Non-trans fat compositions with improved bloom stability, gloss and melting
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, of which at least 1% by weight is MMM triglyceride compared to the total weight of triglycerides.The present invention also relates to the use of the non-trans fat composition as CBR, as well as the use of said fat composition in various applications.The fat composition is preferably of non-animal origin, such as of plant origin, chemically synthesized, and / or synthesized by cultivation. [Background technology]
[0002] 2. Background of the Invention The growing global switch from high trans cocoa butter replacer (CBR) to low trans / trans-free CBR due to legislation is a big challenge for high trans CBR confectionery manufacturers, especially to limit / eliminate trans-containing applications while maintaining good properties of such products. Moreover, 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 fat and oil manufacturers.
[0003] The use of high trans CBR has the advantages of short setting time, high gloss, high cocoa butter (CB) resistance, 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.
[0004] The use of low-trans (or non-trans) CBR has the advantage of having low to no trans-unsaturated fatty acid content, but there are some disadvantages. The disadvantages of the currently best commercial non-trans CBR are longer setting time, short bloom stability, and lack of gloss especially at lower temperatures. Apart from this, such solutions have higher solids content at temperatures above 35° C., which contributes to a waxy texture.
[0005] Thus, there is a need for a non-trans fat composition that has improved bloom stability, gloss, and melting. It is therefore a primary object of the present invention to provide such a composition. Summary of the Invention
[0006] The present invention solves the above mentioned problems by providing a fat composition which relates to the field of complex fats, in particular complex fat compositions with improved bloom stability, gloss and melting.
[0007] The fat composition of the present invention addresses the above mentioned problems in that the bloom stability and gloss of the chocolate-like compounds are improved at temperatures below 20° C. with the fat composition of the present invention. Apart from this, the melting of the chocolate-like compounds is improved in such a way that they become less waxy.
[0008] 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 A fat composition comprising: Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); Disclosed herein are fat compositions.
[0009] In a second aspect, disclosed herein is the use of the fat composition according to the first aspect for bakery, dairy or confectionery applications; or in coatings or enrobings in the case of nuts, bakery or confectionery applications, such as 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.
[0010] In a third 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, for example between 28% and 40% by weight.
[0011] In a fourth aspect, there is provided a use of a fat composition as a 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Including, wherein the fat composition is a non-trans fat composition; and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); Uses of the fat compositions are disclosed herein.
[0012] In a fifth aspect, there is provided a use of a non-trans fat composition as a 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Including, where Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); Uses of non-trans fat compositions are disclosed herein.
[0013] In the sixth 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 A CBR fat composition comprising: the CBR fat composition is a non-trans fat composition; and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); Disclosed herein are CBR fat compositions. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0014] 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.
[0015] Saturated fatty acids (SAFAs) 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 with no hydrogen atoms attached to their full share of hydrogen atoms. The double bonds can exhibit one of two possible configurations: trans or cis. 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.
[0016] 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.
[0017] 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 disclosed in the same way as ranges that describe A as an amount between X and Y. As an example from the specification, a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00 means that the range 0.40 to 1.00 includes both 0.40 and 1.00, and all numbers within such ranges, including both endpoints, are described herein. This is true for all ranges disclosed herein, unless specifically stated otherwise.
[0018] 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.
[0019] 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.
[0020] The ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids means that the weight of C14-fatty acids is divided by the sum of the weights of C12 and C14-fatty acids (C14 / (C12+C14)).
[0021] SatSatO is an asymmetric disaturated triglyceride containing two saturated fatty acids and one oleic acid (an unsaturated fatty acid) in the asymmetric isomer, whereas SatOSat is a symmetric disaturated triglyceride containing two saturated fatty acids and one oleic acid in the symmetric isomer.
[0022] The ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides means that the weight of SatOSat triglycerides is divided by the weight of SatSatO triglycerides (SatOSat / SatSatO).
[0023] SatOSat / SatSatO ratio can be measured / calculated in the composition. The ratio of SatOSat to SatSatO means that the weight of SatOSat-triglyceride is divided by the weight of SatSatO-triglyceride (SatOSat / SatSatO), where Sat means saturated fatty acid and O means oleic acid. SatSatO is an asymmetric disaturated triglyceride, where saturated fatty acid occupies sn1 and sn2 positions and oleic acid occupies sn3 position; or saturated fatty acid occupies sn2 and sn3 positions and oleic acid occupies sn1 position. SatOSat is a symmetric disaturated triglyceride, where saturated fatty acid occupies sn1 and sn3 positions and oleic acid occupies sn2 position.
