for all products. The production rate was 45 kg / h, and the crystallizer scraper speed was 352 rpm. Five spreadable emulsion products were obtained and stored at 5°C.

[0172] Example 4 - Performance of Applyable Emulsion Products (Product 1, Product 2, Comparative Product 1 and Comparative Product 2) in the Process Evaluate

[0173] The crystallinity of the spreadable emulsion fat in the pilot-scale complete process depends on the residence time, the rotation speed of the scraper blade, and the crystallization rate of the fat. To compare the performance and characteristics of all products (Product 1, Product 2, Comparative Product 1, and Comparative Product 2), the experimental setup remained constant. It was observed that Products 1 and 2 exhibited the same required cooling rate corresponding to their crystallization behavior in this process. However, the comparative products exhibited unfavorable crystallization behavior due to either cooling rates that were too fast (Comparative Product 1) or too slow (Comparative Product 2), potentially leading to poor sensory properties.

[0174] If the cooling rate is too slow and excessive crystallization occurs early in the process, as in the case of Comparative Product 2, the shear forces during processing become too great, causing them to break down the structure and resulting in undesirable appearance and sensory properties such as brittleness. On the other hand, if the cooling rate is too fast and proper crystallization is not achieved during the process, as in the case of Comparative Product 1, uncontrolled crystallization occurs in the emulsion product obtained after packaging and during its shelf life, resulting in undesirable sensory properties such as post-hardening, unpredictable texture, and a tendency to be grainy. It is believed that the crystallization behavior in this process is closely related to the corresponding properties of the triglyceride composition and the fatty composition used in the fatty blend and ultimately in the water-in-oil emulsion product.

[0175] Example 5 - Evaluation of Applyable Lotion Products (Product 1, Product 2, Comparison Product 1 and Comparison Product 2)

[0176] The tasting panel (n=11) observed that Products 1 and 2 exhibited significantly lower brittleness compared to Control Product 2, and this noticeable brittleness (as seen in Control Product 2) resulted in unpleasant sensory properties. It was also indicated that the crystalline networks formed in Products 1 and 2 were particularly advantageous, consistent with observations during the manufacturing process as described in Example 4. Furthermore, the tasting panel acknowledged that Products 1 and 2 exhibited significantly better melting behavior, while Control Product 2 melted unpleasantly and slowly in the mouth. In addition to its poor melting behavior, Control Product 2 was significantly less hard than Products 1 and 2, resulting in a sticky texture and lack of melting sensation in the mouth.

[0177] Differences in hardness, plasticity, and melting in the mouth were observed between Product 1 and Product 2. Product 1 had lower hardness, lower plasticity, and melted faster in the mouth. Plasticity is a negative attribute for melted butter products, indicating a slower melting rate, and the results of melting in the mouth confirm that Product 1 has better sensory properties than Product 2.

[0178] Texture characteristics were also determined by measuring hardness. The spreadable emulsion products were stored at 4°C for 3 days. Then, the hardness of (i) products removed directly from storage and (ii) products stabilized at 20°C for 45 minutes after removal from storage were measured using a Brookfield texture analyzer (probe TA40 and penetration depth of 5 mm at 2 mm / sec). The maximum force measured during compression was recorded and termed hardness. Each product was measured three times, and the average results are shown in Table 6.

[0179] Table 6 - Hardness of Product 1, Product 2, Comparative Product 1 and Comparative Product 2 after storage at 4°C for 3 days

[0180]

[0181] The hardness of the control product was observed to be lower than that of products 1 and 2. When the samples stabilized at room temperature for 45 minutes, control product 2 showed the smallest change (a 2.8% decrease in hardness compared to the initial value of 464g), which also indicated poor melting behavior and undesirable sensory properties.

[0182] Further observation revealed that Comparative Product 1 exhibited the highest expected hardness after storage, and its hardness remained high even after stabilization at room temperature. Products 1 and 2 were softer when cold and changed even more after 45 minutes of storage at room temperature, with hardness decreasing by 12.7% and 7.4%, respectively, demonstrating good melting behavior as a fundamental sensory characteristic of spreadable emulsion products.

