Lauric fat compositions

Abstract

A fat composition, wherein the fat composition in relation to the total weight of all fatty acid residues in the fat composition comprises a) from 20.0 to 70.0 wt. % of saturated C12 fatty acid residues (C12:0), b) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), c) a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) of less than 10.0 wt. %, d) from 85.0 to 97.0 wt.% of saturated fatty acid residues (SAFA), e) less than 2.0 wt. % of trans fatty acid residues (TFA), f) saturated C12 fatty acid residues (C12:0) and saturated and unsaturated C18 fatty acid residues, where the content of saturated C12 fatty acid residues (C12:0) relative to the total content of saturated and unsaturated C18 fatty acid residues is at least 0.50, and where the fat composition is further characterized by g) a solid fat content (SFC) at 20 °C (SFC20) of at least 40.0 %, h) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 %, and (i) glycerides with a total chain length, expressed in carbon number, of 36 carbon atoms (CN36), the sum of these glycerides being less than 17.0 wt. %, and wherein the fat composition is further characterized by the fact that it is free or essentially free from palm oil and from palm kernel oil and from fractions of these oils.

Description

[0001] Lauric Fat Compositions

[0002] The present invention relates to a fat composition, rich in lauric fatty acid residues, characterised by having a good heat resistance and a pleasant mouthfeel.

[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] Fats play an important role in many food products, both nutritionally and functionally.

[0006] Lauric fats are a class of fats that are widely used today, both for their product characteristics and for their easy processing in end products. They are characterized by a high content of lauric acid, typically between 40 and 60 wt. %, or even higher. The main sources of these fats are coconut oil, palm kernel oil, and to a lesser extent Babassu oil.

[0007] An important product characteristic of lauric fats is that they melt cool in the mouth. To further enhance this effect, lauric fats are often hydrogenated or fractionated or a combination of both. This also increases the melting point and therefore the heat resistance. The effect of this processing is readily apparent when measuring the solid fat profile, the so- called SFC curve (SFC = Solid Fat Content).

[0008] The fats having the sharpest melting curve are obtained by hydrogenation and / or fractionation of palm kernel oil. With coconut oil, the effect of such processing is rather limited: the melting curve is less steep than with palm kernel oil and the melting point remains quite low. With fully hydrogenated coconut oil this is only around 30 °C. This is no better with fractionated coconut oil, even when further hydrogenated.

[0009] An important disadvantage of the hydrogenation process is that it must be labeled in Europe. This makes such products less desirable by consumers, because the hydrogenation process is often associated with the presence of trans fatty acids, which have an adverse health effect. Fully hydrogenated fats may be free of trans fatty acids, but they are 100 % saturated. Therefore, several inventors have developed, with varying degrees of success, alternative fat compositions which are not hydrogenated.

[0010] A first way to produce fat compositions with a steep melting profile, without using a hydrogenation process, is the double fractionation of, for example, palm kernel oil, as described in EP 0 532 086. This is an expensive, low-yield process based on palm raw materials.

[0011] Another method to produce fat compositions with a steep melting profile, without using a hydrogenation process, is the interesterification between a lauric fat, preferably palm kernel based and a non-lauric fat, palm based, preferably a palm stearin. WO 2006 / 131539 A1 describes how new compositions can be made through chemical interesterification of these fats, which are mainly used in confectionery. The disadvantage of this process is that it almost exclusively uses palm-based raw materials, which must also be fractionated in advance. Such raw materials have a negative image among consumers in terms of sustainability.

[0012] Attempts have also been made to make such fat compositions without palm raw materials, as described in WO 2019 / 185444 A1. Here, coconut oil and, preferably, fractionated shea butter are chemically interesterified together. This is an expensive method with little effect. The fats obtained in this process do not show a steep SFC curve and their melting point is well above body temperature, due to the presence of a high-melting fraction. Such a fraction is created during the process of interesterification, which is preferably carried out chemically. In that case, a random rearrangement of the fatty acid residues on the glyceride basic structure occurs. The fat compositions obtained are therefore often referred to as “randomized”. Randomized fats have a less steep SFC profile, with the result that fats with a sufficiently high solid fat content at room temperature also always show a significant and too high solid fat content above body temperature, for example at 40°C. When consuming such fat, one experiences a “waxy” feeling in the mouth, because it does not melt away completely. The SFC curve shows so-called “tailing”, which makes such fats unsuitable for high-quality applications, such as confectionery.

[0013] This disadvantage can also be found in WO 2022 / 162026 A1 . This patent application describes a method for making palm-free, nonhydrogenated fat compositions. As shown in the examples, this method comprises the interesterification of a fat rich in saturated C-16 and C-18 fatty acid residues together with a lauric fat, such as coconut oil, and a liquid oil. This results in a fat composition with a strong tailing, which can possibly be used as a hardstock for the production of margarines, but which is not suitable for confectionery applications.

[0014] In WO 97 / 16978 use is made of rapeseed oil with a high lauric acid content in order to produce a hardstock for margarines by interesterifying it in combination with a fully hydrogenated fat.

