Structured fat

Abstract

The present invention relates to a process for providing a structured fat by interesterification of a first fat having a high content of saturated long chain fatty acids with a second fat or oil to provide a triglyceride composition having an increased level of H-type fatty acids, in particular C18:0, in the 2-position, the thus obtained triglyceride composition, and a spread food product made thereof.

Description

Technical Field

[0001] This invention relates to structured fats. It also relates to methods for preparing said structured fats. These structured fats are found in food compositions such as margarine, spreads, and creams. Background Technology

[0002] Food compositions containing fats and oils, such as spreads, margarine, etc., whether in the form of water-in-oil (w / o) or oil-in-water (o / w) emulsions, typically contain structured fats or blends of solid fats and oils (usually vegetable oils).

[0003] Structured or solid fats contribute structure and texture to the resulting oil and water emulsions through the crystallization of triglycerides in the blend. Typically, structured fats contain more saturated and longer-chain fatty acids.

[0004] Vegetable oils typically contain more unsaturated fatty acids and are usually liquid at room temperature. To incorporate appropriate amounts of fat and oil into consumer products such as spreads and margarine, blends are prepared from solid fats (structured fats) and oils, wherein the solid fats (also referred to in the art as hard stock) provide the structure for incorporating the oils into the emulsion.

[0005] Hydrogenation is a method of hardening fats and oils by converting unsaturated fatty acids into saturated fats. Hardening fats is an effective way to improve their structural properties. However, consumers perceive hydrogenation as an unnatural way to adjust fat composition. Hydrogenated fats to improve the structure of the resulting fats are less desirable because consumers are increasingly focused on products with more natural sources. Incomplete or partial hydrogenation also results in products with increased levels of trans fatty acids. Trans fatty acids are considered less desirable for health reasons. Therefore, there is a demand for fat blends with low trans fatty acid content.

[0006] The primary source of structured fats is palm oil-based. However, due to environmental concerns surrounding palm oil, the use of palm oil (high in saturated C16) or its enriched fractions is under scrutiny. Therefore, there is a growing expectation to use less palm oil-based components and to utilize other plant-based fat sources for structured fats. An example is the use of other plant-based fats such as shea butter.

[0007] Structured fats typically have a high content of saturated fatty acids. Conventional structured fats or hard fats have a high saturation content, for example, in the form of POP or SOS triglycerides. Structured fats with high saturation content are plagued by graininess or sandiness (an unpleasant texture) known in the art. This effect is attributed to the formation of fat crystals. Furthermore, SSS (tristearate) triglycerides are also considered problematic in food applications due to their waxy texture. Products exhibiting these effects generally experience lower levels of consumer acceptance.

[0008] The inventors have proposed developing triglyceride fats with relatively low levels of POP, SOS, and / or SSS to avoid their drawbacks or improve their effects, while simultaneously having the increased saturation levels required for the structuring of said products. Based on these fats, structured fats or hard stock fats suitable for the development of desired consumer products such as margarine, spreads, etc., can be developed.

[0009] Therefore, there remains a need for methods to prepare structured fats with even higher amounts of saturated, long-chain fatty acids, as well as for structured fats with relatively high amounts of saturated, long-chain fatty acids, yet avoiding sandy, granular, or waxy textures and having low trans fat levels, not only in hard foods but also in subsequent applications. Summary of the Invention

[0010] The inventors have discovered that by increasing the amount of stearic acid in triglycerides, by focusing on increasing the S content, and particularly increasing the S content at the 2-position of the glycerol backbone, an improved triglyceride composition that can be used as a structured fat can be obtained.

[0011] The inventors have discovered structured fats (hard foods) with improved properties and / or applications, as well as methods for producing structured fats (hard foods). The invention comprises hard foods with increased levels of saturated long-chain fatty acids (H:S or P) and methods for preparing such structured fats with increased levels of saturated long-chain fatty acids (H:S or P). The structured fats of the invention have increased levels of H fatty acids, particularly at the 2-position. The structured fats of the invention have significantly higher levels of H fatty acids at the 2-position than comparable hard foods, and correspondingly lower levels of unsaturated fatty acids at the 2-position of the glycerol backbone. The structured fats have improved (lower) trans fatty acid levels and can be prepared from non-palm and non-hydrogenated fats and oils. The structured fats can, optionally after further blending with other fats and / or oils, be applied, for example, in spreads and margarines. It was found that fats with a relatively high S content (and a low P content) at the 2-position, compared to conventional palm-based hard fats with a relatively high P level at the 2-position, resulted in fat blends that, despite the different composition, could be processed under conventional processing conditions and still produced stable emulsion products with good sensory properties, taste, and texture.

[0012] Some advantages of using structured fats with a higher content of saturated long-chain (H) fatty acids, preferably structured fats containing stearic acid (S), are that lower amounts of structured fats can be required and more liquid oils can be used in applications such as spreads and margarine. This further improves the naturalness of the resulting products, enhances their nutritional value, and also reduces costs, which is a relevant factor in the art.

[0013] One aspect of the present invention is a transesterification method for preparing a triacylglyceride composition, comprising a transesterification step of a first fat and a second fat to provide a triacylglyceride composition that can be used as a structured fat, wherein the first fat contains more than 70% by weight of H-type fatty acids based on the total amount of the first fat.

[0014] Another aspect is that the triglyceride composition can optionally be obtained by the method described above.

[0015] A further aspect is the use of hard fats or structured fats based on the triglyceride compositions of the present invention.

[0016] Another aspect is the use of triglyceride compositions as hardeners or structured fats and their use in the preparation of water-continuous or oil-continuous edible emulsions. A further aspect of the invention is found in margarine or spreadable foods containing triglyceride compositions. Detailed Implementation

[0017] The term "oil" or "liquid oil" is generally used for triglyceride compositions that are liquid at room temperature. The term "liquid oil" is used for triglycerides that are liquid at room temperature, and preferably also liquid at temperatures below room temperature, such as below 15, 10, or 5°C. Preferably, the liquid oil has a solid fat content of 0 at 20°C, more preferably 0 at 15°C.

[0018] The term "fat" is generally used for triglyceride compositions that are solid at room temperature. Therefore, the terms "oil" or "fat" are used interchangeably, depending on what is clear and known in the art.

[0019] Fats are commonly used to structure fat compositions, i.e., to provide structure and texture in mixtures with oils or other fats. They may also be labeled as structured fats or hard fats. The fat may comprise two or more different hard fats (blends), but is preferably a single fat. The fat may be an transesterification mixture of one or more fats.

[0020] "Margarine fat" is a fat blend suitable for use as a fat in spreadable foods (both fat-continuous and water-continuous), and such margarine fats typically contain both fat and liquid oil.

[0021] Solid fats from which lower melting point components have been removed are typically labeled “stearyl fraction”. For the purposes of this specification, stearin fraction is defined as a mixture of triglycerides or fat blends from which at least 10% of lower melting point components have been removed by some form of fractionation, such as dry fractionation, multistage countercurrent dry fractionation, or solvent fractionation. The lower melting point components are labeled “oilin fraction”.

[0022] Fat fractions can also be characterized by triglyceride or TAG distribution. The following abbreviations are used in TAG distribution and throughout this application:

[0023] M Medium-chain fatty acids (C12 to C14) H Saturated long-chain fatty acids >= C16 P Palmitic acid C16:0 S Stearic acid C18: 0 U Unsaturated fatty acids O Oleic acid C18:1 L Linoleic acid / linolenic acid C18:2, C18:3 St Saturated fatty acids StStSt Trisaturated glycerides StU2 Monosaturated triglycerides StUSt Symmetrical saturated triglycerides St2U Disaturated triglycerides HUH Symmetrical long-chain triglycerides H2U Disaturated long-chain triglycerides HU2 Monosaturated long-chain triglycerides U3 Unsaturated triglycerides H3 Long-chain saturated fatty acid triglycerides H2M Mixed (2 long-chain, 1 medium-chain) fatty acid triglycerides M3 Medium-chain triglycerides Sh Short-chain fatty acids (C4 to C10) X Any fatty acid (H, U, or Sh)

[0024] All parts, proportions and percentages in this specification are by weight; the amount of fatty acids in the oil or fat is based on the total amount of fatty acids in the oil or fat and the amount of fat in the fat composition is based on the total weight of the fat composition, unless otherwise stated.

