Confectionery product

Abstract

The present invention relates to a confectionery product comprising 20% to 70% by weight of a sweetener; and 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12: 0) and myristic acid (C14: 0); and from 20.0% to 70.0% by weight of total palmitic acid (C16: 0) and stearic acid (C18: 0); the percentage of acid is an acid bound as an acyl group in the glyceride of the plant-based fat phase and based on the total weight of C8 to C24 fatty acids; total palmitic acid (C16: 0) and stearic acid (C18: 0) in the second position of the triglycerides, which accounts for at least 1.0% of the percentage of total palmitic acid (C16: 0) and stearic acid (C18: 0) in the triglycerides of the plant-based fat phase (Sn-2 total palmitic acid and stearic acid%); up to 10.0% by weight of a total CN32 triglyceride, CN34 triglyceride, CN36 triglyceride, CN38 triglyceride, and CN40 triglyceride; the plant-based fat phase is based on total triglycerides present in the plant-based fat phase. The invention also relates to a method for preparing said confectionery product.

Description

[0001] This invention relates to a confectionery product and a method for preparing the confectionery product. Background Technology

[0002] Fats and oils are important components of food and are widely used in the food industry. Confectionery products such as chocolate, chocolate-like products, coatings, fillings, or spreads contain fats and oils, which play an important role in texture and sensory properties such as mouthfeel, texture, flavor release, flavor intensity, processability, and shelf life.

[0003] The fat phase of these sweet products typically contains milk fat, also known as dairy fat. Dairy fat not only has potential negative health effects because it contains about 3% trans fatty acids and a large amount of saturated fatty acids, but it may also have negative impacts on climate change and sustainability due to carbon dioxide emissions during dairy fat production.

[0004] However, omitting dairy fat or any other animal-derived fat from the fat phase of confectionery products to obtain a completely plant-based fat phase while still maintaining similar sensory and textural characteristics has always been challenging.

[0005] WO 2022 / 248490 relates to fat compositions suitable for water-in-oil emulsion products such as margarine or spreads. However, no confectionery products having a vegetable-based fat phase are disclosed.

[0006] Compared to conventional confectionery products, there is still a need for confectionery products that have a plant-based fat phase without any milk or animal-derived fats, while maintaining desired texture and sensory characteristics such as mouthfeel and flavor. Furthermore, there is a need for a confectionery product that has a plant-based fat phase without significant amounts of flavor additives, but still possesses superior sensory characteristics compared to confectionery products with a fat phase containing milk fat. There is also a need for a confectionery product with a plant-based fat phase that includes additional plant-based milk powder, in order to further reduce the use of milk powder and increase the presence of plant-derived proteins and / or fiber in the confectionery product without any negative impact on the sensory or textural characteristics in the presence of plant-based milk powder. Summary of the Invention

[0007] According to the present invention, a confectionery product is provided comprising 20% ​​to 70% by weight of a sweetener; and 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has 1.0% to 10.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); and 20.0% to 70.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); the percentage of acids refers to acids bound as acyl groups in the glycerides of the plant-based fat phase and is based on C8 to C9. The total weight of 24 fatty acids; total palmitic acid (C16:0) and stearic acid (C18:0) at the second position in triglycerides, representing at least 1.0% (Sn-2 total palmitic acid and stearic acid %) of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides; up to 10.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; based on the total triglycerides present in the plant-based fatty phase.

[0008] It is believed that the plant-based fat phase of the confectionery products according to the invention, having a specified composition of both total fat phase and fatty acids at the second position of triglycerides in the fat phase, plays an important role in confectionery products according to the invention having desired sensory properties similar to those of conventional milk-based confectionery products. It is also believed that the plant-based fat phase of the confectionery products according to the invention is suitable for use in combination with plant-based milk powder to obtain desired sensory properties.

[0009] As used herein, articles such as “a” and “an” when used in claims should be understood to mean one or more of the claimed or described.

[0010] The term "fat" refers to glycerides of fats and oils containing fatty acid acyl groups and does not imply any specific melting point. The term "oil" is used synonymously with "fat" in this document.

[0011] 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 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, unless otherwise stated, the percentages of fatty acids (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) in the compositions mentioned herein include acyl groups (such as triglycerides, diglycerides, and monoglycerides) and are based on the total weight of C8 to C24 fatty acid residues.

[0012] 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 (thus excluding carbon atoms in glycerol, which is standard practice), 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.

[0013] SN-2 total palmitic acid and stearic acid % refers to the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) present at the 2-position of triglycerides, compared to the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) in the fatty acid sample. The distribution of fatty acids in triglycerides was determined based on the JOCS / AOCS joint official method Ch 3a-19. The percentages of total palmitic acid (C16:0) and stearic acid (C18:0) residues at the 2-position were determined by: (a) the total palmitic acid (C16:0) and stearic acid (C18:0) content of fatty acid samples determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids; and (b) the total palmitic acid (C16:0) and stearic acid (C18:0) content of 2-position of 2-monoglycerides determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids after transesterification of triglycerides with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. Therefore, the percentage of total palmitic acid and stearic acid in Sn-2 is ((b) × 100) / ((a) × 3)%.

[0014] The term "fat phase" refers to the entire fat portion included in confectionery products as disclosed herein. Some confectionery ingredients, such as cocoa blocks, may contain fat themselves. Therefore, the fat phase includes both fat present as an ingredient in confectionery products (such as cocoa butter) and fat contained in other ingredients in confectionery products (such as fat present in cocoa blocks containing cocoa butter).

[0015] The plant-based fat phase of the confectionery products according to the invention is neither one or more animal fats nor derived from one or more animal fats. The plant-based fat phase of the confectionery products according to the invention may be made from naturally occurring (i.e., in plant or other non-animal sources) or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that meet the requirements defined herein.

[0016] Preferably, the plant-based fat phase of the confectionery product according to the invention is a non-hydrogenated fat, or is derived from a non-hydrogenated fat. The term "non-hydrogenated" means that the fat phase is not prepared from fat that has been hydrogenated to convert unsaturated fatty acyl groups into saturated fatty acyl groups.

[0017] The term "sweetener" refers to a substance added to food to provide a sweet taste and is well known in the art. Sweeteners include sucrose (often also called 'sugar', and can be provided in refined or unrefined form), glucose, fructose, maltose, syrups (such as corn syrup and high-fructose corn syrup), honey, polyols (including erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, and palaginose), sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, neotame, advansame, cyclamate, saccharin and its salts, neohesperidin, steviol glycosides, fruit extracts, and combinations thereof. Those skilled in the art will be able to adjust the amount or combination of sweeteners to achieve a desired sweetness. Preferred sweeteners are sucrose, glucose, fructose, and syrups (e.g., corn syrup and high-fructose corn syrup). More preferably, the sweetener in the confectionery products according to the invention is sucrose (i.e., sugar).

[0018] The confectionery product according to the invention preferably contains 30% to 65% by weight, more preferably 35% to 60% by weight, even more preferably 40% to 55% by weight, and most preferably 40% to 50% by weight of sweetener.

[0019] The confectionery products according to the invention preferably contain 20% to 60% by weight, more preferably 20% to 50% by weight, even more preferably 20% to 45% by weight, and most preferably 20% to 40% by weight of the plant-based fat phase as disclosed herein.

[0020] The confectionery products according to the invention preferably contain up to 10% by weight of water, more preferably up to 5% by weight of water, even more preferably up to 1% by weight of water, and most preferably up to 0.1% by weight of water. Particularly preferred is that the confectionery products according to the invention contain no, substantially no, or substantially no water. Unless otherwise stated, the terms “substantially no” or “substantially no” as used herein include less than 0.1% by weight of water.

[0021] In a preferred aspect, the confectionery product according to the invention comprises 30% to 65% by weight of a sweetener; 20% to 60% by weight of a plant-based fat phase as disclosed herein; and up to 10% by weight of water.

[0022] In a more preferred aspect, the confectionery product according to the invention comprises 35% to 60% by weight of a sweetener; 20% to 50% by weight of a vegetable-based fat phase as disclosed herein; and up to 5% by weight of water.

[0023] In an even more preferred aspect, the confectionery product according to the invention comprises 40% to 55% by weight of a sweetener; 20% to 45% by weight of a vegetable-based fat phase as disclosed herein; and up to 1% by weight of water.

[0024] In the most preferred aspect, the confectionery product according to the invention comprises 40% to 50% by weight of a sweetener; 20% to 40% by weight of a vegetable-based fat phase as disclosed herein; and up to 0.1% by weight of water.

[0025] The confectionery products according to the invention preferably further comprise one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers (such as lecithin), colorants, and flavorings.