[0024] sn1 / sn2 / sn3: TIFF2025508441000001.tif33128
[0025] 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.
[0026] As used herein, "%" or "percentage", unless otherwise indicated, relates to percentage by weight, i.e. wt.% or wt.-%.
[0027] As used herein, "oil" and "fat" are used interchangeably unless otherwise specified.
[0028] As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise specified.
[0029] 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.
[0030] As used herein, "cocoa butter substitute" (CBR) 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 can be mixed with only small proportions of cocoa butter in a medium. Moreover, in contrast to chocolate, cocoa butter substitute-based compounds do not need to undergo a treatment at different temperatures, known as tempering, before molding, coating or enrobing to obtain a final product with an acceptable shelf life.
[0031] By compound is meant a product made from a combination of cocoa butter and (vegetable) fat. Compound 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 "compound coating" or "chocolate coating" when used as a coating for confectionery or candy.
[0032] Palm mid fraction (PMF) is produced by multiple fractionation of palm oil. Its main characteristic is a very high content of symmetric disaturated triglycerides (mainly POPs). In this disclosure, palm mid fraction and PMF are used interchangeably.
[0033] 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.
[0034] For products and methods in the confectionery field, see "Chocolate, Cocoa and Confectionery", BW Minifie, Aspen Publishers Inc., 3rd Edition 1999.
[0035] 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.
[0036] By chocolate or chocolate-like product is meant a product that is experienced, at least 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 significant amounts 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.
[0037] 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.
[0038] 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."
[0039] "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.
[0040] 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.
[0041] The present invention relates to - 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 A fat composition comprising: Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); It relates to fat compositions.
[0042] In one or more embodiments, the fat composition is a non-trans fat composition.The present invention also relates to the use of the fat composition (as disclosed herein) as a CBR.The present invention also relates to the use of the fat composition (as disclosed herein) as a CBR, which provides improved bloom stability, gloss and melting.
[0043] Thus, the present invention relates to the use of a fatty acid composition as a CBR, The fatty acid composition comprises: - 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Including, wherein the fat composition is a non-trans fat composition; and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); Use of a fatty acid composition.
[0044] The present invention also relates to the use of a non-trans fatty acid composition as a CBR, The fatty acid composition comprises: - 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Including, where Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); The present invention also relates to uses of the non-trans fatty acid composition.
[0045] In one or more embodiments, the use of the non-trans fat composition as the CBR is to provide improved bloom stability, gloss, and melting of the product. Such products may be confectionery or chocolate or chocolate-like products.
[0046] That is, the present invention also relates to the use of a non-trans fat composition as a CBR to impart improved bloom stability, gloss, and melting of a product such as a confectionery or chocolate or chocolate-like product, 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; - at least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - a ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - from 15% by weight to 70% by weight of the sum of SatSatO triglycerides and SatOSat triglycerides relative to the total weight of triglycerides; and - the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Including, where Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24-fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0); The invention also relates to uses of non-trans fat compositions.
[0047] The fat composition is preferably of non-animal origin, such as of plant origin, chemically synthesized, and / or culture-synthesized.
[0048] In one embodiment, the fat composition does not contain animal fat.
[0049] In one embodiment, the fat composition is of vegetable origin.
[0050] As can be seen from the examples, the bloom stability and gloss of chocolate-like compounds is improved at temperatures below 20° C. using the fat composition of the present invention.
[0051] In addition, the melting of the chocolate-like compound is improved in such a way that it becomes less waxy.
[0052] In one or more embodiments, Sat is a saturated fatty acid selected from a C16-fatty acid and a C18-fatty acid.
[0053] In one or more embodiments, the C14-fatty acid is a saturated fatty acid (C14:0). C14:0 fatty acid is also known as myristic acid.
[0054] In one or more embodiments, the fat composition comprises 5% to 40% by weight of C14-fatty acids relative to the total weight of fatty acids, for example, 5% to 35% by weight relative to the total weight of fatty acids, for example, 5% to 30% by weight relative to the total weight of fatty acids, for example, 6% to 30% by weight relative to the total weight of fatty acids, for example, 6% to 25% by weight relative to the total weight of fatty acids, for example, 6% to 20% by weight relative to the total weight of fatty acids, for example, 8% to 20% by weight relative to the total weight of fatty acids, or for example, 10% to 20% by weight of C14-fatty acids relative to the total weight of fatty acids.
[0055] 5% to 40% by weight of C14-fatty acids compared to the total weight of fatty acids means that 5% to 40% of the total weight of fatty acids in the triglycerides of the fat composition are derived from C14-fatty acids.