[0025] Solid fat content (SFC) in this specification and claims is expressed as an N-value, substantially as defined in Fette, Seiffen Anstrichmittel 80180-186 (1978). The stabilization process applied is heating to a temperature of 80°C, holding the oil at 60°C or higher for at least 10 minutes, holding the oil at 0°C for 16 hours, and then holding at the measuring temperature for 30 minutes, unless otherwise specified.

[0026] Non-hydrogenated refers to fats or oils that have not undergone hydrogenation treatment. This relates to the fats and blends and transesterification mixtures of the fats. Non-hydrogenated fats are essentially free of trans fatty acids. Preferably, the fats of the present invention have less than 5% by weight, more preferably less than 2% by weight, more preferably less than 1% by weight, 0.5% by weight, 0.1% by weight, or even 0% by weight (undetectable using analytical methods commonly used in the art).

[0027] Conventionally, partially hardened fats are often found to have relatively high levels of trans fats as one of their drawbacks. Conventionally, partially hardened fats are prepared by the partial hydrogenation of oils, typically highly unsaturated oils. Highly unsaturated oils, such as sunflower oil, contain a high amount of unsaturated fatty acids (typically more than 90%), also at the 2-position. It is known that partial hardening via hydrogenation leads to the formation of trans fatty acids, also at the 2-position. The fats of the present invention are obtained by transesterification or glycerolysis with saturated free fatty acids. This avoids the formation of trans fats and results in fats with inherently lower trans fat levels (also at the 2-position). At the same time, the fats of the present invention can still contain a certain level of unsaturated fatty acids.

[0028] In known high-saturated fats, the fat has exhibited crystallization into coarse grains, which is unacceptable for spreadable foods that should have a smooth appearance and texture. This effect is referred to in the art as sanding or granulation.

[0029] In the case of granulation, the particles have a higher melting point and do not easily melt when rubbed between the fingers. Well-known granulation consists of particles that also melt at relatively low temperatures but are much smaller in size. Such an effect is known in the art to be caused by fats with high POP and SOS.

[0030] By using the method of the present invention to increase the saturation level of the 2-position fat, the formation of POP and SOS is reduced, and the method of the present invention and the resulting fat thus avoid sandiness or granulation. This can be determined, for example, by taste or by microscopy. At the same time, due to the presence of a certain amount of unsaturation, the waxy taste known from other highly saturated fats such as SSS or fully saturated sunflower seed oil (SF69) can be avoided.

[0031] Ester exchange and ester transfer are methods for adjusting the fatty acid composition of fatty acid compositions.

[0032] Transesterification, as used in this disclosure and distinguished from ester transfer, refers to the exchange of fatty acids between triglycerides in a triglyceride mixture. In transesterification, the total fatty acid composition of the triglyceride mixture remains substantially the same, but the distribution of fatty acids along the glycerol backbone can differ. Transesterification typically results in the redistribution of fatty acids along the glycerol backbone.

[0033] In this disclosure, transesterification, as used and distinguished from transesterification, refers to the exchange of fatty acids (or fatty acid esters) between a fatty acid and a triglyceride. In transesterification, the total fatty acid composition of the triglyceride mixture changes. Transesterification results in a different fatty acid composition of the triglyceride mixture.

[0034] Therefore, in a first aspect, the present invention relates to a method for preparing a triglyceride composition, comprising an exchange step of a first fat and a second fat to provide a triglyceride composition, the first fat comprising more than 70% by weight of H-type fatty acids based on the total amount of the first fat. In the method of the present invention, a first fat having a high content (more than 70% by weight) of H-type (C16:0, C18:0) long-chain saturated fatty acids is used. Preferably, the first fat has more than 70% by weight of H3-type, preferably SSS-type. The first fat is preferably characterized by having at least 70% by weight of high-level H-type fatty acids at the 2-position, preferably C18:0. The first fat may be non-hydrogenated and / or free of palm oil. The second fat is an edible oil or fat, preferably selected from: coconut oil, sunflower oil, rapeseed oil, shea butter and fractions thereof, linseed oil, palm oil and fractions thereof, and palm kernel oil and fractions thereof, and mixtures thereof.

[0035] The first fat and the second fat may be blended in the range of 1% by weight of the first fat and 99% by weight of the second fat to 99% by weight of the first fat and 1% by weight of the second fat, depending on the desired triglyceride composition to be used as the structured fat. The proportion of the second fat and one or more components may be selected with respect to the first fat to achieve a fatty acid configuration (FA distribution) containing desired levels of short-chain, medium-chain, and long-chain fatty acids. Preferably, the amount of the first fat is 10% to 65% by weight based on the total fat. Using the first fat as defined herein (a high amount of H-type fatty acids, particularly at the 2-position), a smaller amount of the first fat is required to obtain the desired structured fat while still achieving the advantageous properties of the resulting structured fat.

[0036] The first and second fats can be blended and subjected to transesterification conditions. The transesterification can be enzymatic or catalytic, and can be carried out under conventional conditions. Before and / or after the transesterification is complete, the blend or the resulting triglyceride composition can undergo neutralization and / or deodorization steps.

[0037] In a second aspect, the triglyceride composition, optionally obtained by the method of the present invention, is characterized in particular by having a relatively high content of saturated long-chain fatty acids (H-type, particularly C18:0) and especially at the 2-position, compared to conventionally structured fatty acids. The triglyceride composition of the present invention is characterized in particular by having a relatively low P- content and / or a relatively high S content at the 2-position. The triglyceride composition of the present invention may also be characterized by having a relatively low U- content and / or a relatively high H content at the 2-position.

[0038] This can be expressed in various proportions as shown in the implementation schemes and examples.

[0039] In a preferred embodiment, the triglyceride composition is characterized by having 15 to 40% by weight of 2-C18:0 content based on the total fatty acid content at the 2-position, optionally combined with 5 to 15% by weight of 2-C16:0 content based on the total fatty acid content at the 2-position. The triglyceride composition may also be configured in combination with, or in combination with, the 2-position C18:0 and / or C16:0, further characterized by having 20 to 45% by weight of total C18:0 content based on the total fatty acid content, optionally combined with 5 to 10% by weight of C16:0 content based on the total fatty acid content. Other embodiments and combinations thereof are listed in the Embodiments section below.

[0040] The triglyceride compositions of the present invention provide at least similar structuring properties but with reduced sandiness / granulation due to the lower presence of at least POP triglycerides.

[0041] The triglyceride compositions or structured fats of the present invention can be blended with other fats and oils to produce water-continuous or fat-continuous edible emulsions, which can be used, for example, as margarine or spreads. The triglyceride compositions or structured fats of the present invention can also be used in creams or ice cream, dairy substitutes such as non-dairy creams, and general food applications.

[0042] Example:

[0043] Characterization of starting components and reaction products

[0044] The products obtained from transesterification were analyzed using the following analytical methods:

[0045] 1. FA analysis

[0046] For any starting fat or product, total fatty acid analysis and triglyceride composition were determined using conventional procedures in the art, such as FAME analysis, GLC / Carbon number method, and HPLC silver phase method, as described, for example, in EP78568, EP652289, JOACS (19914), 68(5), 289-293, and Hammond EWJ, Chromatography, 203, 397, 1981.

[0047] 2. Solid fat content (SFC) measurement

[0048] Solid fat content (SFC) in this specification and claims is expressed as an N-value, as defined in Fette, Seifen Anstrichmittel 80 180-186 (1978). The stabilization process employed involves heating to 80°C, holding the oil at 60°C or higher for at least 10 minutes, holding the oil at 0°C for 1 hour, and then holding at the measured temperature (tempered) for 30 minutes. An alternative, continuous, untempered method is described in IUPAC 2.150.

[0049] 3. 2-bit analysis

[0050] The method is based on Joint JOCS / AOCS Official Method Ch 3a-19 (2019).

[0051] This method provides a procedure for determining the fatty acid composition of triacylglycerol molecules esterified at the sn-2 position (β (beta) or internal position) in animal and vegetable fats and oils. The method comprises 1(3)-position selective esterification of triacylglycerols with ethanol via Candida antarctica lipase to obtain 2-monoacylglycerols, followed by separation of the 2-monoacylglycerols by silica gel chromatography and determination of their fatty acid composition by gas chromatography.

