Fat fractionation process

Abstract

The invention relates to a process of fractionating fat comprising the steps of: a) providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 30:70 to 70:30 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e).

Description

[0001] FAT FRACTIONATION PROCESS

[0002] This invention relates to a process for fractionating a fat.

[0003] Background

[0004] The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0005] Fats and oils are important ingredients of food products and are used extensively in the food industry. Confectionery products such as chocolate or chocolate-like products contain fats and oils which play an important role in textural and organoleptic properties such as mouthfeel, texture, flavour release, flavour intensity, processability and shelf life.

[0006] Cocoa butter equivalents (CBEs) are fat compositions that can be used in combination with cocoa butter in chocolate or chocolate-like products. Suitable fats which can be used to produce CBEs include shea butter, sal butter, kokum fat, mango kernel fat, and the fractions thereof.

[0007] Fractionation is a well-known process in the fats and oils industries. It relates to the separation of a high melting fraction (also named as the stearin fraction) and a low melting fraction (also named as the olein fraction). The common types of fractionation are dry fractionation, solvent fractionation and detergent fractionation. The corresponding fractionation process conditions are critical in determining the properties and the quality of the fractions which have a direct influence on these fractions in the final food applications.

[0008] For example, shea butter is a fat extracted from the nuts of Vitellara paradoxa and usually needs to be usually solvent fractionated to produce shea in order to make cocoa butter equivalents for confectionery applications. Thus, shea stearin is a valuable but also costly component. WO 99 / 63031 relates to a process for fractionating a vegetable oil by solvent. WO 2021 / 255198 relates to a process of preparing a fat composition derived from a single source, for example for confectionery products.

[0009] There remains a need for a simplified, efficient and cost-effective fractionation process to produce a fat composition suitable to be used as a coating fat, in particular as cocoa butter equivalents (CBEs), for confectionery products still having a desirable appearance, sensory and texture properties, but without using costly fat components.

[0010] Description of the invention

[0011] According to the present invention, there is provided a process of fractionating fat comprising the steps of: a) providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 30:70 to 70:30 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching, is caried out between steps c) and e).

[0012] The process of the invention has been found to be particularly efficient and cost effective for producing a fat composition, suitable for confectionery application by means of fractionation without using relatively expensive fat components. This maximizes the yield and minimizes the costs of the process as whole. The process according to the invention is simplified compared to those obtained from known processes (e.g. in WO 2021 / 255198), yet the desirable properties and quality of the product are maintained, which enables the production of a confectionery product with desirable texture and organoleptic properties.

[0013] As used herein, articles such as "a" and "an" when used in a claim, are understood to mean one or more of what is claimed or described. The term "fat" refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term "oil" is used herein synonymously with "fat".

[0014] The term "fatty acid" refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having from 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may be denoted C16:0 and oleic acid may be denoted C18: l. The fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4. Thus, percentages of fatty acids in compositions (e.g. palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18: l) etc.) referred to herein, unless otherwise stated, include both acyl groups such as tri-, di- and mono- glycerides and are based on the total weight of C8 to C24 fatty acid residues.

[0015] The term "triglyceride" refers to glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule. Amounts of triglycerides specified herein are percentages by weight based on total triglycerides present in the fat composition. The notation triglyceride XYZ denotes triglycerides having fatty acid acyl groups X, Y and Z at any of the 1-, 2- and 3- positions of the glyceride. The notation A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. Triglyceride content may be determined for example by GC (ISO 23275:2006).

[0016] The term "fractionating" or "fractionation" refers to a process well known in the art for separating the liquid part (olein fraction) and the solid part (stearin fraction) based on different melting points or hardness. Typical fractionation processes include dry fractionation, solvent fractionation (also known as wet fractionation) and detergent fractionation.

[0017] In step c) of the process according to the invention, the second fat is preferably the same as the first fat in step a). An advantage of the first fat in step a) and the second fat in step c) being derived from the same source of fat is the improvement in the utility of this single source of fat, and the simplification of the process as whole. In step d) of the process according to the invention, the weight ratio of the second fat to the first olein fraction is preferably from 35:65 to 65:35, more preferably from 40:60 to 60:40 and even more preferably from 45:55 to 60:40.

