Fat compositions with omega-3 fatty acid residues

Abstract

A fat composition, comprising relative to the total weight of all fatty acid residues a) from 2.5 to 15.0 wt. % of saturated C14 fatty acid residues (C14:0), b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), c) more than 38.0% and less than 65.0 wt. % of saturated fatty acid residues (SAFA), d) less than 3.0 wt. % of trans fatty acid residues (TFA), e) a total ERA + DHA content of 8.0 wt.% to 45.0 wt.%, f) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), where the ratio (n-3) / (n-6) is at least 2.0, and where the fat composition, relative to the total weight of the fat composition, comprises g) triglycerides with a total chain length, expressed in carbon number, of 56 carbon atoms (C56) and more than 56 carbon atoms, where the sum of these triglycerides is less than 30.0 wt. % and has h) a solid fat content (SFC) at 40 °C (SFC40) of less than 4.0 wt. %, and where the fat composition is free or essentially free of palm oil and palm kernel oil (fractions).

Description

[0001] Fat compositions with Omeqa-3 fatty acid residues

[0002] The present invention relates to a fat composition, rich in EPA and DHA fatty acid residues, with broader applicability in edible products.

[0003] The present invention also relates to a method for producing this fat composition. The present invention also relates to edible end products in which this fat composition is used.

[0004] 1. Background of the Invention.

[0005] Fat is an important component in many food products, which plays a role both for its nutritional value and for its functional value. From a nutritional point of view, the fatty acid composition plays an important role. Some fatty acids are very beneficial to health, led by the so-called polyunsaturated fatty acids (usually abbreviated as PUFA), while others have a rather negative effect, especially saturated fatty acids (SAFA), especially saturated fatty acids with an atherogenic effect.

[0006] A special class of PUFA are the so-called n-3 long-chain polyunsaturated (omega-3) fatty acids (usually abbreviated as LCPUFA), the main representatives of which are Docosahexaenoic acid (DHA or C22:6 n- 3) and Eicosapentaenoic acid (EPA or C20 :5 n-3). These fatty acids play an important biomedical role. They are known to be anti-inflammatory and have a therapeutic effect on cardiovascular diseases, diabetes, cancer and neurodegenerative diseases, among others.

[0007] The European Food Safety Authority (EFSA) recommends a daily intake of EPA+DHA for adults of 250 mg. However, these are levels that are usually not achieved in daily practice. The main sources of EPA and DHA are fish oil or oil from algae. Depending on the type or variety, the content of EPA and DHA may vary. Sometimes EPA and DHA are also concentrated through certain processes.

[0008] These oils are characterized by being liquid at room temperature due to their high content of unsaturated fatty acids. Sometimes this is an advantage, but in many applications it also entails important limitations.

[0009] In addition to their nutritional value, oils and fats in foods often play as well an important functional role, especially in products where a certain texture is required. This can be achieved by using so-called structuring fats. These fats are characterized by a sufficiently high solid fat content at room temperature. This is especially reflected in their melting curve and their melting point, which is often close to body temperature. The melting curve is determined by measuring the solid fat content at different temperatures (this is often called the SFC curve (SFC = Solid Fat Content)). The SFC content is largely dependent on the content and chain length of the saturated fatty acids. Examples of fats that provide structure are the so-called lauric fats such as coconut oil or palm kernel oil, rich in C12 fatty acids, palm oil or hard fractions of palm oil, cocoa butter, hardened oils, and the like. Processes such as hydrogenation or fractionation are often used to produce harder fats. These structuring fats play a positive role on a functional level, but they are usually unfavorable from a nutritional point of view. For example, fully hydrogenated fats are one hundred percent saturated.

[0010] Oils rich in LCPUFA and structuring fats rich in saturated fatty acid residues are each others opposites both at the nutritional and the functional level, which is the reason why a number of inventors have attempted to combine these fats to produce healthier fats with sufficient structuring effect and ideally with a steep melting curve. The simplest way of combination is to make blends of both fats, for example fish oil with a fully hydrogenated fat. However, the results of this technique are usually unsatisfactory: the melting point is too high, which gives the fat a waxy mouthfeel when consumed, and another common disadvantage is the leakage of liquid oil from the product, because the hard fat cannot sufficiently bind the liquid fraction.

[0011] An improved way of such a product combination is mixing one or more liquid oils with an interesterified hard fat, a so-called hardstock. Then, the liquid oils contain a source of EPA and / or DHA, such as unhydrogenated fish oil. The advantage of such a product combination is that there are no fats present having a very high melting point and that an interesterified fat usually has a good binding capacity towards liquid oils. An example, where this method is applied, can be found in WO 95 / 06414. This PCT patent application describes fat compositions that contain unhydrogenated fish oil and are further characterized by a low content of trans fatty acids and sufficient structuring capacity to enable them to be used in spreadable emulsified products, so-called “spreads” or in shortenings for bakery applications. For this purpose, a hardstock is used, preferably based on palm oil. In example 4, 50.00 weight percent (wt. %) fish oil is mixed with 42.00 wt. % hardstock and 8.00 wt. % rapeseed oil. This results in a fat composition with a SAFA content of 48.27 wt. % and a total EPA and DHA content of 13.00 wt. %. This is approximately the maximum achievable level for a fat that is still sufficiently solid at room temperature. The composition of the hardstock is: 60.00 wt. % palm oil, 10.00 wt. % palm oil fractions and 30.00 wt. % coconut oil.

[0012] Another, rather classic, solution to optimize the melting point of such fat mixtures is the use of a process of interesterification or transesterification of the entire mixture, including the omega-3 source. This process, which can be performed either chemically or enzymatically, rearranges the fatty acid residues on the glycerol molecule. Upon chemical interesterification, this redistribution occurs randomly; in the enzymatic process this can be either random or more regio-specific.

[0013] After interesterification of the fat mixture, “mixed” triglycerides are obtained with both PUFA and SAFA fatty acid residues.

[0014] Examples of using this technique are well known.

[0015] US 5,908,654 describes spreads in which the fat comprises an interesterified triglyceride composition comprising at least two different long chain polyunsaturated fatty acids in a minimal ratio, as well as at least 30 wt. % of saturated C16 and C18 fatty acids in a certain ratio. In addition to spreads, this patent also describes applications in chocolate, confectionery, bakery products, ice cream, and the like. The examples show how a fat source with an increased DHA content, obtained by solvent fractionation, is combined with fully hydrogenated soy oil, and is interesterified together to obtain a structuring triglyceride composition rich in DHA and usable for spreads. Such fats have a melting point close to body temperature, but the solid fat content at room temperature is very low. Table 17 also shows the very limited applicability of these types of fat compositions in products that require a harder texture: 1 wt. % in chocolate, 5 wt. % in ice cream coatings, 20 wt. % in confectionery fillings. The weakening effect of this fat mixture on the structure need always to be compensated by adding hard fats such as cocoa butter, coconut stearin or palm mid fraction. It is evident that this significantly dilutes the DHA concentration in the end product. The interesterified fats described in this US patent contain on the one hand expensive forms of a fish oil concentrate and on the other hand fully hardened oils or hard palm fractions, whether or not combined. However, both forms of hard fats are undesirable by consumers. In chapter 10 of the article entitled “Specialty Oils and Fats in Food and Nutrition” (2015, Elsevier Ltd), M. Arellano et Al describe on pages 253 and 254 the use of fish oil in margarine because of its protective properties against cardiovascular disease. In premium margarines in Europe and Canada, fish oil is used in unhydrogenated form because of its contribution in long-chain omega-3 fatty acids. Fish oil concentrates, for example, are interesterified together with a combination of palm stearin and palm kernel oil, to form a fat mixture with sufficient structuring properties for use in margarine. The fat mixture also has the desired melting profile in the mouth. However, the use of palm raw materials is a major disadvantage.

[0016] US 5,151 ,291 describes food products such as margarines, shortenings and butter, but also mayonnaises, dressings or oils containing fat molecules wherein at least one of the fatty acid residues is EPA and the other fatty acid residues also include longer fatty acid chains, different from EPA, and where longer fatty acid chains are understood to mean: saturated or unsaturated fatty acids with a chain length of more than 14 carbon atoms. When end products having a certain plasticity are desired, such as margarines and shortenings, then saturated fatty acid sources are used which are characterized by having also a high content of trans fatty acids, in particular, partially hydrogenated palm oil or partially hydrogenated beef fat or partially hydrogenated soy oil. The EPA or DHA source is usually a purified ethyl ester, which is obtained by chemically reacting fish oil with ethyl alcohol, followed by purification and concentration. The ethyl ester and the triglyceride with the long fatty acid chains are then subjected to a chemical transesterification reaction, after which the product is purified by washing, adsorption and steam distillation. The inventors have demonstrated that by using the fat composition obtained, spread margarines with an increased EPA or DHA content, having as well an increased stability, can be produced. However, to obtain said fat composition, they frequently use palm fats or beef fat, usually in a hardened form. However, these are fats that are not desired by the consumer, and chemical processes are also systematically used, which are also undesirable. Also, because of the important share of these other fats in the composition, expensive, concentrated sources of EPA or DHA must be used to achieve the desired levels of these fatty acids in the end product.

[0017] EP 0739590 describes combinations of fish oil with other liquid oils rich in mono- and di-unsaturated fatty acids. These combinations are usually interesterified and ultimately show a very low content of saturated fatty acids and therefore little or no structuring properties.

[0018] US 2002 / 081366 describes combinations of fish oil with other oils or fats rich in saturated fatty acids with a chain length C2-C12 and / or C20-C24. These combinations are usually interesterified and are characterized by a C16+C18 saturated fatty acid content of less than 10% by weight. For applications where a minimum structure is required, these products have limited use and are usually combined with hardened fats or palm fractions, as shown in table 22. To make the basic composition, hardened fats or fats of palm origin are often used, such as fully hardened rapeseed oil with increased erucic acid content or palm kernel stearin.

[0019] The above-mentioned US 5,908,654, EP 0 739 590 and US 2002 / 081366 also describe an alternative method for producing a fat composition in which first a glycerolysis reaction is carried out on the fish oil. Thereby, a new composition is generated which is mainly containing triglycerides, partial glycerides and free fatty acids. The partial glycerides and the free fatty acids are then removed by an adsorption process on silica. The triglyceride composition thus obtained is then interesterified together with another fat composition, such as a hardened oil or a liquid oil. The advantage of this technique is that the triglyceride composition after glycerolysis and removal of the partial glycerides is enriched in LCPUFA.

[0020] WO 2017 / 198176 A1 describes a fat rich in DHA that can be used in confectionery applications such as fillings or biscuits. The DHA comes from a microbial source and the fat is obtained by interesterification of a DHA oil with palm stearin by using a lipase enzyme or by a chemical transesterification. The fat obtained has a melting point between 25 and 35 °C and a DHA content of 20-30 wt. %. No information is provided about the melting curve. However, an important disadvantage of this type of fat composition is the high content of palmitic acid, namely 32 to 40 wt. %. Palmitic acid is nutritionally unfavorable because of its atherogenic effects. The use of palm raw materials is again an important disadvantage.