[0052] Feed stock glycerol alcoholysis

[0053] The raw material was obtained by reacting excess stearic acid with glycerol under increased pressure and temperature using a conventional method (24 hours, 150-220°C, reduced pressure). After the reaction was complete, excess stearic acid was removed by stripping to obtain a fat with a C18:0 content of 96.4% and a CN54 content of 90%. Data on the raw materials used are presented in Table 1.

[0054] hard material

[0055] The raw materials in Table 1 were transesterified with other oils and fats (sunflower oil, coconut oil) to prepare hard materials (Examples 1 to 8), which can be used, for example, in the production of margarine fats, margarine, and spreads. Conventional palm-based hard materials are presented as Comparative Examples 1 and 2. Transesterification was carried out by chemical transesterification (CIE) using a catalyst (NaOCH3) or by enzymatically catalyzed transesterification (EIE) using a lipase such as Lipozyme TLIM (NOVOZYME). The proportions of the raw materials and the other oils and fats were selected to optimize the properties of the hard material as an ingredient in the final application, such as margarine fats, margarine, and spreads.

[0056] Chemical transesterification (CIE)

[0057] The raw materials are blended with other oils and fats in the specified appropriate proportions to obtain the desired hard material. A stoichiometric amount of NaOH (50% w / w aqueous solution) is added to ensure that the FFA of the blend is <0.05% before catalyst addition. Once the oil is free of FFA, it is dried under vacuum to remove any residual water (measured by Karl Fisher titration, <100 ppm). The catalyst (0.1% w / w sodium methoxide) is added, and the blend is placed under vacuum (25 mbar). The reaction begins when the color of the blend darkens (red / brown). Once the reaction begins, it is continued at 90°C and 25 mbar for 30 minutes. After the reaction is complete, the catalyst is deactivated by breaking the vacuum in the reactor and adding citric acid. The acid is added quantitatively to ensure a 20% molar excess relative to the added catalyst. Citric acid is added as a 20% solution (w / w in water). The mixture is reacted at 90°C and atmospheric pressure for 15 minutes. The CIE hard material is post-treated: bleached and deodorized. The obtained hard material was analyzed as follows: TAG distribution, N-line, and 2-position FA analysis.

[0058] Enzyme-catalyzed transesterification (EIE)

[0059] The raw materials are blended with other oils and fats in a specified appropriate proportion to obtain the desired hard material. 8% Lipozyme TLIM (Novozyme) is added to the blend. The mixture is reacted at 70°C, atmospheric pressure, and with stirring (to keep the enzyme suspended) for 24 hours. The enzyme is then filtered out.

[0060] The EIE hard material underwent post-treatment: bleaching and deodorization. The resulting hard material was then analyzed as follows: TAG distribution, N-line, and 2-position FA analysis.

[0061] bleach

[0062] Heat the oil to 85°C. Add a stoichiometric amount of citric acid (30% solution) to acidify the soap and react the mixture at atmospheric pressure for 15 minutes. Heat the oil to 100°C under vacuum (50 mbar). Add bleaching clay (1% - Tonsil 210FF or equivalent activated clay). Stir the slurry at 100°C and 50 mbar for 30 minutes. Filter out the bleaching clay.

[0063] Deodorization

[0064] Deodorize the bleached oil until FFA < 0.05% (indicating parameters: 240°C - 3 mbar - 0.5-1% stripping steam). Cool to 80°C, then rinse with nitrogen and store the hard material in a hermetically closed container.

[0065] emulsification

[0066] Fats and spreadable foods are prepared by blending fats, oils and / or aqueous phases using conventional procedures, such as those described in manuals such as "Fats and Oils Handbook", 1998, by Michael Bockisch.

[0067] Example 9: Margarine Fat

[0068] Margarine fat was prepared by blending 70% sunflower seed oil with 30% of the hard fat from Example 1.

[0069] Example 10: Margarine Fat

[0070] Margarine fat was prepared by blending 20% ​​sunflower seed oil with 80% of the hard fat from Example 7.

[0071] Example 11: Margarine Fat

[0072] Margarine fat was prepared by blending 55% rapeseed oil with 45% of the hard fat from Example 7.

[0073] Example 12: Spread on food

[0074] A boxed spreadable margarine with the following ingredients was prepared using the hard material from Example 1:

[0075] ％ ％ Margarine Fat Example 9 59.49 Sunflower seed oil 70 Hard material example 1 30 monoglycerides 0.3 Lecithin 0.2 Secondary component (fat) 0.01 Total 60 water 39.9 Secondary component (water) 0.1 Total 40

[0076] Example 13: Spread on food

[0077] A light margarine with the following ingredients was prepared using the hard material from Example 17:

[0078]

[0079]

[0080] Example 14: Spread on food

[0081] Block margarine in a wrapper with the following components was prepared using the rigid material of Example 7:

[0082] ％ ％ Margarine Fat Example 10 79.59 Sunflower seed oil 20 Hard material example 7 80 Lecithin 0.4 Secondary component (fat) 0.01 Total 80 water 19 Secondary component (water) 1 Total 20

[0083] Example 15: Spread on food

[0084] A boxed spreadable margarine with the following ingredients was prepared using the hard material from Example 7:

[0085] ％ ％ Margarine Fat Example 11 79.39 rapeseed oil 55 Hard material example 7 45 Lecithin 0.6 Secondary component (fat) 0.01 Total 80 water 18.5 Secondary component (water) 1.5 Total 20

[0086] Stability testing was conducted for 2-3 weeks, cycling at 12 hours / 20°C and 12 hours / 5°C. Droplet size, spreadability, and emulsion breakdown were visually inspected weekly. Taste testing was satisfactory (no waxing), as were the flavor and texture. The product exhibited good stability and emulsion breakdown, and no granulation or sandiness was observed.

[0087] Table 1

[0088]

[0089]

[0090]

[0091] Implementation Plan

[0092] The invention discussed earlier herein can be described in detail in the various embodiments listed below:

[0093] 1. A method for preparing a triglyceride composition, comprising an exchange step of a first fat and a second fat to provide a triglyceride composition, wherein the first fat comprises more than 55% by weight, 60% by weight, 65% by weight, or even 70% by weight of H-type fatty acids based on the total amount of the first fat.

[0094] 2. The method according to embodiment 1, wherein the first fat comprises more than 75% by weight of H-type fatty acids.

[0095] 3. The method according to embodiment 1 or 2, wherein the first fat comprises more than 80% by weight of H-type fatty acids.

[0096] 4. The method according to embodiments 1 to 3, wherein the first fat comprises more than 85% by weight of H-type fatty acids.

[0097] 5. The method according to embodiments 1 to 4, wherein the first fat comprises more than 90% by weight of H-type fatty acids.

[0098] 6. The method according to embodiments 1 to 5, wherein the first fat comprises more than 95% by weight of H-type fatty acids.

[0099] 7. The method according to embodiments 1 to 6, wherein the first fat comprises more than 96% by weight of H-type fatty acids.

[0100] 8. The method according to embodiments 1 to 7, wherein the first fat comprises more than 97% by weight of H-type fatty acids.

[0101] 9. The method according to embodiments 1 to 8, wherein the first fat comprises more than 98% by weight of H-type fatty acids.

[0102] 10. The method according to embodiments 1 to 9, wherein the first fat comprises at least 70% by weight of a saturated triglyceride of type H3 or StStSt.

[0103] 11. The method according to embodiments 1 to 10, wherein the first fat comprises at least 75% by weight of a saturated triglyceride of type H3 or StStSt.

[0104] 12. The method according to embodiments 1 to 11, wherein the first fat comprises at least 80% by weight of a saturated triglyceride of type H3 or StStSt.

[0105] 13. The method according to embodiments 1 to 12, wherein the first fat comprises at least 85% by weight of a saturated triglyceride of type H3 or StStSt.

[0106] 14. The method according to embodiments 1 to 13, wherein the first fat comprises at least 90% by weight of a saturated triglyceride of type H3 or StStSt.

[0107] 15. The method according to embodiments 1 to 14, wherein the first fat comprises at least 95% by weight of a saturated triglyceride of type H3 or StStSt.