[0015] In EP 2 443 935 A1 , fats are prepared with a saturated fat content (SAFA) between 20 and 70 % by weight, by combining lauric and non-lauric fats, and, if necessary, interesterifying them together. The restriction in SAFA produces softer fats that do not provide sufficient structure for a number of applications. WO 2022 / 248490 A1 describes fat compositions obtained by combining and interesterifying a lauric fat, a non-lauric fat and a liquid oil, mainly for use in W / O emulsions, such as margarines and spreads. Here too, the limited use of saturated fatty acids results in a soft structure for the end product.

[0016] In summary, we can say that to date a number of attempts have been made to make fat compositions with sufficient structure and heat resistance, partly lauric, and without using palm or palm kernel-based raw materials and which should preferably not be labeled as hydrogenated fat. An interesterification process was therefor used in an almost systematic way. This is a process in which randomization mostly takes place, resulting in an unfavorable melting profile, which makes the fats unsuitable for high-quality applications, such as confectionery.

[0017] In view of the above, there is a need for fat compositions, rich in lauric fatty acid residues, which offer sufficient structure at room temperature, a sufficiently high melting point and a pleasant mouthfeel, and whereby these fat compositions preferably do not originate from palm raw materials.

[0018] There is also a need for a method to produce these fat compositions with these characteristics.

[0019] There is also a need for food products in which these fat compositions can be used, and which are characterized by pleasant sensorial properties and a good stability against fat bloom.

[0020] 2. Summary of the invention.

[0021] The inventors have now surprisingly found that it is possible to provide fat compositions fulfilling the above mentioned needs. It is therefore an aim of the present invention to provide a fat composition, with an improved heat resistance combined with a pleasant mouthfeel and a good stability, wherein the fat composition comprises relative to the total weight of all fatty acid residues in the fat composition: a) from 20 to 70.0 % by weight [hereafter called wt. %] of saturated C12 fatty acid residues (C12:0), b) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), c) a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of less than 10.0 wt. %, d) from 85.0 to 97.0 wt. % saturated fatty acid residues (SAFA) e) less than 2.0 wt. % of trans fatty acid residues (TFA), f) saturated C12 fatty acid residues (C12:0) and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is at least 0.50, and wherein the fat composition is further characterized by: g) a solid fat content (SFC) at 20 °C (SFC20) of at least 40.0 wt. %, h) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and i) glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), where the sum of these glycerides is less than 17.0 wt. %, relative to the total weight of all glycerides in the fat composition and wherein the fat composition is further characterized by the fact that it is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0022] 3. Detailed description of the invention.

[0023] Within the scope of the present invention, the following terms and definitions are used.

[0024] Within the scope of the present invention, all percentages are expressed as weight percent, indicated as wt.%.

[0025] Within the scope of the present invention, the terms “oils” and “fats” will be used interchangeably.

[0026] 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.

[0027] Within the scope of this invention it is understood that a fat or fat composition always comprises at least 75.0% by weight of glycerides based on the weight of the total fat composition.

[0028] 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.

[0029] 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 20 to 70.0 % by weight [hereafter called wt. %] of saturated C12 fatty acid residues (C12:0), b) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), c) a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of less than 10.0 wt. %, d) from 85.0 to 97.0 wt. % saturated fatty acid residues (SAFA) e) less than 2.0 wt. % of trans fatty acid residues (TFA), f) saturated C12 fatty acid residues (C12:0) and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is at least 0.50, and wherein the fat composition is further characterized by: g) a solid fat content (SFC) at 20 °C (SFC20) of at least 40.0 wt. %, h) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and i) glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), where the sum of these glycerides is less than 17.0 wt. %, relative to the total weight of all glycerides in the fat composition and wherein the fat composition is further characterized by the fact that it is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0030] The inventor has found that the fat composition, as described above, has an improved heat resistance combined with a pleasant mouthfeel and a good stability, as illustrated in the examples.

[0031] As described above, the content of saturated fatty acid residues (SAFA), relative to the total weight of all fatty acid residues in the fat composition, ranges from 85.0 to 97.0 wt. %. The fat composition therefore does not only consist of saturated fatty acid residues (SAFA), in contrast to fully hydrogenated products, such as fully hydrogenated coconut oil; this is a nutritional benefit.

[0032] The trans fatty acid content in the fat composition according to the present invention is limited to less than 2.0 wt. %.

[0033] The content of glycerides having a total chain length of 36 carbon atoms is less than 17.0 wt.%, relative to the total weight of all glycerides in the fat composition.

[0034] The carbon number of the glyceride is typically determined by its production method.

[0035] When lauric fats are fractionated, an increased concentration of CN36 glycerides is typically obtained, resulting in a sharper SFC profile. The fat compositions of the present invention are produced according to a new method, as explained further, and they are not characterized by a strongly increased content of CN36 glycerides.

[0036] 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 regulations. 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.

