A fat composition comprising a vegetable fat phase

Abstract

The invention relates to a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, the use of such fat composition, and a confectionary-, bakery-, chocolate-, or chocolate-like product comprising such fat composition.

Description

[0001] A fat composition comprising a vegetable fat phase

[0002] Technical Field

[0003] The invention relates to a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, the use of such fat composition, and a confectionary-, bakery-, chocolate-, or chocolate-like product comprising such fat composition.

[0004] Background art

[0005] Cocoa butter, is a naturally occurring edible fat that is extracted from the seeds of the Theobroma cacao tree, more commonly known as the cocoa tree. This fat is a crucial ingredient in numerous industries, most notably the food and cosmetic sectors, due to its unique characteristics.

[0006] In the food industry, cocoa butter is a vital component in the production of chocolate and cholate-like products. Its creamy texture, enticing aroma, and ability to solidify at room temperature while melting at body temperature contribute to the luxurious mouthfeel of chocolate that consumers worldwide have come to love.

[0007] Despite its widespread use and popularity, the reliance on cocoa butter presents several significant challenges. One of the primary issues is the fluctuating global supply of cocoa butter. Factors such as climate change, pests, and diseases can drastically affect cocoa crops, leading to volatility in the availability and price of cocoa butter. This unpredictability can have a substantial impact on industries that depend heavily on this ingredient.

[0008] Another challenge lies in the unique melting profile of cocoa butter. It melts just below human body temperature, providing a melt-in-the-mouth sensation that is challenging to replicate with other fats.

[0009] It is hence an object of the present invention to provide a cocoa butter equivalent (CBE) that may assist in overcoming some of the above problems, while maintaining some of the good properties obtained from the use of cocoa butter. Summary

[0010] This invention describes a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources. The described fat composition results in cost saving for chocolate producers, if used instead of some of the cocoa butter. It is particularly good for this purpose as it shows the same texture as chocolates made with cocoa butter when substituting parts of the cocoa butter with the herein disclosed fat composition in recipes. It further shows an improved bloom stability compared to both chocolates or chocolate- 1 ike products made with only cocoa butter and even for chocolates or chocolate- 1 ike products made with a comparative CBE product.

[0011] The present invention relates to a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, wherein the vegetable fat phase comprises: from 85.0 to 100% by weight of triglycerides compared to the total weight of the vegetable fat phase; from 75.0 to 85.0% by weight of SatOSat triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase; from 39.0 to 45.0% by weight of POP triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase; from 22.9 to 28.0% by weight of StOSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase; from 9.5 to 15.0% by weight of POSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase; wherein Sat is saturated fatty acids selected from C14-, C16-, C18-, and / or C20-fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1).

[0012] This invention describes a fat composition having a higher content of POP compared to cocoa butter, while having a lower content of POSt.

[0013] All together this fat composition makes it possible to substitute a large amount of cocoa butter with this fat composition. This can be done without altering the texture of the chocolate or chocolate-like product. Further, this will have a benefit by increasing the bloom stability of the produced chocolate or chocolate- 1 ike product, whereas another similar fat composition does not increase the bloom stability as significant.

[0014] When used for production of chocolate or chocolate-like products or application hereof, the fat composition as disclosed herein results in an application, which increases the bloom stability, especially at elevated temperatures, while maintaining the same texture as a chocolates produced only from cocoa butter, i.e. without a CBE fat composition.

[0015] Hence, the present invention also relates to the use of a fat composition as disclosed herein for bakery or confectionary applications, such as bakery or confectionary application selected from biscuit, cake, muffin, donut, pastry.

[0016] Further, the present invention also relates to the use of a fat composition as disclosed herein for chocolate and chocolate- 1 ike coatings.

[0017] Even further, the present invention also relates to the use of a fat composition as disclosed herein for chocolate or chocolate- 1 ike products.

[0018] The present invention also relates a confectionary-, bakery-, chocolate-, or chocolate- 1 ike product, wherein the product comprises between 3 and 57% by weight of the fat composition as disclosed herein.

[0019] Definitions

[0020] In the context of the present invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] 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 C8 fatty acid has 8 carbon atoms.

[0025] 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.

[0026] Sn1 / sn2 / sn3: position s / position sn-2 position s -3

[0027] Fischer projection of a natural L-glycerol derivative.

[0028] As used herein, “%” or “percentage” relates to weight percentage i.e. wt.% or wt.-% if nothing else is indicated.

[0029] 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.

[0030] 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.