[0026] The confectionery products according to the invention preferably further comprise up to 0.10% by weight, more preferably up to 0.05% by weight (such as 0.0001% to 0.04% by weight), even more preferably up to 0.01% by weight (such as 0.0001% to 0.002% by weight), and most preferably up to 0.0005% by weight of butter flavoring. In another preferred aspect, the confectionery products according to the invention are free of, substantially free of, or substantially free of butter flavoring. Unless otherwise stated, the terms “substantially free of” or “substantially free of” as used herein include less than 0.0001% by weight of butter flavoring. The term “butter flavoring” refers to a flavoring agent used to provide or simulate the taste and / or aroma of butter, which may contain diacetyl, acetylpropionyl, or acetoin.

[0027] The confectionery products according to the invention preferably further comprise plant-based milk powder, such as almond milk powder, soy milk powder, coconut milk powder, rice milk powder, oat milk powder, pea milk powder, peanut milk powder, cashew milk powder, black wheat milk powder, wheat milk powder, barley milk powder, spelt milk powder, millet milk powder, derivatives thereof, and mixtures thereof. The confectionery products according to the invention more preferably further comprise plant-based milk powder, which is oat milk powder or rice milk powder. The confectionery products according to the invention even more preferably further comprise plant-based milk powder, which is oat milk powder.

[0028] The term "plant-based milk" is also known as plant-based liquid, alternative milk, nut milk, or vegan milk, and refers to a plant juice with an appearance similar to milk chocolate. It is also referred to as an artificial non-dairy beverage made from water-based plant extracts for flavoring and aroma. Water-based plant extracts can be obtained from the plant material itself. Alternatively, water-based plant extracts can also be obtained from plant material that has been treated to dissolve the water-insoluble parts of the plant material, which then become part of the water-based plant extract. Such treatment of the plant material can be enzymatic. The term "plant-based milk powder" is an artificial plant-based product produced by evaporating the water in plant-based milk to a dry state.

[0029] The confectionery product according to the invention preferably further comprises 0.001% to 0.5% by weight, more preferably 0.001% to 0.050% by weight, even more preferably 0.005% to 0.030% by weight, and most preferably 0.010% to 0.025% by weight of plant-based milk powder.

[0030] In a preferred aspect, the confectionery product according to the invention comprises 30% to 65% by weight of a sweetener; 20% to 60% by weight of a vegetable-based fat phase as disclosed herein; up to 10% by weight of water; up to 0.10% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants.

[0031] In a more preferred aspect, the confectionery product according to the invention comprises 35% to 60% by weight of a sweetener; 20% to 50% by weight of a vegetable-based fat phase as disclosed herein; and up to 5% by weight of water; up to 0.05% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants.

[0032] In an even more preferred aspect, the confectionery product according to the invention comprises 40% to 55% by weight of a sweetener; 20% to 45% by weight of a vegetable-based fat phase as disclosed herein; up to 1% by weight of water; up to 0.01% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants.

[0033] In the most preferred aspect, the confectionery product according to the invention comprises 40% to 50% by weight of a sweetener; 20% to 40% by weight of a vegetable-based fat phase as disclosed herein; up to 0.1% by weight of water; up to 0.0005% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants.

[0034] In another preferred aspect, the confectionery product according to the invention comprises 30% to 65% by weight of a sweetener; 20% to 60% by weight of a vegetable-based fat phase as disclosed herein; up to 10% by weight of water; up to 0.10% by weight of a butter flavoring agent; 0.001% to 0.5% by weight of a vegetable-based milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants.

[0035] In another preferred aspect, the confectionery product according to the invention comprises 35% to 60% by weight of a sweetener; 20% to 50% by weight of a vegetable-based fat phase as disclosed herein; and up to 5% by weight of water; up to 0.05% by weight of a butter flavoring agent; 0.001% to 0.050% by weight of a vegetable-based milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants.

[0036] In another, or even more preferred, aspect, the confectionery product according to the invention comprises 40% to 55% by weight of a sweetener; 20% to 45% by weight of a vegetable-based fat phase as disclosed herein; up to 1% by weight of water; up to 0.01% by weight of a butter flavoring agent; 0.005% to 0.030% by weight of a vegetable-based milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants.

[0037] In another preferred aspect, the confectionery product according to the invention comprises 40% to 50% by weight of a sweetener; 20% to 40% by weight of a vegetable-based fat phase as disclosed herein; up to 0.1% by weight of water; up to 0.0005% by weight of a butter flavoring agent; 0.010% to 0.025% by weight of a vegetable-based milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants.

[0038] The confectionery product according to the invention is preferably chocolate, a chocolate-like product, a coating, a filling, a sugar coating, or a spread, more preferably chocolate, a chocolate-like product, a coating, or a sugar coating, and even more preferably chocolate or a chocolate-like product.

[0039] In a preferred aspect, the confectionery product according to the invention comprises 30% to 65% by weight of a sweetener; 20% to 60% by weight of a vegetable-based fat phase as disclosed herein; up to 10% by weight of water; up to 0.10% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants, wherein the confectionery product is chocolate, a chocolate-like product, or a coating.

[0040] In a more preferred aspect, the confectionery product according to the invention comprises 35% to 60% by weight of a sweetener; 20% to 50% by weight of a vegetable-based fat phase as disclosed herein; and up to 5% by weight of water; up to 0.05% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0041] In an even more preferred aspect, the confectionery product according to the invention comprises 40% to 55% by weight of a sweetener; 20% to 45% by weight of a vegetable-based fat phase as disclosed herein; up to 1% by weight of water; up to 0.01% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0042] In the most preferred aspect, the confectionery product according to the invention comprises 40% to 50% by weight of a sweetener; 20% to 40% by weight of a vegetable-based fat phase as disclosed herein; up to 0.1% by weight of water; up to 0.0005% by weight of a butter flavoring agent; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0043] In another preferred aspect, the confectionery product according to the invention comprises 30% to 65% by weight of a sweetener; 20% to 60% by weight of a vegetable-based fat phase as disclosed herein; up to 10% by weight of water; up to 0.10% by weight of a butter flavoring agent; 0.001% to 0.5% by weight of oat milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0044] In yet another preferred aspect, the confectionery product according to the invention comprises 35% to 60% by weight of a sweetener; 20% to 50% by weight of a vegetable-based fat phase as disclosed herein; and up to 5% by weight of water; up to 0.05% by weight of a butter flavoring agent; 0.001% to 0.050% by weight of oat milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0045] In yet another, or even more preferred, confectionery product according to the invention comprises 40% to 55% by weight of a sweetener; 20% to 45% by weight of a vegetable-based fat phase as disclosed herein; up to 1% by weight of water; up to 0.01% by weight of a butter flavoring agent; 0.005% to 0.030% by weight of oat milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants, wherein the confectionery product is chocolate, a chocolate-like product, or a coating.

[0046] In yet another preferred aspect, the confectionery product according to the invention comprises 40% to 50% by weight of a sweetener; 20% to 40% by weight of a vegetable-based fat phase as disclosed herein; up to 0.1% by weight of water; up to 0.0005% by weight of a butter flavoring agent; 0.010% to 0.025% by weight of oat milk powder; and one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers and colorants, wherein the confectionery product is chocolate, a chocolate-like product or a coating.

[0047] The confectionery products according to the invention optionally further comprise a filler material, preferably wherein the weight ratio of the filler material to sugar in the confectionery products according to the invention is 2:1 to 1:10. The term "filler material" refers to a low-calorie filler material that can be applied in place of sugar. The filler material is preferably selected from maltodextrin, tapioca starch, fiber (such as corn fiber), or mixtures thereof.

