A new vegetable fat composition

Abstract

The invention concerns a vegetable fat composition. The vegetable fat composition is suitable for use in the manufacture of a filling or a chocolate or chocolate-like product. The invention also concerns a filling comprising a vegetable fat composition according to the present disclosure and a chocolate or chocolate-like product comprising a vegetable fat composition according to the present disclosure.

Description

[0001] A new vegetable fat composition

[0002] Field of the invention

[0003] The invention concerns a vegetable fat composition. The vegetable fat composition is suitable for use in the manufacture of a filling or a chocolate or chocolate- 1 ike product. The invention also concerns a filling comprising a vegetable fat composition according to the present disclosure and a chocolate or chocolate- 1 ike product comprising a vegetable fat composition according to the present disclosure.

[0004] Background of the invention

[0005] Fillings for chocolate, confectionary, or bakery products are often made of cocoa ingredients (such as cocoa butter and / or cocoa mass), vegetable fat compositions, milk ingredients, sugar, lecithin, and flavorings. The properties of a filling are primarily controlled by the vegetable fat compositions used. Fillings often comprise Palm mid fractions (PMFs), either entirely or in combination with other vegetable fats. Vegetable fat compositions with a high content of POP-triglycerides (P being palmitic acid and O being oleic acid), such as PMF, belongs to a group known as slow crystalline vegetable fats which need a pre-crystallization or a tempering step during production to obtain the desired properties of a long shelf life, stable crystallization, and steep melting profile.

[0006] During production, many manufacturers experience problems with a too high viscosity of fillings based on PMFs, making it difficult to handle the fillings. POP-rich filling fats such as PMFs require a lower tempering temperature for a longer time than more POSt or StOSt-rich filling fats (St being steric acid). The tempering temperature influence the viscosity of the fillings, and fillings with low tempering temperatures tends to have a slightly higher viscosity.

[0007] Therefore, one object of the invention is to provide a vegetable fat composition, which, when used in a filling will solve the handling difficulties, resulting from a too high viscosity of the filling. Summary of the invention

[0008] This invention will solve the handling difficulties in the production line mention above and at the same time improve the cooling sensation.

[0009] This invention describes a vegetable fat composition, which, when used in a filling, results in a filling with a durable viscosity after the tempering process and at the same time has an improved cooling sensation in the mouth when eaten.

[0010] The present invention relates to a vegetable fat composition comprising triglycerides of which:

[0011] - between 40 and 75% by weight is SatOSat and its positional isomers;

[0012] - between 35 and 65% by weight is POP and its positional isomers;

[0013] - between 3 and 19% by weight is StOSt and its positional isomers;

[0014] - between 3 and 19% by weight is POSt and its positional isomers; and

[0015] - between 0.1 and 2.0% by weight is SatSatSat; wherein the vegetable fat composition has a liquid oil-and / or-fat content between 30 and 55% by weight of the total weight of the vegetable fat composition; and wherein in the vegetable fat composition, the ratio SatOSat / SatSatO is 8 or more, the ratio being between symmetric mono-unsaturated triglycerides over asymmetric monounsaturated triglycerides; and wherein O is oleic acid, St is stearic acid, P is palmitic acid, and Sat is a saturated fatty acid.

[0016] This invention describes a vegetable fat composition having a high content of POP- triglycerides, a specific amount of StOSt triglyceride, a low content of tri-saturated triglycerides, and a high ratio of symmetric mono-unsaturated over asymmetric monounsaturated triglycerides (SatOSat / SatSatO).

[0017] All together this vegetable fat composition makes it possible to make a tempered filling which is easy to handle, has a long shelf life and at the same time the filling of this invention has an improved cooling sensation in the mouth when eaten compared to a standard filling fat already on the marked today.

[0018] The viscosity of a filling is an important parameter in the production process. A high viscosity will make the filling flow slowly and be difficult to distribute in moulds, thereby slowing or complicating the production process. To overcome these problems, some manufacturers may increase the tempering temperature and / or settings, however, this might negatively affect some of the other properties of the filling such as shelf life.

[0019] Well-tempered PMF fat compositions, can contribute to a cool sensation, but due to the low tempering temperature (and thereby handling difficulties) of PMFs, it is seldom used as cool melting sensation filling fats but more as plain filling fats.