[0056] In one or more embodiments, the fat composition comprises 45% to 95% by weight of saturated fatty acids relative to the total weight of fatty acids, for example, 45% to 90% by weight relative to the total weight of fatty acids, for example, 50% to 90% by weight relative to the total weight of fatty acids, for example, 55% to 90% by weight relative to the total weight of fatty acids, for example, 60% to 90% by weight relative to the total weight of fatty acids, for example, 60% to 85% by weight relative to the total weight of fatty acids, for example, 60% to 80% by weight relative to the total weight of fatty acids, for example, 60% to 75% by weight relative to the total weight of fatty acids, or for example, 65% to 75% by weight of saturated fatty acids relative to the total weight of fatty acids.
[0057] 45% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids means that 45% 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.
[0058] In one or more embodiments, the fat composition comprises at least 2% by weight MMM triglycerides relative to the total weight of triglycerides, e.g., at least 3% by weight MMM triglycerides relative to the total weight of triglycerides, or, e.g., at least 4% by weight MMM triglycerides relative to the total weight of triglycerides, where M is myristic acid (C14:0).
[0059] In one or more embodiments, the fat composition comprises 1% to 20% by weight of MMM triglycerides relative to the total weight of triglycerides, e.g., 2% to 16% by weight of MMM triglycerides relative to the total weight of triglycerides, or e.g., 3% to 14% by weight of MMM triglycerides relative to the total weight of triglycerides. In one or more embodiments, the fat composition comprises 4% to 11% by weight of MMM triglycerides relative to the total weight of triglycerides.
[0060] In one or more embodiments, the fat composition comprises 10% or less by weight of C12-fatty acids relative to the total weight of fatty acids. In one or more embodiments, the fat composition comprises 5% or less by weight, such as 2% or less by weight, or such as 1% or less by weight of C12-fatty acids relative to the total weight of fatty acids.
[0061] In one or more embodiments, the ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids is between 0.45 and 1.00, such as between 0.50 and 1.00, such as between 0.60 and 1.00, such as between 0.70 and 1.00, or such as between 0.80 and 1.00.
[0062] In one or more embodiments, the fat composition comprises 20% to 70% by weight of SatSatO triglycerides and SatOSat triglycerides in total relative to the total weight of triglycerides, e.g., 30% to 65% by weight of SatSatO triglycerides and SatOSat triglycerides in total relative to the total weight of triglycerides, e.g., 30% to 60% by weight of SatSatO triglycerides and SatOSat triglycerides in total relative to the total weight of triglycerides, e.g., 40% to 60% by weight of SatSatO triglycerides and SatOSat triglycerides in total relative to the total weight of triglycerides, or e.g., 50% to 60% by weight of SatSatO triglycerides and SatOSat triglycerides in total relative to the total weight of triglycerides.
[0063] The sum of SatSatO triglycerides and SatOSat triglycerides is between 20% and 70% by weight compared to the total weight of triglycerides means that the total amount of SatSatO triglycerides and SatOSat triglycerides is between 20% and 70% of the total weight of triglycerides in the fat composition.
[0064] In one or more embodiments, the ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides in the fat composition is between 1.0 and 6.0, such as between 1.0 and 5.0, such as between 1.0 and 4.0, such as between 1.0 and 3.5, or such as between 1.0 and 3.0.
[0065] In one or more embodiments, the fat composition is not derived from a unicellular organism.
[0066] In one or more embodiments, the fat composition is a cocoa butter substitute (CBR).
[0067] In one or more embodiments, the fat composition comprises at least a triglyceride composition comprising fatty acids randomly distributed on a glycerol backbone, a mid fraction of a randomly interesterified fat blend, and a palm oil mid fraction composition.
[0068] In one or more embodiments, the triglyceride composition is present in an amount of 5% to 50% by weight relative to the total weight of the fat composition. A triglyceride composition in an amount of 5% to 50% by weight relative to the total weight of the fat composition means that 5% to 50% of the total weight of the fat composition is derived from the triglyceride composition.
[0069] In one or more embodiments, the mid-fraction of the randomly interesterified fat blend is present in an amount of 50% to 95% by weight relative to the total weight of the fat composition. By mid-fraction of the randomly interesterified fat blend in an amount of 50% to 95% by weight relative to the total weight of the fat composition, it is meant that 50% to 95% of the total weight of the fat composition is derived from the mid-fraction of the randomly interesterified fat blend.
[0070] In one or more embodiments, the palm oil mid fraction composition is included in an amount of 10% to 70% by weight compared to the total weight of the fat composition.