[0108] 16. The method according to embodiments 1 to 15, wherein the first fat comprises at least 96% by weight of a saturated triglyceride of type H3 or StStSt.

[0109] 17. The method according to embodiments 1 to 16, wherein the first fat comprises at least 97% by weight of a saturated triglyceride of type H3 or StStSt.

[0110] 18. The method according to embodiments 1 to 17, wherein the first fat comprises at least 98% by weight of a saturated triglyceride of type H3 or StStSt.

[0111] 19. The method according to embodiments 1 to 18, wherein the first fat comprises at least 70% by weight of a saturated triglyceride of type SSS or StStSt.

[0112] 20. The method according to embodiments 1 to 19, wherein the first fat comprises at least 75% by weight of a saturated triglyceride of type SSS or StStSt.

[0113] 21. The method according to embodiments 1 to 20, wherein the first fat comprises at least 80% by weight of a saturated triglyceride of type SSS or StStSt.

[0114] 22. The method according to embodiments 1 to 21, wherein the first fat comprises at least 85% by weight of a saturated triglyceride of the SSS or StStSt type.

[0115] 23. The method according to embodiments 1 to 22, wherein the first fat comprises at least 90% by weight of a saturated triglyceride of type SSS or StStSt.

[0116] 24. The method according to embodiments 1 to 23, wherein the first fat comprises at least 95% by weight of a saturated triglyceride of the SSS or StStSt type.

[0117] 25. The method according to embodiments 1 to 24, wherein the first fat comprises at least 96% by weight of a saturated triglyceride of type SSS or StStSt.

[0118] 26. The method according to embodiments 1 to 25, wherein the first fat comprises at least 97% by weight of a saturated triglyceride of the SSS or StStSt type.

[0119] 27. The method according to embodiments 1 to 26, wherein the first fat comprises at least 98% by weight of a saturated triglyceride of the SSS or StStSt type.

[0120] 28. The method according to embodiments 1 to 27, wherein the first fat comprises at least 99% by weight of a saturated triglyceride of type SSS or StStSt.

[0121] 29. The method according to embodiments 1 to 28, wherein the first fat comprises at least 70% by weight of saturated fatty acids.

[0122] 30. The method according to embodiments 1 to 29, wherein the first fat comprises at least 75% by weight of saturated fatty acids.

[0123] 31. The method according to embodiments 1 to 30, wherein the first fat comprises at least 80% by weight of saturated fatty acids.

[0124] 32. The method according to embodiments 1 to 31, wherein the first fat comprises at least 85% by weight of saturated fatty acids.

[0125] 33. The method according to embodiments 1 to 32, wherein the first fat comprises at least 90% by weight of saturated fatty acids.

[0126] 34. The method according to embodiments 1 to 33, wherein the first fat comprises at least 95% by weight of saturated fatty acids.

[0127] 35. The method according to embodiments 1 to 34, wherein the first fat comprises at least 96% by weight of saturated fatty acids.

[0128] 36. The method according to embodiments 1 to 35, wherein the first fat comprises at least 97% by weight of saturated fatty acids.

[0129] 37. The method according to embodiments 1 to 36, wherein the first fat comprises at least 98% by weight of saturated fatty acids.

[0130] 38. The method according to embodiments 1 to 37, wherein the first fat comprises at least 99% by weight of saturated fatty acids.

[0131] 39. The method according to embodiments 1 to 38, wherein the first fat comprises at least 70% by weight of H-type saturated fatty acids.

[0132] 40. The method according to embodiments 1 to 39, wherein the first fat comprises at least 75% by weight of H-type saturated fatty acids.

[0133] 41. The method according to embodiments 1 to 40, wherein the first fat comprises at least 80% by weight of H-type saturated fatty acids.

[0134] 42. The method according to embodiments 1 to 41, wherein the first fat comprises at least 85% by weight of H-type saturated fatty acids.

[0135] 43. The method according to embodiments 1 to 42, wherein the first fat comprises at least 90% by weight of H-type saturated fatty acids.

[0136] 44. The method according to embodiments 1 to 43, wherein the first fat comprises at least 95% by weight of H-type saturated fatty acids.

[0137] 45. The method according to embodiments 1 to 44, wherein the first fat comprises at least 96% by weight of H-type saturated fatty acids.

[0138] 46. ​​The method according to embodiments 1 to 45, wherein the first fat comprises at least 97% by weight of H-type saturated fatty acids.

[0139] 47. The method according to embodiments 1 to 46, wherein the first fat comprises at least 98% by weight of H-type saturated fatty acids.

[0140] 48. The method according to embodiments 1 to 47, wherein the first fat comprises at least 99% by weight of H-type saturated fatty acids.

[0141] 49. The method according to embodiments 1 to 48, wherein the first fat contains at least 55% by weight, 60% by weight, 65% by weight, or 70% by weight of C18:0.

[0142] 50. The method according to embodiments 1 to 49, wherein the first fat contains at least 75% by weight of C18:0.

[0143] 51. The method according to embodiments 1 to 50, wherein the first fat contains at least 80% by weight of C18:0.

[0144] 52. The method according to embodiments 1 to 51, wherein the first fat contains at least 85% by weight of C18:0.

[0145] 53. The method according to embodiments 1 to 52, wherein the first fat contains at least 90% by weight of C18:0.

[0146] 54. The method according to embodiments 1 to 53, wherein the first fat contains at least 95% by weight of C18:0.

[0147] 55. The method according to embodiments 1 to 54, wherein the first fat contains at least 96% by weight of C18:0.

[0148] 56. The method according to embodiments 1 to 55, wherein the first fat contains at least 97% by weight of C18:0.

[0149] 57. The method according to embodiments 1 to 56, wherein the first fat contains at least 98% by weight of C18:0.

[0150] 58. The method according to embodiments 1 to 57, wherein the first fat contains at least 99% by weight of C18:0.

[0151] 59. The method according to embodiments 1 to 58, wherein the first fat comprises an amount of H-type saturated fatty acid at the 2-position of at least 55% by weight, 60% by weight, 65% by weight, or 70% by weight.

[0152] 60. The method according to embodiments 1 to 59, wherein the first fat comprises at least 75% by weight of H-type saturated fatty acid at the 2-position.

[0153] 61. The method according to embodiments 1 to 60, wherein the first fat contains at least 80% by weight of H-type saturated fatty acid at the 2-position.

[0154] 62. The method according to embodiments 1 to 61, wherein the first fat contains at least 85% by weight of H-type saturated fatty acid at the 2-position.

[0155] 63. The method according to embodiments 1 to 62, wherein the first fat comprises at least 90% by weight of H-type saturated fatty acid at the 2-position.

[0156] 64. The method according to embodiments 1 to 63, wherein the first fat comprises at least 95% by weight of H-type saturated fatty acid at the 2-position.

[0157] 65. The method according to embodiments 1 to 64, wherein the first fat contains at least 96% by weight of H-type saturated fatty acid at the 2-position.

[0158] 66. The method according to embodiments 1 to 65, wherein the first fat contains at least 97% by weight of H-type saturated fatty acid at the 2-position.

[0159] 67. The method according to embodiments 1 to 66, wherein the first fat contains at least 98% by weight of H-type saturated fatty acid at the 2-position.

[0160] 68. The method according to embodiments 1 to 67, wherein the first fat contains at least 99% by weight of H-type saturated fatty acid at the 2-position.

[0161] 69. The method according to embodiments 1 to 68, wherein the first fat comprises at least 70% by weight of C18:0 at position 2.

[0162] 70. The method according to embodiments 1 to 69, wherein the first fat comprises at least 75% by weight of C18:0 at position 2.

[0163] 71. The method according to embodiments 1 to 70, wherein the first fat comprises at least 80% by weight of C18:0 at position 2.

[0164] 72. The method according to embodiments 1 to 71, wherein the first fat comprises at least 85% by weight of C18:0 at position 2.

[0165] 73. The method according to embodiments 1 to 72, wherein the first fat comprises at least 90% by weight of C18:0 at position 2.

[0166] 74. The method according to embodiments 1 to 73, wherein the first fat comprises at least 95% by weight of C18:0 at position 2.

[0167] 75. The method according to embodiments 1 to 74, wherein the first fat comprises at least 96% by weight of C18:0 at position 2.