[0021] In addition to the interesterification techniques, as described above, hydrolysis reactions are also sometimes used for modification of fish oil, as described, for example, by Xuan Junyong et Al. in “Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antartica Lipase A. “ Foods 2022, 1 1 , 3664. However, this technique aims to produce lipids enriched in LCPUFA and with a lower content of SAFA. This may be accompanied by a loss of structuring properties.

[0022] WO 2013 / 013211 describes a microbial oil rich in omega-3 PUFA, of which approximately 90 % or more by weight consists of EPA and DHA. The examples show that the compositions contain a limited amount of saturated fatty acids, which are necessary to provide minimal structuring properties. The vast majority of SAFA consists of C16-0, which is known to be atherogenic. The oil has food and feed applications, and can also be used in cosmetics. All patents / patent applications or literature references, mentioned above, show important disadvantages. After interesterification, a steep melting profile is often not obtained, which should give the fat a pleasant mouthfeel. To provide sufficient structure, too much saturated fat must be incorporated, which results in a melting point that is too high.

[0023] The far from ideal SFC profile of the fat mixture, which is either too soft or too high-melting, means that the incorporation levels of fat sources rich in long-chain omega-3 fatty acids are rather limited and in fact too low to have a beneficial effect on health.

[0024] Another important disadvantage is the frequent use of fats from palm raw materials and / or hydrogenated fats, especially for use in foods where sufficient structure is desired. Consumers are averse to such fat sources because palm raw materials have a negative image in terms of sustainability, while hardened fats have an unhealthy image, associated with the presence of trans fatty acids, but also because hydrogenation is a chemical modification.

[0025] In view of the above, there is a need for fat compositions having a favorable nutritional profile, rich in long-chain omega-3 fatty acids, which are more widely applicable in a number of edible products, without the need for additional ingredients from palm oil or palm kernel oil. There is also a need for fat compositions, rich in long-chain omega-3 fatty acids, with higher potential incorporation levels in food products. In this way, the recommended daily intake of EPA and DHA should become easier to achieve.

[0026] There is also a need for a method to produce these fat compositions in an economically responsible manner, in which appropriate valorization is found for the resulting by-products. There is also a need for edible end products in which these fat compositions can be used and which are therefore enriched in omega-3 fatty acids.

[0027] 2. Summary of the invention.

[0028] The inventors have now surprisingly found that it is possible to provide a fat composition fulfilling the above mentioned needs.

[0029] It is thus an object of the present invention to provide a fat composition, suitable for use in foodstuffs and characterized by having a favorable nutritional profile, wherein said fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 2.5 to 15.0 percentage by weight [wt. %., hereinafter] of saturated C14 fatty acid residues (C14:0), b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), c) more than 38.0 wt. % and less than 65.0 wt. % of saturated fatty acid residues (SAFA), d) less than 3.0 wt. % of trans fatty acid residues (TFA), e) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] from 8.0 wt. % to 45.0 wt. %, f) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), wherein the ratio of the content of omega-3 fatty acid residues to the content of omega-6 fatty acid residues (n-3) / (n-6) is at least 2.0, and wherein the fat composition comprises, relative to the total weight of the fat composition: g) triglycerides having a total chain length, expressed as carbon number, of respectively 56 carbon atoms (C56) and more than 56 carbon atoms, where the sum of said triglycerides is less than 30.0 wt. % h) a solid fat content (SFC) at 40 °C (SFC40) of less than 4.0 wt. %, and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0030] 3. Detailed description of the invention.

[0031] Within the scope of the present invention, the following terms and definitions are used.

[0032] Within the scope of the present invention, all percentages are expressed as weight percent, indicated as wt.%.

[0033] Within the scope of the present invention, the terms “oils” and “fats” will be used interchangeably.

[0034] A “fat” or “fat composition” is a product from vegetable or animal origin or a combination of both, mainly consisting of glycerides, i.e. tri-, di- and monoglycerides, but possibly also containing other components, such as free fatty acids, phospholipids, unsaponifiable matter, glycerin and others.

[0035] Within the scope of the present invention, it is understood that a fat or fat composition always comprises at least 75.0 wt.%. of glycerides, relative to the total weight of the fat composition.

[0036] Within the scope of the present invention, it is understood that the term “a glyceride mixture” refers to the totality of tri-, di- and monoglycerides (abbreviated TG, DG and MG) present in the fat composition of the present invention. For the quantitative determination of each of the glyceride types, the method EN 14 105 is a suitable method (Eur. J. Lipid Sci. Technol. 8 / 2010, pages 921 -927, Kruger RL et Al).

[0037] According to the present invention, the fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 2.5 to 15.0 wt. %. of saturated C14 fatty acid residues (C14:0), b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), c) more than 38.0 wt. % and less than 65.0 wt. % of saturated fatty acid residues (SAFA), d) less than 3.0 wt. % of trans fatty acid residues (TFA), e) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] from 8.0 wt. % to 45.0 wt. %, f) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), wherein the ratio of the content of omega-3 fatty acid residues to the content of omega-6 fatty acid residues (n-3) / (n-6) is at least 2.0, and wherein the fat composition comprises, relative to the total weight of the fat composition: g) triglycerides having a total chain length, expressed as carbon number, of respectively 56 carbon atoms (C56) and more than 56 carbon atoms, where the sum of said triglycerides is less than 30.0 wt. % h) a solid fat content (SFC) at 40 °C (SFC40) of less than 4.0 wt. %, and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0038] As described in detail below, the method for producing the fat composition according to the present invention will use raw materials that are a source of long-chain omega-3 fatty acids and raw materials rich in saturated fatty acids. This is reflected in the fatty acid composition of the fat composition, which is characterized by having a minimum content of saturated fatty acid residues (SAFA), namely of at least 38.0 wt. % and on the other hand comprises at least 8.0 wt. % of EPA + DHA fatty acid residues.

[0039] The fat composition according to the present invention is further characterized by a certain content of saturated C16 fatty acid residues (C16:0), without originating from palm raw materials.

[0040] The carbon number of the triglyceride is typically determined by the production method. Specifically, in the present invention, in the production method it is not a simple mixing of raw materials nor using an interesterification process. The present invention uses a completely different method of production, as described in detail below.

[0041] The fat composition according to the present invention is further characterized by a solid fat content (SFC) at 40°C (SFC40) of less than 4.0 wt. %, to ensure that the fat composition does not leave an unpleasant waxy feeling in the mouth upon consumption.

[0042] The method, as described in detail below, which is used to produce the fat composition according to the present invention, makes it possible to incorporate significant amounts of saturated fatty acid residues without negatively affecting the mouthfeel of the final product, even when the fat is used in higher amounts, than possible with traditionally known LCPUFA containing fats. The method allows to find a surprisingly good balance between functional, nutritional and organoleptic properties. The fat composition according to the present invention is further characterized by the fact that it is free or essentially free from palm oil and palm kernel oil and from fractions of these oils. This concerns palm oil, palm kernel oil or derivatives, for example fractions thereof, which can be added on purpose to fat compositions and which are therefore subject to labeling in accordance with European regulation. In this respect, small contaminations, like for instance less than 2.0 wt. %, or preferably less than 1 .0 wt. % or preferably less than 0.5 wt. % can be tolerated.

[0043] According to a preferred embodiment, the fat composition according to the present invention, comprises a content of DHA fatty acid residues (C22:6 n-3) of at least 5.0 wt. %, preferably at least 6.0 wt. %, preferably at least 7.0 wt. %, preferably at least 8.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0044] According to a preferred embodiment, the fat composition according to the present invention, comprises a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] of at least 10.0 wt. %, preferably at least 12.0 wt. %, preferably at least 14.0 wt. %, preferably at least 16.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition. It is further understood that the total content of EPA + DHA is preferably at most 40.0 wt. %, preferably at most 35.0 wt. %, preferably at most 30.0 wt. %, preferably at most 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0045] According to a preferred embodiment, the fat composition according to the present invention, comprises a content of DHA fatty acid residues and a content of EPA fatty acid residues, wherein the ratio DHA / (EPA + DHA) is at least 0.30, preferably at least 0.35, preferably at least 0.40. It is further understood that the DHA / (EPA+ DHA) ratio is preferably at most 0.90, preferably at most 0.80.

[0046] According to a preferred embodiment, the fat composition according to the present invention comprises a content of DHA fatty acid residues and a content of EPA fatty acid residues, wherein the EPA / DHA ratio is less than 2.0, preferably less than 1 .9, preferably less than 1 .8.

[0047] According to a preferred embodiment, the fat composition according to the present invention comprises a content of DHA fatty acid residues and a content of EPA fatty acid residues, wherein the EPA / DHA ratio varies from 0.2 to 2.0, preferably from 0.4 to 1 .9.

[0048] According to a preferred embodiment, the fat composition according to the present invention, comprises an amount of saturated C14 fatty acid residues (C14:0) from 3.0 to 13.0 wt. %, preferably from 3.0 to 12.0 wt. %, preferably from 3.0 to 10.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0049] According to a preferred embodiment, the fat composition according to the present invention, comprises an amount of saturated C16 fatty acid residues (C16:0) from 7.0 to 19.0 wt. %, preferably from 8.0 to 19.0 wt. %, preferably from 8.0 to 18.0 wt. %, preferably from 10.0 to 18.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0050] According to a preferred embodiment, the fat composition of the present invention comprises a total content of saturated C14 fatty acid residues (C14:0) and saturated C16 fatty acid residues (C16:0) [hereinafter (C14:0 + C16:0)] relative to the total content of all saturated fatty acids, [hereinafter (C14:0 + C16:0) / SAFA ], of at most 0.65, preferably at most 0.60. Saturated C14:0 and C16:0 fatty acids are known to be hypercholesterolemic and are therefore preferably restricted. According to another preferred embodiment, the fat composition of the present invention comprises a total content of saturated C8 fatty acid residues (C8:0), saturated C10 fatty acid residues (C10:0) and saturated C18 fatty acid residues (C18:0) [hereinafter (C8:0 + C10:0 + C18:0)] relative to the total content of all saturated fatty acids, [hereinafter (C8:0 + C10:0 + C18:0) / SAFA ], of at least 25.0 wt. %, preferably at least 35.0 wt. %, most preferably at least 40.0 wt. %. C8:0, C10:0 and C18:0 are known as saturated fatty acids that have a neutral effect on cholesterol.

[0051] According to a preferred embodiment, the fat composition of the present invention comprises a total amount of saturated fatty acid residues (SAFA) of 40.0 to 65.0 wt. %, preferably from 42.0 to 65.0 wt. %, preferably from 42.0 to 62.0 wt. %, preferably from 42.0 to 60.0 wt. %, preferably from 44.0 to 58.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0052] According to a preferred embodiment, the fat composition according to the present invention comprises an amount of trans fatty acid residues (TFA) of at most 2.0 wt. %; preferably at most 1 .7% by weight, preferably at most 1 .5% by weight. %, relative to the total weight of all fatty acid residues in the fat composition.