[0071] A fat composition consisting of at least a triglyceride composition with fatty acids randomly distributed on a glycerol backbone, a mid fraction of a randomly interesterified fat blend, and a palm oil mid fraction composition can be obtained by any combination of mixing the three components.
[0072] In one or more embodiments, the total amount of a fat composition comprising at least a triglyceride composition comprising fatty acids randomly distributed on a glycerol backbone, a mid fraction of a randomly interesterified fat blend, and a palm oil mid fraction composition, is equal to 100, as exemplified by the embodiments below.
[0073] In one or more embodiments, the triglyceride composition comprises fatty acids randomly distributed on the glycerol backbone, - 0% to 30% by weight of C12-fatty acids compared to the total weight of fatty acids in the triglyceride composition, the fatty acids being randomly distributed on the glycerol backbone; - 40% to 90% by weight of C14-fatty acids compared to the total weight of fatty acids in the triglyceride composition, with the fatty acids being randomly distributed on the glycerol backbone; - 0% to 40% by weight of the sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids compared to the total weight of fatty acids in the triglyceride composition, which comprises fatty acids randomly distributed on the glycerol backbone; and - 50% to 100% by weight of saturated fatty acids compared to the total weight of fatty acids in the triglyceride composition, the fatty acids being randomly distributed on the glycerol backbone Includes.
[0074] In one or more embodiments, the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone comprises 25% or less by weight of saturated C12-fatty acids compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone, for example, 20% or less by weight of saturated C12-fatty acids compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone.
[0075] In one or more embodiments, the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone comprises 45% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone, e.g., 50% to 80% by weight, e.g., 55% to 80% by weight of C14-fatty acids compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone.
[0076] In one or more embodiments, the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone comprises a sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids of 0% to 30% by weight compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone, e.g., a sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids of 0% to 25% by weight compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone.
[0077] In one or more embodiments, the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone comprises 60% to 100% by weight saturated fatty acids as compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone, e.g., 70% to 100% by weight as compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone, or, e.g., 75% to 100% by weight saturated fatty acids as compared to the total weight of fatty acids in the triglyceride composition comprising fatty acids randomly distributed on the glycerol backbone.
[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, for example, triglycerides of which 1% to 5% by weight are selected from StOSt and StStO, 13% to 18% by weight are selected from POSt and PStO, 42% to 45% by weight are selected from POP and PPO, and 60% to 66% by weight 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 fat composition is rich in myristic acid.Rich in myristic acid means that the composition has a myristic acid content close to that of coconut oil.Among vegetable fats and oils, a particularly rich source of myristic acid is coconut oil, which has 17g of myristic acid per 100g of oil.
[0080] In one or more embodiments, the fat composition is a non-trans fat composition, meaning that 1% or less of the total weight of fatty acids in the triglycerides of the fat composition are derived from trans-unsaturated fatty acids.
[0081] In one or more embodiments, the fat composition is a non-trans fat composition in which less than 1% of the total weight of fatty acids in the triglycerides of the fat composition is derived from trans-unsaturated fatty acids, e.g., less than 0.8%, such as less than 0.6%, such as less than 0.5%, or such as less than 0.2% of the total weight of fatty acids in the triglycerides of the fat composition is derived from trans-unsaturated fatty acids.
[0082] In one or more embodiments, the fat composition is not hydrogenated.
[0083] Hydrogenation is the process of making 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 heating), 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.
[0084] A fat composition that is a non-hydrogenated fat composition is a fat composition that maintains a clean label.
[0085] In one or more embodiments, the fat composition is a non-hydrogenated and non-trans fat composition.
[0086] The present invention also relates to the use of a fat composition according to the invention for bakery, dairy or confectionery applications.
[0087] The use of the fat composition according to the present invention for coating or enrobing in nut, bakery or confectionery applications is also disclosed.
[0088] By nuts is meant cooked edible nuts such as hazelnuts, Brazil nuts, walnuts, pecans, macadamia and almonds. The baking or confectionery application may be selected from biscuit, cake, muffin, donut, pastry or bread applications.
[0089] The use of the fat composition according to the invention in fillings, such as bread fillings and confectionery fillings, can be selected from biscuit, cake, muffin, donut, pastry or bread applications, is also disclosed.
[0090] Further disclosed is the use of the fat composition according to the present invention in chocolate and chocolate-like coatings or in chocolate or chocolate-like spreads that can be spread at room temperature.
[0091] The present invention also relates to a confectionery, 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 a fat composition according to the present invention.
