Fat compositions suitable as cocoa butter equivalents

Abstract

To provide a fat composition suitable for use as a cocoa butter equivalent.SOLUTION: A fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides, wherein 60 wt.% or more of the triglycerides is Sat2O, wherein Sat is selected from St, P, or a combination thereof; wherein in the fat composition the content of St2O is 40 wt.% or less and the total content of StOP + StPO + St2O is 60 wt.% or less; Wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buehler Crystallization Index (BCI) value of 2.5 or greater.SELECTED DRAWING: None

Description

[Technical Field]

[0001] Technical field of the invention The present invention relates to fat compositions suitable for use as cocoa butter equivalents, preferably characterized by a Buehler Crystallization Index (BCI) value of 2.5 or greater.

[0002] The present invention also relates to the use of said fat composition. [Background technology]

[0003] Background of the Invention An important manufacturing parameter for chocolate is its ability to crystallize quickly in a stable crystalline form. The ability of cocoa butter to impart such properties to chocolate is often assessed by the so-called Bühler Crystallization Index (BCI). The resulting BCI value is used in the chocolate and fats industry to quickly predict the crystallization behavior of cocoa butter. This is an empirical value, and values ​​above 3.5 are widely accepted as indicating good quality cocoa butter in terms of crystallization behavior. Therefore, the BCI value is an empirical value known in the industry.

[0004] In the production of chocolate, cocoa butter can be completely or partially replaced by cocoa butter equivalents (CBEs), which are often produced by blending vegetable fats with a high StOSt content (more than 30%) with vegetable fats with a high POP content (more than 40%), for example in a ratio of 20:80 to 80:20. Cocoa butter equivalents (CBEs) that replace cocoa butter 1:1 in other physical parameters often have a BCI value of less than 2.5, and thus a significantly lower BCI value than that of cocoa butter. Therefore, there is a need in the art for fat compositions suitable for use as CBEs that have physical properties similar to cocoa butter but have a BCI value greater than 2.5. Accordingly, it is a primary object of the present invention to provide such a CBE. Summary of the Invention

[0005] The present invention relates to a fat composition suitable for use as a cocoa butter equivalent (CBE), comprising triglycerides, of which at least 60% by weight are SatO, where Sat is selected from St, P or a combination thereof; in which the content of StO is at most 40% by weight and the total content of StOP+StPO+StO is at most 60% by weight, where O is oleic acid, St is stearic acid and P is palmitic acid; and the fat composition has a Bühler Crystallization Index (BCI) value of at least 2.5.

[0006] In one aspect, the present invention relates to a fat composition suitable for use as a CBE, preferably having a BCI value of 2.5 or more, comprising 20-80 wt.% of a vegetable fat composition, the vegetable fat composition comprising triglycerides of which at least 60 wt.% is Sat2O, in which the vegetable fat composition has a SatOSat / SatSatO ratio of 12 or more and a POP content of 25-95 wt.%.

[0007] Overall, the fat composition according to the invention is suitable for use as a CBE and is characterized by having a BCI value equal to or greater than 2.5, a BCI value that closely resembles that of cocoa butter, a quality that has been sought in the art.

[0008] The invention further relates to the use of a fat composition suitable for use as a cocoa butter equivalent (CBE) in the manufacture of a food product for human consumption, said fat composition comprising triglycerides, of which at least 60% by weight are SatO, where Sat is selected from St, P or a combination thereof; in said fat composition the content of StO is at most 40% by weight and the total content of StOP+StPO+StO is at most 60% by weight, where O is oleic acid, St is stearic acid and P is palmitic acid; and said fat composition has a Bühler Crystallization Index (BCI) value of at least 2.5.