[0053] According to a preferred embodiment, the fat composition according to the present invention comprises a total amount of saturated C18 fatty acid residues (C18:0) of at most 40.0 wt. %, preferably at most 35.0 wt. %, preferably at most 32.0 wt. %, preferably at most 30.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0054] According to a preferred embodiment, the fat composition according to the present invention comprises a total amount of saturated C12 fatty acid residues (C12:0) of at most 40.0 wt. %, preferably at most 35.0 wt. %, preferably at most 30.0 wt. %, preferably at most 28.0 wt. %, preferably at most 25.0 wt. %%, preferably at most 23.0 wt. %%, preferably at most 20.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0055] According to a preferred embodiment, the fat composition of the present invention comprises a total amount of saturated C12 fatty acid residues (C12:0) from 5.0 to 35.0 wt. %, preferably from 7.0 to 30.0 wt. %, preferably from 8.0 to 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0056] According to a preferred embodiment, the fat composition according to the present invention comprises a total amount of saturated C10 fatty acid residues (C10:0) of at most 15.0 wt. %, preferably at most 10.0 wt. %, preferably at most 5.0 wt. %, preferably at most 3.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0057] According to a preferred embodiment, the fat composition according to the present invention comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8:0 + C10:0)] of at most 10.0 wt. %, preferably at most 5.0 wt. %, preferably at most 3.0 wt. %, preferably at most 2.0 wt. %, preferably at most 1 .0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0058] According to another preferred embodiment, the fat composition of the present invention comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter (C8:0 + C10:0)] from 5.0 to 35.0 wt. %, preferably from 7.0 to 30.0 wt. %, preferably from 8.0 to 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition. Preferably the ratio C8:0 / C10:0 is from 0.3 to 2.5, preferably from 0.5 to 2.0. According to another preferred embodiment, the fat composition according to the present invention, hereinafter referred to as “fat composition B”, comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8:0 + C10:0 )] from 10.0 to 35.0 wt. %, preferably from 12.0 to 30.0 wt. %, preferably from 15.0 to 27.0 wt. % relative to the total weight of all fatty acid residues in the fat composition and the same fat composition B comprises at most 7.0 wt. % of medium chain triglycerides [hereinafter MCT], preferably at most 5.0 wt. %, preferably at most 3.0 wt. %, preferably at most 2.0 wt. % by weight, relative to the total weight of the fat composition B.

[0059] Within the scope of the present invention, it is understood that the term “medium chain triglycerides” or “MCT”, refers to triglycerides in which the fatty acid residues consists essentially of saturated C8 fatty acid residues (C8:0) and / or saturated C10 fatty acid residues. (C10:0).

[0060] For the purpose of the present invention, the expression “consist essentially of” is intended to denote that the total content of fatty acid residues different from saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues. (C10:0), as detailed above, is less than 5.0 wt. %, relative to the total weight of all fatty acid residues in the medium chain triglycerides.

[0061] In this fat composition B, the ratio C8:0 / C10:0 is preferably between 0.3 and 2.5, preferably between 0.5 and 2.0.

[0062] According to a preferred embodiment, the fat composition of the present invention, comprises triglycerides having a total chain length, expressed as carbon number, of 56 carbon atoms (C56) and more than 56 carbon atoms (> C56), wherein the sum of these triglycerides (C56 + > C56) is less than 28.0 wt. %, preferably less than 25.0 wt. %, preferably less than 20.0 wt. %, preferably less than 17.0 wt. %, preferably less than 15.0 wt. %, relative to the total weight of the fat composition. Preferably, the fat composition of the present invention, comprises triglycerides having a total chain length, expressed as carbon number, of 56 carbon atoms (C56) and more than 56 carbon atoms (> C56), wherein the sum of these triglycerides (C56 + > C56) is less than 28.0 wt. %, preferably less than 25.0 wt. %, preferably less than 20.0 wt. %, preferably less than 17.0 wt. %, preferably less than 15.0 wt. %, relative to the total weight of the total glycerides present in the fat composition of the present invention.

[0063] According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 40°C (SFC40) of at most 3.0 wt. %, preferably at most 2.0 wt. %, preferably at most 1 .0 wt. % wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry)

[0064] 2.150 a method.

[0065] According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 15°C (SFC15) of at least 8.0 wt. %, preferably at least 10.0 wt. %, preferably at least 12.0 wt. % wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry)

[0066] 2.150 a method.

[0067] According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 10°C (SFC10) of at least 15.0 wt. %, preferably at least 18.0 wt. %, preferably at least 20.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry)

[0068] 2.150 a method.

[0069] According to a preferred embodiment, the fat composition of the present invention comprises, relative to the total weight of total glycerides, a triglyceride content of at least 70.0 wt. %, preferably at least 75.0 wt. %, preferably at least 80.0 wt. %, preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 95.0 wt. %. Other glycerides present in fat composition according to the present invention are preferably mainly diglycerides.

[0070] Within the scope of the present invention, it is understood that the term “total glycerides” refers to the totality of tri-, di- and monoglycerides (abbreviated TG, DG and MG) present in the fat composition of the present invention.

[0071] According to a preferred embodiment, the fat composition according to the present invention comprises, relative to the total weight of total glycerides, a content of diglycerides of at most 25.0 wt. %, preferably at most 20.0 wt. %, preferably at most 15.0 wt. %, preferably at most 12.0 wt. %, preferably at most 10.0 wt. %.

[0072] According to a preferred embodiment, the fat composition of the present invention comprises, relative to the total weight of total glycerides, a monoglyceride content of at most 5.0 wt. %, preferably at most 3.0 wt. %, preferably at most 2.0 wt. %.

[0073] According to a preferred embodiment, the fat composition according to the present invention comprises an amount of omega-3 fatty acid residues (n-3) and an amount of omega-6 fatty acid residues (n-6), wherein the ratio of the amount of omega-3 fatty acid residues compared to the amount of omega-6 fatty acid residues (n-3) / (n-6) is at least 3.0, preferably at least 4.0, preferably at least 5.0, preferably at least 7.0.

[0074] According to a preferred embodiment, the fat composition of the present invention does not contain triglycerides that have been subjected to a hydrogenation reaction. The fat composition therefore preferably does not contain hydrogenated triglycerides. Within the scope of the present invention, it is understood that the term "hydrogenated triglycerides" refers to triglycerides that have been subjected to a hydrogenation reaction as triglycerides.

[0075] Fully hydrogenated fats are often used in combination with, for example, fish oil, wherein this combination is once again interesterified to create a fat composition with sufficient structuring properties. However, hydrogenated fats are less desirable by consumers. The inventors of the present invention have now found a solution to this problem.

[0076] According to a preferred embodiment, the fat composition according to the present invention comprises at least one modified fat, preferably it comprises at least one esterified fat. Preferably, the fat composition according to the present invention comprises at least 20.0 wt. % of one or more modified fats, preferably at least 20.0 wt. % of one or more esterified fats.

[0077] Within the scope of the present invention, the term "modified fat" is understood to refer to a fat that has undergone at least one or more chemical or enzymatic reactions.

[0078] Within the scope of the present invention, it is understood that the term "esterified fat" refers to a fat that has undergone at least one or more esterification reactions, in other words that has resulted from one or more esterification reactions.

[0079] Within the scope of the present invention, an esterification reaction means that it concerns a process in which a reaction takes place between, on the one hand, a substrate consisting of glycerol, or of monoglycerides or of diglycerides or of a combination of two or more of the foregoing, and on the other hand, free fatty acids, which results in one or more fatty acids being bound to molecules present in the substrate. The newly formed molecules can be mono-, di-, or triglyceride molecules. Within the scope of the present invention, it means that in the first place it concerns a mixture comprising mono- and diglycerides, being mainly converted into triglycerides by esterification. This reaction thus creates new triglycerides. The triglyceride content in the mixture increases during the reaction relative to the triglyceride content already present in the initial mixture.

[0080] According to a preferred embodiment, the fat composition according to the present invention is neither an interesterified fat composition nor a fraction of an interesterified fat composition.

[0081] It is further understood that the presence of at least one interesterified fat in the fat composition according to the present invention is not excluded.

[0082] Within the scope of the present invention, the term “interesterified fat composition” refers to a fat composition resulting from an interesterification process. This is a process in which fatty acids are exchanged between triglycerides present in an initial triglyceride mixture, thus forming new triglycerides. The interesterification is further characterized by the fact that the fatty acid composition of the triglyceride mixture remains substantially unchanged before and after reaction. The process can be carried out chemically or enzymatically. In case of chemical interesterification, the rearrangement of the fatty acids usually occurs randomly.

[0083] According to a preferred embodiment, the fat composition according to the present invention is not a transesterified fat composition or a fraction of a transesterified fat composition.

[0084] It is further understood that the presence of at least one transesterified fat in the fat composition according to the present invention is not excluded. Within the scope of present invention, it is understood that the term "transesterified fat composition" refers to a fat composition resulting from a transesterification reaction. Within the scope of this invention, this includes a process in which, on the one hand, triglycerides and added fatty acid esters form an initial mixture, whereby they react with each other, usually through the action of a catalyst or an enzyme, and exchange fatty acids, thus forming new triglycerides. During transesterification, the fatty acid composition of the triglyceride mixture changes compared to the initial triglyceride mixture. An example of fatty acid esters are ethyl esters of fatty acids.

[0085] According to a preferred embodiment, the fat composition according to the present invention is essentially free of fats derived from ruminants.

[0086] According to a preferred embodiment, the fat composition of the present invention is essentially free of chemically modified fats.

[0087] Consumers prefer products to which no chemical changes have been made. Examples of chemically modified fats are fats obtained by hydrogenation or fats obtained by interesterification, esterification, glycerolysis, and the like or a combination of these, all in a chemical manner. Preferably the modifications take place through the use of enzymes.

[0088] According to a preferred embodiment, the fat composition according to the present invention is essentially free of genetically modified fats.

[0089] According to a preferred embodiment, the fat composition according to the present invention is further characterized by a melting point of less than 40.0 °C, preferably less than 39.0 °C, preferably less than 38.0 °C, preferably less than 37.5 °C, wherein the melting point is determined according to the AOCS Cc 3-25:2009 method. According to a preferred embodiment, the fat composition of the present invention is further characterized by a Mettler Dropping Point of less than 40.0 °C.

[0090] According to a preferred embodiment, the fat composition according to the present invention comprises at least 30.0 wt. %, preferably at least 40.0 wt. %. fat components that originate from raw materials of marine origin.

[0091] It is clear that to produce the fat composition according to the present invention, use can be made of raw materials of marine origin, such as fish oil, fish liver oil, fish oil concentrates, krill oil, algae oil and derivatives and combinations thereof.