[0020] When used in a filling, such as a confectionary or bakery filling, the vegetable fat composition as disclosed herein results in a filling, which has a higher tempering temperature than previous available PMF based filling. Further, the filling described herein has a low viscosity after tempering, which enables an increase in production speed due to easier handling. Furthermore, the filling described herein melts rapidly and creates a cooling sensation in the mouth when eaten. The cooling sensation is due to a near-to instantaneous absorption of the surrounding heat.

[0021] Hence, the present invention also relates to use of the vegetable fat composition according to the present disclosure in the manufacture of a filling. In one or more embodiments, the filling is a confectionary filling. In one or more embodiments, the filling is a bakery filling.

[0022] The present invention also relates to use of the filling according to the present disclosure in the manufacture of a confectionary or bakery product.

[0023] The present invention also relates to use of the vegetable fat composition according to the present disclosure in the manufacture of a confectionary or bakery product, such as a chocolate or chocolate like product.

[0024] The present invention also relates to filling comprising a vegetable fat composition according to the present disclosure, wherein the filling comprises between 10 and 70% by weight of the vegetable fat composition compared to the total weight of the filling. The filling of this invention has an improved tempering setting and an easier distribution after tempering. The StOSt triglycerides content is connected to the higher tempering setting, which together with the lower content of tri-saturated triglycerides ensure a filling, which are easier to process and distribute compared to a commercially available PMF based filling. A final application product comprising the filling has improved line capacity and improved distribution of filling in the final application product, without losing the properties of a long shelf life.

[0025] The filling described herein melts rapidly and creates an improved cooling sensation in the mouth when eaten. Surprisingly it has been found that a specific amount of StOSt together with a low amount of SatSatSat greatly improve the cooling sensation of the filling. The present invention describes a vegetable fat composition for use as a filling, such as a confectionary filling or a bakery filling, which is easy to handle and at the same time has an improved cooling sensation.

[0026] Further, the present invention also relates to a chocolate or chocolate- 1 ike product comprising a vegetable fat composition according to the present disclosure, wherein the chocolate or chocolate-like product comprises between 5 and 40% by weight of the vegetable fat composition compared to the total weight of the chocolate or chocolate-like product. The chocolate or chocolate- 1 ike product disclosed herein will have some of the same advantages as mentioned for the fillings as disclosed herein and vice versa.

[0027] Definitions

[0028] In the context of the present invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.

[0029] As used herein, the term “vegetable” shall be understood as originating from a plant or a single cell organism. Thus, vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides if all the fatty acids used to obtain said triglyceride or fat is of plant origin or single cell organism origin. As used herein, the term “triglycerides” may be used interchangeably with the term “triacylglycerides” and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated TG or TAG.

[0030] Saturated fatty acids are chains of carbon atoms joined 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 joined by single bonds and varying numbers of double bonds, which do not have their full quota of hydrogen atoms attached. An unsaturated fatty acid can exist in two forms, the cis form and the trans form. A double bond may exhibit one of two possible configurations: trans or cis. In trans configuration (a trans fatty acid) the carbon chain extends from opposite sides of the double bond, whereas, in cis configuration (a cis fatty acid) the carbon chain extends from the same side of the double bond.

[0031] By using the nomenclature CX means that the fatty acid comprises X carbon atoms, e.g. a C14 fatty acid has 14 carbon atoms while a 08 fatty acid has 8 carbon atoms.

[0032] In general, triglycerides use a ’sn’ notation, which stands for stereospecific numbering. In a Fischer projection of a natural L-glycerol derivative, the secondary hydroxyl group is shown to the left of C-2; the carbon atom above this then becomes C-1 and that below becomes C-3. The prefix ‘sn’ is placed before the stem name of the compound.

[0033] Sn1 / sn2 / sn3: position sn-1 position sn-2 position sn-3

[0034] Fischer projection of a natural L-glycerol derivative.

[0035] As used herein, “%” or “percentage” relates to weight percentage i.e. wt.% or wt.-% if nothing else is indicated. The sum of a given component in the vegetable fat composition can never be more than 100% by weight, e.g. the sum of all the fatty acid in the vegetable fat composition can never be more than 100% by weight.