[0037] 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 less than 6.0 wt. %, preferably less than 5.0 wt. %, preferably less than 4.0 wt. %, preferably less than 3.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method. Fat compositions with a limited SFC content at 40 °C show better melting behavior in the mouth.

[0038] According to a preferred embodiment, the fat composition according to the present invention is characterized by having a solid fat content (SFC) at 20°C (SFC20) of at least 45.0 wt. %, preferably at least 50.0 wt. %, preferably at least 53.0 wt. %, preferably at least 55.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

[0039] According to a preferred embodiment, the fat composition according to the present invention is characterized by having a solid fat content (SFC) at 25°C (SFC25) of at least 15.0 wt. %, preferably at least 17.0 wt. %, preferably at least 20 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

[0040] According to a preferred embodiment, the fat composition according to the present invention is characterized by having a solid fat content (SFC) at 30°C (SFC30) of at least 12.0 wt. %, preferably at least 15.0 wt. %, preferably at least 18 wt. %, preferably at least 20 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

[0041] According to a preferred embodiment, the fat composition according to the present invention is characterized by a difference in SFC values at 20°C (SFC20) versus at 35°C (SFC35), i.e. SFC20-SFC35, of at least 35.0 wt. %, preferably at least 40.0 wt. %, most preferably at least 42.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method. The fat composition preferably has a steep melting profile. According to a preferred embodiment, the fat composition of the present invention comprises a total content of saturated C12 fatty acid residues (C12:0) from 25.0 to 65.0 wt. %, preferably from 25.0 to 60.0 wt. %, preferably from 25.0 to 55 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0042] According to a preferred embodiment, the content of saturated C12 fatty acid residues (C12:0) relative to the total C18 content (C12:0 / C18- Total) is at least 0.55, preferably at least 0.60, preferably at least 0.65.

[0043] Fat compositions according to the present invention having a minimum level of saturated C12 fatty acid residues (C12:0) relative to the total C18 content, are characterized by an improved heat resistance while maintaining cool melting characteristics.

[0044] According to a preferred embodiment, the fat composition according to the present invention comprises a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of at most 9.5 wt. %, preferably at most 9.0 wt. %, preferably at most 8.7 wt. %, relative to the total weight of all fatty acid residues in the fat composition. It is further understood that the fat composition of the present invention preferably comprises 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 4.0 wt.%, preferably at least 5.0 wt. %, preferably at least 6.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0045] According to a preferred embodiment, the fat composition of the present invention comprises a total amount of saturated fatty acid residues (SAFA) of at least 87.0 wt. %, preferably at least 90.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition. According to a preferred embodiment, the fat composition of the present invention comprises a total amount of saturated fatty acid residues (SAFA) of at most 96.0 wt. %, preferably at most 95.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0046] Thus, the content of saturated fatty acid residues (SAFA) in the fat composition of the present invention is not 100.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition, which is in contrast to fully hydrogenated fats.

[0047] According to a preferred embodiment, the fat composition according to the present invention comprises a total content of trans fatty acid residues (TFA) of at most 1 .5 wt. %, preferably at most 1 .0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0048] According to a preferred embodiment, the fat composition according to the present invention comprises a content of saturated C16 fatty acid residues (C16:0) of at most 13.0 wt. %, preferably at most 11.0 wt. %, preferably at most 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 of the present invention comprises a total content of saturated C18 fatty acid residues (C18:0) from 13.0 to 50.0 wt. %, preferably from 15.0 to 45.0 wt. %, preferably from 16.0 to 43.0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

[0050] According to a preferred embodiment, the fat composition according to the present invention comprises glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), the sum of these glycerides being less than 15.0 wt. %, preferably less than 13.0 wt. %, preferably less than 10.0 wt. %, relative to the total weight of all glycerides in the fat composition. It is further understood that the fat composition of the present invention preferably comprises glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36) in an amount of at least 2.0 wt. %, preferably at least 3.0 wt. %, relative to the total weight of all glycerides in the fat composition.

[0051] According to a preferred embodiment, the fat composition according to the present invention comprises glycerides having a total chain length, expressed as carbon number, of 54 carbon atoms (CN54), the sum of these glycerides being less than 8.0 wt. %, preferably less than 7.0 wt. %, preferably less than 5.0 wt. %, preferably less than 4.0 wt. %, preferably less than 3.0 wt. %, most preferably less than 2.0 wt. %, relative to the total weight of all glycerides in the fat composition.

[0052] The glycerides with CN54 substantially consist of triglycerides having only fatty acid chains containing 18 carbon atoms. This includes both the saturated and unsaturated fatty acid residues. The triglycerides having only unsaturated C18 fatty acid residues, or having only one saturated C18 fatty acid residue, are liquid at room temperature, while triglycerides having only saturated C18 fatty acid residues are high-melting. The liquid and the high-melting triglycerides have a negative effect. Trisaturated CN54 fat molecules do not melt at body temperature and create a poor mouthfeel, while CN54 triglycerides that are liquid at room temperature give rise to fat migration, often followed by recrystallization and “fat bloom”, creating a white appearance on the surface. These products are therefore not stable. The mixture of triglycerides with a very low and a very high melting point is also very disadvantageous when an end product is aimed for with sufficient structure and at the same time a sharp melting curve.