[0092] In one or more embodiments in which the fat composition is for use in a confectionery or chocolate-like product, the confectionery or chocolate-like product contains between 0.1% and 2% sorbitan tristearate (STS).In another embodiment, the confectionery or chocolate-like product does not contain sorbitan tristearate (STS).
[0093] When describing the embodiments, all possible combinations and permutations of the embodiments are not explicitly described. Nevertheless, the mere fact that certain measures are recited in mutually different dependent claims or in different embodiments does not indicate that a combination of these measures cannot be used to advantage. The present invention contemplates all possible combinations and permutations of the described embodiments.
[0094] The invention is further illustrated by the following examples, which should not be considered as limiting the scope of protection. EXAMPLES
[0095] The complex fat composition of the present invention is composed of an esterified product (Fat A, Fat B, or Fat C), a mid-fraction of a randomly interesterified fat blend based on palm and shea fractions (Fat D), and a palm oil mid-fraction having an iodine value of 33 (Fat E).
[0096] The mid fraction of the palm and shea fraction based randomly interesterified fat blend is derived from palm oil, a palm oil fraction, shea oil, a shea oil fraction, or combinations thereof.
[0097] The mid fraction of the randomly interesterified fat blend based on palm and shea fractions comprises triglycerides, 3% by weight of which are selected from StOSt and StStO; 17.5% by weight of which are selected from POSt and PStO; 43.7% by weight of which are selected from POP and PPO; 64.2% by weight of which are selected from SatOSat, SatSatO, or a combination thereof; the ratio SatSatO / SatOSat is in the range of 1.8-2.2; and Sat is a saturated fatty acid selected from St (stearic acid), P (palmitic acid), or a combination thereof.
[0098] The triglycerides and fatty acids used in the examples are of vegetable origin and are therefore referred to as vegetable fats.
[0099] 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, and 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 were distilled off at 240°C under reduced pressure. Once the crude oil was bleached, filtered, and deodorized, the final vegetable fat composition was obtained.
[0100] Solid fat content (SFC) is a measure of the percentage of fat in the crystalline (solid) phase relative to the total fat (the remainder in the liquid phase) across a temperature gradient. In theory, the SFC value can be any number between 0 and 100, but in practice, due to the detection limits of the equipment used in the method, the boundary range is approximately 0.5 to 98.
[0101] Table 1 shows the feed composition, free fatty acid composition, and solid fat content (SFC) of the triglyceride composition of the esterified products.
[0102] The fatty acid composition of the vegetable fat composition is analyzed using IUPAC 2.301 (methylation) and IUPAC 2.304 (GLC). The solid fat content (SFC) is determined according to IUPAC 2.150a.
[0103] [Table 1]
[0104] Example 2: Table 2 shows the fatty acid composition and solid fat content of the vegetable fat compositions after mixing according to the amounts in the table. FG1 is Akopol™ NH 53 and FG2 is modified FG1.
[0105] [Table 2] * Mid-melting fraction of a randomly interesterified fat blend based on palm and shea fractions. ** Palm oil mid fraction, IV 33. *** Randomly interesterified fat blends based on palm oil, palm kernel oil and fractions thereof. **** Sat is selected from saturated fatty acids C16:0 to C24:0, and O is oleic acid. The fatty acid composition of the vegetable fat composition is analyzed using IUPAC 2.301 (methylation). The triglyceride composition of the vegetable fat composition is analyzed using AOCS Ce 5b-89. The solid fat content (SFC) is measured according to IUPAC 2.150a.
[0106] As can be seen from the results in Table 2, vegetable fat compositions A2, A3, B2, B3, C2 and C3, which contain additional palm oil mid-fraction (IV 33) (fat composition E) and have a higher StOSat / SatSatO ratio (compared to A1, B1 and C1, respectively), have a lower solid fat content at elevated temperatures of 35° C. and 40° C. It is therefore expected that the chocolate-like compounds made with such fat compositions will be less waxy compared to the chocolate-like compounds made with fat compositions not containing additional palm oil mid-fraction, i.e. A1, B1 and C1.
[0107] Addition of up to 50% PMF to fat composition C1 significantly reduced the SFC at both 35° C. and 40° C. without decreasing the SFC at 20° C. This means that the chocolate-like compounds made with fat composition C3 melt significantly better and probably retain their hardness compared to C1. In addition, the significantly higher SFC at 25° C. and 30° C. of fat composition C3 compared to A3, B3 and FG1 may indicate a higher heat resistance of the chocolate-like compounds made with the former compared to the latter.