[0018] In step x) of the process according to the invention, the bleaching is preferably carried out with activated bleaching earth, such as physically (thermally) activated bleaching earth or chemically activated bleaching earth and more preferably with acid activated bleaching earth.

[0019] The bleaching in step x) typically is carried out at a temperature of from 75°C to 125°C, preferably from 80°C to 120°C, more preferably from 85°C to 110°C, such as from 85°C to 110°C, e.g. from 85°C to 95°C.

[0020] The bleaching in step x) typically is carried out in the presence of from 0.15% to 5% by weight of bleaching earth, preferably from 0.3% to 3% by weight, more preferably from 0.3% to 3% by weight, such as 0.8% to 2.8% by weight, e.g. from 1.0% to 2.5% by weight.

[0021] The bleaching in step x) typically is carried out for a time of 0.2 to 2.5 hours, preferably from 0.3 to 1.5 hours, more preferably from 0.5 to 1.25 hours, such as from 0.5 to 1.0 hours, e.g. from 0.6 to 0.9 hours.

[0022] In a preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours.

[0023] In a more preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours.

[0024] In an even more preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours.

[0025] In a most preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours.

[0026] In step x) of the process according to the invention, a deodorization is preferably carried out after bleaching.

[0027] In step x) of the process according to the invention, a deodorization is preferably carried out at a temperature of from 200°C to 240°C after bleaching and more preferably at a temperature of from 210°C to 235°C.

[0028] In step x) of the process according to the invention, a deodorization is preferably carried out for a time of 1 to 6 hours and more preferably for a time of 2 to 5 hours.

[0029] In a preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and a deodorization is subsequently carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours.

[0030] In a more preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and a deodorization is subsequently carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours.

[0031] In an even more preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and a deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours.

[0032] In a most preferred aspect, in step x) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and a deodorization is subsequently carried out at a temperature of from 215°C to 225°C for a time of 3 to 4 hours.

[0033] A further step y), which comprises treating by distillation, is preferably carried out prior to step x), and more preferably prior to step d).

[0034] In step y) of the process according to the invention, the distillation is preferably carried out by means of short path distillation, and carried out prior to step x) of the process according to the invention .

[0035] The term "short path distillation" refers to a known process used in the oils, fats and oleochemical industry to separate and / or purify material based on volatility differences through low pressure evaporation. It may also be known as fractional distillation, SPD, short-path evaporation, molecular distillation or molecular evaporation.

[0036] In step y) of the process according to the invention, the distillation is preferably carried out by means of short path distillation at a temperature of from 200°C to 240°C, and carried out prior to step x . In step y) of the process according to the invention, the distillation is more preferably carried out by means of short path distillation at a temperature of from 210°C to 235°C prior to step x).

[0037] In a preferred aspect, in step y) of the process according to the invention, the distillation is carried out prior to step x), and in step x) bleaching is subsequently carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours.

[0038] In a more preferred aspect, in step y) of the process according to the invention, the distillation is carried out by means of short path distillation prior to step x), and in step x) the bleaching is subsequently carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours.

[0039] In an even more preferred aspect, in step y) of the process according to the invention, a distillation is carried out by means of short path distillation at a temperature of from 200°C to 240°C is carried out prior to step x), and in step x) bleaching is subsequently carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours.

[0040] In a most preferred aspect, in step y) of the process according to the invention, a distillation is carried out by means of short path distillation at a temperature of from 210°C to 235°C prior to step x), and in step x) bleaching is subsequently carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours.

[0041] The fat blend after steps d) and x) of the process according to the invention preferably has a phosphorus content of at most 3.5 ppm measure according to ISO 21033:2016, more preferably at most 3 ppm, even more preferably from 0.1 ppm to 2 ppm and most preferably from 0.1 ppm and 1 ppm. The desired phosphorus content in the fat blend after steps d) and x) of the process according to the invention further facilitates the separation of the fractionation in step e) of the process according to the invention.

