Non-trans and cocoa butter compatible complex fat compositions
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-02-23
- Publication Date
- 2026-03-27
Abstract
Description
[Technical field]
[0001] TECHNICAL FIELD OF THEINVENTION The present invention relates to a fat composition comprising various triglycerides, at least a portion of which contains C14-fatty acids, found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO or MOP triglycerides. The present invention also relates to the use of such fat compositions as high cocoa butter compatible cocoa butter substitutes, and further to the use of the fat composition in bakery, dairy or confectionery applications or in chocolate or chocolate-like coatings. The fat composition is preferably of non-animal origin, for example of plant origin, chemically synthesized and / or synthesized by culture. [Background technology]
[0002] 2. Background of the Invention The major dietary source of industrial trans-unsaturated fatty acids is partially hydrogenated vegetable oils. The World Health Organization claims that removal of partially hydrogenated vegetable oils from the food supply could have significant health benefits.
[0003] After determining in June 2015 that partially hydrogenated oils (PHOs) are no longer Generally Recognized as Safe for use in human food, the U.S. Food and Drug Administration urged food manufacturers to remove them from products as of June 2018.
[0004] The European Union does not currently have legislation regulating the content of trans-unsaturated fatty acids in foods or requiring their labelling, so if a product contains partially hydrogenated oils (and therefore presumably trans-unsaturated fatty acids), the label will state this but not the exact amount of trans-unsaturated fatty acids present in the product.
[0005] However, there is growing pressure for more and more EU member states to set legal limits for industrially produced trans-unsaturated fatty acids in food and establish this as EU-wide practice. This legislative trend for non-trans-unsaturated fatty acids is not only present in the EU and US, but is expanding worldwide. In Russia, since January 2018, legislation has changed the safe parameter "trans isomers of fatty acids" from 20% to 2% of the fat content of a product.
[0006] The increasing global switch from high trans cocoa butter replacers (CBR) to low trans / trans free CBR due to legislation poses great challenges for high trans CBR confectionery manufacturers, especially to limit / eliminate trans-containing applications while maintaining the good properties of such products.
[0007] Furthermore, customers who have already switched from high-trans CBR to low-trans CBR solutions do not seem to be fully satisfied with the various solutions from the oil and fat manufacturers.
[0008] The use of high trans CBR has the advantages of short setting time, high gloss, high cocoa butter (CB) tolerance (the highest trans CBR has a maximum of 25% cocoa butter compatibility in the fat base), and a non-lauric product (i.e., the fatty acids do not contain lauric acid), but has the distinct disadvantage of high trans unsaturated fatty acid content.
[0009] While some of the best commercially available low trans (or non-trans) CBRs have the advantage of low to no trans unsaturated fatty acid content and may contain similar saturated fatty acid content (some contain more) compared to CB, they all suffer from the disadvantages of longer setting time, less lustrous final product, lower cocoa butter resistance (most low / non-trans CBRs have less than 12% cocoa butter compatibility on a fat basis), and lower melting compared to high trans CBR, so that composites such as low / non-trans CBR have limited compatibility with cocoa butter.
[0010] Therefore, the main objective of the present invention is to provide a fat product that provides a non-trans CBR with high compatibility with cocoa butter, making it suitable as a true alternative to high trans CBR in the market today. Summary of the Invention
[0011] In a first aspect, - 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; - 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; - from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; - the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; - at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MMSt, MStM, MMP and MPM triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MStO, MOSt, MPO and MOP triglycerides compared to the total weight of triglycerides; and - at least 1% by weight of MMM triglycerides in total compared to the total weight of triglycerides A fat composition comprising: Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1); Disclosed herein are fat compositions.
[0012] One advantage of the fat composition of the present invention is that it allows composite manufacturers to include at least 15% cocoa butter on a fat basis and maintain the quality of their products over time, especially in terms of bloom stability. Furthermore, the fat composition of the present invention can tolerate higher amounts of cocoa butter, which in combination with cocoa mass can achieve a richer cocoa flavor than would be possible with cocoa powder alone.
[0013] This is further illustrated in the Examples section below, where it is observed that the fat composition of the present invention offers the possibility of producing chocolate-like composites with at least 20% cocoa butter in the fat phase, both in coating and molding applications, with a long shelf life and without substantial loss in production like capacity.The present invention is therefore novel in that it provides a non-trans CBR with high compatibility with cocoa butter (greater than 5%, such as 20%), whereby the fat composition of the present invention provides a CBR with high compatibility with cocoa butter that can be used as a real alternative to the high trans CBR used in the market today, solving the above mentioned problems in the art.
[0014] In a second aspect, disclosed herein is a fat and cocoa butter composition comprising the fat composition according to the first aspect and a cocoa butter containing component selected from cocoa butter, cocoa mass, and / or cocoa powder, wherein the cocoa butter-containing component is in an amount resulting in a cocoa butter content in an amount of between 5% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition.
[0015] In a third aspect, disclosed herein is the use of a fat composition according to the first aspect for bakery, dairy or confectionery applications, or confectionery moulding applications; or in coatings or enrobings in the case of nuts, bakery or confectionery applications, such as bakery or confectionery applications selected from biscuit, cake, muffin, donut, pastry or bread applications; or in fillings, such as bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for room temperature spreadable chocolate or chocolate-like spreads.
[0016] In a fourth aspect, disclosed herein is the use of a fat and cocoa butter composition according to the second aspect for bakery, dairy or confectionery applications, such as confectionery moulding applications; or in coatings, or for bakery or confectionery applications selected from nut, bakery or confectionery applications, such as biscuit, cake, muffin, donut, pastry or bread applications; or in fillings, such as bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for room temperature spreadable chocolate or chocolate-like spreads.
[0017] In a fifth aspect, disclosed herein is a confectionery or a chocolate or chocolate-like product comprising between 25% and 70% by weight of a fat composition according to the first aspect, such as between 25% and 60% by weight, such as between 25% and 50% by weight, such as between 25% and 40% by weight, or such as between 28% and 40% by weight.
[0018] In a sixth aspect, there is provided the use of a fat composition as a cocoa butter (CB) compatible cocoa butter substitute (CBR), comprising: The fat composition is - 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; - 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; - from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; - the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; - at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MMSt, MStM, MMP and MPM triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MStO, MOSt, MPO and MOP triglycerides compared to the total weight of triglycerides; and - at least 1% by weight of MMM triglycerides in total compared to the total weight of triglycerides Including, where Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1), Uses of the fat compositions are disclosed herein. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0019] definition As used herein, the term "vegetable" shall be understood as originating from a plant. Thus, a vegetable fat or vegetable triglyceride should still be understood as a vegetable fat or vegetable triglyceride if all of the fatty acids used to obtain said triglyceride or fat are of plant origin.