[0168] 76. The method according to embodiments 1 to 75, wherein the first fat comprises at least 97% by weight of C18:0 at position 2.

[0169] 77. The method according to embodiments 1 to 76, wherein the first fat comprises at least 98% by weight of C18:0 at position 2.

[0170] 78. The method according to embodiments 1 to 77, wherein the first fat comprises at least 99% by weight of C18:0 at position 2.

[0171] 79. The method according to embodiments 1 to 78, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 11% by weight.

[0172] 80. The method according to embodiments 1 to 79, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 10% by weight.

[0173] 81. The method according to embodiments 1 to 80, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 9% by weight.

[0174] 82. The method according to embodiments 1 to 81, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 8% by weight.

[0175] 83. The method according to embodiments 1 to 82, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 7% by weight.

[0176] 84. The method according to embodiments 1 to 83, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 6% by weight.

[0177] 85. The method according to embodiments 1 to 84, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 5% by weight.

[0178] 86. The method according to embodiments 1 to 85, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 4% by weight.

[0179] 87. The method according to embodiments 1 to 86, wherein the first fat contains an amount of C16:0, preferably at position 2, of up to 3% by weight.

[0180] 88. The method according to embodiments 1 to 87, wherein the first fat contains an amount of C16:0, preferably in the 2-position, of up to 2% by weight.

[0181] 89. The method according to embodiments 1 to 88, wherein the first fat comprises an amount of C16:0, preferably at position 2, of at most 1 wt%.

[0182] 90. The method according to embodiments 1 to 89, wherein the first fat comprises a C18:0 / C16:0 ratio of 50 to 99 at position 2.

[0183] 91. The method according to embodiments 1 to 90, wherein the first fat comprises a C18:0 / C16:0 ratio of 55 to 95 at position 2.

[0184] 92. The method according to embodiments 1 to 91, wherein the first fat comprises a C18:0 / C16:0 ratio of 60 to 90 at position 2.

[0185] 93. The method according to embodiments 1 to 92, wherein the first fat comprises a C18:0 / C16:0 ratio of 65 to 85 at position 2.

[0186] 94. The method according to embodiments 1 to 93, wherein the first fat comprises a C18:0 / C16:0 ratio of 70 to 80 at position 2.

[0187] 95. The method according to embodiments 1 to 94, wherein the first fat is non-hydrogenated.

[0188] 96. The method according to embodiments 1 to 95, wherein the first fat does not contain (partially) hydrogenated triglycerides.

[0189] 97. The method according to embodiments 1 to 96, wherein the first fat is an edible oil or fat, preferably not based on or containing palm oil or palm oil-based or palm oil-derived fractions.

[0190] 98. The method according to embodiments 1 to 97, wherein the second fat is an edible oil or fat, preferably selected from: coconut oil, sunflower seed oil, rapeseed oil, shea butter and its fractions, linseed oil, palm oil and its fractions, palm kernel oil and its fractions, and mixtures thereof.

[0191] 99. The method according to embodiments 1 to 98, wherein the second fat is selected from coconut oil, sunflower seed oil, rapeseed oil, shea butter and its fractions, linseed oil and mixtures thereof.

[0192] 100. The method according to embodiments 1 to 99, wherein the second fat is not based on or contains palm oil or palm oil-based or palm oil-derived fractions.

[0193] 101. The method according to embodiments 1 to 100, wherein the second fat does not contain (partially) hydrogenated triglycerides.

[0194] 102. The method according to embodiments 1 to 101, wherein the transesterification step is a chemical transesterification.

[0195] 103. The method according to embodiments 1 to 102, wherein the transesterification step is an enzyme-catalyzed transesterification.

[0196] 104. The method according to embodiments 1 to 103, wherein the chemical transesterification is catalyst-catalyzed transesterification.

[0197] 105. The method according to embodiments 1 to 104, wherein the amount of the first fat, based on total fat, is 10 to 65% by weight.

[0198] 106. The method according to embodiments 1 to 105, wherein the amount of the first fat, based on total fat, is 15 to 25% by weight.

[0199] 107. The method according to embodiments 1 to 106, wherein the amount of the first fat, based on total fat, is 25 to 35% by weight.

[0200] 108. The method according to embodiments 1 to 107, wherein the amount of the first fat, based on total fat, is 30 to 45% by weight.

[0201] 109. The method according to embodiments 1 to 108, wherein the amount of the first fat, based on total fat, is 35 to 50% by weight.

[0202] 110. The method according to embodiments 1 to 109, wherein the amount of the first fat, based on total fat, is 40 to 55% by weight.

[0203] 111. The method according to embodiments 1 to 110, wherein the amount of the first fat, based on total fat, is 45 to 60% by weight.

[0204] 112. The method according to embodiments 1 to 111, wherein the amount of the first fat, based on total fat, is 50 to 65% by weight.

[0205] 113. The method according to embodiments 1 to 112, wherein the first fat and the second fat are blended in a ratio of 95 / 5 to 5 / 95 (first fat / second fat).

[0206] 114. The method according to embodiments 1 to 113, wherein the first fat and the second fat are blended in a ratio of 90 / 10 to 10 / 90 (first fat / second fat).

[0207] 115. The method according to embodiments 1 to 114, wherein the first fat and the second fat are blended in a ratio of 85 / 15 to 15 / 85 (first fat / second fat).

[0208] 116. The method according to embodiments 1 to 115, wherein the first fat and the second fat are blended in a ratio of 80 / 20 to 20 / 80 (first fat / second fat).

[0209] 117. The method according to embodiments 1 to 116, wherein the first fat and the second fat are blended in a ratio of 75 / 25 to 25 / 75 (first fat / second fat).

[0210] 118. The method according to embodiments 1 to 117, wherein the first fat and the second fat are blended in a ratio of 70 / 30 to 30 / 70 (first fat / second fat).

[0211] 119. The method according to embodiments 1 to 118, wherein the first fat and the second fat are blended in a ratio of 65 / 35 to 35 / 65 (first fat / second fat).

[0212] 120. The method according to embodiments 1 to 119, wherein the first fat and the second fat are blended in a ratio of 60 / 40 to 40 / 60 (first fat / second fat).

[0213] 121. The method according to embodiments 1 to 120, wherein the first fat and the second fat are blended as a fat blend and a neutralization and / or deodorization step is performed before and / or after transesterification.

[0214] 122. The method according to embodiments 1 to 121, wherein the triglyceride composition comprises at least 40% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0215] 123. The method according to embodiments 1 to 122, wherein the triglyceride composition comprises at least 45% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0216] 124. The method according to embodiments 1 to 123, wherein the triglyceride composition comprises at least 50% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0217] 125. The method according to embodiments 1 to 124, wherein the triglyceride composition comprises at least 55% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0218] 126. The method according to embodiments 1 to 125, wherein the triglyceride composition comprises at least 60% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0219] 127. The method according to embodiments 1 to 126, wherein the triglyceride composition comprises at least 65% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0220] 128. The method according to embodiments 1 to 127, wherein the triglyceride composition comprises at least 70% by weight of an H3 or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0221] 129. The method according to embodiments 1 to 128, wherein the triglyceride composition comprises at least 40% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0222] 130. The method according to embodiments 1 to 129, wherein the triglyceride composition comprises at least 45% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0223] 131. The method according to embodiments 1 to 130, wherein the triglyceride composition comprises at least 50% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0224] 132. The method according to embodiments 1 to 131, wherein the triglyceride composition comprises at least 55% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0225] 133. The method according to embodiments 1 to 132, wherein the triglyceride composition comprises at least 60% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0226] 134. The method according to embodiments 1 to 133, wherein the triglyceride composition comprises at least 65% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0227] 135. The method according to embodiments 1 to 134, wherein the triglyceride composition comprises at least 70% by weight of an SSS or StStSt type triglyceride based on the total amount of the triglyceride composition.