[0048] The plant-based fat phase in the confectionery product according to the invention preferably contains 0.5% to 10% by weight, more preferably 1.0% to 8.0% by weight, even more preferably 1.0% to 6.5% by weight, and most preferably 1.1% to 5.0% by weight of lauric acid (C12:0); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0049] The plant-based fat phase in the confectionery product according to the invention preferably contains at most 8.0% by weight, more preferably 0.1% by weight to 6.0% by weight, even more preferably 0.5% by weight to 4.0% by weight, and most preferably 0.5% by weight to 3.0% by weight of myristic acid (C14:0); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0050] The plant-based fat phase in the confectionery product according to the invention preferably has 1.5% to 9.0% by weight, more preferably 1.5% to 8.0% by weight, even more preferably 2.0% to 7.5% by weight, and most preferably 2.0% to 7.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); the percentage of acids refers to acids that are bound as acyl groups in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0051] The plant-based fat phase in the confectionery product according to the invention preferably contains 10.0% to 50.0% by weight, more preferably 15.0% to 45.0% by weight, even more preferably 18.0% to 40.0% by weight, and most preferably 20.0% to 35.0% by weight of palmitic acid (C16:0); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0052] The plant-based fat phase in the confectionery product according to the invention preferably contains 15.0% to 55.0% by weight, more preferably 20.0% to 50.0% by weight, even more preferably 23.0% to 45.0% by weight, and most preferably 25.0% to 40.0% by weight of stearic acid (C18:0); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0053] The plant-based fat phase in the confectionery product according to the invention preferably has 25.0% to 68.0% by weight, more preferably 30.0% to 65.0% by weight, even more preferably 40.0% to 62.0% by weight, and most preferably 50.0% to 60.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); the percentage of acids refers to acids that are bound as acyl groups in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0054] The plant-based fat phase in the confectionery product according to the invention preferably has 20.0% to 50.0% by weight, more preferably 25.0% to 45.0% by weight, even more preferably 25.0% to 40.0% by weight, and most preferably 27.0% to 35.0% by weight of oleic acid (C18:1); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0055] The plant-based fat phase in the confectionery product according to the invention preferably contains at most 10.0% by weight, preferably from 0.5% by weight to 8.0% by weight, more preferably from 1.0% by weight to 6.0% by weight, and even more preferably from 1.5% by weight to 5.0% by weight of linoleic acid (C18:2); the percentage of acid refers to the acid bound as an acyl group in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

[0056] The plant-based fat phase in the confectionery product according to the invention preferably contains total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglycerides, and the percentage (Sn-2 total lauric acid and myristic acid %) of these components in the plant-based fat phase triglycerides is 20.0% to 6.0%, more preferably 30.0% to 55.0%, even more preferably 35.0% to 50.0%, and most preferably 38.0% to 45.0%.

[0057] The plant-based fat phase in the confectionery product according to the invention preferably has total palmitic acid (C16:0) and stearic acid (C18:0) at the second position of the triglycerides, and the percentage (Sn-2 total palmitic acid and stearic acid %) of the total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fat phase is from 1.0% to 10.0%, more preferably from 1.5% to 7.0%, even more preferably from 2.0% to 6.0%, and most preferably from 2.5% to 5.0%.

[0058] The plant-based fat phase in the confectionery product according to the invention preferably has oleic acid (C18:1) at the second position of the triglyceride, which accounts for 55.0% to 90.0% (Sn-2 oleic acid%) of the total oleic acid (C18:1) in the plant-based fat phase triglyceride (Sn-2 oleic acid%), most preferably 60.0% to 88.0%, even more preferably 65.0% to 86.0%, and most preferably 70.0% to 83.0%.

[0059] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 0.5% to 10% by weight of lauric acid (C12:0); up to 8.0% by weight of myristic acid (C14:0); 1.5% to 9.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); 10.0% to 50.0% by weight of palmitic acid (C16:0); and 15.0% to 55% by weight of total lauric acid (C12:0) and myristic acid (C14:0); 0.0% by weight of stearic acid (C18:0); 25.0% to 68.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); 20.0% to 50.0% by weight of oleic acid (C18:1); and up to 10.0% by weight of linoleic acid (C18:2); the percentage of said acids refers to acids bound as acyl groups in glycerides of the plant-based fatty phase and is based on C8 to C24 esters. The total weight of fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) located at the second position in triglycerides, accounting for 20.0% to 60.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the plant-based fatty phase triglycerides (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid (C18:0) located at the second position in triglycerides. The percentage of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %) is at least 1.0% to 10.0%; and oleic acid (C18:1) located at the second position in the triglycerides, the percentage of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %) is at 55.0% to 90.0%.

[0060] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0 wt% to 8.0 wt% lauric acid (C12:0); 0.1 wt% to 6.0 wt% myristic acid (C14:0); 1.5 wt% to 8.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 15.0 wt% to 45.0 wt% palmitic acid (C16:0); 20.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 20.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 20.0 wt% total lauric acid (C14 ...5:0) and 45.0 wt% total lauric acid (C16:0); 20.0 wt% total lauric acid (C14:0) and myristic acid (C15:0) and 45.0 wt% total lauric acid (C16:0); 20.0 wt% total lauric acid (C14:0) and myristic acid (C15:0) and 45.0 wt% total lauric acid (C16:0); 20.0 wt% total lauric acid (C14:0 From 50.0% to 50.0% by weight of stearic acid (C18:0); from 30.0% to 65.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); from 25.0% to 45.0% by weight of oleic acid (C18:1); and from 0.5% to 8.0% by weight of linoleic acid (C18:2); the percentage of acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on C The total weight of 8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position in triglycerides, representing 30.0% to 55.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the plant-based fatty phase triglycerides (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid (C16:0) at the second position in triglycerides. C18:0), comprising at least 1.5% to 7.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) at the second position in the triglycerides, comprising at least 60.0% to 88.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %).

[0061] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0 wt% to 6.5 wt% lauric acid (C12:0); 0.5 wt% to 4.0 wt% myristic acid (C14:0); 2.0 wt% to 7.5 wt% total lauric acid (C12:0) and myristic acid (C14:0); 18.0 wt% to 40.0 wt% palmitic acid (C16:0); 23.0 From 45.0% by weight of stearic acid (C18:0); from 40.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); from 25.0% by weight of oleic acid (C18:1); and from 1.0% by weight of 6.0% by weight of linoleic acid (C18:2); the percentage of said acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on The total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position in triglycerides, accounting for 35.0% to 50.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the plant-based fatty phase triglycerides (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid at the second position in triglycerides. (C18:0), comprising at least 2.0% to 6.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) located at the second position in the triglycerides, comprising at least 65.0% to 86.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %).

[0062] In the most preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.1 wt% to 5.0 wt% lauric acid (C12:0); 0.5 wt% to 3.0 wt% myristic acid (C14:0); 2.0 wt% to 7.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 20.0 wt% to 35.0 wt% palmitic acid (C16:0); 25.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 25.0 wt% total palmitic acid (C16:0); 25.0 wt% total palmitic acid (C14:0). From 40.0% to 40.0% by weight of stearic acid (C18:0); from 50.0% to 60.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); from 27.0% to 35.0% by weight of oleic acid (C18:1); and from 1.5% to 5.0% by weight of linoleic acid (C18:2); the percentage of acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on C The total weight of 8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position in triglycerides, representing 38.0% to 45.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the plant-based fatty phase triglycerides (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid (C16:0) at the second position in triglycerides. C18:0), comprising at least 2.5% to 5.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) at the second position in the triglycerides, comprising at least 70.0% to 83.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %).

[0063] The plant-based fat phase in the confectionery product according to the invention preferably has a content of less than 1.0% by weight, more preferably less than 0.5% by weight, even more preferably less than 0.2% by weight, and most preferably at most 0.1% by weight of trans fatty acid residues.

[0064] The plant-based fat phase in the confectionery product according to the invention preferably contains 45.0% to 80.0% by weight, more preferably 50.0% to 75.0% by weight, even more preferably 55.0% to 70.0% by weight, and most preferably 60.0% to 65.0% by weight of saturated fatty acids (SAFA).

[0065] The plant-based fat phase in the confectionery product according to the invention preferably contains 15.0% to 50.0% by weight, more preferably 20.0% to 45.0% by weight, even more preferably 25.0% to 40.0% by weight, and most preferably 30.0% to 35.0% by weight of monounsaturated fatty acids (MUFA).

[0066] The plant-based fat phase in the confectionery product according to the invention preferably contains 0.0% to 12.0% by weight, more preferably 0.5% to 10.0% by weight, even more preferably 1.0% to 8.0% by weight, and most preferably 1.0% to 5.0% by weight of polyunsaturated fatty acids (PUFAs).

[0067] The plant-based fat phase in the confectionery products according to the invention preferably has an iodine value of 20 to 50, more preferably 25 to 45, even more preferably 28 to 43, and most preferably 30 to 40. 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 the AOCS method Cd 1-25.

[0068] The plant-based fat phase in the confectionery product according to the invention preferably has 0.5% to 9.5% by weight, more preferably 1.0% to 9.0% by weight, even more preferably 1.5% to 8.5% by weight, and most preferably 2.0% to 8.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; based on the total triglycerides present in the plant-based fat phase.

[0069] The plant-based fat phase in the confectionery product according to the invention preferably has at most 5.0% by weight, more preferably 0.5% by weight to 4.5% by weight, even more preferably 0.5% by weight to 4.0% by weight, and most preferably 0.5% by weight to 3.0% by weight of CN42 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0070] The plant-based fat phase in the confectionery product according to the invention preferably has at least 3.0% by weight, more preferably 3.0% to 8.0% by weight, even more preferably 3.5% to 7.0% by weight, and most preferably 3.5% to 6.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; based on the total triglycerides present in the plant-based fat phase.