[0020] For saturated fatty acids, the abbreviation SAFA may be used. Saturated fatty acids are chains of carbon atoms linked by single bonds with the maximum number of hydrogen atoms attached to each carbon atom in the chain. Unsaturated fatty acids are chains of carbon atoms linked by single bonds and a variable number of double bonds that are not attached to their full share of hydrogen atoms. The double bonds can exhibit one of two possible configurations: trans or cis, so unsaturated acids can exist in two forms, cis and trans. In the trans configuration (trans fatty acids), the carbon chains extend from opposite sides of the double bond, whereas in the cis configuration (cis fatty acids), the carbon chains extend from the same side of the double bond. Trans fatty acids are more linear molecules. Cis fatty acids are curved molecules.
[0021] In this application, "Sat" refers to a subgroup of saturated fatty acids. Saturated fatty acids referred to herein as "Sat" are saturated fatty acids selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids. The fatty acids are contained in triglycerides of the formula SatSatO, SatOSat, etc., and are referred to in the ratio of SatSatO to SatOSat, and may be the same or different saturated fatty acids. O is oleic acid, an unsaturated fatty acid.
[0022] The use of terms with values in ranges means, for example, that if A is described as being between X and Y, then both values of X and Y are also included in the range. Such ranges are considered to be similarly disclosed to ranges that describe A as an amount between X and Y. As an example from the specification, the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides is between 1.0 and 5.0 means that the range of 1.0 to 5.0 includes both 1.0 and 5.0, and all numbers within such ranges, including both endpoints, may be described by this specification. This is true for all ranges disclosed herein, unless specifically stated otherwise.
[0023] The use of the nomenclature CX means that the fatty acid contains X carbon atoms, for example a C14-fatty acid has 14 carbon atoms and a C16-fatty acid has 16 carbon atoms.
[0024] Use of the nomenclature CX:Y means that the fatty acid contains X carbon atoms and Y double bonds, for example, a C14:0 fatty acid has 14 carbon atoms and 0 double bonds, and a C18:1 fatty acid has 18 carbon atoms and 1 double bond.
[0025] The ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides means that the weight of SatSatO triglycerides is divided by the weight of SatOSat triglycerides (SatSatO / SatOSat), where Sat means a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O means oleic acid. SatSatO is an asymmetric disaturated triglyceride in which a saturated fatty acid occupies the sn1 and sn2 positions and oleic acid occupies the sn3 position; or a saturated fatty acid occupies the sn2 and sn3 positions and oleic acid occupies the sn1 position. SatOSat is a symmetric disaturated triglyceride in which a saturated fatty acid occupies the sn1 and sn3 positions and oleic acid occupies the sn2 position.
[0026] sn1 / sn2 / sn3: TIFF2025508440000001.tif28128Fisher projection of natural L-glycerol derivatives
[0027] Triglycerides generally use the "sn" designation, which stands for stereospecific numbering. In the Fischer projection of natural L-glycerol derivatives, the secondary hydrogen group is shown to the left of C-2; the carbon atom above this is then C-1, below that C-3, and so on. The prefix "sn" is placed before the stem name of the compound.
[0028] Solid Fat Content (SFC) is a measure of the percentage of fat in the crystalline (solid) phase (the remainder in the liquid phase) relative to the total fat across a temperature gradient. In theory, the SFC value can be any number between 0 and 100, but in practice the boundary range is approximately 0.5 to 98 due to the detection limits of the equipment used in the method.
[0029] As used herein, "%" or "percentage", unless otherwise indicated, relates to percentage by weight, i.e. wt.% or wt.-%.
[0030] As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise specified.
[0031] As used herein, the term "single cell oil" refers to oil derived from oleaginous microorganisms, which are species of yeast, mold (fungi), bacteria, and microalgae. These single cell oils are produced intracellularly, often in stationary phase, under specific culture conditions (e.g., nitrogen limitation with simultaneous excess carbon source). Examples of oleaginous microorganisms include, but are not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, and Shewanella.
[0032] As used herein, "cocoa butter substitute" is intended to mean an edible fat having a triglyceride composition significantly different from that of cocoa butter. Cocoa butter substitutes may have high to low trans fatty acids in their triglyceride composition, or even no trans fatty acids. Cocoa butter substitutes are only compatible with small proportions of cocoa butter in the medium. Moreover, in contrast to chocolate, cocoa butter substitute-based compositions do not need to undergo a treatment at different temperatures, known as tempering, before molding, coating or enrobing in order to obtain a final product with an acceptable shelf life.
[0033] Composite means a product made from a combination of cocoa butter and (vegetable) fat. Composite may also contain milk fat in various amounts. It is used as a lower cost alternative to real chocolate because it substitutes cheaper hard (vegetable) fat for the more expensive cocoa butter. It may also be known as a "composite coating" or "chocolate coating" when used as a coating for confectionery or candy.
[0034] As used herein, "edible" is suitable for use as a food or part of a food product such as a dairy product or confectionery product.
[0035] For products and methods in the confectionery field, see "Chocolate, Cocoa and Confectionery", BW Minifie, Aspen Publishers Inc., 3rd Edition 1999.
[0036] Foods are products intended for human consumption. An important group of products are those in which cocoa butter and cocoa butter-like fats are used.
[0037] By chocolate or chocolate-like product is meant at least a product that is experienced by the consumer as a chocolate or confectionery product having sensory properties common to chocolate, e.g., melting profile, taste, etc. Some chocolates typically contain a significant amount of cocoa butter, whereby some chocolate-like products can be made with less or even no cocoa butter, e.g., by replacing the cocoa butter with cocoa butter equivalents, cocoa butter substitutes, etc. In addition, many chocolate or chocolate-like products contain cocoa powder or cocoa mass, while some chocolate or chocolate-like products, e.g., typical white chocolate, do not contain cocoa powder but may derive their chocolate flavor from, e.g., cocoa butter. Depending on the country and / or region in which the product may be sold as chocolate, various restrictions may exist.
[0038] The terms "comprising" or "to comprise" should be interpreted as specifying the presence of stated parts, steps, features, or components, but not excluding the presence of one or more additional parts, steps, features, or components.
[0039] As used herein, the term "and / or" is intended to mean both combined ("and") and exclusive ("or") use, i.e., "A and / or B" is intended to mean "A alone, or B alone, or A and B together."
[0040] M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0) and O is oleic acid (C18:1).
[0041] "Randomly interesterified fat blend" refers to a fat blend in which the triglycerides in the fat blend are subjected to a random interesterification process, i.e., are randomly interesterified. Randomly interesterified means that the fatty acids are randomly rearranged in the triglyceride structure without any change in the fatty acid profile until the equilibrium point of the reaction is reached. Thus, the triglyceride profile of a randomly interesterified fat blend can be calculated by probability laws from their fatty acid composition. Interesterification should be understood as replacing one or more of the fatty acid components of a triglyceride with another fatty acid component, or exchanging one or more fatty acid components from one triglyceride molecule to another triglyceride. The fatty acid components can be understood as free fatty acids, fatty acid esters, fatty acid anhydrides, activated fatty acids, and / or fatty acid acyl moieties of fatty acids. The term "transesterification" can be used interchangeably with "transesterification". The interesterification process can be enzymatic or chemical interesterification. Both chemical and enzymatic transesterification are well described in the art. Both chemical and enzymatic transesterification can be carried out by standard techniques and, depending on the choice, they can be performed randomly or site-specifically.