[0228] 136. The method according to embodiments 1 to 135, wherein the triglyceride composition comprises at least 65% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0229] 137. The method according to embodiments 1 to 136, wherein the triglyceride composition comprises at least 70% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0230] 138. The method according to embodiments 1 to 137, wherein the triglyceride composition comprises at least 71% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0231] 139. The method according to embodiments 1 to 138, wherein the triglyceride composition comprises at least 72% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0232] 140. The method according to embodiments 1 to 139, wherein the triglyceride composition comprises at least 73% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0233] 141. The method according to embodiments 1 to 140, wherein the triglyceride composition comprises at least 74% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0234] 142. The method according to embodiments 1 to 141, wherein the triglyceride composition comprises at least 75% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0235] 143. The method according to embodiments 1 to 142, wherein the triglyceride composition comprises at least 80% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0236] 144. The method according to embodiments 1 to 143, wherein the triglyceride composition comprises at least 85% by weight of saturated fatty acids based on the total amount of fatty acids in the triglyceride composition.

[0237] 145. The method according to embodiments 1 to 144, wherein the triglyceride composition comprises, based on the total amount of fatty acids in the triglyceride composition, 20 to 50% by weight of H-type saturated fatty acids.

[0238] 146. The method according to embodiments 1 to 145, wherein the triglyceride composition comprises, based on the total amount of fatty acids in the triglyceride composition, 25 to 45% by weight of H-type saturated fatty acids.

[0239] 147. The method according to embodiments 1 to 146, wherein the triglyceride composition comprises, based on the total amount of fatty acids in the triglyceride composition, 27 to 42% by weight of H-type saturated fatty acids.

[0240] 148. The method according to embodiments 1 to 147, wherein the triglyceride composition comprises 20 to 45% by weight of C18:0.

[0241] 149. The method according to embodiments 1 to 148, wherein the triglyceride composition comprises 22 to 40% by weight of C18:0.

[0242] 150. The method according to embodiments 1 to 149, wherein the triglyceride composition comprises 24 to 35% by weight of C18:0.

[0243] 151. The method according to embodiments 1 to 150, wherein the triglyceride composition comprises C16:0 in an amount of up to 10% by weight.

[0244] 152. The method according to embodiments 1 to 151, wherein the triglyceride composition comprises C16:0 in an amount of up to 9% by weight.

[0245] 153. The method according to embodiments 1 to 152, wherein the triglyceride composition comprises C16:0 in an amount of up to 8% by weight.

[0246] 154. The method according to embodiments 1 to 153, wherein the triglyceride composition comprises C16:0 in an amount of up to 7% by weight.

[0247] 155. The method according to embodiments 1 to 154, wherein the triglyceride composition comprises C16:0 in an amount of up to 6% by weight.

[0248] 156. The method according to embodiments 1 to 155, wherein the triglyceride composition comprises C16:0 in an amount of up to 5% by weight.

[0249] 157. The method according to embodiments 1 to 156, wherein the triglyceride composition comprises C16:0 in an amount of 5 to 15% by weight.

[0250] 158. The method according to embodiments 1 to 157, wherein the triglyceride composition comprises 6 to 12% by weight of C16:0.

[0251] 159. The method according to embodiments 1 to 158, wherein the triglyceride composition comprises 7 to 10% by weight of C16:0.

[0252] 160. The method according to embodiments 1 to 159, wherein the triglyceride composition comprises 20 to 50 wt% of an H-type saturated fatty acid at the 2-position.

[0253] 161. The method according to embodiments 1 to 160, wherein the triglyceride composition comprises an H-type saturated fatty acid at the 2-position in an amount of 25 to 45% by weight.

[0254] 162. The method according to embodiments 1 to 161, wherein the triglyceride composition contains 30 to 40% by weight of an H-type saturated fatty acid at the 2-position.

[0255] 163. The method according to embodiments 1 to 162, wherein the triglyceride composition comprises 15 to 40 wt% of a C18:0 saturated fatty acid at the 2-position.

[0256] 164. The method according to embodiments 1 to 163, wherein the triglyceride composition comprises 20 to 38 by weight of a C18:0 saturated fatty acid at the 2-position.

[0257] 165. The method according to embodiments 1 to 164, wherein the triglyceride composition comprises 22 to 35% by weight of the C18:0 saturated fatty acid at the 2-position.

[0258] 166. The method according to embodiments 1 to 165, wherein the triglyceride composition comprises 5 to 12 wt% of C16:0 at the 2-position.

[0259] 167. The method according to embodiments 1 to 166, wherein the triglyceride composition comprises 6 to 11 wt% of C16:0 at the 2-position.

[0260] 168. The method according to embodiments 1 to 167, wherein the triglyceride composition comprises 7 to 10% by weight of C16:0 at the 2-position.

[0261] 169. The method according to embodiments 1 to 168, wherein the ratio of C18:0 / C16:0 at the 2-position of the triglyceride composition is 1 to 10.

[0262] 170. The method according to embodiments 1 to 169, wherein the ratio of C18:0 / C16:0 at the 2-position of the triglyceride composition is 1.5 to 9.

[0263] 171. The method according to embodiments 1 to 170, wherein the ratio of C18:0 / C16:0 at the 2-position of the triglyceride composition is 2 to 8.

[0264] 172. The method according to embodiments 1 to 171, wherein the ratio of C18:0 at the 2-position to the total C18:0 in the triglyceride composition is 0.8 to 1.5.

[0265] 173. The method according to embodiments 1 to 172, wherein the ratio of C18:0 at the 2-position to total C18:0 in the triglyceride composition is 0.85 to 1.45.

[0266] 174. The method according to embodiments 1 to 173, wherein the ratio of C18:0 at the 2-position to the total C18:0 in the triglyceride composition is 0.9 to 1.4.

[0267] 175. The method according to embodiments 1 to 174, wherein the ratio of C18:0 at the 2-position to the total C18:0 in the triglyceride composition is 0.95 to 1.35.

[0268] 176. The method according to embodiments 1 to 175, wherein the ratio of C18:0 at the 2-position to total C18:0 in the triglyceride composition is 1 to 1.25.

[0269] 177. The method according to embodiments 1 to 176, wherein the ratio of C18:0 at the 2-position to the total C18:0 in the triglyceride composition is 1.05 to 1.2.

[0270] 178. The method according to embodiments 1 to 177, wherein the ratio of C18:0 at the 2-position to total U in the triglyceride composition is greater than 0.5.

[0271] 179. The method according to embodiments 1 to 178, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 0.80 to 2.

[0272] 180. The method according to embodiments 1 to 179, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 0.85 to 1.95.

[0273] 181. The method according to embodiments 1 to 180, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 0.90 to 1.9.

[0274] 182. The method according to embodiments 1 to 181, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 0.95 to 1.85.

[0275] 183. The method according to embodiments 1 to 182, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 1 to 2.

[0276] 184. The method according to embodiments 1 to 183, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position of the triglyceride composition is 1.05 to 2.

[0277] 185. The method according to embodiments 1 to 184, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is less than 0.5.

[0278] 186. The method according to embodiments 1 to 185, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.02 to 0.75.

[0279] 187. The method according to embodiments 1 to 186, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.03 to 0.70.

[0280] 188. The method according to embodiments 1 to 187, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.05 to 0.65.

[0281] 189. The method according to embodiments 1 to 188, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.07 to 0.60.

[0282] 190. The method according to embodiments 1 to 189, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.09 to 0.65.

[0283] 191. The method according to embodiments 1 to 190, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.10 to 0.55.

[0284] 192. A triglyceride composition (hard material) can be obtained by the method of embodiments 1 to 191.

[0285] 193. A triglyceride composition comprising fatty acids, said fatty acids being expressed as a percentage by weight based on the total amount of fatty acids, wherein said triglyceride composition is an exchanged fat and characterized by having:

[0286] -Optionally, 15 to 40% by weight, preferably 20 to 35% by weight, more preferably 22 to 25% by weight of C12:0;

[0287] -Optionally, 5 to 15% by weight, preferably 7 to 12% by weight, more preferably 7 to 10% by weight of C14:0;

[0288] -Optionally, 10 to 40% by weight, preferably 15 to 35% by weight, more preferably 20 to 30% by weight of C12:0 and C14:0;

[0289] -Optionally, 5 to 15% by weight, preferably 6 to 12% by weight, more preferably 7 to 10% by weight of C16:0;

[0290] -Optionally, 15 to 45% by weight, preferably 20 to 40% by weight, more preferably 24 to 35% by weight of C18:0;

[0291] -Optionally, 25 to 60% by weight, preferably 27 to 55% by weight, more preferably 32 to 50% by weight of C16:0 and C18:0;

[0292] -Optionally, less than 20% by weight, preferably 5 to 20% by weight, more preferably 8 to 18% by weight, even more preferably 10 to 15% by weight of C18:1;

[0293] -Optionally, the total amount is 65 to 80% by weight, preferably 68 to 78% by weight, more preferably 70 to 75% by weight of fully saturated fatty acids;

[0294] -Optionally, the amount is less than 25% by weight, preferably 10 to 20% by weight, more preferably 12 to 18% by weight, and even more preferably 13 to 17% by weight of polyunsaturated fatty acids (PUFAs);

[0295] - Optionally, less than 0.5% by weight, preferably less than 0.2% by weight, more preferably less than 0.1% by weight of trans fatty acids.

