An edible fat composition

Abstract

The invention relates to an edible partially interesterified fat composition originating from a fraction of a shea butter, a sal butter or an illipe butter comprising: - an oleic acid content of at least 50% and a stearic acid content of at least 25%, by weight of the total weight of the fat composition, - a solid fat content of less than 10 at 10 °C and less than 7 at 20 °C, and - a StStSt triglyceride content of 1.9% by weight or less compared to the total weight of triglycerides in the fat composition, wherein St is stearic acid. The invention also relates to an edible spread or filling composition comprising the fat composition and to the use of the edible fat composition in a bakery, confectionary, chocolate, or chocolate-like spread or filling composition..

Description

[0001] An edible fat composition

[0002] Field of the invention

[0003] The invention relates to an edible partially interesterified fat composition and also to an edible spread or filling composition comprising the partially interesterified fat composition. The invention also relates to use of the edible partially interesterified fat composition in a bakery, confectionary, chocolate, or chocolate-like spread or filling composition.

[0004] Background of the invention

[0005] Spreads, such as chocolate or confectionary spreads, are typically applied onto bread or crackers or they can be used in desserts or baking. The spreads are normally applied to the bread or crackers using a spoon or a knife. The spreadability of spreads is very important.

[0006] Spreads need to be adapted to the consumers’ preferences for their sensory qualities and ease of spreadability. There are therefore many things to consider when making a high-quality spread. The spread must be sufficiently soft to be able to apply to the bread, and at the same time the spread must be sufficiently solid to prevent the spread from becoming pourable and oiling out. Spreads have a limited temperature tolerance for spreadability and consumers will find it difficult to apply the spread at temperatures outside the appropriate temperature window.

[0007] One problem with spreads of today is that upon storage at refrigerated temperatures, i.e. at or below 10 °C, they become hard and not instantly spreadable. Another problem is that they are prone to oil separation at temperatures at or above room temperature (20 °C).

[0008] Chocolate or confectionary spreads are often made from a vegetable fat composition mixed with sugar, cocoa ingredients, milk powder, nut paste, and other ingredients. The vegetable fat composition often comprises a blend of different oils and fats in order to obtain the right properties. Normally, harder fat components are mixed with a liquid fat component to obtain the wanted properties such as taste, consistency, structure, and stability of the spread. Accordingly, one object of the invention is to provide a fat composition for use in making a spread, where the fat composition will improve the spreadability of a confectionary spread at low temperatures (at or below 10 °C), while still maintaining stability characteristic towards oil separation at higher temperatures (at or above 20 °C).

[0009] Summary of the invention

[0010] The present invention relates to an edible partially interesterified fat composition originating from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter; wherein the partially interesterified fat composition comprises: an oleic acid content of at least 50% by weight of the total weight of the interesterified fat composition, a stearic acid content of at least 25% by weight of the total weight of the interesterified fat composition, a solid fat content of less than 10 at 10 °C and less than 7 at 20 °C, and a StStSt triglyceride content of 1 .9% by weight or less compared to the total weight of triglycerides in the fat composition, wherein St is stearic acid.

[0011] The present disclosure describes a partially interesterified fat composition for a use in a spread where the spread shows good spreadability at low temperatures such as at or below 10 degrees. A good spreadability means that the spread is soft and easy to spread out. Spreadability measurement was performed using a butter knife with an equivalent temperature as the spread. The spreadability was indicated using a scale as shown in the examples.

[0012] In the fat composition, the amount of tri-stearin triglycerides (StStSt) is 1.9% by weight or less compared to the total weight of triglycerides in the fat composition. The amount of StStSt greatly influences the spreadability at the spread. In the present invention, where the fat composition is partially interesterified, the amount of StStSt is lower than if the fat composition was fully interesterified. This will have an effect on the SFC, which will influence on the softness / hardness of the spread. The partially interesterified fat composition originates from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter. Hence, the fat composition is selected from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter prior to being partially interesterified. In one or more embodiments, the fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter is not chemically or enzymatically modified prior to being partially interesterified.