[0053] The inventors have found that with the new method of production, as detailed below, the amount of CN54 triglycerides in the fat composition according to the present invention can be limited, even when considerable amounts of C18 fatty acid residues are present in the fat composition, this in contrast with traditional production methods, like interesterification, where a randomization of the fatty acid residues on the glycerol backbone takes place and the chance of formation of CN54 triglycerides is considerable.

[0054] 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.

[0055] Within the scope of this invention, it is understood that the term "hydrogenated triglycerides" refers to triglycerides that have been subjected to a hydrogenation reaction as triglycerides.

[0056] According to a preferred embodiment, the fat composition according to the present invention 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 esterified fat.

[0057] Within the scope of this 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.

[0058] Within the scope of this 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.

[0059] 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.

[0060] 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.

[0061] 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, which is why the fat composition, thus obtained, is often referred to as a “randomized fat mixture”.

[0062] According to a preferred embodiment, the fat composition of the present invention is essentially free of chemically modified fats.

[0063] 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.

[0064] According to a preferred embodiment, the fat composition according to the present invention is essentially free of genetically modified fats.

[0065] According to a preferred embodiment, the fat composition according to the present invention is essentially free of fats derived from animal origin.

[0066] The present invention also provides a method for producing the fat composition, described here above.

[0067] Furthermore, it should be understood that all definitions and preferences as described above also apply to the method for producing said fat compositions, as described above, and all further embodiments, as described below.

[0068] For producing the fat composition according to the present invention, several methods may be used appropriately.

[0069] The method for producing the fat composition, as described above, preferably comprises the following steps:

[0070] 1. forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat characterized by having a content of fatty acid residues having a chain length of 12 carbon atoms (C12) [hereinafter referred to as C12-content], of at least 30 wt. %, relative to the total weight of all fatty acid residues in the fat;

[0071] 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 content of saturated fatty acid residues having a chain length of at least 12 carbon atoms (C12), of at least 70.0 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.

[0072] 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.

[0073] 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.

[0074] 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.

[0075] 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 20.0 wt. %, preferably at least 30.0 wt. %, more preferably at least 35.0 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.

[0076] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat used in the glycerolysis reaction in Step 1 . is characterized by having a content of fatty acid residues having a chain length of 12 carbon atoms (C12) of at least 35.0 wt. %, preferably at least 37.0 wt. %, preferably at least 40.0 wt. %, relative to the total weight of all fatty acid residues in the fat.

[0077] 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 70.0 wt. %, preferably at least 80.0 wt. %, preferably at least 90.0 wt. %, preferably at least 95.0 wt. % of coconut fat or a fraction of coconut fat.

[0078] According to another preferred embodiment of the method for producing the fat composition described above, the fat used in the glycerolysis reaction in Step 1 . is a coconut fat, or a fraction of coconut fat, or a combination of the foregoing.

[0079] 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. does not contain fats from palm origin and preferably the fat used does also not contain hydrogenated triglycerides.

[0080] 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 saturated fatty acid residues having a chain length of at least 12 carbon atoms, 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 fatty acid component or the mixture of more than one fatty acid component.

[0081] 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 C12-content of at least 40.0 wt. %, preferably at least 45.0 wt. %, preferably at least 50.0 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. The fatty acid mixture can, for example, be a mixture of stripped coconut fatty acids, from which the fatty acids with chain length C6, C8 and C10 have been largely removed.

[0082] According to a preferred embodiment of the method for producing the fat composition, as described above, the one fatty acid component or the mixture of more than one fatty acid component used in Step 2. is of coconut origin, preferably coconut fatty acids or a fraction of coconut fatty acids, for example, stripped coconut fatty acids or a purified lauric acid fraction of coconut origin.

[0083] According to another 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 C18 content of at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, preferably at least 70.0 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.

[0084] 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. 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 a maximum of 8.0 wt. % enzyme is used relative to the starting fat in Step 1 ., preferably a maximum of 5 wt. %, preferably maximum 4 wt. %.

[0085] 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 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.

[0086] 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.

[0087] 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 with a chain length of at least 12 carbon atoms (C12), of at least 70.0 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 an amount of 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 an amount 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.%.

[0088] 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 20.0 wt. %, preferably at least 30.0 wt. %, more preferably at least 35.0 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.

[0089] 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 15.0 wt. %, preferably at least 20.0 wt. %, more preferably at least 25.0 wt. %.

[0090] 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.

[0091] 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.

[0092] According to a preferred embodiment of the method for producing the fat composition, 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 is removed from the reaction mixture and a higher melting fraction of the reaction mixture is formed. In this preferred embodiment, the higher melting fraction of the reaction mixture that is formed preferably comprises a total amount of saturated 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 9.0 wt. %, preferably at most 8.0 wt. %, relative to the total weight of the higher melting fraction. The low-melting fraction can be used in food products or care products, for example for skin care. 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.