[0296] 194. The triglyceride composition according to embodiment 193, comprising a fatty acid at the 2-position, wherein the fatty acid at the 2-position is expressed as a percentage by weight based on the total amount of fatty acids at the 2-position, the triglyceride composition being an transesterified fat and characterized in that:

[0297] -Optionally, 10 to 40% by weight, preferably 15 to 35% by weight, more preferably 20 to 30% by weight of C12:0;

[0298] -Optionally, 7 to 13% by weight, preferably 8 to 12% by weight, more preferably 9 to 11% by weight of C14:0;

[0299] -Optionally, 17 to 55% by weight, preferably 20 to 40% by weight, more preferably 25 to 35% by weight of C12:0 and / or C14;

[0300] -Optionally, 5 to 12% by weight, preferably 6 to 11% by weight, more preferably 7 to 9% by weight of C16:0;

[0301] -Optionally, 10 to 60% by weight, preferably 15 to 50% by weight, more preferably 20 to 45% by weight of C18:0;

[0302] -Optionally, 30 to 45% by weight, preferably 32 to 40% by weight of C16:0 and C18:0;

[0303] -Optionally, 5 to 15% by weight of C18:1;

[0304] -Optionally, 5 to 15% by weight of C18:2 and C18:3;

[0305] -Optionally, the total amount is 60 to 90% by weight, preferably 65 to 85% by weight, more preferably 70 to 80% by weight of saturated fatty acids;

[0306] -Optionally, the amount is less than 25% by weight, preferably 10 to 20% by weight, more preferably 12 to 18% by weight, and even more preferably 13 to 17% by weight of polyunsaturated fatty acids (PUFAs);

[0307] - Optionally, less than 0.5% by weight, preferably less than 0.2% by weight, more preferably less than 0.1% by weight of trans fatty acids.

[0308] 195. The triglyceride composition according to embodiments 192 to 194, wherein the triglyceride composition has the following SFC distribution:

[0309]

[0310]

[0311] 196. The triglyceride composition according to embodiments 192 to 194, wherein the triglyceride composition has the following SFC distribution:

[0312] temperature ％ ％ 5℃ 60 to 80 62 to 72 10℃ 55 to 70 56 to 66 20℃ 25 to 40 28 to 38 30℃ 5 to 15 5 to 15 35℃ 1 to 6 1 to 10

[0313] 197. The triglyceride composition according to embodiments 192 to 196, wherein the amount of triglycerides of type H3 or StStSt is at least 40% by weight, based on the total amount of the triglyceride composition.

[0314] 198. The triglyceride composition according to embodiments 192 to 197, wherein the amount of triglycerides containing H3 or StStSt type is at least 45% by weight, based on the total amount of the triglyceride composition.

[0315] 199. The triglyceride composition according to embodiments 192 to 198, wherein the amount of triglyceride of type H3 or StStSt is at least 50% by weight, based on the total amount of the triglyceride composition.

[0316] 200. The triglyceride composition according to embodiments 192 to 199, wherein the amount of triglycerides of type H3 or StStSt is at least 55% by weight, based on the total amount of the triglyceride composition.

[0317] 201. The triglyceride composition according to embodiments 192 to 200, wherein the amount of triglycerides of type H3 or StStSt is at least 60% by weight based on the total amount of the triglyceride composition.

[0318] 202. The triglyceride composition according to embodiments 192 to 201, wherein the amount of triglyceride of type H3 or StStSt is at least 65% by weight based on the total amount of the triglyceride composition.

[0319] 203. The triglyceride composition according to embodiments 192 to 202, wherein the amount of triglyceride of type H3 or StStSt is at least 70% by weight based on the total amount of the triglyceride composition.

[0320] 204. The triglyceride composition according to embodiments 192 to 203, wherein the amount of triglycerides of type SSS or StStSt is at least 40% by weight based on the total amount of the triglyceride composition.

[0321] 205. The triglyceride composition according to embodiments 192 to 204, wherein the amount of triglycerides of type SSS or StStSt is at least 45% by weight, based on the total amount of the triglyceride composition.

[0322] 206. The triglyceride composition according to embodiments 192 to 205, wherein the amount of triglycerides of type SSS or StStSt is at least 50% by weight, based on the total amount of the triglyceride composition.

[0323] 207. The triglyceride composition according to embodiments 192 to 206, wherein the amount of triglycerides of type SSS or StStSt is at least 55% by weight, based on the total amount of the triglyceride composition.

[0324] 208. The triglyceride composition according to embodiments 192 to 207, wherein the amount of triglycerides of type SSS or StStSt, based on the total amount of the triglyceride composition, is at least 60% by weight.

[0325] 209. The triglyceride composition according to embodiments 192 to 207, wherein the amount of triglycerides of type SSS or StStSt is at least 65% by weight based on the total amount of the triglyceride composition.

[0326] 210. The triglyceride composition according to embodiments 192 to 209, wherein the amount of triglycerides of type SSS or StStSt is at least 70% by weight based on the total amount of the triglyceride composition.

[0327] 211. The triglyceride composition according to embodiments 192 to 210, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 65% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0328] 212. The triglyceride composition according to embodiments 192 to 211, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 70% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0329] 213. The triglyceride composition according to embodiments 192 to 212, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 71% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0330] 214. The triglyceride composition according to embodiments 192 to 213, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 72% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0331] 215. The triglyceride composition according to embodiments 192 to 214, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 73% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0332] 216. The triglyceride composition according to embodiments 192 to 215, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 74% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0333] 217. The triglyceride composition according to embodiments 192 to 216, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 75% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0334] 218. The triglyceride composition according to embodiments 192 to 217, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 80% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0335] 219. The triglyceride composition according to embodiments 192 to 218, wherein the amount of saturated fatty acids contained in the triglyceride composition is at least 85% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0336] 220. The triglyceride composition according to embodiments 192 to 219, wherein the amount of H-type saturated fatty acids contained in the triglyceride composition is 20 to 60% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0337] 221. The triglyceride composition according to embodiments 192 to 220, wherein the amount of H-type saturated fatty acids contained in the triglyceride composition is 25 to 50% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0338] 222. The triglyceride composition according to embodiments 192 to 221, wherein the amount of H-type saturated fatty acids contained in the triglyceride composition is 28 to 45% by weight, based on the total amount of fatty acids in the triglyceride composition.

[0339] 223. The triglyceride composition according to embodiments 192 to 222, comprising 20 to 45% by weight of C18:0.

[0340] 224. The triglyceride composition according to embodiments 192 to 223, comprising 22 to 40% by weight of C18:0.

[0341] 225. The triglyceride composition according to embodiments 192 to 224, comprising 24 to 35% by weight of C18:0.

[0342] 226. The triglyceride composition according to embodiments 192 to 225, comprising C16:0 in an amount of up to 10% by weight.

[0343] 227. The triglyceride composition according to embodiments 192 to 226, comprising C16:0 in an amount of up to 9% by weight.

[0344] 228. The triglyceride composition according to embodiments 192 to 227, comprising C16:0 in an amount of up to 8% by weight.

[0345] 229. The triglyceride composition according to embodiments 192 to 228, comprising C16:0 in an amount of up to 7% by weight.

[0346] 230. The triglyceride composition according to embodiments 192 to 229, comprising C16:0 in an amount of up to 6% by weight.

[0347] 231. The triglyceride composition according to embodiments 192 to 230, comprising C16:0 in an amount of up to 5% by weight.

[0348] 232. The triglyceride composition according to embodiments 192 to 231, comprising 5 to 15% by weight of C16:0.