[0092] The present invention also provides a method for producing the fat composition, described here above.

[0093] Another aspect of the present invention is a method for producing a fat composition, wherein said method comprises the following steps:

[0094] 1. forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat has a content of EPA + DHA fatty acid residues of at least 12.0 wt. %, relative to the total weight of all fatty acid residues in the fat;

[0095] 2. reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 65.0 wt. %., relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component. For producing the fat composition according to the present invention, several methods may be used appropriately.

[0096] In particular, the method as described above can appropriately be used to produce the fat composition, as described above.

[0097] The method for producing the fat composition, as described above, preferably comprises the following steps:

[0098] 1. forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat has a content of EPA + DHA fatty acid residues of at least 12.0 wt. %, relative to the total weight of all fatty acid residues in the fat;

[0099] 2. reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 65.0 wt. %., relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0100] Furthermore, it should be understood that all definitions and preferences as described above also apply to the method for producing said fat composition, as described above, and all further embodiments, as described below.

[0101] According to a preferred embodiment, the method for producing the fat composition, as described above, comprises in Step 1. a purification step, performed after the reaction of the fat with glycerol, as described above, but before reacting the reaction mixture with one fatty acid component or the mixture of more than one fatty acid component in Step 2. The aim of this purification step in Step 1 . is to remove the used enzyme, as well as the excess glycerol. If desired, this excess of glycerol and enzyme can mostly be re-used.

[0102] When performing Step 1 . according to the method described above, there are various options when choosing parameters such as reaction time, reaction temperature, glycerol / fat ratio, moisture content, amount of enzyme. This choice may influence the relative amounts of MG and DG formed in this step.

[0103] According to a preferred embodiment of the method of the present invention, the reaction mixture, obtained in Step 1. comprises an amount of MG and an amount of DG, the sum of which (MG + DG) is at least 20 wt. %, preferably at least 30 wt. %, more preferably at least 35 wt. %, relative to the total glyceride content in the reaction mixture. Preferably the ratio DG / MG is at least 1 .5, preferably at least 1 .7.

[0104] According to a preferred embodiment of the method for producing the fat composition described above, the fat used in the glycerolysis reaction in Step 1. comprises at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 22.0 wt. % of EPA + DHA fatty acid residues, relative to the total weight of all fatty acid residues in the fat. Preferably, the fat composition does also not contain fats from palm origin and preferably the fat used does also not contain hydrogenated triglycerides.

[0105] Possible fats that can be used in Step 1 . are fats of marine origin, such as fish oil, fish liver oil, fish oil concentrates, krill oil, algae oil or fractions thereof or combinations thereof.

[0106] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 75.0 wt. %., preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 93.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0107] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of fatty acid residues with a chain length of 12 carbon atoms (C12) [hereinafter referred to as C12 content] of at least 40.0 wt. %, preferably at least 50.0% wt. %, preferably at least 55.0% wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0108] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is a purified lauric acid fraction having a C12 content of at least 90.0 wt. %, preferably at least 95.0 wt. %, preferably at least 98 wt. %, whereby said purified lauric acid fraction is preferably of coconut origin.

[0109] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total content of saturated C18 fatty acid residues of at least 40.0 wt. %, preferably at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0110] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0111] In Step 2. of the method for producing the fat composition, as described above, the reaction mixture obtained in Step 1 , or a fraction thereof, is reacted with one fatty acid component or a mixture of more than one fatty acid component, preferably in the presence of an enzyme, more preferably in the presence of a lipase enzyme.

[0112] In Step 1. of the method for producing the fat composition, as described above, the reaction of the fat with glycerol preferably takes place in the presence of an enzyme, more preferably in the presence of a lipase enzyme. Preferably, at most 8.0 wt. % of enzyme is used, relative to the total weight of the starting fat in Step 1 ., preferably at most 5 wt. %, preferably at most 3 wt. %. According to a preferred embodiment of the method for producing the fat composition, as described above, Step 1 . comprises the reaction of the fat with glycerol, as described above in the presence of a 1 -3 specific lipase enzyme, wherein said enzyme is preferably originating from Rhizopus oryzae, or from Rhizomucor miehei, or from Rhizopus delemar, or from Rhizopus niveus, or from Rhizopus japonicus, or from Mucor japonicus, or from Aspergillus niger, or from Alcaligenes species, or the enzyme is a lipase derived from rice bran or it is a lipase from animal origin from the pancreas, or a combination of the foregoing. This preferred embodiment does not exclude the possibility that in addition to the 1 -3 specific lipase enzyme, another type of enzyme may also be present; preferably, however, all enzymes present in the reaction in Step 1. are of the type 1 -3 specific lipase enzyme. Examples of such enzymes include enzymes known as Lipozyme RM, Lipura Select, Lipase DF-15, and the like.

[0113] According to a preferred embodiment of the method for producing the fat composition, as described above, no use is made of auxiliaries selected from the group consisting of chemical catalysts, organic solvents, synthetic surfactants, and chemically synthesized fatty acid esters.

[0114] According to a preferred embodiment of the method for producing the fat composition, as described above, the method is characterized in that in Step 2. a mixture is formed of on the one hand a reaction mixture from Step 1 . and on the other hand one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid is characterized by having a content of saturated fatty acid residues (SAFA) of at least 65.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component, and further characterized in that the reaction mixture from Step 1 . is part of the mixture for 40.0 to 85.0 wt. % and the one fatty acid component or the mixture of more than one fatty acid component is part of the mixture for 60.0 to 15.0 wt. %. Preferably the reaction mixture from Step 1 . is part of the mixture for 55.0 to 85.0 wt. % and the one fatty acid component or the mixture of more than one fatty acid component is part of the mixture for 45.0 to 15.0 wt.%

[0115] According to a preferred embodiment of the method for producing the fat composition, as described above, the method is characterized in that in Step 2. a reaction mixture is used, as obtained in Step 1., or a fraction thereof, for reacting with one fatty acid component or a mixture of more than one fatty acid component, wherein said reaction mixture is characterized by comprising an amount of MG and an amount of DG, the sum of which is at least 20 wt. %, preferably at least 30 wt. %, more preferably at least 35 wt. %, relative to the total glyceride content in the reaction mixture. Preferably the ratio DG / MG in the reaction mixture is at least 1 .5, preferably at least 1 .7.

[0116] According to a preferred embodiment of the method for producing the fat composition, as described above, the method is characterized in that in Step 2. a reaction mixture is used, as obtained in Step 1., or a fraction thereof, for reacting with one fatty acid component or a mixture of more than one fatty acid component, wherein the reaction mixture is characterized by having a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) (EPA + DHA) of at least 10.0 wt. %, preferably at least 15.0 wt. %, relative to the total weight of all fatty acid residues in the reaction mixture. It is further understood that the (EPA + DHA) content in said reaction mixture, as obtained in Step 1., or a fraction thereof, is preferably of at most 45.0 wt. %, preferably at most 40.0 wt. %, preferably at most 35.0 wt. %, relative to the total weight of all fatty acid residues in the reaction mixture. According to a preferred embodiment of the method for producing the fat composition, as described above, the method is characterized in that in Step 2. upon reaction of the reaction mixture, as obtained in Step 1 ., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, at least part of said reaction mixture is esterified, resulting in an increase of the triglyceride content relative to the total glyceride content in the reaction mixture, of at least 15 wt. %, preferably at least 20 wt. %, more preferably at least 25 wt. %.

[0117] Within the scope of the present invention, an esterification reaction means that it concerns a process in which a reaction takes place between, on the one hand, a substrate consisting of glycerol, or of monoglycerides or of diglycerides or of a combination of two or more of the foregoing, and on the other hand, free fatty acids, which results in one or more fatty acids being bound to molecules present in the substrate. The newly formed molecules can be mono-, di-, or triglyceride molecules.

[0118] Within the scope of the present invention, it means that in the first place it concerns a mixture comprising mono- and diglycerides, being mainly converted into triglycerides by esterification. This reaction thus creates new triglycerides. The triglyceride content in the mixture increases during the reaction relative to the triglyceride content already present in the initial mixture.

[0119] According to a preferred embodiment of the method of the present invention, as described above, Step 1 . comprises a separation step carried out after the reaction of the fat with glycerol, on the reaction mixture thus obtained. In this separation step, at least one low-melting fraction will be removed from the reaction mixture to form a higher melting fraction of the reaction mixture. Preferably, this separation step is carried out by subjecting the reaction mixture to a dry fractionation step, i.e. without the use of organic solvents.

[0120] Preferably, the separation step as described above is carried out on a reaction mixture generated in Step 1. in the presence of a 1 -3 specific lipase enzyme.

[0121] According to a preferred embodiment of the method of the present invention, in particular the method for producing the fat composition, as described above, Step 2. comprises reacting the higher melting fraction of the reaction mixture from Step 1. with one fatty acid component or a mixture of more than one fatty acid component wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of saturated fatty acid residues (SAFA) of at least 65.0 wt. %., preferably at least 75.0 wt. %., preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 93.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

[0122] Another aspect of the present invention is the low-melting fraction, as described above, obtained in the separation step of Step 1 . of the method of the present invention which is carried out after the reaction of the fat with glycerol, characterized in that the low-melting fraction relative to the total weight of all fatty acid residues in the low melting fraction comprises: a) less than 32.0 wt. % of saturated fatty acid residues (SAFA) and a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) (EPA + DHA) of at least 25.0 wt. %, b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), and wherein the low-melting fraction, relative to the total weight of the glyceride mixture present in the low-melting fraction, comprises: c) a diglyceride [hereinafter referred to as DG] content of more than 25.0 wt. %, and less than 65.0 wt. %.

[0123] In these specific circumstances, the low-melting fraction, as described above, is a by-product of the method of the present invention for which an appropriate use had to be found. Now, the inventors have found that this is possible provided the low-melting fraction fulfills the characteristics as described above.

[0124] The low melting fraction has an enhanced content of diglycerides, which makes that this low melting fraction can be very useful for the preparation of emulsified foods, since the diglycerides help to stabilize the emulsion. They help to provide structure and have an interesting nutritional profile; this combination of characteristics makes that the low melting fraction is more widely applicable in a number of edible products, which is the objective of the current invention.

[0125] According to a preferred embodiment, the low-melting fraction according to the present invention comprises a SAFA content of less than 30.0 wt. %, preferably less than 28.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction.

[0126] It is further understood that the content of SAFA in the low melting fraction of the present invention, is preferably more than 18.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction.

[0127] According to a preferred embodiment, the low-melting fraction according to the present invention comprises a total amount of EPA + DHA of at least 27.0 wt. %, preferably at least 30.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction. It is further understood that the total content of EPA + DHA in the low-melting fraction according to the present invention is preferably at most 45 wt. %,, relative to the total weight of all fatty acid residues in the low- melting fraction.