[0071] The plant-based fat phase in the confectionery product according to the invention preferably has 5.0% to 38.0% by weight, more preferably 8.0% to 35.0% by weight, even more preferably 10.0% to 28.0% by weight, and most preferably 11.0% to 27.0% by weight of CN50 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0072] The plant-based fat phase in the confectionery product according to the invention preferably has 25.0% to 50.0% by weight, more preferably 28.0% to 45.0% by weight, even more preferably 30.0% to 43.0% by weight, and most preferably 31.0% to 40.0% by weight of CN52 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0073] The plant-based fat phase in the confectionery product according to the invention preferably has 20.0% to 50.0% by weight, more preferably 22.0% to 45.0% by weight, even more preferably 23.0% to 43.0% by weight, and most preferably 25.0% to 40.0% by weight of CN54 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0074] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 0.5% to 9.5% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; at least 3.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 5.0% to 38.0% by weight of CN50 triglycerides; 25.0% to 50.0% by weight of CN52 triglycerides; and 20.0% to 50.0% by weight of CN54 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0075] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0 wt% to 9.0 wt% of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 3.0 wt% to 8.0 wt% of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 8.0 wt% to 35.0 wt% of CN50 triglycerides; 28.0 wt% to 45.0 wt% of CN52 triglycerides; and 22.0 wt% to 45.0 wt% of CN54 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0076] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.5 wt% to 8.5 wt% of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; 3.5 wt% to 7.0 wt% of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; 10.0 wt% to 28.0 wt% of CN50 triglycerides; 30.0 wt% to 43.0 wt% of CN52 triglycerides; and 23.0 wt% to 43.0 wt% of CN54 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0077] In the most preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 2.0 wt% to 8.0 wt% of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 3.5 wt% to 6.0 wt% of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 11.0 wt% to 27.0 wt% of CN50 triglycerides; 31.0 wt% to 40.0 wt% of CN52 triglycerides; and 25.0 wt% to 40.0 wt% of CN54 triglycerides, based on the total triglycerides present in the plant-based fat phase.

[0078] The plant-based fat phase in the confectionery product according to the invention preferably has a solid fat content of 45.0 to 90.0 at 10°C, more preferably 50.0 to 85.0, even more preferably 55.0 to 83.0, and most preferably 60.0 to 80.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0079] The plant-based fat phase in the confectionery product according to the invention preferably has a solid fat content of 30.0 to 75.0 at 20°C, more preferably 35.0 to 65.0, even more preferably 40.0 to 60.0, and most preferably 42.0 to 58.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0080] The plant-based fat phase in the confectionery product according to the invention preferably has a solid fat content of 20.0 to 65.0 at 25°C, more preferably 25.0 to 55.0, even more preferably 28.0 to 52.0, and most preferably 30.0 to 50.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0081] The plant-based fat phase in the confectionery product according to the invention preferably has a solid fat content of 5.0 to 40.0 at 30°C, more preferably 8.0 to 30.0, even more preferably 10.0 to 28.0, and most preferably 12.0 to 25.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0082] In a preferred aspect, the plant-based fat phase of the confectionery product according to the invention has a solid fat content of 45.0 to 90.0% at 10°C; 30.0 to 75.0% at 20°C; 20.0 to 65.0% at 25°C; and 5.0 to 40.0% at 30°C; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0083] In a more preferred aspect, the plant-based fat phase of the confectionery product according to the invention has a solid fat content of 50.0 to 85.0% at 10°C; 35.0 to 65.0% at 20°C; 25.0 to 55.0% at 25°C; and 8.0 to 30.0% at 30°C; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0084] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention has a solid fat content of 55.0 to 83.0% at 10°C; 40.0 to 60.0% at 20°C; 28.0 to 52.0% at 25°C; and 10.0 to 28.0% at 30°C; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0085] In the most preferred aspect, the plant-based fat phase in the confectionery product according to the invention has a solid fat content of 60.0 to 80.0% at 10°C; 42.0 to 58.0% at 20°C; 30.0 to 50.0% at 25°C; and 12.0 to 25.0% at 30°C, measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0086] The plant-based fat phase in the confectionery product according to the invention preferably contains 0.5% to 5.0% by weight, more preferably 1.0% to 4.0% by weight, and even more preferably 1.5% to 3.5% by weight of diglycerides.

[0087] The plant-based fat phase in the confectionery product according to the invention preferably contains up to 2.0% by weight, more preferably 0.1% by weight to 1.5% by weight, and even more preferably 0.5% by weight to 1.0% by weight of 1,2-diglycerides.

[0088] The plant-based fat phase in the confectionery product according to the invention preferably contains up to 3.0% by weight, more preferably 0.5% by weight to 3.0% by weight, and even more preferably 1.0% by weight to 2.5% by weight of 1,3-diglycerides.

[0089] The term "diglyceride" refers to a glycerol ester composed of two fatty acid chains covalently bonded to the glycerol molecule, not necessarily limited to a specific position (1,3- or 2-position) on the glycerol backbone. The term "1,2-diglyceride" refers to a glycerol ester composed of two fatty acid chains covalently bonded to the glycerol molecule, limited to the 1,2-position on the glycerol backbone. The term "1,3-diglyceride" refers to a glycerol ester composed of two fatty acid chains covalently bonded to the glycerol molecule, limited to the 1,3-position on the glycerol backbone.

[0090] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention has 0.5% to 5.0% by weight of diglycerides; up to 2.0% by weight of 1,2-diglycerides; and up to 3.0% by weight of 1,3-diglycerides.

[0091] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0% to 4.0% by weight of diglycerides; 0.1% to 1.5% by weight of 1,2-diglycerides; and 0.5% to 3.0% by weight of 1,3-diglycerides.

[0092] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.5% to 3.5% by weight of diglycerides; 0.5% to 1.0% by weight of 1,2-diglycerides; and 1.0% to 2.5% by weight of 1,3-diglycerides.

[0093] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 0.5% to 10% by weight of lauric acid (C12:0); up to 8.0% by weight of myristic acid (C14:0); 1.5% to 9.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); 10.0% to 50.0% by weight of palmitic acid (C16:0); 15.0% to 55.0% by weight of stearic acid (C18:0); 25.0% to 68.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); and 20.0% to 50.0% by weight of... Oleic acid (C18:1); and up to 10.0% by weight of linoleic acid (C18:2); the percentage of said acids refers to acids bound as acyl groups in the triglycerides of the plant-based fatty phase and is based on the total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglycerides, which constitute 20.0% to 60.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fatty phase (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid at the second position of the triglycerides. The triglyceride contains: an acid (C18:0) comprising, in the plant-based fatty phase, total palmitic acid (C16:0) and stearic acid (C18:0) as a percentage (Sn-2 total palmitic acid and stearic acid %) of at least 1.0% to 10.0%; and oleic acid (C18:1) located at the second position in the triglyceride, comprising, in the plant-based fatty phase, total oleic acid (C18:1) as a percentage (Sn-2 oleic acid %) of at least 55.0% to 90.0%; 0.5 wt% to 9.5 wt% of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; and at least 3.0 wt%. Total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides (wt%); 5.0 wt% to 38.0 wt% of CN50 triglycerides; 25.0 wt% to 50.0 wt% of CN52 triglycerides; and 20.0 wt% to 50.0 wt% of CN54 triglycerides; based on total triglycerides present in the plant-based fatty acid phase; solid fat content of 45.0 to 90.0% at 10°C; solid fat content of 30.0 to 75.0% at 20°C; solid fat content of 20.0 to 65.0% at 25°C; and solid fat content of 5.0 to 40.0% at 30°C; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1:2008.

[0094] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0 wt% to 8.0 wt% lauric acid (C12:0); 0.1 wt% to 6.0 wt% myristic acid (C14:0); 1.5 wt% to 8.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 15.0 wt% to 45.0 wt% palmitic acid (C16:0); 20.0 wt% to 50.0 wt% stearic acid (C18:0); 30.0 wt% to 65.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); and 25.0 wt% to 45.0 wt% stearic acid. Oleic acid (C18:1) by weight %; and linoleic acid (C18:2) by weight 0.5% to 8.0% by weight; the percentage of said acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on the total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglycerides, which constitute 30.0% to 55.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fatty phase (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) at the second position of the triglycerides. And stearic acid (C18:0), comprising at least 1.5% to 7.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) at the second position in the triglycerides, comprising at least 60.0% to 88.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %); 1.0 wt% to 9.0 wt% of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; 3.0 wt% to 8.0 wt% total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 8.0 wt% to 35.0 wt% CN50 triglycerides; 28.0 wt% to 45.0 wt% CN52 triglycerides; and 22.0 wt% to 45.0 wt% CN54 triglycerides; based on total triglycerides present in the plant-based fatty phase; 50.0 to 85.0% solid fat content at 10°C; 35.0 to 65.0% solid fat content at 20°C; 25.0 to 55.0% solid fat content at 25°C; and 8.0 to 30.0% solid fat content at 30°C; according to ISO 8292-1:2008, measured on fat stabilized at 26°C for 40 hours; 0.5% to 5.0% by weight of diglycerides; up to 2.0% by weight of 1,2-diglycerides; and up to 3.0% by weight of 1,3-diglycerides.