[0183] Example 6 - Evaluation of Applyable Lotion Product (Product 3)

[0184] The resulting product (Product 3) is softer than Products 1 and 2, making it easier to apply. Product 3 exhibits excellent melting behavior, which is readily apparent when compared to Comparative Product 2. While both Product 3 and Comparative Product 2 have comparable hardness in sensory evaluation, Product 3 demonstrates significantly better melting characteristics.

[0185] Texture properties were also determined by measuring hardness. The spreadable emulsion product (Product 3) was stored at 4°C for 3 days. Then, the hardness of (i) the product taken directly from storage and (ii) the product stabilized at 20°C for 45 minutes after being taken from storage were measured using a Brookfield texture analyzer (probe TA40 and penetration depth of 5 mm at 2 mm / sec). The maximum force measured during compression was recorded and termed hardness. The product was measured three times, and the average results are shown in Table 7.

[0186] Table 7 - Hardness of Product 3 after storage at 4℃ for 3 days

[0187]

[0188] Product 3 was observed to have the desired hardness for use as a spread after stabilization at room temperature. Furthermore, after storage at room temperature for 45 minutes, the hardness of Product 3 decreased appropriately, thus exhibiting good melting properties.

[0189] Example 7 - Production and Formulation of a Topical Emulsion Product Containing Approximately 60% Fat

[0190] Produce the spreadable emulsion products (Product 4 and Comparative Product 3, as listed in Table 8) on a pilot scale.

[0191] Table 8 - Overview of topical lotion products containing approximately 60% fat

[0192] product Product 4 Comparison Product 3 Fat blend Fat blend 4 Comparison of fat blend 3 Fatty composition (hard material) Fat composition 4 Comparative fat composition 1

[0193] The first step in preparing an emulsion is to prepare a mixture of fat-soluble and water-soluble components. The formulations of topical emulsion products are presented in Table 9. The fat-soluble components are a blend of fats, as well as monoglycerides and diglycerides. The water-soluble components are water, salts, and citric acid.

[0194] Table 9 - Formulations of topical lotion products containing approximately 60% fat

[0195]

[0196] The fat phase (60°C) and aqueous phase (55°C) were mixed to form an emulsion. The emulsion was pasteurized (78°C) and then cooled to 50°C after pasteurization. Gerstenberg & The pilot-scale preparation of the spreadable emulsion product was completed using a process setup comprising three cooling tubes. An additional intermediate crystallizer followed the second cooling tube. The spreadable emulsion product was packaged in drums. The production rate and cooling settings remained constant for both products. The production rate was 100 kg / h, and the crystallizer scraper speed was 1000 rpm. Two spreadable emulsion products were obtained and stored at 5°C.

[0197] Example 8 - Performance evaluation of spreadable emulsion products (Product 4 and Comparison Product 3) in the process

[0198] The crystallinity of the spreadable emulsion fat in the pilot-scale process depends on residence time, cooling capacity, and the rotation speed of the scraper blade, as well as the fat crystallization rate. To compare the performance of the products (Product 4 and Comparative Product 3) and the resulting product characteristics, the pilot-scale setup remained unchanged. The crystallization behavior of Comparative Product 3 was too slow, which could lead to undesirable sensory properties.

[0199] If the cooling rate is too rapid and proper crystallization is not achieved during the process, as in the case of Comparative Product 3, uncontrolled crystallization can occur in the emulsion product obtained after packaging and during its shelf life, resulting in undesirable sensory properties such as post-crystallization, unpredictable texture, and a tendency to be grainy. It is believed that the crystallization behavior in this process is closely related to the triglyceride composition and the corresponding characteristics of the fatty compositions used in the fat blends and ultimately in the water-in-oil emulsion products.