[0042] As used herein, "non-lauric" means that the composition has a negligible amount, e.g., less than 0.5%, of lauric acid (C12:0), i.e., non-lauric means that the fat composition does not contain C12 fatty acids or has a negligible amount of lauric acid in the composition, <0.5% by weight.
[0043] As used herein, the term "fatty acid" includes free fatty acids and fatty acid residues in triglycerides.
[0044] As used herein, the term cocoa butter (CB) or high cocoa butter (CB) compatibility / tolerance / compatible / tolerant means that the CBR has at least 5 wt-% compatibility with cocoa butter, such as at least 10 wt-%, such as at least 15 wt-%, such as at least 20 wt-%, such as at least 25 wt-% or even 30 wt-% compatibility with cocoa butter, which allows composite manufacturers to include high amounts of cocoa butter in the fat base and maintain the quality of the composite product over time, especially in terms of bloom stability.
[0045] Detailed Description of the Invention When describing the following embodiments, the present invention contemplates all possible combinations and permutations of the following embodiments with the aspects disclosed above.
[0046] The present invention relates to a method for the preparation of a glycerol-based glycerol derivative comprising: 4% to 50% by weight of C14-fatty acids relative to the total weight of fatty acids; 40% to 95% by weight of saturated fatty acids relative to the total weight of fatty acids; a sum of SatSatO and SatOSat triglycerides of 15% to 70% by weight relative to the total weight of triglycerides; a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; a sum of MOM and MMO triglycerides of at least 1% by weight relative to the total weight of triglycerides; and a sum of MMSt, MStM, MMP and MPM triglycerides of at least 1% by weight relative to the total weight of triglycerides. The present invention relates to a fat composition comprising: a total of triglycerides; at least 1% by weight of the total of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and at least 1% by weight of the total of MMM triglycerides compared to the total weight of triglycerides, wherein Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1).
[0047] The present invention also relates to the use of a fat composition (as disclosed herein) as a cocoa butter compatible CRR. Thus, the present invention relates to the use of a fat composition as a cocoa butter (CB) compatible cocoa butter substitute (CBR), comprising: The fat composition is - 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; - 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; - from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; - the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; - at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MMSt, MStM, MMP and MPM triglycerides compared to the total weight of triglycerides; - at least 1% by weight of the sum of MStO, MOSt, MPO and MOP triglycerides compared to the total weight of triglycerides; and - at least 1% by weight of MMM triglycerides in total compared to the total weight of triglycerides Including, where Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1), Use of a fat composition.
[0048] In one or more embodiments, the CBR is a non-trans CBR.
[0049] In one or more embodiments, the fat composition is used as a high cocoa butter (CB) compatible cocoa butter substitute (CBR).
[0050] In one or more embodiments, the CBR has a compatibility with cocoa butter of at least 5% by weight, such as at least 10% by weight, such as at least 15% by weight, such as at least 20% by weight, such as at least 25% by weight, or such as at least 30% by weight.
[0051] The fat composition is preferably of non-animal origin, such as of plant origin, chemically synthesized, and / or culture-synthesized.
[0052] Thus, the fat composition of the present invention is a unique player with respect to non-trans CBR with high (at least 15%) compatibility with cocoa butter, where one of the main advantages of the fat composition of the present invention is that it allows composite manufacturers to include at least 15% cocoa butter in the fat base and maintain the quality of the composite product over time, especially in terms of bloom stability.The fat composition of the present invention can tolerate high amounts of cocoa butter, so in combination with cocoa mass it can achieve a richer cocoa flavor than with cocoa powder alone.
[0053] Selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids means that "Sat" in SatSatO and SatOSat can be selected from the same saturated fatty acids, SatSatO can be, for example, C16C16O (PPO) or C18C18O (StStO), or it can be individually selected from C16-, C18-, C20, C22-, and / or C24-fatty acids, SatSatO can be, for example, C16C18O (PStO) or C18C16O (StPO).
[0054] 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids means that 4% to 50% by weight of the total fatty acids in the triglycerides of the fat composition are derived from C14-fatty acids.
[0055] 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids means that 40% to 95% of the total weight of fatty acids in the triglycerides of the fat composition are saturated fatty acids. Saturated fatty acids, according to the above definition, are chains of carbon atoms linked by single bonds with a maximum number of hydrogen atoms attached to each carbon atom in the chain.
[0056] The sum of SatSatO and SatOSat triglycerides of 15% to 70% by weight compared to the total weight of triglycerides means that the total amount of SatSatO triglycerides and SatOSat triglycerides is between 15% and 70% of the total weight of triglycerides of the fat composition.
[0057] In one or more embodiments, the fat composition comprises 0% to 1% by weight of saturated C12-fatty acids compared to the total weight of fatty acids.
[0058] 0% to 1% by weight of C12-fatty acids compared to the total weight of fatty acids means that 0% to 1% of the total weight of fatty acids in the triglycerides of the fat composition is derived from C12-fatty acids.
[0059] In one or more embodiments, the fat composition comprises 0% to 3% by weight, such as 0% to 2% by weight or such as 0% to 1% by weight, of saturated C12-fatty acids relative to the total weight of fatty acids. In one or more embodiments, the fat composition is non-lauric, i.e. comprises less than 0.5% by weight of C12-fatty acids.
[0060] In one or more embodiments, the fat composition contains 5% or less by weight of trans-unsaturated fatty acids relative to the total weight of fatty acids, for example, 4% or less by weight relative to the total weight of fatty acids, for example, 2% or less by weight relative to the total weight of fatty acids, for example, 2% or less by weight relative to the total weight of fatty acids, or for example, 1% or less by weight of trans-unsaturated fatty acids relative to the total weight of fatty acids.
[0061] By 5% or less by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids, it is meant that 5% or less of the total weight of fatty acids in the triglycerides of the fat composition is derived from trans-unsaturated fatty acids. In one or more embodiments, the fat composition is a non-trans fat composition.
[0062] In one or more embodiments, the fat composition is a fat composition that contains less than 1 wt.% trans-unsaturated fatty acids relative to the total weight of fatty acids, for example, less than 0.8 wt.% relative to the total weight of fatty acids, for example, less than 0.6 wt.% relative to the total weight of fatty acids, for example, less than 0.5 wt.% relative to the total weight of fatty acids, or for example, less than 0.2 wt.% trans-unsaturated fatty acids relative to the total weight of fatty acids.
[0063] In one or more embodiments, the fat composition is not hydrogenated. Hydrogenation is a process that makes unsaturated fatty acids partially saturated. Non-hydrogenated means not hydrogenated or unhydrogenated. By subjecting unsaturated fatty acids to the process of hydrogenation (e.g., involving a combination of catalyst, hydrogen, and heat), double bonds are broken and hydrogen atoms are bonded to carbon atoms, thereby saturating the double bonds. Most of the unsaturated oils remain intact (with their double bond structure) or are converted to the corresponding saturated fatty acids, but some of the double bonds may be broken during the hydrogenation process and then closed again with a different double bond configuration, thereby converting cis fatty acids to trans fatty acids, or vice versa. Non-hydrogenated fat composition is a composition that contains only non-hydrogenated fatty acids, meaning that the process of hydrogenation has not been carried out on the fatty acids in the composition.