[0093] 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.

[0094] According to a preferred embodiment of 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 with a chain length of at least 12 carbon atoms (C12) of at least 70.0 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.

[0095] The fat compositions obtained according to one or more of the methods described above will generally also be refined before they are used in food products. 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.

[0096] The present invention also provides the use of the fat compositions, as described above, for the preparation an edible product.

[0097] 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.

[0098] 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.

[0099] Preferably, the edible product of the present invention does not contain hydrogenated triglycerides.

[0100] Preferably, the edible product of the present invention is also free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0101] Preferably, the fat of the edible product of the present invention is characterized by having a saturated fat content of at least 80 wt.% and at most 97 wt.% and a solid fat content (SFC) at 25 °C (SFC25) of at least 10.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method. Such edible products are characterized by an improved heat resistance and a pleasant mouthfeel, without making use of fully hydrogenated fats, an improvement that was possible thanks to the application of the new production method, according to the present invention.

[0102] For the preparation of a such edible product, various methods may be used appropriately.

[0103] Such edible product is also an object of the present invention.

[0104] 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, as described above, and all further embodiments, as described below.

[0105] According to another preferred embodiment, the edible product, as described above, is an emulsified product.

[0106] An “emulsified product” is a product in emulsified form.

[0107] 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. %.

[0108] 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.

[0109] 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.

[0110] For the preparation of an emulsified product, the fat composition according to the present invention, may be used as a hardstock and can thereby be combined with one or more liquid oils and an aqueous phase.

[0111] 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 a fat, wherein the fat has a saturated fat content of at least 80 wt.% and at most 97 wt.% and a solid fat content (SFC) at 25 °C (SFC25) of at least 10.0 wt. %, 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.

[0112] 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.

[0113] Non-limiting examples of edible products, in which the fat composition, as described above, can be used are confectionery products, such as coatings, fillings, creams, centers, tablets, chocolate products, bakery products, margarines, spreads, shortenings, whipped cream, ice cream products, coffee whiteners and and / or alternative products to the mentioned edible products, in particular plant-based alternatives.

[0114] 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.

[0115] By way of example, the fat composition of the present invention, as described above, can be used in ice cream preparations. Such ice cream preparations can then be considered as an alternative product for traditional ice cream. In general, vegetable fats, such as coconut fat, are frequently used in this kind of products. In this application, coconut fat has the advantage of a cool melting profile, but the disadvantage is a lack of heat resistance. The newly here developed fat composition can provide a solution for this problem.

[0116] Another example of application is a bakery margarine, for use in cakes, puff pastry products and the like. Here too, a certain heat resistance and structure are required, without creating an unpleasant mouthfeel. A margarine, unlike a shortening, is an emulsified product of the water-in-oil type.

[0117] The fat composition according to the present invention, as described above, can also be used very usefully in chocolate products, for example for so-called centers. These are sometimes prepared as a hard filling by extrusion, and then enrobed with chocolate. Here too, structure and heat resistance are required, coupled with favorable melting behavior, as is known with fully hydrogenated coconut fat.

[0118] The fat composition according to the present invention, as described above, can also be used in softer confectionery fillings, for example fillings with hazelnut paste. The fat composition developed here can help bind the hazelnut oil that would otherwise migrate into the chocolate shell, causing fat bloom. 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.

[0119] The present invention will be further illustrated by the examples below.

[0120] 4. Examples

[0121] All mixing ratios, contents and concentrations in this text are given in units of weight and weight percent, unless stated otherwise.

[0122] Methods of analysis

[0123] 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 and the Carbon Number.

[0124] Determination of SFC:

[0125] The solid fat content (SFC) is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method

[0126] Determination of fatty acid composition:

[0127] 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.

[0128] Determination of the Carbon Number

[0129] The Carbon Number is determined according to the standard method AOCS Ce 5-86. Example 1 : Fat Composition 1

[0130] 300 grams of refined coconut oil (the starting mixture) was heated to 70°C, to which 65 grams of glycerol were added, also at 70°C. The mixture was stirred on a magnetic heating plate and kept at that temperature. The speed of the magnetic stirrer was 250 revolutions per minute (rpm). Then 4.0 wt. % Lipozyme 435, from manufacturer Novozymes, on a fat basis was added and the mixture started to react. The reaction proceeded at 70°C and was stopped after 24 hours of reaction time. The reaction was stopped 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 mixture was then filtered at 80°C over a Buchner filter equipped with a Whatman 1 filter paper. The fat was then reheated to 73 °C and stearic acid was added at the same temperature. 40 grams of stearic acid was added per 100 grams of starting fat. 5 wt. % Lipozyme 435 on starter fat basis was added. The whole was placed in a Rotavapor (type R-210) that was vacuumed to 60 HPa absolute at a rotation speed setting 6 and with the water bath at 80 °C to react. The reaction was monitored by analysis of the free fatty acid content. After 5.5 hours of reaction time, another 20 grams of stearic acid per 100 grams of starting fat was added. The reaction was continued for another 3.5 h. The mixture was then filtered hot over a paper filter to remove the enzyme that was recovered for reuse. The mixture was then chemically neutralized, washed and dried.