[0013] In one or more embodiments, the partially interesterified fat composition originates from a single fat source. That is, the partially interesterified fat composition is obtained from a partially interesterification of a single fat fraction. In one or more embodiments, the fat composition is from a single source.

[0014] The vegetable fat composition of a (chocolate or confectionary) spread often comprises a blend of different oils and fats in order to obtain the right properties, adding complexity to the production. If only a single source and / or fraction is used, it gives a simpler manufacturing process, than if oils and fats from several source and / or fraction are used.

[0015] Disclosed herein is also an edible spread or filling composition comprising: cocoa butter, cocoa mass, and / or cocoa powder, one or more ingredients selected from hazelnut paste, milk fat, milk powder, vanilla, and lecithin,

[0016] 30 to 60% by weight of sugar, and

[0017] 2 to 50% by weight of the edible partially interesterified fat composition as disclosed herein.

[0018] The present disclosure also relates to use of the edible interesterified fat composition as disclosed herein in a bakery, confectionary, chocolate, or chocolate- 1 ike spread composition.

[0019] The present disclosure also relates to use of the edible interesterified fat composition as disclosed herein in a bakery, confectionary, chocolate, or chocolate- 1 ike filling composition.

[0020] Definitions 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. 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.

[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] As used herein, “interesterified” or “interesterification” should be understood as redistributing the fatty acid moieties of a triglyceride. A fatty acid moiety may be understood as a free fatty acid, a fatty acid ester, a fatty acid anhydride, an activated fatty acid and / or the fatty acyl part of a fatty acid. A ‘fully interesterified’ oil or fat is understood as an oil or fat that has a completely randomized arrangement of fatty acid moieties - hence all of the fatty acid moieties of the triglyceride has been redistributed. A ‘partially interesterified’ oil or fat is understood as an oil or fat where a subset of all available triglycerides undergo a random redistribution of the fatty acids - hence not all of the fatty acid moieties of the triglyceride has been redistributed. The randomized arrangement of fatty acid moieties can be determined using high- performance liquid chromatography (HPLC) and / or gas liquid chromatography (GLC) with comparison to the starting oil or fat. The interesterification process may be an enzymatic interesterification or chemical interesterification. Enzymatic interesterification may be used where it is desired to have a greater reaction control. Both chemical interesterification and enzymatic interesterification is described well in the art. Both chemical and enzymatic interesterification may be done by standard procedures.

[0024] 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.

[0025] 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.

[0026] By using the nomenclature CX:Y means that the fatty acid comprises X carbon atoms and Y double bonds, e.g. a C14:0 fatty acid has 14 carbon atoms and 0 double bonds while a C18:1 fatty acid has 18 carbon atoms and 1 double bond.

[0027] 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.

[0028] Sn1 / sn2 / sn3:

[0029] H

[0030] H - C - OOCR’ position sn-1

[0031] R'*COO- C - H position sn~2

[0032] H-C-OOCR"’ position sn-3

[0033] H

[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.

[0036] The sum of a given component in the fat composition can never be more than 100% by weight, e.g. the sum of all the fatty acid in the fat composition can never be more than 100% by weight. 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.

[0037] As used herein, “oil” and “fat” are used interchangeably, unless otherwise specified.

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

[0039] As used herein a “chocolate” is to be understood as a chocolate and / or chocolate-like 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.

[0040] As used herein “edible” is something that is suitable for use as food or as part of a food product, such as a dairy or confectionary product.

[0041] 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.

[0042] Solid fat content (SFC) is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) across a temperature gradient. 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 or more additional parts, steps, features, or components.

[0043] 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”.

[0044] Detailed description of the invention

[0045] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below embodiments with the disclosed aspects.

[0046] The present invention relates to an edible partially interesterified fat composition originating from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter; wherein the partially interesterified fat composition comprises: an oleic acid content of at least 50% by weight of the total weight of the interesterified fat composition, a stearic acid content of at least 25% by weight of the total weight of the interesterified fat composition, a solid fat content of less than 10 at 10 °C and less than 7 at 20 °C, and a StStSt triglyceride content of 1 .9% by weight or less compared to the total weight of triglycerides in the fat composition, wherein St is stearic acid.