[0064] A fat composition that is a non-hydrogenated fat composition is a fat composition that maintains a clean label.
[0065] In one or more embodiments, the fat composition comprises at least 1% by weight of MOM and MMO triglycerides in total relative to the total weight of triglycerides, e.g., at least 2% by weight of MOM and MMO triglycerides in total relative to the total weight of triglycerides, e.g., at least 3% by weight of MOM and MMO triglycerides in total relative to the total weight of triglycerides, or e.g., at least 4% by weight of MOM and MMO triglycerides in total relative to the total weight of triglycerides.
[0066] In one or more embodiments, the fat composition comprises at least 1 wt% of MStM, MMSt, MPM, and MMP triglycerides in total relative to the total weight of triglycerides, e.g., at least 2 wt% of MStM, MMSt, MPM, and MMP triglycerides in total relative to the total weight of triglycerides, e.g., at least 3 wt% of MStM, MMSt, MPM, and MMP triglycerides in total relative to the total weight of triglycerides, e.g., at least 4 wt% of MStM, MMSt, MPM, and MMP triglycerides in total relative to the total weight of triglycerides, or e.g., at least 5 wt% of MStM, MMSt, MPM, and MMP triglycerides in total relative to the total weight of triglycerides.
[0067] In one or more embodiments, the fat composition comprises at least 1 wt.% of MOSt, MStO, MOP, and MPO triglycerides in total relative to the total weight of triglycerides, e.g., at least 2 wt.% of MOSt, MStO, MOP, and MPO triglycerides in total relative to the total weight of triglycerides, e.g., at least 3 wt.% of MOSt, MStO, MOP, and MPO triglycerides in total relative to the total weight of triglycerides, e.g., at least 4 wt.% of MOSt, MStO, MOP, and MPO triglycerides in total relative to the total weight of triglycerides, or e.g., at least 5 wt.% of MOSt, MStO, MOP, and MPO triglycerides in total relative to the total weight of triglycerides.
[0068] In one or more embodiments, the fat composition comprises a total of at least 1% by weight of MMM triglycerides relative to the total weight of triglycerides, for example, at least 2% by weight relative to the total weight of triglycerides, for example, at least 3% by weight relative to the total weight of triglycerides, for example, at least 4% by weight relative to the total weight of triglycerides, or for example, at least 5% by weight of MMM triglycerides relative to the total weight of triglycerides.
[0069] In one or more embodiments, the fat composition comprises a total of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides that is at least 5% by weight relative to the total weight of triglycerides, for example, at least 7% by weight relative to the total weight of triglycerides, for example, at least 9% by weight relative to the total weight of triglycerides, for example, at least 10% by weight relative to the total weight of triglycerides, for example, at least 12% by weight relative to the total weight of triglycerides, for example, at least 14% by weight relative to the total weight of triglycerides, or for example, at least 15% by weight relative to the total weight of triglycerides.
[0070] In one or more embodiments, the fat composition comprises 4% to 40% by weight C14-fatty acids relative to the total weight of fatty acids, for example, 4% to 35% by weight relative to the total weight of fatty acids, for example, 4% to 30% by weight relative to the total weight of fatty acids, for example, 4% to 25% by weight relative to the total weight of fatty acids, for example, 4% to 20% by weight relative to the total weight of fatty acids, or for example, 4% to 15% by weight C14-fatty acids relative to the total weight of fatty acids.
[0071] In one or more embodiments, the fat composition comprises 40% to 90% by weight saturated fatty acids relative to the total weight of fatty acids, for example, 40% to 85% by weight relative to the total weight of fatty acids, for example, 40% to 80% by weight relative to the total weight of fatty acids, for example, 40% to 75% by weight relative to the total weight of fatty acids, for example, 45% to 75% by weight relative to the total weight of fatty acids, or for example, 50% to 75% by weight saturated fatty acids relative to the total weight of fatty acids.
[0072] In one or more embodiments, the fat composition comprises 20% to 70% by weight of the sum of SatSatO and SatOSat triglycerides relative to the total weight of triglycerides, e.g., 25% to 70% by weight relative to the total weight of triglycerides, e.g., 30% to 70% by weight relative to the total weight of triglycerides, e.g., 35% to 70% by weight relative to the total weight of triglycerides, e.g., 40% to 70% by weight relative to the total weight of triglycerides, e.g., 40% to 65% by weight relative to the total weight of triglycerides, e.g., 40% to 60% by weight relative to the total weight of triglycerides, or e.g., 40% to 55% by weight of the sum of SatSatO and SatOSat triglycerides relative to the total weight of triglycerides.
[0073] In one or more embodiments, the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the fat composition is between 1.0 and 5.0, such as between 1.0 and 4.0, such as between 1.0 and 3.0, such as between 1.0 and 2.5, such as between 1.2 and 2.5, or such as between 1.2 and 2.2.
[0074] In one or more embodiments, the fat composition comprises a ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides in the fat composition that is between 0.20 and 1.00, such as between 0.25 and 1.00, such as between 0.33 and 1.00, such as between 0.40 and 1.00, such as between 0.40 and 0.83, or such as between 0.45 and 0.83.
[0075] In one or more embodiments, the fat composition is comprised of at least a first triglyceride composition and a second triglyceride composition; wherein the first triglyceride composition comprises fatty acids randomly distributed on the glycerol backbone, and the first triglyceride composition comprises: 0% to 15% by weight C12-fatty acids relative to the total weight of fatty acids in the first triglyceride composition; 20% to 90% by weight C14-fatty acids relative to the total weight of fatty acids in the first triglyceride composition; 0% to 50% by weight of the sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids relative to the total weight of fatty acids in the first triglyceride composition; and 50% to 90% by weight of saturated fatty acids relative to the total weight of fatty acids in the first triglyceride composition.
[0076] In one or more embodiments, the second triglyceride composition is a mid fraction of a randomly interesterified fat blend.
[0077] In one or more embodiments, the mid fraction of the randomly interesterified fat blend is based on a palm oil fraction and a shea oil fraction.
[0078] In one or more embodiments, the mid-fraction of the randomly interesterified fat blend is based on a palm oil fraction and a shea oil fraction. The mid-fraction of the randomly interesterified fat blend based on palm and shea fractions can be obtained from palm oil, a palm oil fraction, shea oil, a shea oil fraction, or a combination thereof. The mid fraction of the randomly interesterified fat blend based on palm and shea fractions includes, but is not limited to, triglycerides, for example, 1% to 5% by weight of which are selected from StOSt and StStO, 13% to 18% by weight of which are selected from POSt and PStO, 42% to 45% by weight of which are selected from POP and PPO, and 60% to 66% by weight of which are selected from SatOSat, SatSatO, or a combination thereof, and the ratio of SatSatO to SatOSat is in the range of 1.8 to 2.2; where Sat is a saturated fatty acid selected from St (stearic acid), P (palmitic acid), or a combination thereof.