[0036] The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method which is a standard method for determining triglycerides in vegetable oils by HPLC. This method does not distinguish the different positional isomers of a given TAG, thus e.g. PPG and POP are measured as one. Therefore, the amount of the different triglycerides is described as e.g. POP and its positional isomers, meaning PPO + POP - describing a triglyceride with O (oleic acid) in either sn1 or sn3 position together with the triglycerides where O (oleic acid) is in sn2 position.

[0037] In the embodiments where one may like to determine the individual positional isomers (such as the determination of the SatOSat / SatSatO ratio) the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD). The sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined by means of HPLC on Silver ion columns and detected by ELSD. These methods are known, and suitable methods are available at commercial laboratories, such as Reading Scientific Services Ltd. And Mylnefield Lipid Analysis.

[0038] As used herein, “oil” and “fat” are used interchangeably, unless otherwise specified.

[0039] As used herein, “vegetable oil” and “vegetable fat” are used interchangeably, unless otherwise specified.

[0040] As used herein the term “single cell oil” shall mean oil from oleaginous microorganisms which are species of yeasts, molds (fungal), bacteria and microalgae. These single cell oils are produced intracellular and in most cases during the stationary growth phase under specific growth conditions (e.g. under nitrogen limitation with simultaneous excess of a carbon source). Examples of oleaginous microorganisms are, but not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, Shewanella.

[0041] As used herein, the term “diglycerides” may be used interchangeably with the term “diacylglycerides” and should be understood as an ester derived from glycerol and two fatty acids. “Diglycerides” may be abbreviated DG or DAG.

[0042] By a ratio of SatOSat / SatSatO is meant that the total weight (the sum) of all SatOSat TAGs is divided by the total weight (the sum) of all SatSatO TAGs.

[0043] As used herein a “chocolate” is to be understood as a chocolate and / or chocolate- 1 ike product. By a chocolate-like product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like products may be produced with a low amount of or even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. In addition, many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter. Depending on the country and / or region there may be various restrictions on which products may be marketed as chocolate.

[0044] For products and methods in the confectionery areas, reference is made to “Chocolate, Cocoa and Confectionery”, B. W. Minifie, Aspen Publishers Inc., 3. Edition 1999.

[0045] Palm Mid Fraction (PMF) is produced by multiple fractionations of palm oil. Its main characteristic is a very high content in symmetrical di-saturated triglycerides (mainly POP). In the present disclosure Palm Mid Fraction and PMF is used interchangeably.

[0046] The term “comprising” or “to comprise” is to be interpreted as specifying the presence of the stated parts, steps, features, or components, but does not exclude the presence of one of more additional parts, steps, features, or components. As used herein, the term “and / or” is intended to mean the combined (“and”) and the exclusive (“or”) use, i.e. “A and / or B” is intended to mean “A alone, or B alone, or A and B together”.

[0047] Detailed description of the invention

[0048] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below embodiments with the disclosed aspects.

[0049] The present invention relates to a vegetable fat composition comprising triglycerides of which:

[0050] - between 40 and 75% by weight is SatOSat and its positional isomers;

[0051] - between 35 and 65% by weight is POP and its positional isomers;

[0052] - between 3 and 19% by weight is StOSt and its positional isomers;

[0053] - between 3 and 19% by weight is POSt and its positional isomers; and

[0054] - between 0.1 and 2.0% by weight is SatSatSat; wherein the vegetable fat composition has a liquid oil-and / or-fat content between 30 and 55% by weight of the total weight of the vegetable fat composition; and wherein, in the vegetable fat composition, the ratio SatOSat / SatSatO is 8 or more, the ratio being between symmetric mono-unsaturated triglycerides over asymmetric monounsaturated triglycerides; and wherein O is oleic acid, St is stearic acid, P is palmitic acid, and Sat is a saturated fatty acid.

[0055] The vegetable fat composition has a high content of POP-triglycerides, a specific amount of StOSt triglyceride, a low content of tri-saturated triglycerides and a high ratio of symmetric mono-unsaturated over asymmetric mono-unsaturated triglycerides (SatOSat / SatSatO).