[0009] The invention also relates to the use of a fat composition suitable for use as a cocoa butter equivalent (CBE) as an ingredient in a food product, such as a confectionery product, such as chocolate or chocolate-like products or fillings, wherein the fat composition comprises triglycerides, of which at least 60% by weight are SatO, where Sat is selected from St, P or a combination thereof; in the fat composition the content of StO is at most 40% by weight and the total content of StOP+StPO+StO is at most 60% by weight, where O is oleic acid, St is stearic acid and P is palmitic acid; and the fat composition has a Bühler Crystallization Index (BCI) value of at least 2.5.

[0010] definition For purposes of the present invention, the following terms are meant to include the following, unless defined elsewhere herein:

[0011] The terms "about," "around," or "approximately" are meant to refer to the uncertainty of measurement commonly experienced in the art, which may be, for example, on the order of ±1, 2, 5, 10%.

[0012] The terms "comprising" or "to comprise" are to be construed 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.

[0013] The terms "oil" and "fat" are used to refer to esters of fatty acids and glycerol. When one molecule of glycerol is esterified to one, two, or three fatty acid molecules, a monoglyceride (MAG), a diglyceride (DAG), or a triglyceride (TAG) is produced, respectively. Fats are usually composed mainly of triglycerides with small amounts of lecithin, sterols, etc. If a fat is liquid at room temperature, it is usually called an oil. If a fat is semi-solid at room temperature and of exogenous origin, it is called butter, such as shea butter. If it is solid at room temperature, it is called a fat.

[0014] As used herein, "vegetable oil" and "vegetable fat" are used interchangeably unless otherwise specified. As used herein, the term "vegetable" is understood to be derived from a plant and retain its original chemical structure / composition. Thus, vegetable fats or vegetable triglycerides should be understood as vegetable fats or vegetable triglycerides even after fractionation, etc., as long as the chemical structure of the fat component or triglyceride is not changed. If vegetable triglycerides are, for example, interesterified, they are no longer understood as vegetable triglycerides in this specification.

[0015] For oils, fats, and related products in this context, see "Physical and Chemical Characteristics of Oils, Fats and Waxes", AOCS, 1996, and "Lipid Glossary 2", FD Gunstone, The Oily Press, 2004.

[0016] Sat means saturated fatty acid, and U means unsaturated fatty acid. The fatty acids contained in triglycerides of the formula Sat2U, SatUSat, etc. may be the same saturated and unsaturated fatty acids or different saturated and unsaturated fatty acids. Specifically, in the present invention, Sat is selected from C16:0 and / or C18:0 saturated fatty acids.

[0017] St means stearic acid / stearate (C18:0), O means oleic acid / oleate (C18:1), and P means palmitic acid (C16:0).

[0018] As used herein, the term "triglyceride" can be used interchangeably with the term "triacylglyceride" and should be understood as an ester derived from glycerol and three fatty acids. "Triglyceride" can be abbreviated as TG or TAG.

[0019] The % triglycerides (TAGs) are determined using AOCS Ce 5b-89, a standard method for measuring triglycerides in vegetable oils by HPLC, which does not distinguish between different positional isomers of a given TAG, so for example, PPO and POP are measured as one.

[0020] In embodiments where there is a need to determine the individual positional isomers (e.g., to determine the ratio of SatOSat / SatSatO), one skilled in the art would know how to determine the positional isomers, for example, by high performance liquid chromatography (HPLC) combined with an evaporative light scattering detector (ELSD). Sample preparation involves epoxidizing the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined using high performance liquid chromatography (HPLC) on a silver ion column with detection by ELSD. These methods are known, and suitable methods are available from commercial laboratories such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis.

[0021] As used herein, "wt. %" refers to weight percent, i.e., wt. %, wt. % or wt.-%. A given amount by weight in a fat composition is calculated from a composition containing about 100% triglycerides, but may also include compositions containing up to 10 wt. % of minor components such as free fatty acids, mono- and / or diglycerides.

[0022] The SatOSat / SatSatO ratio means the total weight (sum) of all SatOSat TAGs divided by the total weight (sum) of all SatSatO TAGs.