[0131] The characteristics of the obtained end product, here called Fat Composition 1 , are shown in Table 1 . Table 1 : Characteristics of fully hydrogenated coconut oil and Fat Composition 1

[0132] The measurement results obtained, as demonstrated in Table 1 , show that Fat Composition 1 shows a melting curve, quite comparable in steepness to fully hydrogenated coconut oil, but the melting point of Fat Composition 1 is clearly higher. The melting point of a fat corresponds approximately to the temperature at which a fat has 5 wt. % solid fat content. For Fat Composition 1 this is close to body temperature, while for hardened coconut it is around 30 °C. With Fat Composition 1 we retain the cool-melting characteristics of coconut, but increase the heat resistance. This has numerous advantages for the use of this fat, including in confectionery coatings or centers, in applications for ice cream or whipped cream, and the like.

[0133] Fat composition 1 , which is a fat composition according to the present invention, can also be used as structuring fat or as hardstock, for example for the preparation of emulsified food products, such as margarines and spreads, whereby the fat composition can be combined with liquid oil and an aqueous phase. Example 2: Fat Composition 2

[0134] 300 grams of refined coconut oil (same starting mixture as example 1 ) were heated to 50 °C, to which 66 grams of glycerol were added, also at 50 °C. The mixture was stirred on a magnetic heating plate and kept at that temperature. The speed of the magnetic stirrer was 250 rpm. Then 4 wt. % was added on fat-basis of Lipozyme RM IM and the mixture started to react. Lipozyme RM IM is a 1 -3 specific enzyme from manufacturer Novozymes. The reaction proceeded at 50 °C and was stopped after 23.5 hours of reaction time. The reaction was stopped 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 mixture was then filtered at 75 °C through a Buchner filter equipped with a Whatman 1 filter paper. The fat composition thus obtained, which was initially completely liquid and transparent, was then placed in a thermostatic cabinet at 31 °C for 48 hours, without stirring. After storage, a clear separation was visible between a supernatant liquid phase and a sediment with a crystalline phase. Both phases were separated by filtering the fat mixture on a Buchner filter, connected to a vacuum pump and equipped with a Whatman 1 filter paper. The crystalline phase, hereinafter referred to as stearin phase, amounted to 43.9 wt. % compared to the starting product. It was then melted and heated to 75 °C, to which a mixture consisting of 50.0 wt. % lauric acid and 50.0 wt. % stearic acid was added, in molten state. 32 grams of the 50 / 50 fatty acid mixture was added to 94 grams of the stearin phase. The whole was heated to 75 °C and 5 wt. % Lipozyme 435 on a stearin basis was added. The assembly was placed in a Rotavapor under a vacuum of 35 HPa absolute and with the water bath at 75 °C to react for 10 hours. The mixture was then filtered hot over a paper filter to remove the enzyme that was recovered for reuse. The mixture was then chemically neutralized, washed and dried. It was further treated by heating it to 85 °C, adding 4 wt. % Trysil, stirring for 30 min, followed by filtration over filter paper.

[0135] The characteristics of the obtained end product, here called Fat Composition 2, are shown in Table 2. Table 2 : Characteristics of Coconut oil and Fat Composition 2

[0136] From the results of Fat Composition 2 we can see that this fat composition has a clearly improved heat resistance compared to the typical characteristics of coconut oil because the SFC content has increased significantly at 25 °C, while the melting curve retains its sharpness and the SAFA content has increased very little. In other words, this means that the modification carried out has significantly increased the usability of the fat composition, for example for applications in confectionery, where a combination of heat resistance and pleasant melting sensation in the mouth is highly desirable.

[0137] Example 3: Preparation of a confectionery filling

[0138] With Fat Composition 2 (example 2), a confectionery filling (center) was produced according to a recipe shown in Table 3.

[0139] Fat Composition 2, icing sugar 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 a mold to make centers with a thickness of 5 mm. The mold was placed in a non-ventilated refrigerator at a temperature of 6.3 °C. The mold remained in this cooling for 30 minutes. Demoulding was done by tapping the mold on a table. The demoulding went smoothly. The filling was therefore obtained in tablet form, which indicates a firm structure. 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.

[0140] The visual observations by the panel were: the filling has a homogeneous, solid structure; with a glossy surface.

[0141] The assessments during tasting were: the most striking characteristic is the cool-melting mouthfeel. The fat in the filling melts off in the mouth at once and completely. No greasy film remains.

[0142] The products were visually inspected again after 6 months of storage at room temperature: they showed no signs of fat bloom, indicating good stability. In conclusion, we can say that the fat composition developed here is very suitable for confectionery applications.