[0056] The saturated fatty acids of the triglycerides of the vegetable fat composition preferably has a carbon number of 14 to 26, more preferably a carbon number of 16 to 20. The content of the saturated fatty acid having a carbon number of 16 to 18 is preferably not less than 95%. A liquid oil-and / or fat is describing a triglyceride on which a fatty acid having a carbon number of not less than 16 is bonded, the triglyceride containing not less than 2 double bonds per molecule. Examples of triglycerides in the liquid oil-and / or fat contained in the vegetable fat composition include PLP, POO, PLSt, POL, PLL, StOO, StLSt, OOO, StOL, and OOL, where P is palmitic acid, L is linoleic acid, O is oleic acid and St is stearic acid.

[0057] In one or more embodiments, between 40 and 70% by weight is SatOSat and its positional isomers, such as between 40 and 65% by weight is SatOSat and its positional isomers, such as between 40 and 60% by weight is SatOSat and its positional isomers. In one or more embodiments, between 45 and 75% by weight is SatOSat and its positional isomers, or such as between 50 and 75% by weight is SatOSat and its positional isomers.

[0058] In one or more embodiments, between 40 and 65% by weight is POP and its positional isomers, such as 40 and 60% by weight is POP and its positional isomers, such as between 40 and 55% by weight is POP and its positional isomers, or such as between 45 and 55% by weight is POP and its positional isomers.

[0059] In one or more embodiments, between 5 and 19% by weight is StOSt and its positional isomers, such as between 5 and 15% by weight is StOSt and its positional isomers, such as between 5 and 12% by weight is StOSt and its positional isomers.

[0060] In one or more embodiments, between 3 and 15% by weight is StOSt and its positional isomers or such as between 3 and 12% by weight is StOSt and its positional isomers.

[0061] In one or more embodiments, between 5 and 19% by weight is POSt and its positional isomers, such as between 5 and 15% by weight is POSt and its positional isomers, or such as between 5 and 12% by weight is POSt and its positional isomers.

[0062] In one or more embodiments, between 3 and 15% by weight is POSt and its positional isomers, or such as between 3 and 12% by weight is POSt and its positional isomers. In one or more embodiments, between 0.1 and 1 .5% by weight is SatSatSat, such as between 0.1 and 1.0% by weight is SatSatSat.

[0063] In one or more embodiments, the vegetable fat composition has a liquid oil-and / or-fat content between 32 and 55% by weight of the total weight of the vegetable fat composition, such as between 33 and 55% by weight of the total weight of the vegetable fat composition, such as between 34 and 55% by weight of the total weight of the vegetable fat composition, such as between 35 and 55% by weight of the total weight of the vegetable fat composition, or such as between 36 and 55% by weight of the total weight of the vegetable fat composition.

[0064] In one or more embodiments, the ratio of symmetric mono-unsaturated triglycerides over asymmetric mono-unsaturated triglycerides (SatOSat / SatSatO) is 8.5 or more, such as 9 or more.

[0065] In one or more embodiments, between 40 and 70% by weight is symmetric monounsaturated triglycerides (SatOSat).

[0066] The Sat bonded at the sn-1 and sn-3 positions of the SatOSat is not necessarily the same. In one or more embodiments, symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and the two Sat are having a carbon number preferably at or above 16 and bonded at the sn-1 and sn-3 positions. In one or more embodiments, symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and at least 97%, such as at least 98% of the two Sat are having a carbon number at or above 16 and bonded at the sn-1 and sn-3 positions. In one or more embodiment, each Sat has a carbon number of 14 to 26, or such as of 16 to 20. In one or more embodiments, the content of Sat having a carbon number of 16 to 18 is not less than 95% by weight of the total amount of Sat. In one or more embodiments, symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and the two Sat are having a carbon number at or above 16 and bonded at the sn-1 and sn-3 positions. In one or more embodiments, symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and at least 97% of the two Sat are having a carbon number at or above 16 and bonded at the sn-1 and sn-3 positions. In one or more embodiments, symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and at least 99% of the two Sat are having a carbon number at or above 16 and bonded at the sn-1 and sn-3 positions.

[0067] In one or more embodiments, POP is 1 ,3-dipalmitoyl-2-oleoylglycerin.