[0079] In one or more embodiments, the first triglyceride composition is present in an amount of 5% to 80% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 5% to 70% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 5% to 60% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 5% to 70% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 5% to 60% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition. For example, the amount of the first triglyceride composition and the second triglyceride composition is 5% by weight to 50% by weight, for example, 5% by weight to 40% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, for example, 5% by weight to 30% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, for example, 5% by weight to 25% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, or for example, 5% by weight to 20% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.
[0080] A first triglyceride composition in an amount of 5% to 80% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition means that 5% to 80% of the total weight of both the first triglyceride composition and the second triglyceride composition is derived from the first triglyceride composition.
[0081] In one or more embodiments, the second triglyceride composition is included in an amount of 20% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 30% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 40% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 50% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 50% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, e.g., 50% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition. The amount is 60% to 95% by weight, for example, 70% to 95% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, for example, 70% to 90% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, for example, 70% to 85% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, for example, 70% to 80% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, or for example, 75% to 80% by weight relative to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.
[0082] The second triglyceride composition in an amount of 20% to 95% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition means that 20% to 95% of the total weight of both the first triglyceride composition and the second triglyceride composition comes from the second triglyceride composition.
[0083] A fat composition consisting of a first triglyceride composition and a second triglyceride composition can be obtained by any combination of mixing the first triglyceride composition with the second triglyceride composition, so long as the first triglyceride composition is within a weight range between 5% and 80% and the second triglyceride composition is within a weight range between 20% and 95%.
[0084] Further disclosed herein is a fat and cocoa butter composition comprising the fat composition disclosed herein and a cocoa butter containing component selected from cocoa butter, cocoa mass, and / or cocoa powder, wherein the cocoa butter-containing component is in an amount that results in a cocoa butter content of between 5% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition.
[0085] In one or more embodiments, the cocoa butter-containing component is in an amount that results in a cocoa butter content of between 6% and 30% by weight relative to the total weight of fat and fat in the cocoa butter composition, such as between 10% and 30% by weight, such as between 15% and 30% by weight, or such as between 20% and 30% by weight.
[0086] Further disclosed herein is the use of the fat compositions disclosed herein for bakery, dairy or confectionery applications; or in coating or enrobing in the case of nut, bakery or confectionery applications, such as bakery or confectionery applications or confectionery molding applications selected from biscuit, cake, muffin, donut, pastry or bread applications; or in fillings, such as bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for room temperature spreadable chocolate or chocolate-like spreads.
[0087] Further disclosed herein is the use of the fat and cocoa butter compositions disclosed herein for bakery, dairy or confectionery applications; or in coatings, or for bakery or confectionery applications or confectionery moulding applications selected from nut, bakery or confectionery applications, such as biscuits, cakes, muffins, donuts, pastry or bread applications; or in fillings, such as bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for room temperature spreadable chocolate or chocolate-like spreads.
[0088] Further disclosed herein is a confectionery or a chocolate or chocolate-like product comprising between 25% and 70% by weight, such as between 25% and 60% by weight, such as between 25% and 50% by weight, such as between 25% and 40% by weight, or such as between 28% and 40% by weight of the fat composition disclosed herein.
[0089] In one or more embodiments, the confectionery or chocolate-like product contains between 0.1% and 2% sorbitan tristearate (STS).
[0090] The invention is further illustrated by the following examples, which should not be considered as limiting the scope of protection. EXAMPLES
[0091] Example 1: Esterification of glycerol with free fatty acids Glycerol and fatty acids were mixed to provide the reaction mixture described in Table 1. The reaction mixture was placed in a 6 L three-neck flask equipped with a vacuum inlet, a cold trap, and a condenser heated to 70°C. Under a reduced pressure of approximately 100-150 mbar, the reaction mixture was heated to 170°C within 30 minutes. The reaction mixture was maintained at 170-180°C for 7 hours where the pressure was reduced stepwise to 33 mbar as the reaction time progressed. The temperature was then increased to 210°C. Once the temperature reached 210°C, the reaction mixture was held for 2 hours. Excess free fatty acids from the reaction mixture were distilled off at 240°C under reduced pressure. The crude oil was bleached, filtered, and deodorized to obtain the final fat composition.
[0092] Table 1. Solid fat content (SFC) of the esterified feed composition, free fatty acid composition, and triglyceride composition (esterified product) obtained from the esterification process. TIFF2025508440000002.tif20491
[0093] The fatty acid composition of the fat composition is analyzed using IUPAC 2.301 (Methylation) and IUPAC 2.304 (GLC). The triglyceride composition of the fat composition is analyzed using AOCS Ce 5b-89. The solid fat content (SFC) is measured according to IUPAC 2.150a.
[0094] Example 2: Fat Composition The esterified products (Fat A and Fat B) made according to Example 1 were blended with the mid fraction of a randomly interesterified fat blend based on palm and shea fractions (Fat C, see Table 2) in a ratio of 20:80 (w / w). The fatty acid composition and solid fat content of the resulting fat composition are shown in Table 3 below. Fat F is based on Akopol™ NH 53, a commercial non-hydrogenated CBR.
[0095] (Table 2) TIFF2025508440000003.tif51128 *Sat is selected from saturated fatty acids C16:0 to C24:0.
[0096] Table 3: Fatty acid composition and solid fat content of the fat composition after mixing the esterified product made according to Example 1 with a randomly interesterified fat blend based on palm and shea fractions according to the amounts in the table. TIFF2025508440000004.tif125128TIFF2025508440000005.tif183128 * Sat is selected from saturated fatty acids C16:0 to C24:0.
[0097] The analytical methods used to analyze the compositions are similar to those disclosed in Table 1.
[0098] Example 3: Recipe and preparation of dark chocolate-like composite Three different dark chocolate-like composites were made using fat compositions D, E and F according to the recipe described in Table 4 without the addition of cocoa mass to the recipe (low CB), resulting in chocolate-like composites DL, EL and FL respectively (L stands for a small amount of cocoa butter on a fat basis in the recipe).
[0099] Three other dark chocolate-like composites were also made using fat compositions D, E, and F according to the recipes set out in Table 4 including the addition of cocoa mass to the recipe (high CB), resulting in chocolate-like composites DH, EH, and FH, respectively (H stands for "high" amount of cocoa butter on a fat basis in the recipe).
[0100] All ingredients (except lecithin and some fat) for making the dark chocolate-like composite were mixed in a Hobart N-50 mixer at 65°C for 10 minutes and refined in a Buhler SDY-300 3-roll refiner (300 mm width) to a particle size of approximately 20μ. The dark composite was then conched in a Hobart mixer at 65°C for 6 hours. After 5.5 hours of conching, lecithin was added and after 5.75 hours the rest of the fat was added and conching continued. The prepared chocolate-like composite was used to make 50 g tablets and to coat biscuits, followed by cooling in a 3-zone cooling tunnel at temperatures of 15°C, 12°C, and 15°C, respectively.