[0128] The low-melting fraction according to the present invention can be used, among other things, in edible products, such as food products or nutritional supplements or in care products.

[0129] The present invention also provides the use of the low melting fraction of the present invention, in a method for producing a fat composition

[0130] B, said method comprising reacting said low melting fraction with one fatty acid component or a mixture of more than one fatty acid component wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total C8+C10 content of at least 65.0 wt. %., relative to the total weight of all fatty acid residues of the fatty acid component or the mixture of more than one fatty acid component.

[0131] Another aspect of the present invention is the method for producing the fat composition B.

[0132] The present invention also provides the use of the low melting fraction of the present invention, in a method for producing a fat composition

[0133] C, wherein said fat composition C comprises, relative to the total weight of all fatty acid residues in the fat composition C: a) from 25.0 to 50.0 wt. % of mono-unsaturated C18 fatty acid residues (C18:1 ), b) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] from 10.0 wt. % to 40.0 wt. %, c) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), wherein the ratio of the content of omega-3 fatty acid residues to the content of omega-6 fatty acid residues (n-3) / (n-6) is at least 2.0, wherein said method comprises reacting the low melting fraction with one fatty acid component or a mixture of more than one fatty acid component wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total C18:1 fatty acid content of at least 65.0 wt. %, relative to the total weight of all fatty acid residues of the fatty acid component or the mixture of more than one fatty acid component. Preferably, the ratio of the reaction mixture from Step 1 . versus the fatty acid or fatty acid mixture is 85:15 to 50:50. This method is a valorization of the low-melting fraction that is obtained as a by-product in a number of embodiments as described above. The fat composition C obtained can be used, for example, in salad oil, dressings, mayonnaise, infant food, food for pregnant or lactating women, food for the elderly, diet food.

[0134] Another aspect of the present invention is the method for producing the fat composition C.

[0135] The fat compositions obtained according to one or more of the methods, as described above, will generally also be refined before being used in food products. The refining can be done chemically or physically, i.e. the free fatty acids can be removed by chemical neutralization or by distillation. This refining usually also includes a bleaching step. In certain cases, it can also be chosen to treat the fat composition with a silicon- containing adsorbent, such as silica gel. During or after refining, antioxidants are often added. Common antioxidants often used in liquid oils can be used, such as tocopherols, ascorbic acid, ascorbyl esters.

[0136] The present invention also provides the use of the fat compositions, as described above, for the preparation of an edible product. This edible product comprising the fat compositions, as described above, can be prepared by using the fat compositions, as described above, in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0% wt. %, preferably at least 30.0% wt. %, preferably at least 40.0% wt. %, relative to the total weight of fat in the edible product.

[0137] In certain cases, the amount of the fat composition of the present invention, as described above, used to prepare the edible product, is more than 50.0 wt. %, or more than 60.0 wt. % or more than 70.0 wt. % or more than 80.0 wt. %, relative to the total weight of all fat compositions in the edible product.

[0138] It is possible that one or more fat compositions, as described above, are combined with one or more other fat compositions, for example in view of obtaining the most appropriate texture or the most appropriate nutritional composition in the end product. It is possible that these combinations use one or more liquid oils or fats as well as harder fats, or combinations of the foregoing, depending on the desired end result. These other fat compositions preferably do not contain raw materials of palm or palm kernel origin. Preferably also, these other fat compositions do not contain hydrogenated triglycerides. An example of such another fat composition is shea butter or shea stearin, which can be added to provide extra structure. This shea fat can, for example, be added to fat composition B.

[0139] For the preparation of a such edible product, various methods may be used appropriately.

[0140] Such edible products are also an object of the present invention. Preferably, the edible product, in which the fat composition of the present invention is used, is characterized by having a total fat content of at most 97 wt. %, preferably at most 95 wt.%, relative to the total weight of the edible product.

[0141] Preferably, the edible product of the present invention does not comprise hydrogenated triglycerides.

[0142] Preferably, the edible product of the present invention is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0143] Preferably, the fat of the edible product of the present invention is characterized by having a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] of at least 5.0 wt. % and at most 45.0 wt. %, a content of saturated C14 fatty acid residues (C14:0) of at least 1.0 wt.% and at most 15.0 wt. %, a content of saturated C16 fatty acid residues (C16:0) of at least 3.0 wt. % and at most 18.0 wt. %, wherein all wt. % are expressed relative to the total weight of all fatty acid residues in the fat, and the fat of the edible product is further characterized by having a solid fat content (SFC) at 15°C (SFC15) of at least 8.0 wt. %, relative to the total weight of the fat and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

[0144] Furthermore, it should be understood that all definitions and preferences as described above also apply to the edible product comprising one or more fat compositions of the present invention, as described above, and all further embodiments, as described below.

[0145] According to another preferred embodiment, the edible product, as described above, is an emulsified product.

[0146] An “emulsified product” is a product in emulsified form. The emulsified product, as described above, comprising the fat compositions, as described above, can be prepared by using the fat compositions, relative to the total weight of the fat in the emulsified product, in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 30.0 wt. %, preferably at least 40.0 wt. %.

[0147] The emulsified product, as described above, can be an oil-in- water (O / W) or a water-in-oil (W / O) emulsified product. Preferably, the emulsified product, as described above, is of the water-in-oil (W / O) type.

[0148] According to a preferred embodiment, the emulsified product, as described above, belongs to the group of spreadable products such as a margarine, a low-fat margarine or a spread or to the group of bakery margarines. These products can be prepared according to various known production methods. Ingredients and additives that are known or customary in the production of these products can also be used. The use of lecithin as an emulsifier is a well-known example.

[0149] According to another preferred embodiment, the edible product, comprising one or more fat compositions according to the present invention, as described above, is characterized in that the edible product comprises: a) 20.0 to 95.0 wt.%, preferably 25.0 to 60.0 wt.%, preferably 30.0 to 50.0 wt.% of fat, wherein the fat is characterized by having a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] of at least 5.0 wt. % and at most 45.0 wt. %, a content of saturated C14 fatty acid residues (C14:0) of at least 1.0 wt.% and at most 15.0 wt. %, a content of saturated C16 fatty acid residues (C16:0) of at least 3.0 wt. % and at most 18.0 wt. %, wherein all wt. % are expressed relative to the total weight of all fatty acid residues in the fat, and the fat is further characterized by having a solid fat content (SFC) at 15°C (SFC15) of at least 8.0 wt. %, relative to the total weight of the fat and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method b) 5.0 tot 80.0 wt.%, preferably 40.0 to 75.0 wt.%, preferably 50.0 to 70.0 wt.% of fat-free dry matter, and c) at most 15.0 wt.% of water, preferably at most 10.0 wt.% of water.

[0150] Within the scope of the present invention, it is also understood that for an ingredient, partially comprising fat and partially fat-free dry matter, the fat comprised in that ingredient is part of the fat percentage described above and the dry matter in that ingredient, after deduction of the fat content, is part of the percentage of fat-free dry matter described above. Examples of such ingredients are cocoa mass, cocoa powder, hazelnut paste, and the like.

[0151] According to a preferred embodiment, the edible product, as described above in its various embodiments, belongs to the group consisting of confectionery products, coatings, fillings, creams, centers, tablets, chocolate products, bakery products, margarines, spreads, shortenings, salad oil, dressings, mayonnaise , whipped cream, ice cream products, food for infants, baby food, food for pregnant or lactating women, food for the elderly, sports food, diet food, ketogenic food, nutritional supplements, energy bars, dairy products, yoghurt and / or alternative products to the edible products mentioned, in particular plant-based alternatives.

[0152] For a number of edible products, mentioned here above, a strictly legal definition is existing, for instance for margarines, chocolate, whipping cream and ice cream. Within the scope of the present invention, the term “alternative product” for said edible products, refers to similar products, also outside the scope of the strictly legal definition, for example products based on vegetable fat instead of milkfat.

[0153] The present invention also provides the use of the fat compositions, as described above, for the preparation of any of the edible products mentioned above.

[0154] The present invention also provides an edible product comprising the fat composition B, as described above, characterized in that the edible product belongs to the group consisting of food for infants, baby food, food for pregnant or lactating women, food for the elderly, sports food, diet food, ketogenic food , nutritional supplements, energy bars, enteral nutrition, parenteral nutrition, dairy products, yogurt, salad oil, dressings, mayonnaise, and / or alternative products for some of the edible products mentioned, in particular vegetable alternatives. An example of such an alternative is soy milk to traditional milk.

[0155] The present invention also provides the use of the fat composition B, as described above, for the preparation of any of the edible products mentioned above.

[0156] The present invention also provides a care product comprising the one or more fat compositions of the present invention, as described above. The care product comprising the fat compositions, as described above, can be prepared by using the fat compositions, relative to the total weight of the fat in the care product, in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 25.0 wt. %.

[0157] Preferably, the care product of the present invention is characterized by having a total fat content of preferably at most 97 wt. %, preferably at most 95 wt.%, relative to the total weight of the care product and at least part of the fat present in the care product is of marine origin. Preferably the care product does not contain any oil from G MO-origin, whereby GMO means Genetically Modified Organisms.

[0158] Preferably, the total fat in the care product is characterized by having a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (022:6 n-3) [hereinafter EPA + DHA)] of at least 5.0 wt. % and at most 45.0 wt. %, a content of saturated C14 fatty acid residues (014:0) of at least 1.0 wt.% and at most 15.0 wt. %, a content of saturated 016 fatty acid residues (016:0) of at least 3.0 wt. % and at most 18.0 wt. %, wherein all wt. % are expressed relative to the total weight of all fatty acid residues in the fat of the care product.

[0159] The present invention also provides the use of the one or more fat compositions of the present invention, as described above, for the preparation of such care product.

[0160] Within the scope of the present invention, the term "care product" means a product for the personal care and / or cosmetic treatment of the body, which comes into contact with the body surface, for example the epidermis, lips, hair, the nails, and the like. The intended purpose of care products is mainly to cleanse, protect, keep in condition, heal, change the appearance or beautify, perfume, or a combination of two or more of the above objectives. Care products therefore comprise products for personal care or hygiene, as well as beauty products.

[0161] Examples of care products in which the above-mentioned one or more fat compositions can be used are creams, for example skin creams, lotions, body milk, massage oil, balms, ointments, gels, conditioners, hair care products, cleansing oil, a make-up product. The present invention will be further illustrated by the examples below.

[0162] 4. Examples

[0163] All mixing ratios, contents and concentrations in this text are given in units of weight and weight percent, unless stated otherwise.

[0164] Methods of analysis

[0165] The following methods of analysis below were used for determining composition and concentration of the fatty acid residues, the solid fat content (SFC) of the fat compositions, the melting point and the Carbon Number.

[0166] Determination of SFC:

[0167] The solid fat content (SFC) is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method Determination of fatty acid composition:

[0168] The composition of the fatty acid residues as comprised in the fat compositions is determined according to the standard method ISO 12966-2 and ISO 12966-4.