[0023] As used herein, "chocolate" refers to a chocolate product and / or a chocolate-like product. A chocolate-like product refers to a product that consumers experience as at least chocolate or as a confectionery product that has sensory attributes common to chocolate, such as, for example, melting profile, taste, etc. Some chocolates contain cocoa butter, usually in significant amounts, but some chocolate-like products can be made with less or even no cocoa butter, for example, by replacing cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. Furthermore, while many chocolate products contain cocoa powder or cocoa mass, some chocolate products, such as typical white chocolate, can be made without cocoa powder, deriving their chocolate flavor from, for example, cocoa butter. Depending on the country and / or region, there may be various restrictions on products that can be sold as chocolate.

[0024] The chocolate may contain milk fat but will not be labeled as "milk chocolate." European law requires that in order for a chocolate to be labeled as milk chocolate, it must contain a minimum of 3.5% milk fat by weight of the total chocolate recipe, which corresponds to a fat composition of 7-14% by weight of a standard chocolate, depending on the fat content.

[0025] As used herein, "cocoa butter equivalent" or CBE is intended to mean an edible fat that has chemical and physical properties very similar to and is compatible with cocoa butter (CB). In both CB and CBE, the predominant fatty acids are typically palmitic, stearic, and oleic acids. The triglycerides are typically 2-oleo-disaturated (Sat2O). Cocoa butter equivalents are made, for example, from a mixture of palm mid-fraction with the stearic fraction of shea stearin or other oil fractions rich in SatOsat triglycerides, where Sat is a saturated fatty acid with a chain length of C16 or greater, e.g., C16 and / or C18.

[0026] "Texture" refers to the consistency and sensory properties imparted by the outer surface of an object. Texture characterization generally falls into two groups: the first is based on sensory analysis performed by a panel of trained evaluators, and the second is based on instrumental analytical methods.

[0027] Sensory analysis involves the use of the fingers as well as the lips and tongue and teeth of trained assessors. Widely used instrumental methods are the cone or needle penetration test. The automated analyzers used are usually called texture analyzers.

[0028] The texture analyzer used in the present invention is a Texture Analyzer TA-XT2i, and the probe used is a P2N needle set to 5 mm penetration. The measured penetration force is expressed in grams.

[0029] "Food" includes products intended for human consumption. An important group of products are those in which cocoa butter and cocoa butter-like fats are used.

[0030] For products and processes in the field of confectionery, see "Chocolate, Cocoa and Confectionery", BW Minifie, Aspen Publishers Inc., 3rd Edition 1999.