[0101] Table 4. Recipes for dark chocolate composites containing either low or high CB. TIFF2025508440000006.tif101135
[0102] As can be seen in Table 4, the dark chocolate-like composites have two different cocoa mass / cocoa powder contents in their recipes and therefore either a 4.5% or 20.5% cocoa butter content in their fat composition, designated low and high respectively.
[0103] Example 4: Crystallinity of biscuits coated with chocolate-like composite prepared according to Example 3 Biscuits were coated with the dark chocolate-like composite produced above. The coating was carried out in a Nielsen enrobing machine at 45°C and then subsequently cooled in a three-zone cooling tunnel at temperatures of 15°C, 12°C and 15°C for the specified cooling period. The coating was evaluated immediately after the cooling period. The dark composite coating on the biscuits is subjectively evaluated at the specified cooling time and the coating is rated according to the following score scaling: 1. The coating is still liquid in some parts of the biscuit while other parts are in a semi-solidified state. 2. The entire coating is semi-solidified but very viscous and very soft. There is no more liquid coating on the biscuit. 3. The entire coating has solidified; however, the coating is still viscous, soft, and not ready for packaging. 4. The whole coating is hard and not sticky, making it possible to package the product.
[0104] A score value of 4 is the most important score since it indicates that the coated biscuit is ready for flow packaging. The crystallinity results of the coated biscuits are illustrated in Table 5, where the specific cooling period required to obtain a score of 4 for each dark chocolate-like composite coated biscuit is shown.
[0105] Table 5. Crystallinity of biscuits coated with dark chocolate-like composite TIFF2025508440000007.tif44158
[0106] The results showed that the crystallinity of the coated biscuits with chocolate-like composite DH made with fat composition D of the invention, having a high content of cocoa butter (20%) in its fat composition, was comparable to that of the coated biscuits with chocolate-like composite FL (made with Akopol® NH 53), having only a low amount of cocoa butter (4.5%) in its fat composition. It is a known fact in the art that a decrease in the crystallinity of chocolate-like composites is observed when the amount of cocoa butter in the fat phase is increased. Thus, the use of the fat composition of the invention (fat D) offers the possibility of providing chocolate-like composites with at least 20% cocoa butter in its fat phase, without substantially compromising the functionality of the chocolate-like composite in terms of crystallinity.
[0107] The crystallinity was evaluated to show that the incorporation of high amounts of cocoa butter has little effect on the crystallinity. It is shown herein that the crystallinity of the present invention, with the addition of high amounts of cocoa butter, is comparable to that of the best commercial non-trans CBR, with only 4.5% CB in its fat composition.
[0108] Example 5: Demolding properties of tablets made with chocolate-like composites made according to Example 3 The chocolate-like composite made according to Example 3 was transferred into a 50 g mold at 45° C., and then subsequently cooled in a three-zone cooling tunnel at temperatures of 15° C., 12° C. and 15° C. for 30 minutes each. The tablets were evaluated immediately after the cooling period. Table 6 shows a summary of the demoldability results of the chocolate-like composite tablets, which was determined by counting the dry grids of the mold and expressing the results based on the percentage of the dry grids out of the total grids of the mold.
[0109] Table 6. Demolding properties of tablets made with dark chocolate-like composites TIFF2025508440000008.tif38158
[0110] The results showed comparable demoulding properties for tablets made with dark chocolate-like composites DL and DH, with low and high cocoa butter in their fat composition, respectively, both made with the fat composition of the invention (fat D). This means that, despite the high content of cocoa butter in the fat composition, the demoulding properties of the chocolate-like composite made with the fat composition of the invention, having 20% cocoa butter in its fat composition, are not negatively affected. Apart from this, tablets made with the dark chocolate-like composite DH, which contains the fat composition of the invention (fat D), showed superior demoulding properties when compared to the dark chocolate-like composite FH, which contains Akopol® NH 53 (fat F), both containing 20% cocoa butter in their fat composition.
[0111] Example 6: Texture analysis of dark chocolate-like composite tablets The chocolate-like composite tablets made according to Example 5 were stored at a temperature of 20° C. for at least one week after they had cooled for a total of 60 minutes (full solidification). Texture measurements were carried out at 20° C. using a TAX2 Plus texture analyzer with a P2 needle and 3 mm penetration depth. The tablets were penetrated until a standard deviation below 5% was obtained (typically 8 penetrations were required). Table 7 shows the average values of the penetration force measurements measured in grams.
[0112] Table 7. Texture measured on chocolate-like composite tablets compared to the reference. TIFF2025508440000009.tif50158
[0113] Comparing the dark chocolate-like composites with higher cocoa butter content (20%) in their fat composition showed a significantly higher texture for the dark chocolate-like composite DH made with the fat composition of the present invention (Fat D) compared to the dark chocolate-like composites EH and FH.
[0114] Example 7: Bloom stability of dark chocolate-like composites 50 g tablets and coated biscuits made with the chocolate-like composite produced according to Example 3 were cooled in a three-zone cooling tunnel at temperatures of 15°C, 12°C and 15°C, respectively (1 hour for tablets and 15 minutes for coated biscuits). They were then stored at 20°C for a minimum of 3 days before being transferred to cabinets with different temperatures of 15°C, 20°C and 23°C. Bloom assessment was performed weekly according to a scale of 1 to 10. Characteristic 1 indicates severe bloom and no gloss, whereas characteristic 10 indicates no bloom and high gloss. Characteristic 4 is characterized by a very weak bloom occurrence.
[0115] Table 8 illustrates the bloom stability results of the tablets and coated biscuits produced, where the numbers in parentheses indicate the bloom stability characteristics above after the number of weeks that have passed. Since the experiment was stopped once a bloom value of 3 (based on the scale above) was reached, such results are no longer marked with a "greater than" symbol (marked in bold in the table).
[0116] Table 8 Bloom stability results for tablets and coated biscuits TIFF2025508440000010.tif94158
[0117] Both coated biscuits and tablets made with a chocolate-like compound composed of a fat composition of the invention having 20% cocoa butter in the fat phase (Fat D) had bloom stability for more than 52 weeks at 20° C. This is superior to both coated biscuits and tablets made with chocolate-like compounds EH and FH composed of fats E and F respectively, which all bloomed in less than 2 weeks storage at 20° C.
[0118] At 15° C., tablets made with chocolate-like compound DH containing a fat composition according to the invention having 20% cocoa butter in the fat phase (Fat D) showed bloom stability for more than 52 weeks, whereas tablets made with chocolate-like compound EH containing fat E developed bloom after only 25 weeks.
[0119] conclusion The above examples show that the use of the non-lauric, non-trans fat composition of the present invention (Fat D) offers the possibility of producing chocolate-like composites with at least 20% cocoa butter in the fat phase, with a long shelf life and without substantial loss in production-like capabilities, both in coating and molding applications.