[0068] In one or more embodiments, StOSt is 1 ,3-distearoyl-2-oleoylglycerin.

[0069] In one or more embodiments, SatSatSat is a triglyceride on which all the saturated fatty acids (Sat) preferably are having a carbon number at or above 16 (C16 fatty acids). In one or more embodiments, SatSatSat is a triglyceride on which at least 95% of all the saturated fatty acids (Sat) are having a carbon number at or above 16. The Sat bonded at the three positions is not necessarily of the same kind. In one or more embodiment, each Sat has a carbon number of 14 to 26, or such as of 16 to 20. In one or more embodiments, the content of Sat having a carbon number of 16 to 18 is not less than 95% by weight of the total amount of Sat. In one or more embodiments, SatSatSat is a triglyceride on which at least 98% of the saturated fatty acids (Sat) are having a carbon number at or above 16. In one or more embodiments, SatSatSat is a triglyceride on which at least 99% of the saturated fatty acids (Sat) are having a carbon number at or above 16.

[0070] The present invention also relates to use of a vegetable fat composition according to the present disclosure in the manufacture of a filling.

[0071] In one or more embodiments, the filling is a confectionary filling. In one or more embodiments, the confectionary filling can be used in the manufacture of a confectionary product.

[0072] In one or more embodiments, the filling is a bakery filling. In one or more embodiments, the bakery filling can be used in the manufacture of a bakery product. The vegetable fat composition as disclosed herein makes it much easier to make tempered filling with high cooling sensation feeling and a long shelf life compared using a standard PMF based filling.

[0073] When used in a filling, the vegetable fat composition results in a filling, which has a higher tempering temperature than a commercially available PMF based filling and a low viscosity after tempering which enables an increase in production speed due to easier handling. Furthermore, the filling described herein melts rapidly and creates a cooling sensation feeling in the mouth when eaten. The cooling sensation is due to an instantaneous absorption of the surrounding heat.

[0074] The present invention also relates to use of a vegetable fat composition according to the present disclosure in the manufacture of a confectionary or bakery product, such as a chocolate or chocolate like product.

[0075] Further, the present invention relates to a filling comprising a vegetable fat composition according to the present disclosure, wherein the filling comprises between 10 and 70% by weight of the vegetable fat composition compared to the total weight of the filling.

[0076] In one or more embodiments, the filling is a confectionary filling. In one or more embodiments, the filling is a bakery filling.

[0077] The filling has an improved tempering temperature compared to a commercially available PMF based filling. A final application product comprising the filling has improved line capacity and improved distribution of filling in the final application product, without losing the properties of a long shelf life. The filling melts rapidly and creates a cooling sensation feeling in the mouth when eaten. The cooling sensation is due to an instantaneous absorption of the surrounding heat.

[0078] In one or more embodiment, the filling comprises between 10 and 65% by weight, or such as between 15 and 65% by weight, of the vegetable fat composition compared to the total weight of the filling. The filling according to the present disclosure may have a total fat content from 30 to 70% by weight of the filling, wherein the vegetable fat composition constitutes from 30 to 100% by weight of the total fat content.

[0079] Further, the present invention also relates to a chocolate or chocolate- 1 ike product comprising a vegetable fat composition according to the present disclosure, wherein the chocolate or chocolate-like product comprises between 5 and 40% by weight of the vegetable fat composition compared to the total weight of the chocolate or chocolate-like product. The chocolate or chocolate- 1 ike product disclosed herein will have some of the same advantages as mentioned for the fillings as disclosed herein and vice versa.

[0080] In one or more embodiment, the chocolate or chocolate- 1 ike product comprises between 10 and 40% by weight, such as between 15 to 40% by weight, of the vegetable fat composition compared to the total weight of the chocolate or chocolatelike product.

[0081] The chocolate or chocolate-like product according to the present disclosure may have a total fat content from 25 to 50% by weight of the chocolate or chocolate- 1 ike product, wherein the vegetable fat composition constitute from 5 to 75% by weight of the total fat content.

[0082] Examples

[0083] Example 1 - fat compositions

[0084] Table 1 shows four different triglyceride composition of four different vegetable fat compositions.