[0108] Example 3: Recipe and preparation of dark chocolate-like compound Table 3 shows recipes for dark chocolate-like compounds.
[0109] [Table 3]
[0110] Eleven different dark chocolate-like compounds were produced according to the recipes shown in Table 3 using vegetable fat compositions A1, A2, A3, B1, B2, B3, C1, C2, C3 and two references FG1 and FG2, respectively.
[0111] All ingredients mentioned in the recipe, except lecithin and some fat, were mixed for 10 minutes at 65°C using a Hobart N-50 mixer. They were then refined to a particle size of 20 micrometers using a Buhler SDY-300 3-roll refiner (300 mm width). The refined product was added to a Hobart mixer bowl and conched for 6 hours at 65°C. After conching for 5.5 hours, lecithin was added, and after 5.75 hours, the rest of the fat was added and conching continued. The chocolate-like compound produced was used to produce 50 g tablets and to coat biscuits, followed by cooling in a three-zone cooling tunnel at temperatures of 15°C, 12°C, and 15°C, respectively.
[0112] Example 4: Functional properties of chocolate-like compounds Crystallization rate: Biscuits were coated with the dark chocolate-like compound made according to Example 3. The coating of the biscuits was carried out in a Nielsen enrobing machine at 45° C., followed by cooling in a three-zone cooling tunnel at temperatures of 15° C., 12° C. and 15° C., respectively, for a specific cooling period. The coated biscuits were evaluated immediately after the cooling period and scored as 1, 2, 3 or 4 according to the scoring scale below. 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.
[0113] A score of 4 is the most important score as it indicates that the coated biscuits are ready for flow packaging.
[0114] Mold release: The chocolate-like compound made according to Example 3 was transferred into a 50 g grid 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 15 minutes each. The tablets were evaluated immediately after the cooling period. For tablets that were not 100% solidified and could not be released from the mold, the cooling was repeated. The demoldability was determined by counting the dry grids in the mold and expressing the results based on the percentage of the dry grids out of the total grids in the mold.
[0115] texture The chocolate-like compound tablets made according to Example 3 were stored for one week at a temperature of 20° C. before their hardness was measured using a TAX2 Plus Texture Analyzer with a P2 needle and a penetration depth of 3 mm into the product. The tablets were penetrated until a standard deviation below 5% was obtained (typically 8 penetrations were required).
[0116] Bloom Stability: Coated biscuits and tablets made with the chocolate-like compound produced according to Example 3 were 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 every week according to a scale of 1 to 10. A characteristic of 1 indicates severe bloom and no gloss, whereas a characteristic of 10 indicates no bloom and high gloss. A characteristic of 4 characterizes a very weak bloom occurrence. Table 4 shows the results of the assessment performed.
[0117] [Table 4]
[0118] The results showed that biscuits coated with chocolate-like compounds III and VI containing fat compositions A3 and B3 with higher SatOSat / SatSatO ratios (compared to A1 and A2 and B1 and B2, respectively) had significantly better bloom stability at 15° C. Apart from that, tablets made with chocolate-like compound III containing fat composition A3 maintained a higher gloss for a longer period at 20° C. compared to tablets made with chocolate-like compounds I and II containing fat compositions A1 and A2, respectively.
[0119] By comparing chocolate-like compounds IX and XI with fat compositions C3 and FG2, each with 50% PMF in the fat composition and therefore a higher StOSat / SatSatO ratio (compared to C1 and FG1, respectively), it was shown that both tablets and coated biscuits made with a chocolate-like compound containing the fat composition of the invention (C3) had significantly better bloom stability at 15°C.
[0120] Remarkably, the increase in the SatOSat / SatSatO ratio by the addition of 20% PMF to fat compositions A1 and B1 not only improved the SFC profile in terms of lowering the specific solid content at 35°C (reflected in the SFC profile of A3 and B3 fat compositions, so that chocolate-like compounds made with such fat compositions are expected to have better melting and less waxy), but also significantly improved the bloom stability of both tablets and coated biscuits made with chocolate-like compounds specifically comprising such fat compositions at 15°C. Apart from this, the time taken to obtain a flow-packable coated biscuit and the % release are surprisingly well maintained. Overall, the results showed that the fat compositions of the present invention (A3 and B3) were able to promote significantly better functionality (compared to fat compositions A1, A2, B1 and B2) in terms of bloom stability and melting at 15°C, without compromising other functionalities such as gloss, crystallization rate of coated biscuits, release of molded tablets and texture.