Claims
1. The use of a fatty composition as a cocoa butter (CB) compatible cocoa butter substitute (CBR), The fatty composition - C14 fatty acids in an amount of 4% to 50% by weight compared to the total weight of fatty acids; - Saturated fatty acids making up 40% to 95% by weight compared to the total weight of fatty acids; - The total amount of SatSatO and SatOSat triglycerides, ranging from 15% to 70% by weight compared to the total weight of triglycerides; - The ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride between 1 and 5; - The sum of MOM and MMO triglycerides, at least 1% by weight compared to the total weight of triglycerides; - The sum of MMSt, MStM, MMP, and MPM triglycerides, at least 1% by weight compared to the total weight of triglycerides; - The sum of MStO, MOSt, MPO, and MOP triglycerides, at least 1% by weight compared to the total weight of triglycerides; and - Total MMM triglycerides amounting to at least 1% by weight compared to the total weight of triglycerides Includes, Here, Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1). Use of the fat composition.
2. Use of the fatty composition according to claim 1, wherein the CBR is non-trans CBR.
3. The use of the fatty composition according to claim 1, wherein the CBR has compatibility with at least 5% by weight of cocoa butter, for example, at least 10% by weight, for example, at least 15% by weight, for example, at least 20% by weight, for example, at least 25% by weight, or for example, at least 30% by weight of cocoa butter.
4. The use of the fat composition according to claim 1, wherein the fat composition contains 0% to 3% by weight of saturated C12-fatty acids compared to the total weight of fatty acids.
5. Use of the fat composition according to claim 1, wherein the fat composition contains the sum of MOM and MMO triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, or for example, at least 4% by weight compared to the total weight of triglycerides.
6. Use of the fat composition according to claim 1, wherein the fat composition contains the sum of MStM, MMSt, MPM, and MMP triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, at least 5% by weight compared to the total weight of triglycerides.
7. Use of the fat composition according to claim 1, wherein the fat composition contains the sum of MOSt, MStO, MOP, and MPO triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, at least 5% by weight compared to the total weight of triglycerides.
8. Use of the fat composition according to claim 1, wherein the fat composition contains a total of MMM triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, a total of at least 5% by weight compared to the total weight of triglycerides.
9. Use of the fat composition according to claim 1, wherein the fat composition comprises a total of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides in an amount of at least 5% by weight compared to the total weight of triglycerides, for example, at least 7% by weight compared to the total weight of triglycerides, for example, at least 9% by weight compared to the total weight of triglycerides, for example, at least 10% by weight compared to the total weight of triglycerides, for example, at least 12% by weight compared to the total weight of triglycerides, for example, at least 14% by weight compared to the total weight of triglycerides, or for example, at least 15% by weight compared to the total weight of triglycerides, comprising a total of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides.
10. A mixture containing 4% to 40% by weight of C14 fatty acids compared to the total weight of fatty acids, for example, 4% to 35% by weight compared to the total weight of fatty acids, for example, 4% to 30% by weight compared to the total weight of fatty acids, for example, 4% to 25% by weight compared to the total weight of fatty acids, for example, 4% to 20% by weight compared to the total weight of fatty acids, or for example, a mixture containing 4% to 15% by weight of C14 fatty acids compared to the total weight of fatty acids. Use of the fat composition according to claim 1.
11. A mixture containing saturated fatty acids in an amount of 40% to 90% by weight compared to the total weight of fatty acids, for example, 40% to 85% by weight compared to the total weight of fatty acids, for example, 40% to 80% by weight compared to the total weight of fatty acids, for example, 40% to 75% by weight compared to the total weight of fatty acids, for example, 45% to 75% by weight compared to the total weight of fatty acids, or for example, 50% to 75% by weight compared to the total weight of fatty acids. Use of the fat composition according to claim 1.
12. Including the total of SatSatO and SatOSat triglycerides in an amount of 20% to 70% by weight compared to the total weight of triglycerides, for example, 25% to 70% by weight compared to the total weight of triglycerides, for example, 30% to 70% by weight compared to the total weight of triglycerides, for example, 35% to 70% by weight compared to the total weight of triglycerides, for example, 40% to 70% by weight compared to the total weight of triglycerides, for example, 40% to 65% by weight compared to the total weight of triglycerides, for example, 40% to 60% by weight compared to the total weight of triglycerides, or for example, including the total of SatSatO and SatOSat triglycerides in an amount of 40% to 55% by weight compared to the total weight of triglycerides, Use of the fat composition according to claim 1.
13. The use of the fat composition according to claim 1, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the fat composition is between 1.0 and 5.0, for example between 1.0 and 4.0, for example between 1.0 and 3.0, for example between 1.0 and 2.5, for example between 1.2 and 2.5, or for example between 1.2 and 2.
2.
14. The CBR has compatibility with at least 5% by weight of cocoa butter, for example, at least 10% by weight, for example, at least 15% by weight, for example, at least 20% by weight, for example, at least 25% by weight, or for example, at least 30% by weight of cocoa butter; The aforementioned fatty composition contains saturated C12 fatty acids in an amount of 0% to 3% by weight relative to the total weight of fatty acids; The fat composition contains the sum of MOM and MMO triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, or for example, at least 4% by weight compared to the total weight of triglycerides; The fat composition contains the sum of MStM, MMSt, MPM, and MMP triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, at least 5% by weight compared to the total weight of triglycerides; The fat composition contains the sum of MOSt, MStO, MOP, and MPO triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, at least 5% by weight compared to the total weight of triglycerides; The fat composition contains a total of MMM triglycerides in an amount of at least 1% by weight compared to the total weight of triglycerides, for example, at least 2% by weight compared to the total weight of triglycerides, for example, at least 3% by weight compared to the total weight of triglycerides, for example, at least 4% by weight compared to the total weight of triglycerides, or for example, at least 5% by weight compared to the total weight of triglycerides; The fat composition contains a total of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides in an amount of at least 5% by weight compared to the total weight of triglycerides; for example, at least 7% by weight compared to the total weight of triglycerides; for example, at least 9% by weight compared to the total weight of triglycerides; for example, at least 10% by weight compared to the total weight of triglycerides; for example, at least 12% by weight compared to the total weight of triglycerides; for example, at least 14% by weight compared to the total weight of triglycerides; or for example, at least 15% by weight compared to the total weight of triglycerides; Containing 4% to 40% by weight of C14 fatty acids compared to the total weight of fatty acids, for example, 4% to 35% by weight compared to the total weight of fatty acids, for example, 4% to 30% by weight compared to the total weight of fatty acids, for example, 4% to 25% by weight compared to the total weight of fatty acids, for example, 4% to 20% by weight compared to the total weight of fatty acids, or for example, 4% to 15% by weight of C14 fatty acids compared to the total weight of fatty acids; A mixture containing saturated fatty acids in an amount of 40% to 90% by weight relative to the total weight of fatty acids, for example, 40% to 85% by weight relative to the total weight of fatty acids, for example, 40% to 80% by weight relative to the total weight of fatty acids, for example, 40% to 75% by weight relative to the total weight of fatty acids, for example, 45% to 75% by weight relative to the total weight of fatty acids, or for example, 50% to 75% by weight relative to the total weight of fatty acids; The total of SatSatO and SatOSat triglycerides, comprising 20% to 70% by weight compared to the total weight of triglycerides; for example, 25% to 70% by weight compared to the total weight of triglycerides; for example, 30% to 70% by weight compared to the total weight of triglycerides; for example, 35% to 70% by weight compared to the total weight of triglycerides; for example, 40% to 70% by weight compared to the total weight of triglycerides; for example, 40% to 65% by weight compared to the total weight of triglycerides; for example, 40% to 60% by weight compared to the total weight of triglycerides; or for example, 40% to 55% by weight compared to the total weight of triglycerides, comprising SatSatO and SatOSat triglycerides; The ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the aforementioned fat composition is between 1.0 and 5.0, for example between 1.0 and 4.0, for example between 1.0 and 3.0, for example between 1.0 and 2.5, for example between 1.2 and 2.