[0169] Determination of the Carbon Number

[0170] The Carbon Number is determined according to the standard method

[0171] AOCS Ce 5-86.

[0172] Determination of the melting point

[0173] The melting point is determined according to the AOCS Cc 3-25:2009 method. Example 1 : Fat composition 1

[0174] 300 grams of refined fish oil (starting mixture) with a fatty acid composition according to table 1 , were heated to 50 °C, to which 60 grams of glycerol were added, also at 50 °C. Then, 2.5 wt. % Lipozyme 435, from producer Novozymes, was added on a fat basis. The mixture was kept at 50°C and stirred with a magnetic stirrer (speed 250 revolutions per minute (rpm)) for 24 hours, after which the reaction was stopped. This was done by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (5 min at 4500 rpm in a device type Sigma 3-16 PK). The enzyme was recovered for reuse. The oil obtained was then slightly warmed up to 50°C and filtered on a Buchner filter fitted with a Whatman 1 paper filter. The filtrate was then stored at a temperature of 20 °C. The fat mixture (i.e. the filtrate) solidified without visible phase separation. The fat mixture obtained was then subjected to an esterification reaction. The mixture was heated to 65°C, 4 % wt. Lipozyme 435 was added on a fat basis, as well as 40 g per 100 g fat mixture of a fatty acid mixture that contained half its weight of C12:0 fatty acids and half its weight of C18:0 fatty acids. The whole mixture was placed in a Rotavapor (type R-210) that was vacuumed to 35 HPa absolute at a rotation speed of 6. The reaction was stopped after 24 hours by removing the enzyme through a Buchner filter, connected to a vacuum pump and equipped with a Whatman 1 paper filter. The enzyme was recovered for reuse. The product obtained was chemically refined, washed and dried. It was further treated by heating to 85 °C, adding 5 wt. % Trysil, stirring with a magnetic stirrer for 30 min, followed by filtration over filter paper.

[0175] The characteristics of the end product obtained, herein called Fat Composition 1 , are shown in Table 1 . In this table, C-nr = or > C56 means the percentage of triglycerides having a total chain length, expressed in carbon number, of 56 and more than 56 carbon atoms. Table 1 : Characteristics of the Starting Mixture and Fat Composition 1

[0176] As can be seen, the Fat Composition 1 obtained, is rich in EPA and DHA, together 20.0 wt. %, while at the same time the Fat Composition 1 is demonstrating an interesting SFC profile, which makes it useful for applications such as margarines, for example margarines in wrapper, or for confectionery fillings, ice cream, and the like. Such fat compositions allow the incorporation of much more omega-3 rich fatty acids than previously possible, in applications that require a minimal solid structure at room temperature.

[0177] Moreover, in the above-mentioned Fat Composition 1 , no use was made of fats based on palm oil or palm kernel oil.

[0178] Example 2

[0179] 500 grams of refined fish oil (same starting mixture as example 1 ) were heated to 50 °C, to which 100 grams of glycerol were added, also at 50 °C. Then 2.5 wt. % Lipozyme RM IM, from producer Novozymes, was added on a fat basis. Lipozyme RM IM is a 1 -3 specific Lipase enzyme derived from Rhizomucor Miehei. The mixture was poured into a flask that was connected to a Rotavapor type R-210 equipped with a water bath at 50 °C. The flask was vacuumed to a pressure of 35 HPa absolute. The rotation mechanism of the Rotavapor was set to position 6. At this speed, efficient mixing of oil, glycerol and enzyme took place. The mixture was allowed to react under those conditions for 24 hours, after which the reaction was stopped. This was done by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (5 min at 4500 rpm on a device type Sigma 3-16 PK). The enzyme was recovered for reuse. The oil obtained was then slightly warmed up to 50 °C and filtered on a Buchner filter fitted with a Whatman 1 paper filter. The filtrate was then stored at a temperature of 20°C. Gradually, crystals began to form and settle to the bottom. After storage for 48 hours at the same temperature, a clear separation was noticeable between a clear upper layer and a lower layer rich in settled crystals. Both phases were then separated by filtration through a Buchner filter, connected to a vacuum pump and fitted with a Whatman 1 paper filter. The amount of fat crystal layer collected on the filter was 45.6 wt. % compared to the product after glycerolysis and purification step. The liquid phase, here called Olein 2, was analyzed for its fatty acid composition, the characteristics are shown in Table 2.

[0180] Analysis of the glyceride composition showed that the Olein 2 contained 40.6 wt. % of diglycerides on the total glyceride composition. Thus, Olein 2 is characterized by having an enrichment of the

[0181] EPA + DHA content compared to the fish oil that was used as raw material and Olein 2 further demonstrates a reduction in the saturated fatty acid content (SAFA).

[0182] This Olein 2 product with an enriched content of omega-3 fatty acid residues and an increased diglyceride content compared to the raw material (the fish oil) offers new possibilities for use in food applications, as well as a possible raw material for the production of new types of triglycerides, as further illustrated.

[0183] Due to its enhanced diglyceride content, the product can help to provide structure, especially in emulsified products, like for instance W / O emulsions. Olein 2 is a by-product of the process of the present invention.

[0184] Table 2: Characteristics of the Starting mixture and the low melting fraction: Olein 2

[0185] Example 3: Fat Composition 2

[0186] The fat crystal layer collected on the paper filter in example 2 was melted and heated to 55 °C; to this was added lauric acid (>99% pure) at the same temperature. 25 grams of lauric acid was added per 100 grams of starting fat. To this mixture was then added 2.0 wt. % Lipozyme TL IM and 2.0 wt. % Lipozyme 435 on a fat basis. Lipozyme TL IM is a 1 -3 specific Lipase enzyme, Lipozyme 435 is non-specific. The whole was placed in a Rotavapor under a vacuum of 25 HPa absolute and with the water bath at 55 °C at rotation setting 6 to react. The reaction was monitored analytically by measuring the free fatty acid content. After 12.5 hours of reaction time, another 2.5 grams of lauric acid per 100 grams of starting fat was added and the reaction was continued for another 10 hours. The mixture was then filtered hot over a paper filter to remove the enzyme. The mixture was then chemically refined, washed and dried. It was further treated by heating to 85 °C, adding 5 wt. % Trysil, stirring for 30 min, followed by filtration over filter paper.

[0187] The characteristics of the fat mixture obtained according to the present invention, herein called Fat Composition 2, including the main fatty acid residues, are shown in Table 3. This shows that the fat obtained has an SFC profile that shows that this composition is very suitable for use in soft spreadable products such as spreads or margarines. This SFC profile is combined with a very favorable composition of fatty acid residues, in particular an EPA and DHA content of 7.6% and 13.5% respectively. Moreover, this composition did not use palm ingredients or hydrogenated fats, which is usually the case in the Omega-3 enriched margarines, well- known today.

[0188] Table 3 : Characteristics of Fat Composition 2

[0189] Example 4

[0190] 500 grams of refined fish oil (same starting mixture as example 1 ) were heated to 50 °C, to which 100 grams of glycerol were added, also at 50 °C. Then 3.5 wt. % Lipozyme RM IM, from producer Novozymes, was added on a fat basis. Lipozyme RM IM is a 1 -3 specific Lipase enzyme derived from Rhizomucor Miehei. The mixture was poured into a flask that was connected to a Rotavapor type R-210 equipped with a water bath at 50 °C. The flask was vacuumed to a pressure of 35 HPa absolute. The rotation mechanism of the Rotavapor was set to position 6. At this speed, efficient mixing of oil, glycerol and enzyme took place. The mixture was allowed to react under those conditions for 24 hours, after which the reaction was stopped. This was done by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (5 min at 4500 rpm in a device type Sigma 3-16 PK). The enzyme was recovered for reuse. The oil obtained was then slightly warmed up to 50 °C and filtered on a Buchner filter fitted with a Whatman 1 paper filter. The filtrate was then stored at a temperature of 23 °C. Gradually, crystals began to form and settle to the bottom. After storage for 48 hours at the same temperature, a clear separation was noticeable between a clear upper layer and a lower layer rich in settled crystals. Both phases were then separated by centrifugation (5 min at 4500 rpm on a device type Sigma 3-16 PK). The amount of stearine was 69.0 wt. % compared to the product after glycerolysis and purification step.

[0191] Example 5: Fat Composition 3

[0192] The stearin from example 4 was heated and melted at approximately 55 °C, to which distilled coconut fatty acids from the company Oleon were added at the same temperature. These stripped coconut fatty acids contain at most 3.0 wt. % fatty acids with a chain length of 10 C or less than 10 C atoms. Furthermore, the typical fatty acid content is 51 .0 to 59.0 wt. % of C12:0 fatty acids, 19.0 to 25.0 wt. % C14:0, 8.0 to 13.0 wt. % C16:0, 0 to 6.0 wt. % C18:0 and 4.0 to 13.0 wt. % unsaturated fatty acids. 38.0 grams of distilled coconut fatty acids were added per 100 grams of starting fat (stearin). To this mixture, 4.0 wt. % Lipozyme 435 on starter fat basis was added. The mixture was placed in a Rotavapor under a vacuum of 25 HPa absolute and with the water bath at 62 °C at rotation setting 6 to react. The reaction was monitored analytically by measuring the free fatty acid content. After 20.5 hours of reaction time, the mixture was hot filtered over a paper filter to remove the enzyme that was recovered for reuse. The mixture was then chemically neutralized, washed and dried, resulting in the Fat Composition 3.

[0193] The characteristics of the Fat Composition 3 according to the present invention, including the main fatty acid residues, are shown in Table 4. This shows that the fat obtained has an SFC profile showing that this fat composition is very suitable for use in soft spreadable products such as spreads or margarines. Such fat compositions can also be used as ingredients in spreadable confectionery products, such as chocolate spread. In the above-mentioned products, such fat compositions may or may not be combined with other fat compositions, depending on the nutritional profile that is aimed for, in particular aimed for the desired content of EPA+DHA. The favorable SFC profile of Fat Composition 3, combined with an interesting profile of the fatty acid residues in the fat composition, in particular an EPA and DHA content of 7.1 wt. % and 12.8 wt. % respectively, means that such fat compositions can be used very broadly. Moreover, this Fat Composition 3 did not use palm ingredients or hydrogenated fats, which is usually the case in the Omega-3 enriched margarines, well-known today. To make this Fat Composition 3, ingredients based on fish oil and coconut oil were used, both oils with a favorable connotation among consumers.

[0194] Table 4 : Characteristics of Fat Composition 3

[0195] Example 6: Preparation of a confectionery cream

[0196] A confectionery cream was produced with Fat Composition 1 (example 1 ) according to a recipe shown in Table 5. Fat Composition 1 , icing sugar, cocoa mass and low fat cocoa powder were mixed together and heated to 50 °C, then the lecithin was mixed in. A homogeneous and fluid mixture was obtained. This mixture was then poured into plastic cups to make a filling with a thickness of 10 mm. The cups were placed in a non-ventilated refrigerator with a temperature of 6.2 °C. They stayed in this refrigerator for 30 minutes. The filling was then stored at 15.5 °C for two days. It was then placed at room temperature and assessed by a test panel after one day.