[0042] In step e) of the process according to the invention, the fractionation is preferably carried out by means of dry fractionation. By using dry fractionation in step e), the overall cost of the process typically is reduced compared to processes using solvent fractionation, making the process more efficient and cost effective.

[0043] In step e) of the process according to the invention, the fractionation is more preferably carried out by means of dry fractionation at a temperature of from 18°C to 36°C. In step e) of the process according to the invention, the fractionation is even more preferably carried out by means of dry fractionation at a temperature of from 20°C to 30°C. In step e) of the process according to the invention, the fractionation is even more preferably carried out by means of dry fractionation at a temperature of from 21°C to 25°C.

[0044] In step e) of the process according to the invention, the fractionation is more preferably carried out by means of dry fractionation for a time of from 24h to 150h. In step e) of the process according to the invention, the fractionation is even more preferably carried out by means of dry fractionation for a time of from 36h to 120h. In step e) of the process according to the invention, the fractionation is even more preferably carried out by means of dry fractionation for a time of from 40h to lOOh.

[0045] In a preferred aspect, in step e) of the process according to the invention, the fractionation is carried out by means of dry fractionation at a temperature of from 18°C to 36°C for a time of from 24h to 150h.

[0046] In a more preferred aspect, in step e) of the process according to the invention, the fractionation is carried out by means of dry fractionation at a temperature of from 20°C to 30°C for a time of from 36h to 120h.

[0047] In an even more preferred aspect, in step e) of the process according to the invention, the fractionation is carried out by means of dry fractionation at a temperature of from 21°C to 25°C for a time of from 40h to lOOh.

[0048] In step a) of the process according to the invention, the first fat is preferably shea butter. The shea butter may be crude, semi-refined or refined. Preferably, the shea butter is crude shea butter.

[0049] In step c) of the process according to the invention, the second fat is preferably shea butter. The shea butter may be crude, semi-refined or refined. Preferably, the shea butter is crude shea butter.

[0050] In a preferred aspect, in step a) of the process according to the invention the first fat is shea butter and in step c) of the process according to the invention the second fat is shea butter. In a more preferred aspect, in step a) of the process according to the invention the first fat is crude shea butter and in step c) of the process according to the invention the second fat is crude shea butter.

[0051] In step b) of the process according to the invention, the fractionation is preferably carried out by means of solvent fractionation. Preferably, the solvent fractionation is carried out using acetone or hexane.

[0052] In a preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 35:65 to 65:35 to form a fat blend; e) fractionating the mixed fat blend in step d) by dry fractionation to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours.

[0053] In a more preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 40:60 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 18°C to 36°C for a time of from 24h to 150h; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours.

[0054] In an even more preferred aspect, the process of fractionating fat comprises the steps of: providing a shea butter; b) fractionating the shea butter to form a shea stearin fraction and a shea olein fraction; c) providing a second shea butter; d) mixing the second shea butter obtained in step c) and the shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 20°C to 30°C for a time of from 36h to 120h; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours.

[0055] In a most preferred aspect, the process of fractionating fat comprises the steps of: providing a crude shea butter; b) fractionating the crude shea butter to form a crude shea stearin fraction and crude shea olein fraction; c) providing a second crude shea butter; d) mixing the second crude shea butter obtained in step c) and the crude shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 21°C to 25°C for a time of from 40h to lOOh; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours.

[0056] In a preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 35:65 to 65:35 to form a fat blend; e) fractionating the mixed fat blend in step d) by dry fractionation to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching and subsequently deodorization, is carried out between steps c) and e), where the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is subsequently carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours.

[0057] In a more preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 40:60 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 18°C to 36°C for a time of from 24h to 150h; wherein a further step x), which comprises treating by bleaching and subsequently deodorization, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is subsequently carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours.