[0200] Example 9 - Evaluation of Applyable Lotion Products (Product 4 and Comparison Product 3)

[0201] Both Product 4 and Comparative Sample 3 were solids at 5°C. The tasting panel observed that Product 4 exhibited significantly better spreadability and melting properties than Comparative Sample 3. This indicates better crystallization in a product with a uniform fatty crystal structure, resulting in improved sensory properties. Furthermore, Comparative Sample 3 exhibited post-crystallization behavior that resulted in an undesirable sandy and granular texture. Therefore, Product 4 is clearly preferred and desirable in terms of improved sensory properties.

Claims

1. A fat composition comprising: At least 30% by weight of stearic acid (C18:0); and At least 45% by weight of saturated fatty acids (SAFA); The percentage of acid refers to the acid that is acyl-bound in the glycerides of the fatty composition and is based on the total weight of C8 to C24 fatty acids. And the fat composition contains 1.0% to 8.0% by weight of SSS triglycerides and up to 10.0% by weight of UUU triglycerides, based on the total triglycerides present in the fat composition; Furthermore, the weight ratio of S2U triglycerides to SSS triglycerides in the fatty composition is 6.0 to 20.0, and the weight ratio of S2O triglycerides to S2L triglycerides is at most 30.0, wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid, and L is linoleic acid.

2. The fat composition according to claim 1, wherein the percentage of saturated fatty acid at the second position of the triglyceride in the fat composition is 6.0% to 25.0% of the total saturated fatty acids.

3. The fat composition according to claim 1, wherein the percentage of saturated fatty acid at the second position of the triglyceride in the fat composition is 6.0% to 22.0% of the total saturated fatty acids.

4. The fat composition according to claim 1, wherein the saturated fatty acid at the second position of the triglyceride in the fat composition accounts for 6.5% to 20.0% of the total saturated fatty acids.

5. The fat composition according to claim 1, wherein the percentage of saturated fatty acid at the second position of the triglyceride in the fat composition is 7.0% to 19.0% of the total saturated fatty acids.

6. The fat composition according to claim 1, wherein the fat composition comprises: up to 5% by weight lauric acid (C12:0); and / or up to 30% by weight palmitic acid (C16:0); and / or 30% to 60% by weight stearic acid (C18:0); and / or 20% to 55% by weight oleic acid (C18:1); and / or 45% to 80% by weight saturated fatty acids (SAFA); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

7. The fat composition according to claim 1, wherein the fat composition comprises: 0% to 4% by weight of lauric acid (C12:0); and / or 0% to 29% by weight of palmitic acid (C16:0); and / or 31% to 55% by weight of stearic acid (C18:0); and / or 23% to 53% by weight of oleic acid (C18:1); and / or 45% to 75% by weight of saturated fatty acids (SAFA); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

8. The fat composition according to claim 1, wherein the fat composition comprises: 0% to 3% by weight of lauric acid (C12:0); and / or 1% to 28% by weight of palmitic acid (C16:0); and / or 32% to 52% by weight of stearic acid (C18:0); and / or 25% to 50% by weight of oleic acid (C18:1); and / or 45% to 70% by weight of saturated fatty acids (SAFA); wherein the percentage of acids refers to acids as acyl-bound acids in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

9. The fat composition according to claim 1, wherein the fat composition comprises: 0% to 2% by weight of lauric acid (C12:0); and / or 2% to 27% by weight of palmitic acid (C16:0); and / or 33% to 50% by weight of stearic acid (C18:0); and / or 28% to 48% by weight of oleic acid (C18:1); and / or 46% to 65% by weight of saturated fatty acids (SAFA); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fat composition and is based on the total weight of C8 to C24 fatty acids.