[0143] Table 3: Recipe of the Confectionery product

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 20 to 70.0 % by weight [hereafter called wt. %] of saturated C12 fatty acid residues (C12:0), b) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), c) a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of less than 10.0 wt. %, d) from 85.0 to 97.0 wt. % saturated fatty acid residues (SAFA) e) less than 2.0 wt. % of trans fatty acid residues (TFA), f) saturated C12 fatty acid residues (C12:0) and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is at least 0.50, and wherein the fat composition is further characterized by: g) a solid fat content (SFC) at 20 °C (SFC20) of at least 40.0 wt. %, h) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and i) glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), where the sum of these glycerides is less than 17.0 wt. %, relative to the total weight of all glycerides in the fat composition andwherein the fat composition is further characterized by the fact that it 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 total content of saturated C12 fatty acid residues (C12:0) from 25.0 to 65.0 wt. %, preferably from 25.0 to 60.0 wt. %, preferably from 25.0 to 55 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 content of saturated C12 fatty acid residues (C12:0) relative to the total C18 content (C12:0 / C18- Total) of at least 0.55, preferably at least 0.60, preferably at least 0.65.

4. The fat composition according to any of the claims 1 to 3, characterized in that the fat composition comprises a total content of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereinafter C8 + C10)] of at most 9.5 wt. %, preferably at most 9.0 wt. %, preferably at most 8.7 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 a total content of saturated fatty acid residues (SAFA) of at least 90.0 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 a total content of saturated fatty acid residues (SAFA) of at most 96.0 wt. %, preferably at most 95.0 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 of trans fatty acid residues (TFA) of at most 1 .5 wt. %, preferably at most 1 .0 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

8. The fat composition according to any of the claims 1 to 7, characterized in that the fat composition comprises a total content of saturated C16 fatty acid residues (C16:0) of at most 13.0 wt. %, preferably at most 1 1.0 wt. %, preferably at most 10.0 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 an amount of glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), of less than 15.0 wt. %, preferably less than 13.0 wt.%, relative to the total weight of all glycerides in the fat composition.

10. The fat composition according to any of the claims 1 to 9, characterized in that the fat composition comprises an amount of glycerides having a total chain length, expressed as carbon number, of 36 carbon atoms (CN36), of at least 2.0 wt. %, preferably at least 3.0 wt. %, relative to the total weight of all glycerides in the fat composition.

11. The fat composition according to any of the claims 1 to 10, characterized in that the fat composition comprises an amount of glycerides having a total chain length, expressed as carbon number, of 54 carbon atoms (CN54), of less than 5.0 wt. %, preferably of less than 4.0 wt. %, preferably less than 3.0 wt. %, most preferably lessthan 2.0 wt. %, relative to the total weight of all glycerides in the fat composition.

12. The fat composition according to any of the claims 1 to 11 , characterized in that the fat composition comprises at least one esterified fat, preferably at least 20.0 wt.% of one or more esterified fats.

13. The fat composition according to any of the claims 1 to 12, characterized in that the fat composition does not contain triglycerides that have been subjected to a hydrogenation reaction.

14. The fat composition according to any of the claims 1 to 13, characterized in that the fat composition is essentially free of added fats derived from animal origin.

15. A method for producing the fat composition according to any of the claims 1 to 14, comprising the following steps:

1. forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat is characterized by having a content of fatty acid residues having a chain length of 12 carbon atoms (C12) [hereinafter referred to as C12-content], of at least 30 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 content of saturated fatty acid residues having a chain length of at least 12 carbon atoms (C12), of at least 70.0 wt. %., relative to the total weight of all fatty acidresidues in the one fatty acid component or the mixture of more than one fatty acid component.

16. The method for producing the fat composition according to claim 15, characterized in that the fat used in the glycerolysis reaction in Step 1. is characterized by having a C12-content of at least 35.0 wt. %, preferably at least 37.0 wt. %, preferably at least 40.0 wt. % of C12 fatty acid residues, relative to the total weight of all fatty acid residues in the fat.

17. The method for producing the fat composition according to claim 15 or 16, characterized in that the fat used in the glycerolysis reaction in Step 1. comprises at least 70 wt.%, preferably at least 80 wt.%, preferably at least 90 wt.%, preferably at least 95 wt.% of coconut oil or a fraction of coconut oil.

18. The method for producing the fat composition according to claim 15 or 16, characterized in that the fat used in the glycerolysis reaction in Step 1 . is coconut oil, or a fraction of coconut oil or a combination of the foregoing.

19. The method for producing the fat composition according to any of the claims 15 to 18, 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 saturated fatty acid residues having a chain length of at least 12 carbon atoms, 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 fatty acid component or the mixture of more than one fatty acid component.

20. The method for producing the fat composition according to any of the claims 15 to 19, 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 C12-content of at least 40.0 wt. %, preferably at least 45.0 wt. %, preferably at least 50.0 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.21 .The method for producing the fat composition according to any of the claims 15 to 20, characterized in that the fatty acid component or the mixture of more than one fatty acid component used in Step 2. is of coconut origin, preferably coconut fatty acids or a fraction of coconut fatty acids.