[0197] The visual observations were: the filling has a homogeneous appearance, the structure is solid and not liquid. Using a conical probe with a diameter of 3 mm, a hole was pierced in the surface 7 mm deep. The opening retained its shape and no oil was visibly released from the filling. The assessment when tasting: the filling has a creamy mouthfeel and melts completely without leaving a greasy film. The filling was stored in the plastic cups at room temperature for 2 months. No visual changes occurred on the surface during storage; so no traces of so-called blooming (white surface), segregation or recrystallization. From this we can conclude that the fat composition developed here is very suitable for use in confectionery.

[0198] Table 5: Recipe of the Confectionery Cream

[0199] Example 7: Fat Composition 4 and Fat Composition 5

[0200] The olein 2 fraction from example 2 was heated to 55 °C. To this a mixture of C8 and C10 fatty acids (hereinafter referred to as MC fatty acids) was added at the same temperature. Per 100 grams of starting fat, 12.5 grams of C8 fatty acids and 15 grams of C10 fatty acids were added. 4.0 wt. % Lypozyme 435 on starter fat basis was added. The whole was placed in a Rotavapor under a vacuum of 75 HPa absolute and with the water bath at 75 °C at rotation setting 6 to react. The reaction was monitored analytically by measuring the free fatty acid content. After 19.5 hours of reaction time, the mixture was hot filtered over a paper filter to remove the enzymes, recovered for reuse. The mixture was then chemically neutralized, washed and dried, resulting in the Fat Composition 4.

[0201] The characteristics of the Fat Composition 4 according to the present invention, including the main fatty acid residues, are shown in Table 6.

[0202] This fat composition 4 contains an interesting combination of long-chain omega-3 fatty acids and medium-chain fatty acids and offers various application options. It can be used in liquid application, but if desired also in combination with a structuring fat, such as shea stearin.

[0203] A mixture was prepared (see below) wherein this mixture contains 70 wt. % of the Fat Composition 4 and 30 wt. % shea stearin, in order to produce a new Fat Composition 5.

[0204] The characteristics of the Fat Composition 5 according to the present invention, including the main fatty acid residues, are shown in Table 6.

[0205] The shea stearin was first melted at 70 °C and then mixed in a glass beaker with Fat Composition 4, at the same temperature. The mixture was placed with the bottom of the beaker in a water bath at 15°C, and thus cooled with continuous manual stirring. Gradually the mixture began to harden, to finally form a fully solidified mixture with a homogeneous solid structure. The final fat had a solid structure at room temperature and appeared to be perfectly suitable for making a confectionery product, for example a cream.

[0206] Table 6 : Characteristics of Fat Compositions 4 and 5

Claims

CLAIMS1. A fat composition, wherein the fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 2.5 to 15.0 percentage by weight [wt. %., hereinafter] of saturated C14 fatty acid residues (C14:0), b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), c) more than 38.0 wt. % and less than 65.0 wt. % of saturated fatty acid residues (SAFA), d) less than 3.0 wt. % of trans fatty acid residues (TFA), e) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] from 8.0 wt. % to 45.0 wt. %, f) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), wherein the ratio of the content of omega-3 fatty acid residues to the content of omega-6 fatty acid residues (n-3) / (n-6) is at least 2.0, and wherein the fat composition comprises, relative to the total weight of the fat composition: g) triglycerides having a total chain length, expressed as carbon number, of respectively 56 carbon atoms (C56) and more than 56 carbon atoms, where the sum of said triglycerides is less than 30.0 wt. %, h) a solid fat content (SFC) at 40 °C (SFC40) of less than 4.0 wt. %, and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

2. The fat composition according to claim 1 , characterized in that the fat composition comprises a content of DHA fatty acid residues (C22:6 n- 3) of at least 5.0 wt. %, preferably at least 6.0 wt. %, preferably at least 7.0 wt. %, preferably at least 8.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

3. The fat composition according to claim 1 or claim 2, characterized in that the fat composition comprises a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA) ] of at least 10.0 wt. %, preferably at least 12.0 wt. %, preferably at least 14.0 wt. %, preferably at least 16.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

4. The fat composition according to any of the claims 1 to 3, characterized in that the fat composition comprises a total content of EPA + DHA of at most 40.0 wt. %, preferably at most 35.0 wt. %, preferably at most 30.0 wt. %, preferably at most 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

5. The fat composition according to any of the claims 1 to 4, characterized in that the fat composition comprises an amount of saturated C14 fatty acid residues (C14:0) from 3.0 to 13.0 wt. %, preferably from 3.0 to 12.0 wt. %, preferably from 3.0 to 10.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

6. The fat composition according to any of the claims 1 to 5, characterized in that the fat composition comprises an amount of saturated C16 fatty acid residues (C16:0) of 8.0 to 19.0 wt. %, preferably from 10.0 to 18.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

7. The fat composition according to any of the claims 1 to 6, characterized in that the fat composition comprises a total content ofsaturated C14 fatty acid residues (C14:0) and saturated C16 fatty acid residues (C16:0) [hereinafter (C14 + C16)] relative to the total content of saturated fatty acids (SAFA), i.e. (C14 + C16) / SAFA, of at most 0.65, preferably at most 0.60.

8. The fat composition according to any of the claims 1 to 7 characterized in that the fat composition comprises a total amount of saturated fatty acid residues (SAFA) of 40.0 to 65.0 wt. %, preferably from 42.0 to 65.0 wt. %, preferably from 42.0 to 62.0 wt. %, preferably from 42.0 to 60.0 wt. %, preferably from 44.0 to 58.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

9. The fat composition according to any of the claims 1 to 8, characterized in that the fat composition comprises a total amount of saturated C18 fatty acid residues (C18:0) of at most 40.0 wt.%, preferably at most 35.0 wt.%, preferably at most 32.0 wt. %, preferably at most 30.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

10. The fat composition according to any of the claims 1 to 9, characterized in that the fat composition comprises a total amount of saturated C12 fatty acid residues (C12:0) of at most 40.0 wt. %, preferably at most 35.0 wt. %, preferably at most 30.0 wt. %, preferably at most 28.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

11. The fat composition according to any of the claims 1 to 9, characterized in that the fat composition comprises a total amount of saturated C12 fatty acid residues (C12:0) from 5.0 to 35.0 wt. %, preferably from 7.0 to 30.0 wt. %, preferably from 8.0 to 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

12. The fat composition according to any of the claims 1 to 11 , characterized in that the fat composition comprises a total amount ofsaturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of at most 10.0 wt.%, preferably at most 5.0 wt.%, preferably at most 3.0 wt.%, preferably at most 2.0 wt.%, preferably at most 1 .0 wt.%, relative to the total weight of all fatty acid residues in the fat composition.

13. The fat composition according to any of the claims 1 to 11 , characterized in that the fat composition comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] from 5.0 to 35.0 wt. %, preferably from 7.0 to 30.0 wt. %, preferably from 8.0 to 27.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

14. The fat composition according to any of the claims 1 to 11 , characterized in that the fat composition comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] from 10.0 to 35.0 wt. %, preferably from 12.0 to 30.0 wt. %, preferably from 15.0 to 27.0 wt. % relative to the total weight of all fatty acid residues in the fat composition [hereinafter fat composition B] and wherein the fat composition B comprises at most 7.0 wt. % of medium chain triglycerides [hereinafter MCT], preferably at most 5.0 wt. %, preferably at most 3.0 wt. %, preferably at most 2.0% by weight relative to the total weight of the fat composition B, and wherein MCT are triglycerides consisting essentially of saturated C8 fatty acid residues (C8:0) and / or saturated C10 fatty acid residues. (C10:0).

15. The fat composition according to any of the claims 1 to 14, characterized in that the fat composition, relative to the total weight of the fat composition, comprises triglycerides with a total chain length, expressed in carbon number, of 56 carbon atoms (C56) and more than 56 carbon atoms , where the sum of these triglycerides is less than 25.0 wt. %, preferably lessthan 20.0 wt. %, preferably less than 17.0 wt. %, preferably less than 15.0 wt. % relative to the total weight of the fat composition.

16. The fat composition according to any of the claims 1 to 15, characterized in that the fat composition comprises a total triglyceride content of at least 70.0 wt. %, preferably at least 75.0 wt. %, preferably at least 80.0 wt. %, preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 95.0% wt. %, relative to the total weight of total glycerides.

17. The fat composition according to any of the claims 1 to 16, characterized in that the fat composition comprises a total monoglyceride content of at most 5.0 wt. %, preferably at most 3.0 wt. %, preferably at most 2.0 wt %, relative to the total weight of total glycerides.

18. The fat composition according to any of the claims 1 to 17 characterized in that the fat composition comprises an amount of omega-3 fatty acid residues (n-3) and an amount of omega-6 fatty acid residues (n-6), the ratio of the amount of omega-3 fatty acid residues compared to the amount of omega-6 fatty acid residues (n-3) / (n-6) being at least 3.0, preferably at least 4.0, preferably at least 5.0, preferably at least 7.0.

19. The fat composition according to any of the claims 1 to 18, characterized in that the fat composition does not contain triglycerides that have been subjected to a hydrogenation reaction.

20. The fat composition according to any of the claims 1 to 19, characterized in that the fat composition is essentially free of fats from ruminants.21 . A method for producing a fat composition, wherein said method comprises the following steps:

1. forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat has a content ofEPA + DHA fatty acid residues of at least 12.0 wt. %, relative to the total weight of all fatty acid residues in the fat;2. reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 65.0 wt. %., relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

22. The method for producing the fat composition according to claim 21 , wherein the fat composition is according to any of the claims 1 to 20.

23. The method for producing the fat composition according to claim 21 or claim 22, characterized in that the fat used in the glycerolysis reaction in Step 1 . comprises at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 22.0 wt. % of EPA + DHA fatty acid residues, relative to the total weight of all fatty acid residues in the fat and wherein the fat is preferably from marine origin.

24. The method for producing the fat composition according to any of the claims 21 to 23, characterized in that Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 75.0 wt. %., preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 93.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

25. The method for producing the fat composition according to any of the claims 21 to 24, characterized in that Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of fatty acid residues with a chain length of 12 carbon atoms (C12) [hereinafter referred to as C12 content] of at least 40.0 wt. %, preferably at least 50.0% wt. %, preferably at least 55.0% wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

26. The method for producing the fat composition according to any of the claims 21 to 25, characterized in that Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is a purified lauric acid fraction having a C12 content of at least 90.0 wt. %, preferably at least 95.0 wt. %, preferably at least 98 wt. %, whereby said purified lauric acid fraction is preferably of coconut origin.