10. The fat composition according to claim 1, wherein the fat composition comprises: 1.5% to 7.5% by weight of SSS triglycerides; and / or 0.1% to 9.9% by weight of UUU triglycerides; and / or 20.0% to 95.0% by weight of S2U triglycerides; and / or 2.0% to 50.0% by weight of SU2 triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

11. The fat composition according to claim 1, wherein the fat composition comprises: 2.0% to 7.0% by weight of SSS triglycerides; and / or 0.2% to 9.8% by weight of UUU triglycerides; and / or 25.0% to 90.0% by weight of S2U triglycerides; and / or 4.0% to 45.0% by weight of SU2 triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

12. The fat composition according to claim 1, wherein the fat composition comprises: 2.3% to 6.8% by weight of SSS triglycerides; and / or 0.3% to 9.7% by weight of UUU triglycerides; and / or 30.0% to 88.0% by weight of S2U triglycerides; and / or 5.0% to 42.0% by weight of SU2 triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

13. The fat composition according to claim 1, wherein the fat composition comprises: 2.5% to 6.5% by weight of SSS triglycerides; and / or 0.5% to 9.5% by weight of UUU triglycerides; and / or 35.0% to 85.0% by weight of S2U triglycerides; and / or 6.0% to 41.0% by weight of SU2 triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

14. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 19.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

15. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 6.5 to 18.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

16. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 17.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

17. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2U triglycerides to SSS triglycerides in the fat composition is 7.0 to 16.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

18. The fat composition according to any one of claims 1-13, wherein the fat composition comprises: 30.0% to 85.0% by weight of S2O triglycerides; and / or 0.0% to 20.0% by weight of S2L triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

19. The fat composition according to any one of claims 1-13, wherein the fat composition comprises: 32.0% to 82.0% by weight of S2O triglycerides; and / or 1.0% to 15.0% by weight of S2L triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

20. The fat composition according to any one of claims 1-13, wherein the fat composition comprises: 35.0% to 80.0% by weight of S2O triglycerides; and / or 2.0% to 12.0% by weight of S2L triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

21. The fat composition according to any one of claims 1-13, wherein the fat composition comprises: 38.0% to 80.0% by weight of S2O triglycerides; and / or 3.0% to 10.0% by weight of S2L triglycerides; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

22. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2O triglycerides to S2L triglycerides in the fat composition is 1.0 to 25.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

23. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2O triglycerides to S2L triglycerides in the fat composition is 1.5 to 20.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

24. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2O triglycerides to S2L triglycerides in the fat composition is 2.0 to 18.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

25. The fat composition according to any one of claims 1-13, wherein the weight ratio of S2O triglycerides to S2L triglycerides in the fat composition is 2.5 to 15.0; based on the total triglycerides present in the fat composition, wherein S is a saturated fatty acid, O is oleic acid and L is linoleic acid.

26. The fat composition according to any one of claims 1-13, wherein the fat composition has: a solid fat content of 20.0 to 95.0 at 10°C; and / or a solid fat content of 5.0 to 65.0 at 20°C; and / or a solid fat content of 2.5 to 20.0 at 25°C; and / or a solid fat content of 1.5 to 15.0 at 30°C; and / or a solid fat content of up to 10.0 at 35°C; and / or a solid fat content of up to 7.0 at 40°C; and is measured for unstable fats according to ISO 8292-1.

27. The fat composition according to any one of claims 1-13, wherein the fat composition has: a solid fat content of 23.0 to 93.0 at 10°C; and / or a solid fat content of 6.0 to 60.0 at 20°C; and / or a solid fat content of 3.0 to 19.0 at 25°C; and / or a solid fat content of 2.0 to 13.0 at 30°C; and / or a solid fat content of 1.0 to 9.0 at 35°C; and / or a solid fat content of up to 6.0 at 40°C; measured for unstable fats according to ISO 8292-1.

28. The fat composition according to any one of claims 1-13, wherein the fat composition has: a solid fat content of 25.0 to 91.0 at 10°C; and / or a solid fat content of 8.0 to 55.0 at 20°C; and / or a solid fat content of 4.0 to 18.0 at 25°C; and / or a solid fat content of 2.5 to 11.0 at 30°C; and / or a solid fat content of 1.5 to 8.0 at 35°C; and / or a solid fat content of 0.1 to 5.5 at 40°C; and is measured for unstable fats according to ISO 8292-1.