[0047] The present disclosure describes a vegetable partially interesterified fat composition for a use in a spread where the spread shows good softer spreadability at low temperatures. In one or more embodiments, the spread shows good spreadability at temperatures at or below 10 degrees Celsius.

[0048] In the vegetable fat composition, the amount of tri-stearin triglycerides (StStSt) is 1.9% by weight or less compared to the total weight of triglycerides in the fat composition. The amount of StStSt greatly influence the spreadability at the spread. In one or more embodiments, the stearic acid content is based on the total C12 to C20 fatty acids present in the interesterified fat composition.

[0049] In one or more embodiments, the oleic acid content is based on the total C12 to C20 fatty acids present in the interesterified fat composition.

[0050] In one or more embodiments, the interesterified fat composition is a vegetable interesterified fat composition.

[0051] In one or more embodiments, the partially interesterified fat composition originates from a single fat source. That is, the partially interesterified fat composition is obtained from a partially interesterification of a single fat source.

[0052] In one or more embodiments, the partially interesterified fat composition originates from only one fraction. That one fraction can be selected from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter. Hence, in one or more embodiments, the partially interesterified fat composition does not originate from a blend of different fat sources, neither a blend of two fractions originating from the same single fat source. Hence, in one or more embodiments, the partially interesterified fat composition does not comprise a blend of different fat sources. Hence, in one or more embodiments, the partially interesterified fat composition does not comprise a blend of a single fat fraction / source and glycerol or fatty acids derived from a vegetable fat.

[0053] The vegetable fat composition of a chocolate or confectionary spread often comprises a blend of different oils and fats in order to obtain the right properties. Hence, if only a single fat source is used, it gives a simpler manufacturing process, than if oils and fats from several sources (raw materials) are used as if often the case in chocolate or confectionary spreads, adding complexity to the production. Normally, harder fat components are mixed with a liquid fat component to obtain the wanted properties such as taste, consistency, structure, and stability of the spread.

[0054] In one or more embodiments, the partially interesterified fat composition originates from an olein fraction selected from a shea olein, a sal olein, or an illipe olein. In one or more embodiments, the olein fraction is a shea olein. In one or more embodiments, the olein fraction is a sal olein. In one or more embodiments, the olein fraction is an illipe olein.

[0055] In one or more embodiments, the degree of interesterification of the partially interesterified fat composition is between 50% to 90%.

[0056] Most fats used for spreads are chemically interesterified and hence not organic. By using fats that are enzymatically interesterified it is possible to obtain an organic spread also sometimes referred to as ‘clean label’. In one or more embodiments, the interesterified fat composition is a partially enzymatically or a partially chemically interesterified fat composition. In one or more embodiments, the degree of interesterification of the partially enzymatically or the partially chemically interesterified fat composition is between 50% to 90%. Partial enzymatic interesterification may result in a softer spread.

[0057] In one or more embodiments, the partially interesterified fat composition has a solid fat content of less than 9 at 10 °C and less than 7 at 20 °C.

[0058] The partially interesterified fat composition of this invention has a solid fat content of less than 9 at 10 °C. The resulting spread will therefore have a softer spreadability.

[0059] In one or more embodiments, the partially interesterified fat composition has a solid fat content of less than 8.5 at 10 °C and less than 7 at 20 °C.

[0060] In one or more embodiments, the partially interesterified fat composition has a StOSt triglyceride content from 8 to 15% by weight compared to the total amount of triglycerides, such as from 8 to 13% by weight.

[0061] In one or more embodiments, the partially interesterified fat composition has a StOO triglyceride content of from 26 to 41% by weight compared to the total amount of triglycerides, such as from 26 to 35% by weight.

[0062] Disclosed herein is also an edible spread or filling composition comprising: cocoa butter, cocoa mass, and / or cocoa powder, one or more ingredients selected from hazelnut paste, milk fat, milk powder, vanilla, and lecithin,

[0063] 30 to 60% by weight of sugar, and

[0064] 2 to 50% by weight of the edible partially interesterified fat composition as disclosed herein.

