A fatty composition comprising a vegetable fat phase that does not contain palm oil and / or its fraction, wherein the vegetable fat phase is derived from at least two different vegetable fat sources.

Abstract

A fat composition comprising a vegetable fat phase is disclosed, wherein the vegetable fat phase does not contain palm oil and / or its fraction, and the vegetable fat phase is derived from at least two different vegetable fat sources. The disclosure also relates to the use of the fat composition, confectionery or chocolate or chocolate-like products comprising the fat composition, and processes for preparing the fat composition. The disclosed fat composition demonstrates the possibility of producing chocolate-like compounds without compromising quality and without the use of a palm-based vegetable fat phase.

Description

Technical Field

[0001] Technical Field of the Invention The present invention relates to a fat composition containing a vegetable fat phase, wherein the vegetable fat phase does not contain palm oil and / or its fractions, and the vegetable fat phase is derived from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionery or chocolate or chocolate-like product containing the fat composition, and a process for the preparation of the fat composition.

Background Art

[0002] Background of the Invention Palm oil is a very versatile oil and is very convenient and widely used due to having many different properties and functions. Since it is semi-solid at room temperature, it can be kept in a state where it can be spread; since it is resistant to oxidation, it can give a longer shelf life to products; since it is stable at high temperatures, it helps to give a crispy and crunchy texture to fried products; and since it is also odorless and colorless, it does not change the appearance or smell of food products.

[0003] Palm oil is not only widely used but also a very efficient crop compared to other vegetable oils, and can produce a large amount of oil almost throughout the year on a small area of land. Thereby, palm oil has become an attractive crop for cultivators and small-scale farmers who can rely on the stable income provided by palm oil.

[0004] Palm oil has also been found as an important component in cocoa butter equivalents (CBE) used in today's chocolate industry and in cocoa butter improvers (CBI). In the CBE component, palm mid-fraction is used as one of the more important components.

[0005] Unfortunately, palm oil has been, and will continue to be, a major driver of deforestation in some of the world's most biodiverse forests, destroying the habitats of already endangered species such as orangutans, pygmy elephants, and Sumatran rhinos. This deforestation, coupled with the conversion of carbon-rich peat soils, releases millions of tons of greenhouse gases into the atmosphere, contributing to climate change. There is also some labor exploitation and child labor to be found. These are serious problems that the entire palm oil sector needs to address.

[0006] Therefore, non-palm oil sources in the vegetable oil industry are becoming an important target as alternatives to oil palm. Thus, there is a need for such substitutes in this technology field.

[0007] Therefore, the main objective of the present invention is to provide such an alternative. [Overview of the project]

[0008] The present invention relates to a fatty composition comprising a vegetable fatty phase, wherein the vegetable fatty phase is - Triglycerides at a ratio of 85.0% to 100.0% by weight compared to the total weight of the vegetable fat phase; - 50.0% to 85.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - POP+PPO triglycerides at a concentration of 4.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 2.0% to 6.0% by weight of StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and - Ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride to 0.10 or less. Includes, The vegetable fat phase does not contain palm oil and / or its fraction. The vegetable fat phase is derived from at least two different vegetable fat sources, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2). Regarding fat compositions.

[0009] The fat compositions disclosed herein demonstrate the possibility of producing chocolate-like compounds without compromising quality and without the use of a palm-based vegetable fat phase. Such products would give consumers the option to purchase chocolate-like compounds that do not contain palm oil and / or its fractions.

[0010] As can be seen from the examples provided herein, it is possible to produce chocolate containing CBI based on non-palm oil sources, where the resulting chocolate or chocolate-like product is bloom-stable to the same extent as a product made solely from cocoa butter. This means that the present invention disclosed herein can be used to produce chocolate-like compounds that are bloom-stable to the same extent as conventional chocolate or chocolate-like compounds.

[0011] Furthermore, the present invention features a low or absent asymmetric (SatSatO)TAG in the CBI. This offers further advantages because the presence of asymmetric TAG generally results in lower temperature settings in the crystallization and exit zones of the temper unit, which can negatively affect crystallization in the cooling tunnel. Moreover, a slight effect on texture, resulting in a softer product, may also be a consequence of the presence of asymmetric monosaturated TAG in the fat composition.