[0095] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.0 wt% to 6.5 wt% lauric acid (C12:0); 0.5 wt% to 4.0 wt% myristic acid (C14:0); 2.0 wt% to 7.5 wt% total lauric acid (C12:0) and myristic acid (C14:0); 18.0 wt% to 40.0 wt% palmitic acid (C16:0); 23.0 wt% to 45.0 wt% stearic acid (C18:0); 40.0 wt% to 62.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); and 25.0 wt% to 40.0 wt% stearic acid. 0% by weight of oleic acid (C18:1); and 1.0% by weight to 6.0% by weight of linoleic acid (C18:2); the percentage of said acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on the total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglycerides, which constitute 35.0% to 50.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fatty phase (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) at the second position of the triglycerides. And stearic acid (C18:0), comprising at least 2.0% to 6.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) at the second position in the triglycerides, comprising at least 65.0% to 86.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %); 1.5% to 8.5% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; 3.5% to 7% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides. Total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, 0.0 wt%; CN50 triglycerides, 10.0 wt% to 28.0 wt%; CN52 triglycerides, 30.0 wt% to 43.0 wt%; and CN54 triglycerides, 23.0 wt% to 43.0 wt%; based on total triglycerides present in the plant-based fatty phase; solid fat content of 55.0 to 83.0% at 10°C; solid fat content of 40.0 to 60.0% at 20°C; solid fat content of 28.0 to 52.0% at 25°C; and solid fat content of 10.0 to 28.0% at 30°C; according to ISO 8292-1:2008, measured on fat stabilized at 26°C for 40 hours: 1.0 wt% to 4.0 wt% of diglycerides; 0.1 wt% to 1.5 wt% of 1,2-diglycerides; and 0.5 wt% to 3.0 wt% of 1,3-diglycerides.

[0096] In the most preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 1.1 wt% to 5.0 wt% lauric acid (C12:0); 0.5 wt% to 3.0 wt% myristic acid (C14:0); 2.0 wt% to 7.0 wt% total lauric acid (C12:0) and myristic acid (C14:0); 20.0 wt% to 35.0 wt% palmitic acid (C16:0); 25.0 wt% to 40.0 wt% stearic acid (C18:0); 50.0 wt% to 60.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); and 27.0 wt% to 35.0 wt% stearic acid. Oleic acid (C18:1) by weight %; and linoleic acid (C18:2) by weight 1.5% to 5.0% by weight; the percentage of said acids refers to acids bound as acyl groups in the glycerides of the plant-based fatty phase and is based on the total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglycerides, which constitute 38.0% to 45.0% of the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fatty phase (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) at the second position of the triglycerides and Stearic acid (C18:0), comprising at least 2.5% to 5.0% of total palmitic acid (C16:0) and stearic acid (C18:0) in the plant-based fatty phase triglycerides (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) at the second position in the triglycerides, comprising at least 70.0% to 83.0% of total oleic acid (C18:1) in the plant-based fatty phase triglycerides (Sn-2 oleic acid %); 2.0% to 8.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; 3.5% to 6% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides. Total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, 0.0 wt%; CN50 triglycerides, 11.0 wt% to 27.0 wt%; CN52 triglycerides, 31.0 wt% to 40.0 wt%; and CN54 triglycerides, 25.0 wt% to 40.0 wt%; based on total triglycerides present in the plant-based fatty phase; solid fat content of 60.0 to 80.0% at 10°C; solid fat content of 42.0 to 58.0% at 20°C; solid fat content of 30.0 to 50.0% at 25°C; and solid fat content of 12.0 to 25.0% at 30°C; according to ISO 8292-1:2008, measured on fat stabilized at 26°C for 40 hours: 1.5 wt% to 3.5 wt% of diglycerides; 0.5 wt% to 1.0 wt% of 1,2-diglycerides; and 1.0 wt% to 2.5 wt% of 1,3-diglycerides.

[0097] The plant-based fat phase in the confectionery product according to the invention preferably comprises 3% to 20% by weight, more preferably 5% to 18% by weight, and even more preferably 5% to 15% by weight of an exchangeable fat blend containing at least lauric acid fat. Preferably, the lauric acid fat in the exchangeable fat blend as disclosed herein is selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof. Preferably, based on the weight of the exchangeable fat blend, the lauric acid fat in the exchangeable fat blend as disclosed herein is present in an amount of 30% to 80% by weight, more preferably 35% to 75% by weight.

[0098] The term "lauric acid fat" refers to fats that primarily contain lauric acid (C12:0) (such as at least 30% by weight of lauric acid (C12:0)), typically derived from sources such as coconut oil or palm kernel oil.

[0099] The term "exchangeable fat" refers to fats in which the fatty acid fraction present in triglyceride oil undergoes random, nonspecific redistribution on its glycerol fraction.

[0100] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 3% to 20% by weight of an exchangeable fat blend, wherein the exchangeable fat blend comprises 30% to 80% by weight of lauric acid fat and 20% to 70% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof.

[0101] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 5% to 18% by weight of an exchangeable fat blend, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof.

[0102] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 5% to 15% by weight of an exchangeable fat blend, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof.

[0103] The plant-based fat phase in the confectionery products according to the invention preferably further comprises 3% to 15% by weight, preferably 5% to 10% by weight, of liquid oil, preferably wherein the liquid oil is selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-stearic-high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice bran oil, soybean 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, coconut oil, palm oil extract, fractions thereof, and mixtures thereof, more preferably wherein the liquid oil is selected from the group consisting of sunflower oil, high-oleic sunflower oil, palm oil extract, rapeseed oil, fractions thereof, and mixtures thereof. The term "liquid oil" refers to any oil that is liquid or fluid at room temperature (such as 20°C to 25°C).

[0104] In a preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 3% to 15% by weight of liquid oil and 3% to 20% by weight of transesterified fat blend, wherein the transesterified fat blend comprises 30% to 80% by weight of lauric acid fat and 20% to 70% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof.

[0105] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 5% to 10% by weight of liquid oil and 5% to 18% by weight of transesterified fat blend, wherein the liquid oil is selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-stearic-high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm oil extract, fractions thereof, and mixtures thereof, wherein the transesterified fat blend comprises 35% to 75% by weight of lauric acid fat and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, elipe butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof.

[0106] In an even more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 5% to 10% by weight of a liquid oil selected from the group consisting of sunflower oil, high-oleic sunflower oil, palm oil extract, rapeseed oil, fractions thereof, and mixtures thereof, and 5% to 15% by weight of an transesterified fat blend, wherein the transesterified fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof.

[0107] In a preferred aspect, the plant-based fat phase in the confectionery product comprises 3% to 20% by weight of an exchangeable fat blend, wherein, based on the total weight of the exchangeable fat blend, the exchangeable fat blend consists of 30% to 80% by weight of lauric fat and 20% to 70% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof; and 3% to 15% by weight of liquid oil.

[0108] In a more preferred aspect, the plant-based fat phase in the confectionery product comprises 5% to 18% by weight of an exchangeable fat blend, wherein, based on the total weight of the exchangeable fat blend, the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of cocoa butter, shea butter, palm oil, elipe butter, mango oil, sal butter, cocoum oil, fractions thereof. The fat composition of the group consisting ...

[0109] The vegetable-based fat phase in the confectionery products according to the invention preferably further comprises 65% to 94% by weight, more preferably 72% to 90% by weight, and even more preferably 75% to 90% by weight of cocoa butter or cocoa butter imitations or mixtures thereof. The term "cocoa butter imitations" as known in the art refers to a special fat containing the same fatty acids and symmetrical monounsaturated triglycerides as cocoa butter, which is completely compatible with cocoa butter and can be mixed with cocoa butter in any proportion in confectionery products.

[0110] In a preferred aspect, the vegetable-based fat phase in the confectionery product according to the invention comprises 65% to 94% by weight of cocoa butter or cocoa butter imitation or a mixture thereof; 3% to 15% by weight of liquid oil; and 3% to 20% by weight of transesterified fat blend, wherein the transesterified fat blend comprises 30% to 80% by weight of lauric acid fat and 20% to 70% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof.

[0111] In a more preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 72% to 90% by weight of cocoa butter or cocoa butter imitation or a mixture thereof; 5% to 10% by weight of liquid oil; and 5% to 18% by weight of transesterified fat blend, wherein the liquid oil is selected from sunflower oil, high-oleic sunflower oil, high-stearic-high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, etc. The group consisting of corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm oil extract, their fractions and mixtures thereof, wherein the transesterified fat blend comprises 35% to 75% by weight of lauric acid fat and 25% to 65% by weight of fat selected from cocoa butter, shea butter, palm oil, elipe butter, mango oil, sal butter, cocoum oil, their fractions and mixtures thereof.