[0121] It is surprising that the increase in the SatOSat / SatSatO ratio by the addition of 50% PMF to fat composition C1 promoted even more better melting (less waxiness) of tablets and coated biscuits made with chocolate-like compound IX, without compromising bloom stability, demoulding properties and high texture. Moreover, all the functional properties of the chocolate-like compound made with inventive fat composition C3, such as crystallinity, demoulding properties, texture and bloom stability at 15°C of coated biscuits, were better than those of chocolate-like compound XI with fat composition FG2 (having the same amount of PMF in the fat composition).
Claims
1. The use of a fatty composition as CBR, 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; - At least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - The ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - The total of SatSatO triglycerides and SatOSat triglycerides, in an amount of 15% to 70% by weight compared to the total weight of triglycerides; and - The ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Includes, Here, the fatty composition is a non-trans fatty composition, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0). Use of the fat composition.
2. Use of the fat composition according to claim 1, wherein the fat composition contains 5% to 40% by weight of C14 fatty acids compared to the total weight of fatty acids, for example, 5% to 35% by weight compared to the total weight of fatty acids, for example, 5% to 30% by weight compared to the total weight of fatty acids, for example, 6% to 30% by weight compared to the total weight of fatty acids, for example, 6% to 25% by weight compared to the total weight of fatty acids, for example, 6% to 20% by weight compared to the total weight of fatty acids, for example, 8% to 20% by weight compared to the total weight of fatty acids, or for example, 10% to 20% by weight of C14 fatty acids compared to the total weight of fatty acids.
3. Use of the fat composition according to claim 1, wherein the fat composition contains saturated fatty acids in an amount of 45% to 95% by weight compared to the total weight of fatty acids, for example, 45% to 90% by weight compared to the total weight of fatty acids, for example, 50% to 90% by weight compared to the total weight of fatty acids, for example, 55% to 90% by weight compared to the total weight of fatty acids, for example, 60% to 90% by weight compared to the total weight of fatty acids, for example, 60% to 85% by weight compared to the total weight of fatty acids, for example, 60% to 80% by weight compared to the total weight of fatty acids, for example, 60% to 75% by weight compared to the total weight of fatty acids, or for example, 65% to 75% by weight compared to the total weight of fatty acids.
4. The use of the fat composition according to claim 1, wherein the fat composition contains at least 2% by weight of MMM triglycerides compared to the total weight of triglycerides, for example, at least 3% by weight of MMM triglycerides compared to the total weight of triglycerides, or for example, at least 4% by weight of MMM triglycerides compared to the total weight of triglycerides.
5. The use of the fat composition according to claim 1, wherein the fat composition contains 1% to 20% by weight of MMM triglycerides compared to the total weight of triglycerides, for example, 2% to 16% by weight of MMM triglycerides compared to the total weight of triglycerides, or for example, 3% to 14% by weight of MMM triglycerides compared to the total weight of triglycerides.
6. The use of the fatty composition according to claim 1, wherein the ratio of the weight of C14- fatty acids to the total weight of C12- and C14- fatty acids is between 0.45 and 1.00, for example between 0.50 and 1.00, for example between 0.60 and 1.00, for example between 0.70 and 1.00, or for example between 0.80 and 1.
00.
7. Use of the fat composition according to claim 1, wherein the fat composition comprises a total of SatSatO triglycerides and SatOSat triglycerides in an amount of 20% to 70% by weight compared to the total weight of triglycerides, for example, 30% to 65% by weight compared to the total weight of triglycerides, for example, 30% to 60% 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, a total of SatSatO triglycerides and SatOSat triglycerides in an amount of 50% to 60% by weight compared to the total weight of triglycerides.
8. The use of the fat composition according to claim 1, wherein the ratio of the weight of SatOSat triglyceride to the weight of SatSatO triglyceride in the fat composition is between 1.0 and 6.0, for example between 1.0 and 5.0, for example between 1.0 and 4.0, for example between 1.0 and 3.5, or for example between 1.0 and 3.
0.