[0012] The present invention also relates to the use of fat compositions according to the present invention for bakery, dairy, or confectionery applications, such as biscuits, cakes, muffins, donuts, pastries, or bread applications; or for coatings or enrobings for nuts, bakery, or confectionery applications; or for chocolate and chocolate-like applications, such as chocolate and chocolate-like coatings; or for chocolate and chocolate-like moldings, such as tablet moldings.

[0013] Furthermore, confectionery, chocolate, or chocolate-like products having a fat content of 20% to 60% by weight are also disclosed, wherein the fat content includes 5% to 50% by weight of the fat composition according to the present invention, relative to the total weight of the fat content.

[0014] A process for preparing a fat composition according to the present invention is also disclosed herein, in which a first vegetable fat source is blended with a second vegetable fat source to obtain a fat composition. [Modes for carrying out the invention]

[0015] definition In the context of the present invention, the following terms mean the following, unless otherwise defined herein:

[0016] As used herein, the term "vegetable" should be understood as originating from a plant or single-celled organism. Therefore, vegetable fats or vegetable triglycerides should be understood as vegetable fats or vegetable triglycerides even if all fatty acids used to obtain the triglycerides or fats are of plant or single-celled organism origin.

[0017] As used herein, the term “triglyceride” may be used interchangeably with the term “triacylglyceride” and should be understood as an ester derived from glycerol and three fatty acids. “Triglyceride” may be abbreviated as TG or TAG.

[0018] 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 not the maximum number of attached hydrogen atoms. Unsaturated fatty acids can exist in two forms: cis and trans. The double bond may exhibit one of two possible configurations: trans or cis. In the trans configuration (trans fatty acids), the carbon chain extends from opposite sides of the double bond, while in the cis configuration (cis fatty acids), the carbon chain extends from the same side of the double bond.

[0019] Using this nomenclature, CX means that the fatty acid contains X carbon atoms; for example, a C14 fatty acid has 14 carbon atoms, and a C8 fatty acid has 8 carbon atoms.

[0020] By using this nomenclature, CX:Y means that a 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.

[0021] Generally, triglycerides use the "sn" notation to represent stereospecific numbering. In the Fischer projection formula of natural L-glycerol derivatives, the second hydroxyl group is shown on the left side of C-2; then, the carbon atom above it becomes C-1, and the carbon atom below it becomes C-3. The prefix "sn" is placed before the stem name of the compound.

[0022] sn1 / sn2 / sn3: TIFF2026514503000001.tif34128

[0023] Randomly distributed means that fatty acids are randomly distributed at the three sn-positions. A composition with a random distribution may be obtained by esterification, chemical transesterification, or enzymatic transesterification. All naturally occurring fat compositions, such as virgin olive oil, palm kernel oil, coconut oil, or rapeseed oil, all have a non-random distribution of fatty acids on the glycerol backbone.

[0024] The vegetable fat phase means a combination of at least two different vegetable fat sources derived from plants or single-celled organisms. The vegetable fat phase can be selected, for example, from the group of shea oil or sal oil, or blends thereof, and / or fractions thereof. Also, it can be selected from transesterified, fractionated, and / or hydrogenated versions of shea and / or sal oil, or blends thereof, and / or fractions thereof.

[0025] As used herein, "%" or "percentage" refers to weight percentage, i.e., wt.% or wt.-%, unless otherwise indicated.

[0026] The total of a given component in a vegetable fat composition cannot be greater than 100% by weight. For example, the total of all fatty acids in a vegetable fat composition cannot be greater than 100% by weight.

[0027] As used herein, "oil" and "fat" are interchangeable unless otherwise specified.

[0028] As used herein, "vegetable oil" and "vegetable fat" are interchangeable unless otherwise specified.