22. The method for producing the fat composition according to any of the claims 15 to 20, characterized in that Step 2. comprises reacting the reaction mixture with the one fatty acid component or the 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 C18 content 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 fatty acid component or the mixture of more than one fatty acid component.

23. The method for producing the fat composition according to any of the claims 15 to 22, characterized in that Step 2. takes place in the presence of an enzyme, preferably in the presence of a lipase enzyme24. The method for producing the fat composition according to any of the claims 15 to 23, characterized in that in Step 1 . the reaction of the fatwith glycerol takes place in the presence of an enzyme, more preferably in the presence of a lipase enzyme.

25. The method for producing the fat composition according to any of the claims 15 to 24, characterized in that in Step 1 . the reaction of the fat with glycerol takes place in the presence of a 1 -3 specific lipase enzyme, said enzyme 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.

26. The method for producing the fat composition according to any of the claims 15 to 25, characterized in that, no use is made of auxiliaries selected from the group consisting of chemical catalysts, organic solvents, synthetic surfactants, and chemically synthesized fatty acid esters.

27. The method for producing the fat composition according to any of the claims 15 to 26, 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 with a chain length of at least 12 carbon atoms (C12), of at least 70.0 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 an amount of 40.0 to 85.0 wt. % and the one fatty acid component or the mixture ofmore than one fatty acid component is part of the mixture for an amount 60.0 to 15.0 wt. %.

28. The method for producing the fat composition according to any of the claims 15 to 27, characterized in that Step 1. comprises a separation step carried out after the reaction of the fat with glycerol, on the reaction mixture thus obtained and wherein in this separation step at least one low-melting fraction is removed from the reaction mixture and a higher melting fraction of the reaction mixture is formed.

29. The method for producing the fat composition according to claim 28, characterized in that the higher melting fraction of the reaction mixture that is formed comprises a total amount of saturated 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 9.0 wt. %, preferably at most 8.0 wt. %, relative to the total weight of the higher melting fraction.

30. The method for producing the fat composition according to claim 28 or claim 29, characterized in that the separation step comprises a dry fractionation.31 .The method for producing the fat composition according to any of the claims 29 to 30, 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 with a chain length of at least 12 carbon atoms (C12) of at least 70.0 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.

32. Use of the fat composition according to any of the claims 1 to 14, for preparing an edible product.

33. Use of the fat composition according to claim 32, characterized in that the fat composition according to any of the claims 1 to 14 is used 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.

34. Use of the fat composition according to claim 32 or claim 33, characterized in that the fat composition according to any of the claims 1 to 14, is used in an amount for at least 60.0 wt. %, preferably at least 70.0 wt.%, preferably at least 80.0 wt., relative to the total weight of fat in the edible product.

35. Use of the fat composition according to claims 32 to 34, characterized in that the edible product is an emulsified product.

36. Use of the fat composition according to claim 35, characterized in that the emulsified product is a water-in-oil (W / O) emulsified product37. Use of the fat composition according to claim 35 or claim 36, characterized in that the emulsified product is selected from the group consisting of spreadable products such as a margarine, a low-fat margarine or a spread or to the group of bakery margarines.

38. Use of the fat composition according to any of the claims 35 to 37, characterized in that the fat composition according to any of the claims 1 to 14, is used in an amount for 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 the fat in the emulsified product.

39. Use of the fat composition according to any of the claims 32 to 34, 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 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.

40. The use according to any of the claims 32 to 39, characterized in that the edible product is selected from the group consisting of confectionery products, such as chocolate products, coatings, fillings, creams, centers, tablets, bakery products, margarines, spreads, shortenings, whipped cream, ice cream products, coffee Whiteners and and / or alternative products to the mentioned edible products, in particular plant-based alternatives.41 .An edible product characterized in that the edible product is prepared by using the fat composition according to any of the claims 1 to 14, 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 does not contain hydrogenated triglycerides, and wherein the edible product, relative to the total weight of fatty acid residues in the edible product, comprises an amount of saturated fatty acid residues (SAFA) of at least 80% wt. % and at most 97 wt.% and wherein the fat in the edible product has a solid fat content (SFC) at 25 °C (SFC25) of at least 10.0 wt. %, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a methodand wherein the edible product is also free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

42. The edible product according to claim 41 , characterized in that the fat composition according to any of the claims 1 to 14, is used in an amount for at least 60.0 wt. %, preferably at least 70.0 wt.%, preferably at least 80.0 wt., relative to the total weight of fat in the edible product.

43. The edible product according to any of the claims 41 or 42, characterized in that the edible product is an emulsified product.

44. The edible product according to any of the claims 41 or 42, 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 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.

45. The edible product according to any of the claims 41 to 44, characterized in that the edible product is selected from the group consisting of confectionery products, such as chocolate products, coatings, fillings, creams, centers, tablets, bakery products, margarines, spreads, shortenings, whipped cream, ice cream products, coffee whiteners and and / or alternative products to the mentioned edible products, in particular plant-based alternatives.

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