[0112] In an even more preferred aspect, the vegetable-based fat phase in the confectionery product according to the invention comprises 75% to 90% by weight of cocoa butter or cocoa butter imitation or a mixture thereof; 5% to 10% by weight of a liquid oil selected from the group consisting of sunflower oil, high-oleic sunflower oil, palm oil extract, rapeseed oil, fractions thereof, and mixtures thereof; and 5% to 15% by weight of an transesterified fat blend, wherein the transesterified fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof; and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof.

[0113] In the most preferred aspect, the plant-based fat phase in the confectionery product according to the invention comprises 75% to 90% by weight of cocoa butter or cocoa butter imitation or a mixture thereof; 5% to 10% by weight of liquid oil selected from the group consisting of sunflower oil, high-oleic sunflower oil, palm oil extract, rapeseed oil, fractions thereof, and mixtures thereof; and 5% to 15% by weight of transesterified fat blend, wherein the transesterified fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof; and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof.

[0114] In a preferred aspect, the plant-based fat phase in the confectionery product comprises: 5% to 18% by weight of an exchangeable fat blend, wherein, based on the total weight of the exchangeable fat blend, the blend consists of 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, elipe butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof; and 5% to 10% by weight of... The liquid oil is selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-stearic high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm oil extract, fractions thereof, and mixtures thereof; and 72% to 90% by weight of a fat containing at least 40% by weight of SOS triglycerides based on the total glycerides present in the fat, wherein S is a saturated acid and O is oleic acid.

[0115] In a more preferred aspect, the plant-based fat phase in the confectionery product comprises 5% to 15% by weight of an exchangeable fat blend, wherein, based on the total weight of the exchangeable fat blend, the blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof; and 5% to 10% by weight of liquid oil. The liquid oil is selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-stearic high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grapeseed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm oil extract, fractions thereof, and mixtures thereof; and 75% to 90% by weight of a fat containing at least 40% to 90% by weight of SOS triglycerides, based on the total glycerides present in the fat, wherein S is a saturated acid and O is oleic acid.

[0116] The present invention also relates to a method for preparing a confectionery product according to the invention, the method comprising the steps of: a) providing an exchangeable fat blend comprising at least lauric acid fat; b) providing a liquid oil; c) mixing the exchangeable fat blend, the liquid oil, a sweetener, optionally water, one or more ingredients optionally selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifier, colorant and flavoring agent, and optionally plant-based milk powder; and d) processing the mixture to form a confectionery product according to the invention.

[0117] In a preferred aspect, the method for preparing the confectionery product according to the invention comprises the following steps: a) providing an exchangeable fat blend containing at least lauric acid fat, wherein the exchangeable fat blend comprises 30% to 80% by weight of lauric acid fat and 20% to 70% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend, the liquid oil, a sweetener, optionally water, one or more ingredients optionally selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, colorants, and flavoring agents, and optionally vegetable milk powder; and d) processing the mixture to form the confectionery product according to the invention.

[0118] In a more preferred aspect, the method for preparing a confectionery product according to the invention comprises the following steps: a) providing an exchangeable fat blend comprising at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, ellipse butter, mango oil, sal butter, cocoum oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend, the liquid oil, a sweetener, optionally water, one or more ingredients optionally selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifier, colorant, and flavoring agent, and optionally vegetable milk powder; and d) processing the mixture to form a confectionery product according to the invention.

[0119] In an even more preferred aspect, the method for preparing a confectionery product according to the invention comprises the following steps: a) providing an exchangeable fat blend containing at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend, the liquid oil, a sweetener, optionally water, optionally one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, colorants, and flavoring agents, and optionally vegetable milk powder; and d) processing the mixture to form a confectionery product according to the invention.

[0120] In another preferred aspect, the method for preparing a confectionery product according to the invention, wherein the confectionery product is chocolate, a chocolate-like product, or a coating, comprises the following steps: a) providing an exchangeable fat blend comprising at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend, the liquid oil, a sweetener, optionally water, one or more ingredients optionally selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, colorants, and flavoring agents, and optionally vegetable milk powder; and d) processing the mixture to form a confectionery product according to the invention.

[0121] In another preferred aspect, the method for preparing a confectionery product according to the invention, wherein the confectionery product is chocolate, a chocolate-like product, or a coating, comprises the following steps: a) providing an exchangeable fat blend comprising at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend; the liquid oil; a sweetener; one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants; up to 0.05% by weight of butter flavoring; optionally water; and optionally vegetable milk powder; and d) processing the mixture to form a confectionery product according to the invention.

[0122] In another preferred aspect, the method for preparing a confectionery product according to the invention, wherein the confectionery product is chocolate, a chocolate-like product, or a coating, comprises the following steps: a) providing an exchangeable fat blend comprising at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend; the liquid oil; a sweetener; one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, colorants and flavorings, and oat milk powder; and optionally water; and d) processing the mixture to form a confectionery product according to the invention.

[0123] In yet another preferred aspect, the method for preparing a confectionery product according to the invention, wherein the confectionery product is chocolate, a chocolate-like product, or a coating, comprises the following steps: a) providing an exchangeable fat blend comprising at least lauric acid fat, wherein the exchangeable fat blend comprises 35% to 75% by weight of lauric acid fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25% to 65% by weight of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof; b) providing a liquid oil; c) mixing the exchangeable fat blend; the liquid oil; a sweetener; one or more ingredients selected from cocoa powder, cocoa mass, skim milk powder, vanillin, emulsifiers, and colorants; up to 0.05% by weight of butter flavoring agent and 0.001% to 0.050% by weight of oat milk powder, and optionally water; and d) processing the mixture to form a confectionery product according to the invention.

[0124] 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.

[0125] 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.

[0126] As those skilled in the art will understand, for any and all purposes, particularly in accordance with the provided written description, all scopes disclosed herein also encompass any and all possible subscopes and combinations thereof. Any listed scope can be readily considered sufficiently descriptive and such that the same scope can be decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. Those skilled in the art will also understand that all language (such as “up to,” “at least,” “greater than,” “less than,” etc.) includes the stated numbers and refers to a scope that can subsequently be decomposed into subscopes as described above. Finally, as those skilled in the art will understand, a scope includes each individual member, and each individual value is incorporated into this specification as if individually described herein.

[0127] 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.

[0128] Example

[0129] Throughout these examples:

[0130] US-Nx refers to the content of solid fats in unstable fats as determined by NMR at x℃ (ISO 8292-1:2008).

[0131] S26Nx refers to the solid fat content of stable fat (stabilized at 26°C for 40 hours) measured by NMR at x°C (ISO 8292-1:2008).

[0132] Cx:y refers to fatty acids having x carbon atoms and y double bonds; the level is determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015); the percentage of acid refers to the acid as an acyl group in the glycerol ester and is based on the total weight of C8 to C24 fatty acids;

[0133] SAFA refers to saturated fatty acids;

[0134] MUFA refers to monounsaturated fatty acids;

[0135] PUFA refers to polyunsaturated fatty acids;

[0136] IV FAME refers to the iodine value calculated according to AOCS Cd 1c-85;

[0137] TRANS refers to trans fatty acids: unsaturated fatty acids with double bonds arranged in a trans configuration.

[0138] Triglyceride compositions, POP, POSt, StOSt, and other triglycerides are determined by GC (ISO 23275:2006), wherein each GC peak includes triglycerides containing the same fatty acid at different positions; for example, POSt is at the same signal peak as PStO and StOP. SOS triglycerides include any triglycerides containing two saturated fatty acids and one oleic acid, such as POP, POSt, or StOSt. O, P, St, and S refer to oleic acid, palmitic acid, stearic acid, and saturated acid, respectively.

[0139] Diglycerides refer to the percentage of diglycerides or diacylglycerols (DAG) in a composition as measured by direct-phase HPLC, and there are two forms of diglycerides, namely 1,2-diglycerides (1,2-diacylglycerol) and 1,3-diglycerides (1,3-diacylglycerol).

[0140] 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).