[0058] In an even more preferred aspect, the process of fractionating fat comprises the steps of: providing a shea butter; b) fractionating the shea butter to form a shea stearin fraction and a shea olein fraction; c) providing a second shea butter; d) mixing the second shea butter obtained in step c) and the shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 20°C to 30°C for a time of from 36h to 120h; wherein a further step x), which comprises treating by bleaching and subsequently deodorization, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours.

[0059] In a most preferred aspect, the process of fractionating fat comprises the steps of: providing a crude shea butter; b) fractionating the crude shea butter to form a crude shea stearin fraction and a crude shea olein fraction; c) providing a second crude shea butter; d) mixing the second crude shea butter obtained in step c) and the crude shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 21°C to 25°C for a time of from 40h to lOOh; wherein a further step x), which comprises treating by bleaching and subsequently deodorization, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 225°C for a time of 3 to 4 hours.

[0060] In a preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 35:65 to 65:35 to form a fat blend; e) fractionating the mixed fat blend in step d) by dry fractionation to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours; and wherein a further step y), which comprises treating by distillation, is carried out prior to step x) and step d).

[0061] In a more preferred aspect, the process of fractionating fat comprises the steps of: providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 40:60 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 18°C to 36°C for a time of from 24h to 150h; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and wherein a further step y), which comprises treating by distillation, is carried out prior to step x) and step d), where the distillation is carried out by means of short path distillation.

[0062] In an even more preferred aspect, the process of fractionating fat comprises the steps of: providing a shea butter; b) fractionating the shea butter to form a shea stearin fraction and a shea olein fraction; c) providing a second shea butter; d) mixing the second shea butter obtained in step c) and the shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 20°C to 30°C for a time of from 36h to 120h; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and wherein a further step y), which comprises treating by distillation, is carried out prior to step x) and step d), where the distillation is carried out by means of short path distillation at a temperature of from 200°C to 240°C.

[0063] In a most preferred aspect, the process of fractionating fat comprises the steps of: providing a crude shea butter; b) fractionating the crude shea butter to form a crude shea stearin fraction and a crude shea olein fraction; c) providing a second crude shea butter; d) mixing the second crude shea butter obtained in step c) and the crude shea olein fraction obtained in step b) in a weight ratio of from 45:55 to 60:40 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction where the fractionation is carried out by means of dry fractionation at a temperature of from 21°C to 25°C for a time of from 40h to lOOh; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e), where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and wherein a further step y), which comprises treating by distillation, is carried out prior to step x) and step d), where the distillation is carried out by means of short path distillation at a temperature of from 210°C to 235°C.

[0064] The second stearin fraction obtained in step e) of the process according to the invention preferably comprises from 40% to 70% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid, more preferably from 42% to 65% by weight, even more preferably from 43% to 60% by weight and most preferably from 45% to 55% by weight.

[0065] The second stearin fraction obtained in step e) of the process according to the invention preferably comprises from 5% to 29% by weight of StOO triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid, more preferably from 10% to 27% by weight, even more preferably from 15% to 25% by weight and most preferably from 17% to 23% by weight.

[0066] The second stearin fraction obtained in step e) of the process according to the invention preferably has from 35.0 to 80.0 solid fat content at 20°C, more preferably from 40.0 to 70.0, even more preferably from 45.0 to 65.0 and most preferably from 48.0 to 60.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

[0067] The second stearin fraction obtained in step e) of the process according to the invention preferably has from 33.0 to 70.0 solid fat content at 25°C, more preferably from 35.0 to 65.0, even more preferably from 40.0 to 60.0 and most preferably from 45.0 to 55.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

[0068] The second stearin fraction obtained in step e) of the process according to the invention preferably has from 26.0 to 65.0 solid fat content at 30°C, more preferably from 30.0 to 60.0, even more preferably from 35.0 to 55.0 and most preferably from 38.0 to 50.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

[0069] The second stearin fraction obtained in step e) of the process according to the invention preferably has from 8.0 to 35.0 solid fat content at 35°C, more preferably from 10.0 to 30.0, even more preferably from 15.0 to 25.0 and most preferably from 17.0 to 23.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