[0031] Palm mid fraction (PMF) is produced by multiple fractionation of palm oil. Its main characteristic is its very high content of symmetric disaturated triglycerides (mainly POPs). In this disclosure, palm mid fraction and PMF are used interchangeably. [The present invention 1001] 1. A fat composition suitable for use as a cocoa butter equivalent, comprising: the fat composition comprises triglycerides, and 60% or more by weight of the triglycerides are SatO, where Sat is selected from St, P, or a combination thereof; In the fat composition, the content of St2O is 40% by weight or less and the total content of StOP+StPO+St2O is 60% by weight or less, where O is oleic acid, St is stearic acid, and P is palmitic acid; The fat composition has a Buehler Crystallization Index (BCI) value of 2.5 or greater; The fat composition. [The present invention 1002] 1001. The fat composition of the present invention having a BCI value of at least 2.6, such as at least 2.7, for example at least 2.8, for example at least 2.9, such as at least 3.0, for example at least 3.2, such as at least 3.4, for example at least 3.6, for example at least 3.8, or such as at least 4. [The present invention 1003] Any of the fat compositions of the present invention, having a BCI value of 2.5 to 6.0, for example, 3.0 to 5.0. [The present invention 1004] Any of the fat compositions of the present invention, wherein the St2O content is 38% by weight or less. [The present invention 1005] Any of the fat compositions of the present invention, wherein the content of St2O is 25 to 40% by weight, for example, 25 to 38% by weight, for example, 27 to 38% by weight, for example, 30 to 38% by weight, or for example, 32 to 38% by weight. [The present invention 1006] 10. Any of the above fat compositions of the present invention, wherein the total content of StOP+StPO+St2O is 55% by weight or less, such as 52% by weight or less, such as 50% by weight or less, or such as 45% by weight or less. [The present invention 1007] Any of the fat compositions of the present invention, wherein the total content of StOP+StPO+StO is 25 to 60% by weight, for example, 25 to 55% by weight, for example, 25 to 52% by weight, for example, 25 to 50% by weight, for example, 27 to 52% by weight, or for example, 27 to 50% by weight. [The present invention 1008] Any of the aforementioned fat compositions of the present invention, further comprising fats and / or oils derived from cocoa, mango, shea, illipe, sal, kokum, or combinations thereof. [The present invention 1009] Any of the fat compositions of the present invention, wherein the fat composition comprises 20 to 80% by weight of a vegetable fat composition, the vegetable fat composition comprises triglycerides in which at least 60% by weight is Sat2O, the vegetable fat composition has a SatOSat / SatSatO ratio of 12 or more, and a POP content of 25 to 95% by weight. [The present invention 1010] 1009. The fat composition of claim 10, wherein the vegetable fat composition contains 2.9% by weight or less of trisaturated triglycerides. [The present invention 1011] Any of the fat compositions of inventions 1009 to 1010, wherein the ratio of SatOSat / SatSatO is at least 14, such as at least 15, for example at least 16, for example at least 17, for example at least 18, for example at least 20, for example at least 21, for example at least 22, for example at least 23, for example at least 24, or for example at least 25. [The present invention 1012] The fat composition of any of inventions 1009 to 1011, wherein the total content of trisaturated triglycerides in the vegetable fat composition is 0.01 to 2.9 wt%, for example 0.05 to 2.9 wt%, for example 0.1 to 2.9 wt%, for example 0.5 to 2.9 wt%, for example 0.5 to 1.9 wt%, for example 0.5 to 1.5 wt%, or for example 0.5 to 1.2 wt%. [The present invention 1013] The fat composition of any of claims 1009 to 1012, wherein the vegetable fat composition comprises triglycerides, and 50 to 95 wt%, for example 50 to 90 wt%, for example 55 to 90 wt%, for example 55 to 85 wt%, for example 60 to 85 wt%, or for example 60 to 80 wt% of the triglycerides is Sat2O. [The present invention 1014] The fat composition of any of inventions 1009 to 1013, wherein the POP content of the vegetable fat composition is 30 to 95% by weight, for example, 30 to 90% by weight, for example, 30 to 80% by weight, for example, 40 to 75% by weight, or for example, 45 to 70% by weight. [The present invention 1015] Any of the fat compositions of inventions 1009 to 1014, wherein the vegetable fat composition contains monoglycerides (MAG) and diglycerides (DAG) in a total amount of 10% by weight or less, for example 8% by weight or less, for example 6% by weight or less, for example 5% by weight or less, or for example 4% by weight or less. [The present invention 1016] Any of the fat compositions of the present invention that are cocoa butter equivalents (CBE). [The present invention 1017] Use of any of the fat compositions of the present invention in the manufacture of food for human consumption. [The present invention 1018] Use of any one of the fat compositions according to inventions 1001 to 1016 as a food ingredient. [The present invention 1019] The use of the present invention 1017, wherein the food product is a confectionery product. [The present invention 1020] The use of invention 1019, wherein said confectionery product is a chocolate or chocolate-like product or filling. DETAILED DESCRIPTION OF THE INVENTION

[0032] Detailed Description of the Invention The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, said fat composition comprising triglycerides, of which at least 60% by weight are SatO, where Sat is selected from St, P or a combination thereof; in said fat composition the content of StO is at most 40% by weight and the total content of StOP+StPO+StO is at most 60% by weight, where O is oleic acid, St is stearic acid and P is palmitic acid; and said fat composition has a Bühler Crystallization Index (BCI) value of at least 2.5.