[0141] SN-2 total lauric acid and myristic acid % refers to the percentage of total lauric acid (C12:0) and myristic acid (C14:0) present at the 2-position of triglycerides, compared to the percentage of total lauric acid (C12:0) and myristic acid (C14:0) in the fatty acid sample. The distribution of fatty acids in triglycerides was determined based on the JOCS / AOCS joint official method Ch 3a-19. The percentages of total lauric acid (C12:0) and myristic acid (C14:0) residues at the 2-position were determined by: (a) the total lauric acid (C12:0) and myristic acid (C14:0) content of fatty acid samples determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids; and (b) the total lauric acid (C12:0) and myristic acid (C14:0) content of 2-position of 2-monoglycerides determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids after transesterification of triglycerides with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. Therefore, the percentage of total lauric acid and myristic acid in Sn-2 is ((b)×100) / ((a)×3)%;

[0142] SN-2 total palmitic acid and stearic acid % refers to the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) present at the 2-position of triglycerides, compared to the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) in the fatty acid sample. The distribution of fatty acids in triglycerides was determined based on the JOCS / AOCS joint official method Ch 3a-19. The percentages of total palmitic acid (C16:0) and stearic acid (C18:0) residues at the 2-position were determined by: (a) the total palmitic acid (C16:0) and stearic acid (C18:0) content of fatty acid samples determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids; and (b) the total palmitic acid (C16:0) and stearic acid (C18:0) content of 2-position of 2-monoglycerides determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids after transesterification of triglycerides with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. Therefore, the percentage of total palmitic acid and stearic acid in Sn-2 is ((b)×100) / ((a)×3)%; and

[0143] SN-2 oleic acid % refers to the percentage of oleic acid (C18:1) present at position 2 of triglycerides compared to the percentage of oleic acid (C18:1) in the fatty acid sample. The distribution of fatty acids in triglycerides was determined based on the JOCS / AOCS joint official method Ch3a-19. The percentage of oleic acid (C18:1) residues at the 2-position was determined as follows: (a) the oleic acid (C18:1) content in fatty acid samples determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) was based on the total weight of C8 to C24 fatty acids; and (b) the oleic acid (C18:1) content at the 2-position in 2-monoglycerides determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) was based on the total weight of C8 to C24 fatty acids after transesterification of triglycerides with ethanol via immobilized lipase and separation by preparative straight-phase HPLC. Therefore, Sn-2 oleic acid % is ((b) × 100) / ((a) × 3)%.

[0144] Example 1 - Preparation of Fat Compositions 1, 2 and 3

[0145] Using sodium methoxide as a catalyst, a fat blend of 25% by weight refined cocoa butter and 75% by weight coconut oil was chemically transesterified, followed by refining (including bleaching and deodorizing) to form transesterified fat blend A as a hard stock. Fat composition 1 is a blend of 64% by weight transesterified fat blend A, 14% by weight coconut oil, and 22% by weight high-oleic sunflower oil.

[0146] Enzymatic transesterification of a fat mixture consisting of 35% by weight refined palm kernel oil and 65% by weight palm stearin with an iodine value of approximately 35 was performed using Lipozyme® TL IM as a catalyst, followed by refining (including bleaching and deodorizing) to form transesterified fat blend B as a hard stock. Fat composition 2 is a blend of 40% by weight transesterified fat blend B and 60% by weight palm oil extract with an iodine value of approximately 56.

[0147] Using sodium methoxide as a catalyst, a fat blend of 40 wt% refined coconut oil and 60 wt% refined shea butter was chemically transesterified, followed by refining (including bleaching and deodorizing) to form transesterified fat blend C as a hard stock. Fat composition 3 is a blend of 67.5 wt% transesterified fat blend C, 22.5 wt% coconut oil, and 10 wt% sunflower oil.

[0148] The analytical results of fat composition 1, fat composition 2 and fat composition 3 are shown in Table 1.

[0149]

[0150] Example 2 - Production and Formulation of Milk Chocolate-like Products

[0151] In addition to the three fat compositions prepared in Example 1, anhydrous milk fat (purchased from Friesland Campina), cocoa butter (purchased from Barry Callebaut) (containing 82% by weight of SOS triglycerides), soft cocoa butter imitation (CBE) (available from Bunge Loders Croklaan) (containing 58% by weight of SOS triglycerides), hard cocoa butter imitation (CBE) (available from Bunge Loders Croklaan) (containing 80% by weight of SOS triglycerides), and refined shea butter (containing 45% by weight of SOS triglycerides) were used for the following tests. The percentage of SOS triglycerides is based on the total glycerides in the corresponding fat, where S is saturated fatty acid and O is oleic acid. Milk chocolate-like products were produced using these fat materials, and the formulations used are listed in Table 2.

[0152]

[0153]

[0154] Cocoa chunks contain 52% fat, i.e., cocoa butter, while skim milk powder is essentially fat-free. For each product, the required fat component is completely melted. The dry ingredients are mixed with some of the melted fat (approximately 25% of the total fat component) in a mixer until a dry paste is formed. The paste is refined using a refining machine, maintaining a particle size of 19µm to 20µm. The refined paste is added to the refining machine and refined at approximately 60°C for 4 hours. The remaining melted fat and lecithin are added and mixed half an hour before the end of the refining step. The chocolate chunks are then formed and blended. Approximately 60 square tablets are prepared and stored at 18°C.

[0155] The fat phase of each milk chocolate product was analyzed, and the results of the analysis for each fat phase are shown in Table 3.

[0156]

[0157]

[0158] Using thin-layer chromatography (TLC) and partial hydrolysis of triglycerides with Grignard reagent, fatty acids esterified at the SN-2 position of triglycerides in reference fatty phases 1-2 and 1-6 were further quantified by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids. The analytical results are shown in Table 4.

[0159]

[0160]

[0161] Fatty phases 1, 4, 5, and 6 contain 16.5% by weight of fatty composition 1. Fatty phase 2 contains 16.5% by weight of fatty composition 2. Fatty phase 3 contains 16.5% by weight of fatty composition 3.

[0162] Example 3: Evaluation of Milk Chocolate Products

[0163] Products 1a, 1b, 1c, and 1b were evaluated based on sensory characteristics, with reference product 1 used as a reference, serving as a standard milk chocolate product for comparison. Fifteen panel members participated in the sensory evaluation, conducted in a room at approximately 20°C. Samples were presented alongside a series of coded test samples, one of which served as a blinded reference for another product sample. Panel members were required to evaluate multiple pairs, with the reference sample evaluated each time, followed by the coded test sample / blinded reference. The order of sample presentation was balanced throughout the panel and meeting sessions.

[0164] Team members were instructed to first test the control sample, then clean their mouths with warm water, and finally test the coded test sample. They were asked to use a 5-point categorical scale to indicate the magnitude of the difference between the two samples: hardness, melting rate, melt thickness, coolness, sweetness, milk flavor intensity, and cocoa flavor intensity.

[0165] These attributes are described in Table 5 below.

[0166]

[0167] The average panel data are shown in Table 6 below. The average of Reference Product 1 (blinded control) is a measure of the placebo effect because it is the result when no variation was applied and the sample was actually a duplicate control.

[0168]

[0169] It can be observed that all products 1a, 1b, 1c, and 1d containing the plant-based fat phase have sensory characteristics very similar to reference product 1, while products 1a, 1b, 1c, and 1d contain no milk fat. Furthermore, these confectionery products according to the invention also achieve similar desired flavor and sensory characteristics without the use of large amounts of flavor additives. Moreover, confectionery products according to the invention that further contain oat milk powder exhibit promising sensory characteristics very close to ordinary milk chocolate without the negative impact of adding plant-based milk powder. This indicates a further possibility of completely replacing milk powder with plant-based milk powder in similar confectionery products.

Claims

1. A confectionery product comprising 20 to 70 wt% of a sweetener; and 20 to 70 wt% of a plant-based fat phase; wherein the plant-based fat phase has: 1.0 to 10.0 wt% of total lauric acid (C12:0) and myristic acid (C14:0); and 20.0 to 70.0 wt% of total palmitic acid (C16:0) and stearic acid (C18:0); the percentage of the acid refers to the acid bound as acyl groups in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids; a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides in a percentage of the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat phase (Sn-2 total palmitic and stearic acid %) of at least 1.0%; at most 10.0 wt% of total CN32, CN34, CN36, CN38 and CN40 triglycerides; based on the total triglycerides present in the plant-based fat phase.

2. The confectionery product according to claim 1 comprising: 30 to 65 wt%, preferably 35 to 60 wt%, more preferably 40 to 55 wt%, and even more preferably 40 to 50 wt% of the sweetener; and / or 20 to 60 wt%, preferably 20 to 50 wt%, more preferably 20 to 45 wt%, and even more preferably 20 to 40 wt% of the plant-based fat phase; and / or wherein the product further comprises at most 10 wt% of water, more preferably at most 5 wt% of water, more preferably at most 1 wt% of water, and even more preferably at most 0.1 wt% of water.

3. The confectionery product according to claim 1 or claim 2 further comprising one or more ingredients selected from the group consisting of cocoa powder, cocoa mass, skimmed milk powder, vanillin, emulsifiers, colorants and flavorings.

4. The confectionery product according to claim 3 wherein the confectionery product further comprises at most 0.10 wt%, preferably at most 0.05 wt%, more preferably at most 0.01 wt%, and even more preferably at most 0.0005 wt% of butter flavoring.