29. The fat composition according to any one of claims 1-13, wherein the fat composition has: a solid fat content of 28.0 to 89.0 at 10°C; and / or a solid fat content of 10.0 to 52.0 at 20°C; and / or a solid fat content of 4.5 to 17.5 at 25°C; and / or a solid fat content of 3.0 to 10.0 at 30°C; and / or a solid fat content of 2.0 to 7.0 at 35°C; and / or a solid fat content of 0.3 to 5.0 at 40°C; and is measured for unstable fats according to ISO 8292-1.

30. A method for preparing a fat composition according to any one of claims 1-29, the method comprising blending a non-exchangeable fat or oil with an exchangeable fat or oil, wherein the fat or oil is selected from the group consisting of: cocoa butter, shea butter, sage oil, sage oil, tamarisk fat, mango fat, high-stearic acid sunflower oil, high-stearic acid soybean oil, high-stearic acid rapeseed oil, high-stearic acid canola oil, gamboge fat, lard fat, sonchy fat, fractions thereof, and mixtures thereof, wherein the weight ratio of the non-exchangeable fat or oil to the exchangeable fat or oil is at least 1.

0.

31. The method for preparing a fat composition according to claim 30, wherein the weight ratio of the non-exchangeable fat or oil to the exchangeable fat or oil is from 1.1 to 20.

0.

32. The method for preparing a fat composition according to claim 30, wherein the weight ratio of the non-exchangeable fat or oil to the exchangeable fat or oil is 1.1 to 15.

0.

33. The method for preparing a fat composition according to claim 30, wherein the weight ratio of the non-exchangeable fat or oil to the exchangeable fat or oil is 1.2 to 10.

0.

34. A method for preparing a fat composition according to any one of claims 1 to 29, wherein the fat or oil selected from the group consisting of: cocoa butter, shea butter, sage oil, sage oil, tamarisk fat, mango fat, high-stearic acid sunflower oil, high-stearic acid soybean oil, high-stearic acid rapeseed oil, high-stearic acid canola oil, Garcinia cambogia fat, lard fat, sonchy fat, fractions thereof, and mixtures thereof, wherein the partial transesterification of said fat or oil is carried out by using 0.1% to 10% by weight of lipase; at a temperature of 50°C to 80°C; and for a duration of 0.5 hours to 12 hours.

35. The method for preparing a fat composition according to claim 34, wherein the partial transesterification of the fat or oil is carried out by using 0.5% to 5% by weight of a lipase.

36. The method for preparing a fat composition according to claim 34, wherein the partial transesterification of the fat or oil is carried out at a temperature of 55°C to 70°C.

37. The method for preparing a fat composition according to claim 34, wherein the partial transesterification of the fat or oil is carried out over a period of time lasting from 1 hour to 8 hours.

38. A fat blend comprising: 5% to 95% by weight of a fat composition according to any one of claims 1 to 29; and 5% to 95% by weight of an oil selected from the group consisting of: coconut oil, sunflower oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

39. The fat blend of claim 38, comprising: 10% to 90% by weight of the fat composition according to any one of claims 1 to 29; and 10% to 90% by weight of an oil selected from the group consisting of: coconut oil, sunflower oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

40. The fat blend of claim 38, comprising: 15% to 85% by weight of the fat composition of any one of claims 1 to 29; and 15% to 85% by weight of an oil selected from the group consisting of: coconut oil, sunflower oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

41. The fat blend of claim 38, comprising: 20% to 80% by weight of the fat composition according to any one of claims 1 to 29; and 20% to 80% by weight of an oil selected from the group consisting of: coconut oil, sunflower oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

42. The fat blend of claim 38, comprising: 25% to 75% by weight of the fat composition according to any one of claims 1 to 29; and 25% to 75% by weight of an oil selected from the group consisting of: coconut oil, sunflower oil, rapeseed oil, rice oil, soybean oil, cottonseed oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof.