[0033] The BCI value is an empirical value calculated based on a controlled cooling rate, measured, for example, with a Bühler MultiTherm TC. Experience in the chocolate industry has shown that the BCI value of cocoa butter correlates well with the general crystallization characteristics of chocolate: a higher BCI value indicates easier tempering, better tempering ability, and faster crystallization. Many chocolate manufacturers use a value of 3.5 as the minimum acceptable value for cocoa butter. While CBE has similar physical properties to cocoa butter, standard CBEs have relatively low BCI values, often below 2.5. The present invention relates to novel CBEs with improved properties, for example, BCI values ​​of 2.5 or higher.

[0034] In one or more embodiments, the fat composition has a BCI value of at least 2.6, such as at least 2.7, such as at least 2.8, for example at least 2.9, such as at least 3.0, for example at least 3.2, such as at least 3.4, for example at least 3.6, such as at least 3.8, or such as at least 4.

[0035] In one or more embodiments, the fat composition has a BCI value of 2.5 to 6.0, for example, 3.0 to 5.0.

[0036] In one or more embodiments, the fat composition has a BCI value of 2.8 to 6.0, such as 2.7 to 6.0, or such as 3.0 to 6.0.

[0037] In one or more embodiments, the St2O content is 38 wt% or less.

[0038] In one or more embodiments, the content of St2O is 25 to 40 wt%, such as 25 to 38 wt%, such as 27 to 38 wt%, such as 30 to 38 wt%, or such as 32 to 38 wt%.

[0039] In one or more embodiments, the total content of StOP+StPO+StO is 55% by weight or less, such as 52% by weight or less, such as 50% by weight or less, or such as 45% by weight or less. The total content by weight of StOP+StPO+StO is calculated as the sum of the weights of StOP, StPO, and StO, i.e., ΣStOP+StPO+StO triglycerides by weight.

[0040] In one or more embodiments, the total content of StOP+StPO+StO is 25-60 wt%, such as 25-55 wt%, such as 25-52 wt%, such as 25-50 wt%, such as 27-52 wt%, or such as 27-50 wt%.

[0041] In one or more embodiments, the fat composition further comprises fats and / or oils derived from cocoa, mango, shea, illipe, sal, kokum, or combinations thereof.

[0042] In one or more embodiments, the fat composition comprises 20-80 wt. % vegetable fat composition, wherein the vegetable fat composition comprises at least 60 wt. % Sat2O triglycerides, wherein the vegetable fat composition has a SatOSat / SatSatO ratio of 12 or greater, and a POP content of 25-95 wt. %.

[0043] In one or more embodiments, at least 50% by weight, such as at least 60% by weight, of the triglycerides in the vegetable fat composition are Sat2O.

[0044] In one or more embodiments, the vegetable fat composition comprises 50-95% by weight, such as 50-90% by weight, such as 55-90% by weight, such as 55-85% by weight, such as 60-85% by weight, or such as 60-80% by weight, of triglycerides that are Sat2O.

[0045] In one or more embodiments the ratio of SatOSat / SatSatO is at least 14, such as at least 15, for example at least 16, such as at least 17, for example at least 18, such as at least 20, for example at least 21, such as at least 22, for example at least 23, such as at least 24, or such as at least 25.

[0046] In one or more embodiments, the ratio of SatOSat / SatSatO is 12-50, such as 14-50, for example, 15-50, for example, 16-50, such as 17-50, for example, 18-50, for example, 20-50, such as 21-50, for example, 22-50, for example, 23-50, such as 24-50, for example, 25-50.

[0047] It was surprising how a higher ratio of SatOSat / SatSatO significantly affected the BCI value of the CBE and thus the tempering properties and the crystallization rate of the fat components.