[0029] As used herein, the term “unicellular oil” means oil derived from oily microorganisms, which are species of yeast, mold (fungus), bacteria, and microalgae. These unicellular oils are produced intracellularly, in most cases, during the stationary growth phase, under specific growth conditions (e.g., nitrogen restriction and simultaneous carbon excess). Examples of oily microorganisms include, but are not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, and Shewanella.

[0030] As used herein, “cocoa butter equivalent” or CBE is intended to mean an edible fat that has very similar chemical and physical properties to cocoa butter and is compatible with it. In both cocoa butter and cocoa butter equivalents, the major fatty acids are typically palmitic acid, stearic acid, and oleic acid. The triglycerides are typically 2-oleodi-saturated (SatOSat(Sat2O)). Despite their similarity to cocoa butter, cocoa butter equivalents can be detected in chocolate due to their triglyceride ratios, which are distinctly different from those in cocoa butter.

[0031] Where used herein, “cocoa butter improver” or CBI is intended to mean a harder version (i.e., having a higher solid fat content) of cocoa butter equivalent due to a higher content of high-melting-point satosat triglycerides such as StOSt triglycerides and / or StOA triglycerides. It is typically used in chocolate formulations with a high milk fat content or for tropical climates. It improves the thermal stability of soft cocoa butter species, adds more solid fat, and thereby increases the hardness in chocolate products.

[0032] As used herein, “edible” means suitable for use as a food product or as part of a food product such as a dairy product, chocolate, or confectionery product.

[0033] For information on products and methods in the confectionery sector, see "Chocolate, Cocoa and Confectionery," BMW Minifi, Aspen Publishers Inc., 3rd Edition 1999.

[0034] Food products are products intended for human consumption.

[0035] Chocolate or chocolate-like products mean products that are experienced by consumers as chocolate, or as confectionery products having sensory characteristics common to chocolate, such as melting profile, taste, etc. Some chocolates typically contain a substantial amount of cocoa butter, while some chocolate-like products may be made with a small amount of cocoa butter, or even without cocoa butter, for example, by replacing cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. Furthermore, many chocolates or chocolate-like products contain cocoa powder or cocoa mass, but some chocolates or chocolate-like products, such as typical white chocolate, may be made without cocoa powder, but by extracting its chocolate flavor, for example, from cocoa butter. Depending on the country and / or region in which the product may be sold as chocolate, various restrictions may exist.

[0036] A compound refers to a product made from a combination of cocoa butter and (vegetable) fat. Compounds may also contain varying amounts of milk fat. Because it uses cheaper hard (vegetable) fat instead of the more expensive cocoa butter, it is used as a lower-priced alternative to real chocolate. It may also be known as a "compound coating" or "chocolatey coating" when used as a coating for confectionery or candy.

[0037] The terms “comprising” or “to comprise” should be interpreted as identifying the presence of the described part, process, feature, or component, but not as excluding the presence of one or more additional parts, processes, features, or components.

[0038] As used herein, the terms “and / or” are intended to mean both combined use ("and") and exclusive use ("or"), i.e., “A and / or B” is intended to mean “A only, or B only, or both A and B.”

[0039] Detailed description of the invention When describing the embodiments described below, the present invention assumes all possible combinations and rearrangements of the embodiments described below and the aspects disclosed above.

[0040] The present invention relates to a fatty composition comprising a vegetable fatty phase, wherein the vegetable fatty phase is - Triglycerides at a ratio of 85.0% to 100.0% by weight compared to the total weight of the vegetable fat phase; - SatOSat+SatSatO triglycerides at a concentration of 50.0% to 85.0% by weight compared to the total weight of triglycerides in the vegetable fat phase; - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - POP+PPO triglycerides at a concentration of 4.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 2.0% to 6.0% by weight of StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and - Ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride to 0.10 or less. Includes, The vegetable fat phase does not contain palm oil and / or its fraction. The vegetable fat phase is derived from at least two different vegetable fat sources, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2). Regarding fat compositions.

[0041] The fat compositions disclosed herein demonstrate the possibility of producing chocolate-like compounds without compromising quality and without the use of a palm-based vegetable fat phase.