5. The confectionery product according to any one of the preceding claims further comprising a plant-based milk powder, such as almond milk powder, soy milk powder, coconut milk powder, rice milk powder, oat milk powder, pea milk powder, peanut milk powder, cashew milk powder, black wheat milk powder, wheat milk powder, barley milk powder, spelt milk powder, millet milk powder, derivatives thereof and mixtures thereof, preferably wherein the plant milk powder is oat milk powder or rice milk powder, and more preferably wherein the plant milk powder is oat milk powder.

6. The confectionery product according to claim 5, wherein the confectionery product further comprises 0.001 to 0.5 wt.%, preferably 0.001 to 0.050 wt.%, more preferably 0.005 to 0.030 wt.%, and even more preferably 0.010 to 0.025 wt.% plant-based milk powder.

7. The confectionery product according to any one of the preceding claims, wherein the confectionery product is a chocolate, a chocolate-like product, a coating, a filling, a sugar coating or a spread, preferably a chocolate, a chocolate-like product, a coating or a sugar coating, and more preferably a chocolate or a chocolate-like product.

8. The confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product has: 0.5 to 10 wt.%, preferably 1.0 to 8.0 wt.%, more preferably 1.0 to 6.5 wt.%, and even more preferably 1.1 to 5.0 wt.% lauric acid (C12:0); and / or at most 8.0 wt.%, preferably 0.1 to 6.0 wt.%, more preferably 0.5 to 4.0 wt.%, and even more preferably 0.5 to 3.0 wt.% myristic acid (C14:0); and / or 1.5 to 9.0 wt.%, preferably 1.5 to 8.0 wt.%, more preferably 2.0 to 7.5 wt.%, and even more preferably 2.0 to 7.0 wt.% total lauric acid (C12:0) and myristic acid (C14:0); and / or 10.0 to 50.0 wt.%, preferably 15.0 to 45.0 wt.%, more preferably 18.0 to 40.0 wt.%, and even more preferably 20.0 to 35.0 wt.% palmitic acid (C16:0); and / or 15.0 to 55.0 wt.%, preferably 20.0 to 50.0 wt.%, more preferably 23.0 to 45.0 wt.%, and even more preferably 25.0 to 40.0 wt.% stearic acid (C18:0); and / or 25.0 to 68.0 wt.%, preferably 30.0 to 65.0 wt.%, more preferably 40.0 to 62.0 wt.%, and even more preferably 50.0 to 60.0 wt.% total palmitic acid (C16:0) and stearic acid (C18:0); and / or 20.0 to 50.0 wt.%, preferably 25.0 to 45.0 wt.%, more preferably 25.0 to 40.0 wt.%, and even more preferably 27.0 to 35.0 wt.% oleic acid (C18:1); and / or at most 10.0 wt.%, preferably 0.5 to 8.0 wt.%, more preferably 1.0 to 6.0 wt.%, and even more preferably 1.5 to 5.0 wt.% linoleic acid (C18:2); The percentage of acids refers to acids bound as acyl groups in the glycerides of the plant-based fat phase and is based on the total weight of C8 to C24 fatty acids.

9. Confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product has: total lauric acid (C12:0) and myristic acid (C14:0) at the sn-2 position of the triglycerides in a percentage of the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat phase (% Sn-2 total lauric acid and myristic acid) of 20.0% to 60.0%, preferably 30.0% to 55.0%, more preferably 35.0% to 50.0%, and even more preferably 38.0% to 45.0%; and / or total palmitic acid (C16:0) and stearic acid (C18:0) at the sn-2 position of the triglycerides in a percentage of the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat phase (% Sn-2 total palmitic acid and stearic acid) of 1.0% to 10.0%, preferably 1.5% to 7.0%, more preferably 2.0% to 6.0%, and even more preferably 2.5% to 5.0%; and / or oleic acid (C18:1) at the sn-2 position of the triglycerides in a percentage of the total oleic acid (C18:1) in the triglycerides of the plant-based fat phase (% Sn-2 oleic acid) of 55.0% to 90.0%, preferably 60.0% to 88.0%, more preferably 65.0% to 86.0%, and even more preferably 70.0% to 83.0%.

10. Confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product has: 0.5 to 9.5 wt%, preferably 1.0 to 9.0 wt%, more preferably 1.5 to 8.5 wt%, and even more preferably 2.0 to 8.0 wt% of total CN32, CN34, CN36, CN38 and CN40 triglycerides; and / or at least 3.0 wt%, preferably 3.0 to 8.0 wt%, more preferably 3.5 to 7.0 wt%, and even more preferably 3.5 to 6.0 wt% of total CN44, CN46 and CN48 triglycerides; and / or 5.0 to 38.0 wt%, preferably 8.0 to 35.0 wt%, more preferably 10.0 to 28.0 wt%, and even more preferably 11.0 to 27.0 wt% of CN50 triglycerides; and / or 25.0 to 50.0 wt%, preferably 28.0 to 45.0 wt%, more preferably 30.0 to 43.0 wt, and even more preferably 31.0 to 40.0 wt% of CN52 triglycerides; and / or 20.0 to 50.0 wt%, preferably 22.0 to 45.0 wt%, more preferably 23.0 to 43.0 wt%, and even more preferably 25.0 to 40.0 wt% of CN54 triglycerides; based on the total triglycerides present in the plant-based fat phase.

11. Confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product has: a solid fat content of 45.0 to 90.0, preferably 50.0 to 85.0, more preferably 55.0 to 83.0, and even more preferably 60.0 to 80.0 at 10 °C; and / or a solid fat content of 30.0 to 75.0, preferably 35.0 to 65.0, more preferably 40.0 to 60.0, and even more preferably 42.0 to 58.0 at 20 °C; and / or a solid fat content of 20.0 to 65.0, preferably 25.0 to 55.0, more preferably 28.0 to 52.0, and even more preferably 30.0 to 50.0 at 25 °C; and / or a solid fat content of 5.0 to 40.0, preferably 8.0 to 30.0, more preferably 10.0 to 28.0, and even more preferably 12.0 to 25.0 at 30 °C; measured on a fat stabilized at 26 °C for 40 hours according to ISO 8292-1 :2008.

12. The confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product has: 0.5 to 5.0 wt%, preferably 1.0 to 4.0 wt%, and more preferably 1.5 to 3.5 wt% diglycerides; and / or at most 2.0 wt%, preferably 0.1 to 1.5 wt%, and more preferably 0.5 to 1.0 wt% 1,2-diglycerides; and / or at most 3.0 wt%, preferably 0.5 to 3.0 wt%, and more preferably 1.0 to 2.5 wt% 1,3-diglycerides.

13. The confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product comprises: 3 to 20 wt%, preferably 5 to 15 wt% interesterified fat blend comprising at least lauric fat, preferably wherein the lauric fat is selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof; and wherein the lauric fat in the interesterified fat blend is present in an amount of 30 to 80 wt%, preferably 35 to 75 wt%, based on the total weight of the interesterified fat blend; optionally wherein the plant-based fat phase in the confectionery product further comprises 3 to 15 wt%, preferably 5 to 10 wt% liquid oil, preferably wherein the liquid oil is selected from the group consisting of sunflower oil, high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grape seed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm olein, fractions thereof, and mixtures thereof.

14. The confectionery product according to any one of the preceding claims, wherein the plant-based fat phase in the confectionery product consists of: - 5 to 18 wt% interesterified fat blend; wherein the interesterified fat blend consists of 35 to 75 wt% lauric fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof, and 25 to 65 wt% fat selected from the group consisting of cocoa butter, shea oil, palm oil, illipe butter, mango oil, sal butter, kokum oil, fractions thereof, and mixtures thereof, based on the total weight of the interesterified fat blend; - 5 to 10 wt% liquid oil selected from the group consisting of sunflower oil, high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grape seed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm olein, fractions thereof, and mixtures thereof; and - 5 to 10 wt% liquid oil selected from the group consisting of sunflower oil, high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grape seed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm olein, fractions thereof, and mixtures thereof; and - 72 to 90 wt% of a fat containing at least 40 wt% of SOS triglycerides, based on the total glycerides present in the fat, wherein S is a saturated acid and O is oleic acid.

15. A method for making a confectionery product according to any one of the preceding claims, the method comprising the steps of: - providing an interesterified fat blend comprising at least a lauric fat; - providing a liquid oil; - mixing the interesterified fat blend, the liquid oil, a sweetener, optionally water, optionally one or more ingredients selected from the group consisting of cocoa powder, cocoa mass, skimmed milk powder, vanillin, emulsifiers, colorants and flavorings, and optionally a plant milk powder; and - processing the mixture to form a confectionery product according to any one of the preceding claims.

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