[0048] In one or more embodiments, the POP content of the vegetable fat composition is 30-95% by weight, such as 30-90% by weight, such as 30-80% by weight, such as 40-75% by weight, or such as 45-70% by weight.

[0049] In one or more embodiments, the POP content of the vegetable fat composition is 30-95 wt.%, such as 30-90 wt.%, such as 30-80 wt.%, such as 30-75 wt.%, or such as 30-70 wt.%.

[0050] In one or more embodiments, the POP content of the vegetable fat composition is 40-95% by weight, such as 40-90% by weight, such as 40-80% by weight, such as 40-75% by weight, or such as 40-70% by weight.

[0051] In one or more embodiments, the POP content of the vegetable fat composition is 45-95% by weight, such as 45-90% by weight, such as 45-80% by weight, such as 45-75% by weight, or such as 45-70% by weight.

[0052] In one or more embodiments, the POP content of the vegetable fat composition is 35-75 wt.%, such as 40-75 wt.%, such as 45-75 wt.%, or such as 50-75 wt.%.

[0053] In one or more embodiments, the POP content of the vegetable fat composition is 35-70% by weight, such as 40-70% by weight, such as 45-70% by weight, or such as 50-70% by weight.

[0054] In one or more embodiments, the vegetable fat composition comprises 2.9% by weight or less trisaturated triglycerides, such as 2.0% by weight or less, such as 1.0% by weight or less, or such as 0.5% by weight or less.

[0055] Trisaturated triglycerides, in one embodiment, refers to the sum of all trisaturated triglycerides containing only palmitic and stearic acids, i.e., ΣPPP, PPSt, PStP, PStSt, StPSt, and StStSt triglycerides.

[0056] In one or more embodiments, the total content of trisaturated triglycerides in the vegetable fat composition is 0.01 to 2.9 wt.%, such as 0.05 to 2.9 wt.%, for example 0.1 to 2.9 wt.%, such as 0.5 to 2.9 wt.%, for example 0.5 to 1.9 wt.%, for example 0.5 to 1.5 wt.%, for example 0.5 to 1.2 wt.%.

[0057] The amount of trisaturated TAG in the vegetable fat composition is lower than in standard polymorphic vegetable fat compositions. It was surprising how the content of trisaturated TAG in the fat component significantly affected the BCI value of the CBE.

[0058] In one or more embodiments, the vegetable fat composition comprises monoglycerides (MAG) and diglycerides (DAG) in a total amount of 10% by weight or less, such as 8% by weight or less, such as 6% by weight or less, such as 5% by weight or less, or such as 4% by weight or less.

[0059] In one or more embodiments, the fat composition is a cocoa butter equivalent (CBE).

[0060] The fat composition of the present invention may contain up to 10% by weight of minor components such as free fatty acids, mono- and / or diglycerides.

[0061] The present invention also relates to a fat composition as disclosed and described herein, wherein the fat composition is a CBE.

[0062] The present invention also relates to the use of the fat compositions disclosed and described herein in the manufacture of food products for human consumption.

[0063] The present invention also relates to the use of the fat compositions disclosed and described herein as ingredients in food products.

[0064] The present invention also relates to the use of the fat compositions disclosed and described herein as ingredients in confectionery products.

[0065] The present invention also relates to the use of the fat compositions disclosed and described herein as ingredients in chocolate or chocolate-like products or fillings.

[0066] The present invention also relates to the use of the fat composition disclosed and described herein as a filling fat in confectionery products.

[0067] The present invention also relates to the use of the fat composition disclosed and described herein as a filling fat in chocolate or chocolate-like products.

[0068] In one or more embodiments, the vegetable fat composition is blended with oil derived from mango, shea, illipe, sal, kokum, or combinations thereof to produce a cocoa butter equivalent (CBE). [Example]

[0069] Example 1 - Cocoa Butter Equivalent (CBE) All ingredients used were from the same batch, except for the vegetable fat, which is identified in Table 1 below.