[0042] The fat compositions disclosed herein can be used to produce chocolate-like compounds based on non-palm oil sources that are as bloom-stable as, or better than, products made solely from cocoa butter.

[0043] Furthermore, some of the SFC profiles for the compositions (also called blends) disclosed herein are similar to those for cocoa butter, strongly suggesting the potential of fat compositions as partial substitutes for cocoa butter in chocolate applications.

[0044] In one or more embodiments, the vegetable fat phase does not contain enzymatically transesterified components. This means that, in one or more embodiments, the vegetable fat phase is made without the use of 1-3 specific enzymatic transesterification. Accordingly, the fat compositions disclosed herein also demonstrate the possibility of producing chocolate-like compounds without the use of 1-3 specific enzymatic transesterification without compromising quality.

[0045] In one or more embodiments, the vegetable fat phase contains triglycerides in an amount of 95.0% to 99.0% by weight relative to the total weight of the vegetable fat phase.

[0046] In one or more embodiments, the vegetable fat phase contains 55.0% to 82.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 57.0% to 80.0% by weight or, for example, 60.0% to 77.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

[0047] In one or more embodiments, the vegetable fat phase contains 42.0% to 63.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 45.0% to 61.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

[0048] In one or more embodiments, the vegetable fat phase includes POP+PPO triglycerides in an amount of 3.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase, for example, POP+PPO triglycerides in an amount of 2.0% by weight or less, or for example, 1.2% by weight or less, compared to the total weight of triglycerides in the vegetable fat phase.

[0049] In one or more embodiments, the vegetable fat phase further comprises 4.0% to 15.0% by weight of POST+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 5.0% to 10.0% by weight or, for example, 6.0% to 9.5% by weight of POST+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

[0050] In one or more embodiments, the vegetable fat phase contains 5.0% to 12.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 6.0% to 10.5% by weight or, for example, 6.0% to 9.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

[0051] In one or more embodiments, the vegetable fat phase contains 2.2% to 5.8% by weight of StLiSt+StStLi triglycerides, for example, 2.5% to 5.5% by weight of StLiSt triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.

[0052] In one or more embodiments, the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable adipose phase is 0.07 or less, 0.04 or less, 0.02 or less, or 0.01 or less.

[0053] In one or more embodiments, the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable adipose phase is 0.00 to 0.10, for example 0.00 to 0.07, for example 0.00 to 0.04, for example 0.00 to 0.02, or for example 0.00 to 0.01.

[0054] The examples clearly demonstrate that a composition comprising a vegetable fat source derived from shea oil and / or its fraction, and a vegetable fat source derived from sal oil and / or its fraction, can be used as a substitute for the palm fraction to prepare a non-palm CBI composition.

[0055] In one or more embodiments, at least two different vegetable fat sources comprise at least a first vegetable fat source and a second vegetable fat source, wherein the first vegetable fat source is derived from shea oil and / or a fraction thereof, and the second vegetable fat source is derived from sal oil and / or a fraction thereof.

[0056] In one or more embodiments, the first vegetable fat source is derived from shea oil, and the second vegetable fat source is derived from sal oil and / or a fraction thereof.

[0057] In one or more embodiments, the first vegetable fat source is derived from shea oil and / or a fraction thereof, and the second vegetable fat source is derived from sal oil.

[0058] In one or more embodiments, the first vegetable fat source is derived from shea oil, and the second vegetable fat source is derived from salstearin.

[0059] In one or more embodiments, the first vegetable fat source is derived from siastearin, and the second vegetable fat source is derived from monkey oil.

[0060] In one or more embodiments, the first vegetable fat source is in an amount of 30% to 70% by weight of the sum of the first and second vegetable fat sources.

[0061] In one or more embodiments, the second vegetable fat source is in an amount of 30% to 70% by weight of the total amount of the first vegetable fat source and the second vegetable fat source.

[0062] In one or more embodiments, the vegetable fat phase is derived from and consists of two different vegetable fat sources.

[0063] In one or more embodiments, the fatty composition is a cocoa butter improver (CBI) composition.