43. The fatty acid blend according to claim 38, wherein: The sunflower seed oil is high-oleic rapeseed oil; and / or the rapeseed oil is high-oleic rapeseed oil; and / or the canola oil is high-oleic canola oil; and / or the soybean oil is high-oleic soybean oil.

44. The fat blend according to claim 38, wherein the fat blend has: a solid fat content of 8.0 to 55.0 at 10°C; and / or a solid fat content of 2.0 to 30.0 at 20°C; and / or a solid fat content of up to 15.0 at 25°C; and / or a solid fat content of up to 10.0 at 30°C; and / or a solid fat content of up to 8.0 at 35°C; and / or a solid fat content of up to 5.0 at 40°C; and is measured for unstable fats according to ISO 8292-1.

45. The fat blend according to claim 38, wherein the fat blend has: a solid fat content of 9.0 to 50.0 at 10°C; and / or a solid fat content of 3.0 to 25.0 at 20°C; and / or a solid fat content of 1.0 to 12.0 at 25°C; and / or a solid fat content of up to 8.0 at 30°C; and / or a solid fat content of up to 7.0 at 35°C; and / or a solid fat content of up to 4.0 at 40°C; and is measured for unstable fats according to ISO 8292-1.

46. ​​The fat blend according to claim 38, wherein the fat blend has: a solid fat content of 10.0 to 48.0 at 10°C; and / or a solid fat content of 3.5 to 22.0 at 20°C; and / or a solid fat content of 2.0 to 10.0 at 25°C; and / or a solid fat content of 0.5 to 7.0 at 30°C; and / or a solid fat content of 0.5 to 6.0 at 35°C; and / or a solid fat content of up to 3.0 at 40°C; and is measured for unstable fats according to ISO 8292-1.

47. The fat blend according to claim 38, wherein the fat blend has: a solid fat content of 11.0 to 45.0 at 10°C; and / or a solid fat content of 4.0 to 20.0 at 20°C; and / or a solid fat content of 2.5 to 9.0 at 25°C; and / or a solid fat content of 1.0 to 6.0 at 30°C; and / or a solid fat content of 0.5 to 5.0 at 35°C; and / or a solid fat content of 0.1 to 2.5 at 40°C; and is measured for unstable fats according to ISO 8292-1.

48. The fat blend according to claim 38, wherein the fat blend has: a solid fat content of 17.0 to 44.0 at 10°C; and / or a solid fat content of 11.0 to 18.0 at 20°C; and / or a solid fat content of 1.5 to 4.5 at 30°C; and / or a solid fat content of 1.0 to 2.5 at 35°C; and / or a solid fat content measured according to ISO 8292-1 for unstable fats.

49. The fatty acid blend according to any one of claims 38 to 48, wherein the fatty acid blend comprises: 12.0% to 50.0% by weight of stearic acid (C18:0); and / or 30.0% to 70.0% by weight of oleic acid (C18:1); and / or 5.0% to 30.0% by weight of linoleic acid (C18:2); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fatty acid composition and is based on the total weight of C8 to C24 fatty acids.

50. The fatty acid blend according to any one of claims 38 to 48, wherein the fatty acid blend comprises: 14.0% to 45.0% by weight of stearic acid (C18:0); and / or 35.0% to 65.0% by weight of oleic acid (C18:1); and / or 7.0% to 25.0% by weight of linoleic acid (C18:2); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fatty acid composition and is based on the total weight of C8 to C24 fatty acids.

51. The fatty acid blend according to any one of claims 38 to 48, wherein the fatty acid blend comprises: 15.0% to 35.0% by weight of stearic acid (C18:0); and / or 45.5% to 60.0% by weight of oleic acid (C18:1); and / or 8.6% to 20.0% by weight of linoleic acid (C18:2); wherein the percentage of acids refers to acids that are acyl-bound in the glycerides of the fatty acid composition and is based on the total weight of C8 to C24 fatty acids.