[0070] Table 1 shows the composition of the two fat components.

[0071] The standard fat component (Fat F) has a typical composition for a palm mid-fraction, whereas the alternative fat component (Fat G) has a significantly lower tri-saturated TAG content and a significantly higher SatOSat / SatSatO ratio. The alternative fat used (Fat G) is a modification of the standard PMF in which most of the tri-saturated TAG and some of the asymmetric monounsaturated TAG have been removed by extra top fractionation.

[0072] [Table 1] TIFF2026032198000002.tif2128Analysis can be performed by any method known in the art at commercial laboratories. TIFF2026032198000003.tif2128 The % triglycerides (TAG) are determined using AOCS Ce 5b-89, a standard method for the determination of triglycerides in vegetable oils by HPLC.

[0073] To produce two simple standard CBEs using two fat components (fat F and fat G) from Table 1, the two fats were mixed with shea stearin IV 36 and illipe oil to obtain two comparable CBEs with approximately the same contents of POP, POSt, and StOSt (see Table 2).

[0074] [Table 2] TIFF2026032198000005.tif2128Analysis can be performed by any method known in the art at commercial laboratories. TIFF2026032198000006.tif2128 The % triglycerides (TAG) are determined using AOCS Ce 5b-89, a standard method for the determination of triglycerides in vegetable oils by HPLC. TIFF2026032198000007.tif2128MultiTherm™ T / TC instrument. This method is described by Buehler, the manufacturer of this instrument.

[0075] in conclusion Example 1 shows that it is possible to improve the BCI value of cocoa butter equivalents (CBEs) by using a replacement fat component of the present invention with a higher SatOSat / SatSatO ratio and a lower content of trisaturated TAGs.

[0076] It can be concluded that CBEs with a high SatOSat / SatSatO ratio and a low content of trisaturated TAGs provide CBEs with significantly higher BCI values, which, in the opinion and experience of many chocolate manufacturers, correspond to cocoa butter of higher quality in terms of BCI value.

[0077] High quality is closely related to ease of tempering, high tempering ability and rapid crystallization.

[0078] Example 2 - Cocoa Butter Equivalent (CBE) The next example shows the same improvement in BCI values ​​for CBEs with higher POSt content.

[0079] In this example, the same fats shown in Table 1 are used, but mixed in different ratios (see Table 3), to demonstrate the general effect on the BCI values ​​of CBE when changing from fat component F to fat component G. The two blends are adjusted to have equivalent Sat2O content.

[0080] [Table 3] TIFF2026032198000009.tif2128Analysis can be performed by any method known in the art at commercial laboratories. TIFF2026032198000010.tif2128 The % triglycerides (TAG) are determined using AOCS Ce 5b-89, a standard method for the determination of triglycerides in vegetable oils by HPLC. TIFF2026032198000011.tif2128MultiTherm™ T / TC instrument. This method is described by Buehler, the manufacturer of this instrument.

[0081] in conclusion It can be concluded that the use of alternative fat ingredients (alternative PMF), such as POSt-rich CBEs with a high SatOSat / SatSatO ratio and a low content of trisaturated TAGs, results in CBEs with significantly higher BCI values, which, in the opinion and experience of many chocolate manufacturers, correspond to higher quality cocoa butter in terms of BCI value.

Claims

1. 1. A fat composition suitable for use as a cocoa butter equivalent, comprising: The fat composition contains triglycerides, and 60% by weight or more of the triglycerides are Sat. 2 O, where Sat is selected from St, P, or a combination thereof; In the fat composition, St 2 The content of StOP+StPO+St 2 The total content of O is 60% by weight or less, where O is oleic acid, St is stearic acid, and P is palmitic acid; The fat composition has a Buehler Crystallization Index (BCI) value of 2.5 or greater. The fat composition.

2. 2. The fat composition of claim 1, having a BCI value of at least 2.6, such as at least 2.7, for example at least 2.8, for example at least 2.9, such as at least 3.0, for example at least 3.2, such as at least 3.4, for example at least 3.6, such as at least 3.8, or such as at least 4.