[0070] The second stearin fraction obtained in step e) of the process according to the invention preferably has from 4.0 to 12.0 solid fat content at 40°C, more preferably from 4.5 to 10.0, even more preferably from 5.0 to 9.0 and most preferably from 5.5 to 8.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

[0071] In a further preferred aspect, the second stearin fraction obtained in step e) of the process according to the invention comprises at most 10.0% by weight of POP triglycerides based on the total glycerides present in the fat, wherein P is palmitic acid and O is oleic acid, more preferably from 0% to 5.0% by weight, even more preferably from 0.1% to 3.0% by weight and most preferably from 0.1% to 1.0% by weight. In a further preferred aspect, the second stearin fraction obtained in step e) of the process according to the invention has a weight ratio of StOSt triglycerides to StOO triglycerides from 1.4 to 4.5; based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 1.5 to 4.0, even more preferably from 1.8 to 3.5 and most preferably from 2.0 to 3.0.

[0072] In a further preferred aspect, the second stearin fraction obtained in step e) of the process according to the invention comprises from 1.7% to 9.0% by weight of AOSt triglycerides based on the total glycerides present in the fat, wherein A is arachidic acid, St is stearic acid and 0 is oleic acid, more preferably from 1.8% to 7.0% by weight, even more preferably from 1.9% to 5.0% by weight and most preferably from 2.0% to 4.0% by weight.

[0073] The second stearin fraction obtained in step e) of the process according to the invention may be suitable to be used as a confectionery fat composition, such as a coating fat composition, in particular a cocoa butter equivalent (CBE) fat composition, for various confectionery products such as chocolate products, compounds, coatings, filings or confectionery spreads. The term "cocoa butter equivalent" refers to the vegetable fats other than cocoa butter that have physical properties and a molecular structure that are virtually identical to those of cocoa butter.

[0074] The second stearin fraction obtained in step e) of the process according to the invention may also be suitable for use in bakery applications. For example, it may be used to produce a margarine or spread either in a fat phase consisting of the stearin fraction, or in a fat phase comprising the stearin fraction as hardstock, blended with further liquid oil (such as sunflower oil or rapeseed oil). The stearin fraction may also be used as a laminating fat for producing puff pastry or a bakery fat composition for producing cake.

[0075] The second olein fraction obtained in step e) of the process according to the invention preferably comprises from 6% to 24% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid, more preferably from 8% to 22% by weight, even more preferably from 10% to 20% by weight and most preferably from 12% to 18% by weight. The second olein fraction obtained in step e) of the process according to the invention preferably comprises from 36% to 52% by weight of StOO triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 38% to 50% by weight, even more preferably from 40% to 48% by weight and most preferably from 42% to 46% by weight.

[0076] The second olein fraction obtained in step e) of the process according to the invention preferably has from 15.0 to 35.0 solid fat content at 0°C, more preferably from 18.0 to 32.0, even more preferably from 20.0 to 30.0 and most preferably from 23.0 to 28.0; measured on unstabilized fat according to ISO 8292- 1.

[0077] The second olein fraction obtained in step e) of the process according to the invention preferably has at most 12.0 solid fat content at 10°C, more preferably at most 9.0, even more preferably from 1.0 to 7.0 and most preferably from 2.0 to 5.0; measured on unstabilized fat according to ISO 8292-1.

[0078] The second olein fraction obtained in step e) of the process according to the invention preferably has at most 3.0 solid fat content at 15°C, more preferably at most 2.0, even more preferably from 0.1 to 1.0 and most preferably from 0.1 to 0.5; measured on unstabilized fat according to ISO 8292-1.

[0079] The second olein fraction obtained in step e) of the process according to the invention preferably has at most 2.0 solid fat content at 20°C, more preferably at most 1.0, even more preferably from 0.1 to 0.5 and most preferably from 0.1 to 0.3; measured on unstabilized fat according to ISO 8292-1.

[0080] The second olein fraction obtained in step e) of the process according to the invention may be suitable for use in various food applications, such as in frying, or as a marinade, a confectionery spread, a soft filling or a release agent.

[0081] Preferences and options for a given aspect, embodiment, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.