52. A water-in-oil emulsion comprising: 5% to 95% by weight of a fat blend according to any one of claims 38 to 51; and 5% to 95% by weight of an aqueous phase.

53. The water-in-oil emulsion according to claim 52, comprising: 10% to 90% by weight of the fat blend according to any one of claims 38 to 51; and 10% to 90% by weight of an aqueous phase.

54. The water-in-oil emulsion according to claim 52, comprising: 15% to 85% by weight of the fatty acid blend according to any one of claims 38 to 51; and 15% to 85% by weight of an aqueous phase.

55. The water-in-oil emulsion according to claim 52, wherein the water-in-oil emulsion is an edible, topical emulsion.

56. The water-in-oil emulsion of claim 52, wherein the water-in-oil emulsion is margarine or spread.

57. The water-in-oil emulsion according to claim 52, wherein the water-in-oil emulsion comprises 5% to 75% by weight of the fatty composition according to any one of claims 1 to 29.

58. The water-in-oil emulsion according to claim 52, wherein the water-in-oil emulsion comprises 10% to 70% by weight of the fatty composition according to any one of claims 1 to 29.

59. The water-in-oil emulsion according to claim 52, wherein the water-in-oil emulsion comprises 15% to 65% by weight of the fatty composition according to any one of claims 1 to 29.

60. The water-in-oil emulsion of claim 52, wherein the water-in-oil emulsion comprises 20% to 60% by weight of the fatty composition of any one of claims 1 to 29.

61. The water-in-oil emulsion according to any one of claims 52 to 60, wherein the water-in-oil emulsion further comprises one or more ingredients selected from the group consisting of: emulsifiers, fragrances, milk, colorants, salts, pH adjusters, sugars, cereals, legumes, seeds, fruits, nuts, plant extracts, vegetable juices, plant proteins, antioxidants, preservatives, starch, fiber, thickeners, stabilizers, probiotics, and vitamins.

62. The water-in-oil emulsion according to any one of claims 52 to 60, wherein the water-in-oil emulsion further comprises one or more ingredients selected from the group consisting of: emulsifiers, flavorings, milk powder, colorings, salts, pH adjusters, syrups, cereals, legumes, seeds, fruits, nuts, plant extracts, vegetable juices, plant milk, plant proteins, antioxidants, preservatives, modified starch, fiber, thickeners, stabilizers, probiotics, and vitamins.

63. A method for preparing a water-in-oil emulsion according to any one of claims 52 to 62, comprising the following steps: a) Preparing the fat blend according to any one of claims 38 to 51; b) Prepare the aqueous phase; c) Emulsify the fat blend with the aqueous phase to obtain an emulsion; d) Crystallize the obtained emulsion; and e) Optionally, during or after step d), gas is pumped into the emulsion.

64. The method for preparing a water-in-oil emulsion according to claim 63, wherein the fat blend prepared according to any one of claims 38 to 51 comprises a fat-soluble component.

65. The method for preparing a water-in-oil emulsion according to claim 63, wherein the fat blend comprises an emulsifier, a fat-soluble fragrance, and a fat-soluble colorant.

66. The method for preparing a water-in-oil emulsion according to claim 63, wherein the aqueous phase comprises water-soluble components.

67. The method for preparing a water-in-oil emulsion according to claim 63, wherein the aqueous phase comprises an emulsion, a pH adjuster, a salt, and a sugar.

68. The method for preparing a water-in-oil emulsion according to claim 63, wherein the aqueous phase comprises milk powder, a pH adjuster, salt, vegetable milk, and sugar.

69. The method for preparing a water-in-oil emulsion according to claim 63, wherein the gas is selected from nitrogen, carbon dioxide, argon, air, or a combination thereof.

70. Use of the water-in-oil emulsion according to any one of claims 52 to 62 in confectionery products, baked goods or cooking products.

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