[0065] In one or more embodiments, the edible spread or filling composition comprises 2 to 45% by weight of the edible partially interesterified fat composition as disclosed herein, such as 2 to 40%, or such as 2 to 38%.

[0066] Spread are often blends of different oils and fats to obtain the right consistency and spreadability of the spread. Fat compositions suitable for spreads are often mixtures of a harder component to which a liquid component is admixed to obtain the right spreadability, sensory, and stability against oil separation. This often results in having to use oils and fats from several raw materials, adding complexity during production for oil and fat manufacturers. Additionally, in times of trying to produce products as natural as possible with a short ingredient list the need to use blends of oils and fats from several sources (raw materials) may be unwanted.

[0067] In one or more embodiments, the spread or filling composition is a bakery, confectionary, chocolate, or chocolate- 1 ike spread or filling composition.

[0068] In one or more embodiments of the edible spread or filling composition, the amount of cocoa butter, cocoa mass, and / or cocoa powder is at least 8% by weight of the spread or filling composition.

[0069] In one or more embodiments of the edible spread or filling composition, the spread or filling composition is essentially free of nut components other than cocoa butter, cocoa mass, and / or cocoa powder.

[0070] In one or more embodiments of the edible spread or filling composition, the spread or filling composition comprises a combination of milk powder and lecithin. In one or more embodiments of the edible spread or filling composition, the spread or filling composition is spreadable using a butter knife at temperatures in the range of 10 to 20 °C. A good spreadability means that the spread is soft and easy to spread out. Spreadability measurement was performed using a butter knife with an equivalent temperature as the spread. The spreadability was indicated using a scale as shown in the examples.

[0071] In one or more embodiments of the edible spread or filling composition, the spread or filling composition does not show recrystallization after storage for at least 4 weeks, such as at least 12 weeks. If small crystals can be detected either through vision or sensorial in the mouth, the samples are regarded as recrystallized.

[0072] In one or more embodiments of the edible spread or filling composition, the spread or filling composition does not show oil exudation after storage at 20 °C for at least 4 weeks, such as at least 12 weeks.

[0073] The present disclosure also relates to use of the edible partially interesterified fat composition as disclosed herein in a bakery, confectionary, chocolate, or chocolatelike spread composition.

[0074] The present disclosure also relates to use of the edible partially interesterified fat composition as disclosed herein in a bakery, confectionary, chocolate, or chocolatelike filling composition.

[0075] Examples

[0076] Example 1 - preparation of fat compositions

[0077] Fat A is a shea olein and fat D is a chemically interesterified shea olein (comparative example). The chemically interesterified fat D is obtained by standard method within the art.

[0078] Preparation of partially enzymatically interesterified fats B and C:

[0079] Shea olein was deodorized to remove citric acid prior to enzymatic interesterification. The deodorized Shea olein was fed through a column with 15 gram of Lipozyme TL IM (Novozymes) at around 68 to 70 °C. The flow through the column was 40-55g / hour for fat C and 55-70g / hour for fat B, corresponding to 2.7-3.6 (fat C) and 3.6-4.7 (fat B) gram oil per gram enzyme per hour. Samples were taken throughout the reaction to monitor the enzyme activity and quality of the product overtime. Parallel NMR at 10 °C was used as a production parameter to control the process and quality of product over time. A value of 7.0% to 9.5% solid fat at 10 °C was the target. The flowrate of the oil was changed to achieve the correct value during the reaction. If the SFC was close to the minimum specifications, the flowrate was lowered and if the SFC was close to the maximum specifications, the flowrate was increased.

[0080] # SatSatSat triglycerides are the total amount of PPP, PPSt, PStSt, and StStSt triglycerides. *The fatty acid compositions of the vegetable fat compositions were analyzed using IIIPAC 2.301 (Methylation) and IUPAC 2.304 (GLC).

[0081] ** The % amount of a TAG is determined using the AOCS Ce5b-589method, which is a standard method for determining triglycerides in vegetable oils by HPLC.