[0085] Fat A is a standard palm mid fraction (PMF) IV 45, which is used herein as a reference. Such a standard PMF IV 45 is normally used for tempered filling fat’s on the marked today (i.e. a commercially available PMF) but shows considerable distribution and handling challenges when used. Fat B is an olein fraction of fat A after dry fractionation. Fat C is a similar fat as fat A but with some addition of StOSt TAGs from a Shea stearin IV 36 fraction. Fat D is a similar fat as fat B but with some addition of StOSt TAGs from a Shea stearin IV 36 fraction.

[0086] Example 2 - filling fats Four individual fillings are produced by using the four fats, A to D, from table 1 in the recipes in table 2. All ingredients, except a part of the fat and lecithin, are mixed in a 50 kg Melangeur with heat jacket at 50 °C to a texture like marzipan. Every mixture is refined afterwards on a three rolls Lehmann refiner to an average particle size at 20 micron.

[0087] The refined mass is chonched together with the remaining fat for 12 hours at 50 °C in a Baurmeister conch. Lecithin is added a half hour before the chonching is finished.

[0088] Example 3 - viscosity, tempering, floating and cooling sensation results

[0089] Table 3 shows the Casson plastic Viscosity and Casson Yield value at 50°C for filling A to D measured on a Brookfiels DV2T extra viscometer by using spindle SC 27 and a small sample adapter.

[0090] The four filling shows comparable viscosities before tempering as can be seen in table 3.

[0091] The obtained fillings are tempered / pre-crystallized on a Aasted AMC 50 tempering machine with a flow at 21 kg / Hour by using the same temperature in all tempering zones. Temperature of the water in the jacket is adjusted down with -0.5°C in steps until tempering curves shows a well-tempered filling with highest inflection point and a neutral slope with comparable means.

[0092] All tempering data for the four final tempered fillings can be seen in table 4.

[0093] The four tempered fillings, A to D, are compared in a RheoSmart test, which shows how floating and easy to distribute the fillings are after tempering and how long time they can be hold at outlet temperature and still keep their floating properties.

[0094] Table 5 shows floating results. In all four measurements, an RheoSmart angle of 75°is used.

[0095] The four tempered fillings, A to D, are deposited into moulds and cooled 30 minutes in a MORCOS cooling tunnel at 15 °C. Afterwards all samples are stored 1 week at 20 °C and used in a sensory test panel for cool sensation evaluation. Cool sensation means a cold sensation feeling when filling is melted in our mouth.

[0096] High cool sensation feeling is minimum a combination of: Optimal melting point, high melting speed, and how much is melting in total. It is a well-known phenomenon for a person skill in the art or consumer who prioritise this speciality. The test panel (12 persons) was asked to score cooling sensation feeling from 1 to 10 for the four fillings produced.

[0097] The score is:

[0098] 1 is no cooling at all and 10 is extremely high cooling sensation.

[0099] Cooling sensation feeling results are shown in table 6.

[0100] Filling D is found to make significant more cooling sensation feeling than filling A, B, or C. From the examples it is surprisingly found that the combination of a specific amount of StOSt and a low amount of SatSatSat improve the cooling sensation of a filing comprising this fat compared to a standard filling fat already on the marked today (filling A). Only by combining the features of a specific amount of StOSt and a low amount of SatSatSat it is possible to obtain a vegetable fat composition which makes it possible to make a tempered filling which is easy to handle and at the same time has an improved cooling sensation.

Claims

Claims1. A vegetable fat composition comprising triglycerides of which: between 40 and 75% by weight is SatOSat and its positional isomers; between 35 and 65% by weight is POP and its positional isomers; between 3 and 19% by weight is StOSt and its positional isomers; between 3 and 19% by weight is POSt and its positional isomers; and between 0.1 and 2.0% by weight is SatSatSat; wherein the vegetable fat composition has a liquid oil-and / or-fat content between 30 and 55% by weight of the total weight of the vegetable fat composition; and wherein in the vegetable fat composition, the ratio SatOSat / SatSatO is 8 or more, the ratio being between symmetric mono-unsaturated triglycerides over asymmetric mono-unsaturated triglycerides; and wherein O is oleic acid, St is stearic acid, P is palmitic acid, and Sat is a saturated fatty acid.