[0064] Cocoa butter modifiers are typically made from a mixture of palm mid-fraction and a fractionated portion, which is usually another oil fraction rich in shea stearin or satOSat triglycerides, where sat is a saturated fatty acid having a chain length of C16 or greater, for example, C16 and C18. However, the present invention demonstrates that it is possible to produce non-palm cocoa butter modifiers.

[0065] The CBI disclosed herein exhibits increased heat-related bloom stability (better shelf life at 25°C in the examples).

[0066] The use of the fat composition according to the present invention is also disclosed for bakery, dairy, or confectionery uses, such as biscuits, cakes, muffins, donuts, pastries, or bread uses; or in coatings or enrobings for nuts, bakery, or confectionery uses; or for chocolate and chocolate-like uses, such as chocolate and chocolate-like coatings; or for chocolate and chocolate-like moldings, such as tablet moldings.

[0067] In one or more embodiments, the use of the fat composition according to this disclosure for molding applications such as tablets is also disclosed.

[0068] Further disclosed are confectionery, chocolate, or chocolate-like products having a fat content of 20% to 60% by weight, wherein the fat content includes a fat composition according to this disclosure of 5% to 50% by weight compared to the total weight of the fat content.

[0069] In one or more embodiments, the fat content includes a fat composition that is 10% to 40% by weight, for example, 15% to 35% by weight, compared to the total weight of the fat content.

[0070] A process for preparing a fatty composition according to the present disclosure is also disclosed herein, the process comprising blending a first vegetable fat source with a second vegetable fat source in order to obtain a fatty composition.

[0071] The present invention is further illustrated by the following examples, but these examples should not be construed as limiting the scope of protection. [Examples]

[0072] Example 1 - CBI composition Table 1 shows typical selected triglyceride compositions of shea oil, shea stearin IV36, sal oil, sal stearin, and West African cocoa butter, as measured by the AOCS method Ce 5b-89. Since the method used (AOCS Ce 5b-89) does not measure the differences in isomeric states of TAGs, the examples include asymmetric isomers in the amounts identified under each TAG. Therefore, for example, if POST is written in the table, its isomers PStO and StPO are also included.

[0073] The SatSatO content was determined using a well-known method by a private laboratory. The amount of asymmetric SatSatO isomers was measured using the absolute method. Subsequently, the triglyceride ratio SatSatO / SatOSat was calculated.

[0074] The solid fat content, as measured according to IUPAC 2.150b, is also shown in Table 1.

[0075] [Table 1] *Measured using AOCS Ce5b-89

[0076] Table 2 shows the selected triglyceride compositions of West African cocoa butter compared to four CBIs made from blends of shea stearin and sal oil.

[0077] [Table 2] *Measured using AOCS Ce5b-89

[0078] There are significant differences in the satosat composition between cocoa butter and CBI I-IV. Compared to cocoa butter, CBI has significantly lower POP and POST content, while CBI has higher StOSt and StOA content. This is also the main reason for the difference in the SFC melting profile between CBI and cocoa butter. CBI has significantly higher SFC at 30°C and 35°C compared to cocoa butter.

[0079] Table 3 shows the selected triglyceride compositions of West African cocoa butter compared to four CBEs made from shea butter and salstearin blends.

[0080] [Table 3] *Measured using AOCS Ce5b-89

[0081] Similar to the comparison between cocoa butter and CBI I-IV (Table 2), there are significant differences in the satOSat composition between cocoa butter and CBI V-VIII. Compared to cocoa butter, CBI has significantly lower POP and POST content, while CBI has higher StOSt and StOA content. This is also the main reason for the difference in the SFC melting profile between CBI and cocoa butter. Despite the SFC at 35°C being lower than the corresponding SFC at 35°C for CBI I-IV, CBI has significantly higher SFC at 30°C and 35°C compared to cocoa butter.

[0082] Several fat blends were prepared with cocoa butter and CBI I-VIII. Table 4 shows the SFC profiles for blends with 15.0% and 30.0% CBI cocoa butter for CBI I-VIII.