[0082] *** Degree of interesterification was calculated as ([StStSt]p- [StStSt]0) / ([StStSt]c- [StStSt]0) where [StStSt]pis the amount of StStSt present in the sample, [StStSt]0is the amount of StStSt in the starting olein fraction and [StStSt]cis the amount of StStSt in a fully interesterified shea olein .

[0083] ****The solid fat content (SFC) was determined by ISO 8292-1 1 D.

[0084] Example 2 - preparation of spread

[0085] Confectionary spreads were prepared according to the formulation disclosed in table 2. All ingredients, except a part of the fat and lecithin, were mixed using a Hobart N-50 mixer at 55 °C until a homogeneous and marzipan-like consistency was reached. Every mixture was refined afterwards using a Buhler SDY-300 three-roll refiner (with 300 mm width) to an average particle size of 20 microns ± 2 microns. The refined mass was then added to the mixer bowl again and conched for 3 hours at 55 °C. After conching for 23 hours the lecithin was added and after 2% hours the rest of the fatwas added and conching continued. The spreads were pre-cooled to 35 °C, deposited into small plastic cups and stored at 20 °C for 7 days before being moved to cabinets with different isothermal temperatures for further evaluations.

[0086] Example 3 - Evaluation of spreadability With a butter knife, a certain amount of product was taken and placed on a cardboard tray with an approximately 45° angle. In one smooth motion the knife was dragged across the cardboard tray and the ease of spreadability was rated. Spreadability measurement was performed both at 10 °C and 20 °C using a butter knife with an equivalent temperature.

[0087] Spreadability was indicated using a scale from 1 to 5.

[0088] 1 Spread is fluid and pourable.

[0089] 2 Almost fluid, a long sticky tail when lifted with a knife.

[0090] 3 Soft and easy to spread out.

[0091] 4 Still possible to spread out, but significantly harder than the above.

[0092] 5 Too hard, not spreadable.

[0093] When spreadability was between two scales it is indicated with a dash (-). Evaluations were made by a trained test panel consisting of 8 persons and results shown are the average of the given characters by the test panel. The results are shown in table 3.

[0094] The results of table 3 shows that confectionary spreads B and C are spreadable at 10 degrees Celsius. Even though it was possible to spread out confectionary fat D at 10 °C confectionary spreads B and C were preferable with respect to ease of spreadability. Furthermore, the results show that the spreadability is maintained at 20 °C.

[0095] Example 4 - Evaluation of recrystallization A trained panel visually inspects the samples for recrystallization (performed at 20 °C), which manifests itself through fat crystals in or on the chocolate spread. Inspection is performed visually as well as by tasting the spread. As soon as small crystals can be detected either through vision or sensorial in the mouth, the samples are regarded as recrystallized (recryst). If no crystals can be detected it gets the character

[0096] The results of Table 4 show that confectionery spread A recrystallized after 1 week, whereas all other confectionery spreads remained without recrystallization throughout the evaluation period.

[0097] Example 5 - Evaluation of oil separation

[0098] Confectionery spreads prepared according to example 2 were stored for at least 7 days at 20 °C before being moved to test cabinets with isothermal temperature of 20 °C for evaluation of oil separation. Measurements were performed after 1 week, 1 month, and 3 months of storage at the aforementioned temperature. Oil separation was evaluated visually by tipping the cup containing the confectionary spread. The amount of oil separated on top was monitored and characters -, +, ++, and +++ were assigned based on the amount of oil separated on the surface of the confectionary spreads as described below:

[0099] No oil droplet on the surface of confectionary spread.

[0100] +: One drop of oil separated on the surface of confectionary spread.

[0101] ++: More than one drop of oil separated on the surface of confectionary spread. +++: Substantial amount of oil separated on the surface of confectionary spread.

[0102] The results of table 5 shows that all confectionary spread were stable towards oil separation at 20 °C for up to twelve weeks. However, confectionary spread A, comprising shea olein as the vegetable fat showed first signs of oil separation after 4 weeks of storage at 20 °C.

[0103] The above examples show that using partially enzymatic interesterified fat composition in the preparation of a confectionary spread can make the spread spreadable at 10 °C and with desirable spreadability at 20 °C and stable towards oil separation at temperatures at 20 °C for more than 12 weeks. Further, the spreads did not show any recrystallization throughout the evaluation period.