2. The vegetable fat composition according to claim 1 , wherein between 40 and 70% by weight is SatOSat and its positional isomers, such as between 40 and 65% by weight is SatOSat and its positional isomers, such as between 40 and 60% by weight is SatOSat and its positional isomers or wherein between 45 and 75% by weight is SatOSat and its positional isomers, or such as between 50 and 75% by weight is SatOSat and its positional isomers.

3. The vegetable fat composition according to any of the proceeding claims, wherein between 40 and 65% by weight is POP and its positional isomers, such as 40 and 60% by weight is POP and its positional isomers, such as between 40 and 55% by weight is POP and its positional isomers or such as between 45 and 55% by weight is POP and its positional isomers.

4. The vegetable fat composition according to any of the proceeding claims, wherein between 5 and 19% by weight is StOSt and its positional isomers, such as between 5 and 15% by weight is StOSt and its positional isomers, such as between 5 and 12% by weight is StOSt and its positional isomers or such as between 3 and 15% by weight is StOSt and its positional isomers.

5. The vegetable fat composition according to any of the proceeding claims, wherein between 5 and 19% by weight is POSt and its positional isomers, such as between 5 and 15% by weight is POSt and its positional isomers, such as between 5 and 12% by weight is POSt and its positional isomers or such as between 3 and 15% by weight is POSt and its positional isomers.

6. The vegetable fat composition according to any of the proceeding claims, wherein between 0.1 and 1.5% by weight is SatSatSat, such as between 0.1 and 1.0% by weight is SatSatSat.

7. The vegetable fat composition according to any of the proceeding claims, wherein the vegetable fat composition has a liquid oil-and / or-fat content between 32 and 55% by weight of the total weight of the vegetable fat composition, such as between 33 and 55% by weight of the total weight of the vegetable fat composition, such as between 34 and 55% by weight of the total weight of the vegetable fat composition, such as between 35 and 55% by weight of the total weight of the vegetable fat composition, or such as between 36 and 55% by weight of the total weight of the vegetable fat composition.

8. The vegetable fat composition according to any of the proceeding claims, wherein the ratio of symmetric mono-unsaturated triglycerides over asymmetric mono-unsaturated triglycerides (SatOSat / SatSatO) is 8.5 or more, such as 9 or more.

9. The vegetable fat composition according to any of the proceeding claims, wherein between 40 and 70% by weight is symmetric mono-unsaturated triglycerides (SatOSat).

10. The vegetable fat composition according to any of the proceeding claims wherein symmetric mono-unsaturated triglycerides (SatOSat) are triglycerides on which O is bonded at the sn-2 position and at least 95%, such as at least 97%, or such as at least 98% of the two Sat are having a carbon number at or above 16 and is bonded at the sn-1 and sn-3 positions.11 . The vegetable fat composition according to any of the proceeding claims, wherein SatSatSat is a triglyceride on which at least 95% or such as at least 97% of all the saturated fatty acids (Sat) are having a carbon number at or above 16.

12. Use of a vegetable fat composition according to any of the proceeding claims in the manufacture of a filling, such as a confectionary filling or a bakery filling.

13. Use of a vegetable fat composition according to any of the proceeding claims 1 to 11 in the manufacture of a confectionary or bakery product, such as a chocolate or chocolate like product.

14. A filling comprising a vegetable fat composition according to any of the proceeding claims 1 to 11 , wherein the filling comprises between 10 and 70% by weight of the vegetable fat composition compared to the total weight of the filling.

15. The filling according to claim 14, wherein the filling has a total fat content from 30% to 70% by weight of the filling, wherein the vegetable fat composition constitutes from 30 to 100% by weight of the total fat content.

16. A chocolate or chocolate-like product comprising a vegetable fat composition according to any of the proceeding claims 1 to 11 , wherein the chocolate or chocolate-like product comprises between 5 and 40% by weight of the vegetable fat composition compared to the total weight of the chocolate or chocolate-like product.

17. The chocolate or chocolate-like product according to claim 16, wherein the chocolate or chocolate-like product has a total fat content from 25% to 50% by weight of the chocolate or chocolate- 1 ike product, wherein the vegetable fat composition constitute from 5 to 75% by weight of the total fat content.

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