5. Use of the fat composition according to claim 2.
15. The fat composition comprises at least a first triglyceride composition and a second triglyceride composition; wherein the first triglyceride composition contains fatty acids randomly distributed on a glycerol backbone, and the first triglyceride composition is - C12 fatty acids in the first triglyceride composition in an amount of 0% to 15% by weight compared to the total weight of fatty acids; - C14 fatty acids in the first triglyceride composition in an amount of 20% to 90% by weight compared to the total weight of fatty acids; - The total amount of saturated C16-, C18-, C20-, C22-, and C24- fatty acids in the first triglyceride composition, in an amount of 0% to 50% by weight compared to the total weight of fatty acids; and - In the first triglyceride composition, saturated fatty acids in an amount of 50% to 90% by weight compared to the total weight of fatty acids. Use of the fat composition according to claim 1, including the use of the fat composition according to claim 1.
16. The use of the fatty composition according to claim 15, wherein the second triglyceride composition is a medium-melting point fraction of a randomly transesterified fatty mixture.
17. Use of the fatty composition according to claim 16, wherein the intermediate melting point fraction of the randomly transesterified fatty mixture is based on a palm oil fraction and a shea oil fraction.
18. The first triglyceride composition is included in an amount of 5% to 80% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 5% to 70% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 5% to 60% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 5% to 50% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, the first Use of the fat composition according to any one of claims 15 to 17, comprising 5% to 40% by weight compared to the total weight of the triglyceride composition and the second triglyceride composition combined, for example, 5% to 30% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 5% to 25% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, or for example, 5% to 20% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined.
19. The second triglyceride composition is included in an amount of 20% to 95% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 30% to 95% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 40% to 95% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 50% to 95% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 60% to 95% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, the first Use of the fat composition according to any one of claims 15 to 17, comprising 70% to 95% by weight compared to the total weight of the triglyceride composition and the second triglyceride composition combined, for example, 70% to 90% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 70% to 85% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, for example, 70% to 80% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined, or for example, 75% to 80% by weight compared to the total weight of the first triglyceride composition and the second triglyceride composition combined.
20. Use of the fat composition according to any one of claims 1 to 17, wherein the fat composition is non-lauric.
21. Use of the fat composition according to any one of claims 1 to 17, wherein the triglycerides and fatty acids of the fat composition are of plant origin, are chemically synthesized, and / or synthesized by culture.
22. Use of the fat composition according to any one of claims 1 to 17 for bakery, dairy, or confectionery use; or in coating or enroving in the case of nuts, bakery or confectionery use, e.g., confectionery molding use, e.g., biscuits, cakes, muffins, donuts, pastries, or bread use selected from bakery or confectionery use; or in fillings, e.g., bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for chocolate or chocolate-like spreads that can be spread at room temperature.
23. A fat and cocoa butter composition comprising a fat composition and cocoa butter containing an ingredient selected from cocoa butter, cocoa mass, and / or cocoa powder, The fatty composition is - C14 fatty acids in an amount of 4% to 50% by weight compared to the total weight of fatty acids; - Saturated fatty acids making up 40% to 95% by weight compared to the total weight of fatty acids; - The total amount of SatSatO and SatOSat triglycerides, ranging from 15% to 70% by weight compared to the total weight of triglycerides; - The ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride between 1 and 5; - The sum of MOM and MMO triglycerides, at least 1% by weight compared to the total weight of triglycerides; - The sum of MMSt, MStM, MMP, and MPM triglycerides, at least 1% by weight compared to the total weight of triglycerides; - The sum of MStO, MOSt, MPO, and MOP triglycerides, at least 1% by weight compared to the total weight of triglycerides; and - Total MMM triglycerides amounting to at least 1% by weight compared to the total weight of triglycerides Includes, Here, Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1), and The amount of cocoa butter-containing component is such that the cocoa butter content is between 5% and 30% by weight compared to the total weight of fat and fat in the cocoa butter composition. The fat and cocoa butter composition.
24. The fat and cocoa butter composition according to claim 23, wherein the amount of the cocoa butter-containing component is such that the cocoa butter content is between 6% and 30% by weight, for example between 10% and 30% by weight, for example between 15% and 30% by weight, or for example between 20% and 30% by weight, compared to the total weight of fat in the fat and cocoa butter composition.
25. Use of the fat and cocoa butter composition according to claim 23 or 24 for bakery, dairy or confectionery use; or in coatings; or for bakery or confectionery use selected from nuts, bakery or confectionery use, e.g., confectionery molding use, e.g., biscuits, cakes, muffins, donuts, pastries or bread use; or in fillings, e.g., in bread fillings and confectionery fillings; or for chocolate and chocolate-like coatings; or for chocolate or chocolate-like spreads that can be spread at room temperature.
26. Confectionery or chocolate or chocolate-like product comprising a fat composition between 25% and 70% by weight, for example between 25% and 60% by weight, for example between 25% and 50% by weight, for example between 25% and 40% by weight, or for example between 28% and 40% by weight, The fatty composition is - C14 fatty acids in an amount of 4% to 50% by weight compared to the total weight of fatty acids; - Saturated fatty acids making up 40% to 95% by weight compared to the total weight of fatty acids; - The total amount of SatSatO and SatOSat triglycerides, ranging from 15% to 70% by weight compared to the total weight of triglycerides; - The ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride between 1 and 5; - The sum of MOM and MMO triglycerides, at least 1% by weight compared to the total weight of triglycerides; - The sum of MMSt, MStM, MMP, and MPM triglycerides, at least 1% of the total weight of triglycerides; - The sum of MStO, MOSt, MPO, and MOP triglycerides, at least 1% by weight compared to the total weight of triglycerides; and - Total MMM triglycerides amounting to at least 1% by weight compared to the total weight of triglycerides Includes, Here, Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, and M is myristic acid (C14:0), P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1). The confectionery, chocolate, or chocolate-like products.
27. The confectionery or chocolate-like product according to claim 26, comprising sorbitan tristealthol (STS) between 0.1% and 2%.