Claims

Claims1. An edible partially interesterified fat composition originating from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter; wherein the partially interesterified fat composition comprises: an oleic acid content of at least 50% by weight of the total weight of the interesterified fat composition, a stearic acid content of at least 25% by weight of the total weight of the interesterified fat composition, a solid fat content of less than 10 at 10 °C and less than 7 at 20 °C, and a StStSt triglyceride content of 1 .9% by weight or less compared to the total weight of triglycerides in the fat composition, wherein St is stearic acid; wherein the degree of interesterification of the partially interesterified fat composition is between 50% to 90%.

2. The partially interesterified fat composition according to claim 1 , originating from only one fraction selected from a fraction of a shea butter, a fraction of a sal butter or a fraction of an illipe butter.

3. The partially interesterified fat composition according to claim 1 or 2, originating from a single fat source.

4. The partially interesterified fat composition according to any of the proceeding claims, originating from an olein fraction selected from a shea olein, a sal olein or an illipe olein.

5. The partially interesterified fat composition according to claim 4, wherein the olein fraction is a shea olein.

6. The partially interesterified fat composition according to any of the proceeding claims, wherein the partially interesterified fat composition is a partially enzymatically or a partially chemically interesterified fat composition.

7. The partially interesterified fat composition according to claim 6, wherein the degree of interesterification of the partially enzymatically or the partially chemically interesterified fat composition is between 50% to 90%.

8. The partially interesterified fat composition according to any of the proceeding claims, wherein the stearic acid content and / or the oleic acid content is based on the total C12 to C20 fatty acids present in the interesterified fat composition.

9. The partially interesterified fat composition according to any of the proceeding claims, wherein the partially interesterified fat composition has a solid fat content of less than 9 at 10°C, or such as less than 8.5 at 10°C and less than 7 at 20°C.

10. The partially interesterified fat composition according to any of the proceeding claims, wherein the partially interesterified fat composition has a StOO triglyceride content of from 26 to 41 % by weight compared to the total amount of triglycerides, such as from 26 to 35% by weight.11 . An edible spread or filling composition comprising: cocoa butter, cocoa mass, and / or cocoa powder, one or more ingredients selected from hazelnut paste, milk fat, milk powder, vanilla, and lecithin,30 to 60% by weight of sugar, and2 to 50% by weight of an edible partially interesterified fat composition according to any of the proceeding claims.

12. The edible spread or filling composition according to claim 11 , wherein the spread or filling composition is a bakery, confectionary, chocolate, or chocolate-like spread or filling composition.

13. The edible spread or filling composition according to claim 11 or 12, wherein the amount of cocoa butter, cocoa mass and / or cocoa powder is at least 8% by weight of the spread or filling composition.

14. The edible spread or filling composition according to any one of proceedings claims 11 to 13, wherein the spread or filling composition is essentially free of nut components other than cocoa butter, cocoa mass and / or cocoa powder.

15. The edible spread or filling composition according to any one of proceeding claims 11 to 14, wherein the spread or filling composition comprises a combination of milk powder and lecithin.

16. The edible spread or filling composition according to any one of proceeding claims 11 to 15, wherein the spread or filling composition is spreadable using a butter knife at temperatures in the range of 10 to 20°C.

17. The edible spread or filling composition according to any one of proceeding claims 11 to 16, wherein the spread or filling composition does not show recrystallization after storage for at least 4 weeks, such as at least 12 weeks.

18. The edible spread or filling composition according to any one of proceeding claims 11 to 17, wherein the spread or filling composition does not show oil exudation after storage at 20 °C for at least 4 weeks, such as at least 12 weeks.

19. Use of the edible partially interesterified fat composition according to any of the proceeding claims 1 to 10 in a bakery, confectionary, chocolate, or chocolate- 1 ike spread composition.

20. Use of the edible interesterified fat composition according to any of the proceeding claims 1 to 10, in a bakery, confectionary, chocolate, or chocolate-like filling composition.

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