[0031] In the embodiments where one may like to determine the individual positional isomers 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.

[0032] As used herein, “oil” and “fat” are used interchangeably, unless otherwise specified.

[0033] As used herein, “vegetable oil” and “vegetable fat” are used interchangeably, unless otherwise specified.

[0034] 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.

[0035] 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- 1 ike 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.

[0036] 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. 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.

[0037] 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”.

[0038] Detailed description

[0039] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below embodiments with the disclosed aspects.

[0040] In one or more embodiments, the vegetable fat phase comprises from 39.6 to 44.3% by weight of POP triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 40.2 to 43.8% by weight.

[0041] In one or more embodiments, the vegetable fat phase comprises from 22.9 to 27.2% by weight of StOSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 22.9 to 24.6% by weight, or such as from 23.4 to 24.1% by weight.

[0042] In one or more embodiments, the vegetable fat phase comprises from 10.2 to 14.2% by weight of POSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 11.0 to 13.5% by weight.

[0043] In one or more embodiments, the vegetable fat phase comprises from 75.5 to 84.5% by weight of SatOSat triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 76.0 to 84.0% by weight, such as such as from 77.5 to 83.5% by weight, or such as from 78.0 to 82.0% by weight.

[0044] In one or more embodiments, the vegetable fat phase comprises from 90.0 to 100% by weight of triglycerides compared to the total weight of the vegetable fat phase, such as from 95.0 to 100% by weight. In one or more embodiments, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over POSt triglycerides and its positional isomers is at least 2, such as at least 3. The ratio of POP triglycerides and its positional isomers over POSt triglycerides and its positional isomers is measured as a by weight ratio, i.e. the weight of POP triglycerides and its positional isomers in the fat composition is divided with the weight of POSt triglycerides and its positional isomers to give the number for the ratio.

[0045] In one or more embodiments, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over StOSt triglycerides and its positional isomers is at least 1. Similar to the above, the ratio of POP over StOSt is a by weight ratio.

[0046] In one or more embodiments, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over the total amount of StOSt triglycerides and its positional isomers and POSt triglycerides and its positional isomers ((POP + PPO) I (StOSt + StStO + POSt + PStO + StPO)) is at least 0.5, such as at least 1.0, or such as between 1.0 and 1.3. Similar to the above, the ratio of POP over the sum of StOSt and POSt is a by weight ratio. The total amount of StOSt triglycerides and its positional isomers and POSt triglycerides and its positional isomers is the sum of StOSt+StStO+POSt+PStO+StPO in the fat composition (the weight).

[0047] In one or more embodiments, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over the total amount of StOSt triglycerides and its positional isomers and POSt triglycerides and its positional isomers ((POP + PPO) I (StOSt + StStO + POSt + PStO + StPO)) is between 0.5 and 1.3.

[0048] In one or more embodiments, one of the at least two different vegetable fat sources is a first vegetable fat source originating from shea oil and / or fractions thereof and wherein another of the at least two different vegetable fat sources is a second vegetable fat source originating from palm oil and / or fractions thereof. In one or more embodiments, the vegetable fat phase originating from only two different vegetable fat sources.

[0049] In one or more embodiments, one of the two different vegetable fat sources is a first vegetable fat source originating from shea oil and / or fractions thereof and wherein the other of the two different vegetable fat sources is a second vegetable fat source originating from palm oil and / or fractions thereof. In one or more embodiments, the first vegetable fat source is in an amount from 33 to 39% by weight compared to the total weight of the first and second vegetable fat source, such as in an amount from 34 to 38% by weight, such as in an amount from 34.5 to 37.5% by weight. In one or more embodiments, the second vegetable fat source is in an amount from 61 to 67% by weight compared to the total weight of the first and second vegetable fat source, such as in an amount from 62 to 66% by weight, such as in an amount from 62.5 to 65.5% by weight.

[0050] In one or more embodiments, the fat composition is a cocoa butter equivalent (CBE) composition.

[0051] In one or more embodiments of the product, the product has a total fat content from 20 to 60% by weight of the product, and wherein the fat composition constitutes from 5 to 45% by weight of the total fat content.

[0052] In one or more embodiments of the product, the fat composition constitutes from 5 to 40% by weight of the total fat content.

[0053] In one or more embodiments of the product, the product has a total fat content from 20 to 50% by weight of the product, such as from 30 to 50% by weight.