27. The method for producing the fat composition according to any of the claims 21 to 25, characterized in that Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total content of saturated C18 fatty acid residues of at least 40.0 wt. %, preferably at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

28. The method for producing the fat composition according to any of the claims 21 to 24, characterized in that Step 2. comprises reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

29. The method for producing the fat composition according to any of the claims 21 to 28, characterized in that Step 2. takes place in the presence of an enzyme, preferably in the presence of a lipase enzyme.

30. The method for producing the fat composition according to any of the claims 21 to 29, characterized in that Step 1. takes place in the presence of an enzyme, preferably in the presence of a lipase enzyme.31 . The method for producing the fat composition according to any of the claims 21 to 30, characterized in that Step 1 . comprises the reaction of the fat with glycerol in the presence of a 1 -3 specific lipase enzyme, wherein said enzyme is preferably originating from Rhizopus oryzae, or from Rhizomucor miehei, or from Rhizopus delemar, or from Rhizopus niveus, or from Rhizopus japonicus, or from Mucor japonicus, or from Aspergillus niger, or from Alcaligenes species, or the enzyme is a lipase derived from rice bran or it is a lipase from animal origin from the pancreas, or a combination of the above.

32. The method for producing the fat composition according to any of the claims 21 to 31 , characterized in that Step 1. comprises a separation step carried out after the reaction of the fat with glycerol on the reactionmixture obtained and wherein at least one low-melting fraction is removed from the reaction mixture thereby forming a higher melting fraction of the reaction mixture.

33. The method for producing the fat composition according to claim 32, characterized in that Step 2. comprises reacting the higher melting fraction of the reaction mixture from Step 1 . with one fatty acid component or a mixture of more than one fatty acid component wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of saturated fatty acid residues (SAFA) of at least 65.0 wt. %., preferably at least 75.0 wt. %., preferably at least 85.0 wt. %, preferably at least 90.0 wt. %, preferably at least 93.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

34. The method for producing the fat composition according to claim 21 , characterized in that Step 1 . comprises a separation step carried out after the reaction of the fat with glycerol on the reaction mixture obtained and wherein at least one low-melting fraction is removed from the reaction mixture and wherein the at least one low-melting fraction is reacted in Step 2. with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a saturated fatty acid residue (SAFA) content of at least 65.0 wt. % and having a total C8+C10 content of at least 65.0 wt. %, relative to the total weight of all fatty acid residues of the fatty acid component or the mixture of more than one fatty acid component thereby forming the fat composition B according to claim 14.

35. A low-melting fraction obtained in the separation step of Step 1 . of the method according to claim 32 in which the separation step is carried out after the reaction of the fat with glycerol, characterized in that the low-melting fraction relative to the total weight of all fatty acid residues in the low melting fraction comprises: a) less than 32.0 wt. % of saturated fatty acid residues (SAFA), b) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) (EPA + DHA) of at least 25.0 wt. %, c) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), and wherein the low-melting fraction, relative to the total weight of the glyceride mixture present in the low-melting fraction, comprises: d) a diglyceride [hereinafter referred to as DG] content of more than 25.0 wt. %, and less than 65.0 wt. %.

36. The low-melting fraction according to claim 35, characterized in that the low-melting fraction comprises a SAFA content of less than 30.0 wt. %, preferably less than 28.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction.

37. The low-melting fraction according to claim 35 or claim 36, characterized in that the low-melting fraction comprises a SAFA content of more than 18.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction.

38. The low-melting fraction according to any of claim 35 to 37, characterized in that the low-melting fraction comprises a total amount of EPA + DHA of at least 27.0 wt. %, preferably at least 30.0 wt. %, relative to the total weight of all fatty acid residues in the low-melting fraction.

39. The low-melting fraction according to claim 38, characterized in that the low-melting fraction comprises a total amount of EPA + DHA of at most 45% by weight, relative to the total weight of all fatty acid residues in the low-melting fraction.

40. Use of the low-melting fraction according to any of the claims 35 to 39 or as obtained in the separation step of Step 1 . of the method according to claim 32 for producing a fat composition C, wherein the fat composition C is formed by reacting the low-melting fraction with one fatty acid component or a mixture of more than one fatty acid component wherein said fatty acid component or the mixture of more than one fatty acid component is characterized by having a total C18:1 fatty acid content of at least 65.0 wt. %., relative to the total weight of all fatty acid residues in the fatty acid component or the mixture of more than one fatty acid component, and wherein the fat composition C comprises, relative to the total weight of all fatty acid residues in the fat composition C: a) from 25.0 to 50.0 wt. % of mono-unsaturated C18 fatty acid residues (C18:1 ) , b) a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] from 10.0 wt. % to 40.0 wt. %, c) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), wherein the ratio of the content of omega-3 fatty acid residues to the content of omega-6 fatty acid residues (n-3) / (n-6) is at least 2.0.41 . Use of the low-melting fraction according to any of the claims 35 to 39 or as obtained in the separation step of Step 1 . of the method according to claim 32 for producing an emulsified product.

42. Use of the fat composition according to any of the claims 1 to 20 for producing an edible product.

43. The use according to claim 42, characterized in that the fat composition according to any of the claims 1 to 20 is used in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0 wt.%, preferably at least 30.0 wt. %, preferably at least 40.0 wt. %, relative to the total weight of fat in the edible product.

44. The use according to claim 42 or claim 43, characterized in that the fat composition according to any of claims 1 to 20 is used in an amount of more than 50.0 wt. %, or more than 60.0 wt. % or more than 70.0 wt. % or more than 80.0 wt. %, relative to the total weight of fat in the edible product.

45. The use according to any of the claims 42 to 44, characterized in that the edible product is an emulsified product.

46. The use according to claim 45, characterized in that the emulsified product is a water-in-oil (W / O) emulsified product.

47. The use according to any of the claims 42 to 44, characterized in that the edible product, relative to the total weight of the edible product comprises: a) 20.0 to 95.0 wt.%, preferably 25.0 to 60.0 wt.%, preferably 30.0 to 50.0 wt.% of fat, b) 5.0 tot 80.0 wt.%, preferably 40.0 to 75.0 wt.%, preferably 50.0 to 70.0 wt.% of fat-free dry matter, and c) at most 15.0 wt.% of water, preferably at most 10.0 wt.% of water.

48. The use according to any of the claims 42 to 47, characterized in that the edible product is selected from the group consisting of confectionery products, coatings, fillings, creams, centers, tablets, chocolate products, bakery products, margarines, spreads, shortenings, salad oils, dressings, mayonnaise, whipped cream, ice cream products, food for infants, baby food, food for pregnant or lactating women, food for the elderly, sports food, diet food, ketogenic food, nutritional supplements, energy bars, dairy products, yoghurt and / or alternative products to the said edible products, especially plant-based alternatives.

49. The use according to any of the claims 42 to 47, wherein the fat composition is the fat composition B according to claim 14 and characterized in that the edible product is selected from the group consisting of food for infants, baby food, food for pregnant or lactating women , food for the elderly, sports nutrition, diet food, ketogenic food, nutritional supplements, energy bars, enteral nutrition, parenteral nutrition, dairy products, yogurt, salad oil, dressing, mayonnaise, and / or alternative products for a number of the said edible products, in particular plant-based alternatives.

50. An edible product characterized in that the edible product is prepared by using the fat composition according to any of the claims 1 to 20, in an amount of at least 10.0 wt. %, preferably at least 20.0 wt. %, preferably at least 30.0 wt. %, preferably at least 40.0 wt. %, preferably at least 50.0 wt. %, relative to the total weight of the fat in the edible product and wherein the edible product has a fat content of at most 97 wt. %, preferably at most 95 wt. %, relative to the total weight of the edible product and the fat of the edible product is characterized by having a total content of EPA fatty acid residues (C20:5 n-3) and DHA fatty acid residues (C22:6 n-3) [hereinafter EPA + DHA)] of at least 5.0 wt. % and at most 45.0 wt. %, a content of saturated C14 fatty acid residues (C14:0) of at least 1 .0 wt.% and at most 15.0 wt. %, a content of saturated C16 fatty acid residues (C16:0) of at least 3.0 wt. % and at most 18.0 wt. %, wherein all wt. % are expressed relative to the total weight of all fatty acid residues in the fat, and the fat of the edible product is further characterized by having a solid fat content (SFC) at 15°C (SFC15) of at least 8.0 wt. %, relative to the total weight of the fat and wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.51 . The edible product according to claim 50, characterized in that the fat composition according to any of the claims 1 to 20 is used for an amount of more than 50.0 wt. %, or more than 60.0 wt. % or more than 70.0 wt. % or more than 80.0 wt. %, relative to the total weight of all fat compositions in the edible product.

52. The edible product according to claim 50 or claim 51 , characterized in that the edible product is an emulsified product.

53. The edible product according to claim 50 or claim 51 , characterized in that the edible product, relative to the total weight of the edible product, comprises: a) 20.0 to 95.0 wt.%, preferably 25.0 to 60.0 wt.%, preferably 30.0 to 50.0 wt.% of the fat, b) 5.0 tot 80.0 wt.%, preferably 40.0 to 75.0 wt.%, preferably 50.0 to 70.0 wt.% of fat-free dry matter, and c) at most 15.0 wt.% of water, preferably at most 10.0 wt.% of water.

54. The edible product according to any of the claims 50 to 53, characterized in that the edible product is selected from the group consisting of confectionery products, coatings, fillings, creams, centers, tablets, chocolate products, bakery products, margarines, spreads, dressings, mayonnaise, whipped cream, ice cream products, food for infants, baby food, food for pregnant or lactating women, food for the elderly, sports food, diet food, ketogenic food, nutritional supplements, energy bars, dairy products, yoghurt and / or alternative products for the said edible products, especially plant-based alternatives.

55. The edible product according to any of the claims 50 to 53, characterized in that the edible product comprises the fat composition B according to claim 14, and is selected from the group consisting of food for infants, baby food, food for pregnant or lactating women, nutrition for theelderly, sports nutrition, diet food, ketogenic nutrition, nutritional supplements, energy bars, enteral nutrition, parenteral nutrition, dairy products, yogurt, dressing, mayonnaise, and / or alternative products for a number of the said edible products, in particular vegetable products alternatives.

56. Use of the fat composition according to any of the claims 1 to 20 for producing a care product.

57. The use according to claim 56, characterized in that the fat composition according to any of the claims 1 to 20 is used in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 25.0 wt. %, relative to the total weight of the fat in the care product58. A care product characterized in that the care product is prepared by using the fat composition according to any of the claims 1 to 20, in an amount of at least 10.0 wt. %, preferably at least 15.0 wt. %, preferably at least 20.0 wt. %, preferably at least 25.0 wt. %, relative to the total weight of the fat in the care product, wherein at least part of the fat present in the care product is of marine origin and wherein the fat content of the care product is preferably at most 97 wt. %, preferably at most 95 wt. %, relative to the total weight of the care product.

Images