9. The fat composition contains saturated fatty acids in an amount of 45% to 95% by weight compared to the total weight of fatty acids, for example, 45% to 90% by weight compared to the total weight of fatty acids, for example, 50% to 90% by weight compared to the total weight of fatty acids, for example, 55% to 90% by weight compared to the total weight of fatty acids, for example, 60% to 90% by weight compared to the total weight of fatty acids, for example, 60% to 85% by weight compared to the total weight of fatty acids, for example, 60% to 80% by weight compared to the total weight of fatty acids, for example, 60% to 75% by weight compared to the total weight of fatty acids, or for example, 65% to 75% by weight compared to the total weight of fatty acids; The fat composition contains at least 2% by weight of MMM triglycerides compared to the total weight of triglycerides, for example, at least 3% by weight of MMM triglycerides compared to the total weight of triglycerides, or for example, at least 4% by weight of MMM triglycerides compared to the total weight of triglycerides; The fat composition contains 1% to 20% by weight of MMM triglycerides compared to the total weight of triglycerides, for example, 2% to 16% by weight of MMM triglycerides compared to the total weight of triglycerides, or for example, 3% to 14% by weight of MMM triglycerides compared to the total weight of triglycerides; The ratio of the weight of C14- fatty acids to the total weight of C12- and C14- fatty acids is between 0.45 and 1.00, for example between 0.50 and 1.00, for example between 0.60 and 1.00, for example between 0.70 and 1.00, or for example between 0.80 and 1.00; The fat composition includes a total of SatSatO triglycerides and SatOSat triglycerides in an amount of 20% to 70% by weight compared to the total weight of triglycerides, for example, 30% to 65% by weight compared to the total weight of triglycerides, for example, 30% to 60% 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, 50% to 60% by weight compared to the total weight of triglycerides; and / or The ratio of the weight of SatOSat triglyceride to the weight of SatSatO triglyceride in the aforementioned fat composition is between 1.0 and 6.0, for example between 1.0 and 5.0, for example between 1.0 and 4.0, for example between 1.0 and 3.5, or for example between 1.0 and 3.
0. Use of the fat composition according to claim 2.
10. The use of the fat composition according to any one of claims 1 to 9, wherein the fat composition comprises at least a triglyceride composition containing fatty acids randomly distributed on a glycerol skeleton, a medium-melting point fraction of randomly transesterified fat mixtures, and a palm oil medium-melting point fraction composition.
11. The use of the fat composition according to claim 10, wherein the triglyceride composition is included in an amount of 5% to 50% by weight compared to the total weight of the fat composition.
12. Use of the fat composition according to claim 10, wherein the intermediate melting point fraction of randomly transesterified fats is contained in an amount of 50% to 95% by weight relative to the total weight of the fat composition.
13. The triglyceride composition, which contains fatty acids randomly distributed on a glycerol skeleton, - C12 fatty acids in an amount of 0% to 30% by weight compared to the total weight of fatty acids in the triglyceride composition, which contains fatty acids randomly distributed on a glycerol backbone; - 40% to 90% by weight of C14 fatty acids compared to the total weight of fatty acids in the triglyceride composition, which contains fatty acids randomly distributed on the glycerol backbone; - The total amount of saturated C16-, C18-, C20-, C22-, and C24-fatty acids, in an amount of 0% to 40% by weight compared to the total weight of fatty acids in the triglyceride composition, which contains fatty acids randomly distributed on the glycerol backbone; and - 50% to 100% by weight of saturated fatty acids compared to the total weight of fatty acids in the triglyceride composition containing fatty acids randomly distributed on the glycerol backbone. Use of the fat composition according to claim 10, including the use of the fat composition according to claim 10.
14. The use of the fatty composition according to claim 10, wherein the intermediate melting point fraction of the randomly transesterified fatty mixture is based on a palm oil fraction and a shea oil fraction.
15. Use of the fat composition according to any one of claims 1 to 9, wherein the fat composition is rich in myristic acid.
16. Use of the fat composition according to any one of claims 1 to 9, wherein the fat composition has not been hydrogenated.
17. Use of the fatty composition according to any one of claims 1 to 9, wherein the triglycerides and fatty acids of the composition are of plant origin, are chemically synthesized, and / or synthesized by culture.
18. Use of the fat composition according to any one of claims 1 to 9 for bakery, dairy, or confectionery use; or in coating or enroving for nuts, bakery or confectionery use, e.g., biscuits, cakes, muffins, donuts, pastries, or bread 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.
19. Use of the fat composition according to claim 10, wherein the fat composition is rich in myristic acid.
20. Use of the fat composition according to claim 13, wherein the fat composition is rich in myristic acid.
21. 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; - At least 1% by weight of MMM triglycerides compared to the total weight of triglycerides; - The ratio of the weight of C14-fatty acids to the total weight of C12- and C14-fatty acids between 0.40 and 1.00; - The total of SatSatO triglycerides and SatOSat triglycerides, in an amount of 15% to 70% by weight compared to the total weight of triglycerides; and - The ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides between 1.0 and 7.9 Includes, Here, the fatty composition is a non-trans fatty composition, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, and O is oleic acid (C18:1) and M is myristic acid (C14:0). The confectionery, chocolate, or chocolate-like products.