[0054] Examples

[0055] Example 1 - CBE compositions

[0056] Table 1 displays a typical selected triglyceride composition for a shea stearin IV 36, a palm mid-fraction IV 33 and West Africa cocoa butter measured by AOCS method Ce 5b-89. The asymmetric isomers are included in the amount specified under each TAGs in the examples since the method used (AOCS Ce 5b-89) does not measure the difference in isomeric state of a TAG. Hence, for example, when there is written POSt in the tables it also includes its isomers (PStO and StPO). *Measured using AOCS Ce5b-89. Sat is saturated fatty acids having a carbon number of

[0057] 14 and above.

[0058] Table 2 shows the selected triglyceride composition of West African cocoa butter compared to a comparative CBE composition and a CBE composition according to the present disclosure, both made of blends of Shea stearin IV 36 and Palm mid fraction IV 33 in various ratios.

[0059] *Measured using AOCS Ce5b-89. Sat is saturated fatty acids having a carbon number of 14 and above. As can be seen from table 2 above, both CBE II of the invention and the comparative CBE I have similar type of triglycerides as cocoa butter. However, they are distinctively different in terms of the amounts of both POP and POSt triglycerides as compared to cocoa butter. CBE II of the invention is different from the comparative CBE I, especially in terms of POP and StOSt content and therefore also the ratio of POP over StOSt. The total amount of SatOSat is comparable for CBE II of the invention, the comparative CBE I, and cocoa butter.

[0060] Example 2 - Recipes and manufacture of chocolate-like compounds with CBE compositions

[0061] The cocoa butter and the two CBEs as disclosed above were then used in a dark chocolate production and a milk chocolate production for producing chocolates with the disclosed CBE present in the fat phase of the dark- and milk chocolate.

[0062] The procedure of the chocolate productions was all done following this procedure: All ingredients, except vanilin, lecithin, and some of the fat, are mixed on a Hobart N-50 mixer at 65 °C for 10 minutes. Afterwards, the mixture is refined on a three-roller Buhler SDY-300 refiner (with 300 mm width) to an average particle size of 20 micron. The mass is then added to the Hobart mixer bowl and conched for 6 hours at 65 °C for dark chocolate and 6 hours at 55 °C for milk chocolate. After conching for 5.5 hours, the lecithin was added and after 5.75 hours, the rest of the fat was added and conching were continued. When 5 minutes remained of the total conching time, vanillin was added and conching continued for the remaining 5 minutes. The chocolates were hand- tempered to ensure a slope within ± 0.251 Temper Index 5.0 ± 1.0. The chocolates are then deposited into 50 g preheated moulds (tablets) and placed in a three-zone cooling tunnel for 30 minutes. Temperatures are adjusted to 15 °C in zone 1 and 3 and 12 °C in zone 2.

[0063] Chocolate recipe and fat composition for the chocolates are given in table 3 and 4 below.

[0064]

[0065]

[0066] Example 3 - Texture analysis

[0067] The dark and milk chocolates made according to the example above were stored for a minimum of 7 days at 20 °C before being measured for texture (hardness) using a TAX2 Plus texture analyser using a P2 Needle and 3 mm penetration depth into the product. The 50 g tablets were penetrated until a standard deviation of below 5% was obtained (typically needed eight penetrations). Texture measurements are shown in table 5 below and values are shown in g (force) measured.

[0068] As it can be seen from the texture evaluations in table 5 above, the dark and milk chocolate comprising the CBE II of the invention has a texture comparable to that of the comparative CBE I at 20 °C where they both have an acceptably similar texture to that of dark and milk chocolate made solely using cocoa butter, i.e. not a chocolate nor comprising a CBE fat composition.

[0069] Example 4 - Bloom evaluation Bloom evaluations were made under three different isothermal storage conditions; 15 °C, 20 °C, and 23 °C. The 50 g chocolate tablets were stored for minimum of three days at 20 °C before being moved to different isothermal cabinets of 15 °C, 20 °C, and 23 °C. Results shown in table 6 below indicate the number of weeks before the occurrence of bloom was observed.

[0070] Results showed that dark chocolate I comprising the CBE II of the invention is performing significantly better in terms of bloom stability at elevated temperature, i.e. 23 °C, compared to dark chocolate II and dark chocolate III, comprising the comparative CBE I and solely cocoa butter, respectively. These results therefore show that by using a CBE as disclosed herein, it is possible to produce dark chocolate with superior bloom stability at elevated temperature of 23 °C while retaining the hardness / texture acceptably high compared to using solely cocoa butter.