3. 10. The fat composition according to any one of the preceding claims, having a BCI value of 2.5 to 6.0, such as 3.0 to 5.

0.

4. St 2 10. A fat composition according to any one of the preceding claims, having an O content of not more than 38% by weight.

5. St 2 10. The fat composition according to any one of the preceding claims, wherein the content of O is 25-40 wt.%, such as 25-38 wt.%, for example 27-38 wt.%, such as 30-38 wt.%, or such as 32-38 wt.%.

6. StOP + StPO + St 2 10. A fat composition according to any one of the preceding claims, wherein the total content of O is not more than 55% by weight, such as not more than 52% by weight, such as not more than 50% by weight, or such as not more than 45% by weight.

7. StOP + StPO + St 2 10. The fat composition according to any one of the preceding claims, wherein the total content of O is 25-60 wt.%, such as 25-55 wt.%, for example 25-52 wt.%, such as 25-50 wt.%, for example 27-52 wt.%, or such as 27-50 wt.%.

8. 10. The fat composition of any one of the preceding claims, further comprising fats and / or oils derived from cocoa, mango, shea, illipe, sal, kokum, or combinations thereof.

9. The fat composition comprises 20 to 80% by weight of a vegetable fat composition, and the vegetable fat composition is at least 60% by weight of Sat. 2 10. The fat composition according to claim 1, wherein the vegetable fat composition comprises triglycerides in which the ratio SatOSat / SatSatO is 12 or more and the POP content is 25 to 95% by weight.

10. 10. The fat composition of claim 9, wherein the vegetable fat composition comprises 2.9% by weight or less of trisaturated triglycerides.

11. 11. The fat composition according to any one of claims 9 to 10, wherein the ratio SatOSat / SatSatO is at least 14, such as at least 15, for example at least 16, such as at least 17, for example at least 18, such as at least 20, for example at least 21, such as at least 22, for example at least 23, such as at least 24, or such as at least 25.

12. 12. Fat composition according to any one of claims 9 to 11, wherein the total content of trisaturated triglycerides in the vegetable fat composition is 0.01 to 2.9 wt.-%, such as 0.05 to 2.9 wt.-%, for example 0.1 to 2.9 wt.-%, such as 0.5 to 2.9 wt.-%, for example 0.5 to 1.9 wt.-%, such as 0.5 to 1.5 wt.-%, or such as 0.5 to 1.2 wt.-%.

13. The vegetable fat composition comprises triglycerides, and 50-95% by weight of the triglycerides, such as 50-90% by weight, such as 55-90% by weight, such as 55-85% by weight, such as 60-85% by weight, or such as 60-80% by weight, is Sat 2 13. The fat composition according to any one of claims 9 to 12, wherein the fatty acid is O.

14. 14. The fat composition according to any one of claims 9 to 13, wherein the POPs content of the vegetable fat composition is 30 to 95% by weight, such as 30 to 90% by weight, such as 30 to 80% by weight, such as 40 to 75% by weight, or such as 45 to 70% by weight.

15. 15. The fat composition according to any one of claims 9 to 14, wherein the vegetable fat composition comprises monoglycerides (MAG) and diglycerides (DAG) in a total amount of 10% by weight or less, such as 8% by weight or less, such as 6% by weight or less, such as 5% by weight or less, or such as 4% by weight or less.

16. 10. A fat composition according to any one of the preceding claims, which is a cocoa butter equivalent (CBE).

17. 10. Use of a fat composition according to any one of the preceding claims in the manufacture of food for human consumption.

18. Use of a fat composition according to any one of claims 1 to 16 as an ingredient in a food product.

19. 18. The use according to claim 17, wherein the food product is a confectionery product.

20. 20. The use according to claim 19, wherein the confectionery product is a chocolate or chocolate-like product or filling.

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