[0083] [Table 4]

[0084] A comparison of the SFC profiles for CBI I-VIII and blends of CBI I-VIII with cocoa butter reveals a significant decrease in SFC at 35°C in blends of CBI and cocoa butter. Furthermore, the SFC profile for a blend based on 15% CBI and 85% cocoa butter is similar to that of cocoa butter alone, strongly suggesting the potential of CBI I-VIII as a partial substitute for cocoa butter in chocolate applications.

[0085] The increase in SFC at 35°C for a blend containing 30% CBI and 70% cocoa butter suggests that the perception of such a fat composition in chocolate applications may be perceived as slightly more waxy compared to cocoa butter-based analogue applications.

[0086] Example 2: Recipe and production of dark chocolate using a CBI composition All steps in making the dark chocolate were followed according to these instructions: All ingredients except for the lecithin and some of the fat are mixed in a heated jacketed teddy mixer until it reaches the consistency of marzipan. The mixture is then refined in a Buhler three-roller refiner to an average particle size of 20 microns. This mass is then dry-conched at 65°C for 3 hours, followed by the addition of the remaining fat and then wet-conched for another 3 hours. The lecithin is added 30 minutes before the conching is complete. The chocolate is then transferred to an Aasted AMC 50 three-zone tempering machine and tempered to optimal temperature.

[0087] Place 50 g of dark chocolate into a preheated mold and place in a three-zone cooling tunnel for 30 minutes. Adjust the temperature to 15°C in zones 1 and 3, and 12°C in zone 2. Store the demolded chocolate tablets at 20°C for one week, then transfer them to cabinets at 20°C and 25°C for isothermal storage. Once a week, a trained expert panel evaluates the tablets for visible bloom. Record the number of weeks until strong bloom is observed on the surface of the chocolate tablets as the shelf life (see Table 7 below).

[0088] Dark chocolate recipes and fat compositions are given in Table 5.

[0089] [Table 5]

[0090] Example 3 - Sensory Evaluation A trained sensory panel tasted a 50 g tablet and evaluated its melting properties using the following scale: A. Good and smooth melting. Comparable to cocoa butter-based chocolate. B. Acceptable melting. The melting is somewhat waxy, but close to cocoa butter-based chocolate. C. Poor melting. A waxy melt that does not compare to cocoa butter-based chocolate.

[0091] [Table 6]

[0092] The sensory evaluation in Table 6 clearly demonstrates that an increase in CBI content in the chocolate fat phase affects the overall melting of dark chocolate applications. However, the melting of chocolate with 30% cocoa butter replaced with CBI VIII still exhibits an acceptable melting state.

[0093] Example 4 - Shelf life evaluation The shelf life results are given in Table 7. The shelf life results demonstrate that, when stored at 20°C, chocolate containing CBI based on either shea stearin and sal oil, or a blend of shea oil and sal stearin, can be produced with shelf life performance at least as good as that of cocoa butter-based chocolate. However, a higher total StOSt and StOA content in CBI compared to cocoa butter results in a more heat-stable chocolate in terms of shelf life when stored at 25°C.

[0094] [Table 7]

Claims

1. A fatty composition comprising a vegetable fat phase, wherein the vegetable fat phase is - Triglycerides in an amount of 85.0% to 100.0% by weight compared to the total weight of the vegetable fat phase; - 50.0% to 85.0% by weight of SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - POP + PPO triglycerides in an amount of 4.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 2.0% to 6.0% by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and - Ratio of the weight of SatSatO triglyceride to the weight of SatOSat triglyceride to 0.10 or less. Includes, The vegetable fat phase does not contain palm oil and / or its fraction. The vegetable fat phase is derived from at least two different vegetable fat sources, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and / or C24- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2). The aforementioned fatty composition.

2. The fat composition according to claim 1, wherein the vegetable fat phase does not contain enzymatically transesterified components.

3. The fat composition according to any one of the claims, wherein the vegetable fat phase contains triglycerides in an amount of 95.0% to 99.0% by weight relative to the total weight of the vegetable fat phase.