Claims

Claims1. A fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, wherein the vegetable fat phase comprises:- from 85.0 to 100% by weight of triglycerides compared to the total weight of the vegetable fat phase;- from 75.0 to 85.0% by weight of SatOSat triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase;- from 39.0 to 45.0% by weight of POP triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase;- from 22.9 to 28.0% by weight of StOSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase;- from 9.5 to 15.0% by weight of POSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase; wherein Sat is saturated fatty acids selected from C14-, C16-, C18-, and / or C20- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), and O is oleic acid (C18:1).

2. The fat composition according to claim 1 , wherein the vegetable fat phase comprises from 39.6 to 44.3% by weight of POP triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 40.2 to 43.8% by weight.

3. The fat composition according to any of the preceding claims, wherein the vegetable fat phase comprises from 22.9 to 27.2% by weight of StOSt triglycerides and its positional isomers compared to the total weight oftriglycerides in the vegetable fat phase, such as from 22.9 to 24.6% by weight, or such as from 23.4 to 24.1% by weight.

4. The fat composition according to any of the preceding claims, wherein the vegetable fat phase comprises from 10.2 to 14.2% by weight of POSt triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 11.0 to 13.5% by weight.

5. The fat composition according to any of the preceding claims, wherein the vegetable fat phase comprises from 75.5 to 84.5% by weight of SatOSat triglycerides and its positional isomers compared to the total weight of triglycerides in the vegetable fat phase, such as from 76.0 to 84.0% by weight, such as such as from 77.5 to 83.5% by weight, or such as from 78.0 to 82.0% by weight.

6. The fat composition according to any of the preceding claims, wherein the vegetable fat phase comprises from 90.0 to 100% by weight of triglycerides compared to the total weight of the vegetable fat phase, such as from 95.0 to 100% by weight.

7. The fat composition according to any of the preceding claims, wherein, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over POSt triglycerides and its positional isomers is at least 2, such as at least 3.

8. The fat composition according to any of the preceding claims, wherein, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over StOSt triglycerides and its positional isomers is at least 1.

9. The fat composition according to any of the preceding claims, wherein, in the vegetable fat phase, the ratio of POP triglycerides and its positional isomers over the total amount of StOSt triglycerides and its positional isomers and POSt triglycerides and its positional isomers ((POP + PPO) I (StOSt + StStO + POSt + PStO + StPO)) is at least 0.5, such as at least 1.0, or such as between 1.0 and10. The fat composition according to any of the preceding claims, wherein one of the at least two different vegetable fat sources is a first vegetable fat source originating from shea oil and / or fractions thereof and wherein another of the at least two different vegetable fat sources is a second vegetable fat source originating from palm oil and / or fractions thereof.11 . The fat composition according to any of the preceding claims, wherein the vegetable fat phase originating from only two different vegetable fat sources.

12. The fat composition according to claim 11 , wherein one of the two different vegetable fat sources is a first vegetable fat source originating from shea oil and / or fractions thereof and wherein the other of the two different vegetable fat sources is a second vegetable fat source originating from palm oil and / or fractions thereof.

13. The fat composition according to any of claims 10-12, wherein the first vegetable fat source is in an amount from 33 to 39% by weight compared to the total weight of the first and second vegetable fat source, such as in an amount from 34 to 38% by weight, such as in an amount from 34.5 to 37.5% by weight.

14. The fat composition according to any of claims 10-13, wherein the second vegetable fat source is in an amount from 61 to 67% by weight compared to the total weight of the first and second vegetable fat source, such as in an amount from 62 to 66% by weight, such as in an amount from 62.5 to 65.5% by weight.

15. The fat composition according to any of the preceding claims, wherein the fat composition is a cocoa butter equivalent (CBE) composition.

16. Use of a fat composition according to any of the preceding claims for bakery or confectionary applications, such as bakery or confectionary application selected from biscuit, cake, muffin, donut, pastry; or for chocolate and chocolate- 1 ike coatings, or for chocolate or chocolate- 1 ike fillings, or for chocolate or chocolatelike products.

17. A confectionary-, bakery-, chocolate-, or chocolate-like product, wherein the product comprises between 3 and 57% by weight of the fat composition according to any of claims 1-15.

18. The product according to claim 17, wherein the product has a total fat content from 20 to 60% by weight of the product, and wherein the fat composition constitutes from 5 to 45% by weight of the total fat content.

19. The product according to claim 18, wherein the fat composition constitutes from 5 to 40% by weight of the total fat content.

20. The product according to any of claims 17-19, wherein the product has a total fat content from 20 to 50% by weight of the product, such as from 30 to 50% by weight.

Images