[0349] 233. The triglyceride composition according to embodiments 192 to 232, comprising 6 to 12% by weight of C16:0.

[0350] 234. The triglyceride composition according to embodiments 192 to 233, comprising 7 to 10% by weight of C16:0.

[0351] 235. The triglyceride composition according to embodiments 192 to 234, wherein the amount of H-type saturated fatty acid contained at the 2-position is 20 to 50 by weight.

[0352] 236. The triglyceride composition according to embodiments 192 to 235, wherein the amount of H-type saturated fatty acid at the 2-position is 25 to 45% by weight.

[0353] 237. The triglyceride composition according to embodiments 192 to 236, wherein the amount of H-type saturated fatty acid contained at the 2-position is 30 to 40% by weight.

[0354] 238. The triglyceride composition according to embodiments 192 to 237, wherein the amount of the C18:0 saturated fatty acid at the 2-position is 15 to 40 by weight.

[0355] 239. The triglyceride composition according to embodiments 192 to 238, wherein the amount of the C18:0 saturated fatty acid at the 2-position is 20 to 38 by weight.

[0356] 240. The triglyceride composition according to embodiments 192 to 239, wherein the amount of the C18:0 saturated fatty acid at the 2-position is 25 to 35% by weight.

[0357] 241. The triglyceride composition according to embodiments 192 to 240, wherein the amount of C16:0 at the 2-position is 5 to 12 by weight.

[0358] 242. The triglyceride composition according to embodiments 192 to 241, wherein the amount of C16:0 at the 2-position is 6 to 11 by weight.

[0359] 243. The triglyceride composition according to embodiments 192 to 242, wherein the amount of C16:0 at the 2-position is 7 to 10 by weight.

[0360] 244. The triglyceride composition according to embodiments 192 to 243, wherein the ratio of C18:0 / C16:0 at the 2-position is 1 to 10.

[0361] 245. The triglyceride composition according to embodiments 192 to 244, wherein the ratio of C18:0 / C16:0 at the 2-position is 2 to 9.

[0362] 246. The triglyceride composition according to embodiments 192 to 245, wherein the ratio of C18:0 / C16:0 at the 2-position is 3 to 8.

[0363] 247. The triglyceride composition according to embodiments 192 to 246, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 0.8 to 1.5.

[0364] 248. The triglyceride composition according to embodiments 192 to 247, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 0.85 to 1.45.

[0365] 249. The triglyceride composition according to embodiments 192 to 248, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 0.9 to 1.4.

[0366] 250. The triglyceride composition according to embodiments 192 to 249, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 0.95 to 1.35.

[0367] 251. The triglyceride composition according to embodiments 192 to 250, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 1 to 1.25.

[0368] 252. The triglyceride composition according to embodiments 192 to 251, wherein the ratio of C18:0 at the 2-position to the total C18:0 is 1.05 to 1.2.

[0369] 253. The triglyceride composition according to embodiments 192 to 252, wherein the ratio of C18:0 at the 2-position to total U is greater than 0.5.

[0370] 254. The triglyceride composition according to embodiments 192 to 253, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 0.80 to 2.

[0371] 255. The triglyceride composition according to embodiments 192 to 254, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 0.85 to 1.95.

[0372] 256. The triglyceride composition according to embodiments 192 to 255, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 0.90 to 1.9.

[0373] 257. The triglyceride composition according to embodiments 192 to 256, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 0.95 to 1.85.

[0374] 258. The triglyceride composition according to embodiments 192 to 257, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 1 to 2.

[0375] 259. The triglyceride composition according to embodiments 192 to 258, wherein the ratio of C18:0 at the 2-position to the total U at the 2-position is 1.05 to 2.

[0376] 260. The triglyceride composition according to embodiments 192 to 259, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is less than 0.5.

[0377] 261. The triglyceride composition according to embodiments 192 to 260, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.02 to 0.75.

[0378] 262. The triglyceride composition according to embodiments 192 to 261, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.03 to 0.70.

[0379] 263. The triglyceride composition according to embodiments 192 to 262, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.05 to 0.65.

[0380] 264. The triglyceride composition according to embodiments 192 to 263, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.07 to 0.60.

[0381] 265. The triglyceride composition according to embodiments 192 to 264, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.09 to 0.65.

[0382] 266. The triglyceride composition according to embodiments 192 to 265, wherein the ratio of C16:0 at the 2-position to the total C16:0 + C18:0 at the 2-position is 0.10 to 0.55.

[0383] 267. Hard or structured fats containing a triglyceride composition as defined in any of the preceding embodiments.

[0384] 268. Use of the triglyceride composition defined in any of the foregoing embodiments as a hardener or structured fat.

[0385] 269. Use of the triglyceride composition according to embodiment 174 in the preparation of water-continuous or fat-continuous edible emulsions.

[0386] 270. A method for preparing a water-continuous or fat-continuous edible emulsion, such as margarine or spreadable food, said method comprising the step of combining the hard material, liquid oil and aqueous phase as defined in any of the preceding embodiments.

[0387] 271. Margarine, optionally obtained by the method of embodiment 176, comprising the triglyceride composition defined in any of the preceding embodiments.

[0388] 272. A spreadable food, optionally obtained by the method of embodiment 176, comprising the triglyceride composition defined in any of the preceding embodiments.

Claims

1. A method for preparing a triglyceride composition, comprising a random transesterification step of a first fat and a second fat to provide a triglyceride composition, said triglyceride composition comprising 20 to 50% by weight of a 2-position H-type saturated fatty acid and 15 to 40% by weight of a 2-position C18:O, the first fat comprising more than 75% by weight of C18:O based on the total amount of the first fat. The first and second fats are non-hydrogenated triglycerides and are not based on or contain palm oil or palm oil-based or palm oil-derived fractions, and H is C16:0 (palmitic acid) and C18:0 (stearic acid).

2. The method of claim 1, wherein the first fat comprises at least 55% by weight of C18:O at the 2-position.

3. The method according to any one of claims 1 to 2, wherein the first fat comprises at position 2 up to 11% by weight of C16:O.

4. The method of claim 1, wherein the amount of the first fat, based on total fat, is 10 to 65% by weight.

5. The method of claim 1, wherein the triglyceride composition comprises 5 to 15% by weight of C16:O.

6. The method of claim 1, wherein the triglyceride composition comprises at least 40% by weight of H3 or StStSt type triglycerides based on the total amount of the triglyceride composition.

7. A triglyceride composition, which can be obtained by the method of any one of claims 1 to 6.

8. A triglyceride composition comprising fatty acids, said fatty acids being calculated as a percentage by weight based on the total amount of fatty acids, wherein said triglyceride composition is a randomly transesterified fat and characterized by having: -6 to 12 wt% C16:0; -Total 25 to 60% by weight of C16:0 and C18:0; - Less than 20% by weight of C18:1; - Less than 0.5% by weight of trans fatty acids; and The following fatty acids are present at the 2-position, where % by weight refers to the total amount of fatty acids at the 2-position: -Total 20 to 50% by weight of C16:0 and C18:0; -15 to 40% by weight of C18:

0.

9. The triglyceride composition according to claim 8, wherein the triglyceride composition is a randomly transesterified fat and is characterized by having the following fatty acid at the 2-position, where % by weight is the total amount of fatty acid at the 2-position: -6 to 12 wt% C16:0; -5 to 15% by weight of C18:1; - Less than 0.5% by weight of trans fatty acids.

10. Hard or structured fats containing a triglyceride composition as defined in any one of claims 7-9.

11. Use of the triglyceride composition as defined in any one of claims 7-9 as a hardener or structured fat.

12. Use of the triglyceride composition of any one of claims 7-9 in the preparation of water-continuous or fat-continuous edible emulsions.

13. A method for preparing a water-continuous or fat-continuous edible emulsion, the method comprising the steps of combining the triglyceride composition defined in any one of claims 7-9, a liquid oil, and an aqueous phase.

14. Margarine or margarine fat, comprising the triglyceride composition defined in any one of claims 7-9.

15. The margarine according to claim 14, obtained by the method of claim 13.

16. A spreadable food comprising a triglyceride composition as defined in any one of claims 7-9.

17. The spreadable food according to claim 16, obtained by the method of claim 13.

Images