4. The fat composition according to any one of the claims, wherein the vegetable fat phase comprises 55.0% to 82.0% by weight of SatOSat + SatSatO triglycerides, for example, 57.0% to 80.0% by weight or, for example, 60.0% to 77.0% by weight of SatOSat + SatSatO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.

5. The fat composition according to any one of the claims, wherein the vegetable fat phase comprises 42.0% to 63.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 45.0% to 61.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.

6. The fat composition according to any one of the claims, wherein the vegetable fat phase comprises POP+PPO triglycerides in an amount of 3.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase, for example, POP+PPO triglycerides in an amount of 2.0% by weight or less, or for example, 1.2% by weight or less, compared to the total weight of triglycerides in the vegetable fat phase.

7. The fat composition according to any one of the claims, wherein the vegetable fat phase further comprises 4.0% to 15.0% by weight of POST+PStO+StPO triglycerides, for example, 5.0% to 10.0% by weight or, for example, 6.0% to 9.5% by weight of POST+PStO+StPO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.

8. The fat composition according to any one of the claims, wherein the vegetable fat phase comprises 5.0% to 12.0% by weight of StOA+StAO+AStO triglycerides, for example, 6.0% to 10.5% by weight or, for example, 6.0% to 9.0% by weight of StOA+StAO+AStO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.

9. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 2.2% to 5.8% by weight of StLiSt + StStLi triglycerides, for example, 2.5% to 5.5% by weight of StLiSt triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.

10. The fat composition according to any one of the claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.07 or less, 0.04 or less, 0.02 or less, or 0.01 or less.

11. The fat composition according to any one of the claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.00 to 0.10, for example 0.00 to 0.07, for example 0.00 to 0.04, for example 0.00 to 0.02, or for example 0.00 to 0.

01.

12. The fat composition according to any one of the claims, wherein at least two different vegetable fat sources comprise at least a first vegetable fat source and a second vegetable fat source, the first vegetable fat source being derived from shea oil and / or a fraction thereof, and the second vegetable fat source being derived from sal oil and / or a fraction thereof.

13. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea oil, and the second vegetable fat source is derived from sal oil and / or a fraction thereof.

14. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea oil and / or a fraction thereof, and the second vegetable fat source is derived from sal oil.

15. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea oil and the second vegetable fat source is derived from salstearin.

16. The fat composition according to claim 12, wherein the first vegetable fat source is derived from siastearin and the second vegetable fat source is derived from monkey oil.

17. The fat composition according to any one of claims 12 to 16, wherein the first vegetable fat source is in an amount of 30% to 70% by weight of the total of the first vegetable fat source and the second vegetable fat source.

18. The fat composition according to any one of claims 12 to 17, wherein the second vegetable fat source is in an amount of 30% to 70% by weight of the sum of the first vegetable fat source and the second vegetable fat source.

19. The fat composition according to any one of the claims, wherein the vegetable fat phase is derived from and consists of two different vegetable fat sources.

20. A fat composition according to any one of the above claims, which is a cocoa butter improver (CBI) composition.

21. Use of the fat composition according to any one of claims 1 to 20 for bakery, dairy, or confectionery uses, such as bakery or confectionery uses selected from biscuits, cakes, muffins, donuts, pastries, or bread uses; or for coating or enrobing for nuts, bakery, or confectionery uses; or for chocolate and chocolate-like uses, such as chocolate and chocolate-like coatings; or for chocolate and chocolate-like moldings, such as tablet moldings.

22. A confectionery, chocolate, or chocolate-like product having a fat content of 20% to 60% by weight, wherein the fat content comprises a fat composition according to any one of claims 1 to 20, wherein the fat content is 5% to 50% by weight compared to the total weight of the fat content.

23. The confectionery, chocolate, or chocolate-like product according to claim 22, comprising a fat composition having a fat content of 10% to 40% by weight, for example, 15% to 35% by weight, compared to the total weight of the fat content.

24. A process for preparing a fat composition according to claims 12 to 20, wherein a first vegetable fat source is blended with a second vegetable fat source to obtain a fat composition.

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