[0082] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed ranges can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As will also be understood by one skilled in the art all language such as "up to", "at least", "greater than", "less than," and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0083] The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.

[0084] Examples

[0085] Throughout these examples:

[0086] FFA as oleic acid refers to free fatty acid content measured according to AOCS Ca 5a-40 and calculated as percentage oleic acid;

[0087] Phosphorus refers to phosphorus content measured according to ISO 21033: 2016 by inductively coupled plasma optical emission spectroscopy (ICP-OES);

[0088] US-Nx refers to solid fat content determined by NMR on unstabilised fat measured at x°C (ISO 8292-1 :2008);

[0089] S26-Nx refers to solid fat content determined by NMR. on stabilised fat (stabilized at 26°C for 40 hours) measured at x°C (ISO 8292-1 :2008);

[0090] O, P, St, L and A refer to oleic, palmitic, stearic, linoleic and arachidic acids, respectively;

[0091] Triglyceride compositions: POSt, and other triglycerides were determined by GC (ISO 23275:2006), wherein each GC peak includes triglycerides having the same fatty acids in different positions e.g., POSt is in the same signal peak as PStO and stop.

[0092] Example 1 - Fractionation of a blend of fully refined shea butter and fully refined shea olein

[0093] Crude shea olein was obtained by solvent fractionation of crude shea butter. About 5kg of each crude shea butter and crude shea olein were each bleached at 90°C with 0.15% by weight of citric acid (30% solution) and 2% by weight of bleaching earth (Tonsil Optimum 213FF - acid activated bleaching earth) for 20 minutes at 700 mbar and 25 minutes at 100 mbar. After filtration, the resultant bleached shea butter and the resultant bleached shea olein were each deodorized for 4 hours at 220°C and a pressure of about 0.2 mbar. About 3kg Fat blend 1 was prepared by blending 60% by weight of the resultant refined shea butter and 40% by weight of the resultant refined shea olein. The analytical results of Fat blend 1 are shown in Table 1.

[0094] Table 1 : Analytical results of Fat blend 1.

[0095] For each test, about 1kg Fat blend 1 was used. It was firstly kept at 70°C in a 5L mantled temperature controlled crystallizer and then agitated using a helix agitator with a speed of 8-12rpm. The cooling was conducted from 70°C to the required temperature for each test gradually (in about 28 hours). When it reached the required temperature, it was kept at that temperature for the required period in each test in order to fully develop the crystals and stabilize them. The crystallization conditions are provided in Table 2. Table 2: Crystallization conditions in the crystallizer with agitator. The obtained slurry after crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction for each test. Both fractions were then analyzed. The yields of both fractions based on weight were determined for each test. The analytical results are shown in Table 3.

[0096] Table 3: Analytical results and yields of olein fractions and stearin fractions of each test

[0097]

[0098] The obtained stearin fractions in all these tests were very similar to Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al, and could be used as cocoa butter equivalents for producing chocolates with desirable sensory properties. Compared to the process disclosed in WO 2021 / 255198 Al, the process disclosed in the examples, according to the current invention, avoids the use of costly materials such as shea stearin obtained by the solvent fractionation of shea butter, which renders the process according to the invention more efficient and cost effective.

[0099] Example 2 - Fractionation of a blend of bleached distilled shea butter and shea olein

[0100] Crude shea olein was obtained by solvent fractionation of crude shea butter. About 5kg of crude shea butter and crude shea olein were each firstly distilled to reduce free fatty acids by means of short path distillation at a temperature of about 220°C and a pressure of about 0.1 mbar. The resultant distilled shea butter and the resultant distilled shea olein were blended in a weight ratio of 60:40. The blend was then bleached at 90°C with 0.15% by weight of citric acid (30% solution) and 2% by weight of bleaching earth (Tonsil Optimum 213FF - acid activated bleaching earth) for 20 minutes at 700 mbar and 25 minutes at 100 mbar. Fat blend 2 was obtained accordingly. The analytical results of Fat blend 2 are shown in Table 4.

[0101] Table 4: Analytical results of Fat blend 2. About 1kg Fat blend 2 was used for the test. It was firstly kept at 70°C in a 5L mantled temperature-controlled crystallizer and then agitated using a helix agitator with a speed of 8-12rpm. The cooling was conducted from 70°C to 23°C gradually (in about 28 hours). When it reached 23°C, it was kept at that temperature for 52 hours in order to fully develop the crystals and stabilize them.

[0102] The obtained slurry after crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction. Both fractions were then analyzed. The yields of both fractions based on weight were determined for each test. The analytical results are shown in Table 5.

[0103] Table 5: Analytical results and yields of olein fraction and stearin fraction.

[0104] The obtained stearin fraction is very similar to Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al, and could be used as cocoa butter equivalents for producing chocolates with desirable sensory properties. Compared to the process disclosed in WO 2021 / 255198 Al, the process disclosed in the examples, according to the current invention, avoids the use of costly materials such as shea stearin obtained by solvent fractionation of shea butter, which renders the process according to the invention more efficient and cost effective. Comparative Example 1 - Fractionation of a blend of crude shea butter and crude shea olein

[0105] About 1kg Fat blend 3 was prepared by blending 60% by weight of crude shea butter and 40% by weight of crude shea olein. The analytical results of Fat blend 3 are shown in Table 6.

[0106] Table 6: Analytical results of Fat blend 3.

[0107] About 1kg Fat blend 3 was used for the test. It was firstly kept at 70°C in a 5L mantled temperature controlled crystallizer and then agitated using a helix agitator with a speed of 8-12rpm. The cooling was conducted from 70°C to 26.5°C gradually (in about 28 hours). When it reached 26.5°C, it was kept at that temperature for 60 hours in order to fully develop the crystals and stabilize them.

[0108] The obtained slurry after crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction. Both fractions were then analyzed. The yields of both fractions based on weight were determined for each test. The analytical results are shown in Table 7.

[0109] Table 7: Analytical results and yields of olein fraction and stearin fraction.

[0110] The obtained stearin fraction was much softer than Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al, and thus not suitable for use as a as cocoa butter equivalent in chocolate or coating applications. In addition, the slurry after crystallization was very viscous and the filtration separation was difficult to carry out. It was also observed that the crystallization temperature (26.5°C) could not be further lowered without the slurry obtained after crystallization becoming too solid to be separated. Comparative Example 2 - Fractionation of a blend of distilled shea butter and distilled shea olein

[0111] About 5kg of crude shea butter and crude shea olein were each firstly distilled to remove free fatty acids by means of short path distillation at a temperature of about 220°C and a pressure of about 0.1 mbar. The distilled shea butter and the distilled shea olein were then blended in a weight ratio of 60:40 to form Fat blend 4. The analytical results of Fat blend 4 are shown in Table 8.

[0112] Table 8: Analytical results of Fat blend 4.

[0113] About 1kg Fat blend 4 was used for the test. It was firstly kept at 70°C in a 5L mantled temperaturecontrolled crystallizer and then agitated using a helix agitator with a speed of 8-12rpm. The cooling was conducted from 70°C to 23°C gradually (in about 28 hours). When it reached 23°C, it was kept at that temperature for 48 hours in order to fully develop the crystals and stabilize them. The obtained slurry after crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction. Both fractions were then analyzed. The yields of both fractions based on weight were determined for each test. The analytical results are shown in Table 9.

[0114] Table 9: Analytical results and yields of olein fraction and stearin fraction.

[0115] The obtained stearin fraction was much softer than Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al, and thus not suitable for use as a cocoa butter equivalent in chocolate or coating applications. In addition, the slurry after crystallization was very viscous and the filtration separation was difficult to carry out.

[0116] Example 3 - Comparison of the fat phase in dark chocolate and milk chocolate using the stearin obtained in Example 1, Test 2 and Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al

[0117] Fat phase 1 for the production of dark chocolate was prepared by blending 86% by weight of cocoa butter and 14% by weight of the stearin obtained in Example 1, Test 2 as a cocoa butter equivalent. Fat phase 2 for the production of dark chocolate was prepared by blending 86% cocoa butter and 14% by weight of Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al as a cocoa butter equivalent. The solid fat contents of these fat phases are shown in Table 10.

[0118] Table 10: Fat phases in dark chocolate using the stearin obtained in Example 1, Test 2 or Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al. It is observed that the solid fat content profiles of both fat phases are essentially identical, which indicates that the desirable sensory and appearance properties of dark chocolate would be obtained when using the stearin obtained in Example 1, Test 2 according to the invention instead of Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al.

[0119] Fat phase 3 for the production of milk chocolate was prepared by blending 70% by weight of cocoa butter, 16% by weight of milk fat and 14% by weight of the stearin obtained in Example 1, Test 2 as a cocoa butter equivalent, Fat phase 4 for the production of milk chocolate was prepared by blending 70% by weight of cocoa butter, 16% by weight of milk fat and 14% by weight of Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al as a cocoa butter equivalent. The solid fat contents of these fat phases are shown in Table 11.

[0120] Table 11 : Fat phases in milk chocolate using the stearin obtained in Example 1, Test 2 or Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al.

[0121] It is observed that the solid fat content profiles of both fat phases are very similar, which indicates that the desirable sensory and appearance properties of milk chocolate would be obtained when using the stearin obtained in Example 1, Test 2 according to the invention instead of Fat Composition B in Example 2 disclosed in WO 2021 / 255198 Al.

Claims

Claims1. A process of fractionating fat, comprising the steps of: a) providing a first fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; b) fractionating the first fat to form a first stearin fraction and a first olein fraction; c) providing a second fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter and a mixture thereof; d) mixing the second fat and the first olein fraction in a weight ratio of from 30:70 to 70:30 to form a fat blend; e) fractionating the mixed fat blend in step d) to form a second stearin fraction and a second olein fraction; wherein a further step x), which comprises treating by bleaching, is carried out between steps c) and e).

2. Process according to Claim 1, wherein in step c) the second fat is the same as the first fat in step a).

3. Process according to Claim 1 or Claim 2, wherein in step d) the weight ratio of the second fat to the first olein fraction is from 35:65 to 65:35, preferably from 40:60 to 60:40 and more preferably from 45:55 to 60:40.

4. Process according to any one of the preceding claims, wherein in step x) the bleaching is carried out with activated bleaching earth and preferably with acid activated bleaching earth.

5. Process according to any one of the preceding claims, wherein in step x) the bleaching is carried out at a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of bleaching earth, preferably for a time of 0.3 to 1.5 hours.

6. Process according to any one of the preceding claims, wherein in step x) a deodorization is carried out after bleaching.

7. Process according to Claim 6, wherein the deodorization is carried out at a temperature of from 200°C to 240°C and preferably from 210°C to 235°C.

8. Process according to any one of the preceding claims, wherein a further step y), which comprises treating by distillation, is carried out prior to step x), and preferably prior to step d) .

9. Process according to Claim 8, wherein the distillation is carried out by short path distillation, preferably at a temperature of from 200°C to 240°C.

10. Process according to any one of the preceding claims, wherein after steps d) and x), the fat blend after treating has a phosphorus content of at most 3.5ppm, preferably at most 3ppm, more preferably from O.lppm to 2ppm and even more preferably from O. lppm to lppm; measured according to ISO 21033: 2016.

11. Process according to any one of the preceding claims, wherein in step e) the fractionation is carried out by means of dry fractionation.

12. Process according to Claim 11, wherein in step e) the dry fractionation is carried out at a temperature of from 18°C to 36°C, preferably from 20°C to 30°C and more preferably from 21°C to 25°C.

13. Process according to Claim 12, wherein in step e) the dry fractionation is carried out for a time of from 24h to 150h, preferably from 36h to 120h and more preferably from 40h to lOOh.

14. Process according to any one of the preceding claims, wherein in step a) the first fat is shea butter and / or in step c) the second fat is shea butter.

15. Process according to any one of the preceding claims, wherein in step b) the fractionation is carried out by means of solvent fractionation.

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